Monday, November 3, 2008

November 3, 2008

Pumpkin Roll

Points Value: 3

3/4 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Salt
3/4 Cup Egg Substitute
1 Cup Splenda
2/3 Cup Canned Pure Pumpkin
1 (8 oz.) Package Fat Free Cream Cheese, softened
1 Cup Confectioners Sugar (plus 2 Tablespoons for sprinkling)
6 Tablespoons Fat Free Margarine Spread
1 teaspoon Vanilla Extract

Preheat oven to 375 degrees. Spray a 15X10 inch jelly roll pan with non-stick cooking spray; line with a piece of wax paper and spray with Flour Pam. Sprinkle a clean dish towel with confectioners sugar. Set aside. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off waxed paper. Roll up cake and towel together, starting on the narrow end. Cool completely on a wire rack.

In a small bowl, beat cream cheese with confectioners sugar, softened margarine and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with confectioners sugar before serving.

Note: The filling in the pumpkin roll isn't a thick filling. Make sure you refrigerate it long enough. Serves: 8 Per Serving: 172 Calories; 1g Fat (2.7% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 432mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

Contributed by Patti Cakes


Butternut Squash Soup

Serves 6 - each serving is 3 points

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups FF vegetable broth
Sea salt and ground black pepper, to taste

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in vegetable broth and season with salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Per serving: 140 calories, 6g total fat, 1g saturated fat, 6g protein, (5g dietary fiber, 4g sugar), 0mg cholesterol, 180mg sodium

The picture is from my blog . . . no soup picture, sorry.
Contributed by Patti Cakes

Wednesday, October 22, 2008

October 22, 2008

Winter Squash, Raisin and Pine Nut Lasagna

servings 8
POINTS® Value: 6

1/4 cup(s) all-purpose flour
2 1/2 cup(s) fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup(s) grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 tsp dried thyme
10 oz dry lasagna noodles, cooked al dente (about 12 noodles), or no-boil noodles
10 oz cooked winter squash, thawed if frozen
1 cup(s) part-skim mozzarella cheese, shredded
3/4 cup(s) golden seedless raisins
2 tbsp pine nuts, chopped

Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt, pepper and thyme.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

Contributed by Kim
My Plate, My World

Wednesday, October 8, 2008

October 8, 2008

Cherry Squares

1 Package angel food cake mix, about 14 1/2 oz
22 oz light fruit pie filling

Preheat oven to 350 F
Combine cake mix with pie filling(do not add anyothe ingredients). Pour batter into ungreased 9 x 13 baking dish. Bake for 30 minutes. Cool and cut into 24 pieces.

You can use any light pie filling. I have also made this with Blueberry pie filling and it was delish!!!!

Contributed by Leslie
The Hungry Housewife


Pork & Pear Saute with Lemon Vodka Sauce

serves 2
Points value: 9

2 (4oz) boned center-cut loin pork chops ( about 3/4 inch thick)
1/2 tsp salt, divided
1/2 tsp cracked pepper, divided
2 tsp olive oil, divided
2 Anjou pears (about 1 pound), peeled, cored and cut in half
1/4 cup vodka or dry white wine
1 tbl chopped fresh chives
2 tsp grated lemon rind
1 tbl fresh lemon juice

Sprinkle chops with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in a large non-stick skillet over medium heat. Add chops; saute 3 minutes on each side or until almost done. Remove from skillet and keep warm (remember, the meat will continue to cook).

Heat remaining 1 tsp oil in skillet over medium heat. Place pear halves in skillet: cook 2 minutes on each side or until golden. Remove pears from skillet and keep warm. Add vodka to skillet, scraping to loosen brown bits. Add remaining 1/4 tsp salt, 1/4 tsp pepper, chives, lemon rind, and lemon juice; cook 1 minute, stirring occasionally.

Serve each chop with 2 pear halves and sauce drizzled over all.

Contributed by Kim
My Plate My World

Wednesday, September 24, 2008

September 24, 2008

Black Bean Soup

With Fall at our doorstep I knew it was time to break out this favorite Weight Watcher recipe. I pair this with the Pan Bagnat recipe I made last week. It makes the perfect lunch with girlfriends! This recipe was adapted from the Weight Watchers New Complete Cookbook - Black Bean Soup (page 74) Makes 4 servings Black Bean Soup 2 teaspoon olive oil 2 onions, chopped 2 jalapeno peppers, seeded, deveined and chopped (wear gloves to prevent irritation) I substitute 2 oz chopped green chillies in a can for a little less heat 1 garlic clove, minced 1 (15 oz) can black beans, rinsed and drained 2 cups low sodium chicken broth 1 teaspoon ground cumin 1 teaspoon ground coriander 2 Tablespoons dry sherry 1 teaspoon lime juice 1/2 teaspoon salt 2 Tablespoons chopped cilantro 1 small onion or 2 scallions, minced 1. In a medium nonstick saucepan, heat the oil. Saute the chopped onions, jalapenos and garlic until softened, about 5 minutes. Stir in the beans, broth, cumin, coriander and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice and salt. Cool slightly. 2. Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve, topped with the minced onion and cilantro. Per serving: 207 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg cholesterol, 292 mg Sodium, 31 g Total Carbohydrate, 7g Dietary Fiber, 11g Protein, 78 mg Calcium. Points:4 per serving.

