Archive for the ‘Weight Watchers’ Category
  • Creamy Bowtie Primavera Posted by admin on June 10th, 2009 at 12:20 am
    8 oz bow tie pasta, uncooked 1 cup broccoli flowerets 1 cup sliced carrots 1 8oz pkg. fat free cream cheese, cubed 3/4 cup skim milk 1/4 cup Kraft reduced fat Parmesan Style Grated Topping 1/4 cup chopped green onions 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder Prepare pasta as directed on package, adding the broccoli and carrots to the water during the last 5 minutes of cooking time. Drain. Stir cream cheese, milk, grated topping, onions, and seasoning into a large saucepan ove...
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  • Oat Apple Crisp Posted by admin on June 10th, 2009 at 12:19 am
    6 large apples, peeled and sliced 1/2 cup orange juice 3 tsp. sugar substitute (or equivalent to 1/2 cup sugar) 1/2 tsp. cinnamon 3/4 cup flour 1/2 cup light brown sugar 1/4 tsp. salt 7 Tbsp. lower fat margarine 1/4 cup rolled oats Arrange apples in a baking dish sprayed with cooking spray. Pour orange juice over the apples. Combine sugar substitute and cinnamon and sprinkle over the apples. Combine flour, brown sugar, rolled oats, salt, and margarine to make a crumbly mixture. Spread...
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  • Crockpot Corn, Ham and Potato Scallop Posted by admin on June 10th, 2009 at 12:18 am
    6 cups baking potatoes, peeled and cut into 1" cubes 1 1/2 cups cooked ham, cubed 1 15oz can whole kernel corn, drained 1/4 cup green bell pepper, chopped 2 tsp. instant minced onion 1 10oz can condensed cheddar cheese soup 1/2 cup skim milk 2 Tbsp. flour Combine potatoes, ham, corn, pepper, and onion in a Crockpot. In a small bowl, mix the cheese soup, milk, and flour. Beat with a whisk until smooth. Pour soup mixture over the potato mixture in the Crockpot. Stir gently to mix. Cover ...
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  • Honey Mustard Chicken Posted by admin on May 17th, 2009 at 7:55 am
    3/4 cup light honey mustard dressing 1/8 tsp salt 1/8 tsp pepper 2 tsp dill weed, freshly chopped 1 medium scallion, finely sliced (or finely chopped onion or chopped green onion) 1 cup corn flake crumbs 1 pound boneless, skinless chicken breasts (four 4oz halves) Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallo...
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  • Light Pie Crust Posted by admin on May 17th, 2009 at 7:53 am
    - fits the bottom of a 9" pie plate 1 cup flour 3 1/2 Tbsp. ice water 1 tsp. sugar 1/4 tsp. salt 3 Tbsp. vegetable shortening (i.e. Crisco) Combine 1/4 cup flour and ice water, stirring until well blended. Set aside. Combine remaining four with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles meal. Add ice water mixture. Blend until dry ingredients are moistened. Press the dough into a 4 inch circle on waxed paper or plastic wrap. Cover with anoth...
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  • Easy Tuna Casserole Posted by admin on May 17th, 2009 at 7:51 am
    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...
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  • Spinach Pasta Bake Posted by admin on May 17th, 2009 at 7:49 am
    1 7oz package elbow macaroni, cooked and drained 1 10oz package frozen chopped spinach, thawed and squeezed dry 1 4oz can sliced mushrooms, drained 1 cup Reduced Fat Bisquick 1 3/4 cups skim milk 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites) 2/3 cup grated Parmesan cheese 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. ground nutmeg 2/3 cup reduced-fat cheddar cheese, shredded Heat oven to 375. Spray an 11x7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms ...
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  • Cheesy Chicken Stuffed Shells Posted by admin on May 14th, 2009 at 5:36 am
    8 jumbo pasta shells 1 1/2 cups tomato sauce 2 egg whites, lightly beaten 1 1/2 cups reduced-fat Ricotta cheese 1 small skinless chicken breast, cooked and cubed (good use of leftover chicken) 1 cup frozen chopped spinach, thawed and with extra water squeezed out 1 tsp. garlic powder 1 Tbsp. Italian seasoning 1 cup reduced-fat mozzarella cheese, shredded 2 Tbsp. Parmesan cheese, grated Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to st...
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  • Deep-Dish Pizza Casserole Posted by admin on May 14th, 2009 at 5:34 am
    1 pound ground round 1 15oz can chunky Italian-style tomato sauce 1 10oz can refrigerated pizza crust dough 6 1oz slices part-skim mozzarella cheese Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices...
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  • Baked Red Snapper Posted by admin on May 14th, 2009 at 5:32 am
    1 Tbsp. Olive oil (divided into 3 tsp.) 4 8oz red snapper fillets 1 medium onion, thinly sliced into rings 2 plum tomatoes, thinly sliced or chopped 1 green bell pepper, seeded and thinly sliced Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes. Makes 4...
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