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Everything posted by BarbA

  1. Chicken Thighs with Artichoke Hearts and Feta Cheese - 4 Points 24 ounces Skinless Boneless Chicken Thighs (6 - 4 ounce boneless thighs, excess fat removed) 6 ounces marinated artichoke heart (6 oz) - one jar 1 clove garlic, crushed 1 tsp oregano 1/4 cup Reduced Fat Feta 2 tbsp fresh chopped parsleysalt and fresh pepper 1. Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes or longer. After it's marinated, drain all liquid, add garlic, oregano, salt and pepper. 2. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked. Top chicken with feta and broil an additional minute. Remove from oven and top with fresh oregano. Per Serving (excluding unknown items): 176 Calories; 8g Fat (40.8% calories from fat); 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
  2. * Exported from MasterCook * Chicken with Cider and Bacon Sauce - 5 Points Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces skinless boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 whole bacon slices -- chopped 1/4 cup minced fresh onion 1 1/2 cups apple cider 1 cup fat-free chicken broth 1 tablespoon cornstarch Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cornstarch and whisk. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 4g Fat (13.0% calories from fat); 43g Protein; 14g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat. Serve with broccoli and white and wild rice. Or serve over Orzo Original recipe did NOT have enough sauce .. so sauce NI and ingredients are doubled here - enough to spoon some over accompanying rice or Orzo
  3. * Exported from MasterCook * Sautéed Tilapia with Lemon-Peppercorn Pan Sauce - 6 points Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup fat-free chicken broth 1/4 cup fresh lemon juice 1 1/2 teaspoons drained brine-packed green peppercorns -- lightly crushed 1 teaspoon butter 1 teaspoon vegetable oil 12 ounces tilapia or sole fillet -- 2 - 6 ounce fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 1 teaspoon butter Lemon wedges (optional) Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in one teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired. Description: "This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 8g Fat (25.7% calories from fat); 38g Protein; 16g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 733mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat. If you eliminate the last teaspoon of butter, then points drop to 5 ... NI is Per Serving : 267 Calories; 6g Fat (21.0% calories from fat); 38g Protein; 16g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 713mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat.
  4. I'm not sure, but it may be similar? Greek Chicken with Lemon Couscous 8 Points From WW Quick, Light and Healthy cookbook SERVES 4 Ingredients 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup chicken stock (you can use up to 1 1/4 c. reduced-sodium) 4 chicken breast halves (4oz skinned, boned) 3 tablespoons lemon juice (juice from about 2 lemons) 1 tablespoon lemon rind (grated) 2 teaspoons margarine (reduced-calorie ) 1 teaspoon dried parsley flakes 10 ounces couscous (1 10 oz. package uncooked) 4 lemon slices (optional) 4 oregano sprigs (Fresh optional) Directions Combine first 4 ingredients; sprinkle over both sides of chicken. Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once. Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.
  5. The one I can access via my blackberry is www.infoaccelerator.net/wwCalc But I don't know how PDAs access info online
  6. As you wrote it, i came up with the following in Mastercook. It didn't say how many servings. I guestimated 12, for an 8 x 8 pan - 4.05 POints Per Serving (excluding unknown items): 161 Calories; 10g Fat (54.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. 9 bars - 5.16 points. Per Serving (excluding unknown items): 214 Calories; 13g Fat (54.0% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 402mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. To lower the points, you could alter the recipe with egg beaters, FF cream cheese, sour cream, and decrease the light butter ... but I don't know how it would turn out.
  7. Kitchen bouquet is used to help make a dish look "brown" ... a few drops will brown up soups, broths, gravies etc. It has a vegetable base/flavor and sodium in it. 1 tsp has only 15 calories, and 10 mg sodium!
