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I don't know if someone wants to sticky this.

 

100 Best WW Recipes

 

http://www.davidcenko.com/adele/100ww.doc

 

Weight Watcher friendly recipes

 

 

 

DISCLAIMER: Since I got these recipes from the Food Talk and Recipe Review boards, YOU SHOULD ALWAYS RECHECK MY POINTS. Not having Recipe Builder, I do not guarantee the current points are right. But they are pretty close (unlike some of the wishful thinking you will see posted).

 

 

CHICKEN PICCATTA

 

12 oz chicken breasts

1 tsp. minced garlic

1/4cup lemon juice

1/4 cup flour

2 Tbsp. olive oil

1/3 cup capers

1 can artichoke hearts (packed in water, not oil)

1 package sliced mushrooms

 

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

 

4 servings, 5 POINTS each

 

If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!

 

 

This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.

 

 

EASY CHEESE LASAGNA

 

1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me)

6 uncooked lasagna noodles

1 15oz container of fat free ricotta cheese (I use FF cottage cheese)

1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini

8oz shredded low-fat mozzarella cheese

 

Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges, though I don't.)

 

Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.

 

6 servings, 6 POINTS each

 

Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.

 

 

DELI CRAB SALAD

 

6 oz. imitation crab meat

2 Tbsp. light mayo

Chopped green onion or chives

1/2 to 1 tsp. mustard

1/4 cup fat free sour cream

onion powder (to taste)

salt and pepper (to taste)

1 cup cooked macaroni noodles

 

Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend.

 

2 big servings, 5 POINTS each

 

Tips: You can also add other things liked chopped celery, and you can serve it on lettuce leaves to make it look fancy. The last time I made it, I used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more zip. You could also use a sharp mustard.

 

 

MANDARIN ORANGE MOUSSE

 

(aka CREAMSICLE MOUSSE)

 

1 box SF orange Jell-O

1 box SF white chocolate pudding

1 can mandarin orange slices (drained)

1 8-oz tub of fat free Cool Whip.

 

Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold

water and let it sit for 5 minutes. Using electric beater, beat in pudding

mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

 

4 servings (1 cup each), 2.5 POINTS each

 

GARLIC MASHED POTATOES

 

2 lbs. baking potatoes, peeled and cubed

4 large garlic cloves, peeled and halved

1/4 cup fat-free sour cream

2 Tbsp. Skim milk

1 Tbsp. Reduced-calorie stick margarine

1/2 tsp. Salt

dash of ground pepper

 

Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.

 

4 servings, 3 POINTS each

 

EASY MAC AND CHEESE

 

1 can lower-fat cheddar cheese soup

1/2 can low-fat milk

1/2 can water

1 cup uncooked macaroni

 

Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick.

 

4 servings, 4 POINTS each

 

1-POINT BROWNIE

 

3/4 C flour

1/4C plus 2 T cocoa powder

1/2 C sugar

1/2 C Splenda

1/4 tsp baking soda

1/4 tsp salt

1/3 C unsweetened applesauce

3 egg whites

1 tsp vanilla

 

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

 

16 servings, 1 point each

 

These are cakey brownies rather than fudgy brownies. I think they are as good as the No Pudge mix, and they are only 1 point instead of 2 points. I usually cut these into 8 servings for a nice-sized 2 point brownie.

 

Tip: I found unsweetened applesauce in single-serving containers. That way I don't have to open a big jar of applesauce when I want to make these.

 

 

PUMPKIN "PIE"

 

1 15oz can pumpkin (not the pumpkin pie mix)

5 oz evaporated milk

3/4 cup Splenda

1 tsp. Cinnamon

1/4 tsp. cloves

1/2 tsp. ground ginger

2 eggs

 

Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set.

 

8 servings, 1 POINT each

 

This was the first dessert I made when I started the program, and it gave me the courage to try others. You won't miss the crust. Add a big dollop of fat free Cool Whip!

 

 

SMOTHERED CHICKEN WITH PIEROGIES

 

1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies

1 can (10 3/4 oz) low-fat cream of chicken soup

1 can (4 oz) sliced mushrooms, drained

1 cup frozen peas

2 cups cubed or shredded cooked chicken

 

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

 

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

 

4 servings, 7 POINTS each

 

A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kinds in this recipe, but make certain to re-calculate your points based on the kind of pierogies you use. The traditional way to serve pierogies is to fry them in a little butter and serve with pan-fried onions. Enjoy!

 

CHEESE BISCUITS

 

2 cups Reduced Fat Bisquick

3/4 cup fat-free buttermilk

1 cup fat-free cheddar cheese

Topping:

2 Tbsp. Fat-free margarine

1/4 tsp. parsley flakes

1 tsp. Garlic powder

 

Mix the biscuit ingredients together. On a pan sprayed with cooking spray, make 12 drop biscuits. Or spray 12 muffin tins with cooking spray and divide the dough between them. Bake at 400 degrees or 16-20 minutes.

 

Melt topping ingredients in the microwave. Brush on biscuits as soon as they come from the oven.

 

1 biscuit = 2 POINTS

 

 

STRAWBERRY PIE

 

1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding

2 cups water

1 small package (0.3 oz) sugar-free strawberry Jell-O

4 cups sliced strawberries

 

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

 

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

 

6 points for the entire pie

 

This reminds me of the sugar-glazed strawberry pie we used to get at Shoney's. I made it for Easter and everybody cheered.

 

CHICKEN POT PIE

 

1 cup Reduced Fat Bisquick

1/2 cup skim milk

1/4 cup egg substitute (or 3 egg whites)

2 cups frozen mixed veggies, thawed

Optional: I usually throw in a jar of sliced mushrooms

2 cups cooked, chopped white chicken meat

2 cans fat-free Cream of Mushroom soup

 

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

 

6 servings, 4.5 POINTS each

4 servings, 6.5 POINTS each

 

Good for using up left-over chicken. DH loves it!

 

This recipe came from the WW Magazine cookbook "6 O'Clock Solutions".

 

CAULIFLOWER MEDLEY

 

A zip-top plastic bag works great for marinating because once the air is squeezed out of the bag, the marinade coats the food and no stirring is required. You may use a large bowl instead, but remember to stir frequently so the food gets evenly marinated.

 

1 cups fresh cauliflower, broken into florets

1/2 cup fat-free Italian dressing

2 Tbsp. Sliced ripe olives

2 Tbsp. Capers

1/4 tsp. Cracked pepper

1 4oz jar diced pimiento, drained

 

Steam the cauliflower, covered, for 10 minutes or until crisp-tender. (Don't let it get mushy. I usually rinse the hot cauliflower in cold water to stop it cooking.) Place cauliflower, dressing olives, capers, pepper, and pimiento into a large zip-top plastic bag. Seal and shake gently to coat the cauliflower with the dressing mixture. Marinate in the refrigerator at least 8 hours. Serve cauliflower with a slotted spoon.

 

8 servings, 0 POINTS each

 

My thoughts: This is tangy and pretty and would be a great take-it dish for a picnic.

 

 

HAMBURGER STROGANOFF

 

8oz lean ground beef

1/2 cup chopped onion

2 cups COOKED egg noodles

10 3/4 oz can 98% fat free cream of mushroom soup

1 can sliced mushrooms (optional)

1/4 cup low fat sour cream

salt and pepper to taste

 

Brown ground beef and onion, drain fat. Stir in cooked noodles, cream of

mushroom soup, sliced mushrooms and salt and pepper. Simmer about 5-10

minutes. Remove from heat and stir in sour cream before serving.

 

 

4 servings, 5 POINTS each

 

MEATBALLS

1 pound 93% lean ground beef

1 cup uncooked oats (I used the quick cooking kind)

1 egg

1 pkg onion soup mix

 

Mix and form into 42 one inch balls (about a tablespoon each). Bake at 350

for 15 minutes or until no longer pink in the middle.

 

2 meatballs are 1 POINT

 

These are great little meatballs, and they freeze well. Now I don't feel deprived when I make spaghetti!

 

SUNSHINE FRUIT SALAD

 

1 can mandarin oranges

1 can pineapple chunks

1 small package sugar-free, fat-free vanilla or banana cream pudding mix

 

Do not drain fruit and use the pudding mix dry. Combine all ingredients and

blend well. Chill about 1 hour.

 

3 POINTS per cup.

 

BAKED ZUCCHINI STICKS

 

Slice a zucchini into sticks and dip them into a beaten egg white with

salt, pepper and some chili powder. Put 3 Tbsp. Italian bread crumbs into a

baggie. Throw the zucchini sticks, a few at a time, into the baggie and

shake until covered. Spray some Pam onto a cookie sheet and place the

zucchini in a single layer and spray Pam on top. Bake at 400 for about 20

minutes, then broil for a few minutes to get them crunchy. Sprinkle with

parmesan cheese.

 

Count as 2 points - 1 zucchini = 0, 1 egg white = 0, 3 Tbsp. bread crumbs = 1,

 

1 Tbsp. parmesan cheese = 1.

 

ROASTED RED PEPPER DIP

 

1/2 large can of roasted red peppers, drained

2 tsp. tomato paste

2 garlic cloves, minced

2 Tbsp. Balsamic Vinegar

2 tsp. Chili powder

 

Mix in food processor, and serve with low fat chips or crackers, great change from salsa.

 

0 points for the dip

 

BANANA CHOCOLATE CHIP MINI-MUFFINS

 

1 cup low fat vanilla yogurt

1/2 cup skim milk

1/2 cup uncooked quick oats

1/2 tsp. vanilla

1 egg, beaten

1 large banana, mashed

1/2 cup brown sugar

1 1/4 cup flour

1/2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1/2 cup mini chocolate chips

 

Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana.

Set aside for 5 minutes to soften. In separate bowl, stir together brown

sugar, flour, baking soda, baking powder and salt. Stir flour mixture into

yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by

heaping teaspoons into mini-muffin tins. Bake until golden brown, about

15-18 minutes.

 

Makes 36 mini-muffins at 1 point each.

 

 

PEACH COBBLER

 

1 cup self rising flour

1 cup skim milk

1 cup Splenda

1 can peaches in own juice

Butter flavored Pam

 

Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a

light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until

golden brown.

6 servings, 2 POINTS each

 

 

KEY LIME PIE BARS

 

3 tbsp. margarine, softened

3 tbsp. fat-free cream cheese

1 1/2 cups sugar

1 large egg yolk

3/4 cups all-purpose flour

2 Tbsp. all-purpose flour

3 Tbsp. powdered sugar

1 large egg

1/4 cups fat-free egg substitute

1/3 cups fresh lime juice, from Key limes

 

Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking

spray. To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking - or I stick my hand inside a plastic sandwich bag). Bake until crust is lightly browned, about 15 minutes.

 

To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more. Cool on a rack. Sprinkle with 2 tablespoons powdered sugar.

 

16 servings, 3 POINTS each

 

 

BROCCOLI SALAD

 

3/4 cup nonfat mayonnaise

3 Tablespoons sugar

1 tablespoon red wine vinegar

1 head broccoli

1 small red onion

6 slices bacon -- cooked and chopped

1/4 cup pecans

 

 

Cut broccoli (including stem) into small pieces and blanch in boiling water

for 3 minutes. Rinse with cold water and let drain. Finely chop red onion.

Mix first 3 ingredients in bowl until well combined. Add broccoli and

onions. Refrigerate 2 hours. Before serving add bacon and pecans.

 

6 servings, 2 POINT each

 

Tip: Use Gwaltney lower-fat bacon. Look for the green box.

 

 

CROCKPOT SOUR CREAM SALSA CHICKEN

 

4 skinless boneless chicken breast halves (3 oz each)

1 package reduced-sodium taco seasoning mix (someone suggested using 1/2

package)

1 cup salsa

2 tablespoons cornstarch (someone said this wasn't necessary)

1/4 cup light sour cream

 

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle

with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready

to serve, remove the chicken from the pot. Place about 2 T cornstarch in a

small amount of water. Stir well. Stir the cornstarch mixture into salsa

sauce. Stir in 1/4 cup of sour cream.

4 servings, 4 POINTS each

 

 

BAKED ARTICHOKE DIP

 

3/4 cup nonfat cottage cheese

1 Tbsp. Flour

1 Tbsp. Lemon juice

1/8 tsp. White pepper (regular pepper works fine)

1/2 tsp. Crushed garlic

1 10oz package frozen artichoke hearts, thawed, or 1 14oz can artichoke hearts, drained

1/4 cup plus 2 Tbsp. Grated nonfat or reduced-fat Parmesan cheese

 

Put cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender. Process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese. Process until the mixture is slightly chunky. Coat a small casserole dish with cooking spray. Put the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita chips.

 

 

Makes 2 cups. Serving size: 2 Tablespoons = 1 POINT

 

BAJA SHRIMP SALAD

 

1/2 pound cooked shrimp, thawed and drained (or shelled and cooled)

1/2 cucumber, peeled, seeded, and thinly sliced

6 radishes, thinly sliced

2 scallions, sliced

1/4 cup white wine vinegar

1 1/2 tsp. Sugar

 

Combine all ingredients in a bowl and toss well. Chill.

 

2 servings, 4 POINTS each

 

 

HASHBROWN CASSEROLE

 

1 small onion

1 cup reduced fat Cheddar cheese

2 Tbsp. margarine

1/2 tsp. pepper

1 32oz package of southern-style hash browns, thawed

16 oz container fat-free sour cream

1 10oz can of reduced fat Cream of Mushroom soup

 

Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake at 350 degrees for 1 hour.

 

Serving size: 1 cup = 3 POINTS

 

 

CROCKPOT CHICKEN STROGANOFF

 

6 skinless, boneless chicken breast halves

1 can 98% fat free Cream of Mushroom soup

16 oz fat-free sour cream

1 envelope Lipton onion soup mix, dry

 

Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours. Server over noodles or rice.

 

6 servings, 4 POINTS each (add points for noodles or rice)

 

APPLE CARROT MUFFINS

 

1/2 cup unsweetened apple sauce

1/2 cup apples, diced

1 tsp. cinnamon

1/8 tsp. cloves

2 eggs or 1/2 cup Egg Beaters

6 Tbsp. Flour

1 tsp. baking powder

2/3 cup powdered milk

1/4 cup Splenda

1 tsp. vanilla

1/2 cup carrots, grated

 

Mix all ingredients. Spray 12 muffin cups with cooking spray. Divide batter evenly between muffin cups. Bake at 350 degrees for 25 minutes.

 

12 muffins, 1 POINT each

 

 

RHUBARB CRISP

 

1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)

1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)

1 small package sugar-free strawberry or cherry Jell-O

2/3 cup boiling water

1 cup reduced-fat Bisquick

1/2 cup skim milk

1/3 cup sugar

1/4 cup egg substitute (or 3 egg whites)

1 tsp. butter flavor extract (I left this out and couldn't tell the difference)

 

In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.

 

In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

 

4 servings, about 3 POINTS each

 

If you've been afraid to try rhubarb, this is the recipe for you! DH thought he'd died and gone to heaven.

 

 

SAUSAGE AND RED CABBAGE

 

1/2 12oz package chicken apple sausage, cut into 1/2 inch pieces

2 cups chopped Granny Smith apples

1 cup chopped onions

1 10oz package or 6 cups of sliced red cabbage (you must use red because of the cider!)

1 cup apple juice or apple cider

1 cup dry red wine

1 1/2 Tbsp. Brown sugar

1/4 tsp. salt

 

Heat a large non-stick skillet over medium-high heat. Saute the sausage pieces for about 4 minutes. Remove from the pan. Add the apple, onion, and cabbage and cook for 5 minutes, stirring frequently. Add the sausage, juice, wine, sugar and salt. Bring to a boil. Reduce heat and simmer 10 minutes.

 

4 servings, 3 POINTS each

 

 

MAMA'S MEATLOAF

 

1 cup chopped onion

1 cup chopped green pepper

3 Tbsp. minced parsley

1 tsp. pepper

3/4 tsp. salt

1 large egg, beaten

1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs)

1 1/2 pounds ground round

1/3 cup ketchup

 

 

Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spray. Spread ketchup over the top of the meatloaf. Bake at 350 for 1 hour or until meat loaf registers 160 on a meat thermometer. Let stand in the pan for 10 minutes. Remove the loaf from the pan and cut into slices.

 

6 servings, 5 POINTS each

 

I use an 8x4 inch pan to make it in order to get a taller loaf shape. This is the meatloaf I make most often. I like it because it's just me and DH and this is a small recipe.

 

 

BAKED RED SNAPPER

 

 

 

1 Tbsp. Olive oil (divided into 3 tsp.)

 

4 8oz red snapper fillets

 

1 medium onion, thinly sliced into rings

 

2 plum tomatoes, thinly sliced or chopped

 

1 green bell pepper, seeded and thinly sliced

 

 

 

Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.

 

 

 

Makes 4 servings, 6 points per serving

 

 

 

This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.

 

 

 

 

 

DEEP-DISH PIZZA CASSEROLE

 

 

 

1 pound ground round

 

1 15oz can chunky Italian-style tomato sauce

 

1 10oz can refrigerated pizza crust dough

 

6 1oz slices part-skim mozzarella cheese

 

 

 

Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.

 

 

 

6 servings, 8 points each

 

 

 

 

 

CHEESY CHICKEN STUFFED SHELLS

 

 

 

8 jumbo pasta shells

 

1 1/2 cups tomato sauce

 

2 egg whites, lightly beaten

 

1 1/2 cups reduced-fat Ricotta cheese

 

1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)

 

1 cup frozen chopped spinach, thawed and with extra water squeezed out

 

1 tsp. garlic powder

 

1 Tbsp. Italian seasoning

 

1 cup reduced-fat mozzarella cheese, shredded

 

2 Tbsp. Parmesan cheese, grated

 

 

 

Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.

 

 

 

For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.

 

 

 

2 shells per serving, each serving 8 points

 

 

 

 

 

SPINACH PASTA BAKE

 

 

 

1 7oz package elbow macaroni, cooked and drained

 

1 10oz package frozen chopped spinach, thawed and squeezed dry

 

1 4oz can sliced mushrooms, drained

 

1 cup Reduced Fat Bisquick

 

1 3/4 cups skim milk

 

1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)

 

2/3 cup grated Parmesan cheese

 

1 tsp. salt

 

3/4 tsp. pepper

 

1/4 tsp. ground nutmeg

 

2/3 cup reduced-fat cheddar cheese, shredded

 

 

 

Heat oven to 375. Spray an 11x7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms and spread the mixture in the pan. Beat the remaining ingredients except cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until golden brown.

 

 

 

8 servings, 4.5 POINTS each

 

 

 

 

 

EASY TUNA CASSEROLE

 

 

 

1 can tuna in water, drained

 

1 cup macaroni, uncooked

 

1 onion, chopped

 

1 can peas, drained (baby peas if possible)

 

1 can reduced fat Cream of Mushroom soup

 

1 cup skim milk

 

6 Tbsp. reduced fat cheddar cheese, shredded

 

 

 

In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.

 

 

 

4 servings, 3 POINTS each

 

 

 

 

 

LIGHT PIE CRUST

 

 

 

- fits the bottom of a 9" pie plate

 

 

 

1 cup flour

 

3 1/2 Tbsp. ice water

 

1 tsp. sugar

 

1/4 tsp. salt

 

3 Tbsp. vegetable shortening (i.e. Crisco)

 

 

 

Combine 1/4 cup flour and ice water, stirring until well blended. Set aside. Combine remaining four with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles meal. Add ice water mixture. Blend until dry ingredients are moistened. Press the dough into a 4 inch circle on waxed paper or plastic wrap. Cover with another piece of waxed paper or plastic wrap. Roll covered dough into an 11 inch circle. Chill at least 10 minutes or until the paper or wrap can be removed. Coat a 9" pie plate with cooking spray. Remove top sheet of paper or wrap from the dough. Invert into the pie pan. Remove bottom sheet of paper or wrap. Pat down into the pie pan, trying to not warm up the dough. Fold the upper edges of the dough and flute the edge (pinching works fine). Bake at 400 degrees for 15 minutes. Cool and fill the pie shell.

 

 

 

1/8 of crust = 2 POINTS

 

 

 

HONEY MUSTARD CHICKEN

 

 

 

3/4 cup light honey mustard dressing

 

1/8 tsp salt

 

1/8 tsp pepper

 

2 tsp dill weed, freshly chopped

 

1 medium scallion, finely sliced (or finely chopped onion or chopped green onion)

 

1 cup corn flake crumbs

 

1 pound boneless, skinless chicken breasts (four 4oz halves)

 

 

 

Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallow bowl. Dip the chicken breasts into the honey mustard mixtures and then into the corn flake crumbs. Place each breast into the baking pan. Bake uncovered until the chicken is golden and no longer pink inside, about 15 minutes. Drizzle remaining honey mustard dressing mixture over the chicken breasts and serve.

 

 

 

4 servings, 7 POINTS each

 

 

 

I used O'Charley's Lite Honey Mustard dressing for this, and it turned out great. Do not forget to coat the pan with spray - otherwise the chicken will burn on the bottom and stick to the pan! I used dried dill weed and it didn't seem to add anything. I used the remaining honey mustard dressing as a dip instead of a drizzle.

 

 

 

 

 

CROCKPOT CORN, HAM, and POTATO SCALLOP

 

 

 

6 cups baking potatoes, peeled and cut into 1" cubes

 

1 1/2 cups cooked ham, cubed

 

1 15oz can whole kernel corn, drained

 

1/4 cup green bell pepper, chopped

 

2 tsp. instant minced onion

 

1 10oz can condensed cheddar cheese soup

 

1/2 cup skim milk

 

2 Tbsp. flour

 

 

 

Combine potatoes, ham, corn, pepper, and onion in a Crockpot. In a small bowl, mix the cheese soup, milk, and flour. Beat with a whisk until smooth. Pour soup mixture over the potato mixture in the Crockpot. Stir gently to mix. Cover and cook on Low for 7-9 hours or until potatoes are tender.

 

 

 

6 servings, 6 POINTS each

 

 

 

Notes: The 1-inch chunks of potato work well because they don't get too soft during the long cooking time. Leftover cooked roast beef or turkey can be used in place of the ham.

 

 

 

 

 

OAT APPLE CRISP

 

 

 

6 large apples, peeled and sliced

 

1/2 cup orange juice

 

3 tsp. sugar substitute (or equivalent to 1/2 cup sugar)

 

1/2 tsp. cinnamon

 

3/4 cup flour

 

1/2 cup light brown sugar

 

1/4 tsp. salt

 

7 Tbsp. lower fat margarine

 

1/4 cup rolled oats

 

 

 

Arrange apples in a baking dish sprayed with cooking spray. Pour orange juice over the apples. Combine sugar substitute and cinnamon and sprinkle over the apples. Combine flour, brown sugar, rolled oats, salt, and margarine to make a crumbly mixture. Spread over apples. Bake at 350 until apples are tender and the crust is lightly browned, about 45 minutes.

 

 

 

8 servings, 4 POINTS each

 

 

 

 

 

CREAMY BOWTIE PRIMAVERA

 

 

 

8 oz bow tie pasta, uncooked

 

1 cup broccoli flowerets

 

1 cup sliced carrots

 

1 8oz pkg. fat free cream cheese, cubed

 

3/4 cup skim milk

 

1/4 cup Kraft reduced fat Parmesan Style Grated Topping

 

1/4 cup chopped green onions

 

1/2 tsp. Italian seasoning

 

1/4 tsp. garlic powder

 

 

 

Prepare pasta as directed on package, adding the broccoli and carrots to the water during the last 5 minutes of cooking time. Drain. Stir cream cheese, milk, grated topping, onions, and seasoning into a large saucepan over low heat until smooth. Add past and vegetables and toss lightly.

 

 

 

6 servings, 6 POINTS each

 

 

 

 

 

TURKEY QUICHE

 

 

 

2 cups cooked turkey, chopped

 

1 large carton Egg Beaters (or other egg substitute)

 

1/2 cup 2% sharp cheddar cheese

 

1 tsp. garlic

 

1 bag chopped broccoli, cooked and finely chopped

 

1 Tbsp. Italian bread crumbs

 

 

 

Spray a pie plate with cooking spray. Sprinkle the plate with the bread crumbs, shaking around to coat the plate. Combine all the other ingredients. Pour into the pie plate. Bake at 350 for 25-35 minutes or until set.

 

 

 

6 servings, 2 POINTS each (entire pie is 12 points)

 

 

 

A great way to use up extra turkey after Thanksgiving!

 

 

 

 

 

CREAMED CORN PANCAKES

 

 

 

1 16oz can creamed corn

 

3 heaping tablespoons of flour

 

1 egg

 

1 tsp. baking powder

 

 

 

Combine all ingredients. Spray a skillet with cooking spray and heat. Pour 1/4 cup corn batter onto the hot skillet. Fry until golden brown. Turn over and brown other side. Salt lightly and serve.

 

 

 

2 pancakes = 2 POINTS

 

 

 

 

 

OREO MOUSSE

 

 

 

1 small pkg sugar-free instant pudding, chocolate or white chocolate

 

1 12oz container Cool Whip Free, thawed

 

4 reduced-fat Oreo cookies, crushed, reserve some crumbs for the top

 

 

 

Mix the dry pudding with the Cool Whip and crushed Oreo's. Pour into a pan. Sprinkle the top with the reserved Oreo crumbs. Freeze.

 

 

 

6 servings, 3 POINTS each

 

 

 

Someone was worried about buying a whole package of Oreo's just to get 4 cookies. A lot of temptation there. My solution: I buy the Oreo's on my way to work, remove 4 cookies from the package, and leave the rest to be devoured by the work vultures. The package usually lasts about 15 minutes, not long enough for me to be tempted.

 

 

 

 

 

WHITE CHICKEN CHILI

 

 

 

6 3oz boneless chicken breasts

 

2 19oz jars of Picante sauce (the original poster suggested one mild and one medium)

 

49 oz chicken broth

 

48oz canned Great Northern beans

 

1 tsp. cumin

 

1 tsp. garlic powder

 

 

 

Boil the chicken and shred the meat. Combine all ingredients in a large pan. Bring to a boil and simmer for 20 minutes. Simmer longer if you want the soup to cook down a bit.

 

 

 

15 servings, 1 cup = 2 POINTS

 

 

 

 

 

TIRAMISU

 

 

 

1/3 cup General Foods International instant coffee, Kahlua flavor

 

2 Tbsp. hot water

 

1 3oz pkg Lady Fingers

 

2 1/2 cups cold skim milk

 

1 8oz container Fat Free cream cheese

 

1 8oz pkg Jell-O Fat Free/Sugar Free vanilla pudding mix

 

1 cup Cool Whip Lite, thawed (or you can use Cool Whip Free)

 

 

 

In a small bowl, dissolve 1 Tbsp. of the instant coffee in the hot water. Cover the bottom and sides of a shallow 2-quart dessert dish with the Lady Fingers. Sprinkle the Lady Fingers with the dissolved coffee. Put 2/3 cup milk, cream cheese, and remaining undissolved coffee into a blender. Blend on medium until smooth. (I think you could also beat them together using a hand mixer.) Add the pudding mix and remaining mix. Blend on medium until smooth. Pour the mixture over the Lady Fingers in the dessert dish. Top with the Cool Whip. Refrigerate at least 3 hours or until set. If desired, sprinkle with cinnamon or cocoa powder before serving.

 

 

 

8 servings, 2 POINTS each

 

 

 

Lady Fingers are a kind of sponge cookie. Look for them in the cookie section of your grocery.

 

 

 

 

 

BANANA OATMEAL COOKIES

 

 

 

1 1/2 cups flour

 

24 packets Sweet 'n Low sugar substitute

 

1/2 tsp. baking soda

 

1 tsp. salt

 

3/4 cup plain low-fat yogurt (or you can use unsweetened applesauce)

 

1 egg

 

1 cup ripe bananas, mashed

 

1 3/4 cup uncooked Quaker Quick rolled oats

 

 

 

Combine flour, sweetener, baking soda, and salt in a large bowl. Stir in yogurt or applesauce with a fork until the mixture looks like fine crumbs. Beat the egg. Stir the egg and the rest of the ingredients into the flour mixture. Beat well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for about 12 minutes or until brown.

 

 

 

1 cookie = 1 point

 

 

 

I don't know how many cookies this recipe is supposed to make, but for portion control, I would use a teaspoon measure to scoop out the dough for each cookie.

 

 

 

FRIED RICE

 

 

 

4 cups cooked rice, cold

 

1/4 cup green onions, thinly sliced

 

1/2 cup frozen peas

 

1/4 cup carrots, minced

 

1/2 tsp ginger

 

1/2 tsp. granulated garlic

 

1/4 cup Egg beaters

 

2 Tbsp. low sodium soy sauce

 

1/2 tsp. Splenda

 

 

 

Spray a wok or skillet with cooking spray. Add the onions, peas, and carrots. Cook, stirring, until tender crisp. Add the rice and heat. Make a hole in the center of the rice mixture. Add the Egg Beaters and fry in the hole until the eggs are set. Chop up the eggs and mix the eggs into the rice mixture. Mix the soy sauce, seasonings, and Splenda. Add to the rice mixture and stir until mixed well.

