Sweet ‘N’ Sour Caribbean Slaw (thank you Megan Sandy Spring Bank)
1 ½ cups shredded red cabbage (from 10 ounce package)
1 2/2 cups coleslaw mix (from 16 ounce package) [I’ve also used the broccoli slaw mix]
½ cup packaged matchstick-cut carrots
½ red bell pepper, thinly sliced
½ small sweet onion, thinly sliced (I don’t like onions so didn’t add it.]
2 tablespoons light sour cream
2 tablespoons fat-free half-and-half
2 tablespoons white vinegar
2 tablespoons brown sugar
½ teaspoon salt
1 teaspoon sesame seeds. Preferably toasted
Combine the cabbage, coleslaw mix, carrots, bell pepper and onion in a serving bowl.
To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar and salt in a small bow. Add mixture to the cbbage mixture and toss to coat evenly. Sprinkle with sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving.
Per Serving (1 cup); 75 Cal. 2 g fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 334 mg Sod, 14 g Carb, 2 g Fib, 2 g Prot, 52 mg Calc. Points value: 1.
“Hit the Spot” Weightwatchers cookbook
Tuesday, June 30, 2009
Sunday, June 28, 2009
Sauteed Bananas with Rum and Brown Sugar
Thank you Maria from our Friday group for sharing this recipe.
Ingredients
~4 medium ripe bananas peeled-
~2 tsps unsalted butter
~1/4 c. packed brown sugar-
~3 tbsps rum-
~1/2 tsp cinnamon-
~1 tsp vanilla extract-
~1 pt vanilla fat free frozen yogurt
(Serves four. 295 cal; 2g fat; 3g fiber =5 pts)-
Cut bananas crosswise in half, the lengthwise in half- melt butter in sautee pan, add bananas cut side down, cook until brown about 1/2 minutes on each side. Add brown sugar, rum, cinnamon. Cook until sugar is dissolved and mixture is syrupy. Stir in vanilla extract. Remove from heat. -place 1/2 cup scoop of frozen yogurt in dish. Top with 4 bananas and 2 tbsps sauce.
Ingredients
~4 medium ripe bananas peeled-
~2 tsps unsalted butter
~1/4 c. packed brown sugar-
~3 tbsps rum-
~1/2 tsp cinnamon-
~1 tsp vanilla extract-
~1 pt vanilla fat free frozen yogurt
(Serves four. 295 cal; 2g fat; 3g fiber =5 pts)-
Cut bananas crosswise in half, the lengthwise in half- melt butter in sautee pan, add bananas cut side down, cook until brown about 1/2 minutes on each side. Add brown sugar, rum, cinnamon. Cook until sugar is dissolved and mixture is syrupy. Stir in vanilla extract. Remove from heat. -place 1/2 cup scoop of frozen yogurt in dish. Top with 4 bananas and 2 tbsps sauce.
Saturday, June 27, 2009
Guacamole
POINTS® Value: 2Servings: 4Preparation Time: 10 minCooking Time: 0 minLevel of Difficulty: EasyWorks with Simply Filling
Double or triple this favorite Mexican recipe for larger crowds. Serve it with baked chips or fresh vegetables. Or spoon some onto thick cucumber and carrot slices.
Ingredients
1 medium avocado, Hass variety
2 tbsp red onion(s), chopped
2 tbsp cilantro, fresh, chopped
1 tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt, or more to taste
Instructions
Put avocado in a medium bowl and mash with a fork until almost smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.
Notes
Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Apple Pie-4 Points
Was POINTS® Value: 9Now POINTS® Value: 4
Servings: 8
Preparation Time: 25 min
Cooking Time: 50 min
Level of Difficulty: Moderate
Part pie, part cobbler, this dish is a must for fall parties and get-togethers.
Ingredients
1 cup(s) all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 400ºF.
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Chef Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.
Eliminating butter in the filling.
Part pie, part cobbler, this dish is a must for fall parties and get-togethers.
Ingredients
1 cup(s) all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 400ºF.
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Chef Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.
Eliminating butter in the filling.
To think
Are you feeling bad about your weight loss progress or are you getting back into negative thinking kind of "I tried again but...." If that's the case remember that:
L - Life's success is
U - Up to me -- for
C - Change is a choice and that is the
K - Key
L - Life's success is
U - Up to me -- for
C - Change is a choice and that is the
K - Key
Oatmeal Sundae
Fro-Yo'ed Up Oatmeal Sundae - from Hungry Girl
PER SERVING (entire sundae): 198 calories, 4.25g fat, 219mg sodium, 38g carbs, 4g fiber, 11.5g sugars, 5.5g protein -- POINTS® value 4*
Ingredients:
1/4 cup quick-cooking oats
1/4 cup low-fat vanilla frozen yogurt
1/4 cup fresh blueberries
1/4 cup sliced fresh strawberries
1 tbsp. strawberry (or any fruit flavor) sugar-free preserves (like the kind by Smucker’s)
1/2 tbsp. All Natural Almond Accents in Original Oven Roasted or Honey Roasted
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamonDash salt
Directions:
In a microwave-safe bowl, combine oats with 1/2 cup water. Microwave for 1 - 2 minutes, until desired consistency is reached.Once bowl of oatmeal is cool enough to handle, mix in preserves, sweetener, cinnamon, and salt. Top with fruit.Place frozen yogurt on top of the fruit layer, and then sprinkle with almonds. Serve immediately -- the frozen yogurt will melt, but it's delicious as it melts into the oatmeal!MAKES 1 SERVING
Grillin' of the Corn
Grillin' of the Corn-from Hungry girl
PER SERVING (entire cob): 128 calories, 1.25g fat, 900mg sodium, 28g carbs, 2.5g fiber, 10.5g sugars, 3g protein -- POINTS® value 2*
This garlic-teriyaki grilled corn on the cob is SCARY-GOOD!
