Night & Day Nog-tinis
PER SERVING (1/2 of recipe, one 6-oz. drink): -- PointsPlus® value 5*
1 tbsp. (1/4th of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 no-calorie sweetener packets (like Splenda or Truvia)
1/4 tsp. cinnamon
Dash nutmeg
8 oz. (1 cup) light vanilla soymilk
3 oz. (1/4 cup plus 2 tbsp.) vanilla vodka
Optional: cinnamon sticks, additional cinnamon
Combine all dry ingredients in a shaker. Add soymilk, cover, and shake vigorously until pudding mix has mostly dissolved.
Set aside to slightly thicken, about 5 minutes.
Add vodka and fill shaker with ice. Cover and shake, and then strain into 2 large martini glasses. If you like, garnish with optional ingredients. Sip!
MAKES 2 SERVINGS
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Saturday, December 17, 2011
Weight Watchers Barcode Scanner
Ready, Set, Scan!
We thought we’d make staying on plan even easier this holiday season, which is why we proudly present to you the Weight Watchers barcode scanner for both the iPhone and the Android!
The barcode scanner provides accurate PointsPlus® values for thousands of products which can be tracked directly from scanning a product’s barcode — no manual data entry into the Tracker is needed! Scan any food you like, even if it’s one we don’t have in our database — you can easily add the food to your Favorites list or directly into a mealtime in your Food Tracker. Additionally, the new barcode scanner app can compare multiple scanned products — a really useful feature when it comes to meal planning and creating shopping lists.
To download this beauty, look for Weight Watchers Barcode Scanner in the App Store or the Android Market. This product is free for all iOS and Android smartphone users who have a Weight Watchers Online or eTools account with us.
So, what are you waiting for? Head to the grocery store and start scanning all of your holiday food items before you purchase to make sure they are PointsPlus values-friendly.
As few housekeeping items:
1) It’s best if your Weight Watchers Mobile app is the latest version (iOS v1.7, Android v1.1), it’ll play nice with the barcode scanner
2) All items will be tracked as "user-created foods" and will display with the blue flag next to them in your PointsPlus Food Tracker.
3) The barcode scanner has a separate food database from the Plan Manager and Tracker apps, so only the foods you track or add to favorites from the Barcode Scanner app will be available in the PointsPlus Food Tracker.
4) All Favorites created in the barcode app will be added to the Plan Manager and Tracker app favorites, BUT you will not see Plan Manager or Tracker app favorites in the barcode scanner app. Also, deleting favorites from the barcode scanner app will not delete it from your Plan Manger or Tracker app.
OK, OK, start scanning already!
Strawberry Hats
Strawberry Hats Recipe
(makes 6 servings)
1 pound fresh strawberries
1 8OZ container of free cool whip
3 tbsp of mini semi-sweet chocolate chips to make the eyes
Wash and hull strawberries. Slice a 1/4 inch slice on the bottom and spray 1 tablespoon of whipped cream.
Place "hat" on top and dab with more whipped cream. Insert chip eyes for added cuteness. Enjoy!
How many Points Plus is this? 3 PP
Monday, December 12, 2011
Chocolate-Hazelnut Thumbprints
Chocolate-Hazelnut Thumbprints
4 1/2 ounces all-purpose flour (about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Makes 28 cookies
Serving Size: 1 cookie
PointsPlus = 3
4 1/2 ounces all-purpose flour (about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Makes 28 cookies
Serving Size: 1 cookie
PointsPlus = 3
Turkey in a ball
Turkey in a ball
These tasty little meatballs turned out even better than I envisioned. They are perfect as an appetizer or an
an entree. You can definitely taste the fresh thyme, the seasoned bread crumbs, cranberries, Apricot and
Merlot. The flavor combination tastes just like you’ve scooped up a little stuffing, cranberry sauce and turkey
all in one bite!
3 Tbsp. Butter or Margarine like, I Can’t Believe It’s Not Butter!, divided
1/2 cup onion, finely chopped
1 large celery stalk, finely chopped
1 garlic clove, chopped
1 lb. extra lean ground turkey
1 large egg
1/4 cup seasoned bread crumbs (or make your own)
1/4 cup dried cranberries, chopped
1/2 tsp. finely chopped fresh thyme leaves
1/2 tsp. sea salt
1/8 tsp. ground black pepper
1/2 cup organic fruit only apricot preserves
2 Tbsp Merlot (something you’d drink)
1 tsp. apple cider vinegar
Additional thyme, cranberries and flaked sea salt as toppers, optional
1. Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat and cook onion, celery and
garlic, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in
medium bowl; shape into 40 (1- inch) meatballs.
