POINTS® Value: 5
Servings: 4 ( 1-1/2 cups)

1 Tbsp store-bought horseradish *(optional to save points)
2 Tbsp Worcestershire sauce
12 oz fat-free evaporated milk
3 tsp olive oil
1 tsp sesame oil *(optional to save points)
15 oz canned asparagus
2 tsp garlic clove(s)
1 medium onion(s)
1 Tbsp cayenne pepper
24 oz Swanson Clear Vegetable Broth
1 tsp crushed red pepper flakes
3/4 serving PF Changs Asparagus *(optional to save points – just use another can of asparagus)
2 oz Kraft 2% Milk Natural Cheese Colby Cheese *(optional to save points)

Instructions

Saute sliced onion, horseradish, garlic, worcestershire sauce in olive oil.
Add two cans of vegetable broth and an additional can of asparagus.
Puree soup in blender until almost completely creamy.
Stir in one can of fat free evaporated milk and 1/4 cup of 2% Colby Jack Cheese Shreds.
Bring to a boil and then reduce heat. Finish with Sesame Oil.
Garnish with a dollop of fat free sour cream if desired.

*Click on picture for larger view*

1 bag baby spinach
8 oz sliced strawberries
1/4 red onion,sliced
1/4 c sliced almonds
optional 1/2 cucumber

Divine Dressing: 1/3 c splenda or sugar
Juice of one lemon
1 tsp. poppy seeds
2 tbs. white wine vinegar
1 tbs. veggie or olive oil

One of our own has suffered a huge loss today, but the entire group has felt it. 

Kat.  You are in our thoughts and prayers.  You are in our hearts.

If there is anything at all any of us can do, PLEASE do not hesitate to ask.

We love ya!

I saw her make this on her show last weekend and thought it sounded AMAZING!

Copyright, 2007, Ellie Krieger, All rights reserved
FoodNetwork Link
Show: Healthy Appetite with Ellie Krieger
Episode: Ready to Go

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat’s cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Recipe Analysis Note: Ingredients without discrete measurements such as “Salt, to taste” or “Ice cream, optional” are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

Nutrition Information – 4 Servings – 2Points Each
Nutritional Analysis Per Serving
Calories 80
Total fat 5g
Saturated fat 1.5g
Monounsaturated fat 3g
Polyunsaturated fat 0.5g
Cholesterol 2g
Sodium 160mg
Protein 3g
Carbohydrates 7.5g
Fiber 2.5g

Ingredients:
4 oz. Almond Breeze, Unsweetened Chocolate
2 oz. Torani Sugar Free Raspberry Syrup
1 1/2 tsp. instant coffee
1 tsp. Fat Free French Vanilla Coffee-mate powder
1 tsp. unsweetened coc oa
3 packets Splenda
1 1/2 cups crushed ice OR 8-10 ice cubes
2 tbsp. Fat Free Reddi-wip (a one-serving squirt)

Directions:
Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly. Now place contents of glass in a blender. Add ice and blend on high speed until well blended. Pour into a tall glass, and finish off with whipped cream. Enjoy!

Serving Size: entire recipe (approx. 16 ounces)
Calories: 63
Fat: 2g
Sodium: 130mg
Carbs: 7.5g
Fiber: 1g
Sugars: 2.5g
Protein: 1.5g

*1 Point!

On Saturday July 28th, 10 friends got together for lunch at AppleBee’s on the promise of love & support.  We had a fun time & great food, and left on the promise that we would all be seeing less of each other next month.

There was talk about another get to gether in the next coming weeks at a Wine Bar.  I think Saturdays around 4-5pm is what was discussed.  Aug 4th, 11th, 18th are possible dates as Aug 25th would be our monthly meeting at AppleBee’s.

Feel free to leave a comment, voting for the day that best suits your schedule.

BACON – it’s the ice cream of the meat world, high in Vitamin-G (Grease). With a side of fat, double dipped in fat and then fried in fat and served with another side of fat (cream gravy), its bound to make the FAT FOOD POLICE go crazy. The recipe comes from Sodolak’s Original Country Inn Restaurant in Snook, Texas.

FRIED BACON
1 lb. thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices, i.e., salt pepper, chili pwdr, etc.
oil for frying- recommend, peanut oil

CREAM GRAVY
3 tablespoons drippin’s or butter
3 tablespoons flour
2 cups milk
2 tablspoons heavy cream
salt, pepper, HEAVY ON THE PEPPER.

““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““`
Occasionally throughout history, a visionary comes along who should be honored for his Herculean efforts in swimming upstream against the tide of political correctness.

