Weight Watchers Recipes [Archive]

angelraven

07-04-2005, 09:36 AM

I love dwlz.com. She has tons of great recipes as well as lots of helpful information, such as points for menu items at tons of restaraunts. Here are a couple of my favorites from that site so far:

Baked French Toast With Apples

Makes 4 servings

Ingredients

Toast
2 eggs
1/2 cup skim milk
1 tablespoon + 1 teaspoon firmly packed dark brown sugar
1 teaspoon cinnamon
4 slices whole-wheat bread, cubed
2 small apples, pared, cored and diced

Topping
3 tablespoons all-purpose flour
2 tablespoons firmly packed dark brown sugar
2 teaspoons reduced-calorie tub margarine
1/8 teaspoon cinnamon

Preheat oven to 350o F. Spray two 5 x 3" loaf pans with nonstick cooking
spray. To make toast, in medium bowl, lightly beat eggs. Add milk, brown sugar
and cinnamon; stir to blend. Add bread cubes and apples, stirring gently; let
stand until bread has absorbed all liquid, 2-3 minutes. To prepare topping, in
small bowl, combine flour, brown sugar, margarine and cinnamon with fork. Divide
the bread mixture evenly between the prepared loaf pans; sprinkle each evenly with
topping. Bake 35-40 minutes, or until golden brown.
Allow to cool slightly and serve warm.

SERVING SIZE: 1/2 Loaf

POINTS: 4.5

SELECTIONS: 1/4 Fat, 1/2 Fruit, 1/2 Protein, 1 1/4 Breads,
50 Optional Calories; 5 grams Fat, 3 grams Fiber.

PER SERVING: 223 Calories, 5 g Total Fat, 1 g Saturated Fat,
107 mg Cholesterol, 220 mg Sodium, 38 g Total Carbohydrate,
3 g Dietary Fiber, 8 g Protein, 91 mg Calcium

************************************************** ***
Italian Susage With Peppers

Italian Sausage with Peppers

Makes 4 Servings

Ingredients

2 tsp olive oil
1 Bermuda onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 cup canned diced tomatoes
Salt and freshly ground pepper to taste
1/2 pound cooked Italian pork sausage (hot, sweet, or a combination)
2 cups penne pasta
1/4 cup chopped basil
2 tbsp chopped flat-leaf parsley

In a large non-stick skillet, heat the oil. Sauté the onion, bell peppers, and
fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and sauté
1-2 minutes longer. Stir in the tomato, salt, and pepper. Reduce the heat
and simmer, stirring occasionally. Add the sausage; simmer covered, stirring
occasionally, until the flavors are blended, about 20 minutes. If the sauce
becomes too dry, add 1-2 tablespoons of water. Meanwhile, cook the penne
according to directions; drain. Add the basil, parsley, and penne to the
sausage mixture; toss to combine.

POINTS: 9

Kind of high points, but it's really filling and delicious. I use Barilla Plus penne, which might help a bit. It's a lot of peppers too, so I only use about 2/3 of each. Each serving is fairly large, so you could probably cut it in half to reduce points and add a salad or something.

beachlvr

07-04-2005, 03:08 PM

I could use some good vegetarian WW recipes if anyone has any. I gotta get this 10 pounds back off!!

bookworm

07-04-2005, 03:29 PM

beachlvr, here is one for you...

Broccoli and Bulgur in Spicy Peanut Sauce

Makes 6 Servings

6 ounces uncooked bulgur
1/2 cup cilantro
1/4 cup reduced-sodium soy sauce
3 tablespoons chunky-style peanut butter
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/8 teaspoon ground red pepper
3 cups small broccoli florets, steamed until tender-crisp

In large saucepan, bring 3 cups water to a boil; stir in bulgur. Reduce heat to low; simmer 10-15 minutes, or until all liquid is absorbed. In food processor or blender, combine cilantro, soy sauce, peanut butter, vinegar, sugar and red pepper; puree until smooth. Pour peanut sauce into bulgur; stir to combine. Add broccoli; gently stir to mix well. Cook over medium heat, stirring occasionally, 5 minutes, until heated through.

EACH SERVING PROVIDES: 1/2 Fat, 1 Vegetable, 1/2 Protein, 1 Bread, 3 Optional Calories

PER SERVING: 174 Calories, 8 g Protein, 5 g Fat, 29 g Carbohydrate, 460 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics

lawyerlee

07-06-2005, 12:45 AM

I have a whole bunch of WW recipes that you can access by going to this page and downloading Word files:

http://homepage.mac.com/dianaelainelee/WWcorerecipes/FileSharing9.html

APCullip22

07-06-2005, 04:17 AM

I have a couple really good ones that i use often!!!

Sour Cream and Cheddar Muffins

2 cups whole-wheat pastry flour
2 tsp baking powder
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
¼ tsp baking soda
2 Splenda packets
2 eggs, lightly beaten
3 oz reduced-fat sharp cheddar cheese
1 cup fat-free or 1% buttermilk
½ cup reduced-fat sour cream
Oil of choice in a Mister

Preheat oven to 450*.

Measure flour, baking powder, salt, garlic or onion powder, baking soda and Splenda into a large bowl. Stir gently to combine. Add in eggs and combine. Add in cheese; toss well. Add in buttermilk and sour cream; stir until moist.

Spoon ¼ cup dough into 12 muffin wells misted with oil. Bake for 15 minutes. Remove from pan and let cool on wire racks.

Serves 12 @ 2 points each (w/ each ingredient "pointed" individually)

NOTE: these "popped" up very high and looked a little weird, but they are delish! Perfect with chili, soup, or stew.

Taco Soup
2 pts per 1 cup serving.

1 lb lean ground beef browned with onion.
1 can Whole Kernel Corn.
1 can Ro-tel
1 can Diced Tomatoes
1 can Bush's Chili Beans.
1 can Bush's Black Beans.
1 pkg Taco Seasoning Mix. (I use McCormick's)
1 pkg Buttermilk Salad Dressing Mix.

Combine all ingredients. Cook at least 30 minutes to
allow flavors to blend. This is delicious and very
filling.

Turkey Chili
POINTS® value | 5
Servings | 6

Ingredients

1 pound cooked lean ground turkey
1 medium onion(s)
1 bell pepper(s)
15 oz canned kidney beans
15 oz Contadina Diced Tomatoes With Roasted Garlic
15 oz canned tomato sauce with onions, green peppers and celery
2 Tbsp chili powder
1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp table salt
1/2 tsp black pepper

Instructions

Saute chopped onion and chopped green bell pepper. Add ground turkey and brown. Add remaining ingredients and bring to a boil. Simmer for 30-60 minutes. Taste and add seasonings for personal spice taste.

Slim Sloppy Joes

POINTS® value: 5
Servings: 6

Ingredients

1 pound 90% lean/10% fat raw ground beef
1 cup onion(s), chopped
1/4 cup ketchup
2 Tbsp uncooked oat bran
1 Tbsp Worcestershire sauce
1 Tbsp mustard
1 Tbsp fresh lemon juice
8 oz canned tomato sauce
6 light hamburger roll or bun

Instructions

Cook ground meat and chopped onion in a large nonstick skillet over medium-high heat until meat is browned, stirring until meat crumbles. Drain and return to skillet. Stir ketchup and next 5 ingredients into meat mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring often. Spoon mixture evenly over bottom halves of buns; cover with bun tops.

Carmelized Garlic Chicken

POINTS® value | 6
Servings | 4

Ingredients

2 tsp olive oil
4 clove garlic clove(s)
4 tsp packed light brown sugar
4 breast uncooked boneless, skinless chicken breast(s)

Instructions

1. Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

2. Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.

3. Place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.

4. Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Roasted Potato Salad
(yields 9 servings)
2 pts/serving
Serving=3/4 cup

1/2 pound fresh green beans, cut into 1-1/2 inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover ad cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry.
Remove papery outer skin from garlic(do not peel or seperate cloves). Cut top off garlic bulb. Place cut side up in a greased 15-in. x 10-in. x 1-in. baking pan. Add the potatoes, red peppers, onions, and beans; drizzle with broth. Bake,uncovered, at 400 for 30-40 minutes or until garlic is softened.
Remove garlic; set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat.

1 serving=3/4 cup= 124 calories, 3g fat, 3 g fiber

Pizza Rolls
1 package egg roll wrappers
2 cups marinara sauce
1/3 cup 2% low-fat mozarella
1 cup chopped low-point pizza toppings
Preheat oven to 350.
Line cookie sheet with foil and spray lightly with cooking spray.
Mix sauce, cheese and chopped veggies in bowl.
Take one wrapper, place 2 tbsp. sauce filling in middle, and roll in sides and edges.
Place completed rolls on cookie sheet about 1/2 inch apart.
For an extra kick, spray finished rolls with cooking spray and sprinkle on Parm Plus and Italian seasonings.
Bake for about 15 minutes or until light brown and crispy.

Makes about 20 rolls.
Each - 1 1/2 points

beachlvr

07-06-2005, 04:43 PM

Bookworm , thanks for the veggie recipe!

I think I'm going to make that diet cola chicken for my dh. He's on Atkins, but I bet the catsup won't be too bad.

Lordy, a vegetarian WW devotee and an Atkins fanatic. I guess opposites do attract!

Aug2002Bride

07-07-2005, 06:16 PM

I just joined WW a week ago so Ill definitely be frequenting this thread for recipes!!!

I made the sponge cake with pineapple recipe and wasnt too fond of it. It was okay but I dont think Ill make it again.

