Eggplant Parmigiana

Eggplant Parmigiana

POINTS Value: 3
Servings:  4
Preparation Time:  15 min
Cooking Time:  35 min
Level of Difficulty:  Moderate

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Ingredients

• 1 sprays cooking spray
• 1/3 cup seasoned bread crumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 medium raw eggplant
• 2 large egg white(s), lightly beaten
• 1 1/2 cup canned tomato sauce
• 1/2 cup part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

July AppleBee’s Get Together

(Click picture to see larger image)

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.

New Features To Dirty Martini

Today I added a new feature to the website.  I am not completely done but hope to be by the end of the weekend.  The new feature is being able to search for recipes based on Weight Watchers Points Values!

You will see a new section to the right with the points listed.  Each one is a link to all the recipes with that points value.

One change that this does require… is that if you post a new recipe,  you need to select the point value & recipes in the Category box on the right hand side of your screen when you are composing the post.

Thanks for all your help keeping the recipes going & for graciously dealing with my Obsessive Compulsive Issues!  The more bells & whistles I add to the site, the easier it will be for all of us to use!

Cheez-It Chicken

Cheez-It Chicken

Serving Size : 4

6 tablespoons sour cream — ff
3 ounces Cheez-its — rf, crushed
1 pound chicken breast — boneless, skinless, cut into strips
butter spray

Preheat oven to 350. Spray baking sheet with cooking spray. Put sour cream in a bowl and crumbs on a plate. Coat strips w/sour cream, then cheez-its. Place on pan and spray with butter spray. Bake for 30-40 minutes, turning ½ way through.

Description:
“5 points per serving”
Suggestion: Leave the breast whole instead of in strips.

Slow Cooker Cowboy Stew

Slow Cooker Cowboy Stew

1 1/4 lbs. lean beef stew meat
1 chopped onion
4 small potatoes — chunked
1 can baked beans — (28 oz) any flavor

Place beef, onion and potatoes in slow cooker. Spread beans on top.

Cook on low 8-10 hours or high 6-8 hours.

Pure comfort food!
- – - – - – - – - – - – - – - – - – -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.3% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable.

Too Good To Be Stew

TOO GOOD TO BE TRUE STEW

1 1/2 cups=2 points

1# ground beef or turkey
1 bag coleslaw mix
1-46oz can V-8 juice
1-28oz can stewed tomatoes
4-10oz cans Rotel (tomatoes with green chilies
3-15oz cans of beans (1 each of black,red,kidney)
1 cup chopped onion
1 clove garlic minced
1 pkg dry Italian dressing mix

Saute onion and garlic until tender. Brown the meat. Cook all ingredients in a large stock pot for 1 hour. To reduce sodium, use reduced sodium V-8 juice. To reduce spice, use diced tomatoes instead of Rotel. Freezes well.

Finally

YoooHoo!! I finally got logged in.  I was hoping to find the Pot roast recipe on here….hmmmmmm now to go looking

Weight Watcher and Weight Watcher friendly recipes (Longest list of sites ever)

Weight Watcher and Weight Watcher friendly recipes:
with points and or nutrition listed

http://aimeesadventures.com
http://recipecircus.com/recipes/awsum34/
http://joycesfinecooking.com/weightwatchers.htm
http://halfmysize.com
http://geocities.com/CrispyRice/WW/wwindx.html
http://mysite.verizon.net/vze7droh/
http://heynana.com/WW%20front%20page.htm
http://cookbookswelove.com/free_recipes.htm
http://jaimeskitchen.com
http://d21c.com/Seabird44/recipes/
http://shadesofjaim.com/recipes
http://fitfoodie.com
http://shortmomto2.tripod.com/id13.html
http://recipecircus.com/recipes/mrsbutler2000
http://livinglowfat.com
http://hungry-girl.com
http://hawaiidon.iblogs.com
http://3fatchicks.com
http://freewebs.com/wenders123/recipes.htm
http://cookingcache.com/cat/low_fat_recipes
http://cookingcache.com/cat/weight_watchers_recipes
http://mrstia.proboards45.com/index.cgi
http://stormpc.com/ww/
http://barbo.proboards102.com/
http://auntpurplescooking.com/Recipes.htm
http://recipecircus.com/recipes/krwact/
http://recipecircus.com/recipes/bjwarren123/
http://dwlz.com/recipeTOC.html
http://p067.ezboard.com/bkellysweightwatcherrecipes
http://saksfamily.no-ip.com/crockpot.html
http://waynewatcher.com/Recipies.html
http://recipegoldmine.com/ww/ww.html
http://recipezaar.com/mycookbook/book/30696
http://floras-hideout.com/recipes/lf-ALL.html
http://donnita.com/journal/100FavoriteRecipesindex.htm
www.fbnr.com
http://nancyskitchen.com/
http://groups.msn.com/WeightWatchersRecipesTips
http://getting2goal.com/recipes/food.php
http://oduamy.com/lighten_up.html
http://lowfatcooking.about.com/
http://charlie-d.com/sswanke/WWRecipes/ww.htm
http://yvesveggie.com/recipes.php
http://anitasrecipes.com/
http://angelfire.com/journal/wwrecipes/
http://bitsyskitchen.com/kitchen.html
http://cooken.com/WeightWatchers.htm
http://geocities.com/alta_mom3boyz/light.html
http://wholefoodsmarket.com/
http://allrecipes.com
http://cinnamonhearts.com/
http://bhg.com/recipe/
http://deliciousdecisions.org/
http://healthdiscovery.net/recipes/index.html
http://healthrecipes.com/homemade_beauty_recipes.htm
http://aicr.org/information/recipe/entrees.lasso
http://cookinglight.com
http://lightandtasty.com
http://calorieking.com
http://mccormick.com/content.cfm?ID=11620
http://reynoldskitchens.com/
http://wegmans.com/greatMeals/recipes/
http://bettycrocker.com/Recipes/
http://kelloggs.com/us/recipes/
http://tyson.com/Recipes/
http://shop.safeway.com/superstore/sixframeset.asp?page=recipe
http://shadybrookfarms.com/recipes/recipebrowser.jsp
http://kraft.com
http://splenda.com
http://backofthebox.com/recipes.html

Crockpot BBQ Chicken

Crockpot Barbequed Chicken or Pork

2 servings

Core Recipe; 3 points on Flex

2 boneless, skinless chicken thighs or 8 oz lean pork
1/2 cup ketchup
1/2 cup diet cola
1 tsp dry mustard
1/2 tsp Worcestershire sauce
1/2 tsp Liquid Smoke

Mix ketchup and cola together in Crockpot. Add other ingredients. Cook on ‘high’ for 4 hours, then reduce heat to ‘low’ or ‘warm’ until ready to serve.

