Weight Watcher's Recipes!
All Recipes show a Point Value...This is a trademark of Weight Watchers.
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2 large eggs
1/2 cup sugar
1/4 cup fat-free skim milk
2 tablespoons light butter -- melted
1 tablespoon vanilla extract
1 cup white flour
1 1/2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large apple -- peeled, cored and
sliced
1 teaspoon ground cinnamon
1 teaspoon sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.
Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.
Combine flour,salt, baking powder and cornstarch and fold into the cake batter. Pour mixture into prepared pan.
Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30 to 35 minutes
or until a tooth-pick or metal skewer comes out clean when inserted.
3 points per serving
8 servings
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3/4 cup flour
3/4 cup whole wheat flour
1 1/2 cups 100% Bran® cereal"I used bran flakes"
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon baking soda
pinch salt
1 large egg
3/4 cup light buttermilk
1/2 cup brown sugar
1/3 cup canola oil
2 tablespoons molasses
1 1/2 cups carrots -- grated
1 cup raisins
1/2 cup walnuts -- chopped
MIX flours, cereal, baking powder, cinnamon, allspice, baking soda and salt in large bowl.
WHISK together egg, buttermilk, brown sugar, vegetable oil and molasses.
STIR liquid mixture into dry ingredients, stirring just until moistened. Fold in carrots, nuts and raisons.
SPREAD evenly in greased 13 x 9 inch baking pan. Bake at 350°F for 25
to 30 minutes or until centre springs back when gently touched.
Cool on rack. Cut into 24 bars. Store in airtight container or freeze.
24 squares=2 points each
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1 cup low fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 teaspoon. vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1 1/4 cup flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1/2 tteaspoon salt
1/2 cup mini chocolate chips
Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana.
Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar,
flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten.
Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins.
Bake until golden brown, about 15-18 minutes.
Makes 36 mini-muffins at 1 point each.
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1 3/4 cups all-purpose flour
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/2 cup orange juice
2 teaspoons orange zest
1 egg
4 teaspoons butter -- melted
Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Combine the milk and orange juice and orange zest. Milk will curdle.
In a small bowl, combine the milk mixture, egg, and butter. Pour over the flour mixture,
stirring just until blended. Do not overmix.
Spoon the batter into the cups, filling each about 2/3 full.
Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown, 20-25 min.
Cool in the pan on a rack 5 min.; remove from the pan and serve hot.
I made some mini muffins and regular size ones.
POINTS per serving: 2 for regular size
1 for the mini size
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1 cup chopped zucchini
1 large tomato -- chopped (1 cup)
1 medium onion -- chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Reduced Fat Bisquick® mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2
eggs
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 400ºF. Lightly grease 8-inch square baking dish or 9-inch pie plate.
Sprinkle zucchini, tomato, onion and cheese in pie plate. Stir remaining ingredients until blended.
Pour over vegetables and cheese. Bake uncovered about 35 minutes or until knife inserted in center
comes out clean. Cool 5 minutes.
6 servings at 2 points each
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1/3 package low fat quaker honey'n bran mix (2 cups)
1 1/2 cup unsweetened apple sauce
1 medium banana mashed
1 tablespoon baking powder
1/2 up wheat bran
Mix all ingredients together. Then add water until you have the right consistency for muffins.
Bake as per directions on muffin package.
Makes 12 at 1 point each
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4 tablespoons brown sugar twin
1 cup skim milk
1 cup canned pumpkin
2 Eggs, well beaten
1 teaspoon pumpkin pie spice
Combine ingredients and mix well; Pour into custard cups. Place in shallow pan of hot water.
Bake in 325 degree F. oven for 45 minutes, or until knife inserted in center of custard comes out clean.
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2 cups oatmeal dry
1 1/2 tsp. baking powder
1 cup skim milk
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/4 cup sugar twin brown sugar
2 mashed bananas
1/2 tsp. cinnamon
1 tsp. vanilla
Mix dry ingredients then mix in wet ingredients. Pour into 9" sprayed with pam cake pan.
Bake 350 for about 40 minutes.
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1/4 cup uncooked couscous
1 small apple peeled -- cored and sliced
1 packet SPLENDA No Calorie Sweetener
1/8 tsp ground cinnamon
1/2 cup fat-free skim milk
Place all ingredients in a microwaveable container and loosely cover. Microwave on high for 2 minutes.
Remove, stir and microwave 30 seconds more.
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1 3 pound skinless chicken -- cut up
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 medium onion -- chopped
2 cloves minced garlic
1 can diced tomatoes -- (16 ounce)
2 tablespoons fresh basil -- cut up
1 pound fresh mushrooms
1 green pepper -- cut into strips
2 medium zucchini -- cut into 2 inch
chunks
Salt and pepper chicken and brown in olive oil in a skillet. Remove chicken to crockpot.
Saute garlic and onion in same skillet and add tomatoes and basil;
stir occasionally and cook for 5minutes.
Add vegetables to crockpot, then pour tomato mixture over.
Cook on low temperature for 4 to 6 hours.
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16 ounces boneless chicken breasts
1 cup salsa
2 cups instant brown rice
1 cup corn
1 1/3 cups water
Spray large skillet with cooking spray and heat over medium high heat; add chicken.
