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.
Thursday, March 6, 2008
Wednesday, March 5, 2008
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.
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!
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!
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.
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).
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.
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.
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