Wednesday, September 30, 2009

Pear and Berry Crumble

POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
This low-in-added-sugar, high-in-fiber crumble is perfect for diabetics craving dessert. Try it in honor of American Diabetes Alert Day, sponsored by the American Diabetes Association each March.


1/4 cup(s) uncooked old fashioned oats
10 oz frozen unsweetened mixed berries
2 medium pear(s), unpeeled, cored and cut into 1/2-inch cubes

3 Tbsp all-purpose flour, divided

1 Tbsp sugar, or apple juice concentrate

1/4 cup(s) Kellogg's Original All-Bran, or other crunchy bran cereal

2 Tbsp unpacked brown sugar
1/4 tsp ground cardamom

1 Tbsp reduced-calorie margarine, added in small pieces


  • Preheat oven to 375°F.

  • Sprinkle oats onto a nonstick skillet. Cook over medium heat, shaking skillet frequently until oats turn golden, 1 minute; set aside.

  • In a bowl, toss together berries, pears, 1 tablespoon flour and granulated sugar. Spoon into shallow 1 1/2-quart glass casserole dish.

  • In a bowl, combine oats, bran cereal, remaining flour, brown sugar and cardamom. Cut in margarine to make crumb topping. Sprinkle over fruit.

  • Bake until fruit is bubbling and topping is browned, about 30 minutes. Yields about 1 cup per serving.

Tuesday, September 29, 2009

Apple and Pear Crumble

POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 30 min
Level of Difficulty: Easy
This dessert (from the Weight Watchers Australia Web site) is best served slightly warmed and with a hot beverage.


3 small apple(s), Granny Smiths, cored, chopped
2 medium pear(s), cored, chopped

1/4 cup(s) raisins

3 Tbsp fresh lemon juice
2 1/2 tsp lemon zest

1/2 cup(s) unpacked brown sugar

1/2 tsp ground allspice
1/2 cup(s) Quaker Oats Old-Fashioned Oats, or other brand

1/4 cup(s) almonds, ground

1/3 cup(s) all-purpose flour, sifted

2 Tbsp reduced-calorie margarine, spread


  • Preheat oven to 350°F. Coat a 6-cup casserole dish with cooking spray.

  • Arrange apples, pears, raisins, lemon juice and zest in bottom of prepared casserole dish.

  • Combine sugar and allspice in a small bowl; sprinkle over fruit. Combine oats, almonds and flour in same small bowl; rub in margarine using fingertips and then sprinkle the topping over the fruit mixture. Bake until the fruit is tender, about 25 to 30 minutes. Cut into 6 pieces and serve warm.

Monday, September 28, 2009

Strawberry-Rhubarb Cobbler

POINTS® Value: 4
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate
What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative!


16 oz unsweetened frozen strawberries, thawed for 15 minutes
14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen

1/3 cup(s) sugar

1 Tbsp cornstarch

1 1/3 cup(s) all-purpose flour

3 Tbsp sugar, divided

3/4 tsp baking powder

1/4 tsp baking soda

4 Tbsp reduced-calorie margarine, cut into small pieces
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free skim milk
1 large egg(s), lightly beaten


  • Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.

  • In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.

  • To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.

  • Add sour cream and milk and mix until dough comes together.

  • Transfer dough to a lightly floured surface and knead 5 times, until blended.

  • Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.

  • Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.

Sunday, September 27, 2009

Raspberry-Peach Cobbler

POINTS® Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
We lightened up this cobbler by using reduced-fat sour cream and less butter. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.


6 medium peach(es), halved, pitted and thinly sliced (about 1 3/4 lbs)

3 Tbsp powdered sugar
1 cup(s) raspberries

3/4 cup(s) all-purpose flour

3 1/2 Tbsp sugar, granulated, divided

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

3 Tbsp butter, cold

1/3 cup(s) reduced-fat sour cream

1 tsp vanilla extract


  • Preheat oven to 350ºF.

  • Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.

  • In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.

  • Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.

  • Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.


  • Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.

Saturday, September 26, 2009

Peach Cobbler

Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 18 min
Cooking Time: 26 min
Level of Difficulty: Easy
Take advantage of sweet summer peaches with our delicious cobbler. It's even more flavorful when made with white-variety peaches.


