Oh, please share!!! I don't have any right now, but I will share when I get home!
steph4777
Posted:
Member since
Re: GREAT WW Recipies
I have a word document with a whole bunch of WW recipes... FM me your email address and I'll email it to you.
Here are a few:
CHICKEN PICCATTA
12 oz chicken breasts 1 tsp. minced garlic 1/4cup lemon juice 1/4 cup flour 2 Tbsp. olive oil 1/3 cup capers 1 can artichoke hearts (packed in water, not oil) 1 package sliced mushrooms
Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 POINTS each
If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!
This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.
EASY CHEESE LASAGNA
1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me) 6 uncooked lasagna noodles 1 15oz container of fat free ricotta cheese (I use FF cottage cheese) 1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini 8oz shredded low-fat mozzarella cheese
Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges, though I don't.)
Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.
6 servings, 6 POINTS each
Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks 'soupy', remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.
DELI CRAB SALAD
6 oz. imitation crab meat 2 Tbsp. light mayo Chopped green onion or chives 1/2 to 1 tsp. mustard 1/4 cup fat free sour cream onion powder (to taste) salt and pepper (to taste) 1 cup cooked macaroni noodles
Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend.
2 big servings, 5 POINTS each
Tips: You can also add other things liked chopped celery, and you can serve it on lettuce leaves to make it look fancy. The last time I made it, I used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more zip. You could also use a sharp mustard.
MANDARIN ORANGE MOUSSE (aka CREAMSICLE MOUSSE)
1 box SF orange Jell-O 1 box SF white chocolate pudding 1 can mandarin orange slices (drained) 1 8-oz tub of fat free Cool Whip.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.
4 servings (1 cup each), 2.5 POINTS each
GARLIC MASHED POTATOES
2 lbs. baking potatoes, peeled and cubed 4 large garlic cloves, peeled and halved 1/4 cup fat-free sour cream 2 Tbsp. Skim milk 1 Tbsp. Reduced-calorie stick margarine 1/2 tsp. Salt dash of ground pepper
Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.
4 servings, 3 POINTS each
EASY MAC AND CHEESE
1 can lower-fat cheddar cheese soup 1/2 can low-fat milk 1/2 can water 1 cup uncooked macaroni
Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick.
4 servings, 4 POINTS each
1-POINT BROWNIE
3/4 C flour 1/4C plus 2 T cocoa powder 1/2 C sugar 1/2 C Splenda 1/4 tsp baking soda 1/4 tsp salt 1/3 C unsweetened applesauce 3 egg whites 1 tsp vanilla
Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8' square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.
16 servings, 1 point each
steph4777
Posted:
Member since
Re: GREAT WW Recipies
BAKED ARTICHOKE DIP
3/4 cup nonfat cottage cheese 1 Tbsp. Flour 1 Tbsp. Lemon juice 1/8 tsp. White pepper (regular pepper works fine) 1/2 tsp. Crushed garlic 1 10oz package frozen artichoke hearts, thawed, or 1 14oz can artichoke hearts, drained 1/4 cup plus 2 Tbsp. Grated nonfat or reduced-fat Parmesan cheese
Put cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender. Process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese. Process until the mixture is slightly chunky. Coat a small casserole dish with cooking spray. Put the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita chips.
Makes 2 cups. Serving size: 2 Tablespoons = 1 POINT
BAJA SHRIMP SALAD
1/2 pound cooked shrimp, thawed and drained (or shelled and cooled) 1/2 cucumber, peeled, seeded, and thinly sliced 6 radishes, thinly sliced 2 scallions, sliced 1/4 cup white wine vinegar 1 1/2 tsp. Sugar
Combine all ingredients in a bowl and toss well. Chill.
2 servings, 4 POINTS each
HASHBROWN CASSEROLE
1 small onion 1 cup reduced fat Cheddar cheese 2 Tbsp. margarine 1/2 tsp. pepper 1 32oz package of southern-style hash browns, thawed 16 oz container fat-free sour cream 1 10oz can of reduced fat Cream of Mushroom soup
Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake at 350 degrees for 1 hour.