Such a man is Frank Sodolak, who is pretty darned sure he invented chicken-fried bacon. “I ain’t never heard of it anywhere else,” Sodolak said.

Sodolak, owner of Sodolak’s Original Country Inn in this small town (population 489) about 13 miles southwest of College Station — that’s about 100 miles northeast of Austin — serves the breaded and deep-fried bacon as one of his appetizers. For that totally brown meal, he says some people order it as an appetizer to go with their chicken-fried steak.

“You never know what they’re going to order,” Sodolak said. He concocted the high-in-vitamin-G (grease) food item eight or 10 years ago. “I had some bacon one time, and I was just fooling around to see what would happen,” he explained. I’m sure Dr. Frankenstein said about the same thing when he created the monster.

Sodolak makes his chicken-fried bacon by double-dipping uncooked bacon strips in milk and flour. Then he tosses the breaded strips in a Fryolator and nukes them in animal/vegetable oil for three or four minutes. For that final touch, the chicken-fried bacon is served with a bowl of cream gravy.

Actually, it tastes pretty good. “It’s crisp, flaky, has a distinct bacon flavor,” said American-Statesman food editor Kitty Crider, who sampled part of a to-go order. The stuff travels well in the car. Hey. What’s to go bad?
But what I really like about Sodolak’s concoction is that it makes the food police crazy.

“I’ve never heard of anything worse,” said Jayne Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington D.C., the same bunch of food frumps who warned us about theater popcorn, guacamole and Chinese food.

“They’ve taken fat, they’ve doubled-coated it in fat, they’ve fried it in more fat, and then served it with a side order of fat.” So what’s her problem?

At Sodolak’s, you get six chicken-fried bacon strips for $3.50. If you ate an order of this stuff every day for a year and you went to the store in a pair of Capri pants, it would look like you were keeping a sack full of gophers prisoner in your underwear.

So how many calories are there in an order of chicken-fried bacon?

“I have no earthly idea,” Sodolak said. His restaurant prides itself in its “Texas sized steaks,” some of them up to 2½ pounds. The restaurant T-shirt shows a fat cartoon guy patting his stomach and saying, “BURP … I Ate The Whole Thing.”

Regardless of what the grocery gendarmes think, Sodolak says his chicken-fried bacon sells pretty well. “It runs in spurts,” he said. “One night, we may sell five or six orders, another time 10 orders. Who knows?” He says the firefighters from the firefighting school at nearby Texas A&M love it. “They all comment on it; they’ve never seen nothing like it before,” he said.

There would be one way to improve it, however. “The only thing they’re missing is a couple of fried eggs under the whole thing,” said Hurley, the nutritionist. That’s not a bad idea. That way they could serve it for breakfast.

Soups |

1)Two part recipe… last 4 ingredients are separate.

*Use uncooked green beans.

Ingredients

3 1/4 oz dry navy beans
11 1/2 cup Vegetable Broth
3/4 oz olive oil
3 1/4 oz onion(s)
4 1/2 oz carrot(s)
4 1/2 oz leek(s)
1/8 tsp saffron
4 1/2 oz potato(es)
4 1/2 oz cooked green beans
4 1/2 oz zucchini
6 1/2 oz tomato(es)
1 1/2 oz uncooked vermicelli
1 1/2 oz garlic clove(s)
3 1/4 oz basil
3/4 oz Parmesan cheese
1 1/4 oz olive oil

Instructions

*Soup
Soak Beans Over Night
Simmer the beans till tender in 4 cups of stock.
Saute the onions(small dice), carrots(small dice), and leeks(small dice) in 3/4 oz of olive oil.
Add 4 cups of Stock and saffron to veggies and cook for 10 minutes.
Add the potatoes(small dice), green beans(small dice), zucchini(small dice) and the vermicelli (broken) and simmer for 10 more minutes.
Add the beans and their stock, tomatoes(skinned & seeded) and season as needed with salt and pepper. *Extra stock is to adjust consistency to taste.

*Pistou
Mix the garlic & basil
Add the cheese & the olive oil and make a smooth paste in the food processor
Add the Pistou in the soup just before serving.

Soups |

Ingredients

4 pound sweet potato(es)
1 medium onion(s)
3 slice uncooked turkey bacon
3 clove garlic clove(s)
2 Tbsp butter
8 cup fat-free chicken broth
1 tsp ground cumin
1/4 cup Drained Pickled Jalapeno Slices
1/2 cup cilantro
1 1/2 cup fat-free half and half
1 tsp table salt
1 tsp black pepper

Instructions

Scrub sweet potatoes, cut in quarters, place in large stock pot, cover with water and boil until soft.
When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
Peel and chop the onion. Finely chop bacon and garlic.
In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
Add chicken broth. Cover, bring to a boil.
Dice half the sweet potatoes and stir into boilign broth.
Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half.
Stir into soup.
Add salt and pepper.
Stir well, heat through.
Taste, add sweetener (splenda) if needed and serve.

