Need Suggestions...
I need lots of help/ideas. I am not new to WW but have begun again.
I need ideas as to inexpensive meals and snacks that are low to moderate in points. I have a daily total point guide as 26. I have a husband who is strictly meat/potato kind of guy, we are farmers. We also have 3 small boys 10, 6 and 3. So things that kids would eat as well. I see alot of cook books that have very strange recipies with all kinds of ingredients, I am more of a basic eater. I would love to have a buddy or more than one who could help me in my weight loss journey. I am 217-214, depending on what the scale says on a particular day and I need to get down to 140. Thanks to anyone who has read this and replies, I appreciate it! Heidi :D |
Here are my family/kid friendly recipes:
* Exported from MasterCook * Beef, Bean and Cheese Burritos - 6 Points Recipe By : Kelly Shields Serving Size : 7 Preparation Time :0:00 Categories : Beef Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 sheets 12 x 18-inch foil 7 98% fat free flour tortillas, large 16 ounces 96% lean ground round 16 ounces fat free refried beans, Old El Paso 1/2 cup chopped onion 1/2 cup salsa 1/4 cup 2% cheddar cheese, Kraft 1. Preheat oven to 450 degrees F. 2. Center one tortilla on each sheet of foil. 3. Combine beef, beans, cheese, onions and salsa. 4. Evenly spoon 1/2 cup of filling onto tortilla. Wrap burrito style and place seam side down on foil. 5. Bring up sides of foil and double fold. Double fold ends to form packet, leaving room for heat circulation inside packet. 6. Bake 20 minutes on cookie sheet in oven. Calories: 298.1 Fat grams: 4.3 Fiber grams: 6.6 W/W Points: 6 Serve with fat-free sour cream, 2% cheddar cheese and additional salsa if desired (remember the points). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kelly's Stuffed Peppers - 6 Points Recipe By : Kelly Shields Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium green bell pepper 1 cup cooked rice 8 ounces 93% fat-free ground beef 1/2 cup chopped onion 8 ounces tomato sauce 1 cup low fat mozzarella cheese, Precious -- shredded 1. Cut tops off peppers and seed. Place in large saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5-7 minutes. 2. In large skillet sprayed with nonstick cooking spray brown beef and onions. Drain. 3. In large bowl combine beef mixture, tomato sauce and rice. Spoon evenly into peppers. 4. Place peppers in a sprayed casserole dish and bake at 350 degrees F for 20 minutes. 5. Sprinkle cheese evenly over peppers and bake for 5 additional minutes or unitl cheese is melted. Calories: 273.9 Fat grams: 9.7 Fiber grams: 2.7 W/W Points: 6 Sometimes I'll add garlic salt, garlic pepper and chili powder if it is too bland. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kelly's Meatloaf Recipe By : Kelly Shields Serving Size : 12 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds 93% fat-free ground beef 1 cup bread crumbs 1/4 cup Better'n'Eggs 2 tablespoons Better'n'Eggs 1 medium onion -- chopped 1 1/2 tablespoons worcestershire sauce 1 tablespoon garlic salt 1 teaspoon dry mustard 1/2 teaspoon black pepper 1/2 teaspoon sage 1. Combine all ingredients. Mix well. 2. Press into loaf pan or place 1/3 cup of mixture into each muffin space on a muffin pan. 3. Bake at 400 degrees F for 30-45 minutes. Calories: 132.2 Fat grams: 4.7 Fiber grams: 1.0 W/W Points: 3 When I make this I usually do it in a breadloaf pan and use my bread machine cutting guide to slice it in 12 slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bar-B-Que Hamburger Recipe By : Margaret Shields Serving Size : 12 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound 93% fat-free ground beef 1 medium onion -- chopped 3/4 cup ketchup 1 teaspoon celery seeds 1 tablespoon vinegar 2 tablespoons sugar 1 1/2 teaspoons worcestershire sauce 1 tablespoon mustard 1. Brown ground beef and onion. Drain. 2. Add remaining ingredients and cook for 15 minutes. Calories: 87.3 Fat grams: 2.8 Fiber grams: 0.4 W/W Points: 1 1/2 Serving Ideas : 12 1/4-cup servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Dogs, Elbows and Tomato Soup - 5 Points Recipe By : Dan Shields Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces elbow macaroni 5 Oscar Mayer Fat-Free Hot Dog 1 can tomato soup, condensed 1 1/2 tablespoons chili powder -- or to taste 1. Bring a pot of water to a full boil. 2. Add elbow and hot dogs and cook until elbows are tender. Drain. 3. Add tomato soup, chili powder to the elbows and hot dogs. Calories: 256.6 Fat grams: 2.0 Fiber grams: 2.1 W/W Points: 5 If you can tell the difference make your hot dog fat-free and your kids light or regular. Serving Ideas : Makes 5 1-cup servings w/1 hot dog each. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Lo Mein - 3 Points Recipe By : Unknown Serving Size : 5 Preparation Time :0:00 Categories : Poultry Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup green onions -- thinly sliced 1/2 teaspoon ground ginger 8 ounces boneless & skinless chicken breast -- cut in thin strips 1 1/2 cups mushrooms -- thinly sliced 2 cups bean sprouts 2 teaspoons oyster sauce 1 can bamboo shoots, Geisha -- drained 1 can waterchestnuts, China Boy -- drained and sliced 1 can baby sweet corn, Sun Luck -- drained 2 tablespoons soy sauce, low sodium 5 ounces uncooked vermicelli, Creamette 1. In large non-stick skillet sprayed with cooking spray; add green onions and ginger root. Saute 1 minute. 2. Add chicken and saute for 2 minutes; add mushrooms, bean sprouts, bamboo shoots and waterchestnuts and cook until vegetables are tender, about 3-5 minutes. 3. Stir in oyster sauce and soy sauce. 4. Cook vermicelli. Add vermicelli and stir to combine. Cook until heated through, about 1 minute. Calories: 216.2 Fat grams: 1.3 Fiber grams: 5.8 W/W Points: 3 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Creole - 1 Point Recipe By : Great American Recipes Serving Size : 7 Preparation Time :0:00 Categories : Other Ethnic Foods Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pieces boneless & skinless chicken breast -- cut in 1/2" cubes 1 teaspoon salt 1/4 teaspoon black pepper 1 cup onion -- finely chopped 1 cup celery -- sliced 1 cup green pepper -- finely chopped 2 cloves garlic -- minced 28 1/2 ounces tomatoes, canned -- crushed 8 ounces tomato sauce 1 cup water 1 tablespoon paprika 1/8 teaspoon cayenne pepper 2 bay leaves 1 tablespoon cornstarch 1 tablespoon water cooking spray 1. Toss chicken with 1/2 teaspoon salt and black pepper. 2. In a large non-stick skillet sprayed with cooking spray heat to medium-high. Add chicken and cook about 5 minutes or until opaque on all sides and slightly golden brown. Remove chicken and set aside. 3. Spray same skillet with cooking spray again. Add onion, celery, green pepper and garlic. Saute until tender. 4. Stir in tomatoes, water, paprika, 1/2 teaspoon salt, cayenne pepper and bay leaves. 5. Bring to a boil. 6. Reduce heat, cover and simmer for about 10-15 minutes. 7. Return chicken to skillet. 8. Blend together 1 tablespoon water and cornstarch. Stir into chicken mixture. 9. Uncover and simmer 10-15 minutes until chicken is done and sauce is thickened. Calories: 92.5 Fat grams: 1.1 Fiber grams: 2.9 W/W Points: 1 Serving Ideas : Serve over rice. Makes 7 1-cup servings. This freezes well for frozen lunches -- I put 1/2 cup Uncle Ben's Converted Rice (made without butter) and top with 1 cup of creole and freeze in a plastic container for 2 1/2 points. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Dijon Chicken Strips - 3 Points Recipe By : Unknown posted by Trinity in 3FC Forum Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fine dry breadcrumbs 2 tablespoons Kraft Fat-Free Cheese Topping 1/2 teaspoon Italian Seasoning 16 ounces boneless & skinless chicken breast 1 1/2 teaspoons dijon mustard cooking spray 1. Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; set aside. 2. Brush chicken breast halves evenly with mustard; cut each breast into 3 strips. 3. Add chicken to breadcrumb mixture. S eal bag; shake until chicken is coated. 4. Place chicken strips on rack of a broiler pan coated with cooking spray. Bake at 400 degrees F for 20 minutes or until done. Calories: 163.4 Fat grams: 2.0 Fiber grams: 0.3 W/W Points: 3 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tacos - 4 Points Recipe By : Ortega Serving Size : 6 Preparation Time :0:00 Categories : Mexican Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes 1 package taco seasoning mix 3/4 cup water 12 Rosarita Taco Shells 2 1/2 cups shredded lettuce 1 cup tomatoes -- chopped 6 tablespoons Kraft 2% Cheddar 1. In large non-stick skillet sprayed with cooking spray over medium-high heat cook chicken for 4-5 minutes or until chicken is no longer pink in the center. 2. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 4-5 minutes or until mixture is thickened. 