Crustless Apple Pie (Thank you Karen, APL)
Course: dessert/cake
PointsPlus™ Value: 3
Servings: 12
Preparation Time: 30 min
Cooking Time: 40 min
Level of Difficulty: Easy
425 degree oven
Ingredients
4 pound(s) peeled apple slices, Peel, core and slice into thin slices
1/2 cup(s) SPLENDA® Splenda sugar blend for baking
3 Tbsp uncooked tapioca
1/8 tsp table salt
1/2 tsp ground cinnamon
Instructions
Peel, core and cut apples into thin slices
Add all remaining ingredients to apples.
Stir to mix well.
Spray glass dish with Pam.
Cover and bake.
Refrigerate after dish has cooled.
Serve with low or non- fat whipped cream (Redi-whip non-fat is 0 points plus for 2 tablespoons)
Monday, February 28, 2011
Saturday, February 26, 2011
Garlic Cheddar Biscuits
Garlic Cheddar Biscuits
Servings: 14 • Serving Size: 1 biscuit PointsPlus® Value: 3
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz low fat shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove
from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not
over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until
lightly browned on the bottom.
Servings: 14 • Serving Size: 1 biscuit PointsPlus® Value: 3
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz low fat shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove
from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not
over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until
lightly browned on the bottom.
Peanut Butter Banana Bread
Peanut Butter Banana Bread
PointsPlus® Value: 4
Servings: 10
Serving Size: 1 slice
1 and 1/4 cup whole wheat flour
1 whole eggs
1 egg whites
1/2 tsp baking powder
1/2 cup brown sugar Splenda Blend
1/4 tsp baking soda
1/2 tbsp pumpkin pie spices (or a combination or cinnamon and nutmeg)
1/2 tsp salt
2 ripe bananas (the riper the better)
1/3 cup lite vanilla yogurt
1/3 cup reduced fat crunchy peanut butter
1. Preheat your oven to 350 degrees.
2. Place the bananas, with the peels on, in the oven for about 10 minutes until the skins become completely black. This will caramelize the banana and add more intense flavor to the bread, and also is a great trick if your bananas aren’t completely ripe. Let them cool.
3. Combine all of the dry ingredients – flour, splenda sugar blend, pumpkin pie spice, and salt in a large mixing bowl.
4. Mash the bananas using a fork and then whisk together with the egg, egg whites, yogurt, and peanut butter.
5. Pour the banana and egg mixture into the dry ingredients and fold together.
6. Pour everything into a bread pan, sprayed with non fat cooking spray, and cook for around 35 minutes or until bread has risen and a toothpick comes out clean.
PointsPlus® Value: 4
Servings: 10
Serving Size: 1 slice
1 and 1/4 cup whole wheat flour
1 whole eggs
1 egg whites
1/2 tsp baking powder
1/2 cup brown sugar Splenda Blend
1/4 tsp baking soda
1/2 tbsp pumpkin pie spices (or a combination or cinnamon and nutmeg)
1/2 tsp salt
2 ripe bananas (the riper the better)
1/3 cup lite vanilla yogurt
1/3 cup reduced fat crunchy peanut butter
1. Preheat your oven to 350 degrees.
2. Place the bananas, with the peels on, in the oven for about 10 minutes until the skins become completely black. This will caramelize the banana and add more intense flavor to the bread, and also is a great trick if your bananas aren’t completely ripe. Let them cool.
3. Combine all of the dry ingredients – flour, splenda sugar blend, pumpkin pie spice, and salt in a large mixing bowl.
4. Mash the bananas using a fork and then whisk together with the egg, egg whites, yogurt, and peanut butter.
5. Pour the banana and egg mixture into the dry ingredients and fold together.
6. Pour everything into a bread pan, sprayed with non fat cooking spray, and cook for around 35 minutes or until bread has risen and a toothpick comes out clean.
Portion Sizes at Home
Portion Sizes at Home
Article By: Liz Josefsberg
The best place to learn correct portion sizes is at home
And the more familiar you are with adequate portion sizes there, the easier it is to estimate portion sizes when you're eating out.
