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Spinach & Artichoke Dip with Pita Toasts
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Makes six servings Weight Watchers PointsPlus value: 5 per serving Pita Toasts 6 four-inch whole wheat pita pockets, cut into sixths Nonstick olive oil cooking spray 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Spinach and Artichoke Dip 9 Weight Watchers Parmesan Peppercorn Wedges, cut into 1-inch pieces 1/2 cup nonfat sour cream 2 ounces Weight Watchers Reduced Fat Cream Cheese Spread, cut into 1-inch pieces 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 package (10 ounces) frozen chopped spinach, thawed, drained 1 can (14 ounces) artichoke hearts, drained, chopped into 1/8-inch pieces

Preheat oven to 400 degrees. Arrange pita slices on baking sheet 1/4 inch apart. Spray both sides with cooking spray. Sprinkle tops with kosher salt and pepper. Bake 7-8 minutes until golden. Remove from oven; set aside. Lower oven heat to 350 degrees. Spray 8-inch baking pan with cooking spray. In large bowl, combine Parmesan peppercorn wedges, sour cream, cream cheese, garlic powder, salt and pepper with electric mixer on low until well blended. Stir in spinach and artichoke hearts with large spoon. Mix until thoroughly combined. Pour into pan; bake 25 minutes, until bubbling, lightly browned. Remove from oven. Serve warm or at room temperature with pita toasts.