Cakes |

PRE-INSTRUCTIONS

BAKE, PEEL & MASH SWEET POTATOES – 3 CUPS
GRATE RAW ZUCCHINI – 3 CUPS, WELL PACKED

INGREDIENTS

3 cup Whole wheat pastry flour
1 tsp baking powder
1/2 cup honey
4 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 cup coconut oil
1 cup Cozy Cottage Sugar Free Pancake Syrup
4 item egg
1 tsp vanilla extract
3 cup cooked sweet potato
3 cup zucchini
1 1/2 cup chopped pecans

INSTRUCTIONS

*Preform Pre-instructions First

Preheat oven to 375
Line four 12-count muffin tins with paper.
Whisk dry ingredients together.
In a large mixing bowl, beat together the oil, syrup, eggs and vanilla.
Stir the sweet potatoes and zucchini into the oil mixture.
Add the dry ingredients and pecans, mixing just until well blended.
Fill prepared muffin tins 2/3 full. Bake 25-30 minutes until brown.

I just got home from Kroger.  The deals I spotted tonight were:

Smart One’s Dinners – 6 for $9.00 ($1.50 each)
Smart One’s Bistro Dinners – 5 for $10 ($2.00 each)
Kroger Shredded Cheeses (including the 2% Mexican Blend for the Taco Bake Recipe) – 2 for $3.00

Then, on Tuesday… I will head over to Tom Thumb to get

Eating Right Frozen Meals (my new obsession) – 5 for $10.00
Tropicana Orange Juice (watch out for new 1pt/serving Light OJ) – 2 for $6.00

I probably won’t trek to Sprouts this week, I have two pineapples waiting for me & I just cut up an entire watermelon today… so I think I’m set on fruit this week.

Anyone else catch any good deals this week?

AppleBee’s off of Trinity Mills @ George Bush Turnpike.  1pm

Next Few Meetings Are:

• July 28th
• August 25th
• September 29th

Hope To See YOU There!

It amazes me when I go into a restaurant to see how many places still wrap their potatoes in foil in order to “bake” them.  And I am completely not surprised when you unwrap said potato that it is yucky & chunky and the furthest thing from fluffy white goodness.

When you wrap it in foil, you actually create a moisture lock, so instead of baking them, you are steaming them.  Potatoes do not like steam.

The correct way to BAKE a potato is to stick it in the oven, naked as a jaybird.  Don’t poke it, Don’t wrap it.  Just put it on a pan and stick it in the oven.  For regular potatoes, use 450 degrees for an hour.  For sweet potatoes, 350 degrees for 35-40 minutes.

Also, potatoes are known to help you sleep, so if you are suffering from insomnia… bake a potato and you should sleep like a baby.

AppleBee’s June 30, 2007
Standing are (L-R) Christine, Sandy (Plano), and Lisa.
Seated are (L-R) Kelly (Aussie), Sandy, Debbie, Crys, Nancy, Kat, and Marcy.

Spray the crock pot with Pam. Make four aluminum foil balls about the size of golf balls and place in the bottom of the crock pot. Rub the oil on the chicken and sprinkle with the Lawry’s. Place chicken “head” down (legs up) in the crock pot. Place 4-5 red potatoes on top of the chicken, put baby carrots on top and around chicken. Cover and cook on high for 4-5 hours.

Guesstimated 8 Servings – 6 points per serving.

TheStolenOlive   SLH934   JenClows   Crys   Texas Gidget   KimAudi

We had a great night of dinner & great conversation, laughs & slimy Tapioca Balls.

Ingredients

2 tsp minced garlic
1 tsp ground ginger, or 1 oz fresh ginger
2 medium scallions, minced
1 Tbsp soy sauce
1 Tbsp dry sherry, or nonalcoholic cooking wine
1 1/2 pound halibut fillets

Instructions

Combine garlic, ginger, scallions, soy sauce and sherry in a small bowl. Pour mixture over halibut and marinate in refrigerator up to 2 hours.

Fill a saucepan with water so that it covers about one inch of entire pan, and bring water to a boil. Place halibut in a steamer basket and discard marinade. Set steamer basket in saucepan, making sure basket sits above water.

