Weight Watcher Recipes

[SteveRuff]

Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one.

Baked Coconut Shrimp

1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry
1/3 cup cornstarch
1/2 teaspoon ground red pepper
salt - dash
1 tablespoon honey
1 tablespoon lime juice - fresh squeezed
1/3 cup egg whites
3/4 cup coconut

Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray.
In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds
Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
Place coconut in a thin layer on a pie plate or flat dish.
Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.


Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates.


WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH

I fix a sugar free peach jam with a liberal amount of grated horseradish to use as a dipping sauce. nAdd points accordingly.

[SteveRuff]

Leo Benson wrote:
LOL Steve hot dog buns are super simple. I ordered a bun pan from King Arthur Flour, and use a very nice bread recipe and substitute white whole wheat for regular flour, and add High Maize fiber. Sometimes I add flax or oat fiber. Super simple.

Yeast and I have never really gotten along. I am sure a bread machine would make things easier and a bit more foolproof..but I am confident I could end up with door stops instead of loaves. My grandmother, who was perhaps the worlds greatest cook, tells a story about when she first married my grandfather. He complained about her biscuits so she threw the entire pan of them out the window ... then had to alter her dinner plans to include the chicken that one of her biscuits killed! She persevered and learned how to make wonderful biscuits, rolls, and breads of all kinds, but I am still stuck in the chicken killing stage.

[Leo_Benson]

LOL Steve hot dog buns are super simple. I ordered a bun pan from King Arthur Flour, and use a very nice bread recipe and substitute white whole wheat for regular flour, and add High Maize fiber. Sometimes I add flax or oat fiber. Super simple.

[SteveRuff]

Love deviled eggs AND sausage and pepper grinders! These are both real winners. I can't make my own hot dog buns but Natures Own has a no sugar high fiber substitute that we use that should fill the bill. Thanks.

[Leo_Benson]

craving sausage and pepper grinder

Too much fat. So here was my delicious alternative

I had grilled chicken breast tenderloins in freezer. (Once a week I pan grill about 12, with black pepper, garlic and onion powder, and ranch powder. I delgaze pan with a mix of lite soy, balsamic, and gravy master/kitchen bouquet, turning and shaking pan so chicken is well coated. Place 2 to a bag and freeze.)

So, I thinly sliced some red pepper and onion and sauteed with a good amount of fennel seed. Use PAM spray, no fat, or perhaps just a tsp of EVOO. You can add fresh or powdered garlic, too. Then I took out my chicken and sliced into thin strips (like for fajitas). Added to the pan with some mushrooms. Sauteed til veggies carmelized.

I had some homemade lower cal, high fiber, white whole wheat hotdog buns in freezer. Added a slice of low fat provolone to a bun and filled with chicken mixture. But you could use a whole wheat wrap or pita, too.

Awesome! HAd that Italian sausage taste due to the fennel seed. I would definitely make this again.

[Leo_Benson]

Not Your Mama's Deviled Eggs
12 eggs, boiled, cooled, peeled, halved.
**(for perfect hard boiled eggs, especially if fresh from the hen, bring a large pot of water to boil. THEN gently ladel in the eggs and set timer for 14 minutes. After 14 minutes remove eggs to a bowl full of ice and water and make sure they're submerged. Refrigerate for a few hours. Perfect)
1/2 can white beans
fat free mayo
onion powder
ranch dressing powder
black pepper
dill weed

remove egg yolks and throw half away. (or give to dog)
puree well-drained white beans and egg yolks until fine. I do it all in food processor.
Add seasonings to taste.
add fat free mayo and pulse a few times until it reaches a smooth consistancy. Not too stiff.
Put yolk mixture in a piping bag with a star tip and fill egg whites.
Top 1/3 with a sprinkle of poppy seeds, 1/3 with finely chopped fresh green onion tops or chives, and 1/3 with sweet or smoked paprika.

Kick it up a notch:
optional:
add 1 tbsp of Sriracha Sauce (asian hot chile sauce or "Rooster Sauce"0 my new addiction
or add a tsp of horseradish

for 2 deviled eggs, you've got 1 white, 1/2 yolk, and about 1 tbsp white beans. I don't know the points. But a good blend of lean protein and fiber.

Made 4 doz for a church function and they were gone in minutes.

[SteveRuff]

I didn't run the points but I found a lite Strawberry Shortcake.

2/3 cup HeartSmart Bisquick
2 tsps canola oil
2 Tbl skimmed milk
1 Tbl Splenda

Mix in small bowl, divide into two equal parts, drop onto sprayed baking sheet. Bake at 350 for 9 to 12 minutes until lightly browned.

