WW Recipes from another group

[Guest guest]

These recipes came from another group from a wonderful lady name Tulip and she

took the time to type these recipes in so please try them!!

Moe

Re: [F-F] Re:WW Recipes.

Very Berry Orange-Oat Muffins

Serves 12 - 1 muffin per serving - 4 POINTS per serving

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Nonstick Cooking spray

1/2 C. Rolled Oats

1/2 Cup Lowfat Buttermilk

1-1/2 C. Whole-wheat Flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 medium orange

1/2 C. granulated sugar

1/4 C. canola oil

1 whole egg

1 C. blueberries (fresh or frozen)

1/2 C. dried cranberries

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Heat oven to 400, Lightly coat 12 muffin cups with cooking spray. Stir together

oats and buttermilk in a small bowl and set aside for 5 minutes. Whisk flour,

baking powder, baking soda, cinnamon and salt together in a medium bowl. Grate

rind from orange and add to a large bowl; squeeze 1/2 C. orange juice and add to

rind. Whisk in sugar, oil and egg until mixture is smooth. Blend in oatmeal

mixture, followed by

flour mixture. Stir until ingredients are just combined, then gently fold in

berries.

Spoon batter into prepared muffin tins and bake for 15 minutes, or until a

toothpick inserted in center of muffin comes out clean.

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180 Cal., 5 g. fat, 1 g. fiber

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Taco Soup

Serves 8 - 1 Cup per serving - 3 POINTS per serving

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1/2 pound ground round

1 large onion chopped

1 pack taco seasoning

1 pack dry ranch dressing mix

1 16oz. can diced tomatoes

1 8 oz can tomatoe sauce

1 can rotel

2 cans pinto beans

1 can corn

1 can water

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Mix all together and heat!!

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Taco Bake (Crockpot)

8 servings

1 lb ground lean beef

1 c onions, chopped

4 ozs chiles, chopped

15 ozs tomato sauce

1 c water

1 1/4 ozs taco seasoning mix

8 ozs elbow macaroni, uncooked

1 c cheddar cheese, shredded

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In a large saucepan, cook beef, onions, and chiles until beef is no longer pink.

Stir in tomato sauce, water, and taco seasoning mix. Mix well and simmer for 15

minutes. Transfer mixture to a 3 1/2-quart cooker. Stir in macaroni. Cover and

cook on high for one hour, or until macaroni is done. In last 30 minutes top

with cheese.

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Nutritional Analysis per serving (8 servings total)

Calories 235;Fat 5 g;Cholesterol 39 mg;Protein 21 g;Sodium 743

mg;Carbohydrates 29 g;Fiber 3.2 g

WW Pts: 5

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Swiss Steak Cafe (Crockpot)

1-1-2 pounds boneless beef round steak, cut 3/4 inch thick

2 onions, sliced

1 cup strong coffee

2 tablespoons soy sauce

1 teaspoon bottled minced garlic or 2 cloves garlic, minced

2 bay leaves

1/2 teaspoon dried oregano, crushed

2 tablespoons cold water

4 teaspoons cornstarch

1 tablespoon olive oil or cooking oil

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Trim separable fat from meat; cut meat into four serving-size pieces. In a

12-inch skillet brown meat on all sides in hot oil. Drain off fat. Place onion

in the bottom of a 3-1/2- to 6-quart crockery cooker. Add meat. Combine coffee,

soy sauce, garlic, bay leaves, and oregano; pour over meat and onion. Cover and

cook on low-heat setting for 8 to 10 hours. (Or, cook on high-heat setting for 4

to 5 hours.)

Remove meat and onions to platter; keep warm. Measure 2 cups cooking juices;

pour into a small saucepan. Discard bay leaves. Combine cold water and

cornstarch; stir into saucepan. Cook and stir over medium heat until thickened

and bubbly. Cook and stir for 2 minutes more. Serve sauce with round steak.

Makes 6 servings.

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Suggestion: Serve with rice. Add shredded carrots and peas to the

rice.

I like color. (add the points)

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Nutritional facts per serving

calories: 208 , total fat: 8g , saturated fat: 2g , cholesterol:

72mg ,

sodium: 360mg , carbohydrate: 5g , fiber: 0g , protein: 28g

WW Pts: 5

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Slow Cooker-Tuscan Pasta

Makes 8 servings

1 lb. boneless skinless chicken breasts, cut into 1 " pcs.

1 can (15 1/2 oz.) red kidney beans, rinsed and drained

1 can (15 oz.) tomato sauce

2 cans (14 1/2 oz.each ) Italian-style stewed tomatoes

1 jar (4 1/2 oz.) sliced mushrooms, drained

1 med. green bell pepper, chopped

1/2 cup chopped onion

1/2 cup chopped celery

4 cloves garlic, minced

1 cup water

6 oz. uncooked thin spaghetti, broken into halves

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Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW

4 hrs. or until vegetables are tender. Turn to HIGH. Stir in spaghetti; cover.

