LEMON HONEY COOKIES

Servings 24~~~~~points per serving 2

Ingredients:
1/2 cup margarine
3/4 cup sugar
1 tsp lemon peel
1 tsp baking powder
1/4 tsp baking soda
2 large egg whites
1/3 cup fat free milk
1 tbsp fresh lemon juice
1+3/4 cups all purpose flour
2 tbsp honey
3 tbsp powdered sugar

Preheat oven to 350 degrees
In a large mixing bowl, beat margarine with an electric mixer on medium high speed for 30 seconds. Add sugar, zest, baking powder and baking soda; beat until combined, scraping sides of bowl occasionally. Add egg whites, milk and lemon juice; beat until combined. Beat in as much of the flour as you can with the mixer and then stir in remaining flour by hand.

Drop dough by rounded teaspoonfuls, 2 inches apart onto 2 ungreased cookie sheet. Bake until edges are lightly browned, about 12 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining cookie dough.

Brush tops of each cookie with a touch of honey just before serving and then sprinlke with powdered sugar; stack in a single layer to prevent sticking. Yeilds 2 cookies per serving

Enjoy:chef: ~~~~~~Meg

Time for some good old favorites...

CORN BREAD~~~~~serves 8~~~~~2 points per serving

Ingredients

1 cup uncooked cornmeal, yellow
1 tsp. all purpose flour
2 tsp baking powder
3/4 tsp. table salt
1/2 tsp baking soda
14+3/4 oz. cream style corn, canned
1/2 cup buttermilk
2 large egg whites
2 tsp corn oil

Instructions

Preheat oven to 400 degrees Coat an 8 inch square cake pan with cooking spray.

Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center, set aside.

Combine creamed corn, buttermilk, egg whites and oil in a medium bowl, mix until blended. Fold mixture into dry ingredients, mix until blended. Pour batter into prepared pan and smoooth the top.

Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely before cutting into 8 squares.

Enjoy~~~~~~~Meg:chef:

APPLE PIE~~~~Serves 8~~~~~~~4 points per serving

Ingredients

1 cup(s) all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old-fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted


Preheat oven to 400ºF.

To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.


To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.


To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.


Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.


Enjoy ~~~~~~Meg:chef:

Mini Chocolate Cheesecakes
Serves 12~~~~~~~~~~~~only one point each!!!!

10 pieces chocolate wafers crumbled
1+1/2 cups fat free cottage cheese
1/4 cup sugar
1 tsp vanilla extract
3 medium egg whites
3 tbsp cornstarch
1/2 cup light whipped topping

Preheat oven to 350 degrees. Coat 12 muffin cups with cooking spray, divide wafer crumbs among cups.

Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.

Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping..

Yeilds one 3 inch cheesecake per serving.

Wrap individually and freeze...you will have a treat ready whenever the urge arrives and remember only 1 point!!

Enjoy!!!!!!!!~~~~~~~~~~~~~~~Meg:chef:

These are pretty common recipies....but for those of you that have not tried them...please DO! They are really good and only two points each!!!!! Keep these in the freezer for that much needed treat.

MUFFINS:

Chocolate...One chocolate cake mix with one can of diet cola...that is ALL! Mix together and pour into 12 muffin cups.

Orange...One orange cake mix with one can of diet orange soda...that's ALL! Mix together and pour into 12 muffin cups.

Lemon...One lemon cake mix and one can diet Lemon and Lime soda...Once again, that is all you need! Mix together and pour into 12 muffin cups.

Spice....One spice cake with one can diet ginger ale. You know what to do!!!!!

White cake mix....use your imagination...strawberry soda, cherry soda, etc...

You can have fun with these...if you come up with any other combination...please share with us.

Bake as recommended for cupcakes on box.

Meg:chef:

P.S. Serve the above Muffins with fat free cool whip for an added treat!!

SESAME CHICKEN~~~~~~~~~Yummmmmmmm



Ingredients

2 tbsp sesame seeds, raw
1 tbsp water
1 tbsp low-sodium soy sauce
1 tbsp maple syrup
1 tbsp dry sherry
1 tsp ginger root, fresh, minced
1/2 tsp five-spice powder
2 tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp peanut oil

Instructions



Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.


Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.


Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.


Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.


Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.


POINTS

Serves | 4
POINTS per serving | 5

Meg:chef: :chef:

:chef: :chef:

Recipies WW
 

Double Apple Bran Cereal Muffins~~~~~Yummy

1+1/4 cups flour
1 Tbsp. baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 cups bran flakes
1 cup fat free milk
1 egg
1 small apple, peeled, cored and finely chopped (about 1 cup)
1/2 cup applesauce
1/3 cup firmly packed brown sugar
2 Tbsp. margarine, melted

Mix flour, baking powder, cinnamon, and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes.