Has anyone tried the cake mix with diet soda recipe? Ive seen it alot on the WW Message boards. Im thinking about doing that this weekend and seeing how that comes out.

emmjay

07-07-2005, 06:31 PM

These are two of my favorites, especially for weeknight cooking:

CRAB AND SHRIMP CAKES*

INGREDIENTS:
¼ c low-fat mayonnaise
2 Tbsp chopped fresh cilantro
1 Tbsp fish sauce
2 tsp grated peeled fresh ginger root
2 tsp grated lime zest
1 tsp Asian hot sauce
6 oz. lump crabmeat
¼ lb medium shrimp, peeled, de-veined and chopped
2/3 c plain dry bread crumbs
1 scallion, chopped
1½ Tbsp peanut oil
Lemon slices for garnish

DIRECTIONS:
Combine the mayonnaise, cilantro, fish sauce, ginger, lime zest and hot sauce in a medium bowl. Add the crabmeat, shrimp, 1/3 c of the bread crumbs and the scallion; mix with a fork until well combined. Spread the remaining bread crumbs onto a plate. Shape the fish mixture into 4 balls. Roll each ball in the bread crumbs then flatten each into a 3-inch diameter cake.

Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden on the outside and cooked through in the center, about 6 minutes on each side. Serve with lemon. Serves 4.

Weight Watchers Points per serving: 5
*I usually serve this with a mixed greens salad with a creamy low-fat dressing.

FLANK STEAK WITH ROASTED PEPPERS AND ASPARAGUS

INGREDIENTS:
1 Tbsp soy sauce
2 large garlic cloves, minced
1 tsp ground cumin
½ lb flank steak, about ½” thick, trimmed of all visible fat
1 bunch (about 1 lb) fresh asparagus, trimmed and cut into large pieces
2 small bell peppers, seeded and cut into large pieces
1 small onion, peeled and cut into large chunks
1½ tsp olive oil
Salt and pepper
2 Tbsp fresh-snipped chives

DIRECTIONS:
Marinade: Combine the soy sauce, garlic and cumin in a ziplock baggie; add the steak. Squeeze out the air and seal the bag; turn and rub to coat the steak. Refrigerate, turning the bag occasionally, at least 20 minutes or up to overnight.

Vegetables: Preheat oven to 425. Toss the asparagus, peppers and onion with the oil and salt and pepper in a shallow roasting pan. Spread the vegetables out in an even layer. Roast until tender and slightly caramelized, 15 – 17 minutes.

Steak: Remove the steak from the bag and pat dry with paper towels. Spray a nonstick or cast iron skillet with nonstick spray and set over medium-high heat. Add the steak and cook until done to taste, about 4 minutes on each side for medium-rare. Transfer the steak to a carving board, cover loosely with a foil tent, and let stand for 5 minutes. Cut the steak against the grain, on the diagonal, into 10 thin slices.

Add the chives to the vegetables and toss to mix. Serve with the steak. Serves 2.

Weight Watchers Points per serving: 6
Steak: 5
Vegetables: 1

bethnjim

07-08-2005, 07:38 AM

Here are some that I have collected along the way!!

Taco Soup
1 pound ground turkey or beef
1 onion chopped
1 can corn *
1 can tomatoes with green chilies
1 can diced tomatoes *
1 can pinto beans
1 can black beans
1 pkg Ranch Dressing
1 pkg Taco Seasoning
Brown meat and onion; drain. Add all other ingredients (UNDRAINED - rinse the cans with a little water and add to pot if you want to make it more soup like). Cook on low/med till hot.
*The corn and diced tomatoes come in several varieties that add extra flavor. Needs no additional seasonings (IMO) Change flavors as you see fit.
This makes a lot but freezes very well. Serve over lettuce or chips for a taco salad.
1 cup = 3 pts

Chili-Crusted Sea Scallops
POINTS® value 2
Servings 4
Preparation Time 12 min
Cooking Time 13 min
Level of Difficulty Easy
Our Mexican-inspired marinade caramelizes as it cooks, forming an intensely flavored, sweet and tangy scallop crust.

3 Tbsp fresh lemon juice
1 Tbsp light brown sugar
2 tsp chili powder
1/2 tsp lemon zest
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp cayenne pepper
1 pound scallops, about 16 sea scallops
2 medium zucchini, cut into 1/2-inch-thick slices
Preheat broiler. Coat a large baking sheet with cooking spray.
Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat.
Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side. Yields about 4 scallops per serving.

Cheesy Chicken Enchiladas
6 points each
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350*F. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 × 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.

Barbecue Chicken and Black Bean Pizza
POINTS® value | 7
Servings | 6
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy
Fresh cilantro, chicken and barbecue sauce add pizzazz to pizza, and black beans add flavor and fiber.
1/2 pound boneless, skinless chicken breast(s), cubed
1/2 cup barbecue sauce
16 oz pizza crust, pre-baked
1 1/2 cup shredded reduced-fat Mexican cheese
7 1/2 oz canned black beans, rinsed and drained (about 1/2 a 15 oz can)
1 small onion(s), red, finely chopped
1 Tbsp cilantro, chopped
Place rack in center of oven. Preheat to 450ºF.
Spray a nonstick skillet and stir-fry chicken over medium-high heat, about 10 minutes. Transfer chicken to medium-size bowl and toss with half barbecue sauce.
Place pizza crust on a baking sheet. Sprinkle with 3/4 cup cheese. Arrange chicken and black beans over crust; sprinkle with onion and cilantro. Drizzle with remaining barbecue sauce; add remaining 3/4 cup cheese.
Bake 10 minutes or until cheese bubbles. Cut into 6 large slices and serve immediately.

Penne a la Vodka
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
One 28oz. can whole tomatoes in puree, coursely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup minced parsley
1/2 cup evaporated skim milk
2 Tablespoons vodka
One box of penne pasta (8 cups cooked)
1) In a large, nonstick saucepan, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes
2)Stir in the tomatoes and pepper flakes, bring to a boil. Reduce heat and simmer, uncovered, until the sauce is slightly thickened, about 10 minutes.
(In the meantime, cook your pasta.)
3) Stir in the parsley, milk and vodka; cook until heated through, about 1 minute. Place the penne in a large serving bowl; add the tomato mixture and toss to coat.
This makes 8 servings (1 cup per serving) and each serving is 5 points.

Balsamic chicken with mushrooms
POINTS® value | 4
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.
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
2 cup mushroom(s), small, halved
1/3 cup chicken broth
1/4 tsp dried thyme, crumbled
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.

Shrimp and Broccoli Stir-fry
POINTS® value | 6
Servings | 2
Preparation Time | 15 min
Cooking Time | 8 min
Level of Difficulty | Easy
Fresh ginger, garlic and scallions give this stir-fry a bold taste. Paired up with tamari and seame oil, it’s a sure winner.
1 cup broccoli, florets
1 Tbsp sesame oil, or chili oil if you prefer more spice
1/2 tsp ginger root, grated
1/8 tsp minced garlic, or more to taste
1/2 cup scallion(s), sliced
12 oz shrimp, shelled and deveined
2 Tbsp tamari sauce
2 Tbsp sweet red pepper(s), minced
Bring a large pot of salted water to a rolling boil.
Add broccoli and blanch for 2 minutes. Drain and set aside.
Warm oil in a large, non-stick skillet over medium-high heat. Add ginger, garlic and scallion and sauté for 1 minute.
Add shrimp and stir-fry for 3 minutes.
Add broccoli and tamari sauce and stir-fry for 1 additional minute.
Remove to serving plates and top with minced pepper. Yields about 4 1/2 ounces of shrimp and 1/2 cup of broccoli per serving.

AU GRATIN POTATOES
POINTS® value | 3
Servings | 8
Preparation Time | 20 min
Cooking Time | 90 min
Level of Difficulty | Moderate
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound uncooked Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Taco Pie
POINTS® value | 6
Servings | 8
Ingredients
8 oz Pillsbury Buttermilk Biscuit(s)
15 oz cooked ground turkey
1 Tbsp beef bouillon granules
2 Tbsp onion(s)
1/4 cup green pepper(s)
3/4 cup canned tomato paste
3/4 cup water
2 Tbsp Old El Paso Mild Taco Seasoning Mix
6 oz Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese
1/8 tsp table salt
1/8 tsp black pepper
Instructions
Press biscuits into 9 inch pie pan, brown turkey, sprinkle with beef
bouillion, add onions, green pepper, salt & pepper. After meat mixture is cooked add tomato paste, water & taco seasoning. put half meat mixture in unbaked crust, spread 1/2 cheese on top. cover w/ remaining meat mixture, top w/ remaining cheese.
Bake at 400 for 15 minutes

Brady

07-08-2005, 10:51 AM

Just wanted to subscribe and say that the cheesy chicken enchilada recipe above - Is seriously GOOD.

EmilyZA

07-12-2005, 04:46 PM

Italian Sausage with Peppers

Makes 4 Servings

Ingredients

2 tsp olive oil
1 Bermuda onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 cup canned diced tomatoes
Salt and freshly ground pepper to taste
1/2 pound cooked Italian pork sausage (hot, sweet, or a combination)
2 cups penne pasta
1/4 cup chopped basil
2 tbsp chopped flat-leaf parsley

In a large non-stick skillet, heat the oil. Sauté the onion, bell peppers, and
fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and sauté
1-2 minutes longer. Stir in the tomato, salt, and pepper. Reduce the heat
and simmer, stirring occasionally. Add the sausage; simmer covered, stirring
occasionally, until the flavors are blended, about 20 minutes. If the sauce
becomes too dry, add 1-2 tablespoons of water. Meanwhile, cook the penne
according to directions; drain. Add the basil, parsley, and penne to the
sausage mixture; toss to combine.

POINTS: 9

AKA Poohgirl

07-25-2005, 10:27 AM

mobox

07-25-2005, 12:07 PM

That sounds very yummy, thanks for posting!!!

mobox

07-25-2005, 12:20 PM

Chile-Rubbed Pork Chops
Spice rubs are the secret of barbecues. Although summer is the time for fresh herbs, dried ones make better rubs – they don't burn as quickly over the high heat and they can sit overnight without wilting.
Makes 4 servings.

