Sunday, January 31, 2010

Returning to Vegetarianism and Corn and White Bean Salad with Avocado

I have started on a low fat vegetarian diet for health reasons. I have to say, I have never felt better. I have so much energy and my stomach is feeling so much better.

My daughter is about 5 1/2 weeks old and I am already 13 lbs below my prepregnancy weight of 264 lbs!! I have taken before pics that I will share as soon as I can locate the cord for my camera.

I plan to weigh in on Fridays and I will try to share more of my journey with you.

Today I tried a new recipe which I really enjoyed. I adapted it to what I have in the house.

Corn and White Bean Salad with Avocado

1 med sized can corn
1 1/2 cups (1 can) cooked white beans, drained and rinsed in a colander until water runs clear
1 medium tomato, cut into 1/2-inch pieces
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)
1 avocado
3 - 4 fresh mushrooms chopped
1/4 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (or to taste)

Dump corn in a large mixing bowl. Add the well-rinsed beans and all remaining ingredients. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.

Nutrition Facts
Serving size: 1/4 of a recipe

(Without avocado, contains 161 calories, 1g of fat 32g carbohydrates, 9g fiber, 9g protein. Points: 2.5)

Kashi Krispi Treat

  • 2 Tbs skim milk
  • 4 cups miniature marshmallows
  • 1 half-oz. packet of Butter Buds
  • 6 cups Puffed Kashi® cereal
  • 1 cup raisins
  • Non-stick cooking spray
Spray a 13 x 9" pan with non-stick cooking spray and set aside. Measure all ingredients and set aside. Put the skim milk and the marshmallows in a large saucepan and place over low heat so that they begin to melt. Stir often. When the marshmallows are partially melted, stir in the Butter Buds. When the marshmallows are completely melted, remove from heat. Stir in the Puffed Kashi and raisins. Spray a spatula with non-stick cooking spray and press the Kashi mixture evenly into the prepared pan. Allow to cool. Cut into 12 squares.

Makes 12 squares
3 POINTS per serving (1 square)

Nutritional Information:
Per serving: 160 calories, .2g fat (0g saturated fat), 2g fiber

Saturday, January 30, 2010

Take Along Bars

  • 2 tablespoons firmly packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup light corn syrup
  • 2 tablespoons all purpose flour
  • 1/4 cup applesauce
  • 1/2 cup cut-up dried apricots
  • 2 cups bran flakes, (or use Raisin Bran and omit raisins) slightly crushed
  • 2 egg whites or 1/2 cup egg substitute
  • 1/4 cup golden raisins
  • 1 teaspoon vanilla
  • 1/4 cup flaked coconut (optional)
  • Non-stick cooking spray
Preheat oven to 400 degrees. In non-stick saucepan combine sugar, syrup and applesauce and heat until sugar is dissolved. In a bowl, combine cereal, raisins, coconut, and nuts. In a separate bowl, add flour to apricots and mix to coat. Add to cereal mixture and mix. Stir in egg whites, vanilla, and mix well. Spray a 9 inch square pan with non-stick cooking spray. Add mixture, pressing firmly. Bake 15 to 20 minutes, or until golden brown. Cool 10 minutes and cut into
bars. Makes 1 dozen.

Yield:12
2 POINTS per serving
WW Points Without Coconut = 2 POINTS

Nutrition information:
PER SERVING: CALORIES: 107 (19.6% from fat) FAT: 2.3g (SAT 0.7g) CHOL: 0mg FIBER: 1.9g SODIUM: 75mg PER SERVING WITHOUT COCONUT: CALORIES: 97.8 (15.2% from fat) FAT:
1.7g (SAT 0.1g) CHOL: 0mg FIBER: 1.8g SODIUM: 69.9mg

