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Archive through December 19, 2002

The TVClubHouse: General Discussions ARCHIVES: Apr. 2007 ~ Jun. 2007: Cooking Corner (ARCHIVES): Recipes - Weight Watchers, Atkins, Etc.: Weight watchers Recipes: Archive through December 19, 2002 users admin

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Costacat

Thursday, September 26, 2002 - 5:40 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Hitting a bump so we don't lose this one.

Danielle

Saturday, September 28, 2002 - 6:36 pm   Edit Post Move Post Delete Post View Post Send Danielle a private message Print Post    
Hello everyone, Thanks for all the wonderful recipes.. I'm trying weight watchers... I need to lose weight for my wedding... I lost the soup recipe which is 0 points .. could someone post it here for me?

Thanks so much!!

Nancy

Saturday, September 28, 2002 - 7:15 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
zero point soup

1 leek chopped
1/2 onion chopped
2 stalks celery chopped
2 clove fresh garlic minced
2 green zucchinis sliced
3-4 carrots sliced
1 can green beans
1 can chopped tomato with basil & oregano
1 small can tomato paste
2 quarts non-fat or low-fat chicken broth
1/2 head chopped cabbage
2-3 Tbl. each: chopped fresh basil, oregano and thyme
(if using dried herbs, use about 1/2 tsp each and add more as you'd like)
salt & pepper to taste


Saute celery, onion, and garlic with Pam in large stock pot. Add broth and all ingredients bring to boil, cover and simmer for 1+ hours

Nancy

Saturday, September 28, 2002 - 7:17 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Zero Point Veggie Stew

I hate the 0 point Cabbage soup so I made up my own, I love gravy and so I use it with gravy instead of chicken broth I just get the instant beef gravy packets, they have 0 points per serving

In a crockpot I put

4 packets gravy (the instant powder kind, any brand)

3 cups water

1 cup corn* (fresh, canned, or frozen)

2 cups green beans

2 cups peas

1 cup onions

1 cup carrots

1 potato (skin and all) cut in pieces

Add more water or gravy to desired consistency

*drain all the canned veggies

you can add or take away any veggie you like or don't like...it will still be 0 points because you are making like 10 servings anyway... I let it sit on low all day, sometimes I add an extra gravy packet so it is extra thick then I scoop out 2 cups worth in 4 or 5 bowls and cover them and put them in the fridge and I eat one every day then I make more! I feel like I am eating a thick high point stew...but it is 0 points and very filling. That is what gets me through the day and week until WI!!!

Danielle

Saturday, September 28, 2002 - 9:13 pm   Edit Post Move Post Delete Post View Post Send Danielle a private message Print Post    
Wow! Thanks for those recipes Nancy :) I'll have to try the stew I love stew... ) points amazing.. I like the cabbage soup too! I made it before .. Thanks agan

Nancy

Sunday, September 29, 2002 - 5:20 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
your welcome--they're all good and have helped me to loose 40 lbs in 6 months --good luck! :)

Nancy

Thursday, October 03, 2002 - 5:18 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
bump

Costacat

Saturday, October 05, 2002 - 5:51 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Bump! Nancy, I'm gonna hafta share these with my mom, who just rejoined WW at her office (Progressive, in Colorado Springs).

Nancy

Tuesday, October 08, 2002 - 1:09 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
since its apple picking time

apple cinnamon pancakes
Prep Time | 10 min
Cook Time | 5 min
Level of Difficulty | Easy

breakfast | Make these in double or triple batches, wrap individual servings tightly and freeze for quick weekday breakfasts. Reheat in the microwave or toaster oven.

Ingredients

3/4 cup(s) dry buckwheat pancake mix, incomplete, add-water-only
1/3 cup(s) water
1 medium apple(s), peeled, cored and grated
1 tsp ground cinnamon
3 tbsp reduced-calorie pancake syrup
1 cup(s) canned sweetened applesauce, cinnamon flavored

Instructions


To make batter, stir together pancake mix, water, apple and cinnamon.


Coat a large, nonstick skillet with cooking spray and warm it over medium-low heat. Ladle out batter in small batches (2 to 3 tablespoons). Cook pancakes until nicely browned on both sides.


Top with syrup and applesauce and serve. Yields 4 two-pancake servings.


POINTS

Serves | 4
POINTS per serving | 3

Nancy

Tuesday, October 08, 2002 - 1:11 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
cappuccino angel food cake
Prep Time | 15 min
Cook Time | 50 min
Level of Difficulty | Moderate

cakes | Low in fat, high in flavor - bites of coffee-flavored cake ribboned with a crunchy sugar, cinnamon, cocoa mixture. The flavor is even better the second day!


Ingredients

2 tsp unsweetened cocoa
1 tsp ground cinnamon
1 1/4 cup(s) sugar
3 tbsp sugar
1 cup(s) cake flour
12 medium egg white(s), about 1 1/2 cups
1/4 tsp table salt
1 tsp vanilla extract
2 tbsp instant espresso

Instructions


Heat oven to 350°F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso.


Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.


Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated.


Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack.


POINTS

Serves | 16
POINTS per serving | 2

Nancy

Tuesday, October 08, 2002 - 1:12 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
recipe: cakes
chocolate cheesecake
Prep Time | 18 min
Cook Time | 70 min
Level of Difficulty | Moderate

cakes | After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week.

Ingredients

22 average reduced-fat cinnamon honey graham cracker squares
2 tbsp reduced-calorie margarine
2 cup(s) fat-free cottage cheese
8 oz fat-free cream cheese
1 cup(s) sugar
1/4 cup(s) all-purpose flour
2 tbsp unsweetened cocoa, dissolved in 1/4 cup boiling water
4 large egg white(s)
1 tsp vanilla extract
1 tsp powdered sugar

Instructions


Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.


To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.


Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.


POINTS

Serves | 12
POINTS per serving | 3

Nancy

Tuesday, October 08, 2002 - 1:14 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
cranberry pumpkin bars
Prep Time | 15 min
Cook Time | 25 min
Level of Difficulty | Easy

desserts | For these delicious bars, if you don`t have pumpkin pie spice in your pantry, substitute 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, ginger and clove.

Ingredients

1 cup(s) light brown sugar, packed
4 tbsp reduced-calorie margarine, soft, at room teperature
1 cup(s) canned pumpkin, puree
1 large egg(s)
1 large egg white(s)
1/3 cup(s) buttermilk
1 1/4 cup(s) all-purpose flour
1 1/2 cup(s) uncooked old-fashioned oats
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup(s) dried cranberries

Instructions


Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.


In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.


In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.


Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.


POINTS

Serves | 18
POINTS per serving | 3

Nancy

Sunday, October 20, 2002 - 5:00 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
bump

Knightpatti

Sunday, October 20, 2002 - 6:00 pm   Edit Post Move Post Delete Post View Post Send Knightpatti a private message Print Post    
Oh Nancy you are making me hungry!!! I think that I will try that soup recipe with gravy packets. Sounds very fulfilling! Thanks for your hard work here!

Nancy

Friday, October 25, 2002 - 4:46 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
doing the bump bump bumpity bump--

(getting my activity points in LOL) :)

Nancy

Friday, October 25, 2002 - 7:50 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
2 pt. Chocolate PB Pie


Ingredients

4 TBSP Peanut butter
1 TBSP Honey
1 1/2 C. crispy rice cereal
1 pkg. SF chocolate pudding
4 TBSP. FF coolwhip

Instructions


In a small bowl, combine PB and honey, microwave on high 20 seconds. Stir in cereal. Press into a 9" pie plate & chill. Make pudding w/skim milk according to pkg. directions. Spread over pie crust and chill. Top w/Cool Whip

Uhoh

Sunday, November 03, 2002 - 3:55 pm   Edit Post Move Post Delete Post View Post Send Uhoh a private message Print Post    
i found this recipe online somewhere, made it this weekend, and it's EXCELLENT! when i make it again, i'll add a bit of salt also...

i got the lite bisquick, so just figured 4 points for 1/4 the pie.


IMPOSSIBLE SPINACH PIE
-a recipe by Jackie_Mom_of_5!
4 large servings at 4.5 pts. each

1/2 cup sliced green onions
2 cloves garlic, minced
1-10 oz pkg. frozen chopped spinach, thawed and thoroughly drained
1/2 cup 1% or 2% cottage cheese (they have same points value)
1 cup 1% milk
3 eggs
1/2 cup bisquick baking mix (my grocery store doesn't carry lite so points are figured with regular baking mix, change value if using lite)
1 tsp. lemon juice
3 Tbs. grated parmesan
1/4 tsp. nutmeg
1 tsp. grated lemon peel

-Preheat oven to 350*. Spray a 9" pie plate with cooking spray.

-Cook and stir onions and garlic in small pan, sprayed with cooking spray, for about 2-3 minutes or until onions are transparent. Stir in spinach to dry out any remaining water. (You want it to be very dry or you will have a messy, wet, disgusting pie).

-Lay spinach mixture in pie plate and spread out evenly. Top with cottage cheese and spread evenly.

-In blender, combine the milk, eggs, baking mix, lemon juice, pepper and lemon rind. Blend on high about 15 seconds until smooth.

-Pour over spinach and cheese mixture, sprinkle with nutmeg and parmesan cheese. Bake about 35 minutes or until browned and knife inserted near middle comes out clean. Cool 5 minutes before serving. Refrigerate leftovers.

Nancy

Monday, November 11, 2002 - 5:57 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Chips Ajoy Loaf Bread

3 Points Per Serving



2 1/4 cups Bisquick reduced fat baking mix

1 package JELL-O sugar-free inst choc. pudding mix -- (4 serving size)

2/3 cup Carnation nonfat dry milk powder

1/4 cup pourable Sugar Twin

2 Tablespoons (1/2 oz) mini chocolate chips

1/4 cup (1 oz) chopped walnuts

2 eggs -- slightly beaten or equivalent in egg substitute

3/4 cup Yoplait plain fat-free yogurt -- * see note

1/2 cup water

2 teaspoons vegetable oil



1 teaspoon vanilla extract -- * see note

1. Preheat oven to 375º F. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, Sugar Twin, chocolate chips and walnuts. In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.

