Recipes for Us!

Pumpkin Spice Muffins

2005-10-10T19:44:00.000-07:00

Makes 12 - 3 points per muffin

1 spice cake mix
1 16 oz can pumpkin

Mix the cake mix and the pumkin together. Put into 12 count muffin pan. Bake according to box directions. Store in an air tight container in the refridgerator.

Notes: Extremly moist cake, molds very easily. 16 oz can works better if made as a cake, smaller can is better with muffins. Doesn't stick to the paper as much.

Points confirmed by WW eTools

Classic Macaroni Salad

2005-05-09T17:41:00.000-07:00

6 - 1 cup servings / 5 points

6 oz. elbow macaroni
5 sweet gherkin pickles, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 scallions, chopped
3/4 cup reduced fat mayonnaise
2 t. cider vinegar
2 t. dijon mustard

Cook macaroni according to package direction. Drain and rinse with cold water; transfer to a large bowl. Add the pickles, bell peppers, celery, and scallions. In a small bowl combine the mayonnaise, vinegar, and mustard. Pour over macaroni mixture and toss well.

Best of Weight Watchers Magazine Page 151

keyword: salad, pasta, side dish

Fruit Filled Breakfast Wontons

2005-04-25T17:33:00.000-07:00

4 servings (2 wontons) - 2 points

8 square wonton skins
1/4 cup golden raisins
4 large wlnut halves, cut in half
1 t. packed brown sugar
1/8 tsp. cinnamon

Preheat oven to 450, line backing sheet with foil and spray with nonstick spray. Bring large pot of water to a simmer. Place wonton skins on a work surface; moisten the edges with water. Place a few rasins and one walnut piece in the center of each wonton skin; fold the wonton in half diagonally, pressing the edges to seal tightly. Place wontons in the simmering water for about 1 minute. Transfer to a paper towel to drain, then to the backing sheet. Combine brown sugar and cimmanon in a bowl and sprinkle over wontons. Bake until the wontons are lightly browned and crisp 8-10 minutes.

Best of WW Magazine pg 17

keywords: breakfast; dessert

Simple Chicken Stir Fry

2005-04-18T17:32:00.000-07:00

makes 4 servings - 3 points/core

1 lbs skinless boneless chicken breast, cut into strips
4 cups frozen stir-fry vegetables (without sauce)
1/2 cup chicken broth
1/4 cup light teriayki sauce
salt and pepper to taste

Spray large nonstick skillet with cooking spray, heat. Add chicken, cook over medium heat, stirring constantly, until browned. Add vegatables, stir-fry until barely tender, 2-3 minutes. Add broth, teriayaki sauce, salt, and pepper, stir-fry until chicken is cooked through and vegetables aer tender-crisp, about 3 minutes longer.

Weight Watchers - Week 12

keywords: chicken, main dish, vegetables

Slow-Cooker Meatloaf

2005-03-28T17:30:00.000-08:00

1 1/2 lbs ground lean skinless turkey
1 onion, chopped
1 green bell pepper, seeded and chopped
1 egg white
3/4 cup ketchup
1/2 cup seasoned dry bread crumbs
1 tbsp. yellow mustard
1/4 tsp. salt
1/4 tsp freshley ground pepper

Cover a wire rack small enough to fit in the slow cooker with foil; spray with nonstick spray. Combine the turkey, onion, bell pepper, egg while, 1/4 cup ketchup, bread crumbs, mustard, salt and pepper in a large bowl; mix well. Place the meat loaf and the rack in a 5 - 6 quart slow cooker. Spread the top of the meatloaf with the remaining 1/2 cup ketchup. Cover and cook until the meatloaf reaches an internal temprature of 165f, 3 - 4 hours on high or 6-8 hours on low. Transfer to a cutting board; cut into six slices.

6 servings @ 4 points

keyword: meatloaf, slowcooker, turkey

Chocolate Dream Cake

2005-03-27T13:41:00.000-08:00

3/4 cup unsweetened coca powder
1/4 cup sugar
1/2 cup boiling water
1 pkg (16 oz) angel food cake mix
1 1/4 cup water
1 tbs instant coffee powder (optional)
1 1/2 cup skim milk
1 pkg (1 1/3 oz) whipped topping mix (can substitute fat free cool whip)
1 pkg (1.4 oz) sugar-free instant chocolate pudding mix

1. Preheat oven to 350 degrees. LIne a 10x15 jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.

2. Prepare cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Soread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool.

