Okay, you guys like macaroni and cheese, don’t you? It showed up over and over and over again as the favorite dish you’d like to see lightened up… Your wish is my command! Let me start out by saying typical homemade macaroni and cheese has 400-600 calories per serving, which is NUTS!
I found this recipe at Gina’s Weight Watchers Recipes. You should check it out her site for the full recipe. I’ll just show you the steps. Her recipe has just under 300 calories per serving, which is still a little high, but so much better than it could be. Coming soon, I’ll post one with 200 calories and one with 100 calories… With mac and cheese, I think it’s similar to “you get what you pay for”– The 300 calorie option is definitely my favorite.
Start with a little diced onion.
Melt some butter in a big pot and throw in some flour. You’re going to make a white sauce, baby!
Add milk and chicken broth VERY gradually. Patience, my friends! This is a labor of love!
Add whole grain noodles. I like the “Barilla Plus” brand.
Add cheese to the white sauce and then stir in the noodles. YUM.
Add a bunch of spinach. Because spinach is awesome. Seriously.
Stick it into a greased casserole pan. Heat your oven to 350.
Realize you don’t have any whole wheat breadcrumbs, but then realize you’re super crafty and can MAKE your own breadcrumbs. Put the whole wheat bread in the toaster and crumble it up. Yes! This is genius!
Or…. put the bread bag directly on the hot stove… and melt the bag.
I. Am. Awesome.
Mix the “breadcrumbs” with parmesan cheese, italian seasoning, and garlic powder.
Sprinkle it on top and bake for a long time. I think Gina’s recipe says 20 minutes, but I probably did 20 and then broiled it on low for 5 to get the top nice and toasted.
- All plated up and ready to eat!
Okay, it might not be the easiest, because I suppose you could say grabbing a granola bar is pretty easy. I guess I mean the easiest if you’re actually making something… Or maybe you’d argue that whipping up some Greek yogurt and fresh fruit would technically be making something, and that would also be easier than this. Fine, *darn* it! This isn’t easy! It takes a bit of time! But, it’s so worth your 10-15 minutes. 🙂
Start with some soft taco shells (the whole wheat ones would be better, but I figure this is still a step up from fried tortilla chips and this brand is sooooo delicious), some salsa, and an avocado or two.
Slice your tortillas with a pizza cutter.
Toast those babies in the oven… I did them at 400 for about 10 minutes and then broiled them for a minute.
Mash up some avocado.
Pour on some salsa.
Mix it up. It might not be beautiful, but haven’t you learned not to judge by appearances? This ugly little dish is heaven in your mouth!
This is attempt #20 at a photo of guacamole on a baked chip. They all came out blurry. 😦
Anyway, I love eating this. The avocado has some heart-healthy fat in it, it’s relatively guilt-free (in moderation, of course). My 7-year-old LOVED the tortilla chips just plain. I have made them in the past by misting them with olive oil and sprinkling on seasoning… but I like the plain ones quite a bit, too!
From LaaLoosh…. She’s my favorite (for the moment). Click HERE to visit.
Dark Chocolate Cake Recipe – 4 Point Value
Moist and delicious, this fabulous Weight Watchers Chocolate Cake is a real winner. It is similar to a rich, decadent devil’s food cake, but this version is slimmed down by adding a shocking secret ingredient: canned sauerkraut. (Yes, you read that right.) But before you judge, you must give this Weight Watchers dessert recipe a try! This dark chocolate cake is perfect to serve after any holiday dinner or after any meal, for that matter. And it’s an easy cake recipe that just about any amateur baker could pull off. With just 4 Weight Watcher Points per slice, this decadent dessert is sure to be a hit — and no one will know that the beautiful chocolate cake they are indulging in is low fat, low calories and low in Points!
Weight Watchers Dark Chocolate Cake Recipe
– 1 spray non fat cooking spray, flour (baking) variety suggested
– 2 cups all-purpose flour
– 1 1/3 cups sugar
– 1 1/2 tsp baking soda
– 2/3 cup unsweetened cocoa
– 1/2 cup unsalted butter, melted
– 1 1/2 cups hot water
– 1 tsp vanilla extract
– 1 cup(s) sauerkraut, pureed until smooth
– 1 tsp unsweetened cocoa
*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!
TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces.
Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points
Read more: http://www.laaloosh.com/2009/04/04/weight-watchers-dark-chocolate-cake-recipe/#ixzz1Yc1uRKRb
Glamour posted this on Facebook… It linked to a cool new-to-me blog called ShowFood Chef. Click HERE to check it out!
1) Kiwi – peeled and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.
2) 1 cup Chopped dark chocolate and 1/2 cup Coconut oil – melted over a double boiler, then cooled to room temp.
3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.
One serving of KIWI:
* contains the same amount of fiber as a BOWL of bran cereal.
* contains the same amount of potassium as a banana
* provides the recommended dietary allowance of vitamin C
Folate (good for pregnant women), Lutein (helps prevent age-related blindness), Zinc (healthy hair, skin, teeth), Vitamin E (antioxidant and immune system booster) AND…the enzyme found in green kiwifruit makes a natural meat tenderizer. Who knew?
Now, as good as these popsicles taste – I’d really love to eat one of those kiwifruit while laying on the beach in the Bay of Plenty in New Zealand. So, I’m entering Zespri’s Kiwi-contest (a trip for 4 to New Zealand!) – which you can do also, just by the usual filling out name, etc and letting them know. Go check out the Great Kiwi Adventure, right here.
Posted in Desserts, Fruits/Veggies, Recipes, Snacks
Tagged chocolate, frozen, kiwi, kiwipop, on a stick, popsicles, ShowFood Chef, yum
From Gina’s Skinny Recipes. She is the Weight Watchers Queen!!! This looks so incredibly scrumptious! Add a tasty salad and you won’t feel like you’re dieting at all! Click HERE for the full post and for step-by-step photos!
*The hyperlinks aren’t working for some reason, so here’s the LONG link to click: http://www.skinnytaste.com/2011/08/quick-skillet-steak-with-onions-and.html.
Quick Skillet Steak with Onions and Mushrooms
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th (about 4 oz) • Old Points: 2 pts • Points+: 2 pts
Calories: 95.4 • Fat: 4.1 g • Protein: 12.5 g • Carb: 3.5 g • Fiber: 1.0 g • Sugar: 1.1 g Sodium: 26.8 mg (without salt)
- 1/2 lb thin cut beef round sandwich steaks
- 1/2 large onion, sliced into rings
- 1/2 tsp olive oil
- 8 oz sliced mushrooms
- 4 seconds cooking spray (I like Smart Balance)
- garlic powder to taste
- salt and fresh cracked pepper to taste
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.
This is from the fabulous website, Gina’s Skinny Recipes…
*Click this link for the full post, complete with photos for each step!
Chocolate Chocolate Chip Banana Muffins with Glaze
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 170.5 • Fat: 5.3 g • Protein: 2.6 g • Carb: 31.8 g • Fiber: 2.1 g • Sugar: 16.1 g
Sodium: 41.3 mg
- 3 1/2 ripe medium bananas, mashed
- 1/4 cup unsweetened apple sauce
- 1 1/4 cups unbleached all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/3 cup sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 2 tbsp confectioners sugar (optional)
Preheat oven to 325°. Line a muffin tin with 12 liners.
In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and pour batter into muffin tins.
Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.