Note: meat can be added while still frozen.

Oven Roasted Corn

Oven Roasted Corn
4 Ears Fresh un-husked Corn

Preheat oven to 350 degrees. Prepare the corn by pulling off any parts of the husk from that stick out or are brown. If the corn has a lot of silks sticking out of the top, use a pair of kitchen scissors and cut them off. Soak corn for 1 minute in cool water and shake any excess water off. Place each ear directly onto the middle oven rack. Cook for 35-40 minutes. Remove from oven and allow to cool slightly. To serve, simply pull the husks back from the corn (you can pull it completely off, or use it as a handle) and remove any silks (the silks should come right off). Enjoy!

Serves: 4 (1 Each)
Per Serving: 77 Calories; 1g Fat (10.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain (Starch).
WWP: 1 (www.AimeesAdventures.com)

What can I do when I hit a plateau?

These suggestions are from a lifetime member. The question asked “What can I do to help with a Plateau?”

Try changing meal frequency. Eat 3 meals instead of several or go to 4-6 mini-meals instead of 3.
Walk for at least 20 minutes extra on 3 days.
Cut out alcohol for an entire week.
Think about sweet foods and see if any can be cut out.
Start counting POINTS from the evening. Make supper the start of the day. Then the rest of the points will be for the next day’s breakfast and lunch.
Split the weekend by starting the week on Saturday night.
Work out how many POINTS are available for the whole week.
Change the time of day for the main meal.
Replace 3 foods this week with something different.
Follow a menu plan exactly for 3 days.
Eat a piece of fruit as soon as you feel hungry.
Eat more fish and chicken, less red meat and cheese (or none at all).
Keep a list of things to do when the urge to eat strikes instead of eating until the feeling wears off.
Plan to unwind this week. Put time aside for exercise, some relaxation, or just time for yourself.
Eat everything in moderation, including favorite foods.
Write down why you want to lose weight (start with “because I’m worth it!”) and what benefits there will be. Then tell others what you wrote during the meeting, or afterwards.
Keep a Journal.
Weigh and measure food for one week to be sure of portion size.

Buffalo Chicken Macaroni Salad

Buffalo Chicken Macaroni Salad
From: www.halfmysize.com
Serves -8 (1/2cup servings)
Ingredients:
1/2 cup fat free ranch salad dressing
1/4 cup Miracle Whip® Free
1/4 cup crumbled blue cheese
1 tablespoon Frank’s hot sauce
1/4 teaspoon paprika
1 1/2 cups cooked diced chicken breast
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 1/2 cups dry whole wheat macaroni
1 medium tomato, diced
Directions:
Cook macaroni according to package directions. Rinse under cold water and drain. Refrigerate until cold.

In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and
paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in
tomatoes.

Cover and refrigerate at least 30 minutes. Gently stir again before serving.

TexMex Sweet and Red Potato Salad

TexMex Sweet and Red Potato Salad-makes 8 servings at 1 points (!) per serving

1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

Weight Watchers Coleslaw

Weight Watchers Coleslaw

1 8oz package cole slaw mix
¾/ cup fat-free mayonnaise
3 teaspoons splenda
1 dash cayenne pepper
Garlic powder
Celery seeds
Salt and pepper

Mix all ingredients together and serve.

Serves 4
Points value 0

Logged in, at last!

I am excited to finally get myself logged in.  Aimee, thanks for your patience with me.

Mango Yogurt Cream Sauce

SERVES 10

Use this fruity light sauce on desserts such as fruit salad or sponge cake. When mangoes are unavailable, make the sauce with ripe peaches, plums, apricots, and/or fresh raspberries or blackberries.

- 1 medium mango, ripe
- 1 cup nonfat yogurt
- 1 tablespoon honey
- 1 medium lime, zest and juice

Peel the mango and cut the flesh off the pit. Squeeze the pit to release the juice. Place all the ingredients in a food processor or blender, and blend until smooth. Refrigerate until serving time.

1 POINT per serving

Strawberry Pie

STRAWBERRY PIE
(.8 oz.) Package of Sugar Free Cook N Serve Vanilla Pudding
2 Cups Water
3 Cups Strawberries, sliced
1 (0.3 oz.) Package Sugar Free Strawberry Jello
Fat Free Cool Whip (optional)In a medium saucepan, add water and pudding mix. Bring mixture to a boil. Remove from heat and immediately add the strawberry Jello, stirring until dissolved.
Set aside and let cool to room temperature. Place sliced strawberries into the bottom and up the sides of a deep-dish pie plate. Pour the cooled pudding mixture over the strawberries and refrigerate until completely chilled. Top each piece with Fat Free Cool Whip if desired.

Serves: 4
Per Serving: 62 Calories; trace Fat (5.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Fruit.
(www.AimeesAdventures.com)

Crock Pot Navy Bean Soup

Crock Pot Navy Bean Soup

1 lb. Navy beans (washed), soak overnight
1 medium onion, chopped
½ cup carrots, chopped
½ cup celery, chopped
1 bay leaf
1 ham hock
4-5 quarts of water or chicken stock (or enough to cover beans)
salt, pepper to taste
1tsp. Cayenne pepper
1tsp. Thyme
1 tsp. Garlic powder

Sauté onions in olive oil until golden brown. Combine beans, onion, ham hock, carrots, celery, & seasonings into crock-pot. Cover with liquid. Cook on low 10 hours.

Curried chicken Salad with Mango (Core)

4 c diced, cooked boneless, skinless chicken breast (about 1.5 lb)
2 TBS lime juice
2 mangoes or papayas or a combination of the two, peeled, pitted, and cut into 1″ pieces
2 celery stalks, chopped
4 scallions, sliced thin (use the white part and some of the green part)
1/4 c FF plain yogurt
1/4 c FF mayonnaise
1.5 tsp curry powder
1/2 tsp cumin
Salt and pepper to taste
Lettuce for lining the plates (optional)
Chopped cashews (optional; points)

In a large bowl, combine the chicken, lime juice, mango/papaya, celery, and scallions.

