Weight Watchers Tried and True Recipes

[pattycake1]

Quick French Vanilla Mousse - WW site

POINTS® Value | 2
Servings | 6
Preparation Time | 5 min
Cooking Time | 1 hr 5 min


2 cups fat free skim milk
4 serving Jell-O Fat Free Sugar Free Instant Vanilla Pudding, Prepared with Skim Milk
2 oz General Foods International Coffee French Vanilla Cafe Coffee Drink, Sugar Free, Fat Free
1 cup thawed Cool Whip Free Whipped Topping


Pour milk into medium bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min. or until well blended.

Add whipped topping; stir gently until well blended.

Refrigerate at least 1 hour or until ready to serve. Store leftover desserts in refrigerator.

Notes
SUBSTITUTE
Prepare as directed, using General Foods Intenrational Sugar Free Vanilla Creme OR Prepare as directed, using Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

[pattycake1]

Suisse Mocha Tiramisu - WW site

POINTS® Value | 2
Servings | 12
Preparation Time | 15 min
Cooking Time | 3 hr 15 min

2 oz General Foods International Coffee Suisse Mocha Coffee Drink, Sugar Free, Fat Free
2 Tbsp hot water
3 oz ladyfingers, split
3 cups fat free skim milk, divided
8 oz Kraft Philadelphia Brand Fat Free Cream Cheese
8 serving Jell-O Fat Free Sugar Free Instant Vanilla Pudding, Prepared with Skim Milk
1 cup Cool Whip Lite Whipped Topping

Dissolve 1 Tbsp. of the flavored instant coffee in hot water in a small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 1-1/2 quart serving bowl with ladyfingers.

Place 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add dry pudding mixes and remaining 2-1/2 cups milk; cover. Blend on medium speed until well blended. Carefully pour into lined bowl; top with whipped topping.

Refrigerate at least 3 hours or until set.

Notes
Split the lady fingers

JAZZ IT UP
Sprinkle with additional undissolved flavored instant coffee just before serving.

SUBSTITUTE
Prepare as directed, using Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

[pattycake1]

Baked Banana Splits - WW Site

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy

Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange – whatever you prefer.

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

Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.

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.)

Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.

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.

[Jenn]

Blueberry Bran Breakfast Treats
From the Biggest Loser Cookbook


Ingredients:
1 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1-percent milk or unflavored soymilk
1/3 cup honey
1 ripe medium banana, mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

To Prepare:
Preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.

In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.

Make a well in the center of the dry ingredients, then pour in one-third of the liquid mixture. Stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.

Spoon 2 tablespoons of batter into each muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Makes 24 mini muffins. Serving = 1 muffin.


1 POINT PER MUFFIN

Nutritional Values (per serving):
63 calories, 2 g protein, 11 g carbohydrates, 2 g fat, 0.3 g saturated fat, 0.5 g polyunsaturated fat, 1 g monounsaturated fat, 9 mg cholesterol, 2.7 g fiber, 93 mg sodium.

[minky]

General Tsao's Chicken
makes 4 servings, 6 points each

Ingredients:

3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 cup cooked white rice, kept hot

Directions:

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

from the Weight Watchers website

[minky]

Note on above General Tsao's chicken. I also added broccoli to the pan at the same time as the chicken to get some added veggies and fiber.

[bonehenge]

Originally Posted by pattycake1

Baked Banana Splits - WW Site

I tried this and it was

[Radmom413]

Core COW Pancakes

1 cup cream of wheat (The stuff that cooks in 2.5 minutes, though I don't know if this makes a difference)

1 egg

3/4 cup of skim milk

1.5 teaspoons baking powder

1/2 cup of splenda.

Mix and let sit for about 10 minutes. Spoon by 1/4 cup into med/med-high sprayed skillet. YUM!

These are the closest to 'real' pancakes I've had yet. Caution, they could be a trigger food if you really like pancakes.

[s1mon3]

Red Velvet Cupcakes
POINTS® value | 3
Servings | 16
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Moderate

Ingredients
2 1/4 cup all-purpose flour
1 tsp table salt
1 tsp baking soda
2 Tbsp unsweetened cocoa
1 1/4 cup buttermilk
1 tsp white vinegar
2 tsp vanilla extract, divided
3/4 cup sugar, granulated
1/4 cup light butter, softened
2 large egg(s)
1 cup powdered sugar
2 Tbsp Neufchatel cheese, softened

Instructions
1. Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.
2. In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.
3. In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
4. With an electrical mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
5. Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with mixer (do not over beat batter).
6. Fill each muffin tin about 2/3 full with batter.
7. Bake until a toothpick inserted in center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
8. Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per serving.

