This came in a little Jello/Cool Whip magazine
2 Cups fat free milk
Ice cubes
1 Cup cool whip
1 Package (serves 4) sugar free chocolate jell-o instant pudding mix
4 Small chocolate covered mint patties
*Pour milk into 1 quart measuring cup. Add enough ice to measure 3 cups. Pour into blender.
*Add remaining ingredients; cover. Blend on High speed until smooth.
*Serve immediately.
Serves 4
Monday, October 2, 2006
Sparkling Lemon Ice
This one I found in a Jello magazine.
1 Cup boiling water
1 Package (serves 4) sugar free lemon jell-o
1 Cup cold lemon lime flavored seltzer
½ tsp grated lemon peel
3 Tbsp lemon juice
Try different flavors – change or omit the peel and juice as needed according to tastes/flavors. Some of our favorites are lime, peach, making a double batch with cherry & lime then combining them.
*Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
*Add seltzer, lemon peel and juice; stir. Pour into ice cube trays. Cover.
*Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 minutes to soften slightly.
*Blend in a covered blender on High speed until smooth.
Serves 6
1 Cup boiling water
1 Package (serves 4) sugar free lemon jell-o
1 Cup cold lemon lime flavored seltzer
½ tsp grated lemon peel
3 Tbsp lemon juice
Try different flavors – change or omit the peel and juice as needed according to tastes/flavors. Some of our favorites are lime, peach, making a double batch with cherry & lime then combining them.
*Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
*Add seltzer, lemon peel and juice; stir. Pour into ice cube trays. Cover.
*Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 minutes to soften slightly.
*Blend in a covered blender on High speed until smooth.
Serves 6
Key Lime Pie
This is one I got from my Weight Watcher's leader
(Technically, you can use any flavor combination you like with the
Jell-O and yogurt – possibilities are endless!)
(For a thicker set filling, try using 2 boxes of Jell-O and 1 yogurt.)
1 (3 oz) box sugar free lime Jell-O
¼ Cup boiling water
2 (8 oz each) light or fat free key lime yogurt
1 Tub fat free cool whip
1 9” reduced fat graham cracker pie crust
(1 Tbsp lime juice for a key lime pie)
(1 Tbsp lemon juice for a lemon pie)
*Dissolve gelatin in boiling water.
*Add yogurt and whisk until blended.
*Fold in whipped topping.
*Add lemon or lime juice if making lemon or lime pie.
*Pour mixture into pie crust.
*Chill at least 2 hours.
Serves 8
(Technically, you can use any flavor combination you like with the
Jell-O and yogurt – possibilities are endless!)
(For a thicker set filling, try using 2 boxes of Jell-O and 1 yogurt.)
1 (3 oz) box sugar free lime Jell-O
¼ Cup boiling water
2 (8 oz each) light or fat free key lime yogurt
1 Tub fat free cool whip
1 9” reduced fat graham cracker pie crust
(1 Tbsp lime juice for a key lime pie)
(1 Tbsp lemon juice for a lemon pie)
*Dissolve gelatin in boiling water.
*Add yogurt and whisk until blended.
*Fold in whipped topping.
*Add lemon or lime juice if making lemon or lime pie.
*Pour mixture into pie crust.
*Chill at least 2 hours.
Serves 8
Southwestern Egg Salad
This one is a Weight Watcher's recipe, I believe
6 Whole hard boiled eggs
2 Medium scallions – chopped
1 tsp canned green chilis
1 Tbsp cilantro – minced
½ Small red bell pepper – chopped
¼ Cup fat free mayonnaise
1 Tbsp salsa
¼ tsp ground cumin
¼ tsp salt
1/8 tsp pepper
Optional: 4 bell peppers, or 4 tomatoes, or sandwich bread,
or salad greens.
*Peel eggs.
*Mash eggs with a fork in a large bowl.
*Add remaining ingredients and mix thoroughly.
*Serve in a cored bell pepper, or a cored tomato, or as a sandwich, or on a salad…
Serves 4
6 Whole hard boiled eggs
2 Medium scallions – chopped
1 tsp canned green chilis
1 Tbsp cilantro – minced
½ Small red bell pepper – chopped
¼ Cup fat free mayonnaise
1 Tbsp salsa
¼ tsp ground cumin
¼ tsp salt
1/8 tsp pepper
Optional: 4 bell peppers, or 4 tomatoes, or sandwich bread,
or salad greens.
