6 cups Crispex
3 cups Pretzels
3 cups Cheerios
2 tsp worcestershire sauce
2 tsp butter flavored sprinkles
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp onion powder
in a 15x10" baking pan, combine cereals and pretzels. Lightly coat with non sticking cooking spray; drizzle with worcestershire sauce. Combine rest of ingredients and sprinkle over cereal mix. Bake 200F for 1.5 hours, stirring every 30 minutes. Cool completely. Store in airtight container.
WW conversion: 1 cup = 2 pts
Showing posts with label Weight Watcher Recipes. Show all posts
Showing posts with label Weight Watcher Recipes. Show all posts
Thursday, January 18, 2007
Wednesday, January 17, 2007
Crustless Pumpkin Pie
1- 15oz can Pumpkin
1/2 cup Egg Beaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 tsp salt
1 tsp pumpkin pie spice (or more to taste)
Beat or whisk all ingredients until smooth. Put in Pam sprayed pie pan. Bake at 400F for 15 minutes, then 375F for 45 minutes, until knife inserted in center comes out clean. Serve with fat free cool whip.
The site I got this from says the whole pie is 4 points, but I think the actual is a bit higher. Either way, it's low on points! I've made it a few times now and I can honestly say it's really really tasty!!
1/2 cup Egg Beaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 tsp salt
1 tsp pumpkin pie spice (or more to taste)
Beat or whisk all ingredients until smooth. Put in Pam sprayed pie pan. Bake at 400F for 15 minutes, then 375F for 45 minutes, until knife inserted in center comes out clean. Serve with fat free cool whip.
The site I got this from says the whole pie is 4 points, but I think the actual is a bit higher. Either way, it's low on points! I've made it a few times now and I can honestly say it's really really tasty!!
Deep Dish Pizza Casserole
Very yummy and fast to make! The more veggies you add, the bulkier and more filling it gets.
1 pound ground beef
1 onion (optional)
1 green or red pepper (optional)
1 can Pilsbury pizza crust
1 15oz can chunky Italian style tomato sauce
6 oz grated mozza
Preheat oven to 425 F. Cook meat and veggies (if using) in medium non-stick skillet over med-high heat until brown, stirring until it crumbles. Drain and return to skillet. Add tomato sauce and cook until heated. While meat cooks, coat a 13x9x2 dish with cooking spray. Unroll pizza dough and press into bottom and halfway up sides of baking dish. Line bottom with about 1/3 of the cheese. Top with meat mixture. Bake uncovered at 425F for 12 minutes. Top with rest of cheese. Bake 5 minutes or until crust is brown and cheese melts. Cool 5 minutes. Serve with salad. Make 6 servings.
Weight Watcher conversion: 6 points per serving
1 pound ground beef
1 onion (optional)
1 green or red pepper (optional)
1 can Pilsbury pizza crust
1 15oz can chunky Italian style tomato sauce
6 oz grated mozza
Preheat oven to 425 F. Cook meat and veggies (if using) in medium non-stick skillet over med-high heat until brown, stirring until it crumbles. Drain and return to skillet. Add tomato sauce and cook until heated. While meat cooks, coat a 13x9x2 dish with cooking spray. Unroll pizza dough and press into bottom and halfway up sides of baking dish. Line bottom with about 1/3 of the cheese. Top with meat mixture. Bake uncovered at 425F for 12 minutes. Top with rest of cheese. Bake 5 minutes or until crust is brown and cheese melts. Cool 5 minutes. Serve with salad. Make 6 servings.
Weight Watcher conversion: 6 points per serving
Healthy Broccoli Soup
No cream in this creamy broccoli soup!
2 medium carrots
2 medium stalks celery
1 medium onion
2 tsp olive oil
2 cans chicken broth
2 cups water
2-3 cloves garlic (I use minced in a jar)
Salt to taste
1/2 tsp thyme
4 1/2 cups broccoli
1/2 cup dry instant long grain white rice
2 cups low fat milk
1/4 grated parm cheese
Cook & Stir onions, carrots & celery in hot oil in a large pot on medium high heat for 3 minutes. Add chicken broth and water. Add garlic, salt and thyme. Stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to med-low, simmer 10-15 minutes or until veggies are tender, stirring frequently. Add soup, in batches, to blender, cover. Blend until pureed. Return soup puree to pot. Add milk and cheese. Cook until heated through, stirring occasionally. Makes 8 servings. 1 cup each.
