2 tsp. extra virgin olive oil
2 garlic cloves, minced
One 15 ounce can navy beans, rinsed and drained
1/2 cup chopped parsley
2 Tbsp. fresh lemon juice
4 tsp. chopped rosemary leaves
1/2 tsp. fresh ground pepper
2 cups low-sodium chicken broth
1/2 tsp. salt

1. In large nonstick saucepan, heat oil. Saute garlic until fragrant, about 1 minute. Stir in beans, parsley, lemon juice, rosemary and pepper, then add broth; bring to boil. Reduce heat and simmer 10 minutes; then cool slightly.

2. With slotted spoon, transfer about 3 cups of the soup to a blender or food processor; puree, then return to saucepan. Add salt and heat to serving temperature.

CORN CHOWDER
Makes 4 servings
4 points per serving

2 slices turkey bacon, cut into 1/2 inch pieces
1 onion, chopped
1/2 yellow bell pepper, seeded and chopped
2 1/2 cups low-sodium chicken broth
2 medium all-purpose potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream

1. In medium nonstick saucepan, cook the bacon in 2 Tbsp. water until crisp. With a slotted spoon, transfer to a paper towel; discard the liquid.

2. Add onion, bell pepper, and 2 tsp. water to saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer about 2 cups of the soup to a blender or food processor; puree, then return to saucepan. Stir in the cream and heat to serving temperature. Serve topped with bacon pieces.

TORTELLINI IN CHICKEN BROTH
Makes 4 servings
4 points per serving

2 cups low-sodium chicken broth
Half 16 ounce package frozen cheese tortellini (about 2 cups)
1 cup slivered watercress leaves
2 scallions, sliced
3 drops hot red pepper sauce (optional)
2 Tbsp. grated Romano or Parmesan cheese
freshly ground pepper

In medium saucepan, combine the broth and 2/3 cup water. Add tortellini and cook according to package directions. Stir in watercress and scallions; cook until the watercress wilts, about 2 minutes. Add pepper sauce. Serve, sprinkled with cheese and pepper to taste.

SWEEYT AND SOUR CABBAGE SOUP
Makes 4 servings
3 points per serving

2 tsp. canola or vegetable oil
2 onions, chopped
6 cups shredded green cabbage
4 cups low-sodium chicken broth
1 cup canned crushed tomatoes
1/4 cup raisins
2 Tbsp. packed light brown sugar
2 Tbsp. fresh lemon juice
1 tsp. salt
1/4 tsp. caraway seeds
pinch fresh ground pepper

In large saucepan, heat oil. Saute oinions until golden, about 5 minutes. Add the cabbage, broth, tomatoes, raisins, sugar, lemon juice, salt, caraway, pepper and 2 cups water; bring to boil. Reduce heat and simmer, covered, stirring occasionally, until flavors blend, about 1 hour.

POINTS® Value | 2
Servings | 6
Preparation Time | 10 min
Cooking Time | 0 min
Level of Difficulty | Easy

desserts | Fast and festive, these stuffed strawberries are the perfect ending to all your summer soirees. Use jumbo strawberries for a beautiful presentation.

Ingredients

1 pound strawberries, jumbo-size (about 18 strawberries)
4 oz light cream cheese, at room temperature
1/2 cup powdered sugar
1/2 tsp vanilla extract

Instructions

Wash and dry strawberries (leave green caps on).

Using a paring knife, cut a wide v-shape out of the pointed end of each strawberry (like an open mouth); reserve cut out pieces of strawberries. Place cut strawberries on a serving plate, green cap side down so they will be easy to fill.

Using an electric mixer, thoroughly combine cream cheese, sugar and vanilla in a medium bowl.

Chop reserved leftover bits of strawberries into tiny pieces and gently stir into cream cheese mixture with a spoon.

Fill each cut strawberry with a small amount of cream cheese mixture using a spatula or knife. Arrange filled strawberries on a serving plate, green cap side down. Yields about 3 strawberries per serving.

Notes

Prepare this recipe the same day you plan to serve it or the strawberries will weep. Refrigerate if not serving immediately.

Tex-Mex Burgers with Charred Onion, Salsa and Avocado
POINTS® Value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 9 min
Level of Difficulty | Easy

main meals | Liven up your Memorial Day celebration with our Southwest-inspired burgers. They’re fabulous made with lean ground turkey, too.
Ingredients

1 pound raw extra lean ground beef
1/2 cup cilantro, fresh, chopped (divided)
4 oz canned green chili peppers, drained, diced
1 tsp chili powder
1 tsp minced garlic
1/2 medium vidalia onion(s), or other sweet onion, cut into four 1/4-inch-thick rounds
3 sprays cooking spray
4 cup romaine lettuce, shredded
1/2 cup salsa
2/3 medium avocado, Hass, diced

Instructions

Preheat grill or grill pan.

In a large bowl, combine beef, 1/4 cup of cilantro, green chilies, chili powder and garlic until thoroughly mixed; form into four 1/2-inch-thick patties.

Coat patties and onions with cooking spray. Grill, turning as needed, until burgers are desired degree of doneness and onions are lightly charred and tender, about 7 to 9 minutes for medium.

To serve, place 1 cup of lettuce on each of 4 plates. Top each with 1 burger, 2 tablespoons of salsa, 1 onion slice, 1/4 of diced avocado and 1 tablespoon of remaining cilantro.

that’s all I can think of, not really weight watchers though

I think they use a lot of tuna fish though if that helps