Weight Watchers Freestyle Printable Farmhouse Recipes (2024)

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:Farmhouse Comfort Food

Serves:4

Ingredients

• 2 lbs. Boneless Chicken Breasts, Cubed
• 1 Bag of Frozen Cauliflower Rice
• 1 Bag of Frozen Chopped Broccoli
• ¼ Cup of Chicken Broth
• 1 Can of Campbell’s Healthy Request Fat Cream of Chicken Soup
• ½ Cup of Fat Free Greek Plain Yogurt
• 1 Onion, Chopped Small
• 1 Small Can of Mushrooms, Drained
• 2 Garlic Cloves, Minced
• 2 Teaspoons of Dried Parsley
• Salt & Pepper to taste
• 1 Cup of Kraft Fat Free Shredded Cheddar Cheese (1/4 Cup Per Bowl)

Instructions

1. Spray your slow cooker with nonstick cooking spray.
2. Mix soup, garlic, chicken broth and yogurt together well.
3. Pour into slow cooker. Turn slow cooker on low setting to cook for 6 hours
4. Put chicken breasts in next along with onion, broccoli and seasonings.
5. In the last 45 minutes of cooking, put rice and mushrooms into slow cooker. Stir. Put lid back on and finish cooking.
6. **It’s best to keep the cauliflower rice in your refrigerator (not freezer) when you begin this recipe so that it’s not frozen solid. Also, try to bang on the bag to to break the rice up before putting into slow cooker.
7. Top each bowl with ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points). This makes 4 servings and here are the SmartPoint values for each plan: 2B, 6G, 2P. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:6

Ingredients

• 6 Boneless Skinless Chicken Breasts, Pounded Thin and Uniform in Size
• ⅓ Cup ofNature’s Hollow Sugar Free Honey– A M A Z I N G!
• ⅛ Cup of Dijon Mustard
• Juice of Lemon
• 1 Teaspoon of Paprika
• 12 Slices of Turkey Bacon, Cut in half and fried
• 1 Cup of Kraft Fat Free Shredded Cheese*
• Salt, Pepper & Crushed Red Pepper Flakes, to taste*
• Also, if you cannot find Kraft Fat Free Shredded Cheese where you live, you can substitute the fat free cheese with Cabot 75% Reduced Fat Sharp Cheddar Cheese.

Instructions

1. In a bowl combineNature’s Hollow Sugar Free Honey, Mustard, Lemon Juice, Paprika, Salt, Pepper and Red Pepper Flakes. Mix well.
2. Put in chicken to marinate, toss sauce over chicken, cover and put in refrigerator for 2-4 hours.
3. On a grill over medium high heat, grill chicken, flipping on both sides until cooked.
4. When chicken is close to being done, lay 2 slices or so of turkey bacon on top.
5. Top each breast with 2 Tablespoons of Fat Free Cheese.
6. Each Freestylin’ Chicken Breast is now only 3 Freestyle Points! Enjoy.

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Author:DeeDeeDoes

Recipe type:Side Dish

Cuisine:American

Serves:5

Ingredients

• 4 Cups of Frozen Sweet Corn, Defrosted
• 1 Red Bell Pepper, Seeded & Diced
• 1 Jalapeno Pepper, Seeded & Diced
• 1.5 Tablespoons of Land o’ Lakes Whipped Butter
• ½ Cup of Fat Free Half & Half
• Salt/Pepper to Taste
• Vegetable Cooking Spray

Instructions

1. Preheat oven to 375. Spray a casserole dish with vegetable cooking spray.
2. Combine all remaining ingredients and mix together well.
3. Put in casserole dish and bake for 25 minutes. Stir before serving.T
4. This serves 5 people at just 1 SmartPoint per serving on the Blue and Purple Plans and 5 SmartPoints per serving on Green. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dessert

Cuisine:American

Serves:4

Ingredients

• 2 Cups Each Fat Free Half & Half, 2 Large Eggs and 2 Egg Yolks
• ⅓ Cup of Splenda
• Pinch Salt
• 1 Teaspoon of Vanilla Extract
• ¼ Teaspoon of Ground Allspice
• 3 Tablespoons of Splenda
• 1 Teaspoon of Ground Cinnamon
• 6 Cups of Water (for Water Bath)

