10 Little Weight Watchers
10 little weight watchers joining in a line,
one hated vegetables, then there were nine.
9 little weight watchers say, "This is great."
One said I don't have time to exercise,"
then there were eight.
8 little weight watchers say, "This is heaven."
One had a birthday, then there were seven.
7 little weight watchers, getting thin for kicks.
One said, "Programs and fun just don't mix,"
then there were six.
6 little weight watchers, see how they thrive.
One said, "Just once won't hurt,"
then there were five.
5 little weight watchers beating at a door.
One weighed and left each week,
then there were four.
4 little weight watchers from fat getting free.
One heard, "Dear you're getting too thin,"
then there were three.
3 little weight watchers see how they do.
One went on vacation, then there were two.
2 little weight watchers, life has just begun.
One got off the program, then there was one.
1 little weight watcher standing all alone,
the body's gotten little, how the pride has grown.
1 little weight watcher,
at goal she (he) looks divine.
We, each one of us, can be that one
and not the other nine!!!
Tuesday, September 30, 2008
Monday, September 29, 2008
How to Have Dessert on Core
Article by: Leslie Fink, MS, RD
Let's face it: There's no true substitute for Chocolate Mud Pie. But that doesn't mean you can't satisfy your sweet tooth on Core. Here are seven luscious ways to get a sugar rush without any actual added sugar. But when only a hot fudge brownie sundae or a chewy chocolate chip cookie will do, go for it. (That's what your Weekly POINTS® Allowance is for.)
Sugar-free, fat-free pudding
Its uses are endless: Plain, topped with tofu cream (see Tofu section below), layered with fruit or mixed with couscous in our Banana Couscous Pudding and Fruit Parfait (a variation on rice pudding). For a frozen treat, make your own chocolate pudding pops with popsicle molds and sticks. Swap the fat-free milk with evaporated skim milk to make them extra creamy.
Ricotta Cheese
Nope, it's not just for Italian food. We jazz it up with cinnamon and Splenda and serve it over Cinnamon-Scented Baked Pears. Try it over your favorite fruit compote, too.
Tofu
When most people think tofu, they think stir-fry. But blend silken tofu with milk, vanilla extract and Splenda and you've got the perfect vanilla sauce for fresh fruit or our Broiled Mixed Berries. Broiling enhances the fruits' juiciness — the berries will burst in your mouth.
Tofu does wonders for sautéed apples, cranberries and pears, too. It's processed with Splenda, vanilla extract and cinnamon, and tops our Autumn Fruit.
Really Fresh Fruit
Truly fresh fruit doesn't need much (or any!) dressing up. But when you're looking for a special touch, accent it with an ingredient or two like in our Caribbean Fruit salad: Combine a cubed pineapple, 2 cubed mangoes and 1 cubed papaya with 2 tablespoons of fresh spearmint leaf strips. Drizzle with 2 tablespoons of fresh lime juice and stir until combined. Let sit for 30 minutes.
Experiment with other fabulous toss-ins as well such as freshly minced ginger; crunchy, sweet jicama; or slivers of pungent basil.
Smoothies
The combinations for smoothies are endless and the ingredients are as simple as fruit; skim milk; plain, fat-free yogurt or tofu; and ice. Just blend and sip away. Our Purple Power Blackberry Peach smoothie is a winner. In winter, opt for frozen, unsweetened chunks of fruit and leave out the ice.
Yogurt
Whipped cream is not the only dessert topping! Fresh basil and ginger provide the perfect flavoring for our Grilled Pineapple's yogurt cream sauce.
Let's face it: There's no true substitute for Chocolate Mud Pie. But that doesn't mean you can't satisfy your sweet tooth on Core. Here are seven luscious ways to get a sugar rush without any actual added sugar. But when only a hot fudge brownie sundae or a chewy chocolate chip cookie will do, go for it. (That's what your Weekly POINTS® Allowance is for.)
Sugar-free, fat-free pudding
Its uses are endless: Plain, topped with tofu cream (see Tofu section below), layered with fruit or mixed with couscous in our Banana Couscous Pudding and Fruit Parfait (a variation on rice pudding). For a frozen treat, make your own chocolate pudding pops with popsicle molds and sticks. Swap the fat-free milk with evaporated skim milk to make them extra creamy.
Ricotta Cheese
Nope, it's not just for Italian food. We jazz it up with cinnamon and Splenda and serve it over Cinnamon-Scented Baked Pears. Try it over your favorite fruit compote, too.
Tofu
When most people think tofu, they think stir-fry. But blend silken tofu with milk, vanilla extract and Splenda and you've got the perfect vanilla sauce for fresh fruit or our Broiled Mixed Berries. Broiling enhances the fruits' juiciness — the berries will burst in your mouth.
Tofu does wonders for sautéed apples, cranberries and pears, too. It's processed with Splenda, vanilla extract and cinnamon, and tops our Autumn Fruit.
Really Fresh Fruit
Truly fresh fruit doesn't need much (or any!) dressing up. But when you're looking for a special touch, accent it with an ingredient or two like in our Caribbean Fruit salad: Combine a cubed pineapple, 2 cubed mangoes and 1 cubed papaya with 2 tablespoons of fresh spearmint leaf strips. Drizzle with 2 tablespoons of fresh lime juice and stir until combined. Let sit for 30 minutes.
Experiment with other fabulous toss-ins as well such as freshly minced ginger; crunchy, sweet jicama; or slivers of pungent basil.
Smoothies
The combinations for smoothies are endless and the ingredients are as simple as fruit; skim milk; plain, fat-free yogurt or tofu; and ice. Just blend and sip away. Our Purple Power Blackberry Peach smoothie is a winner. In winter, opt for frozen, unsweetened chunks of fruit and leave out the ice.
Yogurt
Whipped cream is not the only dessert topping! Fresh basil and ginger provide the perfect flavoring for our Grilled Pineapple's yogurt cream sauce.
WW Core - Snacks and Sweets
- Just open a can of chickpea's (drain and rinse ) eat them right out of the can, makes a quick and delicious snack.Also roast them for a nutty treat, they taste like peanuts.
- peel and dice a russet potato ,put in a cup and pour on a little italian dressing.Good and good for you...
- sweet potato chips on the george forman grill or regular potato chips on the forman .
- popcorn air popped or microwave popped and flavored up with butter buds or use spices to make southwestern flavor popcorn or lots of different flavor combos
Maple Creme Cafe
2 min | 2 min prep
SERVES 1
* 10 ounces hot coffee, freshly brewed
* 1/4 teaspoon maple flavoring (or more to taste)
* 2 tablespoons fat-free evaporated milk (or to taste)
* 1 1/2 teaspoons Splenda sugar substitute (or to taste)
* 3 inches cinnamon sticks (optional)
1. Pour coffee into cup with cinnamon stick (if using).
2. Add the maple flavoring, milk and Splenda.
3. Stir and enjoy.
Herbed Yogurt Dip
Yogurt thickened by draining overnight and then seasoned with fresh herbs. If you have an herb garden this is outstanding! (Still good if you pick your herbs from the produce section at the grocery store) "Cooking" time includes overnight draining of yogurt.
4¼ hours | 10 min prep
SERVES 6 , 2 cups
* 16 ounces plain nonfat yogurt
* 4 tablespoons chives, minced
* 4 tablespoons garlic, minced
* 2 tablespoons basil, minced
* salt
* cracked black pepper
1. Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
2. Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
3. Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
4. Serve with chips or veggies.
Yogurt-Jello
Just what the name says, but the name still doesn't do it justice! It is one of my family's favorites! This is one of those desserts that is so simple and delicious at the same time!
10 min | 10 min prep
SERVES 4
* 1 (1/3 ounce) packet sugar-free jello (any flavor)
* 2 cups nonfat yogurt (This should be any flavor that compliments the jello.)
* 2 cups water
1. Put yogurt into a serving dish that will hold about one quart.
2. Make jello as directed on box.
3. Immediately pour jello into dish.
4. Stir well, until completely mixed.
5. Let set in refrigerator, at least 4 hours.
6. This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
7. If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.
Herb, Lemon and Garlic Dressing
From super food ideas. Totally suitable for diabetics.
3 min | 3 min prep
SERVES 4 , 2/3 cup
* 1/2 cup low-fat yogurt
* 1/4 cup fresh herb (such as parsley, basil, mint, thyme, finely chopped)
* 2 garlic cloves (crushed)
* 2 tablespoons lemon juice
* salt and pepper
1. Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
2. Secure lid and shake well to combine.
3. Recommended for drizzling over lamb, spinach or green salad.
4. Will keep in jar for up to 2 days in the fridge.
Core Avocado Dressing
Can be used on salads, veggies or grilled meats.
6 min | 5 min prep
SERVES 6
* 1 avocado, pitted and peeled
* 1/4 cup nonfat yogurt
* 1 garlic clove
* 1/4 cup water
* 2 teaspoons lime juice
* 1/2 teaspoon salt
* 1 tablespoon fresh cilantro
1. Combine all ingredients in a food processor or blender.
2. Blend until smooth.
Quickest Chocolate Pie
Not everything included is core, but in the amounts listed below (1 serving worth), they are 0 points. If you eat more than 1 serving, I guess it wouldn't be free.
10 min | 5 min prep
SERVES 4
* 1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix (I think the Jell-O brand is the best)
* 2 cups nonfat milk
* 8 tablespoons Cool Whip Free
* 2 low-fat cinnamon graham crackers
1. 1. Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
2. 2. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free. (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.).