Friday, January 29, 2010

Mocha Fudge Delight

  • 1/2 cup water
  • 1 Tbsp. instant decaffeinated coffee granules
  • 2 tsp. vanilla extract, divided
  • 1 box light fudge brownie mix
  • 1/2 cup egg substitute
  • 3 cups frozen reduced-calorie whipped topping, thawed and divided
  • 2 1/2 cups skim milk
  • 3 Tbsp. Kahlua or other coffee-flavored liqueur, divided
  • vegetable cooking spray
  • 1 pkg. sugar free chocolate-flavored instant pudding (2.1 oz.)
Combine hot water and coffee granules in a medium bowl; stir well. Add brownie mix, 1 tsp. vanilla and egg substitute; stir until well blended. Pour mixture in a 9" x 13" pan coated with cooking spray.

Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 Tbsp. Kahlua, remaining 1 tsp. vanilla and pudding mix in a bowl; beat at medium speed with an electric mixer for 1 minute. Gently fold in 1½ cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining Tbsp. Kahlua and remaining 1½ cups whipped topping. Spread whipped topping mixture over pudding mixture.

Yield: 18 servings.
4 POINTS per serving

Nutritional information:
Calories per serving: 193; Fat: 3.9g; Carbohydrate: 35g; Sat. Fat: 2.3g Sodium: 150mg; Protein: 4g; Dietary Fiber: 1.2g

Thursday, January 28, 2010

Peanut Butter Fudge

  • 1 cup granulated sugar
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 tablespoon light corn syrup
  • 1/3 cup peanuts, chopped
  • 1 teaspoon vanilla
  • 2 to 2 1/4 cups powdered sugar
1. Mix granulated sugar, milk, peanut butter & corn syrup in sauce pan.
2. Heat to a boiling over medium heat, stirring frequently.
3. Boil & stir 1 minute; remove from heat. Cool, without stirring, until bottom of pan is lukewarm, about 45 minutes.
4. Stir in nuts & vanilla, add powdered sugar until mixture is very stiff.
5. Press into buttered loaf pan (9x5x3).
6. Refrigerate until firm, about 30 minutes.
7. Cut into 1 inch squares.

Yield: 40 cubes
2 POINTS per serving (1 cube)

Nutrition information:
Per serving: 72 calories, 2.3g fat, 0mg cholesterol, 17mg sodium, 12.3g carbohydrates, 1.2g protein, .3g fiber

Wednesday, January 27, 2010

Lemon Bars

  • 1 cup (80 g) regular rolled oats
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/3 cup (40 g) powdered sugar
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup (2 oz./55 g) butter or margarine, cut into chunks
  • 2 tablespoons (30 ml) smooth unsweetened applesauce
  • 1 large egg
  • 2 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1/2 to 1 teaspoon grated lemon peel
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons powdered sugar
  • 4 thin lemon slices, cut into quarters, seeds discarded
  1. In a food processor or blender, whirl oats until finely ground. Distribute evenly over bottom of a lightly greased square 8-inch (20- cm) nonstick or regular baking pan; set aside.
  2. In a food processor or large bowl, whirl or stir together the 1 1/4 cups (155 g) flour, the 1/3 cup (40 g) powdered sugar, and the 1/2 teaspoon lemon peel. Add butter and applesauce; whirl or rub with your fingers until mixture resembles coarse crumbs.
  3. Scatter crumbs evenly over oats in pan; press firmly to make an even layer that covers bottom of pan and extends about 1/2 inch (1 cm) up sides.
  4. Prick dough all over with a fork.
  5. Bake in a 325 degree F (165 degree C) oven until pale golden (about 20 minutes).
  6. Meanwhile, in a small bowl, beat whole egg and egg whites with an electric mixer on high speed until foamy. Gradually add granulated sugar, beating until mixture is thick and pale in color. Add the 1/2 to 1 teaspoon lemon peel, lemon juice, the 1 tablespoon flour, and baking powder; beat until smooth.
  7. Remove hot baked crust from oven; pour lemon mixture into crust.
  8. Return to oven and bake until filling no longer jiggles in center when pan is gently shaken (about 30 minutes). Let cool in pan on a rack. Serve at room temperature or chilled. To serve, cut into 2-inch (5-cm) squares. Just before serving, sprinkle with the 3 tablespoons powdered sugar and garnish with quartered lemon slices.
This low fat version of an all time favorite. Oatmeal goes into the crust, providing a chewy, nutty tasting complement to the sweet-tart custard filling