Serving size: 1 cup = 3 POINTS
CROCKPOT CHICKEN STROGANOFF
6 skinless, boneless chicken breast halves 1 can 98% fat free Cream of Mushroom soup 16 oz fat-free sour cream 1 envelope Lipton onion soup mix, dry
Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours. Server over noodles or rice.
6 servings, 4 POINTS each (add points for noodles or rice)
APPLE CARROT MUFFINS
1/2 cup unsweetened apple sauce 1/2 cup apples, diced 1 tsp. cinnamon 1/8 tsp. cloves 2 eggs or 1/2 cup Egg Beaters 6 Tbsp. Flour 1 tsp. baking powder 2/3 cup powdered milk 1/4 cup Splenda 1 tsp. vanilla 1/2 cup carrots, grated
Mix all ingredients. Spray 12 muffin cups with cooking spray. Divide batter evenly between muffin cups. Bake at 350 degrees for 25 minutes.
12 muffins, 1 POINT each
RHUBARB CRISP
1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain) 1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries) 1 small package sugar-free strawberry or cherry Jell-O 2/3 cup boiling water 1 cup reduced-fat Bisquick 1/2 cup skim milk 1/3 cup sugar 1/4 cup egg substitute (or 3 egg whites) 1 tsp. butter flavor extract (I left this out and couldn't tell the difference)
In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.
In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.
4 servings, about 3 POINTS each
If you've been afraid to try rhubarb, this is the recipe for you! DH thought he'd died and gone to heaven.
SAUSAGE AND RED CABBAGE
1/2 12oz package chicken apple sausage, cut into 1/2 inch pieces 2 cups chopped Granny Smith apples 1 cup chopped onions 1 10oz package or 6 cups of sliced red cabbage (you must use red because of the cider!) 1 cup apple juice or apple cider 1 cup dry red wine 1 1/2 Tbsp. Brown sugar 1/4 tsp. salt
Heat a large non-stick skillet over medium-high heat. Saute the sausage pieces for about 4 minutes. Remove from the pan. Add the apple, onion, and cabbage and cook for 5 minutes, stirring frequently. Add the sausage, juice, wine, sugar and salt. Bring to a boil. Reduce heat and simmer 10 minutes.
4 servings, 3 POINTS each
MAMA'S MEATLOAF
1 cup chopped onion 1 cup chopped green pepper 3 Tbsp. minced parsley 1 tsp. pepper 3/4 tsp. salt 1 large egg, beaten 1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs) 1 1/2 pounds ground round 1/3 cup ketchup
Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spray. Spread ketchup over the top of the meatloaf. Bake at 350 for 1 hour or until meat loaf registers 160 on a meat thermometer. Let stand in the pan for 10 minutes. Remove the loaf from the pan and cut into slices.
6 servings, 5 POINTS each
I use an 8x4 inch pan to make it in order to get a taller loaf shape. This is the meatloaf I make most often. I like it because it's just me and DH and this is a small recipe.
BAKED RED SNAPPER
1 Tbsp. Olive oil (divided into 3 tsp.) 4 8oz red snapper fillets 1 medium onion, thinly sliced into rings 2 plum tomatoes, thinly sliced or chopped 1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings, 6 points per serving
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.
Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.
6 servings, 8 points each
CHEESY CHICKEN STUFFED SHELLS
8 jumbo pasta shells 1 1/2 cups tomato sauce 2 egg whites, lightly beaten 1 1/2 cups reduced-fat Ricotta cheese 1 small skinless chicken breast, cooked and cubed (good use of leftover chicken) 1 cup frozen chopped spinach, thawed and with extra water squeezed out 1 tsp. garlic powder 1 Tbsp. Italian seasoning 1 cup reduced-fat mozzarella cheese, shredded 2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.