Cut into 12 slices.

Freezes well.

* You might want to try chocolate or almond extract in place of the vanilla extract and use fat-free vanilla flavored yogurt instead of the plain.

Serving Size : 12

Serving size (1 slice)

Nancy

Monday, November 11, 2002 - 5:58 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
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

Nancy

Monday, November 11, 2002 - 6:00 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Berry-Lemon Trifle


2 Points Per Serving



2 cups cubed angel food cake

1-8oz. container lemon fat-free yogurt

1/4 of an 8 oz. container frozen Cool Whip Lite, thawed

1 cup mixed berries, such as red raspberries, blueberries or sliced strawberries



Divide the angel food cake cubes among 4 dessert dishes. In a small mixing bowl fold together the yogurt and Cool Whip. Dollop yogurt mixture atop cake cubes. Sprinkle with berries.

Makes 4 servings

Nancy

Thursday, November 14, 2002 - 8:41 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Please NOTE the FOLLOWING IS NOT a Weight watchers recipes--is an Atkins recipe..(for schoolmarm) i'd have to figure out the weight watchers equilvalent values :)

Chunky Mocha Ice Cream
Creamy mocha flavor, studded with chewy morsels of Atkins AdvantageTM Mocha Crunch Bars, make this ice cream a dessert to savor.

Servings: 8
Prep time: 10 minutes
Bake/Cook time: 5 minutes
Chill time: 4 hours


Carbohydrates: 15.8 grams

Net Carbs: 7 grams

Fiber: 5 grams

Protein: 12.5 grams

Fat: 36 grams

Calories: 415





1 teaspoon unflavored gelatin
1 cup water
6 egg yolks
18 packets sugar substitute
2 1/2 cups heavy cream
1/2 cup unsweetened cocoa
4 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
3 (2.11 oz. each) Advantage Chocolate Mocha Crunch Bars, chopped


1. Sprinkle gelatin over water and let soften, about 5 minutes.
2. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, mix cream, gelatin mixture, cocoa powder and coffee. Cook over medium-low heat, stirring occasionally, until cocoa and coffe granules have dissolved and mixture has begun to simmer.
3. Slowly pour 1 cup of hot cocoa mixture over egg yolk mixture, whisking constantly. Pour mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla. Chill mixture 4 hours.
4. Pour mixture into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the chopped bars.

For the deepest chocolate flavor and richest color, use Dutch unsweetened cocoa powder.

Nancy

Monday, December 02, 2002 - 4:50 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
~~~~BUMP~~~~~~~~~~~

Nancy

Thursday, December 19, 2002 - 7:15 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Black Forest Cake

servings | 12
estimated POINTS per serving | 3
course | Cakes


Ingredients

One box one-step angel food cake mix
One can sugar free cherry pie filling
1/2 cup unsweetened cocoa

Instructions


Mix together and pour into a pan. Bake according to package directions.


Special Notes


Can be made in 9 x 13 or 12" bundt pan. I've also made this into cupcakes. Since this doesn't expand during baking, fill cupcake tins almost full.

Nancy

Thursday, December 19, 2002 - 7:17 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Black and White Cookies
servings | 24
estimated POINTS per serving | 1
course | Desserts

Ingredients

1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup unsweetened applesauce
2/3 cup Splenda No Calorie Sweetener
1/4 cup Brummel & Brown Soft Spread Margarine
1 1/2 tsp vanilla extract
2 large egg white(s)
1 1/2 cup powdered sugar
3 Tbsp 2% reduced fat milk
1/4 tsp almond extract
2 Tbsp unsweetened cocoa

Instructions


1. Preheat oven to 375 degrees.

2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

3. Place applesauce in a fine sieve; let stand 15 minutes.

4. Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

5. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375 degrees for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

6. To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

7. Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.


Special Notes
They're delicious! Only thing to watch for is that you may not need as much powdered sugar for the white frosting, but maybe a little more for the chocolate.

Nancy

Thursday, December 19, 2002 - 7:19 am   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
2 pt. Egg nog
servings | 6
estimated POINTS per serving | 2
course | Beverages

Ingredients

6 cups skim or 1%
milk
1-1oz box of
instant sugar free
vanilla pudding
1-2 tsp vanilla or
rum extract
1/8 tsp nutmeg


Instructions


Mix 2 cups milk with pudding, mix until well combined. Then add additional 4 cups of milk, extract, and nutmeg. Mix well. Refrigerate overnite.

Special Notes


I got this recipe from my team leader. It is awesome. I bought white chocolate pudding mix by mistake, it was still wonderful. I added extra vanilla. Yum Yum