Wednesday, October 28, 2009

16. Barbie Cups

Another one from the WW online message boards! I loved this one. It was so simple and tasty, and fast. I served it with a side of steamed corn.

Barbie Cups - 6 points per serving
Serves 8
Special Equipment: Muffin or Cupcake Pan

1 lb ground turkey
1 cup BBQ sauce
1 cup fat free shredded cheddar cheese
1 can low fat refrigerated biscuits
Pam Spray

Preheat oven based on directions of biscuit can.
Brown ground turkey and drain.
Mix in BBQ sauce.
Spray muffin tins with Pam.
Smash each biscuit (I used a cutting board and just pressed them flat with my palm) and fit into muffin pans.
Spoon meat mixture into biscuits. Sprinkle with cheese.
Bake as directed on biscuit cans.


15. BBQ Meatballs

This recipe is also inspired by the WW message boards. I tweaked it a bit. It was originally an appetizer recipe with 2 meat balls per serving, but since my house loves meatballs so much I turned it into a main dish.

These were incredibly tasty and since I doubled the recipe (we had guests over) we had leftovers for lunches. These are great no matter what you serve them with and only 6 points for 10 meatballs. It is a nice serving size for any hungry girl or guy!

BBQ Meatballs - 6 points per serving
Serves 10 -11

3lbs lean ground turkey
1 large onion finely chopped
1/4th cups parsley chopped
2 tsp dried oregano
1 tsp black pepper
1 1/2 tsp beef bouillon
2 medium cloves garlic chopped
2 cups uncooked quick oats
2 1/2 cups of your favorite BBQ Sauce
4 medium egg whites

Preheat oven to 350ºF.

Combine all ingredients, except barbecue sauce, in a large-size bowl; mix well.

Coat a baking sheet with cooking spray. Shape meatball mixture into 112 (I know that sounds like so much, it took about 15 minutes) 1-inch balls; place on baking sheet.

Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.

Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Enjoy!

14. Oven "Fried" Apples

The inspiration for this dish came from the online Weight Watchers Message Boards. This was such a great idea! I have been craving fried apples, but fried apples are pretty high in points. These were tasty, but I would make a few changes. 1. I would peel the apples next time, I think the skin gives them a different texture. 2. I would use apple pie spice instead of pumpkin spice or I would just use cinnamon and nutmeg. 3. I would use a smaller baking dish. :)

These can be serves as a side dish, or over vanilla ice cream, or on top of a waffle in the morning! They are yummy and so versatile and only 2 points per serving!

Oven "Fried" Apples - 2 points per serving
Serves 6.

8 cups sliced apple (about 4 large apples)
1/4th cup maple flavored sugar free pancake syrup
4 tbsp light margarine
2 tsp pumpkin pie spice (Its what I had!)
2 tbsp lemon juice

Preheat oven to 350.

Arrange the apples in an 8-inch square pan. Sprinkle on the cinnamon, nutmeg, syrup and lemon juice. Toss or stir the apples to coat them evenly with the spices and syrup. Dot the top of the apples with margarine or butter. Bake for about 30 minutes.

If you prefer your apples to steam a little then cover the pan with tin foil before baking.


13. Mini Faux Apple Pies

This recipe comes to us from Ashley, budding diet kitchen diva! Sorry that the picture isn't great, it was hard to get a good shot with the blast of cool whip white on top!

My household loves this idea too. I mean, who doesn't love apple pie?

My only issue with this recipe is that it isn't crispy enough for me, but we are working on a solution to that problem that doesn't involve a Fry Daddy... In the mean time enjoy!

Just a note: These were made using ramekins. Not everyone has these little baking dishes, so I think that if you secured the stop with tooth picks that it would still be fine in the oven, you could probably even use cooking twine. So do not fear!

Mini Faux Apple Pies - 4 Points per serving
Makes 1 serving
Special Equipment: Ramekin.

1 Whole Wheat Wrap (any brand, just be careful of the points)
1 1/2 small or 1 medium apple sliced
Pinch of Splenda
1 tsp Dark Brown Sugar
2 shakes of Cinnamon (To taste)
1 tsp smart balance 37% light spread margarine
2 short sprays of pam or similar.

