Pan Seared Red Snapper

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup choppe ...

Parmesan Pork Tenderloin

1 pound pork tenderloin
3 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
Cooking oil spray
1 small onion, c ...

Parsley Sole Fillets

4 (3- to 4-ounce) fresh or frozen sole or
    flounder fillets, about 1/4 inch thick
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard
...

Pasta and Bean Salad

8 ounces pasta
1 can ripe olives, drained and halved
2 (14 ounce) cans diced tomatoes
2 teaspoons minced garlic
1 small onion, chopped
1 (15 ounce) can kidney beans
1/2 c ...

Pasta with Roasted Garden Vegetables

3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2 inch strips
2 red onions, cut into 1/2 inch chunks
2 yellow or zucchini squash, halved ...

Pasta with Zucchini and Fresh Tomatoes

Source: Watkins Online

4 small zucchini, halved lengthwise, then sliced (about 3 cups/750 mL)
2 tablespoons/30 mL lemon juice
1 tablespoon/15 mL Garlic ...

Peach Shortcake (WW)

8 servings, 5 points per serving

2 cups reduced-fat buttermilk baking mix
1/2 cup granulated sugar, divided
2 teaspoons grated orange zest
2/3 cup low-fat (1%) milk
6 ...

Peach Yogurt Pops

1 1/2 cups sliced fresh peaches
1 cup low fat or fat free plain yogurt
1/4 cup liquid honey

Combine peaches and yogurt in blender. Begin to process. While processing, add in a slo ...

Peachy Pork Stir Fry

1 pound lean boneless pork loin
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/3 cup low-sugar apricot spread
1/4 cup peach nectar
1 tablespoon cornstarch
Vegetable ...

Pecan Pie Bars

1 (18 1/2 ounce) package yellow cake mix, divided
1/2 cup butter, melted
1 egg
1 teaspoon Watkins Vanilla Nut Extract
2/3 cup reserved cake mix
1/2 cup firmly packed br ...