6 medium peach(es), peeled, pitted and sliced

6 1/3 Tbsp sugar, divided

1 Tbsp cornstarch

1 tsp fresh lemon juice

1/2 tsp ground cinnamon

1 cup(s) all-purpose flour

1 1/2 tsp baking powder

1/2 tsp table salt

3 Tbsp reduced-calorie margarine
1/2 cup(s) fat-free skim milk


  • Preheat oven to 375ºF.

  • In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.

  • To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.

  • Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.


  • You can enhance the peach flavor of this recipe by swapping 1 teaspoon of almond extract for the lemon juice. And stir 2 tablespoons of sliced almonds into the topping, if desired (does not affect POINTS value).

Chef Tips

  • We renovated Peach Cobbler by:
    • Reducing the amount of sugar in the filling.

    • Using reduced-calorie margarine in the topping instead of butter and cutting back on the total amount.

    • Using fat-free milk in the topping instead of whole milk.

Friday, September 25, 2009

Berry Cobbler

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
We used a baker's secret to make this delicious cobbler perfect: Heat the filling before topping it off with the dough.


2 cup(s) blackberries
2 cup(s) strawberries, hulled and halved

1/4 tsp table salt

2 Tbsp cornstarch

1/4 cup(s) sugar

2/3 cup(s) all-purpose flour

1 tsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt
1/8 tsp ground cardamom

1/2 cup(s) buttermilk


  • Preheat oven to 400ºF. In a shallow, 2-quart ovenproof dish, stir together berries, 1/4 teaspoon of salt, cornstarch and 1/4 cup of sugar. Bake until hot, about 5 minutes.

  • Meanwhile, prepare topping: In a bowl, stir together flour, 1 teaspoon of sugar, baking powder, baking soda, 1/4 teaspoon of salt and cardamom. Stir in buttermilk to form a sticky dough.

  • Remove fruit from oven. Drop dough by heaping tablespoons onto fruit to form 4 biscuits. Bake until biscuits are golden and fruit is bubbling, about 25 minutes. Allow cobbler to sit for 5 minutes for fruit to firm up before serving. Yields about 1 cup fruit and 1 biscuit per serving.

Thursday, September 24, 2009

Cheddar, Apple and Walnut Salad

POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 9 min
Level of Difficulty: Easy
Cheese, fruit and nuts are a classic trio. Here they team up — along with bacon — for a superb main course salad.


1 spray(s) olive oil cooking spray

4 slice(s) uncooked turkey bacon

2 slice(s) mixed-grain bread, cut into 1/2-inch cubes

1/3 cup(s) chopped walnuts, coarsely chopped
9 oz spinach, baby leaves
2 large head(s) endive, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)

4 oz low-fat cheddar or colby cheese, cut into thin wedges
1 large apple(s), McIntosh, cut into thin wedges

6 Tbsp low-fat vinaigrette, balsamic-variety


  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.

  • Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.

  • Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat.

  • Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.


  • We opted for walnuts and McIntosh apples but feel free to use almonds and any type of apple you prefer. The turkey bacon lends a delicious smoky flavor to this meal but if you want to make this salad vegetarian, use meatless bacon instead (could affect POINTS values).

Wednesday, September 23, 2009

Poached Pears in Red Wine

POINTS® Value: 3
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Fresh pears are nice but sometimes, pears poached in a citrus and vanilla-spiked wine sauce are even nicer.


1 3/4 cup(s) red wine, fruity-variety

1/2 cup(s) water

1/3 cup(s) honey, preferably mild

1 tsp vanilla extract
1/4 tsp peppercorn, use 6 whole peppercorns
4 tsp orange zest, divided, or to taste
6 medium pear(s), peeled, cored and halved*


  • In a large heavy pot, combine wine, water, honey, vanilla, peppercorns and 2 teaspoons zest; bring to a boil. Reduce heat and simmer, covered, until honey is dissolved, about 5 minutes.

  • Place pear halves in syrup; cover pot and poach over a low heat, turning pear halves occasionally. After about 10 minutes, test for doneness with a fork: pears should be just tender. Poach longer, if needed. The timing will vary depending on variety and ripeness of pears.

  • Let pears cool in wine sauce; turn them once or twice while cooling to give them a nice even color. Sprinkle with remaining 2 teaspoons zest before serving. Yields 2 pear halves per serving.


  • *You can use any kind of pears (or even apples) in this recipe.

    For a nice touch, reduce the poaching liquid by half to form a thicker syrup that you can spoon over the pears before serving.

    It’s easy to change the flavor, too, by adding a cinnamon stick and two whole cloves instead of the vanilla and peppercorns.

