Rich N' Creamy Baked Potato Casserole
 

Hi everyone,
I came across this potato recipe which I was thinking of making for xmas dinner and I made it tonight and it was amazing!!! Absolutely delish! :) Very much like Potatoes Romanoff but with much less points! Tastes rich and creamy without all the added fat.

ENJOY! :)

Rich N' Creamy Baked Potato Casserole (3.5 points per serving)

9 medium potatoes, scrubbed but not peeled
4 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 teaspoon paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a slow boil over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside.
Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Place into a 2-quart baking dish sprayed with nonstick spray. Top with grated cheddar cheese and paprika. Bake at 350 degrees for 30-40 minutes or store covered for up to 2 days before baking.

Makes 8 Servings

Serving Size: 8 ounces
Nutrients per serving:
Calories: 177
Total fat: 3 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Sodium: 628 mg
Carbohydrate: 27 grams
Protein: 10 grams
Dietary fiber: 2 grams

3.5 POINTS

something i whipped up with chicken
 

ok I throw things together with whatevers handy
so i dont know pts but i know its good ;)

1 package of chicken
approx 2 glasses of white wine (i used pino grigio) it was in the bottle i didnt measure give or take
crushed garlic
onions
2 chicken boullion cubes

Frozen Broccoli I used the block kind b/c i had it
about a tbsp of olive oil
In a wok style frying pan i put cut up chicken breast in the white wine with the onions and the garlic
added a bit of olive oil to add dimension to the flavor
Let it cook down a bit when the chicken was no longer pink
I added a boullion cube
then the veggies
which i basically just maneuvere the block around the pan till it broke apart it would be easie if u had fresh or the bag variety of broc florets- the frozen adds extra water that if u use fresh u might want to throw i
added the other boullions cube (to taste )
Little pepper and voila
I served it over white and wild rice
it was REALLY good ;)

Mexican Casserole
 

We had this for supper on Thursday. Its sooo yummy and it didn't take very long to make. We had it with some spinach salad and some cantaloupe for dessert. Quite satisfying! It made about 8 servings at 1 cup per serving.

Mexican Casserole

8oz tricolor twist pasta
1/4c fat free chicken broth
1/2c chopped green onions
2 tbsp cornstarch
1/2 tsp chili powder
1/2tsp cumin
1 can fat free chicken broth
8oz fat free Monterey jack cheese (jalepeno if you want to spice it up more)
1/2c fat free sour cream

Preheat oven to 350 F. Prepare pasta according to package directions, drain and set aside. Meanwhile, in a medium nonstick saucepan over medium heat sauté onions in broth for 2 minutes, stirring constantly. Stir in cornstarch, chili powder and cumin. Using a wire whisk, gradually stir in broth until sauce is smooth. Raise heat to high. Bring sauce to boil, stirring constantly for 1 minute. Remove from heat. Stir in cheese until melted, then stir in sour cream. Pour over pasta and toss well. Spoon into nonstick baking dish and bake for 15 minutes. Per serving 146 calories, <1 gram fat, 3 WW points.

Tortellini Supreme
 

We had this as part of our supper last night. It is alright and very quick to make.

Tortellini Supreme

1 1/2lbs tri-color cheese tortellini
1lb fresh spinach
1 quart tomato sauce
1/2 cup shredded parmesan cheese

Cook tortellini until almost done. During the last five minutes add washed spinach and continue cooking until tortellini are done. Drain well. Season tomato sauce to taste and heat. Mix drained tortellini with sauce in large bowl and top with Parmesan cheese. Serve immediately. Makes 10-12 servings. For a 12 serving recipe, 1 serving is: 251 calories, 11g protein, 4g total fat (1 g sat fat), 49mg, cholesterol, 44g carbohydrates, 2g fiber, 485mg sodium, 132mg Calcium, 5 WW points


"Be like a postage stamp.
Stick to it until you get there."
-Harvey Mackay

Grilled Apple Chicken
 

We had this for part of our supper last night too. It is okay but not as appley as I would have liked. I used almost the whole mixture as marinade because I cooked it on my indoor grill which isn't the best for basting.

