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Buttermilk Bliss

2009-05-25T06:39:00.001-07:00

Serves: 12
WW Points per Serving: 1

20 oz. can - Crushed Pineapple in its own juice
2 small packages - Sugar-Free Orange Gelatin (or other flavor of your choice)
2 cups - Lowfat Buttermilk (may use fat free cottage cheese for a different texture)
1 cup - Mandarin Oranges canned in fruit juice, drained (or any no syrup canned or frozen fruit to matche gelatin choice)
8 oz. - Fat Free or Low Fat Whipped Topping

Mix pineapple and gelatin in a medium size saucepan and bring to a boil, stirring. Remove from heat, stir in buttermilk and put in refrigerator to cool until it begins to gel. Fold in whipped topping and pour into a 9x13 pan. Chill until firm and cut into 12 equal squares.

Texas Coleslaw

2009-05-25T06:36:00.000-07:00

Servings: 16 (1/2 cup)
WW Points per Serving: 1

2 (11 oz.) cans - Mexican-style kernel corn, drained
1 (16 oz.) bag - Coleslaw mix
1/4 cup - Canola Oil
3/4 tsp. - Ground Cumin
1/2 cup - Chopped Fresh Cilantro
3 tbsp. - Lime or Lemon Juice
1/2 tsp. - Salt

Toss coleslaw mix, cilantro and corn in a very large bowl. Place oil, lime juice, cumin and salt in a tightly covered container and shake well to combine. Pour over coleslaw miture and toss. Cover and refrigerate 1 to 2 hours to blend flavors.

BBQ Beef Sandwich Recipe

2009-05-07T16:18:00.001-07:00

Serves: 10-12
WW Points per Serving: 7

2 1/2 lb. - Extra Lean Boneless Chuck Roast
1/4 cup - Tomato Ketchup
1 tablespoon - Dijon-style mustard
2 tablespoons - Brown Sugar
1 - Garlic Clove — crushed
1 tablespoon - Worcestershire Sauce
2 tablespoons - Red Wine Vinegar
1/4 teaspoon - Liquid Smoke Flavoring
1/4 teaspoon - Salt
1/8 teaspoon - Pepper
10 — 12 French rolls or sandwich buns; try to find low calorie, high fiber rolls

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare barbecue sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon BBQ beef onto warm, open-face rolls or buns. Top with additional warm sauce if desired.

Lemon Lime Cookies

2009-05-07T16:12:00.000-07:00

Serves: 10 - 1 serving = 4 cookies
WW Points per Serving: 2

3 1/3 tbsp - Unsalted Butter, softened
1/2 cup - Sugar
2 large - Egg Whites
2 cups - Cake Flour
1/2 tsp - Vanilla Extract
2 tsp - Lemon Zest, finely chopped
2 tsp - Lime Zest, finely chopped

NOTES: Store cookies in an airtight container to retain crispness. For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.

Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets. Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla. Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.) Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula.

Pork Tenderloin

2009-05-07T16:08:00.000-07:00

Serves: 4
WW Points per Serving: 8

The spices in this low-fat pork tenderloin make it taste great - marinate it overnight for an even deeper flavor.

1/2 cup - Reduced-Calorie Pancake Syrup
1 tsp - Dry Mustard
1 tsp - Ground Cloves
1 tsp - Ground Ginger
1 tsp - Table Salt
1/2 tsp - Ground Cinnamon
1/2 tsp - Black Pepper, freshly ground
2 1/2 pounds - Lean Pork Tenderloin, use two 1 1/4-pound pieces

Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight. Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature 5 minutes before slicing.

Cream of Asparagus Soup

2009-05-07T16:05:00.000-07:00

Serves: 6
WW Points per Serving: 1

2 lbs - Asparagus (2 bunches)
1 tbsp - Butter
1 - Onion, chopped
6 cups - Fat Free Chicken Broth
2 tbsp - Low Fat Sour Cream
Salt and Black Pepper to taste

In a large pot, melt better on low heat.

Add onion and sauté on low for about 2-3 minutes.

Snap the tough ends off the asparagus and discard.

Chop the asparagus into 2 inch pieces.

Add to the pot with the onions.

Add chicken broth, salt and pepper.

Cover and cook about 20-25 minutes or until asparagus is very tender.

Remove from heat, add sour cream and using your hand held blender, puree until smooth.

Cobb Salad

2009-05-07T16:01:00.000-07:00

Serves: 8
WW Points per Serving: 3.5 POINTS

Adapted from Simply Recipes

1/2 Head - Romaine, coarsely chopped
1/2 Head - Boston Lettuce (or Iceberg), coarsely chopped
2 - Hard-Boiled Large Eggs, separated, whites and yolks finely chopped
5 slices - Bacon, cooked and crumbled
1 - Ripe Avocado, cut into 1/2-inch pieces
6 oz - Chicken Breast, cooked and diced
2 - Tomatoes, finely chopped
1/2 cup - Blue Cheese

Dressing - 2 POINTS® value per serving per tbsp

1/3 cup - Red Wine Vinegar
2/3 cup - Olive Oil
1 tbsp - Dijon Mustard
1 tsp - Lemon Juice
1 - Small Clove Garlic, crushed
Salt and pepper

Combine chopped lettuce in a large salad bowl.

Arrange the chicken, bacon, tomato, egg and avocado in neat rows over the greens.

Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified.

Serve separately.

Overnight Layered Salad

2009-05-07T15:55:00.001-07:00

Serves: 10-12
WW Points per Serving: 1

Recipe from Holly Clegg's Trim & Terrific™ Home Entertaining the Easy Way, ©2003 by Holly Clegg.

6 to 8 cups - Torn Salad Greens (including 1 cup baby spinach, if desired)
1/2 cup - Shredded Carrots
1/2 cup - Chopped Red Onion
1 cup - Frozen Peas, thawed
1 cup - Cherry Tomato halves
2 ounces - Prosciutto (seasoned Italian-style ham), chopped
1/2 Cup (2-ounces) - Shredded Part-Skim Mozzarella Cheese
3/4 cup - Lowfat Buttermilk
3/4 cup - Fat-Free Sour Cream
2 tsp - Dijon Mustard
1/2 tsp - Dried Basil Leaves
1/2 tsp - Salt
1/2 tsp - Pepper

In a 3-quart oblong casserole dish, layer the greens, carrots, red onion, peas, tomato halves, prosciutto, and mozzarella. In a medium bowl, mix together the buttermilk, sour cream, Dijon mustard, basil leaves, salt, and pepper, blending well with a fork. Carefully spread the dressing over the salad, spreading to cover. Do not toss! Cover with plastic wrap and refrigerate for at least 2 hours or overnight, to blend flavors before serving.

Barbecued Pork

2009-05-07T15:52:00.000-07:00

Serves: 8
WW Points per Serving: 4

2 lbs. - Boneless Pork Top Loin
1 cup - Chopped Onion
3/4 cup - Diet soda
3/4 cup - Barbecue Sauce

Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.

Broccoli and Cheddar Quiche

2009-05-07T15:46:00.001-07:00

Serves: 8
WW Points per Serving: 5

6 oz. - Pie Crust (9-inch, refrigerated)
2 tsp. - Olive Oil
1/2 cup - Red Onions, chopped
1 1/4 cup - Part-Skim Ricotta cheese
1 cup - Low-Fat Shredded Cheddar Cheese
1 - Large Egg
2 - Large Egg Whites
1 tbsp - Dijon Mustard
1 tsp - Dried Oregano
1 tbsp - Fresh Chopped Dill
1/2 tsp - Table Salt
1/4 tsp - Black Pepper
10 oz - Frozen Chopped Broccoli, thawed and well-drained
1 tbsp - Grated Parmesan Cheese

TIP: Not a broccoli fan? Substitute spinach in its place.

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Stuffed Mushrooms

2009-05-07T15:40:00.000-07:00

Serves: 12 (2 mushrooms = 1 serving)
WW Points per Serving: 0

1 spray - Olive Oil Cooking Spray
1 pound - Button Mushrooms, about 24 large mushrooms
1 tsp - Olive Oil
1/4 cup - Onions, chopped
1/4 cup - Sweet Red Peppers, chopped
10 oz. - Frozen Chopped Spinach, thawed and drained
2 1/2 slices - Whole-Wheat Bread, chopped into bread crumbs
1 tsp - Creole Seasoning or Cajun seasoning
1/4 tsp - Ground Turmeric

TIP: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time

Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside. Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.

Crock Pot Chicken Parmesan

2009-05-07T15:36:00.000-07:00

Serves: 4
WW Points per Serving: 6

2 tsp. - Olive Oil
4 - Skinless, Boneless Chicken Breasts (about 3 oz.) each
1 1/4 cups - Crushed Tomatoes
2 - Large Cloves Garlic, crushed
1 tsp. - Sugar
Pinch of celery seeds
2 tbs. - Dry red Wine
1/2 cup - Shredded Mozzarella Cheese
2 tbs. - Grated Parmesan Cheese

Optional: serve on top of some 0 Calorie Miracle Noodles to really bulk up the dish without added extra calories or Points

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometer registers 170 degrees - approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Lime-Marinated Flank Steak

2009-04-20T12:55:00.001-07:00

Serves: 6
WW Points per Serving: 4

1/4 cup - White Wine Vinegar
2 tbsp. - Chopped Fresh Cilantro
1 tbsp. - Vegetable Oil
2 tsp. - Coursely Chopped Jalapeno Pepper
1 1/2 tsp. - Fresh Lime Juice
2 - Garlic Cloves, pressed
1/2 tsp. - Salt
1/4 tsp. - Black Pepper
1 1/2 lbs. - Flank Steak
Cooking Spray

Combine vinegar and next 7 ingredients in a large zip-top plastic bag; shake to combine. Add steak to bag and marinate in refrigerator at least 8 hours, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray; grill 6-8 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Asian Lettuce Wraps

2009-04-20T12:49:00.001-07:00

Serves: 20
WW Points per Serving: 1

Nonstick cooking spray
3/4 pound - Ground Chicken
1/2 cup - Broccoli Slaw
2 - Garlic Cloves, minced
1/4 tsp. - Crushed Red Pepper
2 tbsp. - Diced Water Chestnuts
3 tbsp. - Light Sesame Ginger Dressing
20 medium - Boston Lettuce Leaves

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, slaw and garlic; cook 6 minutes or until chicken is browned, stirring to crumble. Reduce heat to low and stir in red pepper, water chestnuts and dressing. Cook until thoroughly heated. Fill each lettuce leaf with 2 tablespoons chicken mixture. Serve immediately.