Ingredients:1 fresh cob of corn, husk removed2 tbsp. thick teriyaki marinade with about 20 - 25 calories per tbsp. (like the one by Lawry's)
1/2 tsp. crushed garlic
Directions:
In a small dish, mix teriyaki sauce and garlic.Place corn on the cob in the center of a large piece of aluminum foil. Spread garlic-teriyaki marinade across the corn, turning the cob so the marinade is evenly distributed. Wrap cob up securely in the foil, making sure there is no place for the marinade to escape.Bring grill to medium-high heat. With the grill cover down, grill foil-wrapped corn for about 15 minutes, carefully turning occasionally with long barbecue tongs.Remove from grill and allow to cool slightly. Once cool enough to handle, remove foil and eat!MAKES 1 SERVING
Chicken D'lish Kebabs
Chicken D'lish Kebabs-From Hungry girl
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein -- POINTS® value 5*
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein -- POINTS® value 5*
The yogurt marinade makes this chicken INSANELY tender and delicious! And don't worry... we didn't get "curried" away with the spices (tee-hee!).
Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut into cubes (1 1/2 inches)
2 red bell peppers1 large (or 2 small) yellow summer squash
1 onion
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder1/4 tsp. onion powder
1/4 tsp. saltDash paprika
Directions:
In a medium sealable container, combine yogurt, lemon juice, curry powder, garlic powder, onion powder, salt, and paprika, and stir well. Add chicken and coat completely. Cover container and refrigerate for at least 1 hour.Meanwhile, if using wooden skewers, soak four in water for 20 minutes to prevent burning. Cut peppers, squash, and onion into chunks equal in size to the chicken cubes. Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly.Spray grill lightly with nonstick spray, and bring to medium-high heat.Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs.With the grill cover down, grill for another 5 - 7 minutes, until chicken is cooked through.Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and eat!
Cook Once, Eat all week
This is a great article I found in Weight Watchers.com that I want to share with you.
In our Cook Once, Eat All Week series, we feature five recipes you can prepare this weekend, so next week you can concentrate on sticking to your plan.
All day long, you watch what you eat. But then when it comes time to make supper, you're so hungry, tired and frazzled that you can't help but snack while you cook. It's hard to stay on plan when you're busy and your stomach is rumbling!Sound familiar? Nibbling while you're preparing dinner is a common phenomenon, but that doesn't mean it has to undermine your weight-loss efforts. The trick is planning ahead so you eliminate the stress and effort of having to fix a meal at the last minute.
That's why, with the help of an expert chef and a nutritionist, we've created the Cook Once, Eat All Week series. We'll give you great recipes and tell you what you need to know to prepare an entire week's worth of dinners, plus some leftovers for lunch, in just a couple of hours over the weekend. Think about what a difference it would make if dinner were always ready and waiting when you got home! Here's how to do it:
The five recipes we prepared for each of the Cook Once, Eat All Week series are diverse and delicious. To print the recipes, just click on the "print" icons below the titles, then print from your browser. Hang on to them until this weekend, when you'll do your cooking for next week.
This weekend, spend a couple of hours shopping, chopping, cooking and storing. It'll go by faster than you think (especially if your family will be around to help). Next week, when it's a breeze to stay on plan, you'll be glad you did it.
Cooking on the weekend: It's worth itYou'd rather spend the weekend relaxing, you say? Look at it this way: If you plan ahead, combine prep steps, and store well, you can get most of an entire week's worth of cooking done in one afternoon. That means more time to relax during the busy workweek, when you really need it to help you stay on plan.
Planning, shopping and preparing ahead of time is worth it. It's really easy. And it will save you money — since you'll use up all the groceries when they're fresh, you won't be stuck with half a head of slimy lettuce in the fridge, or half a container of moldy ricotta cheese.
There are five recipes in total, enough for a week's worth of dinners. Here's what on the menu:
Layered Mexican Chicken
Vegetable-Peanut Stir-Fry
Green Beans With Caramelized Onions and Dill
Tri-Color Pesto Rotini
Green Bean, Pearl Onion and Dill Frittata
Step 1: PrepareThis weekend, after you've taken your shopping list to the grocery store and gotten all the ingredients you'll need, make the chicken, the stir-fry, the green beans and the pesto rotini. Save time on chopping by cutting up the veggies for the stir-fry and the pasta all at once.
Step 2: StoreThe Layered Mexican Chicken can be stored for up to five days in the fridge (perfect) — just cover it with a casserole dish cover or aluminum foil. For extra plan-ahead power, make two batches. Freeze the second batch in individual portions for four to six months; on days you know you'll have no time to make dinner, just transfer them to the fridge in the morning so they'll be defrosted when you get home.
The pasta is fridge-friendly for a week, too. And the stir-fry and green beans will stay fresh in the fridge for up to three days.
Step 3: Enjoy our recipes will give you plenty of food for multiple meals that you can mix and match according to your eating habits, your plans and the size of your family.
We've even anticipated that you might want to take some of the food to work for healthy lunches. There are lots of ways to do it: Take some of the pasta to work in a plastic container — the rotini is hot when you first make it, but it can be eaten as a cold pasta salad, too. The stir-fry would be good rolled up into a tortilla and enjoyed as a lunchtime wrap. Feel free to add grilled chicken strips for a heartier midday meal.