  8. Simple Chicken Tips with Gravy - 3.9 Points 1 small sweet onion diced 1 1/2 pounds boneless skinless chicken breasts 2 cans 98% fat free cream of chicken soup (10 3/4 oz) 1 - 2 soup cans water 1 tbsp Worcestershire Sauce 1 tsp instant coffee granules (mostly for color and to deepens the flavor - you could use a splash of "regular coffee") 1/2 tsp Kitchen Bouquet non-stick cooking spray Kosher Salt & Pepper Poultry Seasoning Heat a skillet over medium-high heat and spray with non-stck cooking spray. Add the onion, sprinkle with kosher salt & pepper and cook until just turning transparent and starting to brown. Add the cut chicken. It may stick, just leave it for a minute to give it a sear then toss in the pan a few times. Add a shake of Poultry Seasoning Once the chicken is brown, pile it in the middle of the pan. Pour the cans of cream of chicken soup on the chicken. The pan may be too hot, which is why you dump the soup on the chicken. Now, fill one can with water. Give it a stir to get the soup that stuck and pour it in the skillet. Stir it until dissolved. You can add another half can water if needed. It’ll look gross for a bit until everything dissolves. Stir in the Worcestershire Sauce, coffee granules, and Kitchen Bouquet. Bring to a boil then cover and lower to a simmer until ready to serve. 6 Servings - Per Serving (excluding unknown items): 192 Calories; 3g Fat (16.9% calories from fat); 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates. Serve with Mashed potatoes or rice, and peas - or other veggie of choice. We have 5 in our family, when i divide evenly it's 231 calories; 4 fat; 1 fiber = 4.8 points if you do this for 5 servings
  9. Bumping up one of Quoteboy's good ones, because i read that he was on a hiatus .... And, because I could never just read his quotes without adding one or two of my own ... here are two that i really like. "That some achieve great success, is proof to all that others can achieve it as well." Abraham Lincoln "In order to succeed, your desire for success should be greater than your fear of failure." Bill Cosby
  10. I didn't run this through Mastercook or try it, so I can't vouch for it. But here is a recipe i found. Please double check the points. It looks like it's more of a brown gravy than a white one. I know i make a potato soup with a country gravy mix, you could try that instead - but it would be more points. COUNTRY-FRIED STEAK WITH MUSHROOM GRAVY- 8 points 3 tbs. skim milk 2 large egg whites 1/3 cup all-purpose flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 4 (4 oz.) cubed sirloin steaks 2 tsp. vegetable oil 12 oz. mushrooms, sliced or quartered 2 1/2 tbs. all-purpose flour 1/2 tsp. salt 1 can (14 oz.) fat-free beef broth Combine the milk with the egg whites and stir with a wire whisk. Combine the flour, onion powder, garlic powder, salt and pepper in a shallow dish. Working with one steak at a time, dip in the egg mixture and then dredge in the flour mixture. Heat the oil in a large non-stick skillet over medium-high heat. Add the steaks and cook 3 minutes on each side, or until browned. Remove the steaks from the pan and keep warm. Add the mushrooms to the pan and saute' 3 to 4 minutes. Combine the flour and salt with the beef broth, stirring with a whisk. Add the broth mixture to the mushrooms in the pan. Bring to a boil and cook 1 to 2 minutes, stirring constantly until the gravy thickens. Spoon the gravy over the steaks and serve. This recipe makes 4 servings, 8 points each.
