Buttermilk Pancakes
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2 cups flour
2 teaspoons baking soda
2 teaspoons sugar
2 cups buttermilk
2 eggs, slightly beaten
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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!
Monday, January 28, 2008
Light Garlic Biscuits
Light Garlic Biscuits
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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
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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
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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
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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
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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
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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)
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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
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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
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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
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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
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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
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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
~
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)
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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
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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.
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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
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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.
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