Cook on each side until chicken is cooked through. Remove chicken from the skillet.
Add water and salsa; stir and bring to a boil. Stir in rice and corn.
Top with chicken; cover and cook on low heat for 5 minutes or until rice is tender.
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1 pound lean beef round -- cut into 1-inch
cubes
1 serving cooking spray
1 small onions -- chopped
2 cups mushrooms -- sliced
2 medium garlic cloves -- minced
2 large carrots -- sliced
15 oz canned pinto beans -- drained and rinsed
1 1/2 cups canned beef broth
14 1/2 oz canned crushed tomatoes
1/2 tsp dried oregano -- crushed
1/4 tsp dried thyme -- crushed
1/2 tsp e salt
1/4 tsp black pepper
2 Tbsp thyme -- fresh,
Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray.
Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally.
Add to slow cooker. Add carrots.
Place half of beans in slow cooker.
Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker.
Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper.
Cover and cook on high setting of slow cooker for 6 to 7 hours.
Garnish with fresh thyme. Yields about 2 cups per serving.
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1 lb. round Steak(cut in thin strips)
2 Tbls oil
1 1/2 cups beef broth
1 can water cress or 8 oz broccoli
1/2 med onion
1 med green pepper
3 Tbls soy sauce
1/4 tsp black pepper
1 1/2 cups dry minute brown rice
Saute beef in oil in large skillet until brown.About 5 minutes.Add broth,vegtables,soy sauce and pepper.
Bring to full boil,stirring frequently.Stir in rice.
Cover.Remove from heat. Let stand 5 minutes.Fluff.
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1 1/2 pounds ground beef -- extra lean
1 medium onion -- chopped
1 stalk celery -- sliced
1 can stewed tomatoes -- (16-ounce)
2 cups water
1 1/2 cups uncooked whole wheat elbow macaroni
1 can tomato paste -- (6-ounce)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain.
Stir in remaining ingredients.
Cover and bake in 350º oven until liquid is absorbed and goulash is hot,
about 40 minutes; stir.
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1 tablespoon instant coffee
1 tablespoon hot tap water
2 cups oatmeal
2 teaspoons baking powder
3 tablespoons baking cocoa
1 medium overripe banana
1/4 cup brown sugar Twin
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1 cup skim milk
In a large bowl mix coffee and water until dissolved. Mix dry ingredients in another bowl.
Mash banana in coffee mixture. Add eggs and other wet ingredients and stir well.
Add the dry ingredients and mix well. Bake in an 8x8 pam sprayed cake pan for about 40 minutes.
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3 cups rhubarb -- cut into 1-inch
pieces
1 1/2 cups Splenda No Calorie Sweetener
2 Tbsp cornstarch
1/4 cup water
1 tsp vanilla extract
1 1/2 cups uncooked old fashioned oats
1 1/2 cups flour
1/2 cup packed brown sugar
1 tsp baking soda
1/2 cup unsweetened applesauce
Preheat oven to 350°F.
Mix rhubarb, Splenda, cornstarch, water and extract together
in a saucepan; cook until thick. Set aside.
Mix remaining ingredients together in a medium bowl until crumbly.
Press 2/3 of crust mixture into a 13 X 9-inch nonstick baking pan.
Pour rhubarb mixture on top.
Sprinkle with remaining 1/3 of crumb mixture.
Bake for 30 to 35 minutes, until browned. Let cool and cut into 16 pieces.
I am not sure of the point value,,but it is very low!
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1/2 cup sugar
3/4 cup Splenda Granular
1/2 cup mashed banana
1/2 cup skim milk
1/3 cup 1% buttermilk
1 egg
1 teaspoon oil
1 teaspoon vanilla
1/2 teaspoon banana extract
1/4 tsp. lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
Preheat oven to 350 degrees.
Combine sugar, banana, milk, buttermilk, egg substitute, oil, vanilla, banana flavoring
and lemon extract in a large bowl. Mix well with electric mixer on high speed.
In a medium bowl combine flour, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet ingredient with the electric mixer.
Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full.
Bake for 25 to 30 minutes or until muffins turn light brown on top.
2 points per muffin
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15 Calorie Mocha Shake!
I love those Torani Flavorings, and i used them to make a
great 15 calorie shake. 0 WW Points!
1/2 cup cold strong instant coffee - 0 calories
2 T chocolate Torani flavoring - 0 calories
2 c ice
2 T splenda
2 T fat free whipped topping - 15 calories
Blend all ingredients in a blender. Enjoy!
Mocha Smoothie
5 Points
Serving Size : 2
1 1/2 cups low fat chocolate ice cream
1/2 cup 1% low-fat milk
2 teaspoons instant coffee granules
4 ice cubes
1. Place all ingredients in blender and process until smooth.
2. Pour into glasses and sprinkle with 1/2 teaspoon coco-sugar cappuccino sprinkles
if desired.
Calories: 209.9 Fat grams: 6.7 Fiber grams: 0.0
Point Value: 5
2 point smoothie - the best I have had
1 cup skim milk
2 tbs instant sugar-free, fat free pudding
1 tsp vanilla
1 heaping tablespoon cool whip lite
8 ice cubes
blend until ice cubes are crushed This is great, I make it with chocolate,
lemon, pastacio etc. always different puddings make it a winner
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Lowfat Eggnog
12 servings Each 1-cup serving = 2 points.
