Monday, January 28, 2008

Angel Food Cake

Angel Food Cake
12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points

Buttermilk Pancakes

Buttermilk Pancakes
2 cups flour
2 teaspoons baking soda
2 teaspoons sugar
2 cups buttermilk
2 eggs, slightly beaten
1.Stir dry ingredients together in a bowl.
2. Measure the milk and add the eggs to the milk.
3. Pour wet into dry and mix.
4. Some lumps okay.
5. Cook on nonstick griddle.
6. Flip when bubbles appear.
Use approximately 1/4 cup batter per pancake.
Calories 214, Fat 2.8, Fiber 1.1; 4 WW points per servings
Makes 6 servings
UPDATE: I made this for breakfast and they are really good and very easy to make! The recipe does not say fat free milk but based on the fat content, I really think that is what you need to use. I also got 13 pancakes from this batter using 1/4 cup batter per pancake so I think that 2 pancakes would be a serving at 4 ww points each. I used Log Cabin Lite Reduced Calories syrup. It had was 2 WW points per serving. they do make a sugar free pancake syrup but I really did not like that and I LOVE the Lite! We will occasionally make this in my house because it is a higher point breakfast but it is really good!

Light Garlic Biscuits

Light Garlic Biscuits
2 cup minus 1 T flour
1 tablespoon plus 2 tsp baking powder
½ teaspoon Baking soda
1 Pinch salt
3 tablespoon Stick margarine, chilled
¾ cup Low fat (1.5%) buttermilk
1½ ounce Sharp cheddar cheese, grated
¼ teaspoon Garlic powder
1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.
Source: Weight Watchers Magazine, December 1994

Chicken Pie

Chicken Pie
98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
8 servings/8 WW points per serving
6 servings/5 WW points per serving

Angel Biscuits

Angel Biscuits (from DeeDee)
1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to375* and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown. Points: 1.5 points each muffin

Friday, January 25, 2008

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes
2 tart apples, peeled and cored
2 tablespoons cinnamon
2 eggs, lightly beaten
2 cups whole wheat flour
2 1/2 cups milk
1 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
Slice the apples into thin rings, toss with cinnamon, and set aside. Mix together remaining ingredients until blended. For each pancake, pour 1/3 cup batter onto hot griddle. Place 1 apple ring in center of each pancake. When set, flip pancake to cook other side. Turn onto plate so that apple ring is showing. Serve with warmed Vermont maple syrup.
Makes 12 pancakes, Serving 1 pancake
Calories 136, Fat 3.1 g, Fiber 3.6

Cinnamon Oatmeal

Cinnamon Oatmeal
1/2 cup quick oats
3/4 cup skim milk
1 tablespoon honey
1 pinch salt
1 teaspoon cinnamon
1. microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
2. add honey cinnamon and salt.
3. stir and enjoy!
Makes 1 serving
Calories 300, Fat 3.1 g Fiber 5.3

Thursday, January 24, 2008

Broccoli Cornbread- 3 WW Points

Broccoli Cornbread (from W W Favorite Homestyle Recipes)
2 cups frozen chopped broccoli( one 10 ounce package), thawed and well drained
2/3 cup nonfat cottage cheese
1/2 cup chopped onion
1/2 cup egg substitute
2 tablespoons plus 2 teaspoons margarine, softened
1/4 teaspoon salt
6 ounces self-rising white cornmeal
1. Preheat oven to 350 degrees F. Spray a 9-inch glass pie plate with nonstick cooking spray; set aside.
2. In large mixing bowl, combine broccoli, cottage cheese, onion, egg substitute, margarine, and salt until blended; stir in cornmeal.
3. Scrape mixture into prepared pie plate; smooth to make even layer. Bake 30 minutes, until golden. Let stand for 10 minutes before serving.
Makes 8 servings.
Calories 142, Fat 4 g, Fiber 2 g.

