WW/Low Fat Recipes

belinda · 02-08-2006, 11:20 AM

I promised Amy that I would post a new thread with WW or low fat recipes with the coordiating point values. Can you guys post your favorite recipes too? I will get all of mine together tonight when I get home, and post them tomorrow at the latest. Good luck Amy!

Masonsmommy · 02-08-2006, 11:42 AM

This is the only 1 that I picked up that I've tried so far..

Crunchy Curry Snack Mix
Serving size: 1/2 cup
Yields: 20 Servings
Points: 2 pts/serving

Ingredients
6 Tbsp. Unsalted butter
2 Tbsp. Curry powder
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. sugar
1 Tbsp. paprika
2 tsp. ground cumin
1/2 tsp. salt
5 cups rice chex cereal
5 cups corn chex cereal
1 cup tiny pretzel twists
1/3 cup lightly salted peanuts

Instructions
1. Place the butter in a 5-6 Quart slow cooker. Cover and cook until butter melted, about 5 mins. on high. Add the curry powder, soy suace, sugar, paprika, cumin, and salt; mix well. Add the rice chex, corn chex, pretzels, and peanuts; mix well.

2. Cook uncovered about 45 min, stirring every 15 minutes

3. Reduce the heat to low. Cook uncovered, stirring occasionally, until the mixture is crisp and fragrant, 3-4 hours. Transfer the mixture to a large bowl and let cool completely.

then there's a Tip
This nibbler is not just terrific for parties- it also makes a great after-school snack. Store in zip close plastic bags for up to 6 weeks. For those folks who like their snacks extra-spicey, add 1/4 tsp. cayenne.

I thought it was plenty spicy, and I'm one who loves spicy

Masonsmommy · 02-08-2006, 11:56 AM

I also thought this 1 looked good, didn't try it yet though

Chocolate-Walnut Cookie Wedges

Makes 20 Servings
Serving Size: 1 cookie
Points: 2 points/serving

Ingredients:
1 and 1/2 Tbsp. honey
2/3 cup chocolate or plain graham cracker crumbs
1/3 cup butterscotch chips
1/2 cup mini semisweet chocolate chips
1/3 cup shredded unsweetened coconut
1/3 cup fat-free sweetened condensed milk
1 and 1/3 cups chopped walnuts

Instructions

1. Place the bottom of an 8 inch springform pan in the center of a 16 in. square of heavy-duty foil, fold up the foil along the edge of the pan, then attach the springform ring. press the foil tightly inside the sides of the ring. Roll down the excess foil until it reaches the top of the ring. Spray the foil and the bottom of the pan with nonstick spray

2. Microwave honey in a microwavable bowl on High until it is more fluid, about 15 seconds. Add the crumbs and stir with a fork until evenly moistened. Press the crumbs into the pan.

3. In single layers, sprinkle crust evenly with the butterscotch chips, chocolate chips, and coconut. Drizzle the condensed milk evenly over the top, then sprinkle with walnuts. Remove the ring from the springform pan. Holding the foil, place the pan in a 5-6 Quart slow cooker; do not let the foil touch the sides of the cooker. Cover the slow cooker with a double layer of paper towels, then place the lid on top. Cook 2 and 1/2 hours on high. Uncover and let the pan stand in the cooker, at least 1 hour. Remove the pan from the cooker; cool completely. Cut into 20 wedges.

belinda · 02-08-2006, 12:55 PM

I got this chicken nugget idea from Tricia, so can't claim it as my own...but, it's cheaper and healthier than buying the boxed or bagged breaded chicken nuggets from the freezer section. I also make special seasoned french fries with it for the kids and my DH - they love it. This is what I meant by making your own recipe and coming up with the points...I kind of just wing it...plus, it hits the 'spot' if you're craving 'fast food' type food!

Makes: 4-5 servings, depending on the serving size
Points: 8-10 points depending on serving size (8 for 5 servings size portion, 10 for 4 serving size portion)

Chicken Nuggets
2 (6 oz) Chicken breast filets, cut into cubes
1 egg (use milk or egg subsitute for lower points)
1/2 cup bread crumbs
1/4 cup grated parmesan cheese

Seasoned French Fries
3 Large baking potatoes with skin on, cut into thin strips
1/4 cup low fat or FF italien dressing
1/4 cup parmesan cheese

1. Preheat oven to 425 degrees. Spray two sheet pans with cooking spray to prevent sticking. In quart size or gallon size ziplock bag, mix bread crumbs and parmesan cheese.
2. Dip chicken pieces in egg and drop into ziplock bag to coat with bread crumb mixture
3. Lay chicken nuggets out on one baking sheet.
4. In large bowl, stir together potatoe strips with dressing and parmesan cheese.
5. Lay potatoe strips onto the second baking sheet.
6. Cook both for 30 minutes. Stiring and flipping 1/2 way through.