 

 

 

8 servings (1/2 cup), 2 POINTS each

 

 

 

STRAWBERRY BREAD

3 cups flour (all purpose or whole wheat)

1 tsp baking soda

1 tsp salt

1 Tbsp. cinnamon

1/2 cup sugar or Splenda (may need to add more)

2 tsp vanilla

4 eggs or 1/2 cup Egg Beaters

2 cups strawberries, chopped (if using frozen, thaw)

1 1/2 cups unsweetened applesauce

1 1/4 cups chopped pecans (optional)

Mix together the dry ingredients. Combine the eggs, strawberries, and applesauce and add to the dry ingredients. Stir in pecans. Pour into 2 9inch loaf pans. Bake at 325 for about 1 hours.

 

Approximately 15 points for each loaf, so about 2 points a slice

 

 

 

Because there are so many variations possible in this recipe, it would be wise to recalculate the points based on the ingredients you choose. You can certainly lower the point count by not using the pecans.

 

 

 

PUMPKIN BREAD

 

 

 

1 cup applesauce

 

2 cups pumpkin (1 large can)

 

3 cups sugar

 

1 1/4 cup Egg Beaters

 

1/4 cup water

 

3 1/3 cup flour

 

1 1/2 tsp salt

 

1/2 tsp each: nutmeg, ground cloves, cinnamon

 

1 tsp baking powder

 

1 1/2 tsp baking soda

 

 

 

Mix applesauce, pumpkin, sugar and eggs. Add the rest of the ingredients. Spray cooking spray in the bottom of three 8" loaf pans. Divide dough between pans. Bake at 350 for 1 hour or until done.

 

 

 

This recipe makes three small loaves, 36 servings total. 2 POINTS per serving.

 

 

 

This was my first "recipe renovation," substituting the applesauce and Egg Beaters in an old fatty recipe. DH actually likes this version better! Thanks to Maryzotz for figuring the points for me.

 

 

 

 

 

I found this recipe in the Community Recipe Swap and it's now one of my favorites. Thanks, JACKIAH!

 

 

 

SHRIMP CREOLE

 

 

 

3/4 cup onion, chopped

 

1 clove garlic, minced

 

1 medium green pepper, chopped

 

1/2 cup celery, finely chopped

 

1 tablespoon margarine (I didn't use this)

 

8 ounces tomato sauce

 

1/2 cup water

 

1 bay leaf, crumbled

 

1 teaspoon parsley, minced

 

1/2 teaspoon salt

 

1/8 teaspoon cayenne pepper

 

1 pound shrimp, peeled and tails removed

 

3 tablespoons flour

 

1/8 teaspoon chili powder

 

1/8 teaspoon Tabasco sauce

 

1 pound canned tomatoes

 

 

 

In medium skillet, spray pan heavily with Pam and saute onion, garlic, green pepper, and celery in margarine about 5 minutes or until tender. Remove from heat; stir in tomato sauce, tomatoes, water, bay leaf, parsley, salt, pepper, flour Tabasco and chili powder. Simmer 10 minutes. Add shrimp. Bring mixture to a boil; cook covered over medium heat for 5 minutes. Serve Shrimp Creole over rice.

 

 

 

4 servings, 4 POINTS each (add points for rice)

 

 

 

BAKED OATMEAL

 

 

 

2 cups oatmeal

 

1 1/2 tsp. baking powder

 

1 cup skim milk

 

1 whole egg plus 1 egg white (or 1/4 cup egg substitute)

 

1/2 cup applesauce

 

1/4 cup brown sugar

 

1/4 cup raisins

 

1/4 tsp. cinnamon

 

1 tsp vanilla extract

 

 

 

Mix Oatmeal and baking powder. Add remaining ingredients and mix well. Pour in sprayed 9" pie pan or casserole dish or sprayed muffin tins. Bake for 45 minutes at 350 degrees.

 

 

 

6 servings, 3 POINTS each (or 12 muffins, 1.5 points each)

 

 

 

CRAB QUICHE

 

 

 

1 Package Louis Kemp Crab Delights 8 Oz. -- flaked

 

3/4 Cup Sargento Light Shredded Mexican Cheese

 

1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes

 

1/4 Cup Green Onions -- sliced

 

1/2 Tsp Salt

 

1/2 Tsp Basil

 

1/2 Cup Reduced Fat Bisquick

 

1 Cup Skim Milk

 

1/2 Cup Egg Beaters

 

 

 

Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.

 

 

 

6 servings, 3 POINTS each

 

 

 

 

 

BROCCOLI CASSEROLE

 

 

 

1 1/2 cups shredded nonfat or reduced-fat sharp Cheddar cheese

 

2 packages (10 ounces each) frozen chopped broccoli, thawed and drained

 

1/3 cup finely chopped onion

 

1/3 cup fat-free egg substitute

 

1 3/4 cups dry curd or nonfat cottage cheese

 

2 Tbsp unbleached flour

 

1/4 tsp ground white pepper

 

3 Tbsp finely ground fat-free cracker crumbs

 

 

 

Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350 degrees for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving.

 

 

 

12 servings , 1.5 POINTS each, Serving size: 2/3 cup

 

 

 

CLASSIC PECAN PIE

 

(from Cooking Light)

 

 

 

Crust:

 

1 cup all-purpose flour

 

2 tablespoons granulated sugar

 

1/2 teaspoon baking powder

 

1/4 teaspoon salt

 

1/4 cup fat-free milk

 

1 tablespoon butter or stick margarine, melted

 

Cooking spray

 

 

 

Filling:

 

1 large egg

 

4 large egg whites

 

1 cup light or dark-colored corn syrup

 

2/3 cup packed dark brown sugar

 

1/4 teaspoon salt

 

1 cup pecan halves

 

1 teaspoon vanilla extract

 

 

 

Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under and flute.

 

 

 

Preheat oven to 350 degrees. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350 degrees for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack. Yield: 10 servings.

 

 

 

CALORIES 288 (29% from fat); FAT 9.2g (sat 1.5g, mono 5.1g, poly 2g); PROTEIN 4.3g; CARB 48.1g; FIBER 1g; CHOL 25mg; IRON 1.1mg; SODIUM 253mg; CALC 52mg

 

 

 

POINTS = 6.3 per slice

 

 

 

DELUXE MEATLOAF

 

 

 

2 eggs lightly beaten

 

1 cup seasoned bread crumbs

 

1-1/2 cups ketchup, divided (mix half rest on top)

 

1 can 16 oz, kidney beans, rinsed, drained & mashed - 1 large onion & 1 celery rib chopped

 

2 teaspoons of Worchester sauce

 

1 teaspoon lemon pepper seasoning

 

1/2 teaspoon seasoned salt

 

2-1/2 lbs of lean ground beef

 

1/2 cup of water

 

 

 

In a large bowl combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worchester sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well. Shape into two loaves. Place in a 13x9x2 inch baking dish coated with nonstick cooking spray. Combine the remaining ketchup with the water and pour oven the loaves, Bake uncovered at 325 degrees for 70 minutes.

 

 

 

12 servings, 6 POINTS each

 

 

 

LIGHT CHEX MIX

 

 

 

3 cups Rice Chex

 

3 cups Corn Chex

 

3 cups cheerios

 

3 cups pretzels

 

Butter cooking spray

 

2 tsp Worcestershire sauce

 

2 tsp butter flavored sprinkles

 

1/2 tsp garlic powder (or more)

 

1/2 tsp seasoned salt

 

1/2 tsp onion powder (or more)

 

 

 

In 15" x 10" x 1" baking pan, combine cereals & pretzels. Lightly coat with a butter cooking spray, drizzle with Worcestershire sauce. Combine remaining ingredients & sprinkle over cereal mix. Bake at 200 degrees for 1 1/2 hours, stirring every 30 minutes. Cool. Store in airtight container.

 

 

 

12 1-cup servings, 2 POINTS each

 

 

 

IMPOSSIBLE COCONUT PIE

 

 

 

1/2 cup LF margarine (like Shedd Spread)

 

2 cup 1% milk

 

1 cup sugar

 

2 eggs

 

1 - 4 oz. container Egg Beaters

 

1/2 cup flour

 

1/4 tsp. salt

 

1 cup coconut /or crushed pineapple

 

 

 

Pre heat oven on 350 degrees. Spray Deep Dish 10" Pie Plate with Pam. Place ingredients in a blender. Mix thoroughly. Pour mixture into dish...bake for 40 minutes. Or until knife inserted into center comes out clean. This pie will "puff up" while baking, but will settle once out and cooling on counter.

 

 

 

8 servings, 5 points each

 

 

 

FAUX EGG MCMUFFIN

 

 

 

1/4 cup Egg Beaters (or 3 egg whites) = 1 point

 

small English muffin = 2 points

 

Kraft 2% sharp cheddar cheese = 1 point

 

1 slice lean Canadian bacon = .5

 

 

 

Press the slice of Canadian bacon down into a small microwave-safe cup or bowl. Pour the Egg Beaters over. Cover loosely with a piece of plastic wrap. Microwave on high for about 1 minute or until the egg foams up and gets solid. (It will look like it's exploding out of the cup, which is why you need the plastic wrap. But the plastic wrap should be loose so steam can escape.) Remove the plastic wrap and put the cheese slice on top of the egg, folding the corners in to make it fit. Toast the English muffin. Run a spoon around the edge of the egg to loosen and plop onto the muffin bottom. Top with the muffin top.

 

 

 

1 serving, 4.5 POINTS

 

 

 

This is a very filling breakfast and a lot more points friendly than the 8-point McDonalds variety! It would be even better if I could find the elusive 1-point English muffin.

 

 

 

 

 

TERIAKI CHICKEN

 

 

 

4 chicken breasts

 

6 TBS soy sauce

 

6 TBS honey

 

3 TBS white vinegar

 

1 1/2 tsp dried thyme

 

1 1/2 tsp paprika

 

1/2 tsp cayenne pepper

 

1/2 tsp ground allspice

 

1 tsp pepper

 

 

 

Preheat oven to 375°. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. Bake chicken, basting several time with sauce, for 30 min. Serve over rice or chill breasts and slice into thin strips for chicken salads or wraps.

 

 

 

4 servings, 5 POINTS each

 

 

 

BASQUE CHICKEN

 

 

 

4 slices cooked Canadian-style bacon, crumbled

 

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

 

2 medium onions, sliced

 

1 medium sweet red pepper, seeded and sliced into thin strips

 

1 medium yellow pepper, seeded and sliced into thin strips

 

3 medium garlic cloves, minced

 

1/2 cup wine, white

 

14 1/2 oz canned diced tomatoes, drained

 

1 tsp dried thyme

 

1/8 tsp table salt, or to taste

 

1/8 tsp black pepper, or to taste

 

2 cup cooked white rice

 

 

 

Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.

 

 

 

Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring

 

frequently. If necessary, add water to pot to keep onions from burning. Add garlic and cook 1 minute more.

 

 

 

Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over the white rice.

 

 

 

Serves 4, 7 POINTS per serving

 

 

 

STRAWBERRY ANGEL FOOD TRIFLE

 

 

 

4 cups cubed angel food cake

 

1- 8 oz box sugar free strawberries Jell-O

 

1-large Pkg vanilla pudding sugar free

 

1/2 of an 8 oz. container Cool Whip Lite

 

2 Cup sliced strawberries

 

 

 

Make FF pudding mix according to directions. Just before you start to assemble the trifle, fold together the pudding and Cool Whip. Find a pretty, clear glass bowl, and layer trifle. Alternate several layers of cut up cake and strawberries.

 

 

 

Mix Jell-O with 2 cup of hot water. Pour over cake and berries . Cool . Next pour pudding and Cool Whip mix over the trifle and garnish with a couple of strawberries. It's a beautiful dessert, and you can serve after cooling but its really better the next day.

 

 

 

12 1-cup servings, 3.5 POINTS each

 

 

 

 

 

CELEBRATION CAKE

 

 

 

Betty Crocker Super Moist Yellow Cake Mix

 

3 Egg Whites

 

1/3 cup Unsweetened Apple Sauce

 

1 sm can Mandarin Oranges in Juice

 

 

 

Frosting:

 

8 oz Cool Whip Lite

 

1 pkg Sugar Free Instant Pudding Mix (dry)

 

1 sm can Crushed Pineapple in own Juice

 

 

 

Preheat oven 350. Spray an 13 x 9 pan with cooking spray. Mix the cake mix, egg whites, apple sauce, and the oranges with their juice. Pour into the prepared pan. Bake 25-30 minutes until a toothpick comes out clean. Cool the cake completely.

 

 

 

For the frosting, gently fold together the Cool Whip, the pudding mix and the pineapple with its juice. Frost the cake. The frosted cake should be stored in the refrigerator.

 

 

 

18 servings, 3 POINTS each (I think 12 servings would be about 4 points each)

 

 

 

 

 

EASY FAT-FREE FROSTING

 

 

 

1pkg. of ff/sugarfree pudding, any flavor

 

1 1/2 cups cold skim milk

 

1 envelope Dream Whip topping mix

 

 

 

Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.

 

 

 

10 points for the whole batch

 

 

 

Dreamwhip is a dry topping mix. You can usually find it near the Jell-O at the grocery store.

 

 

 

 

 

PUMPKIN BUTTER

 

 

 

1 1/2 cups fresh pumpkin

 

1 cup brown sugar

 

1/2 cup sugar

 

1 teaspoon ground cinnamon

 

1/2 teaspoon ground ginger

 

1/4 teaspoon ground nutmeg

 

1/4 teaspoon ground cloves

 

dash salt

 

 

 

Cook pumpkin until tender. Drain off liquid & mash. Add the rest of ingredients. Cook over med. heat until desired consistency. Can and seal according to manufacturers instruction or store in refrigerator.

 

 

 

1 Tablespoon = 0 points

 

 

 

 

 

PUMPKIN PIE WONTONS

 

 

 

1 cup canned pumpkin

 

2 Tbsp maple syrup

 

3 Tbsp brown sugar

 

1 Tbsp pumpkin pie spice

 

16 packaged wonton wrappers

 

cinnamon & sugar for dusting

 

 

 

Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 Tbsp of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

 

 

 

16 servings, 1 POINT each

 

 

 

I made these for work at Halloween, and they were a big hit! The outside is crunchy and the inside is smooth and sweet. They reheat well in the microwave. Only one person at work guessed they were WW.

 

 

 

 

 

BANANA SPLIT CAKE

 

 

 

16 1/2 average graham crackers (8 full graham crackers and 1/2 of another)

 

2 Tbsp and 2 tsp Shedds County Crock light margarine

 

1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups of skim milk

 

2 cups Del Monte crushed pineapple in its own juice (drained)

 

2 average bananas

 

2 cups Cool Whip Free

 

 

 

Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.

 

 

 

8 servings, 4 POINTS each

 

 

 

 

 

CHOCOLATE CHIP COOKIES

 

 

 

1-1/4 cups all-purpose flour

 

1-1/2 teaspoons baking powder

 

3/4 teaspoon salt

 

1/2 cup applesauce

 

1 cup packed brown sugar

 

1/4 cup butter, softened

 

1 tablespoon vanilla extract

 

1 large egg

 

1 cup semisweet chocolate chips

 

 

 

Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife.

 

Combine flour, baking powder, and salt in a small bowl. Spoon applesauce into a fine sieve over a bowl and let drain for 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture, beating at low speed until well-blended. Fold in chips. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

 

 

 

3 dozen cookies, Serving size: 1 cookie

 

 

 

Hmm, I seem to have lost the points for this recipe. I think they are 1 POINT each. If somebody knows, please post to the Recipe Review board. Thanks!

 

 

 

 

 

In search of true Southern pimiento cheese spread....

 

 

 

PIMIENTO CHEESE #1

 

 

 

8 oz. ff Cream Cheese

 

8 oz. ff grated cheddar cheese

 

4 oz. pimentos w/ juice

 

4 T. ff mayonnaise

 

1 packet sweet & low

 

 

 

Mix together. Makes 8 Sandwiches.

 

 

 

8 servings, 1.5 POINT each (Add points for bread.)

 

 

 

 

 

PIMIENTO CHEESE #2

 

 

 

1 oz low-fat cheddar cheese

 

1/2 cup fat-free cottage cheese

 

1 Tbsp. pimientos

 

2-3 drops hot sauce

 

1 tsp skim milk

 

 

 

Mix well. 3 points for whole batch.

 

 

 

 

 

This is from the WW cookbook "Simply the Best."

 

 

 

PINEAPPLE RIGHT SIDE UP CAKE

 

 

 

1/2 cup unsweetened applesauce

 

1 8oz can crushed pineapple, drain and reserve juice

 

1/3 cup skim milk

 

1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites

 

1/2 tsp vanilla

 

1 3/4 cups flour

 

1/3 cup sugar

 

2 tsp baking powder

 

1/4 cup brown sugar

 

 

 

Preheat oven to 350. Spray a 9" square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.

 

 

 

12 servings, 2 POINTS each

 

 

 

Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.

 

 

 

 

 

COCOA KRISPY BARS

 

 

 

1 Tbsp. light margarine

 

1 oz unsweetened chocolate - 1 square

 

1 (7oz) jar marshmallow crème

 

1 Tbsp. cocoa

 

1 tsp. vanilla

 

6 cups Rice Krispies (not the cocoa ones, the regular ones) (11.5 pt)

 

 

 

Spray a 13x9 inch pan with cooking spray. Melt the margarine and chocolate in a large saucepan over low heat. Add the marshmallow crème, cocoa, and vanilla. Stir until smooth. Remove from heat and add the cereal, stirring until well-coated. Spread the mixture in the pan, pressing down evenly. Let cool 10 minutes and cut into 24 squares.

 

 

 

24 servings, 1 POINT each (may actually be 1.5 points each)

 

 

 

These kept me going during my first weeks OP.

 

 

 

-------

 

Somebody (sorry, forgot your name!) questioned the points on the first recipe so she revised it to lower the points:

 

 

 

COCOA KRISPIE BARS REVISED

 

 

 

1 Tbsp light margarine 2pt

 

1 square (little less than an ounce) bakers chocolate 3pt

 

1.5 cups marshmallow creme 9pt

 

1.5 tsp vanilla 0pt

 

1 pkg Swiss Miss light hot cocoa 1pt

 

6 cups Rice Krispies 11.5

 

 

 

Spray a 13X9 inch pan with cooking spray. Melt margarine and Bakers chocolate in a large saucepan over low heat. Add other ingredients except the cereal and stir until smooth. Add cereal and stir until well coated. Spread into the pan pressing down evenly (covering the mixture with saran wrap makes this easier. Let cool 10 minutes and cut into 24 pieces. If you wait longer it gets hard to cut.

 

 

 

24 servings, 1 POINT each

 

 

 

 

 

DELUXE MEATLOAF

 

 

 

2 eggs lightly beaten (or 6 egg whites)

 

1 cup seasoned bread crumbs

 

1 1/2 cups seasoned bread crumbs

 

1 16oz can kidney beans, rinsed and drained and mashed

 

1 large onion, chopped

 

1 rib of celery, chopped

 

2 tsp Worcestershire sauce

 

1 tsp lemon pepper seasoning

 

1/2 tsp seasoned salt

 

2 1/2 lbs of lean ground beef

 

1/2 cup water

 

 

 

In a large bowl combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce, lemon-pepper seasoning and seasoned salt. Crumble beef over the mixture and mix in well. Shape into two loaves. Place in a 13x9 inch baking dish coated with non-stick cooking spray. Combine the remaining ketchup with the water and pour over the loaves. Bake uncovered at 325 for 70 minutes.

 

 

 

12 servings, 6 POINTS each

 

 

 

 

 

SCALLOPS EXCEPTIONAL

 

 

 

12 oz scallops

 

1 green pepper, chopped

 

1 small onion, minced

 

1 Tbsp basil

 

1 box frozen broccoli, thawed

 

1 Tbsp butter

 

8 oz Velveeta Light

 

1/4 cup white wine

 

 

 

Spray pan lightly with cooking spray. Saute green pepper, broccoli, basil and onion in butter. Add scallops and continue cooking until scallops are cooked (they turn opaque after a couple of minutes - depends on their size - cut one open to test). Add the Velveeta and stir until the cheese is melted. Use the wine to thin the sauce and simmer until just warm. Serve over rice (add points for your rice).

 

 

 

6 servings, 3 POINTS each

 

4 servings, 4.5 POINTS each

 

 

 

 

 

This is from the WW cookbook 15-Minute Cookbook. It's out of print but I bought my copy from www.abebooks.com.

 

 

 

MEDITERRANEAN CHICKEN AND COUSCOUS

 

 

 

1 cup reduced-sodium chicken broth

 

1 1/4 cups uncooked couscous

 

1 large sweet red pepper cut into 1 inch pieces (I cut strips)

 

1/2 cup sliced green onions (approximately 2 large)

 

1 /2 tsp garlic powder

 

12 oz cooked chicken breast, cut into 1 inch pieces

 

½ cup red wine vinegar

 

1 1/2 tsp dried basil or oregano

 

 

 

Bring broth to a boil in a small saucepan. Add the couscous. Cover and remove from the heat. Let stand 5 minutes.

 

 

 

While couscous cooks, combine red pepper and green onions in a bow. Cover loosely with plastic wrap and microwave on High for 4 minutes until vegetables are crisp-tender. Drain and sprinkle with garlic powder.

 

 

 

Fluff couscous with a fork. Add couscous, chicken, vinegar and basil to the cooked vegetables. Toss well. Cover with the plastic wrap and microwave on High for 1 - 2 minutes or until heated. Toss again and serve immediately.

 

 

 

5 servings, 5 POINTS each

 

 

 

The vinegar sounds strange, but it gives a nice Middle Eastern tang to the dish. Otherwise it would be pretty bland.

 

 

 

If you aren't familiar with couscous, it's a tiny pasta from the Middle East that cooks up very quickly like instant rice. Be sure to add enough liquid to cause it to swell up to its full size.

 

 

 

 

 

BROCCOLI QUICHE

 

 

 

6 oz cooked chicken (1 1/2 cups)

 

2 cups (one 10oz package) chopped broccoli, thawed and squeezed dry

 

1 cup part-skim Ricotta cheese

 

1/2 cup egg substitute (or 6 egg whites)

 

6 Tbsp plain yogurt

 

1 Tbsp + 1 tsp margarine, melted

 

2 Tbsp grated Parmesan cheese

 

1/2 tsp baking powder

 

1/4 tsp salt

 

 

 

Heat oven to 350. Spray a 9" pie plate with cooking spray. Put half of chicken and broccoli into the pie plate. Combine the rest of the ingredients and puree in a food processor. Pour into the pie plate. Bake 30 to 45 minutes until set.

 

 

 

4 servings, 3 POINTS each

 

 

 

 

 

SUMMER SQUASH CASSEROLE

 

 

 

2 lbs squash (yellow or zucchini), sliced

 

2/3 cup chopped onions

 

1/3 cup chopped green pepper

 

2/3 cup reduced-fat cheddar cheese, shredded

 

1/2 cup egg substitute (or 6 egg whites)

 

1 4oz jar diced pimientos, drained

 

1/4 tsp salt

 

1/4 tsp pepper

 

3 Tbsp bread crumbs

 

 

 

Preheat oven to 350. Steam veggies covered for 10 minutes (or I'll bet you could nuke them in the microwave on High for 5 minutes). Combine veggies, cheese and next 4 ingredients. Spray a 2 quart casserole with cooking spray. Spoon veggies into the casserole. Sprinkle with bread crumbs. Bake for 25 minutes.

 

 

 

4 servings (1 cup), 2 POINTS each

 

 

 

 

 

SPAGHETTI SALAD

 

 

 

8oz package of thin spaghetti, cooked (about 4 cups)

 

1 can Rotel tomatoes

 

1 small can sliced black olives

 

1 small onion, chopped

 

1/2 green pepper, chopped

 

1/2 cup fat-free Italian salad dressing

 

 

 

Combine all ingredients and chill.

 

 

 

5 servings, 4 POINTS each

 

 

 

 

 

There have been several variations on this soup posted to the boards.

 

 

 

TACO SOUP

 

 

 

1 lb ground round beef

 

1 large onion, chopped

 

1 package taco seasoning mix

 

1 package Hidden Valley Ranch Dressing mix

 

1 16oz can pinto beans

 

1 16oz can hot chili beans

 

1 16oz can whole kernel corn

 

1 16oz can stewed tomatoes

 

1 16oz can diced tomatoes and chilis (i.e. Rotel mild)

 

 

 

Brown the beef and the onion together. Drain the grease. Stir everything together in a large pot and heat through.

 

 

 

1 cup = 4 POINTS

 

 

 

 

 

RATATOUILLIE

 

 

 

1 large onion, chopped

 

2 red pepper, chopped

 

2 zucchini squash, sliced

 

1 large eggplant, peeled and cubed

 

4 large tomatoes, chopped

 

3 cloves garlic, chopped

 

1 bay leaf

 

1/3 cup bread crumbs

 

salt and pepper

 

 

 

Spray a pan with cooking spray. Brown the onion and the garlic (do not let garlic burn!). Add all the veggies and the bay leaf and simmer covered for 2 hours. Sprinkle on the breadcrumbs and cook another 5 minutes. Remove the bay leaf and serve.

 

 

 

5 servings, 0 POINTS each (if you eat the whole thing, count points for the bread crumbs)

 

 

 

 

 

 

 

This recipe is from WW Australia.

 

 

 

BALSAMIC ORANGE GRILLED CHICKEN

 

 

 

4 small chicken breast fillets, skim removed (about 4 oz each)

 

1 orange, juiced

 

1/3 cup Balsamic vinegar

 

1 tsp minced garlic

 

1/2 head of butter lettuce, washed and dried

 

2 Lebanese cucumbers, sliced lengthways (I think regular cucumbers will work fine)

 

1 punnet cherry tomatoes, halved (I think that's a small grocery store box of cherry or grape tomatoes)

 

1 medium avocado, thinly sliced

 

1/3 cup WW Italian dressing (use any light Italian dressing)

 

 

 

Combine chicken, orange juice, vinegar and garlic in a bowl. Marinate the chicken for 15 minutes or as time permits. Heat a grill or barbecue. Cook the chicken, brushing often with the Balsamic marinade.

 

 

 

In a salad bowl, combine the lettuce, cucumbers, tomatoes and avocado slices. Drizzle with the salad dressing. Slice the cooked chicken and serve over or with the salad.

 

 

 

4 servings, 5 POINTS each

 

 

 

 

 

HERB ROASTED GREEN BEANS

 

 

 

2 pounds fresh green beans, trimmed and blanched (plunge into boiling water for 1 minute)

 

1 tsp olive oil (or use olive oil flavored cooking spray for 0 points)

 

1/2 packet Good Seasons Dry Italian Dressing mix

 

2 Tbsp Parmesan cheese (fat free is 0 points)

 

 

 

Toss green beans with the rest of ingredients. Bake at 400 for 45 minutes or until tender.

 

 

 

0 or 1 point depending on cheese and oil.

 

 

 

 

 

BROCCOLI CHEESE SOUP

 

 

 

2 lbs frozen broccoli

 

32 oz fat-free chicken broth

 

1 can Rotel tomatoes and green chilis (I used Del Monte Diced Tomatoes with Green Pepper and Onion)

 

10 oz Velveeta Light

 

 

 

Combine broccoli, broth and tomatoes and simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted. If you like a smooth consistency, puree in a blender.

 

 

 

Makes 10 cups - 2 POINT per cup (2 cups are 3 points)

 

 

 

 

 

SHRIMP SCAMPI

 

 

 

1 Tbsp + 1 tsp olive oil

 

20 oz (1 pound, 4 oz) shelled and deveined medium shrimp with tails left on

 

1 Tbsp minced garlic

 

1/2 cup low-sodium chicken broth

 

1/2 cup dry white wine

 

1/4 fresh lemon juice

 

1/4 cup minced parsley

 

1/4 tsp salt

 

1/4 tsp fresh ground black pepper

 

 

 

Heat olive oil in a large skillet. Add shrimp and cook, stirring constantly, for 2 minutes or until just pink. Ad garlic and cook, still stirring, about 30 seconds. Use a slotted spoon to transfer shrimp to a serving platter. Keep them hot. In the skillet, add the broth, wine, lemon juice, parsley, salt and pepper. Increase heat to High. Boil uncovered until sauce is reduced by half. Spoon over shrimp.

 

 

 

4 servings, 5 POINTS each

 

add points if you serve it over pasta

 

 

 

I really think the flavor of the parsley adds something to this dish.

 

 

 

 

 

This is a lighter version of the beloved Ambrosia salad. You have to start 24 hours before you plan to serve this.

 

 

 

FESTIVE FRUIT SALAD

 

 

 

2 cups non-fat vanilla yogurt

 

1 20oz can pineapple chunks in juice, drained

 

2 10oz cans mandarin oranges

 

4 large bananas, sliced

 

1/4 cup flaked coconut

 

1 cup miniature marshmallows

 

 

 

First make yogurt cheese. Put a layer of cheesecloth into a sieve or funnel and put over a bowl. Pour yogurt into the cheesecloth. Let it drain in the refrigerator over night. The creamy mixture that remains is called yogurt cheese. There should be about 1 cup.

 

 

 

In a large bowl, combine the fruits and marshmallows. Add the yogurt cheese and toss to mix. Cover the salad and chill 1 to 3 hours before serving.

