Cranberry Bread (Thank you Krista!)
Prep Time- 25 minutes Bake 1 Hr. Serves 18
Points- 2
1. Preheat the oven to 350. Spray a 5x9 inch loaf pan with nonstick spray.
2. Mix 1 1/4 cup all purpose flour, 1 cup of sugar, 3/4 cup whole wheat flour, 1 1/2 tsp. baking powder, 1 tsp. salt, and 1/2 tsp. of baking soda in a bowl.
3. Mix 1 tsp. of orange zest, 2/3cup Orange Juice, 3TBSP light stick butter, melted, and 1/4 cup fat free egg substitue in another bowl. Add the orange mixture to the flour mixture: stir just unitl blended. Add 1 cup fresh cranberries, coarsely chopped, and 1/2 cup each dried cranberries and golden raisins; stir just to mix.
3. Scrape the batter into the pan. Bake until a tooth pick insterted into the center comes our clean, about 1 hour. Let cool in the pan 10 minutes. Unmold the bread let cool on a rack.
Wednesday, November 25, 2009
Mozzarella Sticks
Mozzarella Fix, from Hungry Girl.com
Before creating these cheesy faux fried hunks of heaven, we had totally given up on the whole mozzarella sticks thing. Total bar food… completely greasy and horrible for you. Not anymore, thanks to (you guessed it!) a box of Fiber One and our trusty blender. Check out the super swap and prepare to be wowed (and filled with cheese!)…
Ingredients:
2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
¼ cup Fiber One bran cereal (original)
2 tbsp. fat-free liquid egg substitute
Salt, pepper & Italian Seasonings to taste
Optional: Low fat Marinara sauce (for dipping)
Directions:
Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian Seasonings as you like. Set aside. Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks. One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again. Next, put sticks back in the crumbs container, cover and shake once more to coat (try doing this two at a time with the second around). Place sticks on a baking dish sprayed lightly with nonstick cooking spray. Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!
Serving size: 4 pieces equals THREE POINTS
Calories: 155
Fat: 5.5g
Sodium: 500 mg
Carbs: 13.5g
Fiber: 7g
Sugars: 0g
Protein: 19g
Before creating these cheesy faux fried hunks of heaven, we had totally given up on the whole mozzarella sticks thing. Total bar food… completely greasy and horrible for you. Not anymore, thanks to (you guessed it!) a box of Fiber One and our trusty blender. Check out the super swap and prepare to be wowed (and filled with cheese!)…
Ingredients:
2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
¼ cup Fiber One bran cereal (original)
2 tbsp. fat-free liquid egg substitute
Salt, pepper & Italian Seasonings to taste
Optional: Low fat Marinara sauce (for dipping)
Directions:
Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian Seasonings as you like. Set aside. Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks. One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again. Next, put sticks back in the crumbs container, cover and shake once more to coat (try doing this two at a time with the second around). Place sticks on a baking dish sprayed lightly with nonstick cooking spray. Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!
Serving size: 4 pieces equals THREE POINTS
Calories: 155
Fat: 5.5g
Sodium: 500 mg
Carbs: 13.5g
Fiber: 7g
Sugars: 0g
Protein: 19g
Thanksgiving without Guilt.
Thanksgiving is almost here, and we all know what that can mean: lots of great food. But this celebration doesn't have to leave you slumped on the sofa clutching your distended stomach. You can keep your weight-loss efforts on track and enjoy yourself.
This is a great article from Weight Watches.com
It's important to remember that Thanksgiving is just one day, not a whole week. One large meal won't pile on the pounds. But if you are the type who feels guilty after just one sliver of pie, and uses this slip-up as an excuse to go on a week-long binge, it's time to rethink your strategy. Make a plan that includes the special foods for which this holiday is known.
The game plan
Take some time before Thanksgiving to decide which foods you want to enjoy at your meal. It's important to do this before you sit down to eat.
Imagine yourself sitting down to Thanksgiving dinner, says Maria Walls, RD, manager of program development for Weight Watchers International. Visualize the spread and decide how you'll fill up your plate. Be sure to include your favorite items so that you don't feel deprived and overeat later.
Here are some more tips for creating a strategy that will work.
Decide how much of a favorite food will satisfy youIf you cannot conceive of eating just a small piece of Aunt Millie's famous pumpkin pie, cut out something else to account for the larger slice.
Select once-a-year foods
Choose to eat dishes that are just served on Thanksgiving; avoid those that show up at every meal. After all, do you really want sweet potatoes topped with melted marshmallows plus an ordinary baked spud?
Just say no
Practice creative ways to say "no" in case you get pressured by others to take seconds (or thirds).
There's always tomorrow
If the meal is at your house, remember that there will be plenty of leftovers. If you won't be able to sleep knowing that there's half a pie in the kitchen, "freeze leftovers immediately or give your guests doggie bags to take home," suggests Walls.
Stop when you're fullPush yourself away from the table when you've had enough. If you're not sitting within arm's length of the biscuits, you'll be less likely to overindulge.
All foods have benefitsMany Thanksgiving foods are packed with nutrients. For example, pumpkin pie is loaded with vitamin A (important for proper vision) and beta-carotene (a potentially powerful antioxidant). Green bean casserole and stuffing contain lots of folic acid (a B vitamin linked to the prevention of birth defects and, possibly, heart disease).
Broaden your focus
Make the holiday about more than just food. Focus on your friends and family and remember what you're thankful for, like wearing a smaller size, more comfortably crossing your legs or feeling more confident about yourself.
And if, despite all your efforts, you end up feeling like you're off the mark, put it all in perspective: "Don't worry about it, just move on," encourages Walls. Tomorrow's a whole new day.
Sweet Potato Casserole
Sweet Potato Cassarole from Pat, Wednesday Mt.Airy
3 cups fresh sweet potatoes - about 6 med. sized baked
1-1/2 cups Splenda
1 cup fat free canned milk
2 egg whites, beaten
1 tsp. pumpkin pie spice
1 tsp vanilla extract
cooking spray
Bake potatoes until they are stick tender; remove, let cool and peel. Can be done day or two ahead of time.
Mash potatoes - can be done in food processor.
Spray 1 qt baking dish
Add Splenda, milk, egg whites, pie spice and vanilla, mix well. Pour into sprayed baking dish. Bake at 350 degs. for 30 min. Remove from oven. Spread on topping and return to oven for 10-15 min. until browned lightly.
Topping
Crumble 2 pks 90-cal. Quaker Mini Delights Cinnamon (Strugal?) Bites Crispy Multigrain cakes. Spread on top of potatoes; return to oven for 10-15 mins. until lightly brown.
3 cups fresh sweet potatoes - about 6 med. sized baked
1-1/2 cups Splenda
1 cup fat free canned milk
2 egg whites, beaten
1 tsp. pumpkin pie spice
1 tsp vanilla extract
cooking spray
Bake potatoes until they are stick tender; remove, let cool and peel. Can be done day or two ahead of time.
Mash potatoes - can be done in food processor.
Spray 1 qt baking dish
Add Splenda, milk, egg whites, pie spice and vanilla, mix well. Pour into sprayed baking dish. Bake at 350 degs. for 30 min. Remove from oven. Spread on topping and return to oven for 10-15 min. until browned lightly.
Topping
Crumble 2 pks 90-cal. Quaker Mini Delights Cinnamon (Strugal?) Bites Crispy Multigrain cakes. Spread on top of potatoes; return to oven for 10-15 mins. until lightly brown.
Tuesday, November 24, 2009
Slimmer Mashed Potatoes
Slimmer Mashed Potatoes
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*
Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic
Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!
MAKES 5 SERVINGS
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*
Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic
Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!