This recipe make a lot so I scaled it down for our smaller crowd! It was a big
hit! Yummy!
11 cups cold skim milk
2 teaspoons vanilla extract
2 packages (1.5 ounces each) instant sugar-free vanilla pudding
Artificial sweetener equivalent to 1/3 cup sugar
1/2 teaspoon ground nutmeg
In large bowl, combine milk and vanilla. In another bowl, combine dry pudding
mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate
until serving.
Makes 12 servings. Each 1-cup serving has 105 calories, 0 fat, 0 fiber...2
points.
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Mochacchino=2 points
This is a great summer drink and oh so trendy from all those
pop-up coffee places...
1 cup (leftover) coffee-cooled
1 cup FF coffee flavored ice cream-I used Starbuck's
1/4 cup FF/SF chocolate syrup
1 cup ice cubes
2 tbsp. Cook whip free-to top it off!
Blend everything except the cool whip, divide into two fancy glasses and top
with cool whip!
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Root Beer Float
This way soooo good... and easy
1 can of diet A & W Root Beer (any would do)
1 scoop of frozen cool whip free
Pour into a big cup and add the frozen cool whip-virtually free for the point
value and creamier than the real thing!
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Chocolate Covered Cherrie
Smoothie
This makes a very tasty snack.
Yied 1 serving / 3 pts
1 cup skim milk
2/3 c frozen black cherries
1 tsp chocolate extract
1 tsp unsweetened cocoa powder
Whirl all in a blender. Enjoy!
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Pumpkin Mousse
2 Small pkgs sugar free vanilla pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip
Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup)
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3/4 cup all-purpose flour
1 1/3 cups Carnation nonfat dry milk powder
1/2 cup Sugar Twin or Equal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon Pumpkin Pie Spice
1/2 cup chopped walnuts
1 cup raisins
2 cups pumpkin -- (one 16-ounce can)
2 eggs or equivalent in egg substitute
1 tablespoon vanilla extract
1/4 cup water
Preheat oven to
350º F. Spray muffin pans with butter-flavored cooking spray or line
with paper liners. In a large bowl, combine flour, dry milk powder,
Sugar Twin, baking powder, baking soda, Pumpkin Pie Spice, walnuts and
raisins. In a small bowl, combine pumpkin, eggs, vanilla extract, and
water.
Add pumpkin mixture to flour mixture. Stir just until
moist. Divide batter evenly between 12 muffin wells. Bake for 20
minutes or until toothpick inserted in center of muffin comes out
clean. Place muffin pans on wire racks and cool for 5 minutes.
115 Calories, 3g Fat, 2gm Fiber
Points per muffin = 2
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2 cups all-purpose flour -- plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 whole eggs -- at room temperature
2 egg whites -- at room temperature
1 tablespoon almond extract -- plus 1 teaspoon
1/4 cup toasted almonds -- chopped
Preheat oven to 325
oF. Line a baking sheets with parchment paper, or spray with nonstick
cooking spray. In medium bowl, sift together flour, baking powder, salt
and baking soda.
In large bowl, with electric mixer on high speed, combine sugar, eggs,
egg whites and almond extract until well blended, 1 minute.
Blend in half of the flour mixture with spatula, then beat with mixer
on low speed for several seconds. Add remaining flour mixture and
continue beating until smooth, about 5 seconds. Add almonds, and beat
just to combine. Divide dough into 2 pieces, smoothing each into a 12 x
2 " strip on the baking sheet. Bake until firm and light gold,15-20
minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave
oven on. Slide loaves onto cutting board. With serrated knife, cut
loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat
them)) Place slices, cut sides down, back on baking sheet (they can
touch). Bake for 7 minutes, and then turn them over and do the other
side for 7 minutes. Let cool completely on wire rack. Store in airtight
container at room temperature for up to several days.
Points per biscotti: 1
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1/2 pound pasta ( I used half plain penne and half -- sun-dried tomato)
2 small zucchini -- sliced lengthwise
-- paper thin
2 carrot -- sliced lengthwise
-- paper thin
2 tomatoes -- peeled and chopped
10 small black olives -- quartered
1 tablespoon olive oil
2 teaspoons Parmesan cheese -- grated
1 teaspoon minced hot red pepper
1 garlic clove -- minced
pepper to taste
2 cups bean sprouts (optional)
Cook the pasta
according to package directions. After about 8 minutes, add the
zucchini and carrots: cook until pasta and the vegetables are tender.
Combine the tomatoes, olives. oil, cheese, red pepper, garlic and
ground pepper in a serving bowl. Drain the pasta and vegetables, then
add to the sauce, tossing to coat.
Note: I usually pour the boiling water from the pasta over the bean
sprouts and add them too! They have no points and that way you can have
a nice big plate-ful of pasta.