Cover saucepan and steam until halibut is completely cooked or until it flakes easily when tested with a fork, about 10 minutes. Divide into 4 pieces and serve.

4 Servings – 3 points on Flex – Core Approved

4 (4 or 5 oz) fresh or frozen halibut steaks, 1″ thick
1 small lime
1/4 tsp salt
1/4 tsp cayenne pepper
1 c chopped fresh strawberries
1/2 of a small finely chopped, seeded fresh poblano chili pepper
2 TBS snipped fresh cilantro
1/8 tsp salt
1/2 tsp toasted cumin seeds

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper.

Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2″ thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.

Serves 4

Tom Thumb’s Private Label Frozen Meals… Brand Name “Eating Right”.

The Vegetarian Masala with Basmati Rice (7pts) I have had twice and still love it. Everyone on the office was asking me what I was smelling up the place with cause it smelled so good.

Today.. Pineapple Black Bean Chicken (6pts)… all I can say is YUMMO!

3 oz raw tilapia
1/2 tsp lemon juice, canned or bottled
1/8 serving Old Bay Seasoning
1 serving Bob Evans® Bleu Cheese, crumbled
1 serving parsley flakes
1 Tbsp packaged shredded coconut

Spray baking dish with cooking spray. Place one fillet in dish, and sprinkle with lemon juice and Old Bay. Top with crumbled bleu cheese. Place the other fillet on top. Sprinkle with Parsley flakes and a little more Old Bay. Bake for 15 minutes at 375. Remove from oven and top with coconut. Broil for 2 minutes, but watch so that the coconut doesn’t burn!

POINTS® Value: 3
Servings: 4
Preparation Time: 7 min
Cooking Time: 17 min
Level of Difficulty: Moderate
Baking the garlic cloves brings out their sweet, buttery flavor and provides a rich, flavorful sauce for the chicken.

Ingredients
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup fat-free chicken broth, reduced-sodium, divided
Instructions
Preheat oven to 450°.

Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3?4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.

Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1?4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce).

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.

Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled

Instructions

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

POINTS: 6
INSTRUCTIONS

1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Points – 3

5 eggs
2 (12 fl oz) cans Fat Free Evaporated Milk
1/2 pint Lite or Heavy whipping cream (same pts)
1 (14oz) can sweetened Fat Free Condensed milk
1 1/2 cups Splenda
1 tsp vanilla extract
1 (1 oz) pkg Fat Free instant vanilla pudding
4 cups of 2% Lactose Free Milk (this has more fiber & protein than other 2 %milk)

In large bowl, beat eggs together; add in evaporated milk, cream, condensed milk, sugar and vanilla with an electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk (approx. 4 cups) to bring mixture to fill line. Freeze according to manufacturers directions.

1/2 cup = 2.5 points

This recipe was posted on the DFW WW Community Board this morning. Enjoy.

Chicken Salad in Melon Halves

40 small seedless green grapes, halved
¾ cup diced cooked chicken breast
½ cup chopped sweet onion
½ cup seeded and chopped green bell pepper
4 teaspoons fat-free mayonnaise
1 small cantaloupe, halved and seeded

Combine the grapes, chicken, onion, bell pepper and mayonnaise in a small bowl and refrigerate.
Spoon ½ of the salad into the hollowed out center of each melon.

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettuccine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you’re counting). This is the guilt-free recipe of the century!

*I made this recipe and in my opinion it is SCREAMING for some red pepper flakes & some sort of grilled meat or seafood on top.

Unwrap cheeses and place in microwave for 30sec to minute to soften. Combine together crumbs, mushroom stems and cheese. Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet. Cook 20 min at 400 degrees Fahrenheit or until stuffing is lightly browned on top. Let cool, then serve. Mushrooms will be juicy.

Guesstimated 10 servings – 2points each.

We’re serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we’ve been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, cilantro, and pepper

Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 – 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, and red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point! (THIS IS TOTALLY YUMMY!!!)

From: www.halfmysize.com
Submitted by: Susi L.
Serves – 16 (2 Tbsp. each)
Points – 1

1 pkg. Hidden Valley Ranch original dressing mix
1 cup low fat buttermilk
1/2 cup fat free plain yogurt
1/2 cup reduced calorie (not fat free) mayonnaise

Blend all ingredients and chill for at least 1/2 hour.

30 Cal., 2 g fat, 0 g fiber

Variations:
Add 1 Tbsp. blue cheese for blue cheese dressing.
Add cayenne pepper for a great dipping sauce for buffalo style chicken.
Add dill or chives for a great potato topping.
Add horseradish for a creamy sauce to accompany meat.