 

 

 

12 servings (2/3 cup each), 1.5 POINTS

 

 

 

 

 

AU GRATIN POTATOES

 

 

 

1 Tbsp butter or margarine

 

1 medium onion, thinly sliced

 

1 Tbsp flour

 

2 cups fat-free milk

 

2 lbs potatoes, thinly sliced

 

1 cup low-fat shredded cheddar cheese

 

1 tsp salt

 

1/4 tsp pepper

 

 

 

Heat oven to 375. Coat a 2 quart baking dish with cooking spray. Melt butter in a large pan over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown (about 5 minutes). Stir in flour. Add milk slowly, stirring. Add potatoes, stir to mix. Bring to a boil. Stir in 3/4 cup of the cheese, salt and pepper. Pour mixture into the baking dish and spread out. Bake for 1 hour uncovered. Cover and bake until potatoes are fork tender, about 20 minutes more. Change oven temperature to broil. Sprinkle remaining cheese over potatoes and broil 6 inches from the heating element until the cheese is golden brown (about 1 - 2 minutes). Allow to cool for 5 minutes before serving.

 

 

 

8 servings, 3 POINTS each

 

 

 

 

 

HOT COCOA MIX

 

 

 

1 cup fat-free non-dairy creamer

 

1 cup non-fat dry milk powder

 

1 cup Splenda

 

1/2 cup unsweetened cocoa powder

 

 

 

For a Mocha, add 1/4 cup instant espresso or instant coffee granules

 

For Mexican chocolate, add 1 Tbsp cinnamon

 

 

 

Add 3 tablespoons of mix to 8oz hot water.

 

 

 

9 servings, 1 POINT each

 

 

 

 

 

PASTA PRIMAVERA

 

 

 

2 cups broccoli florets

 

1 can low-fat Cream of Chicken soup

 

1 large carrot, cut into match stick slices

 

1/2 cup fat-free milk

 

1/4 nonfat Parmesan cheese topping

 

1 garlic clove, minced

 

1/8 tsp pepper

 

3 cups cooked spaghetti

 

 

 

In a large saucepan, combine all of the ingredients except the spaghetti. Cook uncovered over medium heat until the veggies are tender, about 12 to 15 minutes. Stir in cooked spaghetti. Heat thoroughly.

 

 

 

4 servings, 4 POINTS each

 

 

 

 

 

RASPBERRY OATMEAL BARS

 

 

 

2 cups Reduced Fat Bisquick

 

1 cup Quaker Old Fashioned Oats

 

3/4 cup brown sugar

 

1/3 cup (1 stick) I Can't Believe It's Not Butter light margarine (or other light stick margarine)

 

1 cup Smucker's Low Sugar Raspberry Preserves

 

 

 

Heat oven to 400 degrees. Spray cooking spray in a 9x9 pan. In a bowl, mix Bisquick, oats and brown sugar. Cut in margarine using a pastry blender or fork until the mixture is crumbly. Press half of the oat mixture into the pan. Spread with the preserves to within 1/4 inch of the sides of the pan. Top with remaining oat mixture. Press gently into fruit. Bake 25-30 minutes or until lightly browned. Remove from the oven and cool before cutting.

 

 

 

24 bars, 3 POINTS each

 

 

 

 

 

PARMESAN CHICKEN CUTLETS

 

 

 

1/4 cup grated Parmesan cheese

 

2 Tbsp Italian-style dried bread crumbs

 

1/8 tsp paprika

 

4 (4oz) boneless, skinless chicken breasts

 

 

 

Preheat oven to 400. In a ziplock bag, combine cheese, bread crumbs and paprika. Shake well. Pour crumb mixture onto a plate. Dip each chicken piece into the crumb mixture, turning to coat all sides. Arrange chicken on a non-stick baking sheet (or spray the pan with cooking spray). Bake until chicken is cooked, about 20-25 minutes.

 

 

 

4 servings, 4 POINTS each

 

 

 

 

 

CROCKPOT CHICKEN AND RICE

 

 

 

1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup

 

1 (1oz) package dry onion soup mix

 

2 cups water

 

2 cups (6oz) uncooked instant rice

 

16 oz chicken breast, skinned and boned and cut into 36 pieces

 

1 cup sliced canned mushroom, drained

 

1/8 tsp black pepper

 

 

 

Spray a slow cooker with cooking spray. Combine in the crockpot the chicken soup, dry onion soup mix, water and uncooked rice. Stir in the chicken, mushrooms and pepper. Cover and cook on LOW for 6 to 8 hours. Gently stir just before serving.

 

 

 

6 servings (1 cup), 3 POINTS each

 

 

 

 

 

SNOW PEAS and JICAMA SALAD

 

 

 

1/4 medium jicama, peeled and cut into matchsticks (about 1 cup)

 

1 cup snow peas, cut into thin strips

 

2 medium carrots, shredded

 

1 cup romaine lettuce, coarsely shredded

 

3 Tbsp red wine vinegar

 

2 Tbsp low-sodium soy sauce

 

2 Tbsp water

 

4 tsp honey

 

1/4 tsp toasted sesame oil (I use regular salad oil)

 

1 tsp sesame seed

 

 

 

In a salad bowl, combine jicama, snow peas, carrots and lettuce. Toss gently.

 

In a cup, stir together vinegar, soy sauce, water, honey and oil. Pour over salad, toss, and sprinkle with the sesame seeds. 1 cup per serving.

 

 

 

4 POINTS whole recipe

 

 

 

 

 

This isn't very low points (except compared to the original recipe), but it's delicious!

 

 

 

 

 

UPSIDE-DOWN GERMAN CHOCOLATE CAKE

 

 

 

2 Tbsp light butter

 

3/4 cup water

 

2/3 cup brown sugar

 

3/4 cup packaged shredded coconut

 

1/2 cup chopped pecans

 

5 large egg whites

 

1 cup buttermilk

 

1/2 cup fat-free sour cream

 

1/3 cup unsweetened applesauce

 

Betty Crocker German Chocolate Cake Mix (2.5 grams of fat per serving)

 

 

 

Preheat oven to 350. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture.

 

 

 

In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cook pan on a rack.

 

 

 

16 servings, 5 POINTS each

 

 

 

 

 

A light version of a Thanksgiving favorite.

 

 

 

SWEET POTATO CASSEROLE

 

 

 

3 cups mashed sweet potatoes (I bake them, cool them and mash them)

 

4 egg whites

 

1 cup Splenda

 

1/2 cup canned pumpkin (not the pumpkin pie mix)

 

1 tsp vanilla

 

1/2 cup fat-free milk

 

 

 

Topping:

 

1/4 cup brown sugar

 

1/4 cup chopped pecans

 

 

 

Preheat oven to 350. Mix sweet potatoes, egg whites, Splenda, pumpkin, vanilla and milk together until smooth. Spray a casserole dish with cooking spray. Pour sweet potato mixture into the dish. Combine the brown sugar and pecans and sprinkle on the top of the sweet potato mixture. Bake for 30 minutes.

 

 

 

22 points for the entire recipe

 

 

 

 

 

POTATO BRUNCH CASSEROLE

 

 

 

1 cup egg substitute

 

1 cup skim milk

 

1 pkg. Simply Hash Browns (not frozen, found in the refrigerator section sometimes near the eggs)

 

8 oz Velveeta Light, thinly sliced

 

7 oz Butterball Fat-Free Turkey Smoked Sausage (1/2 package)

 

 

 

Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese. Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.

 

 

 

9 servings, 3 POINTS each

 

 

 

 

 

Hummus is a Middle Eastern dip or spread. Eat it on crackers, wedges of pita bread or as a dip for celery and carrot sticks.

 

 

 

HUMMUS

 

(Low Fat Version)

 

 

 

3 garlic cloves, minced (more if you like)

 

1/4 cup plain low-fat yogurt

 

1 Tbsp fresh lemon juice

 

1 tsp olive oil

 

1/4 tsp salt

 

1/4 tsp paprika

 

1/8 tsp pepper

 

1 19oz can chickpeas, drained

 

 

 

Combine all the ingredients in a food processor and process until smooth. Chill.

 

 

 

1/4 cup = 1 POINT

 

 

 

 

 

CRANBERRY PUMPKIN BARS

 

 

 

1 cup light brown sugar, packed

 

4 tsp reduced-calorie margarine, softened to room temperature

 

1 cup canned pumpkin (not pumpkin pie mix)

 

1 large egg

 

1 large egg white

 

1/3 cup buttermilk

 

1 1/4 cups flour

 

1 1/2 cups uncooked old-fashioned oats

 

1 Tbsp pumpkin pie spice (or a mix of cinnamon, allspice, cloves and nutmet)

 

1/2 tsp baking soda

 

1/2 tsp salt

 

2/3 cup dried cranberries

 

 

 

Heat oven to 350. Coat a 13x9 pan with cooking spray and then dust lightly with a little flour. In a large bowl cream the sugar and margarine with an electric mixer. Beat in the egg, egg white, pumpkin and buttermilk. In another bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir the dry ingredients into the pumpkin mixture until just moistened. Stir the cranberries gently into the mixture. Spread the batter in the pan. Bake for 20 to 25 minutes or until center springs back when lightly pressed.

 

 

 

18 servings, 3 POINTS each

 

 

 

 

 

COWGIRL CASSEROLE (Vegetarian)

 

 

 

1 medium onion, chopped

 

1 cup diced carrots

 

1 red bell pepper, diced

 

1 cup fresh or frozen green beans, cut into 1/2 inch pieces

 

1 cup canned or frozen corn

 

1 15oz can vegetarian baked beans

 

1 tsp barbecue seasoning or barbecue sauce

 

1 Tbsp ketchup or tomato paste

 

3 oz smoky cheddar or smoky Edam cheese, diced or shredded

 

 

 

Heat oven to 375. In a non-stick skillet, saute the onions, carrots and pepper until soft but not browned. Add the green beans and cook 5 minutes. Stir in the corn, baked beans, seasoning and ketchup. Cook 2 minutes until heated through. Pour into a baking dish and scatter the cheese on top. Cover and bake for 30 minutes until the casserole is bubbling and the cheese has melted.

 

 

 

6 main-dish servings, 4 POINTS each

 

 

 

Most of the points are in the cheese, but the recipe's originator say the smoky cheese flavor really makes the dish special.

 

 

 

 

 

I don't know why this cake is "wacky" but it's a much requested recipe. It's very similar to a WW cake recipe that's been around for years.

 

 

 

WACKY CHOCOLATE CAKE

 

 

 

1 1/2 cup flour

 

1 cup sugar

 

1 tsp baking soda

 

1/4 cup + 2 tsp baking cocoa

 

1 Tbsp white vinegar

 

1 tsp vanilla

 

1/2 cup unsweetened applesauce

 

1 cup water

 

 

 

Spray and 8x8 pan with cooking spray. Mix together the dry ingredients in a bowl. Make 3 wells (depressions) in the top of the dry ingredients. Pour vinegar into one well, vanilla into the second, and applesauce into the third. Pour 1 cup of water over everything and mix together. Pour batter into the pan. Bake about 35 minutes until a toothpick tests clean.

 

 

 

12 servings, 2 POINTS each

 

 

 

 

 

This is a nice Spring variation on the Pineapple Angle Food Cake recipe.

 

 

 

PEACH ANGEL FOOD CAKE

 

 

 

Angel Food Cake Mix

 

5-6 small ripe peaches (3 cups peeled and diced)

 

1/4 cup water

 

1/4 cup Splenda

 

 

 

Peel peaches and dice into a glass measuring bowl. Add water and Splenda. Microwave on High for 5 minutes. Cool thoroughly. Stir into the angel food cake mix until well mixed. Pour batter into a 13x9 inch pan. DO NOT SPRAY THE PAN WITH COOKING SPRAY - the cake won't rise. Bake at 350 for 35 minutes. Cool completely.

 

 

 

12 servings, 3 POINTS each

 

 

 

 

 

BERRY BAKE

 

 

 

1 cup + 2 Tbsp low-fat milk (1%)

 

3 large eggs

 

1/2 cup flour

 

1/3 cup sugar

 

1 Tbsp brandy (optional)

 

1 tsp vanilla

 

1/4 tsp salt

 

1 8 tsp nutmeg

 

1 1/2 cups fresh berries (try blueberries, blackberries and/or raspberries)

 

1 Tbsp confectioner's sugar

 

 

 

Preheat oven to 375. Spray a 9-inch deep dish glass or ceramic pie plate with cooking spray. Put the milk, eggs, flour, sugar, brandy (if using), vanilla, salt and nutmeg in a blender. Process until smooth and frothy, about 1 minute. Spread the berries evenly over the bottom of the pie plate. Pour the batter over the berries and place the pie plate on a cookie shet. Bake 50 to 60 minutes until the sides are puffed and golden, the center is just set, and a toothpick inserted in the center comes out clean (except for berry juice). Transfer to a rack to cool for 10 minutes. Serve immediately or let cobbler cool to room temperature. Dust it with confectioners sugar just before serving.

 

 

 

8 servings, 2 POINTS each


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Guest jeremysmom

Thanks for sharing....I can't wait to try some of these today!!! What a find!! Thanks again.

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Thanks for posting! Now I have something to do in my :confused: "free time" :confused: !!

 

:bcbsalute MT

:lol: I know what you mean- I've been meaning to get these into MC for months now!

 

I didn't find the chicken salad recipe that MaryFran was asking about listed in these recipes. I wonder if she found it...


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Guest karen_wizzabeth

LOL, LOL, LOL. I just spent the last 40 minutes copying and pasting all the recipies I liked, only to get to the top of the list and find the link to the DOCUMENT. I had no idea it was a DOCUMENT with all the recipes on there already! ROFL:strong:

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Guest deedon63

Wooo Hooooo! Thanks for posting!!:exercise2 I KNOW I'll get a lot of use out of this!

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Ottermum,

I can't find O'Charley's Light Honey mustard dressing. I only found the regular. Do they make a light version?


SW-200

CW-180

GW-135

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I have no idea, to be honest. This recipe collection was complied by others, I just pasted it here. But let me check something...

 

Okay, I did a google.com search for it, and someone said they found it at their Super Walmart.

http://pub121.ezboard.com/fdottisweightlosszonefrm104.showMessageRange?topicID=1756.topic&start=1&stop=20

 

I don't knoo if that helps.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Guest tinkerbellamom

I have tried 3 so far and YUM YUM YUM!

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Thanks. I'll look at Super Wal-mart again. I only saw the regular but maybe I missed the light version.


SW-200

CW-180

GW-135

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Guest fishwife

:headover: Hi!

 

I'm new to the site and was thrilled to see these recipes. I'm at work so I was able to print them all out. Now I'll have my own recipe book. I'll let you know how it goes as I try them out. Thanx for the good ideas!

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Thanks I can't wait to read through these for something I will like


Roseann

 

Start:261.0 Current: Goal 150.00 (?)

 

:bcb_march:bcb_drill:bcb_march

 

Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending.- Anonymous

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Thanks a bunch - there were several in there that I think I will like. There were also several that looked like they would freeze good to pop out and heat up for those days I don't have time to cook completely from scratch!:)


:) Susie :)

 

SW 266/CW 231/GW 150

Total lost: 35 pounds:D

Started WW 5/31/05

Reached 1st 10% goal 9/6/05

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These recipes look great, I can't wait to try some. Thanks!


I wake up every day with the realization that this is it, that there's only one shot at this life and I can either enjoy the ride and live it to its fullest and to my highest potential or I can stay the way I am.

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This Is Great!!! I Printed All Of It Out For Myself And My Co-worker..i Am Trying To Get Her To Lets Trade Weeks And Make Something Out Of It And Share Together For Lunch Once A Week!!!!!


:wave: TLC:wave:

"Be like a postage stamp, stick to something until you get where you are going..."

Starting date: 8-15-05

SW: 197.4

10% target: 19

CW: 181.0

"You don't drown by falling in the water. You drown by staying there."

www.picturetrail.com/kimjomom

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Thank You so much! I have cut and pasted them and now will need to go to the grocery. I can't wait to try some of them. This is the stuff that keeps you on track, and out of boredom.

 

140karen


Karen

Instead of giving myself reasons why I can't, I give myself reasons why can!

 

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I am so excited! I loved the link, and the fact that it has a table of contents. I printed it out and put it in a binder. I can't wait to start trying them.


:) Susie :)

 

SW 266/CW 231/GW 150

Total lost: 35 pounds:D

Started WW 5/31/05

Reached 1st 10% goal 9/6/05

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Hi! I found this while searching for Caramel Apple recipes and it looks interesting

(http://swany.dyndns.org/wwrecipes.htm):

 

 

Cleaned up version on the 3rd post- go to the original page for more interesting formatting and photos!

 

Some of the recipes titles on the 3rd post are not in bold- the server didn't like them all to be bold and crashed when I tried to edit. Sorry!!


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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I'm trying to go back and edit this to clean it up, but it's not accepting my edits. I'll keep trying, but if you want a more "cleaned up" copy, you may have to PM me for it, or I'll post a better copy below.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Hi! I found this while searching for Caramel Apple recipes and it looks interesting

(http://swany.dyndns.org/wwrecipes.htm):

 

Since being on WW for the past year and a half I have collected a few recipes off the boards. I can't take responsibility for any of these recipes as I am just the person copying and pasting.... please make sure to calculate the points to make sure they are accuarate...

 

Enjoy

 

googirly

 

http://swany.dyndns.org/wwprogress.htm

 

http://swany.dyndns.org

 

1 point - chocolate chip cookies

servings | 18

POINTS per serving | 1

course | desserts

 

Ingredients:

1/2 cup fat-free ricotta cheese

1/3 cup packed light brown sugar

1/3 cup Splenda

1 large egg white(s)

1 cup all-purpose flour

1 tsp imitation vanilla extract, alcohol

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp table salt

1/4 cup Nestle Premier White Morsels Baking Chocolate

 

Instructions:

Preheat oven to 375 degrees. Cream ricootta cheese, Splenda, and vanilla. Add egg and mix. In another bowl, combine flour, baking soda, baking powder, and salt. Stir in morsels. Spray cookie sheet with Pam and drop batter making 18 cookies. Bake at 375 for 6-9 mintues.

 

 

 

1 Point Brownies

Brownies for a point you say? You bet I say!!! And they taste great - which is the really GREAT news!!!

 

Servings: 16

 

Ingredients

 

3/4 cup flour

1/4 cup plus 2 tablespoons cocoa powder

1 cup sugar

1/4 teaspoon salt

1/3 cup unsweetened applesauce

3 egg whites

1 teaspoon vanilla

1/4 cup walnuts (optional, if used, brownies are 2 points)

 

 

Directions

 

Combine the flour, cocoa, sugar and salt. Mix Well. Stir in applesauce, egg whites, and vanilla. Fold in nuts if desired. Coat an 8" square pan with cooking spray. Spread batter evenly in the pan and bake at 350 degrees F. for 20-25 minutes, or just until the edges are firm and the center is almost set.

 

Nutritional Information

 

Per Serving: 91 Cal (13% from Fat, 9% from Protein, 79% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 19 gCarb; 1 g Fiber; 48 mg Sodium; 0 mg Cholesterol

 

 

 

ANGEL BISCUITS

6 TBLSP REDUCED FAT BISQUICK

2 TSP FF PLAIN YOGURT

2 TSP SKIM MILK

 

Stir just until blended. Drop two mounds on cookie sheet and bake 10-13 minutes at 400.

 

Makes 2 biscuits at 1 point each

Would be good with shredded light cheddar(add points) and spray the top with buttery spray or garlic spray

 

I've made several variations of this simple cake recipe and they are all great. Pumpkin at only 2 pts perslice is my current favorite & the Chocolate Sauce is sinfully declicious.

 

 

ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted

From: WW Boards

Serves: 12

 

1 box Betty Crocker (1-Step) angel food cake mix

*see variations below*

 

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into UNGREASED 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). COOL UPSIDE DOWN FOR BEST RESULTS.

 

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

 

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

 

Cherry ? -- 1 can (20 oz) light cherry pie filling

Black Forest ? -- add 1/2 cup cocoa to Cherry version

 

Cotton Candy -- 1-1/4 cup water and 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor.

 

Pineapple ? -- 1 can (20 oz) crushed pineapple, in juice

Pina Colada -- add 1 Tbsp coconut extract (and optional 1 Tbsp rum extract) to pineapple directions

 

Pumpkin ?-- 1 can (15 oz) pumpkin, 3/4c water, 1Tbsp vanilla & 1/2 Tbsp pumpkin pie spice (2 pts/slice)

 

 

Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Reheat or serve cold. (Yields: about 10 servings of 1Tbsp--40 Calories 0g Fat 1g Fiber--add 1 point to cake). This is equally good poured over frozen yogurt.

 

Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).

 

Citrus Glaze ? -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)

 

Pineapple Frosting ? -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

 

Low fat Apple CrispFrom the kitchen of LIMIJO1028

 

servings | 6

estimated POINTS per serving | 3

course | Desserts

 

 

Ingredients

 

6 small Gala Apples

1/3 cup light brown sugar, packed

1/3 cup all-purpose flour

1 tsp. apple pie seasonings (or cinnamon)

1 cup Low-fat granola cereal (such as Kellogg's)

 

Instructions

 

 

Preheat oven to 350F. Lightly spray 8x8 pan with non-stick cooking spray. In large bowl combine brown sugar, flour, and spices; mix well. Peel, core, and slice apples and toss in sugar mixture; coat completely. Spread in bottom of pan. Sprinkle granola over top of apple mixture and bake for 30 minutes or until apples are tender. Serve warm; refrigerate any leftovers.

 

Special Notes

 

 

Tastes great with a scoop of fat-free vanilla ice cream or a dollop of fat free whipped topping!

 

Apple Turnovers

 

1.5 Points Per Serving Makes 20 servings

 

2 1/4 cs. peeled, chopped cooking apples (about 3/4 lb.)

1 1/2 tsps. lemon juice

1/4 c. sugar

1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground nutmeg

10 sheets frozen phyllo pastry, thawed

vegetable cooking spray

 

Combine apple and lemon juice in a small bowl; toss

gently. Add sugar, flour, and next 3 ingredients; toss well

and set aside. Spray 1 phyllo sheet at a time with cooking

spray, and cut each sheet lengthwise into 4 3 1/4 inch wide

strips. Stack 2 strips, 1 on top of the other. Spoon 1

heaping tbsp. apple mixture onto 1 end of each strip, and

spread to within 1 inch of end; fold the left bottom corner

over mixture, forming a triangle. Keep folding back and

forth into a triagle to end of strip. Repeat procedure with

remaining ingredients. Place the triangles, seamside down,

on a baking sheet. Lightly spray tops with cooking spray.

Bake at 400º for 7 minutes or until golden. Serve warm.

 

Makes 20 turnovers.

 

Here is the Apple Crisp from the 6 O'Clock Solutions WW cookbook:

Apple-Berry Crisp

 

2 medium cooking apples, peeled and thinly sliced

1 Tablespoon lemon juice

Cooking spray

1 (10oz) pkg frozen raspberries in light syrup, thawed and undrained

1 cup regular oats

3 Tablespoons reduced-calorie stick magarine, melted

2 Tablespoons honey

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Preheat oven to 375. Combine apples and lemon juice; toss gently. Place apple mixture in a 10x6 inch baking dish coated with cooking spray; top with raspberries. Combine oats and next 4 ingredients in a small bowl; stir until well blended. Sprinkle oat mixture evenly over fruit mixture. Bake at 375 for 30 minutes or until apples are tender and oat mixture is lightly browned. Yield; 8 servings Points: 2

 

Microwave Apple Crisp

 

Here is a post I made from a few days ago:

 

OH MY GOSH! Someone posted a recipe for a microwave apple that was fantabulous! I don't remember who it was, and I can't find it right now, but it in the last day or two. Anyway, it went like this.

 

Core and apple and place it in a microwave-safe bowl. In the center of the apple put:

1/2 tsp brown sugar

1 1/2 tsp. crunchy peanut butter

 

sprinkle with cinnamon and microwave for 3-4 minutes

 

I used extra crunchy peanut butter, and a 5 oz apple. So, mine came to 3.5 points. The stuff in the middle made a sauce that was yummy. And satisfied the peanut butter WANT. (I didn't have to microwave it as long as it said either.)

 

 

Nothing tastes as good as thin feels

 

Baked Vegetable Egg Rolls

 

1 point each egg roll

 

1 head(s) Chinese cabbage, outer leaves removed, shredded - I used a bag of ready-shredded coleslaw mix instead

2 medium carrot(s), peeled and shredded - although the coleslaw mix had some, I added more

2 medium garlic clove(s), minced - I used the already minced bottled stuff

2 medium scallion(s), white and green parts, chopped

1 tbsp ginger, fresh, minced or 1/2 tsp dried - again, I used the already minced bottled stuff

1 tbsp low-sodium soy sauce

2 tsp cornstarch

1 tsp sesame oil - I used olive oil because I couldn't see buying sesame oil for one recipe

8 average egg roll wrapper(s), about 1/2 oz each

 

Instructions

 

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

2. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, 4 minutes. Drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil. Mix well.

3. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and spray with olive oil-flavored cooking spray.

4. Bake until golden brown, 25 minutes. Serve hot.

 

Makes 8 very large egg rolls.

 

I have also made this with won ton wrappers (the small square ones) and it made 40 mini egg rolls - great as an appetizer. Because of the extra calories for the won ton wrappers I figure you probably get 3 for a point.

 

Baked oatmeal muffins: WW 1.5 pts

 

2 cups quick oats

1 1/2 tsp baking powder

1 cup skim milk

1 egg plus 1 egg white

1/2 cup applesauce

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 cup raisins

1/4 cup brown sugar

 

Mix oatmeal and baking powder. Then add all other ingredients and mix well. Makes 12 muffins

at 1 1/2 points each. Bake at 350 for 45 min.

Be sure to bake well, or the insides are soggy.

 

Baked Onion Rings

 

2 8oz.onions, sliced 1/4 inch thick and separated into double rings.

1 tsp. salt

1/2 cup all purpose flour

pinch of pepper

1/3 cup egg beaters

1/2 cup unseasoned bread crumbs

 

Preheat oven to 400 degrees. Mix flour, salt, and pepper in a shallow dish or on wax paper.

Put bread crumbs in a shallow dish or on wax paper.

Put egg beaters in a shallow dish. Coat onion ring in flour mixture.

Next, place ring in egg beaters, then coat ring with bread crumbs.

Place onion rings on baking sheet coated with Pam. Spray tops of rings with Pam.

Put in oven on top rack for 10 minutes. Turn rings over and bake for another 5 minutes or until golden brown.

 

4 servings @ 2.62 points ( 2.62333333333 points to be exact)

 

Baked Shrimp Creole

From the kitchen of QUEENMLV

 

servings | 4

estimated POINTS per serving | 4

course | Main Meals

 

 

Ingredients

 

4 sheets Reynolds Heavy Duty Aluminum Foil -- (12x18 inches each)

3 cups cooked rice

1 can garlic and onion diced tomatoes -- (14.5-oz.)

1 medium green bell pepper -- chopped

1/2 cup sliced celery

1/2 cup chopped onion

1 tablespoon Creole seasoning

2-3 teaspoons packed brown sugar

1/2 teaspoon dried oregano

1 pound medium raw shrimp -- peeled and deveined

 

 

Instructions

 

 

Preheat oven to 450? or grill to medium-high. Spray foil with nonstick cooking spray.

Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.

 

Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal package, leaving room for heat circulation inside. Repeat to make four packets.

 

Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.

 

Basque Chicken

 

Ingredients

 

4 slices cooked canadian-style bacon, crumbled

1 pound boneless, skinless chicken breast(s), cut into 1-inch pieces

2 medium onion(s), sliced

1 medium sweet red pepper(s), seeded and sliced into thin strips

1 medium yellow pepper(s), seeded and sliced into thin strips

3 medium garlic clove(s), minced

1/2 cup wine, white

14 1/2 oz canned diced tomatoes, drained

1 tsp dried thyme

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

2 cup cooked white rice

1 Tbsp parsley, chopped for garnish (optional)

 

Instructions

 

 

 

Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.

 

 

Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring frequently. If necessary, add water to pot to keep onions from burning.

 

 

Add garlic and cook 1 minute more.

 

 

Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over white rice. Garnish with chopped, fresh parsley, if desired.

 

 

POINTS

 

Serves | 4

POINTS per serving | 7

 

BBQ

 

Here's a modified recipe. My grandfather was a champion bar-b-quer for most of his life.

 

1 cup vinegar

2 lemons (squeeze lemons into vinegar and drop the rinds in also)

2 tsp red pepper

1 tsp black pepper

1 tsp margarine

 

Put all ingredients in a saucepan (or bowl in the microwave), Bring to a boil. If using in the oven pour over meat in a covered dish. If using on the grill brush on periodically while grilling.

My mother-in-law also adds a teaspoon or so of pickling spices to this recipe. It gives it just a little different flavor.

 

It will easily do a whole chicken, several pork chops, etc.

