Please use this thread to share your favorite recipes with your favorite 20-Somethings!!!!

BLIZZARD
 

I found this recipe on another site and it is YUMMY!!

Blizzard

.5 oz Fat free, sugar free Jello pudding mix
1 cup skim milk
1 cup ice

In a blender completely blend the pudding mix and milk. Add this ice and blend until crushed thoroughly. Enjoy.

3 points


Use any flavor of pudding you prefer. I used butterscotch because that is all I had and hubby likes it. I am not a fan of it, but it was really good once blended.

If you add anything else, such as fruit or candies, just add the extra points.

Chili Cheese and Rice Skillet
 

Ingredients:
1 can Chili w/beans
1 can chopped tomatoes (do not drain)
8 oz Light Velveeta cubed (half of the small box)
1 cup water
2 cups rice

Combine the chili, tomatoes and water in a skillet, bring to a boil. Add the velveeta and rice, stir to coat rice and cover. Remove from heat, let simmer for 15 minutes. Remove lid, stir until cheese is melty and everything is combined.
1 1/2 cups = 6 points. This is VERY filling and tastes like chili cheese tots from Sonic. Yummy!!

WW Strawberry Pie - 1 point!
 

The best WW recipe I ever got!!!!

1 small package strawberry jello (no sugar)
1 small package cook & serve vanilla jello pudding mix (fat free)
2 cups water
4 cups strawberries

Cut up strawberries and place in 9" pie plate. (There is no crust). In medium bowl, microwave water and pudding mix for 2 minutes on high. Stir and heat 2 more minutes. Stir in jello mix and let cool 5 minutes. Pour mix onto strawberries, cover and refirdgerate for 4 hours.

Serves 6, 1 point each. Great with fat-free cool whip!

Hi guys!

For awesome vegeterian recipes go to www.vegsource.com I tried the carribean curry today (w/out rice) and it was really good and only 3 pts per serving! Filling to!

And if you add a little shot of vodka to the Blizzard, it's even more divine! (And 2 points well spent :))

8 Point Pizza Crust
 

This recipe make 2 (two) 8 point pizza crusts.

2/3 Cup Water
1 1/4 tsp. Olive Oil
1/3 tsp. salt
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 tsp. Yeast

Add ingredients to your bread machine and mix on dough setting. When it is done, divide into 2 sections and roll out the crusts. Brush crusts lightly with olive oil, cover and let rise for about 30 minutes. Top with toppings of your choise and place in a COLD oven. Set oven to 450 degrees F and bake until crust is browned and cheese is melted.

Tacos!
 

I LOVE veggie tacos!!!!!!

If you subtract ground beef for the LightLife brand soy crumbles (0 fat, 0pts for 1/3 cup), you can make AWESOME tacos and you wouldn't even know you weren't eating meat....tastes like Taco Bell!

Pair it off with La Tiara corn shells, 0pts for one,
then it's even better!

I posted this but longer on the WW Food/PT issues forum....

I found this thread just for you Tonya... and I found another recipe (on the WW site) that I haven't made yet, but it sounds yummy!



Southwestern Chicken-Bean Salad

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium green pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece(s) corn on the cob, kernels removed
2 tbsp fresh lime juice
1 tbsp corn oil
8 oz cooked, skinless chicken breast(s), chopped
2 tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
4 tbsp cilantro, fresh, chopped
4 tbsp fat-free sour cream

Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.

Serves | 4
POINTS per serving | 5

Greek Penne Pasta

Prep Time | 10 min.
Cook Time | 20 min.
Level of Difficulty | Easy
light meals | You can enjoy a full-fat cheese like feta - for a minimal amount of POINTS - because a little bit adds a big amount of flavor.

Ingredients
12 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 lb(s) tomato(es), plum
4 oz feta cheese, crumbled
6 medium olives, black, pitted and chopped

Instructions
Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.

Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.

Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.


POINTS
Serves | 8
POINTS per serving | 6

Easiest Taco Soup - 1.5 points
 

This is a great taco soup recipe! 1.5 points for 2 cups of soup!!! :)

1 can navy beans (w/ liquid)
1 can northern beans (w/ liquid)
2 cups chicken broth
1 can diced tomatoes (any size you like)
1 can mexican corn
1 1/2 cups frozen corn
1 cup salsa
1 pkg taco seasoning
1 pkg ranch dressing/dip mix

Put all ingredients in large soup pot. Simmer until hot. Eat and enjoy!!!

