[CJ]

Hi everyone! Got a favorite lo-cal, lo-fat recipe you would like to share with us? Please post it here so others can benefit.

CJ

[CJ]

I got this from my WW meeting. Several ladies bring them with them and eat them for their breakfast after weigh-in. They looked so good I just had to try them out ... Sharon and I just got done making them tonite and they really are pretty good.

WW BREAKFAST COOKIES

1 1/2 tsp baking powder
1 cup natural applesauce
2-3 pkts sweet & low
3 oz instant oatmeal
1/4 cup flour
1/4 cup raisins or dried fruit
1 1/3 cup dry skim milk powder
1 1/2 tsp cinnamon

Mix well. Divide into four cookies & bake on sprayed cookie sheet for 15 minutes @ 350 degrees.

Makes 4 lg cookies
3 pts per cookie


PS: You can make 8 cookies instead of 4 if you wish smaller cookies. Sharon made 8 cookies cuz she likes to have 2 cookies instead of 1 .... says this way it looks like she gets MORE!

CJ

[Sassy]

I found this recipe on another website, it sounds pretty good, especially if you like macaroons like I do!

Snowflake Macaroons

1 POINT per cookie, makes 3 dozen

2 2/3 cups Baker's Angel Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract


Preheat oven to 325 degrees F. Lightly grease and flour cookie sheets. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Chocolate Macaroons: Stir in 2 squares melted semi-sweet chocolate before baking.


Calories 47, Protein 1 g, Carbohydrates 7 g, Cholesterol 0 mg, Total Fat 2 g

Sodium 35 mg, Fiber N/A

[CJ]

WW BROCCOLI AND CHEDDAR QUICHE

Ingredients:

8 oz Egg Beaters
1 cup frozen chopped broccoli, thawed
1/2 cup low-fat shredded cheddar cheese
One 9 inch frozen ready-to-bake pie crust
A dash ground nutmeg
Black pepper to taste (I use 3 or 4 shakes from the pepper shaker)
1 1/4 cup(s) 2% reduced-fat milk

Instructions:

Defrost broccoli
In a bowl, combine Egg Beaters, milk, nutmeg and pepper
Line pie plate with crust
Pour egg mixture into crust
Add broccoli and cheese, making sure to spread it evenly throughout the mixture
Cook at 450 for 15 minutes, then reduce to 350 until the center is set


Be careful of the crust edges - they burn easily and should be covered with foil.


Servings: 8
Pts per serving: 3


Love, CJ

[CJ]

WW STOVE TOP MEATLOAF MUFFINS

Ingredients:

2 lbs GROUND BEEF, 95%lean
1 pkg (6 oz)STOVE TOP STUFFING
(can sub 1 envelope Lipton ONION SOUP Mix
2 EGGS
1 Cup WATER

Instructions:

Preheat oven 350*
Spray muffin tin w/ PAM

Mix all the ingredients together. Fill 12 muffin cups equaly. Bake @ 350 for 25-35 min., or until done. Freezes well.

Serves: 12
4 pts per serving


Love, CJ

[CJ]

HERE IS BISCUITES TO GO WITH SOUP----These are great and only 1 to 1 1/2 points each....Can have morning,noon, and night

2 Cups Self-Rising Flour
1 Cup Skim Milk
4 Tbsp. Reduce Fat Mayo(Hellman's or Dukes Lite)

Mix above ingredients and spray 12 muffin tins with Pam

Fill Muffin Tins almost half full

Bake a 400 Degrees for 18 minutes (Enjoy)


Love, CJ

[Sassy]

For anyone who knows me I love anything pumpkin so here is an angle fod cake recipe that sounds great.

Pumpkin angel food cake

12 servings is 3pts per serving
15 servings is 2pts per serving

1 angelfood cake mix
1 can 14/15oz of pumpkin
1 cup of water
2tsp of pumpkin spice

stir together pour into a 9*13 pan sprayed w/cooking spray and cook on 350 for 15-20 minutes

CJ-Your Stovetop meatloaf muffins looks great, will have to try that. I love meatloaf, matter of fact I just made some mini meatloaf's yesterday and the family loves it, but will surely try these variation too as well as the biscuits to go with it. The broccolli and cheddar quiche sounds like a winner too.

Anyone else want to share a recipe with us? Feel free to post it.

Love ya, Sharon

[CJ]

1 POINT SUGAR COOKIES

3/4 c. Flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1/4 c. + 2 Tbsp. Sugar
2 1/2 Tbsp. Butter or Margarine
2 Tbsp. Egg substitute
1/2 tsp. Vanilla
1/4 c. Reduced-fat ready to serve vanilla frosting
Assorted Colored Sugars

In small bowl, combine flour, baking powder, & salt. In med. bowl, w/electric mixer on med. speed, beat the sugar & butter til light & fluffy. Beat in egg & vanilla. Stir in the flour mixture.