Serve wth an Asian dipping sauce or peanut sauce, if desired (be sure to add extra points).

Breakfast Bacon and Egg Muffins

2009-04-13T10:49:00.001-07:00

Serves: 12
WW Points per Serving: 3

This is Rachel Ray’s recipe tweaked for Weight Watchers.

2 ½ cups reduced fat Bisquick
4 slices of Turkey Bacon
1 ¼ cups egg substitute
1 cup skim milk
1 cup cheddar cheese (I use regular so it would melt well)

Preheat the oven to 425 degrees

Cook the bacon on paper towels in the microwave – cool and crumble.
Cook 1 cup egg substitute in a skillet with non-fat cooking spray– soft scrambled

Mix together:
Bisquick
1/4 cup egg substitute
Milk
Cheese
Cooked Bacon
Add scrambled eggs
Salt and pepper to taste

Spray 12 muffin tins with non-fat cooking spray.
Fill cups and bake for about 15 minutes.

Thanks, Linda, for sharing this great recipe. The muffins are YUMMY!!!

Italian Spagetti Soup

2009-04-13T10:45:00.000-07:00

Serves: 4
WW Points per Serving: 4

Preparation time: 10 minutes
Cooking time: 15 minutes
Level of Difficulty: Easy

2 tsp olive oil
2 medium garlic cloves, crushed
14 1/2 oz canned tomato sauce
1 T canned tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 average Herb-Ox Vegetable Bouillon Cube
5 1/2 oz uncooked spaghetti, thin

Heat oil in a large saucepan and saute garlic for 1 minute. Add tomatoes, tomato paste, basil and oregano and bring to a boil (bubble).

Add water and bouillon cube, and bring to a boil.

Break spaghetti into short pieces, add to soup and simmer until pasta is tender, about 15 minutes.

Serve.

Au Gratin Potatoes

2009-04-13T10:42:00.000-07:00

Serves: 8
WW Points per Serving: 3

1 serving cooking spray (5 one-second sprays per serving)
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound uncooked Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

1. Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

© 2005 Weight Watchers International, Inc. © 2005 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Creamy Potatoes

2009-04-13T10:41:00.000-07:00

Serves: 8
WW Points per Serving: 3

1 bag 30 oz. frozen Ore Ida Shredded Hash Brown
1 can Campbell's Healthy Request Cream of Mushroom Soup
1 cup fat free sour cream
1 cup fat free Cheddar Cheese
1/2 onion, chopped
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients together. Spray with cooking spray, a 9 x 11 casserole dish. Pour mixture into pan and cook at 350 degrees until crispy brown and bubbly!

Crockpot Baked Beans

2009-04-13T10:39:00.000-07:00

Serves: 10
WW Points per Serving: 3

1/2 medium onion -- chopped
5 slices turkey bacon -- chopped
4 ounces ground beef (80% lean)
1 can vegetarian beans in tomato sauce - (16 oz)
1 can vegetarian baked beans - (16 oz)
1 can red kidney beans - (16 oz) -- rinsed, drained
1/2 cup tomato sauce
2 tablespoons brown sugar
1 teaspoon liquid smoke - (to 2 tsp)
1/2 teaspoon maple flavoring

Lightly spray an unheated medium skillet with no-stick spray. Add the
onions and bacon. Cook and stir over medium-high heat until the
onions are tender. Add the ground beef and cook until browned,
stirring occasionally.
Transfer the onion mixture to a 4- to 6-quart crockpot. Stir in the
beans in tomato sauce, baked beans, kidney beans, tomato sauce, brown sugar, liquid smoke and maple flavoring.
Cover and cook on the medium-high heat setting for 4 to 6 hours (if
necessary, adjust the heat setting so the beans slowly simmer during
cooking). Stir before serving.

Mac 'N Cheese

2009-04-13T10:37:00.000-07:00

Serves: 8
WW Points per Serving: 5

1 (13.25 oz) box elbow macaroni
8 oz 2% / light velveeta
1 1/2 - 2 cups skim milk
2 Tbsp light butter
1 tsp onion powder
1/2 tsp granulated garlic
1 tsp paprika
salt & white pepper to your liking

Preheat oven to 375. Boil macaroni according to package directions (if possible, cook it in a pot that can transfer into the oven). Drain. Place drained pasta back into pot. Add butter, cheese (cut it up into small chunks so it distributes evenly), & spices. Pour milk over pasta until you can *just* see the milk starting to show between the noodles. It's usually about 1 1/2 to 2 cups of milk. Cover and bake for 1hour. Remove the lid and bake another 15 minutes to brown the top. Let set up a good 15 minutes prior to serving. If it looks a little too runny, pop it back in the oven for an other 15 minutes. However, it does thicken up during the "set up" time. So don't get too carried away with baking it or you'll end up with dry mac 'n cheese.

Fresh Fruit Dip

2009-04-13T10:34:00.000-07:00

Makes 2 Cups
1 tbsp. = 1 WW point

8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.

Chicken Waldorf Salad

2009-04-13T10:33:00.000-07:00

Serves: 4
WW Points per Serving: 6

½ cup fat-free mayonnaise
2 tbsp. mango chutney
1 tbsp. curry powder
2 ¼ pounds reserved cooked chicken from Roast Chicken with Lemon and Oregano.
2 celery stalks, diced
1 Granny Smith apple, diced
¼ cup golden raisins
2 tbsp. toasted pecans, chopped
2 scallions, thinly sliced

Mix mayonnaise, chutney, and curry powder in a large bowl. Remove chicken form the bones and chop. Add to the mayonnaise mixture with the celery, apple, raisins, pecans, and scallions; toss well to coat.

Slow Cooker Ham & Potatoes Au Gratin

2009-04-13T10:31:00.000-07:00

Serves: 6
WW Points per Serving: 3

2 c. diced ham
4 c. raw potatoes (or frozen diced hash browns)
1 c. chopped onion
3/4 c. shredded reduced fat cheddar cheese
1 can reduced fat cream of mushroom soup (or cream of celery)
1/8 tsp. dried parsley
1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle cheddar cheese evenly over top. In a small bowl, combine cream soup, pepper, parsley, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

5-Ingredient Coconut Cream Cake

2009-04-13T10:30:00.001-07:00

Serves: 15
WW Points per Serving: 5

1 (18.25 oz.) package reduced-fat white cake mix
¾ cup flaked sweetened coconut, divided
Cooking spray
1 (14 oz.) can fat-free sweetened condensed skim milk
1 tsp. coconut extract
1½ cups frozen reduced-calorie whipped topping, thawed

Preheat oven to 350º. Prepare cake mix according to package directions, omitting oil and adding 6 tablespoons coconut. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Punch holes in top of cake with a wooden pick. Combine sweetened condensed milk and coconut extract; stir well. Pour half of condensed milk mixture over warm cake; spread lightly with a spatula, gently working mixture into holes. Let stand 2 to 3 minutes. Punch additional holes in top of cake; pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons coconut. Cover and chill at least 4 hours.

Shrimp Salad

2009-03-16T08:23:00.000-07:00

Quick Dinner Idea

POINTS® value = 3

Chop 8 ounces cooked cocktail shrimp into large pieces, then mix with 1/2 cup chopped, canned-in-water artichoke hearts, 1/2 cup chopped celery, 2 tablespoons chopped red onion, 2 tablespoons fat-free mayonnaise and 2 teaspoons mustard. Serve with 2 small (4-inch) fat-free flour tortillas.

Wild Rice and Chicken Salad

2009-03-16T08:22:00.002-07:00

Quick Dinner Idea

POINTS® value = 7

In a large bowl, mix 6 ounces cooked, chopped boneless skinless chicken breast, 2 cups cooked wild rice, 1 1/2 cups raspberries, some chopped scallions, a little chopped parsley and fresh thyme and ¼ cup Italian-style fat-free dressing

Italian Tuna Salad

2009-03-16T08:22:00.001-07:00

Quick Dinner Idea

POINTS® value = 7

Drain two 4-ounce cans of solid white, water-packed tuna and mix with 2 cups canned cannellini beans (drained and rinsed), ¼ cup white wine vinegar, 1 tablespoon salt-free Italian seasoning blend, 1 tablespoon chopped sage and 2 teaspoons extra-virgin olive oil.

Peking Chicken

2009-03-16T08:20:00.000-07:00

Quick Dinner Idea

POINTS® value = 5

Rub 6 ounces boneless skinless chicken breast with 2 teaspoons reduced-sodium soy sauce and some five-spice powder. Broil the chicken, then chop and mix with 1/2 cup sliced scallions and 1/2 cup sliced cucumbers. To serve, spread 2 tablespoons hoisin sauce over 4 small whole-wheat pita rounds, then top with the chicken mixture.

Baked Potato Skins with Creamy Spinach & Turkey Bacon

2009-03-03T06:01:00.000-08:00

Serving Size: 1/2 potato per person
WW Points per Serving: 2

3 medium potatoes, baked, sliced in half and cooled
Cooking spray or olive oil
20 oz chopped frozen spinach, thawed & squeezed dry
4 oz of light cream cheese, at room temperature
¼ tsp salt
¼ tsp black pepper
3 slices cooked crisp turkey bacon, crumbled

Preheat oven to 400 degrees.
Scoop out flesh of potatoes, leaving about ¼ of potato flesh around the edges.
(Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on baking sheet and spray each with 1 spray of cooking spray. (You could add 1 tsp of olive oil to the inside of the potato to get your serving of oil – just increase the point for each potato half by 1 point each).
Bake until lightly browned – about 15 minutes.
While potatoes skins bake, combine spinach, cream cheese, salt & pepper in a medium bowl. Mix until well blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through – about 5 minutes more.
Remove skins from oven & top each half with about 1 tablespoon of crumbled bacon.

Hint: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over sink, as though you were wringing out a wet towel.