The green beans are a perfect side dish for the Mexican chicken, and they can be eaten cold at lunchtime, too. Just make sure you save some to make the super-easy frittata mid-week.
What you do with the dishes you make is entirely up to you. But here's a sample plan for a family of four, assuming one portion per person:
Sunday: Cook for the week. Enjoy Stir-Fry for dinner.
Monday's dinner: Mexican Chicken with Green Beans on the side.
Tuesday's dinner: Finish up Stir-Fry.
Wednesday's dinner: Make Frittata with leftover green beans (it only takes 30 minutes!). You can store the leftovers for up to two days.
Thursday's dinner: Pesto Rotini. Enjoy with some bagged baby carrots on the side.
Friday's dinner: Mexican Chicken. Accompany with steamed veggies of your choice.
All day long, you watch what you eat. But then when it comes time to make supper, you're so hungry, tired and frazzled that you can't help but snack while you cook. It's hard to stay on plan when you're busy and your stomach is rumbling!Sound familiar? Nibbling while you're preparing dinner is a common phenomenon, but that doesn't mean it has to undermine your weight-loss efforts. The trick is planning ahead so you eliminate the stress and effort of having to fix a meal at the last minute.
That's why, with the help of an expert chef and a nutritionist, we've created the Cook Once, Eat All Week series. We'll give you great recipes and tell you what you need to know to prepare an entire week's worth of dinners, plus some leftovers for lunch, in just a couple of hours over the weekend. Think about what a difference it would make if dinner were always ready and waiting when you got home! Here's how to do it:
The five recipes we prepared for each of the Cook Once, Eat All Week series are diverse and delicious. To print the recipes, just click on the "print" icons below the titles, then print from your browser. Hang on to them until this weekend, when you'll do your cooking for next week.
This weekend, spend a couple of hours shopping, chopping, cooking and storing. It'll go by faster than you think (especially if your family will be around to help). Next week, when it's a breeze to stay on plan, you'll be glad you did it.
Cooking on the weekend: It's worth itYou'd rather spend the weekend relaxing, you say? Look at it this way: If you plan ahead, combine prep steps, and store well, you can get most of an entire week's worth of cooking done in one afternoon. That means more time to relax during the busy workweek, when you really need it to help you stay on plan.
Planning, shopping and preparing ahead of time is worth it. It's really easy. And it will save you money — since you'll use up all the groceries when they're fresh, you won't be stuck with half a head of slimy lettuce in the fridge, or half a container of moldy ricotta cheese.
There are five recipes in total, enough for a week's worth of dinners. Here's what on the menu:
Layered Mexican Chicken
Vegetable-Peanut Stir-Fry
Green Beans With Caramelized Onions and Dill
Tri-Color Pesto Rotini
Green Bean, Pearl Onion and Dill Frittata
Step 1: PrepareThis weekend, after you've taken your shopping list to the grocery store and gotten all the ingredients you'll need, make the chicken, the stir-fry, the green beans and the pesto rotini. Save time on chopping by cutting up the veggies for the stir-fry and the pasta all at once.
Step 2: StoreThe Layered Mexican Chicken can be stored for up to five days in the fridge (perfect) — just cover it with a casserole dish cover or aluminum foil. For extra plan-ahead power, make two batches. Freeze the second batch in individual portions for four to six months; on days you know you'll have no time to make dinner, just transfer them to the fridge in the morning so they'll be defrosted when you get home.
The pasta is fridge-friendly for a week, too. And the stir-fry and green beans will stay fresh in the fridge for up to three days.
Step 3: Enjoy our recipes will give you plenty of food for multiple meals that you can mix and match according to your eating habits, your plans and the size of your family.
We've even anticipated that you might want to take some of the food to work for healthy lunches. There are lots of ways to do it: Take some of the pasta to work in a plastic container — the rotini is hot when you first make it, but it can be eaten as a cold pasta salad, too. The stir-fry would be good rolled up into a tortilla and enjoyed as a lunchtime wrap. Feel free to add grilled chicken strips for a heartier midday meal.
The green beans are a perfect side dish for the Mexican chicken, and they can be eaten cold at lunchtime, too. Just make sure you save some to make the super-easy frittata mid-week.
What you do with the dishes you make is entirely up to you. But here's a sample plan for a family of four, assuming one portion per person:
Sunday: Cook for the week. Enjoy Stir-Fry for dinner.
Monday's dinner: Mexican Chicken with Green Beans on the side.
Tuesday's dinner: Finish up Stir-Fry.
Wednesday's dinner: Make Frittata with leftover green beans (it only takes 30 minutes!). You can store the leftovers for up to two days.
Thursday's dinner: Pesto Rotini. Enjoy with some bagged baby carrots on the side.
Friday's dinner: Mexican Chicken. Accompany with steamed veggies of your choice.
Friday, June 26, 2009
Teriyaki Burgers with Chili Ketchup
Teriyaki Burgers with Chili Ketchup
main meals
POINTS® Value: 4Servings: 4Preparation Time: 12 minCooking Time: 10 minLevel of Difficulty: EasyWorks with Simply Filling
Our teriyaki-and-sweet-onion burgers are topped with flavorful chile-spiked ketchup. Phenomenal.
Ingredients
1 pound(s) uncooked lean ground beef (with 7% fat)
4 tbsp red onion(s), minced
2 tbsp teriyaki sauce
1/4 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray
1/2 cup(s) ketchup
1/8 item(s) sun-dried hot chile pepper(s), minced (about 1 tsp), or to taste
1 large tomato(es), sliced
4 large leaf/leaves lettuce, Romaine
Instructions
In a large bowl, combine beef, onion, teriyaki sauce, salt and black pepper. Mix well and shape mixture into four patties about 1-inch-thick each.