Yield: Makes 16 bars
3 POINTS per serving

Nutrition information:
Per bar: 155 calories (20% calories from fat), 4 grams total fat, 2 grams saturated fat, 21 milligrams cholesterol, 56 milligrams sodium, 29 grams carbohydrates, 0.8 grams fiber, 3 grams protein, 19 milligrams calcium, 0.8 milligram

Tuesday, January 26, 2010

Almond Biscotti

  • 1/4 cup finely chopped slivered almonds
  • 1/2 cup sugar
  • 2 tablespoons margarine
  • 4 egg whites, lightly beaten
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Preheat oven to 375°F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown. (Watch almonds carefully. They burn easily.) Set aside.

Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.

Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting
board.

As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool
completely and store in airtight container.

Yield: 32 servings
1 POINT per serving

Monday, January 25, 2010

Double chocolate Pudding Pie

  • 1 1/2 C. Cold skim milk, divided
  • 1 Pkg. (4 servings) Jell-o Devil's Food Flavor Fat-Free Instant Pudding and _ie Filling
  • 1 Tub (8oz) Cool Whip Free, thawed
  • 1 (6 oz) Keebler reduced fat ready-crust Graham Cracker Pie Crust
  • 1 Pkg. (4 servings) Jell-o White Chocolate Flavor Fat Free Instant Pudding and Pie Filling
Pour 3/4 Cup of the cold milk into medium bowl. Add devil's food flavor pudding mix. Beat with wire whisk 1 minute. (mixture will be thick). Gently stir in 1/2 of the whipped topping. Spoon evenly into crust. Pour remaining 3/4 cup cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute. Gently stir in remaining whipped
topping. Spread over pudding layer in crust. Refrigerate 4 hours or until set.

Makes: 6 portions
5 Points per Portion

Variations:

If you like, you can garnish with 1/3 C. of lite cherry pie filling, which would add 1 point-but it's well worth it

Sunday, January 24, 2010

SAUSAGE AND RED CABBAGE

  • 1/2 12oz package chicken apple sausage, cut into 1/2 inch pieces
  • 2 cups chopped Granny Smith apples
  • 1 cup chopped onions
  • 1 10oz package or 6 cups of sliced red cabbage (you must use red because of the
  • cider!)
  • 1 cup apple juice or apple cider
  • 1 cup dry red wine
  • 1 1/2 Tbsp. Brown sugar
  • 1/4 tsp. salt
Heat a large non-stick skillet over medium-high heat. Saute the sausage pieces for about 4 minutes. Remove from the pan. Add the apple, onion, and cabbage and cook for 5 minutes, stirring frequently. Add the sausage, juice, wine, sugar and salt. Bring to a boil. Reduce heat and simmer 10 minutes.

4 servings, 3 POINTS each

Saturday, January 23, 2010

RHUBARB CRISP

  • 1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water,
  • drain)
  • 1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
  • 1 small package sugar-free strawberry or cherry Jell-O
  • 2/3 cup boiling water
  • 1 cup reduced-fat Bisquick
  • 1/2 cup skim milk
  • 1/3 cup sugar
  • 1/4 cup egg substitute (or 3 egg whites)
  • 1 tsp. butter flavor extract (I left this out and couldn't tell the difference)

In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.