Ww Core Gi-Normously Big Breakfast Cookie
25 min | 5 min prep
SERVES 1
* 1/3 cup oatmeal
* 1 tablespoon raisins (can leave out)
* 1 tablespoon flour
* 1/3 cup non-fat powdered milk
* 1/4 cup unsweetened applesauce
* 1/4 teaspoon cinnamon
* 1/4 teaspoon baking powder
* 1 tablespoon Splenda granular, sugar substitute
1. Preheat oven to 350.
2. Spray cookie sheet with nonstick baking spray
3. Mix all ingredients together.
4. Spoon 1 large mound on the baking sheet, and spread it out.
5. Bake 15-20 minutes.
Lighter Cheesecake (Cream Cheese) Fruit Dip
2¼ hours | 5 min prep
SERVES 12
* 1 (1 ounce) package fat free sugar-free instant cheesecake pudding mix
* 16 ounces nonfat sour cream
1. Mix two ingredients together using an electric mixer (it is too hard to dissolve all the granules manually).
2. Refrigerate.
3. Serve with desired fruit (pineapple, berries, grapes, apples, etc).
Cornbread
30 min | 10 min prep
SERVES 6
* 1 cup yellow cornmeal
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup Splenda granular
* 2/3 cup fat free sugar free yogurt
* 1/3 cup nonfat sour cream
* 1 egg
1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges. (can add can of corn)
Chocolate Covered Fruit Parfait
2 min | 2 min prep
SERVES 8
* 8 cups berries (I prefer blackberries or strawberries)
* 1 1/2 ounces fat free sugar-free instant chocolate fudge pudding mix
* 1 teaspoon vanilla extract
* 1 1/3 cups water, very cold
* 8 tablespoons sugar-free fat-free frozen whipped topping (Cool Whip Free)
* 1 teaspoon cocoa powder
1. Mix cold water and vanilla.
2. Add all at once to pudding mix, stirring vigorously (this is important to avoid lumps!).
3. Place berries of choice in serving dish (approx 1cup/serving), top with a few spoonfuls of chocolate mixture and a dollop of cool whip.
4. Sprinkle with cocoa if desired.
Fruit and Yogurt salad
1 lb. strawberries, washed, hulled and sliced/cut up.
1 can of Drained (in its own juice), crushed pineapple ( I used pineapple Tidbits ).
16 oz. ff cottage cheese (or near to that size)
16 oz. ff plain yogurt (I buy the 32oz. and half it)
1 small package sf strawberry jello
Mix together and enjoy! ( I put the cottage cheese in the food processor and whipped it with the jello first) to make it smooth, to my liking, but not at all necessary!
Variation:
2 cans Drained mandarin oranges in place of the strawberries.
1 small package sf orange jello in place of the strawberry kind.
Tastes Like Cheesecake Dessert
1 cup of FF Cottage cheese
2 TBSP baking cocoa
2 TBSP (or to taste) Splenda granular or your choice of sweetener
- Put all ingredients into the bowl of a mini food processor or blender and process until smooth.
- I just made this and it was so easy and really did taste like cheesecake
Dh gave it a 9 out of 10! - The original recipe called for 1% cottage cheese and it was 2 points per serving on flex.
CORE spray an 8x8 baking pan.
Mix the following. In the pan and stir well:
1 bag (enough to generously cover the bottom of the pan) frozen berries
1 box cook and serve vanilla sf/ff pudding mix
1 t. Cinnamon
½ t. Nutmeg
¼ c. Milk
in a separate bowl, mix together:
1 ½ c. Old fashioned oats
½ c. Splenda
1 sm. Container ff plain yogurt
1 t. Almond extract
spread this mixture over the berry mixture to make a top ‘crust’
bake at 350 for 40-45 minutes or until topping gets crunchy
***top with sf cool whip and serve (count points if needed)
Fat Free Yogurt Ideas
- nonfat plain yogurt mixed with SF/FF instant pudding mix. You can start out by mixing 1 teaspoon with a cup of yogurt. Let it sit for a minute or so to thicken up. You can add more pudding to taste. It's delicious and Core! You can also try it with different pudding flavors.
- Just mix the ff plain yogurt with vanilla and splenda until you get the sweetness you like.
- Mix pineapple, blueberries, and/or strawberries in mine with a little splenda
- Strain yogurt (with cheesecloth) it will have a lovely cream-cheese-like consistency. the flavor is concentrated and a little tart, but you can add veggies, dried dips or seasonings, herbs, lemon juice. . .whatever.
just rubber-band some cheesecloth over a bowl and spoon the yogurt right onto it. cover it, put it in the fridge and let it drain overnight.
if you don't have cheese cloth a paper coffee filter inside a strainer works too!! - I also use yogurt to make my smoothies. I use 1/2 cup skim milk & 1/2 cup plain FF yogurt plus fruit, splenda, SF syrups, etc.
- Here's my fav:
32 oz. fat free yogurt
1 small pkg. (1 oz.) fat free/sugar free pistachio pudding
1 8 oz. can of crushed pinneaple in it's own juice
Mix it all together and let it chill for a couple of hours. YUMMY! - 1 large container FF plain yogurt 4 cups
2 cups oatmeal (doesn't matter what kind you use you want raw uncooked oatmeal)
2 cups cherries or blueberries - I generally use frozen
4 packets splenda, more or less to taste
Dump yogurt into a large bowl, add splenda and stir well; add oatmeal and stir; add fruit and stir. now I portion this up when I make it and usually get 5 servings of about 1 cup each maybe a little more than a cup each, refrigerate overnight.
The oats soften and swell making the yogurt thicker, the cherries defrost, I have also added SF daVinci syrups to this for a vanilla or sometimes coconut flavor. - Core fruit dip
2c FF Plain Yogurt
1sm. box sf/ff Vanilla Pudding
1sm. can crushed pineapple in it's own juice
Mix together and dip away!!
(originally posted by yipeiokyay) - Yogurt, pudding and fruit
If you don't care for yogurt, you can substitute fat free sour cream. I like yogurt, but I prefer the sour cream when mixing it with ff/sf pudding mix. With white chocolate pudding mix, it almost tastes like cheesecake! VERY good!! - Pina Colada Yogurt
Not quite a recipe, but an idea in development.
Had this for dessert tonight and wanted to share.
1 cup plain fat free yogurt
1/2 teaspoon coconut extract
1/4-1/2 cup crushed pineapple, fresh or packed in juice
Mix together and serve.
Would make a good smoothie blended with ice and a little fat-free milk. - Pina Colada Yogurt
1 very ripe banana, mashed
1/3-1/2 large can of crushed pineapple
1 cup plain nonfat yogurt
a dash of vanilla extract (or vanilla davinci)
a dash of coconut extract (or coconut davinci)
Splenda, to taste
Blend all ingredients. Can be eaten right away, or refrigerated for later.
Crustless Pumpkin Pie
Ingredients:
15 oz canned pumpkin
12 oz fat-free evaporated milk
3 items egg white(s)
1/2 tsp table salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup SPLENDA
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan.
Bake at 400 for 15 mins., then at 325 for 45 or until a knife inserted in the center comes out clean.
Servings: 8
CORE Apple or Fruit Cobbler
· ½ cup oat bran
· ¼ tsp. Baking soda
· 1/8 tsp. Nutmeg
· 1/8 tsp. Cinnamon
· 2 beaten eggs or ½ cup eggbeaters
· 1 oz. Diced apples
· 1 oz. Applesauce
- Preheat oven to 350oF.
- Mix oat bran, baking soda, nutmeg and 1 cinnamon, add eggbeaters or eggs and pour into baking dish. Mix applesauce with diced apples and put on mixture.
- Bake for 20 to 25 minutes.
Baked Oatmeal Cake
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.
Cinnamon-Apple Couscous
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.
Crustless strawberry pie
4 c sliced strawberries
1 small box SF Cook & Serve (NOT INSTANT) vanilla pudding
1 small box SF strawberry flavored gelatin
2 c water
Spray an 8" or 9" pie plate with Pam. Scatter strawberries evenly across bottom. Cook vanilla pudding according to directions, but use 2 cs of water instead of milk. Add dry gelatin to pudding mixture and stir until dissolved. Allow to cool 5 minutes, then pour over strawberries. Chill 4 hours.
Serves 4 (huge servings, though)
Banana Couscous Pudding and Fruit Parfait
Couscous adds great texture to this pretty parfait. Serve it year-round by using whichever fruits are in season.
Ingredients
1/3 cup water
1/4 cup uncooked whole wheat couscous
1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free skim milk, cold
1 large banana(s), ripe, sliced
1 cups strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)
Instructions
Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.
Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.
To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving.
Servings: 4
Cinnamon-Scented Baked Pears
Dessert doesn't have to require hours of baking. This simple yet elegant recipe is sure to impress and comes together in minutes.
Ingredients
4 medium pear(s), very ripe and juicy, such as Comice or Packham
3/4 tsp ground cinnamon, divided
1 cup fat-free ricotta cheese
1 1/2 tsp SPLENDA No Calorie Sweetener
Instructions
Preheat oven to 400°F.
Cut pears lengthwise in quarters and core; do not peel. Slice pear quarters into 1/4-inch-thick wide pieces. Arrange half of pears in a 9-inch glass pie dish in concentric circles. Sprinkle with 1/4 teaspoon of cinnamon. Top with remaining pear slices and sprinkle with 1/4 teaspoon of cinnamon. Bake until pears are tender and give off juices, about 25 minutes; remove from oven.
Place ricotta in bowl of an electric mixer. Add Splenda and remaining 1/4 teaspoon of cinnamon. Beat until cheese is light and fluffy, about 1 minute. Yields about 1 cup of pears topped with 1/4 cup of seasoned ricotta per serving.
