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Crab Salad in Cantaloupe 
Makes 4 servings

1/4 cup + 2 tablespoons plain fat-free yogurt
2 tablespoons reduced-calorie mayonnaise
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 scallion, sliced
1 tablespoon tarragon vinegar
1/2 pound crabmeat or surimi, picked over and flaked
1 celery stalk, thinly sliced
2 small cantaloupes, halved and seeded
1/2 bunch watercress, stemmed (about 2 cups)
4 cherry tomatoes, halved

Puree the yogurt, mayonnaise, parsley, tarragon, scallion, and vinegar in a food processor or blender.
Combine the crabmeat and celery in a bowl. Pour in the dressing; toss to coat. Scoop the salad into the cantaloupe halves. Line 4 plates w/ watercress & place cantaloupe on top. Garnish w/ the cherry tomatoes.

Per serving: 3 POINTS, 176 Calories, 4g Fat, 1g Saturated Fat, 60mg Cholesterol, 256mg Sodium, 22g Carbohydrates, 3g Fiber, 15g Protein, 158mg Calcium. Recipe from Weight Watchers Cook it Quick © 2002

Grilled Vegetable Sandwich
Makes 6 servings

1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 Portobello mushroom, cut into 6 pieces
1 (7-ounce) jar roasted red peppers, rinsed and drained
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon oregano leaves
1/2 tablespoon thyme leaves
1 garlic clove, peeled 
1 (8-inch) prebaked pizza crust or focaccia shell, halved horizontally
4 slices provolone cheese

1. Preheat the broiler. Arrange the zucchini, squash, mushroom in a single layer on a baking sheet & spray w/ non-stick spray. Broil until browned, about 9 minutes. Remove, set vegetable aside. Reduce oven to 450°F.

2. Puree roasted peppers, mayonnaise, oregano, thyme, & garlic in a food processor. Place one half of crust on baking sheet. Spread roasted pepper puree over it and layer w/ vegetables, then the cheese. Top w/ other half. Bake until cheese melts & sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.


Per serving: 4 POINTS®, 183 Calories, 5 g Fat, 2 g Saturated Fat, 10 mg Cholesterol, 466 mg Sodium, 27 g Carbohydrates, 2 g Fiber, 8 g Protein, 100 mg Calcium. Recipe from Weight Watchers Cook It Quick! 2002

Grilled Vegetable Salad (Our version of sandwich recipe)
Makes 6 servings

1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 Portobello mushroom, cut into 6 pieces
1 (7-ounce) jar roasted red peppers, rinsed and drained
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon oregano leaves
1/2 tablespoon thyme leaves
1 garlic clove, peeled
Bag of masculine greens

Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with non-stick spray. Broil until well browned, about 15 minutes. Remove and set the vegetable aside. 
Puree the roasted peppers, mayonnaise, oregano, thyme, and garlic in a food processor. Arrange the veggies on a platter along with greens. Spread the roasted pepper puree over it and layer with the vegetables.


Per serving: 2 POINTS®, 90 Calories, 6 g Fat, 4 g Saturated Fat, 20 mg Cholesterol, 326 mg Sodium, 2 g Carbohydrates, 0 g Fiber, 6 g Protein, 100 mg Calcium. Recipe from Weight Watchers Cook It Quick! 2002

American Bounty Cobbler
Makes 6 servings

3 cups peeled, pitted and sliced fresh peaches (about 4 peaches)
1/2 cup sugar
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup fat-free milk
1 large egg
1 teaspoon vanilla extract
1 teaspoon grated lemon rind

1. Preheat the oven to 350°F. Spray an 8-inch square baking dish with non-stick spray.

2. Combine the peaches with 1/4 cup of the sugar and the nutmeg in a medium bowl; toss until evenly coated. Let the peaches sit for at least 20 minutes while preparing the batter topping. 

3. In a large bowl, stir together the flour, baking powder and remaining 1/4 cup sugar. In a medium bowl, blend the milk, egg, vanilla, and lemon rind. Stir the milk mixture into the flour mixture until the dry ingredients are evenly moistened and the batter is smooth.

4. Transfer  fruit to the baking dish. Spread the batter over the fruit. Bake until the topping is brown and springs back when touched, about 30 minutes. Let the cobbler rest 30 minutes. Serve warm or at room temperature.

Per serving (1/6 of cobbler): 2 POINTS®, 98 Calories, 1 g Fat, 0 g Saturated Fat, 52 mg Cholesterol, 158 mg Sodium, 21 g Carbohydrates, 2 g Fiber, 2 g Protein, 78 mg Calc. Recipe from Weight Watchers Entertains with the Chefs from The Culinary Institute of America. 2002