Saturday, October 31, 2009

The Trick to Treats

Forget the haunted house; the spookiest Halloween specter is the candy. We show you how to deal.

Talk about scary: Halloween is a hard time to stay on plan. What can you do when those 5-pound bags of candy go on sale at the grocery store, or when your kids have laid out their loot on the living room floor? We've surveyed some people who have had success with Weight Watchers, and found out how they tackle the scariest Halloween candy scenarios.

Resist the sales"My biggest Halloween challenge is not falling for the coupon in the paper," says Linda. "A 5-pound bag of Snickers on sale is still a 5-pound bag of Snickers."
Buy late"The closer to Halloween you buy the candy, the better," says Maggie. "In fact," she says, "never, ever open the bag before the first trick-or-treater comes." That way, you'll have less total temptation time to cope with.

Buy candy you don't likeDina says she heads straight for Mounds and Almond Joy when she has to pick up the Halloween candy. "Coconut is the one thing I don't like," she says.
Make up a game planIf you decide to go for the mini Reese's that the kids will love you for, says Maggie, "Start giving out more as the night wears on, so there's less left over." If there are still remainders, get them out of the house. Give the candy away to a food charity, collect it all and offer it to the neighbors, or bring it to work (and drop it off in a different department).
Go out on a full stomachIf you have to walk your kids around to trick-or-treat, make lunch your big meal of the day, so you're not walking around hungry with bags full of candy. Carry a thermos of something hot to sip on, or, as Manhattan meetings Leader Liz Josefsberg says, chew mint gum throughout the night. It’ll help kill your urge to put candy in your mouth.

Come up with a candy strategyWhen the candy's at home, work with your kids to decide what to do with it. Have them pick their 10 favorite pieces: If they're young, encourage them to leave the rest out for "The Great Pumpkin." And if they're too big to believe, encourage them to save the rest for lunches and parties.

Freeze!Liz suggests putting left-over favorite candy in the freezer. If you get weak and find yourself digging into them, they will be rock solid and it will take time to get through even one.
Ditch the sense of occasionRemind yourself that you can buy yourself candy any time of the year. There's no need to load up on fun-size bars on October 31 when you can enjoy them whenever your heart desires.

Keep things in perspectiveEating a little bit of candy on Halloween doesn't make a person overweight — it's constant overeating that can pile on the pounds. So don't assume you can't enjoy even a single treat, especially since deprivation is a dieting tactic that often backfires.
Slimming treatsHalloween means candy wherever you look, and it can be hard denying yourself outright. For those who like to have a candy bowl nearby, we searched the shelves for candy that was lower in POINTS® value, but still gave a bang for the buck. Miniatures are a great deal in terms of portion control, while chewy candies turn out to be a big mouthful bargain and hard candies and lollipops score high for long-lasting satisfaction. Here’s a sampling:

Serving size
POINTS value

Jolly Rancher Hard Candy Twists
3 pieces

Charm’s Blow Pop
1 junior or regular pop

Weight Watchers by Whitman’s Mint Patties
1 piece

Tootsie Roll Tootsie Pops
1 regular

Weight Watchers by Whitman’s Peanut butter crunch
1 piece

Skittles Original Bite Size Candies (fun size)
1 bag

Candy corn
1 oz

Kellogg’s Rice Krispies Treats
1 bar

Jolly Rancher Gummis
9 pieces

Jelly Belly Jelly Beans
35 pieces

Twizzler’s Cherry Bites
17 pieces

Junior Mints
16 pieces

Tootsie Roll Tootsie Rolls
12 small

Weight Watchers by Whitman’s Caramel drops
7 pieces

Originally posted on (


Friday, October 30, 2009

Day 2 - Back on this Bitch

It's day two back on program... and it's a bitch. I fell off for a few weeks and now I'm paying for it... withdrawals like a mutha-F'er! I want chocolate, bread, meat... etc. And it doesn't help it's Halloween tomorrow and I've got candy and chocolate in my apartment NOW!

So far so good. I stuck to program yesterday, and today so far... but I don' t know about tomorrow... I think Ross wants to drink tonight. I would rather wait until tomorrow... cuz I'm taking a day off from detoxing.