In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

4 servings, about 3 POINTS each

Friday, January 22, 2010

APPLE CARROT MUFFINS

  • 1/2 cup unsweetened apple sauce
  • 1/2 cup apples, diced
  • 1 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 eggs or 1/2 cup Egg Beaters
  • 6 Tbsp. Flour
  • 1 tsp. baking powder
  • 2/3 cup powdered milk
  • 1/4 cup Splenda
  • 1 tsp. vanilla
  • 1/2 cup carrots, grated
Mix all ingredients. Spray 12 muffin cups with cooking spray. Divide batter evenly between muffin cups. Bake at 350 degrees for 25 minutes.

12 muffins, 1 POINT each

Thursday, January 21, 2010

CROCKPOT CHICKEN STROGANOFF

  • 6 skinless, boneless chicken breast halves
  • 1 can 98% fat free Cream of Mushroom soup
  • 16 oz fat-free sour cream
  • 1 envelope Lipton onion soup mix, dry

Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours. Server over noodles or rice.

6 servings, 4 POINTS each (add points for noodles or rice)

Wednesday, January 20, 2010

HASHBROWN CASSEROLE

  • 1 small onion
  • 1 cup reduced fat Cheddar cheese
  • 2 Tbsp. margarine
  • 1/2 tsp. pepper
  • 1 32oz package of southern-style hash browns, thawed
  • 16 oz container fat-free sour cream
  • 1 10oz can of reduced fat Cream of Mushroom soup
Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake at 350 degrees for 1 hour.

Serving size: 1 cup = 3 POINTS

Tuesday, January 19, 2010

BAJA SHRIMP SALAD

  • 1/2 pound cooked shrimp, thawed and drained (or shelled and cooled)
  • 1/2 cucumber, peeled, seeded, and thinly sliced
  • 6 radishes, thinly sliced
  • 2 scallions, sliced
  • 1/4 cup white wine vinegar
  • 1 1/2 tsp. Sugar
Combine all ingredients in a bowl and toss well. Chill.

2 servings, 4 POINTS each

Monday, January 18, 2010

BAKED ARTICHOKE DIP

  • 3/4 cup nonfat cottage cheese
  • 1 Tbsp. Flour
  • 1 Tbsp. Lemon juice
  • 1/8 tsp. White pepper (regular pepper works fine)
  • 1/2 tsp. Crushed garlic
  • 1 10oz package frozen artichoke hearts, thawed, or 1 14oz can artichoke hearts, drained
  • 1/4 cup plus 2 Tbsp. Grated nonfat or reduced-fat Parmesan cheese
Put cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender. Process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese. Process until the mixture is slightly chunky. Coat a small casserole dish with cooking spray. Put the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees
for 25 minutes or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita chips.

Makes 2 cups. Serving size: 2 Tablespoons = 1 POINT

Sunday, January 17, 2010

BROCCOLI SALAD

  • 3/4 cup nonfat mayonnaise
  • 3 Tablespoons sugar
  • 1 tablespoon red wine vinegar
  • 1 head broccoli
  • 1 small red onion
  • 6 slices bacon -- cooked and chopped
  • 1/4 cup pecans
Cut broccoli (including stem) into small pieces and blanch in boiling water for 3 minutes. Rinse with cold water and let drain. Finely chop red onion. Mix first 3 ingredients in bowl until well combined. Add broccoli and onions. Refrigerate 2 hours. Before serving add bacon and pecans.

6 servings, 2 POINT each

Tip: Use lower-fat bacon.

Saturday, January 16, 2010

KEY LIME PIE BARS

  • 3 tbsp. margarine, softened
  • 3 tbsp. fat-free cream cheese
  • 1 1/2 cups sugar
  • 1 large egg yolk
  • 3/4 cups all-purpose flour
  • 2 Tbsp. all-purpose flour
  • 3 Tbsp. powdered sugar
  • 1 large egg
  • 1/4 cups fat-free egg substitute
  • 1/3 cups fresh lime juice, from Key limes
Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray. To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking - or I stick my hand inside a plastic sandwich bag). Bake until crust is lightly browned, about 15
minutes.

