1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
10 fresh strawberries
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.
DOLE is a registered trademark of Dole Food Company, Inc.
10 servings
3 pts. per
Wednesday, March 19, 2008
Tuesday, March 18, 2008
A little late for St. Pat's, but here is a great cabbage recipe
Red and White Cabbage Salad
side dishes
POINTS® Value: 1
Servings: 8
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
Celebrate St. Patrick's Day with this sweet and tangy cabbage salad. It's fast and delicious, a perfect side dish.
Ingredients
2 cup green cabbage, shredded
2 cup red cabbage, shredded
1 large apple(s), Granny Smith, grated
2 Tbsp dry-roasted salted sunflower seeds
1/2 cup plain fat-free yogurt
1/3 cup fat-free mayonnaise
3 Tbsp apple cider vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Combine all ingredients in a large bowl. Let sit for 30 minutes before serving. Yields about 1/2 cup per serving.
side dishes
POINTS® Value: 1
Servings: 8
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
Celebrate St. Patrick's Day with this sweet and tangy cabbage salad. It's fast and delicious, a perfect side dish.
Ingredients
2 cup green cabbage, shredded
2 cup red cabbage, shredded
1 large apple(s), Granny Smith, grated
2 Tbsp dry-roasted salted sunflower seeds
1/2 cup plain fat-free yogurt
1/3 cup fat-free mayonnaise
3 Tbsp apple cider vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Combine all ingredients in a large bowl. Let sit for 30 minutes before serving. Yields about 1/2 cup per serving.
Winter Fruit Salad
desserts
POINTS® Value: 1
Servings: 4
Preparation Time: 25 min
Cooking Time: 5 min
Level of Difficulty: Moderate
This seasonal salad is from the WeightWatchers.co.uk site. They suggest shopping at a Farmer's Market for the cheapest freshest produce.
Ingredients
1 cup rhubarb
1 Tbsp water
1 large orange(s), peeled, seeds and white pith removed, segmented
1 medium banana(s), sliced
3 Tbsp fresh lemon juice
1 medium apple(s), red-skinned, quartered, cored, thinly sliced
1 medium pear(s), quartered, cored, thinly sliced
1/4 tsp sugar substitute, optional
Instructions
Place rhubarb in a microwave-safe bowl. Add water and micrwave until soft (or cook on stove for about 5 minutes).
Combine all fruits in a medium bowl and sweeten with sugar substitute if desired.
desserts
POINTS® Value: 1
Servings: 4
Preparation Time: 25 min
Cooking Time: 5 min
Level of Difficulty: Moderate
This seasonal salad is from the WeightWatchers.co.uk site. They suggest shopping at a Farmer's Market for the cheapest freshest produce.
Ingredients
1 cup rhubarb
1 Tbsp water
1 large orange(s), peeled, seeds and white pith removed, segmented
1 medium banana(s), sliced
3 Tbsp fresh lemon juice
1 medium apple(s), red-skinned, quartered, cored, thinly sliced
1 medium pear(s), quartered, cored, thinly sliced
1/4 tsp sugar substitute, optional
Instructions
Place rhubarb in a microwave-safe bowl. Add water and micrwave until soft (or cook on stove for about 5 minutes).
Combine all fruits in a medium bowl and sweeten with sugar substitute if desired.
Lemon Raspberry Bread Pudding
desserts
POINTS® Value: 4
Servings: 4
Preparation Time: 5 min
Cooking Time: 25 min
Level of Difficulty: Easy
Use our popular lemon snack cakes in this delicious bread pudding. It’s both sweet and tart, and ultra-satisfying.
Ingredients
2 sprays cooking spray
6 cake Weight Watchers Lemon cake with lemon icing, cut into equal small pieces*
1 cups raspberries
3/4 cup fat-free egg substitute
3/4 cup fat-free skim milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract, pure variety
1 tsp whole wheat flour
Instructions
Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.
Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.
In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.
Place ramekins in the oven and bake until egg mixture is set, about 20 to 25 minutes. Let sit for 5 minutes before serving. Yields 1 bread pudding per serving.
