This weeks numbers kinda shook things up a bit. Don't worry I'm still waaaay down at the bottom. My mom's on her cruise and she still got more points than me! Pathetic I know. I'm going to do better this week! I'm off to a good start, 10 points today..... Next Tuesday we award the next prize. I think it's the hair cut and color from Trisha!
PS I put this weeks points next to the running total by your names....
Tuesday, February 23, 2010
Renata's Clean Eating Chicken Parmesan
Olive Oil cooking spray
2 tsp olive oil
1/2 cup white onion diced
1 green bell pepper, seeded and diced
2 to3 cloves garlic minced
2 tsp oregano divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole wheat panko bread crumbs
1 tbsp reduced fat Parmesan cheese grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp pepper
4 4 oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part skim mozzarella cheese shredded
8 oz cooked whole wheat penne
1/4 cup fresh basil chopped
Preheat oven to 400 F. Coat a larlge baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tps oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine panko, Parmesean, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 min more, .
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve it with pasta on the side, garnishing both with basil
439 calories ( chicken w/ pasta) compared with 4 oz traditional chicken Parmesan ( 1032 cal)
Olive Oil cooking spray
2 tsp olive oil
1/2 cup white onion diced
1 green bell pepper, seeded and diced
2 to3 cloves garlic minced
2 tsp oregano divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole wheat panko bread crumbs
1 tbsp reduced fat Parmesan cheese grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp pepper
4 4 oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part skim mozzarella cheese shredded
8 oz cooked whole wheat penne
1/4 cup fresh basil chopped
Preheat oven to 400 F. Coat a larlge baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tps oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine panko, Parmesean, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 min more, .
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve it with pasta on the side, garnishing both with basil
439 calories ( chicken w/ pasta) compared with 4 oz traditional chicken Parmesan ( 1032 cal)
Monday, February 22, 2010
AnnMarie's Recipe
Blender Wheat Pancakes (food storage style)
1 c. milk (sub. 1/3 c. nonfat dry milk and 1 c. water)
1 c. uncooked whole wheat
2 eggs
2 T. oil
2 tsp baking powder
2 T. honey or sugar
1/2 tsp salt
Put milk and wheat in blender. Blend on highest speed for four five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle
Variation: Blender wheat waffles
Use above recipe and add one additional tablespoon of the wheat and increase oil to 4 T. bake in waffle iron until done.
NOTE: Make sure to blend 5 minutes
Makes 6-8 pancakes
I know that Trisha already put a recipe like this here but ours is a little different. Travis has been making it for us since we started the competition and we've liked it. It's growing on the kids. They still prefer the Krusteez mix from Costco...
1 c. milk (sub. 1/3 c. nonfat dry milk and 1 c. water)
1 c. uncooked whole wheat
2 eggs
2 T. oil
2 tsp baking powder
2 T. honey or sugar
1/2 tsp salt
Put milk and wheat in blender. Blend on highest speed for four five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle
Variation: Blender wheat waffles
Use above recipe and add one additional tablespoon of the wheat and increase oil to 4 T. bake in waffle iron until done.
NOTE: Make sure to blend 5 minutes
Makes 6-8 pancakes
I know that Trisha already put a recipe like this here but ours is a little different. Travis has been making it for us since we started the competition and we've liked it. It's growing on the kids. They still prefer the Krusteez mix from Costco...
Trav's New Favorite Honey Whole Wheat Bread
2 3/4 c. warm water
1/3 c. oil
1/3 c. honey
1 1/2 T. yeast
1/2 T. salt
6-8 c. wheat flour
Mix water, salt, honey, oil and yeast. Let sit for 5 minutes. Mix in half the flour. When it is mixed well set timer for 10 minutes. Over the first three minutes add the rest of the flour, continue mixing until the timer beaps. Sepparate into two loaf pans. Let rise for 30 minutes. Bakes 350 for 30 minutes.
ENJOY!!!
