Thursday, July 30, 2009

Breakfast of champions

This is one of my favorite breakfasts. Very low Weight Watcher points and very filling.

1 egg
1 egg white
1 whole zucchini
1 high fiber English muffin
fat free jam
Cook zucchini and mushrooms in non-stick pan with Pam cooking spray. Scramble eggs and add to vegetables. Enjoy with toasted English muffin with jam on top
W.W. point value: 2

Saturday, June 27, 2009

Cranberry-Citrus Spritzer

1 1/3 cups light cranberry juice cocktail, chilled
4 (12 ounce) cans diet citrus soda (such as original Fresca), chilled
4 lime wedges

1. Combine cranberry juice cocktail and soda in a pitcher. Pour into 4 tall glasses filled with crushed ice, and squeeze a lime wedge over each glass.

w.w. points value: 0

See panini picture below for picture of drink(sort of).

Grilled Chicken Caesar Panini

W.W. points value: 7

These are delicious.

1/4 cup light Caesar dressing
8 (0.5 ounce) slices Italian bread
4 (0.8 ounce) slices reduced-fat provolone cheese
(such as Alpine Lace)
2 cups shredded cooked chicken breast
1 cup baby arugula or baby spinach
Olive oil-flavored cooking spray

1. Preheat panini grill.
2. Spread 1/2 Tbsp. dressing on each bread slice. Top each of 4 bread slices with 1 slice cheese, 1/2 cup chicken, 1/4 cup arugula, and a reamaining bread slice. Coat sandwiches with cooking spray; place on panini grill, and cook4-5 minutes or until golden brown. Yield 4 servings
cal - 289 fat 11g pro 29.8 carb 16.9 fib 0.9

Sidenote: If you don't have a panini grill, cook on nonstick skillet over medium heat. Place a piece of foil over sandwiches; top with with a heavy skillet. Cook 2-3 minutes on each side or until golden and cheese melts.

Tuesday, April 21, 2009

Penne with Fresh Basil and Pasta

Penne with Fresh Basil and Pasta servings:4
8 oz. penne, cooked
3 c. chopped tomatoes
1 pkg. (10 oz.) frozen chopped spinach,
thawed and well drained
1/2 c. sliced scallions
1/2 c. snipped fresh basil or 1 1/2 T. dried
1/2 c. crumbled feta cheese
In a pot, combine pasta, tomatoes, spinach, scallions and basil. Cook, stirring often, until heated through, about 2 minutes. Stir in feta and cook for 1 minute.

I substituted green onions for scallions and I would use fresh spinach next time. The family liked it but not how the spinach was in clumps, that's why I would use fresh next time

per serving:
About 355 calories, 6.1 g fat,(15% of calories), 19 mg cholesterol, 474 mg sodium, 4.1 g dietary fiber

Serve with grilled garlic bread:

1 loaf Italian bread, halved lengthwise
1/4 c. fat-free Italian dressing
2 cloves garlic, minced
Brush cut sides of bread with dressing. Sprinkle with garlic. I put in oven on 5oo for about 5 minutes or it say to grill it on the bbq.
per serving:
About 79 calories, 1 g fat(12% of calories), o mg cholesterol, 236 mg sodium, 0.1 g dietary fibe

I love the ingredients in this dish

Most of the family don't like tomatoes so I couldn't mix them in.
Finished product ready to eat.

Tuesday, March 24, 2009

Broccoli-Mushroom Calzone

1 c. sliced mushrooms
2 t. light margarine
1/4 c. grated parmesan or asagio cheese
3/4 c. part-skim ricotta cheese
5 T. fat-free egg substitute
1/8 t. freshly ground black pepper
3/4 c. finely chopped raw broccoli
1 sweet red pepper, roasted and sliced
4 black olives, sliced
1 lb. frozen bread dough, thawed

Heat oven ot 350. Coat a large baking sheet with nonstick spray.

To make filling: Saute mushrooms in margarine until tender, about 5 minutes. Combine cheeses, 4 tablespoons egg substitute and black pepper. Stir in broccoli, roasted peppers, olives and mushrooms.

To assemble calzone: On baking sheet, stretch dough into a 6x16 inch rectangle. Spoon on filling, covering dough up to 1 inch from the edges. Fold dough over lengthwise; press edges together. Brush dough with remaining egg substitute. Bake until calzone is golden brown, 25-30 minutes.

Per serving:
about 449 calories, 13 g fat

secret to success:
Bake pizza on the lowest rack in a heated oven for a crisp crust.

Creamy Linguine With Ham

1 zucchini, halved lengthwise and sliced
2 oz. lean ham, julienned
1/3 c. fat -free chicken broth
1/3 c. fat-free mayonnaise
1/4 t. red and black pepper blend
8 oz. linguine cooked

Coat a skillet with non-stick spray. Add zucchini and ham. Saute over medium-high heat until zucchini is crisp-tender, about 4 minutes. Whisk broth, mayonnaise and pepper blend until smooth. Toss zucchini, ham and mayonnaise mixture with hot linguine. Delicious!

servings: 4

about 250 calories, 1.4 g fat

Classic Chocolate Fondue

This is one of my favorite desserts.

1/2 c. sugar
1/4 c. unsweetened dutch process cocoa
1 T. cornstarch
3/4 c. skim milk
1 T. reduced-calorie margarine
1 T. orange extract
In a small saucepan, whisk sugar, cocoa and cornstarch.
Whisk in milk until well blended. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in margarine and extract. Transfer to a heated fondue pot, crockpot or small casserole with a warming unit.

Serve with whole strawberries; frozen banana slices; kiwifruit slices; graham crackers or cubes of reduced-calorie pound cake.

sidenote: I never use orange extract, I substitute vanilla and I usually serve with strawberries, angel food cake and bananas (not frozen). LOVE IT!

per serving: about 70 calories, 1 g fat