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By popular demand, we're doing something new, and starting a favorite recipe thread in order to have a central place for the "best of the best"! This will help us all, I think, but especially newbies. Everyone is welcome to post their favorite, tried-and-true recipes.


Just to keep organized, here are the guidelines for this thread:


1. Please just post FAVORITE RECIPES ONLY here on this thread--no requests, comments, questions, or other posting, so that we don't have to wade through lots of posts to get to the recipes. If you want to ask a question/make a comment about a recipe, just post it in a separate thread.


2. Please post only recipes that you have made, and KNOW that they are good ones--don't post ones that just "sound" good.


3. Make sure to include the POINTS, SERVINGS & SERVING SIZE for your recipes--would be nice if you'd include them near the top of the recipe, for ease of searching.


4. Please put a CATEGORY at the very top of your recipe: for example, MAIN DISHES, DESSERTS, SALADS, SOUPS, PIZZA, etc., again for ease of searching. If you don't put a category, I'll go in and enter one for you.


5. Feel free to post LINKS if you have made up a collection of your mostest favorite recipes.


Go for it, guys!! bcbsalute.gif


[ November 04, 2003, 12:07 PM: Message edited by: SSKatie ]

---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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Yeah, yeah. Y'all are prolly sick to death of me talking about this one, but it really is that good. Each serving is HUGE and FILLING. Worth all 10 points easily!


Pasta with Pumpkin & Sausage


Serves 4 @ 10 Points each.


Cooking Spray

½ pound bulk Bob Evans’ Maple Sausage or any sweet bulk sausage w/ casings removed

4 tbsp Garlic

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut into chiffonade

½ cup dry white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup Fat-Free Half & Half

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Coarse salt and black pepper

8 oz penne, cooked to al dente



Heat a large, deep nonstick skillet over medium high heat. Add cooking spray to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add cooking spray if needed, and then the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.


Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in half and half. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.


Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.


[ November 03, 2003, 08:58 PM: Message edited by: Paris Madeleine ]


restart 1 November 14

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Crustless Pumpkin Pie

entire pie is 4 points



15 oz can pumpkin (not filling)

1/2 cup EggBeaters

1 1/2 cup skim milk

3/4 cup Splenda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice


Beat all ingredients together until smooth; put in pie pan sprayed with non-stick cooking spray. Bake at 400ºF for 15 minutes, then at 375ºF for 45

minutes or until a knife inserted in center comes out clean.

start date: 1/29/03<br />-68.2

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Guest 1973blgtra2fromcanada





This is my favorite recipe for chicken breasts! Low in points too! Also, the recipe calls for butter.. if you use a light margarine, you could lower the point value.




1 cup breadcrumbs

3/4 cup parmesan cheese

1/4 cup shredded light marble cheese (can use cheddar) I grate them on the smallest size grate

1/2 cup butter, melted

8 skinless, boneless chicken breasts



1. Preheat oven to 350 degrees F

2. In a medium bowl (or ziplock bag), mix the crumbs, and both cheeses.

3. Dip the chicken breasts in butter and shake in the bag or roll in crumbs. Make sure the chicken is coated well. Place chicken on greased 9X13 baking sheet. (I use butter spray to grease it)

4. Bake in preheated oven for 30-40 min., until chicken is no longer pink and juices run clear.



** With the breadcrumbs, I add some spices. You can add whatever you fancy but I always use about close to 1 TBS of pepper and about 3 TSP of garlic salt. (Approximately.. normally I just throw it in without measuring.)



These chicken pieces taste a lot like fried.. but not!! I find that the pepper used in the breadcrumbs make it taste more like fast food.


Serve with salad. Enjoy!!


My Point values:

8 pieces chicken = 80 points

1/2 c. butter = 26 pts.

3/4 cup parm. cheese = 8 pts.

1/4 cup cheese, part-skim milk = 2 pts.

1 cup breadcrumbs = 9 pts.


This recipe makes 16 servings so I have 8 pts. per serving.


