In the spirit of this week being superbowl week. I thought I would post this recipe... I really need to start putting some pictures on here... But for now, the recipes will have to do:
1 package cream cheese
1 pound hamburger browned and drained
1 can chili with beans
1 can refried beans
1 medium onion chopped
1 large jar of salsa
1 bag of mexican blend cheese
Spread Cream cheese in the bottom of a glass casserole dish. In a large saucepan, mix together the cooked hamburger meat, chili with beans and refried beans until it bubbles... Pour this mixture over the cream cheese. Then put the onions on top of that. Spread salsa over the onions and top with cheese. Place in 350 degree oven for 30 minutes or until the cheese is bubbling. Serve with tortilla chips..
Wednesday, February 3, 2010
Thursday, January 28, 2010
Apple Cake
POINTS: 3
INSTRUCTIONS
1 spray(s) cooking spray
2 large egg(s)
1/2 cup(s) sugar
1/4 cup(s) fat-free skim milk
2 Tbsp light butter, melted
1 Tbsp vanilla extract
1 cup(s) white self-rising flour, sifted
1 1/2 Tbsp cornstarch
1 large apple(s), green, peeled, cored and thinly sliced
1 tsp ground cinnamon1 tsp sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.Beat eggs and 1/2 cup of sugar in a large bowl 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.Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar in a cup and sprinkle over apples. Bake for about 30 to 35 minutes or until a knife or metal skewer comes out clean when inserted. Cut into 8 pieces and serve.
POINTS: 3
INSTRUCTIONS
1 spray(s) cooking spray
2 large egg(s)
1/2 cup(s) sugar
1/4 cup(s) fat-free skim milk
2 Tbsp light butter, melted
1 Tbsp vanilla extract
1 cup(s) white self-rising flour, sifted
1 1/2 Tbsp cornstarch
1 large apple(s), green, peeled, cored and thinly sliced
1 tsp ground cinnamon1 tsp sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.Beat eggs and 1/2 cup of sugar in a large bowl 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.Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar in a cup and sprinkle over apples. Bake for about 30 to 35 minutes or until a knife or metal skewer comes out clean when inserted. Cut into 8 pieces and serve.
Wednesday, January 27, 2010
Frozen Strawberry Layer Cake
Frozen Strawberry Layer Cake
POINTS: 3
INSTRUCTIONS
1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.
POINTS: 3
INSTRUCTIONS
1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.
Tuesday, January 26, 2010
General Tsao's Chicken
General Tsao's Chicken
POINTS: 6
INSTRUCTIONS
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
POINTS: 6
INSTRUCTIONS
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Monday, January 25, 2010
Chcken Fried Rice (WW)
Chicken Fried Rice
POINTS: 3
INSTRUCTIONS
2 spray(s) cooking spray
4 large egg white(s)
1/2 cup(s) scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup(s) carrot(s), diced
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
POINTS: 3
INSTRUCTIONS
2 spray(s) cooking spray
4 large egg white(s)
1/2 cup(s) scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup(s) carrot(s), diced
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
Sunday, January 24, 2010
Philly Cheese Steaks (WW)
1 spray Olive Oil cooking spray
1 medium onion, thinly sliced
1 pound raw, lean flank steak cut into 8 inch strips
2 tsp Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
4 reduced calorie hot dog buns
1/3 cup low fat shredded cheddar cheese
Preheat oven to 350 degrees
Coat a large nonstick skillet with olive oil and place over med-high heat. Once heated, add onion and saute until tender and golden. Remove onions and set aside. Add steak to skillet and cook until brown on both sides about 2 minutes. Add Worcestershire sauce, salt and pepper and cook until the liquid is absorbed.
Divide steak between the 4 buns, top evenly with onion and cheese. Wrap in foil and place in oven until the cheese melts (5-7 minutes)
1 sandwich per serving
8 points per sandwich
1 medium onion, thinly sliced
1 pound raw, lean flank steak cut into 8 inch strips
2 tsp Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
4 reduced calorie hot dog buns
1/3 cup low fat shredded cheddar cheese
Preheat oven to 350 degrees
Coat a large nonstick skillet with olive oil and place over med-high heat. Once heated, add onion and saute until tender and golden. Remove onions and set aside. Add steak to skillet and cook until brown on both sides about 2 minutes. Add Worcestershire sauce, salt and pepper and cook until the liquid is absorbed.
Divide steak between the 4 buns, top evenly with onion and cheese. Wrap in foil and place in oven until the cheese melts (5-7 minutes)
1 sandwich per serving
8 points per sandwich
Wednesday, January 13, 2010
Chocolate Muffins
3 Cups Kelloggs Extra Fiber All Bran Cereal
2 1/2 cups water
1 1/2 tsp baking powder
1 box Betty Crocker Brownie Mix
Soak cereal in water for about 5 - 15 min.
