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SANDELEE's Photo SANDELEE Posts: 2,935
7/19/10 9:54 P

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Got this in a news Letter from Lillie Ross.

"Mini Mexican Pizza Squares"

Serves: 2

2 Slices Light Wonder Wheat Bread
1 1/2 teaspoons olive oil
2 ounces Fat Free Shredded Cheese
(Monterey Jack or Mozzarella)
1/2 cups Salsa
2 green onions,very thinly sliced
(Spring or Scallions)
6 pitted black olives, sliced
2 tablespoons chopped fresh cilantro

1. Heat oven to 400° F. Trim crusts from bread (save
to make bread crumbs). Brush bread with olive oil on
one side and lightly toast.

2. Cut each slice into four pieces. Arrange squares on
a baking sheet. Divide cheese on toast squares; top
cheese with a scant tablespoon of salsa. Sprinkle with
green onions and olives.

3. Bake 10 minutes until cheese is bubbly. Sprinkle
cilantro over pizzas squares. Serve immediately.

NUTRITION FACTS

Calories 120
Fat 4g
Cholesterol 0mg
Carbohydrate 11g
Sodium 332mg
Dietary Fiber 2g
Sugars 0g
Protein 11g

Weight Watchers Points 2

This would also make some quick hors d'oeuvres.


Sande


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KARICKY's Photo KARICKY Posts: 1,533
4/18/10 12:06 P

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Thanks! :)

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LAURA9021 SparkPoints: (37,839)
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4/16/10 11:19 A

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I think they were 1 point each. I will check the magazine and let you know if I am wrong. emoticon

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KARICKY's Photo KARICKY Posts: 1,533
4/16/10 11:04 A

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Laura, these sound really good - any idea on the calorie count or how many pts. each one is? Thanks!

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LAURA9021 SparkPoints: (37,839)
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4/13/10 3:36 P

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Egg Muffins - from the current WW magazine - 1.5 cups of egg whites, chopped up vegetables, low fat cheese - mix all ingredients, pour into 6 sprayed muffin tins, back at 350 degrees for 30 minutes. You can freeze them and reheat in microwave. I made these last night for my children for a quick breakfast today and they gobbled them up!! I used spinach, zucchini, onion, and tomato - everything I could find!

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PRESENTTIME's Photo PRESENTTIME Posts: 413
4/11/10 8:04 P

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Chocolate Peanut Butter Pie

4 Tablespoons Peanut Butter
1 Tablespoon Honey
1-1/2 cups crispy rice cereal
1 package reduced-calorie chocolate pudding (4 half cup servings)
2 cups skim milk
4 Tablespoons whipped topping

In small bowl, combine peanut butter and honey; microwave on high 20 seconds. Stir in cereal. Press into a 9” pie plate and chill.

Prepare pudding with skim milk according to package directions. Spread over pie crust and chill.

Top with light whipped cream.

Calories: 275
Fat: 10g
Fiber: 2g

For a non dairy option I would use soy milk.
All items above need to be GF for celiac disease.

3 points for 1/8 of a slice.


Edited by: PRESENTTIME at: 4/11/2010 (20:05)
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BUTTERFLYEMERGE's Photo BUTTERFLYEMERGE SparkPoints: (0)
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3/20/10 8:55 P

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That's all right, I've got your back!

Cathy


*~* I am a Weight Watchers employee writing about my personal experience on plan. The views expressed are my own and do not reflect the views of Weight Watchers. *~*


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JOY2BSLIM's Photo JOY2BSLIM Posts: 917
3/20/10 7:18 P

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Thanks, i just saw it. Im losing weight, my mind and my eyesight too, how exciting is that?

Isn't it funny how all of a sudden you can look down at your stomach and wonder to yourself, "Who put that there"?


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BUTTERFLYEMERGE's Photo BUTTERFLYEMERGE SparkPoints: (0)
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3/20/10 1:38 P

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Serves 6
2.7 points/serving

It's under the nutritional info. :)

Cathy


*~* I am a Weight Watchers employee writing about my personal experience on plan. The views expressed are my own and do not reflect the views of Weight Watchers. *~*


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JOY2BSLIM's Photo JOY2BSLIM Posts: 917
3/20/10 9:10 A

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any idea how many points a piece?

Isn't it funny how all of a sudden you can look down at your stomach and wonder to yourself, "Who put that there"?


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BUTTERFLYEMERGE's Photo BUTTERFLYEMERGE SparkPoints: (0)
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2/24/10 6:27 P

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Cabbage Strata

Serves 6

Per 1 cup serving:
147 cal
8g prot
7g total fat (2g sat fat)
17g carb
12mg chol
597mg sod
6g fiber
7g sugars
2.7 POINTS/serving

Removing excess moisture from the vegetables and cheese before assembling helps hold this dish together.

12 large leaves savoy cabbage
3 tsp olive oil, divided
3 small leeks, halved, white and light green parts cut into 1/2-inch-thick pieces (1 cup)
1/2 cup low-sodium vegetable broth
3 slices lemon
2 cloves garlic, minced (2 tsp)
1 - 15 ounce can chopped tomatoes
3 Tbs chopped fresh parsley
8 oz low-fat ricotta cheese (1 cup), drained
3 Tbs. toasted pine nuts

1. Blanch cabbage leaves in large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside.

2. Preheat oven to 350 degrees F. Coat 8-inch square baking dish with cooking spray.

3. Heat 1 1/2 tsp oil in skillet over medium-high heat. Add leeks and broth. Season with salt, if desired; place lemon slices on top; and bring to a simmer. Cover, reduce heat to a medium-low, and cook 25 minutes. Drain in colander, remove lemon, pat leeks dry, and set aside.