Contributed by Rindy
Kitchen Klique


Roasted Vegetable Lasagna

serves 6
Points Value: 5

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry no-boil lasagna noodles, 9 noodles,
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes.I would suggest covering with foil for the first 30 minutes and then uncover the last 10 so the cheese will brown a bit. Slice into 6 pieces and serve.

Contributed by Kim
My Plate, My World

Wednesday, September 17, 2008

September 17, 2008

Pan Bagnat

Contributed by Rindy
Kitchen Klique

When I am faithfully doing Weight Watchers I make this recipe at least once a week. I usually pair this with Weight Watcher Black Bean soup (Next Wednesday's Post). This meal always fills me up - and it is only 8 points for the entire meal! I made this the other day and my girls wanted it in their lunch. They came home and said it was one of their favorite sandwiches. It helps that I purchased the tomatoes from the farmers market and they were out of this world!
This recipes comes from the "Weight Watchers New Complete Cookbook" page 246

Makes 4 servings.
2 very ripe tomatoes, peeled (I never peel them)
One 8 oz loaf day-old French or Italian bread, halved lengthwise
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat - leaf parsley (I think basil would be an amazing substitution)
2 scallions, thinly sliced
2 Tablespoons white-wine vinegar
2 teaspoons extra virgin olive oil
Freshly ground pepper, to taste

1. Halve each tomato horizontally; with a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells.
2. Pull out the soft insides of the bread and tear into pea-size pieces. Transfer to a medium bowl; stir in the tomatoes, cheese, parsley, scallions, vinegar, oil and pepper.
3. Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight; just before serving cut into 4 sandwiches.

Per serving: 222 Calories, 6g Total fat, 6 mg Cholesterol, 404 mg Sodium, 34g Total Carbs, 3g Fiber, 8 g Protein, 122 mg Calcium.

4 Points per serving.

Wednesday, September 10, 2008

September 10, 2008

Fettuccine with Walnut Sauce

Contributed by Rindy
Kitchen Klique

This is a lovely dish that is ready in the amount of time it takes to cook the pasta. This recipe proves you don't have to sacrifice taste and quality when you are in a rush! It comes out of the "New Complete Cookbook" on page 400.

Weight Watchers Fettuccine with Walnut Sauce
Serves 4
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 ounces fettuccine
1/4 cup walnuts, chopped
1/4 cup crumbled Gorgonzola cheese
2 Tablspoons minced flat-leaf parsley

1. In a small bowl, combine the ricotta, broth and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.

Per Serving: 271 callories, 10g total Fat, 3 g Saturated Fatt, 55 mg Cholesterol, 129 mg Sodium, 33g Total Carbs, 2g Fiber, 12g Protein, 136 g Calcium.
Total Points per Serving: 6.

Chocolate Sauced Pears

Contributed by Kim
My Plate, My World

Chocolate Sauced Pears
serves 2
WW points: 1

2 small Bartlett pears
1 tbl lemon juice
1 tsp vanilla extract
1/4 tsp cinnamon
1 tbl chocolate flavored syrup

Core pears from bottom end using a small melon baller, leaving stems intact; peel pears. Cut a thin slice from bottoms of pears to help stand upright. Place pears in a small baking dish.

Stir together lemon juice, vanilla and cinnamon. Brush mixture on pears, pouring remaining liquid in bottom of pan.

Bake at 375*F for 30 to 35 minutes or till tender. Cool slightly. Strain baking liquid and pour into a small bowl. Stir in chocolate syrup and pour into 4 individual dessert bowls. Add pear to each bowl, standing up. Serve warm.

This is where I had the problem with the recipe. All the cooking liquid baked away.

So, if this happens, just place them in little dessert bowls and drizzles with the chocolate sauce and dig in!

Wednesday, September 3, 2008

September 3, 2008

Chocolate Chip "Cakies"

Whenever I go back on WW - I always start by whipping up a batch of these! They are only 1 point and they remind me of the chocolate drop cookies my mom used to make. I found the recipe in the "Simply the Best" WW cookbook.