Ingredients:
*1.5 oz. tequila
1/2 tsp. Crystal Light powdered drink mix, Raspberry Ice
5 oz. water
1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:
If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Combine all ingredients, mix well, and serve over ice. Or, for a frozen one, place all ingredients (dissolve Crystal Light in water first) in a blender with 1 cup crushed ice, and blend on high until well mixed. Optional: Garnish with a slice of lime. Serves 1!

HG’s Fruitylicious Margarita
(Entire recipe: 105 calories, 0g fat, 15mg sodium, 3g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)

Ingredients:
*1.5 oz. tequila
5 oz. SoBe LEAN; Diet Mango Melon, Energy Diet Citrus, or Diet Cranberry Grapefruit
1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:
If you like, wet the glass rim with juice from a lime and dunk it into a dish of salt or sweetener. For frozen sips, combine all ingredients in a blender with 1 cup crushed ice, and blend on high until well mixed. Or, mix ingredients well and serve over ice. If desired, garnish with a lime wedge. Serves 1!

HG’s Magical Low-Calorie Margarita
(Entire recipe: 105 calories, 0g fat, 58mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)

This one’s an old favorite…and it ROCKS!

Ingredients:
6 oz. Sierra Mist Free (or Diet Sprite Zero, or your other fave no-cal lemon-lime soda)

*1.5 oz. tequila
1/2 tsp. Crystal Light powdered drink mix, Lemonade
1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:
If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup of crushed ice. Optional: Garnish with lime slice. Enjoy. Serves 1!

serves 9
Points 3

Ingredients

3/4 cup all-purpose flour
3/4 cup sugar
2/3 cup unsweetened cocoa
2 tsp baking powder
1 tsp coffee, instant or regular, powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup 1% low-fat milk
1 Tbsp Stick Light Butter
1 1/2 tsp vanilla extract
1/3 cup Splenda brown sugar blend
1 2/3 cup water

Instructions

Heat oven to 350, prepare square tray with non stick spray.

Combine flour, granulated sugar, and 1/3 cup cocoa powder, coffee powder, baking powder, baking soda, and salt into large bowl. Make well in center, pour in milk, melted butter and vanilla, stir until just blended, spoon batter evenly into pan.

Combine brown sugar, and remaining cocoa powder in small bowl, sprinkle evenly over batter. Pour BOILING water in zigzag fashion over the top, DO NOT STIR. Bake until top off pudding is set ~35 minutes. Cut into 9 squares. Serve warm or at room temp.

1 lb ground turkey or lean gr. beef
1 large chopped onion
2 cans chili beans (I did one can chili beans, 1 can black beans)
1 can corn- drained
1 can chili style diced tomatoes or Rotel Chili fixin tomatoes (I used original rotel)
15 oz can tomato sauce
1 1/2 c. water
1 taco seasoning packet
1 packet dry ranch dressing mix
1 can chopped green chilis

As I brown the meat and onion in a skillet, begin boiling tomatoes and liquids in a stock pot. When meat is done add to liquid and add all other ingredients. Heat until heated all the way through.

1 cup = 1 point

I topped the soup/chili with ff cheddar cheese and a dollop of ff sour cream. So good!! My friends thought it was great and didn’t believe me it was a WW recipe. My BFF said it was too good to be skinny people food!

Serving size is 2 dumplings in 1 cup of Chicken Stew

Dumplings
POINTS® value | 2
Servings | 4

Side Dishes |

3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 cup fat-free skim milk
1/2 tsp table salt
2 tsp Salted Stick Butter
2 Tbsp parsley

Combine flour, baking powder & salt. Add milk, butter & parsley. Stir until a soft dough forms. Drop dough by rounded tablespoons into simmering Chicken Stew (see recipe). Cook 8 minutes covered. Uncover and cook an additional 3 minutes. Serving size is 2 dumplings in 1 cup of Chicken Stew.

Chicken Stew
POINTS® value per serving | 5
Servings | 4

Main Meals |

1 pound boneless, skinless chicken thigh(s)
1/2 tsp table salt
1/4 tsp black pepper
1 medium onion(s)
1 Tbsp all-purpose flour
2 cup fat-free chicken broth
10 oz Yukon Gold potato (es)
1 cup frozen peas and carrots
1 tsp dried tarragon

Cut chicken into 1″ chunks. Chop the onion and potatoes.Spray Dutch oven with Pam. Brown chicken over medium-high heat for about 6 minutes. Sprinkle with salt and pepper. Add onion and cook for 4 more minutes. Add flour, cook 1 minute. Stir in broth & potatoes and bring to a boil. Simmer covered for 15 minutes. Stir in peas & carrots & tarragon. Return to boil. Simmer 2 more minutes and then add Dumplings (see recipe).