Anyone dressing up for Halloween? I sent for a French Maid costume on ebay... and never received it... I'm so irritated... so I have to come up with something else. I'm gonna be Candy the Roller Girl... black tank, red lacy hot pants, fish nets, rainbow knee highs and my old roller skates... lol.

If Ross doesn't come for me tonight I might practice some on the skates considering it's been a long while since I last skated.

Tomorrow I'm gonna have a light breakfast and lunch and a nice chile relleno dinner... can't wait... ohh cheese how I love you! Might make one of the brownie recipes I post this week.

Well, I've better go get ready. I wish you all a safe and Happy Halloween... and if you celebrate Dia De Los Muertos... may you be blessed with a visit!

Thursday, October 29, 2009

Chocolate Zucchini Brownies - Vegan

Mix in large bowl:
2 - 2 1/2 cups grated zucchini
1/2 cup ripe mushed banana (about 1 medium, if I don't have enough I add applesauce)
1 T water
2 tsp vanilla
Mix separately:
2 cups flour (I use 1 cup whole wheat, 1 cup unbleached white)
1 1/2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
2/3 cup sugar (more if you like it sweeter)

Fold dry ingredients into wet, batter will be stiff. Bake in nonstick oblong brownie pan (mine I think is 7x13 or so) at 350º, 25-35 minutes til toothpick comes out clean (mine is always done in 25 minutes but I have a heavy pan that cooks fast).

*not sure how many servings, I used 18
86 cal, 2 gm Fiber, Trace Total Fat for 18 Servings

1.5 Points Per Serving*

Borrowed from WW Recipes (

Wednesday, October 28, 2009

Guess Who's Back?

Guess who's back to blogging... I hope I still have some readers. I'm sorry for the saturation of recipes... it's busy around here. I don't really know why or doing what, not much has changed. I guess spending more time caring for my mother and Vi with her numerous programs she's involved in. I haven't had much computer time... oh duh, I've been exercising... lol.

September 23rd, I hit my all time low of 160.6! Only 2 pound away from my 33 by 33... I got excited and lost control. I've been up and down since. I'm not sure where I am now... the last I was at Weight Watchers I was 166.something.

I haven't been exercising like I should be... I was running outside but the weather changing has causes me a case of the lazies... along with not exercising and not feeling on program sweets and fatty foods have snuck back in.

I'm not sure where I am right now as far as weight. I'm assuming still under 170 but def not at 160!

Money's a little tight right now so I've had to cut Weight Watcher's out for a few weeks... I did some side work for a doctor - so I'll be getting a small check soon, just enough to pay for a month of Weight Watchers and a month at the gym... after that I should all good financially.

The check should be here any time soon... but until then I'll be on program on my own, and exercising outside in the cold. I've come too long of a way to back petal all the way back up. I'm taking control again.

Tomorrow morning I'll be jumping on my unreliable scale and going from there... I can do this! We can do this... who is having trouble right now and is ready to get pumped and restarted?! Let's do this we totally can!

I'll be counting my points and eating food from The Fat Smash Diet. I'm going to KICK ASS again.

Time to start up the daily STARS again. With the holidays coming around I'll be taking some days off... off for sure from eating Fat Smash Diet foods... not sure if off points. I think I'm going to try to stay on points, we don't want to get too crazy, and we want to start 2010 on the right track.

Here's what I'm planning off:

October 31, 2009 - Halloween
November 1, 2009 - Dia De Los Muertos
November 2, 2009 - Dia De Los Muertos
November 26, 2009 - Thanksgiving Day
November 27, 2009 - Day After Thanksgiving
December 24, 2009 - Christmas Eve
December 25, 2009 - Christmas Day
December 26, 2009 - Day After Christmas

I have two Dia De Los Muertos holidays on there, many people don't know it but Dia De Los Muerto's is actually a two day celebration one day is mourning for the adults and another day is mourning for the children... I also included the days after Thanksgiving and Christmas... because... well I'm being realistic! lol. I'm cooking both days and know I'll have leftovers, I want to allow myself at least one day to enjoy the leftover goodness!
So tomorrow's the day - restarting... who's on board with me?

