Weight Watchers' Labor Day Recipes

BREAKFAST: Bacon,Tomato, & Cheddar Frittata

Makes 4 servings @ 4 points each

INGREDIENTS
1 medium onion, chopped
4 slices Canadian bacon, chopped
1 large tomato, chopped
3 large eggs
3 large egg whites
1 cup fat-free milk
1/8 teaspoon black pepper
1 cup shredded fat free cheddar cheese
Chives (optional garnish)

DO-AHEAD TIP
Chop the onion and store in air tight container in the refrigerator (or freezer). Chop bacon, tomato and store in air tight container in the refrigerator up to two days.

DIRECTIONS
Spray 10-inch ovenproof nonstick skillet with nonstick spray and set over medium heat. Add the onion and cook, stirring occasionally, until softened or about 5 minutes. Transfer to a small bowl.

Preheat the broiler.

Whisk together eggs, egg whites, milk and pepper in a large bowl until blended. Stir in the onion, bacon, tomato and cheese.

Wipe the skillet clean. Spray with nonstick spray and set over medium heat. Add the egg mixture & reduce heat to medium low, and cook undisturbed, until the bottom of the frittata is firm, 8-10 minutes.

Place the skillet under the broiler and broil 5 inches from the heat until the frittata is set in the center, 3 minutes. Cut into 4 wedges. Garnish with chives.

Serve with a cup of fruit salad or Weight Watchers English muffin for an additional 1 point.

LUNCH: Hummus, Feta and Salad Pita

Makes 2 servings @ 6 points each

1/2 small cucumber, peeled, quartered and chopped
3 Tablespoons crumbled reduced fat feta cheese
4 pitted Kalamata olives, chopped
2 teaspoons red-wine vinegar
1/8 t salt-free garlic-herb seasoning
2 (6-inch) whole wheat pitas, halved
4 lettuce leaves
1 tomato thinly sliced
1/2 cup prepared hummus

DO-AHEAD TIP
Chop cucumber, olives and combine with feta and vinegar. Store in air tight container in the refrigerator for up to one day.

DIRECTIONS
Stir the cucumber, feta, olives, vinegar, and garlic-herb seasoning together in a small bowl.

Stuff each pita half evenly with the lettuce, tomato, hummus, and the cucumber mixture. Serve immediately.

If packing for lunch, store servings of the cucumber mixture in separate containers and add to the sandwiches just before eating.

Serve with sliced melon wedges for an additional 1 point.

DINNER: Crispy Unfried Fish & Chips

Makes 4 servings @ 6 points each

2 large (8 ounce) russet potatoes, scrubbed
1 teaspoon of salt
1/2 teaspoon paprika
2 Tablespoons sliced almonds
1/4 cup panko bread crumbs
1/4 cup cornmeal
2 large egg whites
1 Tablespoon whole grain mustard
2 (8 ounce) tilapia fillets -- each cut into 4 pieces each

DO-AHEAD TIPS
Put almonds in food processor and pulse until finely ground. Add bread crumbs and cornmeal and pulse until well combined. Store in zip lock bag and store in dry location until ready to use. Cut up potatoes and store in water for 12 to 24 hours before cooking.

DIRECTIONS
Preheat oven to 475 F.

Halve the potatoes and cut each piece lengthwise into quarters. Place on a medium rimmed non stick baking sheet. Spray lightly with olive oil nonstick spray and sprinkle with 1/2 teaspoon of salt and the paprika. Arrange the potatoes in a single layer and bake until the bottoms are deep golden adn crisp, about 15 minutes. Turn potatoes onto the opposite cut side and bake until crisp 10 to 15 minutes longer.

Meanwhile to make the fish, spray another medium rimmed baking sheet with nonstick spray.

Put almonds in food processor and pulse until finely ground. Add bread crumbs and cornmeal and pulse until well combined. Spread the mixture on a piece of wax paper. Whisk the egg whites and mustard together in a shallow dish.

Sprinkle the fish with remaining 1/2 teaspoon of salt. Dip each piece into the egg white mixture, then into the almond mixture, pressing to adhere. Place the fish on the baking sheet and bake until the fish is golden brown and just opaque in the center 6 to 8 minutes.

Apple Carrot Slaw

Makes 6 servings @ 2 points each

1/2 cup reduced fat mayonnaise
2 Tablespoons apple cider vinegar
2 Tablespoons of sugar
1/2 medium head red cabbage, shredded
2 cups shredded carrots
2 medium Granny Smith Apples, cored and cut into matchstick strips
1/3 cup golden raisins

DO-AHEAD TIPS
Combine & whisk mayonnaise, vinegar and sugar in small bowl. Store in refreigerator until ready to serve slaw. Measure out and shred the cabbage and carrots. Cut up the apples and dip them in lemon juice (to prevent browning). Combine in a large bowl the cabbage, carrots, apples and raisins, storing in an airtight container for up to one day before serving.

DIRECTIONS
Combine all ingredients and serve.

Red Velvet Cake with Cream Cheese Frosting

Makes 16 servings @ 4 points each

Cake
2 cups cake flour
3 Tablespoons unsweetened cocoa powder
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low fat buttermilk
3 Tablespoons canola oil
1 large egg
1 teaspoon red food coloring

Frosting
1 8-ounce package fat-free cream cheese, room temperature
1-1/4 cup confectioners' sugar
1/2 cup fat-free Greek yogurt
3/4 teaspoon vanilla extract
1/4 cup pecans

DO-AHEAD TIP
This cake can be made and frosted a day or two in advance of serving.

DIRECTIONS
Preheat oven to 350 F. Spray an 8-inch round baking pan with nonstick spray

Whisk together the flour, baking powder, cocoa, baking soda and salt in a large bowl. Whisk the buttermilk, sugar, oil, egg and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until well blended.

Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean. About 35 to 40 minutes. Let cool completely. Take cake out of pan.

Combine the frosting ingredients in a medium bowl and beat with an electric mixer on high speed for about 1 minute.

Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of prepared frosting evenly over the layer. Place the remaining cake layer on top, rounded side up. Spread remaining frosting over the top and side of the cake. Sprinkle with pecans.