    The poached pears can be refrigerated, in a covered glass dish, for several days. Sprinkle with the zest just before serving.

Tuesday, September 22, 2009

Middle Eastern Lamb Slow Cooker Stew

POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 480 min
Level of Difficulty: Easy
Works with Simply Filling
Fresh ginger and ground cinnamon give this stew a sweet bite. It's an easy recipe: just toss everything into your slow cooker and set it on low.


1 pound(s) lean leg of lamb, stew meat, cut into 1-inch chunks
15 oz canned chickpeas
14 1/2 oz canned diced tomatoes, undrained
1/2 cup(s) canned beef broth
1 large onion(s), chopped

1 large garlic clove(s), minced
2 tsp ginger root, freshly grated

1 tsp table salt

1/2 tsp ground cinnamon

1/4 tsp black pepper

1 Tbsp fresh lemon juice


  • Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on low for 7 to 8 hours.

  • Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.


  • Looking for something exotic? Add a pinch of saffron threads, available in gourmet food stores and some supermarkets, to tint this stew gold.

Monday, September 21, 2009

Farfalle with Shrimp and Pesto

POINTS® Value: 8
Servings: 4
Preparation Time: 14 min
Cooking Time: 10 min
Level of Difficulty: Easy
We dramatically reduced the amount of oil in this lusty pesto without compromising flavor or texture. It’s comforting and satisfying—really fantastic.


1/8 tsp table salt, for cooking pasta

2 cup(s) basil, fresh, leaves

6 Tbsp water

3 Tbsp grated Parmesan cheese, such a Parmigiano-Reggiano

2 Tbsp chopped walnuts

4 tsp olive oil, extra-virgin, divided

3 large garlic clove(s), 2 left whole and 1 minced
1 1/2 tsp lemon zest, freshly grated

1/4 tsp table salt

8 oz uncooked pasta, farfalle (bowtie) recommended
8 oz shrimp, about 8 extra-large, peeled, deveined and cut in half lengthwise*
1 cup(s) grape tomatoes, cut in half


  • Bring a large pot of salted water to a boil.

  • Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.

  • When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.

  • A few minutes before pasta will be done, heat remaining teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; sauté until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.

  • Drain pasta; add to skillet with shrimp mixture. Off heat, add pesto and toss to coat. Yields about 1 1/2 cups per serving.


  • *Or use 1/2 pound of large or medium shrimp, left whole.

    For a decadent creamy pesto, reserve 2 tablespoons of the pasta cooking water before draining the pasta. When you toss the pasta with the shrimp in the skillet, add the reserved water and 2 tablespoons of reduced-fat cream cheese (could affect POINTS values).

Sunday, September 20, 2009

Chicken Pot Pie

POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 50 min
Level of Difficulty: Moderate
Partly skimmed evaporated milk makes an excellent replacement for cream-based sauces. Keep a few cans in your kitchen and experiment with it in your favorite creamy recipes.


1 pound(s) uncooked boneless, skinless chicken breast

2 cup(s) water

1/2 cup(s) wine, dry white
2 cube(s) chicken bouillon cube, crumbled
2 medium carrot(s), chopped
1 cup(s) frozen green peas

2 tsp olive oil
1 medium onion(s), chopped

3 Tbsp white all-purpose flour
5 oz fat-free evaporated milk
15 1/4 oz canned white corn, drained

6 sheet(s) phyllo dough


  • Place chicken, water, wine and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.

  • Preheat oven to 400ºF (200ºC). Coat a deep 8-inch (20cm) pie dish with cooking spray.

  • Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.

  • Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.

  • Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350ºF (180ºC) and bake until golden brown, about 20 minutes more.

Saturday, September 19, 2009

WW Hot Fudge Crockpot Cake

3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 cups water
1/2 cup applesauce
6 egg whites

Spray a crockpot container with non-fat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX!!! Cover and cook on HIGH for 2 1/2 hours. Serve hot.

Servings: 15
Approximate points: 4

Friday, September 18, 2009

Bye-Bye Belly #10

- Women who do full-body strength-training twice a week decrease overall body fat and don't gain as much ab fat as those who don't.

- To make your core work to stabilize your body (which strengthens abs), do moves one arm or leg at a time. A strong core helps you stay injury-free and gives you a pulled-in tummy.

