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Old 07-16-2005, 08:02 AM   #1
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Default Slimmin' Sistas Recipes

Share with us those luscious recipes and other food ideas that you've incorporated into your WW day!
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Last edited by MaggieShines : 07-16-2005 at 09:20 AM.
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Old 07-16-2005, 08:08 AM   #2
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Ooo...good idea! I'm so uncreative when it comes to my menus! This should be fun!

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Old 07-16-2005, 09:19 AM   #3
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This isn't a recipe, but it's a snack that keeps me going some days. We have a convenience store chain called WaWa here (don't know if it's national or not) and they sell Apple Dippers. It's a plastic carton with sliced apples and a small container of fat-free caramel. I love it! It's 4 points, but it's also 2 servings of fruit and it really satisfies the sweet tooth. To be honest, I eat the apples with very little caramel, and save it for eating with my finger at the end! LOL Or, if you slice a small apple and have it with 1 serving of regular caramel topping, it's like 3 points. Sometimes I just need that SWEET!
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Old 07-16-2005, 11:51 AM   #4
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ooh thats a good idea, Maggie I will definitely have to buy apples and ff carmel this week

~Liz
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Old 07-16-2005, 03:28 PM   #5
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They have a similar thing at McDonald's. Here, it is 2 points for 1 serving and $.99. Not bad.
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Old 07-16-2005, 04:40 PM   #6
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Check out The balasmic Glazed Chicken recipe in the lowfat recipe section of this website http://www.3fatchicks.com/cookbook/viewrecipe/483 it's three points. I make a BIG batch of it, then divide single servings into feezer bags or containers with a cup of 0 point veggies for a quick microwave meal. If you freeze it works best to use the deforst setting until it's well thawed. Then zap it a minute or so on the regular setting, until it's just hot. If I just put it in on the regular setting it gets dried out.

http://www.3fatchicks.com/cookbook/viewrecipe/475 I preapred these up to the point of rolling them before you put them in the baking dish. I wrapped them in waxed paper and stored them in the freezer in a 1 gallon zip lock. Then I microwave them and eat them with taco sauce, I just leave out the extra 1.2 cup of cheese that would have gone on them in the baking step. They are 6 points with taht 1/2 cup of cheese, probably closer to 5 without. At the same time I warm up the enchillada I put a container of veggies in the microwave too. They are great on the go.

Another great on the go food are these burritos:
Servings: 10
Categories: Breakfast
Source: Jan Starr
Jan Starr calculates these to be 3 points each

1 cup Egg Beaters® 99% egg substitute
4 eggs
2 tablespoons water
salt and pepper
6 1/8 ounces healthy choice lowfat breakfast sausgae patties- 1 box
1/2 onion, chopped
1/2 green pepper
10 98% fatfree tortillias
1/2 cup low fat cheddar cheese, shredded
1 Tablespoon margarine
waxed paper
1.saute onion and pepper IA nonstick pan. add in cut up Sausage (doesn't need to be cooked it's precooked), refrigerate

2.scramble eggs and egg beaters trying to keep curds large, just before finished add in sausage mix

3.warm tortillas in microwave. Place 1/4 C of egg mixture in the middle and 1 scant T of cheese.

4.Roll and wrap in waxed paper

5.to reheat defrost 2 minutes and heat for 30 seconds.

I like to cook up a bunch of this kind of stuff, along with some heat and eat meals for the kids' lunches and our dinners. I spend one entire day cooking and have almost enough stuff for a month. It's been too hot to do it though latley.
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Old 07-17-2005, 08:01 PM   #7
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Default WW Crustless Strawberry Pie

Put 4 c sliced strawberries in pie pan.
Mix 1 box Cook & Serve SF Vanilla Pudding Mix with 2 c. water. Cook in microwave 3 min. Stir and microwave 3 more min (until boiling). Stir in one box SF Strawberry Jello. Cool and pour over berries. Chill at least 1 hr.