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon salt
1/2 cup firmly packed light brown sugar
1/4 unsalted stick margarine
1/3 cup fat-free egg substitute
3/4 cup plain low-fat yogurt
1 cup semisweet chocolate chips

1. Arrange the oven racks to divide the oven into thirds. Preheat oven to 375.
2. In a medium bowl, combine the flour, cocoa, baking soda and salt.
3. In a large bowl, with an electric mixer at high speed, beat the sugar, margarine and egg substitiue until light and fluffy. With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips, stir until just combined (do not over mix).
4. Drop the dough by Tablespoons onto 2 ungreased baking sheets, making 24 cookies. Bake until firm, about 10 minutes. Cool completely on a rack. Store in an air-tight container for 3 to 4 days. I keep in frig and microwave them for 8 seconds.
Add a dollop of Fat Free Cool whip and you are set for the night!

Per serving: 97 Calories, 3 g. Fat, 1 g. Saturated Fat, 1 g Fiber, 2 g Protein
1 point per serving!

Contributed by Rindy
Kitchen Klique


Apple Cake

8 servings
3 points per serving

2 large eggs
½ cup sugar
¼ cup fat free milk
2 Tbsp. light butter, melted
1 Tbsp. vanilla extract
1 cup self rising flour, sifted
1 ½ Tbsp. cornstarch
1 large Ginger Gold apple, peeled, cored and sliced
1 tsp. ground cinnamon
1 tsp. sugar

Notes: I did not have an 8" pan, only a 9" so the baking time will be adjusted a bit. Also, I only had all-purpose flour. The substitution for self-rising is 1 cup of all-purpose, minus 2 tsp plus 1 1/2 tsp of baking powder and 1/2 tsp of salt.

Preheat oven to 400 degrees. Coat an 9" inch round cake pan with cooking spray.

Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.

Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 20-25 minutes or until a knife or metal skewer comes out clean.

Contributed by Kim
My Plate, My World

Wednesday, August 27, 2008

August 27, 2008

Peach Yogurt Parfait

I cup Plain fat free Yogurt
2 Packets Splenda
1 tsp vanilla
1 small peach

Mix together Yogurt, Splenda and vanilla
Cut peach and place in mini food processor and blend away
Arrange peach puree and yogurt to look all nice and pretty in a glass
Eat away with no guilt involved!

Points: 3
Serves: 1
Difficulty: Easy Peasy

Contributed by Leslie
The Hungry Housewife


Blueberry-Lemon Muffins

recipe from Weight Watchers Annual Recipes for Success 2006
(makes 12) I got 10

2 cups all-purpose flour
⅔ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
1 tbsp grated lemon rind, divided
¾ cup low-fat buttermilk
3 tbsp butter, melted
1 tbsp fresh lemon juice, divided
1 large egg, lightly beaten
½ cup powdered sugar

1. Preheat oven to 400 degrees
2. Combine flour, sugar, baking powder and baking soda into a medium bowl and whisk well.
3. Add blueberries and 2 teaspoons of lemon rind and toss gently. Make a well in the center of the mixture.
4. Combine buttermilk, butter, 1 teaspoon lemon juice, and the egg into a bowl. Whisk well.
5. Add buttermilk mixture into the well in the flour mixture.
6. Stir mixture thoroughly in no more that 13 turns of the bowl. (Alton says so)
7. Scoop batter into muffin tins. I used cupcake papers but you can put the batter directly into the muffin tins if you spray it with cooking spray before scooping in the batter.
8. Bake muffins for 17 to 18 minutes or until golden brown. Remove muffins from the pan immediately and cool on a wire rack.
9. Combine powdered sugar, remaining 1 teaspoon lemon rind and remaining 2 teaspoons of lemon juice in a small bowl. Stir until smooth. Drizzle on muffins.

Points value = 4

Contributed by JaySpice

Wednesday, August 20, 2008

August 20, 2008

Grilled Mexican Corn Salad with Mango and Jicama

serves 4 as a main course
POINTS® Value: 5

4 medium corn on the cob, shucked
cooking spray
6 medium radishes, red, thinly sliced
1 medium jicama, cut into 1/4-inch cubes (about 1 lb)
1 medium mango(es), ripe, cut into 1/2-inch cubes
2 Tbsp cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 Tbsp olive oil, extra virgin
1/2 tsp ground cumin
1/4 tsp table salt
1/4 tsp cayenne pepper
1 large tomato(es), or 2 small, ripe, sliced into eight 1/4-inch-thick slices

Preheat stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray and grill until browned on all sides, turning occasionally, about 7 to 10 minutes; remove from heat and allow to cool. When cool enough to handle, slice off kernels with a knife into a large bowl.

Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.
Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.