Balsamic Bean Salad
 

Balsamic-Bean-Salad recipe

Date: Wed, 16 Aug 1995 08:08:54 -0700

* Exported from MasterCook II *

Warm Balsamic Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fat-Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----VEGETARIAN TIMES; JUNE 1994-----
2 cups Kidneys -- soaked
-- dry or Great beans
5 cups Vegetable broth
1 cup White wine
1 medium Onion -- diced
1/2 cup Balsamic vinegar
1 tablespoon Garlic -- minced to 2 T.
2 tablespoons Lemon juice
3 tablespoons Honey or sugar -- to taste
1/2 cup Red bell pepper -- diced
1/2 cup Green pepper -- or diced
1/2 cup Corn kernels
1/2 cup Celery
1/2 cup Parsley -- fresh
Salt and pepper -- to taste

In large pot, combine beans, broth, wine and onion. Simmer 2 hours, or
until beans are soft. Drain beans and onions, place in large bowl.

Add remaining ingredients. Toss well, adjust seasonings. Serve warm. It also is great cold.

Nutritional information per serving: 237 calories, 10 gm protein, 0 mg
cholesterol, 44 gm carbohydrate, 20 mg sodium, 8 gm fiber, 0.4 gm fat, x.x
mg iron, xx mg calcium, 2% of calories from fat.

Hummus III
Hummus is a pureed garbanzo bean dip with Middle Eastern
origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.
Prep Time: approx. 10 Minutes. Original recipe makes 2 cups ( 16 servings). Recipe has been scaled to make 16 servings.


Printed from Allrecipes, Submitted by Rhoda McIntosh
--------------------------------------------------------------------------------
2 cups canned garbanzo
beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley


Directions
1 Place the garbanzo beans, tahini, lemon juice, salt and
garlic in a blender or food processor. Blend until smooth.
Transfer mixture to a serving bowl.
2 Drizzle olive oil over the garbanzo bean mixture.
Sprinkle with paprika and parsley

It also said you can heat the beans first (must make it smoother), and add a little water if needed!

Nutrition at a glance
Servings Per Recipe: 16 amount
per serving

Calories 77
Protein 3g
Total Fat 4g
Sodium 236mg
Cholesterol -
Carbohydrates 8g
Fiber 2g

1 point per serving

jen do u know the points or whatever on it?

sbirdhr

Just to clarify -- you put the beans liquid and all into the pot for the taco soup?

L.

RE: Taco soup
 

Lola - Yes, you just open cans and dump them in. No draining or cutting involved. It couldn't be any easier!

Sarah

KO... I editted the recipe above with nutritional info.

Sarah,

I tried the taco soup and it is FANTASTIC!!

L.

bringing back up

Lasagna Lovers
 

Here are a bunch of lwer point recipes for lasagna lovers!


These are my favorite version of rolled lasagna. Even my fiance likes them and he thought he wouldn't because there is no meat in it. Its very filling. The recipe calls two rolls a serving but really that's only if you aren't eating it with anything else. Throw in your salad and a piece of bread and one roll is plenty. Also if I remember right it made more than 8 rolls- more like 12 or more. I freeze the extras in individual containers and it works great for something quick and healthy to take to work.




Green and White Lasagna Bundles

Makes 8 roll-ups, 4 servings

8 lasagna noodles
2 egg whites, lightly beaten
15 oz contziner of reduced-fat ricotta cheese
1/4c grated parmesan cheese
1/2 tsp salt
10 oz frozen chopped spinach (or broccoli) thawed & drained
1/4c snipped fresh chives
1 1/2c reduced-fat spaghetti sauce
1/2c finely shredded reduced fat mozzarella
snipped fresh chives for garnish