Cakes | If you do not have a Bundt pan, use a 9″x11″ non stick pan. Bake at 350 for 30 to 35 minutes until it tests done with a tooth pick.

Ingredients

2/3 cup No Sugar Added Applesauce
1 1/2 cup unpacked brown sugar
4 items egg white(s)
1 tsp vanilla extract
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp table salt
2 medium apple(s), cored, peeled & sliced
1/2 tsp ground cinnamon
1/4 cup unpacked brown sugar
2 Tbsp Sprinkles Butter Substitute

Instructions

*Last three ingredients are for the topping.

Mix together the sugar and the applesauce. Add the eggs and vanilla and mix well. Add the flour, baking powder, cinnamon and salt. Stir until well blended. Fold in the apples.

Pour into a Bundt pan (yeah you remember those things?). Combine the topping ingredients and sprinkle on top.

Bake at 350 for about 40 minutes. Turn the cake out immediately; do not let it cool in the pan.

This recipe is for 24 servings which is 1 of the small sections of a Bundt pan or 1/2 of the larger section.

**You can possibly save points using Brown Sugar Splenda… I just didn’t have any when I put this into the Recipe Builder.

Rachael Ray

When life hands you lemons, wake up your liver!

“The lemon is the number one food you can possibly eat,” says Dr. Brantley. Lemons improve liver function — the liver cleans your blood — and when your liver’s happy, the rest of your body is happy and healthy too! “When I get up in the morning,” says Dr. Brantley, “I take about a quarter of a lemon, squeeze it into a cup of warm water and drink it down. I give my right side a pat and say, ‘wake up buddy!’”

Po-TAY-to, Po-TAH-to … to sleep-O!

Potatoes are actually good for you. How good for you, of course, depends on what you add to them. The one thing that’s great about potatoes is that they are a natural sedative. If you can’t go to sleep at night or if you need to relax, make a baked potato! After you eat it, your body creates insulin which releases the amino acid trytophane (the same thing in turkey that has you hitting the couch on Thanksgiving) which creates serotonin to calm you down. Unfortunately, sweet potatoes don’t have the same effect (but they do have other benefits).

Caffeine — who needs it?!

These days, everyone needs an energy boost. Instead of a quick fix that will boost you up and drop you back down, take 1/2 to a whole tablespoon of raw honey — it can’t be processed in any way — sprinkled with raw chocolate powder and cinnamon. The honey releases vitamins, minerals and amino acids; cinnamon feeds the pancreas to stabilize blood sugar; chocolate stimulates the brain. Put them all together, it’s like “bang!”

Take it every day for two weeks when you hit a lull in the middle of your day and you’ll have energy for four or five hours straight.

Mom was right about eating your oatmeal!

Oatmeal is a great food. It gives you sustained energy because it’s slow-releasing. Add nuts or raw, essential oils to it for added benefits.

For women with hormonal issues, raw coconut oil is a dream. You can buy it at any health food store. Men should add walnuts for prostate health.

Pineapple on pizza? Absolutely!

Pineapple almost has a reverse calorie effect. If you eat it while you eat a particularly fatty food, it breaks down the fats and prevents them from getting stored in your body. So put some pineapple on your pizza!

To tell if a pineapple is ripe, look for the same size eyes from the bottom to the top.

Soups |

Ingredients

16 oz frozen chopped broccoli
2 small onion(s)
42 oz Clear Vegetable Broth
12 oz fat-free evaporated milk
2 oz Mexican four cheese shreds

Simmer onion in a broth in a stockpot. Do not brown. Add broccoli and vegetable stock. Simmer until broccoli is tender. Place in a blender and blend until smooth. Return to pot and add milk, salt, and pepper to taste. Try to ensure that the soup has a good consistency-neither too think nor too thin.