Grilled Apple Chicken

6oz apple juice
1/4c ketchup
2tbsp packed brown sugar
1 tbsp cider vinegar
1 tsp dried thyme
1/8 tsp hot pepper sauce
6 boneless, skinless chicken breast halves (4 oz each)

The night before: In a small saucepan, combine apple juice concentrate, ketchup, brown sugar, vinegar, thyme, & hot sauce. Cook, stirring, over medium heat until the sugar completely dissolves. Remove from heat and cool to room temperature. Place chicken in a single layer in a 13x9 inch baking pan or in a large ziploc bag. Pour about half of the cooled mixture over the chicken, turning to coat both sides. Cover and refrigerate both the chicken and the remaining mixture until the next day. Coat a grill rack with nonstick spray before adding chicken. Grill breasts over medium-hot coals until done, basting occasionally with the reserved apple-ketchup mixture. Serves 6. Per serving: Calories 170, 0.3g fiber, 1.2g total fat, 0.4g saturated fat, 20g protein, 187mg, sodium, 17.6g carbohydrates, 3 WW points

Hey, I grabbed this one off the recipie thread and tried it over christmas(we don't get no pudge in Canada and I gave out pre mades as gifts to my WW buddies) these are great!!

I found a great recipe for a low fat "muffin"- I think it could also pass for cupcakes-lol.I have switched to using powdered no-fat milk so I can have several "mixes" made ahead in the cupboard- all I have to add is the yougurt, vanilla, and water- much less mess then getting all the ingrediants out at once and much cheaper then the premade mixes and you you what all the ingrediants are. (HINT: I use 1/4 cup dry powder milk-to make it easier to disolve in the mix, I put it through the food processor to make it finer- I usually do several mixes up at a time, so I use my digital scale to measure to equal the 1/4 cup ( 1/2 oz))

Here is the recipe (I think it is origianly from Hersey's, but I have seen variations posted on a lot of sites)

Chocolate Muffins

1-1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup nonfat unsweetened yogurt
2/3 cup skim milk (or 1/4 cup fat free powder milk + 2/3 cup water)
1/2 tsp. vanilla

Mix dry ingredients. Stir in yogurt, milk and vanilla. Mix just until combined and moistened. Divide batter evenly in 12 lined muffin cups.
Bake at 400º for 15-20 min.
SERVINGS: 12
EACH MUFFIN: 110 calories 0 fat less then 1 gram of fiber 2 pts each!

VARIATION: FAT FREE CHEWY CHOCOLATE BROWNIES: I took one of my dry mixes (all the dry ingrediants plus 1/4 cup fat free powdered milk) and added one cup of fat free plain yogurt and 1/2 teaspoon vanilla. Mix and spread into a 8"x8" pan that has been sprayed with Pam type spray. Bake at 350 for 16-22 minutes. Cut into 16 2"x2" squares- 0 fat, less then 1 gram fiber, 85 calories per brownie: 1.5 points a piece! You could add a scoop of fat free/sugar free frozen yogurt for a great 3 point dessert!

I haven't tried the recipe with Splenda yet- it would make the Muffins 62 calories, and the Brownies 46 calories- if any one tries this subsitution, let me know how it works.

Tzatziki Sauce (Cucumber and yogurt)
 

1 medium cucumber, peeled and halved lengthwise
1/2 teaspoon salt
2 1/4 teaspoons white wine vinegar
1 1/2 teaspoons olive oil
1 clove garlic, crushed
1 cup plain nonfat yogurt


Directions:

Scrape out centers of cucumbers, discarding seeds. Coarsely grate cucumber into a colander and sprinkle with salt; allow to drain for 30 minutes.

Meanwhile, combine white wine vinegar, oil and garlic in a medium bowl. Allow to marinate while cucumbers are draining.

Squeeze cucumbers as dry as possible and blot on paper towels. Transfer to bowl with garlic mixture; add plain yogurt and stir.

Use as a spread, dip or sandwich topping.

Makes 2 cups.


Servings: 16

Frozen Fruit Salad
 

We had this for part of our supper tonight & it was very yummy! Plus you can't go wrong at 2 points per serving!