In a small bowl, whisk together the yogurt, mayonnaise, spices, salt, and pepper to taste. Add to the chicken mixture, and toss. Arrange a mound of chicken on top of the lettuce. Garnish each portion with chopped cashews, if using.

Serves 6

– Joan Lunden’s Healthy Cooking

Gazpacho Salad

Gazpacho Salad
Makes 6 servingsPoints® value | 1 per serving
Ingredients
1 pound grape or cherry tomatoes, halved (4 cups)
1 medium English cucumber, peeled, halved lengthwise and chopped (2 cups)
2 celery stalks, halved lengthwise and thinly sliced (1 1/4 cups)
1 medium green bell pepper, cored, seeded, and chopped (1 1/4 cups)
1 small red onion, chopped (1/2 cup)
1 garlic clove, minced
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 tsp lemon juice
1 tsp salt
1/2 tsp ground black pepper
Several dashes hot red pepper sauce, to taste
Instructions
Mix all ingredients in a large serving bowl. Toss well, and serve.

Serving size 1 1/3 cups.

Salmon Burgers with Peach Salsa

Salmon Burgers with Peach Salsa

POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 8 min
Level of Difficulty: Easy

Canned salmon is much less expensive than fresh salmon and involves much less prep work, too. Keep some in the pantry and you’re ready to make a quick burger anytime.

Ingredients

• 2 large peach(es), diced
• 1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
• 1 tsp fresh lemon juice
• 1 1/2 tsp sugar
• 1/8 tsp table salt
• 2 Tbsp cilantro, fresh, chopped

  Burgers

• 14 3/4 oz canned salmon, red, drained, broken into small chunks
• 1 medium scallion(s), finely chopped
• 2 1/2 tsp lemon zest
• 1 large egg(s), beaten
• 1/4 tsp black pepper
• 3 1/2 Tbsp dried bread crumbs, whole-wheat variety

Instructions

• To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl; add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
• Preheat grill.
• To prepare burgers, place salmon in a medium bowl and mash salmon bones with the back of a fork. Add scallion, lemon zest, egg, pepper and bread crumbs; mix well. Shape salmon mixture into four 1-inch-thick patties.
• Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving.

Notes

• The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.

Latin Slaw

From the food network- Ron Lieberman show

For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

Mock Wendy’s Frosty

MOCK WENDY’S FROSTY

1 c. skim milk
2 T. FF SF Instant Chocolate Pudding Mix
1 T. Vanilla
2 T. FF Cool Whip
8 Ice Cubes

Put all ingredients in blender. Blend until ice chunks are all broken up.

For a thicker shake, place in freezer 5-10 minutes

Tiramisu

TIRAMISU

8 Servings

10 oz. angel food cake, about 10” round
8 oz. FF cream cheese
4 oz. RF cream cheese
½ c. sugar
1 t. vanilla extract
2 T. unsweetened cocoa
1 oz. semi-sweet chocolate, finely grated
4 fl. oz. (1/2 c.) brewed espresso or strong coffee

Using a serrated knife, cut angel food cake into 12 equal slices. Set aside.

In a mixing bowl or food processor, combine cream cheeses, sugar and vanilla. Mix until blended and smooth.

Combine cocoa and grated chocolate in a separate bowl; set aside.

Pour espresso into shallow dish.

Dip 4 cake slices into espresso; turn to coat. Place slices crosswise in bottom on an 8” loaf pan and press cake down to coat bottom. Break up cake, if necessary, to coat surface.

Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.

Refrigerate 2 hours. Cut into 8 pieces and serve.

Creamy Potato Salad

CREAMY POTATO SALAD

8 Servings

WW Recipe Review Board
Courtesy of BHODGES 2

2 lbs. potatoes, boiled, cooled, and cubed
1 c. celery, chopped
2 hard-boiled eggs, chopped
½ c. green onions
1/2 c. FF mayo
1 c. FF plain yogurt
1 T. vinegar
1 T. mustard
Salt and pepper to taste
¼ c. green onions

Boil potatoes, cool slightly and cut into cubes.

Mix mayo, yogurt, vinegar, mustard, salt and pepper in a bowl.

Add potatoes, celery and onion; toss. Stir in eggs.

Cover and refrigerate at least 4 hours to blend flavors and chill.

7 layer salad

SEVEN LAYER SALAD

6-8 servings

1 head lettuce
6-8 hard-boiled eggs
1 bunch green onions, chopped
1/2 c. celery, chopped
1/2 c. green peppers, chopped
1 (10 oz.) pkg. frozen peas, thawed
4 oz. RF shredded cheese

DRESSING

1 c. FF mayo
1 c. FF sour cream
1 (7/8 oz.) pkg. Hidden Valley ranch dressing mix

Tear lettuce into a large glass bowl.

Layer all salad ingredients in order given (start with eggs).

Prepare dressing and spread over top of salad, covering completly all the way to edges to seal salad.

Sprinkle shredded cheese over dressing.

Cover with plastic wrap and refrigerate until serving.

Oven-Fried Paprika Chicken Cutlets

Oven-Fried Paprika Chicken Cutlets
POINTS: 4
INSTRUCTIONS

2 sprays cooking spray
1/2 cup plain fat-free yogurt
1 Tbsp paprika, sweet-variety, divided
15 items saltine crackers, crushed into crumbs
1 tsp table salt
1/4 tsp black pepper, freshly ground
16 oz uncooked boneless, skinless chicken breast, four 4 oz thin pieces
1 Tbsp parsley, fresh, chopped
1/2 medium lemon(s), cut into 4 wedges

Preheat broiler and coat a baking sheet with cooking spray.

Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.

Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

BANANA SPLIT CAKE

BANANA SPLIT CAKE

16 1/2 average graham crackers (8 full graham crackers and 1/2 of another)
2 Tbsp and 2 tsp Shedds County Crock light margarine
1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups of skim milk
2 cups Del Monte crushed pineapple in its own juice (drained)
2 average bananas
2 cups Cool Whip Free

Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.

