Thursday, February 28, 2008
Wednesday, February 27, 2008
I miss you all!
Hello to my dear WW members. I hate to have to type this post, as it means that I am officially saying that I will no longer be a part of your journey to reaching your weight goals. I am no longer an employee of WW. It truly has been a priviledge to be a part of your successes. I have enjoyed my time with you all, albeit too brief for some. For those that I have been with a while, you have truly become a part of my life I will always treasure. All of you have! You will never know what you have done to make my life great and meaningful and I hope you see that you are worth your efforts and rewards. You are all working so hard and are so deserving of the greatness that comes form your hard work.
Losing the weight we desire is not easy. WW is simple to follow. The plans works, as long as we work it. The meetings work, as long as we let them. The fellow members help, as long as you let them. Reach out to others in the meeting. Open up, and you will find many wonderful gifts. Please continue to follow this path, I know I always will. Please understand that this doesn't always happen when we want it. It does happen, if you let it. Please understand that there are many factors that go into weight loss and maintenance. Please give yourself the gift of achieving your goals. Please do it for yourself! I mean it. If you don't, I'll come after you!
I will continue to update my website and will keep you posted on any great recipes, articles, tips, ideas, and motivation that I come across. I am always accessible via email, and I would love to hear from any and everyone of you. Please keep me posted on goal and lifetime weeks, and if I can, I will be there to celebrate with you. quirkysoul@sbcglobal.net
Please know that you are special to me and that this is a very painful post. I had no clue how much I would miss the magic of seeing you to your goals.
With much love and best wishes,
Meg
Losing the weight we desire is not easy. WW is simple to follow. The plans works, as long as we work it. The meetings work, as long as we let them. The fellow members help, as long as you let them. Reach out to others in the meeting. Open up, and you will find many wonderful gifts. Please continue to follow this path, I know I always will. Please understand that this doesn't always happen when we want it. It does happen, if you let it. Please understand that there are many factors that go into weight loss and maintenance. Please give yourself the gift of achieving your goals. Please do it for yourself! I mean it. If you don't, I'll come after you!
I will continue to update my website and will keep you posted on any great recipes, articles, tips, ideas, and motivation that I come across. I am always accessible via email, and I would love to hear from any and everyone of you. Please keep me posted on goal and lifetime weeks, and if I can, I will be there to celebrate with you. quirkysoul@sbcglobal.net
Please know that you are special to me and that this is a very painful post. I had no clue how much I would miss the magic of seeing you to your goals.
With much love and best wishes,
Meg
Monday, February 25, 2008
Grilled Vegetale Salad
Better Homes and Gardens website recipe
Prep: 30 minutes Marinate: 4 hours Grill: 6 minutes
202 Cals
5 Fat
5 Fiber
4 pts.
4 servings (I believe, it did not say)
Ingredients
1 pound reduced-fat firm tofu, drained
3/4 cup reduced-fat Italian salad dressing
12 ounces yellow summer squash, halved lengthwise and cut into 2-inch pieces
2 large orange and/or red sweet peppers, quartered and seeded
1/2 cup quinoa*
1/2 cup quick-cooking barley
1/2 cup shredded sorrel or spinach
Sorrel leaves (optional)
Directions
1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.
2. Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.
3. In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.
4. Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat.
Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.
5. In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.
*Look for quinoa (keen-wah) near the grains on your supermarket shelf or health food stores.
Prep: 30 minutes Marinate: 4 hours Grill: 6 minutes
202 Cals
5 Fat
5 Fiber
4 pts.
4 servings (I believe, it did not say)
Ingredients
1 pound reduced-fat firm tofu, drained
3/4 cup reduced-fat Italian salad dressing
12 ounces yellow summer squash, halved lengthwise and cut into 2-inch pieces
2 large orange and/or red sweet peppers, quartered and seeded
1/2 cup quinoa*
1/2 cup quick-cooking barley
1/2 cup shredded sorrel or spinach
Sorrel leaves (optional)
Directions
1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.
2. Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.
3. In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.
4. Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat.
Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.
5. In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.
*Look for quinoa (keen-wah) near the grains on your supermarket shelf or health food stores.
Think 3 pts. left in the day means no dinner??????
You were wrong! Here are some good ideas for snacks and dinner.
Meg
P.S. The Zero Pt. Soup recipe is included as well!
3-POINTS®-Value Meal and Snack Ideas
Article By: Ronne Freedman
For 3 POINTS values* you can have half of a plain, small fast-food burger or you can enjoy something delicious from this list. There’s a fruit and cheese plate, Mexican specialties, spicy pan-roasted scallops and even a baby lamb chop.
Berries and Cream
In a small bowl, combine 1 cup of mixed berries, 2 tablespoons of reduced-fat sour cream and 2 tablespoons of powdered sugar.
Cheese and Fruit Plate
Arrange 1 ounce of light Jarlsberg cheese, 1/2 ounce of soft goat cheese, 1/2 medium sliced apple and 1 cup of raspberries on a plate.
Black Bean Tortillas
In a food processor, combine 1/2 cup of canned black beans (rinsed and drained), 1/4 cup of salsa, 1/4 cup of plain fat-free yogurt, 1/4 to 1/2 teaspoon of ground cumin, 1/4 cup of chopped, fresh cilantro and 1/8 teaspoon of salt; roughly chop mixture. Divide bean mixture among three 4-inch corn tortillas, and top each with 1/4 teaspoon of nonfat sour cream.