Berry Cobbler

2009-03-02T07:33:00.000-08:00

Serves: 1
WW Points per Serving: 3

1/4 cup rolled oats
1/4 cup fat-free egg substitute
1 tsp baking powder
1 1/2 tsp ground cinnamon
6-8 packets of sugar substitute
1 tsp vanilla extract
4 oz mixed berries, Fresh or frozen (no need to thaw first)

Spray a large microwaveable coffee cup with no-stick cooking spray. Put your mixed berries and 1-2 packets of sweetener in the bottom of the cup and mix.
In a separate bowl, combine the rest of the ingredients and pour over the berries in the cup. Microwave approximately 1 1/2 - 2 minutes on high. This will puff up and become almost bread like. If you like your cobbler sweeter, add
more sweetener. (for 1 point more - add a serving of 1pt ice cream)

Frozen Mini Cinnamon Coffee Cheesecakes

2009-03-02T07:32:00.000-08:00

Serves: 12
WW Points per Serving: 2

Sponsored by SPLENDA®

12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee granules
1 tablespoon water
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups Cool Whip® Lite Whipped Topping
1 cup fresh raspberries
Line 12 muffin cups with paper muffin liners. Place one cookie in bottom of each muffin cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly. Yields one mini cheesecake per serving.

Classic Carrot Cake

2009-03-02T07:31:00.000-08:00

Serves: 10
WW Points per Serving: 2

Sponsored by SPLENDA

2 sprays butter-flavored cooking spray
3/4 cup plus 2 Tbsp all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
1/4 cup plus 2 Tbsp SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts, chopped

Preheat oven to 350ºF. Coat an 8 cup loaf pan with cooking spray. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In a small bowl, whisk together egg whites and eggbeaters. Set aside.
In a large bowl, beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Stir in egg mixture until well combined. Stir in flour mixture. Next stir in carrots and walnuts.
Spoon batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Allow to cool, ice if desired. Slice into 10 pieces and serve. Yields 1 piece per serving.

Ranch Chicken Salad

2009-03-02T07:30:00.001-08:00

Serves: 4
WW Points per Serving: 2

13-ounce can canned 98% fat free chicken breast
2 tsp Hidden Valley Ranch Dry Mix
1/3 cup Kraft Fat-Free Mayonnaise Dressing
salt & pepper to taste

Drain canned chicken breast. Place in large bowl and shred with two forks.

In a separate bowl, mix mayonnaise, powdered dressing and salt & pepper. Mix until combined. Add to chicken.

Makes 4 ½-cup servings

Mix and serve on crackers or toasted English muffin.*
* POINTS® do not include crackers or muffin.

Variations:
Replace ranch dressing with same amount of taco seasoning.
You can also add onions or celery.

Sweet & Spicy Boneless BBQ Chicken Wings

2009-03-02T07:28:00.000-08:00

Serves: 4
WW Points per Serving: 4

16 oz Chicken breast, skinless, boneless, raw, sliced into nuggets
1/2 cup ketchup
8 fl oz Coca-Cola Diet Coke
1/4 cup hot pepper sauce, to taste
3 tsp canola oil
1 tsp table salt
1 tsp black pepper
1 tsp garlic powder

Cut the chicken into nuggets and season with salt, pepper and garlic powder. Heat skillet over medium heat. Add oil to pan. Sauté chicken until half way finished. Remove from pan and cover with aluminum foil. Add Diet Coke, ketchup and hot sauce to the pan and cook slightly until it begins to thicken slightly. Return chicken to pan and continue cooking until chicken is cooked through and sauce thickens to a bbq sauce consistency.

Laughing Cow Chicken Cordon Bleu

2009-03-02T07:27:00.000-08:00

4 - 4 oz chicken breasts
(if you use the bagged frozen breasts, then cut each in ½ as each breast
is 2 servings or about 8 oz) 4 wedges LITE Laughing Cow cheese (I used Garlic & Herb) 4 servings extra lean ham (maybe Deli Select) 1 cup breadcrumbs (I used Progresso Garlic & Herb flavored)

1) Preheat oven to 400 degrees.
2) Pound each to about 1/4 inch thickness. (I do this by putting in a zip top bag and using a heavy bottomed frying pan)
3) Spread one wedge of cheese on top of each breast.
4) Place 1 serving of ham (mine was 2 slices) on breast.
5) Roll up the chicken and secure with toothpicks.
6) Pour breadcrumbs on a plate.
7) Very lightly coat the chicken with breadcrumbs. (You will NOT use all the crumbs).
8) Place on a baking sheet lined with parchment paper or sprayed with cooking spray and bake for 30 to 35 minutes. 5 Points per piece

Egg McTracie

2009-03-02T07:25:00.000-08:00

Serves: 1
WW Points per Serving: 3.5
(Compared to 7 points for a McDonald's Egg McMuffin)

1/4 cup fat-free egg substitute,
1 Weight Watchers Fork split English muffin, Split
1 serving 2% Kraft American Singles
3 slices Hillshire Farm Lean Lunch Meat, Turkey or Ham

Heat toaster oven, or oven broiler. Put split English Muffins on baking sheet and put meat on one side and cheese on the other. Toast just until cheese is melted, about 1-2 minutes.

Meanwhile, spray a coffee cup or custard cup lightly with cooking spray. Put 1/4 cup egg substitute in cup and microwave for 30 seconds to 2 minutes on high.

Pay attention not to overcook. Start watching it at 30 seconds and cook for an additional 30 seconds until center is not loose.

Remove from oven, add egg and enjoy.

Faster than a drive through and MUCH better for you! Make extras, wrap in plastic wrap then place in freezer bags. Pop in the microwave for 1-2 minutes for a fast breakfast on the go!

Diet Coke Sloppy Joes

2009-03-02T07:24:00.000-08:00

Serves: 3
WW Points per Serving: 6

1 pound extra lean ground beef
1 medium onion
1 1/2 Tbsp all-purpose flour
1 cup Diet Coke
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard

Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients.
Mix well. Cover and simmer for 30 minutes.

Sweet & Spicy Diet Coke Chili

2009-03-02T07:23:00.000-08:00

Serves: 8
WW Points per Serving: 3

1 pound lean ground turkey
1 medium onion(s)
1 bell pepper(s), chopped - any color (I used red)
1 cup Coca-Cola Diet Coke
1 1/2 Tbsp all-purpose flour
2 Tbsp apple cider vinegar
2 Tbsp Heinz Worcestershire Sauce
2 tsp dry mustard
1 1/2 tsp McCormick Ground cumin
1 1/2 Tbsp chili powder
1 serving Brooks Chili Mild Beans - 15.5 oz can
15 oz canned tomato sauce
1 serving Hunt's Fire Roasted Diced Tomatoes with Garlic - 14.5 oz can
2 tsp hot pepper sauce, to taste

Spray skillet with non-stick spray. Sauté onions and bell pepper. Add turkey. Brown and drain if needed. Add flour and cook for 1 - 2 minutes. Add Diet Coke, vinegar, Worcestershire Sauce, mustard, cumin, hot sauce and chili powder. Cook over medium high until it reduces slightly. Add mixture to crock pot. Add beans, tomato sauce and diced tomatoes to crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Makes 8 - 1 cup servings. (I measured)

Strawberry and Banana Pie

2009-02-16T15:56:00.000-08:00

Serves: 8
WW Points per Serving: 3.5

1 pint fresh strawberries (I have used frozen ones (no sugar added) and it works just fine - - have to cook a bit longer.)
¾ cup water
½ cup sugar
2 ½ Tablespoons cornstarch
1 large banana or 2 small ones
1/2 teaspoon red food coloring
Or use a graham cracker – low fat crust
1 - 8 oz. Pkg. Fat free Cool Whip

Wash, hull and slice strawberries in half. Place in a saucepan with the water and ½ tsp. Red food coloring and bring to a boil. When mixture reaches full boil, pour in sugar and cornstarch that have been mixed together. Stir until thickened and clear. Remove from heat and cool in refrigerator. When filling is cool, slice bananas and layer in bottom of a graham cracker crust. Pour strawberry filling over the bananas and return to refrigerator until time to serve. Top with an 8 oz. Pkg. of fat free Cool Whip. Refrigerate until ready to serve.

Fiesta Ranch Dressing

2009-01-28T15:13:00.000-08:00

Serves: 12 (1/4 cup = 1 serving)
WW Points per Serving: 1

1 (.59 oz) Envelope Hidden Valley Fat Free Ranch Dip Mix
1 1/2 Tablespoons Hidden Valley Fiesta Ranch Dip Mix
1 (16 oz.) Container Fat Free Sour Cream
1 Cup Low Fat Buttermilk

Mix buttermilk, ranch dip and fiesta ranch dip mix together. Add sour cream. Chill for at least 1 hour.

Thanks to Chubbie Chica for this great recipe

Mini Cheesecakes

2009-01-28T15:11:00.000-08:00

Serves: 12
WW Points per Serving: 2

12 Reduced Fat Nilla Wafers
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
2/3 Cup Light Cherry Pie Filling
12 Foil Cupcake Liners

Preheat oven to 350 degrees.

Place the cupcake liners into a muffin pan.

Place 1 Nilla wafer into the bottom of each foil liner.

Blend together the cream cheese, Splenda, egg substitute and vanilla until smooth.

Place 3.5 tablespoons of the cream cheese mixture on top of each Nilla wafer.

Bake for 20-25 minutes, then cool completely.

Divide the pie filling between each cheesecake, then refrigerate.

Thanks, Chubbie Chica, for this soon-to-be favorite recipe. Looks great!

Chicken Taco Chili (Crock Pot)

2009-01-28T15:04:00.000-08:00

Serves: 10 ( 1 1/4 cup servings)
WW Points per Serving: 4

1 - Onion, chopped
1 (16oz. can) - Black Beans
1 (16 oz. can) - Kidney Beans
1 (8 oz. can) - Tomato Sauce
1 package - Frozen Corn Kernels
2 (14.5 oz.) cans - Diced Tomatoes w/Chilies
1 packet - Taco Seasoning
1 tbsp - Cumin
1 tbsp - Chili Powder
24 oz. (3) - Boneless Skinless Chicken Breasts
Chili Peppers, chopped (optional)
Chopped Fresh Cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (remember to add additional points).

Thank you, Chubbie Chica, for this great recipe.

