Weight Watchers Soup

Weight Watchers Soup

2/3 c sliced carrot
1/2 c diced onion
2 garlic cloves, minced
3 c fat free broth (beef, chicken or vegetable)
1 1/2 c diced green cabbage
1/2 c green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/2 c diced zucchini

1. In a large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until soft, about 5 minutes

2. add broth, cabbage, beans, tomato paste, basil, oregano, and salt, bring to a boil. Lower heat and simmer, covered for avout 15 minutes or until beans are tender

3. Stir in zucchini and heat 3-4 minutes, serve hot. Makes 5 1c servings

Per serving: 42 calories, 0g fat, 2g fiber

(I omitted the zucchini , blech! and therefore omitted step 3) I made mine with beef broth, but will try it with both chicken and veggie broth another time

(Originally posted by Velda)

Whole Wheat Waffles

Whole Wheat Waffles

Ok, i try my hardest to eat 100% WW product. and i don't mean whole wheat bread that says "Enriched" whole wheat flour as an ingredient. NOT the same! still bleached, stripped out flour. ANYWAY, I LOVE these waffles. they are so good. and i use Sugar Free Smuckers Syrup on them. OMG, HEAVENLY breakfast! and my son LOVES them too!

2 1/4cup WHOLE WHEAT FLOUR
2 1/4cup Milk
1/4 cup oil
2 eggs
4 teaspoon baking powder
1Tbsp Sugar (I use splenda! and sometimes a little more then a tbsp.)
Cinnamon to taste (i use a LOT!)

Mix and poor appx 1/2 cup into a hot belgium waffle iron. I spray them w/ I can't believe it's not butter and then add some SF syrup. only takes one to fill me up! and HEALTHY! ENJOY breakfast again!

(Originally posted by Ruby)

Chicken and Bacon Pasta, Spicy or Not

Chicken and Bacon Pasta, Spicy or Not

Servings | 2
Estimated POINTS value per serving | 4
Course | Light Meals


Chicken breasts x2 5 points
Turkey rashers x3 =1point
pasta (40 grams weigh
Dried)=2points
Fresh tomatoes x3 =no points
sweet corn tinned =no points
1 red onion 1 white onion = no points
1 chilli if desired deseeded= no points
mayonaise no point weight watchers 2 tea spoons

Instructions


put the pasta on to cook first.
cut the chicken breasts into very small cubes cut the turkey rashers into very thin strips.
cube the tommatoes.
chop the onions as finely as possible and mix them both together.
fry the chicken in low fat spray with the onions.
when the chicken is nearly cooked add the turkey rashers add the chilli chopped finely and deseeded at the same time as the turkey rashers if desired
when your pasta is cooked run under cold water untill it is cold
cool all ingredients.
them put into a big pan and stir well
add the sweetcorn last. add salt and pepper if desired.

(Originally posted by Dee)

Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Now POINTS value | 5.5
Servings | 6
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy

main meals | This creamy pasta bake will satisfy the whole family and is also quick and easy to make.

Ingredients


5 spray low-fat cooking spray
225 g uncooked pasta, (8 oz) macaroni or other small pasta
295 g Campbells Condensed Classics Cream of Celery Soup, Chicken Soup, or other low fat brand
225 g half-fat cheddar cheese, (8 oz)
1/2 medium red green or yellow pepper(s), chopped
175 g Morrison's Pimento Olives in Brine, (6 oz) (canned or in a jar), chopped
5 portion Ryvita Original Rye Crispbread, (approx 50g /2oz), crumbled


Instructions


Preheat oven to Gas Mark 6/200C/180C fan/400F. Spray a 1l (1pt) casserole dish with cooking spray.


Cook macaroni in a large pan of boiling water until for half the cooking time on the packet; drain and transfer to a large bowl. Add the soup, a can of water, cheese, pepper and pimentos; mix well to combine.


Transfer the mixture to the prepared baking dish and top with cripsbread crumbs.


Bake, uncovered, until top is golden, about 20 to 25 minutes.

(Originally posted by Dee)

Mini Chocolate Brownies

Mini Chocolate Brownies

POINTS value | 2
Servings | 16
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy

cakes & bakes | Using pureed prunes means you can cut the fat in these yummy chocolate brownies.

Ingredients

150 g dried prunes, ready to eat, pitted
5 spray low-fat cooking spray
100 g chocolate, plain, broken into pieces
1 large egg(s), beaten
150 g light brown sugar, or muscovado
60 g cocoa powder, 3 tbspns
75 g flour, plain
1 pinch salt
2 portion egg white
1 heaped teaspoon cocoa powder, for dusting

Instructions

Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.

Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.

Preheat the oven to 180C / fan oven 160C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.

Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.

In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.

In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.

Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.

(Originally posted by Dee)

Thai Crab Cakes with Cucumber Relish

Thai Crab Cakes with Cucumber Relish

POINTS value | 6.5
Servings | 4
Preparation Time | 10 min
Cooking Time | 8 min
Level of Difficulty | Easy

Ingredients

60 g polyunsaturated margarine
60 g flour, plain
120 ml skimmed milk
90 g Curry Paste, all types, preferably red Thai
2 medium onion(s), finely chopped
340 g canned crab, in brine, drained
120 g fresh breadcrumbs
1/4 teaspoon sunflower oil, for brushing
1/2 portion cucumber(s), finely chopped
2 medium tomato(s), finely chopped
1 teaspoon tabasco pepper sauce
160 g Sainsbury's Black Bean Style Stir Fry Sauce
60 ml water
1 pinch salt, and freshly ground pepper

Instructions

Melt the margarine in a small saucepan, and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.

In a large mixing bowl, mix together the cooled sauce, Thai curry paste, half of the onion, crabmeat and breadcrumbs until well combined.

Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm patty. Chill until required.

Preheat the grill to a medium heat. In a bowl, combine all remaining ingredients except for black bean sauce and water to make the cucumber relish.

Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.

Meanwhile, heat the black bean sauce with the water and season.

Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce seperately

(Originally posted by Dee)

Layered Mexican Chicken

Layered Mexican Chicken

1 serving cooking spray
2 cups cooked chicken or turkey breast cubed
1 can black beans -- rinsed and drained
2 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese
4 ounce chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas -- cut into 2-inch strips
1/2 cup salsa -- mild, medium or hot

All of the measurements were approximately!!

Preheat oven to 350F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serves 12
6 POINTS per serving

(Originally posted by Deirdre)

Pumpkin Mousse

Pumpkin Mousse

2 Small pkgs sugar free cheesecake pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip
Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup)

(Originally posted by Deirdre)

Caramel Apple Salad

Caramel Apple Salad ~ makes 7 cups 2pts per 1 cup serving

1 small box of sugar free/fat free butterscotch pudding
4-5 apples, chopped (I didn't peel mine, just chopped. And I used Braeburn apples)
1 20 oz can of crushed pineapple (drained, but reserve the juice)
1 8 oz container of fat free cool whip

Mix pudding with drained pineapple juice in a mixer. Combine apples, pineapple, pudding mixture, and then fold in cool whip. Chill after mixing

(Originally posted by Lynette)

Crockpot Chicken

Crockpot Chicken

4 chicken breasts
1 jar of your favorite barbeque sauce
non stick cooking spray

Spray crockpot with non stick spray
Set in chicken
Pour barbecue sauce over meat
Cook on low for 8 hours.

(Originally posted by Tammy)

Broccoli with Lemon

Broccoli with Lemon

Prep: 5 min, Cook: 10 min.

1-1/4 lbs. broccoli florets
2 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with lemon juice before serving.

(originally posted by Tammy)

Peanut Butter Oatmeal Muffins

Peanut Butter Oatmeal Muffins

3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1/2 cup milk
toasted wheat germ, for topping
butter or jelly or honey or peanut butter, for spreading.

1. Preheat oven to 400 degrees
2. In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
3. In another bowl, mix brown sugar and peanut butter with mixer on medium speed setting until fluffy.
4. Add egg and beat well.
5. Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
6. Grease a muffin pan or line the pan cups with paper bakin cups; sprinkle some wheat germ to cat the cups.
7. Spoon batter into the cups, filling it about 3/4 of the way full.
8. Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
9. Remove from pan; serve warm immediately or cover with foil and/or store in air tight container until serving.
10. To reheat: place in microwave on high for 8 seconds.


(originally posted by Tammy)

Warm Banana Treat

Warm Banana Treat

Wrap a banana (peel on)in aluminum foil. Bake at 350 for 30 minutes. Remove banana from peel; sprinkle with cinnamon and cool whip.