Preheat the oven to 350.
Use one short spray of pam on the wrap, and press it down into the ramekin.
Mix the sliced apples with the splenda, brown sugar, cinnamon and margarine, then add to the ramekin. Close the top and use your 2nd short spray of pam to spray the top.
Bake for 15 minutes or until golden brown.


Sunday, October 18, 2009

12. Pumpkin Cake

FINALLY. I get to post this cake! I haven't wanted to yet because I wasn't sure of all of the details of the recipe until today. This is sooo goood! It's moist and full of flavor and only 6 points per slice including the icing! How amazing is that?

This recipe comes to us from Ashley, a fellow diet blogger and good friend.

Pumpkin Cake - 6 points per slice, including icing.
Serves 10.

One 15oz can Packed Pumpkin (pure, not pie mix)
One package Spice Cake Mix (Any brand we use Duncan Hines)
1/3 Cup Water

Bake for 35-40 min (or until you stick a knife in the middle and it comes out clean) on 350.

For the icing:

1 package low fat cream cheese
1 (regular size) container low fat cool whip
Splenda and Cinnamon to taste (I used one Tsp. Splenda and 4 'shakes' of the Cinnamon shaker)

Whip until smooth and well blended.

You can either now ice the cake or serve each slice with a dollop on top! Up to you!


Sunday, October 11, 2009

11. Chicken Tikka Masala "light"

Alrighty, another rockin' recipe! I got the frames for this one from the Halloween issue of Good Housekeeping. My mother makes this, in its full fatty goodness and I love it so much! It has to be one of my favorite dishes, but I'm sure with its full fat yogurt, and heavy whipping cream it makes a HUGE calorie bomb. Needless to say I was really excited to find this. I do not think it rises above its namesake, but dang it was so good! I did not add the extra salt. The only thing that I believe I will do differently next time is add some garam masala to the dish for an extra flavor punch. This one is a keeper! I served it with oven warmed whole wheat naan.

Chicken Tikka Masala - 8 points per serving
Makes 8 servings

27oz chicken breast
2 cups uncooked brown rice
2 tbsp vegetable oil
1 medium onion diced
3 tsp ground ginger
2 cloves minced garlic
4 tbsp red curry paste
28-30oz diced tomatoes
3/4 cup fresh cilantro, 1/4 cup for garnish, chopped (I didnt have any fresh so I used 1/4th of a cup dried)
1 cup light cream
2tbsp vegetable oil
1/4 tsp ground black pepper

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.

Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 5 minutes longer or until chicken just loses its pink color throughout.

Uncover and stir in half-and-half and cilantro. Stir and recover. Simmer on low for 5 more minutes. Spoon rice into 8 shallow bowls; top with chicken mixture and garnish with chopped cilantro.

Tuesday, October 6, 2009

10. Beef and Potato Nacho Casserole

I found this on the WW website, through the forums, and I haven't been able to track down the original. This was AMAZING. It had great flavor, a tiny bite, but not too much for kids, and makes 8 good sized servings! This is a winner! I have no leftovers! I am not posting the original because I tweaked it a bunch. Originally there was sugar, and onions, and no tomatoes, and no shredded cheese on top! I added those, and it brought the points per serving from 5 to just 6. We will live (with happy bellies!)!

Beef and Potato Nacho Casserole - 6 points per serving.
Makes 8 servings

16 oz 95% lean/5% fat raw ground beef
2 Tbsp Ortega Taco seasoning
8 oz canned tomato sauce
4 oz canned green chili peppers
16 oz canned kidney beans
11 oz canned condensed cheese soup
1/2 cup(s) fat-free skim milk
1 tsp Heinz Worcestershire Sauce
1 tsp paprika
32 oz frozen potatoes o'brien, thawed ( I just used southern style chopped frozen potatoes)
11 oz canned diced tomatoes, drained
1/2 cup(s) Kraft Shredded Three-cheese
1 pound(s) frozen pepper strips, thawed

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. Add pepper strips, simmer for 1 more minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with (in this order) beans, tomatoes, green chilies and potatoes.
In large bowl, combine the soup, milk, and Worcestershire sauce, pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour.
Uncover, add 1/2 cup shredded cheese to top and bake for 15 minutes or until lightly browned.
Let stand for 10 minutes before cutting into squares.