Points per serving: 5
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Apple-Bran Muffins
2 cups Kellogg's Bran Flakes
1 1/4 cups all purpose flour
1/2 cup sugar
1 teaspoons cinnamon
1 Tablespoons baking powder
1/2 teaspoons salt
1/4 cup raisins
1 1/4 cups skim milk
1/2 cup applesauce
1/2 cup egg substitute (equal to 2 eggs)
Combine cereal and
milk in a large bowl and set aside for 5 minutes to soften. Meanwhile,
combine flour, cinnamon, sugar, baking powder, and salt in a medium
bowl. Add raisins and set aside. Combine applesauce and egg substitute
and stir into the cereal mixture. Stir in dry ingredients just until
moistened. Divide into 12 muffin cups which have been sprayed with
nonstick spray. Bake at 400* about 25 minutes, till lightly browned.
Makes 12 muffins.
Points per muffin = 2
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No Fat Chocolate Nut Biscotti
2 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips -- mini
2 large eggs
2 large egg whites
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
1/2 cup hazelnuts -- toasted and skinned
GLAZE:
1 large egg white -- Beaten with
1 teaspoon water
Preheat oven to
350º. Lightly coat large baking sheet with cooking spray. In large
bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt,
until blended. Stir in chocolate chips. In a medium bowl, whisk
together whole eggs, egg whites, zest, extract, and coffee powder,
until powder dissolves. Add to flour mixture along with nuts.
With
wooden spoon, work wet ingredients into dry ingredients until combined
(dough will be sticky). Divide dough in half. With lightly floured
hands and on lightly floured surface, roll one half of dough into 14
inch long rope, then transfer to prepared baking sheet. Flatten rope to
2 1/2 inch width. Roll remaining dough into another 14 inch rope, place
3 to 4 inches away from first rope, and then flatten. Brush ropes with
glaze. Bake in 350º oven until firm to the touch, 15 to 20 minutes.
Remove from oven and let cool 2 minutes on baking sheet.
Leave
oven on. Slide loaves onto cutting board. With serrated knife, cut
loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat
them)) Place slices, cut sides down, back on baking sheet (they can
touch). Bake for 7 minutes, and then turn them over and do the other
side for 7 minutes.Let cool completely on wire rack. Store in airtight
container at room temperature for up to several days.
Makes 4 1/2 dozen cookies; 1 Point per biscotti
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Oven Fried Sesame Chicken
4 chicken breasts (3 oz each)
2 tablespoons Soy sauce
1 minced garlic clove
Place soya sauce and garlic in a bowl
add chicken turning once
remove chicken from
soy sauce.
1 In a large zip lock bag -- add:
3 tablespoons sesame seeds
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
Add chicken and
shake until coated. Place chicken in a baking dish, well sprayed with
cooking oil. Place 1 tsp. whipped butter (optional) on each chicken
breast and bake at 400 for 30 minutes, or until done.
4 points per breast (without the butter used)
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Roasted Mustard Potatoes
Vegetable oil cooking spray
4 tablespoons Dijon mustard
2 teaspoons Paprika
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
16 Red potatoes
Preheat the oven to 400 degrees.
Spray a roasting pan 3 times to coat with the vegetable oil.
Put the mustard, paprika, cumin, chili powder and cayenne pepper in a
large bowl. Whisk to blend.
Prick the potatoes several times with the
tines of a fork and add them to the bowl. Toss to coat the potatoes
evenly. Pour the coated potatoes in the prepared roasting pan, leaving a
little space between them.
Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
Fat per serving = 1.7 grams, Calories per serving = 137,
Points per potato= 3
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Chocolate Cream Pie
In a bowl combine:
1/4 cup smooth Peanut Butter
1 tablespoon plus 1 teaspoon honey
2 cups rice cereal
1 package sugar & fat free chocolate pudding
2 cups skim milk
Spray 9 inch pie plate and press mixture into plate. Freeze 1/2 hour.
Prepare 1 envelope (serves 4) sugar free Chocolate Pudding Mix
according to directions. Allow to cool. Pour into pie plate.
Refrigerate for 2 hours.
8 slices of pie with 3 points per slice
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Oatbran Banana Muffins
2 1/4 cups oat bran
1 tablespoon baking powder
1/4 cup brown sugar -- packed
1/4 cup chopped pecans -- or walnuts
1 1/4 cups skim milk
2 bananas -- very ripe
2 egg whites
2 tablespoons canola oil
1 teaspoon vanilla extract
Preheat oven to
425º. Mix the dry ingredients in a large bowl. Mix the milk, bananas,
egg whites, and oil in a bowl or blender. Add to the dry ingredients
and mix. Line the muffin pan with paper baking cups and fill them with
batter. Bake for 15 minutes. Watch closely that these do not overcook.
Points per muffin = 2
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Oatmeal-Raisin Muffins
2 cups all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar packed
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup raisins
2 eggs
1 1/3 cups skim milk
1/4 cup vegetable oil
Preheat oven to 350
degrees. Grease two 12-cup muffin pans. Combine all ingredients in the
bowl. Process until batter is smooth, 10-15 seconds, stopping once to
scrape down sides of bowl with rubber spatula. Raisins should be in
large pieces. Spoon batter into prepared muffin cups. Bake until a
wooden pick inserted in center of muffin comes out clean, about 25
minutes.
