Macaroni Salad(from WW Favorite Homestyle Recipes)
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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)
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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
Thursday, January 24, 2008
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
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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
Recipe by: Better Homes and Gardens Low Calorie Low Fat Recipes pg 39
4 WW Points per Serving
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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
AUTUMN PUMPKIN BREAD
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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
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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
COTTAGE CHEESE PANCAKES
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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.
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NUTRITION ESTIMATE Per pancake 119 Cal; 3g Tot Fat; 1g Sat Fat; 12g Carb; 0g Fiber; 484mg Sodium; 103mg Cholesterol; Weight Watchers 3 points.
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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.
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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
OATMEAL RAISIN COOKIES
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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)
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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
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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)
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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
PERFECT M&M COOKIES
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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
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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.
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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
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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
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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.
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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
BANANA OATMEAL COOKIES
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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
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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
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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
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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
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