I made this this a.m. Only had 3 c berries so the entire dessert is only 5 pts. Very yummy (especially with Lite Cool Whip on top). Mine was kind of lumpy after the first 3 minute cook cycle so you may want to stir once during that. I just whisked it really well when I was stirring in the Jello and lumps all came out. Think it would also be good with different fruit/Jello combinations -- like blueberries/lemon Jello or fresh peaches/orange Jello.
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Old 07-20-2005, 11:11 AM   #8
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Default Yummy snack suggestion

Since salsa is 0 points (I like the fresh kind you get in the refrigerated sectin much better than the snack-aisle version), you can pretty much eat as much as you want of it. I just discovered Glenny's Low-Fat Soy Crisps. A whole 1.3-ounce bag is only 2 points and when you combine it with fresh salsa, it's a wonderful snack that actually FEELS like snacking. I know we're supposed to consider baby carrots and ff dressing a "snack," but its' not the same as dipping something crunchy into something. With all the tomatoes, onions and peppers in the salsa, I must have just had two servings of veggies. I feel so naughty, but it's ALL GOOD! I don't know who you are, Glenny, but I say, "Bless you!"
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Old 07-20-2005, 07:19 PM   #9
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Quote:
Originally Posted by MaggieShines
Since salsa is 0 points (I like the fresh kind you get in the refrigerated sectin much better than the snack-aisle version), you can pretty much eat as much as you want of it. I just discovered Glenny's Low-Fat Soy Crisps. A whole 1.3-ounce bag is only 2 points and when you combine it with fresh salsa, it's a wonderful snack that actually FEELS like snacking. I know we're supposed to consider baby carrots and ff dressing a "snack," but its' not the same as dipping something crunchy into something. With all the tomatoes, onions and peppers in the salsa, I must have just had two servings of veggies. I feel so naughty, but it's ALL GOOD! I don't know who you are, Glenny, but I say, "Bless you!"
Oh that sounds SO good. I love hot salsa... salsa, chips, and a little melted cheese is one of my favorite snacks. I have to try this with the soy crisps! Thanks!
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Old 07-27-2005, 05:39 PM   #10
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A good friend of mine is a WW Leader and she sent these to me...



Orange Julia:
------------------
1(6 ounce) can of frozen OJ
1 1/2 C. Fat-free Soy milk
1 C orange Shebert
1 C ice cubes
1 tsp. vanilla extract

Combine in blender until smooth.
makes 3 Servings
1 Serving=1C=4 Points

Mochaccino:
-------------------
1 C strong brewed coffee, chilled
1 C latte low fat ice cream
1/4 C chocolate syrup
3 C crushed ice

Combine first 3 ingredients in blender. Add enough ice to equal 4 cups,
process until smooth.
Yield: 4 Servings 1 serving= 3/4 C= 2 Points

Blueberry Smoothie:
----------------------------
1 large banana, cut into chunks
1 1/2 C frozen blueberries
1 C fat-free soy milk
1/2 C vanilla low-fat yogurt
2 Tbls. frozen lemonade concentrate
1 tsp grated lemon rind
1/8 tsp grond nutmeg

Place banana chunks in a heavy-duty zip-loc bag. Seal and freeze for 4
hours. Placew frozen bananas, blueberries and remaining ingredients in a
blender. Process until smooth.
Yield 3 servings 1 serving=1C=3 points

Banana breakfast smoothie:
----------------------------------------
2 ripe bananas, unpeeled
3/4 C fat-free milk
1/2 C. Plain yogurt
2 TBLS toasted wheat germ
1 TBLS chopped walnuts
3 TBLS honey
1/4 tsp cinnamon
1/8 tsp nutmeg
preheat oven to 350.
Place bananas on a baking sheet. Bake for 30 min. Cool and peel. Place in
zip-loc bag and freeze for 8 hrs.
Place frozen banana and rest of ingredients in a blender and process until
smooth.
Yield: 3 Servings=1 Cup=4 Points


Melon Agua Fresca:
--------------------------
5 1/2 Cups watermelon (3 Lbs)
3 TBLS fresh lime juice
2 TBLS frozen limeade concentrate, thawed
2 TBLS fresh OJ
Lime slices Optional

Combine frist 4 ingredients iin a blender process until smooth. Strain
watermelon mixture in a sieve into a pitcher dicard pulp. Cover and chill 2
hrs or until ready to serve. Pour melon mixture into cilled glasses.
Garnish with lime wedge.
Yield: 3 servings=1Cup serving=2 points

Strawberry Chiller:
-------------------------
1 (16 ounce) packagefrozen whole unsweetened strawberries partially thawed
1 (12 once) can diet ginger ale
1/3 C sugar
1/4 C fresh lime juice
2 C crushed ice

process first4 ingredients until smooth then add ice blend until smooth
again. Serve immedialty.
Yield: 9 servings=3/4 c=1 point
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Old 07-30-2005, 05:04 PM   #11
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Default Fiesta Soup

Fiesta Soup
1 1/2 cup servings for 3 points.
Everything in this soup is Core if you are following that.