3. In a medium bolw, dissolve coffie in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes.

4. Cut cake crosswise into thirds. Cover each layer with topping. Stack; chill 2 hours.

Serves 10.

per slice: 261 cal, 1.5 g fat (5% of cal), 427 mg sodium

From Prevention Magazine insert found in Sunday paper.

keywords: dessert, cake, chocolate

Frozen Neapolitan Pie

2005-03-21T17:27:00.000-08:00

Serves 2 at 6 points per serving

3/4 cup chocolate graham cracker crumbs
1 tsp. reduced-calorie stick margarin, melted
cooking spray
3/4 cup vanilla fat-free frozen yogurt, softened
3/4 cup strawberry fat free frozen yougurt, softened
2 tsp, fat free chocolate sundae syrup

Combine the cracker crumbs and the margarine in a small bowl, and stir well. Firmly press into a 5 inch spring form pan, coated with cooking spray. Spoon vanilla yougurt onto crust, spreaking gently, cover and freeze until firm. Spoon stawberry yogurt over vanilla; cover and freeeze until firm. Drizzle syrup over pie just before serving.

keywords: dessert, frozen yogurt

Barbecuded Bean Chili

2005-03-07T17:29:00.000-08:00

4 - 1 1/3 cup servings - 5 points

1 lbs ground skinless chicken breast
1 large onion, chopped
1 large red bell peer, seeded and chopped
1 cup shredded carrots
1 (15 oz) can fat-free backed beans
1/3 cup barbecue sauce
1/3 cup tomato past
3 tbsp. chili powder
1 tsp. dried marjoram
3/4 tsp garlic powder
1/2 tsp ground allspice
1/4 tsp ground pepper
1/2 cup water

Spray a large nonstick skillet with nonstick spray and set over med-high heat. Add the chicken and cook, stirring frequently to breat it up, until almost cooked through, about 5 minutes.

Transfer the chicken to a 5 - 6 quart slow clooker. Add the onion, bell pepper, marjoram, garlic poweder, allspice, pepper, and water, mix well. Cover and cook until vegatables are fork tender, 4-5 hours on high or 8-10 hours on low.

from WW Slow Good page 117

keywords: crockpot, chicken, chili

Chicken Stroganoff-Crockpot Method

2005-02-21T17:35:00.000-08:00

serves 6 - 4 points

1 lbs frozen boneless-skinless chicken breast
1 can 98% fat free cream of mushroom soup
16 oz. fat free sour cream
1 envelope dry onion soup mix

Place frozen chicken in the bottom of the crockpot. Mix soup, sour cream, onion soup together and pour over chicken. Cook on low for 7 hours.

***Serve over noodles or rice, but be sure to add the points. ***

Points confirmed by Weight Watchers e-Tools.

keyword: chicken, crockpot

Spicy Potato Sticks

2005-01-31T17:20:00.000-08:00

4 - 1 cup servings
1 point/CORE

2 large baking potatoes, scrubbed and cut into thin strips
2 egg whites, lightly beaten
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. freshly ground pepper (optional)

Preheat oven to 425. Spray a large nonstick baking sheet with canola oil nonstick spray. Combine all of the ingredients in a large bowl and toss to coat. Transfer to the baking sheet and arrange in a single layer. Bake until th potatoes are barely tender, about 15 minutes. Increase the oven tempreature to broil and broil 5 inches from the heat until crispy, about 10 minutes longer.

From Turn Around Cookbook, page 156

keywords: potatoes, side dish, 1 point serving

Cajum Tomato Soup

2005-01-24T17:33:00.000-08:00

4 1.25 cup servings 2 points/core

1 onion, chopped
1 (14 1/2 oz) can diced tomatoes
1 1/2 cup reduced sodium vegetable broth
2 tbsp. tomato paste
1 cup thawed frozen corn kernels
1 cup fat-free milk
1/2 tsp cajum seasoning
1/4 tsp freshly ground pepper
1/4 tsp hot pepper sauce

Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through.

from Weight Watchers TurnAround Cookbook, page 49

keyword: soup, tomato, spicy

Mexican Chicken Soup

2005-01-17T19:09:00.000-08:00

Tested and approved by the picky males in our family...this dish is great. Original recipe is from FoodTV, link is here.