1 1/2 cups seedless red or green grapes, halved
1 1/2 cups sliced ripe banana (about 3 medium)
1 1/2 cups pineapple tidbits (about 1 can)
1 1/2 cups pink grapefuit sections (about 2 large)
1 1/2 cups unsweetened pineapple juice
1/4 cup water
1/3 cup frozen orange juice, concentrate, thawed & undiluted

Combine all ingredients ina large bowl. Pour into a 13x9x2" baking dish. Cover & freeze 8 hours or until firm. Let stand at room temperature 1 hour before serving or until slightly thawed. Yields 8 servings (serving size 1 [4 1/2 x 3 1/4 inch] piece). Nutritional Info: Calories 125 (4% from fat); Protein 1.5g; Fat 0.5g, Saturated Fat 0.1g; Carbohydrates 31.4g, Fiber 2.1g, Iron 0.5mg; Sodium 2mg; Calcium 29mg, WW Points 2

NOTES: This is the second time I've made this & the first time it was totally sour due to the grapefruit so this time I only used a half a grapefruit & added 2 oranges. I also added some Kiwi slices. It was fabulous!!! I don't freeze mine in a baking that shape b/c I don't have room in my freezer. Instead I use a casserole dish which I mix it in (yay less dishes!) & it has its own lid. Also I don't always remember to thaw it an hour ahead of serving so I just pop it in the microwave for a minute or so until I can get at it.

Fruit Slaw with Yogurt Dressing
 

We had this as part of our supper tonight too. Yummy! I can't wait until summer so I can take this to someone's BBQ Party! My DF really liked it & he hardly ever likes anything remotely resembling what he calls "altered food" (in other words made in a healthy way).

Serves 6 (you have to take an awfully big serving to make 6 out of it. We haven't eaten it all yet but its looking more like 10 servings.)

Slaw:
3c finely shredded green cabbage
1c finely chopped Granny Smith Apple
1/4c dried cranberries or cherries
1 can crushed pineapple w/juice, drained, juice reserved
2 Tbsp unsalted sunflower seeds

Dressing:
1/2c fat free Vanilla Yogurt
2 Tbsp reserved pineapple juice
1 tbsp honey
1 tsp Dijon Mustard

Combine slaw ingredients in large serving bowl. Combine dressing ingredients in a small mixing bowl. Stir dressing into slaw mixture. Per serving (with 6 servings): Calories 107; Fiber 4g; Total Fat 2g; Saturated Fat 0g; Protein 3g; Sodium 35mg; Carbohydrates 23g; WW Points 1

Mexican Rice Salad
 

I made this yesterday. It was pretty good. Instead of eating it a bowl I made it into a wrap. It goes way farther that way. Anyway here is the recipe in its original form:

Mexican Rice Salad
Serves 6

1c long grain rice
2c nonfat chicken broth
2tbsp lime juice
1 1/2tsp chili powder
3/4tsp salt (optional)
1/4tsp gound cumin
1/4 tsp pepper
1 tbsp olive oil
5 oz frozen corn kernels, thawed
1/2 red bell pepper, finely choped
1/2c celery, chopped
1/4c small red onion, chopped
4oz nonfat swiss cheese, shredded
2 tbsp chopped cilantro
1/2tsp chili powder
1/4tsp salt
6 9" nonfat flour tortillas

Bring rice to boiling in broth. Cover reduce heat to low. Cook 20 minutes until rice is tender. Drain rice in a colander; rinse with cold water to stop cooking. For dressing, whisk together lime juice, chili powder, salt, pepper & cumin. Whisk in oil. Combine rice, corn, red pepper, celery 7 onion in serving bowl. Gently stir in cheese & cilantro. Add dressing; toss to coat. For tortilla shells: Mix chili powder & salt in small bowl. Coat both sides of tortilla with nonstick cooking spray. Sprinkle one side of each tortilla with pinch of chili powder mixture. Place large nonstick skillet over medium heat. Warm one tortilla in skillet until pliable, about 1 minute per side. Place tortilla in soup bowl for serving. Repeat with remaining tortillas. Spoon salad into tortillas. Per serving: 226 calories; 2g fat; 3mg cholesterol; 797mg sodium; 41g carbohydrates; 7g fiber; 9g protein; 3 WW Points*

*I think this is calculated on the old points system so recalculate it using only 4g fiber to get the true amount.