Ww Smoky Jalapeno Burgers 8 Pts Recipes

WW SMOKY JALAPENO BURGERS - 8 PTS

Steps:

• Combine first 7 ingredients in a large bowl, and stir well.
• Divide mixture into 6 equal portion, shaping into patties.
• Combine 3 tablespoons jalapeno jelly, 3 tablespoons chili sauce, and 1/2 teaspoon smoke seasoning in a small bowl; stir well.
• Prepare grill.
• Brush 1 side of each hamburger patty with jelly mixture.
• Place patties, jelly side down, on grill rack coated with cooking spray; cover and grill 5 minutes.
• Brush patties with remaining jelly mixture. Turn patties over; cover and grill an additional 5 minute or until done.
• Combine remaining 2 tablespoons jelly and remaining 2 tablespoons chili sauce; stir well and spread evenly over bottom halves of buns.
• Top with lettuce, patties and top halves of buns.

JALAPENO CHEDDAR BURGERS

Steps:

• Finely chop the red onions and jalapenos. Add all of the ingredients to a bowl and mix well. Form hamburger patties and grill like normal.

JALAPENO TURKEY BURGERS

Steps:

• Remove the seeds from the jalapeno and mince.
• Combine the turkey, egg yolk, jalapeno, garlic, Worcestershire sauce, and tomato paste.
• Form the mixture into four patties.
• Grill the burgers until done, about 8 minutes on each side.
• Serve with shredded Monterrey Jack cheese melted over top on a whole wheat bun, and enjoy!

BARBECUED CHICKEN TOSTADOS WW 8 PTS

Steps:

• Combine chicken, barbecue sauce and chiles in a large, nonstick saucepan; bring to boil.
• Reduce heat and simmer, covered, until chicken is tender and cooked through, about 25 minutes Remove from heat and let cool.
• Meanwhile, combine tomatoes. onion, chopped cilantro, garlic, vinegar, oil, and salt in medium bowl until blended. Set aside.
• Preheat oven to 425 degrees. Spray a large, nonstick baking sheet with nonstick spray.
• Place tortillas on baking sheet. Spread each with the beans, then top with then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes Top each tostado with the tomato mixture, sour cream and additional cilantro, if desired.

WW PASTA WITH WHITE CLAM SAUCE - 7 PTS

Steps:

• Drain clams, reserving juice.
• Set clams and juice aside.
• Heat olive oil in a small saucepan over medium heat.
• Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
• Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
• Reduce heat, and simmer, uncovered, 3 minutes.
• Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
• Combine pasta and clam sauce in a large bowl.
• Add chopped parsley, lemon rind, salt, and pepper; toss well.
• Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
• Sprinkle 2 tsp Parmesan cheese over each serving.

WEIGHT WATCHERS BUTTER CHICKEN

Steps:

• Lightly spray a 20cm base saucepan with oil and heat over a medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened.
• Add chicken pieces and cook, stirring, for 3 - 4 minutes or un til the chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook stirring for 1 minute or until fragrant.
• Add tomatoes, passata, 1 cup of water and bring to boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook stirring for 1 minutes or until spinach wilts.
• Remove and discard cinnamon stick. Serve butter chicken with the cooked basmati rice.