4. Heat remaining 1 1/2 tsp. oil in skillet over medium heat. Add garlic, and cook 1 minute. Add tomatoes, and cook 10 minutes, or until most of liquid has evaporated. Stir in parsley, and season with salt and pepper, if desired.

5. Place 3 to 4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup tomato sauce over leaves, top with one-third of leeks, dot with one-third of ricotta and sprinkle with 1 Tbs. pine nuts. Repeat layering 2 more times, seasoning with salt and pepper between layers, if desired, and top with fourth layer of cabbage and sauce. Bake 25 to 30 minutes, or until strata begins to brown on top.

Cathy


*~* I am a Weight Watchers employee writing about my personal experience on plan. The views expressed are my own and do not reflect the views of Weight Watchers. *~*


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DRJJ2004's Photo DRJJ2004 Posts: 343
2/15/10 6:24 P

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TURKEY MEATLOAF MUFFINS - 2 pt. each

1 lb. ground turkey
1/2 onion, diced
1 box stove top chicken stuffing
2 egg whites
1 c. water

Mix all together and divide into 12 muffin cups (regular size)and top with a squirt of ketchup if desired. Bake at 350 for 35 - 40 minutes.

We love these!!! My kids love these!!

Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
MAGNORK517's Photo MAGNORK517 Posts: 267
2/15/10 3:29 P

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3 POINT CABBAGE ROLLS

1 lb lean ground beef
2 large cans of tomato sauce
1 can tomato paste
1 tbsp brown sugar
1 cup instant rice (preferably brown)
worsterhire sauce
1 tsp salt
pepper to taste
1 small onion chopped
1 cabbage (about 15 leaves)
1 cup water

Remove leaves from the cabbage (I put mine in the freezer overnight, then thaw, makes the leaves easier to take off).

Boil the leaves for 10 mins
In bowl combine ground beef, salt and pepper, onion, worsterhire sauce.

Place a spoonful of the mixture on the cabbage leaf, fold in the sides and roll up. (Start rolling from the stump end). Secure the cabbage roll with a toothpick.

Place all the cabbage rolls into a roasting pan/covered casserole dish.

In separate bowl combine 2 cans of tomato sauce, 1 can of tomato paste, sugar, water, and salt and pepper to taste. Pour this mixture over the cabbage rolls, ensuring all cabbage rolls are covered.

Cover and bake at 350 F for 2-3 hours.

Makes 15 cabbage rolls at 3 PTS per cabbage roll, and YUMMY

Edited by: MAGNORK517 at: 2/15/2010 (15:30)
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SANDELEE's Photo SANDELEE Posts: 2,935
2/5/10 8:05 P

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NO NOODLE KUGEL
WW POINTS 2

1 C LOW FAT COTTAGE CHEESE
1 C REDUCED FAT SOUR CREAM
3/4 C EGG SUBSTITUTE
2 1/2 C SPAGHETTI SQUASH
1/2 C SPLENDA
1 TSP VANILLA EXTRACT
1 TSP CINNAMON
1/2 C RAISINS (OPTIONAL)

To cook spaghetti squash: cut it in half lengthwise and remove seeds.
Place halves on a microwave safe plate, cut size down and cook on high for approximately 15 minutes.
When cool enough to touch, scrape the inside of the squash with a fork.
Mix all ingredients together and pour into an 8 x 8 pan sprayed with Pam.
Bake at 375 degrees for 50 minutes.
Servings: 8

Sande


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SLENDERELLA61's Photo SLENDERELLA61 SparkPoints: (158,674)
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2/3/10 10:35 A
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Applesauce Pudding

1 cup unsweetened applesauce (4 grams fiber for one cup, such as Publix brand, for lowest points)
1/3 cup nonfat milk powder
cinnamon and Splenda to taste

Mix and enjoy! 3 points for whole thing = 2 fruit servings and one milk serving

Central Florida, Eastern Standard Time Zone

Marsha's Keys to Success = Tracking! Super Foods! Step Up Cardio! And most important: Quit Quitting!!


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SANDELEE's Photo SANDELEE Posts: 2,935
1/30/10 9:52 P

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Orange Chicken
WW Points - 4 points
4 Servings

4 ( 3 ounce) chicken breasts, skinless and boneless
1/3 cup orange marmalade
1 tablespoon lemon juice

Place chicken in a baking pan. Mix marmalade and lemon juice and
spread on chicken. Cover and bake at 350 degrees for 40 minutes.
Baste and bake uncovered for 5 more minutes.
(Do not use sugarfree marmalade because it will taste bitter when
baked on the chicken)

Calories 211 Fat 3g Fiber 1g Carbohydrate 27g Cholesterol
73mg Sodium 67mg

Sande


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DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:37 P

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Buffalo Chicken Fingers
4 Points
4 Servings

1 spray(s) cooking spray
1 1/4 pound(s) uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
1/2 tsp table salt
1/2 tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
4 tsp hot pepper sauce, or to taste
1/2 cup(s) fat-free blue cheese dressing
4 medium stalk(s) celery, trimmed, cut into 4 sticks each

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.

Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.

Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side. Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.


Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:35 P

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Bean Burrito
5 points
4 servings

1 spray(s) cooking spray
1 tsp olive oil
1 small onion(s), chopped
1 1/8 cup(s) frozen mixed vegetables, thawed
1 Tbsp cilantro, fresh, chopped or 1 tsp dried cilantro
1 cup(s) fat-free canned refried beans
4 large burrito-size wheat flour tortilla(s)
1/2 cup(s) shredded reduced-fat Mexican-style cheese
1/2 cup(s) salsa

Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.

Sauté onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; sauté until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.

Spread about 1/4 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables.

Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like an envelope). Repeat with remaining ingredients.

Place one burrito on a plate, seam-side down; microwave at full power until cheese melts and beans are warm, about 1 to 2 minutes (or you can bake burritos in oven). It will take about 5 minutes to microwave four burritos at once.

Top each burrito with 2 tablespoons of salsa and serve. Yields 1 burrito per serving.



Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:31 P

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Broccoli & Cheddar Quiche
5 points
8 servings

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup(s) red onion(s), chopped
1 1/4 cup(s) part-skim ricotta cheese
1 cup(s) low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated Parmesan cheese

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.


Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.


Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
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DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:28 P

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Cashew Chicken
8 points per serving
4 servings

2 tsp peanut oil
2 medium garlic clove(s), minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 Tbsp low-sodium soy sauce, or more to taste
2 medium stalk(s) celery, chopped
8 oz canned bamboo shoots, drained
8 oz canned water chestnuts, sliced, drained
1 1/2 Tbsp cornstarch
2 cup(s) cooked white rice, kept hot
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.


Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.


Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.


To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
Notes
For a burst of color, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.
Chef Tips


Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:16 P

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Easy Chicken Tetrazzini
POINTS: 5

1 Tbsp reduced-calorie margarine
1/2 cup(s) scallion(s), chopped (about 5 scallions)
8 oz button mushrooms, sliced
3 Tbsp all-purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1 cup(s) fat-free chicken broth
1/2 cup(s) fat-free skim milk
1/2 pound(s) chicken breast, cooked, skinless, cubed
1/4 cup(s) canned pimento, drained and sliced (about a 2 oz jar)
2 Tbsp sherry cooking wine
3 1/2 Tbsp grated Parmesan cheese
8 oz uncooked spaghetti, broken into thirds and cooked

Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.

Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.

Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a woodsy taste and meaty texture to this dish. Although fresh are rare, you’ll find dried porcini in gourmet and natural food supermarkets. Measure a half cup into a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain and use in place of the button mushrooms.


Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:15 P

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Soft Chocolaty Cookies
POINTS: 1

1 1/3 cup(s) sugar
1/2 cup(s) apple butter
1/2 cup(s) fat-free sour cream
1/4 cup(s) vegetable oil
1 1/2 cup(s) cake flour, sifted
1 cup(s) unsweetened cocoa
1/4 tsp table salt
1/4 cup(s) regular egg substitute
1/4 tsp baking soda

Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.

Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.

Stir flour mixture into sugar mixture; mix just until blended.

Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.

These are yummy too!

Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:12 P

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Spinach & Feta Quesadillas

2 spray(s) cooking spray
1 medium shallot(s), minced
1 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed and squeezed dry
1/4 cup(s) feta cheese, crumbled
1/2 cup(s) grated Parmesan cheese, such as Parmigiano Reggiano
2 Tbsp fat-free creamer, such as half-and-half
1/4 cup(s) canned cannellini beans, drained, rinsed and mashed
1/4 tsp black pepper
1 tsp fresh lemon juice
4 medium flour tortilla(s)
1 spray(s) cooking spray
1 medium lemon(s), quartered

Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.

Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.


Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.


Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.


Cut each tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.
Points - 4 per 2 qtrs.

Hubby and I love these!!


Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
DRJJ2004's Photo DRJJ2004 Posts: 343
1/18/10 8:08 P

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Turkey Jack Chimichangas

2 spray(s) cooking spray
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream

Instructions
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.


Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
Servings: 8 - Points 5

Dawn in Indiana

"For every day that we stare hopelessly in the mirror, there will be a day we will dance in our underwear. "
Author - Yoovie
MOM111555's Photo MOM111555 Posts: 66
1/17/10 11:19 P

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my daughter has a low point spaghetti squash soup on her blog here. gina7249.





Edited by: MOM111555 at: 1/17/2010 (23:20)
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ALAMOGAL1963's Photo ALAMOGAL1963 Posts: 2,199
1/5/10 6:27 P

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SKINNY CAJUN CHICKEN CORDON BLEU

1/2 diced medium onion
1 cup sliced mushrooms
1 can 98% FF Cream of Mushroom Soup
1/2 soup can chicken broth
1/4 cup green chilis (optional)
4 chicken breasts
4 slices 99% FF ham
2 triangles Laughing Cow Light
cajun seasoning
salt

Saute onions until clear using non-stick cooking spray containing olive oil. Add mushrooms and saute until soft. Spray with cooking spray if needed to moisten. Whisk soup and broth in a separate bowl until smooth and add to onion/mushroom mixture. Add chilis,stir and simmer.

Flatten chicken breasts with a mallet between two pieces of clear plastic wrap until an even 1/4 inch thickness. Sprinkle each side with cajun seasoning to taste. Place a piece of ham on each piece of chicken and spread with 1/2 of the cheese. Fold each over and secure with a toothpick.

Place chicken bundles in a casserole greased with non-stick cooking spray and pour soup mix over until covered.