Notes
To enhance the flavor of this dessert, pour the cooked pear juices into a small saucepan and reduce by half over medium-high heat. Spoon over the pears before serving.
Servings: 4
Broiled Mixed Berries with Vanilla Custard Sauce
Broiling the berries in this simple yet classy dessert helps release their juices. They're a delicious treat when topped with our vanilla sauce.
Ingredients
2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1 Tbsp fresh lemon juice
4 1/2 oz silken tofu, about 1/2 cup
1/4 cup fat-free skim milk
1 Tbsp vanilla extract, pure
Instructions
Preheat broiler to high.
Place berries in a medium bowl; toss with 1 tablespoon of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.
Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.
Notes
The custard sauce can be made in advance and be stored, covered, for up to 5 days in the refrigerator.
Servings: 4
Autumn Fruit with Tofu Whipped Topping
This warm dessert is richly satisfying. It's a lovely ending to any meal.
Ingredients
1 sprays cooking spray
2 medium apple(s), Granny Smith, cored, chopped into 1/2-inch pieces
2 medium pear(s), Bosc or Bartlett, cored, chopped into 1/2-inch pieces
1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp ground cinnamon
1/2 cups cranberries, fresh or frozen
8 oz soft tofu, pressed to remove as much water as possible
1/8 cup SPLENDA No Calorie Sweetener
1 tsp vanilla extract
1/8 tsp ground cinnamon
Instructions
Coat a nonstick skillet with cooking spray and heat over medium-high heat. Toss apples and pears with 1/4 cup of Splenda and 1/2 teaspoon of cinnamon in a medium bowl. Add fruit mixture to skillet and sauté until fruit starts to soften and brown, about 5 to 7 minutes. Add cranberries and cook 5 minutes more. Remove from heat and keep warm.
Place tofu in the bowl of a food processor and process until smooth, about 3 minutes. Add 1/8 cup (2 tablespoons) of Splenda, vanilla and 1/8 teaspoon of cinnamon and blend until smooth, about 3 to 5 minutes. To serve, top 1/2 cup of fruit with 1/4 cup of whipped topping.
Servings: 4
Grilled Pineapple with Basil and Ginger Cream
So easy, so delicious, this recipe is bound to become a favorite. It's the perfect sweet ending to any grilled meal.
Ingredients
1 medium pineapple
1 cup plain fat-free yogurt
5 leaves basil, chopped
1/2 tsp ginger root, finely grated
1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or to taste
Instructions
Soak 4 bamboo skewers in water for 30 minutes (or use metal skewers). Preheat broiler, grill or stovetop (for grill pan).
Cut pineapple into quarters, core it and then cut each quarter into 1/2- to 3/4-inch slices to yield about 16 to 20 slices total.
Place 4 or 5 slices of pineapple on each skewer. Grill pineapple on each side until grill marks form and it starts to get crisp in spots, about 4 to 5 minutes per side.
Mix together yogurt, basil, ginger and Splenda in a small bowl. Drizzle mixture over pineapple or serve on the side as a dip. Yields about 4 to 5 pieces of pineapple and 1/4 cup of sauce per serving.
Servings: 4
Apple Crisp CORE
1 Serving
1 apple
2 TBSP quick oats
butter spray
2 tsp. cinnamon
1 tsp. nutmeg
2 TBSP sugar free maple syrup
Peel and core apple. Slice thinly (if using corer-slicer, slice each slice into thirds) and place in shallow bowl or dish. Sprinkle oats over apple and spray with butter spray. Sprinkle with cinnamon and nutmeg and then drizzle with sugar free maple syrup.
Microwave on high for 4 minutes. If desired, broil for 1 minute under conventional broiler.
Core Oatmeal Cookies
1 cup quick oats
1/2 cup Splenda
1/4 teaspoon cinnamon
1/2 cup fat free Cottage Cheese
2 Egg Whites
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon vanilla
In a medium bowl, mix together oats, Splenda and cinnamon. In a blender or food processor blend cottage cheese, egg whites, baking soda, baking powder and vanilla until very creamy. Add wet ingredients to dry ingredients and let rest 5 minutes to soften oatmeal by absorbing liquids. There is a lot of variations in different brands of oatmeal and cottage cheese, so you may have to add a little oatmeal or skim milk if batter looks too runny or too stiff.
Spray a cookie sheet with cooking spray. Place batter by spoonfuls about 2 inches apart. Bake at 350 degrees for 12 to 15 minutes before removing, otherwise they will stick. Makes one dozen soft cookies.
Banana Cookies - Substitute one ripe banana for the cottage cheese.
Pumpkin Cookies - Substitute 1/2 cup canned pumpkin for the cottage cheese. Use pumpkin pie spice in place of the cinnamon.
Apple Cookies - Substitute 1/2 cup unsweetened applesause for the cottage cheese. Fold in 1/2 of a pealed, finely chopped apple after wet and dry ingredients are combined.
Core Brownies
(preheat oven to 350)
3/4 c oat bran
1/4 c plus 2 tbsp cocoa powder
1 c splenda
1 package sf/ff instant chocolate jello pudding
1/2 c ff milk or water
1/4 tsp baking soda
1/2 tsp salt
1/3 c unsweetend applesauce
3 eggs
1 tsp vanilla
Combine flour, pudding mix, cocoa, Splenda, baking soda and salt, mix well. Stir in applesauce, eggs, milk (or water), and vanilla. Mix well. Spray 8"x8" square pan with cooking spray, spread batter evenly into pan. Bake for 20-25 minutes.
OAT SCONES
Preheat oven to 350 degrees.
Heat 1 cup FF milk til scalded (with bubbles around the edge; I use my microwave).
Add 1 1/2 cups regular oatmeal (I use Snowqualmie oats) to the milk; stir; and let sit for a few minutes at least.
Spray an oven-proof large pie-pan (I use a 10") with non-stick oil (I use Mazola safflower/canola spray).
Add: 1/2 C. FF plain yogurt to the oat mixture, along with one egg, and 1/2 cup unsweetened applesauce (I use the pre-portioned little tubs).
In another container, mix:
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 packets of Splenda (or 1 TBS. pourable Splenda, or fructose which is Core)
1 tsp. cinammon
1 tsp. pumpkin pie spice
1 cup oat bran
When mixed, quickly stir the two together and pour into the pie pan (the dough will start to bubble and rise) and quickly put into the preheated oven.
Bake approximately 30 minutes, or until browned.
After removing from oven, let sit a few minutes and turn out onto a cooling rack. Let sit 5 minutes, then cut into 8ths.
These are substantial and delicious. Eat alone, like "scones" with milk or tea, or, toast/warm them and add warmed Cinammon Apples or warmed Pineapple Rings like "shortcake".
Chocolate Cake
1 tb. instant decaf coffee (this punches up the chocolate flavor)
1 tb. hot tap water
1 cup dry oat bran (hot cereal)
3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion)
2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good)
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. baking soda (optional)
1 cup measures like sugar Splenda
3 large eggs
1 tsp. vanilla extract
In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved.
In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside.
Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture.
Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool.
Baked Banana Splits
Ingredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Instructions
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Core Corn Muffins
Servings : 9
-------- ------------ --------------------------------
1 1/2 cups cornmeal, whole-grain
1 tablespoon baking powder
1 cup skim milk
1/4 cup butter buds® or molly mcbutter
1/4 teaspoon salt
1/2 cup egg beaters or 2 beaten eggs
2 tablespoons(20 pkts) Splenda -- optional for a sweet muffin, increase as you like for desired sweetness
Mix cornmeal, baking powder, salt, and Splenda together in medium bowl.
Add the wet ingredients and stir just until mixture comes together. Spray
a non stick muffin pan with non stick cooking spray and fill nine of the
muffin cups with batter. Cook in a 350° for 15 to 20 minutes, til just
browning around the edges.
Core Banana pudding
Prepared SF/FF banana pudding
Fiber One cereal
1 sliced banana
add in bowl and mix
Microwave Potato chips
You will need:
Russett Potatoes (or your favorite variety)
Paper plates
Parchment paper
Pan spray
Olive oil mister
Seasonings of choice (Salt, pepper, paprika, garlic powder, onion powder, oregano, Mrs. Dash, cayenne pepper.... etc)
Slice potatoes on a mandoline very thinly, about 1/8th inch thick. Lay a piece of parchment on the plate and spray with Pam. Spray the potatoes with oil and seasonings.
Place another piece of parchment over the top, spraying both sides with Pam. Lay down another layer of potatoes, and repeat oiling and seasoning. Finish with another sprayed piece of parchment.
Microwave for 7-9 minutes.
Microwaves vary so experiment, starting with the least amount of time and increase. Your potato thickness will also be a factor.
These will be golden and crispy!
You can keep reusing the same pieces of parchment paper over and over.
Cooking more than two layers is your own choice, but it doesn't work well in mine so try it at your own
Pumpkin dessert
- About half a cup of pumpkin mixed with
- 2 egg whites,
- a quarter cup skim milk, then
- pumpkin pie spices and splenda, sometimes
- a tiny bit of vanilla.
It needs to bake for 45-1 hour so you can make it at night and eat it for breakfast. It's got a lot of fiber and a lot of protein which are both hunger fighting gold. It's not like pumpkin pie really, the extra egg makes the texture slightly different.
Fried Polenta
Make the microwaver polenta. But instead of all that stirring, nuke water for 3 nminutes to get good and hot, add polenta and stir, nuke for another 5 minutes and stir. Pour into container to cool. Then slice and fry in garlic olive oil - put italian seasoning and soy parmesan before placing in pan.
