| Special "Thanks" to everyone who contributed to these. I will not use names or e-maiil addresses to help keep everyone's privacy. Recipies are from my visitors, weightwatchers.com, and other various websites. If you have any specific requests, e-mail me and I will do my best to find all the information for you, and I will e-mail you back ASAP. |
| Low-Fat Snickers Pie (YUM!! I made it, and love it!!) 1/8 of an 8'' Pie 3 (?) Points Per Serving 12 oz. non-fat plain yougurt 1 (1 oz.) package of sugar-free chocolate pudding mix 1/4 cup. reduced fat or regular peanut butter (crunchy or regular...check points) 1 (8 oz.) container Cool Whip Free 1/3 cup Post Grape-Nuts cereal Combine all ingredients well. Put ingredients into 8'' pie pan and place in freezer for approximately 1 hour. It will be hard to cut, but that's ok if you are carrying it in uncooled conditions (bringing it to a friend's party). Points will be slightly higher if you use frozen yougart or icecream. Gotta Have Quesadilla 1 Serving 2 Points Per Serving 1 slice Kraft 2% shard cheddar cheese (3/4 oz) 1 98% Fat Free tortilla (Krogers house brand if possible) Olive Oil (in spray bottle) Unlimited Salsa Lightly mist the inside of a non stick skillet. Place the tortilla in it and lay the cheese on it. Fold in half. Put the lid on the skillet (the cheese melts faster). After about 1 minute, flip over and let the other side get a little brown, and pour on the salsa. Then, cut in half, and enjoy! Veal Parmigiana 4 Servings 6 Points Per Serving 2 servings of olive oil cooking spray (5 one-second sprays per serving) 15 oz. canned crushed tomatoes 2 tbsp. canned tomato paste 1 tsp dried basil 1 tsp dried oregano 1 pound lean veal loin, 4 oz chops, pounded to 1/4-inch thickmess 1/8 tsp table salt, or to taste 1/8 black pepper, or to taste 3 tbsp all-purpose flour 1/2 cup fat-free skim milk 1/2 cup seasoned bread crumbs 1/2 cup part-skim mossarella cheese, grated 1 tbsp grated Parmesan cheese Preheat oven to 400*F. Coat a large baking sheat wiht cooking spray. In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Meanwhile, season both sides of the veal wiht salt and pepper. Place flour in a shallow dish, add veal and turn to coat both sides. Place milk and bread crumbs in separate shallow bowls. Dip flour-coated veal into milk and then into bread crumbs and turn to coat both sides. Transfer veal to prepared baking sheet and lightly coat wiht cooking spray; bake for 5 minutes. Top each cop wiht 1/3 cup of tomato sauce; then top each with 2 tablespoons of mozzareolla cheese and 3/4 tablespoon of parmesan cheese. Bake until cheese is golden and bubbly, about 10 minutes more. Serve veal wiht extra sause on the side. Yeilds 1 chop and about 1/4 cup of sauce per serving. Beef Stuffed Cabbage 4 Servings 7 Points Per Serving 1/4 head savoy cabbage, about 8 whole leaves 1/2 pound lean ground beef 1/2 cup uncooked white rice 1/2 cup water 1/4 cup seasoned bread crumbs 1 medium carrot(s), grated 1 medium onion(s), finely chopped 1 medium garlic clove(s), minced 1 large egg white(s) 1/2 tsp table salt 1/4 tsp black pepper 2 tsp olive oil 29 oz canned diced tomatoes, with basic, garlic and oregano Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest white portion of the spine of each leaf to make leaves pliable and east to fold; set aside. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl, mix well. Spoon about 1/4 cup of beef mixture onto the center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it's important not to roll them too tightly). Heat oil in a large stock pot over medium-high heat; add rolls and saute until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking the pan every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving. Tuscan Turkey Slow Cooker Pasta 8 Servings 4 Points Per Serving 1 pound turkey breast, bonelss, cut into 1-inch pieces 16 oz canned kidney beans, rinsed and drained 15 oz canned tomato sauce 29 oz canned stewed tomatoes, italian-style 4 oz mushroom(s), canned, drained and slices 1 medium green pepper(s), chopped 1 small onion(s), chopped 2 medium celery stalks, chopped 3 medium garlic clove(s), chopped 1 cup water 1 tbsp italian seasoning 6 oz