Coat a large nonstick skillet or stove-top grill pan with cooking spray and set pan over medium-high heat. When pan is hot, add burgers and grill until cooked through, about 4 to 5 minutes per side.*
Meanwhile, in a small bowl, mix together ketchup and chilies.
Serve each burger with 1/4 each of tomato slices, lettuce and ketchup. Yields 1 burger per serving.
Notes
*You can also cook these burgers on an outdoor grill but might need to adjust the cooking time.
main meals
POINTS® Value: 4Servings: 4Preparation Time: 12 minCooking Time: 10 minLevel of Difficulty: EasyWorks with Simply Filling
Our teriyaki-and-sweet-onion burgers are topped with flavorful chile-spiked ketchup. Phenomenal.
Ingredients
1 pound(s) uncooked lean ground beef (with 7% fat)
4 tbsp red onion(s), minced
2 tbsp teriyaki sauce
1/4 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray
1/2 cup(s) ketchup
1/8 item(s) sun-dried hot chile pepper(s), minced (about 1 tsp), or to taste
1 large tomato(es), sliced
4 large leaf/leaves lettuce, Romaine
Instructions
In a large bowl, combine beef, onion, teriyaki sauce, salt and black pepper. Mix well and shape mixture into four patties about 1-inch-thick each.
Coat a large nonstick skillet or stove-top grill pan with cooking spray and set pan over medium-high heat. When pan is hot, add burgers and grill until cooked through, about 4 to 5 minutes per side.*
Meanwhile, in a small bowl, mix together ketchup and chilies.
Serve each burger with 1/4 each of tomato slices, lettuce and ketchup. Yields 1 burger per serving.
Notes
*You can also cook these burgers on an outdoor grill but might need to adjust the cooking time.
Wednesday, June 24, 2009
Dark-Chocolate Latte Milk Shakes with options!
PREP: 10 MINUTES
COOK: NONE
SERVES: 6
POINTS: 3
Per serving: 180 cal, 1.5 fat,7 fibers, 6 proteins.
4 weight Watchers Giant Latte Bars
4 Weight Watchers Giant Chocolate Fudge Bars
1 cup of FF milk
12 ice cubes
2 small bananas
1) Remove wooden sticks from the bars.
2) Combine all ingredients in a blender and puree on high until mixture is smooth and creamy, 2-4 minutes. Pour equal amounts into glasses and serve immediately.
You can add Kahlua or Godiva liquor and it will be great for entertaining. Just add the extra points.
Tuesday, June 23, 2009
Saturday, June 20, 2009
Flexible Account
Weight Watchers is qualified expense! Let me know if you need the forms to either cash in for this year or next year!
Take advantage of the tax savings.
Take advantage of the tax savings.
Chocolate Eclair
Well this is the famous recipe for the Eclair that many of you asked me to put again. Enjoy it. It is a great dessert for Father's Day
Chocolate Éclair Dessert
24 Low Fat Graham Cracker Sheets
24 Low Fat Graham Cracker Sheets
2 (1 oz.) Boxes Sugar-Free Instant Vanilla Pudding Mix
3 Cups Skim Milk
1 (8 oz.) Container Fat Free Cool Whip
1 (1.4 oz.) Box Sugar-Free Instant Chocolate Pudding Mix
1 1/2 cups Skim Milk
Place 8 graham crackers in bottom of 9 in. x 13 in. baking dish. Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes. Gently fold in Cool Whip. Pour half of vanilla pudding on graham crackers. Top with another 8 graham crackers. Pour remaining vanilla pudding over graham crackers. Top with last 8 graham crackers. Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes. Spread over graham crackers. Let it sit in the fridge for awhile to soften the crackers. Serves: 18 – Points per serving 2
Happy Father's Day!
I want to wish you all Dads a very Happy Day that you all well deserve. I do hope the weather doesn't water any of your plans.
It was great seeing you all this week. Please if you haven't been attending your meetings remember you are worth it and come back!
See you this week. Diana
Friday, June 19, 2009
Eat breakfast, lose weight
Hard to accept but my Mom was right about breakfast, a good breakfast does really set us up for a good day. I was raised up in house where the only time you didn't eat breakfast was when you needed to fast for blood work. Although when I was young I didn't like to eat breakfast because I wanted to sleep later that was never an option. A few times they tried to tell me if I didn't eat breakfast I couldn't go to school but they quickly found out this threat didn't not work on me because I was happy to hear that. Anything that let me sleep later was OK by me.
Over the years -as most of us- I learnt to do what I wanted and forgot the good advice my Mom gave me and I never eat good breakfast.
For many years I thought that the less I ate the better. Now, 37 pounds after and 7 years of maintaining my weight off at a realistic goal I have learned the wisdom of my mom's words.
Research has shown that people who skip breakfast may no be as successful at losing weight and keeping it off as people who regularly eat breakfast. In fact, one recent study suggests that people who eat breakfast weigh less than those who skip breakfast and the reason is because eating breakfast helps people reduce snacking and avoid overeating.
If you are looking into great breakfast recipes go to E-tools and do a search to find delicious and guilt free ideas, also the first chapter of the Momentum Cookbook is great and your week 1 Material has also some tasty ones.
Over the years -as most of us- I learnt to do what I wanted and forgot the good advice my Mom gave me and I never eat good breakfast.
For many years I thought that the less I ate the better. Now, 37 pounds after and 7 years of maintaining my weight off at a realistic goal I have learned the wisdom of my mom's words.