Pumpkin Cookies
(They are almost core w/ the exception of the brown sugar splenda!! Of course they are only core if eaten in moderation!).
1/4c splenda brown sugar and 1/4c reg splenda
1 egg
1c unsweetened applesauce
1tsp vanilla
2 c oat bran (I used 2 c. fast cooking oatmeal)
1tsp baking soda
1tsp baking powder
1 tsp salt
1tsp ground cinnoman
1/4tsp nutmeg
1c pumpkin
Preheat oven to 350, mix all together and spoon onto sprayed pan, bake 10-15min, cookies are not hard, they are moist, soft cookies. YUM!!! The original recipe spreads as they bake but this one does not but they are great!-
Potato Pancakes
Ingredients:
Large potato shredded with skin on
1/2 a finely chopped onion
2 eggs
salt and pepper
1/4 cup ff cheddar cheese
Serving Size: 1 (5 pancakes)
serve with ff sour cream and sugar free applesauce.
Cook them on an electric frying pan with 350 degrees heat and non stick spray on it for 2 - 3 minutes per side.
Banana Cream Pie Shake (or ice cream)
1 c sliced frozen bananas
1 1/2 tsp sf/ff vanilla pudding mix
1 c skim or ff plain yogurt
splenda to taste (if using skim vs yogurt, you probably won't need any)
Blend well. Can adjust amount of liquid to desired consistency.
Delicious topped with ff reddiwhip and/or a few crushed teddy grahams for minimal points.
Cauliflower Poppers
4 c cauliflower, cut into grape-sized pieces
1/2 tsp ground cumin
1 tsp chili powder
salt, pepper & garlic powder, to taste
cooking spray
Preheat oven to 475 degrees. Place cauliflower in a bowl, spray with cooking spray (or use Core allotment of healthy oil) & add seasonings. Toss well to coat. Spread out on a flat baking pan lined with foil (easy cleanup) and sprayed with cooking spray. Bake until cauliflower is crisp-tender, for about 10 minutes, stirring halfway through.
Core Oatmeal Pancakes
1/4 cup oatmeal
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets splenda
1/2 cup ff plain yogurt
1 egg white
Makes 2 big pancakes. Flip quickly because they cook fast.
Baked Apple and Pear Chips
2sprays cooking spray
2 medium pears, Bosc, halved, cored
2 medium red apples, Gala, Red Delicious or Granny Smith, halved, cored
1/2 tsp ground cinnamon
2 Tbsp SPLENDA
Preheat oven to 325F. Coat 2 baking sheets with cooking spray.
slice pears and apples into 1/8 inch thick slices.
In a small bowl, mix together cinnamon and SPLENDA. Place fruit slices in a single layer on baking sheets and sprinkle with cinnamon mixture. Bake, rotating baking sheets halfway through, until crisp and lightly browned, about 30-45 minutes.
WW Milkshake
Ingredients
* 1 cup skim milk or 1% low-fat milk
* 4 ice cubes
* 1 teaspoon vanilla extract (or almond extract) or instant coffee
* sugar substitute
Directions
1.Place all ingredients in blender.
2.Blend until all ice is crushed and milk shake is thick.
3.It really does become thick.
I add a little vanilla pudding (dry) to thicken it a little.
Quick Chocolate Pie
Ingredients Directions
* 1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix (I think the Jell-O brand is the best)
* 2 cups nonfat milk
* 2 tablespoons Cool Whip Free
* 2 low-fat cinnamon graham crackers
Directions
1. Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
2. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free
.
This makes great banana pudding too, just use vanilla pudding and add sliced bananas.
Corn Bread
Ingredients
* 1 cup yellow cornmeal
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup Splenda granular
* 2/3 cup fat free sugar free yogurt
* 1/3 cup nonfat sour cream
* 1 egg
Directions
1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Cranberry Corn Muffins - #1 of 2
1 cup oat bran
3/4 cup yellow cornmeal
1/2 cup splenda
2 tsp baking powder
1/2 teaspoon mace
1/4 cup egg substitute
1/4 cup fat free sour cream
3/4 cup fat free yogurt
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup cranberries; coarsely chopped
Preheat oven to 350 F.
Spray muffin tins with cooking spray. (I use nonstick, silicone muffin
cups, but I still give them a squirt of cooking spray because it
gives them a little crust.
Combine the oat bran, cornmeal, Splenda, baking powder, and mace in a
medium bowl.
Combine the egg substitute, sour cream, yogurt, lemon zest, and
extracts in another bowl.
Stir the wet ingredients into the dry ingredients.
Gently stir in the cranberries.
Fill each muffin cup 3/4 full.
Bake 20-22 minutes or until golden.
Makes 14 muffins.
Cranberry Corn Muffins - #2 of 2
breads, desserts
1 cup yellow cornmeal
3/4 cup splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon mace
1 pinch salt
1 can (15 oz) cannellini beans; rinsed & drained
1/2 cup fat free cottage cheese
2 large eggs; or egg beaters
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cranberries; coarsely chopped
I wanted to come up with a cranberry muffin to serve to my family at
Thanksgiving. I made two different versions, both delicious. Make
your choice based on the ingredients you have at hand.
Preheat oven to 400 deg. F.
Spray muffin tins with cooking spray.
(I use nonstick, silicone muffin cups, but I still give them a squirt
of cooking spray because it gives them a little crust.
Mix together the cornmeal, Splenda, baking powder, baking soda, mace
and salt in a medium bowl; set aside.
Puree the beans and cottage cheese in a food processor or blender,
scraping the sides frequently, until smooth, about 3 minutes.
Add the eggs, zest and extracts and pulse until smooth.
Pour into the cornmeal mixture and stir lightly to blend.
Fold in the cranberries.
Spoon into the muffin cups, filling them 3/4 full.
Bake until a toothpick inserted in the center of a muffin comes out
clean, 20-22 minutes.
Cool completely on a rack.
16 muffins
Core Cornbread
1 1/2 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tps. salt
1/3 c. Splenda {up to 1/2 cup if you like it sweet}
1c. fat free yogurt
1/2 c fat free sour cream
1 tbs. oil
2 eggs
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry.
Pour into a 9" deep dish pie plate or a 9" square pan that has been
sprayed with Pam. Bake at 375 degrees for 25-30 minutes or until the
edges are a golden brown and a toothpick inserted in center comes out
clean. Cut into 8 wedges or make in muffin pans.
Core or if on Flex Points: 8 servings = 2 Pts. each
Multi-grain Muffins (CORE)
Servings | 12
Estimated POINTS® value per serving | 1
Ingredients
1/2 c uncooked cornmeal
1/2 c uncooked oatmeal
1/2 c uncooked cream of wheat
1/2 c nonfat dry milk
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
2 eggs
1/2 c unsweetened applesauce
1 medium ripe banana
1 tsp vanilla extract
1 c chopped apple
Instructions
1. Pre-heat oven to 350 degrees. Prepare 12 muffin tins with muffin papers.
2. Mix all dry ingredients in mixing bowl. In a blender mix eggs, applesauce
3. banana and vanilla until smooth. Combine dry and liquid ingredients. Fold in chopped
4. apples.
5. Drop batter into muffin tins.
6. Bake for 20 minutes or until tops are firm.
Oatmeal Muffins
1/2 cup Splenda
2/3 cup unsweetened applesauce
2 eggs
4 cups oatmeal
1 Tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cup ff milk
1 apple or pear, cut in small pieces
Mix, put into a 13 x 9 baking dish or use muffin pan sprayed with Pam. Bake at 350 degrees for 25 - 30 minutes or until knife comes out clean. DO NOT OVER BAKE.
Cut into 16 squares or makes 16 muffins. Keep refrigerated. I baggy, freeze and take out as needed.
Core or 2 pts on Flex per square/muffin.
Core Pineapple/Pina Colada Muffins
3 1/2 cups uncooked old fashioned oats
2 t. baking powder
½ c. unsweetened applesauce
2 cups FF milk
2 t. coconut extract
2 t. rum extract
2 large eggs
¾ c. Splenda
2 medium ripe bananas, mashed
1 small pkg. Sugar free/fat free instant vanilla pudding (dry mix)
1 20 oz. Can crushed pineapple, drained
Directions:
Preheat the oven to 400 degrees
Mix applesauce, eggs and Splenda. Then add the remaining ingredients except the pineapple. Stir well. Add the pineapple and fold in. Put in 12 cup and 6 cup muffin pan sprayed with butter Pam.
Bake approximately 50 minutes, until the middle is baked firm.
Makes 18 muffins. Pack 2 in a baggie and freeze.
Note: I take a baggie out at a time and keep in fridge. It's very portable and a great snack on the run. Also makes a great dessert with a touch of sf cool whip on top.
Core or 2 pts on Flex per muffin.
Onion Rings
(not core, count points for cereal)
Cut a yellow onion, and dip it in egg beaters and then coat it with ground up Fiber one. Bake it for 20 min. It is a old hungry girl recipe, and is totally worth it
Core Muffins
1/2 cup uncooked cornmeal
1/2 cup uncooked oatmeal
1/2 cup uncooked cream of wheat
1/2 cup nonfat dry milk
2 teaspoons of cinnamon
1 tsp baking powders
1 tsp baking soda
2 eggs
1/2 cup unsweetned applesauce
1 medium ripe banana
1 tsp vanilla extract
1 cup chopped apples
Preheat oven 350 degrees. Prepare 12 muffin tins with muffin papers. Mix all dry ingredients in mixing bowl. In a blender mix eggs, applesauce, banana and vanilla until smooth. Combine dry and liquid ingredients. Fold in chopped apples. Fill muffin tins and bake 20 minutes or until tops are firm.
