Tuesday, July 31, 2012

Roasted Cabbage Wedges


If you like cabbage, you'll love this recipe.  My husband and I both LOVE cabbage.  I grew up eating it steamed.  My husband, who grew up in an Italian family, calls it verdes, which means greens, and it is fried in a pan with lots of olive oil and garlic.  They are both really good, but this is a fast, easy alternative.  I completely left out the oil and just used PAM.  Instead of the salt, pepper and seeds, I just used grill seasoning, which contains all of them.  It turned out great!  The best part, it's 0pp for all you can eat!

Monday, July 30, 2012

Spinach Artichoke Pasta


If you like spinach artichoke dip, you'll definitely love this pasta!  Just count how much pasta you eat, and 1/6th of the sauce is 4pp.

Sunday, July 29, 2012

Crockpot Italian Chicken

I found this recipe on Pinterest, and I have made it so many times already!  I've tried it with all different kinds of pasta, but I think mini bowties are my favorite.  My very picky eater son even loved it!!  You just put 2 large, 3 medium or 4 small boneless skinless chicken breasts in the crockpot with a packet of Zesty Italian dressing & seasoning mix, 1/2 package of 1/3 less fat cream cheese & 2 cans of 98% fat free cream of something soup.  I don't like cream of chicken, so I used cream of mushroom and cream of celery.  Cook it on low for 4-6 hours, shred the chicken and serve over the cooked pasta.  So easy, and so good!  Just calculate the pp for the amount of pasta that you eat, and it is 4pp for 1/6th of the chicken.

Wednesday, July 11, 2012

Jalapeno Popper Dip


I tried this dip for a party, and it was a big hit!  I used 1/3 less fat cream cheese, fat free plain Greek yogurt instead of mayo, WW shredded Mexican cheese and reduced fat Parmesan.  I was skeptical about using canned chiles and jalapenos because I thought they may have a strange consistency, but mixed in the dip, they didn't!  I also had a hard time finding them, but in my grocery store they were near the salsa and boxed taco stuff, and you could also try the Mexican foods aisle.  It is 3pp for 1/16th of the recipe.

Monday, July 9, 2012

Summer Garden Pasta


I LOVE tomatoes, especially fresh ones that are still hot from the sun right out of the garden.  I personally kill any plant that I try to grow, so I have to get all my produce elsewhere.  But, if you do have a garden, this recipe is a great use up for all of those little delicious cherry tomatoes!  You could probably get away with only 3 pints instead of 4 :).  I reduced the olive oil to 1/4 cup and it was still plenty.  I LOVE garlic also, but the next time I make this recipe, I'll definitely cook the garlic first to take some of the bite out of it.  You must use fresh basil in this recipe, dried just won't do!  I did use whole wheat spaghetti and reduced fat Parmesan, and only used 1/2 cup.  1 serving, the recipe makes 6, is 7pp each. 

Sunday, July 8, 2012

Roasted Summer Squash


I love squash, I always have, ever since I was a little girl.  I remember my granny making it, especially in the summer, using fresh squash out of my pop's garden.  I specifically remember eating it fried, as any good southerner would!  This squash recipe literally tastes like you are eating fried squash, but it is sooooooo much better for you!!!  It makes a lot, but it is only 2pp for 1/6th of the recipe, so you can eat it until your heart's content!  Make sure you cut the pieces thick, like the recipe says so they'll stay firm and not get all mushy.  I had to cook mine for 45 minutes to get them to be golden brown.

Tuesday, July 3, 2012

Chicken Fried Rice


I made this tonight and it was really good!  It definitely satisfies your craving for greasy sodium filled Chinese food without making you feel all bloated and gross and guilty for eating it!  I modified this recipe a little to make it a little more WW friendly.  I actually used 4 cups of rice instead of the 3 it called for, so I used 2 bags of boil in bag brown rice.  I reduced the amount of sesame oil to 2 tbsp.  I used 2 egg whites or you could also use egg beaters.  I used reduced sodium soy sauce.  I added 2 cooked cubed up boneless skinless chicken breasts.  This recipe makes 8 cups total, and 2 cups is 9pp.  That's a lot of food!!  It definitely filled me up.  Enjoy!

Buffalo Chicken Garbage Bread


I made this last night and it was really good!  If you like buffalo wings, you'll love this bread.  I omitted the oil and just used PAM.  I used about a cup of part skim mozzarella and about 1/3 cup of shredded 2% cheddar.  I cooked it on 400 for about 25 minutes.  If you cut it into 8 pieces, 1 piece is 7pp.  It was very filling and I didn't need anything to go with it.

Monday, July 2, 2012

Sausage and Cheese Muffins


All I can say about these muffins is Oh My Goodness!!!!!  If you like sausage balls, these muffins are your crack!!  They are 4pp each, and honestly, I couldn't believe it when I put the recipe into the recipe builder!  I used Jimmy Dean's hot breakfast sausage, heart smart bisquick, 1 bag of Kraft 2% shredded cheddar, but WW mexican cheese would be great also.  I've made these using fat free buttermilk, skim milk and water, and honestly they are just as good all three ways!!  Make sure your bowl is huge because it is really hard to mix without getting it all over the place if not.  It's a lot easier to mix if you mix the soup and the liquid you choose to use together first.  Then add the bisquick and mix well.  Then add the cheese and cooled sausage.  Spray your muffin tin with PAM.

I used regular sized muffin pans and was able to make 24.  I use a medium sized cookie scooper to measure the batter into the muffin tin.  If you use mini muffin pans, they'll be the size of sausage balls, just use a small cookie scooper, and this would be perfect for a party/brunch/shower, etc.  It would probably make about 48 mini muffins that would be 2pp each.  These muffins reheat really well.  I haven't tried freezing them, but DO NOT THROW the left overs away!!  I'm sure you could half the recipe if you didn't want all 24 muffins.