Research has shown that people who skip breakfast may no be as successful at losing weight and keeping it off as people who regularly eat breakfast. In fact, one recent study suggests that people who eat breakfast weigh less than those who skip breakfast and the reason is because eating breakfast helps people reduce snacking and avoid overeating.
If you are looking into great breakfast recipes go to E-tools and do a search to find delicious and guilt free ideas, also the first chapter of the Momentum Cookbook is great and your week 1 Material has also some tasty ones.
Wednesday, June 17, 2009
Coleslaw Chicken Salad
June ’09 Weight Watchers Recipes
Coleslaw-Chicken Salad with Peppery Dressing
Makes 4 servingsPOINTS® value per serving: 4
6 tablespoons fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple-cider vinegar
1/2 teaspoon caraway seeds, lightly crushed
1 teaspoon whole peppercorns, lightly crushed
2 teaspoons sugar◊
1 (1-pound) bag coleslaw mix◊
3/4 pound cooked chicken breast, skin removed, shredded (about 2 cups)◊
1 tomato, chopped4 slices bacon, crisp-cooked, drained, and crumbled
1.To make the dressing, whisk together the mayonnaise, mustard, vinegar, caraway seeds, peppercorns, and sugar in a small bowl until blended; set aside.
2.Combine the coleslaw mix, chicken, and tomato in a large bowl. Drizzle with the dressing and toss well to coat. Divide the mixture evenly among 4 plates and sprinkle with the bacon. Serve at once.
Recipe adapted from Weight Watchers Cookbook All Time Favorites ©2008 Weight Watchers international, Inc. All Rights reserved.
Coleslaw-Chicken Salad with Peppery Dressing
Makes 4 servingsPOINTS® value per serving: 4
6 tablespoons fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple-cider vinegar
1/2 teaspoon caraway seeds, lightly crushed
1 teaspoon whole peppercorns, lightly crushed
2 teaspoons sugar◊
1 (1-pound) bag coleslaw mix◊
3/4 pound cooked chicken breast, skin removed, shredded (about 2 cups)◊
1 tomato, chopped4 slices bacon, crisp-cooked, drained, and crumbled
1.To make the dressing, whisk together the mayonnaise, mustard, vinegar, caraway seeds, peppercorns, and sugar in a small bowl until blended; set aside.
2.Combine the coleslaw mix, chicken, and tomato in a large bowl. Drizzle with the dressing and toss well to coat. Divide the mixture evenly among 4 plates and sprinkle with the bacon. Serve at once.
Recipe adapted from Weight Watchers Cookbook All Time Favorites ©2008 Weight Watchers international, Inc. All Rights reserved.
Pumpkin Pancakes from Ethna-Mt.Airy
The recipe is from Weight Watchers Special Five Ingredient 15 Minutes Cookbook Feb 28, 2007
Pumpkin Pancakes
Points Value: 1
Prep: 5minutes Cook: 3 minutes per batch
1 Cup low fat baking mix
1 Tablespoon sugar
½ Teaspoon ground cinnamon or pumpkin-pie spice
2 large eggs, lightly beaten
¾ cup fat-free milk
½ cup canned pumpkin
Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, sugar, and cinnamon in a bowl; make a well in center of mixture. Combine eggs, milk, and pumpkin; add to dry ingredients, stirring until smooth.
Pour ¼ cup batter per pancake onto hot non-stick griddle or non-stick skillet. Cook 1 ½ minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over: cook 1 ½ minutes or until bottoms are lightly browned.
Yield: 12 pancakes (serving size 1 pancake)
Per serving; Cal 61 (19% from fat); Fat 1.3 g (sat 0.2g); PRO 2.4g; CARB 9.8g; FIB 0.5g; CHOL 30mg; IRON 0.7mg: SOD 127mg; CALC 65md
Pumpkin Pancakes
Points Value: 1
Prep: 5minutes Cook: 3 minutes per batch
1 Cup low fat baking mix
1 Tablespoon sugar
½ Teaspoon ground cinnamon or pumpkin-pie spice
2 large eggs, lightly beaten
¾ cup fat-free milk
½ cup canned pumpkin
Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, sugar, and cinnamon in a bowl; make a well in center of mixture. Combine eggs, milk, and pumpkin; add to dry ingredients, stirring until smooth.
Pour ¼ cup batter per pancake onto hot non-stick griddle or non-stick skillet. Cook 1 ½ minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over: cook 1 ½ minutes or until bottoms are lightly browned.
Yield: 12 pancakes (serving size 1 pancake)
Per serving; Cal 61 (19% from fat); Fat 1.3 g (sat 0.2g); PRO 2.4g; CARB 9.8g; FIB 0.5g; CHOL 30mg; IRON 0.7mg: SOD 127mg; CALC 65md
Saturday, June 13, 2009
Artisan Weight Watchers Pizza
Thank you Sherry B. for the tip.
Giant Eagle carries now the new Weight Watchers artisan pizzas. I heard they are very tasty, I will buy them this week.
Giant Eagle carries now the new Weight Watchers artisan pizzas. I heard they are very tasty, I will buy them this week.
Luau Pork
Luau Pork
4 (4 oz.) lean pork tenderloins or cutlets
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup 1 (8 oz can) crushed pineapple, packed in fruit juice - undrained
2/3 cup water
1/2 teaspoon ground ginger
2 cups (3 oz) Pepperidge Farm dried bread cubes
2 tablespoons apricot spreadable fruit Preheat oven to 350° F. Spray a 8-by-8-inch baking dish with butter-flavored cooking spray.