2 shells per serving, each serving 8 points
SPINACH PASTA BAKE
1 7oz package elbow macaroni, cooked and drained 1 10oz package frozen chopped spinach, thawed and squeezed dry 1 4oz can sliced mushrooms, drained 1 cup Reduced Fat Bisquick 1 3/4 cups skim milk 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites) 2/3 cup grated Parmesan cheese 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. ground nutmeg 2/3 cup reduced-fat cheddar cheese, shredded
Heat oven to 375. Spray an 11x7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms and spread the mixture in the pan. Beat the remaining ingredients except cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until golden brown.
8 servings, 4.5 POINTS each
EASY TUNA CASSEROLE
1 can tuna in water, drained 1 cup macaroni, uncooked 1 onion, chopped 1 can peas, drained (baby peas if possible) 1 can reduced fat Cream of Mushroom soup 1 cup skim milk 6 Tbsp. reduced fat cheddar cheese, shredded
In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.
4 servings, 3 POINTS each
LIGHT PIE CRUST
- fits the bottom of a 9' pie plate
1 cup flour 3 1/2 Tbsp. ice water 1 tsp. sugar 1/4 tsp. salt 3 Tbsp. vegetable shortening (i.e. Crisco)
Combine 1/4 cup flour and ice water, stirring until well blended. Set aside. Combine remaining four with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles meal. Add ice water mixture. Blend until dry ingredients are moistened. Press the dough into a 4 inch circle on waxed paper or plastic wrap. Cover with another piece of waxed paper or plastic wrap. Roll covered dough into an 11 inch circle. Chill at least 10 minutes or until the paper or wrap can be removed. Coat a 9' pie plate with cooking spray. Remove top sheet of paper or wrap from the dough. Invert into the pie pan. Remove bottom sheet of paper or wrap. Pat down into the pie pan, trying to not warm up the dough. Fold the upper edges of the dough and flute the edge (pinching works fine). Bake at 400 degrees for 15 minutes. Cool and fill the pie shell.
1/8 of crust = 2 POINTS
HONEY MUSTARD CHICKEN
3/4 cup light honey mustard dressing 1/8 tsp salt 1/8 tsp pepper 2 tsp dill weed, freshly chopped 1 medium scallion, finely sliced (or finely chopped onion or chopped green onion) 1 cup corn flake crumbs 1 pound boneless, skinless chicken breasts (four 4oz halves)
Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallow bowl. Dip the chicken breasts into the honey mustard mixtures and then into the corn flake crumbs. Place each breast into the baking pan. Bake uncovered until the chicken is golden and no longer pink inside, about 15 minutes. Drizzle remaining honey mustard dressing mixture over the chicken breasts and serve.
4 servings, 7 POINTS each
I used O'Charley's Lite Honey Mustard dressing for this, and it turned out great. Do not forget to coat the pan with spray - otherwise the chicken will burn on the bottom and stick to the pan! I used dried dill weed and it didn't seem to add anything. I used the remaining honey mustard dressing as a dip instead of a drizzle.
CROCKPOT CORN, HAM, and POTATO SCALLOP
6 cups baking potatoes, peeled and cut into 1' cubes 1 1/2 cups cooked ham, cubed 1 15oz can whole kernel corn, drained 1/4 cup green bell pepper, chopped 2 tsp. instant minced onion 1 10oz can condensed cheddar cheese soup 1/2 cup skim milk 2 Tbsp. flour
Combine potatoes, ham, corn, pepper, and onion in a Crockpot. In a small bowl, mix the cheese soup, milk, and flour. Beat with a whisk until smooth. Pour soup mixture over the potato mixture in the Crockpot. Stir gently to mix. Cover and cook on Low for 7-9 hours or until potatoes are tender.