Tuesday, October 27, 2009


4 Points Per Serving

1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1 egg
2 egg whites
5 tablespoons margarine, melted
1/4 cup skim milk
1/4 cup honey
1 teaspoon vanilla
2 tablespoons semisweet chocolate chips
2 tablespoons coarsely chopped walnuts
powdered sugar (optional)

1. Preheat oven to 350º. Grease and flour 8-inch square baking pan; set aside. Combine flour, brown sugar and cocoa in medium bowl. Blend together egg, egg whites, margarine, milk, honey, and vanilla in medium bowl. Add to flour mixture; mix well. Pour into prepared baking pan; sprinkle with chocolate chips and walnuts. 2. Bake brownies until they spring back when lightly touched in center, about 30 minutes. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.
Serves 12
Peanutters: substitute peanut butter for chocolate chips and peanuts for walnuts.
Brown Sundaes: Top each brownie with a scoop of vanilla nonfat frozen yogurt and 2 tablespoons nonfat chocolate or caramel sauce.

Borrowed from WW Recipes (

Monday, October 26, 2009

Dark Moist Delishous Brownies Vegan

2.5 Points Per Serving

1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup whole wheat pastry flour
1 1/2 cups sugar
2 each powdered egg substitute
1/2 cup applesauce
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 tablespoon coconut extract
1/2 tablespoon almond extract
1 tablespoon peanut butter

Warm extracts. Blend in peanut butter. Add tsp. water, if necessary to make smooth. In a separate container, wisk up egg substitute. Wisk in applesauce, and then peanut butter mixture. In separate bowl, combine dry ingredients. Add liquid mixture and wisk/stir. Pour into 8 x 8 pan that has been sprayed and floured. Bake at 350 º. F., for 35 to 40 minutes.
Serves 12
Nutrition (per serving): 120 calories Saturated fat 0 g Total Fat 1 g (7% of calories) Protein 1 g (5% of calories) Carbohydrates 26 g (88% of calories) Cholesterol 0 mg Sodium 116 mg Fiber 1 g Iron 0 mg Vitamin A 2 IU Vitamin C 0 mg Alcohol 0 g

Borrowed from WW Recipes (

Sunday, October 25, 2009

Junior Mint Brownies

3 Points Per Serving

Cooking spray
1/4 cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350º. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.
Makes 16 Brownies

SERVING SIZE: 1 brownie

PER SERVING: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat, 19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol

Borrowed from WW Recipes (

Saturday, October 24, 2009

Low-Fat Dark Fudgy Brownies

4 Points Per Serving

1/2 tsp. instant coffee powder
1-1/4 tsps. hot water
1-2/3 cs. confectioners sugar
2/3 c. flour
1/4 c. cocoa
3/4 tsp. baking. powder
1-1/2 ozs. unsweetened chocolate
2 tbsps.+ 2 tsps.veg. oil
1 tsp. unsalted butter
2 tbsps. light corn syrup
2 tsps. vanilla extract
2 large egg whites

Preheat oven 350º. Line 8" square pan with foil. Spray with vegetable oil. Combine coffee & water stir till dissolved. Sift sugar, flour, cocoa, b. powder and salt in bowl. In med. saucepan combine chocolate, oil & butter, cook over low heat till melted and smooth. Remove from heat stir in corn syrup, vanilla & dissolved coffee. Stir in egg whites. Add dry ingredients mix till just blended. Spread in pan. Bake 21-25 minutes till top almost firm. Cut into 12 bars.
Makes 12 bars.

Calories...155...Fat...5 g...Fiber...0 g.

Borrowed from WW Recipes (

Friday, October 23, 2009

Low Fat Rocky Road Brownies

2 Points Per Serving

Sweet indulgence! These taste like heaven, like you are cheating big time and yet there is very little fat in them and not a whole lot of calories. Not bad at all - in fact they are worth saving a few extra calories through the day just to have one for dessert!

4 egg whites whipped
1/2 cup sugar
1 tablespoon vanilla
1/2 cup cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1 cup marshmallow creme

Preheat oven at 325º. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking powder, cocoa/carob powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet ingredients. Bake for 18 minutes.
Makes 8 servings
122.18 Cal (5.72% from Fat, 11.50% from Protein, 82.80% from Carb); 3.73 g Protein; 0.83 g Tot Fat; 0.45 g Sat Fat; 0.26 g Mono Fat; 0.06 g Poly Fat; 26.91 g Carb; 2.00 g Fiber; 26.48 mg Calcium; 1.17 mg Iron; 136.04 mg Sodium; 1.14 IU Vit A; 0.00 mg Vit C; 0.00 mg Cholesterol