  11. BarbA

    Potluck help

    Pre-cooked shrimp and cocktail sauce Pre made trays - either Veggies and low fat dip; fruit and dip Salsa and baked doritos 7 layer Dip I have an awesome 7 layer dip point that is VERY low in points - just takes a few minutes to throw together and then thow on ice to chill as you drive there 1 (16 oz.) Can Fat Free Refried Beans 2 Tablespoons Taco Seasoning Mix 1 Cup Light Sour Cream 1 Cup Chunky Salsa 1 Cup Shredded Lettuce 1/4 Cup Green Onions, sliced 1 Cup Chopped Tomatoes 2 oz. Ripe Sliced Olives Lightly spray the bottom of an 8 or 9-inch baking dish with non-stick cooking spray. You can also make this on a small platter or any decorative dish if taking it to a party. In a small bowl, combine the refried beans and taco seasoning. Spread evenly into the bottom of the dish. Next spread a layer of sour cream, followed by the salsa, lettuce, onions and tomatoes. Top with olives. Cover and refrigerate for at least 3 hours. Serve with baked tortilla chips (or regular if you’d like) for additional points. Note: I like to take additional shredded lettuce, place it on my plate, then add a serving of the 7 layer dip on top along with a couple of slightly crushed tortilla chips for a low point taco salad. It keeps me from mindlessly eating a million tortilla chips and it’s more filling. Serves: 12 (approx. 1/3 cup + 2 Tablespoons) Per Serving: Per Serving: 73 Calories; 1g Fat (11.9% calories from fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 403mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. WWP: 1
  12. Southwestern Cheese-stuffed Chicken Roll-ups - 8.8 Points 8 oz Laughing Cow light swiss cheese (one wheel) 3/4 teaspoon garlic powder 1/3 cup drained Old El Paso® jalapeño slices 1/2 cup canned (drained) Green Giant® whole kernel corn 15 lowfat baked tortilla chips 3/4 teaspoon chili powder 4 - 4 ounce boneless skinless chicken breasts 1 tablespoons reduced fat Unsalted or Salted Butter, melted 1/2 to 3/4 cup fat free buttermilk 3/4 cup shredded fat free cheddar cheese 1 2/3 cups Old El Paso® Thick 'n Chunky salsa 2/3 cup fat free sour cream 1. In medium bowl, stir together creamy cheese, garlic powder, jalapeños and corn; set aside. 2. Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder. 3. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast. 4. Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. 5. Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with shredded cheese; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream. Per Serving (excluding unknown items): 397 Calories; 10g Fat (22.5% calories from fat); 46g Protein; 29g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 1756mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
  13. Mikes Light hard lemonade at 76 calories is my drink of choice. (Well .. drink of choice when i'm drinking alcohol .. not drink of choice everyday!!) The Baja Bob sugar free mixers have 0 calories, so add approx 100 calories for a standard shot size of liquour. Same with liquour added to Diet Coke, or Diet Sprite.
  14. BarbA

    turkey pot pie

    http://www.weightwatchers.com/community/rcp/detail.aspx?ID=1408270 Here is a link from one on the WW.com web site - community recipe swap. It looks like it was put thru recipe builder, but i didn't double check the points. For me, 10 servings is pretty little in a pie pan ... and i'd probably forego the bottom crust, as well as the butter/margarine for sauteeing the veggies for fewer points .... also i'm more of a frozen veggie kind of girl than a canned veggie girl - so i'd sub that too Leftover Turkey Pot Pie Servings | 10 Estimated POINTS® value per serving | 6 Ingredients leftover turkey gravy or 2 jrs low-fat turkey gravy 1 can Crm of Mush or Crm of Chick soup-low fat version 3 tbsp butter or marg 1/2 C diced carrot 1/2 C diced onion 1/2 C diced celery 1/2 C diced potatoes-precooked 1/2 can grn beans 1/2 can sweet peas 2 chicken bullion cubes 1/2 tbsp poultry seasoning 1/2 tsp garlic pwdr 1/4 tsp sage 1/4 tsp ground thyme 2 1/2 C diced leftover turkey 2 Cans Pillsbury Biscuits or frozen pie crust-one can for the top of the pie Instructions Preheat oven to 350. Combine gravy and cream of mushroom soup. You might want to add some milk or chicken broth if it seems to thick, depending on your preference. Set aside for later. In a large skillet or pot, melt butter and saute onion, carrot, and celery until onion is wilted. Add green beans and sweet peas to the mixture and continue stirring. Add gravy mixture that was set aside and mix together well. Add the bullion cubes, poultry seasoning, garlic powder, sage, and thyme. Mix thoroughly. Let mixture come to a boil and then add leftover turkey. Reduce heat and let simmer. While the flavors are combining in the pie filling, take the one can of biscuits and squash them so that they cover the whole bottom of a pie plate and up the sides. Pour or measure pie filling in the pie plate. Take second can of biscuits and squash them down and place them over the top of the pie filling. Try to pinch together the dough in places that seem to be separated and around the edges. Place pie on a cookie sheet, to avoid a mess if it bubbles over and place in oven for 20 - 30 minutes or until biscuits look done. Let cool for about 5 minutes and enjoy!! Special NotesHere is the pot pie recipe that I made up with the leftovers from Thanksgiving. You can definitely modify it if you know of a way to make it even less points than it is already. You can also do this recipe in single serving portions if you want, but just getting the small pie tins. I hope you enjoy it as much as my family did.