1/3 c. oil
1/3 c. honey
1 1/2 T. yeast
1/2 T. salt
6-8 c. wheat flour
Mix water, salt, honey, oil and yeast. Let sit for 5 minutes. Mix in half the flour. When it is mixed well set timer for 10 minutes. Over the first three minutes add the rest of the flour, continue mixing until the timer beaps. Sepparate into two loaf pans. Let rise for 30 minutes. Bakes 350 for 30 minutes.
ENJOY!!!
Mia's Recipe- Coconut Macaroons
1 box angel food cake mix (the complete kind)
14 oz pkg unsweetened coconut
1/2 cup water
Preheat oven to 350 degrees.
Line baking tray with parchment paper.
Mix all ingredients together, drop by heaping teaspoons.
Bake for 10-11 min. until edges are barely turning color
5 cookies=3 points
14 oz pkg unsweetened coconut
1/2 cup water
Preheat oven to 350 degrees.
Line baking tray with parchment paper.
Mix all ingredients together, drop by heaping teaspoons.
Bake for 10-11 min. until edges are barely turning color
5 cookies=3 points
Fettuccine Hungry Girl Alfredo
2.0PER SERVING (entire recipe): 99 calories, 4g fat, 376mg sodium, 9.5g carbs, 4g fiber, 1g sugars, 5.5g protein -- POINTS® value 2*
Honesty time! While the original recipe calls for half a cheese wedge, we pretty much NEVER do that anymore. ...
Ingredients:1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste
Directions:Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em. Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.Stir well and then season to taste with salt and pepper. Enjoy!
MAKES 1 SERVING
I have never tried this yet, but I did just buy the tofu noodles today so I am going to give it a try. I found the noodles at Target, next to the Tofu.
I got this recipe off of the hungry girl website, it is pretty cool it sends you emails every day with cool recipes or new diet foods. I have found some really cool stuff off of this website.
Honesty time! While the original recipe calls for half a cheese wedge, we pretty much NEVER do that anymore. ...
Ingredients:1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste
Directions:Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em. Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.Stir well and then season to taste with salt and pepper. Enjoy!
MAKES 1 SERVING
I have never tried this yet, but I did just buy the tofu noodles today so I am going to give it a try. I found the noodles at Target, next to the Tofu.
I got this recipe off of the hungry girl website, it is pretty cool it sends you emails every day with cool recipes or new diet foods. I have found some really cool stuff off of this website.
Saturday, February 20, 2010
Cheese-Stuffed Jumbo Shells
12 oz jumbo pasta shells
4 cups ricotta cheese fat free
1 cup cottage cheese lowfat
2 cups mozzarella cheese, part skim
3/4 cup parmesean cheese, grated
6 egg whites
1 T parsley, chopped
3/4 t oregano
1/2 t salt
1/4 t pepper
6 cups spaghetti sauce
Add jumbo shells, 3 or 4 at a time, to boiling salted water. Boil uncovered for 10 min, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or foil to keep from sticking together.
While shells are cooling, mix together cheeses (set aside 1/4 cup parmesean cheese and3/4 cup mozzarella cheese) and egg and spices. Fill each shell with about 2 to 3 T of cheese mixture. Spread sauce on bottom of 13x9x3 in. baking pan. (You can do several pans and cover tightly, freeze for later) Place the shells,open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and parmesean cheese. Cover with foil and bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells.
Serving size: 2 shells 194 calories and 4 fat grams 19% fat
4 cups ricotta cheese fat free
1 cup cottage cheese lowfat
2 cups mozzarella cheese, part skim
3/4 cup parmesean cheese, grated
6 egg whites
1 T parsley, chopped
3/4 t oregano
1/2 t salt
1/4 t pepper
6 cups spaghetti sauce
Add jumbo shells, 3 or 4 at a time, to boiling salted water. Boil uncovered for 10 min, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or foil to keep from sticking together.
While shells are cooling, mix together cheeses (set aside 1/4 cup parmesean cheese and3/4 cup mozzarella cheese) and egg and spices. Fill each shell with about 2 to 3 T of cheese mixture. Spread sauce on bottom of 13x9x3 in. baking pan. (You can do several pans and cover tightly, freeze for later) Place the shells,open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and parmesean cheese. Cover with foil and bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells.