Contributed by Kim
My Plate, My World

Wednesday, August 13, 2008

August 13, 2008

Happy Weight Watcher Wednesday! This week we have some great recipes for you... Lemon Poppy Seed Muffins, a Mustard Dill Chicken and Banana Bread Muffins... all full on flavor but skinny on calories!

Each week we try to bring you good FOR YOU recipes that are beautiful as well.

Please join us and share a WW-friendly recipe you've made... one recipe a week is all we ask :)

Lemon Poppy Seed Muffins

Servings- 12
Prep Time- 15 minutes
Cooking Time- 20 minutes
WW Points- 2 points per muffin


1 ¾ cup all-purpose flour
¾ Tbsp sugar
2 ½ tsp baking powder
½ tsp table salt
1 Tbsp lemon zest (I used 1 tsp lemon extract instead)
1 Tbsp poppy seeds
1 ¼ cup low fat buttermilk
2 Tbsp melted butter
1 Large egg, lightly beaten


Preheat oven to 400°F.
Place 12 muffin cup liners in muffin cups.
Combine flour and the next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon and poppy seeds; make a well in the center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture and mix until moist.
Spoon batter into muffin cups; fill ¾ full. Bake at 400°F for 20 to 22 minutes or until golden brown.
Cool in pan for 5 minutes on a wire rack; remove from pan and cool completely.

Contributed by Jamie
My Baking Addiction

Mustard-Dill Chicken

Servings: 4
Preparation Time: 8 min
Cooking Time: 25 min
Level of Difficulty: Easy

Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.

1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 350°F.
In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce.
Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.

Contributed by Leslie
The Hungry Housewife

Banana Bread Muffins

6 servings
points value 2

1/2 cup all-purpose flour
3 tbl sugar, I used my vanilla sugar
1/4 tsp baking powder
1/4 tsp baking soda
a pinch of cardamom
a pinch of cinnamon
dash of salt
1/4 cup 0% fat Greek yogurt (the recipe calls for 30% less fat sour cream)
1/4 cup mashed ripe banana (about 1/2 a banana)
1 tsp canola oil (the recipe calls for vegetable oil)
1/4 tsp vanilla extract
1 large egg white, lightly beaten
cooking spray
vanilla sugar for sprinkling on the tops

Preheat oven to 350 degrees.
Combine first 7 ingredients in a medium bowl: make a well in the center of mixture.
Combine yogurt and next 4 ingredients; stir well. Add to the flour mixture, stirring until just moist.
Spoon batter into 1 regular muffin tin which has been coated with cooking spray. Sprinkle the tops of the muffins with a bit of the vanilla sugar. Bake at 350 for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan about 10 minutes, then remove and finish cooling on a wire rack, unless you want to eat them warm. If you are baking a loaf, use a 6 x 3 x 2 inch pan coated with cooking spray and the baking time will be about 35 minutes. Finish cooling the same as the muffins.

Contributed by Kim
My Plate My World

Wednesday, August 6, 2008

August 6, 2008

Happy Weight Watcher Wednesday! This week we have a tasty zero point Cucumber Salad with Yogurt Dressing  (zero points?  can't beat that!!!) and some flavorful Parmesan-Herb Bread Rounds that are good served hot or cold.  Yummmm!

Each week we try to bring you good FOR YOU recipes that are beautiful as well.

Please join us and share a WW-friendly recipe you've made... one recipe a week is all we ask :)


Parmesan-Herb Bread Rounds

1/2c I Can't Believe It's Not Butter - Light
1/4c Reduced Fat Parmesan Cheese
1 1/4c all purpose flour
2 tsp of your favorite dried herbs
1 tsp cracked pepper
pinch salt

Preheat oven to 350F
Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, mix together the butter, salt, parmesan, pepper and herbs until creamy
Slowly add the flour, and mix until dough holds together when pinched. If dough is still too crumbly, add up to 1 tablespoon of ice water
Turn out onto a lightly floured surface, roll into a ball and then into a long tube shape about 12" long
Wrap in foil and freeze for at least half an hour,
Remove from the freezer, and slice into rounds using a serrated knife
Place on a parchment lined baking sheet and bake for 10 minutes then turn each one over - the bottom should be just starting to brown before turning - and bake 5-15 minutes longer, checking after 5 minutes
Remove from oven and eat

Yield 24-36 rounds depending on size
POINTS® Value: 23 for entire recipe... about 1pt ea depending on number of rounds cut from tube

Contributed by Em
The Repressed Pastry Chef


Cucumber Salad with Yogurt Dressing

1 medium English cucumber, cut into bite-size pieces
1 cup scallions, chopped
1 cup radish, cut into bite-size pieces
4 oz plain fat-free Greek yogurt
2 Tbsp fresh lemon juice
2 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
¾ tsp table salt
¾ tsp cumin seeds (optional)

In a medium bowl, combine cucumber, scallions and radish. In a small bowl, mix together yogurt, lemon juice, mint, dill, salt and cumin seeds; spoon over cucumber mixture and toss to mix and coat.

