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.
Sunday, November 1, 2009
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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