Beat egg in medium bowl. Add apple, applesauce, sugar and margerine; mix well. Add cereal mixture; mix well. Add to flour mixture, stir just until moistened. (Batter will be lumpy)

Spoon batter evenly into 12 medium muffin pan cups sprayed with nonstick cooking spray, filling each cup 2/3 full.

Bake at 400 degrees for 20 minutes or until golden brown. Serve warm.

Makes 12 muffins~~~~~~2 points each.......yummy!!

Enjoy~~~~~~Meg

5~Minute White Chocolate Hazelnut Pie~~~~Makes 8 servings
~~~~~~~~~~~~~~~4 points each~~~~~~~~~~~~~~~~

1 Ready Crust Reduced Fat Graham Cracker Pie Crust (6oz)
1+1/4 cups cold skim milk
2 Tbsp. hazelnut flavor instant coffee
2 pkgs (4 serving size) sugar-free, fat-free white chocolate flavor instant pudding
1 tub (8ox) fat-free whipped topping, thawed, divided

Beat milk, instant coffee, pudding mix and half of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)

Spread in crust. Spread remaining whipped topping over pudding layer.

Enjoy immediately or refrigerate until ready to serve.

Meg your recipies are great, I just printed the chicken sesame one and I think I'll try it tonight. Only thing is I don't have sherry, so I'll skip that one and add some water.

THANKS mmmmmmmmmmmmmmmmmmmmmmmmmmmm

I stuck this tread so everyone can see it......

Thanks Leens,

Glad you did, I had to go dig it out of the achives!!! Thought maybe it would help this time of year since we are all trying really hard to get back on track.

Meg

My favorite items are imitation crab -- fat free! and you get a lot for only 1 point -- and fat-free tortillas.

Low-Cal Tortilla Chips

Coat fat-free tortilla with cooking spray, cut into pieces and crisp them up in the oven or a skillet. Get the salsa!


Crab Quesadilla

1 fat-free tortilla
1/2 C imitation crab/lobster, chopped
Chili powder or taco spices, if desired
Lowfat cheese, if desired
Salsa
Lettuce/tomato

Coat the tortilla with cooking spray and put (spray side down) in a hot frying pan. On half the tortilla sprinkle on spices and put the crab, cheese and salsa, fold the tortilla over top to make a half circle. Flip the quesadilla when the bottom gets brown. Top with salsa and lettuce, etc. This recipe can be as low as 2 pts, depending on whether you add cheese, sour cream, etc. The more lettuce, salsa and veggies you add, the fuller you feel for no points.

Quesadilla variations:

1 can fat free refried beans
1 green pepper, chopped
1/2 cup chunky spicy salsa
Combine ingredients and use several spoonfuls for each quesadilla. Add toppings if desired.

OR

Use grilled chopped veggies such as mushrooms, squash (yellow or zucchini), red or yellow pepper, asparagus, and salsa. Only the tortilla counts!

OR

Add a portion of grilled beef, fish or chicken to the quesadilla.

Sounds good Marleah!! Thanks for sharing!!!


Here is an old quick an easy dessert to have on hand for when you have those cravings!!

FRUIT PARFAITS~~~~Makes 6 servings~~~~~1 point each

1/2 cup halved grapes (or be creative and use different fruits)
1/2 cup sliced strawberries
3/4 cup boiling water
1 pkg (4 serving size) Jello Strawberry Flavor "sugar free" gelatin
1/2 cup cold water
3/4 cup ice cubes
1 cup plus 6 tbsp. thawed cool whip lite

Divide fruit among 6 dessert glasses. Stir boiling water into gelatin for 2 minutes until dissolved. Stir in cold water and ice cubes until ice is completely melted.

Pour 3/4 cup of gelatin over the fruit in each glass. Refrigerate 20 minutes or until set but not firm.

Add 1 cup of cool whip to remaining gelatin; stir with wire whisk until well blended. Spoon evenly over geletin in glasses. Refrigerate 1 hour or until firm. Top with remaining cool whip.

Have a nice day~~~~~~Meg

Hello....
 

Hey Y'all! I was browsing through the different threads and came across this one with the recipes! What really great recipes! I do not know if y'all have any of these, but I have a few that I love! These are some that I used when I was on weight watchers 3 years ago. I am rejoining weight watchers next week. I have the points but not the breakdown...sorry.

Hershey's 50% Reduced Fat Boston Cream Pie

1 package yellow cake mix
1 package fat free sugar instant vanilla pudding mix (4 serving size)
2 cups (12 oz pkg.) Hershey's 50% Reduced Fat Semi-Sweet Baking Chips, divided
4 tablespoons nonfat milk, divided

Prepare 8 inch round baking pan as directoed on package. Prepare cake batter as directed, using 2 egg whites to replace 1 egg. Replace 2 tablespoons vegetable oil with 1 tablespoon oil and 1 tablespoon water: bake and cool as directed.