3. Evenly fill the taco shells with chicken mixture. Top with lettuce, tomatoes and cheese. Calories: 202.2 Fat grams: 5.7 Fiber grams: 3.2 W/W Points: 4 Serving Ideas : Serve with salsa. Makes 6 2-taco servings. - - - - - - - - - - - - - - - - - - Here are several versions of Mac and Cheese that are all family and kid friendly: * Exported from MasterCook * Kraft Light Deluxe Macaroni & Cheese Dinner - 6 Points Recipe By : Top Secrets Recipes Lite! Cookbook by Todd Wilbur, pg 78-79 Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 1 3/4 cups elbow macaroni -- uncooked 1/3 cup shredded lowfat cheddar cheese -- (2 percent milk) 1/2 cup Cheez Whiz Light 1 tablespoon whole milk 1/2 teaspoon salt The difference between the "deluxe" version of Kraft's Macaroni & Cheese Dinner and the original is the cheese. The deluxe dinner has an envelope of cheese sauce, while the original dinner, introduced to the nation back in 1937, comes with powdered cheese. The original Kraft Macaroni & Cheese Dinner is the most popular packaged dinner product around, and one of the top six best-selling of all dry goods sold in the supermarket-probably because it only takes about 7 minutes to prepare, and a box costs just 70 cents. And who doesn't like macaroni and cheese? But it's the deluxe version-the more expensive version-with its pouch of gooey, yellow cheese sauce, which Kraft reformulated as a reduced-fat product in 1997. The new version boasts 50 percent less fat and 10 percent fewer calories than the deluxe original, and tastes just as good. So here's a simple clone that requires you to get your hands on Cheez Whiz Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're on your way to an amazing clone of what cartoon Texan Hank Hill from the show King of the Hill refers to as "veggies." 1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add the elbow macaroni to the water and cook for 10 to 12 minutes or until tender, stirring occasionally. 2. As the macaroni boils, prepare the sauce by combining the cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat. Stir the cheese mixture often as it heats, so that it does not burn. Add the salt. When all of the cheddar cheese has melted and the sauce is smooth, cover the pan and set it aside until the macaroni has cooked. 3. When the macaroni is ready, drain the water off, but do not rinse the macaroni. 4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce and mix well. Serves 4. TIDBITS: If you would like your macaroni and cheese to have a color that is Similar to the happy, fluorescent orange tint of the original, you Can add a little paprika-about 1/8 teaspoon-to the cheese sauce just before you remove it from the heat. Serving Size (1 cup) According to the cookbook: Per Serving: 290 Calories, 5 g Fat, ?g Fiber Weight Watcher Points: 6 Using MC nutritional analysis to get fiber grams: 0.6g Fiber Weight Watcher Points: 6 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandpop's Macaroni And Cheese Recipe By : Cooking Light Magazine, July/August, 1996 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Pastanoodle Cheese Luncheon Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons butter 1 cup sliced mushrooms 3/4 cup diced red bell pepper 1/2 cup finely chopped celery 1/4 cup chopped shallots 3/4 cup part-skim ricotta cheese 1 1/2 teaspoons minced flesh tarragon --or 1/2 teaspoon dried tarragon 1 teaspoon salt 1 teaspoon granulated tapioca -- optional 1/4 teaspoon white pepper 1/4 teaspoon ground nutmeg 12 ounces evapotated skim milk 1 large egg -- lightly beaten 4 cups hot cooked elbow macaroni --about 7 ounces uncooked cooking spray 1 medium tomato -- 1/4 inch thick 1/4 cup dry breadcrumbs 1/4 cup grated parmesan cheese 1 teaspoon grated lemon rind 1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat in a medium nonstick skillet. Add mushrooms, bell pepper, celery, and shallots; saute 4 minutes or until tender. Set aside. 3. Combine ricotta cheese and next 7 ingredients (ricotta cheese through egg) in a large bowl; stir until well-blended. Add mushroom mixture and macaroni; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. 4. Press tomato slices gently between paper towels until barely moist. Arrange tomato slices in a circular pattern over top of macaroni mixture. Combine breadcrumbs, Parmesan cheese, and lemon rind in a small bowl; stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at 350 oF for 35 minutes or until lightly browned. Yield: 8 serving. CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g, mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON 2mg; SODIUM 47mg; CALCIUM mg. WW: 4 pts. Typos by Gail Shermeyer <[email protected]> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni-and-Cheese Casserole Recipe By : Quick & Easy Menus - 5 Points Serving Size : 6 Preparation Time :0:40 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces elbow macaroni -- uncooked Cooking Spray 1 teaspoon vegetable oil 1 cup chopped onion 1 cup chopped green bell pepper 1 cup shredded cheddar cheese(4 ounces) -- reduced fat 1 cup fat-free mayonnaise 1/4 teaspoon pepper 1 10 3/4 ounce can red-fat, red-sod. cream of celery soup -- undiluted 1 4 oz. can sliced mushrooms -- drained 1 2 oz. jar diced pimiento -- undrained 1 cup cornflakes cereal -- crushed 1. Preheat oven to 350 degrees F. 2. Cook macaroni according to package directions, omitting salt and fat; drain. Rinse macaroni under cold water; drain well, and set aside. 