8 servings, 4 POINTS each

Pizza Cups!

Pizza Cups
1 can biscuit dough, lowfat
1 1/4 cups pizza sauce
5 ounces mozzarella cheese, part skim milk — shredded
1/4 cup onions — sliced or chopped
1/4 cup green bell pepper — sliced or chopped
20 slices Gallo Reduced Fat Pepperoni
1. Spray muffing tin with cooking spray.
2. Take 1 biscuit and flatten it out then pat it into the tin forming it to the shape of the tin. Repeat with remaining biscuits.
3. Top with 2 tablespoons of pizza sauce.
4. Divide onions and green peppers evenly on each.
5. Top with 2 tablespoons cheese.
6. Top each with 2 slices of pepperoni.
7. Bake at 375 degrees F until biscuits are brown and cheese is bubbly.
Calories: 80.3
Fat grams: 3.8
Fiber grams: 0.1
Serves 10

2pts/ pizza cup!
–

Chicken Fried Bacon W/Cream Gravy

Chicken Fried Bacon W/Cream Gravy

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.

Soup au Pistou

Soup au Pistou
POINTS® value per serving | 3
Servings | 8

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.

ENDLESS possibilities of Angelfood Cake!!

Endless Possibilities Angel Food Cake – Posted by Crissybear – WW Recipe Review Board

12 servings @ 3 points each

1 box Betty Crocker (1-Step) angel food cake mix
*see variations below directions*

Directions:
Preheat oven 350 Mix the angel food cake mix and desired flavor ingredients
together and beat by hand until blended. Pour into ungreased 9×13 pan (or muffin tin) and bake for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

VARIATIONS:

Lemon — 1 C + 3 T water, 2 T lemon juice and 2 t grated lemon peel

Orange Citrus — 1-1/4 C water and 2 t grated orange peel

Cherry — 1 can (20 oz) light cherry pie filling

Black Forest — add 1/2 C cocoa to Cherry version

Cotton Candy — 1 small (3.4 oz) sugar/free Jello, any flavor, 1-1/4 C water.

Margarita — 1 C+ 2 T water, 2 T fresh lime juice and 1-1/2 t grated lime rind

Pineapple — 1 (20 oz) crushed pineapple in juice

Pina Colada — add 1 T each coconut & rum extracts to pineapple directions
OR
Pina Colada Cake
3 pt. per slice/8 slices

1 angel food cake mix
1 can of crushed pineapple
1 cup of shredded coconut

Do not drain pineapple. Mix with coconut into cake mix. Do not add any water, oil, etc. The juice from the pineapple moistens the cake. Bake according to the box.

Pumpkin — 1 (15 oz) pumpkin, 3/4 C water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced — 1-1/4 C water, 1-1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves

Part II, the toppings!
Endless Possibilities — Sauces, Glazes & Frostings

Fresh Blackberry Coulis — Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber–same
points per slice)

Chocolate Sauce — Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber–add 1 point to cake)

Chocolate Whipped Cream Frosting — Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).

Orange Citrus Glaze — Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber–same points per slice) (Lemon juice can be used for Lemon Glaze.)

Margarita Glaze — 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequila, 3 Tbsp triple sec, 3 Tbsp water. Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes

Pineapple Frosting — Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

Thai Turkey Salad

Serves: 8
Serving Size: 1.25 oz salad mix and 2 oz turkey

For a filling and fresh lunch, combine mango, turkey, and spinach!

INGREDIENTS
1/4 cup plain non-fat yogurt
2 tablespoons creamy peanut butter
1 tablespoon packed brown sugar
1-1/2 teaspoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 bag (10 ounces) mixed salad greens, chilled

1 pound honey roasted deli turkey breast, cut into thin strips
1 mango, peeled and cut into 1/2-inch cubes
1 cup red bell pepper, seeded and chopped
3/4 cup green onions, sliced
4 Tablespoons lightly salted roasted peanuts, coarsely chopped

DIRECTIONS
In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad. In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion.

To serve, combine salad and dressing, tossing to coat. Top with peanuts.

If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.

3 POINTS

Strawberry Muffins

2 1/2 c flour (I use whole wheat pastry flour)
2/3 c sugar
1 tsp b. soda
3/4 tsp cinnamon
1/2 tsp salt
1 c lowfat buttermilk (I didn’t have buttermilk but you can mix 1 c milk w/ 1 tbsp vinegar as substitute. Let stand 10 min)
1/3 c butter, melted
1 1/4 tbsp vanilla
1 egg + 1 white, lightly beaten
2-3 c sliced fresh strawberries
Combine flour, sugar, b.soda, cinnamon and salt in large bowl; stir well and make a well in the center of mixture. Combine buttermilk, butter, eggs, vanilla, and strawberries and add to dry ingred. Stir just until moistened. Divide among 18 muffin cups coated w/ spray or liners. Sprinkle tops w/ addt’l sugar if desired. Bake at 350 for 20-25 min. 3 pts per muffin.

SUMMER 3/4/5 CHALLENGE

SUMMER 3/4/5 CHALLENGE

I stole this idea from another board (hope this stuff isn’t copyrighted–LOL).

Here’s the deal. This is a 12-week exercise challenge. It’s a challenge to yourselves, nothing to “win” at the end except feeling better about yourself.

For Weeks 1-3, exercise 20 minutes a day for 3 days during the week.

Weeks 4-7, exercise 20 minutes a day for 4 days per week.

Weeks 8-12, exercise 20 minutes a day for 5 days per week.

Starts today and ends the week of September 17th.

Are you up for it? If so, email me that you want to participate and send me your results each week. I’ll post results each Monday morning.

Get ready, set, GO!

Debbie

Jalapeno Sweet Potato Soup

Jalapeno Sweet Potato Soup
POINTS® value per serving | 7
Servings | 6

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.

Sweet Potato Muffins

Sweet Potato Muffins
POINTS® value per serving | 3
Servings | 48

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.

Inside-out eggroll casserole

Inside-out eggroll casserole (Core)

We used sesame oil (points) in place of the canola oil, and topped the casserole with a bit of Chinese hot mustard.

1 bag cole slaw mix (cabbage, carrots, etc.)
1 TBS canola oil
Soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese five-spice powder OR allspice
Salt and pepper to taste
Add-ins: 1.5 lb of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, snow peas, etc.

Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.

Serves 4-6

Bubble up pizza casserole

Bubble up pizza casserole (core + ? WPAs)

Calculate points only for the biscuits. Add turkey pepperoni if you like, counting points for those.

1 lb lean ground beef or turkey
1 medium onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
your choice of veggie toppings: mushrooms, olives, peppers, etc.
15 oz refrigerated biscuits, quartered (points)
1.25 c FF or soy mozzarella shreds

Preheat oven to 350*. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basis, garlic, and Italian seasoning.

Add veggies and optional turkey pepperoni. Add quartered biscuit dough; stir gently until biscuits are covered with sauce.

Spray a 9 x 13″ casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Serves 8

La Bamba casserole (core)

La Bamba casserole (core)1 (5.25 oz) can whole green chilies, drained
Cooking spray
3/4 lb lean ground beef
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilies, such as Ro-Tel brand, undrained
2 c frozen whole-kernel corn, thawed
1 (16 oz) can FF refried beans
1.5 c (6 oz) FF or soy cheddar cheese
1 c chopped tomato
1/2 c chopped green onions

Preheat oven to 375*. Cut green chilies in half lengthwise. Arrange chilies in a single-layer in an 8″ square baking dish coated with cooking spray.

Spray a large nonstick skillet with cooking spray (or use healthy oil if you need it). Heat over medium-high heat; brown beef, breaking up any clumps. Add onion, chili powder, cumin, salt, and garlic; saute 5 minutes, stirring to crumble. Add Ro-Tel; cook 5 minutes or until liquid evaporates. Spoon beef mixture over chilies. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions, and serve.

Serves 6

–Adapted from Cooking Light

Unstuffed Cabbage (Core)

Unstuffed cabbage

12 Servings – 3 Points Flex – Core Approved

6 c chopped green cabbage (buy a bag of pre-shredded coleslaw cabbage to save time)
1 lb lean ground beef
1 small onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 c water
2 cans tomato soup
2 c instant brown rice (not cooked)
1/3 c grated or shredded FF or soy cheddar cheese

Preheat oven to 350*. Spray a 2-qt casserole dish with Pam. Place the chopped cabbage in the dish.

Brown the beef and onion in a skillet; drain excess fat.

Add the rice, salt and pepper to the ground beef. Mix in the 2 cans of soup and the water and pour over the meat mixture. Stir well, then pour over the cabbage in the casserole dish.

Cover and bake for 50 minutes. Remove from oven, sprinkle cheese on top and bake uncovered for 5 more minutes. Let stand a few minutes before serving.

Superfast Salisbury Steak

Prep time: 5 minutes
Cooking time: 26 minutes

Healthy Units: 4.5 per patty with 2 Tablespoons of sauce

Great with rice or coucous

Ingredients:
3/4 lb. ground turkey breast
3/4 lb. ground round
1/3 c. dry breadcrumbs
2 large egg whites
Cooking Spray
3/4 c. water
3 T tomato paste
2 T Madeira wine or dry sherry
1 1/2 t Worcestershire Sauce
1/4 t freshly ground black pepper
1 (10 1/2 oz.) can condensed French Onion Soup (such as Campbell’s)

1. Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2 inch think patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties, cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining 5 ingredients. Bring to a boil, add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes). Yield: 6 servings (serving size 1 patty and 2 T sauce)

Calories 210 (25% from fat); Fat 5.9 g (sat 2 g, mono 1 g); Protein 27.4 g; Carb 10 g; Fiber 0.9 g; Chol 64 mg; Iron 2.4 mg; Sodium 621 mg; Calc 38 mg

Texas Caviar

Texas Caviar (Black-eyed Pea Salsa or Salad)

Recipe by: Susan Voisin

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

12 Servings – 1 point

2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use “Thick Water”)

Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.

Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.

Lemon-Lime Cookie Crisps

POINTS® Value: 2
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level of Difficulty: Easy These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.

Ingredients

• 3 1/3 Tbsp unsalted butter, softened
• 1/2 cup sugar
• 2 large egg white(s)
• 1/3 cup cake flour
• 1/2 tsp vanilla extract
• 2 tsp lemon zest, finely chopped
• 2 tsp lime zest, finely chopped

Instructions

• Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
• Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
• Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
• Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
• Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.

Notes

• Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.

Crock Pot “To Die For” Roast

CROCK POT “TO DIE FOR” ROAST

8 Servings – 8 Points Each

4 lbs. lean beef round
1 pkg. Hidden Valley Ranch dressing mix, dry
1 pkg. Good Seasons Italian salad dressing mix, dry
1 pkg. reduced-sodium brown gravy mix, dry
1 can reduced-sodium beef broth

Place veggies in slow cooker. Place meat on top.

Blend dry mixes into beef broth. Pour over meat/veggies.

Cook on low 8-10 hours.

Creamy Chicken and Ranch Potatoes

Creamy Chicken and Ranch Potatoes
POINTS: 4
INSTRUCTIONS

1 pound uncooked boneless, skinless chicken breast
20 oz frozen hash brown potatoes
1/4 medium onion(s)
10 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
1/2 serving Good Seasons Ranch mix

Combine all ingredients into a slow cooker. Mix and cover. Cook on low for 6-8 hours.

Servings: 6
Points: 4

Grilled Stuffed Portobello Mushrooms

2/3 cup chopped plum tomato
1/4 cup(1 oz) shredded part skim mozzarella cheese (I used Fat free)
1 teaspoon olive oil, divided
1/2 teasoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon black pepper
1 clove garlic, crushed
4(5 in) portobello mushroom caps
2 tablespoons fresh lemon juice
2 tablespoons low sodium soy sauce
cooking spray
2 teaspoons minced fresh parsley

Prepare grill. Combine tomatoes, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic in small bowl.

Remove brown gills from the underside of mushroom caps, using spoon. Discard gills. Remove stem and discard

Combine 1/2 teaspoon oil, soy sauce and juice in small bowl; brush over both sides of caps. Place caps, stem side down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/2 cup tomato mixture into each mushroom cap. Cover grill and cook for 3 minutes or until cheese melts. Sprinkle with parsley.

4 servings – 1 point each

This Week’s Sales

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?