Yields about 1 cup per serving.
POINTS® value 0 per serving

Contributed by Kim
My Plate My World


Wednesday, July 30, 2008

July 30, 2008

Yes, it's another Weight Watcher Wednesday! This week we have an incredible Apple Cake that is positively drool-worthy. Everyone needs to make this one recipe this week - it's that fabulous!!!

Each week we try to bring you good FOR YOU recipes that are beautiful as well.

Please join us and share a WW-friendly recipe you've made... one recipe a week is all we ask :)


Apple Cake


2 large eggs
1/2 cup sugar
1/4 cup skim milk
2 Tbsp Butter
1 Tbsp Vanilla
1 cup self rising flour, sifted
1 1/2 Tbsp cornstarch
1 large apple, peeled and thinly sliced
1 tsp cinnamon
1 tsp sugar

Preheat oven to 400.
Coat 8" round cake pan with cooking spray

Beat eggs and 1/2 cup sugar until light
Stir in milk, melted butter and vanilla
Combine flour and cornstarch
Fold into flour mixture into wet mixture
Pour into pan
Layer apples in circular pattern on top of cake batter
Combine cinnamon and sugar, sprinkle on top of apples

Bake 30-35 minutes until toothpick comes out clean.
Cut into 8 pieces

Point Value: 3
Servings: 8

Contributed by Leslie
The Hungry Housewife

Wednesday, July 23, 2008

July 23, 2008

Hey There! Hi There! Yes, woohoo, it's another Weight Watcher Wednesday! This week we have Vanilla Poundcake w/Peach Ginger Sorbet, Chicken with Broccoli and Garlic Sauce, Vegetable Lasagna and a solution for what to do with leftover rice (why, make a WW-friendly rice pudding, of course! LOL)

Each week we try to bring you good FOR YOU recipes that are beautiful as well.

Please join us and share a WW-friendly recipe you've made... one recipe a week is all we ask :)


Vanilla Poundcake w/Peach Ginger Sorbet

Vanilla Poundcakes
makes 12 poundcakes
POINTS® Value: 4

2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese(room temperature)
3 1/2 Tbsp butter(room temperature)
2 1/2 Tbsp vanilla sugar
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cup all purpose flour
white sanding sugar(optional)

Preheat oven to 350ºF. Coat 2 regular muffin tins with cooking spray.

In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside. In a separate bowl light mix the sugar, baking powder and salt until blended.
In a large mixing bowl, beat together cream cheese and butter until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.

Pour batter into prepared pans, sprinkle with the sanding sugar and bake until a wooden toothpick inserted in center of cake comes out clean, about 25 to 30minutes.
Cool cake in pan on a wire rack.

Peach and Ginger Sorbet
makes 8 half cup servings
POINTS® value per serving: 2

1/2 cup water
1/3 cup sugar
1/3 cup light corn syrup
2 tsp dried ground ginger
1 1/2 pounds fresh peaches, pitted and quartered
3 Tbsp lemon juice
1/4 tsp salt

Combine the water, sugar, corn syrup, and ground ginger in a small saucepan set over medium-high heat until the sugar dissolves. Bring to a simmer; boil 1 minute without stirring. Set aside 5 minutes to cool.
Pour the sugar mixture into a large blender or food processor fitted with the chopping blade. Add the peaches, lemon juice, and salt. Blend or process until puréed. Pour into a large bowl, cover, and refrigerate at least 8 hours or overnight.
Place the mixture and the dasher (the plastic piece that aerates the sorbet in the freezer for 5 minutes prior to processing in the machine. Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions.

Contributed by Kim
My Plate, My World


Chicken with Broccoli and Garlic Sauce

POINTS® Value: 5
Servings: 4
Prep Time: 17 minutes
Cooking Time: 15 minutes


2 tsp Olive oil
3 Medium garlic clove(s), minced, or more to taste
1 pound Uncooked chicken breast, boneless and skinless, cut into 1-inch pieces
1 tsp Dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp Table salt
1/4 tsp Black pepper
2 cup Broccoli, florets
1 1/2 cup Canned chicken broth, reduced-sodium
1 1/2 tbsp Cornstarch
2 cup Cooked brown rice, kept hot


Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving

Contributed by Leslie
The Hungry Housewife


Vegetable Lasagna

(I noted some changes that I made in parenthesis...but the point value reflects the original recipe, unchanged)

Serving size: 1/12 of lasagna
POINTS® Value: 6

9 lasagna noodles (I used whole-wheat to make it even healthier)
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 16-ounce container fat-free cottage cheese (I used 1%)
1 10-ounce package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, crushed through a press (I used 3 cloves, minced)
1/2 teaspoon salt
1 24-ounce jar marinara sauce

I also added a bunch of asparagus and a zucchini to the squash layer.