Serving size: 2 shells 194 calories and 4 fat grams 19% fat
Wednesday, February 17, 2010
I thought that since I was having a hard time getting the snack thing right I would post Snack ideas instead of a recipe (I never cook anyway and why should I when TRH does such a great job!) BYW AnnMarie I did like your ideas and Tara to answer your question NO TRH does not serve wheat rolls. It was IHOP, and I got wheat toast instead of garlic toast. Not a very good trade off if you ask me. But I didn't lose a point!
SNACK IDEAS (from Weight Watchers - of course)
1. 3 Cups Light microwave-popped popcorn (1 point)
2. 5 Cups 94% fat-free microwave-popped popcorn (1 point) hummm 3 cups or 5 cups hummm
3. 1 Scoop light ice cream (3 points) LOVE ice cream!
4. Chocolate Pudding Parfait
(Alternate layers of 1 cup prepared fat-free, sugar-free {what's the point!} chocolate pudding [made with fat-free milk] and 1/2 cup sliced strawberries.) (3 points)
5. 2 small chocolate chip cookies (recipe submitted by me - last wk) 1/2 cup low-fat (1%) milk
(4 points)
6. Fruited Ricotta (mix 1/2 cup fat-free ricotta cheese with 1/2 cup each drained canned unsweeteded crushed pineapple and drained canned unsweetened mandarin orange sections.) (4 points)
I like the 2 banana suggestions w/ peanut butter and stuff. I tried it and actually really liked it!
SNACK IDEAS (from Weight Watchers - of course)
1. 3 Cups Light microwave-popped popcorn (1 point)
2. 5 Cups 94% fat-free microwave-popped popcorn (1 point) hummm 3 cups or 5 cups hummm
3. 1 Scoop light ice cream (3 points) LOVE ice cream!
4. Chocolate Pudding Parfait
(Alternate layers of 1 cup prepared fat-free, sugar-free {what's the point!} chocolate pudding [made with fat-free milk] and 1/2 cup sliced strawberries.) (3 points)
5. 2 small chocolate chip cookies (recipe submitted by me - last wk) 1/2 cup low-fat (1%) milk
(4 points)
6. Fruited Ricotta (mix 1/2 cup fat-free ricotta cheese with 1/2 cup each drained canned unsweeteded crushed pineapple and drained canned unsweetened mandarin orange sections.) (4 points)
I like the 2 banana suggestions w/ peanut butter and stuff. I tried it and actually really liked it!
Tuesday, February 16, 2010
A Triple Tie and the WINNER is.....
MAURISA!!!!!!!
Good work everyone and Congratulations to the three who tied for first in the first two weeks. It was Renata, Travis and Maurisa. I put all three of your names on a paper and had Jaden draw out the winner. He was rooting for his dad... When he got Missy's name he was mad, wadded it up and wanted a redo. Maurisa you win the movie tickets! Let me know how the Lightning Thief is. I know we are not focusing on the weight so much but have you noticed those percentages?!!! Way to go Renata and Travis! They've both lost around 8 pounds so far!
Just a side note. I just ran the spell checker. It always highlights my kids' names, it did Maurisa's I was expecting Renata's but it likes your name. Just interesting I thought.
Blender Whole-Wheat Pancakes (Lean & Free)
1 cup skim milk 86 calories for one 5" pancake
1 1/3 cups wheat, whole-kernel 2 grams of fat
3 egg whites Makes 10 pancakes
1 T sugar
1/4 teaspoon salt
2 Tablespoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
Pour milk and wheat into blender. Liquefy for 4 minutes. While still mixing, add egg whites, sugar, salt, oil and baking soda. Add baking powder last. Stop blender as soon as ingredients are thoroughly mixed. Bake on hot griddle sprayed with nonstick cooking spray after each batch. Serve hot. Yogurt, granola, and dried or fresh fruit makes a yummy and healthy topping.