In a large skillet sprayed with butter-flavored cooking spray, lightly brown meat on both sides. Remove meat from skillet. Add onion and green pepper to skillet. Saute until vegetables are crisp tender, 3 to 4 minutes. Stir in undrained pineapple, water, and ginger. Add bread cubes. Mix well to combine.Spoon bread mixture into prepared baking dish. Arrange browned meat evenly over bread mixture. Spread about 1 1/2 teaspoons spreadable fruit over each piece of meat.
Cover with aluminum foil and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on a wire rack and let set 2 to 3 minutes. Divide into 4 servings. Serving size (1/4 recipe)
WW Points: 6 pt.
4 (4 oz.) lean pork tenderloins or cutlets
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup 1 (8 oz can) crushed pineapple, packed in fruit juice - undrained
2/3 cup water
1/2 teaspoon ground ginger
2 cups (3 oz) Pepperidge Farm dried bread cubes
2 tablespoons apricot spreadable fruit Preheat oven to 350° F. Spray a 8-by-8-inch baking dish with butter-flavored cooking spray.
In a large skillet sprayed with butter-flavored cooking spray, lightly brown meat on both sides. Remove meat from skillet. Add onion and green pepper to skillet. Saute until vegetables are crisp tender, 3 to 4 minutes. Stir in undrained pineapple, water, and ginger. Add bread cubes. Mix well to combine.Spoon bread mixture into prepared baking dish. Arrange browned meat evenly over bread mixture. Spread about 1 1/2 teaspoons spreadable fruit over each piece of meat.
Cover with aluminum foil and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on a wire rack and let set 2 to 3 minutes. Divide into 4 servings. Serving size (1/4 recipe)
WW Points: 6 pt.
Shrimp, Peas and Rice
Shrimp, Peas and Rice
Servings: 4 - Size: 1 cup - Points: 7 ww points
1 lb shrimp, peeled and deveined
1 cup uncooked long grain rice
2 cups fat free chicken broth
1/2 cup frozen peas
1 tablespoon light butter spread (I used Smart Balance light)
2 tsp plus 1 tbsp olive oil
2 tbsp grated Pecorino Romano cheese
1 tbsp chopped parsley
salt and fresh pepper
In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.
Servings: 4 - Size: 1 cup - Points: 7 ww points
1 lb shrimp, peeled and deveined
1 cup uncooked long grain rice
2 cups fat free chicken broth
1/2 cup frozen peas
1 tablespoon light butter spread (I used Smart Balance light)
2 tsp plus 1 tbsp olive oil
2 tbsp grated Pecorino Romano cheese
1 tbsp chopped parsley
salt and fresh pepper
In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.
Southwestern Black Bean Salad
Southwestern Black Bean
Servings: 12 Size: 1/2 cup Points: 2.5 ww points
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
Servings: 12 Size: 1/2 cup Points: 2.5 ww points
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
Fruit Nuggets
New finds in Target. Thank you Charlene from Ellicott City.
Awesome taste in different fruit flavors, 1 bag-1 serving.
Fruit Nuggets-
Awesome taste in different fruit flavors, 1 bag-1 serving.
Fruit Nuggets-
Get fit for Free (or at least cheap)
Hi Winners,
Going back to what we talked this week at the meeting, it doesn't have to cost you anything to be fit. Here is a reminder of what we talked at the meeting.
Going back to what we talked this week at the meeting, it doesn't have to cost you anything to be fit. Here is a reminder of what we talked at the meeting.
Take a walk.
According to walkinginfo.org, the average cost of operating a car for one year is approximately $7,834. Walking is free. You should invest in a good pair of walking shoes, but other than that you can do it anywhere and it doesn't cost a dime.
Ride a Bike. As adults, people pay for spinning classes, stationary bikes or even expensive road and mountain bikes. The cost of operating a bicycle for a year is only about $120. Compare that to the cost of operating a car, and you’ll see an annual savings of $7,714. (bicycling really works the glutes too!)
Buddy up.
Many people wish they could learn from and work with a personal trainer; unfortunately, the cost can be prohibitive. Instead of spending $50 or more per session, split the cost with a friend and work out together saving $1,300 or more. How about buying a couple of videos and swapping with your friends? You can also check them out from the library.
Be your own equipment.
All strength training takes is a little weight to create resistance. Since resistance equipment can cost anywhere from $10 to $10,000, why not use the weight of your own body instead? Doing push-ups, sit ups, chin-ups and the straight arm hang are easy ways to work out using your own body weight.
- Watch TV or use E-tools or the Internet.
Fitness classes can cost up to $1,200 per year, but some of us have private, in-home classes waiting for us 24/7, right on our TVs and computers.
- Be your own gardener.
Working on your yard or cleaning up your neighborhood can be great for endurance and upper body definition. Yard work can earn you activity points values and save up to $1,800 a year when compared to the cost of hiring someone to do the yard work for you.
- Clean up the clutter.
Housekeeping can earn you activity points values, too. And when you’re not hiring somebody else to do the cleaning for you, you’re saving thousands of dollars.
- Make your gym work for you.
The costs of gym memberships vary widely with prices ranging from free to $1,200 per year. One of the suggestions this week was to do a trial "week, or day" at each gym. You can get at least a couple week's work out from that and get an idea if you really want to join.
No matter what activity you choose, having a specific goal in mind is motivating. Write down a fitness goal that you can do, is specific, measurable and fun.