To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add
lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more. Cool on a rack. Sprinkle with 2 tablespoons powdered sugar.

16 servings, 3 POINTS each

Friday, January 15, 2010

PEACH COBBLER

  • 1 cup self rising flour
  • 1 cup skim milk
  • 1 cup Splenda
  • 1 can peaches in own juice
  • Butter flavored Pam
Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until golden brown.

6 servings, 2 POINTS each

Thursday, January 14, 2010

BANANA CHOCOLATE CHIP MINI-MUFFINS

  • 1 cup low fat vanilla yogurt
  • 1/2 cup skim milk
  • 1/2 cup uncooked quick oats
  • 1/2 tsp. vanilla
  • 1 egg, beaten
  • 1 large banana, mashed
  • 1/2 cup brown sugar
  • 1 1/4 cup flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. 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.

Wednesday, January 13, 2010

ROASTED RED PEPPER DIP

  • 1/2 large can of roasted red peppers, drained
  • 2 tsp. tomato paste
  • 2 garlic cloves, minced
  • 2 Tbsp. Balsamic Vinegar
  • 2 tsp. Chili powder
Mix in food processor, and serve with low fat chips or crackers, great change from salsa.

0 points for the dip

Tuesday, January 12, 2010

BAKED ZUCCHINI STICKS

Slice a zucchini into sticks and dip them into a beaten egg white with salt, pepper and some chili powder. Put 3 Tbsp. Italian bread crumbs into a baggie. Throw the zucchini sticks, a few at a time, into the baggie and shake until covered. Spray some Pam onto a cookie sheet and place the zucchini in a single layer and spray Pam on top. Bake at 400 for about 20 minutes, then broil for a few minutes to get them crunchy. Sprinkle with parmesan cheese.

Count as 2 points - 1 zucchini = 0, 1 egg white = 0, 3 Tbsp. bread crumbs = 1, 1 Tbsp. parmesan cheese = 1.

Monday, January 11, 2010

SUNSHINE FRUIT SALAD

  • 1 can mandarin oranges
  • 1 can pineapple chunks
  • 1 small package sugar-free, fat-free vanilla or banana cream pudding mix
Do not drain fruit and use the pudding mix dry. Combine all ingredients and blend well. Chill about 1 hour.

3 POINTS per cup

Sunday, January 10, 2010

HAMBURGER STROGANOFF

  • 8oz lean ground beef
  • 1/2 cup chopped onion
  • 2 cups COOKED egg noodles
  • 10 3/4 oz can 98% fat free cream of mushroom soup
  • 1 can sliced mushrooms (optional)
  • 1/4 cup low fat sour cream
  • salt and pepper to taste
Brown ground beef and onion, drain fat. Stir in cooked noodles, cream of mushroom soup, sliced mushrooms and salt and pepper. Simmer about 5-10 minutes. Remove from heat and stir in sour cream before serving.

4 servings, 5 POINTS each

Saturday, January 9, 2010

CAULIFLOWER MEDLEY

A zip-top plastic bag works great for marinating because once the air is squeezed out of the bag, the marinade coats the food and no stirring is required. You may use a large bowl instead, but remember to stir frequently so the food gets evenly marinated.
  • 1 cups fresh cauliflower, broken into florets
  • 1/2 cup fat-free Italian dressing
  • 2 Tbsp. Sliced ripe olives
  • 2 Tbsp. Capers
  • 1/4 tsp. Cracked pepper
  • 1 4oz jar diced pimiento, drained
Steam the cauliflower, covered, for 10 minutes or until crisp-tender. (Don't let it get mushy. I usually rinse the hot cauliflower in cold water to stop it cooking.) Place cauliflower, dressing olives, capers, pepper, and pimiento into a large zip-top plastic bag. Seal and shake gently to coat the cauliflower with the dressing mixture. Marinate in the refrigerator at least 8 hours. Serve
cauliflower with a slotted spoon.