Stir again after 10 min. Cover and cook 45 min. or until pasta is tender.

Garnish with basil and bell pepperstrips, if desired.

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Per serving: cal 226 , fat 2 g , sat fat 1g , prot 21 g , carb 40 g ,

chol

34 mg , sod 814 mg , fib 6 g

Points: 4

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Slow Cooker-Nostalgic Chicken and Dumplings

Makes 6 servings

6 bone-in chicken breast halves (10 oz. each), skin removed

2 whole cloves

12 frozen pearl or small whole onions, thawed

1 bay leaf

1 garlic clove, minced

1/2 tsp. each salt, dried thyme and dried marjoram

1/4 tsp. pepper

1/2 cup reduced-sodium chicken broth

1/2 cup white wine or additional chicken broth

3 tbsp. cornstarch

1/4 cup cold water

1/2 tsp. browning sauce, optional

1 cup reduced-fat biscuit/baking mix

6 tbsp. fat-free milk

1 tbsp. minced fresh parsley

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Place the chicken in a slow cooker. Insert cloves into an onion; add to

slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with

garlic,salt, thyme, marjoram and pepper. Pour broth and wine or additional broth

over chicken mixture. Cover and cook on low for 4 1/2 to 5 hrs. or until chicken

juices run clear and a meat thermometer reads 170*.Remove chicken and keep warm.

Discard cloves and bay leaf. Increase temperature to high. In a small bowl,

combine cornstarch, water and

browning sauce, if desired until smooth. Stir into slow cooker. In another bowl,

combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering

liquid. Cover and simmer for 20-25 min. or until a toothpick inserted into

dumplings comes out clean (do not liftcover while simmering). Serve dumplings

and gravy over chicken.

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Per serving: 295 cal ,5 g fat , 1 g sat fat , 89 mg chol , 561 mg

sod ,24g carb , 2g fib , 36 g prot

Exchanges: 4 lean meat, 1 starch, 1 veg

Points: 6

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Slow Cooker-Chicken Vegetable Soup

Makes 8 servings (2 qts.)

1 can (28 oz.) diced tomatoes, undrained

2 cups reduced-fat, reduced-sodium chicken broth

2 cups cubed cooked chicken breast

1 cup frozen corn

2 celery ribs with leaves, chopped

1 can (6 oz.) tomato paste

1/4 cup dry lentils, rinsed

1 tbsp. sugar

1 tbsp. Worcestershire sauce

2 tsp. dried parsely flakes

1 tsp. dried marjoram

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In a slow cooker, combine all ingredients. Cover and cook on LOW for 6-8 hrs.

or until vegetables are tender.

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Per serving (1 cup): 140 cal , 1 g fat , trace g sat fat , 27 mg

chol , 388

mg sod , 18 g carb , 3 g fib , 15 g prot

Exchanges: 1 starch, 1 veg, 1 very lean meat

Points: 2

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Slow Cooker Chicken Stroganoff Pot Pie

Serves 8

1 envelope (0.87 to 1.2 ounces) chicken gravy mix

1 can (10 1/2 ounces) condensed chicken broth

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 bag (1 pound) frozen stew vegetables, thawed and drained

1 jar (4 ounces) sliced mushrooms, drained

1 cup frozen green peas, thawed and drained

1/2 cup sour cream

1 tablespoon Gold Medal all-purpose flour

1 1/2 cups Original Bisquick mix

4 medium green onions, chopped (1/4 cup)

1/2 cup milk

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Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in

chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about

4 hours or until chicken is tender. Stir in peas. Mix sour cream and flour; stir

into chicken mixture. Cover and cook on high heat setting 20 minutes. Stir

together Bisquick mix and onions in small bowl; stir in milk just until

moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover

and cook on high heat setting 45 to 50 minutes or until toothpick inserted in

center of topping comes out clean. Serve immediately.

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Calories 235;Fat 8.5g;Cholesterol 45mg;Sodium 860mg;Carbohydrate

24g;Fiber 3.5g;Protein 19.5g

Diet Exchanges: 1.5 Starch; 2 Lean Meat; .5 Vegetable

WW Pts: 5

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Scrambled Egg Burrito -

Makes 2 servings - 4 POINTS per serving

1 Cup Egg Substitute

1/4 Cup shredded Reduced Fat Cheese

2 - 10 " Tortillas, warmed

1/4 Cup Salsa

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In Med. non-stick skillet sprayed with cooking spray, over medium

heat, cook egg product, stirring occasionally until set. Divide egg

mixture evenly between torrillas. Top with cheese and salsa. Fold up

tortillas over filling like and envelope. Serve Immediately!!

