With 5 WW points per serving and only 227 calories with just 3g total carbs, this hearty pork recipe is sure to please anyone who likes a smoky, seared pork chop.

This recipe can be found on page 105 of the Best of WW Recipes Cookbook, or you can get it online at the WW website for Chili-rubbed pork chops.

I used my Finger Lickin’ Rub spice blend in place of the ingredients called for in the recipe because many of the same ingredients make up both. I served these with a side of WW Baked Beans and some Thai Slaw. Check back tomorrow for the baked beans recipe.

I used thick-cut bone-in pork chops, and they were just as good it not better than the boneless center-cut chops the recipe calls for, not much difference in protein or fat content, but more flavorful with the bone-in juices adding to the pork meat.

This easy recipe is on page 282 in the Best of WW Cookbook, and can also be found online on the WW website for Salmon with Thai slaw recipe. The recipe is only 1 point for those who track their daily meals, and is only 411 calories with 12g total carbs.

The Thai slaw can be made ahead, in fact, it’s much better if made the day before you serve it as a bed for the salmon. We used Napa cabbage as a substitute for the Savoy cabbage, and it worked out just fine.

Once you’re ready to serve the meal, just lightly salt the salmon and sear the skin side down first in a medium-hot skillet until the skin is crispy, about 5 minutes. Then flip the salmon over and finish cooking for just 2 minutes or so for a medium cook. If you like your salmon well done, then keep it in the pan for another 3-4 minutes.

This WW recipe is found on page 68 of the cookbook Weight Watchers Annual Recipes for Success-2004, and the recipe can also be found on the WW website for Easy rosemary shrimp. The recipe comes in at 3 points for those tracking their daily meals, and has 222 calories with 3 total carbs.

The original recipe title has “Easy” in it because the cooking step has you microwaving the shrimp on high for 6-minutes. I opted to bake my shrimp in the oven at 375°F for 25 minutes with magnificent results. The recipe reminds us of typical barbecued shrimp recipes in the New Orleans style of cooking, but without all the butter.

I also added much more fresh herbs than the recipe called for in the chopped rosemary, oregano and basil. And of course, I used 8 cloves of minced garlic, the original recipes calls for 2 cloves garlic.

We served our baked Rosemary Shrimp on the side of a garden salad we made with our home grown kale, spinach, arugula, and yellow squash.

Found on page 31 of the WW Cookbook Weight Watchers Annual Recipes For Success 2002, this recipe has become our favorite scone. Coming in at 5 WW points for those counting their meal plan, with 169 calories, and 28 carbs per serving. The original recipe has the points listed as 4 per serving, but because I make the batch with 8 servings instead of 10, my version has 1 extra point.

I’ve also doubled the amount of dried cranberries from 1/4-cup to 1/2-cup measure, and use the zest from an entire navel orange, which probably comes out to more than the 2 teaspoons of zest called for in the printed recipe. I also make my own buttermilk by using a measuring cup, adding about 2 tablespoons lemon juice to the measuring cup, then filling the cup to the 1/2-cup mark with 2% milk, and stirring well. My version of the Cranberry Orange Scone recipe is listed below.

Ingredients

• Cooking Spray
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/4 cup granulated sugar
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup dried cranberries
• 1 tablespoon fresh orange zest (zest from one navel orange)
• 1/2 cup low-fat buttermilk (see note above on how I make my own)
• 1 large egg, slightly beaten
• 1 teaspoon powdered sugar

1. Pre-heat oven to 375° F. Coat a baking sheet pan with the cooking stray, and set aside.
2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, table salt, and granulated sugar. Cut in the butter with a pastry cutter, or use two knives until dry ingredients resemble coarse meal. Stir in cranberries and orange zest.
3. Add the beaten egg to the buttermilk, then stir in the wet ingredients into the dry ingredients until dough is moist.
4. Turn dough out onto a lightly floured and knead the dough 15 times, or until the dough is smooth, add a bit more flour if the dough is wet. Form dough into a smooth ball.
5. Transfer the dough ball to the coated baking sheet and pat the dough down into a 7-inch circle. Cut the dough into 8 wedges
6. Bake the dough in the 375° F oven for about 25 minutes, or until dough is golden brown on top. Remove dough from oven and transfer to a cooling rack. Sift the powdered sugar over the top and enjoy warm scones.