On lightly floured surface, turn out dough. Roll out 1/8" thick. Dip 2" cookie cutters in flour; cut dough into shapes. Bake cookies 8-10min. Cool on wire racks. With small pastry brush; brush cookies w/the frosting. If necessary, thin w/water. Sprinkle w/colored sugar. Makes about 30 cookies. Each cookie=1pt


Sounds good ... think I'll have to try them!

Love, CJ

[CJ]

Bumping to the top so Carolyn can post her WW chili recipe!!!

[Jello]

I'm here to second CJ's request for Carolyn to post her chili recipe!! Come on Carolyn! Sounds tasty.

I have an easy one that you might have tried. Anyone who knows me knows that if it has more than 2 ingredients, Jo thinks it's too tough.

Pineapple Angel Food Cake Muffins

1 box fat free angel food cake mix
20 oz. can crushed pineapple in its own juice

Mix cake mix and pineapple.
Pour into well-greased muffin pans (or use paper muffin cups sprayed with non-stick cooking spray).

Bake 30 minutes at 350 degrees.

Points depend on how big you make them. Usually 24 muffins at 1 point each but I tend to make slightly bigger ones so I get 18 and count them as a point and a half each. And they freeze well.

Now I'm getting hungry....

[CJ]

I have made the angel food and pineapple cake before and it is absolutely delicious! Scrumptious! Good choice Jo. Now we just need the CHILI RECIPE from Carolyn! HINT HINT

[CH]

I'll try and see if this works:



10 oz. extra-lean ground turkey
1 med. onion, diced
2 (28 oz.) cans diced tomatoes
2 med. zucchini, diced
2 med. yellow squash, diced
1 (15 oz.) can black beans, rinsed and drained
2 (15 oz.) cans, fat-free, reduced-sodium beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (l 1/4 oz.) package dry chili seasonings

1. Spray a large nonstick skillet with nonstick spray and set over med. high heat. Add the turkey and onion and saute until browned, about 5 min..
2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers and chili seasoning. Bring to a simmer over med. heat. Continue to simmer until the vegetables are tender, about 30 minutes.

1 cup = 1 point


I hope you all like this as much as I did.
Carolyn

[sweet tooth]

Spaghetti Bolognaise

Serves: 4 person(s)
Preparation Time: 5 mins
Cooking Time: 30 mins

Ingredients:

8¾ oz dry spaghetti
17½ oz lean ground beef
14 oz can tomatoes, with their juice
2 tsp olive oil
1 onion, finely chopped
1 tsp crushed garlic
¼ cup tomato paste
1 tsp sugar


Directions:

Heat oil on high in a large deep skillet. Fry onion and garlic for 1-2 minutes.

Add beef stirring constantly until well browned. Note: Beef should be well cooked until no longer pink.

Stir in remaining ingredients except spaghetti. When boiling, reduce to low heat, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) for 20 minutes. Stir occasionally.

Meanwhile, cook spaghetti according to packet directions. Drain.

Serve spaghetti onto plates, top with meat sauce. Makes 4 servings.


Nutitional Value:

Calories: 239 cals
Kilojoules: 1,001 kJ
Fat: 11.0 g
Carbohydrates: 8.0 g
Protein: 27.0 g
Cholesterol: 70.0 mg
Sodium: 120 mg
Saturated Fat: 3.0 g
Fiber: 6.0 g
5.5 WW points per serving


Peggy's Tips:

1. Instead of frying the ground beef in oil, I cook it in the microwave - ground beef in a plastic strainer over a bowl. Any fat in the beef drips off and makes the meal even more lean.

2. Brown onion and garlic in a pan sprayed with Pam. I don't use the olive oil, so the point value is reduced by the count of the olive oil.

3. Replace the sugar with artificial sweetener. Another reduction in the point value stated above.

[CH]

Just tried this and thought it was worth repeating:

Crockpot Chicken

1 cup sliced carrots
1/2 cup celery
2 1/2 lb. chicken, skinned
3/4 cup chicken boullion
1/4 tsp. marjoram
1/2 cup onions
1 cup green beans
1 1/2 tsp. seasoned salt

Layer vegetables in pot. Put chicken on top, add boullion. Cook 2 1/2 to 3 hours on high or all day on low. Makes 4 servings.

Love that crockpot!!!
Carolyn