Borrowed from WW Recipes (

Thursday, October 22, 2009

Marble Brownies

3 Points Per Serving

1 package (20 1/2 ounces) reduced calorie brownie mix
1 package (8 ounces) fat free cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips

Prepare brownie mix as directed on package. Pour into 13 x 9-inch baking pan that has been sprayed with nonstick cooking spray. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect. Sprinkle with chips. Bake at 350º for 35 to 40 minutes r until cream cheese mixture is lightly browned. Cool; cut into squares.
Makes 24 quares

Borrowed from WW Recipes (

Wednesday, October 21, 2009

Weight Watchers Brownies

1.59 Points Per Serving

1/2 cup Egg Beaters 99% egg substitute -- * see note
1 packet hot chocolate powder -- * see note
1/2 cup unsweetened applesauce
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 packets sweet n low

Put all ingredients in a blender and mix well. Spray 2 mini loaf pans with Pam and pour in batter. Bake at 350º for 18 min. Don't over bake. Should be chewy.
Makes 2 servings.
NOTE: Origional recipe called for chocolate alba and 2 eggs.
Lori's Notes: You can use egg substitute instead of eggs and make it even lower in pts.
NOTES : Per serving: 105.8 cal, 1.1g (8.1%) fat, 3.1g fibre, 515mg sodium, 23.3g carbs, 5g protien

Per serving: 1.59 points

Borrowed from WW Recipes (

Tuesday, October 20, 2009

Almond Fudge Truffles

1 Point Per Serving

1/2 cup plus 2 tbsp unsweetened cocoa powder
1 cup sifted confectioners sugar
1/2 cup light cream cheese at room temperature
1/2 tsp almond extract

Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 cup cocoa powder, the confectioners sugar, cream cheese and almond extract. Drop by rounded teaspoons onto the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1-2 hours.
Makes 24 servings
PER SERVING: 45 Calories, 1 g Protein, 1 g Total Fiber, 1 g Total Fat, 1 g Saturated Fat, 6 g Carbohydrate, 27 mg Sodium, 2 mg Cholesterol, 10 mg Calcium

Borrowed from WW Recipes (

Monday, October 19, 2009

Chocolate Peanut Butter Fudge

2 Points Per Serving

Cooking spray
1 (14 ounce) can fat-free sweetened condensed skim milk
1 (12 ounce) package reduced fat semisweet chocolate chips
1/3 cup reduced fat chunky peanut butter
1 tablespoon light-colored corn syrup
1 teaspoon vanilla extract

1. Line an 8 inch square baking pan with foil, and coat foil with cooking spray. Set aside. 2. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.
Store between layers of wax paper in an airtight container in refrigerator.
Yield: 36 servings.
Calories: 85, Fat: 2.2 grams, Fiber: 0.1grams

Borrowed from WW Recipes (

Sunday, October 18, 2009

Never-Fail Fudge

1 Point Per Serving

Okay, this isn't really low in fat or calories, but man oh man you have to have a little bit of chocolate in your life now and again. This is FANTASTIC and it is about 35% less in calories and 50% less in fat then regular fudge!

2/3 cup evaporated skim milk
1 2/3 cups sugar
1 1/2 cups miniature marshmallows
1 1/2 cups Hershey's lower fat chocolate chips
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
Pinch of salt

Combine the evaporated milk with sugar in a medium saucepan and heat to boiling. Cook 5 minutes over medium heat, stirring constantly. Remove from heat. Add remaining ingredients, stirring until the marshmallows are melted. Pour into a greased 8- or 9-inch square pan. Allow to cool completely before cutting into squares.

Makes 64 1-inch squares.

Serving size: 1 square.

(The analysis on this isn't quite correct - I do not have the information for the lower fat chocolate chips so this is using the regular semi-sweet ones.)

52.52 Cal (29.50% from Fat, 4.55% from Protein, 66.00% from Carb); 0.64 g Protein; 1.84 g Tot Fat; 9.28 g Carb; 0.30 g Fiber; 9.75 mg Calcium; 0.18 mg Iron; 4.15 mg Sodium; 14.25 IU Vit A; 0.06 mg Vit C; 0.10 mg Cholesterol

Saturday, October 17, 2009

Sugar Free Fudge

1 Point Per Serving

1/4 cup reduced-calorie margarine
2 ounces unsweetened Chocolate
8 ounces light Cream Cheese -- 1 package
24 packets Equal sweetener
1 teaspoon Vanilla extract
1/2 cup chopped walnuts

Melt Margarine over low heat. Add Chocolate and stir just until melted. Remove from heat stir in sweetner and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture into a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in Refrigerator.