[ November 04, 2003, 06:24 PM: Message edited by: 1973blgtra2fromcanada ]

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This recipe comes from the "crock pot" section. I always keep single portions on hand in the freezer. After trying this delicious recipe (like a vedgetarian chili), I decided, "who needs the WW 0-pt soup!" (It's so filling and tasty that I doubted the points, so I added everything up, divided by the no. of servings, and, it's all good!)


Healthy Crockpot Soup


Makes 8 servings; 1.5 points per serving




1 (14.5) oz can chicken broth

1 chopped onion

1 red bell pepper

1 (15.5) oz can pinto beans

1 (14.5) oz can corn, drained

1 (16 oz) can pork and beans

1 package chili seasoning mix

2 (14.5 oz) can chopped tomatoes


Put all ingredients in crockpot and simmer all day.


PER SERVING: 155 Calories, 1.5 g Fat, 8.9 g Fiber



You are what you eat!<br /><br />*********************************

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There are several versions of cheesy vegetable soup floating around Weight Watcher Planet, but this is my favorite of the four that I've tried.


Olé Vegetable-Cheese Soup


Makes 10-12 1-cup servings @ 1 point each.


2 1-lb bags California Mix (broccoli, cauliflower, and carrots)

32 oz Non-fat Chicken Broth (I use Imagine brand)

8 oz Salsa (I use Pace brand; no more than 10 calories per 2 tbsp)

1 13-oz jar Tostito's Salsa Con Queso


Simmer the veggies in the broth for 20-30 minutes depending on your preference for crispy or soft veggies. Add in the salsa and salsa con queso and stir until all is combined and heated through.


For an easy lunch, freeze one-cup portion in Ziploc 1-cup containers and heat in microwave.


[ November 03, 2003, 10:34 PM: Message edited by: Paris Madeleine ]


restart 1 November 14

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I've made this many times, and it's seems complicated, but it's not and it's really yummy.


6 pts per serving



Rice Crust Pizza with Italian-Seasoned Chicken


Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cooking Light 1994 Poultry



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked long-grain rice

1 tablespoon olive oil

2 egg whites -- lightly beaten

1/2 cup grated fresh Parmesan cheese -- divided

Vegetable cooking spray

1 cup canned crushed tomatoes -- undrained

1 teaspoon dried whole oregano

1/4 teaspoon salt

1/2 teaspoon dried whole basil

1/8 teaspoon pepper

1 cup sliced fresh mushrooms

1/4 pound ground chicken

1/4 teaspoon salt

1/4 teaspoon fennel seeds -- crushed

3/4 cup shredded part-skim Mozzarella cheese -- (3 ounces)


Combine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and stir well.


Press evenly into a 12-inch pizza pan coated with cooking spray.


Bake at 400 degrees for 10 minutes; set aside.


Combine tomatoes and next 4 ingredients in a bowl, and stir well.


Spread evenly over prepared crust, and top with mushrooms.


Combine chicken and next 2 ingredients, and stir well.


Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and Mozzarella cheese.


Bake at 400 degrees for 20 minutes or until crust is lightly browned.


(serving size: 1 wedge)



"Cooking Light, Sept 1994, page 100"


"© Cooking Light"


- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 257 Calories; 9g Fat (31.1% calories from fat); 17g Protein; 27g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 467mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.




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This is the one I use the most, and it is so easy to make.


From: GLOP



26oz jar of any salsa (I use Great Value brand from Walmart)


1 pound extra lean ground turkey, cooked, broken up as for tacos etc


1 cup cooked rice (the following values are for brown rice as that's all that I had)


24 oz carton fat free cottage cheese


Throw it all together in a bowl and stir!

That's it! We like to eat it wrapped in a tortilla or with tortilla chips. It's good hot or cold.