Turkey Cordon Bleu

2009-01-28T15:01:00.000-08:00

Serves: 6
WW Points per Serving: 5

6 Turkey Breast Cutlets
6 oz. - Deli Style Smoked Ham
6 slices - 2% Swiss Cheese-folded in half to fit
2 T- Light Mayonnaise
1/2 cup - Italian Bread Crumbs
2/3 c - FF Chicken Broth

Top each cutlet with 1 oz. ham, 1 slice cheese. Roll and secure with toothpicks. Brush each with mayo & roll in breadcrumbs. Saure roll-ups in nonstick skillet over
medium heat until brown. Add broth, bring to a boil. Cover, reduce & simmer until roll-ups are done (about 5 min.)

Thanks to Chubbie Chica for this great recipe!!

Mexican Chicken Bake

2009-01-28T14:56:00.000-08:00

Serves: 6
WW Points per Serving: 6

1 1/2 lb. - Boneless/Skinless Chicken Breast, cooked
15oz. can - Black Beans, rinsed & drained
1 1/2 cup - FF Sour Cream
1 cup - Reduced-Fat Mexican Blend Shredded Cheese
4oz can - Chopped Green Chiles
1 tsp - Cumin
1/4 tsp - Pepper
6 med. corn tortillas, cut into 2 inch strips

Dice chicken & combine with black beans, sour cream , 1/2 cup cheese, chiles, cumin & pepper. Place 1/2 of tortilla strips in bottom of dish, cover with 1/2 of
chicken mixture. Top with remaining chicken mixture & remaining 1/2 c. cheese. Bake 30 min. at 350F

Thanks to Chubbie Chica for this yummy recipe. Can't wait to try this one out.

Corn and Green Chile Frittata

2009-01-23T11:08:00.000-08:00

6 - large eggs
1 cup - Frozen Corn Kernels, thawed
1 (4 1/2 ounce) can - Chopped Mild Green Chiles, drained
1/4 cup - Fat-Free Milk
2 tsp. - Chopped Fresh Thyme or 1/2 tsp. dried
1/2 tsp. - Salt
1/4 tsp. - Black Pepper
3 dashes - Hot Pepper Sauce
12 - Cherry Tomatoes, halved

Whisk together the eggs, corn, chiles, milk, thyme, salt, pepper and pepper sauce in a large bowl.

Spray a medium nonstick skillet with nonstick spray and set over medium heat.

Add the egg mixture and sprinkle with the tomatoes.

Cover and cook until the eggs are set, about 15 minutes.

Cut the frittata into 4 wedges.

Serve hot, warm or at room temperature.

Easy Chicken Gumbo

2009-01-23T11:01:00.000-08:00

Serves: 4 (1 cup servings)
WW Points per Serving: 7

1 tbsp. - Olive Oil
2 - Onions, thinly sliced
4 - Boneless Skinless Chicken Thighs, trimmed and cut into chunks
3 cups - Frozen (thawed) or fresh Okra
1 (14 1/2 ounce) can - Petite Diced Tomatoes
5 - Celery Stalks with leaves, sliced
3 - Garlic Cloves, peeled
1 1/2 cups - Reduced-Sodium Chicken Broth
1 tsp. - Dried Thyme
1/2 tsp. - Salt
1/4 tsp. - Cayenne
2 tsp. - Gumbo File' Powder
2 cups - Hot Cooked Brown Rice

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
2. Transfer the onions to a 5 or 6 quart slow cooker and stir in the chicken, okra, tomatoes, celery and garlic.
3. Whisk together the broth, thyme, salt and cayenne and add to the slow cooker. Cover and cook until the chicken is fork-tender, 4-6 hours on high or 8-10 hours on low. Disregard the garlic. Turn off the slow cooker and stir in the file' powder. Cover and let stand until the flavors are blended, about 10 minutes.
4. Divide the rice evenly among 4 bowls and top with the gumbo.

*File' powder, used to thicken gumbo and other Creole dishes in New Orleans, is made from the ground dried leaves of the sassafras tree. It is always stirred into a dish after it is removed from the heat, otherwise it will become stringy.

Pizza Margherita

2009-01-23T10:57:00.000-08:00

Serves: 6
WW Points per Serving: 3

1 (10 oz.) - Prebaked Thin Whole-Wheat Pizza Crust
3 - Plum Tomatoes
2 - Garlic Cloves, minced
2 cups - Fat-Free Shredded Mozzarella Cheese
1/4 cup - Thinly Sliced Fresh Basil
1 tsp. - Dried Oregano
2 tsp. - Olive Oil

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Place the crust on the prepared baking sheet. Arrange the tomatoes on the crust and sprinkle with the garlic. Top evenly with the mozzarella, basil and oregano; drizzle with oil. Bake until the cheese is melted, about 8 mimutes. Cut into 6 wedges.

Cranberry Citrus Spritzer

2008-12-18T14:13:00.001-08:00

Serves: 4
WW Points per Serving: 0

1 1/3 cup - Light Cranberry Juice Cocktail, chilled
4 (12 oz.) cans - Diet Citrus Soda, chilled
4 - Lime Wedges

Combine cranberry juice cocktail and soda in a pitcher. Pour evenly into 4 tall glasses filled with crushed ice and squeeze a lime wedge over each glass.

Apple Granola Crisp

2008-12-18T14:06:00.000-08:00

Serves: 4 (1 cup servings)
WW Points per Serving: 3

4 cups - Sliced Granny Smith Apples (about 4 large apples)
1 tbsp. - Brown Sugar
1 tbsp. - Cornstarch
1 tbsp. - Lemon Juice
1/2 tsp. - Vanilla extract
Butter-flavored cooking spray
1 1/4 cups - Low-Fat Granola with raisins

Combine first 5 ingredients in a large bowl; toss well. Spoon mixture in an 11x7 dish coated with cooking spray. Cover with heavy-duty plastic wrap; microwave on high 5 minutes or until apples are tender.

Remove plastic wrap. Top apple mixture with granola; coat generously with cooking spray. Microwave, uncovered, on high for 4 minutes.

Potato Soup

2008-12-18T14:04:00.000-08:00

Serving Size: 1 1/2 cup
WW Points per Serving: 1

3 cans - Fat-Free Chicken Broth
1 pkg. - Pioneer Fat-Free Gravy mix
1/2 cup - Water
1 pkg. - Ore-Ida frozen O-Brien Hash Browns

Heat potatoes in chicken broth until tender. Mix gravy mix with water and add to potato mix, stirring until well blended. Simmer for a few minutes.

Options: (Check and add points for each)

Add 1 can whole kernel corn, drained
Sprinkle bowls of soup with grated cheese
Sprinkle bowls of soup with bacon pieces

BBQ Chicken Packets

2008-12-16T19:18:00.000-08:00

Serves: 4
WW Points per Serving: 5

4 sheets - Heavy Duty Aluminum Foil
1 cup - BBQ Sauce
2 cups - Frozen Whole Kernel Corn
1 cup - Chopped Green Peppers
20 ounces - Skinless Chicken Breasts (a little over one pound when all trimmed)

Center chicken breast on a sheet of aluminum foil.

Put 1/2 cup frozen corn on top of each chicken breast.

Put 1/4 cup chopped peppers on top of corn

Pour 1/4 cup BBQ sauce over each one.

Bring up the sides of foil and double fold ends to form a packet, leaving enough room for heat circulation inside packet.

Grill 14-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in the oven

Chicken Fried Steak

2008-12-16T19:14:00.000-08:00

Serves: 4
WW Points per Serving: 7

3/4 cup - All-Purpose Flour
1/4 tsp. - Pepper
1 pound - Boneless Round Steak, cut into serving-size pieces
1/2 cup - Skim Milk
2 tbsp. - Vegetable Oil

Gravy Ingredients

2 tbsp. - Water
4 1/2 tsp. - All-Purpose Flour
3/4 cup - Skim Milk
1/8 tsp. - Pepper

In shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with mallot to tenderize. Pour milk into another shallow bowl. Heat oil in skillet. Dip meat in milk then coat again in flour mixture; add to skillet. Cover and cook over low heat for 1- minutes. Turn; cook 10 minutes longer. Remove and keep warm. For gravy, add water to skillet; stir to loosen browned bits from pan. In small bowl, combine flour, milk and pepper until smooth. Stir into skilley. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Meatloaf

2008-12-16T19:12:00.001-08:00

Serves: 6
WW Points per Serving: 4

1 lb. - Lean Ground Beef
1 1/2 cup - Low-Sodium Salsa
3/4 cup - Quick-Cooking Oatmean
2 - Plum Tomatoes (optional)
1/2 cup - Mushrooms

Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Combine all ingredients. Bake about 1 hour.

Diabetic Lowfat Vegetable Covered Steak

2008-12-16T19:08:00.000-08:00

Serves: 4
WW Points per Serving: 3

12 oz. - Boneless Beef Round Steak
2 tbsp. - All-Purpose Flour
2 tsp. - Black Pepper
1 tsp. - Garlic Powder
1 - 14 oz. can Italian Style Stewed Tomatoes
1 Cup - Carrots
1/2 cup - Zucchini
2 tbsp. - Water
Vegetable Spray

Spray and unheated large skillet with nonstick coating. Trim fat from beef. Cut meat into 4 serving size pieces. Combine flour, pepper and garlic powder. Using the notched side of a meat mallet, pound the flour mixture into the meat on both sides. Preheat skillet over medium heat and brown meat on both sides. Transfer meat to a 2-quart square baking dish. Combine stewed tomatoes, carrots, zucchini and water; pour over meat. Cover the dish with foil. Bake in a 350 degree oven for 1 to 1 1/2 hours or until meat is tender.

Spanish Chicken and Rice

2008-12-16T18:59:00.001-08:00

Serves: 4
WW Points per Serving: 7

1 - Medium Garlic Clove, crushed
2 - Medium Onions, chopped
1 lb. - Boneless, Skinless Chicken Breasts, diced
2 cups - Water
1 - 14.5 oz. Canned Tomatoes (Whole, Peeled and Chopped)
5 1/2 oz. - Uncooked Wild Rice, Long Grain
1/2 tsp. - Round Turmeric
1/8 tsp. - Chili Powder (or to taste)
1/2 - Medium Sweet Red Pepper, chopped
1/2 cup - Celery, sliced
1/2 - Medium Green Pepper, chopped
2/3 cup - Frozen Green Peas

Spray a large nonstick frying pan with cooking spray. Heat and then brown garlic, onions and chicken. Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes. Add peppers and celery and simmer 10 minutes more, stirring occassionally. Add peas and simmer until rice and peas are tender, 5-10 minutes. Adjust liquid if necessary.