WW Conversion: 2pts/ serving
2 medium carrots
2 medium stalks celery
1 medium onion
2 tsp olive oil
2 cans chicken broth
2 cups water
2-3 cloves garlic (I use minced in a jar)
Salt to taste
1/2 tsp thyme
4 1/2 cups broccoli
1/2 cup dry instant long grain white rice
2 cups low fat milk
1/4 grated parm cheese
Cook & Stir onions, carrots & celery in hot oil in a large pot on medium high heat for 3 minutes. Add chicken broth and water. Add garlic, salt and thyme. Stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to med-low, simmer 10-15 minutes or until veggies are tender, stirring frequently. Add soup, in batches, to blender, cover. Blend until pureed. Return soup puree to pot. Add milk and cheese. Cook until heated through, stirring occasionally. Makes 8 servings. 1 cup each.
WW Conversion: 2pts/ serving
Friday, January 12, 2007
Au Gratin Potatoes
Weight Watchers
1 tbsp butter
1 medium onion chopped or thinly sliced
2 Tbsp flour
2 cups skim milk OR 1 cup milk and 1 cup fat free sour cream
2 lbs potatoes thinly sliced
1 cup low fat cheddar cheese grated
1 tsp salt
Pepper
1. Preheat oven to 374°F. Coat a2 quart baking dish with cooking spray
2. Melt butter in large pot over medium heat. Add onion and cook until browns, 5 minutes
3. Stir in flour. Add milk slowly. Add Potatoes and mix.
4. Bring to a boil. Add cheese, salt and pepper
5. Pour mixture into baking dish. Bake for one hour, uncovered. Then bake covered for 2 more minutes or til potatoes are tender.
6. Sprinkle remaining cheese and broil for 1 to 2 minutes or til cheese melts.
Makes 8 servings
3 WW points per serving
1 tbsp butter
1 medium onion chopped or thinly sliced
2 Tbsp flour
2 cups skim milk OR 1 cup milk and 1 cup fat free sour cream
2 lbs potatoes thinly sliced
1 cup low fat cheddar cheese grated
1 tsp salt
Pepper
1. Preheat oven to 374°F. Coat a2 quart baking dish with cooking spray
2. Melt butter in large pot over medium heat. Add onion and cook until browns, 5 minutes
3. Stir in flour. Add milk slowly. Add Potatoes and mix.
4. Bring to a boil. Add cheese, salt and pepper
5. Pour mixture into baking dish. Bake for one hour, uncovered. Then bake covered for 2 more minutes or til potatoes are tender.
6. Sprinkle remaining cheese and broil for 1 to 2 minutes or til cheese melts.
Makes 8 servings
3 WW points per serving
Thursday, January 11, 2007
Whole wheat and cheddar biscuits
(adapted from Crazy Plates)
1 ¼ cups flour
¾ cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1/8 tsp cayenne pepper
½ cup shredded sharp cheddar cheese
3 tbsp butter or margarine
1 cup buttermilk
1 tbsp honey
Preheat oven to 425°F.
In a medium bowl combine the flours, baking powder, baking soda, salt and cayenne pepper. Stir in cheese. Cut butter into the mixture until it resembles course crumbs.
Combine buttermilk and honey. Add to dry ingredients. Using a fork, stir to form a soft dough. Turn dough onto a lightly floured surface and form a ball. Roll out dough to ¾ inch thikness. Cut into 2 ½ inch rounds. Place biscuits onto a non-stick cookie sheet. Bake for 12 minutes, until biscuits are puffy and brown.
Makes 14 biscuits
2 WW points per biscuit
1 ¼ cups flour
¾ cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1/8 tsp cayenne pepper
½ cup shredded sharp cheddar cheese
3 tbsp butter or margarine
1 cup buttermilk
1 tbsp honey
Preheat oven to 425°F.