Macaroni Salad- 3WW Points

Macaroni Salad(from WW Favorite Homestyle Recipes)
2 1/2 cups cooked penne or ziti
3/4 cup plain yogurt
1/4 cup chopped onion
1/4 cup chopped celery
1 hard-cooked egg, finely chopped
1 tablespoon prepared mustard
1 tablespoon sweet relish
Granulated sugar substitute to equal 2 teaspoons sugar
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
Chopped freshly parsley for garnish (optional)
In a large bowl, combine all ingredients until blended. Cover and refrigerate several hours, or overnight. Garnish with parsley, if desired.
Serving size 1 1/4 cup
Calories 181, Fat 2 g, Fiber 2 g

Curried Chicken and Grapefruit Salad

Curried Chicken and Grapefruit Salad(from Tammy)
Recipe by: Better Homes and Gardens Low Calorie Low Fat Recipes pg 39
4 WW Points per Serving
4 large skinless boneless chicken breast halves (about 1 pound total)
1/2 t. curry powder
1 clove garlic, minced
cooking oil or nonstick cooking spray
1 large grapefruit
grapefruit juice
1 T. salad oil
1 T. Dijon-style mustard
1 T. honey
6 c. torn spinach leaves
2 large green onions, sliced (1/4 cup)
1/8 t. pepper
Rinse chicken; pat dry. Combine curry powder and garlic, sprinkle onto both sides of chicken, pressing into surface. Lightly coat a nonstick skillet with cooking oil or nonstick cooking spray. Heat skillet over medium-high heat till hot. cook chicken in skillet for 8-10 minutes or till chicken is no longer pink, turning once. Transfer to a clean cutting board; keep warm.
For Dressing, peel grapefruit. Section and seed over a medium bowl, catching any juices in the bowl. Add enough additional grapefruit juice to equal 3 T. Combine grapefruit juice, salad oil, mustard, honey and 1/8 t. pepper in a screw-top jar. cover and shake well.
To serve, slice chicken across the grain into 1/2 inch wide strips. Divide spinach among four dinner plates. Arrange chicken and grapefruit sections atop spinach. Drizzle each serving with dressing and sprinkle with green onion.
Makes 4 servings
Nutrition facts per serving 217 cal., 7 g total fat (1 g sat. fat), 109 mg calcium, 215 mg sodium, 14 g carbo., 3 g fiber, 25 g pro.
Food exchanges 1/2 fruit, 1/2 vegetable, 3 meat

Wednesday, January 23, 2008

Autumn Pumpkin Bread

1/2 cup vegetable oil
1 cup buttermilk
3/4 cup white sugar
3/4 cup brown sugar
4 eggs
16 ounces (2 cups) pumpkin
3-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
2 teaspoon baking soda
1-1/2 cups pecans, chopped (optional)
Preheat oven to 350F. Spray two 9x5 loaf pans with cooking spray. In a large mixing bowl, combine oil, buttermilk and sugars and beat until smooth using an electric hand mixer. Add eggs and pumpkin; beat until smooth, about 2 minutes. Separately, combine flour, spices, salt and baking soda. Add to pumpkin mixture and combine until just blended. Remove beaters. Add pecans and stir in with a wooden spoon. Pour evenly into two loaf pans and bake 45 minutes or until a knife inserted into center is removed cleanly. Remove from oven, let cool five minutes Remove from pans and continue to cool.
Makes 12 slices each.
NUTRITION ESTIMATE Per Serving (with nuts): 168 Cal (57% from Fat, 6% from Protein, 37% from Carb); 2 g Protein; 11 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 16 g Carb; 1 g Fiber; 34 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 4 pointsPer Serving (without nuts): 116 Cal (43% from Fat, 6% from Protein, 51% from Carb); 2 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 15 g Carb; 1 g Fiber; 29 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 3 points