Core Oatmeal Pie Crust
2 cups quick cooking oats
1/2 cup splenda
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 cup ff margarine
Preheat oven 350. Combine oats, splenda, cinnamon, salt and stir in margarine. Spray a 9 inch pie plate with pam spray. Press mixture in bottom and sides of pie plate and bake for 15-20 minutes. Cool at least 10 minutes and then fill with SS/FF pudding. Serves 8, 1 pt for flex plan for crust
Core Caramel Apple Oatmeal Cookies
2 cups quick oats
1 tsp baking powders
2 to 3 tablespoons of splenda (6-9 packets)
1 to 2 teaspoon of cinnamon
1 egg
3 tablespoons of sugar free caramel syrup
1 tablespoons of canola oil
1/2 cup unsweetened applesauce
1 apple, peeled, cored and diced
Preheat oven 350 degrees. Mix all ingredients and place a tablespoon of ingredients on a cookie sheet. (makes 10-12). Bake 18 minutes or until done.
ALMOST APPLE CAKE (1/2 recipe)
Ingredients
3 cup uncooked oatmeal
2 tsp baking powder
1/2 cup unsweetened applesauce
2 cup fat-free skim milk
3/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2 large bananas (mashed)
1 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 Tbsp ground cinnamon
4 medium apples (diced)
2 eggs
TOPPING
1/2 cup uncooked oatmeal
4 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1 t. APPLE PIE SPICE
Instructions
Mix applesauce , eggs and splenda. Add the remaining ingredients
except the apples. Fold the diced apples in. Put in an 8x8 pan, sprayed with pan spray. Sprinkle topping over top of cake. Spray with butter spray.
Let set for about 15-20 minutes. In the meantime,
Preheat oven to 400 degrees.
Cook for 45-55 minutes, or until center is completely cooked.
Almond Joy Pudding: CORE
1 pkg. FF/SF Chocolate Fudge Pudding
2 cups FF milk
1 tsp. of coconut extract
1/2 tsp almond extract
1 cup oatmeal
Combine ingredients, chill for at least an hour to let oatmeal absorb
the liquid and soften.
*You can tinker with the amount of extract to get it to your liking.
Corn Pudding
INGREDIENTS:
1 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup red bell pepper, chopped
1 teaspoon minced garlic
2 cups whole kernel corn, drained
1 cup skim milk
1/4 cup cornmeal
1 egg
2 egg whites
1 1/2 cups shredded fat free Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 cup crushed tortilla chips (leave out to make this Core)
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
2. Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
3. In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
4. Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
5. Bake for 40 to 45 minutes or until firm.
Core creamy dreamsicle
1 pkg sugar free orange jello
8 oz plain non-fat yogurt
8 oz boiling water
Mix jello and water till dissolved. Add yogurt till combined.
Refrigerate till set.
Pumpkin Fluff Dessert
Mix the following with a hand mixer:
1—15 oz can pumpkin
1 tsp pumpkin pie spice
1 box vanilla or butterscotch sugar-free pudding
Fold in 1 cup fat-free Cool Whip
All Recipes: Divide into 4 servings, 1POINT each
Pink Fluff
1 pkg. sugar free jello (use a flavor you like).
1 cup 1% cottage cheese
Take one cup of boiling water and mix with the jello. Let it set up.
Take the cottage cheese and blend it in a blender. Dump the jello mixture in with it and whip it up. It gets really light and fluffy.
Chocolate Pudding Fluff
1 pkg. sugar free chocolate pudding (instant)
1 c fat free milk
1 c cottage cheese
Mix pudding and 1 cup of water together. Let set.
Blend cottage cheese well. Mix in pudding.
I then added one scoop of chocolate protein powder.
For a crust I used 1 cup of Fiber one cereal and smashed it into cracker crumb consistency. I added two egg whites and mixed it with the crumbs. Patted it into a pan and backed at 350 degrees for about 10 minutes.
Dump the chocolate pudding mix into the crust and don’t forget to add points for crust.
Chocolate Cake
1 tb. instant decaf coffee (this punches up the chocolate flavor)
1 tb. hot tap water
1 cup dry oat bran (hot cereal)
3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion)
2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good)
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. baking soda (optional)
1 cup measures like sugar Splenda
3 large eggs
1 tsp. vanilla extract
In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved.
In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside.
Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture.
Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool.
Baked Banana Splits
Ingredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Instructions
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Pumpkin Muffins
1 cup Pumpkin (not pumpkin mix)
2 eggs
1 Tablespoon Vanilla
2/3 cup FF dry milk
1 teaspoon baking powder
5 packets Splenda
6 Tablespoons instant Oatmeal
1 cup grated carrots
1 teaspoon cinnamon
2 teaspoons pumpkin spice
1 teaspoon baking soda
Combine dry ingredients. Add pumpkin, beaten eggs, vanilla and then
mix all together.
Pour into 12 cup muffin pan sprayed with pam (paper wrappers not
needed)
Bake 350 degrees for 15 minutes or until knife comes out clean.
These will grow a bit but not up to the top of the muffin tin.
They're great for a snack when you're HUNGRY!!!
The only thing I changed from the original recipe is I substituted
oatmeal for the flour and omitted raisins which you can add if you
want to figure in the points (4 Tablespoons raisins)
Enjoy!
Oat Bran Blueberry Magic Muffin
Ingredients
1/4 cup Hodgson Mill Oat bran hot cereal
1 tsp baking powder
3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener 1 tsp ground cinnamon
1 large egg(s)
1/4 cup frozen blueberries
Instructions
Mix all and cook in microwave for 1 to 1 1/2 minute
Magic Corn Muffin
Ingredients
1 large egg(s)
1 tsp baking powder
3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
1/4 cup corn meal
1 tsp safflower oil
1/2 tsp Organic apple sauce, unsweetened
Instructions
Mix all ingredents together and place is a pam srayed cup and microwave for 1 minute 10 sec.... magic
Oat bran muffins
Use oat bran, baking powder, splenda, egg, cinnamon, and a heaping 1/3 tsp. of applesause. cook in microwave for 1 - 2 minutes. Try it cut it up in a bowl with 1/2 cup of applesause on it.
Chocolate Magic Muffin
1/3 cup hot oat bran cereal
1 Tablespoon Cocoa Powder
1 1/2 tablespoons splends
1 teaspoon baking powder
1 teaspoon healthy oil
1 egg
Mix all and place in your pre-sprayed cup and microwave for 1 minutes 10 seconds.
I just thought of something different..how bout putting a tsp of SF jam in the middle of it or a small pc of fruit before micro?
Or you can make one with a little mashed banana. Then mashed the rest of the banana and spread it on the muffin like jelly.
Wheat Bran Magic Muffin
Ingredients
* 1 tsp baking powder 0 points
* 1 tsp ground cinnamon 0 points
* 3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
* 1 tsp Apple Time Original Apple Sauce 0 points
* 1/4 cup uncooked wheat bran 0 points
* 1 large egg(s) 2 points
* 1 tsp safflower oil 1 point
Instructions
Spray cup with Pam and set aside.
Place wheat bran, baking powder, splenda, cinnamon in bowl.
Add wet ingredients
egg, applesauce and oil of choice
Mix all together and place in the cup. Bake in micowave for 1 minute 15 second and magic you have a muffin.
This is how it began and then some of us started to play with the recipe
MUFFIN IN A MINUTE:
1/4 c flax meal
1/2 tsp. Baking powder
1 pk splenda
1 tsp cinnamon
1 egg
1 tsp. liquid I Can't Believe Its Not B
spray PAM in coffee mug, mix dry ingred in it, mix in egg and marg. and
micro 1 min.. magic....
Spiced Magic Muffin
Ingredients
* 1/4 cup uncooked wheat bran
* 1 tsp baking powder
* 1 tsp Spiced seasoning mix
* 3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
* 1/2 Tbsp Manischewitz Unsweetened Apple Sauce
* 1 egg
Instructions
Spray cup with Pam and set aside.
Place wheat bran, baking powder, splenda, cinnamon in bowl.
Add wet ingredients
egg, applesauce and oil of choice
Mix all together and place in the cup. Bake in micowave for 1 minute 15 second and magic you have a muffin.
Spiced Seasoning Mixture
Ingredients
Spiced Seasoning Mixture
Ingredients
2 tsp ground allspice
4 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground nutmeg
Instructions
Mix all spices together and place in dry air tight jar.
Use 1 teaspoon for one magic muffin.
Chocolate Oat Bran Magic Muffin
Ingredients
a.. 1 large egg(s) 2 points (core)
b.. 1 tsp vanilla extract (core)
c.. 1 tsp baking powder (core)
d.. 1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
e.. 1 tsp Musselman's Natural Unsweetened Apple Sauce nil (core)
f.. 1/4 cup Hodgson Mill Oat bran hot cereal 2 points 9 (core)
g.. 1 Tbsp Nestle Cocoa for Baking 1 Point
Instructions
Mix all and cook in microwave for 1 minute 15 seconds
WW Core - Smoothies
Smoothie 1
Base (makes 2 LARGE smoothies):
FRAPPUCCINO
Breakfast Ice Creams
Strawberry
(Rich in vitamins C and K, potassium, calcium, fiber, and protein)
1 1/2 cups frozen strawberries, without syrup or added sweeteners
1/2 cup milk
1 tablespoon honey or sugar (count points)
Banana
(Rich in vitamins B6, C, potassium, fiber, calcium, and protein)
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons of plain ff sf yogurt
1 tablespoon of honey or sugar (count points)
Chocolate Banana
(Rich in vitamins B6, C, Potassium, fiber, calcium, protein, and antioxidants)
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain ff sf yogurt
1 tablespoon honey or sugar (count points)
1/2 teaspoon unsweetened cocoa powder
I made this one and didn't add sweetener, I found it sweet enough!