Bake at 425 for 30 minutes. Serve with Zatarrain's Chicken Rice Mix (made without the butter) and canned green beans.

Each chicken bundle is 6 points. (5.5 really but I rounded up to account for some variance in the amount of gravy).

~~ Becky ~~
Started back with Weight Watchers on 2 Sep 10.
Menopause is a whole new ball game.


H: 5''9", 46 y.o.


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AVERYRED's Photo AVERYRED Posts: 446
1/3/10 7:47 P

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My blog links to two recipes I put in and noted the WW points on each. Hoisin Pepper Steak and a basic egg casserole the you can make your own with changes. emoticon

www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=2687333


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AAKROYD's Photo AAKROYD Posts: 1,138
12/28/09 6:19 A

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Because I'm a dessert person....1 PT Chocolate Cream Pie

Crust:
1 3/4 cups Fiberone Original Cereal
1/4 cup Sugar free maple syrup
1 tsp cinnamon
2 TBSP water

*Put FiberOne in blender and blend to a crumb consistency
*In a small bowl, combine crumbs and rest of crust ingredients, stir until mixed well
*Press into a pie dish that has been sprayed with nonstick spray

Filling:
2 boxes of Sugar Free, Fat Free Chocolate Instant Pudding
20 oz of skim milk

*While crust is cooling, combine pudding and skim milk
*Blend until smooth
*Pour into pie crust and let set for at least an hour

*Top with 1-2 TBSP of Cool Whip Free and Enjoy!

-Makes 8 1 PT Servings

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HARPERLADY's Photo HARPERLADY Posts: 6,916
12/21/09 8:55 P

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I tried a core spaghetti recipe 1 lb hamburger (lean) 1 can itailan diced tomatoes( with basil oregano) with whole wheat pasta and green pepper (1/2) diced up, just brown meat add tom, & pepper simmer top over w.w. pasta. I will never have pasta another way it was so good and good for you

( only those who risk going to far know how far they can go)

self control is knowing you can and deciding you wont

the only thing you can't do ....is what you dont think you can do!!!!!.
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CBONDS's Photo CBONDS Posts: 53
12/12/09 11:02 A

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I have a list of about 100 crock pot recipes if you are interested shoot me an email and I will get it out to you cbonds1972@sim.com

Edited by: CBONDS at: 12/12/2009 (11:07)
Taking it one Day at a Time
http://learningtolivehealthy.webs.com/


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LJLAWRENCE's Photo LJLAWRENCE SparkPoints: (2,160)
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12/4/09 1:00 P

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My favorite go to recipe is putting 3 frozen chicken breasts in the crock pot with a jar of salsa. Cook it all day (at least 5 hours if the chicken was frozen) on low. When you get home shred the chicken (it falls apart). Add whatever you want to make it a meal- Soup? add some chicken broth, a can of corn, a can of black or pinto beans. Burritos? get out the tortillas and top w/ ff cheese & ff sour cream.
Or use a can of spaghetti sauce instead if salsa an serve over whole wheat pasta!

# of servings depends on what you make.

Edited by: LJLAWRENCE at: 12/4/2009 (13:01)
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TWILIGHTNAN's Photo TWILIGHTNAN SparkPoints: (17,864)
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12/3/09 10:34 A

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ettuccine Hungry Girlfredo 2.0

PER SERVING (entire recipe): 99 calories, 4g fat, 376mg sodium, 9.5g carbs, 4g fiber, 1g sugars, 5.5g protein -- POINTS® value 2*

Honesty time! While the original recipe calls for half a cheese wedge, we pretty much NEVER do that anymore. Plus we've included some top-notch Tofu Shirataki tips here...



Ingredients:
1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste

Directions:
Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em.

Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.

Stir well and then season to taste with salt and pepper. Enjoy!

MAKES 1 SERVING



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MW5373's Photo MW5373 Posts: 272
11/24/09 8:27 A

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http://weight-watchers-points-recipes.blog
spot.com/search?q=black+bean+brownies

This is from Gina's WW Recipes blog.....OMG these are delicious. I made them and took some to my neighbor and she loved them. I didn't tell her how I made them cause she never ever would have tried them. I added some better than peanut butter to half the pan to see how it came out and they were yummy as well. Great holiday substitute...you could make these and tell no one and they would never know.


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QTPI36's Photo QTPI36 SparkPoints: (0)
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11/22/09 5:24 P

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Pumpkin Fluff
Serves - 6

Ingredients:
15oz can pumpkin
1 pkg. fat-free sugar-free vanilla instant pudding mix
1 c. skim milk
8 oz. container Cool Whip Free, thawed
2 tsp. pumpkin spice

Directions:
Using a mixer, blend pumpkin with dry pudding mix and milk. Fold in Cool Whip. Chill.

Nutrition Information:
116 cal., 0.3 fat, 2.9 fiber

**~Melisa~**

"Imperfection is beauty, madness is genius, and it's better to be absolutely ridiculous than absolutely boring." ~Marilyn Monroe~


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DSTDIVA9's Photo DSTDIVA9 SparkPoints: (4,505)
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11/9/09 4:49 P

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Oatmeal Egg White Breakfast Fritatta
This is a good, healthy alternative to a pancake.
(1 Serving)

3 Large Egg Whites
1/4 cup rolled oats
1/2 tablespoon olive oil
1/2 cup low sodium, low-fat organic cottage cheese
1/2 cup strawberries, sliced
1/2 cup banana, sliced
1/4 cup applesauce

Mix eggs and oatmeal together in a small bowl. Heat the olive oil in a heavy small frying pan over medium heat. Pour the oatmeal and egg white mixture into the warm pan and cook without stirring for 3-4 minutes until browned underneath. Turn and brown the flip side for 2-3 minutes. Serve topped with cottage cheese, fruit and applesauce.