Notes
*You'll need one 5.7 box of the Lemon Cakes for this recipe.
desserts
POINTS® Value: 4
Servings: 4
Preparation Time: 5 min
Cooking Time: 25 min
Level of Difficulty: Easy
Use our popular lemon snack cakes in this delicious bread pudding. It’s both sweet and tart, and ultra-satisfying.
Ingredients
2 sprays cooking spray
6 cake Weight Watchers Lemon cake with lemon icing, cut into equal small pieces*
1 cups raspberries
3/4 cup fat-free egg substitute
3/4 cup fat-free skim milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract, pure variety
1 tsp whole wheat flour
Instructions
Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.
Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.
In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.
Place ramekins in the oven and bake until egg mixture is set, about 20 to 25 minutes. Let sit for 5 minutes before serving. Yields 1 bread pudding per serving.
Notes
*You'll need one 5.7 box of the Lemon Cakes for this recipe.
Saturday, March 15, 2008
Corned Beef recipe for St. Pat's Day
Corned Beef and Cabbage Strudel
Main meals
POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 38 min
Level of Difficulty: Difficult
This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.
Ingredients
4 cup cabbage, all varieties, shredded
1 medium garlic clove(s), peeled and minced
1/2 cup canned chicken broth
2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 piece bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheet whole-wheat phyllo dough
1/2 cup mustard
Instructions
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
Preheat oven to 350°F.
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
Main meals
POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 38 min
Level of Difficulty: Difficult
This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.
Ingredients
4 cup cabbage, all varieties, shredded
1 medium garlic clove(s), peeled and minced
1/2 cup canned chicken broth
2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 piece bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheet whole-wheat phyllo dough
1/2 cup mustard
Instructions
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
Preheat oven to 350°F.
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
In lieu of March Madness, here are some tips for handling beer!
Beer Cheat Sheet
Article By: Jeffery Lindenmuth
Your typical 12-ounce beer with 5 percent alcohol by volume (ABV) contains 3 POINTS® values.
The typical 16-ounce draft pint contains 4 POINTS values.
Most 12-ounce light beers are about 2 POINTS values.
A 1-pint draft of light beer is 3 POINTS values.
What’ll ya have?
There are thousands of different beers. Here’s a selection of ten popular brews. Some are smarter grabs that save POINTS® values. All are 12-ounces.
Beers with 2 POINTS Values
Amstel Light
Guinness Draft (bottle)
Aspen Edge
Samuel Adams Light
Bud Select
Beers with More POINTS Values
Sierra Nevada Pale Ale
Coors Blue Moon
Red Hook IPA
Kirin
Molson Golden
Beer bellies are B.S. "This is a silly myth," says Charlie Bamforth, PhD, chair and professor, Department of Food Science and Technology, University of California, Davis and author of Beer: Health and Nutrition. "If folks get fat from drinking beer it's because their total calorie intake is too high and they are not working it off."
The Good NewsBeer includes some minerals as well as:
NO cholesterol
NO fat
Very little sugar
The Bad NewsAlcohol is one calorie-dense nectar, packing seven calories per gram. That's almost as much as fat, which has nine calories per gram. Don't blame the malt. "The most significant source of calories in beer is the alcohol itself," says Bamforth, "The stronger the beer, the more calories."
Most 12-ounce beer with 5 percent alcohol by volume contains 3 POINTS values.
The typical 16-ounce draft pint contains 4 POINTS values.
Most 12-ounce "light" beers are 2 POINTS values.
A 1-pint draft of light beer is 3 POINTS values.
A 12-ounce non-alcoholic beer is 1 POINTS value.
Can it improve your health? Some studies show that moderate drinking may help lower risk of heart disease, particularly in men over 45 and women over 55. But what is moderate? For men, it's no more than two drinks per day. For women, it's no more than one. Exceed your quota, and the risk of heart and liver disease, stroke and accidents negate any perks. Don't follow the lite. The terms "light" and "lite" (or any other cutesy variation) have no legal definition. They could mean the beer is light in color or lighter than lead—or anything else the staff at the brewery decided.
