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cybergranny

More recipes with pictures

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So here are the latest yummy recipes that I have made and either made pictures of or took them from a book or magazine. All WW recipes came from WW cookbooks and had pictures and the Taco Pie came from a very old Mr. Food Magazine that I lightened up by about 10 points and made. My looked just like the picture and was very good so I am posting it because it is easy and kids like it. Enjoy buddies!

 

* Exported from MasterCook *

 

Fruit Glazed Acorn Squash

6263151_387834dad8_s.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds acorn squash -- (2 small)

3/4 cup unsweetened pineapple juice

3/4 cup orange juice

1/4 cup raisins

1 1/2 tablespoons brown sugar

1 tablespoon cornstarch

1/4 teaspoon ground cloves

 

***** squash several times with a fork. Place squash on two layers of paper towels. Microwave, uncovered, at high 5 minutes or until slightly tender. Let cool. Cut ends off squash and discard seeds; slice into 1 inch thick slices. Arrange squash slices in a 13 x 9 baking dish.

 

Combine pineapple juice and remaining ingredients; stir well. Pour over squash slices.

 

Bake, uncovered, at 350° for 35 minutes or until squash is tender, brushing frequently with glaze.

 

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Per Serving (excluding unknown items): 164 Calories; trace Fat (1.9% calories from fat); 2g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : 3 points per serving.

 

Acorn squash are very firm, so microwave them for a few minutes before slicing. This also shortens the baking time for this recipe.

 

 

 

* Exported from MasterCook *

 

Ham and Tomato Scones

6263127_b95801426c_s.jpg

 

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups self-rising flour

1 teaspoon dry mustard

1 teaspoon paprika -- plus extra for sprinkling

1/2 teaspoon salt

2 tablespoons soft margarine

1 tablespoon fresh basil -- snipped

1/2 cup sun-dried tomatoes -- rehydrated and drained then chopped

2 ounces cooked ham -- chopped

8 tablespoons milk, skim

 

Preheat the oven to 400°. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bolw. Rub in the margarine until the mixture resembles crumbs. Stir in the basil, tomatoes, and ham, and mix lightly. Pour in enough milk to mix into a soft dough. Turn the dough out onto a lightly floured surface, knead briefly and roll out to an 8 x 6 inch rectangle. Cut into 2 inch squares and arrange on the baking sheet. Brush lightly with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a wire rack to cool.

 

Description:

"These scones make an ideal accompaniment for soup. Choose a strongly flavored ham, trimmed of fat, and chop it fairly finely, so that a little goes a long way."

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Per Serving (excluding unknown items): 109 Calories; 3g Fat (22.7% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 490mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : 2 points per serving.

 

 

 

* Exported from MasterCook *

 

Lemon Squares

6263143_0cd106e6e0_s.jpg

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup flour

1/3 cu powdered sugar -- sifted

1/3 cup butter -- chilled

1 1/4 cups Splenda

1 1/2 teaspoons grated lemon rind

1/2 cup fresh lemon juice

2 tablespoons flour

1/4 teaspoon salt

3 large egg whites

1/4 cup egg beaters® 99% egg substitute

2 tablespoons powdered sugar -- sifted

 

Preheat oven to 350°.

 

Combine one cup flour and 1/3 cup powdered sugar; cut in butter with a pastry blender until mixture is crumbly. Press firmly into bottom of an 11 x 7 inch baking dish coated with cooking spray. Bake for 20 minutes or until lightly browned.

 

Combine Splenda and next 7 ingredients; stir with whisk until blended and pour over crust. Bake for 20 minutes or until set. Let cool on a wire rack. Cut into wedges and sift the remaining powdered sugar over bars.

 

Description:

"From WW All Things Sweet"

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Per Serving (excluding unknown items): 86 Calories; 4g Fat (40.7% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : This recipe is 2 points per serving but by using egg beaters and Splenda, you get one and a half times the size of the original recipe for the same two points.

 

 

 

* Exported from MasterCook *

 

Poached Chicken Breasts with Apples

5194597_bfaba9fb65_s.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup apple juice

1/2 teaspoon chicken bouillon granules

1 clove garlic -- minced

1/4 teaspoon dried tarragon -- crushed

12 ounces chicken breasts, no skin, no bone, R-T-C

1/2 cup apple -- cored and thinly sliced

1/4 cup green onions -- sliced

1 tablespoon water

1 1/2 teaspoons cornstarch

 

In a ten inch skillet combine apple juice, bouillon granules, garlic, tarragon, and pepper. Bring to boil. Add chicken breasts; reduce heat. Cover and simmer for 7 minutes.

 

Turn chicken over; add apple slices and green onions. Cover and simmer 4 to 5 minutes more til chicken is tender and no longer pink.

 

With a slotted spoon remove chicken and apples; keep warm. Reserve cooking liquid.

 

In a small bowl stir together the water and cornstarch. Stir into liquid in skillet. Cook and stir til thickened and bubbly. Cook and stir for two minutes more. Spoon over chicken and apples.

 

S(Internet Address):

"http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=60834&notes=1"

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

 

Per Serving (excluding unknown items): 131 Calories; 2g Fat (16.5% calories from fat); 19g Protein; 7g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.

 

NOTES : 3 points per serving.

 

 

 

* Exported from MasterCook *

 

Spiced Pumpkin Cake

6263137_b46dcaba04_s.jpg

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 2/3 cups flour

1 1/3 cups raisins

1/4 cup chopped walnuts

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup canned pumpkin

1/2 cup brown sugar, packed

1/3 cup apple juice

1/4 cup Splenda

1/4 cup butter buds®

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup egg beaters® 99% egg substitute

1 teaspoon vanilla extract

 

Preheat oven to 350°.

 

Combine flour, raisins, walnuts, baking soda, and baking powder in a medium bowl; stir well. Combine pumpkin and next 8 ingredients in a large bowl; beat at medium speed until well blended. Gradually add flour mixture, beating at low speed. Beat at high speed two minutes. Stir in vanilla.

 

Pour batter into a 6 cup bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan ten minutes on a wire rack. Remove cake from pan; let cool completely on a wire rack.

 

Description:

"From WW All Things Sweet"

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Per Serving (excluding unknown items): 184 Calories; 2g Fat (8.6% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : This recipe is between 3 and 4 points so I count it as 4. The original states 16 servings. At 16 servings it is 3 points.


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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Thanks, Barbara.

 

These look great. Can I substitute egg whites in an equal amount for egg beaters? It's cheaper to throw away the yolks.


Selma/Shana1

Highest weight, 350# 1992

Started WW, 7/6/01

303.6/218.4/under 215

100#s gone, 5/15/06

"If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

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Yes, I do that quite a bit myself. I only buy egg beaters when I can get them on sale at the base and then I buy a ton of them and freeze them. When they run out, I just use one egg white for each egg in the recipe unless the recipe calls for 4 egg or 1 cup of egg beaters, then I add another egg white. It is a volume thing.


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


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