I love my Bennett Belles and Sorors of DST!


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DSTDIVA9's Photo DSTDIVA9 SparkPoints: (4,505)
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11/8/09 9:51 P

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Ellie Krieger Cherry Vanilla Oatmeal

3 1/2 cups water
1/4 teaspoon salt (optional)
2 cups of Old-fashioned or quick-cooking rolled oats
1/2 cup dried cherries
1 teaspoon vanilla extract
1/4 cup cherry jam, or to taste
1 cup nonfat milk, or to taste

Combine the water, salt (if using), oats,and cherries in a medium saucepan. Bring to a boil, reduce the heat to low and simmer, stirring a few times, until the oats are tender, about 5 minutes for old-fashioned oats or 1 minute for quick-cooking oats. Remove from the heat. Stir in the vanilla extract and cherry jam. Divide the oatmeal between 4 serving bowls, pour 1/4 cup of milk over each bowl,
and serve.

Serving Size
1 1/4 cups

Per serving:
Calories 280
Total Fat: 4G
Mono: 1G
Poly: 1G
SAT: 1G
Protein: 8G
Carb: 56G
Fiber: 4G
Chol: 4MG
Sodium: 35MG

Excellent Source of Magnesium and Phosphorus

Good Source of Calcium, Fiber, Iron, Protein, Thiamin, Vitamin A

WW Points: 5

I love my Bennett Belles and Sorors of DST!


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COOKIE1960's Photo COOKIE1960 Posts: 703
11/7/09 1:41 P

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I got this a few years ago from someone at a WW meeting. Not the one you get in the book. This one has no cabbage !


ZERO POINTS SOUP

5 MEDIUM CARROTS CUT INTO 1 INCH SLICES
3 CELERY STALKS CUT INTO THIN SLICES
3 LARGE ONIONS CHOPPED
1 LARGE GARLIC CLOVE OR MORE IF YOU LIKE
1 CAN (28 OUNCE) CRUSHED TOMATOES
1 HEAD CAULIFLOWER CUT INTO BITE SIZE PIECES
1 POUND FRESH GREEN BEANS CUT IN THIRDS
3 MEDIUM ZUCCHINI (YELLOW OR GREEN) CUT INTO 1 INCH SLICES
1 HEAD BROCCOLI CUT INTO BITE SIZE PIECES
1/2 CUP CHOPPED PARSLEY
2 CHICKEN BOULLION CUBES
1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER

COAT LARGE SAUCEPOT WITH COOKING SPRAY AND OVER MEDIUM HEAT,ADD CARROTS, CELERY , ONIONS AND GARLIC. COOK FOR 5 MINUTES.

STIR IN TOMATOES WITH THEIR LIQUID BREAKING UP TOMATOES WITH SIDE OF A SPOON.

ADD THE REST OF THE INGREDIENTS AND 12 CUPS OF WATER.

HEAT TO BOILING, THEN REDUCE TO LOW, COVER AND SIMMER FOR 15 MINUTES OR UNTIL ALL VEGGIES ARE TENDER.

MAKES 24 CUPS.

TO RETAIN FRESHNESS, KEEP ONLY A 2 DAY SUPPLY IN YOUR FRIDGE.

FREEZE THE REST IN AIRTIGHT CONTAINERS THAT YOU CAN MIRCOWAVE.

I BUY ZIPLOCK CONTAINERS.

THIS MAKES A LOT AND THE SMELL OF THE VEGGIES WILL CONSUME YOUR FRIDGE SO DON'T LEAVE TOO MUCH IN THERE.

IT TASTES LIKE MINESTRONE SOUP. YOU CAN ADD SOME PASTA OR CHICKEN OR EVEN SOME RED BEANS BEFORE YOU EAT IT - BUT NOT TO THE POT. ADD IT TO YOUR BOWL. IF YOU ADD EXTRAS, YOU MUST CALCULATE THE POINTS.

THIS IS BY FAR THE BEST LOW CAL SOUP I HAVE EVER EATEN !! CANNED SOUPS ARE TOO SALTY AND NOT VERY HEALTHY , THIS SOUP IS ALL FRESH VEGGIES !!



Edited by: COOKIE1960 at: 11/7/2009 (13:42)











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SANDELEE's Photo SANDELEE Posts: 2,935
11/4/09 3:51 P

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Another recipe from my Lillie Ross Newsletter.

Turkey and Dressing for One

2 Slices of the low calorie diet type bread
1/2 cup skim milk
1 tsp. celery or celery flakes
1 tsp. onion or onion flakes
1/4 tsp poultry seasoning or sage
Salt and pepper to taste
1 tsp. mayonnaise
4 oz. turkey or chicken diced

Bring the milk to a boil with celery and onion.
Add the other ingredients.
Refrigerate two hours or overnight.
Bake at 350 degrees F. for 30-35 minutes.
This is one serving.

The nutrition facts will vary depending on the
bread that you use. My bread had 90 calories for
two slices. Also, the carbs will depend on what
type bread you are using. The chicken values are
in parenthesis. Chicken is higher in calories than
turkey.