Here's how to set up your home environment:
Keep measuring tools handy. Set up your cooking/eating area so that measuring tools are easily available and in plain sight. Place measuring cups in the silverware drawer as a reminder to check portions now and then!
Measure liquid and solids differently. There are different measuring systems for liquids and solids (i.e. for solids, 16 ounces equals one pound, and with liquids eight fluid ounces equals one fluid cup). The best tool for solid measure is a food scale or baking/dry measuring cups. For liquid measure, a clear glass or plastic measuring cup with cup- and fluid ounce-markings on the side gives additional room at the top so liquids won't spill over.
Measure accurately. Whether you're using a tablespoon or cup, it should be leveled off. And the best measuring spoons and cups are ones that can be squared off for easy leveling.
Note the actual size of your dinnerware and cups. Figure out what correct servings (for example, a three-ounce piece of chicken next to a one-cup serving of spinach) look like on your plates. Tip: If you have a smaller plate such as a salad or dessert plate, using it instead of a larger dinner plate might make you feel as if you're having more food.
Store foods in individual serving sizes. After you buy bulk-size packages of food, portion out correct serving sizes. For example, if you purchase an extra large bag of pretzels, use plastic baggies to portion it into single servings. The same goes for large packages of poultry and meat – divide it into single servings right away for easy cooking or freezing.
Check the actual serving size. When eating packaged foods or drinks, be aware that a package or bottle probably contains more than one serving, perhaps more than two. When cooking from recipes, be mindful of serving sizes and how many servings a recipe actually makes.
Article By: Liz Josefsberg
The best place to learn correct portion sizes is at home
And the more familiar you are with adequate portion sizes there, the easier it is to estimate portion sizes when you're eating out.
Here's how to set up your home environment:
Keep measuring tools handy. Set up your cooking/eating area so that measuring tools are easily available and in plain sight. Place measuring cups in the silverware drawer as a reminder to check portions now and then!
Measure liquid and solids differently. There are different measuring systems for liquids and solids (i.e. for solids, 16 ounces equals one pound, and with liquids eight fluid ounces equals one fluid cup). The best tool for solid measure is a food scale or baking/dry measuring cups. For liquid measure, a clear glass or plastic measuring cup with cup- and fluid ounce-markings on the side gives additional room at the top so liquids won't spill over.
Measure accurately. Whether you're using a tablespoon or cup, it should be leveled off. And the best measuring spoons and cups are ones that can be squared off for easy leveling.
Note the actual size of your dinnerware and cups. Figure out what correct servings (for example, a three-ounce piece of chicken next to a one-cup serving of spinach) look like on your plates. Tip: If you have a smaller plate such as a salad or dessert plate, using it instead of a larger dinner plate might make you feel as if you're having more food.
Store foods in individual serving sizes. After you buy bulk-size packages of food, portion out correct serving sizes. For example, if you purchase an extra large bag of pretzels, use plastic baggies to portion it into single servings. The same goes for large packages of poultry and meat – divide it into single servings right away for easy cooking or freezing.
Check the actual serving size. When eating packaged foods or drinks, be aware that a package or bottle probably contains more than one serving, perhaps more than two. When cooking from recipes, be mindful of serving sizes and how many servings a recipe actually makes.
Friday, February 18, 2011
President's Day Dessert
Red, White and Blueberry Crisp Favorites Add to PointsPlus™
Course: desserts
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
Details Read all reviews (2) Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, divided
2 cup(s) strawberries, hulled and quartered
1/2 cup(s) uncooked old fashioned oats
2 Tbsp unpacked brown sugar
2 Tbsp light butter, melted
1/2 cup(s) lite whipped topping
Instructions
Preheat oven to 375°F.
In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Notes
Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.
Course: desserts
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
Details Read all reviews (2) Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, divided
2 cup(s) strawberries, hulled and quartered
1/2 cup(s) uncooked old fashioned oats
2 Tbsp unpacked brown sugar
2 Tbsp light butter, melted
1/2 cup(s) lite whipped topping
Instructions
Preheat oven to 375°F.
In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Notes
Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.
Icecream Sandwich Fruite Tarte
Ice Cream Sandwich Fruit Tarte Favorites Add to PointsPlus™
Course: desserts
PointsPlus™ Value: 3
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
This simple dessert is pretty to look at and tastes great, too.