Ingredients:

2 teaspoons chile powder
1 1/2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 (5-ounce) boneless center-cut pork loin chops, trimmed of all visible fat
cooking spray

Instructions:

1. Mix the chile powder, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.

2. Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a ½-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.

3. Spray the grill rack or a large grill pan with nonstick spray; heat the grill or set the pan over medium heat. (Note: Never spray nonstick spray directly into a heat source, whether a grill or a stove.)

4. Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into the thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving.

Yields 4 servings.
POINTS® value per serving (1 chop): 5.

emmjay

07-25-2005, 12:40 PM

This is a good one because it makes a TON of food - it turns out almost like a really thick Italian meat sauce (but you can eat it with a fork), and I usually serve it over spaghetti squash.

Zucchini Casserole

1 1/4 pound uncooked ground turkey breast
1 medium onion, diced
3 cloves garlic, minced
28 oz canned diced tomatoes (1 large can or 2 of the normal-sized ones)
6 oz canned tomato paste (1 small can)
3 zucchini, cubed
3 yellow summer squash, cubed
3 bell peppers, chopped into large pieces
3/4 cup seasoned bread crumbs
1 tsp ground basil
1/4 cup grated Parmesan cheese

Preheat oven to 350.
Spray 9x13 baking pan w/ Pam.
Spray large saucepan/Dutch oven with Pam; heat over medium.
Add turkey, onion and garlic.
Stir as needed until turkey is browned and onion translucent, 5-6 mins.
Add tomatoes, tomato paste, zucchini, squash, peppers, bread crumbs and basil; bring to a boil.
Transfer to pan, cover w/ foil and bake 45 - 50 minutes.
Sprinkle w/ cheese and bake 15 more minutes.
Let stand 5 mins before serving.

6 servings, 6 pts per serving.

You can also make it using eggplant instead of zucchini/squash (2 or 3 eggplants), or any combination of the three. AND you can make it in the crock pot - just cook the turkey a bit beforehand with the onion and garlic and then put it with all of the other ingredients (except the cheese) in the crock pot all day.

mobox

07-25-2005, 12:48 PM

Ok, I saw this on Epicurious this weekend and it looked soooo good.

Sauteed Shirmp with Chipotle Chiles

First whisk together the following for marinade:
1 12-oz bottle lager beer
3/4 c. fresh lime juice
6 garlic cloves
1 tsp powdered chicken bouillon base (such as Knorr)
1 tsp worchestershire sauce
1 tsp soy sauce
1 tsp hot pepper sauce
1 tsp ground black pepper

Marinade shrimp for 15-60 minutes. Drain shrimp, discard marinade.

3 tablespoons olive oil
2 garlic cloves, minced
1 Tbsp minced canned chipotle chiles
1/2 tsp dried oregano

In processor puree 2 tablespoons olive oil, 1 garlic clove chipotle chilies and oregano until smooth. Transfer chipotle mixture to bowl with shirmp and toss to coat.

Heat remaining Tbsp oil in large skillet over med-high heat. Add remaining garlic clove and saute 1 minute. Add shrimp with chipotle mixture; saute until shrimp are cood through , about 5 mintues.

Serves 4. 5 points each.

Serve with rice or tortillas.

emmjay

07-25-2005, 12:57 PM

This is my general stir fry sauce for pretty much anything (meat or veggies). It can be doubled easily.

Stir-Fry Sauce:
1 Tbsp hoisin sauce
1 Tbsp soy sauce
2 Tbsp dry sherry
1 1/2 tsp honey
1 tsp cornstarch
1 1/2 tsp sesame oil
1 1/2 tsp ginger root
1 clove garlic clove(s)
1/2 cup scallion(s)
1 tsp sesame seeds

Instructions

Combine hoisin, soy, sherry, honey and cornstarch in a bowl.
Heat oil in a wok or frying pan over medium-high heat.
Add ginger, garlic and scallions and fry for about 2 minutes until fragrant.
Add *whatever you are stir-frying*.
Add sauce and cook 3 mins until thickened.
Add sesame seeds and toss.

Serves 2, 2 pts each

mobox

09-15-2005, 01:20 PM

Anything new out there???? Let's get some good recipes.

andrew&shannah

09-15-2005, 01:46 PM

I have some from CL that have point calculations added...

Rainbow Fried Rice
5 Points Per Serving

1 tablespoon canola oil
2 large eggs, lightly beaten
3/4 cup minced yellow onion
1 cup chopped Chinese-Style Roast Pork
4 cups cooked long-grain rice, chilled
3 tablespoons low-sodium soy sauce
2 cups shredded iceberg lettuce
1/2 cup frozen green peas, thawed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup minced green onions
1 teaspoon dark sesame oil

Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 219(28% from fat); FAT 6.7g (sat 1.4g,mono 3.1g,poly 1.5g); PROTEIN 9.7g; CHOLESTEROL 85mg; CALCIUM 33mg; SODIUM 455mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 29g

Chinese-Style Roast Pork (Char Sil)
4.5 Points Per Serving1/2 cup hoisin sauce
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced green onions
1 teaspoon dark sesame oil
4 garlic cloves, minced
2 pounds boneless Boston butt pork roast, trimmed and cut into (2-inch) cubes

Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.
Preheat oven to 350°.
Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink).
Preheat broiler. Broil pork 5 minutes or until browned.

Yield: 8 servings (serving size: 3 ounces)

NUTRITION PER SERVING
CALORIES 193(41% from fat); FAT 8.9g (sat 3g,mono 4g,poly 1.1g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 249mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 5.8g

Black Bean Salsa
.5 Points Per Serving

3 cups chopped tomato (about 2 medium)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice (about 2 limes)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeño pepper, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can extrasweet whole kernel corn, drained

Combine all ingredients in a large bowl, stirring well to combine.

Yield: 6 cups (serving size: 1/3 cup)

NUTRITION PER SERVING
CALORIES 38(24% from fat); FAT 1g (sat 0.1g,mono 0.6g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 186mg; FIBER 1.6g; IRON 0.5mg; CARBOHYDRATE 7.4g

Broccoli with Pan-Roasted Peppers
1.5 Points Per Serving

4 cups broccoli florets (about 1 1/2 pounds)
1 tablespoon olive oil
1 3/4 cups (1-inch) red bell pepper strips (2 medium)
1 3/4 cups (1-inch) yellow bell pepper strips (2 medium)
1/4 cup red wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 65(39% from fat); FAT 2.8g (sat 0.4g,mono 1.7g,poly 0.5g); PROTEIN 2.5g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 311mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 9.9g

Potato-Leek Chowder
4.5 Points Per Serving
1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups fat-free, less-sodium chicken broth
3 cups (2-inch) cubed peeled Yukon gold or red potato
3 cups (2-inch) chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)

Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

Yield: 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)

NUTRITION PER SERVING
CALORIES 227(31% from fat); FAT 7.7g (sat 1.5g,mono 2.6g,poly 1g); PROTEIN 9.1g; CHOLESTEROL 4mg; CALCIUM 90mg; SODIUM 629mg; FIBER 5.4g; IRON 2.3mg; CARBOHYDRATE 39g

Chunky Potato-and-Swiss Chowder
6 Points Per Serving

Cooking spray
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds)
1 cup cubed carrot (about 1/2 pound)
1 cup cubed yellow squash
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 cup hot cooked wild rice
1 cup half-and-half
1/2 cup (2 ounces) shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh chopped parsley (optional)

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

Yield: 5 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 302(28% from fat); FAT 9.5g (sat 5.6g,mono 2.6g,poly 0.8g); PROTEIN 12.4g; CHOLESTEROL 28mg; CALCIUM 209mg; SODIUM 693mg; FIBER 4.2g; IRON 2.3mg; CARBOHYDRATE 43g

Sizzling Chicken Fajitas
7 Points Per Serving

1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 pounds skinless, boneless chicken breasts
Cooking spray
1 tablespoon canola oil
1 cup green bell pepper strips (about 1 medium)
1 cup red bell pepper strips (about 1 medium)
1 cup vertically sliced red onion
1 teaspoon seasoned salt
6 (8-inch) fat-free flour tortillas
3/4 cup bottled salsa
3/4 cup fat-free sour cream

Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
Prepare grill.
Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.

Yield: 6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

NUTRITION PER SERVING
CALORIES 340(10% from fat); FAT 3.9g (sat 0.6g,mono 1.7g,poly 1.1g); PROTEIN 32.4g; CHOLESTEROL 71mg; CALCIUM 66mg; SODIUM 997mg; FIBER 2.2g; IRON 2.4mg; CARBOHYDRATE 41.5g

Cumin Potatoes
3.5 Points Per Serving

4 cups cubed peeled baking potato (about 1 1/4 pounds)
1 tablespoon canola oil
1 teaspoon cumin seeds
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons minced fresh cilantro

Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro.

Yield: 4 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 175(20% from fat); FAT 3.9g (sat 0.3g,mono 2.1g,poly 1.1g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 300mg; FIBER 2.7g; IRON 0.9mg; CARBOHYDRATE 33.1g

andrew&shannah

09-15-2005, 01:47 PM

Cumin-Crusted Pork Soft Tacos
7 Points Per Serving

PORK:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

SALSA:
2 cups frozen whole-kernel corn, thawed
1 cup quartered grape tomatoes
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained

REMAINING INGREDIENTS:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped
30 (6-inch) corn tortillas

Preheat oven to 425°.
To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
To prepare salsa, combine corn and next 7 ingredients (through beans).
Combine sour cream and chipotle in a blender; process until smooth.
Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Yield: 15 servings (serving size: 2 tacos)

NUTRITION PER SERVING
CALORIES 345(29% from fat); FAT 11.1g (sat 4g,mono 4.1g,poly 1.4g); PROTEIN 24.6g; CHOLESTEROL 68mg; CALCIUM 157mg; SODIUM 427mg; FIBER 5.8g; IRON 2.6mg; CARBOHYDRATE 40g

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette
1.5 Points per Serving

1 pound fresh green beans, trimmed
1 pound fresh wax beans, trimmed
1/4 cup balsamic vinegar
2 tablespoons extravirgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups cherry tomatoes, halved (2 pints)
1 cup loosely packed basil leaves, coarsely chopped
1/2 cup finely chopped red onion
Fresh basil sprigs (optional)

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Yield: 8 servings (serving size: 3/4 cup bean mixture)

NUTRITION PER SERVING
CALORIES 86(38% from fat); FAT 3.6g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 57mg; SODIUM 132mg; FIBER 4.4g; IRON 1mg; CARBOHYDRATE 11.2g

Tex-Mex Pasta Salad
7.5 Points Per Serving

1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.