Notes
You can make green velvet cupcakes, too, by dividing the batter in half and adding green food coloring to one half and red to the other. Or you can combine 2 parts green food coloring and 1 part blue food coloring to yield a forest green.

[minky]

Stir Fry Szechuan Steak on Rice
Cooking Light March '07

Serves 4
I figured 7 pts. with 1/2 c. brown rice

l lb flank steak
1 t. minced garlic
1/2 t. crushed red pepper
1/4 c. low sodium soy sauce
2 t. cornstarch
1 t. sugar
2 t. dark sesame oil
2 c. fresh sugar snap peas
1/4 c. chopped fresh cilantro
3 T. chopped dry roasted peanuts

Slice steak into narrow strips. Combine steak, garlic, and pepper flakes in bowl and stir to combine.

Mix soy sauce, cornstarch, and sugar in bowl.

Heat oil in large non-stick pan over medium high heat. Add sugar snaps and stir fry 1 minute. Add meat and stir fry 2 minutes. Add sauce and cook until meat is cooked and sauce has thickened. Place 1/4 of stir fry on 1/2 c. brown rice. Sprinkle with cilantro and 2 t. chopped nuts.

I also threw in some brocolli that I had in the fridge. This was a *very* generous serving--I'm really full. Everyone in the family loved it.

[Berta48]

Impossible Chicken Tamale Pie
main meals
POINTS® Value: 5 (THIS WAS THROUGH THE WEIGHT WATCHERE RECIPE BUILDER SO PTS SHOULD BE ACCURATE)
Servings: 6



Ingredients
12 oz chicken breast, cooked, skinless
1 cup frozen corn kernels
1 1/4 oz Old El Paso Taco Seasoning Mix
4 oz chopped green chilies
2 oz low-fat shredded cheddar cheese
2 oz shredded fat-free cheddar cheese
1 1/4 cup fat-free skim milk
2 large egg white(s)
1 large egg(s)
3/4 cup Bisquick Reduced-Fat Baking Mix
Instructions

Heat oven 400F.Spray 10x1 1/2 in pie plate with non stick spray.

Mix chicken, corn and taco seasoning mix;spread in pie plate. Sprinle with chilies and cheese.

Beat milk, eggs and baking mix in blender on high speed about 15 seconds, until wmooth(or with wire whisk or hand blender about 1 minute), until smooth.Pour into pie plate.

Bake 25 - 30 minutes or untl knife inserted halfway between center and edge comes out clean. Cool 5 min. Serve with fat free or light sour cream and shredded lettuces if desired. Refrigerate any reamining portions.

[BubbleBass]

thank you all so much for this thread!!!

I have been making my own tweeked version of the taco soup for years.

I can't wait to try some of these posted recipes!

[Berta48]

Originally Posted by BubbleBass

thank you all so much for this thread!!!

I have been making my own tweeked version of the taco soup for years.

I can't wait to try some of these posted recipes!

YOU ARE WELCOME . ARE YOU WW OR LCING??

[BubbleBass]

I do WW, more or less. I eat lower calorie and lower fat, try to eat high fiber foods, and exercise.

I'm a veteran at Atkins and WW, actually.

[Berta48]

Originally Posted by BubbleBass

I do WW, more or less. I eat lower calorie and lower fat, try to eat high fiber foods, and exercise.

I'm a veteran at Atkins and WW, actually.

YOU WOULD BE WELCOME TO JOIN US ON THE WEIGHT WATCHERS THREAD COME ON OVER

[BubbleBass]

Originally Posted by Berta48

YOU WOULD BE WELCOME TO JOiN US ON THE WEIGHT WATCHERS THREAD COME ON OVER

Link?

[sjl330]

~~<~<WEIGHT WATCHERS & FRIENDS - Week of March 25th>~>~~

[BubbleBass]

thanks!

[pattycake1]

Chicken Teriyaki with Broccoli - WW site

POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 13 min
Level of Difficulty: Easy

1 sprays cooking spray
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
4 medium scallion(s), chopped (green and white parts)
1/2 cup fat-free chicken broth
2 Tbsp teriyaki sauce
2 cup cooked brown rice, regular or instant, kept hot
4 cup broccoli, fresh, florets, steamed*

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic and cook 1 minute. Add chicken and cook until golden brown on all sides, stirring often, about 5 minutes.

Add scallions and cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

*To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on HIGH for 4 minutes, until tender-crisp. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam 4 to 5 minutes, until tender-crisp.