MAKES 5 SERVINGS
Creamy Crab Crostini
Creamy Crab Crostini
Makes 12 servings (3 crostini)
POINTS®
value per serving: 2
◊
1 (6 oz) can lump crabmeat, drained
1/3 cup light mayonnaise
◊
¼ cup fat-free Greek yogurt
¼ cup grated Parmesan cheese
1 Tbsp chopped fresh chives
½ tsp grated lemon zest
Pinch salt
36 (1/4-inch thick) slices French baguette
Preheat the oven to 400° F. Spray a large baking sheet with nonstick spray
Stir together the crabmeat, mayonnaise, yogurt, Parmesan, chives, lemon zest, and salt in a medium bowl. Spread 1 slightly rounded teaspoon of the crab mixture on each baguette slice and place on the prepared baking sheet.
Bake until the crostini are lightly browned, 10 – 12 minutes.
Recipe adapted from Weight Watchers® Comfort Classics cookbook ©2009 Weight Watchers International, Inc. All rights reserved.
Makes 12 servings (3 crostini)
POINTS®
value per serving: 2
◊
1 (6 oz) can lump crabmeat, drained
1/3 cup light mayonnaise
◊
¼ cup fat-free Greek yogurt
¼ cup grated Parmesan cheese
1 Tbsp chopped fresh chives
½ tsp grated lemon zest
Pinch salt
36 (1/4-inch thick) slices French baguette
Preheat the oven to 400° F. Spray a large baking sheet with nonstick spray
Stir together the crabmeat, mayonnaise, yogurt, Parmesan, chives, lemon zest, and salt in a medium bowl. Spread 1 slightly rounded teaspoon of the crab mixture on each baguette slice and place on the prepared baking sheet.
Bake until the crostini are lightly browned, 10 – 12 minutes.
Recipe adapted from Weight Watchers® Comfort Classics cookbook ©2009 Weight Watchers International, Inc. All rights reserved.
Monday, November 23, 2009
Deviled Eggs
Thank you Roxanne!
Devilish Eggs from Hungry Girl.com
PER SERVING (4 pieces): 79 calories, 1.75g fat, 403mg sodium, 6.25g carbs, 1g fiber, 2.5g sugars, 9.5g protein -- POINTS® value 1
Deviled eggs are no longer a fatty no-no. This recipe will have you churning out creamy, delicious eggs in no time.
Ingredients:
2 cups roughly chopped orange cauliflower (or alternative below)
1/4 cup fat-free mayonnaise
3 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1 tbsp. sweet relish, patted dry to remove moisture
2 tsp. minced shallots
1 1/2 tsp. yellow mustard
Salt and black pepper, to taste
10 hard-boiled eggs, chilled
Optional topping: paprika
Directions:
Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 - 8 minutes, until cauliflower is soft.
Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash cauliflower, and then place in a blender. Add mayo and puree until just blended, not smooth. Do not over-blend.
In a mixing bowl, combine cauliflower mixture with cheese wedges, relish, shallots, and mustard. Stir until smooth. Season mixture to taste with salt and pepper. Refrigerate for at least 1 hour.
When ready to serve, halve eggs lengthwise and remove yolks. Evenly distribute cauliflower mixture among egg white halves and, if you like, top with paprika.
Eat up and enjoy!
MAKES 5 SERVINGS
HG Alternative! This recipe calls for orange cauliflower. If you can't find it, use regular cauliflower. But add a drop of yellow food coloring to the mixture if you want your Devilish Eggs to look like the real thing.
Devilish Eggs from Hungry Girl.com
PER SERVING (4 pieces): 79 calories, 1.75g fat, 403mg sodium, 6.25g carbs, 1g fiber, 2.5g sugars, 9.5g protein -- POINTS® value 1
Deviled eggs are no longer a fatty no-no. This recipe will have you churning out creamy, delicious eggs in no time.
Ingredients:
2 cups roughly chopped orange cauliflower (or alternative below)
1/4 cup fat-free mayonnaise
3 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1 tbsp. sweet relish, patted dry to remove moisture
2 tsp. minced shallots
1 1/2 tsp. yellow mustard
Salt and black pepper, to taste
10 hard-boiled eggs, chilled
Optional topping: paprika
Directions:
Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 - 8 minutes, until cauliflower is soft.
Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash cauliflower, and then place in a blender. Add mayo and puree until just blended, not smooth. Do not over-blend.
In a mixing bowl, combine cauliflower mixture with cheese wedges, relish, shallots, and mustard. Stir until smooth. Season mixture to taste with salt and pepper. Refrigerate for at least 1 hour.
When ready to serve, halve eggs lengthwise and remove yolks. Evenly distribute cauliflower mixture among egg white halves and, if you like, top with paprika.
Eat up and enjoy!
MAKES 5 SERVINGS
HG Alternative! This recipe calls for orange cauliflower. If you can't find it, use regular cauliflower. But add a drop of yellow food coloring to the mixture if you want your Devilish Eggs to look like the real thing.
Spinach and Artichoke Dip
Thank you Roxanne!
Skinny Dippin'! From Hungry Girl.com
No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm...
Ingredients:
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.
In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
MAKES 8 SERVINGS
Serving Size: 1/3 cup (1/8th of recipe)
Calories: 91
Fat: 1.5g
Sodium: 584mg
Carbs: 11g
Fiber: 2g
Sugars: 3.5g
Protein: 7g
POINTS® value 1
Skinny Dippin'! From Hungry Girl.com
No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm...
Ingredients:
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.
In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
MAKES 8 SERVINGS
Serving Size: 1/3 cup (1/8th of recipe)
Calories: 91
Fat: 1.5g
Sodium: 584mg
Carbs: 11g
Fiber: 2g
Sugars: 3.5g
Protein: 7g
POINTS® value 1
Saturday, November 21, 2009
Crock Pot Chicken Parmesan
CROCK POT CHICKEN PARMESAN
4 servings, 6 POINTS per serving
2-4 boneless, skinless chicken breast halves
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t Kosher salt
1 T olive oil
1 beaten egg
2-3 slices mozzarella cheese
favorite jarred marinara sauce
Spread the 1 T olive oil into the bottom of your crockpot
Whip the egg with a fork in a separate bowl
Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
Dip the chicken in the egg, then into the bread crumbs, coating both sides with crumbs, cheese and seasonings
Place the chicken breast pieces in the bottom of the crock pot
Layer 2-3 slices of mozzarella cheese on top
Cover with entire jar of marinara sauce
Close lid and cook on low for 6-7 hours or high for 2-4. If your chicken is frozen, it will take longer.
4 servings, 6 POINTS per serving
2-4 boneless, skinless chicken breast halves
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t Kosher salt
1 T olive oil
1 beaten egg
2-3 slices mozzarella cheese
favorite jarred marinara sauce
Spread the 1 T olive oil into the bottom of your crockpot
Whip the egg with a fork in a separate bowl
Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
Dip the chicken in the egg, then into the bread crumbs, coating both sides with crumbs, cheese and seasonings
Place the chicken breast pieces in the bottom of the crock pot
Layer 2-3 slices of mozzarella cheese on top
Cover with entire jar of marinara sauce
Close lid and cook on low for 6-7 hours or high for 2-4. If your chicken is frozen, it will take longer.
FAT FREE GRAVY 1 POINT
Fat Free Gravy
1 1/2 tbsp. cornstarch
1 1/4 cup chicken broth
1/4 cup water
1/2 cup chopped onion
1 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
Poultry seasoning to taste
Combine cornstarch and water in small bowl. Stir with whisk until well blended. Stir in broth and set aside. Coat medium pan with spray and place over med/high heat until hot. Add onion, thyme, salt, pepper and poultry seasonings. Stir in cornstarch mixture. Boil over medium heat 1 minute or until thick and bubbly stirring constantly. Makes 1 1/2 cups.
