Recipies have moved!

For anyone who is here lookign for more new recipes, they have moved!

My blog was getting harder and harder to find anything since I started posting more and more recipes here.

Recipes can now be found at http://efuzzball.com or http://sites.google.com/site/efuzzball/ Both links will actually take you to the same site. Just click on recipe box. Everything is sorted category. All Weight Watcher friendly recipes are noted with a green check mark in the last column.

All recipes that are posted here should have been moved to the new site. If there is one that you are looking for and cannot find it on the new site, please let me know and I will find it and get it posted.

6 week bran muffins

I love these muffins for many reasons! The batter can be stored in the fridge for up to 6 weeks! You can make as many or as few muffins as you want - so you can have warm fresh muffins everyday!

The recipie makes about 72 muffins (depending on how full you fill the muffin cups)
I have thought about revising this recipie even further to try and make it even more pts friendly but I have not had a chance yet.

Ingredients
2 cup boiling water
2 cup Kellogg's Original All-Bran
1 cup butter
3 cup sugar
4 large egg(s)
4 cup buttermilk
5 cup all-purpose flour
1 Tbsp + 2 tsp baking soda
1 tsp table salt
4 cup Kellogg's Complete Wheat Bran Flakes
3 cup raisins

Instructions
1.in large bowl combine boiling water and the 2 cups of all-bran
2. Cream together butter, sugar, eggs and buttermilk. Add bran mixture. stir in flour, baking soda and salt.
3. Fold in 4 cups bran cereal. fold in raisins.
4. Cover batter and place in refrigerator overnight
5. Place batter in muffin pans. Bake at 425 for 20 minutes

Notes:
Batter can be stored for up to 6 weeks in a tightly covered bowl in the refrigerator.
Be sure to stir batter well before each use.

approx 2pt per muffin (depends on how full you fill muffin cups)
makes approx 70 muffins

John's Secret Spaghetti Sauce

I say "secret" sauce because up until we finally actually wrote this recipie down, John really never knew how much of anything he put into his sauce. For the longest time, anytime we had spaghetti, Darrin told us that John HAD to make the sauce becuase his sauce was the best. We finally came up with this points friendly version of the sauce, and you can't even taste the difference from the original

1 pound 95% lean/5% fat raw ground beef (usually the closest I can find is 93/7)
1 jar Healthy Choice pasta sauce
1/2 cup water
3 clove garlic clove(s)
1 Tbsp honey
1 tsp ground cinnamon
1/2 Tbsp dried parsley
1/2 Tbsp dehydrated onion flakes
1 tsp garlic powder

In sauce pan, combine together jar of pasta sauce with all other ingredients except ground beef and garlic powder.
Allow to simmer while you are browning the ground beef.
Brown ground beef in pan with the garlic powder.
Drain any grease off (if using the extra lean ground beef, there should not be much)
Add ground beef to rest of sauce.
Allow to simmer about 20 mintes.Serve over your favorite pasta.

Sauce is 2pts per 1/2 cup using extra lean ground beef

Beef and Salsa Skillet

From: EMMALEIGH47


1 lb ground beef
16 oz salsa thick and chunky
1 can 8 3/4 oz whole corn undrained
1 can 8 oz tomato sauce
1 1/2 cup bisquick
1/2 cup water
1/2 cup colby-jack cheese shredded

Cook beef in skillet and drain.
Stir in salsa, corn, tomato sauce, and 1 tsp of the chili powder.
Heat to boiling and reduce heat to low.
Stir bisquick and the water until soft dough forms.
Drop by 6 tspfull over the mixture.
Cook uncovered 10 minutes.
Cover and cook 8 minutes longer.
Sprinkle with cheese and cover and cook 2 minutes longer or until cheese is melted.

WW: Makes 6 servings at 6 points each

Spinach Stuffed Mushrooms

This recipie is actually a combination of 2 different stuffed mushroom recipies that I found. I made this to go with dinner last night and everyone loved them!

Ingredients
*Large pkg whole mushrooms (rinsed and stems removed)
*1/2 pkg RF Cream cheese
*1/4 cup italian bread crumbs
*1 cup chopped fresh spinach
*1tsp galic (more if you want)
*1 green onion finely chopped (I didn't have so I used onion powder instead)

mix everything (except mushrooms) together.
Spoon small amount of mixture in each mushroom cap.
place on foil lined pan and bake for 15-20 minutes at 350
Ths recipie made about 25 mushrooms for me last night.