Calories 242 (270)
Fat 3g (6g)
Cholesterol 4 mg (100mg)
Sodium 210 (294 g)
Carb 16g
Fiber 3g
Sugars 6g

WW Points 5 (6)

Edited by: SANDELEE at: 11/4/2009 (15:53)
Sande


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COOKIE1960's Photo COOKIE1960 Posts: 703
10/26/09 6:57 P

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Fat Free Ranch Dressing / Veggie Dip

1 cup fat free mayo
1 cup fat free sour cream
1 packet Hidden Valley Ranch Dressing (dry mix)
1/4 cup fat free 1/2 & 1/2

Mix all ingredients in a glass jar with cover. Easy to shake and store.

Makes an excellent salad dressing or veggie dip .

1 point per 1/4 cup !!













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NEW_ME_FOREVER's Photo NEW_ME_FOREVER Posts: 5,536
10/26/09 9:01 A

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emoticon GUILTLESS Chocolate Halloween Cupcakes:

2 spray(s) cooking spray
2 1/2 cup(s) all-purpose flour
2 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
1 cup(s) unsweetened cocoa
1/2 cup(s) cornstarch
1 tsp baking soda
1 tsp table salt
1 cup(s) fat-free egg substitute
2 cup(s) water
1 cup(s) light corn syrup
1 1/2 cup(s) sugar
1/2 cup(s) water
2 medium egg white(s)
1/2 tsp table salt
1 Tbsp light corn syrup
1 tsp vanilla extract
4 tsp decorating icing, orange

Instructions
Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.*


In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.


In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.


Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.


Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely.


While cupcakes cool, make frosting: Heat a medium pot of water to boiling.


In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.


Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.


Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving. emoticon

~Key~

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TWILIGHTNAN's Photo TWILIGHTNAN SparkPoints: (17,864)
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10/21/09 6:35 P

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Thanks Sandeelee!
Funny, the diet and the soup are very similar to the Cabbage sOup diet, which I have done many times. I still make the soup all the time (it's actually very similar to the WW garden vegetable soup) but I tweak it to my liking. I add 1 cup of Boca crumble and give the whole pot 2 points. Also have added a bag of Tofu Shirataki noodles if I want a noodle type soup! Yum!

Edited by: TWILIGHTNAN at: 11/6/2009 (13:15)
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SANDELEE's Photo SANDELEE Posts: 2,935
10/21/09 5:10 P

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Lillie Ross is a soup diet and she puts out the newsletter everyday. Type her name in Search and you will get it and sign up.

Sande


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10/21/09 10:50 A

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Who's this "Lillie Ross"? and where is her newsletter?

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SANDELEE's Photo SANDELEE Posts: 2,935
10/20/09 9:25 P

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This is from my Lillie Ross newsletter.

Broccoli Mushroom Soup

1 (10-oz.) pkg. frozen chopped broccoli, thawed
1 tablespoon minced onion
2 teaspoons chicken stock (or bouillon cube)
1 cup water
1 (10 3/4-oz.) can fat free cream of mushroom
soup (lower sodium)
1 cup fat free sour cream
1 cup skim evaporated Milk
Salt and pepper to taste
Fresh parsley sprigs or chopped broccoli

1. In medium saucepan, combine broccoli, onion and
chicken stock; cover and simmer for 15 minutes, or
until vegetables are tender. Cool; stir in mushroom
soup and sour cream.

2. In a blender or food processor bowl with metal
blade, puree half of mixture at a time until
smooth. Return mixture to saucepan. Add evaporated
milk, salt and pepper. Cook until thoroughly
heated, but do not boil. Garnish each serving with
parsley sprig or chopped broccoli.

Servings 4

Calories 108
Fat 0g
Sodium 203g
Carbs 16g
Fiber 2
Sugars 12
Protein 12

Weight Watcher Points 2



Sande


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COOKIE1960's Photo COOKIE1960 Posts: 703
10/19/09 5:25 P

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QUICK SHRIMP DINNER

4 servings - 3 points each serving

2 tbsp extra virgin olive oil
1 1/2 lbs shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
2 tbsp dry parsley

Heat the oil in large fry pan,let it heat up.

Toss shrimp with salt and pepper.

Add shrimp to the pan , saute until they turn pink, just a few quick minutes

Sprinkle parsley before serving.

Add a large garden salad and dinner is served!!! emoticon

Edited by: COOKIE1960 at: 10/20/2009 (22:44)











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FIT_BY40's Photo FIT_BY40 Posts: 1,076
10/17/09 3:23 P

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Barbeque Meatloaf 6 Points

This is a family fave I got out of a 15 min, 5 Ingredient cookbook from W8W in 2002. Been cooking it since. Book is in storage so I am going off memory.

1lb ground beef
1/4 onions
1/4 green peppers (optional, I add them in)
1 cup barbeque sauce
1/4c bread crumbs
2 egg whites
1/4 tsp black pepper

Preheat oven to 375
Mix ground beef, onions, peppers, bread crumbs, eggs, black pepper and 1/2 of the barbeque sauce together in a bowl. Spray cooking spray in loaf pan then transfer mixture into the pan. Pour remainder of barbeque sauce on top. Cover pan with foil and cook for about 25 minutes.

I tend to add more spices to mine. Family loves it.

Edited by: FIT_BY40 at: 10/17/2009 (15:24)
It's not whether you get knocked down, it's whether you get up.
-Vince Lombardi

Have a Sparkalicious Day!