1 tablespoon = 0 points
1/4 cup = 1 point
1 1/2 tbsp. cornstarch
1 1/4 cup chicken broth
1/4 cup water
1/2 cup chopped onion
1 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
Poultry seasoning to taste
Combine cornstarch and water in small bowl. Stir with whisk until well blended. Stir in broth and set aside. Coat medium pan with spray and place over med/high heat until hot. Add onion, thyme, salt, pepper and poultry seasonings. Stir in cornstarch mixture. Boil over medium heat 1 minute or until thick and bubbly stirring constantly. Makes 1 1/2 cups.
1 tablespoon = 0 points
1/4 cup = 1 point
1 POINT STUFFING
1 point stuffing from Hungry Girl. Makes 5 servings
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
7 WAYS TO SAY YOUR ARE THANKFUL WITHOUT EATING
7 Ways to Say You're Thankful (Without Eating)
Article By: Estelle Sobel www.weightwatchers.com
A day to give thanks is a brilliant idea. Too bad it's stuffed like a turkey with high-fat fare. But food needn't rule the entire day. Here are some alternative ways your family can say thanks for the love you share.
Do you dread Thanksgiving, and the inevitable face-off with gargantuan portions? If so, you're not alone. We consulted Susan Newman, PhD, author of Little Things Shared: Lasting Connections Between Family and Friends (Crown, 1998) for advice on how people can use this holiday to focus less on food and more on connecting with their loved ones.
Each guest gets a notepad to write down the date and 5 or 10 things he or she is thankful for this year. Afterward, the notepads are read aloud or passed around the table. Find a safe keeping place for them, or have everyone bring theirs back next Thanksgiving. Over time, they may become precious mementos to be passed on to the next generation.
Scavenger Hunt.
Prepare a list of items to find around the house or neighborhood. The list might include a photo of your great grandmother, a favorite toy, a maple leaf, a shell, something written in a foreign language, and so on. For added fun, pair kids and adults together, or team up family members or guests who seldom see each other.
Family Olympics.
Organize relay or bicycle races for the children. Older kids can participate in field events using a football as a shot put and a yardstick as a javelin. Plan ahead: Make gold, silver and bronze medals from construction paper and ribbon.
Night at the Movies.
Bring some classic videos or DVDs to the gathering — after the feast, everyone can huddle and watch surefire crowd-pleasers such as When Harry Met Sally, Shrek, or It's a Wonderful Life.
Family Ties.
Design a family crest together. Later, the crest can be transferred to T-shirts or mugs.
Photo Finish.
After dessert, have everyone sift through boxes of old family photographs. Adults can help kids identify who's who and tell stories about them.
Kids at Heart.
If your kids don't believe you when you say, "I was young once, too," use Thanksgiving to prove it. Have adults bring a videotape or movie reel of themselves as children to watch before or after dinner. Or, ask couples to bring their wedding videos, and point out significant guests to the kids.
Article By: Estelle Sobel www.weightwatchers.com
A day to give thanks is a brilliant idea. Too bad it's stuffed like a turkey with high-fat fare. But food needn't rule the entire day. Here are some alternative ways your family can say thanks for the love you share.
Do you dread Thanksgiving, and the inevitable face-off with gargantuan portions? If so, you're not alone. We consulted Susan Newman, PhD, author of Little Things Shared: Lasting Connections Between Family and Friends (Crown, 1998) for advice on how people can use this holiday to focus less on food and more on connecting with their loved ones.
Each guest gets a notepad to write down the date and 5 or 10 things he or she is thankful for this year. Afterward, the notepads are read aloud or passed around the table. Find a safe keeping place for them, or have everyone bring theirs back next Thanksgiving. Over time, they may become precious mementos to be passed on to the next generation.
Scavenger Hunt.
Prepare a list of items to find around the house or neighborhood. The list might include a photo of your great grandmother, a favorite toy, a maple leaf, a shell, something written in a foreign language, and so on. For added fun, pair kids and adults together, or team up family members or guests who seldom see each other.
Family Olympics.
Organize relay or bicycle races for the children. Older kids can participate in field events using a football as a shot put and a yardstick as a javelin. Plan ahead: Make gold, silver and bronze medals from construction paper and ribbon.
Night at the Movies.
Bring some classic videos or DVDs to the gathering — after the feast, everyone can huddle and watch surefire crowd-pleasers such as When Harry Met Sally, Shrek, or It's a Wonderful Life.
Family Ties.
Design a family crest together. Later, the crest can be transferred to T-shirts or mugs.
Photo Finish.
After dessert, have everyone sift through boxes of old family photographs. Adults can help kids identify who's who and tell stories about them.
Kids at Heart.
If your kids don't believe you when you say, "I was young once, too," use Thanksgiving to prove it. Have adults bring a videotape or movie reel of themselves as children to watch before or after dinner. Or, ask couples to bring their wedding videos, and point out significant guests to the kids.
Friday, November 20, 2009
Crustless Pumpkin Pies
Crustless Pumpkin Pie #1
1 1/2 cup Splenda
1/2 tsp salt
1 3/4 tsp. pumpkin pie spice
1/2 cup Eggbeaters
1/2 cup reduced-fat Bisquick
15 oz canned pumpkin
12 oz fat free evaporated milk
Mix with whisk and pour into 9" coated pie pan. Bake at 450 for 15 minutes, then at 350 for an additional 20 minutes.
Makes 8 servings at 2-Points each
Crustless Pumpkin Pie #2
15 oz can pumpkin
1 can evaporated skim milk
3/4 cup egg substitute
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
3/4 cup Splenda
Mix all together and bake at 400 for 15 minutes, then at 350 for 45 minutes. Makes 8 servings at 1-Point each
Crustless Pumpkin Pie #3
1 egg
2 egg whites
3/4 cup Splenda
1/2 cup reduced fat biscuit mix
1 tsp vanilla1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 can solid pack pumpkin (15 oz)
1 can (12 oz) fat free evaporated milk
Pour into 9" pie plate sprayed with nonstick coating. Bake at 350, 35-40 minutes or until knife inserted comes out clean. Refrigerate leftovers. Dollop with 2 TBS fat free whipped topping. 8 servings @ 2-Points
1 1/2 cup Splenda
1/2 tsp salt
1 3/4 tsp. pumpkin pie spice
1/2 cup Eggbeaters
1/2 cup reduced-fat Bisquick
15 oz canned pumpkin
12 oz fat free evaporated milk
Mix with whisk and pour into 9" coated pie pan. Bake at 450 for 15 minutes, then at 350 for an additional 20 minutes.
Makes 8 servings at 2-Points each
Crustless Pumpkin Pie #2
15 oz can pumpkin
1 can evaporated skim milk
3/4 cup egg substitute
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
3/4 cup Splenda
Mix all together and bake at 400 for 15 minutes, then at 350 for 45 minutes. Makes 8 servings at 1-Point each
Crustless Pumpkin Pie #3
1 egg
2 egg whites
3/4 cup Splenda
1/2 cup reduced fat biscuit mix
1 tsp vanilla1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 can solid pack pumpkin (15 oz)
1 can (12 oz) fat free evaporated milk
Pour into 9" pie plate sprayed with nonstick coating. Bake at 350, 35-40 minutes or until knife inserted comes out clean. Refrigerate leftovers. Dollop with 2 TBS fat free whipped topping. 8 servings @ 2-Points
Easy Cheesecake
Cheesecake
cakes
POINTS® Value: 2 Servings: 18
Ingredients
82 gm reduced-fat cinnamon graham crackers
16 oz Kraft Philadelphia Free Fat-Free Cream Cheese
3 cup(s) fat-free skim milk
3 package(s) Jell-O Fat Free Sugar Free Instant Cheesecake pudding mix
8 oz Cool Whip Free Whipped Topping
1 1/2 cup(s) strawberries
InstructionsBeat cream cheese with mixer until smooth. Gradually add 1 cup milk, then add rest of milk and dry pudding . Mix on low speed 5 minutes. Fold in cool whip. Layer 15 graham crackers in bottom of 9x13 pan and cover with cream cheese mixture. Top with blueberries & strawberries. Refrigerate at least 2 hours.
cakes
POINTS® Value: 2 Servings: 18
Ingredients
82 gm reduced-fat cinnamon graham crackers
16 oz Kraft Philadelphia Free Fat-Free Cream Cheese
3 cup(s) fat-free skim milk
3 package(s) Jell-O Fat Free Sugar Free Instant Cheesecake pudding mix
8 oz Cool Whip Free Whipped Topping
1 1/2 cup(s) strawberries
InstructionsBeat cream cheese with mixer until smooth. Gradually add 1 cup milk, then add rest of milk and dry pudding . Mix on low speed 5 minutes. Fold in cool whip. Layer 15 graham crackers in bottom of 9x13 pan and cover with cream cheese mixture. Top with blueberries & strawberries. Refrigerate at least 2 hours.