Product or Service Low End High End
Gym membership (per year) $300 $1,200
Personal trainer (per hour) $ 30 $ 200
Treadmill $300 $3,500
Stationary bike $200 $1,800
New road or mountain bike $300 $3,000
Dumbbells (up to 10 lbs) $ 5 $ 50
Home gym $200 $6,000
Cardio or spinning classes (per class)$ 5 $ 20
Dance classes (per month) $ 25 $ 100
Friday, June 5, 2009
If I lose one pound a week
If I lose 1 pound each week in 2009
By Valentine's Day I'd be 7 lbs. lighter!
I’m loving it!
By St. Patrick's Day I'd be 11 lbs. lighter!
With the luck o'the Irish I'll make my goal.
By Easter I'd be 13 lbs. lighter!
I'd be a cuter bunny.
By Memorial Day I'd be 23 lbs. lighter!
What a memory that would make!
By Flag Day I'd be 25 lbs. lighter!
I’d wave my flag proudly then.
By Independence Day I'd be 27 lbs. lighter!
That's quite a declaration of independence from overeating!
By Labor Day I'd be 36 lbs. lighter!
What a wonderful reward for all my hard work.
By Columbus Day I'd be 41 lbs. lighter!
What a joy to discover what I can do.
By Halloween I'd be 44 lbs. lighter!
I would know I had more than a ghost of a chance.
By Thanksgiving I'd be 47 lbs. lighter!
I'd have so much to be thankful for.
By Christmas Eve I'd be 51 lbs. lighter!
Talk about being merry.
By New Year's Eve I'd be 52 lbs. lighter!
It's not just a new year, It's a new ME!
By Valentine's Day I'd be 7 lbs. lighter!
I’m loving it!
By St. Patrick's Day I'd be 11 lbs. lighter!
With the luck o'the Irish I'll make my goal.
By Easter I'd be 13 lbs. lighter!
I'd be a cuter bunny.
By Memorial Day I'd be 23 lbs. lighter!
What a memory that would make!
By Flag Day I'd be 25 lbs. lighter!
I’d wave my flag proudly then.
By Independence Day I'd be 27 lbs. lighter!
That's quite a declaration of independence from overeating!
By Labor Day I'd be 36 lbs. lighter!
What a wonderful reward for all my hard work.
By Columbus Day I'd be 41 lbs. lighter!
What a joy to discover what I can do.
By Halloween I'd be 44 lbs. lighter!
I would know I had more than a ghost of a chance.
By Thanksgiving I'd be 47 lbs. lighter!
I'd have so much to be thankful for.
By Christmas Eve I'd be 51 lbs. lighter!
Talk about being merry.
By New Year's Eve I'd be 52 lbs. lighter!
It's not just a new year, It's a new ME!
Chicken Goulash
Weight Watchers Chicken Goulash
Makes 4 servings
Ingredients3/4 lb boneless skinless chicken breasts2 bell peppers2 garlic cloves1/2 white onion2 plum tomatoes15 baby carrots1/2 cup tomato sauce1 1/2 cups beef stock1 teaspoon paprika1 teaspoon olive oil1 tablespoon cornstarchcooking spray2 tablespoons watersalt (to taste)pepper (to taste)Preparation1. Cut the onion into strips, mince the garlic.2. In a large pot over a medium flame, heat the oil and add the onion and garlic.3. Cook, stirring, until the onions are translucent (be careful not to brown them!).4. Cut the peppers into strips, carrots into slices and add to the onions.5. Add about a cup of the beef stock and bring to a boil.6. Reduce the heat all the way to low, cover the pot and let everything simmer for about an hour (or until very soft).7. Cut the chicken breasts into cubes and season according to taste.8. In a separate pot, cook the chicken on cooking spray.7. Add the chicken to the vegetable stew (add the rest of the stock if it seems dry).8. Cut up the tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture.9. Season with paprika, salt and pepper to taste.10. Let everything simmer for another 30 minutes or so.11. Mix the cornstarch with the water and add to the mixture, let it come to a boil.12. Serve hot.WW POINTS per serving: 3
Makes 4 servings
Ingredients3/4 lb boneless skinless chicken breasts2 bell peppers2 garlic cloves1/2 white onion2 plum tomatoes15 baby carrots1/2 cup tomato sauce1 1/2 cups beef stock1 teaspoon paprika1 teaspoon olive oil1 tablespoon cornstarchcooking spray2 tablespoons watersalt (to taste)pepper (to taste)Preparation1. Cut the onion into strips, mince the garlic.2. In a large pot over a medium flame, heat the oil and add the onion and garlic.3. Cook, stirring, until the onions are translucent (be careful not to brown them!).4. Cut the peppers into strips, carrots into slices and add to the onions.5. Add about a cup of the beef stock and bring to a boil.6. Reduce the heat all the way to low, cover the pot and let everything simmer for about an hour (or until very soft).7. Cut the chicken breasts into cubes and season according to taste.8. In a separate pot, cook the chicken on cooking spray.7. Add the chicken to the vegetable stew (add the rest of the stock if it seems dry).8. Cut up the tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture.9. Season with paprika, salt and pepper to taste.10. Let everything simmer for another 30 minutes or so.11. Mix the cornstarch with the water and add to the mixture, let it come to a boil.12. Serve hot.WW POINTS per serving: 3
Shopping Smart for Weight Loss Success
Top 10 Ways to Cut Costs and eat healthy.
This week we talked about ways of eating healthy and at the same time make it fit in our budget. I believe we all agreed that it is posible and even easier than what we thought. In my case I also discover I can save some money by making a few changes using ideas you gave me at the meeting this week. So here is a recap of our meeting. I am looking forward to hearing wihich of this you tried so we can share them in our next week's meeting.