Makes 64 squares of fudge.

NOTES : Per piece: 18.9 cal, 1.6g fat, 0.2g fibre, 19mg sodium Per piece: 0.47 points Per ( 2 piece ) serving: 0.94 points

Borrowed from WW Recipes (

Friday, October 16, 2009

Tuna Noodle Casserole

Makes 8 servings
POINTS value per serving: 5


  • 3 cups fat-free milk
  • 2 Tbsp all-purpose flour
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • 1 tsp dried dill
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • Two 10-oz. bags frozen mixed vegetables, thawed
  • Two 6-oz. can tuna packed in water, drained
  • 8 oz dried whole wheat noodles, cooked according to package instructions and drained
  • 2 oz Parmigiano-Reggiano, grated (about 1/2 cup)


  1. Position the rack in the center of the oven and preheat the oven to
  2. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
  3. Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
  4. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.

Thursday, October 15, 2009

Pasta-Free Vegetable Lasagna

Makes 6 servings
POINTS value per serving: 3


  • 3 large zucchini
  • Nonstick cooking spray
  • 1 Tbsp salt
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 12 oz cremini or white button mushrooms, chopped
  • 3 cups chopped fresh tomato (about 3 large beefsteak tomatoes)
  • 2 Tbsp minced basil leaves or 1 tablespoon dried basil
  • 2 tsp minced oregano leaves or 1 teaspoon dried oregano
  • 1/4 tsp grated or ground nutmeg
  • 1/4 tsp freshly ground black pepper
  • 1 pound fat-free Mozzarella, shredded*

  • Note* If the cheese is too soft to grate easily, allow it to "harden" in the freezer for 15 minutes, and then proceed.


  1. Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  2. Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  3. Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
  4. Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
  5. Position the rack in the center of the oven and preheat the oven to 350°F.
  6. Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  7. Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before serving.

Wednesday, October 14, 2009

Five Things To Do with Picadillo

Lettuce Wraps
Pull off large leaves of Boston or Bibb lettuce. Wash and pat dry. Place 1/4 cup picadillo in the center of each; top with thinly sliced celery, seeded and diced green bell pepper, and 2 teaspoons fat-free sour cream. Roll the leaves closed to serve.

Spicy Enchiladas

Fill medium size, fat-free flour tortillas with 1/4 cup picadillo and 1 tablespoon low-fat cheddar. Roll closed, and place seam side down in a baking dish sprayed with nonstick spray. Cover with canned salsa verde and bake in a preheated 300ºF oven until warmed through, about 25 minutes.

Instant, Spicy Meat Sauce for Pasta

Mix equal parts Picadillo and canned crushed tomatoes in a large saucepan. Heat until simmering over medium heat. Serve over cooked and drained soba noodles or whole wheat pasta.

Easy, Creamy Sloppy Joes

Mix 1 1/2 cups picadillo with 3 tablespoons reduced-sodium canned tomato soup and 3 tablespoons fat-free milk in a large saucepan. Heat on medium high until simmering. Serve on whole-wheat buns with pickle relish on the side.

Quick Steamed Dumplings

Lay round wonton wrapper on work surface and place 2 teaspoons of picadillo in center of wrapper. Wet the rim of the wonton wrapper with water, fold in half, and seal closed into a half-moon, pressing the edge to make sure it stays shut. Make as many as desired, then place in a nonstick-sprayed vegetable steamer or bamboo steamer set over simmering water. Cover and steam 10 minutes or until the wrapper is tender. Serve with salsa as a dip or garnish.

Oven-Fried Dumplings

Preheat oven to 400°F. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet and place 2 teaspoons of picadillo in center of wrapper. Wet the rim of the wonton wrapper with water, fold in half, and seal closed into a half-moon, pressing the edge to make sure it stays shut. Make as many as desired. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.