Yield: 12 servings (serving size: about 1 1/3 cups)

andrew&shannah

09-15-2005, 01:48 PM

Chicken in Cherry Marsala Sauce
6.5 Points Per Serving

1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon butter
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth

Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.

Yield: 4 servings (serving size: 1 breast half and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 297(16% from fat); FAT 5.4g (sat 1.4g,mono 2.6g,poly 0.8g); PROTEIN 40.5g; CHOLESTEROL 101mg; CALCIUM 33mg; SODIUM 464mg; FIBER 1.1g; IRON 2.1mg; CARBOHYDRATE 13.7g

Skillet Pork and Warm Pineapple Salsa
5.5 Points Per Serving

2 teaspoons olive oil, divided
4 (4-ounce) boneless loin pork chops
1 teaspoon salt-free Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/3 cups pineapple chunks
1/2 cup coarsely chopped onion
1 tablespoon fresh lime juice
1 small jalapeño pepper, seeded and chopped

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.
Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.

Yield: 4 servings (serving size: 1 chop and 1/2 cup salsa)

NUTRITION PER SERVING
CALORIES 235(29% from fat); FAT 7.5g (sat 2g,mono 3.9g,poly 0.7g); PROTEIN 24.5g; CHOLESTEROL 70mg; CALCIUM 32mg; SODIUM 490mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 17.2g

Chipotle Turkey and Corn Soup
5.5 Points Per Serving

1 tablespoon canola oil
1 pound turkey cutlets, cut into thin strips
2 teaspoons adobo sauce
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges

Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups soup, 3/4 teaspoon cilantro, 2 tablespoons chips, and 1 lime wedge)

NUTRITION PER SERVING
CALORIES 263(19% from fat); FAT 5.5g (sat 0.7g,mono 2.8g,poly 1.6g); PROTEIN 32g; CHOLESTEROL 45mg; CALCIUM 25mg; SODIUM 943mg; FIBER 2.8g; IRON 2.3mg; CARBOHYDRATE 22.1g

Garden Minestrone
4 Points Per Serving

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

Yield: 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

NUTRITION PER SERVING
CALORIES 217(25% from fat); FAT 6.1g (sat 2.7g,mono 2g,poly 0.6g); PROTEIN 12.6g; CHOLESTEROL 12mg; CALCIUM 206mg; SODIUM 812mg; FIBER 7.9g; IRON 2.7mg; CARBOHYDRATE 30.5g

mobox

09-18-2005, 12:48 PM

Do you think I could make that soup in the crock pot? I think I would cook the pasta seperate and then add???

calliope_muses

09-20-2005, 06:36 AM

I made the Salmon Cakes with Chive and Tarragon sauce from the 'Dining for Two' cookbook last night, and they were sooooo good. It actually makes 4 good sized cakes, and they're only 4 pts. each. Even my hubby liked them!

Salmon Cakes:

1 14 oz can salmon (make sure to drain & dry thoroughly)
1/4 c ff mayo
3 tbsp bread crumbs
1/4 cup scallions

Mix, form into patties with wet hands. Pour 3 cups bread crumbs onto a baking tray, coat each patty in crumbs. Place in baking sheet sprayed w/nonstick spray, broil 4-5 minutes each side. (I sprayed the cakes with a little bit of Pam to brown them a little better).

Sauce:

2 Tbsp dijon mustard
2 Tbsp cider vinegar
1 tsp chopped chives
1/4 tsp dried tarragon (or 1 tsp fresh)
1 tsp olive oil
1/2 tsp fresh pepper

Mix, refrigerate until ready to serve

Serve salmon cakes over bed of greens, drizzle with 1 Tbsp sauce. 4 pts each

(Note - I'm going off of memory here as I don't have the recipe book at work. I'll double check the measurements at home tonight, but I'm pretty sure they're correct.)

LIZNKEITH

09-29-2005, 08:56 AM

Subscribin'...and dropping one off. Haven't done the point calculations yet. Though all the info you need is here:

Title: Broccoli Sunshine Salad

Description:
This healthy adaptation od a community cookbook favorite will bring a sunshiny smile to the face of everyone who tries it. Stir the salad just before serving. If the dressing is too thick, thin it with a little vinegar.

1 serving: Calories 185 (Calories from fat 100); Fat 11g (Saturated 2g); Cholesterol 10mg; Sodium 350mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 5g

% Daily Value: Vitamin A 8%; Vitamin C 42%; Calcium 6%; Iron 6%

Diet Exchanges: 4 vegetable, 2 fat

Ingredients:
1/2 c. reduced fat mayonnaise or salad dressing
1 tbsp sugar
2 tbsp cider vinegar
3 c. broccoli flowerets (1/2 lb.)
1/3 c. raisins
1/4 c. shredded reduced fat Cheddar cheese
2 tbsp imitation bacon bits
2 tbsp chopped red onion

Directions:
Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; toss until evenly coated.

Number Of Servings:4

Preparation Time:15 minutes

This is so yummy!!

mobox

09-29-2005, 12:36 PM

Ok, I made this last night. I combined two recipes, one from foodfit.com and one from allrecipes.com. It was soooo amazing. Yummy and warm and VERY filling. I will make this a staple. I ate it with a small 1 point salad.

Shepherd's Pie

POINTS® value | 8
Servings | 5

main meals | I added some fresh oregano and salt and pepper. This meal was excellent. Very filling. I ate with a 1 point salad and was extremely satisfied!

Ingredients

1 pound uncooked ground turkey breast
1/2 large onion(s)
1/2 cup carrot(s)
1/2 cup mushroom(s)
1 cup frozen green peas
1 cup frozen corn kernels
14 oz canned tomatoes
14 oz vegetable broth
2 Tbsp whole-grain wheat flour
1 Tbsp 2% reduced fat milk
1 Tbsp cornstarch
1 Tbsp butter
1 tsp olive oil
2 cup Betty Crocker Potato Buds Mix, Prepared
2 oz Kraft 2% Milk Reduced Fat Natural Cheese Sharp Cheddar Cheese

Instructions

In a dutch oven, cook the turkey until done. Drain and remove. With 1 tsp oil, cook the onions, mushrooms, and carrots in the same pot until just tender. Add drained tomatoes and broth. Melt the butter and add flour to make roux. It will be pasty. Add to veg mixture. Do the same with the cornstarch and milk. Simmer 3 mintues. Add frozen veg and the meat. Simmer 3 more minutes.

In the meantime, make the instant potatoes.

Now cover the veg/meat mix with the potatoes. Bake on 325 degrees for 30 mintues. When done sprinkle cheese on top and cook additional 5 mintues.

mobox

10-03-2005, 06:58 PM

I found this recipe recently. Very good and flavorful. I serve with a one point salad for a 7 point meal.

Sausage and Tortellini Soup
POINTS® value | 6
Servings | 5

soups |

Ingredients

5 link Perdue Hot Italian Seasoned Fresh Lean Turkey Sausage, Cooked
1/2 medium onion(s)
2 1/3 cup water
1 2/3 cup fat-free chicken broth
2 tsp dried basil
3 tsp dried oregano
2 small zucchini
1 cup carrot(s)
14 oz canned crushed tomatoes
2 cup frozen cheese tortellini, without sauce,

Instructions

With Pam, cook uncased sausage and onions until brown. Drain.

Carrots and zucchini should be sliced.

Add remaining ingredients, except tortellini, adding salt and pepper to taste. Heat to boiling. REduce heat.

Cover and simmer until veggies are almost tender. Add tortellini and heat through. Serve immediately with a little parmesan on top.

mobox

10-19-2005, 05:55 PM

Cheesey Chicken Stroganoff
6 servings

1 lb ground chicken breast, skinless, cubed
10 3/4 ozs low-fat cream of mushroom soup
3 c water
1/4 tsp salt
6 ozs No Yolks egg noodle substitute, uncooked
1/8 tsp black pepper
6 ozs Kraft Sharp 2% cheese

In a large saucepan, cook chicken until no longer pink. Add water and bring to a boil. Add uncooked noodles. Reduce heat to low. Cover and simmer for ten minutes, or until noodles are cooked. Add cheese, soup, salt, and black pepper. Stir until blended. Simmer 15 minutes, stirring occasionally.
Nutritional Analysis per serving (6 servings total)
Calories 216 Total Fat 2 g
%CFF 9 % Cholesterol 39 mg
Protein 21 g Sodium 690 mg
Carbohydrates 26 g Fiber 2.4 g

EmilyZA

12-01-2005, 02:28 PM

I made these last night and they were DELICIOUS.

From aimeesadventures.com

Teriyaki Sticky Chicken

4 (4 oz.) Skinless, Boneless Chicken Breasts
1/2 Cup Ketchup
3 Tablespoons Brown Sugar
2 Tablespoons Vinegar
2 Tablespoons Lite Teriyaki Sauce
1 teaspoon Dry Mustard

Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard. Spray and 8X8 inch baking dish with non-stick cooking spray. Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken. Serve with rice for additional points.