Strawberry, Banana For Two
I made this one up myself for DH and I.
1 cup frozen strawberries
1 fresh banana
2 tablespoons of plain ff sf yogurt
I put a touch of ff milk because I thought it was a little thick for my food processor, this is plenty for two!
For each recipe, place all ingredients in a food processor, puree on high. Each makes about 1 1/2 cups. For a thinner smoothie, just add 1/2 cups of ff milk.
Baked Caramel Oatmeal Muffins
2 Cups dry oatmeal
1 1/2 teaspoons baking powder
1 Cup skim milk
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup splenda
2 mashed bananas
1 teaspoon cinnamon
1 teaspoon vanilla
6 Tablespoons SF DeVinci Caramel Syrup
Mix dry ingredients, then add in wet ingredients. Pour into muffin
pan. Bake at 350 F for 40 minutes or until knife comes clean.
Makes 12 muffins.
- Put about one cup ff plain yogurt in the blender with
- 1 cup frozen fruit (strawberries, peaches, blueberries, raspberries, etc)
- a little splenda and it comes out perfect.
- No need to water it down with ice
Base (makes 2 LARGE smoothies):
- 2 c. milk
- 3/4 c. FF Plain yogurt
- 1/4 c. tofu (for protein)
- 6 ice cubes
- Lots of fruit. ;-)
- A cup of ff yogurt
- 1 banana
- 1/2 cup of frozen mixed berries (no need for ice)
- pineapple chunks
- a splash of ff milk if its having a hard time coming together in the blender. This usually makes enough for two.
- 1 cup of skim milk
- 1 medium banana
- 1/2 cup of frozen peaches (no need for ice this way)
- 1 teaspoon of splenda or to taste
- My favorite combination is frozen banana and frozen unsweetened strawberries, with plain yogurt and 1/4 teaspoon of vanilla. I like it thick like ice cream! Yum.
- The riper the banana gets before you freeze it, the sweeter it is and the less splenda you need. I usually don't put in any sweetener at all.
FRAPPUCCINO
- 1 c ff milk
- 2 tsp instant coffee dissolved in 3/4 c warm water
- 1-2 packets Splenda
- 1 c ice (or more if you like it slushy)
- Blend in smoothie maker or blender and enjoy! Tastes like the bottled Starbucks Frappuccinos.
- 1 c ff milk
- 1 tsp cocoa powder
- 1 sliced frozen banana
- 1 or 2 Splenda
- Comes out shake-like. You can add ice to make it thicker.
Breakfast Ice Creams
Strawberry
(Rich in vitamins C and K, potassium, calcium, fiber, and protein)
1 1/2 cups frozen strawberries, without syrup or added sweeteners
1/2 cup milk
1 tablespoon honey or sugar (count points)
Banana
(Rich in vitamins B6, C, potassium, fiber, calcium, and protein)
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons of plain ff sf yogurt
1 tablespoon of honey or sugar (count points)
Chocolate Banana
(Rich in vitamins B6, C, Potassium, fiber, calcium, protein, and antioxidants)
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain ff sf yogurt
1 tablespoon honey or sugar (count points)
1/2 teaspoon unsweetened cocoa powder
I made this one and didn't add sweetener, I found it sweet enough!
Strawberry, Banana For Two
I made this one up myself for DH and I.
1 cup frozen strawberries
1 fresh banana
2 tablespoons of plain ff sf yogurt
I put a touch of ff milk because I thought it was a little thick for my food processor, this is plenty for two!
For each recipe, place all ingredients in a food processor, puree on high. Each makes about 1 1/2 cups. For a thinner smoothie, just add 1/2 cups of ff milk.
Baked Caramel Oatmeal Muffins
2 Cups dry oatmeal
1 1/2 teaspoons baking powder
1 Cup skim milk
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup splenda
2 mashed bananas
1 teaspoon cinnamon
1 teaspoon vanilla
6 Tablespoons SF DeVinci Caramel Syrup
Mix dry ingredients, then add in wet ingredients. Pour into muffin
pan. Bake at 350 F for 40 minutes or until knife comes clean.
Makes 12 muffins.
WW Core Main Meals - Breakfast
- Oatmeal cooked in skim or soy milk with different add-ins (applesauce, banana, cinnamon, pumpkin pie spice, apple pie spice)
- Oatmeal (made w/ff or soy milk) w/cinnamon & banana
- Oatmeal (made w/ff or soy milk) w/ cottage cheese, cinnamon, and a fruit such as a banana, frozen peaches, an apple, etc.
- Cream of wheat cooked in skim milk
- Equal parts raw steel-cut oats and FF plain yogurt, mixed and refrigerated overnight; flavor with Splenda, SF coffee syrup, fruit, etc. to taste
- Fiber One, ff milk and a banana
- Smoothie: ff milk, plain yogurt, frozen banana, frozen blueberries.
- FF plain yogurt w/ shredded wheat mixed in and/or a fruit
- ff plain yogurt w/raspberries and blackberries, packet of sweetner, and Fiber One
- Hard boiled eggs (usually with a fruit or milk)
- Omlette with whatever vegetables you have on hand
- Scrambled eggs, Canadian bacon, and broiled polenta, all topped with sauteed peppers, onions, and tomatoes
- Omelette with FF mozzarella, basil and tomatoes
- Boca burger topped with Soy cheese slice, scrambled eggs, salsa and sour cream
- Cornmeal Pancakes (1/2 cup corn meal, 1/4 cup ff milk, dash of vanilla, 1 egg, one Tbsp splenda)
- unsweetened applesauce
- frozen berries
- diet hot cocoa mix
- canned pumpkin
- diced peach
- 1/4 cup cottage cheese and cinnamon
- cook chopped apple in microwave with splenda and cinnamon.
Ambrosia Oatmeal
6 min | 1 min prep
SERVES 2
* 1 cup regular oatmeal (not instant)
* 2 cups water, use less if you like a very thick porridge
* 1 banana, sliced 1/4 inch thick
* 1/2 cup pineapple chunks in juice or pineapple chunks in juice
* 1/2 cup mandarin oranges in juice
* 2 drops lemon extract
* 1/8 teaspoon coconut extract
* 1/4 cup shredded coconut (optional)
1. Place water in a medium saucepan and bring to and bring to a boil.
2. Add oats and reduce to a simmer.
3. Add the extracts. (A caution here; one drop if lemon adds a certain clean quality that works well with the fruit. More than that and the results are likey to be off. If you are concerned about your accuracy, I would omit rather than add too much.).
4. Cook as directed on you pacakage somewhere between 3 to 5 minutes.
5. One minute before the oatmeal is done, stir in the banana slices, pineapple and oranges.
6. Divide into two bowls, garnish with coconut if using.
7. Two tablespoons of shredded coconut is 1 point.
Quinoa and Barley Breakfast Porridge
Add your own spices, sweeteners and dried fruit, to your taste. You can cook in a small crockpot overnight.
45 min | 5 min prep
SERVES 4
* 1/2 cup barley (I prefer hulled to pearled)
* 1/2 cup quinoa
* 1 pinch salt
* 4 cups water
* dried fruits (optional, such as raisins, cranberries or cherry)
* honey (optional) or maple syrup (optional) or sugar (optional)
* spices, such as cinnamon, nutmeg, cardamom (optional)
* milk (optional) or yogurt (optional)
1. For the crockpot method: Mix the first four ingredients (barley, quinoa, salt and water) and cook on low overnight.
2. For the stovetop method: Combine the first four ingredients in a saucepan. Bring to a boil. Then simmer covered for about 40 minutes, until all the water is absorbed.
3. For both methods continue from here: Fluff with a fork and put into serving dishes.
4. Add sweetener, dried fruits and spices, as desired. Basically, as you would like for oatmeal. Similar. Serve with milk or yogurt if desired.
5. For Vegan omit the milk and yogurt or sub non dairy milk such as soy milk
Creamy Spiced Brown Rice Cereal
Servings | 2
Ingredients
1 1/4 cup fat-free skim milk
3/4 cup quick cooking brown rice
1 medium apple(s), Royal Gala, peeled, cored and coarsely chopped
4 1/2 tsp McNeil Specialty Products SPLENDA (R) No Calorie Sweetener
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup plain fat-free yogurt, preferably Greek
Instructions
- Brink milk to a boil in a medium saucepan. Stir in rice. Reduce heat to low; cover and simmer 5 minutes.
- Stir in apple, Splenda, cinnamon and nutmeg. Cover and simmer 5 minutes or until rice is tender.
- Remove from heat and stir in yogurt. Spoon into small bowls and top with additional yogurt and diced apple, if desired. Yields about 1 cup per serving.
- Flex: 4 Points per serving
Banana Oatmeal
Serves 1
1 medium banana
1/4 cup dry quick cooking oats
1/2 cup water
1 tsp. Splenda (or more to taste)
1/4 tsp. cinnamon
dash salt
- Slice Banana into bowl. Sprinkle oatmeal on top of banana. Sprinkle cinnamon & Splenda & salt on top of that. Add water. Microwave above for 1-2 minutes.
- This was good & filling. You can use an apple instead of banana sometimes. You could probably use skim milk in place of the water to help with your dairy, too.