Details Read all reviews (2) Ingredients
1 sandwich(es) Weight Watchers Round Vanilla Ice Cream Sandwiches
3 medium strawberries, hulled and halved
1 medium peach(es), thinly sliced
1 medium kiwifruit, peeled and diced
Instructions
Slice Weight Watchers® Vanilla Round Ice Cream Sandwich in half through ice cream so you have two halves, each with a chocolate bottom. Place on two plates, chocolate-sides down.
Divide strawberries, peaches and kiwi on top of each ice cream sandwich half and serve. Yields 1 half per serving.
Notes
For easier slicing, hold a sharp knife under hot running water for 30 seconds before cutting the ice cream sandwich in half
Course: desserts
PointsPlus™ Value: 3
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
This simple dessert is pretty to look at and tastes great, too.
Details Read all reviews (2) Ingredients
1 sandwich(es) Weight Watchers Round Vanilla Ice Cream Sandwiches
3 medium strawberries, hulled and halved
1 medium peach(es), thinly sliced
1 medium kiwifruit, peeled and diced
Instructions
Slice Weight Watchers® Vanilla Round Ice Cream Sandwich in half through ice cream so you have two halves, each with a chocolate bottom. Place on two plates, chocolate-sides down.
Divide strawberries, peaches and kiwi on top of each ice cream sandwich half and serve. Yields 1 half per serving.
Notes
For easier slicing, hold a sharp knife under hot running water for 30 seconds before cutting the ice cream sandwich in half
Your questions about free fruits, answered
I know that many of you have been wondering why when we put recipes in recipe builder they are counting fruits points plus and why. I found this article in WW.com and hopefully will enlighten you. It all makes sense. Please read it.
Your questions about fruit, answered
Article By: Elly Trickett McNerney
Why does fruit count in recipes? Are there other times I need to count it? And how much is too much? Don’t worry — we’ve got some answers for you.
Fresh fruit is definitely having its moment in the spotlight, ever since Weight Watchers awarded it all a PointsPlus™ value of zero! But with great freedom comes great responsibility, and we know some of you are anxious that you get it “right."Here, we answer some of your common questions:
When I add fruit to the recipes I create in the Recipe Builder, it counts PointsPlus values for it! I thought fruit was zero?
Just as we've always done with 0 PointsPlus value vegetables, 0 PointsPlus value fresh fruits contribute toward the total PointsPlus values of a recipe, whether it's a Weight Watchers recipe or one you build yourself in the Recipe Builder.
The technical explanation is that because recipes are calculated based on the total grams of fat, fiber, protein and carbs for all their ingredients. As one poster on the Message Boards, DANI_THE_GECKO, sagely points out: “The recipe builder only knows that you input nutritional information. It does not know if it's fruit, green beans or heavy cream."
But why do we do it this way? There are a couple of very good reasons why we count fruits and veggies in our recipes:
•Our recipes often appear in articles and magazines nationally, so we need to provide the calories and nutrient content, as many recipes published elsewhere do.
•Once vegetables and fruit are elements in a prepared recipe, the experience of eating them changes. Few people overeat carrots — but they might overeat carrot cake.
If your “recipe" is truly just a few pieces of fruit, then you might want to record it in your Tracker as separate items or as a “meal" — the latter looks at each item separately and then adds up all the PointsPlus values. Because all the items have 0 PointsPlus values, the total will also be zero.
Are there situations when I need to count PointsPlus values for fruit?
No, not for fresh fruit. Yes, fruit does have calories, and it contains fiber and other nutrients. But we’re assuming that you’ll eat a certain amount of fresh and other unsweetened fruit (veggies, too) each day, and have taken that into account when giving you your daily PointsPlus Target.
All fruit is 0 PointsPlus values when it's fresh, unsweetened frozen, canned in its juice and drained, or with artificial sweeteners. What if you peel it? Yep — as long as it’s unadorned, it’s still zero. (Again, same for veggies.)
You do need to count PointsPlus values when there's added sugar, such as fruit in syrup or in juice, or when there's less water content, as with dried fruit.
I’ve heard that cooking fruit increases its sugar content. Is that true? Does cooked fruit really have a PointsPlus value?