In a medium bowl combine the flours, baking powder, baking soda, salt and cayenne pepper. Stir in cheese. Cut butter into the mixture until it resembles course crumbs.
Combine buttermilk and honey. Add to dry ingredients. Using a fork, stir to form a soft dough. Turn dough onto a lightly floured surface and form a ball. Roll out dough to ¾ inch thikness. Cut into 2 ½ inch rounds. Place biscuits onto a non-stick cookie sheet. Bake for 12 minutes, until biscuits are puffy and brown.
Makes 14 biscuits
2 WW points per biscuit
Coconut Chicken Fingers
½ cup shredded, sweetened coconut
2 tbsp sesame seeds
½ cup unseasoned, dry bread crumbs
2 egg whites
1 ½ lbs turkey or chicken breast cut in ½ strips
Non-stick cooking spray
Place coconut and sesame seeds in a dry skillet over medium heat. Cook until medium
brown. Transfer to pie plate, add bread crumbs and mix well.
Place poultry strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over turkey and mix until all pieces are coated. Working one at a time, roll turkey strips in coconut mixture. Spray tops of strips with a light coating of non-stick spray. Bake at 425 for 10 minutes. Return from oven and bake for 5 minutes.
Serve with plum sauce or favorite dip.
Makes 6 servings
6 WW points per serving
2 tbsp sesame seeds
½ cup unseasoned, dry bread crumbs
2 egg whites
1 ½ lbs turkey or chicken breast cut in ½ strips
Non-stick cooking spray
Place coconut and sesame seeds in a dry skillet over medium heat. Cook until medium
brown. Transfer to pie plate, add bread crumbs and mix well.
Place poultry strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over turkey and mix until all pieces are coated. Working one at a time, roll turkey strips in coconut mixture. Spray tops of strips with a light coating of non-stick spray. Bake at 425 for 10 minutes. Return from oven and bake for 5 minutes.
Serve with plum sauce or favorite dip.
Makes 6 servings
6 WW points per serving
Maple Baked Chicken Breast
2 tbsp all purpose flour
1/8 tsp table salt
1/8 tsp black pepper
1 pound uncooked chicken breast
1/4 c. maple syrup
1/2 tsp thyme
1/2 tsp sage (ground)
1 medium onion (thinly slices
3/4 cup fat free chicken broth
** Note : Red Peppers are good with this dish too
- Preheat oven to 350 degrees
- Stir together flour, salt, and pepper. Dust chicken with flour mixture patting off excess
- Coat a large non stick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides (3 minutes per side)
- Stir together maple syrup, thyme and sage and pour over chicken. Lay onions and optional red peppers over chicken and then pour chicken broth over all
- Cover and Bake 1 hour basting occasionally with pan sauce
Makes 4 servings
4 WW points per serving
1/8 tsp table salt
1/8 tsp black pepper
1 pound uncooked chicken breast
1/4 c. maple syrup
1/2 tsp thyme
1/2 tsp sage (ground)
1 medium onion (thinly slices
3/4 cup fat free chicken broth
** Note : Red Peppers are good with this dish too
- Preheat oven to 350 degrees
- Stir together flour, salt, and pepper. Dust chicken with flour mixture patting off excess
- Coat a large non stick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides (3 minutes per side)
- Stir together maple syrup, thyme and sage and pour over chicken. Lay onions and optional red peppers over chicken and then pour chicken broth over all
- Cover and Bake 1 hour basting occasionally with pan sauce
Makes 4 servings
4 WW points per serving
Wednesday, January 10, 2007
Balsamic Mushroom Chicken
1 can sliced mushrooms (or 2 cups of satayed sliced fresh mushrooms)
1 sliced red onion(other can be substituted)
½ cup balsamic vinegar
1/3 cup fat free chicken broth
1 tbsp oregano
1 tbsp greek seasoning (or other spices)
2 tbsp Dijon mustard
4 chicken breasts
Bake chicken breasts at 350 degrees. Mix all other ingredients in a bowl and set aside to marinate until 15 minutes before chicken is cooked…then pour mushroom and sauce over top of the chicken and bake until the chicken is brown and no longer pink in the middle. Serve over rice.
3 WW points per breast
Subscribe to:
Posts (Atom)