Cook the noodles according to package directions. Drain and rinse, set aside.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.

Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of Parmesan, eggs, basil, garlic, and salt.

Preheat the oven to 375 degrees. Spread 1 cup sauce in 9x13 baking dish. Top with 3 noodles, 2 cups filling and the squash (here is where I added asparagus and squash). Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.

Contributed by Aggie
Aggies Kitchen


Leslie's Leftover Rice Pudding

POINTS® Value: 5
Servings: 2

1 cup cooked rice
1 1/2 cup skim milk
1/4 cup splenda
pinch salt
1 tsp vanilla
1/4 cup raisins
Cinnamon, nutmeg, all spice.. amounts to taste

Bring first 6 ingredients to a boil then reduce heat and cook until most of the milk is absorbed. When the desired consistency has been achieved, add the spices.

Contributed by Em
The Repressed Pastry Chef

Wednesday, July 16, 2008

July 16, 2008

This week is our biggest and best yet! Recipes for a Berry Banana Smoothie, Tequila Lime Shrimp, Chicken Fettuccine Alfredo, Crustless Pumpkin Pie and a Gooey Baked Apple. Let's get right to it!


Berry Banana Smoothie

1 small banana
1/4 cups raspberries*
1/4 cup blueberries*
1/2 cup plain fat-free yogurt
1 cup fat-free skim milk
1/8 tsp vanilla extract, or to taste (you can also use honey)

Break banana into pieces and place in blender with most berries, except 2 or 3 berries for garnish. Add yogurt, milk and vanilla. Blend together until smooth, about 15 to 20 seconds.

POINTS® Value 5

* I used a frozen Berry Blend from Whole Foods

Contributed by Jaime
no blog but leave a comment here and she'll see it :)


Tequila Lime Shrimp

1/3 cup fresh lime juice
1/2 Tbsp jalapeno pepper(s), minced (don't touch seeds with bare hands)
1/2 tsp chili powder, chipotle-variety (I used regulare chili powder)
3/4 tsp sugar
3/4 fl oz tequila
1/4 cup cilantro, fresh, chopped, divided
1 Tbsp olive oil
1 medium garlic clove(s), minced
1/2 tsp sea salt, or to taste (plus some for garnish)
1 1/2 pound shrimp, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)

In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.

Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.

Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired.

Yields about 3 ounces of shrimp per serving.
Points value not submitted

Contributed by Kim
My Plate, My World


Chicken Fettuccine Alfredo

6 medium garlic cloves, peeled and smashed with a knife
1 lb skinless, boneless chicken breasts, washed and patted dry(four 4 oz
1 tsp salt
1 tsp freshly ground black pepper
Cooking Spray
1/2 cup chicken stock
1/4 cup heavy cream
1/4 cup whole milk plain yogurt, Greek-Style
salt..for cooking pasta
8 oz uncooked whole wheat fettuccine
1/2 cup grated Parmesan Cheese
1/4 cup parsley, fresh, flat leaf, finely chopped

Heat large, heavy skillet over medium heat
Rub garlic over chicken, reserve garlic. Season chicken with salt and pepper
and rub it in the chicken
Coat skillet w/ cooking spray and then set over medium heat. Saute garlic
until fragrant. about 1 minute. Add chicken and cook until golden, flipping
once, about 5 minutes per side
In a small bowl, combine broth, heavy cream and yogurt: pour over chicken
and scrape the bottom of the skillet to incorporate seasonings. Simmer
chicken gently, turning once, about 30 minutes.
Meanwhile, bring a medium pot of salted water to a boil and cook pasta
according to package directions; drain
Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream
mixture and mix until well combined. Add cooked pasta and 3 Tbsp of parsley;
toss well. Serve pasta topped w/ chicken and the rest of the parsley.