Cheese Tortilla
Preheat oven to 425ºF. Sprinkle each of two 4-inch fat-free flour tortillas with 2 tablespoons of shredded light cheddar cheese. Place tortillas on a cookie sheet and bake until cheese melts, about 2 to 3 minutes. Spoon 1 to 2 tablespoons of salsa down the center of each tortilla; fold each tortilla in half.
Turkey on Rye
Drizzle 1 tablespoon of fat-free Italian dressing on a slice of toasted light rye bread. Top with 1/4 cup of chopped roasted red pepper (packed in water), 2 ounces of deli-style turkey breast and another piece of toast.
Roast Chicken Slices with Pesto
In a cup, mix 1 teaspoon of store-bought pesto with 1 tablespoon of low-sodium chicken broth (or water). Place 2 ounces of sliced chicken breast and 1 medium fresh, chopped tomato in a small bowl; drizzle with pesto mixture.
Roasted Chicken with Citrus Dressing
In a small bowl, combine 1 1/2 tablespoons of orange juice, 1 teaspoon of orange zest, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar and a pinch each of salt and pepper. Place 2 ounces of shredded, roasted chicken breast on a bed of lettuce. Top with thinly sliced red onion and drizzle with dressing.
Baby Lamp Chop with Mint Jelly
Preheat broiler and broiler pan to medium. Rub 3 ounces of raw baby lamb chop with salt and pepper to taste. Cook for 4 1/2 to 5 minutes per side for medium rare (or longer for desired doneness). Serve with 1 tablespoon of sugar-free mint jelly and 1 cup of cooked baby spinach.
Citrus Broiled Salmon
Preheat broiler. Coat a 3-ounce Atlantic salmon fillet with olive oil cooking spray; sprinkle with a pinch of salt and pepper and then drizzle with 1 teaspoon of fresh lemon juice. Broil just until center is no longer translucent, about 6 to 7 minutes. Serve with 1 cup of cooked Swiss chard.
Pan-Roasted Scallops in Hot Sauce
Heat a small skillet over medium-high heat until a drop of water sizzles on the surface. Off heat, coat hot skillet with olive oil cooking spray; place back over heat and add 1 teaspoon of hot chili oil. Add 3 ounces of sea scallops and cook until center of scallops are no longer translucent, about 1 to 2 minutes per side; place scallops on a plate of shredded lettuce. Deglaze skillet with 2 tablespoons of fresh lime juice and pour sauce over scallops.
Spruced-Up Asian-Style Zero-POINTS-Value Soup
Stir 2 ounces of diced Chinese roast pork and 1/4 cup of diced firm tofu into 1 cup of soup.
* The POINTS values for these meal ideas have been derived using our online POINTS calculator.
And, here is the famous Zero pt. Soup recipe!
Zero POINTS®-Value Vegetable Soup
soups
POINTS® Value: 0
Servings: 12
Preparation Time: 50 min
Cooking Time: 13 min
Level of Difficulty: Easy
Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.
Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.
Meg
P.S. The Zero Pt. Soup recipe is included as well!
3-POINTS®-Value Meal and Snack Ideas
Article By: Ronne Freedman
For 3 POINTS values* you can have half of a plain, small fast-food burger or you can enjoy something delicious from this list. There’s a fruit and cheese plate, Mexican specialties, spicy pan-roasted scallops and even a baby lamb chop.
Berries and Cream
In a small bowl, combine 1 cup of mixed berries, 2 tablespoons of reduced-fat sour cream and 2 tablespoons of powdered sugar.
Cheese and Fruit Plate
Arrange 1 ounce of light Jarlsberg cheese, 1/2 ounce of soft goat cheese, 1/2 medium sliced apple and 1 cup of raspberries on a plate.
Black Bean Tortillas
In a food processor, combine 1/2 cup of canned black beans (rinsed and drained), 1/4 cup of salsa, 1/4 cup of plain fat-free yogurt, 1/4 to 1/2 teaspoon of ground cumin, 1/4 cup of chopped, fresh cilantro and 1/8 teaspoon of salt; roughly chop mixture. Divide bean mixture among three 4-inch corn tortillas, and top each with 1/4 teaspoon of nonfat sour cream.
Cheese Tortilla
Preheat oven to 425ºF. Sprinkle each of two 4-inch fat-free flour tortillas with 2 tablespoons of shredded light cheddar cheese. Place tortillas on a cookie sheet and bake until cheese melts, about 2 to 3 minutes. Spoon 1 to 2 tablespoons of salsa down the center of each tortilla; fold each tortilla in half.
Turkey on Rye
Drizzle 1 tablespoon of fat-free Italian dressing on a slice of toasted light rye bread. Top with 1/4 cup of chopped roasted red pepper (packed in water), 2 ounces of deli-style turkey breast and another piece of toast.
Roast Chicken Slices with Pesto
In a cup, mix 1 teaspoon of store-bought pesto with 1 tablespoon of low-sodium chicken broth (or water). Place 2 ounces of sliced chicken breast and 1 medium fresh, chopped tomato in a small bowl; drizzle with pesto mixture.
Roasted Chicken with Citrus Dressing
In a small bowl, combine 1 1/2 tablespoons of orange juice, 1 teaspoon of orange zest, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar and a pinch each of salt and pepper. Place 2 ounces of shredded, roasted chicken breast on a bed of lettuce. Top with thinly sliced red onion and drizzle with dressing.