Cook the lasagna noodles according to the directions on the package. Drain and set aside. Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, parmesan cheese and salt. Set the cheese mixture aside. Lightly spray an unheated large skillet with olive oil no stick spray. Add the spinach and chives. Cook and stir over mediumheat for five minutes. Add the spinach mixture to the cheese mixture. Stir until well combined. Preheat the oven to 350 degrees. Spread a thin layer of spaghetti sauce in the bottom of a 12"x7 1/2"x2" (I used a 9x13) baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the spinach mixture in a mound 1/4" from the short end. Roll the noodle around the spinach mixture.* Place the roll-up, seam side down, in the baking dish. Repeat making the rolls-ups with the remaining noodles and spinach mixture. Pour the remaining spaghetti sauce over the roll-ups in the baking dish. Sprinkle with mozzarella cheese on top and cover with foil. Bake for 35-45 minutes until bubblly. If desired garnish with the chives.

Per serving (2 rolls): Calories 427; fat 9 g, % of Calories from Fat 18%; Cholesterol 39mg, WW points 8 points.

*Instead of wrapping the whole noodle around a mound of filling, I spread the filling down the length of the noodle so you have flavor throughout.


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Easy Cheesy Lasagna

I haven't tried this one yet but it sounds really good and it only has 7 points per serving

Easy Cheesy Lasagna

1/2c chopped onions
1/2c coarsely chopped carrots
1 sweet red pepper, chopped
2 cloves garlic, minced
1 1/2c reduced sodium spaghetti sauce
8 oz can stwed tomatoes (with juices)
1/2 tsp dried basil
1/2 tsp dried oregano
6 lasagna noodles
2 egg whites
15 oz container reduced fat ricotta cheese
1/2c grated parmesan cheese
2c finely shredded reduced fat mozzarella

Lightly spray an unheated large skillet or saucepan with olive oil nonstick spray. Add the onions, carrots, red peppers, and garlic. Cook and stir over meium heat for five minutes. Stir in spaghetti sauce, stewed tomoates (with juices), basil, oregano. Bring to a boil, then reduce the heat. Simmer uncovered, about 15 minutes or until the vegetables are tender. Meanwhile, cook the lasagna noodles according to the package directions. Drain and set aside. In a medium bowl, stir together egg whites, ricotta cheese, and 1/4 cup of the parmesan cheese until well combined. Preheat the oven to 375 degrees. To assemble spread a thin layer of spaghetti sauce mixture in the bottom of a 12"x7 1/2"x2" baking dish. Place three of the noodles in a single layer in the dish. Spread with half of the cheese mixture. Top with half of the remaming sauce. Sprinkle half of the mozzarella cheese. Repeat layers using the remaining noodles, cheese mixture, sauce and mozzarella cheese. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Bake for 30 to 35 minutes. Let stand for 10 minutes before cutting and serving. per serving: Calories 321, Fat 9g, % Calories from Fat 27%, Cholesterol 39mg, 7 points.


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Spinach Carrot Lasagna Rolls
makes 4 servings of 2 lasagna rolls

8 lasagna noodles
5 oz spinach fresh or thawed
3 large carrots, grated
2c ricotta cheese
2-3c tomato-based pasta sauce
1 tbsp olive oil
1/2 vidalia onion
2 cloves garlic, chopped or minced
1/2c pine nuts
1/2c golden raisins
1/2c grated mozzarella
1/4tsp nutmeg
1/8 tsp pepper
1/4tsp salt

Preheat oven to 400 degrees F. Cook lasagna noodles according to package directions. Meanwhile heat oil in a skillet and saute onions and garlic until onion is softened. Add pine nuts and saute for one or two more minutes. Add carrots, raisins, and spinach and saut 5-7 more minutes or until spinach is wilted, if using fresh spinach. turn off, and add ricotta cheese, nutmeg, salt, and pepper. Spread 1/8 of the ricotta mixture on each of the lasagna noodles and roll up each of the noodles. Spray a 9x13 baking pan with cooking spray, and place the lasagna seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake until thoroughly heated and chheese is golden, approximately 15-20 minutes.


--------------------------------------------------------------------------------

Roll Out The Lasagna!