POINTS® value: 9
Prep time: 12 minutes
Serves: 4

Contributed by Leslie
The Hungry Housewife


Crustless Pumpkin Pie

1 can (15 oz.) pumpkin
1 1/2 cup skim milk
1/2 cup egg substitute (or 3 egg whites)
1/2 t. salt
1 T. pumpkin pie spice
1 t. vanilla
2/3 cup granulated splenda

Combine all ingredients. Beat until smooth Pour into sprayed 9" pie plate and bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes. Served with one serving of fat free cool whip . . . 1 slice is 1 Weight Watchers' point and it's ONE QUARTER of the pie

Contributed by Patti
Patti Cakes


Gooey Baked Apple

1 small apple
2 tsp Splenda
2 tsp brown sugar divided
1 tsp I Can't Believe It's Not Butter, Light
1 tsp raisins

Combine Splenda and 1 tsp of the brown sugar in a small dish and set aside.
Remove core from apple, then hollow out some of the inside ensuring no seeds remain.  Pour the Splenda/brown-sugar mixture into the hollow of the apple. Wrap in foil and bake for 30-45 minutes until apple is cooked thru.
Melt the I Can't Believe It's Not Butter, Light then combine with remaining brown sugar and pour over apple... top with raisins and serve.

POINTS® Value: 2 per serving

Contributed by Em
The Repressed Pastry Chef

Wednesday, July 9, 2008

July 9, 2008

This week we have some fabulous new dishes to share... Barbecue Chicken Wings, Low Fat Coleslaw, Butternut Squash Fries, Cream Cheese Filled Strawberries and a Lemon Raspberry-Cream Sponge Roll... Enjoy!!


Cream Cheese Filled Strawberries

1 pound Strawberries, jumbo-size (about 18 strawberries)
4 oz Light cream cheese, at room temperature
1/2 cup Powdered sugar
1/2 tsp Vanilla extract

POINTS® Value: 2 per serving

Wash and dry strawberries (leave green caps on).

Using a paring knife, cut a wide v-shape out of the pointed end of each
strawberry (like an open mouth); reserve cut out pieces of strawberries.
Place cut strawberries on a serving plate, green cap side down so they will
be easy to fill.

Using an electric mixer, thoroughly combine cream cheese, sugar and vanilla
in a medium bowl.

Chop reserved leftover bits of strawberries into tiny pieces and gently stir
into cream cheese mixture with a spoon.

Fill each cut strawberry with a small amount of cream cheese mixture using a
spatula or knife. Arrange filled strawberries on a serving plate, green cap
side down. Yields about 3 strawberries per serving.

Contributed by Leslie
The Hungry Housewife


Lemon Raspberry-Cream Sponge Roll

2 tablespoons confectioners' sugar
4 large eggs separated
3 additional egg whites, at room temperature
3/4 cup granulated Splenda
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
pinch salt
3/4 cup + 3 tablespoons sifted cake flour
3/4 cup Sugar Free Cool Whip
1/2 cup fresh raspberry puree

POINTS® Value: 2 per serving

Preheat the oven to 350F

Line a 15" x 10" x 1" jelly roll pan with wax paper; dust a clean dish towel with 1 tablespoon of the confectioners' sugar
In a medium bowl, with a stand mixer or hand mixer beat all 7 of the egg whites until soft peaks form
In a large bowl, with a whisk, beat the egg yolks until they are thick; gradually whisk in the granulated Splenda beating until thick and light. Add the lemon zest, lemon juice and salt; beat to combine. Gradually stir in the flour, mixing well. Stir one-fourth of the egg whites into the bater; with a rubber spatula, gently fold in the remaining whites. Spread the batter in the pan. bake until golden and the top springs back when touched lightly with finger, 12-15 minutes.
Run a knife around the edge of the pan; invert the cake onto the dishtowel. Peel the wax paper off the cake. Starting at the narrow end, roll up the cake with the towel. Transfer to a rack and cool completely.

Combine the Cool Whip and raspberry puree in a bowl and set aside.

Unroll the cake and remove the towel. Spread the Cool Whip mixture over the cake and re-roll. Place the cake, seam-side down, on a serving platter; dust with remaining tablespoon of confectioners' sugar.

As an optional garnish (not accounted for in the points value) take shredded coconut, mix with a very small amount of gel or powder icing color and sprinkle over top of cake.

Contributed by Em
The Repressed Pastry Chef


Barbecued Chicken Wings, Low-Fat Cole Slaw and Butternut Squash Fries

Barbecued Chicken Wings
POINTS® Value: 1 point per chicken wing
Servings: 12

Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy
Course: main meals

12 chicken wings
2 tablespoon tomato ketchup
1 portion Oxo Chicken Cubes
2 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon Cracked black pepper
1 heaped teaspoon mustard
2 cloves of garlic, crushed
Mix all the ingredients (except chicken) together, rub into the chicken wings and leave to marinate for an hour.
Arrange on a baking sheet and roast in a hot oven (200 celsius) for 30 minutes until nicely browned and cooked through.

Serve with low fat coleslaw and butternut squash fries (recipes below).