Meanwhile, mix pudding as directed on package, using 1 1/2 cups nonfat milk: refrigerate in bowl. Cut cake layer in half to form 2 layers: on serving plate, place bottom layer.
In small microwave-safe bowl, place 1 cup reduced fat chips and 2 tablespoons nonfat milk. Microwave on high 1 minute or until chips are melted and mixture is smooth when stirred. Spread on cake layer on serving plate: layer with pudding and top with last cake layer, rounded side up.
In small microwave-safe bowl, place remaining 1-cup chips and remaining 2 tablespoons nonfat milk. Microwave on high 1 minute or until chips are melted and mixture is smooth when stirred. If necessary, cool until thickens slightly: spread on top of cake. Cover. Refrigerate until ready to serve.

8 servings 8 points per serving.


3 Point Snicker Pie

1 pint fat free, sugar free Vanilla frozen yogurt.
2 tablespoons chunky peanut butter
1/2 package sugar free fat free chocolate pudding mix
1/2 cup Lite Cool Whip
1 teaspoon chocolate syrup

Soften yogurt in microwave until creamy. Add peanut butter, pudding mix powder, and Cool Whip to yogurt, stir until well mixed. Pour into 8-inch pie pan. Drizzle 1 teaspoon of chocolate syrup over pie. Freeze until firm.

Serves 8 3 points

Hope you like these!
Teri

a few more
 

Here are a few more recipes that I have tried and like.....

Crockpot Chicken Stroganoff

1lb frozen boneless skinless chicken breast
1 can fat free cream of mushroom soup
1 16oz carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix remaining ingredients in bowl and pour over chicken. Cook on low for 7 hours.

4 points per serving. Serves 6

Can be served over brown rice or noodles. Adjust points accordingly.


Chicken Pot Pie

1 cup skim milk
1 cup chicken broth
1 cup light Bisquick or Low Fat Pioneer Baking Mix
7-10 ounces cooked chicken breast
1 can healthy request cream of chicken soup
dash of salt and pepper to season broth
1 10oz box frozen mixed vegetables

Preheat oven to 400 degrees. Place cooked chicken in oblong 2 quart casserole dish, or 9X13 pan. Place frozen veggies around chicken. Break up any chunks. Mix canned soup with broth in blender, pour over chicken and veggie mixture. Stir together milk and bisquick until smooth. Pour over the mixture in the baking dish. Do not stir. Bake 45-50 minutes or until the top is nicely browned.

Serves 4 with 10 ounces of chicken = 5 points

VERY GOOD
If you use the Pioneer low-fat baking mix, it lowers the fat even more.

Thanks Terri and Welcome!!!

The recipies sound great...always looking for something different!!


Here is something simple that can be made on the spot, to help out that sweet craving.

Chocolate Slush Drink~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~although the weather is not conducive to this right now, at least not here!!!

1 cup milk
2 Tblsp. sugar free/fat free chocolate pudding mix
1 tbsp fat free cool whip
1 tsp vanilla
6 to 8 ice cubes

Put milk in blender let it whirl and add the pudding, cool whip and vanilla, then add one ice cube at a time depending on how thick you like it.

Makes one serving = to 2 points

I've made this without the cool whip and the vanilla...taste good that way also

Enjoy~~~~~~~~~~~Meg

Creamy Chicken Enchiladas
 

Hello everyone! I do not have the points or break down on this next recipe, but it is soo good I have to put it in here! I usually fix it on the weekend, or on a day that we are thinking about eating out. My husband even loves them, which he usually complains about everything that is fixed lowfat. However, I have to admit he has not complained this time. Before when I lost weight, that is why i stopped cooking this way, because he always wanted the "real" stuff. So any great recipes I like to try to keep him from getting bored with it. As well as myself. He says this time I will not hear him complain, because he realizes this is how we ALL need to eat. We'll see!:lol:

Creamy Chicken Enchiladas

14 1/2 oz can low-fat cream of chicken soup
4 oz can chopped green chilies
1 cup fat-free sour cream
2 pounds chicken breast
1/2 cup fat-free mozzarella shreds ( I use 2% cheddar also)
8 flour tortillas

Preheat oven to 350. Lightly spray 9 X 13 baking dish with nonfat cooking spray. Place chicken breasts in large soup pot or Dutch oven and cover with water. Bring water to a boil over high heat, reduce to med-high and cook 25 to 30 minutes, until chicken is tender and cooked through. Remove chicken from pot and cool slightly. shred chicken or cut into small chunks, and place in a medium bowl. Toss with cheese. In a small bowl, combine soup, chilies, and sour cream and blend well. Divide chicken mixture evenly among tortillas and roll up. Place seam-side down in prepared pan. Pour soup mixture over tortillas and sprinkle with extra cheese, if desired. Bake in preheated oven 25-30 minutes, until cheese is melted or enchiladas are heated through.

