Recipe By : Cooking Light 4/98
Serving Size : 9 Preparation Time :0:00
Categories : Mexican Food Gravy And Sauces
Amount Measure Ingredient -- Prep Method
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1 1/2 Cups boiling water
3 dried ancho chiles or 1/2 tsp. crushed red pepper
2 Large poblano chiles
1 Large yellow bell pepper
1 Cup diced tomato
1/2 Cup diced red onion
1/4 Cup chopped fresh cilantro
3 Tablespoons orange juice
2 Tablespoons lime juice
2 Tablespoons serrano chilie -- minced and seeded
1/4 Teaspoon salt
Be sure to handle chiles with care because they can irritate you skin. It is wise to use gloves and be careful of the eyes.
1. Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
2. Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10
minutes. Peel and dice poblanos and bell pepper.
3. Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.
Yield: 9 servings(serving size: 1/4 cup).
Calories 26(14% from fat); Fat 0.4g(sat 0.1g, mono 0g, poly 0.2g); Pro 1g; Carb 5.6g; Fiber 1.5g Chol 0mg; Iron 0.6mg; Sod 79mg; Calc 12mg.
POINTS: 0
MC Formatted by Sue B 10-2-98 and submitted to the WW forum.
Note: This spicy salsa is not for those who can't take the heat.
Recipe By : WW Secrets of Success - 2 Points
Serving Size : 6 Preparation Time :0:40
Categories : Salads Seafood
Amount Measure Ingredient -- Prep Method
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1 Teaspoon vegetable oil
1 Cup green onion -- sliced
2 Large garlic cloves -- minced
1 Tablespoon chili powder
1 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
3 Cups tomato -- chopped
2 Cups yellow squash -- chopped
2 Cups zucchini -- chopped
1 Cup vegetable broth -- canned
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 Can cannellini beans or other white beans -- 19-oz.,
drained
1. Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes. Add chili powder, cumin, and cinnamon; saute 30 seconds. Add tomato and next 5 ingredients; bring to a boil. Reduce
heat, and simmer, uncovered, 20 minutes, stirring occasionally. Stir in beans, and cook 10 minutes or until thoroughly heated.
Yield: 6 servings
(serving size: 1 cup)
Selections: 1P/M, 1FR/V; Points: 2
Per serving: Cal 147(19% from fat); Pro 7.4g; Fat 3.1g(sat 0.4g); Carb 25.7g; Fib 5g; Chol 0mg; Iron 3.1mg; Sod 318mg; Calc 72mg.
MC Formatted by Sue B 11/97 and submitted to the WW forum.
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. salt
1 cup unsweetened applesauce
1 cup light molasses
2/3 cup fat free egg substitute
1/2 cup sugar
1/2 cup pitted prunes, finely chopped
1 cup boiling water
In medium bowl, combine flour, baking soda, cinnamon, ginger, allspice and salt. In large bowl with mixer at medium speed, beat applesauce, molasses, egg substitute, sugar and prunes until frothy, about 2 min. With mixer at low speed, gradually add flour mix, stir until just combined. Add water and stir until just smooth. Pour batter into 9X13 greased pan. Bake until an inserted toothpick comes out clean, approx. 40 min. 24 servings/2 points each.
1 4-serving package of sugar free gelatin, they suggested orange
1 8oz. Carton of vanilla nonfat yogurt
Directions:
1. Mix 8 oz. boiling water with the jello. Stir til it is dissolved.
2. DO NOT ADD ANY MORE WATER, instead, add the yogurt and mix.
3. Pour into containers.
Total WW points = 3
Use extra yogurt containers - fill up 2 of them. Both are just 3 points total. Good way to get in your milks for the day!
This is so versitile, you could make it and pour it into a graham cracker crust and top with ff cool whip. It is really good with the ff cool whip on top even if you just eat it out of the cup...(make it in layers in an 8x8 pan for Thanksgiving or something). So many possibilities
2/3 CUPS CHOCOLATE GRAHAM CRACKER CRUMBS(5 SHEETS OF COOKIES)
COOKING SPRAY
2 CUPS FAT FREE COTTAGE CHEESE
1 (8 OZ. ) TUB OF LIGHT CREAM CHEESE
3/4 CUP PACKED BROWN SUGAR
1/2 CUP GRANULATED SUGAR
1/2 CUP FAT FREE SOUR CREAM
1/4 CUP ALL PURPOSE FLOUR
2 TEASPOONS VANILLA EXTRACT
2 LARGE EGGS
2 LARGE EGG WHITES
1/4 CUP FAT FREE CARMEL SUNDAE SYRUP, DIVIDED
2(2.07 OZ.) CHOCOLATE COATED CARMEL PEANUT NOUGAT BARS(SUCH AS SNICKERS), CHOPPED AND DIVIDED.