No, the sugar content doesn’t increase when fruit is cooked. However, during the cooking process, there is water loss, so you will have more fruit for a given volume. In other words, a half cup of cooked pears will contain more fruit than a half cup of raw pears.
How much 0 PointsPlus values fruit is too much?
We’ll say it again: Yes, fruits and vegetables aren’t magically calorie-free just by dint of us making most of them free of PointsPlus values. We took this step to encourage people to eat more fruits and vegetables; foods that are nutritious, satisfying and help to encourage you to make healthy, lasting choices that will lead to weight loss.
If you’re concerned that you’re eating “too much fruit," ask yourself if you’re enjoying what you’re eating, or if you’re honestly stuffing yourself with bananas because they’re “free." Or maybe you’re blending pounds of berries and bananas with ice into big-gulp smoothies.
If you’re using fruit and veggies as a way to stuff yourself in lieu of stuffing yourself with less healthy foods, then it’s possible that you may be reaching the point of “too much." If you’re eating more than you used to, but you’re using them for healthy snacks, to bulk up your meals or as a tide-me-over when you’re down to the last few PointsPlus values for the day or week, then you’re probably OK.
The bottom line? Let your hunger, and your weight loss, be your guide.
Your questions about fruit, answered
Article By: Elly Trickett McNerney
Why does fruit count in recipes? Are there other times I need to count it? And how much is too much? Don’t worry — we’ve got some answers for you.
Fresh fruit is definitely having its moment in the spotlight, ever since Weight Watchers awarded it all a PointsPlus™ value of zero! But with great freedom comes great responsibility, and we know some of you are anxious that you get it “right."Here, we answer some of your common questions:
When I add fruit to the recipes I create in the Recipe Builder, it counts PointsPlus values for it! I thought fruit was zero?
Just as we've always done with 0 PointsPlus value vegetables, 0 PointsPlus value fresh fruits contribute toward the total PointsPlus values of a recipe, whether it's a Weight Watchers recipe or one you build yourself in the Recipe Builder.
The technical explanation is that because recipes are calculated based on the total grams of fat, fiber, protein and carbs for all their ingredients. As one poster on the Message Boards, DANI_THE_GECKO, sagely points out: “The recipe builder only knows that you input nutritional information. It does not know if it's fruit, green beans or heavy cream."
But why do we do it this way? There are a couple of very good reasons why we count fruits and veggies in our recipes:
•Our recipes often appear in articles and magazines nationally, so we need to provide the calories and nutrient content, as many recipes published elsewhere do.
•Once vegetables and fruit are elements in a prepared recipe, the experience of eating them changes. Few people overeat carrots — but they might overeat carrot cake.
If your “recipe" is truly just a few pieces of fruit, then you might want to record it in your Tracker as separate items or as a “meal" — the latter looks at each item separately and then adds up all the PointsPlus values. Because all the items have 0 PointsPlus values, the total will also be zero.
Are there situations when I need to count PointsPlus values for fruit?
No, not for fresh fruit. Yes, fruit does have calories, and it contains fiber and other nutrients. But we’re assuming that you’ll eat a certain amount of fresh and other unsweetened fruit (veggies, too) each day, and have taken that into account when giving you your daily PointsPlus Target.
All fruit is 0 PointsPlus values when it's fresh, unsweetened frozen, canned in its juice and drained, or with artificial sweeteners. What if you peel it? Yep — as long as it’s unadorned, it’s still zero. (Again, same for veggies.)
You do need to count PointsPlus values when there's added sugar, such as fruit in syrup or in juice, or when there's less water content, as with dried fruit.
I’ve heard that cooking fruit increases its sugar content. Is that true? Does cooked fruit really have a PointsPlus value?
No, the sugar content doesn’t increase when fruit is cooked. However, during the cooking process, there is water loss, so you will have more fruit for a given volume. In other words, a half cup of cooked pears will contain more fruit than a half cup of raw pears.
How much 0 PointsPlus values fruit is too much?
We’ll say it again: Yes, fruits and vegetables aren’t magically calorie-free just by dint of us making most of them free of PointsPlus values. We took this step to encourage people to eat more fruits and vegetables; foods that are nutritious, satisfying and help to encourage you to make healthy, lasting choices that will lead to weight loss.