*Peel eggs.
*Mash eggs with a fork in a large bowl.
*Add remaining ingredients and mix thoroughly.
*Serve in a cored bell pepper, or a cored tomato, or as a sandwich, or on a salad…
Serves 4
Monte Cristos
This is a lightened up Rachel Ray recipe.
8 Slices bread
8 Slices fat free cheese
12 Slices thinly sliced ham
12 Slices thinly sliced turkey
2 Tbsp hot pepper jelly
3 Egg whites
2 Tbsp hot sauce
Dash of salt and pepper
Nonstick spray
*Lightly beat egg whites with hot sauce, salt and pepper.
*Spread jelly on 4 slices of bread.
*Top each piece of bread with 1 piece of cheese, 3 slices of ham and 3 slices of
turkey.
*Top sandwiches off with another slice of cheese and a piece of bread.
*Spray a skillet with nonstick spray and set over Medium High heat.
*Dip sandwiches in egg mixture to coat both sides then cook 3-4 minutes per side until cheese is melted.
Serves 4
8 Slices bread
8 Slices fat free cheese
12 Slices thinly sliced ham
12 Slices thinly sliced turkey
2 Tbsp hot pepper jelly
3 Egg whites
2 Tbsp hot sauce
Dash of salt and pepper
Nonstick spray
*Lightly beat egg whites with hot sauce, salt and pepper.
*Spread jelly on 4 slices of bread.
*Top each piece of bread with 1 piece of cheese, 3 slices of ham and 3 slices of
turkey.
*Top sandwiches off with another slice of cheese and a piece of bread.
*Spray a skillet with nonstick spray and set over Medium High heat.
*Dip sandwiches in egg mixture to coat both sides then cook 3-4 minutes per side until cheese is melted.
Serves 4
Manhattan Clam Chowder
I believe this one isa Weight Watcher's recipe and it is YUMMY
20 oz canned clams -0 drain & reserve juices
2 Celery stalks – chopped
1 Medium green bell pepper – chopped
1 Medium carrot – chopped
2 Small potatoes – peeled and chopped
1 (14 1/2 oz) can diced tomatoes Italian style– do not drain
1 (14 ½ oz) can chicken broth
1/8 tsp cayenne pepper
*Put clam juice into a measuring cup and add water to equal 1 ½ cups total liquid.
*Combine juice mix, celery, green pepper and carrots.
*Bring to a boil then simmer 10 minutes.
*Stir in potatoes, undrained tomatoes, broth and cayenne.
*Bring to a boil then cover and simmer 10 minutes.
*Stir in clams. Return to a boil. Reduce heat and simmer through 1-2 minutes.
Serves 6 (1 ½ cups per serving)
20 oz canned clams -0 drain & reserve juices
2 Celery stalks – chopped
1 Medium green bell pepper – chopped
1 Medium carrot – chopped
2 Small potatoes – peeled and chopped
1 (14 1/2 oz) can diced tomatoes Italian style– do not drain
1 (14 ½ oz) can chicken broth
1/8 tsp cayenne pepper
*Put clam juice into a measuring cup and add water to equal 1 ½ cups total liquid.
*Combine juice mix, celery, green pepper and carrots.
*Bring to a boil then simmer 10 minutes.
*Stir in potatoes, undrained tomatoes, broth and cayenne.
*Bring to a boil then cover and simmer 10 minutes.
*Stir in clams. Return to a boil. Reduce heat and simmer through 1-2 minutes.
Serves 6 (1 ½ cups per serving)
Tomato and Cucumber salad
I don't even know where this one came from.
2 Cups tomatoes – diced
½ Cup cucumber – diced
1 Green pepper – diced
¼ Cup cilantro – chopped
1 Tbsp lime juice
*Combine and serve!
Serves 8
2 Cups tomatoes – diced
½ Cup cucumber – diced
1 Green pepper – diced
¼ Cup cilantro – chopped
1 Tbsp lime juice
*Combine and serve!
