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Garlic Cheddar Biscuits

These are so freaking good!

2 Tbsp butter, melted

2 cloves garlic, minced

2 Tbsp fresh chopped parsley

2 cups Heart Smart Bisquick

3.5 oz sharp Cheddar cheese (Cabot 50% reduced)

2/3 cup fat free milk

Preheat oven to 400. 

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute.  Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic.  Stir in milk and mix.  Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

Bake for 10 minutes.  Brush or drizzle biscuits with melted butter.  Bake for 5 more minutes.

Can you tell I’ve been on a soup kick lately??  I just love it.  It’s so filling, makes a ton, and is usually low in points.  This is a fantastic way to sneak some cauliflower into your family’s diet without them even knowing it.  You need an immersion blender, which I didn’t realize until I was already in the middle of cooking this.  So, I ran to Kohl’s to buy one as my potatoes cooked! LOL I served this with Garlic Cheddar Biscuits (recipe to follow).

2 russet potatoes, washed and dried

1 head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced fat milk

salt and pepper to taste

1/2 cup light sour cream

1/2 cup reduced fat shredded sharp cheddar cheese, divided

6 Tbsp chopped chives, divided (I didn’t have any, so I used green onions)

3 slices bacon, cooked and crumbled

Cook potatoes either in the microwave or oven until they are tender.  Cool.  Peel.

Meanwhile, steam cauliflower with water in a large covered pot until tender.  Drain and return to pot.  On medium  heat, add chicken broth, milk, potatoes and bring to a boil.  Use an immersion blender to puree until smooth.  Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat.  Ladle 1 cup soup into each bowl.  Top each serving with 2 Tbsp cheese, remaining chives, and bacon.

Makes 5 servings of 1 cup each for 4 pts or 5 pts plus

I made this one night from a recipe I found on Kraft.com.  I had to substitute a few of the ingredients and it turned out great!

1/4 lb multi-grain spaghetti, uncooked

2 Tbsp stir fry sauce

1 cup broccoli florets

1 small red bell pepper, cut into strips

1/2 lb boneless beef sirloin steak, cut into thin strips

2 Tbsp hoisin sauce

1/4 cup fat free reduced sodium chicken broth

2 green onions, thinly sliced

Cook spaghetti in large saucepan as directed on package.

Meanwhile, heat dressing in a large nonstick skillet on medium heat.  Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp tender.  Add meat and hoisin sauce; stir fry 2 to 3 minutes or until meat is done.

Drain spaghetti; return to same pan.  Add broth; cook 1 minute or until heated through, stirring occasionally.  Add meat mixture and onions; mix lightly.

Makes 2 servings, about 1 3/4 cups each for 8 ww pts

Another very tasty, hearty, and creamy soup to give you comfort on these cold, wet nights.

1 Tbsp butter

1 small onion, chopped

1 Tbsp flour

8 cups (64 oz) fat free low sodium chicken broth

1 cup water

2 chopped carrots

3 garlic cloves, minced

2 celery stalks, chopped

4 skinless chicken thighs

4.5 oz long grain rice and wild rice combo ( such as Carolina -seasoned package- or Rice a Roni Long grain and wild rice)

1/2 cup long grain white rice

4 oz mushrooms, sliced

2 Tbsp light sour cream

salt and pepper

Melt butter in a large pot on medium heat, add onion and saute until soft, about 3-4 minutes.  Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes.  Add wild rice mix along with it’s seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with forks, return to pot, add sour cream and more water if too thick.

Makes 6 servings of 1 1/2 cups each for 5 ww pts or 6 pts plus

This was so moist and delicious!  It was a huge hit with the family.

2 cups all purpose flour

1 1/4 cups sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa

1 ounce semisweet chocolate, finely chopped (I used mini chocolate chips)

1/2 cup boiling water

1 cup low fat buttermilk

1/3 cup canola oil

1 egg

1egg white

1 Tbsp vanilla

3/4 cup mini semisweet chocolate chips

1.  Preheat oven to 325.  Spray 10 inch bundt pan with nonstick spray

2.  Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.  Combine cocoa and chopped chocolate in small bowl.  Pour boiling water over cocoa mixture, stirring until chocolate is melted.

3.  Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture.  Add flour mixture, stirring just until no longer visible.  Stir in chocolate chips.  Pour batter into prepared pan.

4.  Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes.  Let cool in pan on wire rack 10 minutes.  Invert and remove pan. 

I served it with powdered sugar sprinkled on top!

Makes 24 servings for 4 points plus each.

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.