Mushroom Soup

Low Fat Creamy Mushroom Soup
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 1/4 cup  Old Points: 1 pts • Points+: 1 pts
Calories: 49 • Fat: 1.8 g  Carb: 6.6 g  Fiber: 1.1 g  Protein: 3.2 g
• 3 tbsp flour
• 4 cups chicken broth
• 5 oz shitake mushrooms, sliced
• 8 oz baby bella, sliced
• 1 celery stalk
• 1 tbsp light butter (optional)

Place cold water and flour in a blender and blend until smooth, pour into a medium pot and set heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup in the blender, then return back to the pot.

Salad Dressing

Low Fat Red Wine Tomato Vinaigrette
Gina's Weight Watcher Recipes
Servings: 8 • Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pts
Calories: 50.8 • Fat: 5.1 • Carbs: 1.3 • Fiber: 0.2 • Sugar: 0.2 • Protein: 0.2
• 1 medium red ripe tomato
• 1 clove crushed garlic
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 2 tbsp water
• 1/2 tsp oregano
• salt and fresh pepper to taste
• 1 tbsp minced shallot

Chop tomato in food processor. Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.


Add chopped shallot and mix well. Set aside a few hours to allow the flavors to blend well..

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote
Gina's Weight Watcher Recipes
Servings: 11 • Serving Size: 1/4 cup • Old Points: 0 pt • Points+: 1 pt
Calories: 32.7 • Fat: 0.2 g • Protein: 0.6 g • Carb: 7.9 g • Fiber: 1.7 g • Sugar: 5.3
• 1 lb strawberries, washed and dried
• 1 lb rhubarb, leaves removed and stalks washed
• 2 tbsp honey
• 1 tbsp water

Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices.


Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.


Makes about 2 3/4 cups

Flank Steak

Grilled Flank Steak With Tomatoes, Red Onion and Balsamic
Gina's Weight Watcher Recipes
Servings: 6-8* • Serving Size: 3 oz steak, 1/2 cup salad • Old Points: 4 pt • Points+: 4 pt
Calories: 167.5 • Fat: 8.3 g • Protein: 18 g • Carb: 4.7 g • Fiber: 1 g • Sugar: .5 g
Sodium without adding salt: 70.6 mg

• 2 lb flank steak, fat trimmed
• kosher salt and fresh pepper
• garlic powder
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped (about 3 1/2 cups)
• 1 tbsp fresh herbs such as oregano, basil or parsley

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.


Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.


Slice steak think on the diagonal; top with tomatoes and serve.

From Gina’s Skinny

Banana Bread

Banana Bread

4 ripe bananas, mashed

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup white sugar

1/4 cup unsweetened applesauce

2 tsp butter, softened

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1 egg


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Pour batter evenly into two bread pans that have been prepared lightly with cooking spray.

Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Allow to cool slightly, then gently remove from pans and cool fully on a wire rack.


From 80/20