These are some good weight watchers recipes from hungry girl. Enjoy!
Leechula
lightweight136@optonline.net
Frozen Chocolate Cheesecake Bites!
(2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g fiber,
1g sugars, 2g protein = 1
Point!) Meet our new favorite use for ice cube trays.
3/4 cup Cool Whip Free
5 tbsp. fat-free cream cheese; softened
1 tbsp. SPLENDA, Granular
10 tsp. HERSHEY'S Sugar Free Syrup
Using a fork, vigorously mix Cool Whip, cream cheese and Splenda
until smooth and well
blended. Evenly distribute mixture into 10 sections of an ice cube
tray. Tap tray firmly on
the counter a few times to get mixture to settle flat. Next, top
each with a teaspoon of
chocolate syrup. Tap tray again to settle. Place tray in freezer
until Bites are solid -- at
least 2 hours. Once frozen, Cheesecake Bites should pop out easily
(if not, run the bottom
of the tray under the faucet for a few seconds to loosen them).
Makes 10 Bites
HG's Yum-tastic Double Chocolate Peanut Butter Parfait
(Entire recipe: 202 calories, 2.5g fat, 310mg sodium, 42g carbs, 6g
fiber, 18g sugars, 4g
protein = 3 Points) Peanut buttery, choco-rific fun!
1 Vitalicious Double Chocolate Dream VitaTop; room temperature
1 tsp. Better ’n Peanut Butter
1/2 cup Cool Whip Free
1/4 100 Calorie Pack, Planters Peanut Butter Cookie Crisps; crushed
In a bowl, whip Cool Whip and Better 'n PB until well mixed (use
room temp PB for easier
mixing). Set aside. Warm VitaTop for ten seconds in the microwave
and break up into
small pieces. In a martini glass or parfait cup, layer ingredients
like this: 1/2 VitaTop
pieces, 1/2 Cool Whip mixture, 1/2 VitaTop pieces, 1/2 Cool Whip
mixture. Cover; chill at
least 1 hour. Crumble cookie crisps over parfait before serving.
Serves 1.
Very Vanilla Chillnuggets!
(1 recipe - 105 calories, 2g fat, 130mg sodium, 21g carbs, <1g
fiber, 8g sugars, 1g protein
= 2 Points) Creamy, dreamy, crunchy goodness...
1 package Kellogg's Special K Snack Bites (Vanilla)
2 tbsp. Cool Whip Free
Place approximately 1/3 tbsp. of Cool Whip between each 2 snack
bites, forming itty-bitty
sandwiches. One package makes roughly 6 sandwiches. Pop these cuties
in the freezer
for about an hour & enjoy!
Maris's Big Bowl O' Blob Dessert
(1/4 recipe (HUGE amount!) - 50 calories, 0g fat, 130mg sodium, 6g
carbs, 0g fiber, 2g
sugars, 2g protein = 1 Point) A fizzy, creamy, wobbly dream come
true!
1 cup Cool Whip Free
1 large box (or 2 small) Sugar Free Jell-O
1 12-oz.can of diet soda (see flavor combos below)
Completely dissolve Jell-O into 2 cups boiling water. Add soda.
Refrigerate until “wiggly”
(about 2 hours, but no longer). With a mixer, stir in Cool Whip
until completely mixed.
Return to fridge until very firm (overnight is best).
Great Flavor Combos: Peach Jell-O with cream soda*** Orange Jell-O
and soda*** Lime
Jell-O with Sprite*** Strawberry Jell-O with cream soda
Other uses for the stuff: A mousse-y pie filling *** Layer it with
slices of fruit for a yummy
parfait *** Sprinkle with crushed graham crackers, pretzels, or any
other low-calorie
crunchy treat (try Nabisco’s 100-calorie packs). WOOHOO!
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Heather asked for a recipe for a stew. Here is one my brother sent
me that is pretty simple
to make and tastes good. There are lots of more sophisticated
recipes, but this is a good
start.
Beef Stew (Serves eight)
1 ½ lbs beef stew meat, cut in 1-inch cubes ½ cup all-purpose flour
2 Tbsp cooking oil
2 cups water
1 Tbsp dry mustard
1 ½ tsp salt
1 clove garlic, minced
1 tsp chili powder
1 tsp Worcestershire sauce
¼ tsp pepper
1 ½ cups water
4 medium potatoes, peeled and quartered
6 small onions, quartered
4 carrots, quartered
2 stalks celery, cut in 1 inch pieces
¼ cup cold water
Toss beef in flour (in a plastic bag). Save remaining flour after
beef is removed. In large
saucepan or Dutch oven, brown the beef, half at a time in hot oil.
Return meat to pan,
remove from heat. Add 2 cups of water, mustard, salt, garlic, chili
powder, Worcestershire
sauce and pepper. Simmer, covered, 1 to 1½ hours until meat is
almost tender.
(Alternatively, you can put in oven at 325° F.for same time.) (At
this point you can stop the
cooking, cool the meat mixture and freeze in serving portions.) Add
the 1½ cups water and
the vegetables, simmer/cook in oven covered for about 30 minutes or
until vegetables are
tender. For gravy, remove meat and vegetables. Skim fat from liquid,
if necessary. Blend
in the ¼ cup of water with the reserved flour until smooth. Slowly
stir into hot liquid. Cook
and stir until thickened and bubbly. Season to taste with salt and
pepper. Return meat and
vegetables to gravy mixture. Heat through. (You may add kidney if
desired. Other
vegetables: turnip and parsnip. At end you can add: (1) equal parts
of balsamic vinegar
and sugar heated together in a pan. (2) a small amount of cocoa
powder - which darkens
and adds flavor to the stew.)
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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Here is a beef stew recipe that Heather might like to try. I have
been using it for years.
No-Peek Beef Stew
2 lbs. beef stew meat, cut in one-inch pieces
4 carrots, sliced, ( I have also just tossed in baby carrots)
4 medium potatoes, cut up (I sometimes leave on the peelings)
2 stalks celery, sliced
2 medium onions, diced
2 T. sugar
2 T. tapioca
1 c. tomato juice
salt to taste
1/4 t. pepper
Mix ingredients. Bake 4 hours at 300° F in
a heavy, tightly covered casserole.
Shirley from snowy western KS
rn_director@yahoo.com
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Kaylin,
Here is a beet salad that sounds similar to what your reader Darlene
is looking for. This
one is from Ina Garten and was featured on her show "The Barefoot
Contessa". It calls for
whole, diced beets rather than shredded pickled ones, but the
ingredients sound very
similar, and this would probably be a good starter for Darlene to
tweak until it suits her.
Since this makes a lot and I'm the only person in my house who will
eat beets, I usually
just use the recipe as sort of an ingredient list. It's very good.
Annie
Milly57129@aol.com
Beets with Orange Vinaigrette
Copyright 1999, The Barefoot Contessa Cookbook
3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Drain the beets and dice into 1/2-inch cubes. Place the beets in a
mixing bowl and add the
raspberry vinegar, orange juice, olive oil, salt, pepper and red
onions. Zest the oranges and
then segment over a bowl to catch the juices. Add the orange zest,
orange segments, and
any juices and mix well. Taste for seasoning and serve cold or at
room temperature.
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