Jump to content
Health Discovery Network
cybergranny

Valentine's recipes

Recommended Posts

Here are some that I thought I would post before somebody asks. I will post more chocolate recipes later in the week.

 

* Exported from MasterCook *

 

apricot dessert quesadillas

 

Recipe By : WW Archives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup light cream cheese -- whipped

1 Tbsp sugar

1/2 tsp lemon zest

1 tsp fresh lemon juice

4 medium fat-free flour tortilla(s)

4 medium apricot(s) -- sliced into thin wedges

1 serving cooking spray (5 one-second sprays per serving) -- butter-flavored

1 Tbsp powdered sugar

1 serving butter-flavor cooking spray

 

Stir cream cheese, granulated sugar, zest and lemon juice together in a medium bowl. Spread 1/4 of mixture on one half of each tortilla, layer each with 1/4 of apricot slices and fold each tortilla in half.

 

Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; cook over medium heat until golden brown, flipping once, about 4 to 5 minutes on the first side and 1 to 2 minutes on the other side. Remove from skillet, cover to keep warm and repeat with remaining 2 tortillas.

 

Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered sugar (use a sieve) and serve. Yields 2 wedges per serving.

 

Flavor Booster: The hot-sweet bite of ginger adds an exciting taste dimension to the quesadillas. Halve the sugar in the cream cheese spread and mix in 1 tbsp finely minced candied ginger.

 

Description:

"We give a whole new meaning to quesadillas with our sweet cream-and-fresh-fruit variety. They're perfect for brunch or after dinner."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=80481"

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

 

 

NOTES : 3 points per serving. These are WW totals, I can’t get my nutritional facts to match because I don’t have all the ingredients. I will make them and let you all know if there is a change in the facts but it looks to be about right to me.

 

 

 

* Exported from MasterCook *

 

dijon-roasted new potatoes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 tsp olive oil

2 Tbsp Dijon mustard

1/4 tsp dried thyme

1/2 tsp table salt

1/4 tsp black pepper

3/4 tsp paprika

1 1/2 pound potatoes -- new, quartered

1 Tbsp peppercorn

 

Coat a 9 X 13-inch baking dish with cooking spray.

 

Heat oven to 425°F. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated.

 

Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes.

 

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50656"

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

 

Per Serving: 163 Calories; 2g Fat (9.6% calories from fat); 4g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 397mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 3 points per serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

 

 

* Exported from MasterCook *

 

scrambled eggs and cheese pizza

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 Tbsp all-purpose flour

16 oz pizza crust -- thawed

1 serving butter flavor cooking spray -- (5 one-second sprays per serving)

1 1/2 cup egg beaters® 99% egg substitute

1/2 cup milk, skim

1/2 cup cheddar cheese, lowfat -- shredded

2 oz ham slice, extra lean -- diced

 

Preheat oven to 375ºF.

 

Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone. Build up edges of dough to make a crust and then ***** dough generously with tines of a fork; bake until light brown, about 15 minutes.

 

While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg substitute and milk together in a large bowl; pour into skillet and scramble.

 

Placed scrambled eggs on pizza crust and sprinkle with cheese and ham; bake until cheese melts, about 5 minutes. Slice into 8 pieces and serve.

 

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66661"

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

 

Per Serving: 212 Calories; 3g Fat (14.3% calories from fat); 12g Protein; 32g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 629mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : 4 to 5 points per serving, count it as 5. I actually used a Boboli crust.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

* Exported from MasterCook *

 

balsamic chicken with mushrooms

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 clove garlic -- crushed

1 pound chicken breast, no skin, no bone, R-T-C

2 cup mushrooms -- small, halved

1/3 cup chicken broth, low sodium 99% fat free

1/4 tsp dried thyme -- crumbled

 

In a nonstick skillet, heat 1 teaspoon of oil.

 

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

 

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

 

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

 

Serve chicken topped with mushrooms.

 

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50441"

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

 

Per Serving : 169 Calories; 5g Fat (29.7% calories from fat); 26g Protein; 3g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 4 points per serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

* Exported from MasterCook *

 

Entenmann's Fat-Free Chocolate Cupcakes

 

 

I haven’t made these but since they are an Entenmann’s recipe, I figured they must be good.

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 Small chocolate pudding mix -- NOT instant

1/2 Cup powdered milk

1 Tablespoon unsweetened cocoa

1/2 Cup Sugar

1 Cup flour -- self rising

4 Egg whites -- beat with

1/8 teaspoon salt

1 Teaspoon Vanilla

4 Ounces unsweetened applesauce

1/4 Teaspoon Baking soda

 

In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and flour.

 

Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time

 

with the vanilla, applesauce and baking soda, which have been mixed together.

 

Beat 2 minutes after last addition.

 

Divide batter equally between 12 paper-line cupcake wells.

 

Bake at 350~ about 18-20 minutes or until tester comes out clean.

 

Cool in pan on wire rack 10 minutes then remove.

 

Per Serving: 140 Calories; 2g Fat (11.1% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : 3 points per serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


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.

Share this post


Link to post
Share on other sites
Guest adorableabby

would it lower points if you use splenda?

Brenda

Share this post


Link to post
Share on other sites

I usually find that you can save about a point, depending on the recipe and if it calls for at least 1/2 cup of sugar.

 

In the recipe above though, it is only three points anyway so I think I would go with the real stuff.


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.

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.