Spicy BBQ Meatballs

2008-12-16T18:55:00.000-08:00

Serves: 30
Yields 2 meatballs per serving
WW Points per Serving: 1

Prep Time: 15 minutes
Cook Time: 20 minutes

1 1/2 lb. - Lean Ground Turkey Breast
3/4 cup - Quick-Cooking Oats
Whites of 2 eggs
1 - Large Onion, finely chopped
1 - Clove Garlic, chopped (approximately 1 1/2 tsp.)
1/4 cup - Fresh Parsley, chopped
1 tsp. - Oregano
1 1/2 tsp. - Beef Bouillon Granules
1/2 tsp. - Black Pepper
1 1/4 cup - BBQ Sauce

Combine all of the ingredients, except the BBQ sauce in a medium-sized bowl and mix thoroughly.

Coat a baking sheet with cooking spray.

Shape the meatball mixture into sixty 1-inch balls, and place the meatballs on the baking sheet.

Bake at 350 degrees for about 25 minutes.

Transfer the meatballs to a chafing dish or crock-pot to keep warm.

Meanwhile, heat BBQ sauce over medium-high heat until hot. Pour the sauce over meatballs, toss gently and serve.

White Corn and Baby Pea Salad

2008-12-03T07:59:00.000-08:00

Serves: 10-12
WW Points per Serving: 1

1 - 16 oz. Pkg. Frozen White Shoe Peg Corn, thawed (do NOT substitute regular corn!!)
1 - 16 oz. Pkg. Frozen Baby Peas, thawed
1 - cup chopped, peeled Jicama (chop to size of baby peas)
2/3 - cup chopped Celery (chop to size of baby peas)
1/2 - cup thinly sliced green onion
1/4 - cup chopped Red and/or Orange Sweet Pepper
1/2 - cup seasoned Rice Vinegar
2 - Tbsp. Brown Sugar
1 - Tbsp. snipped fresh Parsley
1/2 - tsp. Sea salt
1/4 - tsp. Ground White Pepper
1 - Tbsp. snipped fresh Mint (snipped to size of baby peas)

In a large mixing bowl combine corn, peas, jicama, celery, green onion and sweet pepper. For dressing, use a screw top jar; combine vinegar, brown sugar, parsley, salt & white pepper. Cover and shake well. Pour over salad, gently toss to coat all chopped veggies & peas + corn. Stir in the fresh Mint. Cover and chill up to 2 hours prior to serving.

Nutrition info per serving: 90 cal., 0g total fat and chol., 151mg sodium, 21g carb., 2g fiber, 4g protein.

Impossible Pumpkin Pie

2008-11-25T11:30:00.000-08:00

Serves: 8
WW Points per Serving: 4

1 (15 oz.) can - Pumpkin
1 3/4 cup - Skim Milk
2 tbsp. - Pumkin Pie Spice
2 - Eggs
3/4 cup - Sugar
2 tsp. - Vanilla Extract
1/2 cup - Biscuit Baking Mix

Mix all ingredients with wire whisk. Pour into a 9-inch pie pan sprayed with nonstick spray. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean.

Waldorf with a Twist

2008-11-25T11:27:00.000-08:00

Serves: 4
WW Points per Serving: 3

2 apples, cored and diced
1 cup seedless grapes, halved
1 cup plain nonfat yogurt
1 celery stick, diced
1/4 cup chopped walnuts
2 tbsp. raisins
1 1/2 tsp. fresh lemon juice
Ground Cinnamon

In a medium bowl, combine the apples, grapes, yogurt, celery, walnuts, raisins and lemon juice; serve, sprinkled with cinnamon.

Garlicky Green Bean Casserole

2008-11-25T11:20:00.000-08:00

Serves: 4
WW Points per Serving: 2 (approximately 1 cup)

2/3 cup - Water
4 - Garlic Cloves, minced
1 (16 ounce) pkg. - Frozen Cut Green Beans
1 can - Reduced-Fat, Reduced-Salt Cream of Mushroom Soup, undiluted
1 cup - Coarsely Crushed Onion Melba Toast (about 10 rectangular crackers), divided
1/4 tsp. - Salt
1/4 tsp. - Pepper
Butter-Flavored Cooking Spray

Preheat oven to 350 degrees. Combine water and garlic in a saucepan; bring to a boil and cook 2 minutes. Add green beans, return to boil. Cover, reduce heat and simmer 8 minutes or until crisp-tender. Drain beans, reserving cooking liquid. Set beans aside.

Return cooking liquid to pan; bring to a boil, and cook 2 minutes or until reduced to 2 tbsp. Add soup, stirring until smooth. Add green beans, 1/2 cup melba toast, salt and pepper. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Sprinkle remaining 1/2 cup melba toast evenly over casserole; coat generously with cooking spray.

Bake, uncovered, at 350 degrees for 25 minutes. Let stand 5 minutes before serving.

Holiday Stuffing

2008-11-25T11:08:00.000-08:00

Serves: 12
WW Points per Serving: 2

1 - Celery Stalk, chopped
1 - Onion, chopped
1/2 cup - Chopped Mushrooms
One - 8 oz. can sliced Water Chestnuts, drained
3 tbsp. - Minced Parsley
1 tsp. - Dried Sage
One - 8 oz. package herb-seasoned stuffing mix

Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray.

Spray a large nonstick saucepan; heat. Add the celery, onion and mushrooms; cook, stirring as needed until softened, about 5 minutes. Stir in the water chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from heat and stir in the stuffing mix.

Transfer the mixture to the casserole. Bake until heated through and slightly crispy on top, about 20 minutes.

Sweet Potato Soup

2008-11-25T10:56:00.000-08:00

Serves: 4
WW Points per Serving: 2

1 tbsp. - Sliced Almonds
3 cups - Low-Sodium Chicken Broth
1/3 cup - finely chopped Onion
1/4 cup - finely chopped Celery
1 small - Garlic Clove
1 pound - Sweet Potatoes, peeled & cut into 1-inch pieces
1 (2 inch) piece of Cinnamon Stick
Pinch Ground Nutmeg
2 tbsp. - Evaporated Fat-Free Milk
1 tsp. - Pure Maple Syrup
1/4 tsp. - Salt
2 tbsp. - plain Non-Fat Yogurt

To prepare:

Toast the almonds in a skillet over medium-low heat; cook, shaking the pan and stirring constantly until golden brown about 3-5 minutes.

Heat 2 tablespoons of the broth in a saucepan; add the onion, celery and garlic. Cook until softened, about 5 minutes. Add the remaining broth, the sweet potatoes, cinnamon stick and nutmeg; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Discard cinnamon stick.

Transfer the sweet potato mixture to a blender or food processor and puree, in batches. Return the puree to the saucepan. Stir in the milk, maple syrup and salt; return to a boil. If necessary, thin the soup with a small amount of water. Serve topped with a small amount of water. Serve topped with the yogurt and sprinkled with the almonds.

Reduced-Fat Cranberry Salad

2008-11-25T10:53:00.000-08:00

Serves: 20
WW Points per Serving: 3

12 ounces - Fresh Cranberries, ground
1 (8 oz.) container - Lite non-dairy whipped topping
1/2 cup - Walnuts, chopped
2 cups - Red Grapes, cut in halves
1 1/2 cups - Sugar
1 can (16 oz.) - Crushed Pineapple in juice

Grind cranberries. Chop walnuts. Cut grapes in half, removing any seeds. Place the ingredients in a large mixing bowl, add sugar and pineapple. Cover and marinate overnight in refrigerator. Add whipped topping just before serving.

Pumpkin Raisin Nut Bread

2008-11-25T10:43:00.000-08:00

Serves: 12
WW Points per Serving: 3

1 (15.4 oz.) pkg. - Nut Quick Bread Mix
1/2 cup - Raisins
3/4 cup - Canned Unsweetened Pumpkin
1/2 cup - Water
1/4 cup - Egg Substitute
1 tsp. - Pumpkin Pie Spice
Cooking Spray

Heat oven to 350 degrees. Combine bread mix and raisins in a medium bowl; make a well in center of mixture. Combine pumpkin and next three ingredients; stir well. Add to dry ingredients, stirring just until moist.

Spoon batter into an 8 1/2x4 inch loaf pan coated with cooking spray.

Bake at 350 degrees for 45 minutres or until a wooden pick inserted in center comes out clean. Let cook in pan 10 minutes on a wire rack; remove from pan.

Cornbread Dressing

2008-11-25T10:39:00.000-08:00

Serves: 12
WW Points per Serving: 3.5

2 cups - Self-rising Cornmeal
Egg Substitute to equal 1 egg
2 tsp. - Dried Sage
1 can - Fat-Free Chicken Broth
1 cup - Self-Rising Flour
1 - Celery Stalk, chopped
1 tsp. - Poultry Seasoning
2 cups - Skim Milk
1 - Medium Onion, chopped
Pepper and Salt to taste

Preheat oven to 400 degrees. Mix all ingredients, except chicken broth, in a large mixing bowl. Spray a 9x13-inch nonstick pan with nonstick cooking spray. Bake in oven for approximately 30-40 minutes. Remove from oven and let cool.

When completely cooled, break bread into crumbled pieces and pour one can of fat-free chicken broth over crumbled pieces. Stir well. Bake at 350 degrees for 15-20 minutes depending on your choice of consistency.

Sweet Potatoes (with Pineapple)

2008-11-25T10:35:00.000-08:00

Serves: 8
WW Points per Serving: 1 (1/3 cup serving)

2 pounds Sweet Potatoes, peeled and cut into chunks
1/2 cup cubed pineapple (fresh or canned in juice)
2 tbsp. honey
2 tsp. fresh lemon juice
1/4 tsp. cinnamon
1/4 tsp. salt
Freshly ground pepper, to taste

Bring the potatoes and enough water to barely cover to a boil in a large saucepan. Reduce the heat and simmer, covered, until the potatoes are tender, 12-15 minutes. Drain the potatoes, reserving 1/3 cup of the cooking liquid.