2 oz beef round
1/2 cup sweet red pepper(s) sliced
2 cup spinach
1 Tbsp dehydrated onion flakes
1 cup cooked whole wheat pasta
1/2 cup canned tomato sauce

Preheat broiler. Broil steak to desired degree of doneness. Sprinkle pepper and spinach with onion flakes and season to taste. Sauté until softened. Serve over steak and complement with spaghetti and tomato sauce

1/2 tsp garlic powder
1/2 cup canned tomato sauce divided
1/2 oz part-skim mozzarella cheese shredded
1 cup cooked whole wheat pasta
1 cup mixed greens
1/2 cup peeled sliced cucumber
1 cup sweet red pepper(s)
2 Tbsp fat-free Italian salad dressing
4 oz uncooked boneless, skinless chicken breast

Preheat broiler. Sprinkle chicken with garlic powder and season to taste. Broil until cooked through, turning once. Top with 2 tablespoons sauce and cheese. Broil until cheese melts. Toss salad ingredients with dressing. Serve chicken with spaghetti, topped with remaining tomato sauce and salad on the side

4 oz snapper fillet(s) cut into chunks
1/4 tsp dried thyme
1/8 tsp black pepper
1/4 tsp ground oregano
4 cup spinach torn and slightly damp
1/4 oz pignolias
2 Tbsp golden seedless raisins
6 oz sweet potato(es) cooked

Coat snapper with cooking spray. Toss snapper, thyme, oregano and pepper in a small bowl until well coated. Season to taste. Heat a non-stick skillet coated with cooking spray over medium-high heat. Sauté snapper until it flakes with a fork. Heat another non-stick skillet coated with cooking spray over medium-high heat. Add spinach, nuts and raisins. Sauté until spinach is wilted. Season to taste. Serve snapper with spinach and potato.

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
1 cup cooked bulgur
2 tsp parsley chopped
4 oz uncooked boneless, skinless chicken breast

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with bulgur mixed with parsley.

Ingredients

2 cans of red kidney beans, drained & rinsed
2 cans of beef broth
2 small onions, chopped fine
3 medium celery stalks, chopped
10 baby carrots, chopped…. (You can use real carrots; these are just what I had on hand)
3 garlic cloves, chopped
2 tablespoons of Italian seasonings
1 tablespoon chopped parsley
Salt and Pepper, to taste.
2 cans of stewed tomatoes, Italian style
1 pound of lean ground beef
Water, Tomato Juice or Tomato Soup (I used 2 servings of my 1pt Tomato Basil Soup that I was getting utterly tired of).
1 pound of Whole Wheat Pasta (I used Archer Farms (Target Brand) Penne Rigate)
Parmesan Cheese, for garnish

2 pound uncooked new potatoes
1 tsp Dijon mustard
1/4 cup fat-free sour cream
1 oz dry white wine
2 Tbsp white wine vinegar
1/4 cup Green Onions
2 Tbsp fresh dill

Steam or boil the new potatoes. Combine the mustard, sour cream, wine & vinegar in a small bowl.

Quarter the potatoes as soon as they are cool enough to handle…. But still hot

Pour dressing over the potatoes and toss gently.

Season with salt and pepper to taste. Chill and , when cool, toss with the minced dill and green onion

3 pounds Chicken Breast Tenders
¼ cup cayenne pepper sauce
1/3 cup cider vinegar
1 package Butter Buds
1 cup Flour
1 tsp Onion Powder
1 tsp Garlic Powder
¼ cup Chicken Broth
1 cup low fat Blue Cheese dressing – will probably be less if you use Ranch, but I didn’t check the points on that
Celery and Carrot Sticks

(8 celery stalks and 24 baby carrots) is what I estimated for points calculation

Combine:

Hot Sauce, Vinegar, Butter Buds and Chicken Tenders and marinate for at least 1 hour.
Put flour and seasonings in large zip lock bag. Put chicken in bag and shake until coated.
Put tenders on a rack over a roasting pan, basting with the chicken broth.

Bake:
425 degrees until they are brown (15 – 20 minutes)…. Turn over after 10 minutes

Serve:
With blue cheese dressing and veggie sticks.

6 Points  – 8 servings.

ThinKat got the job!!!  No More Size 2!

Happy Dance!  Happy Dance! Happy Dance!  Happy Dance!

1 point – 4 servings

2 cups crushed tomatoes
1 ½ cups tomato juice
½ cup chicken stock
7 fresh basil leaves
½ can evaporated skim milk
1 tbsp butter buds (that fake butter powder stuff that isn’t too terribly bad)
Salt and Pepper to taste.

Simmer tomatoes, juice & stock for 30 minutes.

Puree the tomato mixture, adding a basil leaf at a time.

Add the butter buds and blend a little while longer.

Return to soup pot and add the milk.

Heat, on low, stirring occasionally, until the soup is thickened.