Tuesday, November 17, 2009
Pumpkin Pie with Graham Cracker Crust
Pumpkin Pie with Graham Cracker Crust
desserts
POINTS® Value: 3Servings: 8Preparation Time: 10 minCooking Time: 65 minLevel of Difficulty: Moderate
Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
Ingredients
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Instructions
· Position rack in middle of oven. Preheat oven to 350ºF.
· Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
· Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
Pumpkin Smash
Pumpkin Smash
POINTS® Value: 1Servings: 8Preparation Time: 0 minCooking Time: 45 minLevel of Difficulty: EasyCourse: desserts
Ingredients
15 oz canned pumpkin, pure pumpkin
12 oz fat-free evaporated milk
1/2 cup(s) fat-free egg substitute
2 tsp McCormick Pumpkin pie spice
3/4 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
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) =9 pieces or (pie pan=8 pieces) sprayed lightly with nonstick spray, and bake in theoven for 45 minutes. ( It will remain a little soft, like pie filling.)Once ready to serve ( it's delicious hot or cold),cut into pieces.pie pan=8 pieces or 8X8=9 pieces...still 1 point each for either. Serve and enjoy!
POINTS® Value: 1Servings: 8Preparation Time: 0 minCooking Time: 45 minLevel of Difficulty: EasyCourse: desserts
Ingredients
15 oz canned pumpkin, pure pumpkin
12 oz fat-free evaporated milk
1/2 cup(s) fat-free egg substitute
2 tsp McCormick Pumpkin pie spice
3/4 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
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) =9 pieces or (pie pan=8 pieces) sprayed lightly with nonstick spray, and bake in theoven for 45 minutes. ( It will remain a little soft, like pie filling.)Once ready to serve ( it's delicious hot or cold),cut into pieces.pie pan=8 pieces or 8X8=9 pieces...still 1 point each for either. Serve and enjoy!
Bajabob.com
Hi gang,
I want to share with you this offer I've got from BajaBob.com for sugar free drink mixes.
Enjoy it. Diana
Stock up this holiday season and SAVE!
Get 20% OFF on orders of $100 or more with coupon 20PARTY09 (expires 11/22/09)
Or 10% OFF on orders of $40 or more with coupon 10PARTY09 (expires 11/22/09)
...And Get FREE SHIPPING on $50 or more (no coupon needed)
I want to share with you this offer I've got from BajaBob.com for sugar free drink mixes.
Enjoy it. Diana
Stock up this holiday season and SAVE!
Get 20% OFF on orders of $100 or more with coupon 20PARTY09 (expires 11/22/09)
Or 10% OFF on orders of $40 or more with coupon 10PARTY09 (expires 11/22/09)
...And Get FREE SHIPPING on $50 or more (no coupon needed)
Saturday, November 14, 2009
Friday, November 13, 2009
Cranberry Orange Relish
sauces
POINTS® Value: 2Servings: 8Preparation Time: 7 minCooking Time: 0 minLevel of Difficulty: Easy
Forget the canned stuff. This fresh cranberry sauce is spiked with orange and requires absolutely no cooking.
Ingredients
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks*
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Instructions
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
Notes
*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values).
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
Candied sweet potatoes
Candied Sweet Potatoes
side dishes
Was POINTS® Value: 8Now POINTS® Value: 3Servings: 4Preparation Time: 20 minCooking Time: 60 minLevel of Difficulty: Easy
Add a little holiday cheer with candied sweet potatoes. Ours are sugary-sweet with fewer calories per serving.
Ingredients
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Instructions
Preheat oven to 375ºF.
Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
side dishes
Was POINTS® Value: 8Now POINTS® Value: 3Servings: 4Preparation Time: 20 minCooking Time: 60 minLevel of Difficulty: Easy
Add a little holiday cheer with candied sweet potatoes. Ours are sugary-sweet with fewer calories per serving.
Ingredients
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Instructions
Preheat oven to 375ºF.
Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
PUMPKIN FLUFF
I hope you like this as much as I do. Diana
Makes 8 servings/ 1 point per serving
Ingredients
1 small envelope Jell-O instant FF/SF butterscotch pudding mix
1 small envelope Jell-O instant FF/SF vanilla pudding mix
3 cups of FF milk
1 large can of pumpkin pure (29 oz)
1/4 tsp pumkin pie spice
Mix milk with instant pudding with a hand blender. Add pumpking pure and spice and mix well until blended and soft.
Chill 2 hours
Thursday, November 12, 2009
Sugar Free Fudge
Sugar Free Fudge (1 Point Per Serving)
1/4 cup reduced-calorie margarine
2 ounces unsweetened Chocolate
8 ounces light Cream Cheese -- 1 package
1 Cup Splenda
1 teaspoon Vanilla extract
1/2 cup chopped walnuts
Melt Margarine over low heat. Add Chocolate and stir just until melted. Remove from heat stir in sweetner and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture into a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in Refrigerator.
Makes 64 squares of fudge.
Cheese Soup
WW CHEESE SOUP (1 point per cup)
3 14oz FF Chicken Broth2 16oz. California Blend Vegetables1 10oz Light Velveeta Cheese
Cook Vegetables in broth until tender. Add Cheese.1 Cup = 1 Point Serves 12
3 14oz FF Chicken Broth2 16oz. California Blend Vegetables1 10oz Light Velveeta Cheese
Cook Vegetables in broth until tender. Add Cheese.1 Cup = 1 Point Serves 12
Cranberry Relish
Killer Cranberry Relish 1 pkg fresh cranberries1 can crushed pineapple in own juice, undrained2 pkg any flavor red sf jello2 whole oranges, quartered
2 apples, cut up
Process cranberries, apples, and orange quarters (peel and all) in food processor until finely chopped.
Add can of pineapple and jello powder. Mix thoroughly. Refrigerate until ready to use.
1 POINT per half cup.
2 apples, cut up
Process cranberries, apples, and orange quarters (peel and all) in food processor until finely chopped.
Add can of pineapple and jello powder. Mix thoroughly. Refrigerate until ready to use.
1 POINT per half cup.
Pumpkin Pie
IMPOSSIBLE PUMPKIN PIE (My favorite one)
Serves 8 Per serving: 3 pts
3/4 cup Splenda1/2 cup Reduced Fat buttermilk baking mix2 Tablespoons margarine -- melted1 12 oz. can evaporated skim milk2 eggs (use Egg Beaters)1 15 oz. can pumpkin2 1/4 teaspoons pumpkin pie spice2 teaspoons vanillaMix all ingredients together. Pour all but 1-2 cups into sprayed pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake 350 degrees for 55 minutes in 9" sprayed pan. Pie is done when knife inserted into the center comes out clean.