Standing Meetings

Last Saturday of Every Month

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!

KIM’S SHRIMP AND SNOW PEAS

4 Servings (2 c. rice w/ 1 t. almonds)

FROM: WW Recipe Review Board
Courtesy of KIMMDARLINN
*10 Points Per Serving!!*

1 c. brown long grain rice, uncooked
1 c. water
1 c. FF reduced-sodium chicken broth
3 T. low-sodium soy sauce
3 T. rice vinegar
1 T. dark sesame oil
2 t. minced garlic
2 c. snow peas
1-1/2 pound shrimp, cleaned and deveined
4 t. slivered almonds

Put a Dutch oven of water on the stove to boil.

Combine rice, water and chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain.

Add peas, shrimp, and rice to soy mixture; toss well to combine. Top with almonds.

Serve immediately.

TERIYAKI STICKY CHICKEN

4 Servings
201 calories 0 g. fiber 3 g. fat

4 4-oz. boneless skinless chicken breasts
½ c. ketchup
3 T. brown sugar
2 T. vinegar
2 T. light teriyaki sauce
1 t. dry mustard

Preheat oven to 350.

In a small bowl, combine all ingredients except chicken.

Spray an 8″x8″ baking dish with Pam.

Place ½ of the sauce into bottom of baking dish.

Place chicken on top, and cover with remaining sauce.

Bake uncovered 40 minutes, or until chicken is done and sauce has thickened.

Serve with brown rice for additional points.

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore
Yields 6 servings, 6 points on Flex
Core Recipe

Marinara Sauce:
1 teaspoon minced fresh garlic
1 can (28oz) crushed tomatoes
1 can (15oz) tomato sauce
2 teaspoons Italian seasonings (or use 1/2 teaspoon oregano and 1 teaspoon basil)
1/2 teaspoon sugar or Splenda (sucralose) sweetener

Spray medium saucepan w/ nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes. Add crushed tomatoes, tomato sauce, oregano, basil and sugar; stir to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 20 minutes. Makes about 5 cups. Use 4 cups for this recipe, set aside remainder for other uses; can be frozen.

Chicken:
6 skinless, boneless chicken breast halves or thighs
4 cups marinara sauce (above)
2 green bell peppers, seeded and chopped
6 to 8 oz sliced fresh mushrooms
1 onion, finely diced
2 tablespoons minced garlic
1 bay leaf

Put the chicken in the slow cooker. Top with the marinara sauce, bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Remove bay leaf and serve.

Weight Watcher Taco Bake

1 can of Reduced Fat Crescent Rolls
12 ozs. of 96% lean ground beef
1 pkg of taco seasoning
1/2 cup of 2% 4 cheese blend mexican cheese
1/4 cup of Pace Chunky Pcante sauce w/cilantro
lettuce and tomatoes for garnish

Cook hamburger then drain and add taco seasoning
Roll out crescent rolls and pinch seams together in a 13 x 9 x 2 pan. Place picante sauce on top of this and spread evenly add cooked taco meat on top
and then spread cheese on top.

Bake at 350 for about 25 minutes.

6 servings @ 5 points each

FIESTA TURKEY PIE

7 Points 6 Servings

1 lb. very lean ground turkey
1 c. salsa
1 can RF crescent rolls
1 can (15 oz) corn, drained
¼ c. FF shredded cheddar cheese
Black pepper and cayenne pepper to taste

Preheat oven to 450.

Cook turkey in a nonstick skillet over medium heat until no longer pink.
Stir in salsa and corn. Heat until most of the liquid from salsa has evaporated.
Press crescent dough onto bottom and up sides of a deep 9″ pie plate to form a crust.
Bake till golden brown, about 12-15 minutes.
Spread turkey mixture onto crust; sprinkle with cheese.
Return to oven until cheese is melted.

Dorito casserole

DORITO CASSEROLE

5 Points 12 Servings

1 lb. extra-lean ground beef
8 oz. 2% Velveeta
2 T. chili powder or taco seasoning
1 can FF cream of chicken soup
1 can Rotel tomatoes
½ bag baked Doritos – Nacho Cheese or Cool Ranch

Preheat oven to 350. Spray a 9”x13” baking dish with Pam.

Brown ground beef; drain.

Stir in chili powder or taco seasoning, soup, and Rotel.

Crush Doritos and sprinkle half in bottom of baking dish. Add a layer of meat mixture, half the cheese, and another layer of Doritos.

Add remaining meat. Top with cheese.

Bake 30-40 minutes or until bubbly.

Serve over rice, if desired, for additional points.

Easy Enchiladas

EASY ENCHILADAS

4 Points 6 Servings

1 lb. BSCB or very lean ground beef
1 can FF cream of chicken soup
2 cans Old El Paso red enchilada sauce, divided
1/2 c. RF shredded Mexican blend or cheddar cheese
6 FF flour tortillas

If using chicken, cook and shred. If using beef, brown and drain.

Preheat oven to 350.

Reserve 1 c. enchilada sauce; set aside. Reserve ¼ c. cheese; set aside.

Mix chicken or beef with all remaining ingredients except tortillas.

Spray a 9”x13” baking dish with Pam.

Spoon enchilada sauce in bottom of baking dish, just enough to cover bottom, saving rest to top enchiladas while baking.

Place mixture down center of each tortilla; roll up.

Place enchiladas, seam side down, in dish.

Cover with reserved enchilada sauce and cheese.

Bake 25-30 minutes or until hot and bubbly.

Baked Potatoes

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

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.

Chicken Pie with Stuffing Crust

Chicken Pie with Stuffing Crust

1 (16 oz.) Can Fat Free Chicken Broth
3 Cups Seasoned Dry Bread Crumbs
1 Cup Cooked Chicken, diced
1/3 Cup Shredded Fat Free Cheddar Cheese
2/3 Cup Nonfat Dry Milk Powder
1 Cup Water
1 Egg
1 teaspoon Dried Onion Flakes
1/8 teaspoon Black Pepper
1/2 teaspoon Poultry Seasoning
Dash of paprikaPreheat oven to 350 degrees. Spray a 9-inch pie plate with butter flavored cooking spray. In a medium saucepan, bring chicken broth to a boil. Add breadcrumbs and then remove from heat. Mix well. Cool Slightly. Press mixture into pie plate. Bake for 15 minutes or until slightly brown. Remove from oven and let set for 5 minutes. Evenly place chicken in the bottom of the pie shell. Sprinkle with cheddar cheese. Combine rest of ingredients in a bowl. Pour over chicken and sprinkle with paprika. Bake for 35-40 minutes or until golden brown. Test center with knife for doneness. Let sit 5 minutes.