Return the potatoes to the same pan. Add the pineapple, honey, lemon juice, cinnamon, salt and pepper. Continue to cook over low heat until the potatoes are coated and glazed, about 3 minutes. If necessary, add a little of the reserved cooking liquid to prevent the potatoes from becoming too dry.

Butternut Squash Crunch

2008-11-25T10:28:00.000-08:00

Serves: 7
WW Points per Serving: 4

1/3 cup - Sugar
1/4 cup - Skim Milk
1 tsp. - Ground Cinnamon
1 tsp. - Vanilla Extract
1/4 tsp. - Salt
1/4 tsp. - Ground Nutmeg
1 - large Egg
1 - large Egg White
1 (3 1/2 pound) - Butternut Squash
1/4 cup - Water
Cooking Spray
1 cup - Miniature Marshmallows
1/2 cup - Firmly packed Brown Sugar
2 tbsp. - All-Purpose Flour
1 tbsp. - Margarine, melted

Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl; stir well, and set aside. Cut squash in half lenmgthwise, and discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add water. Cover with heavy duy plastic wrap and vent. Microwave on high 12 minutes or until very tender, rotating dish half a turn after 5 minutes. Remove squash halves from dish and discard water. Let squash cool slightly. Scoop out squash pulp and mash, reserving 4 1/2 cups. Add 4 1/2 cups mashed squash to egg mixture, stirring well. Spoon into a 1 1/2 quart baking dish coated with cooking spray and top with marshmallows.

Combine brown sugar, flour and margarine in a small bowl; stir well, and sprinkle over marshmallows. Bake at 350 degrees for 25 minutes or until filling is bubbly and marshmallows are slightly browned.

Note: To make squash easier to half, pierce whole squash with a knife and microwave on High for 2-3 minutes.

Sweet and Creamy Pumpkin Mini-Pies

2008-11-25T10:24:00.000-08:00

Serves: 6
WW Points per Serving: 4

1/2 (15 oz.) can - Unsweetened Pumpkin
1/4 cup - "Measures-Like-Sugar" Sweetener (such as Splenda)
1/8 cup (1 oz.) - Tub-Style light cream cheese, softened
1 tsp. - Vanilla Extract
1/2 tsp. - Pumpkin Pie spice
1/8 tsp. - Salt
1/2 (8 oz.) container - Frozen Fat-Free Whipped Topping, thawed
6 - miniature Graham Cracker pie crusts
Additional frozen fat-free whipped topping, thawed (optional)
Additional pumpkin pie spice (optional)

Combine first 6 ingredients in a medium bowl. Add 1/2 (8 oz.) container whipped topping and stir gently until blended. Spoon equal amounts of pumpkin mixture into each piecrust. Top each with whipped topping and sprinkle lightly with pumpkin pie spice if desired. Chill until ready to serve.

Chinese Chicken Dumpling Soup

2008-11-25T10:18:00.000-08:00

Serves: 4
WW Points per Serving: 4

1 cup minced cooked chicken breast (about 5 oz.)
3 tbsp. chopped fresh cilantro
2 tbsp. hoisin sauce
16 won ton wrappers
4 cups fat-free, less sodium chicken broth
2 tsp. low-sodium soy sauce
1/2 cup sliced mushrooms
1/4 cup sliced green onions

Combine first 3 ingredients in a small bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tbsp. chicken mixture into center of each wrapper. Moisten edges of wrapper with water; bring opposite corners together. Press edges together to seal, forming a triangle. Cover lightly and set aside. Combine chicken broth and soy sauce in a large saucepan; bring to a simmer over medium heat. Add 4 dumplings; stir gently. Cook 4 minutes or until dumplings float to top. Place dumplings in a soup bowl. Repeat procedure with remaining dumplings. Add mushrooms and green onions to broth; cook 1 minute. Ladle 1 cup broth mixture over each bowl of dumplings. Serve immediately.

Serving = 4 dumplings and 1 cup broth mixture.

Mexican Chicken Casserole

2008-11-25T10:16:00.000-08:00

Serves: 4
WW Points per Serving: 5

3 boneless/skinless cooked chicken breasts, cubed
5 corn tortillas, cut into bite size pieces
1 can low-fat cream of chicken soup
1/2 cup low-fat grated cheese
1/2 can (small) diced green chilies

Combine ingredients and pour misture into pie plate. Sprinkle Mexican seasoning (like Taco seasoning mix) on top. Cover and bake at 350 degrees for 30 minutes.

Kelley's note: This is an easy-to-do recipe that turned out really well. You just can't beat a recipe that has only 5 ingredients (well, 6, including the Taco Seasoning sprinkled on top). It was a hit at my house and I will definitely make it again.

Turkey Cutlets with Cranberry-Cherry Sauce

2008-11-25T10:12:00.000-08:00

Serves: 4
WW Points per Serving: 6

1 1/2 pounds Turkey cutlets
1/2 tsp. Salt
1/2 tsp. Freshly-ground Black Pepper
1 tbsp. Olive Oil, divided
1/2 (12 oz.) container Cranberry-Orange crushed fruit
1/4 cup Dried Cherries
1 1/2 tsp. Balsamic Vinegar
1/2 tsp. grated, peeled fresh Ginger

Sprinkle turkey evenly with salt and pepper. Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add half of turkey and cook 2 minutes on each side or until done. Remove turkey; keep warm. Repeat with remaining turkey and oil. Add cranberry-orange crushed fruit and next 3 ingredients to pan. Bring mixture to a boil over medium-high heat. Return turkey to pan and nestle in cranberry-cherry sauce. Cover, reduce heat to medium-low and simmer 3 minutes or until turkey is thoroughly heated. Remove cutlets from pan and serve with cranberry-cherry sauce.

Chocolate-Almond Ice Cream Cake

2008-11-25T10:06:00.000-08:00

Serves: 12
WW Points per Serving: 5

2 (24 oz.) packages Light triple-chocolate ice cream sandwiches
1 (12 oz.) container frozen Fat-Free whipped topping, thawed
12 dark chocolate-covered almonds, coursely chopped

Line a 9x5" loaf pan with foil. Arrange 4 ice cream sandwiches side-by-side on bottom of pan. Top with 2/3 cup whipped topping and sprinkle with 1/3 of chopped almonds. Repeat layers once; top with ice cream sandwiches. Freeze 30 minutes or until firm.

Remove ice cream sandwich layers from loaf pan. Spread remaining whipped topping over top and sides of cake. Sprinkle remaining almonds on top. Cover and freeze at least 1 hour or until firm. Cut evenly into 12 slices.

Pumpkin Cream Cheese Muffins

2008-11-25T09:39:00.000-08:00

Yields: 18 muffins
Serving: 1 muffin
WW points per serving: 1.6

1. Preheat oven to 375 degrees. Spray muffin tins (18) with Pam or use paper liners.

Filling:1- 8 oz. package fat free cream cheese
1/4 c. egg substitute
1 t. vanilla extract
3 T. brown sugar

In a medium bowl, beat cream cheese until soft. Add rest of ingredients and beat until smooth. Set aside.

Batter:

2 1/2 c. all purpose flour or whole wheat pastry flour
1 1/2 c. Splenda granular
2 t. baking powder
2 t. ground cinnamon or 2 teaspoons pumpkin pie spice
1/2 t. salt
1/2 c. egg substitute
1 can(15 oz.) pumpkin
1/3 c. applesauce
2 t. vanilla extract

In a large bowl, whisk together flour, Splenda, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add egg substitute, pumpkin, applesauce and vanilla. Stir until mixed together. Place pumpkin mixture in muffin cups about 1/2 full. Then add one T. cream cheese mixture right in the middle of the batter. Bake for 20 to 25 minutes.

Baked Macaroni & Beef Casserole

2008-11-10T14:45:00.000-08:00

Serves: 4
WW Points per Serving: 5.5

3 oz. - Elbow Macaroni
8 oz. - Lean Ground Beef (10% or less fat)
1/2 cup - Chopped Onion
1/2 cup - Chopped Red Bell Pepper
1 cup - Tomato Sauce (no salt added)
1/4 cup - Minced Fresh Flat-Leaf Parsley
1/4 tsp. - Dried Basil
1/4 tsp. - Dried Thyme Leaves
1/4 tsp. - Freshly Ground Black Pepper
1 1/2 oz. - Skim-Milk Mozzarella Cheese, grated

Preheat oven to 350 degrees. In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside. In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside. Spray medium nonstick skillet with nonstick cooking spray; heat. Add onion and pepper; cook over medium-high heat, stirring frequently, 5 minutes until vegetables are softened. Add tomato sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring frequently, 3 minutes until heated through. Remove from heat. Add cooked macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling and slightly browned on top.

This casserole can be assembled ahead and baked later; if it's refrigerated, increase baking time to 30 minutes.

Fish and Chips

2008-11-10T14:37:00.000-08:00

Serves: 4 (1 serving=1 fish fillet and 6 potato wedges)
WW Points per Serving: 6

4 - 5 oz. Baking Potatoes
1 tbsp. + 1 tsp. - Canola Oil
3/4 tsp. - Paprika
1/3 cup + 2 tsp. - Fine Plain-Dried Bread Crumbs
3/4 tsp. - Salt
Pinch Ground Red Pepper
4 - 5 oz. Sole Fillets

Preheat oven to 450 degrees. Spray 15x10 jelly roll pan with nonstick cooking spray. Cut potatoes into halves, then cut halves into 3 wedges each; place into medium bowl. Sprinkle potatoes with 1 tsp. of the oil and 1/4 tsp of the paprika; toss to coat. Place coated potato wedges in a single later onto one side of the prepared pan; bake 15 minutes, until just tender. Remove potatoes from oven; leave oven on. Meanwhile, in shallow bowl or pie plate, combine bread crumbs, salt, pepper and remaining 1/2 teaspon paprika; with fork, stir in remaining 1 tablespoon oil, blending until crumbs are evenly moistened. One at a time, press fillets into crumb mixture, turning to coat both sides (fillets will not be completely coated); place coated fillets in a single layer onto pan with potatoes. Bake 12 minutes, until fish flakes easily when tested with fork and potatoes are browned and tender.