Serves 8 Per serving: 3 pts
3/4 cup Splenda1/2 cup Reduced Fat buttermilk baking mix2 Tablespoons margarine -- melted1 12 oz. can evaporated skim milk2 eggs (use Egg Beaters)1 15 oz. can pumpkin2 1/4 teaspoons pumpkin pie spice2 teaspoons vanillaMix all ingredients together. Pour all but 1-2 cups into sprayed pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake 350 degrees for 55 minutes in 9" sprayed pan. Pie is done when knife inserted into the center comes out clean.
Waldorf Salad
Waldorf Salad
Makes 12 Servings
Ingredients
6 cups diced apples2 1/2 cups thinly sliced celery1/4 cup plus 2 tbsp dark raisins1/3 cup chopped walnuts (optional)
Dressing
1/4 cup plus 2 tbsp nonfat or reduced-fat mayonnaise1/4 cup plus 2 tbsp nonfat sour cream
In a large bowl, combine the apples, celery, raisins, and walnuts, and stir to mix well. In a small bowl, combine the mayonnaise with the sour cream, and stir to mix well. Add the mayonnaise mixture to the apple mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.
POINTS: 1
SERVING SIZE: 2/3 cup
Makes 12 Servings
Ingredients
6 cups diced apples2 1/2 cups thinly sliced celery1/4 cup plus 2 tbsp dark raisins1/3 cup chopped walnuts (optional)
Dressing
1/4 cup plus 2 tbsp nonfat or reduced-fat mayonnaise1/4 cup plus 2 tbsp nonfat sour cream
In a large bowl, combine the apples, celery, raisins, and walnuts, and stir to mix well. In a small bowl, combine the mayonnaise with the sour cream, and stir to mix well. Add the mayonnaise mixture to the apple mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.
POINTS: 1
SERVING SIZE: 2/3 cup
Potato Casserole
Potato Casserole
1 small onion1 cup of reduced fat cheddar cheese2 tbsp margarine1/2 tsp of pepper1 (32 oz) pkg of southern-style hash browns (thawed)16 oz container of fat-free sour cream1 10z can of reduced fat cream of mushroom soupPam cooking spray
Spray a baking dish with Pam. Combine all the ingredients and place in baking dish. Bake at 350 degrees for 1 hour.
SERVING SIZE: 1 cup
POINTS: 3
1 small onion1 cup of reduced fat cheddar cheese2 tbsp margarine1/2 tsp of pepper1 (32 oz) pkg of southern-style hash browns (thawed)16 oz container of fat-free sour cream1 10z can of reduced fat cream of mushroom soupPam cooking spray
Spray a baking dish with Pam. Combine all the ingredients and place in baking dish. Bake at 350 degrees for 1 hour.
SERVING SIZE: 1 cup
POINTS: 3
Green bean caserole
Famous Green Bean Casserole
This is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.
2 (9 ounce) bags frozen green beans, thawed, or 2 (15 ounce) cans no salt added green beans, drained1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST Cream of Mushroom Soup 3/4 cup skim milk 1 (3.5 ounce) can Real Baked Onion Pieces, divided1/8 teaspoon ground black pepper2 teaspoons Worcestershire sauce or soy sauce (optional - note these are high sodium products)
In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Baked Onion Pieces.
Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Baked Onion Pieces. Bake an additional 5 minutes.
Serves: 6 - 2 WW points per serving
Makes 12 Servings
This is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.
2 (9 ounce) bags frozen green beans, thawed, or 2 (15 ounce) cans no salt added green beans, drained1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST Cream of Mushroom Soup 3/4 cup skim milk 1 (3.5 ounce) can Real Baked Onion Pieces, divided1/8 teaspoon ground black pepper2 teaspoons Worcestershire sauce or soy sauce (optional - note these are high sodium products)
In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Baked Onion Pieces.
Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Baked Onion Pieces. Bake an additional 5 minutes.
Serves: 6 - 2 WW points per serving
Makes 12 Servings
Have a Holiday Game Plan
Have a Holiday Game Plan
Article By: Melissa Sperl from Weight Watchers.com
Will you stay on track this holiday season? Yes, if you go in with a game plan.
Article By: Melissa Sperl from Weight Watchers.com
Will you stay on track this holiday season? Yes, if you go in with a game plan.
Here come the holidays, and they're sure to throw you and your weight-loss plans completely off track, right? Wrong. Actually, weight gain during these months of making merry is not a sure thing. With a plan and the right attitude, you can enter the new year the way—and weight—you want.
When you tell yourself that the holiday season will be hard, says Liz Josefsberg, a New York-based Weight Watchers leader, it will be. Your self-talk becomes a self-fulfilling prophecy. If you expect to give in to the temptation of all those homemade baked goods, you will. If you're sure it's not an option to turn down your mother's offer of seconds, it won't be.
But if you want to start the New Year without feeling like you're starting over, you can. The first thing you need is a positive attitude, says Dianne Siegelbaum, another New York-based Leader. "You can if you think you can," she says.
The second thing you need? A plan. Josefsberg says that the people who stay within sight of their weight-loss goals—in one way or another—are the people who eventually attain their goals. "They figure out what's different and more difficult about losing weight during the holidays," she says. And then they decide how to work through it.
It can be done, and we'll help you do it. Keep reading to develop your plan for getting through the season, and for links to tips specific to your goals.
Put things into perspective.
Take out a calendar and circle the days you think might present extraordinary challenges, and you'll see that there are a lot more opportunities to be on track than there are obstacles. With that in mind, it will feel more reasonable to expect success.
Identify your expectations.
Ask yourself what you want to achieve. Would you like to continue to lose weight? Would you be happy to maintain? Or were you expecting to sit on the sidelines and start things up again in January? If you know what you're aiming for, you'll be better able to set a clear path.
Say goodbye to guilt.
If you're ready to maintain, or even prepared that you may gain a little, don't feel guilty. Instead, take control. "There is nothing wrong with taking a break," says Siegelbaum, "but decide how long you want the break to be." If you outline your limits, you won't feel like you're starting over in January.
Find ways to make it work.
There are lots of options for overcoming obstacles while staying on plan, and you practice them all year long. So why not use them during the holidays? "Most of us will eat some not-so-great items," says COUNTDOWNTO30, a WeightWatchers.com Community User. "But as long as you counterbalance with exercise and keep an eye out for over-indulgence, you should be good."
Don't avoid the scale.
"Even if you feel like there's been a major slip-up, don't say, 'I'll clean it up and weigh myself next week,'" cautions Josefsberg. Stay aware of your stats, and you'll be able to make adjustments so you meet your goals.
Ask for help.
You're not the only one heading toward the holidays with weight loss in mind. Look for people with similar goals and ask them about their strategies.
Holiday makeover for healthy eating habits and traditions
If you weren't with us last year with us for this time of the year you might think only a miracle can help you not to gain weight over the Holiday Season but you will see it not hard. The first step to trim our waistline is to change our behaviours in front of food. And of course it is so easy said than done but if we plan we can do it.
Tuesday, November 10, 2009
Recipes from Polly
Thank you so much Polly from Eldersburg for typing this recipes.
WW Indian Masala
1 tsp chili powder2 tsp garlic powder1-2 tsp cayenne pepper1-3 tsp Garam Masala (recipe below)1 tsp ground cumin1 tsp olive oil2 Tbsp ginger root, peeled and grated into paste1 small jalapeno pepper(s), seeded and diced (optional)1 cup carrot(s), chopped1 cup cauliflower, broken into small florets1 cup celery, chopped1 cup onion(s), diced1 cup asparagus, chopped1 cup escarole, chopped 1 cup frozen cut green beans1 1/2 cup canned tomatoes (I use rotel-style tomatoes and don’t use the jalapeno, above)1 cup cilantro, chopped2/3 cup dry lentils (I use more)8 cup fat-free chicken broth
Sauté onion, carrot, celery, ginger and jalapeno pepper in oil. Add all other vegetables, lentils, broth and spices. Simmer 45 min to 1 hr or longer.It's Core too! (WW)
Count this as 0 point soup plus the points for the lentils.