Watch your low-carb language. If the labels reads "low carbohydrate," the beer must have no more than 7 grams of carbohydrates per serving. But any beer can tout "reduced carbohydrates" or "lower carbohydrates" on its label, just so long as the brewery makes a more carb-heavy beer. Shifty, eh? Do suds wine-style. A tip that adds civility and can shave POINTS values: "There's nothing wrong with pouring a beer into two glasses at dinner like you would with wine," says George F. Reisch, brewmaster for Anheiser Busch, Inc. Yes, you read correctly. One of the guys who makes Budweiser takes his Bud in a white-wine glass. "I actually think people should share beers more," Reisch adds. "It's smart and your last sip will still be cold."
Nix the nuts. Those robotic grabs of peanuts or cheddar fish can add up to triple the calories and POINTS values than all the beers you down.
Be prepared: Drinking can lead to snacking, so keep the right stuff on hand—or bribe the bartender to stock better choices. Instead of party mix, try:
Crunchers to Complement Your Beer
Unsalted pretzels 1 oz
2 POINTS values
94% fat-free microwave-popped popcorn 5 cups
1 POINTS value
Radishes (a German favorite) 1 cup
0 POINTS values
About the WriterJeffery Lindenmuth is a fine dining writer and lecturer, who has written for Esquire, Wine & Spirits, Men's Health and Cooking Light.
Article By: Jeffery Lindenmuth
Your typical 12-ounce beer with 5 percent alcohol by volume (ABV) contains 3 POINTS® values.
The typical 16-ounce draft pint contains 4 POINTS values.
Most 12-ounce light beers are about 2 POINTS values.
A 1-pint draft of light beer is 3 POINTS values.
What’ll ya have?
There are thousands of different beers. Here’s a selection of ten popular brews. Some are smarter grabs that save POINTS® values. All are 12-ounces.
Beers with 2 POINTS Values
Amstel Light
Guinness Draft (bottle)
Aspen Edge
Samuel Adams Light
Bud Select
Beers with More POINTS Values
Sierra Nevada Pale Ale
Coors Blue Moon
Red Hook IPA
Kirin
Molson Golden
Beer bellies are B.S. "This is a silly myth," says Charlie Bamforth, PhD, chair and professor, Department of Food Science and Technology, University of California, Davis and author of Beer: Health and Nutrition. "If folks get fat from drinking beer it's because their total calorie intake is too high and they are not working it off."
The Good NewsBeer includes some minerals as well as:
NO cholesterol
NO fat
Very little sugar
The Bad NewsAlcohol is one calorie-dense nectar, packing seven calories per gram. That's almost as much as fat, which has nine calories per gram. Don't blame the malt. "The most significant source of calories in beer is the alcohol itself," says Bamforth, "The stronger the beer, the more calories."
Most 12-ounce beer with 5 percent alcohol by volume contains 3 POINTS values.
The typical 16-ounce draft pint contains 4 POINTS values.
Most 12-ounce "light" beers are 2 POINTS values.
A 1-pint draft of light beer is 3 POINTS values.
A 12-ounce non-alcoholic beer is 1 POINTS value.
Can it improve your health? Some studies show that moderate drinking may help lower risk of heart disease, particularly in men over 45 and women over 55. But what is moderate? For men, it's no more than two drinks per day. For women, it's no more than one. Exceed your quota, and the risk of heart and liver disease, stroke and accidents negate any perks. Don't follow the lite. The terms "light" and "lite" (or any other cutesy variation) have no legal definition. They could mean the beer is light in color or lighter than lead—or anything else the staff at the brewery decided.
Watch your low-carb language. If the labels reads "low carbohydrate," the beer must have no more than 7 grams of carbohydrates per serving. But any beer can tout "reduced carbohydrates" or "lower carbohydrates" on its label, just so long as the brewery makes a more carb-heavy beer. Shifty, eh? Do suds wine-style. A tip that adds civility and can shave POINTS values: "There's nothing wrong with pouring a beer into two glasses at dinner like you would with wine," says George F. Reisch, brewmaster for Anheiser Busch, Inc. Yes, you read correctly. One of the guys who makes Budweiser takes his Bud in a white-wine glass. "I actually think people should share beers more," Reisch adds. "It's smart and your last sip will still be cold."
Nix the nuts. Those robotic grabs of peanuts or cheddar fish can add up to triple the calories and POINTS values than all the beers you down.