Baby Lamp Chop with Mint Jelly
Preheat broiler and broiler pan to medium. Rub 3 ounces of raw baby lamb chop with salt and pepper to taste. Cook for 4 1/2 to 5 minutes per side for medium rare (or longer for desired doneness). Serve with 1 tablespoon of sugar-free mint jelly and 1 cup of cooked baby spinach.
Citrus Broiled Salmon
Preheat broiler. Coat a 3-ounce Atlantic salmon fillet with olive oil cooking spray; sprinkle with a pinch of salt and pepper and then drizzle with 1 teaspoon of fresh lemon juice. Broil just until center is no longer translucent, about 6 to 7 minutes. Serve with 1 cup of cooked Swiss chard.
Pan-Roasted Scallops in Hot Sauce
Heat a small skillet over medium-high heat until a drop of water sizzles on the surface. Off heat, coat hot skillet with olive oil cooking spray; place back over heat and add 1 teaspoon of hot chili oil. Add 3 ounces of sea scallops and cook until center of scallops are no longer translucent, about 1 to 2 minutes per side; place scallops on a plate of shredded lettuce. Deglaze skillet with 2 tablespoons of fresh lime juice and pour sauce over scallops.
Spruced-Up Asian-Style Zero-POINTS-Value Soup
Stir 2 ounces of diced Chinese roast pork and 1/4 cup of diced firm tofu into 1 cup of soup.
* The POINTS values for these meal ideas have been derived using our online POINTS calculator.
And, here is the famous Zero pt. Soup recipe!
Zero POINTS®-Value Vegetable Soup
soups
POINTS® Value: 0
Servings: 12
Preparation Time: 50 min
Cooking Time: 13 min
Level of Difficulty: Easy
Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.
Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.
Tuesday, February 19, 2008
When Zero doesn't = Zero
This question has come up recently in some of my meetings. This article has appeared on my old blog, so I thought it may be time to post it here. Remember, no one came to WW from eating too many baby carrots. That being said, we must watch our zero point consumptions, especially when a non-naturally occuring zero point food.
Meg
My first weeks on plan were practically a religious experience for me. I kept track of POINTS® values like my life depended on it and sniffed out low-POINTS-value foods like a hound on a hunt. I hoped to discover the lowest POINTS-value options ever created. Finding new foods with POINTS values of zero thrilled me nearly as much as finding crumpled twenty-dollar bills in the dryer.
The idea of zero POINTS values fascinated me. How could a food have a POINTS value of zero? I decided to ask around. Suddenly I discovered a massive grey area of myths and intricacies around these no-POINTS-value gems. Everyone had a different answer to my query into how to best leverage the zeros, so I decided to go straight to the source, read everything and compile some truths.
The truth, according to Maria Walls, Manager of Program Development for Weight Watchers International, is that "the idea of the zero-POINTS-value food was not created as such; they are the result of the calculation of the proprietary Weight Watchers formula at a particular calorie level." The only true "zero" is a vegetable that occurs naturally from the earth. They are the only zero that when eaten by the bagful can still be called a zero. According to Maria, the idea of the "free" vegetable was created to give members a break from counting these very low-calorie foods that "generally did not contribute to weight gain."
The other type of food with a POINTS value of zero is one that is a processed food, such as "lite" whipped topping. A two-tablespoon serving of this food—and two tablespoons of whipped topping is, generally speaking, far less than any human wants to consume!—has a POINTS value of zero. Should you ingest the second serving at that same sitting, you would need to double the calories, fat and fiber and recalculate. It quickly multiplies to 1, 2, 3 and 5 POINTS values. The tub itself contains 25 servings (which I have handily polished off in less than 24 hours). Calculated correctly, that adds up to a POINTS value of 12 for the whole container. Regardless of which plan you follow, that is one third of your POINTS allowance.
So let's get down to the nitty-gritty. If I carefully measure my two tablespoons of whipped topping in the afternoon, calling it zero, can I eat a second serving later in the day for zero? In fact you can. Sigh of relief! Officially, the POINTS Weight-Loss System provides an allowance for "man-made" (non-veggie) zeros. The plan suggests that any member limit their servings of zeros to five a day. In the long run, your weight loss will be the guide. If weight loss is slow, you might want to pull back on the zeros. Remember all foods have calories.
Also know that the leading cause of plateaus is "relaxed adherence to the plan." Maria advises that members "be sensible" about their intake of the zeros. What a grand idea. Too bad my taste buds seem to get in the way of my being sensible!
The foods with a POINTS value of zero allow for some flexibility and just a bit more choice. Monitor the zeros well and they can add an enormous amount of enjoyment to your plan, but stop watching them carefully and you tempt the plateau gods to visit you!
Take a look at the chart below to get an idea of just how quickly zero does not equal zero.
Food
Kellogg's All-Bran Extra Fiber cereal
0 One Serving
1.5 Two Servings
Cool Whip Lite whipped topping
0 One Serving
1 Two Servings
Fat-free Italian salad dressing
0 One Serving
1 Two Servings
No-POINTS®-Value Vegetable Soup
0 One Serving
1 Two Servings
Sugar-free Jello
0 One Serving
0.5 Two Servings
Asian pear
0 One Serving
1.5 Two Servings
Salsa
0 One Serving
0.5 Two Servings
From weightwatchers.com
Meg
My first weeks on plan were practically a religious experience for me. I kept track of POINTS® values like my life depended on it and sniffed out low-POINTS-value foods like a hound on a hunt. I hoped to discover the lowest POINTS-value options ever created. Finding new foods with POINTS values of zero thrilled me nearly as much as finding crumpled twenty-dollar bills in the dryer.
