Soup – Vegetable – Weight Watchers Zero Point

ww soup

 

3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Directions:

1 Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2 Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3 Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4 I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5 All very good. You can customize it a bit.

 

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Breakfast – Overnight French Toast

french toast

Overnight French Toast Casserole

Source:  Tablespoon.com

Serves:  16 squares

Ingredients:
1/4  cup butter
3/4  cup brown sugar
4  eggs
1 1/2  cups milk
1  teaspoon vanilla
1  tablespoon powdered sugar
Enough to sprinkle Brown sugar, white sugar, & cinnamon
1 loaf French toast bread
butter, for spreading
maple syrup
powdered sugar

Directions:
Melt butter and then add brown sugar – stir until mixed.  Spread butter/brown sugar mix into bottom of 9×13 pan.

Lay down a layer of french toast bread (cut off crusts if desired).

Beat eggs, milk, vanilla & powdered sugar. Ladle half of egg mixture onto bread.  Sprinkle with brown sugar and cinnamon.

Spread thin layer of butter on one side of french toast bread for next layer (cut crusts if desired).  Lay down second layer of bread, butter side up.  Ladle remaining egg mixture on top.  Sprinkle with white sugar and cinnamon.

Cover and refrigerate overnight.

In the morning, remove from refrigerator, uncover, and preheat oven to 350.  Cook for 45 minutes.  Before serving, drizzle with maple syrup and sprinkle powdered sugar on top.

Main Course – Taco Cups – Weight Watchers

taco cup cake

  • 1 ½ t chili oil (found near the Asian ingredients)
  • ½ lb 95% lean ground beef
  • 1 T taco seasoning
  • ¾ c canned black beans, drained and rinsed
  • 16 wonton wrappers
  • 5 T + 1 t of queso dip or salsa con queso
  • 1 c chunky salsa
  • 1 c reduced fat shredded Mexican cheese

 

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside

2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake

Nutrition Information per cupcake from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

Side Dish – Loaded Potato Casserole

loaded pot

Ingredients:

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Dessert – Chocolate Chip Hidden Kiss Cookie

kiss choc chip cookieIngredients

  • 48 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S KISSES Brand Milk Chocolates with Almonds
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup HERSHEY’S Mini Chips Semi-Sweet Chocolate
  • CHOCOLATE DRIZZLE (recipe follows)

Cooking Directions

Heat oven to 375°F. Remove wrappers from chocolates.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

3 Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. About 4 dozen cookies.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY’S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Recipe courtesy Hersheys.

Breakfast – Bacon and Egg Cups

Bacon egg cups

ingredients:

4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 50% before placing it into the molds)

directions:

1. Preheat oven to 400F. Spray muffin tin with pam spray.
2. Line muffin pans with bacon so that it circles each mold.
3. Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.

Dessert – Lime Squares

lime squares

This is a cool, refreshing, citrus-y summer dessert that is so simple and easy to make.  In fact, I’ve made it three times already this month…

It begins with crushed/pulsed animal crackers, believe it or not.  I guarantee that it’ll bring out the kid in you.

The crackers are blended with a little bit of brown sugar, melted butter, and pressed into a square baking pan with a “sling.”  Ever notice that it is difficult to get the first brownie out of a pan?  Next time, try a “sling.” Folded foil is pressed into the pan and lightly greased, making it easier to pull out the dessert and cut them into squares.

The crust is baked and cooled while you make the filling.  I used regular limes for this recipe … the thought of juicing itty bitty key limes was daunting enough.  Whatever you do, DO NOT use bottled lime juice.  Fresh is always better ~

First, a lime is zested (avoid the bitter white pith!) and chopped even finer.  Then it is mixed in with softened cream cheese.  Then a can of sweetened condensed milk is added …

Everything is whisked together and poured onto the baked crust.  Once cooled, this is only chilled in the fridge for a couple of hours.

You can see how easily this is pulled out from the pan.  You do need to run a knife along the side that does not have foil first.  Then you can grab the excess foil on either side and pulling it straight up.

I’ve cut this into 16 equal pieces and have even cut it into 36 bite sized pieces.  Sprinkled toasted coconut is optional, which adds textural interest and tames the lime flavor for those who find it too intense.

I’ve made this with an animal cracker crust and a pretzel crust.  Both were good, although the pretzel crust could have used a wee bit more sugar.  Doesn’t hurt to experiment!  This recipe can be doubled and put into a 9×13 pan.  Sweet!

Appetizer – Crab Rangoon Dip

crag ragoon dip

Crab Rangoon Dip

Ingredients:

-2 cups crab meat
… -16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped
-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice

First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups of crab meat .
Add the sour cream, Wosterschire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds.

Main Course – Loaded Baked Potato Casserole

baked potato casserole

Loaded Baked Potato & Chicken Casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9×13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

Main Course – Pizza Casserole

pizza casserole

1 lb ground beef
1 lb sausage
Italian spices
3 garlic cloves, pressed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup red bell pepper, chopped
8 ounces mushrooms, sliced
3 ounces thin sliced pepperoni, cut into quarters (save some for top of casserole)
15 ounces pizza sauce
7 ounces black olives, sliced
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded

Directions:

Brown meats with Italian Seasonings and drain off fat. Add onions, peppers, garlic and mushrooms and saute until tender. Remove from heat and add pizza sauce and most of the pepperoni, mix well.

Spray a 13X9 Pyrex baking dish with Pam, add meat mixture. Top with most of the black olives. Mix mozzarella and cheddar together and spread over the black olives. Sprinkle with parmesan and decorate the top with the remaining pepperoni and black olives.

 

Bake 425 degrees for 15-20 minutes. Let rest 10 minutes, cut and serve.