Be prepared: Drinking can lead to snacking, so keep the right stuff on hand—or bribe the bartender to stock better choices. Instead of party mix, try:
Crunchers to Complement Your Beer
Unsalted pretzels 1 oz
2 POINTS values
94% fat-free microwave-popped popcorn 5 cups
1 POINTS value
Radishes (a German favorite) 1 cup
0 POINTS values
About the WriterJeffery Lindenmuth is a fine dining writer and lecturer, who has written for Esquire, Wine & Spirits, Men's Health and Cooking Light.
Wednesday, March 12, 2008
I had an amazing evening...
...Want to know why? I went to a meeting, went for a nice walk, went to the grocery store, and did some laundry. The reason it was so great, Tony. Tony was a member of mine and is now a leader with WW. I now have some time available in the evenings (sorry to those who miss me) and I am heading back to meetings. I went to the Tab meeting (5:30 weigh-in, 6:00 meeting). It was small but a wonderful meeting. I saw some members there that had been in some of my meetings. We applauded those in the meeting that had lost weight (Way to go Regina!). We talked about detours on our journey to goal and lifetime. We had a very good discussion on the Core Plan.
Tony acknowledged me as his leader at the end of the meeting. I teared up as his words were so touching. He said I have helped to change his life in so many ways, too many to mention. I was so touched and felt the same way about him. Tony is a phenomenal leader that blends humor, reality, cleverness, humor, and quirkiness. Wait, I said humor twice. Well, that is because he is so cute and funny. He may kill me for saying he is quirky, but he is. You all know I admire quirkiness. If you are looking for a fun leader, come to Tab on Wednesdays. Tony gets up on stage and does a pushup for every pound lost by the meeting. Lets all gang up on him and make him do push ups for 30 minutes! Hee hee!
So far this week, I have:
taken my lunch to work every day
exercised mon-wed
went to a WW meeting
counted everything I ate
drinking more water
cooked
eating the rainbow as much as I can (fruits and veggies in the rainbow colors daily)
and have been feeling good about me
I hope this note finds you well and happily on the road to goal. May you enjoy the detour if one comes your way. It may take you longer, but you will still get there. What is one thing you can do for you this week to get you going on the road to goal?????
Tony acknowledged me as his leader at the end of the meeting. I teared up as his words were so touching. He said I have helped to change his life in so many ways, too many to mention. I was so touched and felt the same way about him. Tony is a phenomenal leader that blends humor, reality, cleverness, humor, and quirkiness. Wait, I said humor twice. Well, that is because he is so cute and funny. He may kill me for saying he is quirky, but he is. You all know I admire quirkiness. If you are looking for a fun leader, come to Tab on Wednesdays. Tony gets up on stage and does a pushup for every pound lost by the meeting. Lets all gang up on him and make him do push ups for 30 minutes! Hee hee!
So far this week, I have:
taken my lunch to work every day
exercised mon-wed
went to a WW meeting
counted everything I ate
drinking more water
cooked
eating the rainbow as much as I can (fruits and veggies in the rainbow colors daily)
and have been feeling good about me
I hope this note finds you well and happily on the road to goal. May you enjoy the detour if one comes your way. It may take you longer, but you will still get there. What is one thing you can do for you this week to get you going on the road to goal?????
Monday, March 10, 2008
I have been a long time listener of the independent radio station in Bloomington, IN, 92.3 WTTS FM. They lost one of their dear friends and listeners suddenly this weekend. Please send some thoughts up for him and his family. He truly was a great human being who loved life, friends, music, and a good time. He was full of life and it is so sad that his was taken so suddenly and so young.