6 servings, 6 POINTS each
Notes: The 1-inch chunks of potato work well because they don't get too soft during the long cooking time. Leftover cooked roast beef or turkey can be used in place of the ham.
steph4777
Posted:
Member since
Re: GREAT WW Recipies
OAT APPLE CRISP
6 large apples, peeled and sliced 1/2 cup orange juice 3 tsp. sugar substitute (or equivalent to 1/2 cup sugar) 1/2 tsp. cinnamon 3/4 cup flour 1/2 cup light brown sugar 1/4 tsp. salt 7 Tbsp. lower fat margarine 1/4 cup rolled oats
Arrange apples in a baking dish sprayed with cooking spray. Pour orange juice over the apples. Combine sugar substitute and cinnamon and sprinkle over the apples. Combine flour, brown sugar, rolled oats, salt, and margarine to make a crumbly mixture. Spread over apples. Bake at 350 until apples are tender and the crust is lightly browned, about 45 minutes.
8 servings, 4 POINTS each
CREAMY BOWTIE PRIMAVERA
8 oz bow tie pasta, uncooked 1 cup broccoli flowerets 1 cup sliced carrots 1 8oz pkg. fat free cream cheese, cubed 3/4 cup skim milk 1/4 cup Kraft reduced fat Parmesan Style Grated Topping 1/4 cup chopped green onions 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder
Prepare pasta as directed on package, adding the broccoli and carrots to the water during the last 5 minutes of cooking time. Drain. Stir cream cheese, milk, grated topping, onions, and seasoning into a large saucepan over low heat until smooth. Add past and vegetables and toss lightly.
6 servings, 6 POINTS each
TURKEY QUICHE
2 cups cooked turkey, chopped 1 large carton Egg Beaters (or other egg substitute) 1/2 cup 2% sharp cheddar cheese 1 tsp. garlic 1 bag chopped broccoli, cooked and finely chopped 1 Tbsp. Italian bread crumbs
Spray a pie plate with cooking spray. Sprinkle the plate with the bread crumbs, shaking around to coat the plate. Combine all the other ingredients. Pour into the pie plate. Bake at 350 for 25-35 minutes or until set.
6 servings, 2 POINTS each (entire pie is 12 points)
A great way to use up extra turkey after Thanksgiving!
CREAMED CORN PANCAKES
1 16oz can creamed corn 3 heaping tablespoons of flour 1 egg 1 tsp. baking powder
Combine all ingredients. Spray a skillet with cooking spray and heat. Pour 1/4 cup corn batter onto the hot skillet. Fry until golden brown. Turn over and brown other side. Salt lightly and serve.
2 pancakes = 2 POINTS
OREO MOUSSE
1 small pkg sugar-free instant pudding, chocolate or white chocolate 1 12oz container Cool Whip Free, thawed 4 reduced-fat Oreo cookies, crushed, reserve some crumbs for the top
Mix the dry pudding with the Cool Whip and crushed Oreo's. Pour into a pan. Sprinkle the top with the reserved Oreo crumbs. Freeze.
6 servings, 3 POINTS each
Someone was worried about buying a whole package of Oreo's just to get 4 cookies. A lot of temptation there. My solution: I buy the Oreo's on my way to work, remove 4 cookies from the package, and leave the rest to be devoured by the work vultures. The package usually lasts about 15 minutes, not long enough for me to be tempted.
WHITE CHICKEN CHILI
6 3oz boneless chicken breasts 2 19oz jars of Picante sauce (the original poster suggested one mild and one medium) 49 oz chicken broth 48oz canned Great Northern beans 1 tsp. cumin 1 tsp. garlic powder
Boil the chicken and shred the meat. Combine all ingredients in a large pan. Bring to a boil and simmer for 20 minutes. Simmer longer if you want the soup to cook down a bit.
