Dreamsicle

Dreamsicle

Servings | 6

Estimated PointsPlus value per serving 2 |

Course | Desserts

Ingredients
1 package sugar-free orange flavored gelatin mix

1 small package of fat-free sugar-free instant vanilla pudding mix

 8 oz Cool Whip Free Whipped Topping

 11 oz canned mandarin oranges in its own juice

Instructions
Dissolve Orange Jell-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.With a mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate 2hours.

Upside Down Pumpkin Pie

Upside-Down Pumpkin Pie

Upside-Down Pumpkin Pie
2011 Hungry Girl. All Rights Reserved.
Serves: 8
1 (15-ounce) can pure pumpkin
1 (12-ounce) can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Fat-free whipped topping (from an aerosol canister), for optional topping
Cinnamon, for optional topping
Preheat the oven to 350 degrees F.
Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Refrigerate until completely chilled and firm, at least 2 hours.
Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like.
Serve and enjoy!
PER SERVING (1/8th of recipe, 1 slice): 3 PointsPlus Values

Pumpkin fluff

PUMPKIN FLUFF!

15 oz. can pumpkin
4 serving(s) fat-free sugar-free vanilla pudding mix
8 oz. Cool Whip Whipped Topping Free Whipped (Topping fat free & sugar free)
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract (optional)

Instructions :
Mix together and chill for 2 hours
Serving = 1/2 cup (6) Points Plus Value 2

You can also add a little cinnamon and grated dark chocolate on top. Or take some Nilla Wafers/Apple pieces and dip away! (Don’t forget to add more Points Plus if you use wafers!) J

Candy Corn Custard Parfait

Candy Corn Custard Parfait

1 SERVINGS

4 PointsPlus Values

1 Jell-O Sugar Free Vanilla Pudding Snack

2 drops yellow food coloring

1/3 cup mandarin orange segments in juice, drained

1/4 cup Cool Whip Free, thawed

5 pieces candy corn

In a small bowl or parfait glass, combine pudding with food coloring and mix until uniform in color.

Top evenly first with orange segments and then with Cool Whip.

Arrange candy corn prettily on top of the Cool Whip (or haphazardly — it's your parfait), and then dive in!

Each parfait has 155 calories, 1g fat, 0.5g fiber, and a PointsPlus value of 4.

Guilt-Free Mini Corn Dogs

Guilt-Free Mini Corn Dogs

1⅛ cups buttermilk

2 eggs, I like using Egg-land Best eggs, see healthy benefit

2 tablespoons pickle relish

2 tablespoon prepared yellow mustard or spicy brown mustard

2 dashes Tabasco sauce

1¼ cups all-purpose flour

1 cup cornmeal

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

1 (1 lb.) pkg. Hebrew National 97% fat-free all-beef hot dogs, see shopping tip

Cooking spray, I like using olive oil spray

1. Preheat oven to 400 degrees. Coat a baking pan with cooking spray.

2. Combine buttermilk, eggs, relish, mustard and Tabasco in a bowl.

3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt and baking soda. Stir buttermilk mixture into cornmeal mixture to combine;

let stand 3 minutes. (The mixture will be thick.) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.

4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated.

You might need to use your finger to smear the batter around. It doesn’t matter if they don’t look perfectly shaped. Mine don’t but still taste great.

5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.

6. Bake for 15 minutes on 1 side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.

7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

Makes 21 mini corn dog bites

1 = 2 PointsPlus

Pumpkin Dip

Pumpkin Dip (Thank you Janice)

 

2 (8-ounce) tubs light cream cheese (softened)

1 (16-ounce) packaged powdered sugar, sifted

1 (15-ounce) can unsweetened pumpkin 

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

 

Combine 5 ingredients in large bowl. 

Stir with whisk until well blended.

