Cream Cheese Brownies

Since I was first introduced to No Pudge Brownies a few years ago, they have been one of my favorites! They make a nice chewy brownie that does not have to blow the diet! The flavors are awesome too! I think out favorite is the raspberry, but there really is not one of them that I do not enjoy!

Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!

I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.


Cream Cheese Brownies
Ingredients:

1 package No Pudge! Fat Free Fudge Brownie mix - any flavor

1 cup fat free vanilla or french vanilla yogurt, divided

3 oz. (6 Tbs.) light or fat free cream cheese, softened

0.25 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)

Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts

Yield: 16 servings
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Faux-Fried Green Beans

Faux-Fried Green Beans
(compliments of Hungrygirl.com)

Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper

For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste

Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.

Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!

MAKES 2 SERVINGS

Onions & Mushroon smothered Super Swiss Turkey Burgers

Onion and mushroon smothered super swiss turkey burgers

2 Tblsp. EVOO
1 large onion sliced
salt and black pepper
1/2 pound button mushrooms, trimmed and thinly sliced.
2 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 2/4 lbs ground turkey breast
1/3 pound block of swiss cheese cut into 1/4 inch dices
2 tsps poultry seasoning, 2/3 palmful
1/4 tsp cayenne pepper
4 sandwich-size english muffins, toasted

Preheat a large skillet over med-high heat with the 2 TBLSP of EVOO.
Add the onions and season with salt and pepper.
Cover them with foil and set a lid or plate on the onions to smother them, for 5 minutes.
Add the mushrooms to the onions and smother them for another 5 minutes, stirring occasionally. Uncover the pan and let the juices cook off a little, then sprinkle the mixture with the flour.
Cook for 1 minute, add the wine then the chicken stock, and cook until nice and thick, about 2 minutes.
Combine the ground turkey, Swiss cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate into 4 equal parts.
Form into patties no more than 1 inch thick.
Drizzle the patties liberally with EVOO. (I sprinkle a little Cajun Seasoning over it, too for a little more kick.)
Preheat a large non-stick skillet over med-high heat.
Once the skillet is hot, add the patties and cook them for 5 to 6 minutes on each side, or until the turkey is cook through.
Serve the turkey burgers on the toasted english muffins, smothered with the onions and mushrooms.

For carb elimination I leave off the english muffin. They are very good plain. I have extra onion and mushrooms, it is very filling, and YUM-O

Baja Taco Blitz

Baja Taco Blitz

main meals
POINTS® Value: 6

These tacos are a Hungry Girl creation. If you're a taco lover she says that "You'll FREAK over these!!!"

Ingredients
1 sprays cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped

Instructions
Coat a skillet with cooking spray; set over medium heat.
Saute onion for 2 minutes.
Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp).
Remove vegetables from pan and place in a small bowl.
Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas.
Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve.

Yields 2 tacos per serving.

Cannoli Quesadilla with Strawberry Sauce

Cannoli Quesadilla with Strawberry Sauce

desserts as posted on WW site

POINTS Value: 3

Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.

Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla(s)
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer

Instructions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth
gently fold in chocolate chips.
Chill for at least 2 hours (and up to overnight)
drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style).
Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately.

Yields 1 cannoli per serving.

Notes
Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.

Chicken Baseballs

CHICKEN BASEBALLS
Servings 4
Points 7

3 oz. fat free cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp skim milk

In a blender combine cream cheese, butter, salt, pepper, milk, onion. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Place on un-greased cookie sheet and bake at 350 degrees for 20 minutes.

Easter Pork Tenderloin

Easter Pork Tenderloin

As posted on the Weight Watchers Website

main meals
POINTS® Value: 4Servings: 8Preparation Time: 20 minCooking Time: 12 minLevel of Difficulty: Easy

Who needs a fattening Easter ham? The spices in this low-fat pork tenderloin make it taste even better. Marinate overnight for deeper flavor.
Ingredients
1/2 cup reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces
Instructions
In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.

White Bean Garlic Dip

White Bean Garlic dip
provided by Sara (WWW board)

6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne

Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU

Taco Ring
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper

Preheat oven to 350 degrees.

In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.

Spray a large cookie sheet with non-stick cooking spray.

Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.

Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.

Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.

Starting with the edge closest to you (the long side), roll the dough to the top edge.

Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.

Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).

Bake for 20-25 minutes or until the crust is browned. Cool.

Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.

Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)


When I made this I used lean ground turkey and it was awesome!

Cauliflower au Gratin

Cauliflower au Gratin


1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds


Preheat oven to 350 degrees.

Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.

Place half of cauliflower in a one-and-one-half-quart casserole.

Season with salt and pepper.

Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.

Bake 15 minutes or until the cheese melts.

Servings: 6

Apple Yogurt Coleslaw

Apple Yogurt Coleslaw

Green apples and green cabbage - old fashioned, low-fat coleslaw with a yogurty, gourmet twist!


8 cups Thinly sliced green cabbage (about 1 3/4 pounds)
4 cups Chopped unpeeled Granny Smith apple (about 2 medium)
1 cup Coarsley shredded carrot
1/3 cup Reduced-calorie mayonnaise
1 (8-ounce) carton plain low-fat yogurt
1 Tbs Sugar
2 Tbs Lemon Juice
1 tsp Celery seeds
1/2 tsp Salt
1/4 tsp Pepper


1Combine first 3 ingredients in a large bowl; toss well and set aside.
2.Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon.

Yield: 16 (1/2 cup) servings or 8 one cup servings

Cheesy Chicken Cups

I have personally not tried these yet, but someone posted them on the Weight Watchers boards a few weeks back and they sound SUPER! Several of hte ladies have tried them and they have been a hit.

(Serving: 1 chicken cup= 2 points each)

1 can reduced fat Crescent Rolls
1 cooked chicken breast cut in small pieces
1 can 98% fat-free cream of chicken soup
2/3 C. reduced fat shredded Mexican cheese
1 t. dried parsley flakes
1/2 t. black pepper

Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.

Bake at 400 for 12-15 minutes.

ENJOY!

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