For the pumpkin obsessed, a skinny spiced latte you can make yourself.

October is my birthday
month and one of my favorite treats this time of year is Starbucks' Pumpkin Spiced Latte. What a
great way to start your morning!

Skinny Pumpkin Spiced Latte

Gina's Skinny Recipes
Servings: 2 • Serving Size: 1 latte • Weight Watcher Points: 2 pts
Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g

Adapted from The Kitchn

• 1 1/2 cups fat free milk
 • 2 tbsp pumpkin butter
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 2 tsp sugar or sugar substitute (to taste)
• 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
• fat free whipped topping
• pumpkin pie spice for topping
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until
boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or
whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of
pumpkin pie spice on top.
These baked apples are topped with oats, cinnamon and brown sugar. Like little individual apple
crisps without all the added fuss of cutting and peeling the apples. A simple, healthy dessert for a
cool autumn evening, serve this a la mode for an extra special treat!

Delightfully Baked Apples

Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/2 apple with topping • Points: 3 pts
Calories: 152.8 • Fat: 6.3 g • Protein: 1.1 g • Carb: 26.4 g • Fiber: 3.4 g
• 2 large apples, cut in half
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 2 tbsp flour
• 4 tbsp quick oats
• pinch of cinnamon
Preheat oven to 350º. Cut apples in half and remove core and seeds with a small pairing knife
or spoon.

In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the
apple halves and sprinkle with cinnamon. Place on a cookie sheet and bake in the oven for 30
minutes. Serve warm with fat free whipped cream or low fat ice cream.
 A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and
flavorful side dish. A lighter version of a steakhouse favorite. You're family and friends will love
this, and only 2 points per serving, so you won't feel guilty eating this. I love this with steak, but
this is also great with turkey meatloaf. Boursin Light can be found in the cheese section of most
supermarkets. If you can't find it, light cream cheese or Laughing Cow could work as a
replacement. Leftovers can be frozen.

Creamed Spinach - Lightened Up

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 2/3 cup • Points: 2 pts
Calories: 95.8 • Fat: 4.9 g • Protein: 5.9 g • Carb: 8.2 g • Fiber: 1.8 g
• 2 tsp butter
• 1/2 cup shallots, minced
• 1 clove garlic, minced
• 2 tbsp flour
• 1 1/2 cups fat free milk
• 2 tbsp parmesan cheese
• 1/4 tsp nutmeg
• 1/4 tsp fresh pepper
• salt to taste
• 4.4 oz Boursin Light
• 16 oz bag frozen chopped spinach, thawed and drained of all moisture
In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes.
Add flour to shallots, mix well and cook one more minute. Reduce heat to low and slowly add
milk, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add boursin
light and mix with until smooth. Add spinach and combine well with sauce, cook one minute,
until heated through. Adjust salt and pepper if necessary. Makes 6 1/2 cups.
 A perfect week night meal the whole family will enjoy. Baked ziti is a favorite in my home,
sneaking spinach into it is a great way to get your picky kids to eat more leafy greens without
any complaints. Perfect with a garden salad on the side. This makes enough for eight, so if you
have a small family, you'll probably have leftovers for lunch or dinner the next day.

Low Fat Baked Ziti with Spinach

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th  Points: 6 pts
Calories: 331.9 • Fat: 7.1 g  Protein: 17.5 g  Carb: 54.7 g  Fiber: 7.8 g
• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes (I prefer Tuttorosso)
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
 • Spray olive oil (I used my Misto)
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and
return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt
pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and
ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining
mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit
at room temperature for 30 minutes before cooking
 These meatballs would make my husband's Italian family proud. I wanted to lighten my favorite
new way to make Italian meatballs and the Spinach meatball was born. Adding spinach to your
meatballs adds volume and fiber, so you can eat the same amount of meatballs with fewer
calories, and it's a great way to sneak veggies into your picky kid's meal. I got 30 small meatballs
out of this but only 25 made it into the sauce (my husband and I kept eating them). They are
moist and flavorful with or without the sauce. Serve the leftovers for lunch on crusty whole
wheat Italian bread for a meatball hero.

