Twas the night of Thanksgiving, but I just couldn’t sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned….the dark meat and white
But I fought the temptation with all of my might.
Tossing and turning with anticipation
The thought of a snack became infatuation.
So I raced to the kitchen, flung open the door
And gazed at the fridge, full of goodies galore.
I gobbled up Turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
‘Till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
Mouthful of pudding and a handful of pie.
But I managed to yell as I soared past the trees…..
Somebody get me to Weight Watchers, Please!
May your stuffing be tasty, may your turkey be plump,
May your potatoes ‘n gravy have nary a lump,
May your yams be delicious, may your pies take the prize,
May your Thanksgiving dinner stay off of your thighs!
Sunday, November 22, 2009
Turkey Day Forecast
Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190 F.
The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates.
Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.
A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.
During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34 F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established.
Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops.
By early next week, eating pressure will be low as the only wish left will be the bone.
The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates.
Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.
A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.
During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34 F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established.
Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops.
By early next week, eating pressure will be low as the only wish left will be the bone.
Tuesday, November 17, 2009
Holiday Favorites "Lightened Up"
Green Bean Casserole
Serves: 6 - 2 POINTS per serving
2 (9 ounce) bags frozen green beans, thawed, or 2 (15 ounce) cans no salt added green beans, drained
1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST Cream of Mushroom Soup
3/4 cup skim milk
1 (3.5 ounce) can Real Baked Onion Pieces, divided
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce or soy sauce (optional - note these are high sodium products)
In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Baked Onion Pieces.
Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Baked Onion Pieces. Bake an additional 5 minutes.
Crustless Pumpkin Pie
6 Servings – 1 POINT per serving
3/4 cup(s) Egg Beaters Egg Beaters
12 oz fat-free evaporated milk
3 tsp pumpkin pie spice
1/2 tsp table salt
1 tsp vanilla extract
15 oz canned pumpkin
2/3 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
Combine all ingredients and beat until smooth. Pour in a 9" pie pan sprayed with Pam. Bake at 400 for 15 minutes.
Then at 325 for 45 minutes or until a knife inserted in center comes out clean.
NO CRUST PUMPKIN PIE
Entire pie is 6 POINTS
15oz. can of pumpkin
1/2c egg beaters
1 1/2 c. skim milk
3/4 c. splenda
1/2 tsp. salt
1 tsp. pie spice
Mix and pour in Sprayed pie dish. Bake at 400 for 15 min., then at 375 for 45 min.
Self-Crust Pumpkin Pie
8 servings - 2 POINTS per serving
In large bowl combine 2 large egg whites with 2 cups canned pumpkin.
Add:
l cup nonfat dry milk
2/3 cup sugar
l tsp. cinnamon
l/2 tsp ginger
l/4 tsp nutmeg
l/4 cup flour
Slowly stir in l cup water. Mix well, pour into prepared 9" pie plate. Bake at 350 for 45-55 min (until knife inserted in center comes out clean).
Apple Pie
8 servings - 4 POINTS per serving
1 cup all-purpose flour
2 tsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted
1. Preheat oven to 400ºF.
2. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
3. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
4. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
DREAMY CHEESECAKE
16 servings – 3 POINTS per serving
2 cups part-skim ricotta cheese
15 oz. Light cream cheese, softened
8 TBSP. Splenda or other sweetener to = 8 TBSP.
1 cup egg substitute
1/4 cup reduced-calorie tub margarine, melted
1 TBSP. all-purpose flour
3 TBSP. cornstarch
1 tsp. vanilla
1 tsp. almond extract
juice of ½ lemon
2 cups non-fat sour cream
Using low speed of mixer, combine ricotta, cream cheese, and sweetener. Slowly pour in egg substitute. Beat until no yellow streaks appear. Add remaining ingredients, except sour cream. Mix until just combined. Fold in sour cream. Pour into 10" ungreased spring-form pan. Place in COLD oven. Turn oven to 325 degrees. Bake 1 hour. Turn oven off. Leave cake in oven 2 hours. DO NOT open door during baking or cooling time. Remove cake from oven. Refrigerate until ready to serve. Remove side of pan. Garnish with fruit, if desired.
EggNog Smoothie
2 Servings – 2 POINTS per serving (2 servings=5 pts.)
Regular eggnog = 8.5 pts for 1 cup
Ingredients
1 packet Weight Watchers Smoothie Drink Mix French Vanilla
1 cup fat-free skim milk
1/2 cup Egg Beaters Egg Beaters
1/2 tsp vanilla extract
1 tsp imitation rum extract,
Add 6-8 ice cubes. Mix all together in a blender. Garnish with nutmeg. Makes approximately two, one cup servings.