Serves 8
Tomatoes stuffed with couscous
I think this one is a Weight Watcher's recipe.
1 ½ Cups water (using chicken or vegetable broth adds lots of flavor)
1 ½ Cups couscous (any flavor)
8 Tomatoes
(seasonings optional)
*Bring water or broth to a boil.
*Add couscous (and seasonings if applicable.) Remove from heat; cover and let stand 5 minutes until liquid is absorbed.
*Meanwhile, cut off the top half inch of each tomato. Reserve the tops to use as ‘lids’. Scoop out the seeds and membranes.
*Fluff couscous gently with a fork.
*Fill the tomatoes with couscous and top with the ‘lids’.
Serves 8
Calories: 182
Fat: 2g
Fiber: 0g
1 ½ Cups water (using chicken or vegetable broth adds lots of flavor)
1 ½ Cups couscous (any flavor)
8 Tomatoes
(seasonings optional)
*Bring water or broth to a boil.
*Add couscous (and seasonings if applicable.) Remove from heat; cover and let stand 5 minutes until liquid is absorbed.
*Meanwhile, cut off the top half inch of each tomato. Reserve the tops to use as ‘lids’. Scoop out the seeds and membranes.
*Fluff couscous gently with a fork.
*Fill the tomatoes with couscous and top with the ‘lids’.
Serves 8
Calories: 182
Fat: 2g
Fiber: 0g
Roasted Chick Peas
This one came from a Diabetic Living magazine if I remember correctly
Nonstick spray
2 Cups canned chickpeas – drained, rinsed
¼ tsp garlic powder
1/8 tsp pepper flakes
*Preheat oven to 350.
*Lightly coat a rimmed baking sheet with cooking spray.
*Spread chickpeas on pan and sprinkle with seasonings.
*Roast on bottom rack (shaking pan every 15 minutes) until browned and slightly crunchy 45-50 minutes.
Serves 4
Nonstick spray
2 Cups canned chickpeas – drained, rinsed
¼ tsp garlic powder
1/8 tsp pepper flakes
*Preheat oven to 350.
*Lightly coat a rimmed baking sheet with cooking spray.
*Spread chickpeas on pan and sprinkle with seasonings.
*Roast on bottom rack (shaking pan every 15 minutes) until browned and slightly crunchy 45-50 minutes.
Serves 4
Quick Coleslaw
This is a Weight Watcher recipe
Prepare this dish first.
Then chill while preparing dinner.
1 (16 oz) package cabbage and carrot coleslaw mix
1/3 Cup fat free mayo
3 Tbsp red wine vinegar
1 tsp sugar
½ tsp salt
1 tsp fennel seeds
*Place coleslaw in a large bowl.
*In a separate bowl, combine mayo, vinegar, sugar and salt with a whisk.
*Spoon mayo mixture over slaw.
*Sprinkle with fennel seeds.
Serves 4 (1 Cup per serving)
Prepare this dish first.
Then chill while preparing dinner.
1 (16 oz) package cabbage and carrot coleslaw mix
1/3 Cup fat free mayo
3 Tbsp red wine vinegar
1 tsp sugar
½ tsp salt
1 tsp fennel seeds
*Place coleslaw in a large bowl.
*In a separate bowl, combine mayo, vinegar, sugar and salt with a whisk.
*Spoon mayo mixture over slaw.
*Sprinkle with fennel seeds.
Serves 4 (1 Cup per serving)
Garlicky Tomato Salad
I think this one came from a Diabetic Living magazine
Salad
1 Large Boston lettuce – tear large leaves into smaller pieces
4 Large or 6 small plum tomatoes – sliced
20 Cherry tomatoes – halved
16 Fresh basil leaves
1 Tbsp toasted pumpkin seeds (optional)
1 Tbsp toasted sunflower seeds (optional)
Vinaigrette
1 Small clove garlic – chopped
1 tsp red wine vinegar
1 Tbsp olive oil
Salt and pepper
Vinaigrette:
*Whisk together ingredients in a small bowl and set aside.
Salad:
*Place a layer of lettuce on a platter or on 4 plates. Arrange sliced then halved tomatoes on top of lettuce. Drizzle with vinaigrette.