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Nutrition Information
Nutritional Analysis per 2-cup serving
Calories 250
Fat 11 grams
Saturated Fat 1 gram
Carbohydrates 25 grams
Fiber 5 grams
Protein 16

Sicilian-Style Halibut

2005-01-17T19:04:00.000-08:00

Note: This recipe was selected for the Halibut!!!

Makes 4 servings3 points/Core

1 lbs skinless halibut steaks
1 onion, sliced
1 clove garlic, minced
2 (14.5 oz) cans diced tomatoes
1 tbsp. drained rinsed capers
5 kalamata olives,, pitted and chopped
1 tbsp. fresh lemon juice
1 tsp dried basil
tsp. dried oregano
1/4 tsp. freshly ground pepper

Preheat oven to 450. Place the halibut in an 8 inch squre baking dish. Spray a large nonstick skillet with olive oil nonstick spray and set over memdium heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon jouice, basil, oregano and pepper; bring to a boil. REduce heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes.
Turn Around Cookbook, page 116

keywords: fish, main dish, halibut

Garlic Shrimp and Pasta

2005-01-10T17:28:00.000-08:00

6 - 1 1/3 cup servings at 5 points

8 oz penne pasta
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, miniced
1/2 lobs large shrimp, peelied and deveined
4 plum tomatoes, diced
15 oil - cured balck olives, pitted and chopped
1 8 oz bottle clam juice
1/4 cup crumbled reduced-fat free feta cheese
3 tbsp chopped fresh oregano

Cook past accourding to package directions; drian. Heat oil in a large nonstick skillent over med-high heat. Add onion and garlic; cook stirring often, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionallly, until the shrimp are just opaque in the center, about 3 minutes. Add the clam juice; bring to a boil, stir in the penne, cheese and organo. Reduce the heat and simmer, tossing well, until flavors are blended and the cheese just begins to melt, about 1 minute.

note: use whole wheat pasta and fat-free cheese to make this CORE

from WW Winner Circle page 128

Chocolate Semifreddo

2004-12-27T17:19:00.000-08:00

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.

Garlic and Thyme Chicken with Potatoes

2004-12-13T17:37:00.000-08:00

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.

Blueberry Salad

2004-11-27T19:19:00.000-08:00

12 servings
(points calculated by me personally)
with low fat sour cream: 2 pts per serving
with non fat sour cream: 1.5 pts per serving

2 packages of blackberry or black cherry sugar free Jell-o
1 cup boiling water
1 16-oz can blueberries (or frozen) (not pie filling)
1 16-oz can crushed pineapple

Topping:
¼ cup Splenda
3 oz cream cheese – fat free
½ pint sour cream - light or fat free

Mix and cool salad ingredients until set in a 7x11x2-inch dish. Do not drain fruit. Cream sugar and softened cream cheese. Mix in sour cream. Spread over Jell-o. Sprinkle with chopped nuts. Chill at least 1 hour.

Note: My Mother made this for Thanksgiving and it was mostly gone Thanksgiving day. I have not tried it with fat free sour cream, but I do know it would be ok with fat free cream cheese. - Amy

keyword: dessert or side-dish or holiday

Banana Nut Cake

2004-11-24T08:17:00.000-08:00

Serves 15 - 4 pts per serving

1 yellow cake mix
1 cup water
1/8 tsp baking soda
2 ripe bananas
1/4 cup pecan chips

In a large bowl mix together all of the ingredients for 2 minutes at medium speed. Pour into a 9x13 pan sprayed with cooking spray. Bake at 350 for 35 minutes.

Light Chocolate Cake

2004-11-20T06:01:00.000-08:00

8 servings/3.5 pts each

11/4 Cup flour
1/2 cocoa
1 tsp baking soda
6T extra light corn oil margarine
1 Cup sugar
1 Cup skim milk
1 Tbs white vinegar
1/2 tsp vanilla

Heat oven to 350*. Spray 2 8" round cake pans w/ cooking spray. Sift flour, cocoa and soda; set aside. In sauce pan, melt corn oil, stir in sugar, remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, whisk until well blended. Pour in pans. Bake 20 min. Cool. Frost.