Serves: 6
Per Serving: 308 Calories; 3g Fat (8.2% calories from fat); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1904mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat. WWP: 6 (www.AimeesAdventures.com)

Chili Dog Casserole

Chili Dog Casserole

4 Fat Free Hot Dog Buns (1 point each)
8 Fat Free Hotdogs (1 point each)
1/4 Cup Diced Onion
2 Tablespoons Prepared Mustard
1 (15 oz.) Can Hormel 99% Fat Free Turkey Chili with Beans
1 Cup Fat Free Shredded Cheddar CheesePreheat oven to 350 degrees.
Break buns and place in the bottom of a 9X13 dish.
Slice hot dogs into bite size pieces and place on evenly on top of buns.
Mix onion, mustard and chili; pour evenly on top of the hotdogs.
Sprinkle cheese evenly on top.
Bake for 30 minutes.

Serves: 4
Per Serving: 292 Calories; 3g Fat (9.3% calories from fat); 35g Protein; 35g Carbohydrate; 8g Dietary Fiber; 48mg Cholesterol; 2070mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)

Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole
From: www.halfmysize.com
Serves – 6
Points – 4
Ingredients:
2 Cups cooked white rice, warmed
10 oz. package chopped broccoli, cooked and drained
10 oz. can Campbell’s 98% Fat Free Condensed Cream of Mushroom Soup
2 cups shredded Kraft 2% Sharp Cheddar
Directions:
Cook the broccoli in the microwave for 7 minutes until heated thoroughly.

While that is going, add the condensed soup and cheddar together in a pot and heat until cheese is melted.

When broccoli is finished, drain off excess liquid. In a med. to large casserole combine soup mixture, cooked rice, and broccoli. Stir until all ingredients are incorporated.

Bake at 350 for 15-20 minutes.

Sausage Egg and Cheese Biscuit Muffins

Sausage Egg and Cheese Biscuit Muffins
Breakfast

Ingredients:
6 oz. Jimmy Dean 50% Less Fat Pork Sausage
7.5 oz. can Pillsbury Buttermilk Biscuits
1/2 cup egg substitute
1/4 cup fat free shredded Cheddar cheese

Directions:
Preheat oven to 350º.

Crumble and cook sausage in a skillet until browned.

Spray a 12 cup muffin tin with non-stick cooking spray. Line muffin cups with biscuits, pressing up sides to cover.

Evenly divide sausage between muffin cups. Pour egg substitute over sausage, dividing evenly among muffin cups. Sprinkle each with Cheddar cheese.

Bake in a preheated oven for about 20 minutes or until biscuits are done.

From: www.halfmysize.com
Serves – 10
Points – 2

Chicken and Pierogies Casserole

Chicken and Pierogies

Serving Size: 4
1 box potato and cheese Pierogies — frozen
1 can cream of mushroom soup
1/2 cup water
1/8 teaspoon salt and pepper
1 cup broccoli — frozen
2 halved chicken breast

Cook chicken breast in 3-4 cups water in pan: remove chicken and cut into bite sized pieces. Turn off heat, add broccoli and Pierogies to boiling water, and let sit for 10 minutes. Meanwhile, spray baking dish and add soup and water. Mix well. Add chicken, Pierogies and broccoli. Toss to coat. Bake at 350 degrees for 30-40 minutes.

6 points

Chicken baseballs

?Chicken Baseballs

3 oz. light cream cheese, softened or Laughing Cow Cheese
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp milk
bread crumbs
paprika

Next time I will add 1/2 cup finely chopped celery or broccoli

Melt your cream cheese, butter, salt, pepper, milk, onion in the microwave for 15-20 SECONDS.
Then blend by hand. Pour mixture over chicken and stir. Divide chicken up into 4 sections.
Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/4 mixture into
center of each. Pull opposite corners of dough to center and seal-sprinkle each “baseball” with
bread crumbs and paprika and place on ungreased cookie sheet or pizza stone. Bake at 350 degrees for 20
minutes.

4 servings, 8 POINTS each

Crock Pot Rotisserie Chicken

1 whole chicken, washed
2 t. olive oil
4 tsp Lawry’s seasoned salt
4 – 5 Red Potatoes
1 pound Baby carrots

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.

Tin Star & Fat Straws Group

TheStolenOlive   SLH934   JenClows   Crys   Texas Gidget   KimAudi

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

Ginger-Steamed Halibut Steaks

Ginger-Steamed Halibut Steaks
POINTS® Value: 4
Servings: 4
Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Easy
Marinating the halibut helps bring out the flavor in this low-fat fish dish. And steaming eliminates the fishy odor that often lingers when baking or broiling fish.

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.

Halibut with Strawberry Salsa (Core)

Halibut with Strawberry Salsa

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

Eating Right

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!

Bacon, Egg and Spinach Breakfast Stacks

Bacon, Egg and Spinach Breakfast Stacks

POINTS® Value: 3
Servings:  12
Preparation Time:  15 min
Cooking Time:  55 min
Level of Difficulty:  Moderate

These omelet-like stacks win praise for both appearance and taste. Whip up a batch and leave some in the refrigerator for breakfast on the fly.

Ingredients

• 6 uncooked Bliss potatoes, baby-variety (about 12 oz)
• 9 oz spinach, baby-variety (about 1 1/2 cups after cooking)
• 1 cup part-skim ricotta cheese
• 2 large egg(s), beaten
• 2 Tbsp chives, fresh, chopped
• 6 slices Canadian-style bacon, quartered
• 1 cup low-fat shredded cheddar cheese

Instructions

• Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
• Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
• Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
• In a small bowl, combine ricotta cheese, eggs and chives.
• Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
• Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.

Notes

• These stacks can be prepared ahead of time and then reheated in the microwave or served cold. Make them vegetarian by salting the potatoes and replacing the Canadian bacon with roasted red pepper or asparagus, or both.