We are shocked and saddened to learn of the passing of Phil Stoerck, better known on the air as "Phil The Listener." Since 2004, Phil hosted a monthly show on WTTS. He also became a well-known fixture at many WTTS concerts and events. But Phil meant so much more to all of us. We'd never met a listener like Phil. His enthusiasm, spirit and nature made us laugh, made us listen and made our station a brighter place to be. Many of us became great friends with not only Phil, but his loving wife Bonnie and young son Reed. To us, Phil was more than just a guy on the radio - he was our friend, and we all loved him very much. At this time, we ask you to keep Phil, Bonnie and Reed in your thoughts and prayers. May God bless Phil Stoerck and his entire family. Tune to 92-3 WTTS tonight at 9pm for a commercial-free, one hour musical tribute to Phil The Listener. And stop by our Phil The Listener tribute page to see photos of Phil, listen to audio archives and submit your condolences. WTTS
www.wttsfm.com
We are shocked and saddened to learn of the passing of Phil Stoerck, better known on the air as "Phil The Listener." Since 2004, Phil hosted a monthly show on WTTS. He also became a well-known fixture at many WTTS concerts and events. But Phil meant so much more to all of us. We'd never met a listener like Phil. His enthusiasm, spirit and nature made us laugh, made us listen and made our station a brighter place to be. Many of us became great friends with not only Phil, but his loving wife Bonnie and young son Reed. To us, Phil was more than just a guy on the radio - he was our friend, and we all loved him very much. At this time, we ask you to keep Phil, Bonnie and Reed in your thoughts and prayers. May God bless Phil Stoerck and his entire family. Tune to 92-3 WTTS tonight at 9pm for a commercial-free, one hour musical tribute to Phil The Listener. And stop by our Phil The Listener tribute page to see photos of Phil, listen to audio archives and submit your condolences. WTTS
www.wttsfm.com
Creamy Tomato Soup
POINTS® Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy
This creamy soup recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.
Ingredients
2 tsp olive oil
2 medium leek(s), finely chopped (white part only)
2 medium garlic clove(s), minced
1 tsp dried oregano
56 oz canned diced tomatoes
12 oz fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions
Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook until soft, about 2 minutes. Add oregano; cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
There’s no need to succumb to salty canned tomato soup anymore. You can create your own healthful version in just minutes – a version that’s super creamy and bursting with the bright flavor of fresh basil.
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy
This creamy soup recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.
Ingredients
2 tsp olive oil
2 medium leek(s), finely chopped (white part only)
2 medium garlic clove(s), minced
1 tsp dried oregano
56 oz canned diced tomatoes
12 oz fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions
Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook until soft, about 2 minutes. Add oregano; cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
There’s no need to succumb to salty canned tomato soup anymore. You can create your own healthful version in just minutes – a version that’s super creamy and bursting with the bright flavor of fresh basil.
Just in time for St. Patrick's Day
Corned Beef and Cabbage with Red Potatoes
main meals
POINTS® Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
Ingredients
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
main meals
POINTS® Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
Ingredients
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
Saturday, March 8, 2008
Yummy Breakfast Shake-up!
Hello all. well, I just discovered a great new way to eat yogurt this morning. I had some ripe strawberries that I needed to consume and thought, "hmmm...what can I do with these?" So, here it goes.
1 C sliced fresh strawberries (hulled and rinsed) (0 pt.)
1 6 oz. container Weight Watchers Berries N Cream Yogurt (1 pt.)
1 T shredded coconut - I used organic and unsweetened (.5 pt.)
1 T Wheat Germ (.5 pt.)
Put in a bowl, and enjoy. This doesn't look the prettiest, but it is awesome! Low in fat, a pretty good protein source, calcium, and even some folic acid in the wheat germ too!
Okay, here is the best part. Are you ready for it???? If you use only 1 C of strawberries, this is only 2 pts!!!!!!!!!!!!!!!!!! So, go ahead and enjoy. You can go up to 1 3/4 C strawberries, which will make this 3 pts.
Meg
1 C sliced fresh strawberries (hulled and rinsed) (0 pt.)
1 6 oz. container Weight Watchers Berries N Cream Yogurt (1 pt.)
1 T shredded coconut - I used organic and unsweetened (.5 pt.)
1 T Wheat Germ (.5 pt.)
Put in a bowl, and enjoy. This doesn't look the prettiest, but it is awesome! Low in fat, a pretty good protein source, calcium, and even some folic acid in the wheat germ too!
Okay, here is the best part. Are you ready for it???? If you use only 1 C of strawberries, this is only 2 pts!!!!!!!!!!!!!!!!!! So, go ahead and enjoy. You can go up to 1 3/4 C strawberries, which will make this 3 pts.
Meg
Friday, March 7, 2008
Work lunches getting a little boring????