Frosting
In a small bowl, stir together:
1 envelope dry whipped topping, 1 Tbs cocoa, 1/2 Cup cold skim milk and 1/2 tsp vanilla. Beat on high speed about 4 minutes or until soft peaks form.

keywords: dessert

Spiced Orange Chicken

2004-11-20T05:24:00.000-08:00

4 servings @ 3 Points each

4 (4 oz) chicken breasts
1/4 tsp salt cooking spray
3 Tbsp low sugar orange marmalade
1/2 cup orange sections (light syrup) drained & chop
1/4 cup orange juice
1/4 tsp cinnamon
1/4 tsp pepper

Flatten chicken with mallet. Sprinkle w/salt & pepper. Coat skillet w/spray over med/high heat. Add chicken cooking 3-4 min. until lightly browned, turn & repeat. Add all other remaining ingredients to skillet. Cook 2-3 min. heating thoroughly. Spoon sauce over chicken.

keywords: main dish

Pasta Vegetable Soup

2004-11-19T17:52:00.000-08:00

17 Servings, 2 points
(Serving Size: 1 C. soup plus 1 T. cheese).

6 C. water, divided
1 1/2 C. chopped onion
1 C. dried lentils
1 C. sliced carrot
1 C. sliced celery
1/2 t. dried whole basil
1/2 t. dried marjoram
1/2 t. dried whole oregano
1/2 t. dried whole thyme
1/4 t. pepper
3 cloves garlic, crushed
1 bay leaf
3 (10-1/2-oz.) cans low sodium chicken broth
1 (28-oz.) can whole tomatoes, undrained & chopped
1 (9-oz.) package frozen cut green beans, thawed
1 (6-oz.) can tomato paste
1 C. small seashell macaroni, uncooked
1 C. plus 1 T. grated Romano cheese

Combine 4 cups water & next 15 ingredients in a large soup pot or Dutch oven; bring to a boil. Cover, reduce heat, & simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, heat until macaroni is cooked.

keywords: soup

Unstuffed Cabbage

2004-11-19T17:51:00.000-08:00

Serves 4, Points 2

¼ C. white rice, short grain, uncooked
1 small onion chopped
8 oz. lean ground turkey or beef
16 oz. can tomatoes diced
16 oz. can of Rotel
½ t. thyme
2 C. shredded cabbage
1 bay leaf
½ t. salt and pepper

Preheat oven 375°. Cook meat or turkey in non stick pan and drain. In an 8X8 dish sprayed with non-stick spray, place uncooked rice on the bottom. Top with cabbage. Mix all other ingredients including meat; pout over cabbage. Cover and bake for one hour.

keywords: vegetables, side dish

Crispy Macaroons

2004-11-19T17:50:00.000-08:00

Makes approximately 24, 1 point each

Mix together:
2/3 C. fat free Eagle Brand Milk
1 C. corn flakes cereal
1 C. rice krispies
3/4 C. coconut

Drop onto a cookie sheet sprayed with non stick spray in mounds the size of walnuts. Bake 8-10 minutes. Cool one minute and remove from cookie sheet. Cool on wire rack. Store in air tight container in refrigerator.

keywords: dessert, cookies

Cherry Salad

2004-11-17T18:40:00.000-08:00

Serving 1/2 cup - 2 points

1- 20 oz. can Lite Cherry Pie filling
1- can Fat free Eagle brand condensed milk
1- 12 oz. container F/F cool whip
1/4 c. lemon juice
1- 8 oz. can crushed pineapple, drained

Mix milk, pineapple and lemon juice. Add pie filling and cool whip.Keep in refrigerator.

keywords: dessert

Fiesta Corn Salad

2004-11-17T18:39:00.000-08:00

Serves 6- 2pts.

1 can (15-1/4 oz.) whole kernel corn,drained
1 c. chopped fresh tomato
1 c. chopped/peeled cucumber
1/2 c.chopped celery
1/2 c. diced sweet red pepper
2 green onions,sliced
1/2 c. Fat free Italian dressing

Combine all ingredients. Cover and refrigerate for several hours before serving.

keywords: vegetables, side disk

Welcome!

2004-11-17T18:18:00.000-08:00

Welcome to a recipe sharing blog!