Administrators Pompeii Posted July 27, 2006 Administrators Share Posted July 27, 2006 You can add your Light & Healthy Recipes here. Just reply to this post. Link to comment Share on other sites More sharing options...
Snickers Posted July 28, 2006 Share Posted July 28, 2006 Thanks, Steve! I do Weight Watchers (Core plan) and would love to swap recipes with anyone else doing WW. This recipe is Core: Canadian Bacon Potato Soup 2 medium onions, chopped 4 medium potatoes, peeled and quartered 2 cups fat-free chicken broth 1 can fat-free evaporated milk 5 slices Canadian bacon, chopped 1 packet Butter Buds 1/4 teaspoon salt 1/8 teaspoon pepper 7 tbsp. fat-free sour cream 1/3 cup minched chives In a large saucepan or Dutch oven coated with NS cooking spray, saute onions until tender. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer 20 minutes until potatoes are tender. Set aside 1 cup potato mixture. Puree remaining mixture in food processor and return to pan. Stir in milk, bacon, Butter Buds, salt, ppper, and reserved potato mixture. Heat through, but do not boil. Garnish with 1 tbsp. sour cream and sprinkle with chives. Serves: 7 I actually put a little frozen corn in it, too, just for more veggies and it was good! I made a double batch and put half in the freezer for another meal. Link to comment Share on other sites More sharing options...
new grandma Posted September 26, 2006 Share Posted September 26, 2006 Spaghetti Squash Stir-Fry (weight watchers 1 point) 1 spaghetti squash (about 3 lbs) 2 carrots julienned 2 green bell peppers julienned 2 red bell peppers julienned 1 cup low-sodium vegetable broth 1 tsp dried basil 1/4 tsp black pepper 1/4 cup grated pamesan cheese Pierce the squash with the tip of a sharp knife in several places; place on a paper & microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes. Cut the squash in half lengthwise & remove the seeds. Using a fork scoop out the pulp. Measure out 6 cups squash. Spray a large nonstick skillet or wok with nonstick cooking spray heat. Add the carrots & bell peppers cook, stirring as needed until tender-crisp 7 - 8 minutes. Stir in the spaghetti squash, broth, basil & black pepper; cook until heated through about 2 minutes. Serve sprinkled with the cheese. 8 servings I grill or broil a large chicken breast and dice it up and toss in the stir fry right before serving. If you do this and your on weight watchers make sure you add the extra points for the chicken. This tastes similar to Chicken Tuscany @ Luigis Link to comment Share on other sites More sharing options...
nails4u2c Posted June 4, 2008 Share Posted June 4, 2008 These pizzettas are so amazingly simple, yet so very good! They are very low cal, and a great side dish, or even snack! The portobello mushrooms give a very rustic, earthy flavor. Weight Watchers Portobello Pizzettas recipe 1 pt. Makes 24 servings Ingredients 5 ounces frozen chopped spinach 1 1/2 cups shredded mozzarella cheese 1 teaspoon dried basil, crushed 1/4 teaspoon coarsely ground pepper 12 portobello mushrooms (3 to 4 in diameter) 2 medium tomatoes, large dice 2 tablespoons butter or margarine, melted salt Preparation 1. Thaw spinach and press out liquid, finely chop. 2. Combine spinach, cheese basil, and pepper in a mixing bowl. 3. Heat oven to 350 degrees. 4. Clean mushrooms, remove stems. 5. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine. 6. Spoon about 2 tablespoons of spinach mixture into each cap. 7. Sprinkle with tomato and salt. 8. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan. 9. Broil 4 inches from the heat for 3 to 4 minutes. 10. Cut into quarters and serve. Link to comment Share on other sites More sharing options...
memaws haven Posted July 5, 2009 Share Posted July 5, 2009 Baked Sweet Potato Chips POINTS Link to comment Share on other sites More sharing options...
memaws haven Posted July 5, 2009 Share Posted July 5, 2009 Crispy Chipotle Potato Skins POINTS Link to comment Share on other sites More sharing options...
memaws haven Posted July 5, 2009 Share Posted July 5, 2009 Jalape Link to comment Share on other sites More sharing options...
memaws haven Posted July 5, 2009 Share Posted July 5, 2009 Spaghetti Squash Stir-Fry (weight watchers 1 point) 1 spaghetti squash (about 3 lbs) 2 carrots julienned 2 green bell peppers julienned 2 red bell peppers julienned 1 cup low-sodium vegetable broth 1 tsp dried basil 1/4 tsp black pepper 1/4 cup grated pamesan cheese Pierce the squash with the tip of a sharp knife in several places; place on a paper & microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes. Cut the squash in half lengthwise & remove the seeds. Using a fork scoop out the pulp. Measure out 6 cups squash. Spray a large nonstick skillet or wok with nonstick cooking spray heat. Add the carrots & bell peppers cook, stirring as needed until tender-crisp 7 - 8 minutes. Stir in the spaghetti squash, broth, basil & black pepper; cook until heated through about 2 minutes. Serve sprinkled with the cheese. Link to comment Share on other sites More sharing options...
TaTTedGirL Posted January 25, 2010 Share Posted January 25, 2010 Cream Puff Dessert : 1 cup water 1 stick margarine 1 cup flour 4 eggs Heat water and margarine together until margarine is melted. Add flour, stirring until a ball forms, cool. Add eggs one at a time. Using wooden spoon mix well, and spread into a greased 13 x 9 pan, working up sides.. Bake at 400 for 30 to 35 minutes, or until golden brown... It will resemble a cream puff... Filling: 4 cups skim milk 3 boxes instant sugar free pudding ( Your choice) 1 fat free 8 oz package of cream cheese ( room temp, softened) 1 large container of sugar free thawed cool whip Beat together milk and pudding... Whip in softened cream cheese... Pour into cooled crust. Top with thawed cool whip, drizzle with chocolate syrup if you want to... Happy Baking ~ Link to comment Share on other sites More sharing options...
Guest panurse Posted April 4, 2013 Share Posted April 4, 2013 Philly Cheesesteak Stuffed Peppers 8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Minced Garlic Salt and Pepper -To taste Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saut Link to comment Share on other sites More sharing options...
Guest marbek Posted April 4, 2013 Share Posted April 4, 2013 Philly Cheesesteak Stuffed Peppers 8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Minced Garlic Salt and Pepper -To taste Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saut Link to comment Share on other sites More sharing options...
Petee Posted March 26, 2020 Share Posted March 26, 2020 On 7/27/2006 at 4:25 PM, Pompeii said: You can add your Light & Healthy Recipes here. Just reply to this post. World War II Recipe - How to Double Your Butter It also doubles the healthy protein! I will be doing this tomorrow because we love softened butter! Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now