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Recipes
Apr 10, 2008 8:10:03 GMT -5
Post by audrey on Apr 10, 2008 8:10:03 GMT -5
One awesome thing with Weight Watchers is it's not about deprivation. It's about portion control and making choices.
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Recipes
Apr 10, 2008 8:15:28 GMT -5
Post by audrey on Apr 10, 2008 8:15:28 GMT -5
Chilled Tomato Cucumber Soup
3 tomatoes, seeded and coarsely chopped 1 cucumber, peeled, seeded and diced 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro 2 tablespoons chopped drained pimento 1 cup mixed vegetable juice 1/4 cup reduced sodium chicken broth 2 tablespoons basalmic vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon hot pepper 1/2 teaspoon salt
Puree the tomatoes in a food processor or blender. Add the cucumber, onion, cilantro and pimiento, pulse until pureed. Add the vegetable juice, broth, vinegar, oil, pepper sauce and salt. Process to blend. Cover and chill at least one hour before serving.
One point per serving!!!!
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Recipes
Apr 10, 2008 8:23:00 GMT -5
Post by audrey on Apr 10, 2008 8:23:00 GMT -5
Pepper Jack Cheese and Spinach Quesadillas 4 points per serving
1/2 cup chunked avocado 1 tablespoon fresh lime juice 1/4 teaspoon salt 4- 8 inch reduced fat tortillas 1 - 10 ounce package frozen spinach, thawed and squeeze dry 2 tablespoons sliced pickeld jalapeno, drained 2 tablespoons fresh cilantro 1/4 pound feduced fat monterey jack cheese, shredded
In a bowl, mash the avocado with the lime juice and salt.
Over one half of each tortilla, spread one fourth of the avocado mixture, one fourth of the spinach, one fourth of the jalapeno one fourth of the cilantro and one fourth of the cheese. Fold tortilla in half. Heat in non stick pan or spray with cooking spray.
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Recipes
Apr 10, 2008 8:27:07 GMT -5
Post by audrey on Apr 10, 2008 8:27:07 GMT -5
Chicken Marsala only 4 points per serving
2 tablespoons olive oil 4 - 4 ounce thin sliced skinless boneless chicken breasts 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups sliced mushrooms 2 teaspoons flour 1/4 cup dry marsala wine 1/4 cup reduced sodium chicken broth 1 tablespoon chopped fresh parsley
Heat oil in skillet over high heat. Sprinkle the chicken with salt and pepper. Add to skillet and saute until cooked through, about 3 minutes on each side. Transfer to platter.
Add the mushrooms to the skillet, saute until browned about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add wine and broth, bring to a boil. Cook about 3 minutes, until sauce thickens. Stir in parsley, then spoon over chicken.
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Recipes
Apr 10, 2008 8:27:51 GMT -5
Post by audrey on Apr 10, 2008 8:27:51 GMT -5
Connie...there are tons of recipes 7, 8 and 9 points per serving. Do you want to go up that high?
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Recipes
Apr 10, 2008 12:02:17 GMT -5
Post by Connie on Apr 10, 2008 12:02:17 GMT -5
Only if they are nachos (see what you did).. or enchiladas.. haha.. For those kinds of points I want something super yummy!
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Recipes
Apr 10, 2008 12:06:11 GMT -5
Post by Connie on Apr 10, 2008 12:06:11 GMT -5
Those salsa burgers look awesome.. Im really surprised that the guacamole isn't off limits. yum yum yum... Audrey you are the best.. these recipes are so helpful
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Recipes
Apr 19, 2008 8:53:35 GMT -5
Post by audrey on Apr 19, 2008 8:53:35 GMT -5
Beef Enchiladas
5 points per serving 2 cups canned red chili sauce 2 tablespoons all-purpose flour 4 cups low-sodium tomato puree ( I don't care for the low sodium product, and using the regular version does not make your points go up Connie, so if you don't like the low sodium, try the regular) 1 1/2 teaspoons mild or hot chili powder 15 ounces lean ground beef (10% or less fat) 1/4 cup dehydrated onion flakes Twelve 6" corn tortillas, quartered 4 1/2 ounces sharp cheddar cheese, shredded 40 small or 24 large black olives, pitted and chopped
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray. Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
Makes 12 servings
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Recipes
Apr 19, 2008 8:55:29 GMT -5
Post by audrey on Apr 19, 2008 8:55:29 GMT -5
Pizza Casserole 6 points per serving
1 pound ground round 1 15-oz can chunky Italian-style tomato sauce cooking spray 1 10-oz can refrigerated pizza crust dough 6 1-oz slices part-skim mozzarella cheese -- divided
Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425º for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.
Servings: 6
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Recipes
Apr 19, 2008 8:59:22 GMT -5
Post by audrey on Apr 19, 2008 8:59:22 GMT -5
Broccoli Mashed Potatoes 1 point per serving, but if you change the cream cheese, it will go up to 2 points per serving
2 small baking potatoes -- 1/2 lb, unpeeled and quartered 1 teaspoon Butter Buds® -- or your brand 3 cups fresh broccoli florets -- and stalks 1/8 teaspoon salt dash of pepper 1 medium onion -- chopped 2 tablespoons fat-free cream cheese -- from 8 oz tub (again, I don't like the fat-free, try low fat or regular and your points will go up just a tad)
Place potatoes in large saucepan; add water until 2 inches above potatoes. Bring to a boil.