Sauteed String Beans with Almonds
8 Servings – 1 POINT per serving
1/2 cup(s) slivered almonds
2 tsp olive oil
3 medium garlic clove(s), minced
8 cup(s) green snap beans, fresh, trimmed, or thawed if frozen
1/2 cup(s) canned chicken broth, or vegetable broth
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside. Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.
Candied Sweet Potatoes
4 Servings – 3 POINTS per serving
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Preheat oven to 375ºF. Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish. Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
Garlic Mashed Red Potatoes
4 servings – 3 POINTS per serving
8 small uncooked red potato(es), peeled and cut into 2-inch chunks
4 medium garlic clove(s), peeled
1/4 cup(s) fat-free sour cream
1/4 cup(s) fat-free skim milk
2 Tbsp chives, fresh, minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan. Add sour cream, milk and chives to pan; mix until combined. Mash mixture with a potato masher until smooth (or leave some lumps if desired); season to taste with salt and pepper. Yields about 1/2 cup per serving.
Cranberry Orange Relish
8 servings – 2 POINTS per serving
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks*
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
*NOTES: *If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks. If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values). You can make this relish up to 5 days ahead. This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
Stuffing with Sage and Chives
8 Servings – 2 POINTS per serving
1 spray(s) cooking spray
12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed*
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium celery, stalks, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) canned chicken broth
2 Tbsp chives, fresh, chopped
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.
*NOTES: *Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).
Pecan Tartlets
12 Servings – 3 POINTS per serving
2 spray(s) cooking spray
3 large egg(s)
1/8 tsp table salt
1 Tbsp butter, melted
1/3 cup(s) dark corn syrup
2/3 cup(s) dark brown sugar
1 tsp vanilla extract
1/3 cup(s) chopped pecans
24 half pecan halves
Preheat oven to 450ºF. Place twelve 3-ounce ramekins in a shallow baking pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray.
In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and then spoon batter half way up ramekins; gently place 2 pecan halves on top of each ramekin.
Bake for about 17 minutes. Reduce oven temperature to 350ºF and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cold. Yields 1 per serving.
Serves: 6 - 2 POINTS per serving
2 (9 ounce) bags frozen green beans, thawed, or 2 (15 ounce) cans no salt added green beans, drained
1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST Cream of Mushroom Soup
3/4 cup skim milk
1 (3.5 ounce) can Real Baked Onion Pieces, divided
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce or soy sauce (optional - note these are high sodium products)
In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Baked Onion Pieces.
Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Baked Onion Pieces. Bake an additional 5 minutes.
Crustless Pumpkin Pie
6 Servings – 1 POINT per serving
3/4 cup(s) Egg Beaters Egg Beaters
12 oz fat-free evaporated milk
3 tsp pumpkin pie spice
1/2 tsp table salt
1 tsp vanilla extract
15 oz canned pumpkin
2/3 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
Combine all ingredients and beat until smooth. Pour in a 9" pie pan sprayed with Pam. Bake at 400 for 15 minutes.
Then at 325 for 45 minutes or until a knife inserted in center comes out clean.
NO CRUST PUMPKIN PIE
Entire pie is 6 POINTS
15oz. can of pumpkin
1/2c egg beaters
1 1/2 c. skim milk
3/4 c. splenda
1/2 tsp. salt
1 tsp. pie spice
Mix and pour in Sprayed pie dish. Bake at 400 for 15 min., then at 375 for 45 min.
Self-Crust Pumpkin Pie
8 servings - 2 POINTS per serving
In large bowl combine 2 large egg whites with 2 cups canned pumpkin.
Add:
l cup nonfat dry milk
2/3 cup sugar
l tsp. cinnamon
l/2 tsp ginger
l/4 tsp nutmeg
l/4 cup flour
Slowly stir in l cup water. Mix well, pour into prepared 9" pie plate. Bake at 350 for 45-55 min (until knife inserted in center comes out clean).
Apple Pie
8 servings - 4 POINTS per serving
1 cup all-purpose flour
2 tsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted
1. Preheat oven to 400ºF.
2. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
3. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
4. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
DREAMY CHEESECAKE
16 servings – 3 POINTS per serving
2 cups part-skim ricotta cheese
15 oz. Light cream cheese, softened
8 TBSP. Splenda or other sweetener to = 8 TBSP.
1 cup egg substitute
1/4 cup reduced-calorie tub margarine, melted
1 TBSP. all-purpose flour
3 TBSP. cornstarch
1 tsp. vanilla
1 tsp. almond extract
juice of ½ lemon
2 cups non-fat sour cream
Using low speed of mixer, combine ricotta, cream cheese, and sweetener. Slowly pour in egg substitute. Beat until no yellow streaks appear. Add remaining ingredients, except sour cream. Mix until just combined. Fold in sour cream. Pour into 10" ungreased spring-form pan. Place in COLD oven. Turn oven to 325 degrees. Bake 1 hour. Turn oven off. Leave cake in oven 2 hours. DO NOT open door during baking or cooling time. Remove cake from oven. Refrigerate until ready to serve. Remove side of pan. Garnish with fruit, if desired.