1 1/3 cups wheat, whole-kernel 2 grams of fat
3 egg whites Makes 10 pancakes
1 T sugar
1/4 teaspoon salt
2 Tablespoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
Pour milk and wheat into blender. Liquefy for 4 minutes. While still mixing, add egg whites, sugar, salt, oil and baking soda. Add baking powder last. Stop blender as soon as ingredients are thoroughly mixed. Bake on hot griddle sprayed with nonstick cooking spray after each batch. Serve hot. Yogurt, granola, and dried or fresh fruit makes a yummy and healthy topping.
Monday, February 15, 2010
Who's It Gonna Be?
Who's going to be the winner of our first prize? It's the movie tickets. Remember to turn in your numbers and weights to me tomorrow! Good luck everyone. Keep up the good work!
Pioneer Soup
1 1/4 c. dry pinto beans (we used beans cooked in our pressure cooker)
3 c. cold water
1/2-1 lb. ground beef (we used bottled stew meat)
1/2 c. chopped onion
1/2 c. green pepper, finely sliced (we used yellow pepper)
1 can (16 oz.) whole kernel corn, undrained (we used left over corn from last nights dinner)
1 can (16 oz.) diced tomatoes, undrained
1/2 t. chili powder
1/4 t. salt
1/2 c. shredded sharp cheddar cheese
Travis also added sliced mini carrots and diced celery
In large saucepan, place washed and drained beans and cold water. Bring to a boil. cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour 15 minutes. (we were able to skip this step by cooking the dry beans for 25 minutes in the pressure cooker). In skillet, cook ground beef, chopped onion and green pepper (celery and carrots) until meat is browned and vegetables are tender. Drain fat. (using bottled meat we basically just had to warm it and make sure the veggies were tender). Add meat mixture, corn, tomatoes, chili powder and salt to taste. Simmer 20 minutes. Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.
3 c. cold water
1/2-1 lb. ground beef (we used bottled stew meat)
1/2 c. chopped onion
1/2 c. green pepper, finely sliced (we used yellow pepper)
1 can (16 oz.) whole kernel corn, undrained (we used left over corn from last nights dinner)
1 can (16 oz.) diced tomatoes, undrained
1/2 t. chili powder
1/4 t. salt
1/2 c. shredded sharp cheddar cheese
Travis also added sliced mini carrots and diced celery
In large saucepan, place washed and drained beans and cold water. Bring to a boil. cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour 15 minutes. (we were able to skip this step by cooking the dry beans for 25 minutes in the pressure cooker). In skillet, cook ground beef, chopped onion and green pepper (celery and carrots) until meat is browned and vegetables are tender. Drain fat. (using bottled meat we basically just had to warm it and make sure the veggies were tender). Add meat mixture, corn, tomatoes, chili powder and salt to taste. Simmer 20 minutes. Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.
Banana snack Missy's recipe
1 banana cut in half, length wise
1 teaspoon of peanutbutter
1 tablespoon of Honey Bunches of Oats Cereal
Speard the peanutbutter across one half of the banana. Then, dip the peantbutter side in the Cereal. Top with the other half of banana, and enjoy
1 teaspoon of peanutbutter
1 tablespoon of Honey Bunches of Oats Cereal
Speard the peanutbutter across one half of the banana. Then, dip the peantbutter side in the Cereal. Top with the other half of banana, and enjoy
Sunday, February 14, 2010
My thoughts on this Loser Thing
I have been having a hard time getting in 2 snacks a day. I just don't get that hungry and I feel like I am stuffing myself and adding unnessecary calories just to get that 1 point. So if anyone has any thoughts or ideas on how to get the snacks in, please let me know. I try yogurt, apples, cheese and nuts.
I think something else besides recipes would be good for posts each week. Only thing is.. I don't have any other ideas as to what we could do. How about -- seen any good movies lately... just kidding! :)
We went out to eat and the resturants always bring out rolls or bread and it is always WHITE! right? Well I asked if they had any Wheat bread and they brought that out for me so I could enjoy it with my meal while Randy ate all the white rolls. Hey, it worked! Why not ask?
