Thursday, November 29, 2007

Aw Maw's Potatoes (5 Points, 6 Points Plus)

Serving size: 2/3 cup


2 pounds unpeeled baking potatoes
Cooking spray
1/6 cup butter
1 1/2 cups fat-free milk
1/2 cup reduced-fat sharp cheddar cheese shredded
1 teaspoons salt
1/8 teaspoon freshly ground black pepper

Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill. Preheat oven to 350°. Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.
(Cooking Light)

Nutritional Information

Calories: 213 (30% from fat)
Fat: 7g (sat 4.5g,mono 1.9g,poly 0.3g)
Protein: 8g
Carbohydrate: 30.2g
Fiber: 2.4g
Cholesterol: 20mg
Iron: 1.2mg
Sodium: 541mg
Calcium: 174mg

Monday, November 26, 2007

Chicken and Sun-Dried Tomatoes (7 Points)

Yields: 8 Servings


1 tablespoon olive oil
3 pounds Chicken breast cut into 8 servings
2 cloves Garlic minced
1/2 cup White wine
1 1/2 cups Chicken Stock fat-free, low sodium
1 teaspoon Dried basil
1/2 cup Sun-dried tomatoes cut into slivers

1. Heat oil in skillet. Add several pieces of chicken at a time. Brown evenly.
2. Transfer chicken to slow cooker as it finishes browning.
3. Add all ingredients except the sun-dried tomatoes to the skillet. Bring to a boil. Scrape up any bits fromthe bottom of the pan.
4. Pour over chicken. Scatter tomatoes over the top.
5. Cover and cook on low 4-6 hours.

Fix It and Forget It Lightly

Monday, November 19, 2007

Pulled Pork (4 Points, 4 Points Plus)


1 can (12 oz) Diet Coke
1 large Pork Tenderloin
1 Onion chopped
1 cup Ketchup
1 teaspoon Garlic powder
1 package Rolls


Put all the ingredients in a crock pot. Cook on high for 4-5 hours. Pull the pork apart and place it on a bun or roll. Enjoy!

4 pts for the pork. The roll needs to be calculated separately.

Wednesday, November 14, 2007

Skinny Chimichangas (4 points)


1/2 pound Ground turkey
1 Onion chopped
1 Garlic minced
2 teaspoons Chili powder
1 teaspoon Oregano
1/2 teaspoon Cumin
8 ounces Tomato sauce
2 tablespoons Green chili
1/2 cup Reduced Fat Cheddar cheese shredded
4 Fat free flour tortillas

Preheat the oven to 400. Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Spoon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Weight Watcher's Take Out Tonight Cookbook

Monday, November 12, 2007

Baked Rigatoni with Beef (6.5 points, 8 Points Plus)


4 cups Tomato Sauce
1 pound ground round
4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Serving Size = 1 cup

(Cooking Light)

Nutritional Information

Calories: 305 (28% from fat)
Fat: 9.6g (sat 4.3g,mono 3.5g,poly 0.7g)
Protein: 24g
Carbohydrate: 30.5g
Fiber: 2.3g
Cholesterol: 50mg
Iron: 3.5mg
Sodium: 438mg
Calcium: 232mg

Friday, November 9, 2007

Italian Carrots (3 Points, 1 Point Plus)

(4 servings) Ingredients

2 2/3 cups baby Carrots
1 1/3 teaspoon Olive oil
2/3 teaspoon Dried basil
1/3 teaspoon Dried oregano
1 1/3 teaspoon Butter


Cook carrots in butter until tender/crisp. Drain carrots and toss with olive oil, basil, and oregano.


Garlic Mashed Potatoes (3 Points, 5 Points Plus)

(4 Servings) Ingredients

1 pound Potatoes
2 cups Skim milk
2 large Garlic chopped
1/2 teaspoon White pepper


Cover and cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add garlic-milk mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.

Microwave Directions: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% (high) power until tender (about 12 minutes), turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on medium heat until garlic is soft (about 4 minutes).


Happy Roomates Chicken Muffin (3 Points, 4 Points Plus)

Thanks to my old roommate Tyler who used to make this for us way back in college! Love you Ty!

(4 Servings)


4 Chicken breast halves skinless, boneless
1 tablespoon Margarine
Season salt
Lemon pepper
Garlic powder


Take skinless boneless chicken breasts and pound flat with a meat mallet or other heavy destructive implement. Rub both sides of breast with butter and season with season salt, lemon pepper, and garlic powder, then roll up into a tight ball and push into a greased muffin tin. Bake at 350 (I think) for about 30-40 minutes until done. Can be served on a bed of pasta.

Variation #1 Substitute Italian dressing for butter. (Points may change)

Variation #2 After spreading butter on both sides, coat one side of the breast with fine Italian bread crumbs and grated Parmesan and then roll it up tight around this filling. (Points definitely will change.)

Thursday, November 8, 2007

Crock Pot Chicken Jambalaya (7 Points)

(Serves 6)

1 lb. boneless, skinless chicken breast uncooked, cubed
3 cups fat free chicken broth
3/4 cups water
1 -1/2 cups uncooked brown rice
4 oz. reduced fat smoked turkey sausage diced
1/2 cup celery thinly sliced
1/2 cup onion chopped
1/2 cup green pepper chopped
2 tsp Cajun seasoning
2 garlic cloves minced
1/8 tsp hot pepper sauce (optional)
1 bay leaf
1 can (14-1/2 oz.) no-salt diced tomatoes, undrained


In a large nonstick skillet, sauté chicken 2-3 minutes.
Stir together remaining ingredients in slow cooker.
Add sautéed chicken.
Cover. Cook on high 6 hours.

(from Fix It and Forget It Lightly)

Tuesday, November 6, 2007

Rosemary & Garlic Green Beans (2 Points, 4 Points Plus)

Okay, I decided that this site is entirely sad in the veggie department. So here's an easy way to get your veggies and it tastes very good!)

(4 Servings)


1 pound Green Beans thawed
1/4 cup Olive oil
1 clove Garlic crushed
1/2 teaspoon Rosemary, dried
1/2 teaspoon Salt

Thaw green beans in a colander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.

Monday, November 5, 2007

Oven Baked Onion Rings (4 Points, 2 Points Plus)

4 servings


1/4 cup plain breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 medium onions cut cross ways into 3/16-inch rings
2 tablespoons 1% low-fat milk
1/2 teaspoon salt

1. Preheat oven to 350 degrees.
2. Spray a cookie sheet with lite olive oil or other veggie oil.
3. Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).
4. Dip onion rings into the milk and allow the excess to drip back into the bowl.
5. Dip into the crumb mixture.
6. They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs).
7. Place onion rings in a single layer on the cookie sheet.
8. Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).
9. Sprinkle with salt & pepper and then serve.


Thursday, November 1, 2007

Tiramisu Angel Torte (6.5 Points, 8 Points Plus)


3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)

Nutritional Information

Calories: 290 (20% from fat)
Fat: 6.5g (sat 3.4g,mono 1.8g,poly 0.3g)
Protein: 15.9g
Carbohydrate: 47.2g
Fiber: 0.0g
Cholesterol: 10mg
Iron: 0.4mg
Sodium: 223mg
Calcium: 225mg