This has got to be the EASIEST recipe in the world to make!

1 can niblet corn, don't need to drain it
1 can black beans, drained and rinsed
2 small cans (14-16 oz) chicken broth or one large one
1 can fat free refried beans
1 cup salsa - make sure it has no fat-use whatever you like, mild, hot, etc.

Open all the cans, put the contents into a pot, heat through. Freeze in 1 1/2 cup containers. You can also add some chopped cooked chicken to this if you like, but add points for however much you use.
The refried beans thicken the soup a little, it's VERY filling! Serve with a little shredded cheddar cheese and a few crunched up taco chips if you like (but don't forget to add the points!)

I just made this today, and it is good. I used mild salsa, so I did need to add herbs & spices to liven it up a little.
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Old 08-01-2005, 05:05 PM   #12
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Lori and I call these "Grammy's"-they are super easy and super yummy!

Break one sheet of reduced fat graham cracker( I like Cinn) in half
Spread on ff cool whip on one and make a sandwhich with the other piece.
We make a whole cookie sheet of these, put in the freezer until frozen and then put in a large freezer zip lock bag.

They are 1 point per "grammy"
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Old 08-10-2005, 07:15 PM   #13
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Default Crockpot Sour Cream/Salsa Chicken

Put 4 chicken breasts into sprayed (or non-stick) crockpot. Sprinkle with one envelope reduced sodium taco seasoning mix. Top with 1 cup salsa. Cook on low 6-8 hours. Remove chicken and bring salsa sauce to boil. Add 2 T. cornstarch dissolved in a small amt of water. Stir in 1/4 cup sour cream.

I only used 1/2 pkg taco seasoning (saved a point) and it was plenty spicy. And I didn't thicken with the cornstarch (2 more points - can you tell I'm "cheap with the points"?) - and next time no sour cream. It was good tasting before I added it and the cream turned it an "icky" orangy color - tasted good but was just as good without it.
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Old 08-17-2005, 01:57 PM   #14
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Parmesan Mashed Potatoes
2 points per serving
Yield: 8 servings

10 medium red potatoes
1/2 cup buttermilk, warm
1/2 oz Parmesan cheese, grated (about 3 Tablespoons)
1 tsp salt
1/8 tsp black pepper, ground

Place poatoes in large pot and cover with water. Bring to a boil, reduce heat, simmer and cook until tender, about 30 minutes.
Drain potatoes and return to pot. Mash potatoes with masher. Stir in remaining ingredients and mix well.

2/3 cup per serving.
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Old 11-08-2005, 08:55 AM   #15
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Here are some easy to pack along recipes. Some I like to make ahead and freeze, some are great for dinner and make great lunches the next day and some are yummy salads. I was working on spell checking and points for all of them when I broke my laptop. So they may not be right on, some I didn't include points right now b/c I am short on time. When I get my laptop back I will be able to fix this, or if I get time later on. Some of the salads and stuff came from "The Formula" and use higher fat stuff or alot of protein. I usually play aroudn with them so they fit my points for the day.

Breakfast Burritos-make ahead and freeze
Servings: 10
Categories: Breakfast
Source: Jan Starr
Points:3 each..I think

1 cup Egg Beaters® 99% egg substitute
4 eggs
2 tablespoons water
salt and pepper
6 1/8 ounces healthy choice lowfat breakfast sausgae patties- 1 box
1/2 onion, chopped
1/2 green pepper
10 98% fatfree tortillias
1/2 cup low fat cheddar cheese, shredded
1 Tablespoon margarine
waxed paper

1.Saute onion and pepper IA nonstick pan. add in cut up Sausage (doesn't need to be cooked it's precooked), refrigerate
2.scramble eggs and egg beaters trying to keep curds large, just before finished add in sausage mix

3.warm tortillas in microwave. Place 1/4 C of egg mixture in the middle and 1 scant T of cheese.

4.Roll and wrap in waxed paper

5.to reheat defrost 2 minutes and heat for 30 seconds.