*Enchiladas can be prepared ahead of time and frozen without soup mixture. Top with sauce just before baking. I like to keep something in the freezer, for the times we get in late and need to fix dinner. To help stay OP. This way it is available, and we do not wind up eating frozen pizza or such...

Hope you enjoy!
Teri

I have a few more I will try to post now. I'm not sure how many I can get in, but I will just start putting them in as I can...

Crockpot Chicken Recipes
 

Y'all may have these already, but just incase here goes......

1. Add a jar of spaghetti sauce to chicken and cook on low all day. Serve over Penne pasta or spaghetti. (I fixed this night before last, but instead of cooking in the crockpot I baked the chicken. ANd then topped with sauteed mushrooms... My husband LOVED it. Kids liked it too without the mushrooms, ofcourse) 9 points.
4 oz chicken = 3 points
1/2 cup spaghetti sauce = 1 point
1 cup noodles = 3 points.
(unless the points have changed in the past 4 years...)

2. Add a bottle of Bar-b-que sauce to chicken and cook on low all day. Serve over brown rice or shred and serve over hamburger bun.

3. Add 1 can cream of mushroom soup (lowfat version), 1 pkg onion soup mix, sliced onion, and chicken. Cook all day. Serve over brown rice. Makes 4 servings. 6 points with 4 ounces chicken.

Teri

Sweet and Sour Chicken
 

I fixed this next recipe for myself, my husband, and my parents. My husband did not like the "sauce" but my parents and I loved it.

Sweet and Sour Chicken

16 ounces boned and skinned chicken breast-(4 still frozen)
1 medium onion-chopped
2 tablespoons vegetable oil
3 tablespoons ketchup
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/8 tsp ground black pepper
1 tbsp cornstarch

1. In a large frying pan over medium heat saute chopped onion in oil until soft. (Can use less oil or some cooking spray with a tiny bit of oil.)
2. In a small bowl, combine ketchup, sugar, soy sauce, lemon juice and black pepper; add to pan with onion.
3. Add chicken to pan. Bring to a boil, cover and simmer 25-35 minutes or until chicken is done. (Be sure to reduce time if chicken is thawed.) Remove chicken.
4. Dissolve cornstarch with 2 tablespoons water, add to pan with sauce. Bring sauce to a boil, stirring constantly until thickened. Pour sauce over chicken before serving.
Serves 4. 6 points per serving.

Teri

Oatmeal Cookies
 

These were really good! Hard to stay out of though!:yes:

Oatmeal Cookies

3/4 cup all-purpose flour
1 1/2 cups quick-cooking oatmeal
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup butter, softened
3/4 cup light brown sugar
1/4 cup sugar
1 egg white

Heat oven to 350. Whisk together flour, oatmeal, baking soda, salt, cinnamon, ginger and cloves. In mixer on medium, beat butter and add sugars to combine. * Add egg white to butter mixture and beat to combine. Add dry ingredients and combine. On ungreased cookie sheet, drop batter by the tablespoon, 2 inches apart. Bake until set and golden, 11 - 14 minutes.
2 cookies per serving = 3 points.

* I omitted the 1/4 cup sugar and only used the brown sugar and the cookies came out tasting great.

Teri

Omelet
 

I have different variations of this a lot.

1/4 cup egg beater
1/4 cup mozzarella cheese
chopped green chilies
chopped tomato
chopped ham (1 slice fat-free lunch meat)
chopped onion
sliced mushroom

Cook in nonstick skillet until done. (Can also scramble all together)

Egg Beater = 2 points
1/4 cup cheese = 1 point
slice of ham or turkey = 1 point
veggies = 0 points
total points = 4
serves 1

last one for now......
 

This one is yummy too!

Cherry Cobbler Cake

1 box Betty Crocker Super Moist butter recipe yellow cake mix
3/4 cup Dannon nonfat plain yogurt
1/2 cup egg beaters egg substitute
1 can (1lb 4oz) Lucky Leaf Lite Cherry Pie Filling

1. In a large bowl, combine cake mix,yogurt,and egg substitute. Beat by hand or with an electric mixer just until well mixed.
2. Coat a 9X13 pan with nonstick cooking spray, and spread batter evenly in the pan. Spoon pie filling back and forth over the batter in an "S" pattern. (The filling will sink into the batter as the cake bakes).
3. Bake at 350 degrees for about 40 minutes, or until top is golden brown and toothipck inserted in center comes out clean. (Find a spot that is free of filling).
4. Cool the cake to room tempature before cutting into squares and serving.

Serves 12
4 points per serving.