[pattycake1]

Hungry Girl's Chicken Strips - BCB Site (taken from Hungry Girl site)

Why should onions and shrimp have all the fun? Maybe chicken wants to bathe in Egg Beaters, roll around in Fiber One crumbs and bake to a mouthwatering crunch, too! Woohoo -- it's yet another fake-fried swap from your pal HG. Skeptics surrender; buy a box of Fiber One and blend it up, already! Then fool the family, dupe your date, and more importantly, trick your OWN tastebuds!

Ingredients:
6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry's Garlic Salt

pepper (to taste)


Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy! Serves 1.

Serving Size: 5 pieces (entire recipe) *4 Points
Calories: 240
Fat: 3.25g
Sodium: 805mg
Carbs: 26g
Fiber: 14g
Sugars: 0.5g
Protein: 42.5g

[Jenn]

2 large yellow beefsteak tomatoes (1.5 lbs) cut into chunks
1 small yellow or orange bell pepper, seeded and cut into chunks
1/2 small cucumber (peeled, seeded & cut into chunks
1/3 cup coarsely chopped sweet onion
2 tbls rice vinegar
3/4 tsp salt
2 tbls chopped fresh basil

* Puree the tomatoes, bell pepper, cucumber, & sweet onion in batches in a blender.

* Transfer, batch by batch, to a large bowl; stir in the vinegar & salt.

* Serve sprinkled with the basil.

SERVES: 4

SERVING SIZE: About 1 cup w/ 1/2 tbls basil

CALORIES: 34

FAT: 0

CHOLESTEROL: 0

SODIUM: 449

CARBS: 2

PROTEIN: 1

CALCIUM: 23

TOTAL POINTS: 0

[psigna]

* Exported from MasterCook *

Zuppa Toscana, from WW Site, but tweaked

Recipe By :
Serving Size : 1.5 cups Preparation Time :0:00

Serves 15-20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Turkey Sausage
1/2 pound Bacon
6 Cups water
42 Ounces Chicken Broth
7 Whole Potatoes
3 Cloves Garlic
1 medium Onion
3 1/2 Cups kale
3 Cups Half-and-half, Fat Free
1/2 Cup Half and Half

-In a skillet over medium-high heat, brown sausage, breaking into

small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer

over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat

through.


Description:
"POINTS: 4 to 6"
- - - - - - - - - - - - - - - - -

- -

Per Serving (excluding unknown items): 182 Calories; 8g Fat (48.3%

calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber;

12mg Cholesterol; 419mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2

Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

NOTES : *sausage crumbled
*bacon chopped
*potatoes - scrubbed clean, cubed
*garlic peeled and crushed
*kale chopped

4 Weight Watchers Points

Nutr. Assoc. : 0 68 0 327 4608 0 0 0 58571 0

[KQT]

Originally Posted by Marie

EASY TUNA CASSEROLE

1 can tuna in water, drained
1 cup macaroni, uncooked
1 onion, chopped
1 can peas, drained (baby peas if possible)
1 can reduced fat Cream of Mushroom soup
1 cup skim milk
6 Tbsp. reduced fat cheddar cheese, shredded

In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.

4 servings, 3 POINTS each

making this TONIGHT!! i'm excited. thanks

[psigna]

Originally Posted by KQT

making this TONIGHT!! i'm excited. thanks

OMG!!! I came here to post a tuna casserole. Great minds must think alike!!!!

Homestyle Tuna Casserole 2

Recipe By :n/a
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Ounces Barilla Plus Pasta
3/4 Cup chopped celery
1/3 cup chopped onions
1 can Condensed Cream of Mushroom Soup
3/4 cup Half-and-half, Fat Free
1 can water-packed tuna - (9 1/4 oz) -- drained
2 tablespoons grated reduced-fat Parmesan cheese
1/2 Can English Peas
1/2 Cup Bread Crumbs, Seasoned

Cook the pasta according to the directions on the package. Drain and set aside. Meanwhile, preheat the oven to 375 degrees.

Lightly spray an unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento.

Transfer the mixture to a 1 1/2-quart casserole. Sprinkle with the Parmesan cheese ant bread crumbs. Bake for 25 to 30 minutes or until heated through. Sprinkle with parsley to garnish if desired.

This recipe yields 5 servings.

Comments: Remember Mom's tuna casserole? This version is just as satisfying, but it's made with today's health-conscious moms in mind.

Nutritional Information Per Serving: Calories: 263; Fat: 2 grams (8% of calories); Cholesterol: 39 mill