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Conferences READER RECIPES Topic #260
Reading Topic #260
Mezzo
Member since Feb-6-06
3959 posts		 Feb-03-10, 12:22 PM (CST)
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"Weight Watchers Recipes"
 
I have been trying new recipes for myself and some of them are so good I sneak them to my family and they never know the difference! I thought we could post some good, HEALTH, recipes here.


Do re mi fa sol long,
Lynne in Cleveland


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Mezzo
Member since Feb-6-06
3959 posts		 Feb-03-10, 12:23 PM (CST)
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1. "RE: Weight Watchers Recipes"
In response to message #0
 
This was so good that I ate one after dinner and one before bed!!!! I used fresh blueberries instead of raspberries because they were on sale!

Lemon Raspberry Bread Pudding
desserts


POINTS® Value: 4
Servings: 4
Preparation Time: 5 min
Cooking Time: 25 min
Level of Difficulty: Easy

Use our (WW) popular lemon snack cakes in this delicious bread pudding. It’s both sweet and tart, and ultra-satisfying.


Ingredients

2 spray(s) cooking spray
6 cake(s) Weight Watchers Lemon cake with lemon icing, cut into equal small pieces*
1 cup(s) raspberries
3/4 cup(s) fat-free egg substitute
3/4 cup(s) fat-free skim milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract, pure variety
1 tsp whole wheat flour

Instructions
Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.


Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.


In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.


Place ramekins in the oven and bake until egg mixture is set, about 20 to 25 minutes. Let sit for 5 minutes before serving. Yields 1 bread pudding per serving.
Notes
*You'll need one 5.7 box of the Lemon Cakes for this recipe.


Do re mi fa sol long,
Lynne in Cleveland


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Mezzo
Member since Feb-6-06
3959 posts		 Feb-03-10, 12:27 PM (CST)
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3. "Lemon Raspberry Bread Pudding"
In response to message #1
 
I meant to label the above recipe!

Do re mi fa sol long,
Lynne in Cleveland


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Mezzo
Member since Feb-6-06
3959 posts		 Feb-03-10, 12:26 PM (CST)
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2. "Potato skins"
In response to message #0
 
I set this up like a taco bar and let everyone pick their own toppings, then I baked.

Cajun-Style Potato Skins

POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 8 min
Level of Difficulty: Easy

Throwing a big Super Bowl party? Triple this crowd-pleasing recipe and your guests will be thrilled.

Ingredients

1 spray(s) cooking spray
2 large potato(es), baked, cooled completely and cut in half lengthwise*
1/4 cup(s) barbecue sauce, smoky-variety
1/8 tsp hot pepper sauce
3/4 cup(s) cooked chicken breast, finely chopped or shredded
1/4 cup(s) shredded part-skim mozzarella cheese
1/2 tsp parsley, fresh, chopped

Instructions
Preheat oven to 425ºF. Coat a baking sheet with cooking spray.


Scoop half of potato flesh out of each potato half. (Reserve potato flesh for soup or mashed potatoes, if desired). Combine barbecue sauce and hot pepper sauce in a cup; spoon over potato wedges. Next, fill each potato half with 3 tablespoons of chicken; sprinkle each with 1 tablespoon of cheese.


Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 8 minutes. Sprinkle with parsley and serve. Yields 1 potato half per serving.
Notes
*Make sure the potatoes are cooled completely before slicing and scooping out the flesh or you may have a hard time forming the skins.

To add a little heat, substitute 1/4 cup of hot and spicy ketchup for the combination of smoky barbecue sauce and hot red pepper sauce.

Do re mi fa sol long,
Lynne in Cleveland


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Mezzo
Member since Feb-6-06
3959 posts		 Feb-03-10, 10:30 PM (CST)
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4. "Slow cooker lasagna"
In response to message #0
 
I made this today with wheat lasagna noodles, FAT FREE ricotta and FAT FREE mozzarella and it was GREAT! Even DD15 said it was good!

Slow Cooker Lasagna


POINTS® Value: 8
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min
Level of Difficulty: Easy

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

Ingredients
1 pound(s) uncooked lean ground beef (with 7% fat) **I USED GROUND TURKEY **
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions

* Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

* Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

* Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

* Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

* In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Notes

* To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.


Do re mi fa sol long,
Lynne in Cleveland


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