 

Enjoy

 

Black Bean Lasagne

POINTS® | 7

Servings | 8

 

Ingredients

9 pieces no cook lasagna noodles

30 oz canned black beans

1/2 cup onion(s), coarsely chopped

1/2 cup bell pepper(s), coarsely chopped

2 clove garlic clove(s), minced

30 oz italian tomato sauce

1/4 cup cilantro, minced

12 oz 1% low-fat cottage cheese

1/4 cup light sour cream

8 oz neufchatel cheese

1 egg

 

Instructions

Mash one can of beans, set aside. Spray large skillet w/cooking spray. Add onion, garlic, green pepper. Cook and stir over medium heat until tender, but not brown. Aedd mashed beans, unmashed beans, tomato sauce and snipped cilantro, heat thru. In a large bown, combine cottage cheese, cream cheese, sour cream and egg. Set aside. Spray a rectangular baking dish with cooking spray. Arrange in layers: 3 noodles, 1/3 bean mixture, 1/3 cheese mixture. Repeat twice, ending w/beans. Reserve remaining cheese. Bake covered, 350*, 40-45 minutes. Top w/reserved cheese and bake additional 10 min. Let stand for 10 minutes prior to serving.

 

BLACK FOREST MOUSSE --Points: 3

 

From: http://www.cherrymkt.org

Serves: 4 (Serving size: 3/4 cup)

 

1 package sugar-free instant chocolate pudding mix

2 cups skim milk

21 ounces canned cherry pie filling, No Sugar Added

2 cups Cool Whip Free®, thawed

 

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended.

 

Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time.

 

 

Black Forest Trifle

 

Prep Time: 15 min

Total Time: 2 hr 15 min

Serves: 10

 

Ingredients

3 cups cold fat free milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided

8 SNACKWELL'S Sugar Free Chocolate Creme Sandwich Cookies, coarsely chopped

1 pkg. (12 oz.) frozen dark sweet cherries (about 2 cups), thawed

 

Preparation

Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping.

 

Spoon about 2 cups of the pudding mixture into 1-1/2-quart serving bowl; top with 1/2 cup of the chopped cookies and 1 cup of the cherries. Repeat layers. Refrigerate at least 2 hours.

 

Top with remaining 1/2 cup whipped topping just before serving.

 

Tips From the Kraft Kitchens

 

Nutrition Bonus: Layers of cherries, cookies and pudding make for an easy, yet elegant, low fat dessert.

 

 

Nutrition (per serving)

 

Calories 140

 

Total fat 2.5g

 

Dietary fiber 2g

 

boneless buffalo chicken app

 

servings | 12

POINTS per serving | 2

course | snacks

 

Ingredients

 

1/3 cup(s) honey

1/3 cup(s) chili sauce

4 tsp low-sodium soy sauce

2 tsp hot pepper sauce

1 tsp apple cider vinegar

1/8 tsp ground ginger

1/8 tsp ground cumin

4 serving(s) tyson skin/boneless chicken breasts

 

Instructions

 

 

in medium bowl combine all ingredients except chicken. Slice chicken breast into 1/2 inch wide strips; and to marinade. toss well and refrigerate at least 30 minutes. Heat large skillet over medium-high heat until hot. remove chicken from marinade with slotted spoon, reserve marinade. add chicken strips to skillet, cook and stir 4 minutes. add reserved marinade; cook over medium- high heat for 6-7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally.

 

Special Notes

 

serve with your favorite ff or low fat dip and count points for the dip

 

community recipe swap: Side Dishes

Bread Dressing

From the kitchen of LILWILLY40

 

servings | 9

estimated POINTS per serving | 1

course | Side Dishes

 

Ingredients

 

3/4 cup chopped onions

1 1/2 cups chopped celery

18 servings Light Wheat Bread

1 1/2 teaspoons ground sage

1 teaspoon ground thyme

1/2 teaspoons black pepper

14 oz can Swanson 100% Fat Free Chicken broth

 

Instructions

 

Mix all ingredients in mixing bowl. Place in oven safe bowl and cook until done.

 

Special Notes

 

I use the light wheat bread from Village Heart

 

Brown Bag Burritos

 

These make an excellent take to work or school lunch. I send these with some fresh seasonal fruit, a few low fat cookies, and a packet of juice to school with Alex and he LOVES them! Add some of your favorite salsa if you choose, some lettuce, some tomatoes, or some 'mockamole' - they are wonderful!

 

Servings: 4

 

 

Ingredients

 

6 ounce can chunk chicken, drained

1 tablespoon fat-free mayonnaise

1 teaspoon lemon juice

4 flour tortillas

1/4 cup green onions, chopped

1 tomato, diced

1/2 cup reduced-fat or fat free cheddar cheese, shredded

 

Directions

 

In a small bowl, combine chicken, mayonnaise, and lemon juice. Steam tortillas between damp paper towels in a microwave oven. Spread the chicken mix in the center of each tortilla. Top with onion, tomato, and cheddar cheese. Fold the bottom edge of the tortilla up, and roll the sides tightly to form a burrito.

 

Nutritional Information

 

Per Serving: 241.61 Cal (38.80% from Fat, 26.30% from Protein, 34.80% from Carb); 15.74 g Protein; 10.32 g Tot Fat; 2.78 g Sat Fat; 4.28 g Mono Fat; 2.10 g Poly Fat; 20.82 g Carb; 1.64 g Fiber; 55.98 mg Calcium; 1.82 mg Iron; 216.56 mg Sodium; 420.98 IU Vit A; 9.18 mg Vit C; 34.78 mg Cholesterol>

 

 

 

5 Points Each

 

Buckeyes

 

Just thought I'd share...these have always been my favorite holiday treat and now I have a low-point way of making them!

 

1/2 C splenda

1 T ICBINB spray

1/2 C peanut butter

1 C rice krispies

 

Mix together and form about 30 "balls". It seems to hold together better if you roll then in the palms of your hand. Then refrigerate overnight.

 

Melt chocolate almond bark or chocolate chips and dip the "balls" into the chocolate using toothpicks.

 

Makes about 30 at about 1.5 points each!

 

Buckeyes

From the kitchen of MADDIEG35

 

servings | 30

estimated POINTS per serving | 1

course | Desserts

 

Ingredients

1 C rice krispies

1/2 C peanut butter

1/2 C splenda

1 T ICBINB spray

 

Instructions

Mix together and form about 30 "balls". Refrigerate and then use toothpicks to dip in melted almond bark.

 

Special Notes

Really comes out to about 1.5 points each "ball".

 

 

community recipe swap: Main Meals

Amazing Buffalo Chicken

From the kitchen of ACOVINO

 

servings | 4

estimated POINTS per serving | 5

course | Main Meals

 

Ingredients

 

1 lb boneless, skinless chicken breast

1/2 cup franks red hot sauce

1 stick "I can't believe it's not butter"

1/4 tsp. celery seed

1 T white vinegar

1/2 tsp Tabasco

1/2 tsp red pepper flakes

1/4 tsp black pepper

1/2 tsp cayenne pepper

1/4 tsp Worchestershire sauce

 

Instructions

 

 

For the sauce:

In a small saucepan over low heat mix together the "I can't believe it's not butter", franks red hot sauce, worchestire sauce, vinegar, Tabasco, celery seed, red pepper, black pepper, and cayenne pepper. Let this mixture simmer, stirring occasionally, while you prepare the chicken.

 

For the Chicken:

Bring a large saucepan to a boil. Cut chicken into strips and boil until cooked through. When cooked put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes. Serve and enjoy!

 

Special Notes

 

 

You can make the hot sauce more or less hot depending on your tastes, play around with the amount of spices you put in!

 

You can also thicken the sauce like you would a gravy by using a mixture of cornstarch or flour and water.

 

I developed this recipe because I love hot wings but hate the fat! This is a delicious recipe and I hope you all enjoy it!!!!

 

CHEESEBURGER PIE

 

1 lbs extra lean ground beef

1/3 packet taco seasoning

1/2 cup green pepper, chopped

1/2 cup onions, chopped

1 cup grated LF cheese (or 1 cup Velvetta Light cut into small cubes)

1/2 cup Reduced-Fat Bisquick

1 cup FF Milk

1/2 cup Egg Beaters (or 6 egg whites)

 

Saute ground beef, taco seasoning, peppers, and onions. Spread in the bottom of pie dish. Sprinkle cheese on top. Mix together Bisquick, milk and eggs until well blended. Pour over the top of beef onion and cheese mixture. Bake at 400 for 25 minutes.

 

6 servings, 8 POINTS each

 

'Always keep your bowler on in times of stress and watch out for diabolical masterminds.' Emma Peel

285.8 / 160 / 162

 

 

 

invenanet 11/6/2002 3:56:13 PM

 

And another.

 

CHICKEN POT PIE

 

1 cup Reduced Fat Bisquick

1/2 cup skim milk

1/4 cup egg substitute (or 3 egg whites)

2 cups frozen mixed veggies, thawed

Optional: I usually throw in a jar of sliced mushrooms

2 cups cooked, chopped white chicken meat

2 cans fat-free Cream of Mushroom soup

 

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

 

6 servings, 4.5 POINTS each

4 servings, 6.5 POINTS each

 

Good for using up left-over chicken. DH loves it!

 

'Always keep your bowler on in times of stress and watch out for diabolical masterminds.' Emma Peel

285.8 / 160 / 162

 

 

CHERYLMC 11/6/2002 3:56:45 PM

 

one of my favorites

"RED LOBSTER" CHEESE BISCUITS

 

2 cups Reduced Fat Bisquick

3/4 cup fat-free Buttermilk

1 cup Healthy Choice fat-free Cheddar Cheese

 

Topping -

2 tbs fat-free Margarine (I use Fleischmann's)

1/4 tsp Parsley Flakes

1 tsp Garlic Powder

 

Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray

or make 12 drop biscuits on a pan, sprayed with cooking spray.

Bake at 400 degrees for 18-20 minutes.

Check them at about 16 minutes, as I almost burnt mine.

Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven.

 

One Serving (one biscuit) - 2 Points

 

Just Doin' It

Member of the 'boards' since 2/99, Chicago brrbs

 

 

 

kl15541 11/6/2002 3:58:24 PM

 

Go to http://www.bisquick.com- they have suggestions for things to make with rf bisquick.

i have made a 4 pt dessert (that is HUGE)- by putting 1c of peaches in a dish, sprinkling splenda and cinnamon and covering with the following mixture (1/3 c of bisquick, dash of milk and water until its a pancake like consistency). Place in oven for 25 minutes on 350 or 400 until brown on top....so good. check out the website too, good stuff.

175 by halloween! 194 / 177 / 130

 

 

 

CrissyBear 11/6/2002 4:11:50 PM

 

Here are some more--

 

CRAB QUICHE ? --Points: 3

From: Invenanet's 100 Favorites

Serves: 6 (150 Calories 3g Fat 0g Fiber)

 

8 ounces imitation crabmeat, flaked

3/4 cup reduced fat Mexican blend cheese, shredded

4 ounces (1/2 pkg) fat-free cream cheese, cut into 1/4" cubes

1/4 cup green onions, sliced

1/2 tsp basil

1/2 tsp salt

1/2 cup reduced-fat Bisquick®

1 cup skim milk

1/2 cup liquid egg substitute

 

Mix crabmeat, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes. Cut into 6 servings.

 

 

ZUCCHINI QUICHE --Points: 4

From: WW Boards

Serves: 6

 

3 cups finely shredded zucchini (about 2-3 small zucchini)

1 cup egg beaters

1 cup low-fat Bisquick® mix

1/2 cup grated Parmesan cheese

2 oz Gruyere cheese, grated

4 scallions, cut into one-inch pieces

4 mushrooms, quartered

1-1/2 tsp. dried dill weed

 

Preheat oven to 350F. Coat a 9" round baking dish with nonstick cooking spray.

 

Mix all ingredients in a bowl. Pour into prepared pan; bake about 45 minutes or until a knife comes out clean. Allow to sit for 10 minutes before serving.

 

EASY GARDEN BAKE --Points: 2

From: http://www.bettycrocker.com

Serves: 6 (105 Calories 3g Fat 1g Fiber)

 

1 cup chopped zucchini

1 cup (1 large) tomato, chopped

1 cup (1 medium) onion, chopped

1/3 cup grated Parmesan cheese

1/2 cup Reduced Fat Bisquick® mix

1 cup skim milk

1/2 cup fat-free egg product or 2 eggs

1/2 tsp salt

1/8 tsp pepper

 

Heat oven to 400F. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.

 

Stir remaining ingredients until blended. Pour into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

 

Caramel Apple Pudding

 

3 medium apples, peeled and chopped

2 c crushed pineapple, packed in juice, drained

1 pkg. fat free sugar free instant caramel pudding mix

4 oz. Cool Whip Free Whipped Topping

 

Mix all together and refrigerate for an hour or so.

 

CARIBBEAN BLACK BEAN SOUP

 

1-1/3 cups dry black beans, soaked overnight in water to cover

7-8 cups vegetable broth or water

1/2 cup flat beer or nonalcoholic beer

1/4 cup dark rum

4 cloves garlic, minced

2 medium onions, sliced

2 tablespoons vegetable oil

1 cup finely chopped celery

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 chili pepper, seeded and minced

2 large carrots, peeled and diced

1/2 cup canned crushed tomatoes

1-1/2 Tablespoons ground cumin

1/2 Tablespoon chili powder

1 teaspoon hot sauce (tabasco)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 Tablespoon minced fresh cilantro (optional)

Nonfat yogurt or sour cream (optional)

 

Drain the soaked beans. Place in a large pot with broth or water, beer, rum, garlic and half of the onions. Simmer, uncovered, for 1-2 hours, stirring occasionally (if the broth/water evaporates too quickly, lower the heat and add 2 cups of hot water and continue simmering.)

 

Heat the oil in a saucepan. Saute the remaining onions with the celery, pepper & carrots over medium heat until the veggies are soft, about 5-7 minutes. Set aside.

 

When the beans are soft, puree half of the bean mixture in a food processor fitted with a steel blade. Return the puree to the pot and add the sauteed vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook 15 minutes, stirring occasionally.

 

Add a little more hot water or run if soup is too thick, or continue to simmer if it is too thin.

 

Garnish with a dollop of nonfat yogurt or sour cream and fresh chopped cilantro if desired. Makes 6 servings. Nutritional Info per serving: 139 calories, 4 g fat, 5 g fiber - 2 points per serving. Goes well with a nice green salad and crusty bread for a light meal

 

Caramel Apple Salad

 

4 med apples, chopped

1 8 oz container fat free Cool Whip

1 small box fat free/sugar free butterscotch pudding (my box didn't say ff just sf but when I checked the back there was no fat in the dry mix)

1 15-20 oz can crushed pineapple, semi-drained (don't worry about getting all the liquid out)

 

Blend all together and refrigerate. How much easier could it get? Unless someone came over & chopped the apples for me!

 

1 cup = 3 pts and it counts as 2 fruits! Yummy Yum!

 

Caramel Corn

servings | 14

estimated POINTS per serving | 2

course | Snacks

 

1 (3-oz) pkg reduced fat microwave popcorn like Redenbacher's Smart Pop

2/3 C firmly packed brown sugar

1/4 C plus 2 T reduced-cal. Margarine

1/4 C plus 2 T maple syrup

1 t vanilla extract

1/4 t baking soda

Cooking Spray

1. Cook popcorn according to package directions. Place popped corn in a large bowl; set aside. Combine sugar, margarine, syrup in a 2 qt saucepan; place over med. heat. Bring to a boil, stirring constantly. Cook 5 minutes, without stirring, or until candy thermometer registers 250 degrees. Remove from heat, and stir in vanilla and baking soda

2. Pour syrup mixture over popcorn; stir until evenly coated.

3. Spread mixture onto 2 jelly-roll pans lined with aluminum foil, coated with cooking spray.

 

Bake @ 250 degrees for 20 to 25 minutes or until mixture is crisp. Cool in pans on wire racks, break into small pieces. Store in an airtight container.

 

Yield: 14 (1 cup) servings 2 pts a serving

 

Carrot Cake with Cream Cheese Frosting

16 servings at 3 points per serving

 

1 c flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

3 TB vegetable oil

1 large egg

2/3 cup granulated sugar

2 medium carrots, finely shredded (1 cup)

1 8 oz can crushed pineapple in unsweetened juice well drained

1/4 cup golden raisins

1/3 cup light cream cheese

14 tsp vanilla extract

1 1/2 cups sifted confectioners' sugar

1 TB finely choped toasted walnuts

 

Preheat oven to 350. Spray an 8 inch round pan with nonstick spray; line pan with wax paper, and spray paper.

Combine flour, baking soda, baking powder, cinnamon, ginger and nutmeg in a medium bowl.

Mix oil, egg, granulated sugar, carrots and pineapple in a large bowl until well mixed. Stir in flour mixture and raisins until all the flour is moist. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool the cake in the pan on a rack for 10 minutes. Remove from the pan, peel off the wax paper and cool completely on the rack. With the mixer beat the cream cheese and vanilla until smooth. Gradually add the confectioners' sugar and beat until evenly belended. Transfer the cake to a serving plate; spread the frosting over top and sides, sprinkly with the walnuts in a border around the top.

 

Carrot Cake with Cream Cheese Icing

 

POINTS® | 3

Servings | 16

 

Ingredients

 

1 Package Carrot Cake Mix

15 oz canned pumpkin

2 egg whites

8 oz Cool Whip Free Whipped Topping

8 oz fat-free cream cheese

1 cup Splenda No Calorie Sweetener

1 tsp imitation vanilla extract

 

Instructions

 

Mix Carrot cake mix, pumpkin, egg whites and 2 TBSPs water in large bowl. Stir until well mixed. Spread the thick batter into cake pan sprayed with butter PAM. Bake for 30-40 minutes at 350.

 

For Icing: Mix cool whip with splenda, cream cheese and vanilla. Spread evenly on completely cooled cake. Cut into 16 pieces. 1 piece is 3 pts. 2 pieces is 7 pts.

 

 

Cheese Fries

 

Prep Time | 10 min

Cook Time | 45 min

Level of Difficulty | Easy

Was | 6 POINTS

Now | 2 POINTS

side dishes | Forget those high-POINTS mall fries: With a few ingredient substitutions, you can make a guilt-free version at home.

 

 

2 large potato(es), Idaho, peeled and cut into 1/2-inch thick strips

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1/2 cup low-fat shredded cheddar cheese

 

 

1. Preheat oven to 400ºF. Coat a large baking sheet with olive-oil-flavored cooking spray.

 

2. Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake until golden brown and fork-tender, about 40 minutes. Move potatoes so that they are close together on baking sheet; top with cheese. Bake until cheese melts, about 5 minutes more.

 

chicken Chilli

From the kitchen of MSEYBOLD

 

servings | 4

estimated POINTS per serving | 4

course | Light Meals

 

Ingredients

 

1 Can beans (Kidney, black beans whatever your preference)

1 Can cream corn

1 Can diced tomatoes (I use green pepper & onion)

1 package on chilli seasoning

2 skinless chicken breast

 

Instructions

 

empty all cans (do not drain) and 3/4 of Chilli seasoning package into a med. pan or crock pot, stir occasionally and heat on low.

In a seperate med pan boil the chicken breast aprox.10-13 minutes.

Cut chicken into small pieces and add to chilli, stir, let heat through for 3 to 4 minutes and enjoy! Serving size is appox. 1 1/2 cups.

 

Special Notes

 

 

(you can use the whole package of Chilli seasoning but it will add 1 point per serving)

 

Chicken Enchiladas 2 for 6pts!

 

Cook 2 medium chicken breasts and cut into cubes. Add to 1pkg softened FF cream cheese. Spoon mixture evenly into 10 FF/LF tortillas. Roll and place in baking dish and cover w/ enchilada sauce.

 

Bake for 15-20mins at 350 degrees. I top them w/ FF sour cream and have a salad on the side YUM!

 

Note: I got this off the swap awhile back but don’t have access to recipe builder. You might want to verify points

 

Chicken Jambalaya

 

2 1/2 oz turkey sausage, chopped

1 large onion(s), chopped

1 medium celery, stalk, chopped

1 small green pepper(s), chopped

1/4 tsp cayenne pepper, or to taste

1/2 tsp dried thyme

1 tsp table salt

1/2 tsp black pepper, ground

2 medium garlic clove(s), minced

2 medium cooked, skinless chicken breast(s), cubed, about 2 cups

28 oz canned tomatoes, whole, plum, peeled with juice

2 cup fat-free chicken broth

1 cup uncooked white rice, long-grain

 

Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté the turkey sausage until crispy on edges. Add onion, celery and green pepper and sauté until tender.

 

Reduce heat and stir in cayenne, thyme, salt, pepper and garlic. Sauté until garlic is fragrant.

 

Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, 20 minutes. Yields about 1 1/4 cups per serving.

 

Serves | 4

POINTS per serving | 7

 

Here it is--a lot of people have asked for this recipe, so here ya go!!

 

recipe builder

Bisquick chicken pot pie

 

servings | 6

POINTS per serving | 3

course | main meals

 

Ingredients

 

1 2/3 cup(s) mixed vegetables

1 cup(s) cooked light meat chicken, cubed, shredded, or sliced

10 3/4 oz Campbell's (U.S.) Healthy Request Cream of Chicken Soup

1 cup(s) Bisquick Original Baking Mix

1/2 cup(s) fat-free milk

2 item(s) egg white(s)

 

Instructions

 

Heat oven to 400 degrees. Mix vegetables, chicken,

and soup in ungreased 9" pie pan. Stir remaininng ingredients till blended.

Pour into pie plate, on top of other ingredients. Bake about 30 minutes, or

until golden brown.

 

 

Chicken Salad

 

I just take some chopped up roasted chicken breast, skinless (from a whole bird from the grocery store), chop up some celery (however much you want), and about 1 1/2 tablespoons of Miracle Whip Light, with about a teaspoon or so of spicy brown mustard. I add a little pepper, and mix it up. I added it up to about 3pts per serving, and it's just enough for a sandwich.

 

I was just guesstimating, so you'll want to experiment with serving sizes, etc. It tastes pretty good

 

I don't mind sharing the recipe, but keep in mind that I'm not one of those cooks that measures!!! Sorry! Here goes:

 

1 pkg 99% FF ground turkey

1 Med can pinto beans (keep juice)

1 small can cannelini or great northern beans (drained)

1 small can Kidney beans (drained)

1/2 onion

2 T. chopped garlic

2 small can diced tomatos (keep juice)

 

Seasonings: Chicken boullion powder, cumin, garlic pwder, onion pwder, dash Lawry's, and pepper flakes.

 

***************************

First brown turkey, then onions, then add garlic (if you overbrown garlic it gets bitter). Once that's down you just dump all the other ingredients in and season to taste. It's that easy!

 

I think the key to my recipe is lots of cumin and the chicken boullion. I count 1 cup as 4 pts. All my family and friends LOVE it. It's so easy to make too, so it's an good potluck dish. You can also add cheese, onion, and cilantro and have crackers or tortilla chips on the side.

 

Chili-Crock pot Style

servings | 8

estimated POINTS per serving | 3

 

1 pound lean ground beef, cooked and drained

1 15 oz. can any style beans-drained

1 Medium onion, chopped

2 15 oz. cans chopped tomatoes-undrained

1 Package chili mix spices

1 8 oz. can tomato sauce

1 Cup water

 

Layer all ingredients in crock pot, do not stir. Cook on low for 8 hours. Mix thoroughly and serve.

 

1 cup = 3 points. Serve with a slice or two of fat-free American cheese on top, adding the points, of course

 

recipe: soups

chilled tortilla soup

Prep Time | 15 min

Cook Time | 12 min

Level of Difficulty | Easy

 

soups | Toasted tortilla strips add crunch to this classic Mexican soup.

Ingredients

 

1 serving cooking spray (5 one-second sprays)

2 medium corn tortilla(s), halved and cut into 1/4-inch strips

1 medium onion(s), diced

1 Tbsp chili powder

1 tsp ground cumin

46 oz mixed-vegetable juice, spicy, chilled

2 Tbsp red wine vinegar

 

Instructions

 

Preheat oven to 400ºF. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.

 

 

Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.

 

 

Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle soup into 4 bowls and serve with tortilla strips. Yields about 2 cups of soup per serving. (Note: Create your own version of this soup by adding cooked, cubed chicken breasts, diced cucumbers, cilantro or fat-free sour cream. Just remember to calculate the extra POINTS®.)

 

 

POINTS

 

Serves | 4

POINTS per serving | 1

 

 

found this on a board quite a while ago but made it for the first time last night. What a mistake !! It is so yummy ! although it is spice it is EXCELLENT !

 

Chicken Chipolte

 

4 skinless bonless chicken breasts

1/2 onion

2 garlic cloves

1 8oz pkg of cream cheese (fat free)

1 cup milk

salt and pepper to taste

4 chipolte peppers, fresh or canned(diced chili peppers if you can't find chipolte)

-- I found the dried chipolte peppers in the produce isle with the other dried peppers in a pkg in walmart. I soaked the peppers in some boiling water to reconstitute

paprika

 

preheat oven to 325 degrees. place water and chickenin a large pot, bring to boil. add onion and garlic. reduce heat and cook for 30 minutes. Remove chicken from the water and palce in a greased pyrex dish. set aside. place the cream cheese, milk,salt , pepper and chipolte pepper in a blender and mix well. pour this mixture over the chicken breasts and sprinkle lightly with paprika. Bake in the oven for 20 minutes watching carefully and making sure that they do not dry up.

Chipolte peppers can be very hot. while making the sauceyou may want to startwith just 1 or 2 peppers and then taste it and add more peppers if necessary.

 

Makes 4 servings

points per serving - 5

 

Chipotle Jambalaya

From the kitchen of TDS824

 

servings | 4

estimated POINTS per serving | 5

course | Main Meals

 

Ingredients

 

1 small onion

1 red bell pepper

3 stalks celery

3 cloves garlic

4 oz light sausage*

1 14 oz can diced/chopped tomatoes

1/4 cup red wine**

2 tbsp worcestershire sauce

2 tbsp canned chipotle peppers in adobo sauce, chopped***

1 tsp black/red ground pepper

1 tsp paprika

1 1/3 cups ff chicken or vegetable broth

2/3 cups rice (uncooked)

4 oz small uncooked shrimp, shelled

 

 

Chop the onion, pepper, garlic, and celery and cook in a large pan sprayed with olive oil/pam until slightly tender. Add the sausage, either sliced or breaking up into chunks. When sausage is cooked through, add tomatoes and simmer a few minutes. Add the wine, worcestershire, chipotle peppers, and spices and simmer 3 minutes more. Add the broth, bring to a boil, and add the rice. Cook uncovered, stirring occassionally, over medium high heat for 12 minutes, add the shrimp, and cook for 5-8 more minutes or until most liquid is absorbed and rice is tender.

 

Special Notes

 

 

* I use a homemade pork sausage that I get from a farm and thus have to estimate the points. This would work with any light sausage such as Healthy Choice, Soyrizo, or Morningstar Farms patties.

 

** I use a spicy chiraz/cabernet blend. Works well.

 

***Careful, chipotles are VERY spicy. If you don't want as much kick use only a tablespoon of the peppers. Chipotle peppers in adobo sauce usually come in a 7 oz can and are availabe in the latino section or in a latino grocery. I freeze the remainder by putting the can in a ziploc bag and hacking out whatever I need. You can just chop them up frozen and add directly to the pan. You can also spoon different amounts into plastic wrap and wrap up and freeze, and thaw what is needed.

 

 

Chocolate Chunk Cookies

 

Ingredients

 

1 package devil's food cake mix, unprepared, use a 1 lb, 2.2 oz box

2 Tbsp reduced-calorie margarine

2 Tbsp water

2 large egg white(s)

1 large egg(s)

1/2 cup semisweet chocolate candy, chunks

 

Instructions

 

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

 

Combine cake mix, margarine, water, egg whites and egg in a large mixing bowl. Beat on low speed until blended and smooth; fold in chocolate chunks.

 

Drop batter by heaping tablespoons, 2 inches apart, onto prepared baking sheet. Bake until puffed up and dry to the touch, about 10 to 12 minutes. Transfer to wire racks to cool completely. Yields 1 cookie/2pts. per serving.

 

Chocolate Pumpkin Muffins

 

Devils food cake mix

15 oz pumpkin

1/2 cup water.....

Mix together and bake for time alloted on cake mix for cupcakes. =)

 

Chocolate Bomb

 

Just made up a great desert, A Chocolate Bomb, for my girl friend's birthday, it was great, nobody realized it was low point.

 

I took a small glass bowl, 4" across and about 2" deep, I lined it with plastic wrap. Then I rolled out a No Pudge brownie (2 points) and pressed it to the sides of the bowl, I then took a Chocolate Skinny Cow Fudge bar (2 points) , removed the stick and pressed the ice cream into the brownie lined bowl, I refroze for about 30 minuets. With the plastic wrap they popped right out, I put way less that a teaspoon of Southern Comfort on top and a dollop of FF Cool Whip for a total of 4 points, it looked very professional!

 

Here are a couple to choose from:

 

One Point Chocolate Chip Cookies

1/2 C sugar

1/4 C brown sugar

1/4 C butter

1 t vanilla

1 egg white

1 C flour

1/2 t baking soda

1/4 t salt

1/2 C chocolate chips

 

Mix until well combined and drop by teaspoon on cookie sheet. Bake @ 350* for about 8 minutes. They are best if you don't let them get to brown.