Nutritional Values

Makes 17 - 1/2cup (120g) servings

Per serving:

105 calories

.7g fat

.9 fiber

12g protein

2 Points!


[ November 04, 2003, 06:27 AM: Message edited by: SSKatie ]

Started 08/21/02<br /><br />194.6\145\133.2\130(ish)<br />SW\WW Goal\CW\Personal Goal<br /><br />Got 10% keychain - 10/30/02<br />2nd 10% keychain - 01/22/03<br /><br />GOAL! - 04/02/03<br />Lifetime - 05/07/03

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Guest FirstCavWife


I've been really busy and just now checked the Site for the first time in a couple of days. I saw the thread pointing to this thread and came over to post GLOP! LOL!!!

Thanks for getting it up there, Crystal!!!

:D :D :D


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GOOD 'OLE TACO SOUP ( 1 pt. for 1 cup)


1/2-pound turkey or 90% lean ground beef, buffalo, or Morning Star Crumbles

48 oz V-8

1 can kidney beans--drained

1 can garbanzo beans--drained (I just use 2 cans kidney beans total for beans)

1 can corn--drained

1 can diced tomatoes

1 package taco seasoning mix


1/4 Cup brown sugar (optional)


Brown the ground turkey or beef. Drain off any fat. Add remaining ingredients and simmer or cook in a crock-pot on low. I like to add water up to the top of the pot because I get more servings (at least 10). Serve with desired condiments: diced onion, grated cheese, sour cream, taco chips, etc (but add extra points for those) .


POINTS: 2 pts for 2 cup serving


[ November 04, 2003, 12:05 PM: Message edited by: SSKatie ]

Zig..."Success is a journey, not a destination. Focus on the process."

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Quick and Easy Potato Soup ( 2 cups @3.5 Pts.)


1 (28 oz.) Bag Frozen Ore Ida Potatoes O'Brien with Onions and Peppers

4 (14.5 oz.) Cans Fat Free Chicken Broth

1 Package Pioneer Brand Country Gravy Mix (dry mix)


Spray a 6-quart pot with nonstick cooking spray.

Sauté potatoes over medium high heat for 10 minutes, stirring gently until thawed.

Add broth, turn heat to high and bring to a boil.

Prepare gravy mix according to package directions.

Add to potatoes and broth.

Cover and simmer 20-30 minutes.


[ November 04, 2003, 12:05 PM: Message edited by: SSKatie ]

Zig..."Success is a journey, not a destination. Focus on the process."

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Main Dish


4 servings at 3 points each.



2 cups cooked, cooled, and chopped chicken breast

2 tablespoons thinly chopped onion

2 tablespoons diced celery

1/2 cup diced granny smith green apple

1/2 cup halved seedless purple grapes

2 tablespoons fat free miracle whip

2 tablespoons light sour cream

Optional: Chopped pecans or Sliced Water Chestnuts


Mix it all up and serve on a bed of lettuce or on whole wheat bread.


If you add the chopped pecans or water chestnuts be sure to adjust points. The water chestnuts are high in fiber so the point value may go down depending on how many you add.


NOTE: I do not have mastercook. I have been counting it as 3 points - according to my calculations each serving has 153 calories, .75g fiber, and 3.25g fat. If anyone has mastercook and could double check that would be great.


- Betina


[ November 04, 2003, 01:43 PM: Message edited by: Betina ]

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Guest slave2cats

Taco Soup ver 2


This is more like a really thick stew than a soup and it's darned pretty too. :cool:


pts vary depending on beans, avg 3/cup


1 pkg Morning star farms crumbles

1 pkg taco seasoning

1 pkg dry ranch dressing mix

1 lg onion, diced

1 can corn

1 can pinto beans

1 can kidney beans

1 can black beans

2 cans diced tomatos with jalapenos AND liquid

3 cups water


Dump corn, and all beans into strainer. Rinse thoroughly. In 4-qt saucepan, spritz Pam. Heat to medium and sweat onion until translucent. Add taco mix, ranch mix, and crumbles. Cook for a min, then add water, tomatos, corn and beans. Cook on med low for at least an hour, stirring every 10 min.