Slight variation on the apple instead of banana idea:
1/2 cup oatmeal (either quick-cook or not, doesn't matter)
1 cup water
1 apple, cut into bite-size pieces (peeled is better than not ... cooks up better)
- Place apple in water in small pan; bring to a boil. Add oatmeal, cook and stir until thick.
- In microwave: place all into 1 quart bowl. Cook on high for 1 -2 minutes. Watch carefully to avoid boil-overs!
- Sweetens nicely with Splenda.
This is my most favorite breakfast and sometime snack
1/3 cup rolled oats
1 envelope SF cocoa mix
1-2 pkgs of Splenda
Combine and add about 1 cup of water. Zap for about 2 minutes. I believe that the above ingredients are all CORE items so it would be 0 Points.
Arlyn's Formerly Unmentionable Oatmeal
1 serving
1/3 cup uncooked quick (5 minute) oatmeal
1/3 cup nonfat yogurt
1/3 cup nonfat milk or unsweetened soy milk
1/2 cup fresh or frozen blueberries
3 tabl. almonds. (I'd leave these out to be totatly Core)
In a bowl, stir together the oatmeal, yogurt and milk. Mix in the blueberries and the almonds. Eat. What could be simpler.
Apple Cream of Wheat
I normally don't like Cream of Wheat, but this was delicious!
3 tbsp Cream of Wheat (1 minute)
3/4 c skim milk
1/2 apple chopped into bite sized pieces
1-2 tbsp each Splenda and cinnamon (to taste)
Place apples in bottom of bowl, top with Cream of Wheat, milk, Splenda and cinnamon. Microwave on high for 1 minute, stir and microwave for 1-2 more minutes, until creamy.
Steel Cut Oats
2 cups of Steel Cut Oats
1 can of FF evaporated milk+water to make 8 cups
1 tsp. cinnamon
1 tsp. grated nutmeg
Put in slow cooker and cook on low for 4 1/2 hrs.
Turn off and let stand 15 minutes.
I put the leftovers in individual containers and freeze. Take out and put in microwave to heat when needed (every morning for me)
BREAKFAST IN A CUP
Servings 10
(4) 4 ounces extra lean ham
(0) 1/2 cup chopped onion
(0) 1 cup diced sweet peppers
(3) 1 1/2 cup egg substitute
(0) 1 4 oz can mushrooms diced
(2) 1 cup shredded ff cheddar cheese
9 total points
Heat oven to 350 degrees. Coat 12 cup muffin pan with spray. On medium heat cook ham, pepper, onion and mushrooms until veges are soft. Remove from heat and cool slightly. In another bowl stir egg substitute and cheese together with any seasoning you would like. Stir in cooled ham and veges and spoon evenly into prepared muffin pan. Bake 20 minutes, or until eggs are set.
10 muffins about 1 point each. Or they are core!
Waffles
This recipe makes one waffle.
1/3 c.cornmeal
1/8 c. skim milk
1/2 t. baking powder
1 egg
Use a 7 inch round waffle Iron (well sprayed) and it comes out perfect every time.
Core Steel Cut (Irish) Oats
A night-before recipe:
Mix 1/4 cup oatmeal in a bowl with 1/2 cup or so of ff plain yogurt, some almond extract, and a little Splenda. The grains soften overnight and have a nice chewy texture. Add sliced banana if desired.
Sometimes these get even softer if you eat the 2nd day...so this is a plan-ahead recipe as are so many with Core...I mash the banana right into it and the next morning...instant breakfast.
Crockpot Breakfast
1 (28 oz.) Bag Ore-Ida Frozen Potatoes O'Brien, thawed slightly
1/2 Cup Diced Onion
1 Pound Lean Ham, diced
2 Cups Fat Free Shredded Cheddar Cheese
1 Cup Skim Milk
3 Cups Egg Substitute (or 1 dozen eggs)
1/2 teaspoon Salt
1 teaspoon Pepper
Spray crockpot with non-stick cooking spray. You will make three layers. Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese. Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crockpot. Cover and cook on low for 9-10 hours overnight. (mine only took about 4 hours on low). Cut into 8 wedges when ready to serve.
Serves: 8
Per Serving: 250 Calories; 3g Fat (10.9% calories from fat); 31g Protein; 22g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1414mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0
Core Breakfast Casserole
This can be frozen individual portions.
1 lb lean ham, diced
12 eggs or equivalent egg beaters
5 oz evaporated skim milk
8 oz mushrooms, chopped
1 red bell pepper, chopped
1 onion, diced
1 c frozen chopped broccoli, thawed
8 oz ff shredded cheddar cheese
Saute mushrooms, onions, bell peppers in a skillet sprayed with Pam. Place ham into a 9 x 13 inch baking pan. Top with vegetables & cheese. Put eggs & milk into a blender and blend until mixed well. Pour over the vegetables/cheese/ham. Bake at 350 for about an hour until it "tests" done.
Cottage Cheese Pancakes
2-3 beaten eggs
1 c cottage cheese
splenda, to taste
1 c uncooked oatmeal
banana
1/2 tsp cinnamon
1/2 tsp vanilla
Blend ingredients in the order they appear. Cook over a med heat in a pam-sprayed pan, as you would pancakes. Top with fruit or use sf maple syrup (points).
Ziploc Omelet
Crack 2 eggs into the bag (not more than 2) & shake to combine them. Add a variety of ingredients such as: ff cheeses, ham, onion, green pepper, tomato, shredded potato, salsa, etc. Make sure to get the air out of the bag and zip it up. Shake to mix. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily.
Pineapple Upside-Down Cake Oatmeal
crushed pineapple
cooked oatmeal
sf caramel syrup
vanilla
splenda
Saute the pineapple, vanilla, splenda and SF caramel syrup in a pan sprayed with butter flavored pam. Let the pineapple caramelize and then pour in the oatmeal (already prepared) to mix and heat.
Pina Colada Yogurt
1 very ripe banana, mashed
1/3-1/2 large can of crushed pineapple
1 c plain nonfat yogurt
a dash of vanilla extract
a dash of coconut extract
splenda to taste
Blend all ingredients. Serve immediately or refrigerate for later.
Peaches and Cream Breakfast Casserole
1 1/2 c rolled oats
1 1/2 c thinly sliced peaches, peeled
1/4 c Splenda
3 c skim milk
2 egg whites
2 tsp vanilla extract
1/4 tsp almond extract
Spray an 8-inch square baking pan with nonstick cooking spray. In a large bowl, combine oats, peaches, and Splenda. In another bowl, combine remaining ingredients. Beat with fork or wire whisk until blended. Add to oat mixture, mixing well. Place mixture in prepared pan. Bake uncovered, 50 minutes, at 350 degrees.
Custard Oatmeal
1/2 oatmeal
1/2 c water
1/2 c skim
1 egg, beaten
1 tsp sf vanilla
splenda, to taste
Add water & skim to a nonstick saucepan & bring to a boil. Pour a little of the hot liquid into a beaten egg to temper, then add to the pot. Add oats, stirring constantly. Continuous stirring prevents the egg from scrambling/curdling. Lower heat & continue stirring for 1 1/2 - to min until it thickens. Remove from heat & add vanilla & splenda.
This makes a good-sized serving. If too much, reduce to 1/3 c oatmeal, skim & water.
*Variations: Serve with fruit on top and/or add 1/2 chopped banana while cooking.
Cornmeal Crepes
1 c cornmeal
2 tsp splenda
1/4 tsp salt
1 c ff milk
1/2 c water
2 tsp ff sour cream
2 eggs
Combine cornmeal, splenda & salt in a bowl. Beat together eggs & ff sour cream. Add to water & milk & then pour into cornmeal. Stir well. Heat an 8-in nonstick skillet over medium heat. Spray with Pam. Pour 1/4 c of mixture into pan & gently tilt in all directions so batter thinly covers bottom & very slightly up the sides of the pan. Once the edges start to brown (about 1 minute), lift carefully to see if it's ready to flip. Turn crepe over and cook for roughly 30 seconds until done.
Repeat procedure with the remaining batter, stirring batter each time. Stack them between layers of wax paper or paper towel to prevent sticking. *I rinsed, wiped down & resprayed the pan with Pam between EACH one.
This makes between 11-13 crepes. They can also be made ahead of time & freeze or refrigerate for later use.
Crepes are great alone, or stuffed with just about anything. Try the Chicken, Spinach & Mushroom Crepes! They'd also make great breakfast burritos!
Creamy Banana Couscous
1/2 c fat free evaporated milk
1/4 c whole wheat couscous
1/4 tsp cinnamon
splenda, to taste
1 banana
sf vanilla davinci, to taste
Slice banana, add cinnamon, splenda & vanilla and microwave for about a minute. Mix the rest of the ingredients and microwave loosely covered on high for 2 minutes. Stir and microwave for 30 seconds longer.
Carrot Cake Oatmeal
2 cups old fashioned oats
2 cups water
2 cups skim milk
2 peeled carrots (or 2 snack-size bags of baby carrots)
1 large peeled & cored apple (your favorite type)
1/2 tsp ground cinnamon
1/2 tsp apple pie spice
splenda to taste
dash of salt
Bring water and salt to a boil. Grate apple & carrots in food processor & add to pot, along with spices. Cook on high for several minutes, adding more water as needed to end up with almost your full 2 cups. Add milk, let come to an easy boil & then stir in oats and reduce heat to medium. Cook down oatmeal to desired consistency. Don't forget it that it will thicken more as it stands. Makes multiple servings.
Granola
*Core plus 1/2 point for WHOLE recipe
3 c oats
3 eggs
1/4 c Cary's sugar free maple syrup (1/2 point)
2 tsp sf vanilla syrup
1/4 c splenda
Mix all the ingredients and put them on a cookie sheet(sprayed with pam).