Points per muffin = 2
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Pumpkin Cookies
1 cup flour -- all-purpose
1 cup flour -- whole-grain wheat
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves -- ground
1/4 teaspoon ground ginger
15 ounces pumpkin -- canned
1 egg
1/4 cup maple syrup
Preheat oven to
325*. Grease large baking sheet with non stick cooking spray; set
aside. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in
large mixing bowl until well combined. Add pumpkin, egg and syrup in a
small bowl and mix together well. Add to flour mixture and beat until
well combined, but do not over mix. Scoop 2 tablespoons dough onto
baking sheet. Flatten with moist spatula or fork. Continue with the
rest of the dough. Bake 15 minutes or until browned.
Per cookie 81.4 calories, .3 g fat, 1.4 g fiber
Points per cookie = 1
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Raisin Bran Muffins
2 cups whole wheat flour
3 cups white flour
3 cups All Bran cereal
5 tsp baking soda
1 tbsp salt
1 & 1/2 cups brown sugar
3 cups natural bran
2 eggs and 2 egg whites
1 & 1/2 cups applesauce
1/2 cup molasses
1 litre 1% buttermilk
2 cups raisins
Mix dry ingredients
in a large bowl. In a separate bowl, beat eggs and add all liquid
ingredients. Add to dry ingredients and mix well. Refridgerate
overnight. Stir in raisins. Fill muffin tins 2/3 full. Bake at 400* for
17-20 minutes. Makes 48 muffins
Points per muffin = 1.5
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Pumpkin Muffins
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1 cup sugar
1 1/2 teaspoons pumpkin pie spice
2 large eggs
1 1/2 cups pumpkin
1 cup applesauce
1/8 cup oil
1 1/2 teaspoons vanilla
1 cup chocolate chips
Preheat oven to 350
degrees. Grease muffin pans. Mix dry ingredients. In another bowl ,
whisk together sugar, eggs, applesauce, oil, vanilla, & pumpkin
until well blended. Stir in chocolate chips. Mix dry and wet
ingredients well. Scoop into muffin pans and bake 18-20 minutes. Turn
onto rack and cool.
Wrap in plastic bag and keep 1-2 days. Reheat
before serving. Make 1-2 days ahead for best flavor. Makes about 2.5
dozen large muffins.
Notes:
Made as above: 3 points per muffin
Omit oil and chocolate chips entirely: 2 Points each
replace 1/2c sugar with 12 packets of aspartame: 1-1/2 Points each
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Taco Soup
1 pound ground turkey or lean ground beef
1 onion -- chopped
1 pkg Hidden Valley Ranch dressing mix -- (small)
1 pkg Taco seanoning Mix
1 can white kidney beans -- (16 ounce)
1 can pinto beans -- (16 ounce)
1 can corn -- (16 ounce)
1 can stewed tomatoes (mexican) -- (16 ounce)
1 can stewed tomatoes -- (16 ounce)
Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. If you like it soupy, add water.
NOTES : 2 points per 1 cup serving
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Cowboy Meat Loaf
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 1/2 teaspoons ground cumin
2 garlic cloves -- minced
1 jalapeño pepper -- seeded and chopped
1/2 cup barbecue sauce -- divided
2 cups mashed cooked peeled baking potato (about 1-pound uncooked potatoes)
1 cup regular oatmeal
1/4 cup minced fresh cilantro
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) can kidney beans -- drained and mashed
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
Preheat oven to
375*. Heat oil in a large nonstick skillet over medium-high heat. Add
onion and next 6 ingredients (onion through jalapeño); saute 3 minutes.
Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients
(potato through beans). Spoon the potato mixture into a 9 x 5-inch loaf
pan coated with cooking spray. Bake at 375º for 30 minutes. Brush 1/4
cup barbecue sauce over loaf, and sprinkle with cheese. Bake an
additional 10 minutes or until done.
"Kidney beans and mashed potatoes are the hearty base to this zesty
`meatless loaf,' which is made flavorful with lots of peppers, barbecue
sauce, and cilantro."
Serves 6
5 points per serving
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Barbeque Biscuit Cups
8 ounces extra lean ground beef -- or ground turkey
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1 cup tomato sauce
1 tablespoon brown sugar twin -- or splenda
1 teaspoon prepared mustard
1/8 teaspoon black pepper
1 can Pillsbury refrigerated Flaky Biscuits
2 1/4 ounces reduced fat Cheddar Cheese -- shredded
Preheat oven to
400*. In a large skillet, sprayed with olive oil flavored Pam, brown
the ground meat, onion & green pepper. Drain, then add the tomato
sauce, sweetener, mustard & black pepper; simmer 5 minutes. Place
each biscuit in a sprayed muffin cup, pressing dough up the sides, to
the edge of the cups. Evenly spoon mixture into cups. Bake 10-15
minutes or until golden brown. Sprinkle on the cheese & continue
baking for 2-3 minutes or until cheese is melted.
270 cal., 10 gm. fat, 16 gm. protein, 2 gm. fiber
NOTES : 6 points per 2 biscuits
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Pumpkin Bread
2 cups unbleached flour
1 cup brown sugar -- packed
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup pumpkin, canned
1/2 cup skim milk
2 egg whites -- whipped
1/2 cup raisins
1/3 cup fat-free sour cream
Preheat oven to
350*. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set
aside. In a mixing bowl, combine flour, brown sugar, baking powder,
cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing
bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream.
Mix dry ingredients with wet ingredients just until moistened. Pour
batter into prepared pan. Bake 60 minutes.