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10/14/09 9:08 P

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FIVE CAN SOUP

1 can (14.5 oz) whole new potatoes, drained & cubed
1 can " sliced carrots, drained
l can " zucchini with Italian style tomato sauce
1 can diced tomatoes w/basil, garlic, oregano
1 can chicken or beef broth

combine all in large pot, bring to boil, reduce heat and simmer 3 minutes. season with salt and pepper to taste.

3 points for the whole pot!

I haven't tried this but thought I would share it since there is no chopping involved and it couldn't be easier!

(Del Monte is the brand they recommend)

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BURGHGIRL's Photo BURGHGIRL Posts: 2,688
10/12/09 7:30 P

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PUMPKIN AND CHEESE STUFFED SHELLS --Points: 4
From: Eating Well via WW Boards
Serves: 6 (Serving size: 4 shells -- 200 Calories 6g Fat 2g Fiber)

24 shell pasta for stuffing
2 tsp vegetable oil
3/4 cup finely chopped onion
8 oz. canned pumpkin
1/2 cup part-skim ricotta
3 Tbsp grated Parmesan cheese
2 Tbsp seasoned bread crumbs
2 Tbsp brown sugar
1/2 tsp cinnamon

Sauce:
1 Tbsp margarine
1 Tbsp flour
1-1/4 cups 1% milk
1/8 tsp nutmeg

Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside.

In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat. Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish.

Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot.

~~K~~

"Like a butterfly, I am growing and changing and finding my true colors in life. I am finding my wings so I can fly and soon be on my way." - Anonymous

"You have to decide if you want to be a Tigger or an Eeyore." - Randy Pausch.


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KARICKY's Photo KARICKY Posts: 1,533
10/12/09 9:23 A

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Hi, I'm looking for a recipe I had gotten years ago at WW - it was great for this time of year when the weather turns colder!

The ingredients that I remember are:

1 can diced tomatoes
1 jar mild picante
1 can Rotelle
1pk dry taco seasoning
1pk dry ranch
1 can each of different beans such as kidney, black, etc.

I'm pretty sure there are more ingredients than what I remember. I also don't remember if you add water. But when heated, it is mildly spicy and very filling, so I would love to have the complete recipe if anyone has it!!! Thanks, Jan!

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KCC076's Photo KCC076 Posts: 10
10/10/09 8:54 A

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Wow I will have to try this one. Thanks! emoticon emoticon

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Looks like we'll be all set for 'pumpkin' season!

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SANDELEE's Photo SANDELEE Posts: 2,935
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Don't know where I got this it was along time ago.

Pumpkin Pie
2 points

2 pkgs sugar free vanilla pudding
2 c skim milk
1 c pumpkin, canned
1 tsp pumpkin pie spice
1 c fat free cool whip

Beat pudding, milk, pumpkin and spice with whisk...fold in the cool whip.
Place in Pie Dish( like Pyrex) Regrigerate for at least one hour.
Serving Size : 4

Sande


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10/7/09 9:03 A

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Crustless Pumpkin Pie- version 1

Crustless Pumpkin Pie (HillCountryGal - Jackie)

Entire pie is about 200 calories

1 15-oz. can pumpkin
1/2 c. Eggbeaters
1 1/2 c. skim milk
3/4 c. Splenda
1/2 t. salt
1 t. pumpkin pie spice

Beat till smooth (I just whisked it all); put in Pam sprayed pie pan. Bake at 400 for 15 minutes, then at 375 for 45 minutes till knife inserted in center comes out clean. Because of the size of the pie plate Jackie used it's usually less than 45 minutes - she must of used a bigger one than the standard - I used the standard and it needed about 50 minutes (it does poof up a bit). Serve with FF Cool Whip! Delicious!!





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This one is from HG and almost the same except for the milk product and spice but this one breaks down the points. Both would be awesome alternatives to pie on thanksgiving!

Crustless Pumpkin Pie

PER SERVING (1 piece, 1/9th of recipe): 65 calories, 0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein -- POINTS® value 1*

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Serve and enjoy!

MAKES 9 SERVINGS

There it is -- hope you love it! BTW, store leftovers in the fridge... if you have any!


emoticon

Edited by: TWILIGHTNAN at: 10/7/2009 (09:07)
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MW5373's Photo MW5373 Posts: 272
10/5/09 1:36 A

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From hungry girl....
1 tbsp. SPLENDA, Granular

3 tbsp. Cool Whip Free

1 tbsp. fat-free cream cheese; softened

To create the cream cheese frosting, stir to combine cream cheese, Cool Whip and Splenda until smooth.

This is for a small serving with another recipe but you could make it each time you wanted a piece to have it fresh or make a larger version of it.

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10/4/09 2:56 P

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on my list of all the different combos for this cake they suggest for frosting:

1 box sf/ff instant pudding
8 oz cool whip lite

no milk, nothing else, mix and frost.

I have never tried it however.
I would suggest just fresh fruit or cool whip free

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JENNHOLLOWAY's Photo JENNHOLLOWAY Posts: 76
10/4/09 1:38 P

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Good morning!! I am new to the team and joining weight watchers again for the first time in a year or so (was very successful). But, I have to tell you about our Las Vegas W8Watchers Diet Soda Cake . . . I am sure someone has already posted this. . . but, its my FAV cuz I LOVE CHOCOLATE CAKE!!

Mix one box of ANY flavor cake with a 12 oz. diet soda. The most simple recipe ever. Just bake for the amount of time on the box.