15 servings, 1 cup = 2 POINTS
TIRAMISU
1/3 cup General Foods International instant coffee, Kahlua flavor 2 Tbsp. hot water 1 3oz pkg Lady Fingers 2 1/2 cups cold skim milk 1 8oz container Fat Free cream cheese 1 8oz pkg Jell-O Fat Free/Sugar Free vanilla pudding mix 1 cup Cool Whip Lite, thawed (or you can use Cool Whip Free)
In a small bowl, dissolve 1 Tbsp. of the instant coffee in the hot water. Cover the bottom and sides of a shallow 2-quart dessert dish with the Lady Fingers. Sprinkle the Lady Fingers with the dissolved coffee. Put 2/3 cup milk, cream cheese, and remaining undissolved coffee into a blender. Blend on medium until smooth. (I think you could also beat them together using a hand mixer.) Add the pudding mix and remaining mix. Blend on medium until smooth. Pour the mixture over the Lady Fingers in the dessert dish. Top with the Cool Whip. Refrigerate at least 3 hours or until set. If desired, sprinkle with cinnamon or cocoa powder before serving.
8 servings, 2 POINTS each
Lady Fingers are a kind of sponge cookie. Look for them in the cookie section of your grocery.
BANANA OATMEAL COOKIES
1 1/2 cups flour 24 packets Sweet 'n Low sugar substitute 1/2 tsp. baking soda 1 tsp. salt 3/4 cup plain low-fat yogurt (or you can use unsweetened applesauce) 1 egg 1 cup ripe bananas, mashed 1 3/4 cup uncooked Quaker Quick rolled oats
Combine flour, sweetener, baking soda, and salt in a large bowl. Stir in yogurt or applesauce with a fork until the mixture looks like fine crumbs. Beat the egg. Stir the egg and the rest of the ingredients into the flour mixture. Beat well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for about 12 minutes or until brown.
1 cookie = 1 point
I don't know how many cookies this recipe is supposed to make, but for portion control, I would use a teaspoon measure to scoop out the dough for each cookie.
FRIED RICE
4 cups cooked rice, cold 1/4 cup green onions, thinly sliced 1/2 cup frozen peas 1/4 cup carrots, minced 1/2 tsp ginger 1/2 tsp. granulated garlic 1/4 cup Egg beaters 2 Tbsp. low sodium soy sauce 1/2 tsp. Splenda
Spray a wok or skillet with cooking spray. Add the onions, peas, and carrots. Cook, stirring, until tender crisp. Add the rice and heat. Make a hole in the center of the rice mixture. Add the Egg Beaters and fry in the hole until the eggs are set. Chop up the eggs and mix the eggs into the rice mixture. Mix the soy sauce, seasonings, and Splenda. Add to the rice mixture and stir until mixed well.
8 servings (1/2 cup), 2 POINTS each
STRAWBERRY BREAD
3 cups flour (all purpose or whole wheat) 1 tsp baking soda 1 tsp salt 1 Tbsp. cinnamon 1/2 cup sugar or Splenda (may need to add more) 2 tsp vanilla 4 eggs or 1/2 cup Egg Beaters 2 cups strawberries, chopped (if using frozen, thaw) 1 1/2 cups unsweetened applesauce 1 1/4 cups chopped pecans (optional)
Mix together the dry ingredients. Combine the eggs, strawberries, and applesauce and add to the dry ingredients. Stir in pecans. Pour into 2 9inch loaf pans. Bake at 325 for about 1 hours.
Approximately 15 points for each loaf, so about 2 points a slice
Because there are so many variations possible in this recipe, it would be wise to recalculate the points based on the ingredients you choose. You can certainly lower the point count by not using the pecans.
PUMPKIN BREAD
1 cup applesauce 2 cups pumpkin (1 large can) 3 cups sugar 1 1/4 cup Egg Beaters 1/4 cup water 3 1/3 cup flour 1 1/2 tsp salt 1/2 tsp each: nutmeg, ground cloves, cinnamon 1 tsp baking powder 1 1/2 tsp baking soda
Mix applesauce, pumpkin, sugar and eggs. Add the rest of the ingredients. Spray cooking spray in the bottom of three 8' loaf pans. Divide dough between pans. Bake at 350 for 1 hour or until done.
This recipe makes three small loaves, 36 servings total. 2 POINTS per serving.
This was my first 'recipe renovation,' substituting the applesauce and Egg Beaters in an old fatty recipe. DH actually likes this version better! Thanks to Maryzotz for figuring the points for me.