This week we talked about ways of eating healthy and at the same time make it fit in our budget. I believe we all agreed that it is posible and even easier than what we thought. In my case I also discover I can save some money by making a few changes using ideas you gave me at the meeting this week. So here is a recap of our meeting. I am looking forward to hearing wihich of this you tried so we can share them in our next week's meeting.
- 1) Make a list: Shopping with a list can help you limit impulse buys and remember don't go doing groceries when you are hungry.
2)Think Filling Foods: The more processed foods you buy, the higher the price, which means Filling Foods make a great points value bargain AND help you save money.- 3)BYO (Bring Your Own): A person can easily spend up to $10 a day stopping for a morning latte and eating out for lunch—not to mention a few stops at the vending machine. According to the lunch savings calculator on American Public Media website, brown bagging it can save you $70 per month!
4) Buy Bulk: Bulk items generally cost less per item. Choose a single item to use for different dishes throughout the week. Turn ground beef into chilli, burritos and a topping for baked potatoes. Put your imagination to work.
5) Raid the freezer or go canned: If fresh produce is too expensive, buy frozen or canned alternatives. They’re just as nutritious and in some cases more so, having been picked at the peak of the season and flash-frozen immediately to preserve nutrients.- 6) Be a bean counter: Beans are rich in fiber, plus they’re a cheaper protein source than meat. A pound of 93% lean ground beef can cost close to $6.00 while a can of black beans is a mere $.75.
- 7) DIY (Do It Yourself): Generally, supermarkets increase the cost of fruits and vegetables when they cut and package them. It might be easier but if you want to save $$ DIY!
- 8) Buy in season: Items like blueberries are a cheap treat in summer but practically an investment once it’s fall. ETools features a frequently updated column called Market Fresh, which highlights seasonal produce.
9) Patrol portions: Your budget and pantry can be devastated by portion sizes that are too large. By monitoring the portions you use in meals, you can stretch your food throughout the week.
10) Clip coupons: Coupons can help you save a bundle on your grocery bill. Shop the weekly ads too! Go to www.weightwatchers.com/sensible foods, this will link you to "featured offers" and you can find coupons for featured products. Enjoy them.
Pumpkin Fluff
And this has been one of those desserts I keep making again and again. I do hope you like it.
Pumpkin Fluff
Makes 8 servings – 1point per serving
Ingredients
· 1 oz Jell-O Instant Butterscotch Pudding
· 3 cup fat-free skim milk
· 29 oz canned pumpkin pure.
· 1 serving fat-free sugar-free instant vanilla pudding mix
· 1/4 tsp pumpkin pie spice
Instructions
Mix milk and pudding mixes with hand blender. Add pumpkin and spice. Mix well.Chill 1 hour.
Pumpkin Fluff
Makes 8 servings – 1point per serving
Ingredients
· 1 oz Jell-O Instant Butterscotch Pudding
· 3 cup fat-free skim milk
· 29 oz canned pumpkin pure.
· 1 serving fat-free sugar-free instant vanilla pudding mix
· 1/4 tsp pumpkin pie spice
Instructions
Mix milk and pudding mixes with hand blender. Add pumpkin and spice. Mix well.Chill 1 hour.
New foods
My friend Mara brought home the hamburger buns from Fiber One, they are whole wheat.. Very tasty. Thank you Robin for letting me know they are 2 points.
Also if you didn't try yet the "Arnold's Sandwich Thins" it is 1 point, tasty and great bread to make an easy sandwich for lunch.
Another one, Baja Bob Margarita Mix, 0 points because it is made with splenda. Pretty good.
Also if you didn't try yet the "Arnold's Sandwich Thins" it is 1 point, tasty and great bread to make an easy sandwich for lunch.
Another one, Baja Bob Margarita Mix, 0 points because it is made with splenda. Pretty good.
Pumpkin Dump Cake
Here's a new recipe from Tommy Jo and she put it through WW recipe builder so we know points are correct.
Pumpkin Dump Cake
1 29oz. can pure pumpkin
1 12oz. can FF evaporated milk
3/4 C. eggbeaters
3/4 C. Splenda
1 t. salt
3 t. cinnamon
1 box yellow cake mix ( I used Duncan Hines Moist Deluxe Classic Yellow Cake Mix)
3/4 C. margarine ( I used Brummel & Brown)
1/2 to 1 Cup chopped pecans ( I left out, will increase points, and I can't eat nuts)
Preheat oven to 350*. Mix first 6 ingredients until well blended, and pour batter into a 9x13" Pam - sprayed pan. Sprinkle dry cake mix on top and then cover with pecans. Pour melted margarine over top. Bake 50 minutes.
16 servings--4 pt. (without nuts)
6pt. with 1 cup pecans
5 pt. with 1/2 cup nuts
I ran it through recipe builder so the points are correct.
Pumpkin Dump Cake
1 29oz. can pure pumpkin
1 12oz. can FF evaporated milk
3/4 C. eggbeaters
3/4 C. Splenda
1 t. salt
3 t. cinnamon
1 box yellow cake mix ( I used Duncan Hines Moist Deluxe Classic Yellow Cake Mix)
3/4 C. margarine ( I used Brummel & Brown)
1/2 to 1 Cup chopped pecans ( I left out, will increase points, and I can't eat nuts)
Preheat oven to 350*. Mix first 6 ingredients until well blended, and pour batter into a 9x13" Pam - sprayed pan. Sprinkle dry cake mix on top and then cover with pecans. Pour melted margarine over top. Bake 50 minutes.
16 servings--4 pt. (without nuts)
6pt. with 1 cup pecans
5 pt. with 1/2 cup nuts
I ran it through recipe builder so the points are correct.
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