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Potato and Canadian Bacon Slowcooker Chowder

This rich and chunky chowder is the next-best thing to being

wrapped in a warm quilt. Canadian bacon makes all the difference.

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2 cup uncooked potato(es), cut into 1/2-inch cubes

1 large carrot(s), diced

1 cup leek(s), chopped, white part only

1 medium garlic clove(s), minced

4 cup chicken broth, fat-free

1/2 cup uncooked barley, pearl

1 tsp bay leaf, crumbled or 1 whole leaf

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

4 oz cooked canadian-style bacon, cut into 1/4-inch pieces

1/2 cup fat-free evaporated milk

2 fl oz fat-free half-and-half cream

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In a slow cooker, combine potatoes, carrots, leek, garlic, chicken

broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and

cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through

uncovered,

about 10 minutes. Yields about 1 1/4 cups per serving. Serves 8

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POINTS per serving | 2

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Peanut Thai Noodle Salad

Serves 6 - 5 POINTS per serving

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Place 1/4 Cup each lime juice, soy sauce, honey and Planters Unsalted Cocktail

Peanuts in blender or food processor container; cover. Blend until smooth; set

aside.

Cut 2 carrots, 1 Cup pea pods and 1 small red pepper into matchstick strips.

Cook 8 oz. Fusilli (spiral) pasta as directed on package, adding vegetables to

water during last 3 min. of pasta cooking time. Drain pasta and vegetables.

Reserve 1/4 Cup peanut sauce. Toss pasta with remaining sauce; refrigerate. Let

pasta stand at room temperature for 30 min., then toss with reserved sauce and

additional 1/4 Cup peanuts before serving.

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270 calories, 6 g. fat, 3 g. fiber

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ONE POINT Hearty Chili - DELICIOUS

Makes 20 servings, 1 cup each - 1 pt. per serving

10 ounces extra-lean ground turkey breast

1 medium onion, diced

2 (28-ounce) cans diced tomatoes

2 medium zucchini, diced

2 medium yellow squash, diced

1 (15-ounce) can black beans, rinsed and drained

2 (15-ounce) cans fat-free, reduced-sodium beef broth

4 celery stalks, diced

2 green bell peppers, diced

1 (1-1/4 ounce) package dry chili seasoning

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Spray a large nonstick skillet with nonstick spray and set over medium-high

heat. Add the turkey and onion and saute until browned, about 5 minutes.Transfer

the browned turkey and onion mixture to a large soup pot and add the tomatoes,

zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring

to a simmer over medium heat. Continue to simmer until the vegetables are

tender, about 30 minutes.

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Per serving: 76 Cal, 1 g. fat, 0 g. sat fat, 8 mg chol, 270 mg sod,

11 g carb, 3 g fib, 7 g prot, 45 mg calc.

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Milk Shake -

Makes 1 serving 2 POINTS per serving

1 cup of fat free milk

1 TBSP Fat Free Pudding Powder

(Any flavor you want your milkshake to be)

1 TBSP Light Cool Whip -I tsp. vanilla extract

8 Ice Cubes put all ingredients in a blender,

Mix well, until all the ingredients are combined,

and that ice cubes are nicely chopped.

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Low-Point Substitutes for High Point Ingredients

If Recipe Calls for One Whole Egg Then Use 2 or 3 egg whites or 1/4 Cup egg

substitute

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If Recipe Calls for Whole Milk Then Use Skim or 1% Milk

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If Recipe Calls for Light Cream Then Use Evaporated Skim Milk

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If Recipe Calls for Sour Cream Then Use NF or Low Fat Plain Yogurt; Lit or NF

Sour Cream

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If Recipe Calls for Sugar Then Use Only 1/3 to 1/2 the amount called for

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If Recipe Calls for Baking Chocolate Then Use Cocoa and Oil. 1 oz.

of baking chocolate=3 TBSP. Cocoa powder with 1T. oil.

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If Recipe Calls for Whipped Cream Then Use Whipped Evaporated Skim

Milk, sweetened with sugar substitute;Dream Whip or FF Cool Whip

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If Recipe Calls for Ground Beef Then Use Ground Turkey (w/o skin),

ground sirloin or extra lean ground beef (10% or less fat)

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If Recipe Calls for Butter, margarine, oil - Cooking Then Use Nonstick cooking

spray. Saute or steam with water or broth. Use least possible amount of oil,

adding 1 tsp. at a time.

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If Recipe Calls for Butter, margarine, oil - Baking Then Use 1/2 to 3/4 of the

fat called for. Replace the fat with equal parts of unsweetened applesauce or,

for chocolate recipes, pureed prunes.

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If Recipe Calls for Cream Cheese Then Replace 1/2 to all, with equal

parts of reduced-fat or FF cream cheese; neufchatel cheese; part-skim ricotta

cheese, whipped

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Kielbasa-Bean Slowcooker Soup

Toss the ingredients into a slow cooker in the morning, and you'll be eating

this delicious, almost effortless homemade soup for dinner.