Serve immediately or cover and chill

 

Yields 80 servings

Serving size: 1Tablespoon = 1 PointsPlus

Fruit Cobbler

 Fruit cobbler (Thank you Karen, Elderburg)

Your Recipe

Ratings (0)

4PointsPlus Value

Prep time: 5 min

Cook time: 35 min

Serves: 16

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Ingredients 12 serving(s) unprepared white cake mix 2 cup(s) unsweetened frozen blueberries 2 cup(s) unsweetened frozen sour red cherries 1 fl oz Sprite Soda, Diet Instructions 9 x 13 dish. SPRAY with non stick spray. Put 2 cups of fruit frozen Sprinkle cake mix on top. Tke the cn of sod n& pour it on top. Bke it t 350

Easiest Ever P-nut Butter Cookies

Easiest Ever P-nut Butter Cookies  (Thank you Betty, Mount Airy, Wednesday)



1 cup p-nut butter

3/4 cup packed brown sugar

1 large egg

3/4 teaspoon baking soda



Mix all together till fluffy and incorporated

drop by teaspoonfulls ( app 1" balls ) on baking sheet

bake until puffy and starting to brown



bake 350 8-10 mins



calories 33 fat 2g fiber 0g carbs 3g protein 1g 1ppt per cookie

Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad

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Weight Watchers Recipe

Ratings (266) Rate it

5PointsPlus Value

Track

Prep time: 20 min

Cook time: 0 min

Serves: 10

This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

• Recipe
• Read All Reviews (243)

Ingredients 30 oz canned black beans, rinsed, drained 2 cup(s) edamame (shelled), cooked, drained, cooled (about 12 oz) 10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups) 1 average serrano chile(s), seeded, minced 1 medium sweet red pepper(s), chopped 1 medium orange bell pepper, chopped 1 medium yellow pepper(s), chopped 1 medium uncooked red onion(s), minced 1/2 cup(s) cilantro, fresh, minced Vinaigrette 3 Tbsp fresh lime juice 3 Tbsp olive oil 1 Tbsp lime zest 1 Tbsp kosher salt 2 tsp sugar 1 tsp cumin seeds Instructions In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro. In a small bowl, whisk together vinaigrette ingredients. Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving. Notes This salad can be made a day ahead - just refresh with additional lime as needed before serving.

Lemon-Rosemary White Bean Bruschetta

Lemon-Rosemary White Bean Bruschetta

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Weight Watchers Recipe

Ratings (56) Rate it

1PointsPlus Value

Track

Prep time: 18 min

Cook time: 10 min

Serves: 30

These rustic bruschetta are reminiscent of a summery Tuscan day. Serve with grilled chicken skewers and some bubbly Prosecco.

•                                    

Ingredients 10 oz French baguette bread, thinly cut into 30 slices 6 spray(s) cooking spray 1 tsp garlic salt 15 oz canned cannellini beans, rinsed and drained 4 medium plum tomato(es), seeded and chopped 4 Tbsp uncooked red onion(s), minced 4 tsp fresh lemon juice 1 Tbsp olive oil, extra virgin 1 Tbsp rosemary, fresh, minced 1 tsp kosher salt 1/4 tsp black pepper, freshly ground 2 Tbsp grated Parmesan cheese 1/2 tsp lemon zest, or to taste Instructions Preheat oven to 375°F. Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes. Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans. Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving. Notes Try this recipe with any fresh herbs you have on hand - dill, oregano and/or mint would all be tasty.

SPRING SALAD WITH STRAWBERRIES AND GOAT CHEESE

SPRING SALAD WITH STRAWBERRIES AND GOAT CHEESE  (Points Plus value per serving:  3)

       (Thank you Patty from Columbia)

1       Tbsp orange juice      ¼ tsp black pepper            ¼ cup crumbled semisoft goat cheese

 1 Tbsp canola oil              ¼ tsp table salt                  2 Tbsp salted dry-roasted pistachio nuts,

2       tsp aged                      4 cups mixed greens                       coarsely chopped              

balsamic vinegar       1 cup sliced strawberries

In a cup, stir together juice, oil, vinegar, pepper, salt; set aside.  Arrange mixed greens in a large shallow bowl; top with strawberries, cheese and nuts.  Just before serving, stir dressing and drizzle over salad; toss gently but well.  Yields about 1 ¼ cups per serving.                                                                                                                                                               