I found this recipe in the Community Recipe Swap and it's now one of my favorites. Thanks, JACKIAH!
SHRIMP CREOLE
3/4 cup onion, chopped 1 clove garlic, minced 1 medium green pepper, chopped 1/2 cup celery, finely chopped 1 tablespoon margarine (I didn't use this) 8 ounces tomato sauce 1/2 cup water 1 bay leaf, crumbled 1 teaspoon parsley, minced 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 pound shrimp, peeled and tails removed 3 tablespoons flour 1/8 teaspoon chili powder 1/8 teaspoon Tabasco sauce 1 pound canned tomatoes
In medium skillet, spray pan heavily with Pam and saute onion, garlic, green pepper, and celery in margarine about 5 minutes or until tender. Remove from heat; stir in tomato sauce, tomatoes, water, bay leaf, parsley, salt, pepper, flour Tabasco and chili powder. Simmer 10 minutes. Add shrimp. Bring mixture to a boil; cook covered over medium heat for 5 minutes. Serve Shrimp Creole over rice.
4 servings, 4 POINTS each (add points for rice)
BAKED OATMEAL
2 cups oatmeal 1 1/2 tsp. baking powder 1 cup skim milk 1 whole egg plus 1 egg white (or 1/4 cup egg substitute) 1/2 cup applesauce 1/4 cup brown sugar 1/4 cup raisins 1/4 tsp. cinnamon 1 tsp vanilla extract
Mix Oatmeal and baking powder. Add remaining ingredients and mix well. Pour in sprayed 9' pie pan or casserole dish or sprayed muffin tins. Bake for 45 minutes at 350 degrees.
1 Package Louis Kemp Crab Delights 8 Oz. -- flaked 3/4 Cup Sargento Light Shredded Mexican Cheese 1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4' cubes 1/4 Cup Green Onions -- sliced 1/2 Tsp Salt 1/2 Tsp Basil 1/2 Cup Reduced Fat Bisquick 1 Cup Skim Milk 1/2 Cup Egg Beaters
Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.
6 servings, 3 POINTS each
BROCCOLI CASSEROLE
1 1/2 cups shredded nonfat or reduced-fat sharp Cheddar cheese 2 packages (10 ounces each) frozen chopped broccoli, thawed and drained 1/3 cup finely chopped onion 1/3 cup fat-free egg substitute 1 3/4 cups dry curd or nonfat cottage cheese 2 Tbsp unbleached flour 1/4 tsp ground white pepper 3 Tbsp finely ground fat-free cracker crumbs
Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350 degrees for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving.
12 servings , 1.5 POINTS each, Serving size: 2/3 cup
CLASSIC PECAN PIE (from Cooking Light)
Crust: 1 cup all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup fat-free milk 1 tablespoon butter or stick margarine, melted Cooking spray
Filling: 1 large egg 4 large egg whites 1 cup light or dark-colored corn syrup 2/3 cup packed dark brown sugar 1/4 teaspoon salt 1 cup pecan halves 1 teaspoon vanilla extract
Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under and flute.
Preheat oven to 350 degrees. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350 degrees for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack. Yield: 10 servings.
CALORIES 288 (29% from fat); FAT 9.2g (sat 1.5g, mono 5.1g, poly 2g); PROTEIN 4.3g; CARB 48.1g; FIBER 1g; CHOL 25mg; IRON 1.1mg; SODIUM 253mg; CALC 52mg
POINTS = 6.3 per slice
DELUXE MEATLOAF
2 eggs lightly beaten 1 cup seasoned bread crumbs 1-1/2 cups ketchup, divided (mix half rest on top) 1 can 16 oz, kidney beans, rinsed, drained & mashed - 1 large onion & 1 celery rib chopped 2 teaspoons of Worchester sauce 1 teaspoon lemon pepper seasoning 1/2 teaspoon seasoned salt 2-1/2 lbs of lean ground beef 1/2 cup of water
In a large bowl combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worchester sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well. Shape into two loaves. Place in a 13x9x2 inch baking dish coated with nonstick cooking spray. Combine the remaining ketchup with the water and pour oven the loaves, Bake uncovered at 325 degrees for 70 minutes.