2 pts/serving based on 6 servings.

I am thinking that next time I make these, I might add some shrimp or crab meat to the stuffng mixture!

Key Lime Pie

You can actually make this using any flavor jello and then a complimenting flavor of yogurt. It is excellent with raspberry! I have also omitted the crust and put the "fluff" mixture into containers and froze it. Makes a tasty summer treat for just a few points!

I actually have been asked to make this every time we are up at our cottage - my uncle has no clue that it is all fat free!!


1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1 Regular size tub Cool Whip Free Whipped Topping
2-6oz containers of Yoplait Light Key Lime Pie Yogurt
1 box lime SF jell-o (dry mix)
1/4 cup boiling water

1. Dissolve the jello in the boiling water. Be sure that it is completely dissolved.
2. Add in yogurt and cool whip, folding gently.
3 Pour into pie crust
4. Refrigerate at least 2 hours before serving

8 servings
Approx 4 pts/serving

Other yogurt/jello flavor ideas:
raspberry/raspberry, Lemon/Lemon (sprinkle toasted coconut on top!), Strawberry Banana/strawberry, Boston Cream Pie/lemon, Orange Cream/orange

Taffy Apple Salad

I came across this recipe and once I made the first time, it was instantly a family favoite!

Ingredients
6 Gala Apples
1 Small Box, Jell-O Fat Free Sugar Free Butterscotch Pudding
1 Regular Sized Container of Fat Free Cool Whip
1 Can of Crushed Pineapple In Its Own Juice

Instructions
Mix the box of ff/sf butterscotch pudding with the crushed pineapple (make sure that it's in its own juice and not in syrup).
Dice the six apples and mix into the pudding and pineapple.
Finally add the FF cool whip.

It's great eaten right away or chilled.

Special Notes
Serving size = 1 cup. it's just sweet enough to satisfy and it's very easy to make. It's also great for a social gathering where it might be difficult to stay on course.

Cinnamon Cheese Squares

John has had this reicpe for many years, I just sat down and made it a little more WW friendly! I dont' remember off hand hte exact points tho - will post those when I figure them out again!


2 packages refrigerated crescent rolls
16 oz (2- 8 oz packages) of cream cheese softened
1 cup, granulated sugar
1 egg seperated
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 cup granulated sugar


1. spread one package of rolls in bottom of 9'x13' pan
2. mix softened cream cheese, 1 cup sugar, egg yolk, and vanilla until smooth
3. spread over crust
4. place second package of rolls over cheese mix to form top crust
5. beat egg white until frothy
6. spread over top crust
7. mix cinnamon, 1/2 cup sugar and nuts
8. spread over top crust
9. bake at 350 for 30-35 min.
10. Keep chilled until needed.

Servings: 12

Bread Pudding

Bread Pudding
As posted by Cindy (WW Wisconsin Board)

Ingredients
2 slice raisin bread, crusts removed
2 tsp spreadable fruit
2/3 cup nonfat dry milk
2 cup water, boiling 2 large egg(s)
1/2 tsp vanilla extract
1 Tbsp sugar
1/8 tsp ground cinnamon, or to taste
1/8 tsp ground nutmeg, or to taste Instructions

Preheat oven to 350ºF (180ºC).
Coat a 4-cup capacity ovenproof baking dish with cooking spray.
Spread bread with jelly and cut into squares.
Layer into dish.
Combine milk powder, boiling water, eggs, sugar and vanilla extract.
Pour over bread and sprinkle with cinnamon and nutmeg.
Place baking dish in a larger baking dish.
Fill larger baking dish with boiling water, halfway up the side of the bread pudding dish.
Bake for 1 hour or until set.
Brown under broiler if desired. Serve hot.

