Archive for February, 2011


Stonyfield Oikos Caramel

I know Greek yogurt is all the rage now.  I have tried the plain yogurt and can’t find a way to make it taste good.  I use it in place of mayo and sour cream in some recipes and that is about the only way I can eat it!  But then I tried the Oikos Caramel.  Wow!  I found it in the 4 pack.  I’m not sure if it is available any other way.  It has the caramel on the bottom that you stir into the yogurt and is sinfully delicious.  It is only 2 ww pts or 3 pts plus per container.  I highly recommend it 🙂

2 egg whites

1 Tbsp Dijon mustard

2 tsp cornstarch

3/4 tsp garlic salt

1/4 tsp pepper

1 cup panko (Japanese breadcrumbs)

1/4 cup chopped fresh parsley ( I didn’t have any, so I omitted this)

1 1/2 pounds chicken breast tenders (I cut chicken breasts into 1 inch cubes)

Preheat oven to 400.

Combine first 5 ingredients in a large bowl, stirring with a whisk.  Combine panko and parsley in a shallow dish.

Dip each tender in egg white mixture.  Dredge chicken in panko mixture, pressing firmly to coat.  Place chicken on a wire rack; let stand 10 minutes.  While chicken stands, place baking sheet in oven to heat.

Coat chicken tenders well with cooking spray.  Place chicken on hot pan in a single layer.  Bake at 4o0 for 20 minutes or until chicken is done.  Serve with honey mustard, if desired.

Makes 4 servings of 2 tenders each for 5 ww pts or 6 pts plus

Honey-Mustard Dressing

I made some homemade chicken nuggets the other night and my daughter wanted honey mustard to go with them.  I didn’t have any, so I flipped through my new Weight Watchers cookbook (which is fantastic, btw) and found this very tasty recipe.

1/2 cup plain fat free yogurt (I used Greek yogurt)

4 tsp Dijon mustard

4 tsp honey

2 tsp white wine vinegar

1/2 tsp sugar

1/8 tsp salt

1/8 tsp pepper

Combine all ingredients in a small jar with tight-fitting lid.  Cover and shake well.  Use or refrigerate up to 1 week.

Makes 4 servings of 3 Tbsp each for 2 points plus

I got this recipe from the Red Mill website.  They have some pretty good recipes on there.  You can find their products in the whole foods section.

Ground flaxseed meal mixed with water acts as a binder and egg replacer in these moist, cholesterol-free breakfast bars. 

1/4 cup honey

3 Tbsp orange juice concentrate

2 Tbsp walnut or canola oil

1/2 tsp sea salt

1/2 tsp cinnamon

1 1/2 cups Muesli-Old Country style

1/2 cup oat flour

1 tsp Baking powder

1/4 tsp baking soda

1/3 cup cranberries

3 Tbsp brown flaxseed meal

2 tsp orange zest

Preheat oven to 350.  Spray an 8 inch square baking pan.

In a 3 quart pot, bring 1 cup of water to a boil.  Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon.  Stir in te muesli, oat flour, baking powder, baking soda, and dried cranberries.

In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites).  Fold the flax-seed mixture and orange zest into the muesli until well blended.

Pour the mixture into the prepared pan and even off the top.  Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40-45 minutes.

Cut into squares.  Each square is 3 pts.  I don’t have the info to calculate points plus.

This was a hit with the kids (and the husband!)

2 cups uncooked whole wheat penne pasta

1 lb. extra lean ground beef

1/2 cup chopped onion

1 can (14.5 oz) diced tomatoes

3 Tbsp pickle relish

3 Tbsp yellow prepared mustard

1/4 cup ketchup

garlic powder, salt, and pepper to taste (I used my House Seasoning)

1 1/2 cup reduced fat shredded cheddar cheese

Cook pasta; drain.

Meanwhile, in a large skillet, brown beef with onion until beef is no longer pink.  Drain.  Return beef to pan.  Add pasta and remaining ingredients through spices.  Cook for 5 minutes.  Sprinkle with cheese.  Cover pan and let cheese melt.