The idea of zero POINTS values fascinated me. How could a food have a POINTS value of zero? I decided to ask around. Suddenly I discovered a massive grey area of myths and intricacies around these no-POINTS-value gems. Everyone had a different answer to my query into how to best leverage the zeros, so I decided to go straight to the source, read everything and compile some truths.
The truth, according to Maria Walls, Manager of Program Development for Weight Watchers International, is that "the idea of the zero-POINTS-value food was not created as such; they are the result of the calculation of the proprietary Weight Watchers formula at a particular calorie level." The only true "zero" is a vegetable that occurs naturally from the earth. They are the only zero that when eaten by the bagful can still be called a zero. According to Maria, the idea of the "free" vegetable was created to give members a break from counting these very low-calorie foods that "generally did not contribute to weight gain."
The other type of food with a POINTS value of zero is one that is a processed food, such as "lite" whipped topping. A two-tablespoon serving of this food—and two tablespoons of whipped topping is, generally speaking, far less than any human wants to consume!—has a POINTS value of zero. Should you ingest the second serving at that same sitting, you would need to double the calories, fat and fiber and recalculate. It quickly multiplies to 1, 2, 3 and 5 POINTS values. The tub itself contains 25 servings (which I have handily polished off in less than 24 hours). Calculated correctly, that adds up to a POINTS value of 12 for the whole container. Regardless of which plan you follow, that is one third of your POINTS allowance.
So let's get down to the nitty-gritty. If I carefully measure my two tablespoons of whipped topping in the afternoon, calling it zero, can I eat a second serving later in the day for zero? In fact you can. Sigh of relief! Officially, the POINTS Weight-Loss System provides an allowance for "man-made" (non-veggie) zeros. The plan suggests that any member limit their servings of zeros to five a day. In the long run, your weight loss will be the guide. If weight loss is slow, you might want to pull back on the zeros. Remember all foods have calories.
Also know that the leading cause of plateaus is "relaxed adherence to the plan." Maria advises that members "be sensible" about their intake of the zeros. What a grand idea. Too bad my taste buds seem to get in the way of my being sensible!
The foods with a POINTS value of zero allow for some flexibility and just a bit more choice. Monitor the zeros well and they can add an enormous amount of enjoyment to your plan, but stop watching them carefully and you tempt the plateau gods to visit you!
Take a look at the chart below to get an idea of just how quickly zero does not equal zero.
Food
Kellogg's All-Bran Extra Fiber cereal
0 One Serving
1.5 Two Servings
Cool Whip Lite whipped topping
0 One Serving
1 Two Servings
Fat-free Italian salad dressing
0 One Serving
1 Two Servings
No-POINTS®-Value Vegetable Soup
0 One Serving
1 Two Servings
Sugar-free Jello
0 One Serving
0.5 Two Servings
Asian pear
0 One Serving
1.5 Two Servings
Salsa
0 One Serving
0.5 Two Servings
From weightwatchers.com
Orange Cream Cheese Cookie Cups
cakes
POINTS® Value: 1
Servings: 24
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Moderate
Similar to miniature cheesecakes — with a fraction of the calories and fat! For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients.
Ingredients
8 oz light cream cheese, divided
3 Tbsp fat-free skim milk
2 Tbsp reduced-calorie margarine
1 cup all-purpose flour
1 Tbsp sugar
1/3 cup sugar
1 large egg(s)
1 Tbsp orange juice, fresh
2 tsp orange zest
1 tsp vanilla extract
Instructions
Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
POINTS® Value: 1
Servings: 24
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Moderate
Similar to miniature cheesecakes — with a fraction of the calories and fat! For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients.
Ingredients
8 oz light cream cheese, divided
3 Tbsp fat-free skim milk
2 Tbsp reduced-calorie margarine
1 cup all-purpose flour
1 Tbsp sugar
1/3 cup sugar
1 large egg(s)
1 Tbsp orange juice, fresh
2 tsp orange zest
1 tsp vanilla extract
Instructions
Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
Monday, February 11, 2008
Happy Valentine's Day
In honor of St. Valentine's Day this Thursday, I figured it appropriate to post a chocolate survival guide. The following is an excerpt of a www.weightwatchers.com article. As a member of the one and only club, I have run to the sales the day after Valentine's Day in years past for comfort. Well, with a renewed sense of Weight Watchers spirit and my Winning Outcomes in mind, I no longer need to do that. Remember, if the bagged candy on sale calls to you, it is no longer a good deal if it costs you another week of meeting fees. All of a sudden, it has been one of the most expensive bags you have ever purchased.
Chocolate Survival Guide
It's nearly Valentine's Day, our national celebration of sweets. Here are some easy tips to help you get your chocolate kicks, minus the guilt.
Not all chocolate is created equal. Splurge on good quality chocolate. Look for high-end brands like Baker's or Scharffen Berger, available in many gourmet stores. A good chocolate is like good red wine—it has a brightness that mellows as it melts in your mouth.
Always read the label carefully. Some chocolate makers cut their products with hydrogenated fat. The worst offenders are those who make white chocolate, which tastes best when made only from cocoa butter, the natural fat in the cocoa bean.