EggNog Smoothie
2 Servings – 2 POINTS per serving (2 servings=5 pts.)
Regular eggnog = 8.5 pts for 1 cup
Ingredients
1 packet Weight Watchers Smoothie Drink Mix French Vanilla
1 cup fat-free skim milk
1/2 cup Egg Beaters Egg Beaters
1/2 tsp vanilla extract
1 tsp imitation rum extract,
Add 6-8 ice cubes. Mix all together in a blender. Garnish with nutmeg. Makes approximately two, one cup servings.
Sauteed String Beans with Almonds
8 Servings – 1 POINT per serving
1/2 cup(s) slivered almonds
2 tsp olive oil
3 medium garlic clove(s), minced
8 cup(s) green snap beans, fresh, trimmed, or thawed if frozen
1/2 cup(s) canned chicken broth, or vegetable broth
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside. Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.
Candied Sweet Potatoes
4 Servings – 3 POINTS per serving
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Preheat oven to 375ºF. Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish. Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
Garlic Mashed Red Potatoes
4 servings – 3 POINTS per serving
8 small uncooked red potato(es), peeled and cut into 2-inch chunks
4 medium garlic clove(s), peeled
1/4 cup(s) fat-free sour cream
1/4 cup(s) fat-free skim milk
2 Tbsp chives, fresh, minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan. Add sour cream, milk and chives to pan; mix until combined. Mash mixture with a potato masher until smooth (or leave some lumps if desired); season to taste with salt and pepper. Yields about 1/2 cup per serving.
Cranberry Orange Relish
8 servings – 2 POINTS per serving
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks*
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
*NOTES: *If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks. If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values). You can make this relish up to 5 days ahead. This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
Stuffing with Sage and Chives
8 Servings – 2 POINTS per serving
1 spray(s) cooking spray
12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed*
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium celery, stalks, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) canned chicken broth
2 Tbsp chives, fresh, chopped
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.
*NOTES: *Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).
Pecan Tartlets
12 Servings – 3 POINTS per serving
2 spray(s) cooking spray
3 large egg(s)
1/8 tsp table salt
1 Tbsp butter, melted
1/3 cup(s) dark corn syrup
2/3 cup(s) dark brown sugar
1 tsp vanilla extract
1/3 cup(s) chopped pecans
24 half pecan halves
Preheat oven to 450ºF. Place twelve 3-ounce ramekins in a shallow baking pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray.
In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and then spoon batter half way up ramekins; gently place 2 pecan halves on top of each ramekin.
Bake for about 17 minutes. Reduce oven temperature to 350ºF and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cold. Yields 1 per serving.
Monday, November 16, 2009
Key Lime Pie
Makes 8 Servings. 1 Serving = 4 POINTS
- 1/4 Cup Water
- 1 package (4-serving size) sugar-free lime-flavor gelatin
- 2 containers (6 oz.) fat-free key lime pie yogurt
- 1 tub (8 oz.) frozen reduced-fat non-dairy whipped topping, thawed
- 1 Graham Cracker Reduced Fat Pie Crust
#1. Heat water in microwave or stove top until boiling. Whisk with gelatin until dissolved.
#2. In large bowl, whisk together gelatin mixture and yogurt. (One yogurt at a time)
#3. Fold in whipped topping.
#4. Carefully spread in crust. Refrigerate at least 4 hours or until set. Enjoy!!
*** If you don't like Key Lime, try other flavor combinations... strawberry banana yogurt and strawberry jello. Or, orange creamsicle yogurt and orange jello!
Wednesday, November 4, 2009
Pumpkin Mousse (YUMMY!!!)
Makes 7 (½-cup) servings)
½ Cup = 1 pt.
1 can (15 oz.) of pumpkin (not pumpkin pie mix)
1 box (4 serving size) sugar free, fat free instant vanilla or butterscotch pudding mix
1 ½ tsp. pumpkin pie spice
1 8-oz. fat-free Cool Whip
Thoroughly combine the first three ingredients; then fold in Cool Whip. Chill thoroughly.
(You could put the mousse in a reduced-fat graham cracker crust. Remember to add the points for the crust! And, I wonder how this would taste frozen...)