Cuts out oil, eggs, and any other ingredient on the box. One small thing though, match the color of the cake to the color of the soda. For example, I make chocolate cake with Diet Coke or Diet Dr. Pepper. If I make a white or yellow cake, I use Diet Sprite or Diet Mtn Dew.

YUMMY!! My boyfriend could not taste the difference, and he told me that was the best cake I've ever made!! (I also am trying to find a low calorie frosting.. . ANY SUGGESTIONS??)

emoticon

¸.•♥ ´¸.•*♥´¨) ¸.♥•*¨)
(¸.•´ (¸ ;.♥•JENN•

"Everyday is a new challenge, a new adventure, and a new beginning."


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10/2/09 3:57 P

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GAZPACHO

2 16 oz. cans chopped tomatoes
1 green pepper chopped
1 onion or several green onions chopped
1 cucumber diced
1-4 garlic cloves mashed
1 cup chunky salsa
1 tbls. lemon juice
2 Tbls. red wine vinegar
1 tsp. sale

mix, cover, chill and enjoy!
0 points

This is just the basic recipe, you can make it your own. Today I added chopped celery and jimaca. I used lime juice since we have tons on our tree, I added some chipotle tabasco sauce and cumin since I like heat and one of my cans of chopped tomatoes included chopped green chilis.

When I'm hungry and need a quick zero point fix, I have a small bowl. It's a great "go to" snack to keep in the fridge.

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SANDELEE's Photo SANDELEE Posts: 2,935
10/2/09 11:35 A

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From my Lillie Ross Newsletter.

"Chocolate Angel Food Cake"

Here is little special but simple dessert you can
make for you and your family this weekend.

14.5 oz Angel Food Cake Mix
1/4 cup Cocoa, dry powder, unsweetened
1/2 tsp. Chocolate syrup
1 tbs. Sugar, powdered

Combine flour packet from cake mix and unsweetened
cocoa. Stir well with a wire whisk. Prepare cake
according to package directions; fold chocolate
flavoring into batter.

Bake according to directions, using angel food
cake pan, if you have one. Sprinkle cooled cake
with powdered sugar; garnish with strawberries if
desired.

Yield: 16 servings

Calories 101
Fat .2g
Carbs 22.4
Fiber .4g
Weight Watcher Points 2


Sande


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MW5373's Photo MW5373 Posts: 272
10/2/09 12:22 A

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Great links...really like Gina's...see lots I wanna try.

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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
10/1/09 10:41 P

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I found a couple web site that are all about WW recipes..very very helpful
1. this one is also very helpful for eating out
Dotti's Weight Loss Zone htp://www.dwlz.com/recipestoc.html
2. Skinny Weight Watcher Recipes-Gina'Weight Watcher Recipes
htt://weight-points-recipes-blogspot.com


Cheryl Ky.

In Christ alone my hope is found





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SANDELEE's Photo SANDELEE Posts: 2,935
9/30/09 5:06 P

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From my Whatscooking2 Newsletter.

Turkey Broccoli Casserole
Yield: 6 Servings
Weight Watcher Points - 4 Points

2 10 oz pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)

Preheat oven to 375 F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 min. Let stand 5 min.

199 calories, 2 med-fat meat, 2 veg * 20.3 gm protein, 9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 * mg potassium, 2.3 gm fiber, 47 mg cholesterol.



Sande


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MW5373's Photo MW5373 Posts: 272
9/25/09 3:13 A

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I'm sure you may have seen this but i got it from my team leader when I was in Georgia and it is yummy yummy yummy!!

Pumpkin Pie Mousse

2 small packages of instant sugar-free vanilla pudding
2 cups of no-fat (skim) milk
1/2 teaspoon pumpkin spice
15 ounce can of pumpkin
8 ounces of fat-free Cool Whip

Mix pudding and milk together to make pudding. Fold in pumpkin, cool whip and PP spice.


1 cup = 2 points of guiltless sin.

** I have found a cheesecake pudding that I have used in place of the vanilla pudding....just as good...maybe a little better.**

Edited by: MW5373 at: 9/25/2009 (03:14)
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LISA-LISA1's Photo LISA-LISA1 Posts: 39
9/24/09 3:10 P

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Breakfast
2-Eggo Low Fat Wheat Waffles Toasted
1 tbl on reduced fat peanut butter
1 tbl of sugar free red raspberry preserves

I have eaten this every morning for years now and it it is filling and only 4 points(but only with the low fat wheat waffles other wise it's another point)...to me it taste like a donut with my
coffee.


PRESENTTIME's Photo PRESENTTIME Posts: 413
9/7/09 2:15 A

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Greek Fish Packet

1 Lemon Zested and Juiced
12 oz Orange Roughy or any kind of fish you like
2 Tomatoes Chopped
2 Carrots Sliced
12 Whole Olives Chopped
2 oz. Feta or can omit
1 Tablespoon Thyme
½ teaspoon salt
¼ teaspoon pepper

Preheat Oven to 450 degrees
Cut out 4 pieces of foil 15” x 13”
Grate lemon and squeeze juice
Spray foil with oil or nonstick cooking spray
Top with fish, ¼ tomato, carrots, olives, feta, thyme, salt, lemon zest and juice.
Add lemon juice and a little water before closing
Place on cookie sheet
Bake until flakes easily with fork and veggies are tender.
Bake for 10-25 minutes Depends of size and thickness of fish may take longer.

Makes 4 servings.


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