  15. BarbA

    turkey pot pie

    Here are a couple - you can take any easy Chicken pot pie and just substitute turkey Impossibly Easy Chicken Pot Pie - 5.4 points 1 2/3 cups frozen mixed vegetables 1 cup cooked chicken, cut in 1/2" cubes (Substitute Turkey) 1 can 98% Fat Free Cream of Celery Soup, condensed -- (10 3/4 ounces) or low fat chicken soup 1 cup reduced fat Bisquick® 1 egg 1 cup 1% low-fat milk 1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. Servings: 4 Notes: Note you can use chopped broccoli, cauliflower and sliced carrots for the filling and double the amount. Note that if you do this (and it is well worth it!) you need a bigger pie pan. It was sooooo good and easy! Categories: casseroles, chicken Internet Address: http://www.healthdiscovery.net/forums/showthread.php?t=108959 Per Serving (excluding unknown items): 284 Calories; 6g Fat (20.2% calories from fat); 20g Protein; 37g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 687mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Chicken Pot Pie with Yogurt-Biscuit Topping - 7 Points 2 1/2 cups low-sodium chicken broth 3 medium carrots, cut into 1" chunks 2 medium onions, quartered 1 bay leaf 1 teaspoon dried thyme leaves 1/2 teaspoon freshly ground black pepper 1 cup + 2 tablespoons all-purpose flour 8 ounces skinless boneless cooked chicken breast, shredded (just substitute turkey) 1/2 cup fresh or thawed frozen green peas 1 teaspoon granulated sugar 1 teaspoon double-acting baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plain nonfat yogurt 1 tablespoon + 1 teaspoon vegetable oil 1. Preheat oven to 350° F. 2. To prepare filling, in medium saucepan, combine broth, carrots, onions, bay leaf, thyme and pepper; bring liquid to a boil. Reduce heat to low; simmer 20 minutes, until vegetables are tender. 3. In small bowl, combine 3 tablespoons of the flour and 1/4 cup water, stirring until flour is dissolved. Add 1/2 cup hot broth to flour mixture; with wire whisk, blend until smooth. Stir flour mixture into remaining broth mixture; simmer, stirring frequently, 5 minutes, until mixture is thickened. Stir in chicken and peas; transfer to 9" square baking pan. Remove and discard bay leaf. 4. To prepare topping, in medium bowl, combine the remaining 1 cup minus 1 tablespoon flour, the sugar, baking powder, baking soda and salt. Add yogurt and oil; stir until mixture forms a smooth dough. Divide dough into 4 equal portions. Form each portion into a ball; flatten balls slightly. Place flattened balls onto filling without overlapping dough; bake 30 minutes, until topping is golden brown and filling is bubbling. Divide evenly among 4 plates and serve. 5. SERVING (ONE-FOURTH OF PIE) PROVIDES: 1 Fat, 2 Vegetables, 2 Proteins, 1 3/4 Breads, 30 Optional Calories. 6. PER SERVING: 364 Calories, 9 g Total Fat, 2 g Saturated Fat, 49 mg Cholesterol, 500 mg Sodium, 46 g Total Carbohydrate, 5 g Dietary Fiber, 27 g Protein, 193 mg Calcium 7. Recipe from Weight Watchers Slim Ways Hearty Meals Servings: 4 Notes: Chicken pot pie is a long-time favorite, and this version will remind you of the ones you enjoyed as a child. The biscuit topping, made with yogurt in place of some of the fat, is served up golden brown and steaming hot, just like you remember