Instructions

1. Preheat oven to 325 degrees. Boil 6 cups of water and turn off once it boils.
2. In a small saucepan (separate from boiled water), bring fat free half & half to simmering, reduce heat and keep stirring. DO NOT BOIL.
3. In a bowl, add all the eggs, ⅓ cup of Splenda and salt until combined. Pour the half & half over egg mixture in bowl while whisking. Add vanilla.
4. Divide mixture among 4 custard cups/ramekins (that can be used in the oven). Sprinkle top of custard with the ground allspice. Put cups/ramekins in a roasting pan. Pour the simmered water into roasting pan, just until the water reaches halfway up the side of the cups/ramekins.
5. Put pan in oven and bake until a knife inserted into the custard comes out clean. This can take up to an hour. Start checking about 40 minutes into baking time.
6. Remove cups/ramekins and let cool. Refrigerate until cold.
7. Combine remaining Splenda and Ground Cinnamon in a bowl and stir to combine. When ready to serve Custard, sprinkle Cinnamon Splenda mixture on top of custard and serve.
8. This makes 4 cups and is 3 SmartPoints on the BLue and Purple Plans. Per serving, it's 5 SmartPoints on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Side Dish

Cuisine:American

Serves:6

Ingredients

• Butter Flavored Vegetable Cooking Spray
• 2 Garlic Cloves, Minced
• 1 Large Head of Cauliflower, Broked into Small Florets
• 1.5 Cups of Fat Free Half & Half
• 2 Tablespoons of All Purpose Flour
• Salt/Pepper to Taste
• Dash of Cayenne Pepper
• 1.5 Cups of Reduced Fat Grated Swiss Cheese
• 2 to 3 Tablespoons of Chopped Fresh Parsley

Instructions

1. In a large saute pan that has been sprayed with vegetable cooking spray, saute garlic for 2 minutes. Add cauliflower and saute until crisp tender. You can add some water to the skillet so it steams the cauliflower while browning it.
2. Combine half and half and flour in a bowl. Stir well and add into skillet. Blend well. Add salt/pepper to taste. Add in cayenne pepper. Cook and stir until everything is thickened and bubbly.
3. Spray a 2 quart baking dish well with vegetable cooking spray. Pour vegetable mixture from skillet into baking dish. Sprinkle with cheese and place under the broiler until browned (about 4 minutes)
4. Sprinkle with parsley. Serve immediately.
5. This serves 6 at 3 SmartPoints per serving on all 3 Plans.

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Author:DeeDeeDoes

Recipe type:Breakfast

Cuisine:American

Serves:4

Ingredients

• 2 Cups of Skim Milk
• 3 Tablespoons of Nature’s Hollow Sugar Free Honey Substitute
• 1 Tablespoon of Land O’Lakes Whipped Butter
• ¼ Teaspoon Each of Salt & Ground Cinnamon
• 1 Cup Each Old Fashioned Oats + Chopped Apples
• ⅓ Cup of Reduced Sugar Ocean Spray Craisins
• 2 Tablespoons of Truvia Brown Sugar Blend
• Butter Flavored Cooking Spray

Instructions

1. Spray slow cooker with butter flavored cooking spray. Combine everthing into it and mix well. Cover and cook on low 5-6 hours.
2. Spoon into 4 covered jars and store in refrigerator when cooled. Garnish with additional apples and cinnamon before serving for 0 extra Points.
3. Per jar this is 7 Freestyle Points. Enjoy! If you omit the reduced sugar Craisins, it is 5 Freestyle Points per jar.