Need some ideas for preparing speedy yet satisfying meals to bring to the office? Look no further. Check out our best time-saving tips, as well as a few of our favorite lunchtime recipes.
We've also included ideas posted on our Message Boards—recipes real users have found and loved. They're quick, creative and make saying "no" to those leftover muffins and doughnuts in the boardroom a piece of cake.
Ready, Set, Cook
Here are some handy preparation tips, plus recipes for when you're in a hurry:
Stock up.Buy precut vegetables, or prepare your own and store them in the fridge (keep in plastic bags or containers, and add a touch of water to vegetables like carrots and celery to retain crispness). Then you'll have easy, last-minute additions for wraps, salads and sandwiches. Try Roast Beef Rolls.
Roast Beef Rolls
sandwiches
POINTS® Value: 4
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
Fill out this wrap with easily layered foods such as spinach, Boston lettuce, radicchio and fresh basil leaves. Or add some zest with diced roasted red peppers.
Ingredients
2 Tbsp relish, onion
1 Tbsp fat-free mayonnaise
2 medium tortilla, flour, fat-free
4 oz deli-style roast beef, thinly sliced
1/2 medium tomato(es), sliced or 6 cherry tomatoes quartered
Instructions
In a small bowl, mix together relish and mayonnaise; spread over tortillas.
Top each with 1/2 of roast beef and tomatoes; roll up and enjoy.
Plan for leftovers.
If you're having baked chicken on Monday night, cook a few extra breasts for use in a low-fat chicken salad sandwich Wednesday and a grilled chicken salad on Wednesday night. Try Chicken and Chile Wraps.
Chicken and Chile Wraps
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate
Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!
Ingredients
1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced
Instructions
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.
Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.
To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.
Shred away.
Already shredded, low-fat cheese adds quick protein to bagged salad mixes and makes homemade pita pizzas a snap to prepare. Try Cobb Salad.
Cobb Salad
light meals
Was POINTS® Value: 13
Now POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Cobb salad can be a weight-loss nightmare. But make our simple substitutions and you'll enjoy the same flavors for far fewer calories.
Ingredients
8 cup romaine lettuce, chopped
1/2 pound deli-sliced turkey, cut into thin strips
1/4 pound low-fat Swiss cheese, cut into thin strips
1 large tomato(es), diced
8 slices cooked crisp turkey bacon, crumbled
2 large egg(s), hard-boiled, diced
1/2 cup fat-free blue cheese dressing
Instructions
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls.
Spoon 2 tablespoons of dressing over each salad just before serving.
Chef Tips
We renovated Cobb Salad by:
Swapping low-fat Swiss cheese for regular and using lean turkey bacon instead of pork bacon.
Cutting back on the amount of fatty ingredients such as cheese, egg and dressing.
Try potluck.
Dice up any leftover cooked chicken, meat or fish and cooked or fresh vegetables from dinner to whip up creative "garbage" salads and wraps for lunch during the week. Try Cajun Chicken Salad.
Cajun Chicken Salad
light meals
POINTS® Value: 2
Servings: 4
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Here's a tip: Once a week, take inventory of your vegetable drawer amd make a potluck salad out of the veggies you have. For a complete meal, top it with grilled tuna or chicken.
Ingredients
4 cup lettuce, mixed, leaves
1 cup snow peas, trimmed
12 medium cherry tomato(es)
1 cup yellow tomatoes, pear-shaped
3/4 cup celery, sliced
1/4 cup shallot(s), chopped
1/8 tsp Cajun seasoning, or to taste
10 oz uncooked boneless, skinless chicken breast
2 Tbsp diet Italian salad dressing
Instructions
Place lettuce in a serving dish and top with vegetables; set aside.
Sprinkle Cajun seasoning over chicken and broil, grill or barbecue it until cooked. Slice chicken into thin strips.
Arrange warm chicken over salad and drizzle with dressing.
Keep basics handy.
Already cooked rice or pasta stashed in the fridge can be turned into quick, delicious lunches when tossed with cheese, vegetables and your favorite light dressing. Try our Kid-Friendly Pasta Salad.
Pot Luck Pasta Salad (Kid-Friendly)
side dishes
POINTS® Value: 2
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
This colorful salad has something for everyone. If you're short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Yields about 1 cup per serving.
