Sweet "N" Sour Caribbean Slaw

Sweet ‘N’ Sour Caribbean Slaw (thank you Megan Sandy Spring Bank)

1 ½ cups shredded red cabbage (from 10 ounce package)
1 2/2 cups coleslaw mix (from 16 ounce package) [I’ve also used the broccoli slaw mix]
½ cup packaged matchstick-cut carrots
½ red bell pepper, thinly sliced
½ small sweet onion, thinly sliced (I don’t like onions so didn’t add it.]
2 tablespoons light sour cream
2 tablespoons fat-free half-and-half
2 tablespoons white vinegar
2 tablespoons brown sugar
½ teaspoon salt
1 teaspoon sesame seeds. Preferably toasted

Combine the cabbage, coleslaw mix, carrots, bell pepper and onion in a serving bowl.
To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar and salt in a small bow. Add mixture to the cbbage mixture and toss to coat evenly. Sprinkle with sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving.

Per Serving (1 cup); 75 Cal. 2 g fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 334 mg Sod, 14 g Carb, 2 g Fib, 2 g Prot, 52 mg Calc. Points value: 1.

“Hit the Spot” Weightwatchers cookbook

Sauteed Bananas with Rum and Brown Sugar

Thank you Maria from our Friday group for sharing this recipe.

Ingredients
~4 medium ripe bananas peeled-
~2 tsps unsalted butter
~1/4 c. packed brown sugar-
~3 tbsps rum-
~1/2 tsp cinnamon-
~1 tsp vanilla extract-
~1 pt vanilla fat free frozen yogurt

(Serves four. 295 cal; 2g fat; 3g fiber =5 pts)-

Cut bananas crosswise in half, the lengthwise in half- melt butter in sautee pan, add bananas cut side down, cook until brown about 1/2 minutes on each side. Add brown sugar, rum, cinnamon. Cook until sugar is dissolved and mixture is syrupy. Stir in vanilla extract. Remove from heat. -place 1/2 cup scoop of frozen yogurt in dish. Top with 4 bananas and 2 tbsps sauce.

Guacamole

POINTS® Value: 2Servings: 4Preparation Time: 10 minCooking Time: 0 minLevel of Difficulty: EasyWorks with Simply Filling

Double or triple this favorite Mexican recipe for larger crowds. Serve it with baked chips or fresh vegetables. Or spoon some onto thick cucumber and carrot slices.
Ingredients
1 medium avocado, Hass variety
2 tbsp red onion(s), chopped
2 tbsp cilantro, fresh, chopped
1 tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt, or more to taste
Instructions
Put avocado in a medium bowl and mash with a fork until almost smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.
Notes
Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.

Apple Pie-4 Points

Was POINTS® Value: 9

Now POINTS® Value: 4

Servings: 8

Preparation Time: 25 min

Cooking Time: 50 min

Level of Difficulty: Moderate

Part pie, part cobbler, this dish is a must for fall parties and get-togethers.
Ingredients
1 cup(s) all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 400ºF.
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Chef Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.
Eliminating butter in the filling.

To think

Are you feeling bad about your weight loss progress or are you getting back into negative thinking kind of "I tried again but...." If that's the case remember that:



L - Life's success is

U - Up to me -- for

C - Change is a choice and that is the

K - Key

Oatmeal Sundae

Fro-Yo'ed Up Oatmeal Sundae - from Hungry Girl

PER SERVING (entire sundae): 198 calories, 4.25g fat, 219mg sodium, 38g carbs, 4g fiber, 11.5g sugars, 5.5g protein -- POINTS® value 4*

Ingredients:

1/4 cup quick-cooking oats

1/4 cup low-fat vanilla frozen yogurt

1/4 cup fresh blueberries

1/4 cup sliced fresh strawberries

1 tbsp. strawberry (or any fruit flavor) sugar-free preserves (like the kind by Smucker’s)

1/2 tbsp. All Natural Almond Accents in Original Oven Roasted or Honey Roasted

1 no-calorie sweetener packet (like Splenda or Truvia)

1/8 tsp. cinnamonDash salt



Directions:

In a microwave-safe bowl, combine oats with 1/2 cup water. Microwave for 1 - 2 minutes, until desired consistency is reached.Once bowl of oatmeal is cool enough to handle, mix in preserves, sweetener, cinnamon, and salt. Top with fruit.Place frozen yogurt on top of the fruit layer, and then sprinkle with almonds. Serve immediately -- the frozen yogurt will melt, but it's delicious as it melts into the oatmeal!MAKES 1 SERVING

Grillin' of the Corn

Grillin' of the Corn-from Hungry girl

PER SERVING (entire cob): 128 calories, 1.25g fat, 900mg sodium, 28g carbs, 2.5g fiber, 10.5g sugars, 3g protein -- POINTS® value 2*

This garlic-teriyaki grilled corn on the cob is SCARY-GOOD!

Ingredients:1 fresh cob of corn, husk removed2 tbsp. thick teriyaki marinade with about 20 - 25 calories per tbsp. (like the one by Lawry's)

1/2 tsp. crushed garlic

Directions:

In a small dish, mix teriyaki sauce and garlic.Place corn on the cob in the center of a large piece of aluminum foil. Spread garlic-teriyaki marinade across the corn, turning the cob so the marinade is evenly distributed. Wrap cob up securely in the foil, making sure there is no place for the marinade to escape.Bring grill to medium-high heat. With the grill cover down, grill foil-wrapped corn for about 15 minutes, carefully turning occasionally with long barbecue tongs.Remove from grill and allow to cool slightly. Once cool enough to handle, remove foil and eat!MAKES 1 SERVING