If you’re concerned that you’re eating “too much fruit," ask yourself if you’re enjoying what you’re eating, or if you’re honestly stuffing yourself with bananas because they’re “free." Or maybe you’re blending pounds of berries and bananas with ice into big-gulp smoothies.
If you’re using fruit and veggies as a way to stuff yourself in lieu of stuffing yourself with less healthy foods, then it’s possible that you may be reaching the point of “too much." If you’re eating more than you used to, but you’re using them for healthy snacks, to bulk up your meals or as a tide-me-over when you’re down to the last few PointsPlus values for the day or week, then you’re probably OK.
The bottom line? Let your hunger, and your weight loss, be your guide.
Sunday, February 13, 2011
Are you really hungry?
Are You Really Hungry?
Article By: Diana Kelly
We'll help you determine whether you're really hungry or just feel like eating because of your surroundings.
It's 8 p.m. and you're relaxing in front of the TV. You ate a healthy and satisfying dinner and are proud of how well you stuck to the plan today. Then a commercial comes on for a new chocolate candy and your mouth starts watering. You have to have something sweet now. You're craving it, right?
Not exactly. What you've just experienced is an urge, a desire for food after a situational or emotional stimulation (like an advertisement). You weren't thinking about sweets until that commercial came on. A craving is a longing for a specific food, often one you've been denying yourself (perhaps a favorite cookie you have "given up").
Urges and cravings are two of the most common reasons most of us overeat. By learning how to identify which is which, we can create strategies for how to handle these desires when they crop up.
The next time you experience an urge after watching an enticing commercial; ask yourself if you're really hungry. If the answer is no, try to manage the situation by having a glass of water or brushing and flossing your teeth and waiting for the urge to pass. Then pat yourself on the back for not giving in.
Handle a craving by having a few strategies up your sleeve for when the feeling strikes. Let's say you've given up a favorite peanut butter cookie. Lately you've been thinking about the cookie throughout the day. Attempting to satisfy that craving with low-fat peanut butter and crackers isn't working. Should you give in and indulge?
Consider the consequences of eating the cookie. If it's just one cookie and you have room in your weekly PointsPlus™ Allowance for it, then enjoy the treat. Maybe you want to explore recipes through our Recipe Search feature and find an alternative with a lower PointsPlus value. Either way, acknowledge that you thought about your options and be proud of strategizing your way through a craving.
Article By: Diana Kelly
We'll help you determine whether you're really hungry or just feel like eating because of your surroundings.
It's 8 p.m. and you're relaxing in front of the TV. You ate a healthy and satisfying dinner and are proud of how well you stuck to the plan today. Then a commercial comes on for a new chocolate candy and your mouth starts watering. You have to have something sweet now. You're craving it, right?
Not exactly. What you've just experienced is an urge, a desire for food after a situational or emotional stimulation (like an advertisement). You weren't thinking about sweets until that commercial came on. A craving is a longing for a specific food, often one you've been denying yourself (perhaps a favorite cookie you have "given up").
Urges and cravings are two of the most common reasons most of us overeat. By learning how to identify which is which, we can create strategies for how to handle these desires when they crop up.
The next time you experience an urge after watching an enticing commercial; ask yourself if you're really hungry. If the answer is no, try to manage the situation by having a glass of water or brushing and flossing your teeth and waiting for the urge to pass. Then pat yourself on the back for not giving in.
Handle a craving by having a few strategies up your sleeve for when the feeling strikes. Let's say you've given up a favorite peanut butter cookie. Lately you've been thinking about the cookie throughout the day. Attempting to satisfy that craving with low-fat peanut butter and crackers isn't working. Should you give in and indulge?
Consider the consequences of eating the cookie. If it's just one cookie and you have room in your weekly PointsPlus™ Allowance for it, then enjoy the treat. Maybe you want to explore recipes through our Recipe Search feature and find an alternative with a lower PointsPlus value. Either way, acknowledge that you thought about your options and be proud of strategizing your way through a craving.
