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