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.
Monday, May 25, 2009
Texas Coleslaw
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.
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.
Thursday, May 7, 2009
BBQ Beef Sandwich Recipe
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.
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
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.
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
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.
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
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.
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
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.
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.
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