Serves: 4
Per Serving: 201 Calories; 3g Fat (13.9% calories from fat); 26g Protein; 18g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 529mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates. WWP: 4

Foley42

12-04-2005, 08:51 PM

Is anyone else like me: When I see a recipe with a lot of ingredients and directions I just don't feel like dealing with it. haha:rolleyes:

jarm

12-05-2005, 06:19 PM

I am totally the same way!

Foley42

12-05-2005, 08:38 PM

Sooo glad someone else feels that way haha :)

mobox

01-10-2006, 08:59 PM

Turkey Gorgonzola Burgers

POINTS® value | 4
Servings | 5

main meals |

Ingredients

1 1/4 pound lean ground turkey
2 oz gorgonzola cheese
2 Tbsp parsley
1 tsp garlic powder
1 tsp black pepper

Instructions
Mix together all ingrediants and grill on the George Forman for 6 1/2 minutes. Delish!!!

I made these tonight and DH loved them as did I. Very flavorful. I put them on the light wonder buns for an additional point.

ALeonard

01-23-2006, 08:21 PM

Here are a few that I found online. Not sure where they are all from, but here ya go!

Taco Mess
1 pound lean hamburger
1 can diced tomatoes
1 can pinto beans, drained
1 can corn, drained
16 ounces salsa
1 package ranch dressing mix
1 package taco seasoning mix
Brown hamburger and drain grease. Add all to crockpot and cook on LOW for 5 to 6 hours.
WW - Serving 1/2 cup = 1 point
This is great on a salad, over rice or noodles or used as filling in a taco or tortilla or just plain.

Apple Pie Crescent Rolls
1 small apple
1/2 teaspoon Splenda
1/2 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice or apple pie spice
1 (8 roll) tube reduced-fat crescent roll dough
Preheat oven to 375 degrees F.
Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside.
Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.
Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak out. (Note: You can seal edges with a little egg white or water, or press them together with a fork.) Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes.
Serves 16.
1 WW point

Applesauce Pancakes
1 1/2 cups whole wheat flour
1 tablespoon baking powder
3/4 cup unsweetened applesauce
1 cup non-fat buttermilk
2 egg whites, lightly beaten
Combine the flour and the baking powder in a medium sized bowl, and stir to mix well. Stir in the applesauce, buttermilk, and egg whites.
Coat a griddle or large skillet with non-stick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the tops are bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
Makes 12.
Nutritional Facts (per pancake) calories: 69, chol: 1 mg, Fat: 0.4, Fiber: 2 g, Protein: 3.3 g, sodium: 122 mg
1 WW point

Chicken Pot Pie
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables, thawed (any style)
2 cups cooked, chopped white chicken meat
2 cans Campbell's fat free (Healthy Request)
Cream of Mushroom soup
Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam.
Mix together vegetables, chicken and soup. Pour into prepared pan.
In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.
6 servings = 4.5 WW points per serving
4 servings = 6.5 WW points per serving

ALeonard

01-23-2006, 08:23 PM

Rocky Road Brownies
2 Points Per Serving
4 egg whites, whipped
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 cup Marshmallow Creme
Preheat oven at 325 degrees F. Prepare a 9 x 13-inch pan with cooking spray and flour.
In a mixing bowl, combine baking powder, cocoa/carob powder, salt and flour.
In another mixing bowl, combine egg whites, sugar, vanilla extract and Marshmallow Creme.
Mix dry ingredients with wet ingredients. Bake for 18 minutes.
Makes 8 servings - 2 WW points per serving

Pineapple Angel Food Cake
1 box name-brand angel food cake mix *
1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F.
Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes
Yield: 12 servings
WW points: 3

WW Cobbler
2 (16 ounce) bags of any frozen fruit
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can diet Sprite or diet 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of diet Sprite or diet 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
Yields 12 servings.
1 serving equals 3 WW points.

Ham and Cheese Pie (WW)
4 servings, 4 points per serving
1 1/2 cups cooked lean ham, cubed
4 ounces 2% Cheddar cheese, shredded (or Swiss cheese)
1/4 cup diced onion
1/2 cup Reduced Fat Bisquick baking mix
1/8 teaspoon pepper
1/2 cup Egg Beaters
1 cup skim milk
Heat oven to 400 degrees F. Grease 9-inch pie plate.
Sprinkle ham, cheese and onions in pie plate. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate. Bake 35 - 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Mini Cinnamon Rolls
Posted by kdipaolo at recipegoldmine.com 9/7/2001 8:28 pm
1 can Pillsbury refrigerated breadsticks
Splenda or Equal for baking
Cinnamon
Pam butter spray
Mix sugar substitute with desired amount of cinnamon to make cinnamon sugar.
Separate breadsticks. Spray each with butter spray, then coat in cinnamon sugar. Roll into a cinnamon roll, and put in a baking pan. Bake at 375 degrees for 15 minutes or until golden.
Serving size - 2 rolls - Points per serving: 3

ALeonard

01-23-2006, 08:25 PM

Blueberry Scones (WW)
4 servings, 1 points per serving
2/3 cup uncooked oatmeal
1/3 cup Bisquick reduced-fat baking mix
1/2 teaspoon baking powder
1 tablespoon brown sugar
1/4 cup fat-free (skim) milk
1/2 cup blueberries
Combine first 5 ingredients. Fold in berries. Form into 4 mounds and bake on PAM-sprayed baking sheet. Bake for 10 minutes at 400 degrees F.

Weight Watchers 5-Point Chicken Tetrazzini
8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 ounces Mexican-flavor Velveeta, in small dice
10-ounce can fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
Preheat oven to 350 degrees. Spray 9-by-13-inch pan with cooking spray.
Combine all ingredients and pour into baking dish. Bake for 30 to 35 minutes or until bubbly.
Serves 6
Nutritional analysis per serving: 244 calories, 6 grams fat, 27 grams carbohydrates, 18 grams protein, 47 milligrams cholesterol, 557 milligrams sodium, 23 percent of calories from fat.

Crocked Pineapple Chicken (4 PTS)
6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.

Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.

Ham Potluck Bake (3 Points)

1 1/2 cups shredded carrots
6 cups (20 oz) shredded frozen potatoes
9 oz (full 1/2 cups) Diced Dubuque 97% fat-free ham or any extra-lean
1 tablespoon dried onion flakes
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/8 teaspoon black pepper
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese

In a slow cooker container, combine carrots, potatoes, ham, and onion flakes. Add mushroom soup, skim milk, black pepper, and Cheddar cheese. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Stir well before serving. Divide into 6 servings. 3 Points Each Serving

Un-Fried French Fries
Makes 6 servings 2 pts per serving
1 1/2 lb. Baking Potatoes ( about 2 Medium potatoes)
1/4 cup Italian Reduced Fat Dressing ( I used FF)
1/4 cup Reduced Fat Parmesan Style Grated Cheese Topping
Cooking spray

Preheat oven to 425.. Wash potatoes; Pat dry with paper towels. Cut into 1/4 inch thick strips; Transfer to Large bowl. Add dressing and grated topping; toss well.
Arrange potatoes in single layer on 2 large baking sheedts sprayed with cooking spray. Spray potatoes with cooking spray.
Bake 12 minutes. Turn potatoes over. Continue baking 10-12 minutes or until golden brown and crisp.

mobox

01-31-2006, 06:55 PM

This was fab! We made it tonight. Very filling and VERY low points. It's a modified Cooking LIght recipe that I entered into the recipe builder.

Turkey Sloppy Joes
POINTS® value | 3
Servings | 8

main meals | Can add a dash of low fat cheese if wanted.

Ingredients

1 pound uncooked ground turkey breast
1/2 medium onion(s)
1 clove garlic clove(s)
1/2 cup bell pepper(s)
14 oz canned diced tomatoes
1/4 cup canned tomato paste
1 Tbsp mustard
1 tsp chili powder
1 tsp ground cumin
1 tsp black pepper
8 light hamburger roll or bun

Instructions

Cook ground turkey with garlic and onions until no longer pink. Add next 7 indgrediants and stir to combine. Once blended, turn down heat and simmer 10 minutes. SErve 1/2 cup of mixture on each bun.

mobox

02-15-2006, 04:22 PM

I made this last night for our side dish and even though it's a little high on points it was SO delish!!!

Green Bean Casserole
POINTS® value | 4
Servings | 5

side dishes | ONions should be diced, mushrooms sliced. Sage should be chopped.

Ingredients
3/4 pound cooked green beans
4 Tbsp butter
1 medium onion(s)
4 oz mushroom(s)
1 cup 2% reduced fat milk
1 Tbsp fresh sage
2 Tbsp all-purpose flour
1 tsp cayenne pepper
1 tsp black pepper
1 1/2 serving Nabisco Ritz Reduced-fat crackers
1/4 cup grated Parmesan cheese

Instructions
Cook beans and set aside.

In a large skillet, melt 1 TBSP of butter. Add the onions and cook until soft. Set aside.

Now melt anohter TBSP of butter and cooked the sliced mushrooms. Cook until they are golden brown, then add the sage and cook about 30 seconds more.

Combine beans, onion and mushrooms. Put in an over proof casserole dish.

Heat milk in microwave for 1.5 minutes. Meanwhile melt remaining 2 TBSP butter. Add flour and cook whisking constantly over medium low heat. It should be very thick and foamy. Gradually add hot milk, a little at a time, whisking continually and making sure all milk is absorbed before adding more. Remove from heat and add peppers to taste (can add salt too). Toss bean mixture with sauce.

Crumble crackers over top and then top with cheese. Bake at 450, covered, for 15 minutes. Take cover off for additional 3 minutes more.

mobox

03-30-2006, 11:24 AM

Chicken Stuffing Bake

1 pound of chicken breast, cubed
1 box of Stove Top Stuffing
1 package of frozen mixed veggies
4 oz. sliced mushrooms
1 can of 98%FF cream of chicken soup
1/3 cup light sour cream
salt, pepper, garlic powder

Put 1/2 c. of the dry stuffing mix in the bottom of a casserole dish.
Mix the chicken, soup, veggies, sour cream and spices (to taste) and spoon over dry stuffing.
Mix the rest of the stuffing with 1 cup of HOT water and top the chicken mixture with it.