Tuesday, October 13, 2009


Makes 6 servings
POINTS® value | 3 per serving


  • Nonstick spray
  • 1 small yellow onion, chopped (about 1/2 cup)
  • 3 medium garlic cloves, minced (about 1 Tbsp)
  • 3/4 pound ground turkey breast
  • 1 Tbsp white wine vinegar
  • 2 hard-boiled egg whites, finely chopped
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped golden raisins
  • 1/4 cup chopped parsley leaves
  • 2 Tbsp reduced-sodium tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 dashes hot red pepper sauce


  1. Spray a large skillet with nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
  2. Crumble in the turkey; cook, stirring often, until lightly browned and cooked through, about 8 minutes.
  3. Add the vinegar; scrape up any browned bits on the skillet’s bottom. Remove the skillet from the heat and cool 5 minutes.
  4. Stir in the egg whites, olives, raisins, parsley, tomato paste, cumin, salt, pepper and hot red pepper sauce. Serve at once or transfer to a large bowl, cover and refrigerate for up to 3 days.
  • Serving size: 1/2 cup.

Monday, October 12, 2009

Stuffed Apples

Makes 4 servings
POINTS value | 5 per apple
Here's a Plan-friendly fall dessert that you can make ahead by letting the apples cool to room temperature.


  • 4 medium baking apples, such as Rome, Cortland or McIntosh
  • 2 tsp lemon juice
  • 10 pitted prunes, finely chopped (5 ounces)
  • 4 Tbsp walnut pieces, finely chopped
  • 3 Tbsp honey
  • 1/2 tsp ground cinnamon
  • 2/3 cup water
  • 1/2 cup freshly squeezed orange juice


  1. Position rack in center of oven and preheat oven to 375°F.
  2. Use a melon baller to core the apples; you want to remove the core and seeds, leaving enough room for the stuffing. Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom. Leave at least 1/2 inch apple flesh at the bottom. Rub the lemon juice over the exposed apple flesh.
  3. Mix the prunes, walnuts, honey and cinnamon in a small bowl; stuff a quarter of the mixture into each apple. Set apples in a 9-inch baking dish or other small roasting pan. In a small bowl, whisk together water and orange juice, and pour over the apples.
  4. Bake until soft, basting often with the pan juices, about 1 hour. Cool at least 10 minutes before serving.


  • Store them covered for up to four hours or refrigerate for up to two days. Reheat the apples in a microwave on high for about 25 seconds.

Sunday, October 11, 2009

Stuffed Squash

Makes 4 servings
POINTS® value | 4 per squash half
These savory bundles make an elegant meal, whether for the family or your next dinner party. For the best taste, use freshly grated Parmesan.


  • 2 medium acorn squash
  • Nonstick cooking spray
  • 8 ounces cremini or white button mushrooms, cleaned and thinly sliced
  • 3 medium scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried rosemary
  • 1/2 tsp rubbed sage
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 1/2 cups cooked brown rice
  • 1/4 cup grated Parmesan cheese
  • 3 Tbsp dry vermouth or dry white wine


  1. Position the rack in the center of the oven and preheat oven to 375°F.
  2. Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.
  3. Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.
  4. Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute.
  5. Remove pan from heat and stir in the rice, cheese and vermouth or wine.
  6. Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes.

Saturday, October 10, 2009

Tofu and Vegetable Stir-Fry

POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
This crisp, colorful stir-fry is a tasty way to eat your vegetables. As seasons change, swap in your favorite, seasonal picks.


1 spray(s) cooking spray

1 tsp canola oil
1 pound(s) extra firm tofu, cut into 1-inch cubes
4 medium scallion(s), green and white parts, chopped
1 medium sweet red pepper(s), diced
1 medium green pepper(s), diced
2 medium carrot(s), diced
1 cup(s) cremini mushrooms, or button mushrooms, sliced

2 Tbsp low-sodium soy sauce
2 cup(s) cooked brown rice, regular or instant, kept hot


  • Coat a large nonstick skillet or wok with cooking spray; set pan over medium-high heat. Add oil and tofu; stir-fry until tofu is browned on all sides, about 2 minutes.

  • Add scallions, peppers, carrots and mushrooms; stir-fry until vegetables are tender and mushrooms release their juice, about 3 to 5 minutes. Add soy sauce; stir and cook 1 minute more.

  • Serve tofu mixture over rice. Yields about 1 1/2 cups stir-fry and 1/2 cup rice per serving.