Buy pure, good-quality chocolate. If you're going to treat yourself, you might as well treat yourself right.
Dark chocolate is a flavorful alternative. Many people think all chocolate has milk or cream in it. But only milk chocolate contains dairy. Dark and bittersweet chocolate are unadulterated products of the cocoa bean. For chocolate lovers, they're a straight-up fix. Semi-sweet chocolate also contains no dairy, but it has as much as 60 percent added sugar (thus, it's "semi-sweet").
Bark is better as a bite. Chocolate bark (a slab of candy that resembles tree bark) is a wonderful way to enjoy chocolate without a lot of fat. Look for dark chocolate bark with dried fruits or plain, thin-sliced nuts. It's loaded with flavor; a real treat with a cup of coffee or tea.
Chocolate is best at room temperature. Chocolate tastes best when it's about 10 degrees below body temperature. (In fact, chocolate melts just one or two degrees below body temperature, which is why it can end up on your hands.)
Choose fruit-filled rather than creams. Ever wonder why a vanilla cream chocolate has more calories than a chocolate-covered cherry? The difference is in the center. A chocolate-covered cherry has a real fruit center while the vanilla cream contains fondant, a creamy filling that is often made from hydrogenated fats, cream and artificial flavorings.
Get crunch without the fat. Chocolate-covered fat-free pretzels will give you just as much crunch-kick as chocolate-covered cashews. Each is delicious, but fourteen Harry's pretzel nuggets (without chocolate) have fewer calories than fourteen small, dry-roasted, no-salt cashews (without chocolate).
Chocolate Survival Guide
It's nearly Valentine's Day, our national celebration of sweets. Here are some easy tips to help you get your chocolate kicks, minus the guilt.
Not all chocolate is created equal. Splurge on good quality chocolate. Look for high-end brands like Baker's or Scharffen Berger, available in many gourmet stores. A good chocolate is like good red wine—it has a brightness that mellows as it melts in your mouth.
Always read the label carefully. Some chocolate makers cut their products with hydrogenated fat. The worst offenders are those who make white chocolate, which tastes best when made only from cocoa butter, the natural fat in the cocoa bean.
Buy pure, good-quality chocolate. If you're going to treat yourself, you might as well treat yourself right.
Dark chocolate is a flavorful alternative. Many people think all chocolate has milk or cream in it. But only milk chocolate contains dairy. Dark and bittersweet chocolate are unadulterated products of the cocoa bean. For chocolate lovers, they're a straight-up fix. Semi-sweet chocolate also contains no dairy, but it has as much as 60 percent added sugar (thus, it's "semi-sweet").
Bark is better as a bite. Chocolate bark (a slab of candy that resembles tree bark) is a wonderful way to enjoy chocolate without a lot of fat. Look for dark chocolate bark with dried fruits or plain, thin-sliced nuts. It's loaded with flavor; a real treat with a cup of coffee or tea.
Chocolate is best at room temperature. Chocolate tastes best when it's about 10 degrees below body temperature. (In fact, chocolate melts just one or two degrees below body temperature, which is why it can end up on your hands.)
Choose fruit-filled rather than creams. Ever wonder why a vanilla cream chocolate has more calories than a chocolate-covered cherry? The difference is in the center. A chocolate-covered cherry has a real fruit center while the vanilla cream contains fondant, a creamy filling that is often made from hydrogenated fats, cream and artificial flavorings.
Get crunch without the fat. Chocolate-covered fat-free pretzels will give you just as much crunch-kick as chocolate-covered cashews. Each is delicious, but fourteen Harry's pretzel nuggets (without chocolate) have fewer calories than fourteen small, dry-roasted, no-salt cashews (without chocolate).
Happy Valentine
Not all chocolate is created equal. Splurge on good quality chocolate. Look for high-end brands like Baker's or Scharffen Berger, available in many gourmet stores. A good chocolate is like good red wine—it has a brightness that mellows as it melts in your mouth.
Always read the label carefully. Some chocolate makers cut their products with hydrogenated fat. The worst offenders are those who make white chocolate, which tastes best when made only from cocoa butter, the natural fat in the cocoa bean.
Buy pure, good-quality chocolate. If you're going to treat yourself, you might as well treat yourself right.
Dark chocolate is a flavorful alternative. Many people think all chocolate has milk or cream in it. But only milk chocolate contains dairy. Dark and bittersweet chocolate are unadulterated products of the cocoa bean. For chocolate lovers, they're a straight-up fix. Semi-sweet chocolate also contains no dairy, but it has as much as 60 percent added sugar (thus, it's "semi-sweet").
Bark is better as a bite. Chocolate bark (a slab of candy that resembles tree bark) is a wonderful way to enjoy chocolate without a lot of fat. Look for dark chocolate bark with dried fruits or plain, thin-sliced nuts. It's loaded with flavor; a real treat with a cup of coffee or tea.
Chocolate is best at room temperature. Chocolate tastes best when it's about 10 degrees below body temperature. (In fact, chocolate melts just one or two degrees below body temperature, which is why it can end up on your hands.)
Choose fruit-filled rather than creams. Ever wonder why a vanilla cream chocolate has more calories than a chocolate-covered cherry? The difference is in the center. A chocolate-covered cherry has a real fruit center while the vanilla cream contains fondant, a creamy filling that is often made from hydrogenated fats, cream and artificial flavorings.
