Recipes for Us!
Share low cal, low fat, and high fiber recipes here.
If you would like to submit a recipe or have a question, email goodrecipes(at)gmail(dot)com. Tip: To print individual recipes, click "Link" under each recipe. This will bring up the recipe in it's own page. Print from there!Monday, December 27, 2004
Chocolate Semifreddo
4 points per 1/2 cup serving
makes 2 cups
1 cup fat free icotta cheese
4 tbsp. confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. semisweet chocolate chips, melted
1/4 c. fat free nondairy whipped topping
Puree the ricotta cheese, confectioners' sugar, and the vanilla in a food processor. Scrpae into a medium bowl. Stir in the melted chocolate until well mixed. Witha rubber spatual, gently fold in the whipped topping until blended. Cover and refridgerate until well chilled, at least 1 hour. Spoon into goblets or dessert dishes to serve.
From WW Dining for Two.
makes 2 cups
1 cup fat free icotta cheese
4 tbsp. confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. semisweet chocolate chips, melted
1/4 c. fat free nondairy whipped topping
Puree the ricotta cheese, confectioners' sugar, and the vanilla in a food processor. Scrpae into a medium bowl. Stir in the melted chocolate until well mixed. Witha rubber spatual, gently fold in the whipped topping until blended. Cover and refridgerate until well chilled, at least 1 hour. Spoon into goblets or dessert dishes to serve.
From WW Dining for Two.
Monday, December 13, 2004
Garlic and Thyme Chicken with Potatoes
Serving 1 breast and 1 cup of potatoes / 7 points
2 garlic cloves
1 tsp. dried thyme leaves
½ and 1/8 tsp salt
2 (9 oz) bone in chicken breast halves
1/8 tsp. freshly ground pepper
½ lemon, cut into 4 slices
2 (5 oz) red potatoes, each cut into eighths
1 small onion, chopped
1 tsp. olive oil
Preheat oven to 350. Chop the garlic, thyme and ½ tsp. of the salt into a thick paste. Gently separate the skin from the breast meant and spread the paste onto the meat. Smooth the skin back into place and season with pepper. Place lemon slices on top of the breasts, slightly overlapping, and place the breast at one end of the broiler pan. Toss together the potatoes, onion, oil and remaining 1/8 tsp.. salt on the other end of broiler pan; spread mixture to form one layer. Bake until chicken is cooked through and the potatoes are tender, about 30 minutes. Preheat broiler, Broil the chicken and potatoes 6 inches form the heat until browned. 3 -4 minutes. Remove skin.
2 garlic cloves
1 tsp. dried thyme leaves
½ and 1/8 tsp salt
2 (9 oz) bone in chicken breast halves
1/8 tsp. freshly ground pepper
½ lemon, cut into 4 slices
2 (5 oz) red potatoes, each cut into eighths
1 small onion, chopped
1 tsp. olive oil
Preheat oven to 350. Chop the garlic, thyme and ½ tsp. of the salt into a thick paste. Gently separate the skin from the breast meant and spread the paste onto the meat. Smooth the skin back into place and season with pepper. Place lemon slices on top of the breasts, slightly overlapping, and place the breast at one end of the broiler pan. Toss together the potatoes, onion, oil and remaining 1/8 tsp.. salt on the other end of broiler pan; spread mixture to form one layer. Bake until chicken is cooked through and the potatoes are tender, about 30 minutes. Preheat broiler, Broil the chicken and potatoes 6 inches form the heat until browned. 3 -4 minutes. Remove skin.