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58 oz fat-free chicken broth, four 14.5 oz cans

6 oz dry pinto beans

6 oz dry split peas

16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half

lengthwise and then sliced

4 medium carrot(s), chopped

3 medium celery, stalks, chopped

1 large onion(s), chopped

1 tsp thyme

14 1/2 oz canned diced tomatoes, undrained

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Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot).

Cover and cook on low-heat setting at least 6 hours or until beans are

tender.Stir in tomatoes; cover and cook on high-heat setting until heated

through, about 15 minutes more. Yields about 1 heaping cup per serving.

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Serves | 8

POINTS per serving | 5

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Kettle Popcorn -

POINTS per serving depend on popcorn

1 bag microwave popcorn (I use light)Fat Free ZERO point Butter flavor spray

1 packet of Sweet'n'Low Sweetener Cook popcorn as stated on box. Dump it into a

paper grocery bag. Spray with Butter Flavor spray...add packet of Sweet'n'Low,

and

shake to mix well.

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Variation: Add powder form of Diet Fat Free Cocoa mix instead of

sweetenter.

Enjoy!!!

The only points are for the popcorn...

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Grandma's Slow Cooker Chicken Noodle Soup

Makes 6 servings

3/4 lb. boneless, skinless chicken thighs, cut into 1 " pcs.

2 med. stalks celery, sliced (1 cup)

1 large carrot, chopped (3/4 cup)

1 med. onion, chopped (1/2 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (14 oz.) chicken broth

1 tsp. dried thyme leaves

1 pkg. (10 oz.) frozen green peas

1 cup frozen home-style egg noodles (from 12 oz. bag)

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Spray 10 " skillet with cooking spray; heat over med. heat. Cook chicken in

skillet about 5 min., stirring frequently, until brown.Mix chicken and remaining

ingredients except peas and noodles in 3 1/2-4qt. slow cooker.Cover and cook on

LOW 6 1/2-7 hrs. or until chicken is no longer pink in center.Stir in peas and

noodles. Cover and cook about 10 min. or until noodles are tender.

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Per serving: cal 175 , fat 5g , sat fat 2 g , chol 40 mg , sod 500 mg ,carb 17 g

, fib 4 g , prot 18 g

Exchanges: 1 starch, 2 very lean meat, 1/2 fat

Points: 3

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Garden Vegetable Soup

Makes 4 servings (about 1 cup each) - 0 Points per serving

2/3 cup sliced carrots

1/2 cup diced onion

2 garlic cloves, minced

3 cups fat-free broth (beef, chicken or vegetable)

1-1/2 cups diced green cabbage

1/2 cup green beans

1 TBSP tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1/2 cup diced zucchini

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In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion

and garlic over low heat until softened, about 5 minutes. Add broth, cabbage,

beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and

simmer, covered, about 15 minutes or until beans are tender Stir in zucchini and

heat 3-4 minutes. Serve hot

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Per serving: 42 calories, 0 g. total fat, 0 g. saturated fat, 0 mg

cholesterol, 63 mg sodium,

8 g. total carbohydrate, 2.4 g. dietary fiber, 3 g. protein, 41 mg

calcium

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Family-Favorite Pot Roast(Crockpot)

2 to 2 1/2 pound beef bottom round roast

2 teaspoons olive or vegetable oil

2 or 3 medium potatoes, cut into 2-inch pieces

2 cups baby-cut carrots

2 cups sliced mushrooms (about 5 ounces)

1 medium stalk celery, sliced (1/2 cup)

1 medium onion, chopped (1/2 cup)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (10 1/2 ounces) condensed beef consomme or broth

1 can (5 1/2 ounces) eight-vegetable juice

1/4 cup Gold Medal all-purpose flour

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Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat.

Cook beef in oil about 10 minutes, turning occasionally, until brown on all

sides. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow

cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour

tomatoes, consomme and vegetable juice over beef. Cover and cook on low heat

setting 8 to 10 hours or until beef and vegetables are tender.Remove beef and

vegetables from slow cooker, using slotted spoon; place on serving platter and

keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup

of juices from the slow cooker; mix with flour until smooth using wire

whisk.Gradually stir flour mixture into the remaining juices in slow cooker.

Cook on high heat setting about 15 minutes or until thickened. Serve sauce with

beef and vegetables. Makes 6 servings

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Nutritional Info per 1 serving: Calories 255,Fat 6g, Cholesterol 75mg, Sodium

880mg, Carbohydrate 24g (Dietary Fiber 4g), Protein 32g

WW Pts: 5

Diet Exchange: 1 Starch, 3 Very-Lean Meat, 2 Vegetable

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