- Don't neglect your mid-back muscles (the lats). They work with your core to help you stand straighter, minimizing your pooch. Try Law Rows: Bend at the wasit and hold a dumbbell in each hand; bend elbows and pull weights up until elbows are level with torso.

- To really challenge your abs, crank out crunches on a stability ball. You'll engage more muscles than you will doing traditional crunches.

- Tight hip flexors can lead to an imbalance that makes your spine arch and pelvis tilt out, emphasizing your belly. To loosen hip flexors: Kneel on one knee, other leg bent, foot on floor; press pelvis forward until your feel a stretch down the front thigh of kneeling leg.

Thursday, September 17, 2009

Banana Bran Muffins (WW = 1 pt)

1 1/2 c. all bran
2 tbsp white vinegar
1 c skim milk
1 c whole wheat flour
1/4 c Splenda
1 tspbaking soda
1 tsp baking powder
1/2 tsp cinnamon
3 egg whites
1 medium banana (mashed)
1/2 c unsweetened apple sauce
1/4 c semi sweet choco chips OR 1/4 c raisins OR 1/4 c blueberries OR 1/4 c dried cranberries

1.) Mix all bran with vinegar and milk in large bowl. Let soak while mixing other ingredients.
2.) In seperate bowl stir the 5 dry ingredients together.
3.) In another bowl, mix egg whites, mashed banana, 1/2 c unsweetened apple sauce, and either raisins, choco chips, cranberries or blueberries.
4.) Stir liquid mixture into all bran mixture. Stir dry ingredients into this mixture. Stir until all ingredients are mixed well. Pour into 12 greased muffin tins and bake at 375 for 20 minutes.

Wednesday, September 16, 2009

Mini Bacon and Cheese Quiches

POINTS® Value: 3
Servings: 18
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate

Make a statement at your next party by serving these mini quiches. They'll rank high on both taste and eye appeal.

  • 1 spray(s) cooking spray
  • 36 item(s) wonton wrapper(s),
  • 3 1/2-inches square each 1 small onion(s), finely chopped
  • 1 cup(s) fat-free egg substitute
  • 1 1/2 cup(s) fat-free evaporated milk
  • 1/2 cup(s) low-fat shredded cheddar cheese
  • 4 slice(s) cooked crisp turkey bacon, crumbled


Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.

Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.

Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.

In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.

Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Yields 2 quiches per serving.

Tuesday, September 15, 2009

Crustless Pumpkin Pie - 1 Point Per Serving

  • 15 oz can pumpkin
  • 3/4 cup sugar substitute
  • 1/2 cup egg substitute
  • 1 1/2 cup skim milk
  • 1/2 tsp salt2 tbsp pumpkin pie spice

Beat all ingredients together. Spray pie plate lightly with non-stick spray. Pour batter into pie plate and bake for 15 minutes at 400°. Reduce heat to 350° and bake for an additional 45 minutes or until knife inserted in center comes out clean.Serving size: ONE QUARTER OF THE PIE! WHOO HOO! Top with a dollop of fat free whipped cream.

Nutrition FactsServing Size: 1/4 of 9" pie

Servings: 4

Calories: 75

Total Fat: 0g

Cholesterol: 2g

Sodium: 891mgC

Carbohydrates: 16g

Fiber: 1g

Sugars: 1g

Protein: 4g

Monday, September 14, 2009

Sausage-Stuffed Mushrooms

1 point per mushroom, 3 points for 2 mushrooms

From: www.tasteofhome. com

From: CountryPennsylvania is often referred to as the "Mushroom Capital of the World". This recipe's a delicious appetizer and is always the hit of the party.


CATEGORY: Appetizer

METHOD: BakedPREP: 25 min

COOK: 20 min

TOTAL: 45 min

12 to 15 large fresh mushrooms

2 Tbsp butter, divided

2 Tbsp chopped onion

1 Tbsp lemon juice

1/4 tsp dried basil

Salt and pepper to taste

4 oz bulk Italian sausage

1 Tbsp chopped fresh parsley

2 Tbsp dry bread crumbs

2 Tbsp grated Parmesan cheese

Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.

In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.

In a bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.

Place in a greased baking pan. Bake at 400 degrees F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.

Serve hot.