ROASTED SWEET POTATO WEDGES

  ROASTED SWEET POTATO WEDGES (Points Plus value per serving:  2)

1       large sweet potatoes, washed and patted dry

1 tsp olive oil

¼ tsp table salt

¼ tsp dried rosemary, crushed

1 rosemary sprig, for garnish (optional)

Preheat oven to 425 F.  Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet.  Drizzle with oil; sprinkle with salt and dried rosemary.  Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.  Spoon potato wedges onto a serving plate and garnish with fresh rosemary.  Makes 4 servings.  Yields 4 wedges per serving.

(I cut them a little smaller, and bake accordingly.)

Pineapple Angel Food Cake

       PINEAPPLE SQUARES (Points Plus value per serving:  2) (Thank you Patti from Columbia)

1 package angel food cake mix, about 16 oz

1       can crushed pineapple, about 20 oz

Preheat oven to 350 F

Combine cake mix with pineapple (do not drain).  Pour batter into an ungreased 9 x 13 inch baking dish; bake for 30 minutes.  Cool and cut into 24 pieces.  Makes 24 servings.

(I serve warm with canned or fresh peaches and 2T Cool Whip Lite, for 1 additional point)

Berry-Berry Cake

Thank you Cathy from Mount Airy for this recipe.  I cannot wait to make it.  Diana

Berry-Berry Cake

(83)

time prep: 20 min             total:  1 hr 35 min

servings total: 12 servings  - PointsPlus per serving=4 per serving

photo by:

kraft

 

 

What You Need

1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese

3/4 cup sugar, divided

2 egg whites

2 tsp. lemon zest

1 cup plus 2 tsp. flour, divided

1/2 tsp. baking soda

1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

3 cups mixed fresh blueberries and raspberries, divided

1-1/2 cups thawed COOL WHIP FREE Whipped Topping

Make It

HEAT oven to 350°F.
BEAT reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add egg whites and zest; mix well. Combine 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not overmix.) Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
TOSS 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim. Spoon remaining berries over cake. Serve topped with COOL WHIP. 

    Calories

150

Total fat

2 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

105 mg

Carbohydrate

30 g

Dietary fiber

2 g

Sugars

16 g

Protein

3 g

Vitamin A

4 %DV

Vitamin C

8 %DV

Calcium

2 %DV

Iron

4 %DV

Eggplant Pamigiana

Eggplant Parmigiana (Thank you Pat for bringing it in last Saturday and Brandi for typing it)

Makes 4 servings

• 1 Eggplant (about 1½ pounds), pared and sliced ½ inch thick • 1 Egg white, lightly beaten with 2 Tbsp. water • ½ cup seasoned Italian bread crumbs • 1 cup reduced-fat spaghetti Sauce • ¾ cup shredded fat-free mozzarella cheese • 3 Tbsp. grated Parmesan cheese

Instructions:

Preheat oven to 375 degrees.  Spray 2 baking sheets with non-stick cooking spray. Coat eggplant slices with egg white, then breas crumbs.  Aranage on prepared baking sheets; bake 30 minutes.  Turn slices over; bake until browned on both sides, 10 minutes longer.  Remove from oven; leave oven on. Spread ¼ cup sauce over bottom of 8x8 baking dish.  Arrange half the eggplant in a singel layer over sauce; top with half of the remainign sauce, then half the cheeses.  Repeat layers.  Bake, coverd, unil heated through and cheese is meled, 30-40 minutes.

Black-and-White Summer Bean Salad

Black-and-White Summer Bean Salad (Thank you Dawn G. - Lonza)

PointsPlus™ Value: 3

Servings: 4

Preparation Time: 20 min

Cooking Time: 0 min

Level of Difficulty: Easy

A sweet, just-picked tomato is key to this refreshing salad. If none look great, use naturally-sweet grape tomatoes instead.