Saturday, February 12, 2011
Chocolate Chip Cookies 1 PointsPlus
Chocolate Chocolate Chip Cookies Favorites
Course: desserts
PointsPlus™ Value: 1 -Serving size 1 cookie
Servings: 40
Preparation Time: 11 min
Cooking Time: 40 min
Level of Difficulty: Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.
Details Read all reviews (282) Ingredients
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s)
1/3 cup(s) semi-sweet chocolate chips, miniature
1 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Course: desserts
PointsPlus™ Value: 1 -Serving size 1 cookie
Servings: 40
Preparation Time: 11 min
Cooking Time: 40 min
Level of Difficulty: Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.
Details Read all reviews (282) Ingredients
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s)
1/3 cup(s) semi-sweet chocolate chips, miniature
1 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Apple Cider Crisp
Apple Cider Crisp Favorites
Course: desserts
PointsPlus™ Value: 6
Servings: 8
Preparation Time: 26 min
Cooking Time: 40 min
Level of Difficulty: Easy
Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe.
Details Read all reviews (112) Ingredients
1/2 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 cup(s) packed light brown sugar
1/4 cup(s) butter, chilled and cut into small pieces
7 medium Granny Smith apple(s), peeled and sliced
1/3 cup(s) apple cider
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 spray(s) cooking spray
Instructions
Preheat oven to 375°F.
Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Yield: 8 servings (serving size: 3⁄4 cup).
Course: desserts
PointsPlus™ Value: 6
Servings: 8
Preparation Time: 26 min
Cooking Time: 40 min
Level of Difficulty: Easy
Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe.
Details Read all reviews (112) Ingredients
1/2 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 cup(s) packed light brown sugar
1/4 cup(s) butter, chilled and cut into small pieces
7 medium Granny Smith apple(s), peeled and sliced
1/3 cup(s) apple cider
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 spray(s) cooking spray
Instructions
Preheat oven to 375°F.
Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Yield: 8 servings (serving size: 3⁄4 cup).
Ideas if you are eating out on Valentine's Day/Weekend
1) Set a budget.
Determine how much you're willing to eat before looking at the menu. You can give yourself some leeway by scheduling some exercise on or near days you plan to eat out.
Putting in gym time or going for a brisk walk will help offset a little extra eating. And remember, be flexible. You can loosen up a bit on special occasions, as long as you eat carefully most of the time. (Just don't let every day become a special occasion).
2. Put on your game face.
Decide on some guidelines before you go to a restaurant, and stick to them. For instance:
a) Skip the all-inclusive menu and opt for à la carte selections. Doing so might not be as economical, but you'll probably eat less.
b) Take one piece of bread, then ask your server to remove the breadbasket from the table.
3. Make special requests.
You're paying good money for that meal, so you're entitled to make special requests or slight modifications. Why not say:
a) Can I get that without butter? Grilled? With the sauce on the side?
b) I'd like mixed greens instead of fries with my sandwich.
4. Practice portion control.
Some restaurant portions can be two, three, even four times the "normal" size—especially super-sized fast food meals. Keep your portions in check by:
a) Ordering a salad as a starter and then splitting a main entrée with a friend.
b) Creating your own scaled-down meal from a couple of appetizers and/or side dishes.
5. Break down (language) barriers.
If you don't know what a preparation term means, ask. In general, though, the following words translate into high-fat dishes:
a) Au gratin, scalloped, hollandaise.
b) Parmigiana, scampi, Bolognese. 6. Downsize the super-size. Super-sized fast food meals are not your friends. Either:
a) Order something small, like a basic burger. After all, the first bite tastes the same as the last.
b) Order yourself a children's meal.
7. Watch out for extras.
The average burger with ketchup, lettuce and tomato isn't so bad. But one with "the works" is usually a PointsPlus nightmare. Skip:
a) Bacon, cheese and mayonnaise.
b) Double-burger patties and extra pieces of bread.
8. Don't go top heavy. Salad bars and garden salads grace menus across the country. But those extra toppings can sabotage your seemingly diet-conscious choices:
a) Go light on croutons, grated cheese and bacon.
b) Opt for small amounts of low-fat or nonfat dressings on the side.
9. Don't drink away your progress.
A drink with dinner is fine, but too many margaritas may wreak havoc on your dieting resolve.