 

Makes 2 dozen cookies at 1.5 points per cookie.

 

Chocolate Icebox Cookies

 

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1/4 teaspoon baking soda

1/8 teaspoon salt

4 T stick margarine, softened

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg white

2 T turbinado sugar (raw sugar)

 

Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm. Roll log in turbinado sugar. Cut into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.

 

Each cook is 61 calories, 2.1 fat and .1 fiber or 1 point.

 

chocolate chunk cookies

1 box devil's food cake mix,

2 T RF margarine

2 T water

2 large egg white(s)

1 large egg

1/2 cup(s) semisweet chocolate candy, chunks

 

Combine cake mix, margarine, water, egg whites and egg in a large mixing bowl. Beat on low speed until blended and smooth; fold in chocolate chunks. Drop batter by heaping tablespoons, 2 inches apart, onto prepared baking sheet. Bake until puffed up and dry to the touch, about 10 to 12 minutes in a 350 oven. Transfer to wire racks to cool completely.

 

Each cookie is 2 points.

 

Chocolate Muffins from WW Board

 

1 1/3 cups of flour

1 cup of sugar

1/3 cup of unsweetened cocoa

1 1/4 teaspoon of baking soda

2 teaspoons of baking powder

3/4 cup of nonfat vanilla yogurt

3/4 cup of skim milk

1 teaspoon of vanilla

 

Preheat the oven to 400 degrees F. Line 12 muffin cups with paper muffin liners and set aside. Combine the flour, sugar, cocoa, baking soda and the baking powder; stir well. In a separate bowl, combine the yogurt, milk and vanilla. Make a well in the dry ingredients and folkd in the wet ingredients just until moistened. Do not over mix. Fill muffin cups with chocolate batter. Bake for 17 to 20 minutes or until muffins test done.

 

121 calories, 4 grams fat, 1 gram fiber - 3pts

 

Chocolate Shake

 

1 c. skim milk (I use 1%)

2 tbsp. sugar free instant pudding (I use chocolate - is there any other

flavor)

1 tsp. vanilla

8-10 ice cubes (the more you use, the thicker it gets)

 

Blend on high. makes 1 serving ... 2

 

 

chocolate peanut butter swirl brownies

 

Prep Time| 15 min

Cook Time| 30 min

Level of Difficulty| Moderate

desserts | Two layers of extra-creamy peanut butter nestled between fudgy brownies … delicious!

 

Ingredients

6 oz neufchatel cheese, softened

3/4 cup reduced-fat peanut butter

1/4 cup fat-free egg substitute

3 Tbsp half-and-half cream

1 package regular brownies, dry mix

1/4 cup vegetable oil

1/4 cup apple butter

1/4 cup water

1/3 cup fat-free egg substitute

 

Instructions

 

1. Preheat oven to 350°F.

 

2. Mix cheese and peanut butter in a medium-sized bowl until well combined. Add 1/4 cup of egg substitute and beat with an electric mixer until incorporated. Add half-and-half, mixing until creamy and smooth; set aside.

 

3. In another bowl, beat brownie mix, oil, apple butter, water and remaining egg substitute until combined.

 

4. Spread half of brownie mixture into a 13 X 9-inch baking pan. Dollop with half of peanut butter mixture and swirl with edge of spatula or knife. Repeat with remaining batter and peanut butter mixture to form a second layer. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cut into 32 pieces and serve.

 

POINTS

 

Serves | 32

POINTS per serving | 3

 

 

Classic Chicken Salad

 

3/4 c. plain nonfat yogurt

3 T. reduced-calorie mayonnaise

1 T. cider vinegar

2 tsp. Dijon mustard

1/4 tsp. celery seeds

1/4 tsp. ground pepper

2 1/2 c. cubed cooked chicken breast (I use shredded, in the can, packed in water)

2 c. green beans, lightly steamed (I use finely chopped broccoli)

2 celery stalks, chopped

2 T. grated onion

 

1. In a small bowl, combine yogurt, mayonnaise, vinegar, mustard, celery seeds, and pepper.

2. In medium bowl, combine chicken, beans, celery, and onion.

3. Add yogurt mixture to chicken mixture; toss to coat.

4. Refrigerate, covered, at least one hour.

 

Hope you enjoy!

 

Coleslaw

 

servings | 6

estimated POINTS per serving | 1

course | Side Dishes

 

Ingredients

 

4 cups prepared slaw mix(shredded cabbage and carrots)

1tbsp dried parsley flakes

1/2 cup ff mayonaise

1tbsp cider vinegar

3pkgs equal

1tbsp honey dijon mustard

1/8 tsp black pepper

 

Instructions:

 

Mix all ingredients from parsley flakes down.

Add to slaw mix and combine well

refrigerate at least 30 min.

Mix before serving.

Serving size 3/4 cup.

 

Special Notes

 

This is really a favorite for men.

You can't tell the difference between this and regular cole slaw.

 

 

Cookies

 

I posted a question about these cookies yesterday, and once I got my answer, I didn't check again. Just realized quite a few asked for the recipe! Sorry about the delay!

 

Ingredients

 

2 egg whites

1/2 c sugar

1 tsp. vanilla

 

Instructions

 

Preheat oven to 400`.

Beat egg whites till stiff peaks form. Gradually add sugar. Continue beating. Add vanilla.

Line cookie sheet with wax paper. Drop by spoonfuls onto paper. Place cookie sheet in center of preheated over and turn the oven OFF. Forget them for at least three hours.

 

Special Notes

 

Before "forgetting" you can sprinkle with colored sugar or shaved chocolate for a festive look.

 

the recipe comes to 9 points total (8 for the sugar; 1 for the egg whites), which is less than 0.5 points for one cookie.

 

At 2.5 cookies, however, you would have consumed 1 point.

 

This is someone else's recipe, word for word.

For myself, to figure out the points per cookie, I divided the 9 total points by the number of cookies I happened to make.

 

There are pretty good, (like meringues) especially when mine worked out to 4 cookies a point! My DH likes them too, although he does consider them 'diet'.

 

Cookies and Cream Parfaits

 

Preparation time: 7 minutes

 

1/4 cup lite chocolate syrup

1 tablespoon coffee-flavored liqueur* (such as Kahlua)

1 cup chocolate or vanilla low-fat ice cream

1 cup coffee low-fat ice cream

4 reduced-fat cream-filled chocolate sandwich

cookies, crumbled

 

1. Combine chocolate syrup and liqueur in small bowl

and stir well.

2. Place 1/4 cup chocolate or vanilla ice cream into

each of 4 parfait or stemmed glasses.

3. Drizzle each with 1-1/2 teaspoons chocolate syrup

mixture and crumbled cookies.

4. Repeat process using coffee ice cream, remaining

syrup and cookies.

* If you prefer not to use the liqueur, add 1 tablespoon

brewed coffee plus 1/2 teaspoon sugar.

 

Yield: 4 servings (serving size: 1 parfait)

 

CALORIES 221 (14% from fat); PROTEIN 4.6 g; CARBOHYDRATE 40.8 g; FIBER 0.9 g; FAT 3.5 g (sat 1.3 g; mono 0 g; poly 1.2 g); CHOLESTEROL 15 mg; CALCIUM 134 mg; IRON 0.2 mg; SODIUM 131 mg

 

Cooking Light Vanilla Pound Cake

 

Ingredients:

Butter-flavored vegetable cooking spray

1 T. fine, dry breadcrumbs

1/4 cup + 2 T. stick margarine, softened

1 1/2 cups sugar

3/4 cup fat-free egg substitute

1 t. vanilla extract

1/2 t. almond extract

1/2 t. baking soda

3/4 cup reduced-fat sour cream

2 cups sifted cake flour

1/4 t. salt

 

Prep: 10 minutes

Cook: 1 hr & 10 minutes

 

1. Coat an 8 1/2 x 4 1/2 x 3-inch loafpan with cooking spray. Dust pan with breadcrumbs. Set aside.

 

2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and flavorings; beat well.

 

3. Stir baking soda into sour cream. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.

 

4. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack.

 

Yield: 16 servings

 

Per Serving: Cal 183, Fat 5.7g (Sat 1.7g), Protein 2.7g, Carb 30.4g, Fiber 0.4g, Cholesteral 4mg, Sodium 151mg

 

Oven Roasted Corn on the Cob

Copyright 2000 Television Food Network, G.P. All rights reserved

 

4 ears fresh corn

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

 

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

 

Corn Pudding

 

This can make any plain 'ole meal into something special! It's a bit of work for a side dish - but totally worth it!

 

Servings: 6

 

Ingredients

 

Vegetable oil cooking spray

1 1/3 cups fresh or defrosted frozen corn kernels

4 scallions, white part only, chopped

1 cup evaporated skim milk

6 large egg whites, separated

1 tablespoon margarine, melted

1 tablespoon cornstarch

1/4 teaspoon salt (optional)

1/8 teaspoon cayenne pepper

1 medium-size red bell pepper, roasted, peeled, seeded, and cut into thin strips

 

 

Directions

 

Preheat oven to 350 degrees F. Lightly spray 6 custard cups or a casserole with cooking spray. Puree 1 cup corn in a food processor. Combine with remaining 2/3 cup corn, scallions, milk, 3 egg whites, margarine, cornstarch, salt, and cayenne pepper. Beat the remaining 3 egg whites until stiff but not dry. Fold beaten egg whites into corn mixture. Spoon mixture evenly into custard cups or casserole. Place cups in a 13- by 9- by 2 inch baking pan. Pour hot water into baking pan to a depth of 1 inch. Bake for 50 minutes, until golden. Serve immediately, garnished with roasted red pepper strips.

 

Nutritional Information

 

Per serving: calories, 136 * protein, 8 g # carbohydrate, 17 9 * fat, 5 g (calories from fat, 33%) * dietary fiber, trace * cholesterol, 108 mg * sodium, 198 mg * potassium, 291 mg

 

 

3 Points per serving

 

CORNBREAD DRESSING

3 c. chicken stock (fat free/low salt) or homemade turkey stock

1 c. finely chopped celery

1/2 c. chopped onions

2 Tbsp. snipped fresh parsley (or 2 tsp. dried)

1 tsp. ground sage

1 1/2 tsp. poultry seasoning

1/2 tsp. cracked black pepper

1/2 tsp. salt

2 packages (12 oz. each) unseasoned cornbread stuffing cubes

1/2 c. egg substitute (or 4 egg whites)

Preheat oven to 350 degrees.

Lightly spray a medium nonstick skillet with cooking spray. Add the celery and onions. Cook over medium heat until tender. Stir in herbs, seasoning & spices.

Lightly spray a large casserole dish with cooking spray. Place the cornbread cubes in casserole. Add onion and celery mixture, 2 cups of the broth and egg substitute. Gently toss. Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well.

Bake uncovered for 30 - 40 minutes or until heated through.

Makes 10 servings. 3 POINTS PER SERVING!

Per serving: 135 calories Fat 1 gr.

 

Farmhouse Chicken - Dressing Casserole

1 tsp olive oil

1/4 c sliced celery

1/4 c chopped onion

2 c water

2 tsp yogurt-based spread (Brummel and Brown)

1 (10oz) can condensed reduced-fat cream chicken soup undiluted

1 (8oz) pkg. cornbread stuffing (Pepperidge farm)

1/2 tsp pepper

3 cups chopped roasted chicken

cooking spray

1 preheat oven 350

2 heat oil in nonstick pan over med high heat add onions and celery saute 4 min. or until golden.

3 increase heat to high; add water & bring to boil and cook 4 min or until celery is tender. Stir in spread until melted. Add soup, stuffing & pepper. Remove from heat and stir in chicken.

4 Place stuffing mixture in 2quart baking dish coated with cooking spray. Bake 350 for 45 min or until top is golden.

Yield 6 serving 6 points

 

Cotton Candy Cake

 

1 box angel food cake mix

1 box (3.4 ounces) flavored gelatin, any flavor

Whipped cream

 

 

Following the package directions, make the cake, adding the box of gelatin. Stir well. Bake as directed on package. Cool completely.

 

Serve with the whipped cream.

 

Try different flavors of gelatin. Raspberry, lemon, lime, blueberry and strawberry/banana are a few favorites. Let your child pick! If you want to get really wild -- and colorful! -- add a few drops of food coloring to the whipped topping too!

 

CRAZY PIZZA

 

1 pouch Boca crumbles (is equiv of 1/2 lb grnd beef)

1/2 c sliced mushrooms

1/3 c sliced ripe olives

1/2 c chopped onion

34 slices turkey pepperoni, diced

1-3/4 c (or 15oz can) tomato sauce

1 tsp italian seasoning

1 7-1/2 oz can buttermilk biscuits (NOT the 10oz can)

1/4 c finely shredded cheddar

1/4 c finely shredded mozzarella

 

Preheat oven to 350. In a skillet sprayed w/Pam, heat Boca crumbles & pepperoni.

Add mushrooms, olives and onion...mix well to combine. Stir in tomato sauce & italian seasoning.

Remove from heat. Separate biscuits, cutting each into 4 pieces. GENTLY stir biscuit pieces into mixture;

pour into baking dish (9x13 or 8x12..both will work). Bake 20 minutes. Sprinkle cheddar and mozzarella evenly over the top.

Continue baking until cheese is melted, about 10 minutes. Let stand 5-10 minutes before serving. Serves 6. Freezes well.

 

Note...the original recipe calls for 8oz of lean ground beef/turkey/sausage...I use the Boca crumbles and can't tell much difference.

You can use the *real* meat if you want...just double-check the points. I also put extra cheese on it sometimes,

but it still usu works out to no more than 6 points.

 

cream cheese frosting recipe

 

8oz FF cream cheese (whipped)

2 tsp. vanilla

3 packets Equal

 

Blend all ingredients

 

12 servings = 0 points

9 servings = 1 point

 

Frosting

There was a recipe during Halloween on the WW site for jack o lantern cupcakes with cream cheese frosting. Luckily, I saved it. :-)

 

The frosting was made with:

 

8 oz softened light cream cheese

3/4 cup lowfat milk

1 pkg regular vanilla pudding mix (I assume they mean instant, but not the diet kind)

 

Beat cream cheese, gradually add in milk, sprinkle in pudding mix and beat until fluffy.

 

I haven't tried this, so I don't know how good it is. And since the cream cheese and milk together have about 560 calories, and the recipe was for 24 cupcakes, I don't think the frosting could have more than 40 calories per serving, even with the pudding mix factored in.

 

SUGAR-FREE CREAM CHEESE CAKE FROSTING

 

8 oz. FF whipped cream cheese

2 tsp. vanilla

3 pkg. Equal

 

Combine ingredients until well blended.

As an option you can stir in flaked coconut or chopped nuts.

 

Crockpot Chicken and Stuffing

 

7 points per serving and makes 4 servings.

 

1 pkg stove top stuffing (I use chicken flavor)

1 can ff cream of chicken soup

1/2 cup water

1/2 - 1 cup ff chicken broth

4 boneless chicken breasts

 

Spray crockpot with pam.

Place chicken on the bottom.

Mix stove top stuffing, soup and water and cover chicken.

Pour chicken broth over all.

The recipe says cook on low for 7 hours.

 

 

crock pot jambalaya

 

servings | 4

POINTS per serving | 5

course | main meals

 

Ingredients

 

2 cup fat-free beef broth

4 oz low-fat sausage

8 oz reduced-sodium, fat-free chicken breast

1/2 pound cooked shrimp

1 bell pepper(s)

1 large onion(s)

2 medium tomato(es)

1 cup celery

1 clove garlic clove(s)

2 Tbsp parsley

2 tsp thyme, fresh

2 tsp fresh oregano

1/8 tsp cayenne pepper

1/2 tsp table salt

1 cup cooked brown rice

 

Instructions

shell shrimp and halve. put all ingredients in crockpot except shrimp and rice and cook on low 9-10 hours. add rice an shrimp and cook on high 20-30 minutes and serve

 

Special Notes

 

 

veggies and meat should be chopped

 

Crockpot Lasagna (I love this!)

 

Ingredients:

1 lb. Lean ground beef

1 onion chopped

1/8 tsp. garlic powder

2 15 oz. cans tomato sauce

1 6 oz. can tomato paste

1 ½ tsp. salt

1 tsp. oregano

1 12 oz. carton of fat free cottage cheese

½ cup grated parmesan cheese

12 oz. lasagna noodles, uncooked

8 oz. shredded non-fat mozzarella cheese

 

Directions:

1. Brown ground beef and onions in a skillet.

2. Add garlic powder, tomato sauce, tomato paste, salt and oregano.

3. Cook long enough to get it warm.

4. In a bowl mix the cottage cheese, parmesan cheese, and mozzarella cheese.

5. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles. (break to fit) Top with cheese mixture.

6. Repeat layers two more times.

7. Cook on low for 5 -5 ½ hours.

 

This recipe makes 8 servings. Each serving is 8 points

 

Crockpot Sour Cream Salsa Chicken

From the kitchen of POOH97

 

servings | 4

estimated POINTS per serving | 4

course | Main Meals

 

Ingredients

 

4 Skinless/Boneless chicken Breast halves

1 pkg reduced sodium taco seasoning mix

1 cup Salsa

2 Tablespoons cornstarch

1/4 cup light sour cream

 

Instructions

 

 

Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours.

When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

Let the sauce warm up and serve when hot.

 

Cola Chicken

 

4 boneless,skinless chicken breasts

1 c.diet cola

1 c.catsup

 

Cook the cola/catsup mixture over medium heat uncovered about 10 min.

 

Add chicken breasts. Cover. The recipe said to cook 30 min. but mine was done after 20. med-low heat.

That was it! Jump in, anyone, if there are any other versions but that was the one I found! Also-the recipe I found said to count the points in the chicken only.

 

Dump Cake

 

White Cake Mix (No pudding in the mix)

12 ounce bag of frozen raspberries

12 ounce bag of frozen blueberries

2 cups of diet 7-UP or Sprite

 

Instructions

 

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Put the fruit (STILL FROZEN) in the baking dish. Sprinkle the fruit with the cake mix. Pour the 2 cups of diet sprite or 7-UP over the whole dish. Do not stir the mix in, but if there are large clumps, you can break those up. Cover the baking dish with foil and bake for 20 minutes. Uncover the cake and bake for an additional 20 to 30 minutes.

 

Eggplant "Lasagna"

From the kitchen of Annieb9148

servings | 2

estimated POINTS per serving | 5

course | Main Meals

 

Ingredients

 

1/3 C seasoned breadcrumbs (2)

2 T grated Parmesan (1)

1/2 t Italian seasoning(0)

1/4 t Garlic salt (0)