*Scatter basil and seeds on top.
Serves 4
Calories: 106
Salad
1 Large Boston lettuce – tear large leaves into smaller pieces
4 Large or 6 small plum tomatoes – sliced
20 Cherry tomatoes – halved
16 Fresh basil leaves
1 Tbsp toasted pumpkin seeds (optional)
1 Tbsp toasted sunflower seeds (optional)
Vinaigrette
1 Small clove garlic – chopped
1 tsp red wine vinegar
1 Tbsp olive oil
Salt and pepper
Vinaigrette:
*Whisk together ingredients in a small bowl and set aside.
Salad:
*Place a layer of lettuce on a platter or on 4 plates. Arrange sliced then halved tomatoes on top of lettuce. Drizzle with vinaigrette.
*Scatter basil and seeds on top.
Serves 4
Calories: 106
Chili
From my Weight Watcher's leader
1 lb 90/10 ground beef
2 Cloves garlic – minced
1 Tbsp chili powder
1 Tbsp cumin
1 (28 oz) can crushed tomatoes
1 (15 oz) can kidney beans
1 Onion – chopped
¼ Cup chopped green chilis
1 Tbsp tomato paste
*Brown ground beef.
*Add onion and garlic. Cook until softened.
*Add remaining ingredients and simmer 15-20 minutes.
Serves 6 (1 Cup each)
1 lb 90/10 ground beef
2 Cloves garlic – minced
1 Tbsp chili powder
1 Tbsp cumin
1 (28 oz) can crushed tomatoes
1 (15 oz) can kidney beans
1 Onion – chopped
¼ Cup chopped green chilis
1 Tbsp tomato paste
*Brown ground beef.
*Add onion and garlic. Cook until softened.
*Add remaining ingredients and simmer 15-20 minutes.
Serves 6 (1 Cup each)
Taco Chicken
From my Weight Watcher's leader
1 Lb chicken breast – cut into strips or cubes
1 Can chicken broth (15 oz)
1 oz taco seasoning
1 Cup salsa
½ Cup fat free sour cream
1 Tbsp lime juice
¼ Cup cilantro
*Cook chicken in broth & taco seasoning over Medium High heat.
*Strain off any remaining broth.
*Add remaining ingredients and heat through.
Serves 4
1 Lb chicken breast – cut into strips or cubes
1 Can chicken broth (15 oz)
1 oz taco seasoning
1 Cup salsa
½ Cup fat free sour cream
1 Tbsp lime juice
¼ Cup cilantro
*Cook chicken in broth & taco seasoning over Medium High heat.
*Strain off any remaining broth.
*Add remaining ingredients and heat through.
Serves 4
Mediterranean Pasta
From my Weight Watcher's leader
4 Cups chopped tomato
2 Tbsp basil
1 Tbsp red wine vinegar
¼ tsp salt
1 Clove garlic – minced
1/8 tsp crushed red pepper flakes
8 oz uncooked angel hair pasta (whole wheat)
¼ Cup fat free feta cheese
*Prepare pasta.
*Combine everything else and stir.
*Let stand 10 minutes.
*Serve at room temperature, garnished with feta.
Serves 4
1 cup of pasta
1 cup of tomato mix
1 Tbsp feta
4 Cups chopped tomato
2 Tbsp basil
1 Tbsp red wine vinegar
¼ tsp salt
1 Clove garlic – minced
1/8 tsp crushed red pepper flakes
8 oz uncooked angel hair pasta (whole wheat)
¼ Cup fat free feta cheese
*Prepare pasta.
*Combine everything else and stir.
*Let stand 10 minutes.
*Serve at room temperature, garnished with feta.
Serves 4
1 cup of pasta
1 cup of tomato mix
1 Tbsp feta
Salmon Burgers with Peach Salsa
One of my long time favorite WW recipes.