18 slices = 5 points per slice
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No Crust Apple Pie
4 cups apples sliced
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup skim milk
1/2 cup sugar
2 eggs
1/2 cup light biscit mix
Topping
1/2 cup light biscuit mix
2 tablespoons chopped nuts
1/4 cup brown sugar
1 teaspoon margarine
Combine apples, cinnamon and nutmeg and place in a sprayed deep-dish pie plate.
Beat biscuit mix, sugar, eggs and milk til smooth. Pour over apples.
In a small bowl blend biscuit mix, chopped nuts, brown sugar and margarine till crumbly. Sprinkle on top of pie.
Bake at 350* for 1 hour or till knife in center comes out clean. Enjoy!
5 points per serving, 8 servings
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Basic Marinara Sauce
1 small onion -- chopped fine
1 small carrot -- chopped fine
2 cloves garlic -- chopped fine
3 tablespoons fat-free chicken broth
4 tablespoons chopped fresh basil or 2 tablespoons
dried basil
2 tablespoons fresh Italian parsley -- chopped
1 28 oz can canned tomatoes -- Italian Style, diced
in their own juice
Saute onion,
carrot, and garlic in chicken stock for 5 minutes. Add tomatoes, basil
and parsley. Cook for about 10 minutes to heat and blend flavors. Serve
immediately over cooked pasta. Serves 4
Per Serving Sauce only: WW Points 1
Plan on 1-1/2 to 2 cups of cooked pasta per person. (WW Points: 2 )
Total WW Points for Sauce & Pasta is 3
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High Fiber Chocolate Cookies
1 box low-fat fudge brownie mix -- (15.1 oz)
2 1/2 cups unprocessed wheat bran
1 cup orange juice -- calcium & vitamin C
enriched
Preheat oven to 375 degrees. Coat 2 baking sheets with non-stick
cooking spray. In medium bowl combine brownie mix, bran and orange
juice. Drop by 2 tablespoonfuls 2 inches apart onto baking sheets. Bake
12 minutes (centers will be soft). With metal spatula remove to wire
rack. Cool. Store in covered container.
POINTS: 1.5 per cookie
PER SERVING: 91 Calories, 1 g Fat, 3 g Fiber
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Oatmeal Cookies I
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 cup light brown sugar
1/2 teaspoon baking soda
1 whole egg or 1/4 c. egg substitute
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons vegetable shortening
1 1/2 cups rolled oats
1/4 cup apple sauce
1/2 cup raisins
1/2 teaspoon cinnamon
Preheat oven to
375° F. Lightly spray cookie sheet with cooking spray. In a large bowl,
mix flour, baking powder, baking soda, cinnamon and salt. In a separate
bowl, whisk together shortening, apple sauce, granulated and brown
sugars, egg, and vanilla until shortening breaks into pea-sized pieces.
Add flour mixture to apple sauce mixture. Mix well. Fold in oats and
raisins. Drop rounded teaspoonfuls onto cookie sheet two inches apart.
Bake for 10-12 minutes. Remove from oven and cool on cookie sheet for 5
minutes. Remove and place on cooling rack. Yeild = 36 cookies
1 cookie = 60 calories, 1.1 grams of fat
1 cookie = 1.2 points
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Blue-Berry Bran Muffins
2 cups whole wheat flour
3 cups white flour
3 cups all-Bran® Cereal
5 teaspoons baking soda
1 tablespoon salt
1 cup brown sugar
3 cups natural bran
3 eggs
1 1/2 cups apple sauce -- unsweetened
1/2 cup molasses
1 litre 1% butter-milk
2 cups blue-berries
Mix dry ingredients
in a large bowl. In a separate bowl, beat eggs and add all liquid
ingredients. Add to dry ingredients and mix well. Refridgerate
overnight. Fold in blue-berries. Fill muffin tins 2/3 full. Bake at
375* for 15-20 minutes.
Points per muffin = 1.5
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Spiced Biscotti2 cups all-purpose flour--plus 2 tablespoons
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
2 large whole eggs & 1 yolk
1 egg white
1 teaspoon vanilla
1/2 cup chocolate chips
Preheat oven to 325
oF. Line a baking sheets with parchment paper, or spray with nonstick
cooking spray. In medium bowl, sift together flour, baking powder,
salt, spices and baking soda. In large bowl, with electric mixer on
high speed, combine sugar, eggs, egg yolk and vanilla extract until
well blended, 1 minute. Blend in half of the flour mixture with
spatula, then beat with mixer on low speed for several seconds. Add
remaining flour mixture and continue beating until smooth. Add
chocolate chips, and beat just to combine. Divide dough into 2 pieces,
smoothing each into a " 12 x 3 " noodle on the baking sheet. Beat the
egg white until frothy and brush on the noodles. Bake until firm and
light gold,15-20 minutes. Remove from oven and let cool 2 minutes on
baking sheet. Leave oven on. Slide loaves onto cutting board. With
serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices.
Discard ends.((I eat them)) Place slices, cut sides down, back on
baking sheet (they can touch). Bake for 5 minutes, and then turn them
over and do the other side for 5 minutes. Let cool completely on wire
rack. Store in airtight container at room temperature for up to several
days.