Keep your appetite under control by:
a) Alternating alcoholic beverages with non caloric sodas or sparkling water.
b) Not drinking alcoholic beverages on an empty stomach.
10. Resign from the "clean plate club."
You paid for it so you have to eat it, right??? Wrong. Just think of the health and emotional costs of those extra PointsPlus on your body.
Downsize by:
a) Eating half the meal and doggie-bagging the rest.
b) Pushing your plate away when you're full. And
c) remember to eat slowly. It takes 20 minutes for your body to recognize that it's full.
Determine how much you're willing to eat before looking at the menu. You can give yourself some leeway by scheduling some exercise on or near days you plan to eat out.
Putting in gym time or going for a brisk walk will help offset a little extra eating. And remember, be flexible. You can loosen up a bit on special occasions, as long as you eat carefully most of the time. (Just don't let every day become a special occasion).
2. Put on your game face.
Decide on some guidelines before you go to a restaurant, and stick to them. For instance:
a) Skip the all-inclusive menu and opt for à la carte selections. Doing so might not be as economical, but you'll probably eat less.
b) Take one piece of bread, then ask your server to remove the breadbasket from the table.
3. Make special requests.
You're paying good money for that meal, so you're entitled to make special requests or slight modifications. Why not say:
a) Can I get that without butter? Grilled? With the sauce on the side?
b) I'd like mixed greens instead of fries with my sandwich.
4. Practice portion control.
Some restaurant portions can be two, three, even four times the "normal" size—especially super-sized fast food meals. Keep your portions in check by:
a) Ordering a salad as a starter and then splitting a main entrée with a friend.
b) Creating your own scaled-down meal from a couple of appetizers and/or side dishes.
5. Break down (language) barriers.
If you don't know what a preparation term means, ask. In general, though, the following words translate into high-fat dishes:
a) Au gratin, scalloped, hollandaise.
b) Parmigiana, scampi, Bolognese. 6. Downsize the super-size. Super-sized fast food meals are not your friends. Either:
a) Order something small, like a basic burger. After all, the first bite tastes the same as the last.
b) Order yourself a children's meal.
7. Watch out for extras.
The average burger with ketchup, lettuce and tomato isn't so bad. But one with "the works" is usually a PointsPlus nightmare. Skip:
a) Bacon, cheese and mayonnaise.
b) Double-burger patties and extra pieces of bread.
8. Don't go top heavy. Salad bars and garden salads grace menus across the country. But those extra toppings can sabotage your seemingly diet-conscious choices:
a) Go light on croutons, grated cheese and bacon.
b) Opt for small amounts of low-fat or nonfat dressings on the side.
9. Don't drink away your progress.
A drink with dinner is fine, but too many margaritas may wreak havoc on your dieting resolve.
Keep your appetite under control by:
a) Alternating alcoholic beverages with non caloric sodas or sparkling water.
b) Not drinking alcoholic beverages on an empty stomach.
10. Resign from the "clean plate club."
You paid for it so you have to eat it, right??? Wrong. Just think of the health and emotional costs of those extra PointsPlus on your body.
Downsize by:
a) Eating half the meal and doggie-bagging the rest.
b) Pushing your plate away when you're full. And
c) remember to eat slowly. It takes 20 minutes for your body to recognize that it's full.
Saturday, February 5, 2011
QUOTE OF THE WEEK
"OUR WEIGHT LOSS JOURNEY IS LIKE A POSTAGE STAMP:
ITS USEFULENESS COMES FROM ITS ABILITY TO STICK TO ONE THING UNTIL IT GETS THERE"
ITS USEFULENESS COMES FROM ITS ABILITY TO STICK TO ONE THING UNTIL IT GETS THERE"
Anchoring
When sticking to the plan is tough, that's when you need Anchoring, a process for creating cues and triggers to remind yourself of your weight goal and the inner resources you have to achieve it.
You use Anchoring every day. When you hear a song that makes you smile because you associate it with a certain memory, that's an anchor to that memory.
Anchoring can help you achieve your Winning Outcome by reminding you of a particular inner resource you may need to connect to when you're having a hard time.
