Recipes from Weight Watchers. (This is a long post)

This has been a really fun week for me. I love to cook and then getting to try some fantastic new recipes, well I've been in heaven. I hope you all enjoy the recipes as much as I did. The French Toast  was very very good. I made it twice this week.  The Squash Casserole is something I look forward to making again soon. Roger and Frankie (my taste testers) both liked it a lot. Oh, it's ok to tell a little white lie to the hubby. I told Rog it had hamburger in it. He will never know any different. It's was fun trying to find a Chicken fried steak recipe, as that is Rogers favorite meal, he said it's a keeper. He said he's not sure if he can live with such a small amount of gravy the rest of his life. My come back "I'm living without Lays Potato Chips". Life will go on. The egg salad was good. I eat mine right away, I wish I had let  the flavors blend for a day. Frankie eat it 2 days after I made it and said it was great. She had hers for breakfast on a high fiber English muffin. Let me know if any of you try a new recipe and I will share it with everyone. As they say Bon Appetit.

Apple-Raspberry Stuffed French Toast

		As good as any Restaurant meal                                             PointsPlus®value | 8 Servings | 4 Preparation Time | 12 min Cooking Time | 10 min Level of Difficulty | Easy breakfast | Frozen and canned fruits enjoyed on their own - or used in this tasty stuffed French toast - are a great way to get in some of your servings of fruit a day.

Ingredients

• 1 cup(s) canned fruit pie filling, apple, chopped
• 1/3 cup(s) sweetened frozen red raspberries, thawed
• 8 slice(s) raisin bread, or cinnamon raisin bread
• 1/4 cup(s) regular egg substitute
• 1/4 cup(s) fat-free skim milk
• 1/3 tsp vanilla extract, or maple extract
• 1 Tbsp margarine
• 1 Tbsp powdered sugar
• 2 Tbsp reduced-calorie pancake syrup

• Instructions

  • Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.
  • Combine egg substitute, milk and extract in a bowl.
  • Heat margarine in a large skillet.
  • Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve

I used Sara Lee Delightful whole wheat. No syrup, no margarine.  It was delicious and cut the points to 6 Points Plus.

  Squash Casserole

                                             6 servings = 6 Points Plus
1 Tbsp. water
2 tsp. minced garlic
1 cup panko bread crumbs
8 Tbsp. low fat sour cream
2 oz. low fat shredded Cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
1 can Campbell's 98% fat free Cream of Mushroom Soup
1 spray cooking spray
2 tsp. Italian seasoning
1 tsp. cayenne pepper (optional)
10 cups yellow squash and or zucchini sliced into coins
2/3 cup chopped onion
2 tsp. olive oil
12 oz. Morningstar Farms Crumbles

Squash Casserole right out of the oven

Squash Casserole, Corn on Cob, Sliced Tomatoes =8 Points Plus

Combine water and squash into large bowl, cover and microwave for 6 -8minutes till squash is tender. Drain. Heat oil in skillet and saute onion and garlic till tender. Add veggie crumbles, Italian seasoning and cayenne pepper. Continue to cook till heated through.

Combine squash, veggie crumbles, sour cream,  1/2 cup panko crumbs, cheese, salt, pepper, soup.

Spread mixture into 9x13 pan that has been sprayed with cooking spray. Top with remaining panko crumbs. Bake at 350 for 30 minutes, then broil for 1-2 minutes to brown top.



                               Egg Salad =3 Points plus with mayo
                                                   2 Points plus with greek yogurt


Egg Salad on a bed of greens, tomato slices, grapes, 1 slice of Sara Lee Delightful
3 Points Plus

4 large Eggs
2 large Egg whites ( boil then discard yolk)
2 Tbsp. low fat mayo (I used fat free plain yogurt)
2 Tbsp. Chives ( finely chopped)
1/2 tsp. Dijon Mustard
1/2 tsp. salt
1/4 tsp. pepper

Boil eggs. When cool enough, peel and chop into bite size pieces. Add mayo, chives, mustard, salt and pepper.

Mix till blended well. Better if chilled over night. Serve as a salad or if serving as a sandwich you need to add extra points for bread.



Made this for Roger for dinner the other night. He thought it was really good. Served it with Cauliflower Mashed Potatoes and Corn on the cob. I will be making this recipe again and again.

Chicken fried steak, corn on cob, cauliflower mashed potato's
13  Points Plus

Chicken Fried- Steak

		PointsPlus®value | 8 Servings | 4 Preparation Time | 10 min Cooking Time | 23 min Level of Difficulty | Moderate main meals | It looks like fried chicken but it's actually steak coated with seasoned flour and bread crumbs. It's pan-fried until crisp, then drizzled with a rich onion gravy.