GARAM MASALA (can be bought ready-made in international food stores)
4 TBS coriander seeds
1 TBS cumin seeds
1 TBS black peppercorns
1 ½ tsp black cumin seeds (sahjeera) (you can use fennel instead)
1 ½ tsp dry ginger
¾ tsp black cardamom (3-4 pods) (use 6-8 pods if using green cardamom instead)
¾ tsp cloves
¾ tsp cinnamon (2x1 inch pieces)
¾ tsp crushed bay leaves
Gently roast all ingredients except dry ginger till they turn a few shades darker. Stir occasionally. Don’t try to rush this by turning the heat up because they will burn on the outside and be raw in the middle. Allow to cool. Once cool, remove the cardamom seeds from the pods and add back to the rest of the spices. Grind together in a clean coffee grinder. Store in an airtight container in a cool, dry place.
___________________________________________________________________
Black Bean Salsa
1 - 15oz. can black beans
2 - 15oz. cans petite, diced tomatoes (1 can plus the equivalent fresh diced tomato is better)
1 – 15oz. can white corn
1 whole onion, diced
1 whole green pepper, diced
2 - 3 tablespoons Balsamic vinegar
Juice from 2 limes
¼ cup chopped cilantro
Salt to taste
4 cloves minced garlic
Rinse the black beans through a colander. Drain the tomatoes and the corn and add to the beans along with the remaining ingredients. Refrigerate over night so the flavors can blend.
Serve with 15 BAKED Nacho Chips for a 3 point snack!
1 point per cup
________________________________________________________________
Creamy Cauliflower Soup (2 Points) Yield: 8 ServingsIngredients 4 c fat-free chicken broth soup - low sodium 1 med cauliflower; (3 pounds), separated into flowerets (6 -cups) 1 lg celery; chopped (3/4 cup) 1 sm onion; chopped (1/4 cups) 1 tbsp lemon juice 2 tbsp margarine 1/4 c all-purpose flour; Gold -Medal 1 1/2 c skim milk 2 med green onions; thinly sliced - (1/4 cup) 1/8 tsp pepper 1 Dash ground nutmegInstructionsHeat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion, and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 to 20 minutes or until vegetables are tender; do not drain. Carefully pour about half of the cauliflower mixture into blender; Cover and blend in high speed until uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly, until flour is absorbed; remove from heat. Stir in milk and remaining 1can broth with wire whisk. Stir in onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, the pepper and nutmeg; cook until hot. Sprinkle with ground nutmeg if desiredServing: Calories 95 Fat, 4g, Cholesterol 2mg, Sodium 420mg, Carbohydrate11g, Dietary Fiber 2g, Protein 6g.Diet Exchanges:2 Vegetables 1 Fat.Weight Watchers' Points = 2Contributor: Betty Crocker's Healthy Eating 1996
I do this recipe different than this. First, I don't stick to the proportions, because I want more than this recipe makes. I use a pot of stock made from the leftovers of an oven stuffer, skimmed of all fat. I use a large head of cauliflower and I usually leave the celery out, though the only reason is that I almost never have celery on hand. I double or even triple the onion and add garlic as well. Instead of putting the onion and garlic in the stock, I spray the pan with olive oil to sauté them till they're somewhat browned and I don’t add the margarine at all. Then I add the flour and milk to that to make the thickener. I only use 1 cup of skim milk. I almost never have green onion, but I often have chives, so I use them instead if I have them. I also simmer the soup for a while to help it thicken some. I garnish each bowl of soup with a small amount of Kraft FREE Cheddar Cheese. Remember to add points for cheese garnish.
_________________________________________________________________
Weight Watcher's
community recipe: Main Meals1 POINT Vegetarian Chili servings 16estimated POINTS per serving 1course Main Meals
Ingredients
2/3 c diced onion2/3 c diced carrot1 tsp minced garlic2/3 c diced zucchini2/3 c diced yellow squash2/3 cup diced green, red, or yellow bell pepper1 can red beans, drained, rinsed1 can black beans, drained, rinsed1 can chili beans1 small can cut green beansI can diced Rotel tomatoesI packet Lawry's chili seasoning (I’ve used McCormick's)1 tsp Worcestershire sauce1 46oz can of vegetable juice
Instructions
Spray a 4 quart or larger pot with cooking spray. Saute onion, carrot, and bell pepper until tender. Add garlic, zucchini and yellow squash. Saute for a few more minutes. (You can add a tbsp of water if mixture appears too dry to saute). Add Lawry’s Chili seasoning and stir thoroughly.** Add Rotel tomatoes, green beans, canned beans and vegetable juice. Stir thoroughly to mix all ingredients. Bring to a boil. Turn heat to med-low and simmer for 30-45 minutes or until thickened, stirring occasionally. Season to taste with your favorite seasonings depending on if you like your chili mild or hot (pepper, seasoning salt, Tabasco, red pepper flakes, cayenne pepper, etc)
Special Notes
This recipe makes 4 quarts of chili (16 cups) and comes to 1 point for a 1 cup serving. It also freezes VERY well!**At this point, as an alternative, you can add all ingredients to your crock pot and simmer on high for 6 hoursI often add more of the "free" veggies than it calls for. I also like to serve mine with baked or whole grain tortilla chips and topped with a little bit of fat free cheddar cheese. Just be sure to count the extra few points!
WW Indian Masala
1 tsp chili powder2 tsp garlic powder1-2 tsp cayenne pepper1-3 tsp Garam Masala (recipe below)1 tsp ground cumin1 tsp olive oil2 Tbsp ginger root, peeled and grated into paste1 small jalapeno pepper(s), seeded and diced (optional)1 cup carrot(s), chopped1 cup cauliflower, broken into small florets1 cup celery, chopped1 cup onion(s), diced1 cup asparagus, chopped1 cup escarole, chopped 1 cup frozen cut green beans1 1/2 cup canned tomatoes (I use rotel-style tomatoes and don’t use the jalapeno, above)1 cup cilantro, chopped2/3 cup dry lentils (I use more)8 cup fat-free chicken broth
Sauté onion, carrot, celery, ginger and jalapeno pepper in oil. Add all other vegetables, lentils, broth and spices. Simmer 45 min to 1 hr or longer.It's Core too! (WW)
Count this as 0 point soup plus the points for the lentils.
GARAM MASALA (can be bought ready-made in international food stores)
4 TBS coriander seeds
1 TBS cumin seeds
1 TBS black peppercorns
1 ½ tsp black cumin seeds (sahjeera) (you can use fennel instead)
1 ½ tsp dry ginger
¾ tsp black cardamom (3-4 pods) (use 6-8 pods if using green cardamom instead)
¾ tsp cloves
¾ tsp cinnamon (2x1 inch pieces)
¾ tsp crushed bay leaves
Gently roast all ingredients except dry ginger till they turn a few shades darker. Stir occasionally. Don’t try to rush this by turning the heat up because they will burn on the outside and be raw in the middle. Allow to cool. Once cool, remove the cardamom seeds from the pods and add back to the rest of the spices. Grind together in a clean coffee grinder. Store in an airtight container in a cool, dry place.
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Black Bean Salsa
1 - 15oz. can black beans
2 - 15oz. cans petite, diced tomatoes (1 can plus the equivalent fresh diced tomato is better)
1 – 15oz. can white corn
1 whole onion, diced
1 whole green pepper, diced
2 - 3 tablespoons Balsamic vinegar
Juice from 2 limes
¼ cup chopped cilantro
Salt to taste
4 cloves minced garlic
Rinse the black beans through a colander. Drain the tomatoes and the corn and add to the beans along with the remaining ingredients. Refrigerate over night so the flavors can blend.