Makes 6 servings for 6 pts.  I don’t have the info to calculate the points plus.

Roasted Cauliflower

I finally found a way for my husband to eat cauliflower!!!  I had to do a victory dance for this one.  It was so simple, yet so delicious.  I just love roasted vegetables 🙂

I head of cauliflower, cut into bite size pieces

1/2 Tbsp olive oil

Paula Deen’s House Seasoning *see recipe below

Heat oven to 425.  Put cauliflower on a roasting pan.  Drizzle with oil and sprinkle with house seasoning.  Bake for 20-25 minutes.

I don’t have the points for this, but it has to be minimal.  The only points would be the 1/2 tbsp olive oil for the whole recipe.

*House Seasoning

I keep this in an old spice container and put it on ALL my vegetables.  It is so good.

1/2 cup salt

1/4 cup pepper

1/4 cup garlic powder

I got this recipe from Health magazine.  I only have the calorie information for each serving, so I can’t figure out the points.  If anyone has WW online and you can calculate it, let me know!  It was the BEST popcorn I’ve ever had!!!

2 Tbsp canola oil

1/4 cup raw sugar (turbinado)

1/2 cup popcorn kernels

1 tsp salt

Heat the oil in a large pot over medium high heat, then stir in the sugar and popcorn kernels.  Cover and shake the pot constantly until popping has slowed to once every 2-3 seconds.  Remove from heat, and continue to shake until the popping has stopped.  Pour into a large bowl, sprinkle with salt and allow to cool, stirring occasionally to break up large clumps. 

Makes 4 servings of 211 calories per serving.

Tamale Pie

1 pound ground round

1/2 cup chopped onion

1 garlic clove, minced

1 (15 oz) can pinto beans, rinsed and drained

1 1/2 cups water

1 cup salsa

1 1/2 Tbsp salt free Mexican seasoning

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

2/3 cup fat free milk

1 1/2 Tbsp butter, melted

1 egg, lightly beaten

1. Preheat oven to 400

2.  Cook first 3 ingredients in a large skillet over medium high heat until beef is browned, stirring to crumble beef.  Add pinto beans and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally.

3.  In a medium bowl, stir together flour and next 4 ingredients.  Add milk, butter, and egg; stir until well blended.

4.  Spoon beef mixture into an 11×7 inch baking dish.  Spoon batter over beef mixture, spreading evenly.

5.  Bake at 400 for 25 minutes or until golden.  Cut into 6 equal servings. 

Each serving is 6 ww pts or 8 pts +

Sloppy Joes

This has a mushroom flavor to it (due to the mushrooms! lol).  It was good!!!

 

1.25 lbs 93% lean ground beef

1 Tbsp seasoned salt

1 carrot

1 onion

2 cloves garlic

1/4 cup red bell pepper

4 oz mushrooms

1 Tbsp red wine vinegar

1 Tbsp Worcestershire sauce

2 cups tomato sauce

2 Tbsp tomato paste

 

Put all the vegetables in a food processor until finely chopped

 

Heat a large skillet over medium high heat.  Add the meat to the pan and season with salt and cook the meat until it browns, then add the vegetable mixture.  Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.  Add tomato sauce and paste to pan, stir to combine.  Cover and reduce heat to simmer and cook an additional 5 minutes.

 

Makes 7 servings of 1/2 cup each for 2 pts or 3 pts+ (does not include the bun)

These were crunchy on the outside, soft on the inside and super easy to make.

 

12 oz red potatoes, washed and quartered

1 packet Ranch Dressing Dry mix

olive oil cooking spray

1 tsp salt

 

Preheat oven to 425.  In a large bowl add potatoes and spray lightly with the cooking spray.  Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.  Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.  Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, about 20-25 minutes.

 

Makes 4 servings, about 1/2 cup each for 2 pts+