That's all for now! Happy Valentine's Day cmm
I think something else besides recipes would be good for posts each week. Only thing is.. I don't have any other ideas as to what we could do. How about -- seen any good movies lately... just kidding! :)
We went out to eat and the resturants always bring out rolls or bread and it is always WHITE! right? Well I asked if they had any Wheat bread and they brought that out for me so I could enjoy it with my meal while Randy ate all the white rolls. Hey, it worked! Why not ask?
That's all for now! Happy Valentine's Day cmm
Mini Chocolate Chip Cookies By Weight Watchers
Prep time / 10 min
Cook time / 20 min
Serves / 24 (2 cookies each)
1 Point per serving
Ingredients
2 T. butter, softened
2 T. Canola oil
1/2 C. dark brown sugar
1 t vanilla extract
1/8 t. table salt
1 large egg white
3/4 C. all-purpose flour
1/4 t. baking soda
3 oz. chocolate chips, semi-sweet (about 1/2 cup)
Instructions
Preheat oven to 375
Cream together butter, oil and brown sugar. Add vanilla, salt and egg white and mix together thoroughly.
Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.
Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 - 6 minutes, then cool on a wire rack.
Prep time / 10 min
Cook time / 20 min
Serves / 24 (2 cookies each)
1 Point per serving
Ingredients
2 T. butter, softened
2 T. Canola oil
1/2 C. dark brown sugar
1 t vanilla extract
1/8 t. table salt
1 large egg white
3/4 C. all-purpose flour
1/4 t. baking soda
3 oz. chocolate chips, semi-sweet (about 1/2 cup)
Instructions
Preheat oven to 375
Cream together butter, oil and brown sugar. Add vanilla, salt and egg white and mix together thoroughly.
Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.
Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 - 6 minutes, then cool on a wire rack.
Renata's Recipe
Chicken Barley Stew
32 oz low fat chicken broth
1 tbsp garlic, minced
1 tsp garlic sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1 bay leaves
1/2 tbsp ground black pepper
12 oz boneless chicken breast cubed uncooked
1/2 cup uncooked black eye peas
1/2 cup barley
1 medium sweet onion cubed
20 oz potatoes peeled and cubed
10 oz carrots
8 tbsp low fat sour cream
Fill a slow cooker with broth, 8 oz of water, garlic, herbs and pepper. Add chicken, peas and barley, them layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir. Allow simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.
calories: 230.
32 oz low fat chicken broth
1 tbsp garlic, minced
1 tsp garlic sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1 bay leaves
1/2 tbsp ground black pepper
12 oz boneless chicken breast cubed uncooked
1/2 cup uncooked black eye peas
1/2 cup barley
1 medium sweet onion cubed
20 oz potatoes peeled and cubed
10 oz carrots
8 tbsp low fat sour cream
Fill a slow cooker with broth, 8 oz of water, garlic, herbs and pepper. Add chicken, peas and barley, them layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir. Allow simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.
calories: 230.
Friday, February 12, 2010
Southwestern Ranch Salad-Travis
6 c. romaine lettuce, chopped
2 c. barbeque chicken, cubed
1 c. cooked black beans
1 c. canned corn
2 tomatoes, chopped
1 cucumber, sliced and quartered
1 avocado, chopped
1/2 c. Monterey Jack cheese
ranch dressing
combine and toss ingredients.
We ate this over cooked wheat tortillas that we bought from Bajio's. It was super yummy. The only change I would make is getting some of the specialty dressing from Bajio or Cafe Rio. Don't know if that would be low cal./low fat....
2 c. barbeque chicken, cubed
1 c. cooked black beans
1 c. canned corn
2 tomatoes, chopped
1 cucumber, sliced and quartered
1 avocado, chopped
1/2 c. Monterey Jack cheese
ranch dressing
combine and toss ingredients.
We ate this over cooked wheat tortillas that we bought from Bajio's. It was super yummy. The only change I would make is getting some of the specialty dressing from Bajio or Cafe Rio. Don't know if that would be low cal./low fat....