We've also included ideas posted on our Message Boards—recipes real users have found and loved. They're quick, creative and make saying "no" to those leftover muffins and doughnuts in the boardroom a piece of cake.
Ready, Set, Cook
Here are some handy preparation tips, plus recipes for when you're in a hurry:
Stock up.Buy precut vegetables, or prepare your own and store them in the fridge (keep in plastic bags or containers, and add a touch of water to vegetables like carrots and celery to retain crispness). Then you'll have easy, last-minute additions for wraps, salads and sandwiches. Try Roast Beef Rolls.
Roast Beef Rolls
sandwiches
POINTS® Value: 4
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
Fill out this wrap with easily layered foods such as spinach, Boston lettuce, radicchio and fresh basil leaves. Or add some zest with diced roasted red peppers.
Ingredients
2 Tbsp relish, onion
1 Tbsp fat-free mayonnaise
2 medium tortilla, flour, fat-free
4 oz deli-style roast beef, thinly sliced
1/2 medium tomato(es), sliced or 6 cherry tomatoes quartered
Instructions
In a small bowl, mix together relish and mayonnaise; spread over tortillas.
Top each with 1/2 of roast beef and tomatoes; roll up and enjoy.
Plan for leftovers.
If you're having baked chicken on Monday night, cook a few extra breasts for use in a low-fat chicken salad sandwich Wednesday and a grilled chicken salad on Wednesday night. Try Chicken and Chile Wraps.
Chicken and Chile Wraps
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate
Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!
Ingredients
1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced
Instructions
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.
Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.
To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.
Shred away.
Already shredded, low-fat cheese adds quick protein to bagged salad mixes and makes homemade pita pizzas a snap to prepare. Try Cobb Salad.
Cobb Salad
light meals
Was POINTS® Value: 13
Now POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Cobb salad can be a weight-loss nightmare. But make our simple substitutions and you'll enjoy the same flavors for far fewer calories.
Ingredients
8 cup romaine lettuce, chopped
1/2 pound deli-sliced turkey, cut into thin strips
1/4 pound low-fat Swiss cheese, cut into thin strips
1 large tomato(es), diced
8 slices cooked crisp turkey bacon, crumbled
2 large egg(s), hard-boiled, diced
1/2 cup fat-free blue cheese dressing
Instructions
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls.
Spoon 2 tablespoons of dressing over each salad just before serving.
Chef Tips
We renovated Cobb Salad by:
Swapping low-fat Swiss cheese for regular and using lean turkey bacon instead of pork bacon.
Cutting back on the amount of fatty ingredients such as cheese, egg and dressing.
Try potluck.
Dice up any leftover cooked chicken, meat or fish and cooked or fresh vegetables from dinner to whip up creative "garbage" salads and wraps for lunch during the week. Try Cajun Chicken Salad.
Cajun Chicken Salad
light meals
POINTS® Value: 2
Servings: 4
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Here's a tip: Once a week, take inventory of your vegetable drawer amd make a potluck salad out of the veggies you have. For a complete meal, top it with grilled tuna or chicken.
Ingredients
4 cup lettuce, mixed, leaves
1 cup snow peas, trimmed
12 medium cherry tomato(es)
1 cup yellow tomatoes, pear-shaped
3/4 cup celery, sliced
1/4 cup shallot(s), chopped
1/8 tsp Cajun seasoning, or to taste
10 oz uncooked boneless, skinless chicken breast
2 Tbsp diet Italian salad dressing
Instructions
Place lettuce in a serving dish and top with vegetables; set aside.
Sprinkle Cajun seasoning over chicken and broil, grill or barbecue it until cooked. Slice chicken into thin strips.
Arrange warm chicken over salad and drizzle with dressing.
Keep basics handy.
Already cooked rice or pasta stashed in the fridge can be turned into quick, delicious lunches when tossed with cheese, vegetables and your favorite light dressing. Try our Kid-Friendly Pasta Salad.
Pot Luck Pasta Salad (Kid-Friendly)
side dishes
POINTS® Value: 2
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
This colorful salad has something for everyone. If you're short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Yields about 1 cup per serving.
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