Reduce heat; cover and simmer 10 minutes. Add broccoli and onion. Return to a boil over high heat.
Reduce heat; cover and simmer 10 to 12 minutes or until broccoli is tender. Drain well.
In food processor bowl with metal blade or in large bowl with electric mixer, combine well drained vegetables and remaining ingredients. Process or beat until smooth. Serve immediately.
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Recipes
Apr 19, 2008 9:01:43 GMT -5
Post by audrey on Apr 19, 2008 9:01:43 GMT -5
Taco Casserole 6 points per serving if you switch out the cheese the points will go up a bit
1 pound ground turkey 1 can tomato soup 1 cup salsa 1/2 cup skim milk 6 flour tortillas -- cut in 1" pieces 1 cup reduced fat cheddar cheese
In skillet, over medium high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk and tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400º for 30 mins or until hot. Sprinkle with remaining cheese.
Connie...one thing I've done is use half the reduced fat cheese and then 1/2 regular cheese. That helps on taste.
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Recipes
Apr 19, 2008 9:03:29 GMT -5
Post by audrey on Apr 19, 2008 9:03:29 GMT -5
Cheeseburger Pizza it's 5 points per slice, but we all love pizza 2 packages biscuit dough -- 7 1/2 oz each 3/4 pound lean ground beef 1/2 cup chopped onion -- optional 1 can cheese soup, condensed -- 11oz 2 teaspoons prepared mustard 1/8 teaspoon hot pepper sauce -- optional 1 can chopped tomatoes -- drained 2 tablespoons scallions -- sliced 1/2 cup shredded lowfat mozzarella cheese olives -- sliced and pitted dill pickles -- sliced for garnish Pat biscuits into a 12-inch round greased baking sheet or pizza pan. Bake at 400ºF for 10 minutes. Meanwhile, cook and stir beef and onion in a skillet until beef is browned and onion is tender. Drain off fat. Stir in soup, mustard and hot pepper sauce. heat through. Spread beef mixture over biscuits to within 1/2-inch of the edge. Top with remaining ingredients. Bake 5 minutes more or unti biscuits are golden brown. Garnish with sliced pitted ripe olives and dill pickle chips, if desired. Cut into wedges and serve.
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Recipes
Apr 19, 2008 9:07:21 GMT -5
Post by audrey on Apr 19, 2008 9:07:21 GMT -5
Apricot Chicken 6 points per serving
1 pound boneless, skinless chicken breast, cubed 1 cup dried apricots, chopped (if you refrigerator thse, they're easier to cut) 1 bunch scallions, thinly sliced 2 tsp. peanut oil (use sesame oil if you have a nut allergy) 1/4 cup fat free chicken broth 3 tbsp. rice wine vinegar 3 tbsp. ketchup 2 tbsp. sugar 1 tsp. cornstarch dissolved in 1 tbsp. water
Heat oil in a large pan over medium heat. Add white parts of scallions and saute until soft, about 3 minutes. Add chicken and stir fry 3-5 minutes. Meanwhile, combine chicken broth, vinegar, ketchup, and sugar, stirring well to blend. Add sauce to chicken, along with dried apricots. Cover and simmer another 3-5 minutes, or until chicken is cooked through. Remove cover, stir in dissolved cornstarch, and cook until thickened.
Makes four servings
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Recipes
Apr 19, 2008 9:09:59 GMT -5
Post by audrey on Apr 19, 2008 9:09:59 GMT -5
Soft Chocolaty Cookies 1 point per cookie
1 1/3 cups sugar 1/2 cup apple butter 1/2 cup fat-free sour cream 1/4 cup vegetable oil 1/4 cup regular egg substitute 1 1/2 cups cake flour, sifted 1 cup unsweetened cocoa 1/4 teaspoon salt 1/4 teaspoon baking soda
Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
Stir flour mixture into sugar mixture; mix just until blended. Drop by tablespoonfuls of cookie dough onto cookie sheets, about 1 ½ inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely.
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Recipes
Apr 19, 2008 9:12:42 GMT -5
Post by audrey on Apr 19, 2008 9:12:42 GMT -5
Frosted Carrot Cake
We've recreated the ever-popular carrot cake, down to the cream cheese frosting, in a newer, lighter version for your whole family to enjoy.
Makes 8 Servings
3/4 cup all-purpose flour 1/2 cup uncooked yellow cornmeal 1 1/2 teaspoons double-acting baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger 1/2 cup thawed frozen apple juice concentrate 1 large egg 1/4 cup skim milk 2 tablespoons + 2 teaspoons vegetable oil 2 tablespoons firmly packed dark brown sugar 1 cup shredded carrots 1/2 cup golden raisins 1/2 cup light cream cheese 1 tablespoon honey
Preheat oven to 375oF. Spray a 9" Bundt pan with nonstick cooking spray. In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside. In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins. Gradually add flour mixture, stirring just until combined. Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely. Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth. Invert cake onto serving platter; spread cream cheese mixture evenly over top and sides. Cut cake into 8 equal pieces.
EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Vegetable, 1 Bread, 60 Optional Calories
PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber
Recipe from The Weight Watchers Complete Cookbook & Program Basics
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