Ingredients

• 12 oz uncooked lean beef round or cube steak
• 1/4 cup(s) white all-purpose flour
• 3/4 tsp table salt, divided
• 1/4 tsp black pepper, divided
• 1 1/4 cup(s) fat-free skim milk, divided
• 1 large egg white(s)
• 1 cup(s) dried plain breadcrumbs, coarse-variety (I used Panko bread crumbs)
• 2 slice(s) uncooked reduced-fat bacon (I used Hormel Bacon Bits)
• 1 spray(s) cooking spray
• 1/2 cup(s) uncooked onion(s), chopped
• 1/8 tsp hot pepper sauce, optional

Instructions

• Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces
• 1/2-inch thickness; slice steak into 4 equal pieces.
• Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.
• Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.
• In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to desired degree of doneness. Remove steaks and set aside.
• Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately. Yields about 3 ounces of steak and 1/4 cup of gravy per serving.
•            

Community recipes
Cauliflower Mash "Potatoes"

		PointsPlus®value | 2 Servings | 3 Preparation Time | min Cooking Time | min Level of Difficulty | Easy

Ingredients

1 1/2 pound(s)  cauliflower, Cut into chunks. Microwave in a covered glass dish

1 serving(s) Olivio Butter Spread (I used I can't believe it's not butter)
1 1/2 Tbsp fat free half-and-half cream

Steam cauliflower in micro wave till tender. Put cauliflower, butter spread and  half-and-half into blender. Blend till consistency of mashed potatoes.

Here are a few Egg Mug recipes. You can go to hungrygirl.com
to get more great tasting recipes like these. Tune into hungry girl this Saturday:

"More Surprises, Shockers & Swaps!"Catch it Saturday, 8/11, at 10:30am ET/7:30am PT on the Cooking Channel!

Chili Dog Egg Mug Entire recipe: 190 calories, 1.5g fat, 998mg sodium, 15g carbs, 2g fiber, 4g sugars, 27g protein -- PointsPlus® value 4* An egg breakfast for all of the junk-food lovers out there. Skip the fast food -- make this instead. Ingredients: 3/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 hot dog with about 40 calories and 1g fat or less (like Hebrew National 97% Fat Free), chopped 1/4 cup low-fat veggie or turkey chili 1 tbsp. finely chopped onion Directions: In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute and chopped hot dog for 1 1/2 minutes. Gently stir. Microwave for 1 minute, or until mostly set. Top with chili and microwave for 30 seconds, or until chili is warm and egg is set. Top with onion, and dig in! MAKES 1 SERVING

Greens, Eggs, and Ham Mug Entire recipe: 154 calories, 2.5g fat, 813mg sodium, 6g carbs, 1g fiber, 3.5g sugars, 23.5g protein -- PointsPlus® value 3* Our eggs aren't green... but the delicious veggies in this recipe are! We will eat them from a mug, we will eat them with a pug... Ingredients: 1 cup chopped spinach leaves 2/3 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 oz. (about 2 slices) extra-lean ham, chopped 1 wedge The Laughing Cow Light Creamy Swiss cheese 1 tbsp. chopped scallions Optional seasonings: salt and black pepper Directions: In a large microwave-safe mug sprayed with nonstick spray, microwave spinach for 45 seconds, or until wilted. Blot away excess liquid. Add egg substitute, stir, and microwave for 1 1/2 minutes. Mix in ham and cheese wedge, breaking the wedge into pieces as you add it. Microwave for another 1 1/2 minutes, or until set. Sprinkle with scallions and eat up! MAKES 1 SERVING

Jamarama Egg Mug Entire recipe: 150 calories, 1.5g fat, 552mg sodium, 10g carbs, 0g fiber, 7.5g sugars, 20g protein -- PointsPlus® value 3* Unconventional? Yes. But jelly on scrambled eggs is super-yummy. Try it! Ingredients: 3/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 wedge The Laughing Cow Light Creamy Swiss cheese 1 tbsp. low-sugar strawberry preserves Directions: In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 1/2 minutes. Mix in cheese wedge, breaking it into pieces as you add it. Microwave for 1 minute, or until set. Stir, top with preserves, and enjoy! MAKES 1 SERVING

Three easy recipes @ 4 Points Plus each

Here are a few recipes I haven't tried but thought looked really good.