Get crunch without the fat. Chocolate-covered fat-free pretzels will give you just as much crunch-kick as chocolate-covered cashews. Each is delicious, but fourteen Harry's pretzel nuggets (without chocolate) have fewer calories than fourteen small, dry-roasted, no-salt cashews (without chocolate).
Always read the label carefully. Some chocolate makers cut their products with hydrogenated fat. The worst offenders are those who make white chocolate, which tastes best when made only from cocoa butter, the natural fat in the cocoa bean.
Buy pure, good-quality chocolate. If you're going to treat yourself, you might as well treat yourself right.
Dark chocolate is a flavorful alternative. Many people think all chocolate has milk or cream in it. But only milk chocolate contains dairy. Dark and bittersweet chocolate are unadulterated products of the cocoa bean. For chocolate lovers, they're a straight-up fix. Semi-sweet chocolate also contains no dairy, but it has as much as 60 percent added sugar (thus, it's "semi-sweet").
Bark is better as a bite. Chocolate bark (a slab of candy that resembles tree bark) is a wonderful way to enjoy chocolate without a lot of fat. Look for dark chocolate bark with dried fruits or plain, thin-sliced nuts. It's loaded with flavor; a real treat with a cup of coffee or tea.
Chocolate is best at room temperature. Chocolate tastes best when it's about 10 degrees below body temperature. (In fact, chocolate melts just one or two degrees below body temperature, which is why it can end up on your hands.)
Choose fruit-filled rather than creams. Ever wonder why a vanilla cream chocolate has more calories than a chocolate-covered cherry? The difference is in the center. A chocolate-covered cherry has a real fruit center while the vanilla cream contains fondant, a creamy filling that is often made from hydrogenated fats, cream and artificial flavorings.
Get crunch without the fat. Chocolate-covered fat-free pretzels will give you just as much crunch-kick as chocolate-covered cashews. Each is delicious, but fourteen Harry's pretzel nuggets (without chocolate) have fewer calories than fourteen small, dry-roasted, no-salt cashews (without chocolate).
Friday, February 1, 2008
Weight Loss by Chocolate - Not Death by Chocolate
thanks Tracy for the recipe!
Prepare low fat brownies cool and Chunk
Prepare - Instant Sugar Free - Choc Pudding ( I usually mix w/ cool whip)
Instant Sugar Free - White choc Pudding
Instant Sugar Free - Milk Choc
Assembly
9 x 13 pan
sprinkle with brownie chunks
layer each flavor / color of pudding over brownie chunks
I do it so you can see the different colors - of course makes it look like more calories!!
Sprinkle w/Shaved Choc -- & why not add some crushed up Fiber One cereal - it will look like nuts!!!
Serves 12
2 pts
thanks Tracy for the recipe!
Prepare low fat brownies cool and Chunk
Prepare - Instant Sugar Free - Choc Pudding ( I usually mix w/ cool whip)
Instant Sugar Free - White choc Pudding
Instant Sugar Free - Milk Choc
Assembly
9 x 13 pan
sprinkle with brownie chunks
layer each flavor / color of pudding over brownie chunks
I do it so you can see the different colors - of course makes it look like more calories!!
Sprinkle w/Shaved Choc -- & why not add some crushed up Fiber One cereal - it will look like nuts!!!
Serves 12
2 pts
Surviving the Big Game - Hope at least one of these works for you
There's no question that the creamy dips, fat-laden chips, fried finger foods and colossal sandwiches usually served at Super Bowl parties are not exactly plan-friendly.The good news is that with a few recipe makeovers and ingredient substitutions, you can savor all the flavors of football without wreaking havoc on your food plan.
Don't be left out this Super Bowl. Enjoy snacks that are low in POINTS® values but high in savory, mouth-watering flavor.
Here are some of our favorite recipes to kick things off:
Baked Sweet Potato Chips
snacks
POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Homemade chips will liven up all of your parties and family get-togethers. If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.
Ingredients
1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste
Instructions
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.
Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.
Crispy Chipotle Potato Skins
snacks
POINTS® Value: 4
Servings: 8
Preparation Time: 18 min
Cooking Time: 15 min
Level of Difficulty: Easy
Potato skins are always a crowd-pleaser. Ours are topped with bacon, cheddar and sour cream for wonderful Tex-Mex flavor.
Ingredients
4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped
3/4 cup shredded fat-free cheddar cheese
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup fat-free sour cream
Instructions
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes, if desired.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
Notes
We used fat-free cheese and sour cream to make this a Core Plan recipe but you can use reduced-fat versions of these products if you prefer (could affect POINTS values).Make this recipe milder and sweeter by using fat-free mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato.
BLT Dip with Poppy Seed Tortilla Chips
snacks
POINTS® Value: 3
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for.
Ingredients
5 medium flour tortilla(s), 6-inch
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice uncooked turkey bacon
3/4 cup reduced-fat sour cream
1/4 cup reduced-calorie mayonnaise
3 Tbsp onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 cup tomato(es), fresh, diced
1 Tbsp tomato(es), fresh, diced, for garnish
1/2 cup arugula, thinly shredded
1 Tbsp arugula, thinly shredded, for garnish
Instructions
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool.
Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.
To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per serving.
Notes
If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery.The chips can be made several days ahead and stored in an air-tight container.Sprinkle the chips with salt before baking, if desired.