Cottage Cheese Pancakes

4 eggs
1/3 cup skim milk
16 ounces cottage cheese (non-fat or low-fat work great)
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon, nutmeg, cardamom or other spice (optional but delicious)
1 teaspoon (or more) butter or bacon grease
Place eggs, milk and cottage cheese in a blender and whir until frothy. Add the remaining ingredients and whir again until just mixed. (The batter can be made ahead to this point. Leave it at room temperature for up to a couple of hours, otherwise refrigerate, including overnight.)
Heat a large skillet on medium, add fat and let heat. Fill a 1/3 cup measure with batter, pour into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. With a flat spatula, turn the pancake over and brown lightly, about 1 minute. Serve immediately with butter and syrup or fresh fruit, applesauce, sour cream or even deliciously plain.
Makes 10 medium pancakes.
NUTRITION ESTIMATE Per pancake 119 Cal; 3g Tot Fat; 1g Sat Fat; 12g Carb; 0g Fiber; 484mg Sodium; 103mg Cholesterol; Weight Watchers 3 points.

Oatmeal Raisin Cookies

½ cup unsalted butter, room temperature
½ cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon table salt
1¼ cup oatmeal (regular or quick, not instant)
1 cup raisins, currants or Raisinets (optional)
Preheat oven to 350F. In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
NUTRITION ESTIMATE Per Cookie, with/without raisins: 102/86 Cal (31/37% from Fat); 4g Tot Fat; 2g Sat Fat; 17/12g Carb; 1/0g Fiber; 66mg Sodium; 16mg Cholesterol; Weight Watchers 2 points

Perfect M&M Cookies

2-1/4 cups all-purpose flour, fluffed to aerate before measuring
1 teaspoon table salt
1-1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs at room temperature (or warmed in warm water for 5 minutes)
M&Ms, 6 per cookie
Preheat oven to 375F. In a small bowl, stir together flour, salt and baking soda. In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined. Spray a baking sheet with cooking spray. Form balls a tad smaller than a golf ball and arrange well apart on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top. Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
NUTRITION ESTIMATE Per Cookie: 117 Cal; 1g Protein; 6g Tot Fat; 3g Sat Fat; 15g Carb; 0g Fiber; 129mg Sodium; 24mg Cholesterol; Weight Watchers 2 points

Banana Oatmeal Cookies

2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
Preheat oven to 350F. Melt butter in a small dish in microwave, 10 seconds at a time. Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla. Scoop the flour, baking power, baking soda and salt onto the butter mixture without mixing in. With a fork, lightly combine the dry ingredients on top, still without mixing in. Now use the mixer to combine the flour mixture and the butter mixture. Stir in oatmeal and coconut. Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes before removing from tray but do remove or will stick.

NUTRITION ESTIMATE Per Cookie: 98 Cal; 3g Tot Fat; 2g Sat Fat; 16g Carb; 1g Fiber; 58mg Sodium; 11mg Cholesterol; Weight Watchers 1 point

Fat Rascals

Makes 18 two-inch round cookies or 5 dozen mini stars
2 cups flour
1/2 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, cut in six pieces, softened
2/3 cup currants
2 – 4 tablespoons milk
Additional sugar for topping
Combine the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. With your fingers, rub the butter into the dry mixture until crumbly. Stir in the currants and enough milk to produce a soft dough. Gather the dough to form a ball.
Lightly dust a flat work surface with flour. With a rolling pin or glass bottle, roll the dough into a disc about ½ inch thick (or 1/4 inch for mini stars). Cut the dough in two-inch rounds with a cup (or use a small star-shaped cookie cutter for the mini stars).
Brush off the excess flour and arrange the cookies an inch apart on a baking sheet. Sprinkle the cookies with sugar and bake at 400F until golden, 16 – 20 minutes (or about 9 minutes for mini stars).
NUTRITION ESTIMATE For 18 cookies, per cookie: 141 Cal (45% Fat); 7g Tot Fat; 18g Carb; 0g Fiber; 42mg Sodium; 19mg Cholesterol, Weight Watchers 3 pointsFor 60 cookies, per cookie: 42 Cal (45% Fat); 2g Tot Fat; 5g Carb; 0g Fiber; 12mg Sodium; 6mg Cholesterol, Weight Watchers 1 point