For a traditional spaghetti and meatball dinner, serve this over 1 cup of your favorite low point
pasta. I had this over 1 cup Ronzoni Smart Taste spaghetti which gave me a total of 7 points.
 Skinny Italian Spinach Meatballs
Servings: 6 • Serving Size: 5 meatballs plus 4.5 oz sauce  Points: 4 ww pts
Calories: 211.2 • Fat: 9.8 g  Protein: 17.4 g  Carb: 14.3 g  Fiber: 4.2 g

• 1 lb 93% lean ground beef

• 1 tbsp olive oil
• 10 oz frozen chopped spinach, thawed and drained of all liquid
• 2 slices whole wheat Weight Watchers bread (or any half point bread)
• 1 large egg
• 1 clove garlic, minced
• 2 tbsp fresh parsley
• 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
• salt and pepper
Tomato Sauce:
• 1 tsp olive oil
• 3 cloves smashed garlic
• 28 oz can Tuttorosso crushed tomatoes (my favorite)
• 1/2 onion (don't chop)
• salt and pepper
 Wet bread with water then mash up with your hands. Add to large bowl and combine with
chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all
ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then
divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is
golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as
many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until
the centers are cooked through. When finished, place on a dish lined with paper towels to blot
any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs,
repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20
minutes. Discard onion and serve.
Who doesn't love Vodka Sauce!! It is said that the vodka is used to release the acids and flavor in
the sauce and enhance the sweetness of the cream. To lower the points I use half and half in
place of heavy cream. Eat this with a low carb or high fiber pasta like Ronzoni Smart Taste to
keep the points low and top with fresh grated cheese.

Penne alla Vodka

Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup pasta, 7.25 fl ozCalories: 356  Points:
6.25 pts
• 2 tsp butter
• 5 cloves garlic, minced
• 3 shallots, minced
• 3 oz prosciutto, chopped
• 1/8 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes
• 1/2 cup vodka
• salt and pepper
• 1/2 cup half and half
 • 1/4 cup fresh basil, chopped
• 12 oz uncooked (6 cups cooked) whole wheat or high fiber penne
In a large sauté pan heat butter on a low flame. Add garlic and shallots and sauté until soft,
about 2 minutes. Add prosciutto and red pepper flakes and cook another minute. Add tomatoes,
vodka, salt and pepper and cook on low, covered about 20 minutes. Add basil and half and half,
mix well and cook another 5 minutes. Serve this over pasta and top with grated cheese.
 This pasta dish is so simple and is ready in about 15 minutes, perfect for a weeknight meal. The
lemon juice adds a nice touch and compliments the shrimp. If you want to lower the points,
omitting the half & half will make it 7 pts per serving. This is also great over spaghetti squash*
for a diabetes friendly, low-carb or gluten-free meal. Spaghetti squash is a great substitute for
pasta and 0 points for 1 cup. Here is the recipe.

Angel Hair with Shrimp and Tomato Sauce

Servings: 4  Size: divide in 4 • Calories: 245  Points: 8 points *5 pts with spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, chopped
• 1/4 cup white wine
• 14 oz can diced tomatoes, drained
• 1/2 cup half and half
• oregano
• salt and fresh pepper
• 1 tsp lemon juice
• 1/4 cup chopped parsley
• 8 oz angel hair pasta (whole wheat, low carb or high fiber)
Boil water for pasta. Cook according to package instructions.
 Meanwhile, season shrimp with salt and oregano. Cook shrimp and garlic in olive oil in a large
skillet over medium heat for about 2 minutes. Add tomatoes, wine, salt and pepper and cook an
additional minute. Add half and half and cook 1 more minute. Add lemon juice and parsley and
serve over pasta. Divide equally in 4 plates

Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes,
wine, and cream. Everyone raves about my Bolognese sauce. I never really thought of it as a
light dish and I usually make it when I have a large crowd over for dinner. I decided to tweak my
recipe to make this lighter version by using lean chopped beef, reducing the butter and using half
and half instead of heavy cream. Results were just as amazing as always and quite frankly, you
would never know the difference. The trick to a good Bolognese sauce is the longer it cooks, the
better it tastes so this is a perfect Sunday meal. Let this simmer on low at least an hour and a half
or up to 3 hours if you have the time. Serve over one cup of cooked low carb, whole wheat or
high fiber pasta for a 5.25 pt meal.

Bolognese Sauce
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1/2 cup  Calories: 106 Points: 2.25 pts
• 4 oz pancetta, chopped
• 1 tbsp butter
• 1 small onion, chopped
• 1/2 cup celery, minced
• 1/2 cup carrots, minced
 • 1 lb 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
• 1 bay leaf
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half
In a deep heavy saute pan, sauté pancetta until fat melts. Add butter, onions, celery and carrots
and cook until soft. Add meat, season with salt and pepper and sauté until browned. Add wine,
cook until it reduces down, about 3-4 minutes. Add tomatoes and bay leaf. Simmer covered on
low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and parsley, cook 2 minutes
longer. Makes about 8 cups
Banana lovers will love these pancakes. The flavor of banana nut bread in a pancake, made with whole wheat
flour, potassium rich bananas and fiber rich walnuts, which are also high in omega 3 fatty acids. Delicious
topped with agave or maple syrup (extra points). I've included the points with and without the nuts.

Banana Nut Pancakes

Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 pancakes • Points: 3 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS: Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts

Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 large banana, very ripe, mashed
• 1 cup 1% milk
• 3 large egg whites
• 2 tsp oil
• 1 tsp vanilla
 • 2 tbsp chopped walnuts (optional)
• butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until
smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots.
Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the
pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the
batter.
Satisfy your chocolate craving with these delicious crepes filled with strawberries and cream. So
easy to make and they make a gorgeous breakfast or dessert for Valentine's Day! You can make
the batter ahead of time and refrigerate what you don't use.

Chocolate Crepes with Strawberries

Gina's Weight Watcher Recipes
Servings: 12 Serving Size: 1 crepe • Calories: 135  Points: 2.5 pts
• 1 cup all purpose flour
• 2 tbsp unsweetened dutch cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• butter flavored spray
• 24 strawberries, sliced (2 in each crepe)
• fat free cool whip
 • chocolate syrup to serve
Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat
a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to
coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe
thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip;
cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered
flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold
each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp
chocolate syrup on each. Serve warm
 If you're an enchilada lover like me, you will love these!! Enchiladas are always my dish of
choice when I go out for Mexican. These are low in points, only 3 points each, or 6 points for
two, but they don't taste "light". Although it's listed as 8 servings (for nutritional info only), I
recommend eating two. I like to top them with a little fat free sour cream and scallions or cilantro
on top. I always have shredded chicken breast on hand, I usually make a whole package of
chicken breast in my crock pot to use for recipes throughout the week and I save the broth for
soups or recipes. You could also use leftover chicken or one of those store bought rotisserie
chickens. Look for half point tortillas that are whole wheat and low carb. I bought mine in Trader
Joe's. Tumaro's, La Tortilla Factory also sell half point tortillas.

Chicken Enchiladas
Gina's Weight Watcher Recipes
Servings: 8  Serving Size: 1 enchilada Points: 3 pts
Calories: 159.5 • Fat: 5.9 g  Protein: 16.2 g  Carb: 17.8 g  Fiber: 8.3 g

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
 • 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste
For the chicken:
• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 (6-inch) reduced carb whole wheat flour tortillas
• 1 cup shredded low fat Mexican cheese
• Nonstick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin,
chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and
simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on
low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato
sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into
each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover
with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat
sour cream or scallions if you wish. (Extra points