2 Large peaches – chopped
1 Medium jalapeño – seeded, chopped
1 tsp lemon juice
1 ½ tsp sugar
1/8 tsp salt
2 Tbsp cilantro – chopped
1 can (14 ¾ oz) red salmon – drained
1 Medium scallion – finely chopped
2 ½ tsp lemon zest
1 Large egg – beaten
¼ tsp pepper
3 ½ Tbsp dried bread crumbs (whole wheat)
Salsa:
*Combine peaches, jalapeño, lemon juice, sugar, salt and cilantro. Stir gently to mix. Refrigerate while preparing burgers.
Salmon Burgers:
*Preheat broiler
*Combine salmon, scallion, lemon zest, egg, pepper and bread crumbs. Mix well. Shape into 4 patties.
*Coat a broiler pan or baking sheet with cooking spray and broil patties 4 inches away from heat 2-3 minutes per side (or until golden brown and crispy.)
Serves 4
2 Large peaches – chopped
1 Medium jalapeño – seeded, chopped
1 tsp lemon juice
1 ½ tsp sugar
1/8 tsp salt
2 Tbsp cilantro – chopped
1 can (14 ¾ oz) red salmon – drained
1 Medium scallion – finely chopped
2 ½ tsp lemon zest
1 Large egg – beaten
¼ tsp pepper
3 ½ Tbsp dried bread crumbs (whole wheat)
Salsa:
*Combine peaches, jalapeño, lemon juice, sugar, salt and cilantro. Stir gently to mix. Refrigerate while preparing burgers.
Salmon Burgers:
*Preheat broiler
*Combine salmon, scallion, lemon zest, egg, pepper and bread crumbs. Mix well. Shape into 4 patties.
*Coat a broiler pan or baking sheet with cooking spray and broil patties 4 inches away from heat 2-3 minutes per side (or until golden brown and crispy.)
Serves 4
Friday, July 28, 2006
Garden Pie
I have no idea where this recipe came from.
1 cup zucchine - chopped 1 cup tomato - chopped 1/2 cup onion- diced 1/3 cup grated parmesan cheese 1 cup fat free milk 1/2 cup Bisquick baking mix 2 large eggs 1/2 tsp salt 1/4 tsp pepper
Preheat oven to 400.
Spray a pie plate or 9x9 pyrex pan.
Sprinkle evently with vegetables and cheese.
Beat milk, Bisquick, eggs, salt and pepper until smooth. Poor over vegetables.
Bake 35 minutes - until knife pulls out cleanly from center.
Let cool 5 minutes.
Serves 6
Preheat oven to 400.
Spray a pie plate or 9x9 pyrex pan.
Sprinkle evently with vegetables and cheese.
Beat milk, Bisquick, eggs, salt and pepper until smooth. Poor over vegetables.
Bake 35 minutes - until knife pulls out cleanly from center.
Let cool 5 minutes.
Serves 6
Thursday, July 27, 2006
Mango Tango Tilapia
A Polaner Recipe
Salsa:
1 cup chopped mango or nectarine 1/4 cup sugar free orange marmalade or sugar free pineapple preserves 1/4 cup chopped red bell pepper 1 Tbsp chopped green onion 2 Tbsp lime juice 2 Tbsp fresh chopped cilantro
Fish:
1 tsp chili powder (I use cumin.) 1/2 tsp pepper 1/8 tsp salt 1 Tbsp olive oil 4 fillets (about 1 lb) tilapia, catfish, cod or orange roughy
Combine all salsa ingredients in a small bowl & refrigerate.
Combine chili powder, pepper and salt; sprinkle on both sides of fish fillets.
Heat oil in large skillet over medium heat.
Cook fillets 3 to 5 minutes per side or until fish is opaque in center.
Serve each fillet with salsa.
Serves 4 (4 oz fish and 1/3 cup salsa)
Calories: 182
Total fat: 6g
Carbohydrate: 14 g
Fiber: 1 g
Salsa:
Fish:
Combine all salsa ingredients in a small bowl & refrigerate.
Combine chili powder, pepper and salt; sprinkle on both sides of fish fillets.
Heat oil in large skillet over medium heat.
Cook fillets 3 to 5 minutes per side or until fish is opaque in center.
Serve each fillet with salsa.
Serves 4 (4 oz fish and 1/3 cup salsa)
Calories: 182
Total fat: 6g
Carbohydrate: 14 g
Fiber: 1 g
YUMMY!
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