Dash of cayenne pepper

1 Eggplant, cut into 8 slices (0)

1 Egg, beaten (2)with

1 T Milk (0)

Pam

~~~~~~

1/2 C FF Ricotta Cheese (2)

1/4 C FF mozarella (1)

1/3 C frozen chopped spinach (0)

1/4 C minced onion

1/8 C each chopped mushrooms, carrots, peppers

Salt and pepper to taste

2 C FF Marinara Sauce(3)

 

Instructions

 

Heat oven to 400.

 

Mix bread crumbs, parmesan cheese, italian seasoning, garlic and cayenne together in a small shallow dish.

 

In a second shallow dish, beaten egg and milk mixture.

 

Dip eggplant slices in egg mixture then into breadcrumb mixture to coat.

 

Place on cookie sheet sprayed with Pam, cook until browned on both sides.

 

Mix all vegetables, ricotta, mozarella, seasonings in small bowl.

 

In a baking dish sprayed with Pam, spread 1/2 c of sauce on the bottom and place 4 of the baked eggplant slices on the sauce.

 

Spoon 1/4 of mixture onto each of the four of baked eggplant rounds in the dish. Top with remaining 4 eggplant slices and the rest of the sauce.

 

Bake for 45 minutes until heated through.

 

 

Special Notes

 

Can vary the veggies to taste! I use store brand bread crumbs that are 110 cal/1 g fat/2 g fiber per 1/3 c. The sauce I use is Dellalo's - 45 cal/0 fat/2 g fiber per 1/2 cup.

 

My own creation...taste great with a tossed salad and a good slice of italian bread! 1/2 of the casserole is really filling (but goot for those "quantity eaters" like me - can break it down to 4 servings for around 2.5 each (a good size for a lunch portion).

 

Eggplant Mixed Grill

 

Published: Cooking Light- 08/13/02

 

INGREDIENTS

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 garlic cloves, minced

1 red onion

18 asparagus spears (about 3/4 pound)

12 cremini mushroom caps

1 (1-pound) eggplant, cut crosswise into 16 (1/4-inch-thick) slices

1 red bell pepper, cut into 6 wedges

1 yellow bell pepper, cut into 6 wedges

Cooking spray

 

INSTRUCTIONS

 

1. Combine the first 8 ingredients in an extra-large zip-top plastic bag. Cut onion into 6 wedges, leaving root end intact. Add onion and next 5 ingredients (onion through yellow bell pepper) to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

 

2. Prepare grill.

 

3. Remove vegetables from bag. Place vegetables on a grill rack coated with cooking spray; grill 6 minutes on each side or until tender.

 

YIELD: 6 servings

 

NUTRITIONAL INFO

CALORIES 100 (48% from fat); FAT 5.3g (sat 0.7g, mono 3.4g, poly 0.7g); PROTEIN 3g; CARB 12.7g; FIBER 4.1g; CHOL 0mg; IRON 1.9mg; SODIUM 202; CALC 29mg

 

 

 

 

eggplant parmigiana

 

Prep Time| 15 min

Cook Time| 30 min

Level of Difficulty| Moderate

Was| 11 POINTS

Now| 3 POINTS

main meals | Baking the eggplant gives this Italian dish a crispy texture without frying it in olive oil. Trim POINTS without sacrificing flavor by using reduced-fat cheese.

 

Ingredients

 

1/3 cup seasoned bread crumbs, Italian-style

1 Tbsp grated Parmesan cheese

1 tsp Italian seasoning

1/4 tsp garlic powder

1 medium eggplant(s)

2 large egg white(s), lightly beaten

1 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

 

Instructions

 

1. Preheat oven to 350°F. Coat an 8- x 8- x 2-inch baking dish with cooking spray; set aside.

 

2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.

 

3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.

 

4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

 

Chef Tips

 

 

We renovated Eggplant Parmigiana by:

Baking the eggplant for a brown, crispy texture rather than frying it in olive oil.

Using reduced-fat cheese and shredding it to cover more area while using less.

Substituting 2 egg whites for a whole egg to help make the coating stick.

ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted

From: WW Boards

Serves: 12

 

1 angel food cake mix

*see variations below*

 

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down.

(Muffins: bake 10-12 minute.)

 

PINEAPPLE -- 1 can (20 oz) crushed pineapple in juice

PINA COLADA –add 1T coconut extract (and 1T rum extract) to pineapple directions

LEMON -- substitute 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice)

CHERRY -- substitute Comstock light cherry pie filling

BLACK FOREST -- add 1/2 cup cocoa to Cherry version

PUMPKIN -- substitute 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T cinnamon (2 pts/slice)

 

Pineapple Frosting: Mix together 1 container cool whip light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

 

EASY FAT-FREE FROSTING

 

1 pkg. of ff/sugarfree pudding, any flavor

1 1/2 cups cold skim milk

1 envelope Dream Whip topping mix

 

Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.

 

10 points for the whole batch

 

My French Toast

From the kitchen of KANEARY

 

servings | 3

estimated POINTS per serving | 2

course | Breakfast

 

Ingredients

 

1 serving Oroweat Light Bread( I used our grocery brand light ww)

1 large egg(s)

3 items egg white(s)

1 Tbsp vanilla extract

1 Tbsp ground cinnamon

1/8 tsp ground nutmeg(I used 1 teaspoon of Pampered Chef cinnamon plus.. has all the pumpkin pie spices basically)

2 packet Splenda No Calorie Sweetener

1/2 cup low-fat milk

1 Tbsp reduced-calorie pancake syrup

1 serving I Can't Believe It's Not Butter! Spray

1 serving PAM Cooking Spray

 

 

Instructions

 

 

Mix eggs, vanilla, (1) packet Splenda, milk, nutmeg and cinnamon in a bowl and whip with beater. Heat pan to medium high, and spray with cooking spray. Soak each piece of bread with egg mixture and cook until brown. Heat syrup in microwave until warmed. (2) pieces of My French Toast is equal to (1) serving. Spray each piece with butter spray (5) squirts = 1 serving. Pour syrup over and sprinkle with (1) packet of Splenda. Great served with bacon! Freeze leftovers.

 

 

Special Notes

 

 

Can be used with egg substitute, but if using egg whites, I add a few drops of yellow food coloring.

 

ENJOY!!

 

Fudgy Brownie Pudding

 

3/4 cup all-purpose flour

3/4 cup granulated sugar

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/3 cup plus 1/4 cup unsweetened cocoa

1/2 cup fat-free milk

1 Tbsp. butter or margarine, melted

1 tsp. vanilla extract

1/3 cup firmly packed brown sugar

1-3/4 cups boiling water

Heat oven to 350 degrees F. Lightly coat a 9-inch square baking pan with cooking spray. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup of the cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared pan.

 

Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over top; do not stir. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Serve warm. Makes a cake-like top layer and pudding bottom layer.

 

Makes 9 servings.

 

PER SERVING

Calories 160

Fat 2

Sat Fat 1

Protein 3

Fiber 0

Sodium 236

Carbs 36

WW points 3

 

GARLIC MASHED POTATOES

 

2 lbs. baking potatoes, peeled and cubed

4 large garlic cloves, peeled and halved

¼ cup fat-free sour cream

2 Tbsp. Skim milk

1 Tbsp. Reduced-calorie stick margarine

½ tsp. Salt

dash of ground pepper

 

Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.

 

4 servings, 3 POINTS each

 

General Tsos 6pts

 

3/4c canned chick broth,reduce sodium

2 Tbs cornstarch

2 Tbs sugar

2 Tbs soy sauce

1 Tbs white wine vinigar

1/2 tsp ground ginger

2 tbs peanut oil

2 medium scallion,chopped

2 medium garlic cloves,minced

1/2 tsp red pepper flakes

1 lbs uncooked chick breast,boneless,skinless,cut into 2 in pieces

2 cups cooked white rice

 

in a medium bowl,whisk together broth,cornstarch,sugar,soy sauce,vinegar and ginger and set aside

 

heat oil in a wok or large skillet over med-high heat. Add scallions,garlic,and pepper cook for 2 minutes. Add chick and cook until browned all over,about 5 minutes.

 

Add sauce and simmer until sauce thickens and chick is cooked through, about 3 min.

 

serve chick and sauce over rice. yeilds 1 cup chick and sauce and 1/2 cup rice per serving. 6 points per serving

 

General Tso's Chicken

 

Makes 4 servings

Points: 4

 

1 lb. skinless boneless chicken breasts, cut into 1" chunks

5 Tbsp dry sherry

1 Tbsp + 2 tsp cornstarch

1 Tbsp oyster sauce

2 Tbsp water

2 Tbsp reduced-sodium soy sauce

1 Tbsp honey

1 Tbsp rice vinegar

1 tsp Asian (dark) sesame oil

2 Tbsp canola oil

1 Tbsp minced peeled fresh ginger

2 garlic cloves, minced

3 scallions, chopped

1/2 tsp crushed red pepper

2 celery stalks, chopped

1 red bell pepper, seeded & chopped

 

1. Combine the chicken, 2 Tbsp of the sherry, 1 Tbsp of the cornstarch & the oyster sauce in a medium bowl; set aside to marinate for 5 minutes.

 

2. Combine the remaining 3 Tbsp sherry, the water, soy sauce, honey, rice vinegar, sesame oil, & the remaining 2 Tbsp cornstarch in a small bowl; set aside.

 

3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions & the crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the celery & bell pepper; stir-fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture & cook, stirring constantly, until the mixture boils & thickens, and the chicken is just cooked through, 1-2 minutes.

 

Per serving (1 cup): 207 cal, 6 g fat, 1 g sat fat, 63 mg chol, 413 mg sod, 13 g carb, 1 g fib, 24 g prot, 34 mg calc.

 

*clever cook's tip...

for a quick alternative, substitute 3/4 cup of your favorite bottled stir-fry sauce for the liquid ingredients in this recipe. For best results, be sure to marinate the chicken w/ the cornstarch & 3 Tbsp of the stir-fry sauce for 5 minutes.

 

(I would cut the chicken into thin strips, rather than chunks)

 

German Pork Tenderloin with Sauerkraut

Course | Main Meals

Serves | 6

POINTS per serving | 3

 

Ingredients

 

1 2/3 pound lean pork tenderloin

3 cup sauerkraut

1 large onion(s)

1 serving olive oil cooking spray (5 one second sprays)

1 Tbsp caraway seeds

 

Instructions

 

Brown meat on all sides. Saute chopped onion in same pan, cover with sauerkraut and remaining ingredients. Cover and simmer until pork is tender.

 

WW German Chocolate Cake

12 servings-4 points each

 

German Chocolate Cake mix

Egg Beaters

Applesauce

FF Caramel Ice Cream Topping

FF Cool Whip

Sweet Sensations Toffee Bars

 

Prepare cake according to the direction on the box replacing oil and eggs with applesauce and Egg Beaters. (Use same amounts)

 

Bake in 9 x 13 pan and allow to cool completely.

 

Poke holes into cake using the end of a wooden spoon (about 20)

 

Fill holes with caramel topping and pour rest over cake.

 

Top with the entire carton of Cool Whip.

 

Break Toffee over the top.

 

Caramel Apple Salad

12 servings 2 pts. per serving

 

1 20 oz. can crushed pineapple with liquid

1 pkg. sugar-free instant butterscotch pudding (dry mix only)

4 small apples cored and chopped (leave skin on for fiber)

1 (12 oz) carton FF whipped topping

1/2 cup chopped reduced fat honey-roasted peanuts.

(optional)

 

Mix first 4 ingredients in a large bowl until well blended. Fold in whipped topping. Serve chilled.

 

Chocolate Peanut Butter Marshmallow Brownies

Makes 24 brownies/4 pts per brownie

 

3/4 c fat free sweetened condensed milk

1/4 c. margarine, melted and cooled

1/4 c. fat free milk

1 18.25 oz. package devils food cake mix

1 egg white, beaten

Cooking Spray

7 oz. marshmallow creme

1/2 c. peanut butter morsels

 

Heat oven to 350. Combine 1/4 c condensed milk, butter and next 3 ingredients (up to egg white) in a bowl. Batter will be stiff.

 

Coat bottom of a pan with cooking spray. Press 2/3 of the batter into the bottomo f the pan using floured hands. (It makes a thin layer).

 

Bake for 10 min.

 

Combine 1/2 c. condensed milk and marshmallow creme in a bowl. Stir in peanut butter morsels. Spread marshmallow mixture over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake for 30 minutes. Cool completely in pan on a wire rack.

Kelly

 

Gooey Cinnamon Rolls

 

servings | 10

POINTS per serving | 1

 

Ingredients :

7 1/2 oz Pillsbury Buttermilk Biscuit(s)

1 1/2 tsp ground cinnamon

40 Kraft Jet-Puffed Mini Marshmallows

1/4 c Splenda

 

Instructions:

Preheat oven to 400. Spray 10 wells of muffin pan with butter flavored cooking spray. Separate biscuits and flatten each into a 4 inch circle. In a small bowl combine Splenda & cinnamon. Dip each biscuit into the cinnamon/Splenda mixture. Place 4 marshmallows in the center of each biscuit. Bring edges up to form balls. Place each in a prepared muffin well seam side up. Bake for 8 to 10 minutes. Remove rolls from pan immediately & cool slightly on a wire rack.

 

Special Notes:

The Pillsbury Buttermilk Biscuits have to be the ones that are 50 calories/biscuit (the nutrition info says, 150 calories for a serving size of 3 biscuits.) They usually come in a package of 4 (that I've seen.) Don't use the Grands biscuits -they're not the right ones for the point value.

They also have some store brand ones that you can use - as long as they are 50 calories/biscuit.

 

Note: I like to put 4 sprays of ICBINB spray and about 3/4 tsp. of the leftover cinn/sugar mixture on top of the marshmallows. I also use 5 mini marshmallows instead of 4. The original recipe said to place them in the pan seam-side down, I found that didn't work as well. The marshmallow leaked out. I much preferred seam-side up. Enjoy!

 

 

recipe: snacks

Kudos ™ Fruit & Nut Granola Squares

 

 

POINTS® | 2

Servings | 16

 

snacks | Kudos ™ is a registered trademark of Mars, Inc.

 

Ingredients

 

1/2 cup milk chocolate chips

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/4 cup dried cranberries

1/4 cup raisins

1/4 cup chopped almonds

1/4 cup raw peanuts

1/3 cup light corn syrup

 

Instructions

 

Place cereal, oats, dried cranberries, raisins, almonds, and CHOPPED peanuts in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture. Set aside.

 

Melt milk chocolate chips in microwave, stirring frequently. Pour melted chocolate across bottom of an 8x8 inch baking pan which has been lined with wax paper. Gently bang pan on countertop to distribute chocolate evenly and to get out any air bubbles. Place in freezer for a few minutes so that the chocolate will just begin to set.

 

Remove pan from freezer. Pour granola mixture on top of the chocolate. Spread and press down the mixture. Place pan in refrigerator to set completely.

 

Remove pan from refrigerator. Remove entire pan of granola bars. Cut into sixteen 2x2 inch squares.

 

 

 

recipe: snacks

Almond Joy ™ Granola Squares

 

 

POINTS® | 2

Servings | 16

 

snacks | Almond Joy ™ is a registered trademark of Hershey's.

 

Ingredients

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/3 cup semi-sweet chocolate chips

1/3 cup chopped almonds

1/3 cup packaged shredded coconut

1/3 cup light corn syrup

 

Instructions

 

Place cereal, oats, chocolate chips, almonds, and coconut in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

 

recipe: snacks

Cinnamon Raisin Granola Squares

 

POINTS® | 1

Servings | 16

 

snacks| If you use the Hershey's cinnamon-flavored chips instead of ground cinnamon, each serving is 2 POINTS.

 

Ingredients

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/2 cup raisins

2 tsp ground cinnamon

1/3 cup light corn syrup

 

Instructions

 

Place cereal, oats, raisins, and cinnamon (instead, I use 1/2 cup of Hershey's cinnamon-flavored chips) in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

 

recipe: snacks

Symphony ™ Granola Squares

 

 

POINTS® | 2

Servings | 16

 

snacks | Symphony ™ is a registered trademark of Hershey's.

 

Ingredients

 

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/3 cup milk chocolate chips

1/3 cup chopped almonds

3 oz Estee Sugar-Free Toffee Hard Candies

1/3 cup light corn syrup

 

Instructions

 

 

Place cereal, oats, milk chocolate chips, chopped almonds, and CRUSHED toffee candies (or 1/3 cup of Hershey's Toffee Bits) in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

 

recipe: snacks

Cranberry Almond Crunch ™ Granola Squares

 

 

POINTS® | 2

Servings | 16

 

snacks | Cranberry Almond Crunch ™ is a registered trademark of Post.

 

Ingredients

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/2 cup dried cranberries

1/2 cup chopped almonds

1/3 cup light corn syrup

 

Instructions

 

 

Place cereal, oats, cranberries, and almonds in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

recipe: snacks

Chunky ™ Granola Squares

 

POINTS® | 2

Servings | 16

 

snacks | Chunky ™ is a registered trademark of Nestle.

 

Ingredients

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

1/3 cup milk chocolate chips

1/3 cup raisins

1/3 cup raw peanuts

1/3 cup light corn syrup

 

Instructions

 

 

Place cereal, oats, chocolate chips, raisins, and CHOPPED peanuts in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

 

recipe: snacks

Peanut Butter Cup ™ Granola Squares

 

POINTS® | 2

Servings | 16

 

snacks | Peanut Butter Cup ™ is a registered trademark of Hershey's.

 

Ingredients

 

1 cup crispy rice cereal

1 cup uncooked old fashioned oats

3/4 cup Nestle Peanut Butter & Milk Chocolate Morsels

1/3 cup light corn syrup

 

Instructions

 

Place cereal, oats, and peanut butter & milk chocolate chips, in a bowl and toss together. Slowly stir in corn syrup and gently toss to combine the granola mixture.

 

Pour granola mixture into an 8x8 inch baking pan which has been lined with wax paper. Spread and press down the mixture. Place pan in refrigerator for a little while to set completely.

 

Remove pan from refrigerator. Remove entire block of granola bars. Cut into sixteen 2x2 inch squares.

 

 

recipe: light meals

 

greek penne pasta

 

Prep Time| 15 min

Cook Time| 20 min

Level of Difficulty| Easy

light meals | This easy pasta dish launches our "International Favorites" week, featuring popular dishes from around the globe.

 

Ingredients

 

12 oz uncooked penne

1 tsp olive oil

2/3 oz pine nuts, about 2 tbsp

1 1/2 tsp minced garlic

10 oz chopped frozen spinach, thawed

1 pound tomato(es), plum

4 oz feta cheese, crumbled

6 medium olive(s), black, pitted and chopped

 

Instructions

 

 

1. Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.

 

2. Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.

 

3. Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.

 

POINTS

 

Serves | 8

POINTS per serving | 6

 

 

Guilt Free Cake Frosting

24 servings 0 points

 

8 oz Kraft Philadelphia Brand Free Fat-Free Cream Cheese

2 cup Splenda No Calorie Sweetener

2 serving brummel and brown butter sub

1/8 tsp table salt

1/8 cup imitation vanilla extract, no alcohol

 

Mix well with mixer. Spread on cooled cake or cupcakes. Good with diet coke cakes.

 

 

Zero Point Frosting

24 servings 0 points

 

8 oz. ff cream cheese

8 oz. ff sour cream

1/2 Cup Splenda

1 tsp. vanilla extract

 

Mix together and put on jello, cakes etc. where you want a little frosting. Best if it's refrigerated before serving.

 

Guilt-Free Chicken Enchilada Casserole

1 tsp. olive oil

2 medium onions, diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

3 garlic cloves, minced

1-1/2 tsp. mild chili powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

pinch cinnamon

2 cups canned crushed tomatoes (no salt variety)

Six 6" corn tortillas, cut into 1" strips

4 oz. skinless boneless cooked chicken breasts, shredded

3 oz. Monterey Jack cheese, shredded

 

Preheat oven to 375º F. Spray 8 "square baking pan with Pam.

In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened. Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortillas. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top. Bake 30 minutes, until lightly browned.

 

Serves 4 - 5 WW points per serving

 

Thanks to christophersmom 07/19/2003 05:57:55 PM

 

Herbed New Potatoes

 

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

 

2 cups water

1 dozen new potatoes

2 bay leaves

1 teaspoon black peppercorns

1 stick unsalted butter

1/3 cup flat-leaf parsley, chopped

1/2 tablespoon sea salt

Pour water in a 3-quart saucepan. Add potatoes, bay leaves, peppercorns, butter, parsley and salt. Cover and simmer for 25 minutes or until fork tender.

 

homemade ice cream

Found these on the WW Web Site.

 

Fat Free, Sugar Free Home Made Ice Cream! YUM!

servings | 10

estimated POINTS per serving | 2

 

1 tsp. unflavored gelatin

2 1/4 cup cold skim milk

1 1/4 cup nonfat dry milk

4 oz. egg substitute

4 Large or 6 Medium Peaches, peeled, pitted, diced, and then mashed*

1 1/2 Cup Splenda Granual or Equal Measure

3 tsp. vanilla extract

 

* Dice peaches in 1/2 inch cubes, then mash well with a potato masher. Add 3/4 cup or Splenda or Equal. Let sit while preparing other ingredients.

 

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a bowl or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds then pour into the ice cream maker. Follow instructions on ice cream maker for freezing. Makes about 2 quarts. 1 cup=2pts! YUM!! You can also subsitute different fruits, or add 1/4 cup of Sugar Free Nestle Quick powder for chocolate ice cream. For vanilla, leave out fruit.

 

Special Notes

I guestimated the points- I think it may be fewer!

 

 

Strawberry Ice Cream

servings | 16

estimated POINTS per serving | 3

 

1 quart Fat Free 1/2 & 1/2

1 jar 12.75 oz. (Smuckers) Light Sugar Free Strawberry Preserves

1 c. egg substitute

1 can Fat Free SWEETENED condenced milk

1 1/2 c. powdered sugar

1 1/2 c. chopped strawberries (fresh or frozen)

 

Place all ingredients in a large bowl and whisk together.

Pour into 1/2 gallon ice cream freezer.

Freeze according to manufacturers instructions.

 

Special Notes

You may substitute preserves with raspberry or peach flavor and coordinate with chopped raspberries or peaches! Get creative!

 

 

Becky's Strawbelicious Ice Cream

servings | 12

estimated POINTS per serving | 5

 

1 serving(s) 14 oz. Sweet. Cond. Milk

1 serving(s) 13 oz. Marshmallow Creme

1 serving(s) 2 lbs. Froz Strawberries

1 serving(s) 1/2 gallon Skim Milk

 

In mixer bowl, mix sweetened condensed milk and the marshmallow creme together. Pour into ice cream freezer. Add strawberries that have been crushed. Pour skim milk to fill line. Freeze according to manufacturer instructions

 

Ice Cream Muffins

 

1 cup ice cream - melted

1 cup self-rising flour*

 

Grease six 2-1/2 inch muffin cups or line with paper bake cups, set aside.

 

In a mixing bowl, mix ice cream and flour till just blended. Spoon into prepared muffin cups.

 

Bake in 375 oven 15 to 20 minutes or till toothpick inserted in center comes out clean.

 

Cool in muffin cups on a wire rack for 5 minutes. Serve warm.

 

Makes 6 muffins

 

*Self rising flour substitue: Use 1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 baking soda.

 

Additions: If using a creamy ice cream you can add 1/3 cup chopped nuts chopped fruit or chocolate pieces. It works best with real ice cream rather than low-fat or frozen yogurt.

 

Calories: 118

Fat: 3 grams

Fiber: 1 gram

 

2 points

 

The only ice cream I had in the house was my sons favorite...Choc-chip mint. So we shall see how these turn out.

 

PattyH

 

community recipe swap: Snacks

(Revised) Kahlua Cookies

From the kitchen of BLUECOW24

 

servings | 36

estimated POINTS per serving | 1

course | Snacks

 

 

Ingredients

 

1/4 cup I Can't Believe It's Not Butter! Light Stick Margarine

1/2 cup sugar

2 fl oz 34-proof coffee with cream liqueur

1 egg

1/2 tsp ground cinnamon

1/4 tsp table salt

2 Tbsp powdered sugar

1/2 tsp unsweetened cocoa

1 1/2 Tbsp powdered instant coffee (granules)

2 c. Flour

 

Instructions

 

 

cream margarine in med. bowl, gradually add sugar, beating at medium speed until light and fluffy. add kahlua and egg, beat well. combine next 3 ingredients together stirring well. Gradually add flour mixture to creamed mixture, beating at a low speed until well blended. chill 15 minutes after mixing. combine powdered sugar and cocoa. shape dough into 1 inch balls and roll in sugar mixture. place on cookie sheet coated with non stick spray, flatten and back on 400 for 9 minutes

 

Special Notes

 

 

you want softer cookies, I baked mine at 375 for 9 minutes and they are absolutely fabulous. Remember to roll them fairly small in order to get as many cookies as possible towards the 36 servings. Enjoy! (I left the coffee out of mine and they were still great)

 

recipe: main meals

lamb pitta with mint dressing

 

Points® | 5.5

Servings | 4

Preparation Time | 10 min

Cooking Time | 8 min

Level of Difficulty | Moderate

main meals | Pack warm pitta bread with lots of fresh salad, add some sizzling lean lamb, then drizzle with a light mint dressing. Delicious!

 

Ingredients

 

2 tablespoon(s) mayonnaise, low fat

4 tablespoon(s) low fat yogurt, natural

2 teaspoon(s) herbs, chopped fresh mint

4 medium pitta bread

1 portion(s) lettuce, mixed

4 spring onions, finely chopped

1 medium portion(s) cucumber, chopped

5 small tomato, cherry, halved

2 tablespoon(s) sunflower oil

1 pinch(s) salt, and freshly ground pepper

175 g lamb, leg steak, lean

 

 

Instructions

 

 

1. Mix the mayonnaise and yogurt together and stir in the mint.

 

2. Warm the pitta bread, then split and fill with lettuce, spring onions, cucumber and tomatoes. Season with salt and pepper.

 

3. Heat the oil in a wok or frying pan and stir-fry the lamb for 5 - 8 minutes, until done to your liking. Divide between the pittas and spoon an equal amount of dressing into each one. Serve at once

 

pumpkin smoothie.

 

1/2 cup canned pumpkin (0 points)

 

1 cup skim milk (2 points),

 

pumpkin pie spice, vanilla, nutmeg and 5-6 ice cubes.

 

Blend, makes a big serving for 2 points.

 

"McDonald Type Fries"

 

This recipe was found on the Community Recipe Swap by JOHNNYMEZ (thanks!) I baked mine much longer...they were really good!

 

INGREDIENTS:

2 large potatoes

Morton's light salt

 

 

INSTRUCTIONS:

Peel two Large baking potatoes. Juliene in 1/4 inch strips. Blanche them in boiling water for about 3 minutes. Drain. Place on a cooking sheet that has been sprayed with no fat cooking spray. Cook in a 450 degree pre-heated oven about 5-7 minutes. Look for a light brown color on the ends only. Cook longer if you like a little crunch in your fries.

 

MAMA'S MEATLOAF

 

1 cup chopped onion

1 cup chopped green pepper

3 Tbsp. minced parsley

1 tsp. pepper

3/4 tsp. salt

1 large egg, beaten

1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs)

1 1/2 pounds lean ground beef

1/3 cup ketchup

 

Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spray. Spread ketchup over the top of the meatloaf. Bake at 350 for 1 hour or until meat loaf registers 160 on a meat thermometer. Let stand in the pan for 10 minutes. Remove the loaf from the pan and cut into slices.

 

6 servings, 5 POINTS each

 

Weight Watchers Sassy Meatloaf.

 

1 pound lean ground beef (93% lean or higher)

1 1/2 cups Salsa or 14.5 oz chopped Mexican Tomatoes

1/3 cup mushrooms chopped

2/3 cup Oatmeal

1 shredded Carrot

2 small Tomatoes

Onion

Salt

Pepper

 

Drizzle Ketchup over top.

 

Mix together, Bake at 350 degrees for 1 Hour and 5 minutes.

 

Makes 6 Servings 4pts each

 

Microwave Apple

 

Serving Size: 1 apple

Points /Serving: 2 pts

 

One medium apple (I used Gala)

1/2 tsp brown sugar

1 1/2 tsp chunky style peanut butter

cinnamon

 

Wash apple and core out center. Place apple in microwave safe bowel. Put 1/2 tsp of brown sugar in center of apple. Put 1 1/2 tsp chunky peanut butter on top of brown sugar. Sprinkle cinnamon over apple (just a few shakes). Microwave for 3 - 4 minutes.

 

This tasted wonderful. The peanut butter melted with the brown sugar and created a carmel like sauce. The nuts in the peanut butter reminded me of a carmel apple.

 

recipe: desserts

 

mini chocolate-chip cookies

 

Prep Time | 10 min

Cook Time | 20 min

Level of Difficulty | Easy

desserts | When you're craving something sweet, a few of these adorable cookies will satisfy your craving without using too many POINTS.

 

Ingredients

 

 

2 Tbsp butter, softened

2 Tbsp canola oil

1/2 cup dark brown sugar

1 tsp vanilla extract

1/8 tsp table salt

1 large egg white(s)

3/4 cup all-purpose flour

1/4 tsp baking soda

3 oz chocolate chips, semi-sweet (about 1/2 cup)

 

Instructions

 

 

1. Preheat oven to 375ºF.

 

2. Cream together butter, oil and brown sugar. Add vanilla, salt and egg white, and mix together thoroughly.

 

3. Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.

 

4. Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving.

 

POINTS

 

 

Serves | 24

POINTS per serving | 1

 

Mint chocolate chip ice cream pie.

 

It's in the community recipe swap. Only 3pts a slice. Very sweet, really good.

 

1/2 cup chocolate syrup (I used hersheys)

1/3 cup semisweet chocolate chips

2 c. crisp rice cereal

1 quart healthy choice mint chocolate chip ice cream.

 

combine the syrup and chips in a microwave safe bowl. heat for 45 secs. stir until disolved. mix into the rice cereal. Press into a pie plate. Freeze for 15 minutes. put in ice cream. drizzle with chocolate syrup. freeze for 1 hr. (you can probably eat it right away) If you want you probably can use any flavor ice cream. Anything goes with chocolate. let me know what you think, i created it myself.

 

NO BAKE CHOCOLATE COOKIES

2 Tblsp. reduced cal margarine

1 tsp vanilla

2 tblsp 1% milk

2 tblsp peanut butter

3 tblsp sugar

5 tblsp. Splenda

3/4 Cup quick oats

pinch salt

1 tblsp. cocoa

In a saucepan bring to a boil while stirring with a wooden spoon margarine, milk, sugar, splenda, salt and cocoa; reduce heat to medium, and continue stirring for a few minutes. Remove from heat, stir in vanilla and peanut butter, until well blended. Add oatmeal gradually while stirring. Drop by spoonfuls onto waxed paper. Makes 7 cookies/ 2 pts each.

 

No Bake Cookies

 

1/2 c oatmeal

1 Tbl. crunchy reduced fat p-nut butter

2 Tbl. Nestle NESQUICK CHOC No Sugar (40 cal)

1 tsp. honey

3 Tbl. water

 

Mix together until mixture is very moist. Drop by tsp. on tin foil and freeze. Won't take long to set.

 

Servings: 6

Points: 1 (per cookie)

 

Choco- Peanut Frozen Cookies

 

1/4 cup(s) fat-free milk

2 tbsp unsweetened cocoa, powder

2 tbsp sugar

1/4 cup(s) chunky peanut butter

1 cup(s) uncooked old-fashioned oats

2 tbsp canola oil

 

Mix milk, cocoa powder and sugar in a small saucepan

over low heat.

 

Bring to boil, then remove from heat.

Add peanut butter and stir into mix until melted.

 

Stir in oatmeal and oil.

 

Drop 16 spoonfuls onto a baking sheet lined with wax paper.

Freeze for at least four hours; they are better the day after you make them.

 

Serves 16

POINTS per serving 2

 

recipe builder

oatmeal cookies

 

servings | 86

POINTS per serving | 1

course | desserts

 

Ingredients

 

1 cup(s) Musselman's Natural Apple Sauce

1 cup(s) packed light brown sugar

1/2 cup(s) sugar

1 tsp baking soda

1 1/2 cup(s) all-purpose flour

1 tsp ground cinnamon

2 large egg(s)

1 tsp vanilla extract

5 cup(s) uncooked oatmeal

 

Instructions

 

mix flour, cinnamon, baking soda in small bowl. In large mixing bowl, beat apple sauce and sugar till smooth. mix in flour mixture till wll mixed. add otameal and stir till blended. Drop by spoon full on baking cheet and bake 10-12 minutes. move to cooling rack and cool.

 

Special Notes

 

I use a 1/2 oz sccop that I bought at bed,bath,beyond

 

Regrets, like extra pounds, only weigh us down!!!!

 

Steve

 

oatmeal fudge squares

Course | Desserts

Serves | 16

POINTS per serving | 1