½ Cup = 1 pt.
1 can (15 oz.) of pumpkin (not pumpkin pie mix)
1 box (4 serving size) sugar free, fat free instant vanilla or butterscotch pudding mix
1 ½ tsp. pumpkin pie spice
1 8-oz. fat-free Cool Whip
Thoroughly combine the first three ingredients; then fold in Cool Whip. Chill thoroughly.
(You could put the mousse in a reduced-fat graham cracker crust. Remember to add the points for the crust! And, I wonder how this would taste frozen...)
Taco Soup
POINTS: 6 (2 cups)
1 ½ lbs cooked lean ground beef (with 7% or less fat)
1 – 14 oz. can of corn (drained – use Mexican-style w/peppers for added flavor)
1 – 14 oz. can of pinto beans (drained)
1 – 28 oz. can of diced tomatoes (do not drain - could use diced tomatoes w/jalapeños for extra flavor)
1 – 1 oz. packet of Hidden Valley Ranch dressing (powder)
1 or 2 – 1 oz. packet of taco seasoning (I use one regular and ½ hot)
1 ½ lbs cooked lean ground beef (with 7% or less fat)
1 – 14 oz. can of corn (drained – use Mexican-style w/peppers for added flavor)
1 – 14 oz. can of pinto beans (drained)
1 – 28 oz. can of diced tomatoes (do not drain - could use diced tomatoes w/jalapeños for extra flavor)
1 – 1 oz. packet of Hidden Valley Ranch dressing (powder)
1 or 2 – 1 oz. packet of taco seasoning (I use one regular and ½ hot)
1 onion (chopped)
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. In a crock pot/slow cooker, combine beef, onion, corn, tomatoes, beans, ranch and taco seasonings and mix. Add water to thin. Cook on low for 4-6 hours. Serve with low-fat tortilla chips. (Chips will add Points to the recipe.) Yields about 2 cups per serving.
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. In a crock pot/slow cooker, combine beef, onion, corn, tomatoes, beans, ranch and taco seasonings and mix. Add water to thin. Cook on low for 4-6 hours. Serve with low-fat tortilla chips. (Chips will add Points to the recipe.) Yields about 2 cups per serving.
Top 10 Ways to Know You're a Weight Watcher at Halloween
10. You know how many door knocks it takes to earn an Activity POINT.
9. You're the only Power Ranger in the neighborhood with a pedometer and a POINTS finder.
8. You ask each house if they mind if you step on their scale - just to compare.
7. You ask to trade candy corn for the real stuff.
6. When someone drops a candy bar in your bag, you yell out the # of POINTS.
5. Your costume has a handy water bottle holder so you can meet your water requirements for the day.
4. You ask to use the bathroom every 3rd house because of #5.
3. At the end of the night, you sort your candy by POINT value.
2. You ask for high fiber candy only.
1. Your goodie bag has a half filled out weekly journal taped to it.
9 Good Health Guidelines
Here's a poem to help you remember the 9 Good Health Guidelines!
Nine IS Fine!
Keep your focus on the nine
I guarantee that you’ll feel fine.
Fruits and vegetables, leafy or raw
At least five servings is the law.
Pudding, yogurt, or even cheese
Helps you get your dairy needs.
Choose whole-wheat pasta and brown rice too.
The processed versions should be very few.
2 teaspoons of oil are a daily must
Safflower and olive are types you can trust.
Cakes and cookies may be a special treat
But you must limit the amount you eat.
Soy products, beans and meat that’s lean
Keep you satisfied and provide protein.
Let green diamonds be what you choose
These are the foods that help you lose.
6 glasses of liquid is the amount that’s right
Anything will be okay, even Crystal Light.
Move 30 minutes most every day
Make it fun, it’ll be more like play.
A multivitamin you should take
It’s for your health for goodness sake.
Fit these all in day-to-day
Soon you’ll be hearing yourself say,
“I feel great and I’m looking divine
Because I’ve included my daily nine.”
by WW Leader, Roberta Brenick
Nine IS Fine!
Keep your focus on the nine
I guarantee that you’ll feel fine.
Fruits and vegetables, leafy or raw
At least five servings is the law.
Pudding, yogurt, or even cheese
Helps you get your dairy needs.
Choose whole-wheat pasta and brown rice too.
The processed versions should be very few.
2 teaspoons of oil are a daily must
Safflower and olive are types you can trust.
Cakes and cookies may be a special treat
But you must limit the amount you eat.
Soy products, beans and meat that’s lean
Keep you satisfied and provide protein.
Let green diamonds be what you choose
These are the foods that help you lose.