Tuesday, January 22, 2008

6 Can Bean Soup

6 Can Bean Soup
1 can chicken broth
15 oz nonfat refried beans
15 oz pinto beans, canned
15 oz black beans, canned -- or other15 oz chili beans, canned -- or other1 tbsp taco seasoning mix
15 oz tomatoes, canned,chopped
small onion,chopped
Sauté onion with cooking spray until lightly browned in large pot or Dutch oven. Add remaining ingredients and cook over medium or medium-high heat until flavors are well blended.Easily cooked in crockpot.
Serving size 1 1/2 cups
WW Points 3.2

Angel Food Delight

Angel Food Delightful
1 15 oz can light cherry pie filling -- or -- 20 oz can crushed pineapple
1 box angel food cake mix (preferably 1 step)
Mix the pie filling (crushed pineapple) with the DRY angel food cake mix by hand. (If you use a mixer, it's quite messy!) Pour mixture into a 9" x 13" pan--DO NOT GREASE OR SPRAY. Follow box directions for baking, usually about 38-40 minutes.
When it comes out of the oven, turn it upside down, resting the pan on 4 objects of equal height, such as 4 cans of green chiles. Let it cool completely in this position. If you omit this step, the cake will fall.
12 servings
3 points each

Cheeseburger and Fries Casserole

Cheeseburger and Fries Casserole- 5 WW points
1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes
Preheat oven to 375 degrees.Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.Drain off excess grease, and season with salt, pepper and garlic powder.Return to the heat and stir in the soups until well blended.Heat through and remove from stove.Transfer mixture to a 9″x9″ baking dish. Cover the ground beef with a layer of French fries.Bake 45-50 minutes.When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.Return to oven and bake just until cheese is melted.
8 servings

WW Pizza Pasta Recipe

Ww Pizza Pasta Recipe
1/2 lb ground round
1/2 cup bottled pizza sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot large cooked elbow macaroni, cooked without salt and fat (about 2 ozs uncooked)
2 tablespoons shredded reduced-fat sharp cheddar cheese
1.Cook meat in a small nonstick skillet over medium-high heat until browned, stirring to crumble.
2.Drain and return meat to skillet.
3. Add pizza sauce, salt, and pepper; cook 2 minutes, stirring occasionally.
Add macaroni; cook 2 minutes.
4. Sprinkle each serving with cheese.
8 WW points for 1 1/4 cups, makes 2 servings

Lemon Better Than Sex Cake

Lemon Better Than Sex Cake - 2 Ww Points Recipe
18 ounces lemon cake mix
10 ounces diet Sprite
1 egg white
1/3 ounce sugar-free lemon gelatin
7 ounces fat-free sweetened condensed milk
8 ounces Cool Whip Free
2 teaspoons lemon extract
1.Mix Lemon cake mix, egg white and diet soda.
2. Grease a 9x13 pan with non-stick spray. Pour cake batter into pan. Bake at 375 degrees for 35 minutes or until toothpick comes out clean.
3. During the last few minutes of baking, put lemon jello and condensed milk in a sauce pan and stir on medium low heat until smooth.
4. Take cake out of oven and poke holes all over the top. Pour jello mix over warm cake, filling in the holes. Cool completely.
5. Mix 2 tsp lemon extract with cool whip. cover cake with cool whip mix.
Place cake in refridgerator until ready to serve.
24 servings

Lemon Dessert

Lemon Dessert WW (2 Points for Entire Recipe)
3-4 servings

1 (7/8 ounce) package cook and serve sugar-free vanilla pudding mix
2 cups water
1 (1/3 ounce) package sugar-free lemon gelatin
fat-free cool whip
Add pudding mix to water and mix well. Bring to boil. Stir with a whisk until thickened.
Add box of Jello and stir in well. Pour into individual dessert dishes and refrigerate until set.
Top with fat free Cool Whip.
3-4 ounce serving
Other ideas: Use different kinds of jello to change the flavor even try to find cook and serve cheesecake pudding and strawberry gelatin.