Makes 5 servings

8oz spinach lasagna noodles
4tbsp chopped fresh basil
1c chopped onion
10oz box frozen chopped spinach, defrosted and squeezed
2 cloves garlic mince
1 medium red bell pepper, diced fine
10 oz box frozen chopped broccoli, defrost
1/2c nonfat sour cream
salt and pepper to taste
1c nonfat ricotta cheese
3tbsp nonfat parmesan cheese
3tbsp shredded nonfat mozzarella cheese
2 1/2c lowfat marinara sauce

Cook lasagna noodles according to package directions. Saute onion, garlic, and red pepper in olive oil and set aside. In a food processor bowl, pulse sour cream, cheeses, basil, spinach and broccoli. Add salt and pepper to taste. preheat the oven to 350 degrees F. Coat 10x13 inch baking dish with nonstick cooking spray. Place 2 cups Marinara sauce in the pan. Place a noodle on a flat surface and with a spatula spread the cheese and vegetable mixture, the the onion mixture on the noodle thinly from each end. ROll up the noodle with filling on the inside. Place in pan, seam side up on top of marinara sauce. Place roll-ups side by side. When complatede, use the remaining sauce to drizzle over top of noodles. Bake for about 40 minutes or until the roll-ups are browned and sauce is bubbling. Per serving: 178 calories with 42.9% from fat, 12.5g protein, 9.1g total fat, 14.6g Carbohydrates, 3.8g fiber, 212mg Sodium, 29.9 mg cholesterol, 4 WW Points


--------------------------------------------------------------------------------

Labrador Lasagna

Serves 5

10 lasagna noodles, cooked
1c nonfat cottage cheese
1c frozen chopped spinach-thawed and drained
1 1/2c skim milk
2tbsp white flour
1/4c chopped tomato
1/2 tsp minced garlic
1/2 tsp oregano

Preheat oven to 350 degrees. In a medium bowl, combine the cottage cheese and spinach. Mix together. Next take the cooked lasagna noodles and lay out on a cutting board. Spread two tbsps of the cottage cheese mixture along the inside of the noodle and rollup each one. Add noodle roll ups to a 9x13 pan that has been sprayed with nonstick spray, and set aside. To make sauce, mix white flour and milk in a small saucepan over meium heat, stirring continuously. Add chopped tomato and minced garlic to the saucepan. Continue stirring. Pour the sauce over the rolled up noodles and garnish with oregano. Bake for 20 minutes, then cool before serving. Per serving (two rolls): 111 calories, 0.4g fat, 1.4g fibre, 70mg sodium, 2 WW Points

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According to what the recipe says you should only get 8 noodles out of this but when I made it I ended up with 18! I will include the nutrtion information for the recipe with 8 and for the recipe with 18. You might want to make sure you have extra lasagna noodles in case the same thing happens to you. I didn't put as much filling on each noodle as it suggests because I put on as much as it would hold without filling squishing out all over the place.

Spinach Lasagna Rolls -serves 8 (supposedly)

10 oz frozen chopped spinach
8 lasagna noodles
1 large onion
1 medium green pepper
nonstick cooking spray
16 oz can of tomatoes
1/2 tsp dried basil
8 oz can of tomato sauce
1/2tsp sugar
2c lowfat cottage or ricotta cheese
1/2c grated parmesan cheese
1 beaten egg
1/8 tsp ground nutmeg

Cook spinach and lasagna noodles separately according to package directions. Drain and set aside. For the sauce, chop onion, green pepper. Spray a large cold saucepan with nonstick spray coating; heat over medium heat. Add onion, green pepper, mushrooms, garlic. Cook until vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar and 1/4 tsp pepper into the vegetables. Bring to boiling, reduce heat. Simmer uncovered, 5 minutes or until slightly thickened. Meanwhil for filling, in a bowl, stir together spinach, cheeses, egg and nutmag. Spread a scant 1/2c spinach mixture on each noodle. Roll up each noodle, jelly-roll style, beginning at the short end. Spoon 1 cup of sauce mixture into a 12x7 1/2x 2 inch bakinh dish. Place rolls seam side down in the dish. Spoon on remaining sauce. Cover with plastic wrap, chill for 2-24 hours. Before serving, remove plastic wrap, cover with foil and bake in a 375 degree oven for 40-45 minutes or until bubbly.