Cranberry-Nut Turkey Roll UpsSpread two medium low-fat whole-wheat tortillas each with 1 tablespoon whole-berry cranberry sauce and 1 tablespoon fat-free mayonnaise. Top each with 3 ounces thickly sliced deli turkey breast, 1 leaf romaine lettuce, and 1 teaspoon chopped pecans. Roll up and serve.
PointsPlus value: 4

Thai Summer RollsSoak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour.
Serving size: 3 rolls
PointsPlus value: 4

Mozzarella and Tomato
Thinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.
Serving size: 1 1/2 cups
PointsPlus value: 4
Optional: Accompany each serving with 4 ounces cooked large shrimp, drizzled with a splash of white wine vinegar.
PointsPlus value: 6


The next two recipes were shared by Barbara from the 10 am meeting. I have made the Bella Mushroom and it is very good. Barbara thought so too. She said the cupcake was really good also. Barbara brought one in and shared it with Kim so Kim, how was it? 
Thank you for sharing  your great recipes. I gotta make the cupcakes. The hard part will be to just eat one :)
                        PORTION CONTROL

HG's Ring-My-Bella Mushroom Sandwich Pret-a-Portabella We're SO ready to throw giant mushrooms into sandwiches! This thing is a hit with vegetarians and omnivores alike. Ingredients: 1 large portabella mushroom, stem removed 1 tsp. olive oil 1/8 tsp. salt, or more to taste 2 dashes ground thyme, or more to taste 1 tbsp. fat-free mayonnaise Dash cayenne pepper, or more to taste 1 stick light string cheese 1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll 1 tsp. light whipped butter or light buttery spread (like Brummel & Brown) 2 dashes garlic powder 1 thick slice red onion, all rings intact 1 large slice tomato 1/2 cup shredded lettuce Directions:Coat both sides of the mushroom with oil and sprinkle with salt and thyme. Gently rub the seasonings into the mushroom and set aside. Season mayo to taste with cayenne pepper. Mix well and set aside. Pull string cheese into pieces and set aside as well. Split apart your roll and spread the inside with butter. Sprinkle with garlic powder. Bring a large skillet or a grill pan sprayed with nonstick spray to medium-high heat. Place roll halves in the pan with the buttered sides down. Once warm and toasty, remove and plate with the buttered sides up. Place mushroom in the skillet/pan, rounded side up, along with the onion, side by side. Cook for 5 minutes, and then flip both. Top mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Place mushroom on the bottom half of the roll. Top with onion, tomato, and lettuce. Spread the buttered side of the roll's top half with mayo, and finish off your sandwich with it. Now CHEW! MAKES 1 SERVING Serving Size: entire sandwich Calories: 263 Fat: 10g Sodium: 827mg Carbs: 33.5g Fiber: 7.5g Sugars: 6.5g Protein: 14.5g PointsPlus® value 7* HG Alternative! If you can't find Arnold Select/Oroweat Sandwich Thins or Pepperidge Farm Deli Flats, just use a light English muffin instead!

Add to Menu

HG's Double-Decker Fudgy Cheesecake Cupcakes Choc It to Me! Combine chocolate cake with cheesecake, and you've got one indulgent treat! Just make sure the item you're about to chomp on is one of THESE guilt-free cupcakes, not some fatty cupcake calorie bomb... Ingredients: One 8-oz. tub fat-free cream cheese, room temperature 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative 1 drop vanilla extract Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix 3/4 cup club soda 1/2 cup mini semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking liners. In a medium bowl, combine cream cheese, egg substitute, sweetener, and vanilla extract. With an electric mixer set to medium speed, beat until smooth. In a large bowl, whisk cake mix with soda until smooth. Evenly distribute cake mixture among the lined cups of the muffin pan. Smooth out the mixture with the back of a spoon. Evenly distribute cream-cheese mixture among the cups. Sprinkle with chocolate chips. Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 24 - 26 minutes. (Make sure the chocolate cake layer is cooked through.) Allow to cool completely. Enjoy! (P.S. Refrigerate leftovers.) MAKES 12 SERVINGS Serving Size: 1 cupcake (1/12th of recipe) Calories: 153 Fat: 4.5g Sodium: 312mg Carbs: 25g Fiber: 0.5g Sugars: 15.5g Protein: 4.5g PointsPlus® value 4* HG Alternative: If made with an equal amount of granulated white sugar in place of Splenda, each cupcake will have 172 calories, 30g carbs, and 21g sugars (PointsPlus® value 5*).