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:4

Ingredients

• Butter Flavored Cooking Spray
• 1 Tablespoon of Land O’Lakes Whipped Butter
• 4 Large Carrots, Peeled and Cut into Strips
• 1 12 oz Bag of Frozen Cut Green Beans
• Salt/Pepper to Taste
• 3 Garlic Cloves, Minced
• 1 Tablespoon of White Flour
• 1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Chunks
• 1 Teaspoon of Dried Thyme
• 1 Pound of Baby Potatoes, Quartered
• 4 Cups of Fat Free Chicken Broth
• ½ Cup of Fat Free Half & Half

Instructions

1. Spray a large pot with butter flavored cooking spray and place over medium high heat. When pan is hot, add in whipped butter. When butter is melted, reduce heat to medium and add in carrots and green beans. Season with salt/pepper. Cook stirring often until vegetables are tender. You may add in a ¼ cup of water if vegetables are sticking. When vegetables are tender, add in garlic and cook for about 1 more minute.
2. Add flour and stir until vegetables are coated, then add in chicken chunks, thyme, potatoes and broth. Season again with salt/pepper to taste. Bring mixture to a simmer and cook until chicken chunks are no longer pink and potatoes are tender when you stick a fork into them – about 20 minutes.
3. Add in ½ cup of fat free half and half. Stir and heat through.
4. This makes 4 hearty servings. Per bowl, it is 4 SmartPoints on the BLue Plan, 7 on the Green Plan and 2 SmartPoints on the Purple Plan. You can add up to ¼ cup of Kraft Fat Free Shredded Cheese for no additonal points per bowl. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:6

Ingredients

• 8 Ounces of Impastable Brand Elbow Macaroni (Available at Netrition)**
• 2 Tablespoons of Low Fat Cream Cheese
• 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese (Reserve ¼ cup)
• ¼ Cup of Skim Milk
• 2 Large Eggs, Beaten
• 1 Tablespoon of Dijon Mustard
• ½ Teaspoon of Salt
• Pinch of Cayenne Pepper
• Vegetable Cooking Spray

Instructions

1. Preheat oven to 350 degrees. Spray a 9″ square baking dish with vegetable cooking spray.
2. Cook elbow macaroni according to package directions. Drain and return to the pot. Add cream cheese and shredded fat free cheddar (reserve ¼ cup) to the pasta while it’s warm. Stir well to combine cheeses.
3. In another bowl, whisk eggs, milk, mustard, salt and cayenne. Stir into pasta mixture. Pour mixture into square baking dish. Top with ¼ cup of Fat Free Cheddar Cheese. Bake for 35 minutes until cheese is melted and golden brown on top and sides of pan.
4. This makes 6 servings at 2 Freestyle Points per serving, 4 servings is 3 Freestyle Points. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:4

Ingredients

• 2 Pounds of Ground Turkey Breast
• ½ Each Diced Onion + Green Pepper
• 1 Large Egg, Beaten
• 2 Tablespoons Each of Worcestershire Sauce + Soy Sauce
• Salt/Pepper to Taste
• 3 Tablespoons of Dijon Mustard

Instructions

1. Combine everything into a bowl and mix well.
2. Shape into a loaf and place on a parchment line baking sheet. Bake in a preheated 375 degree oven for 50 minutes.
3. Remove from oven and spread Dijon Mustard across the top of the meatloaf. Place back in oven for 10 minutes or until a thermometer reads 155 degrees.
4. This makes 4 servings at 0 SmartPoints per serving on the BLue & Purple Plans and 4 SmartPoints on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dessert, Snack, Breakfast

Cuisine:American

Serves:8

Ingredients

• 8 Medium Tart Apples (Gala or Granny Smith) (Peeled & Sliced)
• 6 Tablespoons of Truvia Brown Sugar Blend
• 1 Teaspoon of Ground Cinnamon, Divided
• 2 Tablespoons of Whipped Land O’ Lakes Butter
• 6 Large Eggs
• ½ Cup of Orange Juice
• 1.5 Cups of All Purpose Flour
• ½ Teaspoon Each of Salt + Poppy Seeds
• 2 Tablespoons of Splenda
• Sugar Free Maple Syrup, Optional
• Butter Flavored Cooking Spray

Instructions

1. Spray a large skillet with butter flavored cooking spray over medium high heat. Add in butter. When pan is hot, add apples, Truvia and ¾ teaspoon of cinnamon. Cook for about 8 minutes, until apples soften. Transfer to a 13 x 9 baking dish that has been sprayed with butter cooking spray.
2. In a blender, add eggs, orange juice, flour, poppy seeds and salt. Process until smooth. Pour over apples in the baking dish. Sprinkle with Splenda and remaining cinnamon.
3. Bake uncovered at 425 for 25 minutes or until a knife inserted in the center comes out clean. Serve with syrup, if using.
4. This serves 8 people at 5 Freestyle Points per serving. Serve warm & enjoy! You can add up to 3 Tablespoons of Sugar Free Maple Syrup for no additional points.