Per serving with 8 servings: 147 Calories, 11g protein, 3g total fat, 2g saturated fat, 21g carbohydrates, 3g fiber, 329 mg sodium, 33mg cholesterol, 3 WW points

Per Serving with 18 servings: 94 calories, 6 g protein, 2 g total fat, 1g saturated fat, 15g carbohydrates, 2g fiber, 147 mg, Sodium, 15mg cholesterol, 2 WW Points

Labor Day Picnic Cake
 

My leader recommended this one and I like it:

1 box angel food cake mix
1 (20 ounce) can crushed pineapple in its own juice

Mix together and pour into 13x9 pan. Bake at 350 for 20-30 minutes (until golden). Serves 12 people. 3 points per serving.

Tortilla Bake and Pasta Jambalaya
 

Ok, I am not going to post the actual recipes b/c they are on this site under recipes/entrees but I wanted to let you know how good they are!

Tortilla bake is a mexican casserole with corn tortillas, red beans, ground beef, cheese, taco seasoning and canned tomatoes. It is super easy and serves 8. The recipe says 5.5 points fut I only get 5 when I calculate it. Enjoy!!!

Pasta Jambalaya is also pretty easy and only 5 points accoridng to my calculation. It is made with keilbasa (I use Healthy Choice), canned tomatoes, onions, green pepper, garlic and cajun seasoning. It makes 8 servings as well. I don't use the cheese and add extra sausage so I recaulated to 5 points.

I hope you all try these recipes. As you can see, I like to make dishes that have lots of servings. I eat leftovers all week so I don't have to cook as often.

Sarah

Here is my contribution!! :)

Low fat/calorie banana bread

12 Servings~~2 points each

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.

3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
___________________________________________

Chicken Salsa

Ingredients

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix (about 1/2 a package)
1 cup salsa (personally, I used a 12 oz. jar)
1 cup low fat shredded Cheddar cheese
2 tablespoons sour cream (optional)


Directions

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish.
3. Rub taco seasoning on both sides of chicken breasts and pour salsa over all.
3 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4 Sprinkle evenly with cheese and bake for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Without sour cream, I figured one chicken breast with toppings to be 5 pts. each. I also served with spanish rice and corn. So, figure points accordingly.

__________________________________________________ _

Puppy Chow

*Ok, this isn't OP at all! :)

Ingredients

1 (17.5 ounce) package crispy corn cereal squares
1/2 cup butter
1 cup semisweet chocolate chips
1 cup peanut butter
1/3 cup confectioners' sugar for decoration


Directions
1. Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
2. Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

OK, that is my contribution! How about you all????

Brownies!
 

This is from the UK WW at Home CD:

150g low fat soft cheese
180g muscovado or soft brown sugar
45g coca powder
2 egg whites
1tsp vanilla essence
1tbsp semi skimmed (1 or 2%) milk
60g plain flour
0.5tsp baking powder

(for frosting)
2 tbsps low fat soft cheese
1 rounded tbsp low fat plain fromage frais
0.5 tbsp drinking chocolate powder


METHOD:

Preheat oven to Gas Mark 4/ 180C/ 350F. Line a 6" square tin (I used 8" and it works just as well) with baking parchment.

In a large bowl, combine cheese and sugar. Add cocoa powder, egg whites, vanilla essence and milk, and beat until smooth.

Sift flour and baking powder into cheese mixture and fold in lightly.

Pour mixture into prepared tin and bake in oven for 30-40 mins until just set.

Remove from oven and cool in tin.

Make frosting: combine ingredients in a bowl. Spread on brownies once cooled.

ENJOY!!!

Pts/recipe: 21.5
Number of servings: 8
Pts/serving: 2.5

I divided mine into 9 because it was easier with the tin and reckoned on 2pts each, but even 2.5 isn't going to break the points bank. TRY 'EM :D

Balsamic Glazed Chicken
 

We had this for super last night and it was very very good! Pretty easy too :)

Balsamic Glazed Chicken

Serves 6

6 boneless, skinless chicken breasts
1 tbsp canola oil
1/2 tsp pepper
3 garlic cloves, chopped
4 tbsp green onion, thinly sliced
1/2c chicken broth
1 1/2tbsp tomato paste
2/3c balsamic vinegar
1 tbsp honey

In large fry pan, heat oil over medium-high heat. Add garlic, green onion, and chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from pan abd slowly add chicken broth, scraping to dissolve and bits clinging to the bottom of the pan. Add tomato paste, stir until dissolved. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Retuen chicken to pan; reduce heat to medium. Cook, turning every five miutes or so, for 30 minutes or until liquid thickens and becomes dark mahogany glaze and chicken is done.