3. Melt 1 tablespoon butter in the same skillet and brown 1/2 of the meatballs over medium heat, turning
frequently, 7 minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with
remaining meatballs.
4. Combine the preserves, merlot and cider vinegar. Return meatballs to skillet, then stir in apricot glaze.
Cook over medium heat, stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.
5. Top with additional thyme, cranberries and flaked sea salt and Enjoy!
Although, I have not tested this, I think you could definitely make these ahead of time and keep warm
on low in your crock pot serving with a container of toothpicks on the side.
Makes 40 meatballs
Nutritional information per meatball serving, 1 Points+ each
These tasty little meatballs turned out even better than I envisioned. They are perfect as an appetizer or an
an entree. You can definitely taste the fresh thyme, the seasoned bread crumbs, cranberries, Apricot and
Merlot. The flavor combination tastes just like you’ve scooped up a little stuffing, cranberry sauce and turkey
all in one bite!
3 Tbsp. Butter or Margarine like, I Can’t Believe It’s Not Butter!, divided
1/2 cup onion, finely chopped
1 large celery stalk, finely chopped
1 garlic clove, chopped
1 lb. extra lean ground turkey
1 large egg
1/4 cup seasoned bread crumbs (or make your own)
1/4 cup dried cranberries, chopped
1/2 tsp. finely chopped fresh thyme leaves
1/2 tsp. sea salt
1/8 tsp. ground black pepper
1/2 cup organic fruit only apricot preserves
2 Tbsp Merlot (something you’d drink)
1 tsp. apple cider vinegar
Additional thyme, cranberries and flaked sea salt as toppers, optional
1. Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat and cook onion, celery and
garlic, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in
medium bowl; shape into 40 (1- inch) meatballs.
3. Melt 1 tablespoon butter in the same skillet and brown 1/2 of the meatballs over medium heat, turning
frequently, 7 minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with
remaining meatballs.
4. Combine the preserves, merlot and cider vinegar. Return meatballs to skillet, then stir in apricot glaze.
Cook over medium heat, stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.
5. Top with additional thyme, cranberries and flaked sea salt and Enjoy!
Although, I have not tested this, I think you could definitely make these ahead of time and keep warm
on low in your crock pot serving with a container of toothpicks on the side.
Makes 40 meatballs
Nutritional information per meatball serving, 1 Points+ each
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
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
Rockin' Lean Green Bean Casserole
Rockin' Lean Green Bean Casserole
2011 Hungry Girl. All Rights Reserved.
2 (16-ounce) bags frozen French-style green beans, thawed, drained, and dried
2 (10.75-ounce) cans 98-percnet fat-free cream of celery condensed soup
1 (8-ounce) can sliced water chestnuts, drained
1 ounce (about 15 pieces) onion-flavored soy crisps, crushed
Preheat the oven to 325 degrees F.
Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed.
Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).
Pour 1 can of the soup evenly on top of the layer of green beans.
Place half of the sliced water chestnuts over the soup layer.
Cover with the remaining green beans and then top with the remaining can of soup.
Evenly top with the remaining water chestnuts.
Place the dish in the oven and cook for 45 minutes.
Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so.
Enjoy!
PER SERVING (1/8th of casserole): 2 PointsPlus Values
2011 Hungry Girl. All Rights Reserved.
2 (16-ounce) bags frozen French-style green beans, thawed, drained, and dried
2 (10.75-ounce) cans 98-percnet fat-free cream of celery condensed soup
1 (8-ounce) can sliced water chestnuts, drained
1 ounce (about 15 pieces) onion-flavored soy crisps, crushed
Preheat the oven to 325 degrees F.
Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed.
Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).
Pour 1 can of the soup evenly on top of the layer of green beans.
Place half of the sliced water chestnuts over the soup layer.
Cover with the remaining green beans and then top with the remaining can of soup.
Evenly top with the remaining water chestnuts.
Place the dish in the oven and cook for 45 minutes.
Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so.
Enjoy!
PER SERVING (1/8th of casserole): 2 PointsPlus Values
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