[ November 05, 2003, 02:15 PM: Message edited by: slave2cats ]

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Guest slave2cats

Salad Dressing

Char's Balsamic Reduction


0 pts


2 cups balsamic vinegar(I love Costco's brand)

1/3 cup sherry vinegar

1/3 cup cider or red wine vinegar

1 1/2 teaspoons dried tarragon, crumbled

1/2 teaspoon freeze-dried chives

1 shallot, minced

1 clove garlic, minced

1 tablespoon Splenda

1 3 oz. envelope liquid pectin


Combine vinegars in saucepan and bring to boil over high heat. Reduce heat and simmer til it is reduced to 1 1/2 cups (about 10 minutes or so). Add tarragon and chives, shallot and garlic. Simmer 2 more minutes and remove from heat. Allow to cool then strain into non-reactive container (I use a plastic salad dressing shaker or a glass canning jar), pressing on the herbs to remove as much of the vinegar as possible; add the Splenda, stirring well. Add liquid pectin. Refrigerate.


0 points per serving!

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These are TRIED AND TRUE wonderful recipes! :D


Breads And Grains:

Pita Breads


Whole Wheat And Dried Cranberry Chapatis


Homemade Gardenburgers




Kashi Marshmallow Treats


This is going to take some time! I'll add more when I can! thumbup.gif bcbsalute.gif

May you be happy. May you be well. May you be free from suffering.


Check out my website! Plant-Powered.com :bcb_smile








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Easy Ziti



Servings | 6




16 ounces Prego Trad. Spag. Sauce

1/2 cup fat-free ricotta cheese

1 pound uncooked ziti

1/2 cup fat-free mozzarella




Preheat broiler. Mix spag. sauce and ricotta until smooth. Cook Ziti, drain and stir into sauce. Spread int 9x13 metal dish. Sprinkle with cheese. Broil until the cheese is golden brown, 3-5 minutes.



I got this from the internet somewhere, and it is a family favorite. It's fast and easy to prepare. It is a high-volume meal. My family prefers it with rigatoni as opposed to ziti, for the same points. I think it would be good with a can of diced tomatoes in addition.



start date: 1/29/03<br />-68.2

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Jo, a question.... Is this dish hot enough for serving after the 3-5 mins.under broiler?


This looks good. I would like to try it.



"I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

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I like to divide this into 4 servings, points vary depending on some of the ingredients used, but I usually get 6-7 points each serving.


This makes a very very filling delicious supper, there is rarely leftovers!



This was a Campbell's recipe, that I used low point ingredients to make


1 pound ground beef (I use 96% lean, I have also tried ground turkey or chicken)

1 can (10 3/4 oz) condensed tomato soup

1 cup salsa

1/2 cup milk (I use ff)

6 flour tortillas (8"), cut into 1 inch pieces (I use Manny's ff flour tortillas)

1 cup shredded cheddar cheese (I use any lf cheese I have on hand)


Brown the ground beef. Cut up the tortillas. Mix all the ingredients together. Bake in a 2 quart covered dish at 400 degrees for about 30 minutes.


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Main Dish


Cola Chicken


4 points per serving, 4 servings


4 Skinless, Boneless Chicken Breast

1 cup Catsup

1 - 12 oz can Diet Coke

Put chicken in a non-stick frying pan. Pour catsup over chicken, then the diet coke.

Boil. Cover and reduce heat. Cook 45 minutes. Uncover. Increase heat and continue to cook until sauce thickens.

Laura (·Î¶ó )



Laura's Weight loss Journey

Korea Pictures

Lifetime Since Feburary 15th 2005

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This recipe was meant to be used on chicken for the Bar-B-Q. I changed it to use on the stove top. It's very good.


Chicken with Spicy Marmalade Glaze

Makes 4 servings

5 points per serving


1/2 cup orange marmalade

2 green onions chopped

1 teaspoon Dijon mustard

2 teaspoon lemon juice

1/4 teaspoon crushed red pepper

4 (4 oz) skinless boneless chicken breasts (can use frozen chicken)

1/2 teaspoon salt

1 cup diet Sprite or Mountian Dew

Spray a pan with nonstick spray.

