Quick Zucchini Pasta Toss (Thank you Meg, Ellicott City)
Prep: 3 mins
Cook: 12 mins
Servings: 4
WW points value: 5
WW points value without cheese: 4
Ingredients:
6 oz. uncooked pasta (penne, spirals, or macaroni)
1 can (14 ½ oz.) Del Monte Zucchini with Italian-Style Tomato Sauce
12 small ripe olives, sliced
½ cup grated Parmesan cheese
Instructions:
1. Cook pasta according to package directions; drain.
2. Heat zucchini and olives in saucepan while pasta is cooking.
3. Combine pasta, zucchini mixture, and cheese. Serve immediately.
Saturday, December 5, 2009
Oatmeal Fruit Cobbler
Mix:
1 cup of WW Maple Brown Sugar Oatmeal
1 cup unsweetened apple sauce
1/2 mashed ripe banana
3 tbsp of egg beaters
Put it in a sprayed (Pam) baking dish and bake at 350 for 20-25 minutes.
Makes 1 serving @ 4 points or
2 servings@ 2 points
1 cup of WW Maple Brown Sugar Oatmeal
1 cup unsweetened apple sauce
1/2 mashed ripe banana
3 tbsp of egg beaters
Put it in a sprayed (Pam) baking dish and bake at 350 for 20-25 minutes.
Makes 1 serving @ 4 points or
2 servings@ 2 points
Chocolate Bund Cake
Chocolate Bund Cake (Thank you Amanda)
Servings 16 - Points per serving: 3
Ingredients
1 box Devil Food Cake Mix
1 small box Instant SF FF chocolate pudding
1 small box Instant SF FF white chocolate pudding
1 cup egg substitute
1 1/2 cup water
1/2 cup chocolate chips
1 cup unsweetened apple sauce
Instructions
Mix together and pour into a sprayed Bund pan or divide into 24 cupcakes. (The mixture is kind of "fluffy" and does not rise much).
Bake at 350 for around 45-50 minutes for bundt or 20 minute for cupcakes.
Serve with FF cool whip.
Servings 16 - Points per serving: 3
Ingredients
1 box Devil Food Cake Mix
1 small box Instant SF FF chocolate pudding
1 small box Instant SF FF white chocolate pudding
1 cup egg substitute
1 1/2 cup water
1/2 cup chocolate chips
1 cup unsweetened apple sauce
Instructions
Mix together and pour into a sprayed Bund pan or divide into 24 cupcakes. (The mixture is kind of "fluffy" and does not rise much).
Bake at 350 for around 45-50 minutes for bundt or 20 minute for cupcakes.
Serve with FF cool whip.
Butter squash latkes.
From Hungry Girl
A Whole Latke Love! (Thank you Jay)
Ingredients:
3 cups shredded butternut squash (a cheese grater works well)
1/2 cup shredded onion
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. whole-wheat flour
1/2 tsp. salt olive oil nonstick cooking spray
Optional Toppings: fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon
Directions:
Place a large baking sheet in the oven, and preheat oven to 450 degrees.Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible. In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well. Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide. Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes. Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
MAKES 4 SERVINGS=12 latkes
Serving Size: 3 latkes (without toppings) = 1 Point
Calories: 84 Fat: 1g Sodium: 324mg Carbs: 16.5g Fiber: 2.75g Sugars: 3g Protein: 3g POINTS® value 1
A Whole Latke Love! (Thank you Jay)
Ingredients:
3 cups shredded butternut squash (a cheese grater works well)
1/2 cup shredded onion
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. whole-wheat flour
1/2 tsp. salt olive oil nonstick cooking spray
Optional Toppings: fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon
Directions:
Place a large baking sheet in the oven, and preheat oven to 450 degrees.Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible. In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well. Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide. Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes. Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
MAKES 4 SERVINGS=12 latkes
Serving Size: 3 latkes (without toppings) = 1 Point
Calories: 84 Fat: 1g Sodium: 324mg Carbs: 16.5g Fiber: 2.75g Sugars: 3g Protein: 3g POINTS® value 1
Hot Bean Dip
HOT BEAN DIP (thanks, Rhonda)
2 Points 15 Servings (1/2 Cup)
2 cans FF refried beans
1 pkt. taco seasoning
½ c. green onions, sliced
8 oz. FF sour cream
8 oz. RF cream cheese
1 small can green chiles, chopped
2 c. RF shredded cheddar cheese
Preheat oven to 350. Spray an 8”x8” baking dish with Pam.
Mix beans, seasoning, onions, sour cream, cream cheese, chiles, and 1 cup cheddar cheese.
Spoon into baking dish. Top with remaining cheese.
Bake 30 minutes or until hot and bubbly.
***Serve with baked tortilla chips for additional points.
2 Points 15 Servings (1/2 Cup)
2 cans FF refried beans
1 pkt. taco seasoning
½ c. green onions, sliced
8 oz. FF sour cream
8 oz. RF cream cheese
1 small can green chiles, chopped
2 c. RF shredded cheddar cheese
Preheat oven to 350. Spray an 8”x8” baking dish with Pam.
Mix beans, seasoning, onions, sour cream, cream cheese, chiles, and 1 cup cheddar cheese.
Spoon into baking dish. Top with remaining cheese.
Bake 30 minutes or until hot and bubbly.
***Serve with baked tortilla chips for additional points.
Eggnog Smoothie
Eggnog Smoothie
Makes 2 servings at 2 POINTS per serving (counts as 1 milk serving)
or
Makes 1 serving at 4 POINTS per serving (counts as 2 milk servings)
1 Packet Weight Watcher's Vanilla Smoothie Mix
1 cup fat-free milk
1/2 cup egg substitute
1/2 tsp. vanilla extract
1 tsp. rum extract
Ice
Nutmeg (optional)
Mix all ingredients (except nutmeg) in a blender - adding ice until desired consistency. Garnish with nutmeg, if desired.
Makes 2 servings at 2 POINTS per serving (counts as 1 milk serving)
or
Makes 1 serving at 4 POINTS per serving (counts as 2 milk servings)
1 Packet Weight Watcher's Vanilla Smoothie Mix
1 cup fat-free milk
1/2 cup egg substitute
1/2 tsp. vanilla extract
1 tsp. rum extract
Ice
Nutmeg (optional)
Mix all ingredients (except nutmeg) in a blender - adding ice until desired consistency. Garnish with nutmeg, if desired.
Peppermint Hot Chocolate
Peppermint Hot Chocolate
Makes 1 serving - 3 POINTS per serving
1 small candy cane, broken
1 cup boiling water
1/4 cup thawed frozen nondairy light whipped topping
1 packet Weight Watchers Creamy Chocolate Smoothie Mix
In small saucepan, add broken candy cane to boiling water; cook until candy is melted. Transfer to blender. Add remaining ingredients; cover. Using an on-off motion, carefully process for 1-2 minutes. Serve immediately.
Makes 1 serving - 3 POINTS per serving
1 small candy cane, broken
1 cup boiling water
1/4 cup thawed frozen nondairy light whipped topping
1 packet Weight Watchers Creamy Chocolate Smoothie Mix
In small saucepan, add broken candy cane to boiling water; cook until candy is melted. Transfer to blender. Add remaining ingredients; cover. Using an on-off motion, carefully process for 1-2 minutes. Serve immediately.
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