1 point per biscotti
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Oatmeal Cookies II
1 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup applesauce
3 tablespoons reduced-calorie margarine
1 large egg
1 teaspoon maple extract
1 teaspoon vanilla flavoring
1 cup raisins
2 3/4 cups rolled oats
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Butter-flavored cooking spray
In a medium mixing
bowl, combine sugar and cinnamon. Stir well to combine. Add next 5
ingredients. Stir well until the mixture is creamy and is mixed well.
Fold raisins into sugar mixture. Set aside. In a separate mixing bowl,
combine rolled oats, flour, baking soda and baking powder. Stir
ingredients well. Pour sugar mixture into the oat mixture and still
until mixed well.
For best results, refrigerate cookie dough for at least an hour before
rolling it ou. t Roll cookie dough into small 1-inch balls and place on
an insulated baking sheet sprayed with pam leaving 2 inches between
each ball. Bake at 350* for 12 minutes and remove from oven.
Yeild 36 cookies
My calculations are 1 1/4 points per cookie
* For crisp cookies, flatten dough balls with the back of a spoon or spatula.
* For chewy cookies, leave the cookies mounded in the middle.
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Easy Pumpkin Cookies
1 box spice cake mix
1 can pure pumpkin -- (15 oz.)
Mix together and
drop by spoonfuls onto cookie sheet sprayed with cooking spray. Bake at
350 for around 10 minutes or until firm. Allow to cool. Makes 48
cookies.
These are so soft and good. Notes: 1 point each
*you can use a white cake mix and add 2 teaspoons of pumpkin pie spice*
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Peanut Butter Cookies
1/4 cup margarine -- softened
1/4 cup applesauce
1/2 cup peanut butter
1/2 cup Splenda
1/2 cup brown sugar -- packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 egg whites
1/2 teaspoon vanilla
1 1/2 to 2 cups flour
sugar
In a large mixing
bowl, beat the margarine, applesauce and peanut butter with a mixer on
medium to high for 30 seconds. Add the sugar, brown sugar, baking soda
and baking powder.
Beat until combined. Beat in the egg whites and vanilla. Beat in as
much of the flour as you can with the mixer. Stir in the remaining
flour. If necessary, cover and chill dough until easy to handle. Shape
dough into one inch balls. Place 2 inches apart on cookie sheet and
flatten with fork dipped in sugar.Bake in 350* oven for 12-15 minutes,
until bottoms are lightly browned.
Makes 36 cookies
NOTES : 1 point each
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Banana Suprise Cookies
1 large egg
1 cup packed brown sugar
1/4 cup veg. oil
1 1/2 cups mashed ripe bananas (about 3)
1/2 teaspoon vanilla
1 1/2 cups flour
2 cups old fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped walnuts
Preheat oven to 350
and coat baking sheets with cooking spray. Beat egg, brown sugar, and
oil with elec. mixer until smooth. Add bananas and beat again. Add
vanilla, flour, oats, baking soda, cinnamon, and nutmeg and beat until
well mixed. Stir in nuts or chips. Let batter sit for about 5 minutes
so that the oats can absorb the liquid. Drop by teaspoon onto baking
sheet and bake for 12-15 minutes.
NOTES : 2 points each
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Angel Biscuits
1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to375*
and spray a 6 cup muffin tin with cooking spray. Stir ingredients
together and divide evenly between 6 muffin cups. Bake for 12 minutes
or until golden brown.
Points: 1.5 points each muffin
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Carol's Meat Sauce
16 ounces extra lean ground beef
1 medium onion -- chopped
1 tablespoon Italian seasoning
2 cloves garlic
1/4 teaspoon celery salt
salt and pepper to taste
20 large button mushrooms -- cut in quarters
28 ounces canned tomatoes
30 ounces tomato sauce
5 1/2 ounces tomato paste
1 cup water
1/2 cup red wine -- optional
1 tablespoon worcestershire sauce
1/4 cup parmesan cheese -- added before serving
Heat a large heavy
pot.Spray with olive oil cooking spray. Add ground beef , brown well.
Add the onions, cook for about 5 minutes. Add the mushrooms,
worcestershire sauce, spices , salt & pepper. Stir in the tomato
paste, then add the tomato sauce, canned tomatoes, wine & water.
Bring to a boil and simmer for at least 3 or 4 hours for a nice thick
sauce.
Stir in the parmesan cheese just before serving. Use over spaghetti or in a favorite recipe.
Notes:1/2 cup of sauce = 2 points
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Cola Chicken
4 boneless chicken breast halves
1 can diet cola
1 cup ketchup
1 green pepper -- sliced
1 onion -- sliced
Mix coke and
ketchup together in a large pan. Add onions and peppers. Bring to a
boil and add the chicken breasts. Simmer covered for about an hour.
Remove the chicken and cook the sauce with the lid off until it
thickens. Serve with rice.
4 points per chicken breast
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Carrot Cake Muffins
1 1/2 cups Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
1 Whole Egg
2 tablespoons Vegetable oil
1/4 cup Raisins
1/4 cup Chopped walnuts
1/2 cup Lowfat milk
1 Can crushed pineapple -- (8 oz)
1 1/2 cups Grated carrots
1/4 cup brown sugar -- (sugar twin)
Combine the dry
ingredients in a bowl. Add the remaining ingredients and stir to blend.
Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for
20 to 25 minutes.
Makes 12 large muffins
WW points = 2 per muffin
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Vegetarian Chilli
1 tablespoon olive oil
1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
1 can plum tomatoes -- (28 oz) chopped,
including liquid
2 cans kidney beans -- (15 oz)
2 stalks celery -- chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoon tomato paste
Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is wilted, about 5 minutes.
Add mushrooms and sauté another 10 minutes. Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes,
beans, tomato juice, celery all seasonings & tomato paste. Bring to boil. Reduce heat and simmer.
Cover and cook until vegetables are tender. About 30 minutes.
You can add more spices if you like it hotter.
SERVING SIZE: 2 cups
POINTS: 3
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Kashi Friendly Muffins
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups Kashi Good Friends or GoLean Cereal
3/4 cup skim milk
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana -- mashed
Non stick cooking spray
Preheat oven to 400°F In a small bowl, stir together flour, baking powder and salt.Set aside.
In a large mixing bowl, combine cereal and milk; let stand for 2-3 minutes.
Add the honey and egg whites and beat well. Stir in applesauce and banana.
Add flour mixture and mix ONLY until dry ingredients are moistened{over mixing will cause rubbery muffins}
Filled sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
each muffin= 100 calories, 2 grams fat, 3 grams fiber
WW Points: 2
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Old Time Spice Cake
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple pie spice( or use cinnamon, nutmeg, ginger and cloves}
3/4 cup raisins
1/2 cup fat free mayonnaise
1/4 cup plain fat free yogurt
1 cup unsweetened apple juice
1 teaspoon vanilla
Preheat oven to 350
degrees. Spray an 8 x 8 inch baking dish with butter flavored cooking
spray. In a large bowl, combine flour, sugar, baking soda, and apple
pie spice. Stir in raisins. Add mayonnaise, yogurt, apple juice, and
vanilla. Mix well to combine. Spread mixture into prepared baking dish.
Bake 40 to 45 minutes or until a toothpick inserted in center comes out
clean. Place baking dish on a wire baking rack & allow to cool. Cut
into 9 servings. 3 points per piece
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Layered Mexican Chicken
1 serving cooking spray
2 cups cooked chicken or turkey breast cubed
1 can black beans -- rinsed and drained
2 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese
4 ounce chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas -- cut into 2-inch
strips
1/2 cup salsa -- mild, medium or hot
All of the measurements were approximately!!
Preheat
oven to 350ºF. Coat a lasagna pan with cooking spray.
Cut chicken into 1 inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of
shredded cheese, chilies, cumin, salsa and pepper; mix well and set
aside.
Arrange half of tortillas in bottom of prepared lasagna pan,
overlapping pieces to cover bottom of pan. Top tortillas with half of
chicken mixture, layer with remaining tortillas and then top with
remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces.
Serves 12
6 POINTS per serving
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Chicken A La King Crockpot
1/2 cup onion
1/2 cup celery
1/4 medium green pepper
1/4 cup canned pimento
4 oz sliced mushrooms, canned
1/2 lb boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp black pepper
11 oz Campbell's cream of mushroom soup, 98% fat free
13 oz fat-free evaporated milk
2 cups cooked rice
Put
all ingredients into an electric slow cooker; mix. Cover and cook on
low for 2 to 3 hours, or until thoroughly heated; stir once. Serve over
1/2 cup hot rice.
4 servings
6 points per serving
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Crockpot Garlic Chicken
4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled
Mix
together salt, pepper and paprika. Rub all over meat side of chicken
breast. Place onion in slow cooker. Place chicken breast side up on
onion. Place garlic on chicken. Cover and cook on low in slow cooker
for about 6 hours or until juices run clear.
Serves 4
PER SERVING
Calories147 Fat1.6 Sat Fat0.4 Protein26.9 Fiber1.1 Sodium745 Carbohydrates5
WW points 3
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CrockPot Chicken Fajitas
servings | 12
estimated POINTS per serving | 3
5 boneless, skinless chicken breasts
2 Medium Green Peppers
1 Large Red Pepper
1 Large Yellow Pepper
1 Medium Red Onion
4 TB. Fajita Seasoning Mix
4 TB. Taco Seasoning Mix
4 oz. Light Sour Cream
4 oz. Mild Chunky Salsa
12 Medium Fat-Free Flour Tortillas
Place
5 frozen chicken breasts in crockpot, cover & cook on high for 6
hours. Remove chicken & shred. Return chicken to crockpot. Cut bell
peppers & red onion into strips & place on top of shredded
chicken. Sprinkle seasoning mixes on top of mixture & cover. Turn
crockpot setting to low & cook for 1 hour, stirring occasionally.
Serve on fat-free flour tortillas. Light sour cream & salsa may be
added, if desired (& is included in point totals)!!
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Crock Pot Lazagna
Estimated POINTS per serving | 7
1 lb of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2-15oz cans tomato sauce
1-6 oz can tomato paste
1-1/2 tsp. salt
1 tsp. oregano
1-12 oz carton of fat-free cottage cheese
1/2 cup grated parmesan cheese
12 oz lasagna noodles - uncooked
12 oz shredded non-fat mozzarella cheese
Brown ground turkey and onions in a skillet. Ad