Another Recipe that I found on Sue's website (Thanks!!!) This sounds super and a quick meal to put together after a long day at work!
Broccoli Beef Wellington
1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds
In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*
I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!
Saturday, July 26, 2008
Spinach and Strawberry Salad
Spinach and Strawberry Salad
1 pound fresh spinach leaves, stems removed, wash and dry
2 cups fresh strawberries, hulled and halfed
Place the spinach in a large salad bowl. Pour in dressing and toss gently to mix.
Serve right away.
Dressing
1/4 cup vegetable oil
2 T. sesame seeds
1/4 cup cider vinegar
1 T. poppy seeds
1/3 cup sugar
1/2 T. minced onion
Dash of Worcestershire sauce(optional)
Place the oil, vinegar, 1/4 cup sugar, onion, sesame seeds, poppy seeds, and Worcestershire sauce in a food processor or blender.
Mix until homogenized.
Taste and add additional sugar if desired.
1 pound fresh spinach leaves, stems removed, wash and dry
2 cups fresh strawberries, hulled and halfed
Place the spinach in a large salad bowl. Pour in dressing and toss gently to mix.
Serve right away.
Dressing
1/4 cup vegetable oil
2 T. sesame seeds
1/4 cup cider vinegar
1 T. poppy seeds
1/3 cup sugar
1/2 T. minced onion
Dash of Worcestershire sauce(optional)
Place the oil, vinegar, 1/4 cup sugar, onion, sesame seeds, poppy seeds, and Worcestershire sauce in a food processor or blender.
Mix until homogenized.
Taste and add additional sugar if desired.
Scotcharoo's
These have always been a favorite of mine! Making them WW friendly just does not work for these - hence why we only have them for a treat once in a while!!
SCOTCHAROO'S
1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips
Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool
SCOTCHAROO'S
1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips
Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool
Drumstick Dessert
I found this posted on a friend of mine's website (Thanks Sue!) and am dying to try it! With the heat this summer it just might be the perfect treat!
DRUM STICK DESSERT
2 cups crushed vanilla wafers
1 cup powdered sugar
1 cup chopped peanuts
4 cups whipped topping
1/2 cup melted butter
2 sm pkgs instant chocolate pudding
8 oz. cream cheese
3 cups milk
1/3 cup peanut butter
1 sm chocolate candy bar
Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter together.
Pat into 9X13 pan. Bake at 350 for 10 minutes.
Cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.
Layer over crumb crust and refrigerate.
Meanwhile mix pudding and milk together. Pour over layers in pan; refrigerate until set.
Spread remaining 2 cups whipped topping over pudding mixture.
Top with remaining peanuts.
Grate chocolate bar over top.
Cover and place in freezer.
May be served frozen or thawed.
At this point I have not tried this recipe, but I am going to see what I can do to make it more WW friendly and will post and updates version later!
DRUM STICK DESSERT
2 cups crushed vanilla wafers
1 cup powdered sugar
1 cup chopped peanuts
4 cups whipped topping
1/2 cup melted butter
2 sm pkgs instant chocolate pudding
8 oz. cream cheese
3 cups milk
1/3 cup peanut butter
1 sm chocolate candy bar
Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter together.
Pat into 9X13 pan. Bake at 350 for 10 minutes.
Cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.
Layer over crumb crust and refrigerate.
Meanwhile mix pudding and milk together. Pour over layers in pan; refrigerate until set.
Spread remaining 2 cups whipped topping over pudding mixture.
Top with remaining peanuts.
Grate chocolate bar over top.
Cover and place in freezer.
May be served frozen or thawed.
At this point I have not tried this recipe, but I am going to see what I can do to make it more WW friendly and will post and updates version later!
Tuesday, May 27, 2008
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
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
Monday, May 5, 2008
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.
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.
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.
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