3. Coat a large nonstick skillet with cooking spray; add vegetable oil, and place over medium heat until hot. Add onion and bell pepper, and saute until tender. 4. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray. Sprinkle crushed cereal over casserole. Bake, uncovered, at 350 degrees for 40 minutes. Yield: 6 servings. Points: 5; Exchanges: 1/2 Med-fat Meat, 1 1/2 Starch. Per serving: Cal 258(21% from fat); Pro 10.6g; Fat 6g(sat 3g); Carb 40.6g; Fib 2g; Chol 14mg; Iron 2mg; Sod 938mg; Calc 204mg. MC Formatted by Sue B 5/31/98 and submitted to the WW forum. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni and Cheese Casserole - 5 or 6 Points Recipe By : Cooking Light Serving Size : 5 Preparation Time :0:00 Categories : Pasta (Main Dishes) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces elbow macaroni -- uncooked 2 cups skim milk 1 cup reduced fat cheddar cheese 10 ounces frozen spinach -- thawed and drained 2 teaspoons worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 3 drops hot pepper sauce Cooking Spray 1. Preheat oven to 350°. 2. Cook pasta according to package directions, omitting salt and fat. 3. Combine cornstarch and milk in a medium, heavy saucepan over medium heat; stir with a whisk. Bring to a boil. Cook 1 minute. Stir in 1/2 cup cheese and spinach. Reduce heat to low; cook until cheese melts. Stir in 1/2 cup cheese; remove from heat. Stir in Worcestershire sauce, salt, pepper, and pepper sauce. Combine cheese mixture and pasta; spoon into a 2-quart baking dish coated with cooking spray. 4. Bake at 350° for 10 minutes. Calories: 272.5 Fat grams: 5.3 Fiber grams: 2.8 W/W Points: 5 Serving Ideas : Makes 5 1-cup servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni and Cheese Recipe By : 123 Success Recipe Collection - 8 Points Serving Size : 4 Preparation Time :0:30 Categories : Casseroles Pasta Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups elbow macaroni 1 cup 1% low-fat milk 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup shredded extra-sharp cheddar cheese 3 tablespoons grated Parmesan cheese* 1. Preheat the oven to 350 degrees F. Cook the macaroni according to package directions; drain and keep warm. 2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and pepper; cook, whisking constantly, until the sauce thickens and comes to a boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition until it is melted before adding more. Stir in the macaroni. 3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the Parmesan. Bake until golden, about 20 minutes. Increase the oven temperature to broil; broil 3 minutes. Cool slightly before serving. Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium Formatted by Sue B '97 and submitted to the WW forum. NOTES : *If you like your macaroni and cheese smooth and creamy, simply omit the Parmesan(you'll save 1 point) and Step 3. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-Cheese Micro-Macaroni - 6 Points Recipe By : Favorite Homestyle Recipes Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon reduced-calorie margarine(tub) + 1 teaspoon reduced-calorie margarine(tub) 1 tablespoon minced onion 1 clove elephant garlic* -- minced 3 cups elbow macaroni -- cooked 1/2 cup part-skim ricotta cheese 1 1/2 ounces shredded cheddar cheese 1 tablespoon grated Parmesan cheese + 1 teaspoon grated Parmesan cheese 1/4 teaspoon freshly ground black pepper 1. In 2-quart casserole, in microwave oven, melt margarine on High 30 seconds. Stir in onion and garlic; microwave on High 1 minute. 2. Stir in remaining ingredients, mixing well to combine. Cover and microwave on High 3 minutes, until heated through. Let stand 1 minute. Per Serving: 280 Cal, 14g Pro, 10g Fat, 34g Carbo, 205mg Calcium, 260mg Sod, 26mg Choles, 2g Fiber. Each serving provides: 1 Fat; 1 Pro, 1 1/2 B; 10 Cal. Points: 6 *Elephant garlic is a larger version of common garlic, which is less pungent and milder in flavor. An elephant garlic bulb is about the size of a small apple. MC Formatted by Sue B 8-6-98 and submitted to the WW forum. - - - - - - - - - - - - - - - - - - |
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Also look for some of the cookbooks that are like '5 ingredients or less' and '15 minutes or less' in cooking time. W/W has several. |
Wow. Incredible!! Thank you VERY much, Kelly S. - those were very helpful! I'll be using some of those, too.
Great topic SWTE :c) |
Thanks a million, please keep the suggestions/support coming!!! I need all of you as I am doing this at home. I can't afford the meetings.
Love, Heidi |
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