Serve with 15 BAKED Nacho Chips for a 3 point snack!
1 point per cup
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Creamy Cauliflower Soup (2 Points) Yield: 8 ServingsIngredients 4 c fat-free chicken broth soup - low sodium 1 med cauliflower; (3 pounds), separated into flowerets (6 -cups) 1 lg celery; chopped (3/4 cup) 1 sm onion; chopped (1/4 cups) 1 tbsp lemon juice 2 tbsp margarine 1/4 c all-purpose flour; Gold -Medal 1 1/2 c skim milk 2 med green onions; thinly sliced - (1/4 cup) 1/8 tsp pepper 1 Dash ground nutmegInstructionsHeat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion, and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 to 20 minutes or until vegetables are tender; do not drain. Carefully pour about half of the cauliflower mixture into blender; Cover and blend in high speed until uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly, until flour is absorbed; remove from heat. Stir in milk and remaining 1can broth with wire whisk. Stir in onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, the pepper and nutmeg; cook until hot. Sprinkle with ground nutmeg if desiredServing: Calories 95 Fat, 4g, Cholesterol 2mg, Sodium 420mg, Carbohydrate11g, Dietary Fiber 2g, Protein 6g.Diet Exchanges:2 Vegetables 1 Fat.Weight Watchers' Points = 2Contributor: Betty Crocker's Healthy Eating 1996
I do this recipe different than this. First, I don't stick to the proportions, because I want more than this recipe makes. I use a pot of stock made from the leftovers of an oven stuffer, skimmed of all fat. I use a large head of cauliflower and I usually leave the celery out, though the only reason is that I almost never have celery on hand. I double or even triple the onion and add garlic as well. Instead of putting the onion and garlic in the stock, I spray the pan with olive oil to sauté them till they're somewhat browned and I don’t add the margarine at all. Then I add the flour and milk to that to make the thickener. I only use 1 cup of skim milk. I almost never have green onion, but I often have chives, so I use them instead if I have them. I also simmer the soup for a while to help it thicken some. I garnish each bowl of soup with a small amount of Kraft FREE Cheddar Cheese. Remember to add points for cheese garnish.
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Weight Watcher's
community recipe: Main Meals1 POINT Vegetarian Chili servings 16estimated POINTS per serving 1course Main Meals
Ingredients
2/3 c diced onion2/3 c diced carrot1 tsp minced garlic2/3 c diced zucchini2/3 c diced yellow squash2/3 cup diced green, red, or yellow bell pepper1 can red beans, drained, rinsed1 can black beans, drained, rinsed1 can chili beans1 small can cut green beansI can diced Rotel tomatoesI packet Lawry's chili seasoning (I’ve used McCormick's)1 tsp Worcestershire sauce1 46oz can of vegetable juice
Instructions
Spray a 4 quart or larger pot with cooking spray. Saute onion, carrot, and bell pepper until tender. Add garlic, zucchini and yellow squash. Saute for a few more minutes. (You can add a tbsp of water if mixture appears too dry to saute). Add Lawry’s Chili seasoning and stir thoroughly.** Add Rotel tomatoes, green beans, canned beans and vegetable juice. Stir thoroughly to mix all ingredients. Bring to a boil. Turn heat to med-low and simmer for 30-45 minutes or until thickened, stirring occasionally. Season to taste with your favorite seasonings depending on if you like your chili mild or hot (pepper, seasoning salt, Tabasco, red pepper flakes, cayenne pepper, etc)
Special Notes
This recipe makes 4 quarts of chili (16 cups) and comes to 1 point for a 1 cup serving. It also freezes VERY well!**At this point, as an alternative, you can add all ingredients to your crock pot and simmer on high for 6 hoursI often add more of the "free" veggies than it calls for. I also like to serve mine with baked or whole grain tortilla chips and topped with a little bit of fat free cheddar cheese. Just be sure to count the extra few points!
Friday, November 6, 2009
QUOTE OF THE WEEK
YOU CANNOT CHANGE THE DIRECTION OF THE WIND, BUT YOU CAN ADJUST THE SAILS TO REACH YOUR DESTINATION.
Keep your motivation strong.
And although we know that is important to keep our motivation strong sometimes it gets hard so here are some great tips from this great article from Weight Watchers.com.
Maintaining motivation can be tough. Try these 10 steps to help keep you on course through hard times.
When starting a new project, most of us vow to attack it full throttle, with the goal of seeing our project through to the end. Indeed, desire and motivation are a dynamite duo. The former gets us going, the latter keeps us on track.Yet after the initial excitement, motivation can wane. This is especially true when difficult times throw you off track or roadblocks appear.Motivational speaker Jeff Keller agrees that maintaining staying power can be tough. "No matter what the task, there's usually some obstacle or temptation to keep us from our goal," says Keller. "That's why it's so important to stay positive."
Top 10 attitude enhancers Keep your mind focused on your goals. Here's how:
1. Celebrate the here and now As long as you're committed to your plan today, you're succeeding because you're taking charge of your life. Focusing on goals that are far in the future can sap motivation.
2. Change your language Keller suggests scratching negative phrases from your vocabulary. Instead of saying "No," "I can't" or "I'll try," substitute the positive. Say: "Yes!" "I can" and "I will."
3. Create visual inspiration Find a photo of yourself before you started your weight-loss plan. Tack it on the refrigerator, a bedroom or bathroom mirror or inside the food cupboard. As you reach new goals, take new pictures, visually marking your progress.
4. Weigh in Weigh in at your weekly meeting, and track your results. Look at your overall progress and visualize that chart whenever you're tempted by less-than-healthy choices.
5. Partner up Exercising with friends is always more enjoyable. Schedule days to meet with your partner, and if one of you tries to bow out, act as the other's conscience. Or participate in a Community fitness Challenge if you're looking for virtual buddies.
6. Steer clear of sabotage Avoid people who put you down for trying to lose weight, or who encourage you to eat too much. Often these folks feel threatened by your weight loss.
7. Set mini goals Start with aiming to lose 10 percent of your body weight. "By setting realistic goals, you're more likely to reach them, feel successful and move on from there," says Keller.
8. Reward yourself When you've reached a goal (and remember to keep them small), you
deserve a treat. Buy new clothes, a book or CD, or take yourself to a movie or sporting event.
9. Keep reminders in plain sight Treadmills, bicycles, weights, even sneakers and exercise outfits should be left where you can see them. Don't store your exercise gear under the bed or in the basement. That will only hide the fact that you need to exercise.
10. Read Success Stories Motivation often comes from reading about the way others have found success. Just think: "One day the story is going to be mine!"
Maintaining motivation can be tough. Try these 10 steps to help keep you on course through hard times.
When starting a new project, most of us vow to attack it full throttle, with the goal of seeing our project through to the end. Indeed, desire and motivation are a dynamite duo. The former gets us going, the latter keeps us on track.Yet after the initial excitement, motivation can wane. This is especially true when difficult times throw you off track or roadblocks appear.Motivational speaker Jeff Keller agrees that maintaining staying power can be tough. "No matter what the task, there's usually some obstacle or temptation to keep us from our goal," says Keller. "That's why it's so important to stay positive."
Top 10 attitude enhancers Keep your mind focused on your goals. Here's how:
1. Celebrate the here and now As long as you're committed to your plan today, you're succeeding because you're taking charge of your life. Focusing on goals that are far in the future can sap motivation.
2. Change your language Keller suggests scratching negative phrases from your vocabulary. Instead of saying "No," "I can't" or "I'll try," substitute the positive. Say: "Yes!" "I can" and "I will."
3. Create visual inspiration Find a photo of yourself before you started your weight-loss plan. Tack it on the refrigerator, a bedroom or bathroom mirror or inside the food cupboard. As you reach new goals, take new pictures, visually marking your progress.