Layered Mexican Bean Dip
snacks
POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.
Ingredients
16 oz fat-free canned refried beans
3 medium avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped
Instructions
Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.
Jalapeño Poppers
side dishes
Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Moderate
These baked and battered poppers are low in calories but high in flavor. Whip them up for friends and family; they'll be devoured in minutes.
Ingredients
2 sprays olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup low-fat shredded cheddar cheese
1 Tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup fat-free egg substitute
3/4 cup cornflake crumbs
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
Notes
You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
Chef Tips
We renovated Jalapeno Poppers by:
Opting for light cream cheese and low-fat cheddar cheese instead of the full-fat varieties.
Choosing fat-free liquid egg substitute instead of whole eggs.
Baking instead of deep-frying in oil.
Crudites with Garlicky White Bean Dip
sauces
POINTS® Value: 2
Servings: 4
Preparation Time: 20 min
Cooking Time: 2 min
Level of Difficulty: Easy
Dips are quintessential party food. Our recipe features white beans and fresh lemon juice and is served with a colorful array of fresh vegetables.
Ingredients
1 tsp olive oil, extra-virgin
3 medium garlic clove(s), minced
15 1/2 oz canned cannellini beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 tsp paprika, or chopped fresh parsley (optional)
1 small yellow pepper(s), or red pepper, cut into thick slices
12 medium cherry tomato(es)
1 small cucumber(s), cut into spears
3 medium carrot(s), peeled and cut into sticks
Instructions
To prepare dip, heat oil in a small saucepan over medium heat; sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables. Yields about 1/4 cup of dip and 1 cup of vegetables per serving.
Notes
Love garlic? Then add an extra clove or two to this delicious, creamy dip.
Classic Guacamole
snacks
POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Having a Super Bowl party? Double or triple this recipe. Serve with baked chips or fresh vegetables. Or spoon onto cucumber slices like we did here.
Ingredients
1 medium avocado, Hass, ripe, peeled and pitted
2 Tbsp red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt, or more to taste
Instructions
Put avocado in a medium bowl and mash with a fork until almost smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.
Notes
Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Chocolate Chocolate Chip Cookies
desserts
POINTS® Value: 1
Servings: 40
Preparation Time: 11 min
Cooking Time: 40 min
Level of Difficulty: Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1/3 cup unsweetened cocoa
2 large egg white(s)
1/3 cup semi-sweet chocolate chips, miniature
1 sprays cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Buffalo Wings with Blue Cheese Dip
snacks
Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
Ingredients
1 sprays olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup fat-free sour cream
2 Tbsp blue cheese, or gorgonzola, crumbled
2 Tbsp fat-free skim milk
4 medium stalk celery, cut into 2-inch pieces
Instructions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
Chef Tips
We renovated Buffalo Wings with Blue Cheese Dip by:
Baking the wings instead of deep frying them in oil.
Using fat-free sour cream and nonfat milk in the dip.
Using Blue or Gorgonzola cheese – packed with flavor, a little goes a long way.
Beef, Blue Cheese and Spinach Quesadillas
snacks
POINTS® Value: 2
Servings: 8
Preparation Time: 12 min
Cooking Time: 16 min
Level of Difficulty: Easy
Though not traditional, the combination of blue cheese and spicy beef adds fabulous flavor to these quesadillas. They're sure to please your Super Bowl crowd.
Ingredients
1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito-size wheat flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes
Instructions
In a small bowl, stir together beef and taco sauce.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.
Beef and Bean Chili
main meals
POINTS® Value: 6
Servings: 8
Preparation Time: 28 min
Cooking Time: 40 min
Level of Difficulty: Moderate
Chili is easy party food. Just leave the pot on the stove over low heat (or in a slow cooker) and offer a variety of toppings on the side: chopped scallions, low-fat shredded cheddar and reduced-calorie sour cream.*
Ingredients
2 tsp olive oil
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 small jalapeno pepper(s), seeded and minced**
1 pound lean ground sirloin
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot(s), chopped
Instructions
Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.
Notes
*Could affect POINTS values.**To avoid skin irritation, do not touch seeds with bare hands.
Feta and Spinach Dip
snacks
POINTS® Value: 1
Servings: 8
Preparation Time: 12 min
Cooking Time: 1 min
Level of Difficulty: Easy
This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps.
Ingredients
4 cup spinach, fresh, chopped (about 2 oz)
1/2 cup light cream cheese
1/2 cup fat-free sour cream
1/4 cup crumbled feta cheese
1/4 cup chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.
Notes
For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.
Don't be left out this Super Bowl. Enjoy snacks that are low in POINTS® values but high in savory, mouth-watering flavor.
Here are some of our favorite recipes to kick things off:
Baked Sweet Potato Chips
snacks
POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Homemade chips will liven up all of your parties and family get-togethers. If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.
Ingredients
1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste
Instructions
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.
Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.
Crispy Chipotle Potato Skins
snacks
POINTS® Value: 4
Servings: 8
Preparation Time: 18 min
Cooking Time: 15 min
Level of Difficulty: Easy
Potato skins are always a crowd-pleaser. Ours are topped with bacon, cheddar and sour cream for wonderful Tex-Mex flavor.
Ingredients
4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped
3/4 cup shredded fat-free cheddar cheese
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup fat-free sour cream
Instructions
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes, if desired.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
Notes
We used fat-free cheese and sour cream to make this a Core Plan recipe but you can use reduced-fat versions of these products if you prefer (could affect POINTS values).Make this recipe milder and sweeter by using fat-free mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato.
