Crockpot Breakfast
32 ounces frozen hash browns
1 pound cooked lean ham cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup shredded cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper
Spray crock pot well with cooking oil.Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot.Start with the hash browns, then ham, onions, peppers and then the cheese. Repeat until there are several layers.Beat eggs, milk salt and pepper pour over layers in the crock pot. Cover and turn on LOW.Cook for 10-12 hours overnight.
12 servings at 6 WW points each
www.recipegoldmine.com
Thursday, January 7, 2010
Sweet & Sour Chicken Kabobs
Sweet & Sour Chicken KabobsLow fat cooking is a snap - use purchased plum sauce for these tasty morsels.
Servings: 4Serving Size: 1 Kabob
‹ Back to Entrees
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
• 3 tablespoons soy sauce
• 1/3 cup plum sauce
• 1/4 teaspoon red pepper flakes
• 2 teaspoons grated orange rind
• 1 teaspoon grated gingerroot
• 1 medium sweet Vidalia onion, cubed into 1 1/2 inch chunks
• 4 fresh pineapple spears, cut into 6 pieces
Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside.
Lightly oil grill rack and heat grill or preheat oven broiler.
In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes.
If broiling, place on broiler pan 4 to 6 inches from heat using above times.
Per Serving: 166 Calories2g (8% calories from fat)22g Protein15g Carbohydrate1g Dietary Fiber53mg Cholesterol921mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright
Servings: 4Serving Size: 1 Kabob
‹ Back to Entrees
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
• 3 tablespoons soy sauce
• 1/3 cup plum sauce
• 1/4 teaspoon red pepper flakes
• 2 teaspoons grated orange rind
• 1 teaspoon grated gingerroot
• 1 medium sweet Vidalia onion, cubed into 1 1/2 inch chunks
• 4 fresh pineapple spears, cut into 6 pieces
Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside.
Lightly oil grill rack and heat grill or preheat oven broiler.
In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes.
If broiling, place on broiler pan 4 to 6 inches from heat using above times.
Per Serving: 166 Calories2g (8% calories from fat)22g Protein15g Carbohydrate1g Dietary Fiber53mg Cholesterol921mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright
Mexican Chicken Lime Soup
Mexican Chicken Lime SoupServe with baked tortilla chips.
Servings: 4
• 2 corn tortillas, cut into 2 x 1/2 inch pieces
• 1/3 cup onion, chopped
• 1/4 cup jalapeno pepper, seeds and pith removed, chopped
• 4 cups low sodium chicken broth
• 1 cup shredded chicken
• 1 large tomato, chopped
• 2 tablespoons fresh lime juice
• 4 slices limes (to garnish)
Spray a skillet with olive oil cooking spray and fry the tortilla strips until brown & crisp, drain on paper towel.
Spray the pan lightly again and saute the onions and jalapeno until just tender. Add broth and chicken. Cover and simmer for 20 minutes.
Add chopped tomato and simmer 5 more minutes. Stir in the lime juice. Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla strips and garnish with a slice of lime.
Per Serving: 165 Calories; 1g Fat (6.0% calories from fat); trace Saturated Fat; 24g Protein; 18g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
Servings: 4
• 2 corn tortillas, cut into 2 x 1/2 inch pieces
• 1/3 cup onion, chopped
• 1/4 cup jalapeno pepper, seeds and pith removed, chopped
• 4 cups low sodium chicken broth
• 1 cup shredded chicken
• 1 large tomato, chopped
• 2 tablespoons fresh lime juice
• 4 slices limes (to garnish)
Spray a skillet with olive oil cooking spray and fry the tortilla strips until brown & crisp, drain on paper towel.
Spray the pan lightly again and saute the onions and jalapeno until just tender. Add broth and chicken. Cover and simmer for 20 minutes.
Add chopped tomato and simmer 5 more minutes. Stir in the lime juice. Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla strips and garnish with a slice of lime.
Per Serving: 165 Calories; 1g Fat (6.0% calories from fat); trace Saturated Fat; 24g Protein; 18g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
Sunday, November 1, 2009
Crock Pot Chicken Taco Chili
courtesy of :http://weight-watchers-points-recipes.blogspot.com
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.
Thursday, September 24, 2009
Strawberries & Cream
Strawberries and Cream
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3 • Time: 5 minutes • Points: 1 ww pt
Inspired by Joy of Baking
12 large strawberries, washed
Fat free whipped topping
Cut the greens off top of strawberry so when you flip it around the strawberries sit flat. With a sharp knife cut slits all the way down the berry in an X shape, careful not to cut through. Arrange strawberries on a plate, and open them like a flower. Fill with whipped cream.
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3 • Time: 5 minutes • Points: 1 ww pt
Inspired by Joy of Baking
12 large strawberries, washed
Fat free whipped topping
Cut the greens off top of strawberry so when you flip it around the strawberries sit flat. With a sharp knife cut slits all the way down the berry in an X shape, careful not to cut through. Arrange strawberries on a plate, and open them like a flower. Fill with whipped cream.
Saturday, September 12, 2009
Baked German Pancake
Baked German Pancake
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar
Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.
In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.
In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.
Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.
Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings.
SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber
WW: 3.5 pts
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar
Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.
In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.
In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.
Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.
Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings.
SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber
WW: 3.5 pts
Mexicali Meatloaf
Mexicali Meatloaf
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)
Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.
Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate
WW Points: 4 pt.
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)
Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.
Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate
WW Points: 4 pt.
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