Bake for 45-50 mintues on 400 or until the chicken is done. Serves 6.

Totally tasty and only 5 points.

megan8473

06-26-2006, 08:01 AM

I am looking for a beef stroganoff recipe i used to make...i lost it and am pretty sure it was WW. I can only remember it was made with low fat gravy (a jar) and sour cream. Anyone know it?? thanks!

mobox

07-15-2006, 10:32 AM

So I thought I would post something new I'm trying tomorrow:

Sweet N Sour Chicken Over Rice

1 lb baby carrots
3 celery sticks, chopped
1 med onion, cut into wedges
6 boneless, skinless chicken breast halves
1 can Pineapple chunks
1/3 c. brown sugar
2 tsp chicken bouillon granules
1 tbsp. soy sauce
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp garlic powder
3 tbsp constarch
1/4 c. water
3 cups cooked long grain enriched rice

Layer carrots, onion and celery in crock. Top with chicken (I cube mine).
Drain pineapple, reserving juice. Place pineapple chunks over chicken.
Mix together sugar, pineapple juice, soy, bouillon, salt, ginger and garlic and pour over top. Cook on low 6-7 hours.
Combine conrnstarch and water. Gradually stir into slow cooker and cook 30 minutes longer unti the sauce is thickened.
Serve over rice (1/2 c per person)

Serves 6

mobox

07-15-2006, 10:34 AM

This is from the healthy meals thread. 8 points if you have them to spare and it sounds delish.

Beef Stroganoff

Broccoli or Brussels sprouts are both good accompaniments to this satisfying classic pasta dish.

4 cups uncooked medium egg noodles (about 8 ounces)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 teaspoons tomato paste
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
1 pound boneless sirloin steak (about 1/2 inch thick)
1 cup chopped onion
1 (8-ounce) package presliced mushrooms
3 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.

Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.

Yield: 5 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 398(24% from fat); FAT 10.7g (sat 4.5g,mono 3.8g,poly 1g); PROTEIN 31.5g; CHOLESTEROL 117mg; CALCIUM 80mg; SODIUM 774mg; FIBER 2.7g; IRON 5.6mg; CARBOHYDRATE 43.3g

chefker

08-17-2006, 05:49 PM

Gotta add this one....we had this the other night and it is DELISH.

Curried Shrimp with pineapple

1 1/4 pound of shrimp, shelled and deveined
1 tsp. salt
1 Tbsp. butter
1 Tbsp. canola oil
3 small onions, chopped
3 garlic cloves, minced
2 quarter-size pieces of fresh ginger, peeled and minced
1-2 Tbsp. curry powder (to taste)
14 oz. can diced tomatoes (plus juice)
1 cup frozen peas
1 1/2 cups canned pineapple plus 1/4 cup reserved juice

Sprinkle the shrimp with salt and lime juice and set aside. Heat the butter and canola oil in a large skillet. Add the onions, garlic and ginger. Cook over medium heat, stirring often, until the onions are soft, about 5 minutes.

Add the curry powder, stir well, and continue to saute the mixture for 3 more minutes, stirring frequently. Add the tomatoes and juice, peas and pineapple juice. Stir, cover and let simmer for 15 minutes, stirring occasionally.

Uncover skillet and add the pineapple and shrimp. Stir well and cook over medium heat for about 5 minutes, until shrimp turn pink.

Serves 4, at 7 points per serving.

Etoile

08-18-2006, 11:01 AM

The first recipe is my mom's and the second I made up the other day.

My Mom's Tabbouleh:

4 cups bulgur wheat (the coarse kind—not the kind that is the texture of couscous)
7 cups water
1 english cucumber, chopped
1 bunch mint, chopped
1 bunch parsley, chopped
4 roma tomatoes, chopped
5 cloves of garlic, pressed
¼ cup lemon juice or to taste
½ cup pine nuts
3 tb olive oil
1 tsp cavender’s seasoning
Salt to taste

Bring the water to a rolling boil and stir in the bulgur. Take off the heat and let set until all the water is absorbed. Put in the fridge to cool until lukewarm.
Mix bulgur with all other ingredients. Add more lemon juice and salt to taste.
4-5 points per cup, if that—bulgur is 2 points per cup, pine nuts are 1 point per tablespoon, and the olive oil, maybe a point?

Vegetarian Shepherd’s Pie:

1 package lightlife Good Ground veggie ground beef (that's the best one but you could use Morningstar Farms or any other veggie crumbles)
1 cup frozen peas
1 cup diced onion
Cooking spray

For gravy:
2 tb butter
¼ cup whole wheat flour
1 cup to 1 ½ cup water
2 tb soy sauce
1 tb nutritional yeast (optional but adds a really good flavor)
salt & pepper to taste

For top:

1 pkg instant mashed potatoes (loaded flavor is what I used, yummy)
A little milk
A little egg beaters

OK:
Step one: sautee onion in cooking spray until lightly browned. Add ground “beef” and peas and stir until heated through.

Step two: Melt butter in a small sauce pan and add flour until well-mixed and heat until a little browned. It will be crumbly. Add about 1 cup of water, soy sauce and nutritional yeast. Whisk over medium heat until thickened. If it seems too thick, add a little more water. Should be a fairly thick gravy. When cooked, mix gravy with meat mixture.

Step three: Prepare mashed potatoes by microwave directions. Let cool a little. They will be really firm—mix in about an egg’s worth of egg beater and a little bit of milk, to thin enough to make a more spreadable consistency.

Pour the meat mixture into a 8 by 8 pyrex pan. Spread the potatoes over it all the way to the edge on all sides. Bake at 375 for about 25 minutes until lightly browned on top. Makes 4 servings, 7 points each!

It is SOOOOO good. Tastes like total Midwestern comfort food but low points.

bethnjim

08-28-2006, 05:55 AM

Does anyone have the recipe for the chicken that has cornflakes as bread crumbs and you bake it in the oven?? I remember WW's had it listed as some point. Thanks!!

ash313

08-28-2006, 06:32 AM

Southern Oven-Fried Chicken

Buttermilk is actually nonfat or low-fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 tsp of vinegar to 1/2 cup skim milk for this recipe.

Makes 4 servings

Ingredients

1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick
cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through,
15-20 minutes longer.

NOTE: Cornflake crumbs add plenty of crunch and toastiness
without all the fat; nobody will miss the traditional fried-chicken coating!

POINTS: 5.5

PER SERVING: 229 Calories, 10 g Total Fat, 2 g Saturated Fat,
64 mg Cholesterol, 295 mg Sodium, 11 g Total Carbohydrate,
0 g Dietary Fiber, 23 g Protein, 49 mg Calcium

Katy

09-27-2006, 03:01 PM

can someone please toss me a low point suggestion for preparing salmon? I'm not actually a fan of salmon (but I'll tolerate it to make my husband happy). I just need a simple preperation for the two steaks, as I have tons of sides to choose from already.

LIZNKEITH

09-28-2006, 07:27 AM

Katy,
Here are a couple of recipes that sound pretty good:

Salmon Recipes (http://www.weightwatchers.com/community/mbd/post.aspx?page_size=25&rownum=1&threadpage_no=1&sincedate=9/28/2006%2012:00:00%20AM&thread_id=87381810&board_id=130&forum_id=1&thread_name=ISO:%20Salmon%20recipe%20%20%20-%20%20Please%20help!!&mod_no=&daterange=2days&viewchange=OPENDATEDESC)

Grilled Soy Salmon (http://www.weightwatchers.com/community/mbd/post.aspx?page_size=25&rownum=1&threadpage_no=1&sincedate=9/28/2006%2012:00:00%20AM&thread_id=85695800&board_id=350&forum_id=1&thread_name=Grilled%20Soy%20Salmon%20Dinner&mod_no=&daterange=2days&viewchange=OPENDATEDESC)

LoveYouKisses

09-28-2006, 08:17 AM

Katy,
Its not actually a WW recipe, but my roommate and I have a lot of luck with cooking light recipes instead of actual WW recipes. We usually find more variety.
We had this recipe last week for dinner and I aboslutely loved it, and I don't actually like salmon either...

Sweet Salmon with a Kick
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 teaspoon ground red pepper
1/2 teaspoon kosher salt
1/2 teaspoon five-spice powder
4 (6-ounce) salmon fillets
Cooking spray
1/4 cup sliced green onions

Preheat broiler.

Combine first 3 ingredients in a small bowl; stir with a whisk. Reserve 1/4 cup vinegar mixture.

Combine red pepper, salt, and five-spice powder; rub evenly over skinned side of salmon.

Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 16 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, brushing frequently with vinegar mixture.

Place reserved 1/4 cup vinegar mixture in a small microwave-safe glass bowl. Microwave at high 20 seconds or until bubbly. Drizzle over fish; sprinkle with onions.
CALORIES 281(35% from fat); FAT 10.9g (sat 1.7g,mono 3.6g,poly 4.4g); PROTEIN 34.1g; CHOLESTEROL 94mg; CALCIUM 25mg; SODIUM 446mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 10g

So that's approximately 7 points (but worth it)

Katy

09-28-2006, 11:05 AM

Thanks ladies! I'm such a dork, I didn't realize the salmon filets were already marinated :o But I'll keep these recipes in mind if I decide to give salmon (yet another) try. Otherwise, I love fish, but I really don't do such a great job of cooking it.

mobox

09-28-2006, 08:00 PM

STUFFED PEPPERS

6 large bell peppers
1 TBSP olive oil
1 pound ground turkey
1/2 large onion
1 1/2 C cooked rice
1 tsp salt
Pepper to taste
Italian seasoning to taste
3 cloves minced garlic
1 can tomato sauce (15 oz)
3/4 c low fat cheddar or mozzarella cheese

Cut thin slice from top of peppers and clean out seeds and rinds. Cook peppers in enough boiling water to cover for 5 minutes.