In 15' x 10' x 1' baking pan, combine cereals & pretzels. Lightly coat with a butter cooking spray, drizzle with Worcestershire sauce. Combine remaining ingredients & sprinkle over cereal mix. Bake at 200 degrees for 1 1/2 hours, stirring every 30 minutes. Cool. Store in airtight container.
12 1-cup servings, 2 POINTS each
IMPOSSIBLE COCONUT PIE
1/2 cup LF margarine (like Shedd Spread) 2 cup 1% milk 1 cup sugar 2 eggs 1 - 4 oz. container Egg Beaters 1/2 cup flour 1/4 tsp. salt 1 cup coconut /or crushed pineapple
Pre heat oven on 350 degrees. Spray Deep Dish 10' Pie Plate with Pam. Place ingredients in a blender. Mix thoroughly. Pour mixture into dish...bake for 40 minutes. Or until knife inserted into center comes out clean. This pie will 'puff up' while baking, but will settle once out and cooling on counter.
8 servings, 5 points each
FAUX EGG MCMUFFIN
1/4 cup Egg Beaters (or 3 egg whites) = 1 point small English muffin = 2 points Kraft 2% sharp cheddar cheese = 1 point 1 slice lean Canadian bacon = .5
Press the slice of Canadian bacon down into a small microwave-safe cup or bowl. Pour the Egg Beaters over. Cover loosely with a piece of plastic wrap. Microwave on high for about 1 minute or until the egg foams up and gets solid. (It will look like it's exploding out of the cup, which is why you need the plastic wrap. But the plastic wrap should be loose so steam can escape.) Remove the plastic wrap and put the cheese slice on top of the egg, folding the corners in to make it fit. Toast the English muffin. Run a spoon around the edge of the egg to loosen and plop onto the muffin bottom. Top with the muffin top.
1 serving, 4.5 POINTS
This is a very filling breakfast and a lot more points friendly than the 8-point McDonalds variety! It would be even better if I could find the elusive 1-point English muffin.
Preheat oven to 375°. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. Bake chicken, basting several time with sauce, for 30 min. Serve over rice or chill breasts and slice into thin strips for chicken salads or wraps.
4 servings, 5 POINTS each
BASQUE CHICKEN
4 slices cooked Canadian-style bacon, crumbled 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 medium onions, sliced 1 medium sweet red pepper, seeded and sliced into thin strips 1 medium yellow pepper, seeded and sliced into thin strips 3 medium garlic cloves, minced 1/2 cup wine, white 14 1/2 oz canned diced tomatoes, drained 1 tsp dried thyme 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 cup cooked white rice
Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.
Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring frequently. If necessary, add water to pot to keep onions from burning. Add garlic and cook 1 minute more.
Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over the white rice.
Serves 4, 7 POINTS per serving
STRAWBERRY ANGEL FOOD TRIFLE
4 cups cubed angel food cake 1- 8 oz box sugar free strawberries Jell-O 1-large Pkg vanilla pudding sugar free 1/2 of an 8 oz. container Cool Whip Lite 2 Cup sliced strawberries
Make FF pudding mix according to directions. Just before you start to assemble the trifle, fold together the pudding and Cool Whip. Find a pretty, clear glass bowl, and layer trifle. Alternate several layers of cut up cake and strawberries.
Mix Jell-O with 2 cup of hot water. Pour over cake and berries . Cool . Next pour pudding and Cool Whip mix over the trifle and garnish with a couple of strawberries. It's a beautiful dessert, and you can serve after cooling but its really better the next day.