Bake at 350 for about an hour stirring and breaking the pieces every 15 min."
Oatmeal Pancakes
2 1/2 cups oatmeal (regular uncooked)
1 1/2 cups water
2 egg whites
2 tsp oil (olive)
3 tsp of cinnamon
Pumpkin Pancakes
1/3 cup regular oats (not quick or instant)
1/2 cup egg whites
1 tbsp ff cottage cheese
2 tbsp canned pure pumpkin
1 tsp. pumpkin pie spice
2 packets of Splenda
Blend all ingredients together with a hand mixer or blender. Spray your pan with nonstick spray and cook on medium/high heat until bubbly. Then flip your giant pancake and finish it off until golden brown. Top with sugar-free syrup if desired (points).
Mix ingredients and pour batter into hot pan sprayed lightly with cooking spray. Cook like you would any pancakes-turning once. Makes about 8 - 4 inch pancakes about 1/2 thick
Topping
Smash 6 large fresh strawberries & add splenda to taste. Pour on pancakes. Also works well with frozen strawberries.
Gingerbread Syrup
2 cups water
1 1/2 cups splenda
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Combine all ingredients and bring to a boil. Store in an airtight container. Use in coffee, oatmeal & anything else that could use a little sweetness!
Apple Cinnamon Pancakes
This is a variation of one i found on here. It goes like this.......
dry:
1/4c cornmeal
1/4c oatmeal
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
4 packets splenda
wet:
1/4 c ff yogurt
1/4 c applesauce
1 egg
splash vanila (optional)
splash ff milk
sauce:
1/2 c applesauce
1 packet splenda
cinnamon to taste
Mix dry ingredients and add wet ingredients and mix thoroughly. Add a little bit of milk if it seems too thick. let it sit for a few minutes for grains to absorb some liquid. cook on medium heat. you need to let them sit there for a while before flipping or you will make a big mess (if you do this on high heat you will burn them). For me it makes about four 4" pancakes which are VERY filling.
On the side I mix about 1/2 c applesauce, 1 splenda pack and cinnamon to taste. I use this on top instead of syrup. YUMMY!
Apple Cinnamon Pancakes
This is a variation of one i found on here. It goes like this.......
dry:
1/4c cornmeal
1/4c oatmeal
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
4 packets splenda
wet:
1/4 c ff yogurt
1/4 c applesauce
1 egg
splash vanila (optional)
splash ff milk
sauce:
1/2 c applesauce
1 packet splenda
cinnamon to taste
Mix dry ingredients and add wet ingredients and mix thoroughly. Add a little bit of milk if it seems too thick. let it sit for a few minutes for grains to absorb some liquid. cook on medium heat. you need to let them sit there for a while before flipping or you will make a big mess (if you do this on high heat you will burn them). For me it makes about four 4" pancakes which are VERY filling.
On the side I mix about 1/2 c applesauce, 1 splenda pack and cinnamon to taste. I use this on top instead of syrup. YUMMY!
Core Baked Oatmeal
Servings: 4
Mix together:
1 cup oat bran
1 cup oatmeal, quick or instant
1 1/2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
Blend together:
1 egg [used 2 eggs]
1 cup FF evaporated milk (you can use skim milk, although I think FF evaporated is The Secret Ingredient! )
1/2 cup FF plain yogurt
1/2 cup applesauce, unsweetened (I use the pre-portioned containers)
1 1/2 tsp. vanilla extract
1 tsp. cinammon
1 tsp. Pumpkin Pie spice (rounded)
1/2 tsp. nutmeg,
3 Splenda packets
Preheat oven to 350 degrees.
Line 8X8" pan with aluminum foil.
Combine first set of dry ingredients.
Blend second set of wet ingredients.
Add wet ingredients to dry, stir, and scrape into pan quickly and put into preheated oven immediately.
Cook for 25 minutes or longer, until top is golden brown and sides begin to pull away from the edge of the pan.
Cool for a few minutes before turning out onto a cooling rack. Divide into 4 servings. Serve hot or cold (or "toasted").
Optional: You can add nuts and dried fruits (i.e. raisins or craisins), and count the additional points.
Summer Muesli
1 quart nonfat plain yogurt
pinch cinnamon
1/4 tsp. fresh grated nutmeg
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup old fashioned oats
2 mashed very ripe bananas
1 1/2 cups sliced peaches
1 cup blueberries
1 cup cherries
Mix yogurt with flavorings; add oatmeal and let sit while you prepare fruit. Mash bananas and stir in. Slice peaches, stir in blueberries and pitted cherries.
Of course you could vary the fruit to your heart's content, and add a little sweetener if you like your yogurt sweetened (the bananas sweeten it enough for me). This is a good, balanced snack or light breakfast, lunch, etc. And it keeps well for days.
Core Oatmeal Pancakes
1/4 cup oatmeal
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets splenda
1/2 cup ff plain yogurt
1 egg white
Makes 2 big pancakes. Flip quickly because they cook fast.
Baked Oatmeal
Servings: 4
Ingredients
2 cups quick oats
1 1/2 tsp baking powder
1/2 tsp salt
1 cup skim/ff milk
1/2 cup Egg Beaters
1 mashed banana
4 Tbsp Brown Sugar Twin
1 tsp vanilla
1 tsp cinnamon
Instructions
Preheat oven to 325. Combine dry ingredients and add wet ingredients. Mix it
all up. Pour into a square glass baking dish that has been well sprayed on
sides and bottom with Pam. Bake for about 25 Min. Let cool, cut into servings
and store in the refrigerator or freezer.
Breakfast Cookie (Core)
1 cup oatmeal
½ cup fat free plain yogurt
½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup splenda
1 teaspoon healthy oil (I used safflower)
Preheat oven to 350°
In a bowl add all ingredients and mix well.
Drop by soup spoons on to a well Pam Sprayed pan.
Bake for 20 minutes or longer if you want them more crisp.
I baked for 20 minutes and let set in the oven until cool.
Yield: 12 cookies
2 serving of 6 cookies each
CORE Fried Breakfast Cookies
Here is the basic recipe:
1/2 cup uncooked oatmeal
1/2 cup eggbeaters
1/2 cup fat free cottage cheese
2 Tbs baking powder
1-2 tsp cinnamon (I put in more)
1/2 capful vanilla (I put in more)
2-3 packets Equal (or equivalent of Splenda) to taste (I put in more)
Mix all dry ingredients together. Then add remainder of ingredients to bowl and mix together. It will be like a thick cake batter consistency.
Drop by spoonfuls onto hot skillet that has been sprayed with Butter flavor Pam by dividing into 7-8 cookies. Cook as you would a pancake: when bottom turns golden ,gently flip over to cook the other side.
*other variations: add chopped apples to the mix or place a few blueberries onto each cookie while cooking (before you flip over).
These are great warm, but also good cold. *You can add more eggbeaters to make pancakes, if you wish.
* Omit the cinnamon and vanilla and add some natural coccoa powder.
Core Pancake
Ingredients:
1/2 cup old fashioned oats
1/4 cup ff cottage cheese
1 egg
cinnamon and/or vanilla to taste
splenda to taste
Instructions:
Combine all ingredients. Spray small saute pan with olive oil, add combined ingredients, and grill.
Pancake Topping
Ingredients:
1/2 to 1 cup fresh or frozen fruit (ie blueberries, strawberries, etc)
splenda to taste
Instructions:
* Place fruit and splenda in small sauce pan. Heat until fruitis soft.
* Serve over pancake
Pumpkin Pancakes
1/3 cup regular oats (not quick or instant)
1/2 cup egg whites
1 tbsp. fat-free cottage cheese
2 tbsp. canned pure pumpkin
1 tsp. pumpkin pie spice
2 packets of Splenda
Ingredients:
Large potato shredded with skin on
1/2 a finely chopped onion
2 eggs
salt and pepper...
1/4 cup ff cheddar cheese
Serving Size: 1 (5 pancakes)
serve with ff sour cream and sugar free applesauce.
Cook them on an electric frying pan with 350 degrees heat and non stick spray on it for 2 - 3 minutes per side.
Guacamole Omelet
2 eggs
1 tablespoon water
Salt and pepper
1/2 avocado, peeled
1/2 teaspoon lemon juice
Dash of seasoned salt
4 drops hot pepper sauce
1 small tomato, chopped
In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt,
hot pepper sauce and tomato. Mix well. Set aside.
Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot
nonstick skillet or omelet pan. Stir with a circular motion while shaking
the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3
seconds and shake pan. Omelet should move freely.
Spoon guacamole mixture over half of omelet. Slip a broad spatula under the
omelet and fold in half carefully.
Makes 1 servings.
Saturday, September 27, 2008
Realization
I walked by a mirror today and I realized that I still look like I am pregnant. I know I had my daughter 9 weeks ago, and I weigh close to the highest I have ever weighed while not pregnant, but my stomach is pooched out like I am still pregnant. I know I can do this, I have done this before, I just wish that I could blink my eyes and be where I was not so long ago. Oh well, we all have to start somewhere and this is my new beginning. I am a size huge heading towards a size less huge, aiming for a size healthy.
And look at those chins!!
And look at those chins!!
Friday, September 26, 2008
Still struggling
I am still struggling with the whole counting your points thing. I don't remember it being this tough last time. I can't use being an exhausted, hormonal mommy as an excuse. I hate the way my body feels right now. I don't want to be this way. I will find a way to get this weight off. I will!!
Thursday, September 25, 2008
The Core Food Roundup
Here are some weight watchers core shopping list must-haves and some suggested ways to enjoy them.
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