16 oz uncooked boneless, skinless chicken breast
16 oz frozen okra
14 1 /2 oz canned stew tomatoes
1 small onion(s)
2 leaf bay leaf
1 tsp cayenne pepper
2 Tbsp olive oil
1 Tbsp red pepper flakes
2 Tbsp Worcestershire sauce
2 1/2 Tbsp minced garlic
2 Tbsp Fat free balsamic vinaigrette
2 tsp Italian seasoning
28 oz fat-free chicken broth
4 serving(s) chicken stock
4 oz chopped green chilies
3 Tbsp Sprinkles Butter Substitute

Lightly coat bottom of soup pot with olive oil, cayenne pepper & crushed red pepper flakes.Add 16 oz of boneless skinless chicken breast, cut into bite sized pieces.Add garlic, balsamic vinaigrette and Worcestershire sauce.

main meals

POINTS® Value: 4Servings:  12Preparation Time:  0 minCooking Time:  0 minLevel of Difficulty:  EasyCourse: main meals

Subscriber built RECIPE

Ingredients

• 1 small onion(s)
• 1 envelope onion soup, dry mix
• 1 Tbsp Polaner All Fruit Apricot Spread
• 1 Tbsp Kraft Miracle Whip Salad Dressing
• 3 Tbsp store-bought horseradish
• 1 Tbsp Worcestershire sauce
• 1/4 cup chili sauce

Instructions

Combine all ingredients except chicken & set aside.Season chicken with salt & pepper to taste.Place chicken breasts in an aluminum foil lined baking dish. Cover with sauce.Bake approximately 20-30 minutes at 350 until chicken is done & sauce is golden brown.Serve over brown rice or whole wheat pasta (if you can afford the points).

*Sauce makes enough for 12 chicken breasts… I usually only make 4 at a time and keep the sauce in an air-tight container for the next time.

Main Meals |

Ingredients

2 Tbsp store-bought horseradish
2 tsp lemon juice, canned or bottled
24 oz canned stewed tomatoes
5 chop lean boneless pork chop
2 Tbsp minced garlic
1 tsp Italian seasoning
1 1/2 cup cooked brown rice
3 serving I Can’t Believe Its Not Butter – Food I created

Instructions
Cook Rice According to Instructions. Set Aside.

Bake Pork Chops with horseradish, lemon juice, garlic, italian seasoning & butter for 15 minutes at 350.

Pour canned tomatoes over half-baked pork chops and then return to oven. Cook an additional 15 minutes.

Serve over Rice.

Ingredients
1 Tbsp ground cumin
3 clove garlic clove(s)
1 medium onion(s)
1 medium jalapeno pepper(s) *or more if you like it SPICY
1 can or bottle beer
45 oz canned black beans
1 Tbsp store-bought horseradish
12 oz Swanson Beef Broth Reduced Sodium
1 tsp Worcestershire sauce
1 cup Campbell’s Tomato Juice
6 Tbsp fat-free sour cream
6 Tbsp pico de gallo

Instructions

Dice & Seed Jalapeno.
Julienne Onion.

Add all ingredients to a large soup pot and simmer for 20 minutes.

Use a blender (or boat motor, if you have one) to puree mixture to desired consistency.

Serve garnished with 1tbsp of fat free sour cream & 1tbsp of pico de gallo.

I have wanted to create us a website for months, and for some reason about 1130pm last night seemed like the time to do it.  I have been sending out recipes and info since January, but always felt bad when I added a new person to the email list that they didn’t get all the emails at the beginning.  If there was only a way to put all the recipes in one place for people to get as they pleased.

Necessity is the mother of all invention, especially when you have OCD and are a little bit of a perfectionist.

Anyway, over the next few days, I’m going to work, during my free time, on posting all the recipes on the blog here.  Feel free to post any others you would like.  You can also post on our Community Board that you posted a recipe on our site to come check out.  This way, the recipes will always be quick to find.

I may even post some non-WW recipes from culinary school that I loved for those special occasions when we are feeding people other than our Point Conscious selves.

Now that I finally have our website up, my next project is to create one for my fellow Chiarians in the DFW Metroplex.

Servings: 24 / 1 pt. each

1/2 cup unsweetened cocoa
1 1/4 cup sugar
3/4 cup all-purpose flour
1/4 tsp baking soda
1 tablespoon baking powder
1/4 tsp salt
1 tsp vanilla
2 cups water
3 cups General Mills Fiber One cereal
2 egg whites
3/4 cup semi-sweet chocolate chips Preheat oven to 350. Put cereal in water and set aside (make sure all the cereal gets completely wet). It works well to put the cereal and water into a blender and blend it all up. Mix all dry ingredients together. Combine cereal mixture, dry mixture, egg, and vanilla. Fold in chocolate chips. Spray muffin tins with Pam or use liners. Bake for 18-20 minutes. Great frozen, then defrost in microwave for about 30 secs.