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Author:DeeDeeDoes

Recipe type:Breakfast

Cuisine:American

Serves:6-8

Ingredients

• 1 Recipe for 0 Point Homemade Breakfast Sausage
• 1 Small Onion, Diced Small
• 32 ounce Bag of Frozen Hash Brown Potatoes
• 1 Tablespoon of Land O’Lakes Whipped Butter
• 8 Large Eggs
• 1 Cup Skim Milk
• ½ Cup Fat Free Half & Half
• Teaspoon Each of Garlic Powder + Paprika + Salt + Pepper
• 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
• Vegetable Cooking Spray

Instructions

1. Make 1 recipe of the 0 Point Breakfast Turkey Sausage but instead of making patties, crumble sausage in a pan that has been sprayed with vegetable cooking spray and has 1 Tablespoon of Land O Lakes Whipped Butter (melted).
2. Preheat oven to 375 degrees and spray a 13 x 9 Pan with Vegetable Cooking Spray.
3. In the same pan, saute onion for 5 minutes. Stir in the potatoes and cook until tender for about 10 minutes while stirring them. Stir in the sausage. Remove from heat.
4. In a large bowl, whisk the eggs, half & half, milk and spices. Whisk in the cheddar. Stir in the sausage + hash brown mixture.
5. Pour into baking dish. Bake until brown on top and center is set – about 45 minutes. Cover baking dish with foil if it gets too brown during baking but before the center is set.
6. Remove from oven and serve. This makes 6 to 8 large servings. Enjoy!
7. If serving 6, it is only 5 Freestyle Points per serving. If you are serving 8, it is 4 Freestyle Points per serving.

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Author:DeeDeeDoes

Recipe type:Lunch, Dinner

Cuisine:American

Serves:4

Ingredients

• 3 lb Cauliflower Cut into Florets
• Vegetable Cooking Spray
• I Can’t Believe It’s Not Butter Spray
• 1 Tablespoon of Land O Lakes Whipped Butter
• 1 Large White Onion, Diced Small
• 2 Garlic Cloves, Minced
• Teaspoon Each of Dried Thyme, Dried Tarragon, Salt & Fresh Ground Pepper
• 6 Cups of Fat Free Chicken Broth
• 1 Cup of Fat Free Half & Half
• 4 Ounces of Reduced Fat Cream Cheese (Cut in pieces)
• 4 Ounces of Fat Free Sour Cream
• 5 Green Onions, Snipped

Instructions

1. Preheat oven to 425 degrees.
2. Spread the cauliflower onto a parchment paper lined baking sheet and spray with Vegetable Cooking Spray and Butter Spray. Roast for about 30 minutes. Set aside.
3. In a large soup pot, melt butter and add onion, garlic and spices. Saute until onion is tender and translucent – about 6 minutes.
4. Stir in broth and all the cauliflower, except about ¼ of it and bring to a low boil. Reduce heat and simmer until cauliflower softens – about 10 minutes.
5. Add half and half, cream cheese and sour cream. Bring to a simmer over medium heat.
6. Let soup cool for about 10 minutes and working in batches, process soup in a blender until smooth.
7. Return to soup pot to warm. When ready to serve, add reserved cauliflower florets and snipped green onion on top of soup.
8. This makes 4 servings at 4 Freestyle Points per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:8

Ingredients

• 3-32 Cartons of Fat Free Chicken Broth
• ⅛ Cup of All Purpose Flour in a Ziploc Bag
• 1 Can of Pillsbury Reduced Fat Flaky Layers Refrigerated Biscuits
• 1 Cup of Fat Free Half & Half
• 4 Cups of Cooked, Shredded Chicken Breast
• Salt/Pepper to Taste
• Fresh Parsley, Snipped, Optional