uncooked spaghetti, broken in half Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low for 4 hours or until begetables are tender. Turn setting to high, stir spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving. Roasted Vegetable Lasagna 6 Servings 6 Points Per Serving 3 medium eggplant(s), cut into 1/2-inch pieces 3 medium sweet red pepper(s), chopped 4 small tomato(es), plum, seeded and chopped 4 medium garlic clove(s), peeled and chopped 2 tbsp olive oil 1 tsp table salt 1/4 tsp black pepper 9 serving dry lasagna noodles, 9 noodles, cooked and drained 1/4 cup grated Parmesan cheese 2/4 cup part-skim mozzarella cheese, shredded Preheat oven to 425*F. In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of puree into bottom on a 9 x 13-inch baking dish. Place three noodles over puree. Top with 1/2 cup of puree, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 moodles, puree and cheese. Bake until bubbly, a bout 45 minutes. Slice into 6 pieces and serve. Apple Pie 8 Servings 4 Points Per Servings 1 cup all-purpose flour 2 tsp sugar 3 tbsp reduced-calorie margarine, chilled and cut up 2 tbsp water, or more if necessary 4 medium apple(s), McIntosh, peeled and thinly sliced 1/4 cup sugar 1 tbsp cornstarch 1/2 tsp ground cinnamon 1/3 cup uncooked old-fashoned oats 5 tbsp all-purpose flour 2 tbsp sugar 2 tbsp reduced calorie margarine, melted Preheat oven to 400*F. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl of food process (or mix together wiht your fingers if you don't have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces. Strawberry Yogurt-Cream Pie 8 Servings 4 Points Per Serving 8 oz light cream cheese 1 cup fat-free strawberry yogurt 1 tbsp honey 1 tsp vanilla extract 1/4 oz unsweetened gelatin 3/4 cup water 1 1/2 cups strawberries, hulled and thinly sliced 6 oz reduced-fat graham cracker piecrust In a large bowl, beat cream cheese until smooth. Stir yogurt, honey and vanilla. In a small saucepan, sprinkle gelatin over 1/4 cup of water; let stand for 1 minute. Stir over low heat to dissolve gelatin. Stir gelatin mixture and remaining 1/2 cup of water into cheese mixture. Fold 1/2 cup of sliced strawberries. Fill crust with cheese mixture. Cover with foil and refrigerate overnight. (Note: if you can't find fresh strawberries, substitute frozen ones- just be sure that they're packed without added sugar.) To serve, top pie with remaining strawberries and cut into 8 slices. Rocky Road Brownies 24 Servings 3 Points Per Serving 1 package regular brownies, dry mix, about 21 1/2 oz 1/4 cup water 1/4 cup unsweetened apples sauce 4 large egg white(s) 1/4 cup walnut halves, coarsely chopped 2 oz mini chocolate chips, about 1/4 cup 8 medium marshmallow(s), copped or 1 cup mini marshmallows Coat a 9-x 13-inch pan with cooking spray; set aside. Prepare brownie mixture according to package directions for lower fat brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan. Sprinkle walnuts over top of brownies; back according to package directions. Remove from over about 5 minutes before the end of the baking time, and toss chocolate chips and marshmallows over top; cook 5 minutes more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve. Mini Chocolate Chip Cookies 24 Servings 1 Point Per Serving 2 tbsp butter, softened 2 tbsp canola oil 1/2 cup dark brown sugar 1 tsp vanilla extract 1/8 tsp table salt 1 large egg white(s) 3/4 cup all-purpose flour 1/4 tsp baking soda 3 oz chocolate chips, semi sweet (about 1/2 cup) Preheat oven to 375* F. Cream together butter, oil, and brown sugar. Add vanilla, salt and egg white, and mix together thoroughly. Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly. Drop rounded half-teaspoons of dough onto a non stick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving. Cookies and Cream Shake 4 Servings 3 Points Per Serving 2 cup fat-free vanilla frozen yogurt 1/2 cup fat-free skim milk 1/4 tsp mint extract, optional 4 average Nabisco Reduced-Fat Oreo(s), coarsely broken Place yogurt, milk, and mint extract in a blender and blend until smooth and creamy; add Oreos and blend for 5 seconds. Yields about 2/3 cup per serving. |
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