Thursday, February 11, 2010
Lemon Caper Chicken- Mia's Recipe
Lemon Caper Chicken-You on a Diet
Serves: 2 Main Dish-Chicken
2 skinless, boneless chicken breasts
Juice of 1 lemon
1 tablespoon olive oil
2 shallots minced
1 tablespoon capers drained
1 teaspoon Dijon style mustard
Place chicken in a shallow roasting pan. Combine remaining ingredients in a bowl and pour over chicken. Broil 6 inches from heat source 12-15 minutes or until chicken is cooked through.
Serves: 2 Main Dish-Chicken
2 skinless, boneless chicken breasts
Juice of 1 lemon
1 tablespoon olive oil
2 shallots minced
1 tablespoon capers drained
1 teaspoon Dijon style mustard
Place chicken in a shallow roasting pan. Combine remaining ingredients in a bowl and pour over chicken. Broil 6 inches from heat source 12-15 minutes or until chicken is cooked through.
Tuesday, February 9, 2010
Asian Style Chicken and Noodles-Tara's Recipe
This is a really good recipe, even the kids loved it. I got it from my bodybug program.
8 ounces medium wheat egg noodles, uncooked
1 teaspoon olive oil
1 pound boneless skinless chicken breast
2 carrots, thinly sliced
1 bunch green onions, chopped
1/2 red bell pepper, thinly sliced
1/4 cup reduced sodium soy sauce
1 stalk celery, chopped
1(4 ounce) can sliced water chestnuts, drained
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon chopped cilantro
2 tablespoons toasted almonds
Cook noodles according to package directions and drain. Heat oil in large nonstick skillet over medium high heat until hot. Add chicken, carrots, green onion and red pepper and saute until chicken is no longer pink, about 4 minutes. Add soy sauce, celer, water chestnuts, garlic powder, pepper and cilantro and mix well. Cover and simmer for 5 minutes or until heated through. Stir in cooked egg noodles and sprinkle with toasted almonds.
Makes 4-6 servings
Serving size 12 ounces (1 1/2 cups)
Calories 403
Fat 5
Sat. Fat 1
Protein 36 grams
Carbs 52 grams
Cholesterol 120 milligrams
Sodium 728 milligrams
Fiber 4 grams
Calcium 0
Iron 0
8 ounces medium wheat egg noodles, uncooked
1 teaspoon olive oil
1 pound boneless skinless chicken breast
2 carrots, thinly sliced
1 bunch green onions, chopped
1/2 red bell pepper, thinly sliced
1/4 cup reduced sodium soy sauce
1 stalk celery, chopped
1(4 ounce) can sliced water chestnuts, drained
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon chopped cilantro
2 tablespoons toasted almonds
Cook noodles according to package directions and drain. Heat oil in large nonstick skillet over medium high heat until hot. Add chicken, carrots, green onion and red pepper and saute until chicken is no longer pink, about 4 minutes. Add soy sauce, celer, water chestnuts, garlic powder, pepper and cilantro and mix well. Cover and simmer for 5 minutes or until heated through. Stir in cooked egg noodles and sprinkle with toasted almonds.
Makes 4-6 servings
Serving size 12 ounces (1 1/2 cups)
Calories 403
Fat 5
Sat. Fat 1
Protein 36 grams
Carbs 52 grams
Cholesterol 120 milligrams
Sodium 728 milligrams
Fiber 4 grams
Calcium 0
Iron 0
Good Job Everyone!
So I'm the big loser here. And not the kind of loser that I want to be. I still haven't heard from Tiana so maybe she'll save my bacon and I won't be at the bottom of the totem pole. Thanks to everyone who turned in their points and weights to me. Just so you all know how we're going to work tie breakers.... If at the end of week two we have some that are still tied we are going to draw names from a hat to see who wins the prize. I was going to go by % of weight lost but since Mia and Missy aren't doing the weight part we decided that wasn't very fair to them.
WAY TO GO EVERYONE!!!!!
Monday, February 8, 2010
Tomorrow's The BIG Day!
Everyone remember to email me your weekly point totals and your beginning weight and Tuesday's weight.
I hope that everyone is having fun. This is harder that I thought it would be but I'm making it work. Oddly enough the hardest thing for me is drinking all of my water. What's hard for you? What are you doing that is making this work for you? I think it would be fun to get some other posts besides all these delicious recipes. Let me know what is or isn't working for you. Maybe if you're having a hard time someone will be able to give a suggestion to help you out.