6 glasses of liquid is the amount that’s right
Anything will be okay, even Crystal Light.
Move 30 minutes most every day
Make it fun, it’ll be more like play.
A multivitamin you should take
It’s for your health for goodness sake.
Fit these all in day-to-day
Soon you’ll be hearing yourself say,
“I feel great and I’m looking divine
Because I’ve included my daily nine.”
by WW Leader, Roberta Brenick
Healthy Oils
Having difficulty getting in the two teaspoons of Healthy Oils from the Good Health Guidelines? Here are 27 ways...
Healthy Oils = Olive, Canola, Sunflower, Safflower, Flaxseed (2 tsp per day)
1. The only one that has a taste is Olive, so the others can be put into a smoothie, oatmeal, etc.
2. Fry an egg sandwich
3. Stir fry veggies
4. Add to pasta while cooking
5. Add to canned green beans (Cracker Barrel does it!)
6. Fried potatoes! Buy frozen hash browns where the ingredients say "potatoes" only
7. Pour a teaspoon of flaxseed oil on a baked potato or other veggies. It has a
nutty flavor.
8. Rub a teaspoon of olive oil on chicken or fish before baking. No more dried out chicken.
9. Grill cheese sandwich by putting a teaspoon of olive oil in a skillet, put in your bread & cheese sandwich, grill one side and then add another teaspoon of oil and grill the other side.
10. Mix 2 tsp olive oil, 2 tsp red wine vinegar and package of Splenda-great salad dressing.
11. Blend it into mashed potatoes- it may take a little longer than adding butter.
12. Add the oil to the water when making rice.
13. Drizzle over roasted veggies in the oven
14. Drizzle olive oil over a Smart One Pizza. It tastes like pizza from a restaurant!
15. Drizzle on sliced tomatoes with a little Italian seasoning
16. Mix olive oil, Italian seasoning and garlic salt, then dip your light wheat bread in it.
17. Sauté spinach in olive oil
18. Add 2 tsp to fat free Italian dressing for your salad
19. Spread on bread, sprinkle garlic powder and toast in toaster oven
20. Drizzle it over popcorn
21. Add to a serving of the Garden Vegetable soup
22. Add to plain non-fat yogurt (great for core planners)
23. Cook egg whites in it
24. Another salad dressing: 2 tsp canola oil, vinegar (rice is good), dash of
celery salt
25. Spread on corn on the cob
26. Add 2 tsp of oil to a bowl and grind some fresh pepper into it. Dip bread into it - like the starters you get at some Italian restaurants...
27. Add oil to the outside of a baked potato and bake in the oven.
Healthy Oils = Olive, Canola, Sunflower, Safflower, Flaxseed (2 tsp per day)
1. The only one that has a taste is Olive, so the others can be put into a smoothie, oatmeal, etc.
2. Fry an egg sandwich
3. Stir fry veggies
4. Add to pasta while cooking
5. Add to canned green beans (Cracker Barrel does it!)
6. Fried potatoes! Buy frozen hash browns where the ingredients say "potatoes" only
7. Pour a teaspoon of flaxseed oil on a baked potato or other veggies. It has a
nutty flavor.
8. Rub a teaspoon of olive oil on chicken or fish before baking. No more dried out chicken.
9. Grill cheese sandwich by putting a teaspoon of olive oil in a skillet, put in your bread & cheese sandwich, grill one side and then add another teaspoon of oil and grill the other side.
10. Mix 2 tsp olive oil, 2 tsp red wine vinegar and package of Splenda-great salad dressing.
11. Blend it into mashed potatoes- it may take a little longer than adding butter.
12. Add the oil to the water when making rice.
13. Drizzle over roasted veggies in the oven
14. Drizzle olive oil over a Smart One Pizza. It tastes like pizza from a restaurant!
15. Drizzle on sliced tomatoes with a little Italian seasoning
16. Mix olive oil, Italian seasoning and garlic salt, then dip your light wheat bread in it.
17. Sauté spinach in olive oil
18. Add 2 tsp to fat free Italian dressing for your salad
19. Spread on bread, sprinkle garlic powder and toast in toaster oven
20. Drizzle it over popcorn
21. Add to a serving of the Garden Vegetable soup
22. Add to plain non-fat yogurt (great for core planners)
23. Cook egg whites in it
24. Another salad dressing: 2 tsp canola oil, vinegar (rice is good), dash of
celery salt
25. Spread on corn on the cob
26. Add 2 tsp of oil to a bowl and grind some fresh pepper into it. Dip bread into it - like the starters you get at some Italian restaurants...
27. Add oil to the outside of a baked potato and bake in the oven.
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