  16. Makeover Sloppy Joe Mac and Cheese - 6 Points From Light & Tasty Decreasing the butter and replacing the half-and-half with milk helped cut a whopping 658 calories and more than half the fat from this casserole. Even though the cholesterol was reduced by 75% and the sodium by 40%, Makeover Sloppy Joe Mac and Cheese offers all the heart-warming comfort of the original submission. INGREDIENTS 1 package (16 ounces) elbow macaroni 3/4 pound extra-lean ground turkey (99%) 1/2 cup finely chopped celery 1/2 cup shredded carrot 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 1/2 cup water 1 envelope sloppy joe mix 1 small onion, finely chopped 1 tablespoon butter 1/3 cup all-purpose flour 1 teaspoon ground mustard 3/4 teaspoon salt 1/4 teaspoon pepper 4 cups 1% milk 1 tablespoon Worcestershire sauce 8 ounces reduced-fat process cheese (Velveeta), cubed 2 cups (8 ounces) reduced fat shredded cheddar cheese, divided DIRECTIONS Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the process cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well. Spread two-thirds of the macaroni mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheddar cheese. Cover and let stand until cheese is melted. Yield: 10 servings. You could play around with the recipe by using Fat Free cheese, and whole wheat pasta to see if it could decrease to 5 points! Or bulk up the fiber by adding more veggies to decrease the points too. Via Mastercook: Calories 275, Fat 9, fiber 1 = 6.05 Points
  17. [/url] Corn Casserole Recipe Ingredients: - 2 sprays cooking spray, divided - 1 slice bacon, uncooked, finely diced - 2/3 cup onions, diced - 2/3 cup sweet red peppers, diced - 1 tbsp all-purpose flour - 14 3/4 oz canned cream-style white corn - 3 medium corn on the cob, kernels removed* (about 1 3/4 cups) - 1/4 cup fat-free egg substitute - 3/4 cup low-fat Swiss cheese, shredded - 1/4 tsp table salt - 1/8 tsp black pepper, freshly ground - 3/4 cup seasoned croutons, whole-grain, coarsely crushed Directions: Preheat oven to 350°F. Coat a 2-quart shallow baking dish with nonstick spray. Cook bacon in a medium nonstick skillet over medium-low heat until crisp, about 5 minutes. Drain on paper towels and set aside. Pour off and discard drippings from skillet. Add onion to skillet. Reduce heat and cook, stirring occasionally, until softened, about 4 minutes. Add red pepper and cook, stirring occasionally, until vegetables are tender, about 6 to 8 minutes. Add flour and cook, stirring constantly, about 1 minute. Transfer vegetables to a large bowl and let cool 5 minutes. Stir in bacon, canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Spread corn mixture in baking dish. Top evenly with croutons and lightly spray croutons with cooking spray. Cover with foil and bake 30 minutes. Uncover and bake until top is golden and center is set, about 15 minutes more. Let stand 10 minutes before serving. Serving size is 1/2 cup 6 Servings Each serving = 3 Weight Watchers Points Could make your own croutons with high fiber bread.
  18. "I came up with this dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamales are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA Yield 8 servings Ingredients 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk 1/4 cup egg substitute 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 (14 3/4-ounce) can cream-style corn 1 (8.5-ounce) box corn muffin mix (such as Martha White) 1 (4-ounce) can chopped green chiles, drained Cooking spray 1 (10-ounce) can red enchilada sauce (such as Old El Paso) 2 cups shredded cooked chicken breast 1/2 cup fat-free sour cream Preparation 1. Preheat oven to 400°. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream You could decrease the points somewhat by lowering the fat in the Mexican Blend Cheese - I think they have it in 2 % - just haven't run that version through Mastercook.