Did everyone get the email I sent out with Renata's recipe? If not leave a comment and I'll send it to you.
I hope that everyone is having fun. This is harder that I thought it would be but I'm making it work. Oddly enough the hardest thing for me is drinking all of my water. What's hard for you? What are you doing that is making this work for you? I think it would be fun to get some other posts besides all these delicious recipes. Let me know what is or isn't working for you. Maybe if you're having a hard time someone will be able to give a suggestion to help you out.
Did everyone get the email I sent out with Renata's recipe? If not leave a comment and I'll send it to you.
AnnMarie's Recipe
Haven't tried this yet but mmmm... sounds DELISH!
Reduced-Fat Peanut Butter Brownies
1 pkg. (18.3 oz) brownie mix
1/4 c. water
1/2 c. oil (or 1/2 c. black bean puree)
2 eggs ( or 2 T. dry powdered eggs + 1/4 c. water)
1 c. peanut butter chips
Preheat oven to 350 degrees. Mix ingredients until just moistened. Pour into greased pan and bake immediately. Check brownie mix package for baking times for your pan and altitude. Tip:Replacing all of the oil with black beans will create a cake-like brownie. If you like you brownies chewy, replace only half of the oil with pureed black beans.
Reduced-Fat Peanut Butter Brownies
1 pkg. (18.3 oz) brownie mix
1/4 c. water
1/2 c. oil (or 1/2 c. black bean puree)
2 eggs ( or 2 T. dry powdered eggs + 1/4 c. water)
1 c. peanut butter chips
Preheat oven to 350 degrees. Mix ingredients until just moistened. Pour into greased pan and bake immediately. Check brownie mix package for baking times for your pan and altitude. Tip:Replacing all of the oil with black beans will create a cake-like brownie. If you like you brownies chewy, replace only half of the oil with pureed black beans.
Travis's Recipe
Reduced-Fat Devil's Food Bundt Cake
1 pkg. (18.25 oz.) devil's food cake mix
1 1/3 c. water
1/2 c. oil (or for low-fat use 1/2 c. black bean puree)
3 extra large eggs (low-at use 1/3 c. dry powdered eggs + 2/3 c. water)
Preheat oven to 350 degrees. Grease sides of Bundt pan. Blend ingredients in large boyl at low speed until moistened, about 3 seconds. Beat at medium speed for 2 minutes. Pour batter in pan and bake immediately. check cake-mix box for specific baking times. Allow cake to cool in pan for 5 minutes before turning out onto cooling rack. Dust with powdered sugar when completely cool.
1 pkg. (18.25 oz.) devil's food cake mix
1 1/3 c. water
1/2 c. oil (or for low-fat use 1/2 c. black bean puree)
3 extra large eggs (low-at use 1/3 c. dry powdered eggs + 2/3 c. water)
Preheat oven to 350 degrees. Grease sides of Bundt pan. Blend ingredients in large boyl at low speed until moistened, about 3 seconds. Beat at medium speed for 2 minutes. Pour batter in pan and bake immediately. check cake-mix box for specific baking times. Allow cake to cool in pan for 5 minutes before turning out onto cooling rack. Dust with powdered sugar when completely cool.
Easy Strawberry Cream Pie WW recipe by Carol Montgomery
1/2 of a 12 oz can frozen orange-strawberry-banana juice concentrate, thawed
1 8 oz package fat-free cream cheese
1 package (four 1/2 C servings) sugar-free instant vanilla pudding mix
1 1/2 C light whipped topping
1 C strawberries, chopped
1 reduced fat graham cracker pie crust
1. In blender or food processor, combine juice concentrate, cream cheese and pudding mix, process until smooth.
2. transfer to large bowl, fold in whipped topping and strawberries.