Yield: 12-15 servings

Serving Size: 1 each

Nutrition per Serving: 52 Calories, 4g Fat, 2g Saturated Fat, 10mg Cholesterol, 92mg Sodium, 2g Carbs, 0g Fiber, 2g Protein

Sunday, September 13, 2009

Raspberry White Chocolate Dreamsicle

1 package sugar free raspberry Jell-O1 package sugar free/fat free white chocolate pudding 1 container fat free Cool Whip

Dissolve Jell-O in 1 cup of hot water and add 1 cup of cold water Let stand 5 minutes.
With mixer add vanilla pudding to Jell-O mixture and fold in Cool Whip.


1 cup = 1 point

This can also be frozen.

Saturday, September 12, 2009

WW Bake Goods Recipes

Can you tell I've been cleaning out my Weight Watcher folders... I'll be posting tons of goods in the next couple of weeks... links, recipes, information, etc... hope you'll find most of it helpful.

Here's a good site:

I want to try the brownie recipes out soon...

Friday, September 11, 2009

Thursday, September 10, 2009

Bean Stew

Serving Size: 1 1/2 Cups
3 Points Per Serving

16 ounces vegetable or chicken broth
1 can well rinsed red kidney beans
1 can well rinsed white kidney beans
1 can diced tomatoes (14-16 ounces)
1 medium onion- chopped
2 cloves garlic- minced
2 teaspoons chili powder
1 can diced chilies ( 4 ounce can )
1 can whole corn-drained (14-16 ounces )

Simmer on stove top about 30 minutes or pop in crock pot for 4 hours.

Wednesday, September 09, 2009

NO BAKE Peanut Butter Balls

  • 1 1/2 cups vanilla wafer crumbs
  • 1 cup sifted powdered sugar
  • 2 tablespoon unsweetened cocoa
  • 1/2 cup plus 1 tbsp. light-colored corn syrup
  • 6 tbsp. creamy peanut butter
  • 2 tbsp. sifted powdered sugar

Combine first 3 ingredients; stir well. Combine corn syrup and peanut butter; stir well. Add peanut butter mixture to crumb mixture; stir well. Shape
into 1- inch balls. Sprinkle 2 tbsp. powdered sugar evenly over balls. Store in airtight container.

Yield: 44 Candies (serving size: 1 candy)
1 Point per Candy

Tuesday, September 08, 2009

Monday, September 07, 2009

I was going through some old folders on my computer and found a link to this website... I thought it could be helpful... the site allows you to create your own recipes in order to determine their nutritional values. I haven't used the site yet, but am definitely going to check it out once I get some time to sit down and play with it a bit.

But check out it out and let me know what you think about it...

Sunday, September 06, 2009

Brownie Crunch

POINTS® Value: 3
Servings: 12
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
Works with Simply Filling
These cake-like brownies are topped with rice cereal for low-calorie crunch. Turn it up a notch with candy toppings or chopped nuts instead.*


3/4 cup(s) all-purpose flour

1/2 tsp baking powder

1/2 tsp table salt
5 Tbsp unsweetened cocoa

1 cup(s) sugar, granulated

1/2 cup(s) light cream cheese, softened
2 large egg(s), divided into yolks and whites

1 tsp vanilla extract

1/2 cup(s) crispy rice cereal

2 Tbsp powdered sugar

1 Tbsp butter, melted


  • Preheat oven to 350°F. Place 2 sheets of nonstick aluminum foil in bottom and up sides of a 9- X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).

  • In a medium bowl, sift together flour, baking powder, salt and cocoa.

  • In a large bowl, cream together granulated sugar and cream cheese until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture into cream cheese mixture.

  • In another medium bowl, whip egg whites until soft peaks begin to form. Fold egg whites into brownie batter; spread batter evenly in prepared pan.

  • Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces. Yields 1 piece per serving.


  • *Could affect POINTS values.

    Spice these brownies up by adding 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper, or 1 to 2 teaspoons of powdered coffee, to the batter.

Saturday, September 05, 2009


Nothing much to report today... going to Ross'... got up early, skipped working out instead started cleaning. I didn't have time to clean all week with school starting and Vi losing a close friend of hers... it's been a very busy and emotional week.

So far I've got 3.25 miles of walking under my belt... not bad.

Eating wise I'm doing pretty good. Used 9 points. Still have 14. I think I'll have a Weight Watchers' Smoothie for dinner... and save the rest of the points just in case Ross wants to drink tonight.

Some days eating 23 points a day isn't bad at all and other days it's a huge challenge. I think it has to do with my emotions. Right now emotionally I'm all jacked up - still having good days and bad days.

Well, I hope you all have a Happy Saturday!