Baked Potato Skins with Creamy Spinach and Turkey Bacon

These look really good. I've had this recipe for a while but forgot about it. Won't forget about it much longer. Gonna make it Thursday night. Can't wait!

Points: 2
Servings: 6

INGREDIENTS
3 medium potatoes, baked, sliced in half, and cooled
1 spray cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese
1/4 tsp. salt
1/4 tsp. pepper
3 slices crisp turkey bacon, crumbled

DIRECTIONS
Preheat oven to 400 degrees.
Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on baking sheet and coat with cooking spray.
Bake until lightly browned, about 15 min.
While potato skins bake, combine spinach, cream cheese, salt, and pepper in medium bowl until well blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each skin; bake until warmed through, about 5 more min.
Remove skins from oven and top with about 1 tbs. crumble bacon.
Yields 1 potato half per serving.

Note: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out the liquid over the sink, as though you were ringing out a wet towel.

Green Stuff

Well I forgot to make this for St. Patty's Day. But I'll eat pistachio any time of the year so who cares!

Servings: 4
Points: 2

INGREDIENTS
1 package ff pistachio pudding mix
2 cups ff vanilla yogurt
1-20 oz can crushed pineapple (in its own juice)
1 c. ff cool whip

DIRECTIONS
Mix all ingredients. Chill and serve.

Pumpkin Mousse

Servings:4
Points: 2

INGREDIENTS
2 packages SF vanilla pudding
1 c. skim milk
1 c. ff cool whip
1 can pumpkin
1 tsp. pumpkin pie spice

DIRECTIONS
Combine all ingredients. Chill and serve.

Weekly Weigh In

For the week : +1.8 lbs

Total loss : 14.8 lbs

Whoops!

Strawberry Pie

Its not quite warm enough outside for this yet, but it will be great this summer!

Points: 6 for the entire pie!

INGREDIENTS
1 package SF vanilla pudding
2 cups water
1 package SF strawberry jello
4 cups sliced strawberries

DIRECTIONS
In medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the jello. Stir until dissolved. set the pan aside and let the mixture cool to room temperature. Place strawberries in bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

Mandarin Orange Mousse

I'm in charge of this for our Chinese Easter this year. Seems easy enough. And its a good excuse to buy a new electric mixer since mine went kaput on me last week. Hope it's good!

Servings : 4, 1 C. Each
Points: 2.5

INGREDIENTS
1 box SF orange jello
1 box SF white chocolate pudding
1 can mandarin oranges
1 8 oz tub fat free cool whip

DIRECTIONS
Mix jello with 1 c. boiling water. Dissolve jello completely.
Add 1 c. cold water and let it sit for 5 min.
Using electric beater, beat in pudding mix until well combined.
Fold in drained fruit and cool whip.
Chill and serve.

White Cake with Pistachio Frosting

I think this is the birthday cake my mom made me this year. It was really good but kind of messy. I think I may make a version of this with the bog cake recipe using white cake mix, applesauce, and mandarin oranges. Then I'll frost it with this pistachio frosting. Yum Yum!


INGREDIENTS
CAKE

18 1/4 ounces white cake mix
3 egg whites
2 1/2 cups diet 7-Up

FROSTING
1(1ounce)package sugar-free pistachio instant pudding
8 ounces fat-free cool whip(small)
1 cup diet 7-Up

DIRECTIONS
Mix all ingredients together. Spray 13 x 9 pan. Bake at 350 degrees for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch. (Cool cake completely before frosting.). Mix together frosting ingredients and spread over cake. Refrigerate until ready to eat and hold in the fridge for up to two weeks.

Fries, Fries, Fries, YEAH!

Saw this on Hungry Girl today. Can't wait to try it!

Points : 4
Servings : 2 huge servings !!Yay!!

INGREDIENTS:
1 medium butternut squash (about 2 pounds -- large enough to yield 20 ounces uncooked flesh) 1 container Boca Meatless Chili (or 9.5 oz. of another low-fat veggie chili**)
1/2 cup shredded fat-free cheddar cheese
1/8 tsp. kosher (or regular) salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions

DIRECTIONS:
Preheat oven to 425 degrees.
Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size).
Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray.
Use 2 pans if needed. Squash pieces should lie flat in the pan.
Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
Leaving the oven on, transfer fries to a large oven-safe plate.
Prepare the chili as directed on the package, and then pour it over the fries.
Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.

Weekly Weigh In

For the week: - 2.2 lbs

Total loss: - 16.6 lbs

Hooray! Maybe this week's trick was that I ate more fish; sushi at lunch on Friday, ahi tuna burgers at Friday's Friday night, fish tacos at Big River Saturday night, and WW cajun-lime tilapia from Applebee's last night. Really, me losing weight makes no sense, but I'll take it!

Mexican Mac and Cheese

I've been adding chopped green chilies to my mac and cheese for a while now. It's so good! I like this low fat version but I would skip the olives cause those aren't my thing.

