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 :)

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Apple Cake

Ingredients

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

Directions
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 :)

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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


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Chicken with Broccoli and Garlic Sauce


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

Ingredients

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

Preparation

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

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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

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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!

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Berry Banana Smoothie


Ingredients
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)
Ice

Instructions
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 :)

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Tequila Lime Shrimp



Ingredients
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)

Directions
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

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Chicken Fettuccine Alfredo



Ingredients
6 medium garlic cloves, peeled and smashed with a knife
1 lb skinless, boneless chicken breasts, washed and patted dry(four 4 oz
pieces)
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

Instructions
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

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Crustless Pumpkin Pie


Ingredients
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

Directions
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

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Gooey Baked Apple


Ingredients
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

Directions
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
Servings:1

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!!

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Cream Cheese Filled Strawberries


Ingredients
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
Servings:6


Preparation
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

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Lemon Raspberry-Cream Sponge Roll


Ingredients
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
Servings:10


Directions
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

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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

Ingredients
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
Instructions
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.....

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Vanilla Bean Panna Cotta


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

Ingredients

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

Directions
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


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Spaghetti Casserole






POINTS® Value: 8
Servings: 2

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

Ingredients

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


Instructions
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!)

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Chocolate-Banana Wontons



Ingredients

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

Directions
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 really..it was simple)

Contributed by Leslie
The Hungry Housewife