Cook turkey and onion in skillet over medium heat in oil. Once cooked through stir in Rice, seasoning, garlic and tomato sauce. Heat through.

Heat oven to 350. Stuff peppers with meat/rice mixture. STand peppers upright in an ungreased baking dish. Cover and bake 45 minutes. Uncover and bake about 10 minutes longer. Sprinkle with cheese and bake until melted.

**

Tips: I use the jarred garlic and TJ's pasta seasoning blend. Comes out perfect. I haven't made these for quite some time but I made them tonight and they are still great.

greenbunny

09-29-2006, 06:08 AM

Last night I made spaghetti squash for the first time. DH was skeptical, but ended up loving it! You have to try this, it's so fun to scoop the squash and see it look just like pasta.

I didn't follow the sauce recipe, I used my own frozen sauce and added 1 cup per person of chopped asparagus, which is 0 points.

Spaghetti Squash Marinara

POINTS® Value | 2
Servings | 4
Preparation Time | 15 min
Cooking Time | 40 min
Level of Difficulty | Moderate

Ingredients

1 medium raw spaghetti squash, (about 2 1/2 lb)
1 tsp olive oil
1 small onion(s), chopped
1 tsp garlic clove(s), minced
14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 350ºF.

Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.

Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.

To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

greenbunny

09-29-2006, 01:56 PM

Katy and anyone else who's interested, here's another salmon recipe I've been planning to try:

http://seafood.allrecipes.com/az/GrilldrngndBrbnSlmn.asp

full text:

Grilled Orange-and-Bourbon Salmon

Provided by: Cooking Light magazine

INGREDIENTS:
1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onion
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 cloves garlic, chopped
4 (6 ounce) salmon fillets (about 1 inch thick)
cooking spray

DIRECTIONS:
Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally.
Prepare grill or broiler.
Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 365 (35% from fat); FAT 14.1g (sat 2.5g, mono 6.8g, poly 3.1g); PROTEIN 36g; CARB 18g; FIBER 0.3g; CHOL 111mg; IRON 1.4mg; SODIUM 575mg CALC 34mg

Katy

09-29-2006, 04:53 PM

bookworm

09-29-2006, 05:13 PM

Katy, I'm not a black bean (or any bean) fan, but this one gets excellent reviews on Cooking Light:

Black Bean Soup
1 pound dried black beans
2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes, undrained
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.

Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)

NUTRITION PER SERVING
CALORIES 215(20% from fat); FAT 4.8g (sat 2.1g,mono 1.6g,poly 0.7g); PROTEIN 12g; CHOLESTEROL 8mg; CALCIUM 95mg; SODIUM 570mg; FIBER 7.7g; IRON 3mg; CARBOHYDRATE 32.5g

I believe MsNicoleA has one she makes frequently...the recipe is in one of the dinner threads ("What did you have" or "Weekly Menus"). I imagine it's reasonably WW friendly.

scorpioanne

09-29-2006, 05:48 PM

What I really need now is a black bean soup recipe. I didn't find one on the WW site (at least not the recipe area) and I didn't see one in the Flex & Core cookbook, nor on Dottie's, nor at Three Fat Chicks. Anyone happen to have one lying about?

This is a fabulous one from the Moosewood Vegetarian cookbook, it is my absolute favourite and the orange juice adds such a nice flavour.

Brazilian Black Bean Soup - Mollie Katzen
Yield: 5

Ingredients

2 tb oil; , approximately)
1 c onion; , chopped
3 cloves garlic; , crushed
1 lg carrot; , chopped
1 stalk celery; , chopped
1 c green pepper; , chopped
-(optional)
1 ts ground coriander
1 1/2 ts ground cumin
2 oranges; -peeled; sectioned,
- seede
1/2 c orange juice
1 tb dry sherry
1/4 ts black pepper
1/4 ts red pepper
1/2 ts fresh lemon juice

Instructions

YIELD: Serves 5 to 6.

ADVANCE PREPARATION:
1. Rinse the beans. Cover them with water, and let them soak several
hours
(at least 4) or overnight.

PREPARATION:
Pour off excess water from beans. Place beans in saucepan with 3 1/2 cups

water or stock and salt. Bring to a boil, cover, simmer 1 1/2 hours over
very low heat.

2. Saute onions and garlic in oil. Then add carrot, celery and green
pepper. Add a little water to the vegetables to steam them along. Add
the
coriander and cumin.

3. When everything seeds just as it should be, add saute to the beans.
Let
the soup continue to simmer over lowest possible heat.

4. Add oranges, orange juice, sherry, black pepper, red pepper and lemon
juice to soup. Give it a stir, cover, and cook for 10 minutes. Taste for

seasoning. If you wish to thin, add water; if you wish to thicken, puree

some or all of the soup in a blender.

5. SERVE topped with sour cream or yogurt.
Reg 5: Black Bean Soups for Jill and for Mary C. (7/98)
Carolyn Nahme, Washington USA

Per serving: 18 Calories (kcal); trace Total Fat; (13% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Moosewood Cookbook, Mollie Katzen

mobox

10-02-2006, 12:25 PM

Both of the black bean soup recipes sound yummy! I've never tried to make it, but now I will!!!

Katy

10-02-2006, 12:31 PM

If we were going to be out every day this week (Tues - Sun) I'd give those black bean soup recipes a try. Tonight, we're having something with hamburger meat, I just don't know what (I bought it on Saturday to use in taco soup last night, but then remembered that I had some frozen cooked chicken and used that instead). Anyone have any ideas on what to do with (just under a pound), of chopped sirloin?

freeh

10-03-2006, 12:55 PM

you can do half a chili recipe- most chili recipes make tons so i usually halve it anyway.

greenbunny

10-06-2006, 03:16 PM

Does anyone know of a good Manhatten clam chowder recipe? I haven't found any that are WW friendly yet, and since the caf had it today I'm really craving it!

Katy

10-10-2006, 12:59 AM

GB, I found one for you! I'll type it up tomorrow :cool:

Katy

10-11-2006, 11:48 PM

This was dinner tonight. It was SO easy and SO tasty.

pork chops with sweet potatoes and pears
POINTS® Value | 7
Servings | 4
Preparation Time | 16 min
Cooking Time | 8 min
Level of Difficulty | Moderate

main meals | For a slightly different flavor, use pineapple chunks or apricots in place of the pears or swap winter squash for the sweet potatoes.

Ingredients

1 Tbsp vegetable oil
1 Tbsp all-purpose flour
1 tsp curry powder
3/4 tsp table salt
1 pound lean boneless pork chop, four 4 oz pieces
15 oz canned sweet yams in syrup, drained
15 oz unsweetened canned pears, drained, reserve 1/2 cup juice
1/2 tsp dried thyme
1/8 tsp black pepper

Instructions

In a large nonstick skillet, heat oil.

In a large sealable plastic bag, mix flour, curry powder and 1/4 tsp of salt. Add pork and shake to coat.

Transfer pork to skillet. Sauté until cooked through, about 3 minutes on each side.