Crazy Pizza

2008-11-10T14:31:00.000-08:00

Serves: 6
WW Points per Serving: 4.5

8 oz. - Lean Ground Beef or Turkey
1/2 cup - Sliced Mushrooms (one 2.4 oz. jar drained)
1/2 cup - Chopped Green Bell Pepper
1/2 cup - Chopped Onion
1/3 cup - Sliced Ripe Olives (optional)
1 3/4 cups - Hunts' Tomato Sauce (15 oz. can)
1 tbsp. - Sugar Twin or Sprinkle Sweet (optional)
1 tsp. - Italian Seasoning
1 can - Pillsbury refrigerated buttermilk biscuits (7.5 oz. can)
1/3 cup - Reduced-Fat Cheddar Cheese, shredded
1/3 cup - Reduced-Fat Mozzarella Cheese, shredded

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in tomato sauce, Sugar Twin and Italian Seasoning. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and Mozzarela Cheese evenly over the top. Continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings. This dish freezes well.

Kelley's note: Made this for dinner last night. Actually used to make a similar dish called "Bubble Up Pizza" that I had forgotten about. This was really good and filling. Will do again. There are lots of ways to change this up...adding any pizza toppings you like to the mix. If you have points to spare, you could even add some pepperoni, etc.

Crunchy Oven-Fried Fish

2008-11-10T14:26:00.000-08:00

Serves: 4
WW Points per Serving: 3.5

1 pound - Fresh or Frozen Orange Roughy (or other white fish)
1/4 cup - All-Purpose Flour
1/4 tsp. - Salt
1/4 tsp. - Lemon Pepper
1 - Egg White
1/4 cup - Fine Dry Bread Crumbs
1/4 cup - Cornmeal
1 1/2 tsp. - Finely Shredded Lemon Peel
1/2 tsp. - Dried Basil, crushed

Thaw fish (if frozen). Cut into serving-size pieces. In a shallow dish, combine flour, salt and lemon pepper; set aside. Beat egg white til frothy. Combine bread crumbs, cornmeal, lemon peel and basil. Dip top of fish fillets into flour mixture, shaking off any excess. Then dip into egg white, then coat with bread crumb mixture. Spray a shallow baking pan with nonstick spray coating. Place fillets in baking pan coating side up, tucking under any thin edges. Bake in a 450 degree oven for 6-12 minutes or till fish flakes easily with a fork.

Pork Chop Casserole

2008-11-10T14:20:00.001-08:00

Serves: 4
WW Points per Serving: 7

4 - Boneless Pork Loin Chops (3/4 inches thick)
1/4 tsp. - Italian Seasoning
1/4 tsp. - Pepper
2 - Large Potatoes, peeled and sliced 1/4" thick
1 - Medium Onion, chopped
3 tbsp. - Reduced-Fat Margarine
1 tbsp. - All-Purpose Flour
1 tbsp. - Green Pepper, chopped

Sprinkle Pork Chops with Italian Seasoning and Pepper. Arrange in the center of a 13x9x2 inch baking dish sprayed with nonstick cooking spray. Place one layer of potatoes around chops; sprinkle with half of the onion. Dot with 1 tbsp. of the margarine; sprinkle with half of the flour. Repeat layers. Sprinkle with green pepper. Cover and bake at 325 degrees for 45 minutes. Uncover and bake 20-25 minutes longer or until the potatoes are tender and meat juices run clear.

Grand Chicken Rice Ole'

2008-11-10T14:16:00.000-08:00

Serves: 6
WW Points per Serving: 4

1 1/2 cups - Diced, Cooked Chicken Breast
1 can - Healthy Request Cream of Chicken soup
1 cup - Chunky Salsa
2 cups - Hot, Cooked Rice
1/3 cup - Shredded Reduced-Fat Cheddar Cheese
6 tbsp. - Fat-Free Sour Cream
1 tsp. - Dried Parsley Flakes

Preheat oven to 350 degrees. In a large bowl, combine chicken, soup, 1/2 cup Salsa and 2 tbsp. Sour Cream. Add Parsley Flakes, Rice and Cheddar Cheese. Mix well to combine. Pour mixture into baking dish. Bake 20 minutes. In a small bowl, combine remaining 1/2 cup salsa and 4 tbsp. Sour Cream. Spread mixture evenly over top of casserole, continue baking 10 minutes. Place baking dish on a wire rack and let set for 2-3 minutes.

Kelley's note: I made this once quite some time ago and remember it being good. I will do again soon and refresh my memory.

Chicken Mozzarella

2008-11-10T14:13:00.000-08:00

Serves: 2
WW Points per Serving: 4

2 - Boneless, Skinless Chicken Breasts
1/4 cup - Plain Bread Crumbs
1 - Egg White
1/4 cup - Skim Milk
1/4 cup - Tomato Sauce
2 tbsp. - Fat-Free Mozarella Cheese
Shake of: Parsley, Pepper, Oregano, Basil and Garlic Powder

Spray pan and turn heat on stove to medium. Beat egg white and milk. In separate bowl, mix bread crumbs and spices. Pound chicken breasts to 1/2" thick. Dip chicken in egg/milk mixture and coat with bread crumbs. Put chicken in preheated pan, cover and cook 3-4 minutes. Turn and cook an additional 3-4 minutes. Spoon tomato sauce and mozzarella cheese over chicken, cover and cook briefly until cheese melts.

Crunchy Oven-Fried Chicken

2008-11-10T14:09:00.000-08:00

Serves: 2
WW Points per Serving: 4

3 tbsp. - Buttermilk
1 1/2 tsp. - Lemon or Lime Juice
1/4 tsp. - Dijon-style Mustard
Dash each: Garlic Powder, White Pepper and Salt
2 (3 oz. each) - Boneless, Skinless Chicken Breasts (pounded to 1/4 inch thick)
1/2 cup - Cornflake crumbs
2 tsp. - Vegetable Oil, divided

Preheat oven to 450 degrees. In small mixing bowl, combine buttermilk, lemon juice, mustard and seasonings. Stir to combine. Dip chicken into buttermilk mixture, coating both sides and using entire mixture. On sheet of waxed paper or a paper plate, dip chicken into cornflakes, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet. Drizzle 1/2 teaspoon oil over each chicken breast and bake until lightly browned, 8-10 minutes. Turn chicken over, drizzle each cutlet with 1/2 teaspoon oil and continue baking until chicken is tender and coating is crisp, about 10 minutes longer.

Easy 1-Point Chili

2008-11-09T14:55:00.000-08:00

1 lb - Lean Ground Beef
3 cans - Kidney Beans
1 can - Diced Tomatoes
Taco Seasoning (season to your liking)
Onions, chopped

Cook onions and ground beef. Drain. Add all remaining ingredients and cook on stove top or in Crock Pot. I used chili-ready diced tomatoes.

Dorito Pie

2008-11-09T14:50:00.000-08:00

Serves: 6
WW Points per Serving: 7

6 ounces - Velveeta Light
2 Tbsp. - Taco Seasoning mix
1 can (10 3/4 ounces) - Cream of Chicken Soup (98% fat free)
1 can (11 ounces) - Rotel tomatoes
6 ounces - Nacho Cheese-flavored Baked Doritos
8 ounces - 95% lean ground beef

Preheat oven to 350 degrees.

Cook meat and drain. Add taco seasoning. Mix together tomatoes and soup. Layer meat, soup mixture, crushed Doritos, and cheese. Keep layering until done. Bake at 350 degrees for 30 minutes.

Chicken Fettuccine

2008-11-06T14:22:00.000-08:00

Serves: 6
WW Points per Serving: 4.5

1 pound - Chicken Breasts, boned, skinned and cut into bite-sized pieces
1/2 cup - Chopped Onion
1/4 tsp. - Dried Basil
1/4 tsp. - Garlic Powder
1 pinch Salt - optional
Pepper - to taste
1 tsp. - Minced Garlic
2 cups - sliced Zucchini
4 cups - Hot, cooked Fettuccine
3/4 cup - Skimmed Evaporated Milk (1 small can)
3 tbsp. - Fat-Free Chicken Broth
8 oz. - Mushrooms (stems and pieces), rinsed and drained
1/4 cup - Alpine Lace or Weight Watchers Fat-Free Parmesan Cheese

Spray a large, nonstick frying pan with non-fat cooking spray. Saute' the onion and garlic in chicken broth. Add the basil and other seasonings. Add chicken and saute' about 7 minutes or until chicken is cooked. Add the zucchini and mushrooms. Saute' until tender. Add the fettuccine and milk. Sprinkle the cheese on top and mix well.

Chicken Spaghetti

2008-11-06T14:18:00.001-08:00

Serves: 6
WW Points per Serving: 4

8 ounces - Cooked Chicken
3 cups - Cooked Spaghetti (4 1/2 oz. dry)
3 ounces - Velveeta Lite cheese
4 1/2 ounces - Chopped Green Chiles
1 can - 98% Fat-Free Cream of Mushroom Soup
1/2 cup - Chopped Onion
1/2 cup - Bell Pepper (cooked with Spaghetti)

Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 9x13 inch dish, cover with foil and cook until heated thoroughly, approximately 10 minutes at 450 degrees. Serve immediately.

Kelley's note: We LLOOVVEE this. However, I add 1 can of Rotel tomatoes to the mix for a little extra "kick".

Squash Casserole

2008-11-06T14:11:00.000-08:00

Serves: 6
WW Points per Serving: 2

2 servings - Reduced-Fat Ritz Crackers (10 crackers)
1 pound - Summer Squash
1/3 cup - Onions
8 oz. - Canned, Diced Water Chestnuts
1/3 cup - Fat-Free Sour Cream
1/2 cup - Campbell's 98% FatFree Cream of Chicken Soup
1/4 cup - Kraft 2% Milk Reduced-Fat Mild Cheddar Cheese, shredded
1 - Egg White
Non-Stick Spray

Preheat oven to 350 degrees. Dice onion and chop squash into small chunks. In separate bowl, mix together soup and sour cream. Add in egg white. Drain diced water chestnuts. MIx squash, onion and water chestnuts into soup mixture. Spray glass casserole dish with non-stick spray and pour into mixture. Crumble Ritz crackers on top and spread cheese over crackers. Bake at 350 degrees for 30-45 minutes.

Taco Soup

2008-11-05T07:57:00.001-08:00

Serves: 6
WW Points per Serving: 5

Brown together: 1 pound Ground Turkey or Lean Ground Beef -and- 1 large onion, chopped

Drain well and add: 1 can Pinto Beans, 1 can Red Kidney Beans, 2 cans Stewed Tomatoes and 1 can Whole Kernel Corn

Add: 1 can Rotel Tomatoes with chiles (do not drain), 2 cans Water, 1 package dry Taco Seasoning mix and 1 package dry Lite Hidden Valley Ranch dressing mix.