Ingredients

 

 

1/2 cup uncooked oatmeal

1/4 cup honey

1/3 cup unsweetened cocoa

1 tsp vanilla extract

1/4 cup banana(s)

1/2 cup sugar

2 Tbsp all-purpose flour

2 items egg white(s)

 

Instructions

 

Combine the oats and applesauce or banana, let sit for 5 minutes. Add the remaining ingredients and mix well. Spray an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 325 F for about 22 minutes, until the edges are firm and the center is almost set. Cool to room temperature, cut into squares and serve. Yield: 16 servings Per serving: 64 calories, 0.5 g fat, 1.4 g protein, 20 mg sodium, 1 g fiber

 

Ooey Gooey PB Brownies

Makes 24 brownies/4 pts per brownie

 

3/4 c fat free sweetened condensed milk

1/4 c. margarine, melted and cooled

1/4 c. fat free milk

1 18.25 oz. package devils food cake mix

1 egg white, beaten

Cooking Spray

7 oz. marshmallow creme

1/2 c. peanut butter morsels

 

Heat oven to 350.

 

Combine 1/4 c condensed milk, butter and

next 3 ingredients (up to egg white) in a bowl.

 

Batter will be stiff.

 

Coat bottom of a pan with cooking spray.

 

Press 2/3 of the batter into the bottom of the pan using floured hands. (It makes a thin layer).

 

Bake for 10 minutes.

 

Combine 1/2 c. condensed milk and marshmallow creme in a bowl.

 

Stir in peanut butter morsels.

 

Spread marshmallow mixture over brownie layer.

 

Carefully drop remaining batter by spoonfuls over marshmallow mixture.

 

Bake for 30 minutes.

 

Cool completly in pan on a wire rack.

 

community recipe swap: Desserts

recipe detail

Orange Dreamsicle Cake

 

From the kitchen of PDODSONRN

 

servings | 24

estimated POINTS per serving | 3

course | Desserts

 

 

Ingredients

 

1 Box Orange Cake mix (not prepared!) 1 Can Diet Orange Slice (or any diet orange drink) 2 small packs sugar free orange Jell-o (unprepared) 1 small package Sugar Free Vanilla Instant pudding (unprepared) 1 cup skim milk 1 cup boiling water 1 cup cold water 1 tsp. Vanilla 8 oz. Fat Free Cool Whip

 

Instructions

 

 

Mix cake mix with diet orange slice (or other diet soda like sprite etc) Spray 9X13 cake pan with Pam, and pour batter into pan. Bake @ time and temperature that mix directions call for. When cake is done, poke holes in the cake with the alternate end of a wooden spoon, or fork that is sprayed with Pam. Mix 1 package of orange jello in hot water until dissolved. Add Cold water and pour entire mixture over cake. Refrigerate for at least 2 hours. Mix Vanilla pudding mix & other pack of jello together (dry). Add 1 cup of skim milk and 1 tsp. vanilla. Mix well. Blend in Thawed cool whip. Use this mixture to frost cake! Please keep cake refrigerated!

 

Special Notes

 

 

I take this cake to church functions, and baby showers! My family is crazy about this cake! I share the recipe with everyone & they can't believe it's a WW dessert!!!

 

Oreo Mousse

1 small pkg. sug. free white choco. pudding (or chocolate)

1 12oz container fat free Cool Whip

4 reduced fat Oreos (crushed)

Mix all, freeze 1hour.

serves 6

3 points per serving

 

oven-baked eggplant rounds

 

Prep Time| 7 min

Cook Time| 15 min

Level of Difficulty| Easy

side dishes | This easy side dish is sure to impress. Peel the eggplant for a better presentation.

 

Ingredients

 

1/2 medium eggplant(s), or 1 small, peeled

1/4 cup fat-free mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup chives, fresh, or 1 tbsp dried

 

Instructions

 

1. Slice eggplant into four 1-inch slices.

 

2. Coat a baking sheet with cooking spray. Spread mayonnaise on both sides of eggplant rounds and arrange them on cookie sheet.

 

3. Sprinkle each slice with some Parmesan cheese and chives. Bake at 475°F for 15 minutes.

 

POINTS

 

 

Serves | 4

POINTS per serving | 1

 

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy Tyler Florence

Show: Food 911 Episode: Indoor Barbecue

See this recipe on air Friday Jul. 25 at 1:00 PM ET.

Recipe Summary

Prep Time: 15 minutes Cook Time: 6 hours

Inactive Prep Time: 24 hours Yield: 12 servings

 

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

 

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

 

12 hamburger buns

1 recipe Spicy Slaw, recipe follows

Pickle spears

 

 

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

 

Parmesan-Eggplant Crisps

Chilling the coated slices before baking makes the eggplant extra-crispy.

 

Published: Cooking Light- 08/13/02

 

INGREDIENTS

1/4 cup fat-free mayonnaise

1 (3/4-pound) eggplant, cut crosswise into 24 slices

1/2 cup crushed saltine crackers (about 12 crackers)

1/2 cup (2 ounces) grated fresh Parmesan cheese

Cooking spray

 

 

INSTRUCTIONS

 

1. Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.

 

2. Preheat oven to 425 degrees.

 

3. Bake eggplant at 425 degrees for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.

 

 

 

YIELD: 4 servings (serving size: 6 slices)

 

NUTRITIONAL INFO

CALORIES 124 (33% from fat); FAT 4.6g (sat 2.6g, mono 1.4g, poly 0.2g); PROTEIN 6.4g; CARB 14.4g; FIBER 2g; CHOL 10mg; IRON 0.5mg; SODIUM 545mg; CALC 183mg

 

 

Ooey-Gooey Peanut Butter-Chocolate Brownies

 

 

Published: Cooking Light-09/01/00

 

INGREDIENTS

3/4 cup fat-free sweetened condensed milk, divided

1/4 cup butter or stick margarine, melted and cooled

1/4 cup fat-free milk

1 (18.25-ounce) package devil's food cake mix

1 large egg white, lightly beaten

Cooking spray

1 (7-ounce) jar marshmallow creme (about 1-3/4 cups)

1/2 cup peanut butter morsels

 

 

INSTRUCTIONS

Preheat oven to 350°F.

 

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

 

 

Bake at 350°F for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350°F for 30 minutes. Cool completely in pan on a wire rack.

 

YIELD: Yield: 2 dozen (serving size: 1 brownie).

 

 

NUTRITIONAL INFO

calories: 176 carbohydrates: 29.9 g cholesterol: 6 fat: 5 g sodium: 212 mg protein: 2.6 g calcium: 30 mg iron: 0.8 mg fiber: 0.8 g

 

 

4 pts each.

 

Peanut Butter Cups

 

Here's the receipe I found---

 

8 oz Cool Whip Free

6 T Peanut Butter(I have whipped pb- 2 Tbsp is 140 cal, fat-12gr, and fiber 2 g.

2 T Hershey's Chocolate Syrup

 

Combine Cool Whip and PB. Line 12 cupcake tins with liners and spoon in mixture. Top with a drizzle of syrup and freeze. That's it!

 

Shaunad72 06/19/2003 06:50:42 PM

 

How about 3 at a time:

2 oz. FF Cool Whip

1 1/2 T. Peanut Butter

1/2 T. Chocolate Syrup

 

Peanut Butter Fluffs

 

9 graham crackers (2 1/2-inch squares), crushed into crumbs I use low-fat ones

2 TBSPs reduced-calorie tub margarine, melted

2 cups reduced-calorie whipped topping (8 calories/tbsp) I use ff cool whip

1 cup low-fat (1%) milk (i use ff milk)

1/2 cup plus 1 TBSP creamy peanut butter

1 envelope (four 1/2 cup servings) ff vanilla pudding mix

 

 

1. Line twelve 2 1/2 in muffin cups with paper liners. or 24 mini muffins

 

2. In small bowl, combine graham cracker crumbs & margarine, press about 1 tbsp mixture into each cup. Top each with about 2 tsp whipped topping.

 

3. In large bowl, with electric mixer on low speed, mix milk and peanut butter together until smooth.

 

4. Add pudding mix; beat until blended about 1 minute. Fold in remaining whipped topping.

 

5. Distribute evenly among cups. Freeze several hours or over night.

 

6. To serve, remove fluffs from muffin cups, peel off paper liners & let stand at room temp to soften slightly, 5 mins.

 

Makes 12 servings

 

Nutritional info per serving; 142 calories, 5g protein, 9g fat, 12g carb, 31 mg calcium, 228mg sodium. 1mg cholesterol, 1g dietary fiber.

 

3Pts. = large muffin, 1.5Pts. = small muffin

 

peanut butter cookies

 

Prep Time | 20 min

 

Cook Time | 10 min

Level of Difficulty | Moderate

Was | 2 POINTS

Now | 1 POINTS

 

Who says peanut butter's off-limits on a diet? Our freezer cookies are such a POINTS-worthy treat, they'll easily become a family favorite.

 

Ingredients

 

1 cup all-purpose flour

1/4 tsp baking soda

1/8 tsp table salt

3 Tbsp reduced-calorie margarine, stick-variety

2 Tbsp reduced-fat peanut butter

1/2 cup light brown sugar, packed

1/4 cup sugar

1 large egg white(s)

1 tsp vanilla extract

 

Instructions

 

Combine flour, baking soda and salt in a small bowl; mix well and set aside.

 

 

Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.

 

 

Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)

 

 

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

 

 

Remove cookie dough from freezer and slice crosswise into twenty-four 1/4-inch-thick slices; place slices 1 inch apart on prepared baking sheet. Bake until golden around the edges, about 8 to 10 minutes. Transfer to wire racks to cool completely. Yields 1 cookie per serving.

 

 

Chef Tips

 

We renovated Peanut Butter Cookies by:

Making them freezer cookies, so less fat is needed (freezing holds the dough together).

Using reduced-calorie margarine instead of regular margarine or butter.

Swapping reduced-fat peanut butter for regular. Adding an egg white instead of one whole egg.

POINTS

 

Serves | 24

POINTS per serving | 1

 

Pepperoni Cheese Muffins

 

3/4 cup reduced fat pioneer or bisquick baking mix

4 ounces of light sour cream

2 teaspoons dried chives

1/8 cup skim milk

1/4 cup 2% mozzarella cheese grated

1/8 teaspoon garlic powder

17 slices Hormel turkey pepperoni diced

1/4 cup egg beaters

 

Heat oven to 400. In medium bowl combine all ingredients except pepperoni. Stir just until moistened. Fold in pepperoni. Spoon into pam butter sprayed muffin pans. Bake for 18 to 20 minutes or until lightly browned.

 

Makes 6 muffins at 3 points each.

 

Serving suggestions: These are very good served with any Italian dish.

 

~Pineapple Angelfood Cake~

 

1 box of Angel Food Cake Mix

1 20oz can of Crushed Pineapple (in its own juice)

 

In a large bowl, combine JUST these two ingredients.

 

Use the Angelfood box as a guide to how long to bake this at depending on the size pan you are using.

 

When I made them as cupcakes, I made 30 cupcakes and they were 1 point each. I topped them a little FF Cool Whip!!! Mmmmmmm!!!!!!!!!!!!!!!!

 

* Exported from MasterCook *

Pineapple Upside Down Cake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : desserts

 

Amount Measure Ingredient -- Preparation Method

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

1 8 1/4 ounce can crushed pineapple in juice -- drain and reserve juice

1 1 1/3 ouncepackage unflavored gelatin(package) -- sugar free

1 tablespoon brown sugar

1/2 cup Egg Beaters® 99% egg substitute

1 egg white

3/4 cup sugar

1 teaspoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

 

Heat oven to 375 degrees. Line a 9- inch round pan with waxed paper and lightly spray with nonstick cooking spray.

 

Sprinkle brown sugar on waxed paper. Spread pineapple evenly in bottom of the pan and sprinkle dry gelatin over pineapple.

 

Beat egg substitute and egg white using an electric mixer on high until very thick, about 5 minutes.

 

Gradually beat in sugar.

 

Add enough water to pineapple juice to measure 1/3 cup.

 

Beat in pineapple juice and vanilla on low speed.

 

Gradually add flour, baking powder and salt, beating until batter is smooth.

 

Pour into pan.

 

Bake about 25-30 minutes or until an inserted toothpick comes out clean.

 

Immediately run a knife around the outside of the cake and invert pan on a plate. Carefully remove waxed paper and allow to cool. Slice into 8 pieces.

 

 

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

 

Per Serving (excluding unknown items): 159 Calories; trace Fat (0.8% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Other Carbohydrates.

 

 

Pizza Casserole

 

servings | 6

estimated POINTS per serving | 6

course | Main Meals

 

4 cups uncooked wagon wheel pasta

1/2 pound extra lean ground beef (I used 91% lean)

1/4 cup sliced ripe olives (black olives)

4 oz. jar mushroom pieces and stems, drained

26-28 oz FF tomato pasta sauce (I used Classico Tom and Basil)

1 cup shredded RF mozzarella cheese

 

Heat oven to 350

 

Cook and drain pasta

 

Brown beef and drain

 

Mix pasta, beef, and remaining ingredients (except cheese) in 2 1/2 quart casserole dish (believe me it takes up the whole dish)

 

Cover and bake about 30 minutes

 

Sprinkle with cheese

Cover and let stand about 5 minutes

 

Special Notes

This is really good. This dish makes a ton of food, serve with a salad and you can have diner for four easily. I got this out of a Betty Crocker Eat and Lose Weight Cookbook.

 

recipe builder

pizza pour

 

servings | 8

POINTS per serving | 5

course | main meals

 

1 small onion(s)

4 oz mushroom(s)

1 medium bell pepper(s)

1 cup all-purpose flour

2 large egg(s)

2/3 cup fat-free milk

15 oz Contadina Deluxe Pizza Sauce

4 serving extra lean ground beef 4% fat

2 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese

 

Instructions

 

Brown beef with onions, season with whatever seasonings you like. Mix together egg, milk and flour to make a batter. Put into the bottom of a sprayed 13x9x2 pan. Sprinkle beef and whatever veggies you want on top. Bake and 400' for 15 minutes. Then spread pizza sauce on top and top with cheese. Return to oven for another 15 minutes, until golden and bubbly.

 

Special Notes

 

Points with fat free cheese...8 servings = 4 points..........

6 servings= 6 points......... Points with reg 2 point mozzarella cheese....6 servings= 7 points....8 servings= 5 points...

 

Skinny Potato Salad-1 heaping cup=3 points

 

5 lbs. red potatoes, diced and cooked with skins on

2 whole eggs and 5 egg whites-hardboiled and chopped

1 cup grated carrot

1 cup chopped celery

1 sm. onion chopped (substitute red bell pepper if you don't like onion)

1 1/2 c. to 2 c. fat free mayo

1 pkg. Hidden Valley ranch dip mix (fatfree)

Salt & pepper to taste

 

In large bowl, mix first 5 ingredients. Mix together mayo and dip mix with a splash of fatfree milk to desired consistency and pour over potatoes and chill 2 hours. WONDERFUL!

 

The points includes 2 cups of FF mayo, I only used 1 1/2 cups but it's your choice. ENJOY

 

Pulled Pork

 

I tried this recipe today and it was absolutely wonderful! It's as follows:

2 lbs. lean boneless top pork loin

1 c chopped onion

3/4 c diet soda

3/4 c BBQ sauce

 

Combine all ingredients in crock pot. Cook covered on high x5-6 hours or until meat is tender.

Drain and slice or shred pork.

 

I served on wheat buns at 2 pts each

 

8 serv=4pts each

Yum!

 

I got this off http://www.reachinggoal.com/crockpot.html

 

Pumpkin and Black Bean Soup

Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: 30-Minute Veggie Feast

See this recipe on air Thursday Aug. 14 at 2:30 PM ET/PT.

 

 

Recipe Summary

Prep Time: 5 minutes Cook Time: 15 minutes

Yield: 4 to 6 servings

 

2 tablespoon extra-virgin olive oil, 1 turn of the pan

1 medium onion, finely chopped

3 cups canned or packaged vegetable stock, found on soup aisle

1 can (14 1/2 ounces) diced tomatoes in juice

1 can (15 ounces) black beans, drained

2 cans (15 ounces) pumpkin puree (found often on the baking aisle)

1 cup heavy cream

1 tablespoon curry powder, 1 palm full

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

Coarse salt

20 blades fresh chives, chopped or snipped, for garnish

 

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

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

pumpkin black bean

POINTS | 4

Servings | 6

 

Soups |

 

 

Ingredients

 

1 cup cooked onions

3 cup Amy's Organic Vegetable Broth

14 1/2 oz Del Monte Diced Tomatoes

15 oz Progresso Black Beans

30 oz canned pumpkin

1 cup half-and-half cream

1 Tbsp curry powder

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tsp table salt

1 Tbsp chives

 

 

Instructions

 

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

 

 

pumpkin cookies

Course | Desserts

Serves | 24

POINTS per serving | 4

Ingredients

 

 

3/4 cup(s) butter

2/3 cup(s) packed light brown sugar

2 large egg(s)

1 1/2 tsp imitation vanilla extract, no alcohol

1 cup(s) canned pumpkin

2 cup(s) all-purpose flour

2 1/2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp baking powder

1/8 tsp table salt

1 cup(s) chopped walnuts

1/2 cup(s) raisins

 

 

Pumpkin Cookies....

3/4 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1-1/2 tsp. vanilla

1 cup Solid Pack Pumpkin

2 cups flour

2-1/2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

1 cup chopped pecans or walnuts

1/2 cup raisins

 

BUTTER CREAM FROSTING

1/2 cup butter, melted

3-1/2 cups confectioners' sugar

1-1/2 tsp. vanilla

4-5 tsp. hot water

 

1. In large bowl, cream butter and sugar; beat in eggs and vanilla. Stir in pumpkin.

 

2. In small bowl, combine flour, baking soda, baking powder, salt and pumpkin pie spice. Gradually add to creamed mixture. Stir in pecans and raisins.

 

3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

 

4. Bake in preheated 375º oven for 10-12 minutes. Cool on pan 1 minute; cool completely on wire racks.

 

5. For frosting: blend together butter, sugar and vanilla. Gradually add hot water, 1 teaspoon at a time, until desired consistency is reached. Spread over cooled cookies

 

Pumpkin Pie Wontons

 

This recipe is the winner in this month's "Vegetarian Times". They look delicious, are easy to make & are 1 point per serving! I had to share with y'all...

 

Makes 16

 

1 cup canned pumpkin

2 Tbs maple syrup

3 Tbs brown sugar

1 Tbs pumpkin pie spice

16 packaged wonton wrappers

cinnamon & sugar for dusting

 

1. Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl.

 

2. Place wonton wrapper on flat surface. Spoon 1 Tbs of filling into center. Moisten edges of wonton w/ water & fold in half to form triangle. Press edges to seal. Repeat w/ remaining wontons.

 

3. Arrange prepared wontons on ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them w/ sugar & cinnamon.

 

4. Bake until golden (@ 15 minutes). Turn over and bake another 2 minutes.

 

Per wonton: 75 cal, 3g prot, 0 fat, 16g carb, 3mg chol, 138mg sodium, 1g fiber

 

Enjoy! I know I'll be taking these to all my holiday gatherings this year

 

Pumpkin Pudding

course | Desserts

servings | 4

POINTS per serving | 3

 

 

Ingredients

 

12 oz canned pumpkin

8 serving fat-free sugar-free instant vanilla pudding mix

3 cup fat-free milk

2 tsp vanilla extract

3 tsp ground cinnamon

2 tsp ground nutmeg

8 Tbsp Cool Whip Free Whipped Topping

 

Instructions

 

I use 2 small boxes of Jello sugar free butterscotch pudding mix. Mix all ingredients with a mixer until the pudding starts to set and get thick.

 

Special Notes

 

This tastes just like pumpkin pie. Serve cold. Big portion for the points .. usually more than 1.5 cups. Great way to get that fiber in as well!

 

 

Pumpkin Pudding

 

Makes 7 cups @ 2 Pts per cup

 

2 Pkgs Sugar Free Instant Pudding (vanilla or white chocolate)

3 cups of 1% or fat free milk

29 oz can of pumpkin (not pie filling)

Cinnamon to taste

1 cup Lt Cool Whip

 

Mix pudding mix, cinnamon and milk with an electric mixer till pudding is dissolved. Add the pumpkin and continue mixing for 1 -2 minutes till it looks like a pudding.

Fold in the cool whip.

 

ENJOY - It's filling because of all the fiber in the pumpkin and sooooo mmmmmm gooood.

 

I made these over the weekend - - yummy.

 

Pumpkin & Chocolate Chip Cookies

 

1 spice cake mix

1 15 oz. can pumpkin

1 tsp. vanilla

1 package chocolate chips

 

Mix spice cake mix, vanilla and pumpkin together. Add chocolate chips. Drop by tablespoon onto lightly sprayed cookie sheet. Bake at 350 degrees for 10 minutes.

2 points each. Some people like to add a little water to this recipe.

 

 

Raspberry-Cream Cheese Muffins

 

Our Test Kitchens staff found that foil muffin or cupcake liners worked better than paper. They released more easily from the muffin without tearing it.

 

 

Published: Cooking Light- 06/15/03

 

INGREDIENTS

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened

1/3 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

2 cups fresh or frozen raspberries

1/4 cup finely chopped walnuts

 

INSTRUCTIONS

 

1. Preheat oven to 350 degrees.

 

2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

 

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

 

4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 degrees 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

 

 

 

YIELD: 2 dozen (serving size: 1 muffin)

 

NUTRITIONAL INFO

CALORIES 142 (32 percent from fat); FAT 4.7g (sat 2.4g, mono 1.3g, poly 0.7g); PROTEIN 2.7g; CARB 22.6g; FIBER 1.1g; CHOL 19mg; IRON 0.7mg; SODIUM 138mg; CALC 31mg

 

 

 

RED LOBSTER BISCUITS

2 cups Bisquick

2/3 cup milk

1/2 cup shredded cheddar

2 Tbs. melted butter

1/8 tsp. garlic powder

Heat oven to 450. Mix first 3 ingredients to form soft dough. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Mix butter and garlic powder; brush over warm biscuits.

 

Rice Crispies

 

Shame on you for not making them! just teasing, love the things! I don't use the margarine, I jsut spray the heck out of the pot with Pam

 

3 TBSP margarine

1 package (10 oz. about 40) regular marshmallows

or 4 cups miniature marshmallows or 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

6 cups KELLOGG'S® RICE KRISPIES® cereal

 

 

1. Melt margarine in large saucepan (I use a 4 quart so the cereal does not spill all over) over low heat.

Add marshmallows and stir until completely melted. Remove from heat.

 

2. Add KELLOGG'S RICE KRISPIES cereal. (I do 3 cups, mix then add the other 3 cups) Stir until well coated.

 

3. Using buttered spatula or waxed paper,

press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.

Best if served the same day.

 

 

MICROWAVE DIRECTIONS:

In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes.

Stir until smooth. Follow steps 2 and 3 above.Microwave cooking times may vary.

 

 

NOTE:

For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.Store no more than two days in airtight container

 

My favorite is Roasted Asparagus.

 

1 lb fresh asparagus trimmed

Garlic flavored Pam spray

Salt and pepper

 

Line a jelly roll pan with aluminum foil. Spray foil with garlic spray. Lay asparagus in a single layer on the foil, spray the asparagus with the garlic spray, salt and pepper to taste.

Bake on highest rack level in a 450 deg oven for 35 to 45 minutes.

They are crunchy and have a wonderful flavor.

 

recipe: cakes

rocky road brownies

 

Prep Time| 10 min

Cook Time| 30 min

Level of Difficulty| Easy

cakes | This week's recipe theme, "You won't believe you're on a diet," debuts with these rich, cakelike brownies, made with applesauce instead of oil.

 

Ingredients

 

1 package regular brownies, dry mix, about 21 1/2 oz

1/4 cup water

1/4 cup unsweetened applesauce

4 large egg white(s)

1/4 cup walnut halves, coarsely chopped

2 oz mini chocolate chips, about 1/4 cup

8 medium marshmallow(S), chopped or 1 cup mini marshmallows

 

Instructions

 

1. Coat a 9- x 13-inch pan with cooking spray; set aside.

 

2. Prepare brownie mixture according to package directions for lower fat brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan.

 

3. Sprinkle walnuts over top of brownies; bake according to package directions. Remove from oven about 5 minutes before the end of the baking time, and toss chocolate chips and marshmallows over top; cook 5 minutes more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve.

 

POINTS

 

 

Serves | 24

POINTS per serving | 3

 

Here's a recipe I tried yesterday. Turned out so good I had to give most of it away this morning. This recipe makes 64 pieces, but it is poured into a 13x9 pan, not a small 8x8 or 9x9, so the piece size isn't bad for 1 POINT each. Enjoy!

 

lainy's rocky road fudge

Course | Desserts

Serves | 64

POINTS per serving | 1

Ingredients

 

 

12 oz semi-sweet chocolate chips

14 oz fat-free sweetened condensed milk

2 Tbsp butter

10 oz Kraft Jet-Puffed Mini Marshmallows

2 oz Fisher Chopped Pecans

1 tsp vanilla extract

 

Instructions

 

 

Stir milk, butter and chips over heat until smooth, being careful not to burn. Stir in vanilla and 1/3 of the marshmallows, stirring until smooth, again being careful not to burn. Remove from heat. Add remaining marshmallows and pecans and stir to incorporate. Pour mixture into 12x9 wax-paper lined pan and refrigerate until set. Cut into 64 pieces.

 

Salad Dressing

 

After much trial & error...have settled on this one...LOVE IT.! I make 16 oz. bottle once a week. 1/3 c. balsamic vinegar...1 1/3 c. water, 2 pkt. sweet/low, 1 crushed garlic clove, 1 tsp. dijon mustard, dash salt & pepper. Adjust flavor to your taste. ZERO POINTS

Sometimes I add a tsp. of olive oil, or tsp. blue cheese dressing to 5-6 tbl. of base.

 

Salsa

 

Here's one that I got from copykat.com that tastes just like the kind from CHILI'S.

1 can of tomatoes and green chilis(14.5 oz)

1 can whole peeled tomatoes(14.5 oz +juice)

4 tsp. jalapenos(canned,diced)

1/2 tsp cumin

1/4 cup diced yellow onion

1/2-3/4 tsp garlic salt

1/4 tsp. sugar

Place jalapenos and onions in food processor, process just a few seconds. Add both cans of tomatoes,salt,sugar and cumin. Process all ingredients until well blended, but do not puree. Cover and chill to enrich the flavor.

 

I will never purchase store bought salsa or tortilla chips again! This recipe for homemade salsa and chips is so easy, and you can easily calculate the points by knowing how many tortillas you use for chips.

 

Salsa:

1 can diced tomatoes with green chiles

1/4 cup diced onion

3 TBS. chopped cilantro

1 or 2 cloves of garlic, minced

Juice of half a lime

 

Combine all these ingredients in a processor or blender and blend until well mixed. Add salt and pepper if you want, or chopped jalapeno or hot sauce for a kick. I made this yesterday and the cilantro adds such a nice, fresh taste - so much better than store-bought salsa. You can even add canned or fresh mango or peaches to make a wonderful fruit salsa. Store in refrigerator.

 

Baked Tortilla Chips:

Flour tortillas (as many as you like - I use Mannys) cut into 8 wedges per tortilla. Spray a cookie sheet with cooking spray - place wedges on sheet and spray with more cooking spray. Sprinkle on any seasonings you want and bake in 400 degree oven for 5-8 min, watching carefully so they do not burn but are brown around edges.

 

The tortillas come out nice and crispy and light, and with the high cost of baked chips these days, I much prefer these. I even used my toaster oven instead of the full size oven and they came out great! The nice thing is they are so easy to make and you can make as many or little as you like. So if you have 1 pt. tortillas (which I used), I made two for 2 pts. and got 16 chips. Makes a nice, low point, homemade snack.

 

Salsa/Sour Cream Chicken

3 servings - 4 pts. each

 

3 chicken breast

1/2 pkg. of taco seasoning

1 cup of salsa

 

Put the chicken breasts into a slow cooker. Sprinkle on the taco seasoning; pour over the salsa. Cook on low 5-6 hrs., or until chicken is done. Remove chicken, carefully. Mix 2 Tbsp. of corn starch with a small amount of cold water. Stir into the remaining salsa mixture. When thickened, add 1/4 cup of light sour cream. Stir well and put chicken back in. Put sauce over chicken when serving......it is GREAT!!

 

Santa Fe Chicken Pot Pie

 

You are going to LOVE this! It's spicy and yet heart healthy comfort food! Truthfully, making this I was REALLY wondering, but one bite and I was won over - this is GREAT!

 

Servings: 8

 

Ingredients

 

1 cup canned hominy, drained well

3/4 pound small zucchini, sliced into 1/3-inch coins

1/4 pound frozen pearl onions

Vegetable oil cooking spray

2 to 3 garlic cloves, to taste, pressed or minced

1 fresh serrano chili, seeded and minced

1 pound fresh plum tomatoes, peeled, seeded, and coarsely chopped, or 1

16-ounce can Italian plum tomatoes, drained and coarsely chopped

1 1/2 cups reduced stock from poaching chicken

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1/2 teaspoon crushed dried thyme leaves

1/2 teaspoon crushed dried oregano leaves

1 tablespoon cornstarch, dissolved in 1 tablespoon stock or water

1 pound poached chicken pieces

 

Corn Bread Topping

 

3/4 cup unbleached flour

1/4 cup plus 1 teaspoon stone-ground yellow cornmeal

2 tablespoons finely minced red bell pepper

2 tablespoons finely minced green bell pepper

1 tablespoon finely minced fresh Serrano chili (optional)

2 tablespoons butter, softened

1/2 tablespoon baking powder

6 tablespoons skim milk

 

Directions

 

Rinse hominy in a colander, drain well, and set aside. Steam zucchini over boiling water until just tender, about 1 minute. Set aside. Steam pearl onions over boiling water until just tender, about 6 minutes. Set aside. In a large non-stick skillet sprayed with cooking spray, sauté garlic, chili, and tomatoes over low heat until garlic is soft, about 3 minutes. Transfer mixture to a medium-size saucepan. Add stock, vinegar, cumin, thyme, and oregano. Simmer for 10 minutes. Add dissolved cornstarch; simmer, stirring, until thickened. Re-move from heat; set aside. In a large oven proof casserole, combine chicken pieces, zucchini, onions, and hominy. Toss with prepared tomato sauce. To prepare corn bread topping, combine all ingredients except 1 teaspoon cornmeal. Mix lightly. Turn out onto a lightly floured surface and knead for a minute or two. Roll out and cut into whimsical shapes (chickens, crescents, stars), using all the dough. Place over chicken. Sprinkle crust with remaining 1 teaspoon cornmeal. Preheat oven to 425 degrees F. Bake for 15 to 20 minutes, until crust is browned and filling is bubbling. Serve immediately.

 

Nutritional Information

 

Per Serving: 259 Cal (21% from Fat, 36% from Protein, 43% from Carb); 23 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 28 g Carb; 4 g Fiber; 643 mg Sodium; 56 mg Cholesterol

 

 

 

5 Points

 

Shepherd Pie

 

makes 4 servings: 7 pts

 

12 oz extra leanground beef

1/2 cup chopped onion

1 cup each sliced baby carrots and frozen peas

1/2 cup low sodium beef broth

2 cups prepared instant potato flakes (prepared according to pkge)

Dash paprika

 

Preheat oven to 375 degrees

cook beef until no longer pink, add onion and continue to stir until onion is soft. Add peas and carrots cook until soft about 5 m in. Add broth; bring mixture to a boil. Reduce to low heat; let simmer until most of the liquid is absorbed, about 10 min.

 

Trasfer to a 1 1/2 quart casserole dish. Top mixture with potato, spreading and fluffing with a fork; sprinkle paprika. Bake until heated through about 15-20 min.

 

cal: 336

Fat: 17 grams

Fiber: 5grams

5'6

OP since 11/27/01

Fail to plan, plan to fail.

Personal Goal: 130 177.2 / 141.4 / 135

 

 

 

DonnaOubre 7/22/2002 2:23:03 PM

 

Hi! This is the speedy shepherds pie recipe that is 7 points per serving.

12oz extra lean ground beef

1/2 cup chopped onion

1 cup each peas and sliced baby carrots

1/2 cup low sodium beef broth

2 cups prepared instant potatoe flakes(prepare according to package directions)

Dash paprika

 

1.preheat oven to 375

2.In skillet brown beef until no longer pink then add onions cook until soft. Add peas and carrots continue to cook and stir until veggies are tender about 5 minutes. Add broth bring to a boil. Reduce heat to low; and let simmer about 10 minutes.