Ann's Anchor
When Ann needs to be reminded of her strongest inner resource, she anchors herself to the day her son was born. She reconnects to that day because it reminds her of the love she felt for herself and the pride she felt in her future. To help get back to those feelings, she keeps her son's diaper pin attached to her daily planner. Ann touches it or looks at it whenever she's hit a rough patch in her plan.
Now create your own anchor with these steps:
1. Identify the inner resource you need to respond the way you want.
2. Remember a time when you had that inner resource. Think about the circumstances that surrounded you. See what you saw, hear what you heard and feel what you felt at that time.
3. Choose an anchor that will bring you back to that time in an instant — a mental picture, a word, a gesture or an object.
4. Then, remember again that time when you had that strong inner resource. When the feeling you had then is strong within you, connect it to your Anchor.
5. Use your Anchor by itself. Did it work? Are you in touch with your resource? If not, keep repeating Step 4 until your Anchor grounds you when times are rough.
You use Anchoring every day. When you hear a song that makes you smile because you associate it with a certain memory, that's an anchor to that memory.
Anchoring can help you achieve your Winning Outcome by reminding you of a particular inner resource you may need to connect to when you're having a hard time.
Ann's Anchor
When Ann needs to be reminded of her strongest inner resource, she anchors herself to the day her son was born. She reconnects to that day because it reminds her of the love she felt for herself and the pride she felt in her future. To help get back to those feelings, she keeps her son's diaper pin attached to her daily planner. Ann touches it or looks at it whenever she's hit a rough patch in her plan.
Now create your own anchor with these steps:
1. Identify the inner resource you need to respond the way you want.
2. Remember a time when you had that inner resource. Think about the circumstances that surrounded you. See what you saw, hear what you heard and feel what you felt at that time.
3. Choose an anchor that will bring you back to that time in an instant — a mental picture, a word, a gesture or an object.
4. Then, remember again that time when you had that strong inner resource. When the feeling you had then is strong within you, connect it to your Anchor.
5. Use your Anchor by itself. Did it work? Are you in touch with your resource? If not, keep repeating Step 4 until your Anchor grounds you when times are rough.
Wednesday, February 2, 2011
Chocolate Marble Coffee Cake
Chocolate Marble Coffee Cake
16 servings
PointsPlus® Value: 3 (thanks, Leader Moya)
Chocolate Marble Coffee Cake
16 servings
3 PointsPlus values per serving
1/4 cup margarine
3/4 cup granulated sugar
1 whole egg
1 egg white
1 1/2 tsp. vanilla extract
1 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1 cup plain yogurt
Chocolate Marble
1/4 cup granulated sugar
3 tbs. cocoa powder
3 tbs. milk
In a medium bowl cream 3/4 cup sugar and margarine together. Beat in egg, egg white and vanilla.
In a medium bowl combine flour, baking soda, baking powder and cinnamon.
Add flour mixture to margarine/sugar mixture alternately with the yogurt mixing just until blended. Pour all but one cup into sprayed and floured bundt pan.
In a small bowl mix together 1/4 cup sugar, cocoa and milk until blended. Add to reserved batter, mixing well. Pour this mixture over the batter in the pan and using a knife draw the chocolate batter through the cake batter.
Bake at 350' for 35 to 40 minutes
16 servings
PointsPlus® Value: 3 (thanks, Leader Moya)
Chocolate Marble Coffee Cake
16 servings
3 PointsPlus values per serving
1/4 cup margarine
3/4 cup granulated sugar
1 whole egg
1 egg white
1 1/2 tsp. vanilla extract
1 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1 cup plain yogurt
Chocolate Marble
1/4 cup granulated sugar
3 tbs. cocoa powder
3 tbs. milk
In a medium bowl cream 3/4 cup sugar and margarine together. Beat in egg, egg white and vanilla.
In a medium bowl combine flour, baking soda, baking powder and cinnamon.
Add flour mixture to margarine/sugar mixture alternately with the yogurt mixing just until blended. Pour all but one cup into sprayed and floured bundt pan.
In a small bowl mix together 1/4 cup sugar, cocoa and milk until blended. Add to reserved batter, mixing well. Pour this mixture over the batter in the pan and using a knife draw the chocolate batter through the cake batter.
Bake at 350' for 35 to 40 minutes
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