4. Weigh in Weigh in at your weekly meeting, and track your results. Look at your overall progress and visualize that chart whenever you're tempted by less-than-healthy choices.
5. Partner up Exercising with friends is always more enjoyable. Schedule days to meet with your partner, and if one of you tries to bow out, act as the other's conscience. Or participate in a Community fitness Challenge if you're looking for virtual buddies.
6. Steer clear of sabotage Avoid people who put you down for trying to lose weight, or who encourage you to eat too much. Often these folks feel threatened by your weight loss.
7. Set mini goals Start with aiming to lose 10 percent of your body weight. "By setting realistic goals, you're more likely to reach them, feel successful and move on from there," says Keller.
8. Reward yourself When you've reached a goal (and remember to keep them small), you
deserve a treat. Buy new clothes, a book or CD, or take yourself to a movie or sporting event.
9. Keep reminders in plain sight Treadmills, bicycles, weights, even sneakers and exercise outfits should be left where you can see them. Don't store your exercise gear under the bed or in the basement. That will only hide the fact that you need to exercise.
10. Read Success Stories Motivation often comes from reading about the way others have found success. Just think: "One day the story is going to be mine!"
Wednesday, November 4, 2009
Black Bean Dip
Black Bean Dip
snacks
POINTS® Value: 1Servings: 8Preparation Time: 5 minCooking Time: 0 minLevel of Difficulty: EasyWorks with Simply Filling
This crowd-pleasing dip is a snap to make. Add some diced jalapeno peppers or hot sauce if you want it extra spicy.
Ingredients
15 oz canned black beans, rinsed and drained
1 cup(s) cilantro, fresh, leaves, loosely packed, plus extra for garnish
1/2 cup(s) salsa
1/2 cup(s) plain fat-free yogurt
1 tsp ground cumin
1/4 tsp table salt
Instructions
Put all ingredients in a food processor or blender; blend until desired consistency—either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro. Yields about 1/4 cup of dip per serving.
Notes
This dip will stay fresh for up to one day in the refrigerator. Double the recipe if you’re expecting a large crowd.
snacks
POINTS® Value: 1Servings: 8Preparation Time: 5 minCooking Time: 0 minLevel of Difficulty: EasyWorks with Simply Filling
This crowd-pleasing dip is a snap to make. Add some diced jalapeno peppers or hot sauce if you want it extra spicy.
Ingredients
15 oz canned black beans, rinsed and drained
1 cup(s) cilantro, fresh, leaves, loosely packed, plus extra for garnish
1/2 cup(s) salsa
1/2 cup(s) plain fat-free yogurt
1 tsp ground cumin
1/4 tsp table salt
Instructions
Put all ingredients in a food processor or blender; blend until desired consistency—either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro. Yields about 1/4 cup of dip per serving.
Notes
This dip will stay fresh for up to one day in the refrigerator. Double the recipe if you’re expecting a large crowd.
Baked Potato Soup
Baked Potato Soupsoups
POINTS® Value: 5Servings: 6Preparation Time: 15 minCooking Time: 70 minLevel of Difficulty: Moderate
This satisfying soup replicates the great flavor of a baked potato topped with the works—except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.
Ingredients
1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top
3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon
4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
0 Points fresh sauces
Fresh Tomato Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups roughly chopped Campari tomatoes
1/4 cup basil, cut into ribbons
3 medium garlic cloves, minced
1 1/2 tsp olive oil
1 tsp table salt
1/2 tsp freshly ground black pepper
1 Tbsp balsamic vinegar
Instructions
In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes.
Yields about 1/2 cup per serving.
About the Arrabbiata SauceMake this spicy sauce even hotter by adding more red pepper flakes or a fresh hot chili. Try this over clams, lobster, shrimp or scallops for seafood diablo.
Arrabbiata Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
2 sprays olive oil cooking spray
1 tsp olive oil
3 medium garlic cloves, minced
1 1/2 cup chopped onion
29 oz canned, diced, fire-roasted tomatoes
1/2 tsp crushed red pepper flakes
1/8 tsp sugar
Instructions
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.
Yields about 1/2 cup per serving.
About the Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and GarlicGreat with pasta, of course, and also wonderful on cod or chicken. For a looser sauce, thin it with a little broth or water.
Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic
Makes 4 servings
POINTS® value | 0 per serving
Ingredients
4 sprays olive oil cooking spray
9 medium plum tomatoes, cored and cut in half
1/2 large onion, cut into 4 wedges
3 medium garlic cloves, peeled and trimmed, or less to taste
6 large black olives, pitted and finely chopped
1 Tbsp capers, minced
1/2 tsp crushed red pepper flakes (optional)
Instructions
Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray.
Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours.
Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine.
Yields about 1/4 cup per serving. Serve over one pound of pasta. Top with cheese, if desired* * Pasta and cheese will change the POINTS value.
About the PestoThis wonderful basil sauce stands on its own. For a completely different flavor profile, try using cilantro and lime juice in place of basil and water.
Pesto
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups basil leaves, loosely packed
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
5 medium garlic cloves, peeled and smashed, or less to taste
1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency
Instructions
Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired.
Yields about 2 tablespoons per serving.
Baked Candy Apples
Baked Candy Apples
Desserts
POINTS® Value: 3Servings: 4Preparation Time: 5 minCooking Time: 40 minLevel of Difficulty: Easy
Like the classic but with a delicious caramel-candy twist.
Ingredients
4 medium apple(s), unpeeled, Granny Smith recommended
1/2 cup(s) water
1 Tbsp fresh lemon juice
2 average cinnamon stick(s)
7 piece(s) Weight Watchers by Whitman's Caramel Medallions, or Pecan Crowns
Instructions
· Preheat oven to 350°F. Using a melon baller or paring knife, de-stem and core each apple, leaving the bottoms intact.
· Place cored apples in an 8-inch glass baking dish. Pour water around apples in baking dish. Add lemon juice and cinnamon sticks.
· Cut candy into 1/4-inch pieces. Set aside 8 teaspoons of candy pieces. Place remaining candy pieces into each apple.
· Place apples in oven and bake until apples are thoroughly cooked and fork-tender, about 30 to 35 minutes. Remove from oven briefly and top each apple with 2 teaspoons candy. Return to oven and bake until candy is just melted, about 3 to 5 minutes. Remove promptly and serve warm. Yields 1 baked apple per serving.
Notes
· For extra low-calorie decadence, add a dollop of fat-free whipped topping to each apple before serving (could affect POINTS values).
Desserts
POINTS® Value: 3Servings: 4Preparation Time: 5 minCooking Time: 40 minLevel of Difficulty: Easy
Like the classic but with a delicious caramel-candy twist.
Ingredients
4 medium apple(s), unpeeled, Granny Smith recommended
1/2 cup(s) water
1 Tbsp fresh lemon juice
2 average cinnamon stick(s)
7 piece(s) Weight Watchers by Whitman's Caramel Medallions, or Pecan Crowns
Instructions
· Preheat oven to 350°F. Using a melon baller or paring knife, de-stem and core each apple, leaving the bottoms intact.
· Place cored apples in an 8-inch glass baking dish. Pour water around apples in baking dish. Add lemon juice and cinnamon sticks.
· Cut candy into 1/4-inch pieces. Set aside 8 teaspoons of candy pieces. Place remaining candy pieces into each apple.
· Place apples in oven and bake until apples are thoroughly cooked and fork-tender, about 30 to 35 minutes. Remove from oven briefly and top each apple with 2 teaspoons candy. Return to oven and bake until candy is just melted, about 3 to 5 minutes. Remove promptly and serve warm. Yields 1 baked apple per serving.
Notes
· For extra low-calorie decadence, add a dollop of fat-free whipped topping to each apple before serving (could affect POINTS values).
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