Mix together the marmalade, green onions, mustand, lemon juice, crushed red pepper and salt in a small bowl.

Place the chicken in the pan cover with marmalade mixture, add Sprite, cover and cook over med heat until chicken is done. Remove the lid and cook until mixture is thickened.

Serve with rice.


[ November 06, 2003, 09:40 AM: Message edited by: SSKatie ]

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Molasses-Glazed Ham Steak (Main Dish)

4 servings, 5 points per serving

3T molasses

2T packed brown sugar

1T Dijon mustard

2t cider vinegar

1 one pound ham steak (fat trimmed)

Spray pan with cooking spray, set to med high heat. Put ham in the pan, brush with sauce mixture, about 4 min on each side.

This is from the "Make it Snappy" WW cookbook.

I make this often, it is fast, easy and fantastic.

IF it is to be, it is up to me.

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Makes 1 serving




Take 2 tbsp low-fat brownie mix and add 1 tbsp fat-free yogurt (cherry is good).

Mix together in a 3 oz dixie cup and microwave for 1 minute. It is only 1 point.

You can use any flavor of yogurt and you can also use low-fat cake mixes.



Zig..."Success is a journey, not a destination. Focus on the process."

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ZIG's EASY CHICKEN (or Turkey) POT PIE (5 pts. Serves 6)


2 frozen pie shells


not quite one bag frozen country style mixed veggies...you will know when to stop!


1 can fat free cream of chicken soup


leftover turkey...about 1 pound...cubed or shredded


Preheat oven to 350. Mix all the other ingredients together in a bowl and put in one pie crust shell. Invert the other pie crust on top and press down edges, stick with a fork to vent and bake for one hour. Preeee-tty dog-gone good if I do say so myself!!!

Zig..."Success is a journey, not a destination. Focus on the process."

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I got this one from a Cooking Light cookbook. My whole family likes it--even the picky boys! Tastes like you killed yourself making a fancy dinner and it takes about 20 minutes.


Raspberry Balsamic Glazed Chicken

Servings: 4

Points per Serving: 4


1 teaspoon vegetable oil

Cooking Spray

1/2 cup chopped red onion

1/2 teaspoon thyme

1/2 teaspoon salt divided

4 chicken breasts

1/3 cup seedless raspberry preserves

2 tablespoons balsamic vinegar

1/4 teaspoon pepper


Heat oil in nonstick skillet coated with cooking spray over medium-high heat till hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken. Makes 4 servings.


I usually serve with rice (they like the sauce on the rice) and broccoli or green beans.


SW: 205.4/CW:200.4/GW: 140





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Guest maribeth

Here's one that my fiance liked. The points were computed by Dina back in 2000, so they could have changed since then. I prefer to use brown rice, and have recently started to use a brown basmati rice, but any rice can be used.




Recipe By: Cooking Light Magazine, May, '98

Serving Size: 5

Categories: Meat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb. extra-lean ground beef

cooking spray

3 c. diced zucchini -- about 3 small

2 cloves garlic -- minced

1 t. dried Italian seasoning

2 (8-oz.) cans tomato sauce

1 c. shredded red-fat sharp Cheddar cheese -- divided

2 1/2 c. hot cooked rice

1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.

2. Wipe skillet with a paper towel. Coat with cooking spray; place over medium-high heat. Add zucchini and garlic; sauté 5 minutes. Add beef, seasoning, and tomato sauce; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Add 2/3 c. cheese; stir until cheese melts. Serve over rice. Sprinkle with remaining 1/3 c. cheese.

Serving size: 1c. beef mixture, 1/2 c. rice, and about 1 T. cheese

- - - - - - - - - - - - - - - - - - -

Nutritional analysis, per recipe: 355 calories, 10.3 g. fat, 2.4 g. fiber, 71 mg. cholesterol, 759 mg. sodium, and 250 mg. calcium

7-1/2 POINTS per serving


[ November 12, 2003, 08:44 PM: Message edited by: maribeth ]

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