Cheesy Chicken Enchiladas-also Make ahead and freeze
Source-3fc
Points-6 each
Servings: 8
1 cup onion, chopped
1 1/2 cups chicken breast, shredded
1 cup reduced fat cheddar cheese
1 cup picante sauce
3 ounces reduced fat cream cheese
1 teaspoon cumin
8 tortillas
1 1/2 cups taoc 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.

If freezing bake at 350 for 15 minutes without taco sauce and cheese. Reheat in microwave or 350 oven with taco sauce and cheese (I skipped the extra cheese at the reheating point.

Herbed Turkey Soup
Sourcer. Phil
Servings:4
Points:2 I think
1 onion, large, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 tablespoons parsley, minced
2 tablespoons cilantro, minced
1 quart chicken stock, calls for turkey stock but who had that on hand? Chicken worked fine

1. saute onion add herbs and stock.

2. Bring to a simmer and reduce by about 10%

3. add turkey and simmer 10 minutes
For more veggie power I added chopped fresh baby spinach to mine.

Mediterranean Salad With Chicken
Source: The Formula
Points:???
4 ounces chicken breast, cooked
1/2 cup cucumber slices
1/2 cup green bell pepper, sliced
2/3 cup tomato, chunks
4 olives
1/2 cup garbanzo beans, canned, drained
1/2 ounce feta cheese, crumbled
2 cups mixed greens, calls for romaine
1 1/2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic, minced
salt and pepper, to taste
In a large bowl combine chicken, cucumbers, green peppers, tomatoes, onion olives, beans, cheese, and lettuce. In a small measuring cup whisk lemon juice, vinegar, oliv eoil, oregano, gralic, salt and pepper. Toss with salad
2 cups turkey, cooked, shredded

Orange Chicken Stirfry-awesome reheated
Sourcer. Phi or maybe The Formula
Points:???
Servings: 4
1 1/2 pounds chicken breast, cubed
8 green onion
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1 teaspoon salt
1 cup orange juice
2 large oranges, peeled and sectioned
1 1/2 tablespoons peanut oil
3 cups cooked rice
Cut chicken breast into 1 inch cubes.
In bowl, mix chicken onions, soy sauce, sherry, ginger, and pepper flakes. Cover and refridgerate 20 minutes.
In a small cup, blend cornstartch, sugar, salt, arange juice.
Heat peanut oil in a skillet or wok over high heat.
Add chicken and stirfry until lightly browned.
Stir in Juic emixture and heat until suace boils and thickens
add in oranges
serve over 3/4 c rice

Pesto Chicken-great reheated, I also made and froze this in portions with veggies
Sourcer. Phil
Points:???
Servings:4
4 chicken breasts, no skin, no bone, R-T-C
lemon juice, 1 lemon
3/4 cup pesto sauce-I cheat and use a pesto sauce packet (like McCormick or Durkee)
1. Preheat oven to 375. Pour lemon juice over chicken and season with pepper set aside covered for 15 minutes.

2. Cover with Pesto and bake about 30-40 minutes

Salad Nicoise
Sourcer. Phil
Points:???
1 cup mixed greens, calls for lettuce
1 cup mixed greens, calls for roamine
4 ounces tuna
2 ounces green beans
tarragon
basil
1 egg, hard boiled
1 tomato, chopped
5 olives, chopped
2 ounces Balsamic vinegrette

Balsamic vinegrette
Sourcer. Phil
Servings:1
Points:???

1 teaspoon dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
1/2 cup extra virgin olive oil

Mix (I used a blender and slowly added the oil in, but a which will work as well)

Spinach and Mushroom Stuff Chicken Breasts-great for making ahead and freezing, on ebatch was a bit watery after reheating though
Sourcer. Phil
Servings:4
Points:???

4 chicken breast
1 package frozen chopped spinach
12 mushroom caps
1 onion, small quartered
1 cup nonfat ricotta cheese
1/4 cup parmesan cheese
1/2 teaspoon ground nutmeg

1. Pound the chicken flat. (between sheets of plastic wrap or wax paper works best

2. Defrost the spinch and drain. Put in mixing bowl.

3. Saute mushrooms, garlic, onions in a pan for about 5 minutes, season to taste. Grind in a food processor then add to spinach

4. add cheese and seasonings

5. place mound of stuffing each breast roll brests and secue with a tooth pick

6. Suate in an oil misted non stick pan until brown on all sides about 12 minutes

I have mroe salads somewhere. I'm out of time for right now though.
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