Chicken Spaghetti

CHicken Spaghetti
POINTS® value | 5
Servings | 6

Ingredients
12 oz whole-wheat spaghetti
10 3/4 oz 98% Fat-Free Cream Of Chicken Soup
1 medium onion(s)
2 medium green pepper(s)
8 oz Reduced-Fat Pasteurized Processed Cheese Product
8 oz chicken breast, cooked, skinless
14 oz canned tomatoes with green chilies

Instructions
Boil water for pasta, salt water after it boils and add pasta.
While pasta cooks, saute onion and peppers in Pam until soft.
Drain pasta reserving a little pasta water for later, turn off burner. Place pasta back into pan and return to still-warm burner. Add soup, Velveeta, chicken, onions and peppers, and drained Rotel. Stir together over warm burner. If pasta is too thick, add back some pasta water a little at a time (this is a great hint for thinning sauces without adding points). Some people throw it into the oven to re-warm, but it works just as well if you just cover it and let it sit for a few minutes.

Texas tip: swap poblano chilis (take out ribs and seeds to make it milder) for green peppers. They’re a little spicier but add a New Mexico flavor.

Tropical Tilapia

Tropical Tilapia
POINTS: 5
INSTRUCTIONS

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!

Pan-Seared Chicken with Garlic Sauce

Pan-Seared Chicken with Garlic Sauce

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).

Yea! I’m finally on!

Hi, Aimee and my other WW friends! You’ve joined the Dallas//Metroplex Thread that I started and I’m joining the entire site that you started! Bravo for knowing how to do this, Aimee! I look foward to trying many of these great recipes. That layered salad that I posted a few weeks back may need to be added to your achives, as it is so yummy–especially in the summer.

Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms

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

Layered Mexican Chicken

Layered Mexican Chicken

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.

Low Fat Homemade Vanilla Ice Cream

Low Fat Homemade Vanilla Ice Cream

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

Chicken Salad in Melon Halves

4 servings, 3 points = ¼ of the cantaloupe & ¼ of the salad.

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.

Fettuccine Hungry Girlfredo

Posted on HungryGirl Newsletter on April 14, 2005

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.

Stuffed Mushrooms

3 cup mushroom(s)
12 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup Italian-Style Breadcrumbs

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.

Skinny Dip

Skinny Dip!

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!!!)

Homemade Ranch Dressing

Homemade Ranch Dressing

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.

Margarita Recipes

Rockin’ Razzy Rita
(Entire recipe: 105 calories, 0g fat, 5mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)

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!

Warm Chocolate Pudding Cake

Warm Chocolate Pudding Cake

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.

Taco Soup

Taco Soup

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!

Chicken n Dumplins

This recipe was on written on white paper and taped to the wall on Thursday at our last Weight Watchers meeting.

Serving size is 2 dumplings in 1 cup of Chicken Stew

Dumplings
POINTS® value | 2
Servings | 4

Side Dishes |

Ingredients

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

Instructions

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 |

Ingredients

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

Instructions

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).

Apple Brunch Cake

Apple Brunch Cake
POINTS® value | 2
Servings | 24

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.

Healthy Foods For 2007

I saw this on Rachael Ray’s show that I Tivo and watch every night along with The View.

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.

Cream of Broccoli Soup

Cream of Broccoli Soup
POINTS® value | 2
Servings | 6

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.

Steak with Peppers and Spinach

Steak with Peppers and Spinach 6 pts

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

Chicken Parmigiana

Chicken Parmigiana – 7 pts

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

Three-Flavored Snapper

Three-Flavored Snapper – 6pts

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.

Honey-Spiced Chicken

Honey-Spiced Chicken – 7pts

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.

Veggie Pita

Veggie Pita 5pts
1 large wheat pita(s)
1/8 item avocado sliced
1/4 cup cucumber(s) chopped
1/2 oz feta cheese crumbled
1 medium tomato(es) sliced
1 cup grapes

Pasta e Fagiloi Soup

Pasta e Fagiloi Soup – 6 points based off of 12 serving recipe

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

Heat a large soup pot on high. Add just enough beef broth to cover the pan and let it cook until it all evaporates. (The fat in the beef broth left on the bottom of the pan will cook your veggies without using oil).

Add carrots, celery, onion and garlic… in that order… cooking a few minutes in between each (because carrots take longer to cook). Add beef broth as needed to help the veggies cook & not burn.

Sprinkle with Italian seasonings, Parsley, Salt and Pepper

Once your veggies are nice and soft, add the hamburger meat and cook until browned. Add more broth here if needed.

Add the tomatoes, beans, the rest of the beef broth (I had about 1 ¼ cans left), and water (or tomato juice or tomato soup) to thin out the soup.

Bring to a boil.

Add the pasta and cook until the pasta is al dente.

I added about 4 cups of water at the end because I still thought it was pretty thick.

Just before serving, grate parmesan cheese on top of each bowl.

Dill Potato Salad

Dill Potato Salad – 6 servings – 2 points

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

Buffalo Chicken Feathers

Buffalo Chicken Feathers Makes 35 – 40 pieces…. I guesstimated 5 pieces per portion

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.

She Got IT!

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

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

Nut and Fruit Breakfast Bites

Ingredients:

• 1/3 cup reduced-calorie margarine, soft
• 1/3 cup sugar
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1 1/4 cup dried mixed fruit, such as raisins, apples and cranberries
• 1 cup uncooked quick oats
• 1 3/4 cup uncooked old fashioned oats, coarsely crushed
• 1/4 cup chopped walnuts

Directions:Combine margarine, sugar and honey in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat; stir in remaining ingredients.

Press mixture into the bottom of a 9-inch square baking pan coated with cooking spray. Allow to cool and then cut into 16 pieces. Store in a covered container in the refrigerator.

POINTS® Value: 3

Servings: 16

Preparation Time: 15 min

Cooking Time: 0 min

Level of Difficulty: Easy

Power Sticks

Ingredients:

• 1/2 cup chunky peanut butter
• 2/3 cup corn flakes, crushed
• 3 Tbsp honey
• 1/3 cup nonfat dry milk

Directions:Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container.

4 POINTS each

These can be made in double or triple batches and frozen (I actually like them right out of the freezer)