Feta Stuffed Chicken

Contributed by Lori (WW Wisconsin Boards)

Servings 4 Estimated POINTS® value per serving 4 Course Light Meals

Ingredients
16 oz, (4 at 4 oz each) boneless skinless chicken breast
2 oz feta (really good with flavored feta like herbed or tomato basil)
1/4 cup bread crumbs
5 cups fresh spinach
2 tbsp balamic vinegar
1 tsp olive oil

Instructions
Pound chicken to about 1/4 inch thick
Dredge chicken through bread crumbs to coat, place 1/4 of the feta on each breast and fold breast in half.
Place in a baking dish and bake uncovered at 375 till done, about 25 minutes.
While chicken in cooking, mix oil and vinegar and toss with spinach.
Serve breast on a bed of spinach.

Special Notes So good! I did the points with the recipe builder, seems too good to be so low in points!

Honey Peanut Butter Squares

As posted by Lynn (WW Wisconsin Board)
POINTS® value 1 Servings 36


Ingredients
1/2 cup sugar
3 cup Cheerios
1/2 cup honey
1/2 cup peanut butter

Instructions
butter 9x9 pan.
heat sugar and honey just until boiling in 3qt saucepan over medium heat, stirring occassionally.
remove from heat.
stir in peanut butter until smooth.
stir in cereal and coat evenly.
pat mixture into 9x9 unsing buttered back of spoon.
cool 1 hour.
cut into 6rows by 6rows.

1 Point Muffins

Contributed by Lynn (WWW Board)

1 can pumpkin (not pie mix)
1 box cake mix
1 1/4C water

Mix well and place in muffin liners. Bake at 350 for 18-20min.

I only got 33 out of this batch but the recipe builder spit out 1pt for 33 so I'll take it. If I was a little more light handed at the start I probably could have squeezed out the 3 extra. I used yellow cake mix for the first time and it's good, sweeter than spice but yummy. Enjoy! (I have a guilt free conscious knowing they are truly 1pt) :-)

Beef Vegetable Soup

compliments of Becky (WW Wisconsin Board)

(Light and Tasty 2004)

1 pound lean ground beef
1 med. onion, chopped

Brown ground beef and onion, drain, transfer to a 5 quart crock pot.

Then add:
1/2 tsp salt
1/4 tsp pepper
3 cups of water
3 med. potatoes, peeled and cut into 3/4" chunks
1 can (14.5) italian diced tomatoes, undrained
1 can (11.5) V8 Juice
1 cup chopped celery
1 cup sliced carrots
2 TB sugar
1 TB dried parsley flakes
2 tsp dried basil
1 bay leaf

Cover and cook on low for 9 to 11 hours or until veggies are tender. Discard bay leaf before seving.

one serving = 1 1/3 cup at 4 points. This gives you 2 veggie servings.

Margarita's (WW style!)

As posted by "the Water Lady" aka Jen
(WW Wisconsin Board)


1 can diet sprite
1/8cup lime juice
1 tsp crystal lite lemonade flavor
1 jigger of tequila.

Makes 3 glass 2pts each for all 3.

We all know that that margarita's is many of our favorites! This is a sure way to enjoy the flavor of them, without the added calories! Great for those summer afternoons

General Tsao's Chicken

As posted by Sue (BOWIESCRAPS on WW Board)

Appx 6pt per serving

3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot

Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat.
Add scallions, garlic and pepper and cook 2 minutes.
Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Instead of 3/4 cup of chicken broth I used a cup b/c we like things saucy

This is another recipe that I have not tried yet but is sounds super! You can make it less spicy by reducing the amount of red pepper flakes or omitting them completely.

Mocha Angel Cake

1-pkg angel food cake mix
1-tablespoon cocoa
1 1/3 cups cold coffee

Prepare cake mix as directed on pkg except stir cocoa into cake mix(dry)and substitute cold coffee for the water
Bake and cool as directed.

Frost with mocha frosting.

Mocha Frosting
1/2 package (2.8oz size)whipped topping mix
2 tablespoons powereded sugar
2 teaspoons cocoa.

Prepare topping mix as directed except use skim milk and add powdered sugar and coca during last minute of beating.

I ran this through the recipe builder and it's 1pt for 24 servings. I have not actually tried this recipe yet, but with the holiday's coming it might be a great time to try it!!

Bruchetta Chicken Bake

A favorite in our house!! Also a quick and easy dinner for those busy nights!


6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese

PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.



I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!