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lao

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  1. Thanks so much Kim! This is just what I was looking for!
  2. Hi all! Does anyone know of a website that lists all the Smart Ones products and their point values? Thanks!
  3. Hey all! I just thought - why don't we try to start a message thread listing all of the WW recipes sites we know? It sounds like many of us are looking at the same sites, but maybe someone out there has one or two that are new for the rest of us - I'm always happy to find a new one! Here are the ones I know of: http://www.3fatchicks.com/ http://www.mds.mdh.se/~elt93epn/ww.htm http://www.ameritech.net/users/designwest/recipes.htm http://www.angelfire.com/journal/wwrecipes/ http://lowcaldiner.com/ http://dottisweightlosszone.com/ http://www.somemoorecats.com/ww/ http://waynewatcher.com/ Have a great day!
  4. lao

    Light Baked Corn

    Light Baked Corn 1 can whole kernel corn (15.25 oz) -- undrained 1 can cream-style corn (14.75 oz) 1 cup fat free sour cream 1 egg -- beaten 1 package dry corn muffin mix Preheat oven to 350 degrees. Mix together whole kernel corn, creamed corn, sour cream and egg. Add the corn muffin mix and butter. Stir to mix and pour into a 2-quart baking dish. Bake for 40-60 minutes or until the top is medium to dark brown. Servings: 8 POINTS: 3
  5. lao

    Light Baked Corn

    Light Baked Corn 1 can whole kernel corn (15.25 oz) -- undrained 1 can cream-style corn (14.75 oz) 1 cup fat free sour cream 1 egg -- beaten 1 package dry corn muffin mix Preheat oven to 350 degrees. Mix together whole kernel corn, creamed corn, sour cream and egg. Add the corn muffin mix and butter. Stir to mix and pour into a 2-quart baking dish. Bake for 40-60 minutes or until the top is medium to dark brown. Servings: 8 POINTS: 3
  6. Strawberry Angel Food Mousse 2 packages sugar free strawberry jello -- small pkgs 1 dash salt 2 1/2 cups boiling water 2 packages frozen strawberris -- 10-oz pkgs, partially thawed 2 cups Cool Whip LiteĀ® -- small tub 1 ring angel food cake -- 10x4x2 inch ring Dissolve jello and salt in boiling water. Add partially thawed strawberries and stir until thawed. Chill until partially set. Whip until fluffy then fold in the Cool Whip. Rub brown crumbs off of cake and tear cake into bite-sized pieces. Loosely arrange half of the cake in bottom of a container. Pour half of the jello mixture over it. Repeat. Chill until firm. Servings: 16 POINTS: 3
  7. Crisp Chocolate Bars 1 1/2 cups rice krispiesĀ® 1/4 cup Peanut Butter 1/3 cup semi-sweet chocolate chips Line a loaf pan with was paper. In a bowl, add the Rice Krispies. Melt the peanut butter and chocolate in the microwave. Add melted mixture to cereal and combine. Pour into loaf pan and flatten. Place in freezer for 1 hour or more. Cut into 8 servings. Store in frig. Servings: 8 POINTS: 2
  8. Island Chicken 3 boneless chicken breasts Marinade: 1/3 cup low sodium soy sauce 1 small onion, chopped (or grated) 4 cloves garlic, minced 1 Tbsp curry powder 1 tsp fresh ginger, minced (or Ā½ tsp ground ginger) Ā¼ tsp ground red pepper Marinate chicken at least overnight (I like it with a strong flavor and usually marinate for a couple of days) Grill chicken Source: The Washington Post Servings: 3 POINTS: 3 Serving Size: 1 breast
  9. Chicken in Creamy Mushroom Sauce 2 tablespoons cornstarch 1 cup water 1 pound boneless chicken -- breasts 1/4 cup onion -- chopped 2 cloves garlic -- crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1 red pepper -- coarsely chopped 3 cups mushrooms -- sliced 1/4 cup dry white wine 3 packages chicken bouillon granules 2 tablespoons fat free sour cream 3 tablespoons chives -- fresh and chopped 3 cups farfalle (bow tie pasta) -- cooked Stir cornstarch into water and reserve. Cut chicken into thin strips. Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 6 minutes, stirring frequently, until chicken is no longer pink. Stir in mushrooms, wine and boullion granules. Heat to boiling; reduce, cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Sprinkle with chives. Serve over pasta. Servings: 4 POINTS: 6
  10. Chicken Fettuccine 1 pound boneless chicken -- cut into 1" pieces 1/2 cup onion -- chopped 1/4 teaspoon dried basil 1/4 teaspoon garlic powder 1 pinch salt pepper -- to taste 1 teaspoon garlic -- minced 2 cups zucchini -- sliced 4 cups fettucine -- cooked 3/4 cup skimmed evaporated milk -- 1 sm can 3 tablespoons fat free chicken broth 8 ounces mushrooms -- rinsed and drained 1/4 cup fat free parmesan cheese Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth. Add the basil and other seasonings. Add chicken and saute about 7 minutes or until chicken is cooked. Add the zucchini and mushrooms. Saute until tender. Add the fettuccine and milk. Sprinkle with cheese and serve. Servings: 4 POINTS: 7
  11. WOW! Just tried this one the other night and it was DELICIOUS! Thanks so much for posting the recipe!
  12. Wow! I tried your recipe, making the 12 muffins minus the oil - I've been eating them for breakfast this week.....I read your post really quickly though and was counting them as 2 points instead of one - rereading it now just made my day! Yummy - thanks! -Laurie
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