That is right for the chicken, right Tricia??? I know the temp is right for the potatoes...and I'm pretty sure I cooked them together last time.

belinda · 02-09-2006, 02:48 PM

Okay, dug up some recipes that I got from Kraft. Just go to www.kraftfoods.com, click on the 'Healthy Living' tab and enter the name of the recipe I listed below for the actual recipe and cooking instructions. You can also search for recipes by nutrition goal and recipe type and they will list out a bunch of recipes for you to try with their ratings and pictures! (I usually pick low fat or low calorie. Be CAREFUL though - make sure that you use your WW slide to check the point values...the nutrition information for each meal is at the bottom of the screen).

Here are a few that I've tried that I thought were really good.

1. Easy Feta Chicken Bake - 5 points/serving; Makes 6 servings
(I serve this with Creamy Cauliflower *recipe below* and green beans. - 7 points for the whole meal!!!)
2. Creamy Cauliflower - 2 points/serving; Makes 4 servings
3. Di Giorno Easy Chicken Cacciatore with Light Ravioli - 6 points/serving; Makes 4 servings
4. Foil Packed Fish Florentine - 8 points/serving; Makes 4 servings
5. Garlic Pork Tenderloin with Barbecue Sauce - 4 points/serving; Makes 4 servings (I serve this with a sweet potato and steamed broccoli. You can minimize the points on the sweet potato by using splenda and cinnamon rathar than brown or white sugar - use minimal butter).

DKGirl · 02-12-2006, 06:11 PM

Thanks so much!!!!

belinda · 02-16-2006, 10:50 AM

Tricia wanted to know my Dad's secret recipe for homemade Veggie Soup. Will cost you between $17 and $20 to make, but we eat it over the period of a week! Don't ask why my family called it Veggie soup when it has meat, but...here it is Tricia: (keep in mind that NO ONE eats just a 1/2 a cup as one serving...so normally, a bowl full is 2-3 points

Yields: 29 cups
Serving: 1/2 cup (4oz)
Points: 1 point

The Battaile's Veggie Soup
3 Large Potatoes, peeled and cut into ediable chunks
5 Large Carrots, sliced
1 (16oz) frozen bag of Corn
1 (16oz) frozen bag of Lima Beans/Butter Beans
1 LB Stew Meat (in the roast or steak section of supermarket) - get the leanest cut you can find.
3 Large cans (28oz each) Crushed tomatoes
2 1/2 - 3 Large cans of water (used the opened crushed tomatoe cans) - You have to eyeball this one...you don't want it too watery.
1/4 cup Splenda (Sugar adds 4 points and makes the soup 3.5 oz per point.)
Salt and Pepper to taste
3-4 bay leaves

1. Empty crushed tomatoes and water into large soup or "pasta" pot.
2. Bring tomatoes to a boil in pot and turn heat down to low (2 1/2 - 3 for electric settings).
3. While tomatoes are boiling, in medium - large pan, brown stew meat. Once browned, cut into bite size pieces and add to pot.
4. In large microwavable bowl, add cut potatoes, carrots, lima beans, and corn and microwave on high for 5 minutes (this will soften the veggies slightly so that you will not have to cook the soup all day).
5. Carefully add microwaved veggies to pot.
6. Stir in Splenda, salt and pepper and bay leaves. Be careful not to break the bay leaves while stiring the soup. HINT: Remember how many bay leaves you added...you will need to fish them out before serving the soup!
7. Cover soup with lid, and KEEP CRACKED. Stir every 1/2 hour or so until done. About 3 - 4 hours. Be sure when stirring to stir at the bottom of the pot so that nothing burns. Also, make sure that heat is set at a temperature that only makes the soup have a 'simmer'...DO NOT BOIL.

Let me know if you have questions - and, ENJOY! My family adds anything from Vinegar to milk or just eats the soup plain. We love to serve Town House (or any buttery cracker) with the soup.