================================================== ====
(1) PREHEAT OVEN TO 300 DEGREES
(2)SPRINKLE CRUMBS INTO BOTTOM AND HALF WAY UP THE SIDES OF A 9 INCH SPRINGFORM PAN COATED WITH SPRAY.
(3)COMBINE CHEESES IN FOOD PROCESSOR, AND PROCESS 2 MINUTES UNTIL SMOOTH.ADD BROWN SUGAR AND NEXT 6 INGREDIENTS(BROWN SUGAR THRU EGG WHITES); PROCESS JUST UNTIL BLENDED. POUR HALF THE BATTER INTO PREPARED PAN. DRIZZLE WITH 2 TABLESPOONS SYRUP. SPRINKLE WITH HALF OF CHOPPED CANDY BAR. POUR REMAINING BATTER INTO PAN. DRIZZLE WITH 2 TABLESPOONS SYRUP. BAKE AT 300 DEGREES FOR 50 MINUTES. SPRINKLE WITH REMAINING CANDY BAR; BAKE 10 MINUTES OR UNTIL ALMOST SET. TURN PVEN OFF AND LET CHEESECAKE STAY IN OVEN WITH DOOR CLOSED 1 HOUR. REMOVE CHEESECAKE FROM OVEN AND LET COOL TO ROOM TEMPERATURE. COVER AND CHILL AT LEAST 8 HOURS.
1/2 c Kraft Fat Free Blue Cheese Dressing
1/4 c Kraft Fat Free mayonnaise
1 t Tabasco sauce
1/4 t Paprika
1 1/2 c (8 oz) diced cooked chicken breast
1/2 c Chopped celery
2 c Cold cooked elbow macaroni, rinsed and drained
1 c Diced fresh tomatoes
In a large bowl, combine the blue cheese dressing, mayonnaise, Tabasco sauce, and paprika. Add chicken, celery and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again before serving.
Hint: 1 1/3 cups uncooked macaroni usually cooks to about 2 cups.
Lin's notes: I like to spice things up a little, so I added 1 tsp. Paul Prudhomme's vegetable spice, 1/2 cup diced onion, 1/2 tsp. salt, fresh ground pepper, and a little bit of Emeril's Essence. This is a really
great recipe, and would probably be great with Lobster or Crab, or even the fake crab that is on the market.
1 20oz can crushed pineapple with liquid
1 pkg sugar free fat free butterscotch pudding
1/2 cup chopped (honey or regular) roasted peanuts
4 cored and chopped apples (leave skin on for fiber)
1 large low fat container of whipped topping
Mix ingredients in a large bowl and serve chilled.
1 cup equals 2 WW points.
Great for summer picnics and your family will not notice that its lowfat. Its great!!!
Tortilla Soup
(from Cooking Healthy Across America cookbook)
WW Points: 3.27 Per Serving
3 (6-inch) corn tortillas, cut into 1/4 inch strips
1/2 cup finely chopped onion
2 cups (one 16-ounce can) Healthy Request Chicken Broth
1 cup water
1 cup peeled and diced tomato
1 teaspoon chili seasoning
1/2 teaspoon dried minced garlic
1/8 teaspoon black pepper
2 cups (10 ounces) diced cooked chicken breast
1 tablespoon lime juice
In a large skillet sprayed with butter-flavored cooking spray, sauté tortilla strips for 5 minutes or until crisp. Place strips on a paper towel while preparing soup.
In a large saucepan sprayed with butter-flavored spray, sauté onion for 5 minutes. Stir in chicken broth, water, tomato, chili seasoning, garlic, and black pepper. Add chicken. Mix well to combine. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and tortilla strips. Serve at once.
Makes 4 servings of 1 1/4 cup each.
One serving equals 3.27 WW Points
171 Calories, 3 gm Fa, 25 gm Pr, 11 gm Ca, 321 mg So, 43 mg Cl, 2 gm Fi
Nonstick Cooking Spray
1 cup unprocessed wheat bran [Hodgson Mill brand has 30 calories, 0 fat, 7 gm fiber in a 1/4 cup dry. You can find it by the hot cereals]
1 (6 oz) fat-free, sugar-free yogurt (any flavor) [use the ones around 90 calories - good flavors are banana cream, chocolate forest, caramel]
2/3 cup dry nonfat milk
1/2 cup applesauce
5 tbsp raisins [or other dried fruit]
3 tbsp flour
1 tsp each baking powder, baking soda and cinnamon
3 pkg sugar substitute
1 tbsp vanilla [optional]
Mix all together.
Spray 12 muffin tin with nonstick spray.
Spoon batter evenly.
Bake at 350 degrees for 15-18 minutes.
SERVING SIZE: 4 muffins = 2 POINTS!!!
(yup that is correct!)