BLT Dip with Poppy Seed Tortilla Chips
snacks
POINTS® Value: 3
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for.
Ingredients
5 medium flour tortilla(s), 6-inch
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice uncooked turkey bacon
3/4 cup reduced-fat sour cream
1/4 cup reduced-calorie mayonnaise
3 Tbsp onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 cup tomato(es), fresh, diced
1 Tbsp tomato(es), fresh, diced, for garnish
1/2 cup arugula, thinly shredded
1 Tbsp arugula, thinly shredded, for garnish
Instructions
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool.
Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.
To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per serving.
Notes
If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery.The chips can be made several days ahead and stored in an air-tight container.Sprinkle the chips with salt before baking, if desired.
Layered Mexican Bean Dip
snacks
POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.
Ingredients
16 oz fat-free canned refried beans
3 medium avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped
Instructions
Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.
Jalapeño Poppers
side dishes
Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Moderate
These baked and battered poppers are low in calories but high in flavor. Whip them up for friends and family; they'll be devoured in minutes.
Ingredients
2 sprays olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup low-fat shredded cheddar cheese
1 Tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup fat-free egg substitute
3/4 cup cornflake crumbs
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
Notes
You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
Chef Tips
We renovated Jalapeno Poppers by:
Opting for light cream cheese and low-fat cheddar cheese instead of the full-fat varieties.
Choosing fat-free liquid egg substitute instead of whole eggs.
Baking instead of deep-frying in oil.
Crudites with Garlicky White Bean Dip
sauces
POINTS® Value: 2
Servings: 4
Preparation Time: 20 min
Cooking Time: 2 min
Level of Difficulty: Easy
Dips are quintessential party food. Our recipe features white beans and fresh lemon juice and is served with a colorful array of fresh vegetables.
Ingredients
1 tsp olive oil, extra-virgin
3 medium garlic clove(s), minced
15 1/2 oz canned cannellini beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 tsp paprika, or chopped fresh parsley (optional)
1 small yellow pepper(s), or red pepper, cut into thick slices
12 medium cherry tomato(es)
1 small cucumber(s), cut into spears
3 medium carrot(s), peeled and cut into sticks
Instructions
To prepare dip, heat oil in a small saucepan over medium heat; sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables. Yields about 1/4 cup of dip and 1 cup of vegetables per serving.
Notes
Love garlic? Then add an extra clove or two to this delicious, creamy dip.
Classic Guacamole
snacks
POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Having a Super Bowl party? Double or triple this recipe. Serve with baked chips or fresh vegetables. Or spoon onto cucumber slices like we did here.
Ingredients
1 medium avocado, Hass, ripe, peeled and pitted
2 Tbsp red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt, or more to taste
Instructions
Put avocado in a medium bowl and mash with a fork until almost smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.
Notes
Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Chocolate Chocolate Chip Cookies
desserts
POINTS® Value: 1
Servings: 40
Preparation Time: 11 min
Cooking Time: 40 min
Level of Difficulty: Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1/3 cup unsweetened cocoa
2 large egg white(s)
1/3 cup semi-sweet chocolate chips, miniature
1 sprays cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Buffalo Wings with Blue Cheese Dip
snacks
Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
Ingredients
1 sprays olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup fat-free sour cream
2 Tbsp blue cheese, or gorgonzola, crumbled
2 Tbsp fat-free skim milk
4 medium stalk celery, cut into 2-inch pieces
Instructions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
Chef Tips
We renovated Buffalo Wings with Blue Cheese Dip by:
Baking the wings instead of deep frying them in oil.
Using fat-free sour cream and nonfat milk in the dip.
Using Blue or Gorgonzola cheese – packed with flavor, a little goes a long way.
Beef, Blue Cheese and Spinach Quesadillas
snacks
POINTS® Value: 2
Servings: 8
Preparation Time: 12 min
Cooking Time: 16 min
Level of Difficulty: Easy
Though not traditional, the combination of blue cheese and spicy beef adds fabulous flavor to these quesadillas. They're sure to please your Super Bowl crowd.
Ingredients
1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito-size wheat flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes
Instructions
In a small bowl, stir together beef and taco sauce.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.
Beef and Bean Chili
main meals
POINTS® Value: 6
Servings: 8
Preparation Time: 28 min
Cooking Time: 40 min
Level of Difficulty: Moderate
Chili is easy party food. Just leave the pot on the stove over low heat (or in a slow cooker) and offer a variety of toppings on the side: chopped scallions, low-fat shredded cheddar and reduced-calorie sour cream.*
Ingredients
2 tsp olive oil
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 small jalapeno pepper(s), seeded and minced**
1 pound lean ground sirloin
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot(s), chopped
Instructions
Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.
Notes
*Could affect POINTS values.**To avoid skin irritation, do not touch seeds with bare hands.
Feta and Spinach Dip
snacks
POINTS® Value: 1
Servings: 8
Preparation Time: 12 min
Cooking Time: 1 min
Level of Difficulty: Easy
This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps.
Ingredients
4 cup spinach, fresh, chopped (about 2 oz)
1/2 cup light cream cheese
1/2 cup fat-free sour cream
1/4 cup crumbled feta cheese
1/4 cup chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.
Notes
For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.
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