Meanwhile, cut yams into bite-size chunks. Add to pork with pears, reserved pear juice, thyme, pepper and remaining 1/2 teaspoon of salt. Reduce heat and simmer until pork is cooked through, about 2 minutes longer.

~~~~~~~~~~

Turns out I didn't have any curry, so I left that (and the flour dredge) out and it was still good.

Katy

10-12-2006, 10:33 AM

Crockpot Manhattan Clam Chowder

4 slices smoked bacon
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 onion, finely chopped
1 baking potato, about 10 ounces, cut into 1/4 inch cubes
2 (6.5 oz) cans chopped clams in juice
2 bay leaves
1 (8 oz) bottle clam juice
1 (14.5 oz) can diced tomatoes
1 tsp dried oregano
3/4 tsp dried thyme

1. In a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes per side. Transfer to a plaate covered with a paper towel to drain. Cool the bacon 3 minutes, then chop.

2. In a crockpot, place everything. Cover and cook on low untll the veggies are tender, 8-10 hours. Remove the bay leaf before serving.

6 servings - 2 points per 1.5 cup serving

Weight Watchers New Complete Cookbook (http://www.amazon.com/Weight-Watchers-New-Complete-Cookbook/dp/0764573500/sr=8-1/qid=1160674444/ref=pd_bbs_1/103-5359155-0292657?ie=UTF8) - page 142

greenbunny

10-12-2006, 10:40 AM

Thanks Katy, that looks awesome! I know what I'll be doing this weekend.

jellybeany

11-03-2006, 12:34 PM

Here's the WW recipe thread! Bumping up and adding my own recipe.

"Best Ever Meatloaf"
2 tablespoons butter or margarine
1 cup chopped onion
3 garlic cloves, minced
1 pkg Lean Ground Turkey (1lb package)
½ cup fresh bread crumbs
1 large egg
¾ cup catsup
2 teaspoons Worcestershire sauce
¾ teaspoon salt
½ teaspoon black pepper

1. Heat oven to 350º. Melt butter in a small skillet over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. (I also add a 6oz container of sliced mushrooms, chopped up coarsely to this, really bulks it up some more) Transfer mixture to a large bowl; cool 5 minutes.
2. Add turkey, bread crumbs, egg, ¼ cup catsup, Worcestershire, salt and pepper to onion mixture; mix well. Pack into an 8x4-inch loaf pan. Spread remaining ½ cup catsup over top. Bake for 50 to 55 minutes or until no longer pink in center and internal temperature of loaf reaches 165 degrees. Let stand at room temperature 5 minutes before slicing.
Makes 5 servings. (5 points per serving)

We tried this and loved it!
Here are some recipes that we've tried lately and really enjoyed.

"Best Ever Meatloaf"
"Unfried French Fries"
"Cola Chicken"

Campbell 's One Dish Chicken & Rice (6 Points)
1 can cream of mushroom soup -- Campbell's 98% FF
1 cup water
3/4 cup white rice, regular -- uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt -- my own addition
4 chicken breast halves -- skinned and boned

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups. POINTS: 6 SERVINGS: 4

Smothered Chicken with Pierogies (7 Points)
Serves 4, 7 points per serving
1 dozen frozen potato and cheddar cheese Pierogies
1 can (10 _ oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating.. Thaw Pierogies in boiling water for 5 minutes, drain and place in the casserole dish. In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over Pierogies. Bake 15 minutes.

Roasted Brussel Sprouts
2 lbs. fresh or frozen brussel sprouts, thawed
1 TBS. butter or stick margarine
1 TBS. olive or canola oil
1/2 tsp. salt
1/4 tsp. pepper

Cut an "X" in the core end of each brussels sprout with a sharp knife. Place in 1" of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat. Arrange sprouts in a single layer in a 15" X 10" X 1" baking pan coated with nonstick cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally. Serve immediately.

Yield: 6 servings Nutritional Analysis: One serving (2/3 C.) equals 101 calories, 5 g. fat, 5 mg. cholesterol, 244 mg sodium, 14 g. carbohydrate, 4 g. fiber, 4 g. protein

Ice Cream Sandwich
2 chocolate graham crackers, add 2 tablespoons FF coolwhip in between, then freeze. Just 1 pt.

Diet Coke Cake
1 Chocolate Cake Mix
1 Can diet soda (I used Diet Cherry Coke)
Instead of adding eggs, oil, and water to the mix just add the can of soda and bake according to directions. Calculate points for the mix and use that. I made 12 cupcakes at 3 points each!

DiscoDiva

11-05-2006, 07:40 PM

Greenbunny (and others): what does spaghetti squash taste like? Does it really taste like spaghetti or maybe angel hair pasta? Or will my overly pick DH say "ick" and go cook some "real" spaghetti?

greenbunny

11-06-2006, 07:26 AM

It doesn't taste like much of anything. But the texture is definitely different, it has a bit of crunch to it. It isn't limp like spaghetti. if you like your spaghetti really, really al dente, you probably won't notice much of a difference.

DiscoDiva

11-06-2006, 07:43 AM

jellybeany

11-08-2006, 08:54 AM

Milkshake
1 cup skim milk
1 tsp. vanilla
2 Tbsp. fat free and sugar free pudding mix
10 - 12 ice cubes
2 Tbsp. fat free cool whip
Put everything in blender for about 2 minutes. Makes about 3 cups and the whole thing is only 3 points.

Rosebud

11-09-2006, 02:31 PM

One of my favorites-- perfect for this time of year:

Black Bean and Turkey Chili

1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

In a large heavy pot over medium heat, cook onion and garlic until onions are translucent. Introduce turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Makes 6 servings
6 WW points per serving
Per serving: Calories: 346 Total Fat: 7.5g Cholesterol: 60mg Sodium: 988mg Total Carbs: 43.9g Dietary Fiber: 17.2g Protein: 27.7g

mobox

11-09-2006, 04:04 PM

If you cook spaghetti squash long enough, it can be pretty soft. I cook it for a Really Long Time, because I like it that way.

jellybeany

11-15-2006, 05:01 AM

Frozen Peanut Butter Pie
8 servings

1/2 c. Reduced fat peanut butter
8 oz. FF cool whip
1 reduced fat graham cracker pie crust

Fold peanut butter into cool whip. Spread into pie crust and freeze. Serve frozen. 5 pts. per serving

DiscoDiva

11-27-2006, 07:28 PM

Katy

11-27-2006, 10:32 PM

What does this taste like? Can you compare it to anything? I'm thinking about trying it.What about this from Hungry Girl...

Peanut Better Cups * 1 Point
Ingredients:
1 8-oz. container Cool Whip Free
1/3 cup Better ‘n Peanut Butter, Regular Creamy
4 tbsp. Hershey’s Syrup, Sugar Free

Directions:
Line a 12-cupcake pan with cupcake holders, or spray pan with nonstick spray. Using a whisk, combine one cup of Cool Whip Free with Better 'n Peanut Butter. Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tablespoons each). Top each cup with a dollop of sugar-free chocolate syrup (about 1 tsp.). Freeze. Enjoy. Serves 12.

Serving Size: 1 cup
Calories: 56
Fat: 0.5g
Sodium: 61mg
Carbs: 10g
Fiber: 0g
Sugars: 2.5g
Protein: <1g

jellybeany

11-28-2006, 05:01 AM

What does this taste like? Can you compare it to anything? I'm thinking about trying it.

I really thought the peanut butter flavor would be weak but it blended so nice with the cool whip. I don't really know what to compare it to but it really just tastes like a light whipped peanut butter on a graham cracker. Its pretty tastey - even DH liked it.

Katy

12-22-2006, 06:22 PM

anyone making something special for the holidays that's WW friendly?

Foley42

01-02-2007, 10:37 PM

Potato and Canadian Bacon Slow Cooker Chowder
POINTS: 2

2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup fat-free chicken broth
1/2 cup uncooked barley, pearl
1 piece bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked Canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free creamer, such as fat-free half-and-half

In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. Yields about 1 1/4 cups per serving.

Chicken MexiSoup
Points: 6
Servings: 8

1 1/2 pound uncooked boneless, skinless chicken breast
4 cup fat-free chicken broth
4 Tbsp Old El Paso Taco Seasoning Mix
1 cup uncooked brown rice
1 small onion(s)
2 small tomato(es)
1/2 cup cilantro
1 medium avocado
1 cup low-fat shredded cheddar cheese

Boil chicken in broth and taco seasoning for 45 min. Remove chicken from broth and shred cooked chicken. Add chicken back to broth with rice and water if necessary. Boil till rice is done.

Chop onion, tomato & cilantro mix together to make a pico de gallo. Cut up avocado.

Serve soup with pico de gallo, cheese & avocado on top.

Foley42

01-03-2007, 09:56 PM

Lemon Chicken Breasts
points: 3
servings: 4

4 boneless chicken breasts
juice of one lemon
tsp olive oil
2 tsp Italian or chicken seasoning
tsp garlic
tsp powdered onion
salt and pepper to taste (if desired)

Put chicken breasts in pan. Cover with lemon juice and other ingredients. Marinate for 1/2 hour if desired

Bake at 350 for 40 minutes or until cooked through. Baste once during cooking.

2 Point Cheesecake
points: 2
servings: 18

24 oz fat-free cream cheese
1 1/4 cup Egg Beaters Egg Beaters
1 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1 1/2 tsp vanilla extract
1 Tbsp fresh lemon juice
2 cup fat-free sour cream
1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1 1/2 tsp vanilla extract
3 small reduced-fat graham crackers
2 Tbsp butter
1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener

Crush graham crackers, mix with 1T splenda and melted butter. Push into bottom of a 9 x 13 pan.

Mix: Cream cheese & 1C Splenda, when well mixed slowly beat in egg beaters, 1 1/2 t. vanilla & lemon juice. Pour over graham cracker crust.

Bake in a 350 oven for 30 - 45 minutes until top cracks. Cool 5 minutes. Top with: Mixed sour cream, 1T splenda and 1 1/2t vanilla, return to oven for 10 minutes.

Cool completely. Cut into squares using a 6x3 cut for correct portions.

Artichoke Dip
points: 5
servings: 8

2 8 oz. packages low fat cream cheese
1/3 cup light sour cream
1/4 cup light mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. dijon mustard
1 tsp. worcesterchire sauce
1/2 tsp. hot chili sauce
1 6 oz. can marinated artichoke hearts, drained and coarsely chopped
1 12 oz. can artichoke hearts in water, drained and coarsely chopped
1 cup grated low moisture part skim mozzarella cheese
3-4 green onions finely chopped
2 tsp. minced and seeded jalapeno chili

Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. Bake dip until bubbling and brown on top, about 20 minutes.

Orzo with Zucchini and Feta
points: 3
servings: 4

1 cup orzo
1 medium zucchini, quartered lengthwise and cut into 1/4" wedges
3/4 cup crumbled feta
2 tablespoons fresh oregano leaves, or 2 teaspoons dried
4 teaspoons extra virgin olive oil
Freshly ground pepper to taste

Cook the orzo according to package directions. Drain and place in a serving bowl; keep warm.

In a medium microwavable casserole, combine the zucchini and 2 T water; microwave on High until the zucchini is just starting to lose its white color-about 1 minute. Drain and add to the pasta, along with the remaining indgredients. Toss gently and serve hot or cold

Mexican Chicken Casserole
points: 5
servings: 8

1 can Ro-tel Tomatoes
10 oz. bag Light Doritos Nacho Cheese Chips
5 oz. Fat Free Half & Half
4 oz. can chopped green chiles
10 1/2 oz can reduced fat cream of chicken soup
10 oz. Lite Velveeta Cheese
12 oz. chicken breast, cut up.
1/2 medium onion, chopped
1/2 bell pepper, chopped.

Cook chicken, onions and bell pepper until chicken is cooked. Add tomatoes, milk, chiles, soup and cheese to chicken. Heat until cheese is melted. Fill a 9x13 casserole (sprayed with Pam) with chips. Pour chicken mixture over chips. Stir lightly to mix. Bake in 350 oven until bubbly-about 20 minutes.
(side note: This is a very spicy but delicious dish. If you want to tone it down you can substitute salsa for the Ro-Tel tomatoes.)

*I found these on the WW community recipe swap. I have not made any of these yet. Make sure you count the points yourself just incase they were posted incorrectly. Let me know if you try them and how they were :)