Friday, October 09, 2009

Pork Chop Dinner with Apple-Cider Sauce

POINTS® Value: 7
Servings: 4
Preparation Time: 17 min
Cooking Time: 25 min
Level of Difficulty: Moderate
A delicious one-pot meal perfect for a chilly fall or winter evening. Also terrific with sage instead of dill.


1 pound(s) uncooked red potato(es), baby-size
3/4 pound(s) savoy cabbage, cut into 3- to 4-inch-wide wedges

2 tsp canola oil
1 pound(s) lean boneless pork chop, four 4 oz chops
2 1/2 Tbsp dill, fresh, chopped, divided (plus extra for garnish)

3/4 tsp table salt, divided

1/2 tsp black pepper, freshly ground, divided
1 medium apple(s), Gala suggested, cored and cut into 12 wedges
1 1/4 cup(s) canned chicken broth

1/2 cup(s) apple cider

2 Tbsp all-purpose flour
1/4 cup(s) scallion(s), sliced

1 Tbsp Dijon mustard


  • Fill a large, deep skillet with a small amount of water; set a steamer basket on top and bring to a boil. Steam potatoes until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.

  • Drain and carefully dry skillet. Heat oil in skillet over medium-high heat. Sprinkle pork with 1 tablespoon dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently press to adhere seasonings to pork.

  • Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.

  • Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until sauce is slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons dill.

  • Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with remaining chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup sauce per serving.


  • Savoy cabbage is a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage just increase the steaming time by a few minutes.

    If you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks.

Thursday, October 08, 2009

Cheese Grits

POINTS® Value: 3
Servings: 4
Preparation Time: 5 min
Cooking Time: 15 min
Level of Difficulty: Easy
Grits can't be hurried. Start with stone-ground grits, not instant, and cook slowly, stirring, adding the cheese just before serving. Delicious with scrambled eggs.


1/2 cup(s) uncooked corn grits, stone-ground
1/2 cup(s) fat-free evaporated milk, divided

1/2 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety


  • Bring 2 cups of water to a boil in a small pot and slowly stir in grits; reduce heat to medium-low and cook, stirring frequently, for 10 minutes.

  • Stir in 1/4 cup milk, salt and pepper; reduce heat to low and cook until milk is absorbed and grits thicken slightly, stirring frequently, about 2 minutes.

  • Stir in remaining 1/4 cup milk; cook, stirring occasionally, until milk is absorbed, about 2 minutes. Remove pot from heat and gradually stir in cheese; serve immediately. Yields about 1/2 cup per serving.


  • Sprinkle with salt before serving, if desired.

Wednesday, October 07, 2009

Brownie Cupcake Bites

POINTS® Value: 3
Servings: 24
Preparation Time: 12 min
Cooking Time: 14 min
Level of Difficulty: Easy
Halloween treats don't get any cuter. We made these mini so you can pop one in your mouth and still have a little candy.


21 oz regular brownies, dry mix

1/2 cup(s) water
1/2 cup(s) unsweetened applesauce
2 large egg white(s), lightly beaten

1 1/2 cup(s) lite whipped topping

1 1/4 oz candy corn, about 24 pieces


  • Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.

  • In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.

  • Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.


  • If you're not a fan of candy corn, get festive with orange and black sprinkles (could affect POINTS values).

Tuesday, October 06, 2009

Blueberry Breakfast Crisp

POINTS® Value: 4
Servings: 2
Preparation Time: 2 min
Cooking Time: 15 min
Level of Difficulty: Moderate
Omit the granola in this no-bake crisp and the fruit mixture can be used as a delicious, fresh-tasting topping for waffles.


10 oz unsweetened frozen blueberries

3 Tbsp sugar

2 1/2 tsp cornstarch
1/2 cup(s) blueberries
1/2 tsp orange zest

1/8 tsp table salt

1/4 cup(s) low-fat ready-to-eat granola cereal


  • Combine frozen berries, sugar and cornstarch in a saucepan; bring to a boil, stirring frequently. Reduce to a simmer and cook until thickened, 2 to 3 minutes. Remove from heat, stir in fresh blueberries, orange rind and salt; set aside to cool for 10 minutes.

  • Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.

  • To serve, divide blueberry mixture among serving bowls and top with granola.