Instructions

1. In a large stock pot, bring broth to boil over medium heat. Reduce to a low simmer.
2. Remove the biscuits from the cans and using kitchen shears, snip each biscuit into 8 pieces. Working a couple biscuits at a time, drop the snipped biscuit pieces in the floured bag and shake to coat with flour. Then, drop biscuit pieces into broth. Finish remaining biscuits the same way. If you need to add a tablespoon of flour to coat remaining biscuits you can
3. Add in half and half and shredded chicken. Add in salt and pepper to taste. Cover and simmer gently for about 20 minutes.
4. Ladle into soup bowls and serve hot. Garnish with fresh herbs of your choice if you want to. I used fresh parsley because that’s what I had to use up.
5. This makes 8 servings at 6 SmartPoints on the BLue & Purple Plans and 8 SmartPoints on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:6-8

Ingredients

• SKINNY COTTAGE PIE
• 3 Pounds of Ground Turkey Breast
• 1.5 Cups of Chopped Onion
• ½ Pound of Sliced Fresh White Mushrooms
• 1 Cup Diced Carrot
• 3 Cloves of Minced Garlic
• Teaspoon each of Salt & Pepper
• 3 Tablespoons of Worcestershire Sauce
• 2 Tablespoons of Tomato Paste
• ½ Cup Beef Broth
• 1 Envelope of Onion Gravy Mix
• 1 Cup Frozen Peas
• 3 Cups of Prepared Idahoan Brand Butter & Herb Pouch Potatoes (2 Pouches)
• ⅓ Cup of Fat Free Half & Half
• 1 Tablespoon of Horseradish
• 2 Large Eggs
• Vegetable Cooking Spray

Instructions

1. Preheat oven to 375 and spray a 13 x 9 baking dish with vegetable cooking spray.
2. In a large skillet that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat. Add in onion, mushrooms, carrots, garlic, salt and pepper stirring frequently until turkey breast is browned and crumbly. Drain off water/fat.
3. Stir in Worcestershire sauce and tomato paste. Cook for 2 minutes. Stir in beef broth and gravy mix until well blended and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in peas and pour mixture into prepared baking dish.
4. Prepare Idahoan Brand Potatoes according to package directions.
5. When potatoes are done, using a mixer add in half and half, horseradish and eggs. Mix well until smooth. Spread potato mixture on top of the ground turkey mixture.
6. Bake until golden brown, about 40 minutes. Let stand for 10 minutes before serving.
7. This makes 8 servings at 7 Points per serving or 6 Servings at 9 Points. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:6

Ingredients

• 2 Pounds of Ground Turkey Breast
• 1 Medium Onion, Chopped
• 3 Minced Garlic Cloves
• 1.5 Cups Each of Frozen Corn + Frozen Peas
• 2 Cups of Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup (2 Cans)
• 2 Tablespoons ofBrowning Sauce
• 1 Tablespoon of Garlic Salt
• ¼ Teaspoon Each of: Salt, Paprika, Ground Red Pepper, Ground Black Pepper, Poultry Seasoning
• 1 Bag of Green Giant Veggie Tots (Cauliflower)
• Vegetable Cooking Spray
• 1 Cup Kraft Fat Free Shredded Mozzarella Cheese
• Fresh Parsley, Snipped (Optional)

Instructions

1. Preheat oven to 350 degrees. Spray at 13 x 9 inch baking dish with vegetable cooking spray.
2. Spray a large skillet with vegetable cooking spray and place over medium heat. When hot, add in ground turkey breast, onion and garlic. Cook until turkey is browned and cooked through. Drain off any fat/water.
3. Stir in corn, peas, soup, browning sauce, and all the seasonings. Stir to combine well.
4. Pour mixture into baking dish and top with the frozen veggie tots. Bake until top is golden brown, about 45 minutes.
5. This makes 6 good size servings at 4 Points per serving. Just before cutting, sprinkle fat free shredded cheese on top and parsley if using. Enjoy!