I topped this with a mix of sliced fresh strawberries, lightly sugared with Splenda, lemon juice, and water. Then topped it all with fat free sugar free whipped topping. Tasted decadent but I knew better!

[Leo_Benson]

anybody cooking anything healthy for Valentine's Day? I need some good ideas!

[Leo_Benson]

had a craving for pulled pork last night. Had a pkg of PP I did up in the fall before I put the little elec smoker away for the winter. But, ugh, could derail our HLP. (Healthy Living Plan. I hate the "D" word!)
BUT, I also had a pkg of cooked diced turkey (white meat) in the freezer.
Hmmmm.....
I added the turkey to the PP and added about 1-2 tsp of liq smoke (to account for the fact the turkey was not smoked)
I sauced it up with our favorite sauce and served on multi grain buns.
Delicious. Family never suspected the turkey was in there.
I'm guessing we had about 1.5 oz of turkey and 1.5 oz PP per bun.
Maybe next smoker season I'll smoke a few turkey breasts just for this purpose.

[whimstock]

This is my All-Time-Favorite Weight Watcher recipe:

It always amazes me how the soup makes this dish tastes so much like “regular” LOL Chinese food.

Chinese Beef

1 pound lean ground beef
1 chopped onion
1 chopped bell pepper
2-3 celery sticks
1 can Golden Cream of Mushroom soup
1/4 cup water
1 1/2 cup Chinese noodles

Brown beef, add water and veggies. Cover and steam at medium to low for 5 minutes. Stir in the soup, cover and cook for 20 minutes.

1 cup and 1/2 cup noodles.... = 6 points

I add some water chestnuts and some fresh mushrooms. Points remain the same. We have it on rice. 🙂

[Ed___Lynne]

I have a big bowl of the dip in my refrigerator waiting for the game to start. This is how I made mine.

Buffalo Chicken Dip

Ingredients:

1- Rotisserie chicken, picked clean and put in large sauce pan
2 (8 ounce) packages cream cheese, softened, I used low fat
1 cup Ranch dressing, I used ½ cup Ranch and 1/2 cup Blue Cheese, I used Fat Free
1/2 cup pepper sauce (such as Frank's
Red Hot) I start with the ½ and add more to taste.
1-1/2 cups shredded Cheddar cheese,
I shredded a brick of cheese. It is not quite as oily

1 bunch celery, cleaned and cut into 4 inch pieces
Tostito’s scoops or any other’s chips or crackers of you choice.

Directions:
Put all ingredients in a large saucepot Cook, stirring until well blended and warm. Serve with celery sticks and crackers.

[Leo_Benson]

SwanInWA wrote:
I haven't actually made this but I'm looking forward to trying it! It came from hungry-girl.com

Buff Chick Hot Wing Dip

PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*

After receiving tons of emails about a famous (and fatty) Frank's RedHot dip, we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST like Buffalo wings...

Ingredients:
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Directions:
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS

I have made a version of that before and it's very good. I used low fat cheddar instead of mozz, and added low fat bleu cheese crumbles.

[SwanInWA]

I haven't actually made this but I'm looking forward to trying it! It came from hungry-girl.com

Buff Chick Hot Wing Dip

PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*

After receiving tons of emails about a famous (and fatty) Frank's RedHot dip, we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST like Buffalo wings...

Ingredients:
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Directions:
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS

[Leo_Benson]

anybody making any HEALTHY Superbowl snacks? Ours won't be perfect, but as a compromise we have decided on boneless buffalo chicken tenderloins with low fat bleu cheese, baked potato skins with low fat cheddar, fat free sour cream, and turkey bacon, baked tortillas with guacamole and fresh salsa, veggies and low fat dip, and fat free chips and low fat dip. Oh yeah, almost forgot, Heineken (sp?)Light.

[SteveRuff]

Those both look great. I love pork chops so that one will get a test run soon! We are in Yuma right now. DW has an appointment to get some dental work done across the border. We passed through beautiful El Paso on the way here and are trying to make it an overnight on the way back home. Maybe we can give you a call if you are in town.

[whimstock]

This is an old one, and very good. It freezes well, too.

PINEAPPLE ANGEL FOOD CAKE

1 angel food cake mix
1 large can crushed pineapple in it's own juice
one carton no-fat cool whip

Mix angel food cake with one can of pineapple (add nothing else) Mix with spoon or spatula. Spray a 9x13" pan with non stick spray. Bake @ 350 degrees for 25 minutes or until the cake is done. Let it cool and frost with cool whip. Cut it into 20 pieces and it's 2 points per serving. Bigger pieces more points! (It's also good with strawberries on top)

We don't "frost" with the Cool Whip, but add it on the individual pieces instead.