3. Transfer mixture to a 11/2 quart casserole. Top mixture with potatoes. spreading and fluffing with a fork sprinkle with paprika. Bake until heated through 15-20 minutes

 

Claena 7/22/2002 3:38:40 PM

 

This one has huge portions and is totally like the real thing!

 

6 servings/7 points

6 medium potatoes (peeled and cubed)

1 lb. carrots (cut into 1/4-inch slices)

1.5 lbs. lean ground beef

1 onion chopped

1 jar (12 oz.) fat-free beef gravy

1/2 tsp. rubbed sage

1/2 tsp. dried thyme

1/4 tsp. dried rosemary, crushed

1/3 c. skim milk

1 tbsp. lite margarine/butter

2 tbsp. grated parmesan cheese

salt & pepper to taste

 

 

Instructions

1. Boil potatoes for 20 min. or until tender.

2. In another pan, boil carrots for 7-9 minutes.

3. In large skillet, cook beef and onion until meat is no longer pink, drain. Stir in carrots, gravy, spices. Transfer to a 9X13 baking pan coated with non-stick spray.

4. Drain potatoes and mash with milk, butter and salt. Spread mashed potatoes over the meat mixture. Sprinkle with parmesan cheese.

5. Bake uncovered at 375 degrees for 40-45 minutes

 

 

Special Notes

Great when you're in a meat-and-potatoes, comfort food mood. And the serving size is big and satisfying. Enjoy!

 

 

SPEEDY SHEPHERD'S PIE

 

12 oz extra lean ground beef

1/2 C chopped onion

1 C each sliced baby carrots and frozen baby peas

1/2 cup low sodium beef broth

2 C prepared instant potato flakes (according to package directions)

Dash paprika

 

Preheat to 375, cook beef over medium heat in 10" nonstick skillet, using wooden spoon. Add onion, cook until softened. Add carrots and peas, continue to cook until veggies are tender. Add broth, bring to boil. Reduce to low heat, simmer until most of the liquid is absorbed.

Transfer to 1-1/2 quart casserole. Top mixture with prepared potato flakes, spread and fluff with fork, sprinkle with paprika. Bake until heated through 15-20 minutes.

 

336 calories, 17 g fat, 5 fiber

Makes four servings, 7 points per serving

 

Shortcut Shepherd’s Pie

(from WW Dinner Tonight Cookbook)

 

½ (22 oz.) pkg frozen mashed potatoes (about 3 cups)

1 1/3 cups fat-free milk

1 pound ground round

1 cup fresh or frozen chopped onion

1 cup frozen green peas and carrots

½ teaspoon pepper

1 (12 oz) jar fat-free savory beef gravy (such as Heinz)

½ cup (2 oz) shredded reduced-fat sharp Cheddar cheese

 

1. Combine potatoes and milk in a microwave-safe bowl. Microwave at HIGH, uncovered, 8 minutes, stirring once; set aside.

 

2. Preheat broiler.

 

3. Cook beef and onion in a 10-inch ovenproof skillet over medium-high heat until browned, stirring to crumble. Add peas and carrots, pepper, and gravy; cook 3 minutes or until thoroughly heated, stirring frequently. Remove from heat.

 

4. Spoon mashed potatoes evenly over beef mixture, leaving a 1-inch border around edge of skillet. Wrap handle of skillet with foil; broil 3 minutes or until bubbly. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 6 servings.

 

Points: 5; Diabetic Exchanges: 1 Starch, 1 Veg., 2 L Meat

 

recipe: main meals

golden spoon award: shrimp and broccoli stir-fry

Prep Time | 15 min

Cook Time | 8 min

Level of Difficulty | Easy

 

main meals | Fresh ginger, garlic and scallions give this stir-fry a bold taste. Paired up with tamari and seame oil, it’s a sure winner.

 

Ingredients

 

1 cup broccoli, florets

1 Tbsp sesame oil, or chili oil if you prefer more spice

1/2 tsp ginger root, grated

1/8 tsp minced garlic, or more to taste

1/2 cup scallion(s), sliced

12 oz shrimp, shelled and deveined

2 Tbsp tamari sauce

2 Tbsp sweet red pepper(s), minced

 

Instructions

 

Bring a large pot of salted water to a rolling boil.

 

Add broccoli and blanch for 2 minutes. Drain and set aside.

 

 

Warm oil in a large, non-stick skillet over medium-high heat. Add ginger, garlic and scallion and sauté for 1 minute.

 

Add shrimp and stir-fry for 3 minutes.

 

Add broccoli and tamari sauce and stir-fry for 1 additional minute.

 

Remove to serving plates and top with minced pepper. Yields about 4 1/2 ounces of shrimp and 1/2 cup of broccoli per serving.

 

Note: This Golden Spoon Award honoree was selected by our staff from the Community Recipe Swap. Its POINTS® value has been verified, but the recipe has not been tested by our kitchen. To see other Golden Spoon Award honorees and learn how to submit your recipes for consideration, click here!

 

 

POINTS

 

Serves | 2

POINTS per serving | 6

 

Shrimp Creole

From the kitchen of ECBMAN3

 

servings | 6

estimated POINTS per serving | 3

course | Light Meals

 

Ingredients

 

1 cup diced onion (1 point)

1 medium green pepper, diced (0 point)

8 oz fresh mushrooms, sliced (0 point)

3 medium tomatoes, diced (0 point)

8 oz. frozen salad shrimp, thawed (3 points)

10 oz. frozen okra (or fresh ¿ cut in pieces) (0 points)

Cajen or Creole seasoning to taste (0 points)

Garlic, minced ¿ 1 to 2 teaspoons to taste (0 points)

1 cup white rice ¿ uncooked ¿ makes 3 cups cooked (12 points after cooked)

 

Instructions

 

Cook 1 cup white rice per directions and follow the steps below while rice is cooking.

 

In large sauté pan, cook onion, green pepper, mushrooms and garlic until onions are opaque in color. Add tomatoes, okra and Creole/cajen seasoning. Cook for 10-12 minutes. Add shrimp and cook until heated through. Mix in the rice and serve or spoon onto rice for each individual serving.

 

 

Special Notes

 

 

Number of Servings: 6 (1-1/4 cup) Servings

Total Points for Dish: 16 points

Points per Serving: 2.67

 

 

Vietnamese Summer Rolls

 

servings | 10

POINTS per serving | 3

course | light meals

 

Ingredients

15 large shrimp

10 serving Vietnamese rice paper

1-1/2 cup shredded looseleaf lettuce

1 cup packaged rice noodles

3 cup bean sprouts

1 oz chives

1 tsp olive oil

2 medium garlic clove(s)

3 Tbsp hoisin sauce

2 tsp chunky peanut butter, with salt

2 Tbsp sugar

1 Tbsp vinegar

1 Tbsp water

 

Instructions

Cut shrimp into lengthwise halves. To assemble rolls, moisten a sheet of rice paper in hot water; place on a clean cloth to absorb excess moisture. Put a portion of lettuce, rice noodles, and bean sprouts on the rice paper. Fold one edge of rice paper over filling. Place 3 shrimp pieces and 1 chive piece next to folded edge; fold left and right edges of the rice paper over mixture and roll tightly to form a roll. Moisten edges with water to seal. Continue until all rolls are made. Serve with Shrimp Roll Dipping Sauce. Makes 10 rolls.

 

Shrimp Roll Dipping Sauce: In a small saucepan, heat 1 teaspoon olive oil and brown 2 cloves of minced garlic. Lower heat and add 3 tablespoons hoisin sauce, 2 teaspoons chunky peanut butter, 2 tablespoons sugar, 1 tablespoon white vinegar, and 1 tablespoon water; stir until smooth. Serve warm with Shrimp Rolls.

 

I love this stuff! Hope it can be of help to you.

 

~ ticklish

 

community recipe swap: Light Meals

Shrimp Stew

From the kitchen of CLYDESPRIDE

 

servings | 2

estimated POINTS per serving | 4

course | Light Meals

 

Ingredients

 

1 teaspoon olive oil

2 cloves garlic, pressed

1 vidalia onion, chopped coarsely

1 large tomato, chopped coarsely

salt and pepper to taste

basil to taste

1 pound medium shrimp, peeled, deveined, tails removed

corn from 2 ears of cooked corn, cut from the cob

 

Instructions

 

In a large skillet, saute garlic and onion in olive oil for a few minutes until onion begins to soften. Add tomato and seasonings and simmer for about 10 minutes until onion is soft and mixture is juicy. Add shrimp to mixture and cook just until it turns opaque. DO NOT overcook shrimp or it will be rubbery! Add corn and heat through.

 

Special Notes

 

This makes two generous servings. If your tomato isn't juicy enough for a stew like consistency you can add a little wine or chicken broth.

 

 

Slow Cooked Sweet and Sour Pork

Serves 4, 8 points per serving

 

Ingredients:

 

1 1/2 lbs. boneless pork loin, cut into cubes

8 oz canned pineapple chunks in own juice, undrained

1 medium red or green bell pepper, cut into squares

3 tbsp brown sugar

1/2 tsp ginger

1/4 c. vinegar

3 tbsp soy sauce

3 tbsp water

2 tbsp cornstarch

2 c. cooked rice (brown or white)

 

Instructions:

 

In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice. Serve pork mixture over rice.

 

Drink of some sorts...

 

8 oz crushed ice (or use a blender to crush)

3 oz Raspberries

3 oz Blueberries

Add about 1/2 cup of Diet Pepsi (or Diet Soda of your choosing)

2 packets of Splenda

 

1 pt for the whole thing - only calories in it are the berries - 6 oz is about a cup.

 

--Julie

 

 

S'mores

 

1 pkg sugar free chocolate pudding

2 cups skim milk

1 cup reduced fat chunky peanut butter

32 graham cracker sheets (long)...basically one box

2 cups fat free Cool Whip

 

Mix the chocolate pudding and the 2 cups milk according to the directions on the box. Add the chunky peanut butter to the pudding and mix well.

 

Spread 2T of the pudding mixture and 1T of the cool whip on a half graham cracker sheet. Top with the other half, wrap in saran wrap and freeze. makes 32 servings. Enjoy!

 

 

2 pts per serving

 

Snickerdoodles - 1 POINT

From the kitchen of MSSJARS

 

servings | 36

estimated POINTS per serving | 1

course | Cakes

Ingredients

1/2 cup lower fat margarine

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups wheat flour( may use up to 2 cups)

1/2 teaspoon soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons sugar

2 teaspoons cinnamon

 

 

Instructions

 

 

Beat butter and sugar well. Add egg & vanilla til well mixed. Add dry ingredients; mix well. Roll small amount of dough in cinnamon and sugar mixture and lay on nonstick cookie sheet (ungreased). Press cookies with the bottom of a glass. Bake at 375 for 10 minutes. I add 1 1/2 cup flour and if mixture isn't the right texture I add a little extra flour.

Special Notes

YIELDS: 36 COOKIES EACH COOKIE = 1 POINT Per Serving: 45 Calories; 2g Fat (29.1% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

 

Snickers Pie

Makes 8 servings

 

12 oz frozen fat-free vanilla yogurt

1 small box sugar-free instant chocolate pudding

1/4 cup chunky peanut butter

1 cup lite cool whip

3 ozs grape nuts cereal

 

Mix all ingriedients together and pour into 8" dish and freeze.

 

SERVING SIZE: 1/8th of pie

 

POINTS: 3

 

Soft Italian Pretzels

(or roll out flat for a great pizza crust)

 

Oh, these are totally wonderful! It really does make a great pizza crust too - I add some garlic powder to mine and some onion powder for extra flavor, but it's just fabulous!

 

Servings: 36

 

 

Ingredients

 

1 package quick rise yeast

1 1/2 cups warm water

4 cups flour

Italian seasoning

1 tablespoon sugar

1 teaspoon salt

Non-stick cooking spray

1/4 cup skim milk

Sea salt

 

Directions

 

Preheat oven to 425° . Pour warm water in a large mixing bowl, and add yeast to dissolve. Mix in next 4 ingredients. Knead mixture on a lightly floured surface for 20 seconds. Divide dough into 18 balls, and roll into long logs. Shape them into pretzels and place on a sprayed cookie sheet. Brush tops with milk, and sprinkle lightly with sea salt. Bake for 10 to 15 minutes.

 

Nutritional Information

 

Per Serving: 54 Cal (3% from Fat, 12% from Protein, 85% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 0 g Fiber; 67 mg Sodium; 0 mg Cholesterol

 

 

 

1Pt Each

 

Special K With Red Berries Bars

 

servings | 16

estimated POINTS per serving | 2

 

6 C Special K with Red Berries

2 TBS. ICBNB Spray

1 pkg (1/2 c) Traverse Bay Dried Blueberries (optional)

1 - 10 oz pkg marshmallows

1 tsp vanilla

 

Melt the vanilla, marshmallows and ICBNB Spray in microwave

until well melted. Mix together. Stir in cereal and dried

blueberries. Place in 13x9 pan sprayed with Pam. Allow to cool.

Cut into 16 squares. ENJOY!

 

* Just unscrew the top and pour out 2 TBS. of the spray butter

 

 

STRAWBERRY PIE

 

1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding

2 cups water

1 small package (0.3 oz) sugar-free strawberry Jell-O

4 cups sliced strawberries

 

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

 

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

 

6 points for the entire pie

 

Stuffed French Toast

 

2 slices light white bread

1/2 cup egg beater

3/4 cup strawberries sliced w/splenda and refrigerated

1/2 banana sliced and mixed w/strawberries

2 tablespoons fat free soft cream cheese

5 packets of splenda

cinnamom to taste

 

Dip the bread in egg beaters and place on griddle sprinkle w/1 packet of splenda on each piece and cinnamon. Brown. Flip and repeat. Mix cream cheese w/one packet of splenda. Spread between french toast. Serve w/strawberries and bananas. You can add lite syrup for 1 point or whipped cream for 1 point. I had mine w/syrup. It was wonderful. We have breakfast for supper usually one night during the weekend and this was a definite hit. Makes one serving.

 

TIP: For easy, even slices of your bananas and strawberries, use your egg-slicer! Those of you who are into Pampered Chef probably already know that little trick!!!

 

5 points per serving

 

Basic Icebox Sugar Cookies (Cooking Light) -- 1 PT each

 

INGREDIENTS

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

4 tablespoons stick margarine, softened

2/3 cup sugar

1 teaspoon vanilla extract

1 large egg white

Cooking spray

 

INSTRUCTIONS

Combine the first 3 ingredients in a bowl, and set aside.

Beat margarine at medium speed of a mixer until light and fluffy.

Gradually add sugar, beating at medium speed of a mixer until well-blended.

Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended.

Turn dough out onto wax paper, and shape into a 6-inch log.

Wrap log in wax paper, and freeze for 3 hours or until very firm.

 

Preheat oven to 350°F.

 

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.

Bake at 350°F for 8 to 10 minutes. Remove from pan, and cool on wire racks.

 

YIELD: Yield: 2 dozen (serving size: 1 cookie).

NUTRITIONAL INFO

calories: 59 carbohydrates: 9.6 g cholesterol: 0 fat: 2 g sodium: 50 mg

protein: 0.7 g calcium: 2 mg iron: 0.2 mg fiber: 0.1 g

 

Julie's Sugar Cookies

 

Going lower fat isn't an easy thing to do with cookies... Sometimes you have great results, and sometimes things totally flop and you end up with a horrid mess. Luckily - my sister Julie was able to come up with a totally delicious, totally edible, totally WONDERFUL sugar cookie! This is one of my favorite recipes - because it reminds me that it doesn't HAVE to taste bad to be low fat! Frost these with a simple confectioners sugar glaze and decorate any way you like!

 

Servings: 30

 

 

 

Ingredients

 

1/2 cup lighter bake (oil replacement stuff by Sun Sweet - or you can use pear butter, or apple butter - or even apple sauce - but the lighter bake works best)

1 - 8 ounce block fat free cream cheese

1 small carton egg replacement - or 2 egg whites

2 tablespoons vanilla

2 tablespoons lemon juice

1 tablespoon lemon zest

2 tablespoons baking powder

1 teaspoon salt

3 1/2 cups unbleached flour

 

 

 

1 POINT Per Serving

 

Directions

 

Beat the cream cheese and lighter bake together until smooth and fluffy. Add the egg replacement stuff or the egg whites; add vanilla and lemon juice and peel. Mix all dry ingredients together first then slowly add to the wet ingredients. Chill dough for 1 hour. Preheat oven to 350 degrees F. for 1 hour. Shape into 30 balls (this stuff is sticky!!! Try spraying your hands with non-stick cooking spray to help keep mess to a minimum.) Place on a cookie sheet that has been sprayed with non-stick spray and bake for 11 minutes. You can make a frosting for the cookies with 1/3 cup fat free cream cheese and 2 cups powdered icing sugar, just blend until smooth and satiny - add a bit of skim milk if it is too thick to glaze the cookies with.

 

Nutritional Information

 

Per Serving: 68 Cal (3% from Fat, 19% from Protein, 79% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 13 g Carb; 1 g Fiber; 181 mg Sodium; 1 mg Cholesterol

 

 

 

Here's another one....

Old-Fashioned Sugar Cookies

1 Point

 

3 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

4 teaspoons milk

1/2 teaspoon vanilla

1/4 teaspoon anise extract or almond extract

2/3 cup butter

1 1/3 cups granulated sugar

Powdered Sugar Icing -- optional

Small multicolor decorative candies or

colored sugar -- optional

 

POWDERED SUGAR ICING

1 cup sifted powdered sugar

1/4 teaspoon vanilla

Milk or orange juice

Few drops food coloring -- optional

 

STIR together flour, cream of tartar, baking soda, and salt in a large bowl; set aside.

 

STIR together eggs, milk, vanilla, and anise or almond extract in a small bowl; set aside.

 

BEAT butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds.

 

Add granulated sugar, and beat till fluffy.

 

Alternately add flour mixture and egg mixture to sugar mixture, beating till combined (the dough may be a bit sticky).

 

Wrap dough in waxed paper or clear plastic wrap.

 

Chill dough for 2 to 24 hours or till firm enough to handle.

 

ROLL dough on a lightly floured surface to 1/8- to 1/4-inch thickness.

 

Using cookie cutters, cut into desired shapes, rerolling trimmings as necessary.

 

Arrange cutouts about 1 inch apart on an ungreased cookie sheet.

 

Bake in a 375 degree oven for 5 to 7 minutes or till the edges are firm and light brown.

 

Cool on cookie sheet for 1 minute.

 

Transfer cookies to a wire rack to cool completely.

 

Decorate with Powdered Sugar Icing and decorative candies or colored sugar, if desired.

 

Makes 72 cookies.

 

POWDERED SUGAR ICING:

STIR together powdered sugar, vanilla,

and 1 Tablespoon milk or juice in a mixing bowl.

 

Stir in additional milk or juice, 1 teaspoon at a time, till of spreading consistency.

 

Stir in food coloring, if desired.

 

Makes 1/2 cup. Per Tsp: 17 Cal, 0g Fat, 0mg Choles, 0mg Sod,

4g Carbo, 0g Fiber, 0g Pro.

 

Nutritional facts per cookie: 49 Cal, 2g Total Fat(1g Sat Fat),

11mg Choles, 51mg Sod, 7g Carbo, 0g Fiber, 0g Pro. Food Exchanges: 1/2 Fat.

POINTS: 1 - with or without the icing.

 

sweet & sour chicken

Course | Main Meals

Serves | 4

POINTS per serving | 4

Ingredients

 

 

1 pound cooked, skinless chicken breast(s)

2 cup cooked broccoli

1/4 cup cooked onions

1/3 cup white vinegar

2/3 cup water

1 Tbsp ketchup

2 Tbsp cornstarch

3/4 cup Splenda No Calorie Sweetener

1/4 cup low-sodium soy sauce

 

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

 

Sauce Only

 

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

 

 

sweet & sour sauce

Course | Sauces

Serves | 16

POINTS per serving | 1

Ingredients

 

 

3/4 cup sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce

1 Tbsp ketchup

2 Tbsp cornstarch

 

Instructions

 

 

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

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

sweet & sour sauce

Course | Sauces

Serves | 16

POINTS per serving | 0

Ingredients

 

 

1/3 cup white vinegar

2/3 cup water

1 Tbsp ketchup

2 Tbsp cornstarch

3/4 cup Splenda No Calorie Sweetener

1/4 cup low-sodium soy sauce

 

Instructions

 

 

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

 

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

sweet & sour sauce

Course | Sauces

Serves | 8

POINTS per serving | 0

Ingredients

 

 

1/3 cup white vinegar

2/3 cup water

1 Tbsp ketchup

2 Tbsp cornstarch

3/4 cup Splenda No Calorie Sweetener

1/4 cup low-sodium soy sauce

 

Instructions

 

 

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

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

sweet & sour sauce

Course | Sauces

Serves | 4

POINTS per serving | 1

Ingredients

 

 

1/3 cup white vinegar

2/3 cup water

1 Tbsp ketchup

2 Tbsp cornstarch

3/4 cup Splenda No Calorie Sweetener

1/4 cup low-sodium soy sauce

 

Instructions

 

 

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

 

SWEET POTATO CASSEROLE

 

3 cups mashed sweet potatoes (I bake them, cool them and mash them)

4 egg whites

1 cup Splenda

1/2 cup canned pumpkin (not the pumpkin pie mix)

1 tsp vanilla

1/2 cup fat-free milk

 

Topping:

1/4 cup brown sugar

1/4 cup chopped pecans

 

Preheat oven to 350. Mix sweet potatoes, egg whites, Splenda, pumpkin, vanilla and milk together until smooth. Spray a casserole dish with cooking spray. Pour sweet potato mixture into the dish. Combine the brown sugar and pecans and sprinkle on the top of the sweet potato mixture. Bake for 30 minutes.

 

22 points for the entire recipe

 

What about Tex Mex- Black Bean Dip?

 

It's featured in the WW Magazine Six o'clock solutions?

 

1 - 15 oz can black beans drained

1 tsp. veg. oil

1/2 c. chopped onion

2 garlic cloves, minced

1/2 c. diced tomato

1/3 c. picante sauce

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 cup shredded reduced fat-Monterey Jack Cheese

1/4 c. chopped fresh cilantro

1 T. fresh lime juice

 

1. Place beans in a bowl; partially mash with fork

 

2. Heat oil in non-stick skillet over med heat. Add onion, garlic; saute 4 min.. Add beans, tomato, picante sauce, cumin & chili powder. Cook 5 min or until thick. stirring constantly. Remove from heat, str in cheese, clantro & lime juce. Serve warm or at room temp with baked tortilla chips.

 

Yield 13 servings (serving size 2 Tablespoons)

 

Points:1

Cal 42

Pro 2.6

Fat 1 g

Carb 6.2

Fib 1 g

Chol 2 mg

ron 0.6 mg

Sod 136 mg

Calc. 30 mg

 

My Favorite Thin Crust Pizza

Recipe by Yanoula

3 points per slice

 

This pizza is for anyone who loves Pizza Hut¿s veggie lovers thin crust pizza. This is so similar or maybe even a little better!! It is very easy to make.

 

Ingredients

 

CRUST

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon yeast

1 teaspoon sugar

½ cup warm water

¼ to ½ additional cups warm water

 

SAUCE

1 ¿ 2 tablespoons tomato paste (I like the kind in a tube)

¼ to ½ cup warm water

1 teaspoon oregano

A pinch of sugar or Splenda

Fresh ground pepper to taste

 

TOPPINGS

½ cup diced red onion

1 chopped and seeded large plum tomato

5 or 6 medium mushrooms sliced thin

½ chopped green pepper

A few chopped canned black olives

6 slices Hillshire Farm brown sugar baked ham, chopped. (Omit this

if you are making this like the original Veggie Lovers)

6 ounces Kraft Pizza 4 Cheese blend wit h smoke flavor (it is worth it if you can find this)

Fresh ground black pepper

 

OPTIONAL KITCHEN TOOLS

Food processor

Rectangular baking stone (mine is from Pampered Chef)

Pizza wheel

Glass liquid measuring cup

 

Preheat oven to 450 degrees

 

To make dough:

Put 2 cups flour and salt in food processor* fitted with dough blade.

Pulse a few times to mix together. In a glass measuring cup add about ½ cup warm water, tablespoon yeast and sugar. Lightly mix until blended. With the motor running on the food processor slowly add the liquid. Fill the glass measuring cup again with around ½ cup warm water. Again slowly add this but stop when the dough begins to stick together. Let the machine run until the dough forms a ball. Take dough out (it should be a bit moist but not very sticky). Knead a couple times and set aside while preparing the sauce and toppings.

 

To make the sauce:

In a glass measuring cup add 1 tablespoon tomato paste. Slowly add some warm water to make a bit runny. Add oregano and sugar or Splenda. Mix well (it should be a bit watery). You can add a bit more tomato paste if it seems too watery. Add pepper to taste

 

To put together:

Dough should be easy to stretch by this point. This dough does not need to rise because it will make a crunchy crust. Spread dough out on rectangular baking stone or cookie sheet** sprayed with Pam. Spread all the way to the edge so that it is thin. Spread sauce in a very thin layer over the entire pizza. Use a fork to poke holes throughout the crust. Add chopped tomatoes, chopped onions, chopped peppers, chopped olives, chopped mushrooms and chopped ham, if using, covering the entire surface. Add cheese to cover toppings.

 

Bake in the oven anywhere from 15 to 30 minutes. Crust should be brown along the edges and the cheese should be brown and bubbly. Cut with pizza wheel into 12 pieces.

 

This is sooo good!!!

 

* If you don¿t have a food processor I am sure this can be done by hand in a bowl with a wooden spoon.

** I have not tried this with a cookie sheet so I am not sure how crunchy the crust ends up!!

 

Hint: Do not let dough sit out and rise or the crust will not get crispy!! This works best when you make the dough as soon as you make the pizza.

 

My point calculations:

Flour = 2 cups is 18 pts.

Yeast = 0 pts.

Sugar = 0 pts.

Tomato paste = 0 pts.

Chopped veggies 2 pts. (to be safe)

Ham = 1 pt.

Cheese = 15 pts. (540 calories 54 grams fat)

 

Total = 36 points / 12 servings = 3 points per slice

 

 

YANOULA 6/22/2002 9:01:25 PM

 

Sorry, I am not sure what happened to some of my words.

Under crust

1/4 to 1/2 additional cups warm water

Under sauce

1 to 2 tablespoons tomato paste

1/4 to 1/2 cups of water

 

 

Tomato Black Bean Salsa

 

1 can Rotel

2 cans black beans, drained and rinsed

1 can corn, drained

1/2 c. onion, chopped

1/2 c. green pepper (or can use frozen peppers)

1 jalapeno, chopped

2 tsp. cilantro (dried)

1/4 c. lime juice

2 tsp. minced garlic

2 tsp. dried oregano

2 tsp. cumin

1 tsp. salt

Combine and refrigerate for at least 2 hours before serving. Serve w/tortilla chips.

 

1/2 c. salsa = 1 point

 

 

Here is one of my favorites. I serve it with baked tortilla chips. If I have time I prefer baking my own 1point tortillas (cut into 8 pcs.). You probably already know how to do this, but just in case- you cut them into 8 pcs. and lightly spray them with Pam and lightly salt them. Put them on a cookie sheet and bake at 350-375 for about 12-15 min. Don't let them get too hard, but they will so out-taste any store bought ones and with this salsa your guests will dive right in!

 

waldorf salad

Course | Side Dishes

Serves | 6

POINTS per serving | 2

Ingredients

 

 

3 small apple(s)

1 Tbsp fresh lemon juice

1/3 cup raisins

2/3 cup celery

1/3 cup Kraft Miracle Whip Light Salad Dressing

1/4 cup chopped walnuts

 

Instructions

 

 

Don't bother peeling the apples, unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2 1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can omit them completely if you don't have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar. Mix it all up, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.

 

Watermelon Slush

 

Makes 6 servings

 

4 1/2 cups cubed seeded watermelon

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh mint leaves

2-3 ice cubes

Fresh mint leaves to garnish (optional)

 

In blender, combine watermelon, lemon juice, mint and ice cubes; process until smooth. Divide watermelon mixture among 6 tall glasses; garnish with mint leaves if desired.

 

EACH SERVING (1 CUP) PROVIDES: 3/4 Fruit

 

PER SERVING: 40 Calories, 1 g Total Fat, 0 g

 

Saturated Fat, 0 mg Cholesterol, 2 mg Sodium,

 

9 g Total Carbohydrate, 0 g Dietary Fiber, 1 g

 

Protein, 10 mg Calcium

 

Recipe from Weight Watchers Quick Meals

 

Watermelon Sorbet

 

Makes 4 Servings

 

4 cups pitted watermelon chunks

1/4 cup superfine sugar*

2 tablespoons fresh lime juice

 

In processor, combine watermelon, sugar

and lime juice; puree until smooth.

Pour watermelon mixture into a 2-quart

freezer-safe container with tight-fitting

cover; place in freezer, covered, 4-6

hours, until mixture resembles set gelatin.

 

In food processor, in 2 separate batches,

 

puree set watermelon mixture; return to

same container. Freeze, covered, overnight. To serve, let stand at room temperature 5 minutes; evenly spoon into 4 dessert dishes.

 

*If superfine sugar is not available, process

 

granulated sugar in blender until superfine.

 

EACH SERVING PROVIDES: 1 Fruit, 45

 

Optional Calories

 

PER SERVING: 102 Calories, 1 g Protein, 1 g

 

Fat, 25 g Carbohydrate, 3 mg Sodium, 0 mg

 

Cholesterol, 1 g Dietary Fiber

 

 

 

Recipe from The Weight Watchers Complete

 

Cookbook & Program Basics

 

"fried" onion rings

 

Prep Time| 10 min

Cook Time| 35 min

Level of Difficulty| Easy

Was| 9 POINTS

Now| 4 POINTS

side dishes | The secret to oven-fried food with fried-food flavor is seasoned coatings and a hot oven. You definitely won't believe you're on a diet with this recipe!

 

Ingredients

 

1/4 cup all-purpose flour

1/4 tsp garlic powder

1/4 tsp dry mustard, or mustard powder

1/4 tsp table salt

2 large onion(s), Spanish, sliced into 1/4-inch-thick rounds

1/2 cup buttermilk

1 cup seasoned bread crumbs

1 serving cooking spray, olive oil flavored, or enough to coat onions

 

Instructions

 

1. Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.

 

2. In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.

 

3. Pour buttermilk into a large bowl, add onions and toss to coat (use your hands for the best result).

 

4. Place bread crumbs in a separate large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with olive oil cooking spray.

 

5. Bake until golden brown, 35 minutes. Serve hot. Yields about 1/2 an onion per serving.

 

Chef Tips

 

 

We renovated Onion Rings by:

Using naturally low in fat buttermilk instead of whole milk or whole eggs.

Baking instead of deep-frying.

Adding seasonings to the flour to boost flavor.

POINTS

 

 

Serves | 4

POINTS per serving | 4

 

 

Yogurt Pie

2 (6oz.) cartons Fat Free Yogurt (any flavor)

1 pkg. (4 serving size) Fat Free/Sugar Free Jell-o

(flavor to work with yogurt)

1/4 cup Boiling Water

1 (8oz.) container Fat Free Cool Whip (thawed)

1 Low Fat Graham Cracker pie crust

 

Dissolve Jell-o in water. Add yogurts and mix.

Add Cool Whip and mix. Pour into pie crust. Cover and chill for 3-4 hours.

 

Makes 8 servings @ 2 points each


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Wow, that's an awesome collection. Thanks for sharing!


*~LINDA~*

 

HW 386

SW 330

CW 284.2

GW 174

PW 150's

 

LOST: 102.2 lbs

 

5'10"

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Jeanette~ Thanks for a website that I don't have. I'm always looking for new ones to keep in my favorites in case I need to look for a new recipe. This one looks good. Thanks again!

:bcbsalute MT


:salut MT

 

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Thanks for the great recipes. Who knew you could do so much with an angel food cake mix?


Donna

SW 310

GOAL 12/4/07

Proud to a Vegan WW.

"Eat food. Not too much. Mostly plants." Michael Pollan

"Well, it seems to be working for me." Dr Michael Culmer

"Nuts are in hard shells for reasons." Dr John McDougall

"The salad IS the main course." Dr Joel Fuhrman

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Jeanette, it is so good to have a post from you! Thanks for the site and the recipes. I will definitely get to them this weekend. BTW, I renewed my WW online account if you want to get in there for recipes.


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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Hi Barbara!!

 

I haven't seen you around for a while! I've been mostly lurking wiht a few burts of posting. I haven't been feeling to great, but hopefully things will get better and I can be around more- just what everyboy wants, more from me. :lol:


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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