12 1-cup servings, 3.5 POINTS each
CELEBRATION CAKE
Betty Crocker Super Moist Yellow Cake Mix 3 Egg Whites 1/3 cup Unsweetened Apple Sauce 1 sm can Mandarin Oranges in Juice
Frosting: 8 oz Cool Whip Lite 1 pkg Sugar Free Instant Pudding Mix (dry) 1 sm can Crushed Pineapple in own Juice
Preheat oven 350. Spray an 13 x 9 pan with cooking spray. Mix the cake mix, egg whites, apple sauce, and the oranges with their juice. Pour into the prepared pan. Bake 25-30 minutes until a toothpick comes out clean. Cool the cake completely.
For the frosting, gently fold together the Cool Whip, the pudding mix and the pineapple with its juice. Frost the cake. The frosted cake should be stored in the refrigerator.
18 servings, 3 POINTS each (I think 12 servings would be about 4 points each)
EASY FAT-FREE FROSTING
1pkg. of ff/sugarfree pudding, any flavor 1 1/2 cups cold skim milk 1 envelope Dream Whip topping mix
Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.
10 points for the whole batch
Dreamwhip is a dry topping mix. You can usually find it near the Jell-O at the grocery store.
PUMPKIN BUTTER
1 1/2 cups fresh pumpkin 1 cup brown sugar 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves dash salt
Cook pumpkin until tender. Drain off liquid & mash. Add the rest of ingredients. Cook over med. heat until desired consistency. Can and seal according to manufacturers instruction or store in refrigerator.
1 Tablespoon = 0 points
PUMPKIN PIE WONTONS
1 cup canned pumpkin 2 Tbsp maple syrup 3 Tbsp brown sugar 1 Tbsp pumpkin pie spice 16 packaged wonton wrappers cinnamon & sugar for dusting
Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 Tbsp of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.
16 servings, 1 POINT each
I made these for work at Halloween, and they were a big hit! The outside is crunchy and the inside is smooth and sweet. They reheat well in the microwave. Only one person at work guessed they were WW.
BANANA SPLIT CAKE
16 1/2 average graham crackers (8 full graham crackers and 1/2 of another) 2 Tbsp and 2 tsp Shedds County Crock light margarine 1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups of skim milk 2 cups Del Monte crushed pineapple in its own juice (drained) 2 average bananas 2 cups Cool Whip Free
Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.
8 servings, 4 POINTS each
CHOCOLATE CHIP COOKIES
1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup applesauce 1 cup packed brown sugar 1/4 cup butter, softened 1 tablespoon vanilla extract 1 large egg 1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl. Spoon applesauce into a fine sieve over a bowl and let drain for 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture, beating at low speed until well-blended. Fold in chips. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
3 dozen cookies, Serving size: 1 cookie
Hmm, I seem to have lost the points for this recipe. I think they are 1 POINT each. If somebody knows, please post to the Recipe Review board. Thanks!
In search of true Southern pimiento cheese spread....
PIMIENTO CHEESE #1
8 oz. ff Cream Cheese 8 oz. ff grated cheddar cheese 4 oz. pimentos w/ juice 4 T. ff mayonnaise 1 packet sweet & low
Mix together. Makes 8 Sandwiches.
8 servings, 1.5 POINT each (Add points for bread.)
PIMIENTO CHEESE #2
1 oz low-fat cheddar cheese 1/2 cup fat-free cottage cheese 1 Tbsp. pimientos 2-3 drops hot sauce 1 tsp skim milk
Mix well. 3 points for whole batch.
This is from the WW cookbook 'Simply the Best.'
PINEAPPLE RIGHT SIDE UP CAKE
1/2 cup unsweetened applesauce 1 8oz can crushed pineapple, drain and reserve juice 1/3 cup skim milk 1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites 1/2 tsp vanilla 1 3/4 cups flour 1/3 cup sugar 2 tsp baking powder 1/4 cup brown sugar
Preheat oven to 350. Spray a 9' square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.
12 servings, 2 POINTS each
Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.
hmpena
Posted:
Member since
Re: GREAT WW Recipies
These are great recipies! Thanks for posting them!