(originally posted by Tammy)

Cucumber and Onion Salad

Cucumber and Onion Salad

2 1/2 cups thinly sliced, unpeeled cucumbers (lenghwise)
1/2 cup peeled and thinly sliced red onion
1/3 cup Splenda Granular

(originally posted by Tammy)

Ruby's Lasagne

1lb ground beef
1 lg can diced toms*
2 sm cn's tom paste*
1 lg container cottage cheese
2 eggs
1 cup parmesian cheese (powdery kind in the can)
2 cups Mozzarella Cheese, shredded
Oregeno, basil, minced garlic seasonings
1box lasagna noodles
*The cans of Diced toms and Tom. Paste i usually get pre seasoned. Like garlic herb and basil or oregano etc... just gives it a bit of extra flavor


Boil Lasagna noodles, rinse and set to side
Mix Cottage cheese, 2 eggs, parmesian and mozzarella in large bowl (keep a little shredded mozzarella to top lasagna) put mixture in fridge until ready to layer
brown ground beef and drain
add Diced tomatoes, and tomato paste and combine. add the seasonings until flavored to taste. I really don't measure this. just add, stir, taste, repeat! LOL
let simmer until slightly thickened.

Place a small amount of meat mixture on bottom of 9x13 pan
lay 3 lasagna noodles down then start to layer, Cheese mixture, then meat mixture, then noodles. do this 2-3 times. meat mixture should be on top. Sprinkle the xtra mozzarella on top.

Cover with foil and bake 45 min. let stand 10-15 before slicing.

Crockpot Beef in Red Wine

1lb of stewing steak
3 carrots
2 medium to large potatoes
1 leek
1 onion
¼ bottle of red wine
½pt of water
beef stock cube
dried parsley
seasoning

Set crockpot on high for a couple of minutes to warm.

Dice onion and soften in the bottom of the crockpot with a little cooking oil. After 5 mins add sliced carrots and leek and diced potato. Add the diced stewing steak. Sprinkle on a beef stock cube. Pour on the red wine and water.

Turn the crockpot down to low, put the lid on and leave for at least 4 hours.

Delicious served with crusty bread.

Honey and Rosemary Chicken

Enough chicken breast fillet to feed your family (I use one for each person as I have hungry teens).
2 tsp dried rosemary
2tbsp runny honey
cooking oil
seasoning

Slice chicken into thin slice and coat with honey and rosemary. Chill for half an hour to absorb some of the flavours.

Heat the oil and cook the chicken slices until golden.

Serve with vegetables of your choice.

Toad in the Hole

TOAD IN THE HOLE

1lb Pork Sausages
¼lb Plain Flour
1 Egg
Large pinch of salt
½ Pint Milk
1 tbsp of melted butter

Arrange 1lb pork sausages in a 10 x12 inch baking tray. Bake in the centre of a hot oven (425 f, Gas Mark 7) for 10 mins.

Sift flour and salt into a bowl. Beat to a smooth creamy batter with the egg, melted butter and half the milk. Stir in the remaining milk.

Remove sausages from the oven and pour in batter mix. Return to the oven for 30 mins. Reduce temperature to 400 f (Gas Mark 6) and bake for a further 15-20 mins.

Serves 4 in our hungry house!!!

I usually serve this with vegetables and no potato option as there are enough carbs in the batter.

(recipe from Kristina)

Lemon and Poppy Seed Muffins

LEMON & POPPY SEED MUFFINS

1 egg
1/2 cup vegetable oil
3/4 cup milk
1/2 cup sugar
grated rind of one unwaxed lemon
juice of 1 or 2 lemons
2 cups plain flour
3tsp baking powder
1tsp salt
Poppy seeds to sprinkle on top

Preheat the oven to 200 C (gas mark 6, 400 F).

Place the egg, oil, milk and sugar in a mixing bowl and beat together until the sugar has dissolved. Add the lemon rind and lemon juice and mix.

In another large bowl, thoroughly mix the flour, baking powder and salt.

Add the liquid mix to the dry mix and roughly mix it in, it does not have to be smooth.

Fill a muffin tray with paper muffin cases and then fill each case approximately two thirds with the muffin mix. Sprinkle poppy seeds on each one and then bake the muffins for 25 minutes.

Watermelon, Feta & Black Olive Salad

Ingredients

1 and a half kg sweet, ripe watermelon
250g feta cheese
Bunch of mint, chopped
Bunch of flat leaf parsley
1 small red onion
2-4 limes depending on juiciness
3-4 tablespoons extra virgin olive oil
100g black olives
black pepper

METHOD

Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.

Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape.

Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

(posted by Carol from Nigella Lawson's "Forever Summer")