Low-Fat Cole Slaw (1.5 points for the whole lot)

Finely shred 1/4 cabbage and grate 2 large carrots. Mix with 6 tablespoons of hellman's extra light mayonnaise, salt, pepper and 1tbsp maple syrup

Butternut Squash Fries (0 points)

Peel, deseed and cut a medium sized butternut squash into fries, season with salt, pepper, chopped rosemary and crushed garlic. Spray lightly with PAM and roast in a hot oven (200 celsius) for 1 hour until golden brown and caramelised at the edges.

Contributed by Tosin (no blog but leave a comment for her here and she'll see it!!)

Wednesday, July 2, 2008

July 2, 2008

It's our inaugural post. Sure, it's small but everything's gotta start somewhere. I mean, take the mighty oak tree... it grows from the small acorn :)

This week's recipes are a Vanilla Bean Panna Cotta, a Spaghetti Casserole and Chocolate-Banana Wontons... and yes these are all Weight Watchers! Who says you can't eat well and lose weight?

Let's get it started.....


Vanilla Bean Panna Cotta

Adapted from Orange Panna Cotta recipe - Weight Watchers Slim Ways Italian


2 cups lowfat (1%) milk (4 POINTS®)
1/4 ounce unflavored gelatin (1 envelope) (0.5 POINTS®)
1/4 cup granulated Splenda (0.5 POINTS®)
1 teaspoon vanilla extract (0 POINTS®)
1/4 of one vanilla bean scraped (0 POINTS®)
Pinch salt

In a medium nonstick saucepan, combine the milk and gelatin; let stand about 5 minutes, until the gelatin softens. On the stove, gently warm the milk mixture over low heat, stirring until the gelatin is completely dissolved - about 5 minutes. Whisk in the sugar, vanilla, scraped vanilla bean and salt. Stir frequently and bring to a simmer. Pour evenly into four 1/2-cup ramekins. Cool for about 5 minutes then cover and refrigerate at least four hours.

When ready to serve, place the ramekin in a shallow dish with hot (not boiling!) water covering the ramekin about 1/4 way up. Wait about 2 minutes then remove from the water and run a sharp knife around the inside edge. Place a serving dish over the top then quickly invert so the serving plate is on the bottom. Say a lil prayer as you remove the ramekin so that the panna cotta slides out gracefully ;-)

POINTS® Value: 5
Servings: 4

Preparation Time: 5 min (plus additional refrigeration time)
Cooking Time: 25 min
Level of Difficulty: Easy
Course: dessert

Absolutely divine for a 1 point dessert! Totally optional (and not accounted for in the points total) I decorated with a little bit of pureed fresh strawberries.

Contributed by Em
The Repressed Pastry Chef


Spaghetti Casserole

POINTS® Value: 8
Servings: 2

Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
Course: main meals


160g spaghetti, uncooked
4 medium skinless chicken drumsticks
1 medium green pepper
2 spring onions
1 Oxo Chicken stock Cubes
1 teaspoon paprika
1 teaspoon salt
1 serving(s) Cracked black pepper
1/2 can Campbells Condensed 99% Fat Free Chicken Soup
2 tablespoon parmesan cheese
1/2 jar Peppadew Piquante Peppers

Rinse the chicken, season and boil. Remove skin and discard. Then remove the meat from the bone. set aside to cool.
Break the spaghetti into shorter sticks and boil until aldente. Drain and transfer to a bowl,
Add half a can of chicken soup, salt, chicken stock cube, pepper, paprika, chicken, peppers etc Add some water of the mixture is too thick.
Top wth the cheddar and bake at 190 degrees celsius for 30 minutes.

Contributed by Tosin (no personal blog but hey leave a comment for her here and she'll see it!)


Chocolate-Banana Wontons


2 serving butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving. Yields 4 wontons per serving.
POINTS® Value: 4
Servings: 6
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Moderate (not was simple)

Contributed by Leslie
The Hungry Housewife

Friday, June 27, 2008

Come on and join us!

I've been blogging for several months now (see my other blog here) ... and I've been doing Weight Watchers longer than that. I thought it would be fun to create another blog, this one dedicated exclusively to Weight Watchers recipes.

We'll start off simple and make the "rules" easy. Each week cook/bake/make one Weight Watchers recipe... photograph it... write it up (recipe, points value, commentary, etc)... and send it to me before 3am Pacific Time (GMT - 7 or 8) ) on Monday and I'll get it posted to the site here on the Wednesday reveal day :)

Each Wednesday the submissions will be posted and remain up for one week until the next Wednesday. With each submission be sure to include:
  • one photo of the actual dish you made in .jpg or .gif format
  • write up about the recipe, how it's done, etc
  • the recipe itself
  • the WW Points value

If you're interested, drop me an email... therepressedpastrychef (at) hotmail (dot) com
The first "reveal date" will be Wednesday July 2, 2008.

Have a great day!!
~Em... TheRepressedPastryChef