  19. Yield 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture) Ingredients 2 cups chopped onion (about 1 large) 1/2 cup pitted kalamata olives 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves 2 tablespoons fresh lemon juice 1 1/2 teaspoons bottled minced garlic 1 teaspoon Greek seasoning mix (such as McCormick's) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (4-pound) boneless turkey breast, trimmed 1/2 cup fat-free, less-sodium chicken broth, divided 3 tablespoons all-purpose flour Preparation Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices. Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired. Nutritional Information Calories: 368 (26% from fat)Fat: 10.7g (sat 2.2g,mono 5.6g,poly 2g) Fiber: 1.2g
  20. I got both the multi grain and WW ones. I like both, but probably the multigrain ones a bit better. These are keepers!!
  21. 12 oz linguini, uncooked 2 cans 98% Fat Free Cream of Celery Soup 12 ounces evaporated skim milk (12 oz) 1 cup fat free half-and-half 5 oz reduced-fat mozzarella cheese, reserve 1/2 cup for topping 1 oz reduced fat monterey Jack cheese (cheeses total are approx. 1 1/2 cups.) 12 oz asparagus spear, canned, or frozen and cooked (gently) asparagus cut into 2 in. pieces 6 ounces crab, drained and flaked can crabmeat 1/4 cup white wine Topping 1/2 cup Italian bread crumbs 1 tablespoon olive oil Per Serving (excluding unknown items): 361 Calories; 7g Fat (18.7% calories from fat); 21g Protein; 49g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 775mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. This is what I got from Mastercook. Comes out to 7.4 Points doing it this way. but it's the same "7" points when you round up and mine rounds down. I couldn't find "light evap skim milk" but used the NI for "Evap skim milk" ... not sure if that's a new product. Sounds great! Can't wait to try it. Thanks for sharing
  22. Thanks for doing that. I was going to copy it into Mastercook when i got home tonight. THat recipe sounds great!!
  23. Not a stupid question, that just means a little more than 1/3 of a cup. It would literally measure out to 1/3 Cup plus 2 Tablespoons when you divide the whole thing out into the 12 servings! Hope you enjoy, it's REALLY good!
  24. I'm not a fan of coconut ... but please give a review on the dark chocolate raspberry one!! Souns yummy!
  25. Found one in Mastercook. Looks more asian. Lemongrass-Poached Tilapia With Julienned Vegetables 1 1/2 cups water, fish stock or vegetable stock 2 tablespoons finely-chopped fresh lemon grass 2 tablespoons finely-chopped fresh ginger root 2 tablespoons low-sodium soy sauce 1 pound raw tilapia, four 4-oz filets 2 large carrots, julienned 4 medium scallions, julienned 3 tablespoons cilantro, fresh, chopped 8 ounces Eden Selected 100% Buckwheat Soba Noodles, cooked, kept hot= (or other brand) 1. Pour stock (or water) into a large sauté pan with 2- to 3-inch sides. Add lemon grass, ginger and soy sauce; simmer for 5 minutes over medium-low heat. 2. Place tilapia in pan; top with carrots and scallions. Cook until fish flakes easily with a fork, about 5 to 7 minutes. Top with cilantro and serve over noodles. 3. This recipe yields 4 servings; 1 filet, about 1/2 cup of broth, 1/4 cup of vegetables and 3/4 cup of noodles per serving. 4. Points® Value: 6 5. Comments: For a truly fusion version of this lemongrass- and ginger-infused dish, serve with Japanese buckwheat soba noodles. Servings: 4 Categories: Fish (Ocean), Main Dish, Seafood Source: Weight Watchers at http://www.weightwatchers.com
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