8 servings, 0 POINTS each

Friday, January 8, 2010

CHICKEN POT PIE

  • 1 cup Reduced Fat Bisquick
  • 1/2 cup skim milk
  • 1/4 cup egg substitute (or 3 egg whites)
  • 2 cups frozen mixed veggies, thawed
  • Optional: I usually throw in a jar of sliced mushrooms
  • 2 cups cooked, chopped white chicken meat
  • 2 cans fat-free Cream of Mushroom soup
Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

6 servings, 4.5 POINTS each

4 servings, 6.5 POINTS each

Thursday, January 7, 2010

STRAWBERRY PIE

  • 1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding
  • 2 cups water
  • 1 small package (0.3 oz) sugar-free strawberry Jell-O
  • 4 cups sliced strawberries
In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

6 points for the entire pie

Wednesday, January 6, 2010

CHEESE BISCUITS

  • 2 cups Reduced Fat Bisquick
  • 3/4 cup fat-free buttermilk
  • 1 cup fat-free cheddar cheese
  • Topping:
  • 2 Tbsp. Fat-free margarine
  • 1/4 tsp. parsley flakes
  • 1 tsp. Garlic powder
Mix the biscuit ingredients together. On a pan sprayed with cooking spray, make 12 drop biscuits. Or spray 12 muffin tins with cooking spray and divide the dough between them. Bake at 400 degrees or 16-20 minutes.

Melt topping ingredients in the microwave. Brush on biscuits as soon as they come from the oven.

1 biscuit = 2 POINTS

Tuesday, January 5, 2010

SMOTHERED CHICKEN WITH PIEROGIES

  • 1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies
  • 1 can (10 3/4 oz) low-fat cream of chicken soup
  • 1 can (4 oz) sliced mushrooms, drained
  • 1 cup frozen peas
  • 2 cups cubed or shredded cooked chicken
Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

4 servings, 7 POINTS each

A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kinds in this recipe, but make certain to re-calculate your points based on the kind of pierogies you use. The traditional
way to serve pierogies is to fry them in a little butter and serve with pan-fried onions. Enjoy!

Monday, January 4, 2010

1-POINT BROWNIE

  • 3/4 C flour
  • 1/4C plus 2 T cocoa powder
  • 1/2 C sugar
  • 1/2 C Splenda
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 C unsweetened applesauce
  • 3 egg whites
  • 1 tsp vanilla
Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

16 servings, 1 point each

These are cakey brownies rather than fudgy brownies. They are as good as the No Pudge mix, and they are only 1 point instead of 2 points. Cut these into 8 servings for a nice-sized 2 point brownie.

Tip: You can use unsweetened applesauce in single-serving containers. That way you don't have to open a big jar of applesauce when I want to make these.

Sunday, January 3, 2010

EASY MAC AND CHEESE

  • 1 can lower-fat cheddar cheese soup
  • 1/2 can low-fat milk
  • 1/2 can water
  • 1 cup uncooked macaroni
Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick.

4 servings, 4 POINTS each

Saturday, January 2, 2010

GARLIC MASHED POTATOES

  • 2 lbs. baking potatoes, peeled and cubed
  • 4 large garlic cloves, peeled and halved
  • 1/4 cup fat-free sour cream
  • 2 Tbsp. Skim milk
  • 1 Tbsp. Reduced-calorie stick margarine
  • 1/2 tsp. Salt
  • dash of ground pepper
Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.

4 servings, 3 POINTS each

Friday, January 1, 2010

CREAMSICLE MOUSSE

  • 1 box SF orange Jell-O
  • 1 box SF white chocolate pudding
  • 1 can mandarin orange slices (drained)
  • 1 8-oz tub of fat free Cool Whip.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

4 servings (1 cup each), 2.5 POINTS each

**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.