Points: 5

Servings: 4

INGREDIENTS

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1/2 teaspoon salt
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)

DIRECTIONS

1. Cook and drain pasta as directed on package.
2. Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Pasta and Bean Skillet

This looks really easy and all the reviews for it are good. Think it will make an excellent week night meal. I'll use whole wheat macaroni and 2% cheese so it will be even less points.


Points: 5
Servings: 4

INGREDIENTS
1 cup salsa (any variety)
2/3 cup uncooked elbow macaroni (2 ounces)
3/4 cup water
2 teaspoons chili powder
2 cups red kidney beans (from 19-oz can), drained, rinsed
1 can (8 ounces) tomato sauce
1/2 cup shredded Cheddar cheese (2 ounces)

DIRECTIONS
1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.


Special Touch
Cater to kids! Use the fun shaped pastas they like, such as wagon wheel, bow tie, corkscrew or the novelty shapes found at specialty food shops.

Variation
Like it spicy? Use a medium or hot variety of salsa to wake up those taste buds.

Special Touch
Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Light Lemon Cake

20 servings @ 3 points each

INGREDIENTS
1 pkg. yellow cake mix
1 pkg (3/4 oz) instant lemon pudding mix
1 3/4 cups water
3 egg whites
1/2 tsp. lemon extract optional
3/4 skim milk
1 pkg. (1 oz) sugar free vanilla pudding mix
1 carton 8 oz. Fat Free whipped topping

DIRECTIONS
In mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat at low speed for 1 min. Pour into a 9x13 baking pan coated with non stick cooking spray. Bake at 350 degrees for 23-28 min or until toothpick comes out clean. Cool Cake.
In a mixing bowl, combine milk, extract, and vanilla pudding mix. Beat on low for 2 min. Fold in Cool Whip. Spread over cake. Store Cake in refrigerator.

Chocolate Gob Cake

15 servings @ 1 point each

INGREDIENTS
1 pkg. Devil's Food Cake Mix
2 egg whites
1 whole egg
4 oz apple sauce
1 small can mandarin oranges
Use juice and water to =1 1/4 cup liquid
8 oz container of FF Cool Whip for frosting

DIRECTIONS
Smash up oranges. Mix in rest of wet ingredients. Add cake mix and beat on low speed 1 to 2 minutes. Pour into 13x9 pan sprayed with FF Pam. Bake at 350 degrees for 35-40 minutes. Cool and frost with FF cool whip.

HG's Magical 100-Calorie Margarita

Haven't tred this yet but I'm really looking forward to giving it a try this weekend.

INGREDIENTS
6 oz. Sierra Mist Free (or Sprite Zero, or your other fave no-cal lemon-lime soda)
1 shot of tequila (1.5 oz.)1 packet
Crystal Light on the Go Lemonade (you may use 1/2 of the packet if you don't want your drink as intensely sweet)
2 tbsp. lime juice from concentrate (or fresh-squeezed lime juice)

DIRECTIONS
Mix all ingredients together. Pour over 1 cup of crushed ice. Enjoy.

You can also make your margarita alcohol-free. This recipe, without tequila, contains just 10 calories (5 calories if you use only half of the Crystal Light packet).

1 tsp. Crystal Light Lemonade drink mix may be substituted.

Monthly Measuring

Totals since Jan. 3, 2008

Inches: - 18.00
Body Fat: - .9% or 7.52 lbs
BMI: - 1.98

Total workouts in January : 16
Total workouts in February : 12

Goal for March is to workout on Fridays or Saturdays no matter what! The sun will be out for an extra hour starting next weekend, so I will plan to take Lola for a walk at the park an extra 2 days a week. No excuses!

Weekly Weigh In

For the week : - .8 lb

Total loss : - 14.4 lbs

Still got a long way to go! Its a miracle I lost at all this week with all the eating out I did. I did a good job ordering the healthiest items on the menu except at IHOP. Turns out that I have absolutely no will power there. Gotta love pancakes!

Baked Banana Splits

This is so good!!!



POINTS® Value: 4
Servings: 4

INGREDIENTS
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cup raspberries

INSTRUCTIONS
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.

Cheeseburger Casserole

This one was pretty good. I liked it best with ketchup.



POINTS® Value: 4
Servings: 6

Meat, cheese, potatoes—we layered these favorite ingredients into a flavorful casserole. Sort of like a deconstructed cheeseburger and fries.

INGREDIENTS
2 sprays cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 small green pepper(s), chopped
1 cup mushroom(s), sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed

INSTRUCTIONS
Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.
In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

NOTES
Serve with ketchup, if desired (could affect POINTS values).

Vary the flavor of this family favorite by substituting raw turkey sausage or ground sirloin for the turkey (could affect POINTS values).

Layered Mexican Chicken

OK, I am starting my favorite Weight Watchers Recipes as of today. This one is one that I found when on the program a few years ago. I still love it.



POINTS® Value: 6
Servings: 6

This Mexican lasagna will last up to five days in the refrigerator.

INGREDIENTS
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

INSTRUCTIONS
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.