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kanthony39us

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  1. I found this recipe the other day. Tried it and loved it! Core Pumpkin Chili 1 lb extra lean ground beef 45 oz pinto beans (1 lg and 1 sm can each) 15 oz black beans (1 sm can) 15 oz canned pumpkin (1 can)..do not use pumpkin pie mix 15 oz corn (1 can) 10 oz Rotel (1can mild or spicy to your taste) 1 jar of your favorite salsa 1 zucchini chopped fine 2-3 Tablespoon of Chili powder to taste chopped garlic and onion to taste ( I like a lot) 1 Tablespoon of dark cocoa powder (adds mexican mole flavor and antioxidants) Saute beef in a large pot and drain any extra fat (extra has very little to drain). Add onions, garlic and finely chopped zucchini and saute for a minute or 2, then add the remaining ingrediants. Simmer on low for several hours and enjoy. Good to start in the morning on a cold day. May be transferred to a crock pot. I like to top mine with FF sour cream, reduced fat cheese and chives it available. Number of Servings: 12 Calories: 260.0, Total Fat: 7.6 g, Cholesterol: 26.1 mg, Sodium: 490.5 mg Total Carbs: 34.1 g , Dietary Fiber: 10.3 g, Protein: 16.5 g Free Weight Watchers Recipes
  2. This recipe is almost identical in taste to the famous Red Lobster Cheddar Bay Biscuits that you get at the restaurant. Hope you enjoy! Red Lobster Cheddar Bay Biscuits 2 cups reduced fat Bisquick 3/4 cup lowfat buttermilk -- 1% fat 1 cup lowfat cheddar cheese -- shredded 2 tablespoons diet margarine 1/4 teaspoon garlic powder 1/4 teaspoon dried parsley -- crushed fine Preheat the oven to 400 º F. Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown. In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit. Per serving: 2 Points; 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium www.weightwatchers-recipes.net/side-dishes.html
  3. This is a great and easy to make low fat Weight Watchers potato soup recipe that is one of my favorite soups. Baked Potato Soup 1 TBSP butter 1 large sweet onion (for 1 cup chopped) 2 (14.5 oz ) cans fat free chicken broth 6 (about 10 oz each) baking potatoes, BAKED 1 cup fat free milk 1 /2 cup fat free sour cream 1 /4 tsp. Salt or to taste 1/8 tsp. Black pepper Real Bacon Bits, to taste (optional) Shredded Cheese, to taste (optional) Melt the butter over medium heat in a 4 1 /2 quart dutch oven or soup pot. Add chopped onion. Raise the heat to medium high and cook for 2 minutes until the onion begins to soften. Meanwhile, cut the baked potatoes in half. Add the broth to the soup pot, raise the heat to high and bring it to a boil. When the soup boils, reduce the heat to medium. Meanwhile, scoop the insides of the baked potatoes within 1 /4 inch of the sides into a 2 quart or larger bowl. (You will have about 3 cups of potato.) Reserve the skins for another use. Using 2 knives, cut the potatoes into bite sized pieces. Add the potato to the pot. Add the milk and sour cream. Stir well. Do not let the soup boil once the milk is added. Reduce the heat if necessary. Add the salt and pepper. Cook 3 to 5 minutes more or until heated through. Serve at once. Garnish with optional bacon bits and cheese, if desired. Serves 4 Per serving (WITHOUT bacon bits or cheese): Cal 219 Fat 7g Sat fat 5g Chol 25g Prot 11g Carb 27g Fiber 2g Sod 385mg www.weightwatchers-recipes.net/soup-recipes.html
  4. This is one of my family's favorite recipes that I wanted to share. Goulash Casserole 1 pound ground beef, extra lean -- browned and drained 1 cup onion -- chopped 1 clove garlic -- minced 14 ounces Pasta Sauce, 5 Brothers, Fresh Tomato and Basil 8 ounces tomato sauce 6 ounces tomato paste 3/4 cup water 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup corn, frozen 7 ounces Rotini -- cooked and drained 10 ounces spinach, frozen -- thawed and drained 1/2 cup Egg Beaters® 99% Egg Substitute 4 ounces cheddar cheese, lowfat -- shredded 2 slices Bread, Light 7 Grain, Pepperidge Farm -- crumbled 1/4 cup Fat-free Parmesan Cheese Preheat oven to 350º. Spray a 13 inch by 9 inch by 2 inch cake pan. (I use metal, but can use glass). In large saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender. Drain. Add the next 8 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in pasta, spinach, egg substitute, shredded cheese and bread crumbs. Stir to combine. Pour into prepared cake pan. Sprinkle with parmesan cheese Cover and bake at 350º for 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes. Cut into 12 equal servings. www.weightwatchers-recipes.net/casserole-recipes.html
  5. Just wanted to share this wonderful dessert with everybody. I actually substituted the blueberries for strawberries and it was great! Blueberry Pudding Cake 2 cups blueberries -- fresh or frozen 1 teaspoon cinnamon -- ground 1 teaspoon lemon juice 1 cup flour, all-purpose 3/4 cup sugar 1 teaspoon baking powder 3/4 cup milk, skim 3/4 cup sugar 1 tablespoon cornstarch 1 cup boiling water Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss blueberries with cinnamon and lemon juice; place in coated pan. In a bowl, combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over berries. Combine remaining sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the cake tests done. Serving Size : 9 Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber www.weightwatchers-recipes.net/dessert-recipes.html
  6. Found this great Lemon Baked Fish recipe that I made last night and just wanted to share with everybody. 1 Lb Haddock or Flounder Fillets -- Fresh Or Frozen 1 Tbsp Butter or margarine 4 teaspoon Lemon juice 1 teaspoon Lemon rind -- grated 1/8 teaspoon Salt 1 Dash Pepper 1/8 teaspoon Rosemary If frozen thaw the fish overnight in the refrigerator. Turn on oven and allow to preheat to 350º F (moderate). While the oven is preheating: Assemble all necessary ingredients to work area. Grate the lemon rind and place in a bowl. Cut the lemon and squeeze. Measure 4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl. Microwave or place in oven until butter is melted. Mix well. Divide the fish into 6 servings and place in a single layer in a baking dish. Pour the butter seasoning mixture evenly over the fish. Bake for 25 minutes or until the fish flakes easily. Serving Size: About 2.7 oz Serves about 5 Calories 83.6 Calories from fat 25.8% Fat 2.4g Carbohydrates 0.4g Fiber 0.1g Protein 14.4g Sodium 115mg www.weightwatchers-recipes.net
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