Per serving: 3 points, Calories 173, Fiber 2.8g, Total Fat 4g, Saturated Fat 0.7g, Monunsaturated fat 1.7g, Polyunsaturated Fat 1.6g, Protein 22g, Carbohydrates 13g, Sodium 103mg, Potassium 552mg, Cholesterol 51mg, 20% calories from fat

Just bringing it up :)

Arabiatta Spaghetti Sauce
 

Arabiatta Sauce:
Serves 6

2 pounds plum tomatoes, quartered
1/4 chopped red onions
4 slices raw bacon, chopped
2 cloves garlic, minced
1 tbsp red wine vinegar
¼ tsp EACH dried basil and dried oregano
2 tbsp tomato paste
1 tsp salt
½ tsp each black pepper and crushed red pepper flakes


Spray a roasting pan with non-stick spray. Add tomatoes, onions, bacon & garlic. Mix well and spread evenly in
pan. Roast, uncovered, at 400 degrees for 15 minutes. Remove pan from oven and add vinegar, basil and
oregano. Stir well and return pan to over. Roast for 15 more minutes.

Transfer roasted veggie mixture to a blender or food processor. Puree until smooth. Transfer mixture to a
medium saucepan. Add tomato paste, salt, pepper, and crushed red pepper flakes. Bring sauce to a boil, then
reduce heat and simmer, uncovered, for 5 minutes. Spoon hot sauce over cooked pasta.

WW Points: 1 per serving

Bringing up

2 tasty rice recipes
 

Orange Rice

serves 6 (sidedish servings)

2c water
1tbsp frozen orange juice concentrate, thawed
1/4tsp salt
1c long grain rice
1/4c thinly sliced green onion

In a medium saucepan combine water, juice concentrate and salt. Bring to boil; add rice. Reduce heat. Cover and simmer for 15 minutes. Stir in green onions. Remove from heat. Cover; let stand for 5 minutes.

Calories 119; fat 0g, carbs 26g, sodium 94mg, fiber 0g, 2 points

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Low-fat Rice Casserole

makes 6 servings

6 carrots, grated
3c cooked rice
3/4c onion, chopped
1 tbsp parsley, minced
2tbsp garlic, minced
3tsbo cliantro, chopped
1 1/2c evaporated skim milk
4 egg whites
4tsbp nonfat Parmesan cheese

Combine the carrots, rice, onions, herbs, and cilantro in a bowl and stir well. Add the milk and egg whites (or substitute), and stir well. Coat a casserole dish with nonstick cooking spray (nonfat) and spread the mixture in dish. Sprinkle cheese on top. Bake at 350 degrees F for 50-60 minutes. Let cool for 5-10 minutes.

Calories 170, Fat 1.5g, Sodium 200mg, Fiber 3g, 3 points

Apple Pudding
 

Made this today and it is sooo good. It is more like a cake than a pudding but never the less its delicious and really easy :)

Apple Pudding

makes 9 servings

1/4tsp baking soda
1/4tsp ground cloves
1/4tsp cinnamon
1/4tsp nutmeg
1/4cup margarine or butter
1/2cup sugar
1 egg, beaten
1/2cup flour
1 1/2cups chopped apples

Soften butter and add spices and soda. Mix well and add sugar. Beat in egg. Stir in flour and fold in apples. Pour into greased 8"x8" baking dish. Bake at 350 F for 35-40 mintues. Cut into squares. Serve hot or cold.

Per serving: Calories 122; Protein 1g, Total Fat 3g (poly 1g, mono 1g, saturated 1g), Cholesterol 24mg, Carbohydrates 23g, Fiber 1g, Sodium 98mg, WW Points 3


-you could make it a little less points yet by using egg substitue and a margarine/butter substitute

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.