Ingredients

1 cup(s) Beans, white, canned, drained and rinsed

1 cup(s) Beans, black, canned, drained and rinsed

1 large Tomatoes, fresh, diced

1 small Onion(s), uncooked, diced

1 stalk(s) Celery, raw, diced

1 Tbsp White wine vinegar

2 Tbsp Parsley, Italian, minced

⅛ tsp Salt, table, or more to taste

⅛ tsp Pepper, black, or more to taste

Instructions

In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley; season to taste with salt and pepper. Yields about 1 cup per serving.

See the recipe online here:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=65181

Sent from Weight Watchers Kitchen Companion for iPad. To learn more go to http://www.weightwatchers.com/mobile

Prevencal Beef Stew

Provencal Beef Stew (Thank you Dawn G. - Lonza)

PointsPlus™ Value: 5

Servings: 6

Preparation Time: 20 min

Cooking Time: 425 min

Level of Difficulty: Moderate

Pureed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup.

Ingredients

16 oz Beef, round, lean only, raw, cut into 1-inch cubes (London Broil)

1 spray(s) Cooking spray

1 small Onion(s), uncooked, chopped

2 cup(s) Mushrooms, fresh, sliced

2 clove(s) Garlic, fresh, minced

2 large Carrots, uncooked, sliced

15 oz Beans, pinto, canned, drained and rinsed, divided 1½ cup(s) Beef broth, canned, divided 14½ oz Canned crushed tomatoes ½ tsp Dried oregano, crushed ¼ tsp Dried thyme, crushed ½ tsp Salt, table ¼ tsp Pepper, black

2 Tbsp Thyme, fresh, or 2 whole sprigs, for garnish (optional)

Instructions

1. Place beef in a 5-quart slow cooker.

2. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.

3. Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

4. Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.

See the recipe online here:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=99561

Sent from Weight Watchers Kitchen Companion for iPad. To learn more go to http://www.weightwatchers.com/mobile

Roasted Vegetables

Roasted Vegetables (Thank you Dawn G. - Lonza)

PointsPlus™ Value: 1

Servings: 8

Preparation Time: 15 min

Cooking Time: 30 min

Level of Difficulty: Easy

Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.

Ingredients

4 spray(s) Cooking spray, olive oil, divided

2 medium Peppers, sweet, red, raw, cut into 8 thick strips

1 medium Pepper, green, cut into 8 thick strips

1 medium Yellow summer squash, cut thickly on the diagonal

1 medium Zucchini, raw, cut thickly on the diagonal

1 medium Onion(s), red, cut into large wedges

12 oz Artichokes, hearts, canned, without oil, drained and halved

1 Tbsp Thyme, fresh, fresh, minced

½ tsp Salt, table, or to taste

¼ tsp Pepper, black, freshly ground, or to taste

Instructions

1. Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

2. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

3. Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.

See the recipe online here:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=110291

Sent from Weight Watchers Kitchen Companion for iPad. To learn more go to http://www.weightwatchers.com/mobile

Easy Meal ideas from this week's meetings

Here are some of the ideas we talked about in the meeting this week.

Easy Dinner

Mix brown rice, corn, beans, cilantro and lime juice; serve in tortilla.  Add leftover chicken, beef, etc.

Crock Pot Dinner

Place frozen chicken on bottom of crockpot.  Add a can of black beans and salsa on top.  Cook on low.

Jello Salad

Jello Cottage Cheese Salad

1 lg container Fat Free Cottage Cheese

1 lg box Sugar Free Flavored Jello (use the powder only)

1-20 oz can Pineapple Tidbits – in own juice – drained

1-15 oz can Mandarin Oranges – in water – drained

1-8 oz container Free Cool Whip

Mix jello powder into cottage cheese; fold in rest of ingredients.

8 servings = 4 PointsPlus        6 servings = 6 PointsPlus