Monday, October 05, 2009

Apple-Cranberry Crisp

POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 55 min
Level of Difficulty: Easy
Tart Granny Smith apples and dried cranberries are baked under a crisp coating of oats, cinnamon and brown sugar. The result is not overly sweet so it's perfectly suited for breakfast or a light dessert.


4 medium apple(s), Granny Smith, peeled, cored and thinly sliced

1 Tbsp fresh lemon juice

3 Tbsp sugar, granulated

1/2 cup(s) dried cranberries
1 cup(s) uncooked old fashioned oats

2 Tbsp unpacked brown sugar

2 Tbsp reduced-calorie margarine

1 tsp ground cinnamon


  • Preheat oven to 350ºF.

  • In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside.

  • In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture.

  • Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.

Sunday, October 04, 2009

Apple-Pear Crisp

POINTS® Value: 4
Servings: 9
Preparation Time: 20 min
Cooking Time: 50 min
Level of Difficulty: Easy
Our two-fruit crisp is the ultimate cool weather-treat. Leave the fruit peels on or off, it's up to you.


1 spray(s) cooking spray
1 pound(s) apple(s), Granny Smith, cored, cut into 1-inch-thick slices
1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices

2 tsp fresh lemon juice

4 Tbsp dark brown sugar, unpacked

1 large egg(s)

6 Tbsp dark brown sugar, unpacked

1/4 tsp table salt

1 tsp ground cinnamon
1 cup(s) rolled oats

6 Tbsp light butter, melted


  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.

  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.

  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.

  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.


  • *The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

    Peeling the fruit is optional.

    Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

    Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

Saturday, October 03, 2009

Red, White and Blueberry Crisp

POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.


2 cup(s) blueberries

2 Tbsp sugar, divided
2 cup(s) strawberries, hulled and quartered
1/2 cup(s) uncooked old fashioned oats

2 Tbsp unpacked brown sugar

2 Tbsp light butter, melted

1/2 cup(s) lite whipped topping


  • Preheat oven to 375°F.

  • In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.

  • In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.

  • Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.


  • Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.

Friday, October 02, 2009

Oat-Topped Peach Crisp

POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
Nutty-tasting oats and cinnamon-sugar-coated bread crumbs top sweet peaches in this baked dessert. If you can't find whole-wheat bread crumbs, make your own: Toast two slices of whole-wheat bread and then mince them in a food processor.


4 item(s) peach(es), sliced

2 1/2 Tbsp sugar

1 Tbsp all-purpose flour

1/2 cup(s) dried bread crumbs, whole-wheat

3 Tbsp unpacked brown sugar
1/2 cup(s) uncooked quick oats

1/4 tsp ground cinnamon

1 Tbsp margarine, soft


  • Preheat oven to 350°F. In a large bowl, toss together peaches, white granulated sugar and flour; spoon into a 9-inch glass pie dish.

  • In a small bowl, toss together bread crumbs, brown sugar, oats and cinnamon.

  • Spread oat mixture over peaches. Cut margarine into slivers and sprinkle over bread crumb mixture. Bake until peaches are bubbling and the topping is browned, about 40 minutes. Yields about 1 1/4 cups per serving.

Thursday, October 01, 2009

Crumble-Topped Peaches

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Juicy peaches make a wonderful baked treat with a crunchy, sweet topping. Just make sure to check for doneness after 25 minutes and every 5 minutes thereafter, because the baking time varies depending on the ripeness of the fruit.


9 average reduced-fat vanilla wafer(s)

1/4 cup(s) blanched almonds, skinless

2 Tbsp butter

1 Tbsp sugar
1 large egg white(s)
2 item(s) peach(es), halved and pitted


  • Preheat oven to 400ºF. Coat a baking dish with cooking spray.

  • Place wafers and almonds in a zip-close plastic bag. Crush into small chunks (not powder) using a rolling pin.

  • Beat butter and sugar with an electric mixer until light and fluffy, about 2 to 4 minutes. Add egg white and beat 1 minute more. Stir in wafer mixture.

  • Place each peach half in baking dish, cut-side facing up (slice a bit off the bottom, if necessary, so they lie flat). Fill each with 1/4 of wafer mixture. Bake until peaches are soft and give no resistance when pierced with the tip of a paring knife, about 30 minutes. Yields 1/2 peach per serving.