Bring to boil and reduce heat, simmering for 30 minutes.

Kelley's note: This is my all-time favorite soup. Very flavorful. I love this !!!

Ground Beef Stew (Crock Pot)

2008-11-05T07:52:00.000-08:00

Serves: 12
WW Points per Serving: 3

1 pound - Ground Beef
6 - Medium Potatoes, peeled and cubed
1 (16 oz.) package - Baby Carrots
3 cups - Water
2 tbsp. - Dry Onion Soup Mix
1 - Garlic Clove, minced
1 tsp. - Italian seasoning
1-1 1/2 tsp. - Salt
1/4 tsp. - Garlic Powder
1/4 tsp. - Pepper
1 can (10 3/4 oz.) - Condensed Tomato Soup (undiluted)
1 can (6 oz.) - Italian Tomato Paste

In a skillet, cook beef over medium heat until no longer pink; drain. In a slow cooker, combine the next nine ingredients. Drain beef and stir into mixture. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour or until heated through.

Texas Vegetable Soup

2008-11-05T07:47:00.001-08:00

Serves: 6 (1 1/2 cup servings)
WW Points per Serving: 4

16 oz. - Ground Turkey or 90% lean Beef
1 cup - Chopped Onion
1 cup - Chopped Celery
1 3/4 cups - Canned Beef Broth (one 14 1/2 oz. can)
2 cups - Campbell's Healthy Request Tomato Juice
6 oz. - Canned Red Kidney Beans, rinsed and drained (one 8 oz. can)
2 cups - Canned Tomatoes, coarsely chopped, undrained
1 1/2 cups - Frozen Whole Kernel Corn
1 cup - Frozen Sliced Carrots
1 cup - Frozen Cut Green Beans
1/2 tsp. - Minced Garlic
1 tsp. - Jo's Chili Seasoning
1/4 tsp. - Black Pepper

In a large saucepan sprayed with olive-flavored cooking spray, brown meat and onion. Add celery, beef broth, tomato juice, kidney beans, tomatoes, corn, carrots and green beans. Mix well to combine. Stir in garlic, chili seasoning and black pepper. Bring mixture to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Kelley's note: Good stuff. In my opinion, not as good as the Taco Soup but I am very partial to that one. I didn't find Jo's seasoning but used regular chili powder that I had on hand.

New Runners Banana Cream Pie

2008-11-05T07:40:00.000-08:00

Serves: 8
WW Points per Serving: 3

2 packages - Fat-Free, Sugar-Free Vanilla Pudding
3 cups - Skim Milk
1 (8 oz.) pkg. - Fat-Free Cream Cheese
20 - Vanilla Wafers
1 1/2 tbsp. - Light Margarine
2 medium Bananas

Crush Vanilla Wafers. Melt margarine and mix with vanilla wafers in pie pan. Press firmly into pan. Mix 2 boxes of pudding with 3 cups of milk. Beat on high. Add softened FF cream cheese. Beat until mixture is thick. Slice one banana and arrange on the pie crust. Spread pudding mixture into crust (it may be more than crust can hold. Place extra in a cup and eat later). Cover and chill. Slice one banana and arrange right before serving the pie.

Snickers Pie

2008-11-05T07:35:00.000-08:00

Serves: 8
WW Points per Serving: 3

1 small package - Sugar-Free Chocolate Pudding
2 tbsp. - Reduced-Fat Peanut Butter (crunchy or smooth)
1/2 cup - Grape Nuts
6-8 oz. - Caramel Yogurt (if you can find Fat-Free it makes this less points - 2 points)
Small Tub - FF Cool Whip

Mix the first four ingredients then fold in Cool Whip. Freeze in pie pan.

No Crust Strawberry Pie

2008-11-05T07:27:00.000-08:00

Serves: 4 @ a WW Points value of 2 per serving
-or-
Serves: 8 @ a WW Points value of 1 per serving

1 1/2 pounds Fresh Strawberries
1 (2.1 oz.) pkg. Sugar-Free Cook & Serve Vanilla Pudding mix
1 (0.6) pkg. Sugar-Free Strawberry Jell-O
2 cups Water

Rinse and hull strawberries. Distribute evenly in a 10-inch pie pan. In medium sauce pan, combine pudding mix, Jell-O and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate 4-6 hours. Serve with light frozen whipped topping.

Easy Fudge Pie

2008-11-05T07:25:00.000-08:00

Serves: 8
WW Points per Serving: 3 1/4

1 cup - Splenda
2 tbsp. - Flour
4 tbsp. - Cocoa
1/2 cup - Low Fat Milk
2 eggs or substitute to equal 2 eggs
3 tbsp. - Light butter, melted
1 tsp. - Vanilla
1 pie shell (any kind that is 2 points per 1/8th of pie crust)

Mix all ingredients with electric mixer. Pour into 9-inch pie shell. Bake for 45 minutes at 325 degrees.

Chocolate Muffins

2008-11-05T07:22:00.000-08:00

Makes about 20 muffins
WW Points per Muffin: Using Betty Crocker Sweet Rewards Brownie mix - 2, Using Krusteaz Fat-Free Brownie mix - 1, Using Betty Crocker Fudge Brownie mix - 2

3 cups All-Bran Extra Fiber Cereal (or Fiber One)
2 1/2 cups Water
2 tsp. Baking Powder
1 box Brownie Mix
2 tbsp. Unsweetened Cocoa

Soak cereal in water for 5 minutes. Add baking powder and brownie mix. Fill muffin tins about half way. Bake at 350 for 20 minutes.

Gelatin In A Cloud

2008-11-05T07:18:00.000-08:00

Serves: 8
WW Points per Serving: 1

2 cups - Boiling Water
1 pkg. (4-serving size) - Sugar Free gelatin, any red flavor
1 pkg. (4-serving size) - Sugar Free gelatin, any blue flavor
1 cup - Cold Water
2 cups - Thawed Fat-Free Nondairy Whipped Topping

Add 1 cup boiling water to dry red gelatin in medium bowl; stir at least 2 minutes until gelatin is completely dissolved. Stir in 1/2 cup cold water. Pour into 9x9 inch pan. Repeat with blue gelatin, pouring into a separate pan. Refrigerate gelatin 3 hours or until firm. Cut gelatin into 1/2 inch cubes. Spoon 1/4 cup of the whipped topping into each of 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish; fill center with gelatin cubes of each color to make a red, white and blue dessert. Recipe from www.coolwhip.com

Frozen Banana Cream Pie

2008-11-05T07:15:00.000-08:00

Serves: 6
WW Points per Serving: 2

4 chocolate wafer cookies
1 pkg. Sugar-Free Banana Cream Instant Pudding mix
1 1/2 cups Skim Milk
8 oz. container Fat-Free Cool Whip
Non-Stick Cooking Spray

Spray a 9" pie plate with cooking spray. Crush 2 of the chocolate cookies and sprinkle on bottom of pie plate and set aside.

Combine the pudding mix and milk with a whisk until set. Fold in the Cool Whip and pour into the pie plate. Crush the remaining 2 cookies and sprinkle on top of pie. Freeze for 6 hours.

Thaw 10 minutes before serving.

Strawberry Pie

2008-11-05T07:11:00.000-08:00

Whole Pie = 4 points

Honeymaid Chocolate Graham Crackers (2 crackers - used full length) broken into crumbs

(Sprinkle crumbs on bottom of 8" pie tin)

1 pint (2 cups) Strawberries

(Slice and put on top of graham cracker crumbs)

Spray a small saucepan with Pam. Add 1 level tbsp. Cornstarch, 1 small package Sugar-Free Strawberry Jell-O and 1 cup Diet Soda (Strawberry, Ginger Ale, Lemon Lime). Stir together and bring to a boil.

Cool to luke warm and pour over strawberries. Let set.

Candy Bar Pie

2008-11-05T07:08:00.000-08:00

Serves: 8
WW Points per Serving: 5

1 purchased 9" Chocolate Crumb Pie Crust
2 oz. peanuts, coarsely chopped (1/2 cup)
3 tbsp. Caramel syrup
1 (4 serving) package Sugar-Free Instant Chocolate Pudding mix
2/3 cup Nonfat Dry Milk Powder
1 1/2 cups Water
1/2 cup Reduced-Calorie Whipped Topping

Place 1/3 cup peanuts evenly over bottom of pie crust. Drizzle 2 tbsp. caramel syrup over peanuts. Combine pudding mix, dry milk powder and water using a wire whisk. Pour over peanuts. Chill at least 2 hours. Spread whipped topping evenly over chilled pie. Sprinkle remaining peanuts over whipped topping. Drizzle remaining caramel syrup over top.

Rice Krispie Pie

2008-11-05T07:06:00.000-08:00

Serves: 6
WW Points per Serving: 3

1/4 cup - Peanut Butter
1 1/2 cups - Rice Krispies cereal
1 tbsp. - Honey
1 small box - Sugar-Free Chocolate Instant Pudding
2 cups - 1 % milk
1 cup - Fat-Free Cool Whip

Spray and 8-inch cake pan with nonstick cooking spray. Microwave the peanut butter and honey until just melted. Add the Rice Krispies and mix well, then press in the bottom of cake pan.

Mix the pudding with milk, mix until smooth. Add Cool Whip and mix until just blended. Pour on top of Rice Krispie crust. Place in refrigerator until set. May freeze also.

Banana Split Pie

2008-11-05T07:04:00.000-08:00

Serves: 4
WW Points per Serving: 4

12 Graham Crackers (squares)
1 Medium Banana, sliced
1/2 cup Sliced Strawberries
1 small package Low Calorie Vanilla Pudding (prepared)
1 cup Fat-Free Cool Whip

Place crackers in bottom of pie plate. Layer remaining ingredients in order listed. Place in fridge until pudding sets.

Kelley's note: This is really good. I actually "cheated" a little and added some mini chocolate chips on the top of this pie. I'm not certain, exactly, but feel that it didn't add many more points per serving. The one thing that I will say about this dessert is that you must eat it all on the day that you prepare it...it is not good as a leftover.