Add baking powder and brownie mix. Stir until blended.
Do not add any more moisture. Fill muffin cups about 1/2 full.
Bake 350 degrees 20 min. Makes 30 med. size muffins at 1 point each.
2 1/2 cups water
1 1/2 tsp baking powder
1 box Betty Crocker Brownie Mix
Soak cereal in water for about 5 - 15 min.
Add baking powder and brownie mix. Stir until blended.
Do not add any more moisture. Fill muffin cups about 1/2 full.
Bake 350 degrees 20 min. Makes 30 med. size muffins at 1 point each.
Tuesday, January 12, 2010
WW Cornbread
After I shared my recipe for taco soup with several friends on facebook, I received a comment from someone wishing they could find a WW version of cornbread. Ask and you shall receive: I found this recipe and will be trying it out very soon!
Preheat oven to 400 degrees. Spray a 8-inch square baking dish or 12-cup muffin tin with non-stick cooking spray. Combine, cornmeal, flour, sugar,baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir until blended. (do not overmix) Pour into pan ormuffin tins. Bake until golden brown and a toothpick inserted in the centercomes out clean. (20-25 minutes)
POINTS: 2
Makes 12 servings
Ingredients
1 1/4 cups yellow cornmeal
Ingredients
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp low-fat buttermilk
1 egg
Preheat oven to 400 degrees. Spray a 8-inch square baking dish or 12-cup muffin tin with non-stick cooking spray. Combine, cornmeal, flour, sugar,baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir until blended. (do not overmix) Pour into pan ormuffin tins. Bake until golden brown and a toothpick inserted in the centercomes out clean. (20-25 minutes)
POINTS: 2
Monday, January 11, 2010
Pumpkin Crunch
This is not a WW recipe, but it is delicious! My cousin Christy sent this to me and I love it!!!
Pumpkin Crunch
1 can pumpkin (I think it's 15 oz. or something close to that)
1 large can evaporated milk
1/2 cups sugar
4 eggs
2 tsp. pumpkin pie spice
1 tsp. salt
1 box yellow cake mix
1 cup chopped pecans or walnuts
2 sticks butter or margarine
Mix together the pumpkin, evap. milk, sugar, eggs, spice, and salt. Put in the bottom of a 9x13 pan. Sprinkle the dry yellow cake mix over the top - DO NOT STIR IT INTO THE PUMPKIN MIXTURE. You will just cover up the pumpkin mixture with the cake mix. Sprinkle the nuts on top. Slice the butter into thin slices and lay all over the top of the nuts. Put it in the oven at 350 degrees for about 50-55 minutes. It looks strange, but don't worry. The baking process will make it all work out and come together.
Saturday, January 9, 2010
Frozen Peanut Butter Cups
8 Oz. FF Cool Whip
1/2 peanut butter (smooth or crunchy)
2 tablespoons Chocolate Syrup
Line a cupcake pan with liners, with a spoon, mix peanut butter and cool whip until well combined. Spoon even portions into cupcake liners.
Top each with a swirl of chocolate syrup. Freeze 6-8 hours or until frozen.
Once solid, remove from pan and place in freezer bag or container.
Servings 12
2 pts per serving
* You can use a 24 count mini muffin pan line with foil liners and the point value will then be 1 point per peanut butter cup.
1/2 peanut butter (smooth or crunchy)
2 tablespoons Chocolate Syrup
Line a cupcake pan with liners, with a spoon, mix peanut butter and cool whip until well combined. Spoon even portions into cupcake liners.
Top each with a swirl of chocolate syrup. Freeze 6-8 hours or until frozen.
Once solid, remove from pan and place in freezer bag or container.
Servings 12
2 pts per serving
* You can use a 24 count mini muffin pan line with foil liners and the point value will then be 1 point per peanut butter cup.
Friday, January 8, 2010
3 ingredient Potato soup
Potato Soup
Ingredients
1 bag Ore Ida O'Brien Hasbrowns (16 oz., frozen)
4 cans fat free chicken broth
1 pkg. McCormick Country Gravy Mix
Spray pan with Pam. Saute potatoes 10 minutes, stirring gently. Add broth and bring to a boil. Prepare gravy mix according to pkg. directions. Add to potatoes and broth. Simmer 20-30 minutes.
SERVING SIZE: 1 cup soup POINTS: 2
Ingredients
1 bag Ore Ida O'Brien Hasbrowns (16 oz., frozen)
4 cans fat free chicken broth
1 pkg. McCormick Country Gravy Mix
Spray pan with Pam. Saute potatoes 10 minutes, stirring gently. Add broth and bring to a boil. Prepare gravy mix according to pkg. directions. Add to potatoes and broth. Simmer 20-30 minutes.
SERVING SIZE: 1 cup soup POINTS: 2
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