3. trasnfer to pie crust, spread evenly. Cover and refrigerate until firm, at least 2 hrs.
per serving: 203 calories, 7g fat, 1g fiber
4 WW Points per serving
1/2 of a 12 oz can frozen orange-strawberry-banana juice concentrate, thawed
1 8 oz package fat-free cream cheese
1 package (four 1/2 C servings) sugar-free instant vanilla pudding mix
1 1/2 C light whipped topping
1 C strawberries, chopped
1 reduced fat graham cracker pie crust
1. In blender or food processor, combine juice concentrate, cream cheese and pudding mix, process until smooth.
2. transfer to large bowl, fold in whipped topping and strawberries.
3. trasnfer to pie crust, spread evenly. Cover and refrigerate until firm, at least 2 hrs.
per serving: 203 calories, 7g fat, 1g fiber
4 WW Points per serving
Friday, February 5, 2010
Mia's Recipe Ham and Cheese Breakfast Melt
1 Whole wheat English muffin, split
1 slice (1 ounce) lean, low-sodium ham or lean Canadian Bacon
2 egg whites (or egg beaters)
1 wedge laughing cow Swiss cheese
Toast the English muffin. Cook the egg in a small frying pan, heat the Canadian bacon.
Spread the cheese on the muffin and add the egg and Canadian bacon.
Serve Hot.
Makes 1 serving.
1 slice (1 ounce) lean, low-sodium ham or lean Canadian Bacon
2 egg whites (or egg beaters)
1 wedge laughing cow Swiss cheese
Toast the English muffin. Cook the egg in a small frying pan, heat the Canadian bacon.
Spread the cheese on the muffin and add the egg and Canadian bacon.
Serve Hot.
Makes 1 serving.
Wednesday, February 3, 2010
Recipes
Hey, I have a request-- I'm trying to start up the blog: reciperevamp.blogspot.com When you publish recipes for the week it would be great if you copy and paste and publish them on that blog as well. You should have received an invite (if I have your info). If not-- let me know and I'll invite you to be an author so that you can contribute. It's designed to be a recipe makeover website... and I'd like to get it started and keep it going. Thanks!
Leftover Veggie Omelette
I had this for breakfast this morning. It's a great way to use those leftover veggies from dinner the night before and squeeze another serving of veggies in for the day.
2 egg whites
4 eggs (or whatever combination you choose)
low-fat cheese
3/4 cup of leftover mixed veggies (carrots, peas, green beans, carrots, etc.)
Toss in a non-stick skillet. Serve with a slice of whole-wheat bread or wrap it up to go inside of a wheat or corn tortilla.
2 egg whites
4 eggs (or whatever combination you choose)
low-fat cheese
3/4 cup of leftover mixed veggies (carrots, peas, green beans, carrots, etc.)
Toss in a non-stick skillet. Serve with a slice of whole-wheat bread or wrap it up to go inside of a wheat or corn tortilla.
Missy's recipe
12 6-inch stone-ground corn tortillas (about 12 ounce)
1/4 teaspoon ground cumin (optional)
1/4 teaspoon chili powder (optional)
1/4 teaspoon salt (optional)
Baked corn chips
1/4 teaspoon ground cumin (optional)
1/4 teaspoon chili powder (optional)
1/4 teaspoon salt (optional)
Baked corn chips
Tuesday, February 2, 2010
Vegetarian Chili- Low fat and Cal.
I adjusted this recipe from a Biggest Loser recipe I had, I like this version alot better.
3 cups chopped yellow onion
1 (28 oz) can diced petite tomatoes
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup fat-free low sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
In a saucepan put a dash of olive oil cooking spray and add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives, green onions, and cilantro.I also like to put a little dab of greek style plain yogurt and even just a tiny bit of cheese. I also make the baked corn chips and serve with it.
This has only 86 calories for a 1 cup portion of just chili (no toppings)
3 cups chopped yellow onion
1 (28 oz) can diced petite tomatoes
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup fat-free low sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
In a saucepan put a dash of olive oil cooking spray and add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives, green onions, and cilantro.I also like to put a little dab of greek style plain yogurt and even just a tiny bit of cheese. I also make the baked corn chips and serve with it.
This has only 86 calories for a 1 cup portion of just chili (no toppings)
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