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Author:DeeDeeDoes

Recipe type:Breakfast

Cuisine:American

Serves:6

Ingredients

• 12 – 0 Point Homemade Breakfast Sausage Patties (Recipe here)
• Butter Flavored Cooking Spray
• 1 Tablespoon of Land O’ Lakes Whipped Butter
• ⅓ Cup of All Purpose Flour
• 3 Cups of 1% Milk, as needed
• Salt/Fresh Cracked Pepper to Taste
• Fluffy Biscuit Recipe to Follow (Make ahead of time)

Instructions

1. Make 1 recipe (6 patties) of the 0 Point Breakfast Sausage Patties as directed in the broiler. Recipe is highlighted above. Set aside and keep warm.
2. Make another recipe of the 0 Point Homemade Breakfast Sausage. This time don’t form it into patties. Just place meat mixture in a hot saute pan that has been sprayed with butter flavored cooking spray and has 1 tablespoon of melted whipped butter. Brown while crumbling into small pieces until it is cooked through. Remove meat from pan with a slotted spoon, reserving any juices.
3. Whisk in ⅓ cup of flour into the butter in the skillet. Start whisking in 2 cups of milk until it is smooth. Bring to a simmer over medium heat and cook for about 5 minutes or until it is slightly thickened.
4. If the gravy is too thick, you can add up to 1 more cup of milk.
5. Stir the crumbled sausage into the milk gravy and heat through. Season with salt/pepper to taste.
6. Arrange 1 sausage patty over 1 biscuit (Recipe follows). Top with ½ to ¾ cup of sausage gravy. This makes 6 mouth watering servings for 5 Points each. The gravy is 3 Freestyle Points and each biscuit is 2 Freestyle Points. If you have left over gravy, store it in the refrigerator for up to 4 days and just reheat. It’s great over toast too and just by itself.

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Author:DeeDeeDoes

Cuisine:American

Serves:6

Ingredients

• 1 Cup of Self Rising Flour
• 1 Cup of fa*ge Fat Free Plain Greek Yogurt
• Pinch of Salt
• 1 Teaspoon of Baking Powder

Instructions

1. Preheat oven to 450 degrees. Place everything in a large bowl.
2. Using a rubber spatula, combine ingredients until everyting is loosely combined.
3. Sprinkle a little bit of flour over a clean dry countertop and dump contents of bowl out on top of flour. Also, sprinkle a pinch of flour on top of the yogurt mixture. Start kneading it until the dough comes together. Folding the dough in half and knead a few times.
4. Pat dough down until it’s about 1″ thick. Using a 2″ wide glass, jar or biscuit cutter, cut out 6 biscuits.
5. Place biscuits on a parchment lined baking sheet. Bake for 10-15 minutes until light brown on top.
6. Each biscuit is 2 Freestyle Points each. Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:6

Ingredients

• 3 Vidalia Onions, Sliced Thin
• 2 Cans of Sliced Mushrooms, Drained
• I Can’t Believe It’s Not Butter Spray
• Butter Cooking Spray
• Frozen Pie Shell
• 5 Large Eggs, Beaten
• ¾ Cup of Fat Free Half & Half
• 1 Teaspoon each of: Salt, Pepper, Dried Parsley, Garlic Powder
• 1¼ Cups of Kraft Fat Free Shredded Cheddar Cheese

Instructions

1. Spray a large skillet with butter cooking spray and I Can’t Believe It’s Not Butter Spray and place over medium high heat. When pan is hot, add in sliced onions. Reduce heat to low and continue cooking for about 20 minutes. I added water (a few tablespoons at a time) while cooking so the onions didn’t stick. Continue cooking until they are very tender and limp.
2. Preheat oven to 425 degrees. Set pie shell on a baking sheet. Line the pie shell with heavy duty foil and bake for about 7 minutes. Remove foil and let cool for about 10 minutes. Leave oven on.
3. Spread the onions into the baking shell.
4. Whisk eggs, mushrooms and fat free half and half until well blended. Add in salt, pepper, dried parsley and garlic powder. Pour over onions. Sprinkle cheese on top
5. Put pie on a baking sheet and bake for about 25 minutes. Check before removing from oven to see if it’s done by sticking a knife in the center. If it comes out clean, remove from oven. Let it sit covered loosely with foil for 5 minutes before slicing.
6. This makes 6 servings. On the WW Personal Points Plan, each serving is 8 PP. If you chose Eggs as a 0 PP Food, each serving is 6 PP. Enjoy!