WW Recipe a day

[Becca]

January 1, 2007 Happy New Year!!

Roasted Red Pepper Dip Makes 4 Servings, 0 points per serving (<--- not a typo ) 2 large red bell peppers 2 teaspoons tomato paste 2 teaspoons balsamic vinegar 1 garlic clove 1/8 teaspoon cayenne pepper 1. Preaheat the broiler; line a baking sheet with foil. Arrange the bell peppers on the baking sheet; broil 3" from heat, turning frequently until charred (black) on all sides, about 10 minutes. Let stand until cool enough to handle, about 15 minutes. 2. Place a strainer of a small bowl. Peel the peppers over the strainer, discarding the skin, cores and seeds and allowing the juices to drip into the bowl. 3. In a food processor, puree the peppers and juice, the tomato paste, vinegar, garlic and cayenne until almost smooth. Per serving: 16 cal 0g fat 0g cholesterol 23mg sodium 4g carbohydrate, 1g dietary fiber 1g protein, 7mg calcium

[Becca]

January 2, 2007
This is a very popular (and simple) dessert among my WW crowd

Whippy Dessert 2 (8oz.) containers any flavor fat free yogurt 1 (4 serving size) box sugar free jello, flavor to correspond with yogurt 1 tub fat free cool whip 1/4C boiling water Dissolve the jello in the boiling water. Let cool for about 2 minutes. Stir in yogurt. Fold in cool whip. Let sit in fridge overnight. 6 servings, 2pts per serving

[Becca]

January 3, 2007
(sorry, I'm a day late ) I got this recipe off of the WW website.

Chicken and Chinese Veggie Stirfry 1/3 cup teriyaki sauce 1/2 tsp ground ginger 1 medium garlic clove(s), minced 1 1/2 pound uncooked boneless, skinless chicken breast, tenders (about 12 tenders) 2 tsp canola oil 1 cup bamboo shoots 1 cup water chestnuts, sliced 1 1/2 cup carrot(s), sliced 1 1/2 cup Chinese cabbage, shredded 2 cup snow peas Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes. Heat oil in wok or large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside. Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes. Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving. 4 servings, 6 pts/serving

[Becca]

January 4th, 2007
This recipe also came from the WW site

Chocolate Chip Cookies (and you thought chocolate was off limits...HA!) 2 sprays cooking spray 2/3 cup light cream cheese, at room temperature 1/3 cup unpacked brown sugar 1/3 cup sugar 1 large egg(s) 1 tsp vanilla extract 1/2 cup whole-grain wheat flour 1/2 cup all-purpose flour, unbleached 1/4 tsp table salt 1/2 tsp baking soda 2 Tbsp fat-free skim milk 6 oz mini chocolate chips Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again. Combine both flours, salt and baking soda in a medium bowl. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving. 24 servings, 2pts/servings

[Becca]

January 5th, 2007
This recipe is out of the WW cookbook "In No Time - Delicious Dishes in 20 minutes or less". Just watch the sodium intake that day because this recipe is a little high in sodium

Tuscan Chicken Sausage Stew 6oz. fully cooked italian style chicken sausages (preferably artichoke and garlic) diced. 1 (10oz) package sliced mushrooms 1 medium zucchini, diced 1 (15.5 oz) can canellini (white kidney) beans, rinsed and drained 1 (14.5 oz) can diced tomatoes with roasted garlic and onion 1 (8oz) can tomato sauce 1/4C water 2t chopped fresh rosemary 2C baby arugula 1. Spray a large nonstick skillet with nonstick spray; set over high heat. Add the sausages, mushrooms and zucchini; cook, stirring frequently, until the sausages and vegetables are lightly browned, about 6 minutes. 2. Stir in the beans, diced tomatoes, tomato sauce, water, and rosemary; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 2 minutes. Remove from the heat and stir in the arugula until it wilts, about 1 minute. Yields 4 servings, 1.5C per serving, 5pts Calories:249 Fat: 6g Sat Fat: 2g Chol: 24mg Sodium: 1079mg carb: 34g Fiber: 8g Prot: 18g Calc:89mg

[Becca]

January 6, 2007

Tasty Home-Fried potatoes 1t olive oil 2 small potatoes, cooked and cubed 1 minced garlic clove 1t grated parmesan Freshly ground black pepper (to taste) In a large nonstick skillet, heat the oil. Add the potatoes and garlic; cook, stirring constantly, until the potatoes are lightly browned, about 5 minutes. Remove from heat and sprinkle with cheese and pepper. Makes 2 servings, 2pts each 123 Calories 3g fat qmg cholesterol 21mg sodium 23g total carbohydrates 2g fiber 3g protein 23mg calcium

[Becca]

January 7, 2007

Cranberry-Blueberry muffins 2 1/2C whole wheat flour 2/3C sugar 2t double acting baking powder 1t baking soda 1/4t salt 1/3C cold reduced cal margarine, diced 3/4C plain nonfat ogurt 1/3C thawed frozen oj concentrate 2 eggs 1 1/2C fresh or frozen blueberries 1C fresh or frozen cranberries 24 dried apricot halves, chopped 1. Preheat ove to 400 degrees. Spray 18 (2 3/4") nonstick muffin cups eith cooking spray, or line with paper liners. 2. In large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 3 knives, cut in the margarine until the mixture resembles coarse crumbs. 3. In a medium bowl, combine th yogurt, orange juice concentrate and eggs. Stir into the flour mixture unti ljust combined. Gently stir in the blueberries, cranberries and apricots. 4. Spoon the batter into the cups, filling each about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a rack 10 minutes, remove from cups and cool completely. 18 servings, 3 pts each 144 Calories 3g fat 24mg cholesterol 211mg sodium 28g carbohydrate 3g dietary fibr 4g protein 63mg calcium

[Becca]

January 8th, 2007

Chicken Fajitas 1/2lb skinless boneless chicken breastes, cut into strips 2T fat-free italian salad dressing 1 onion, sliced 1/2 green bell pepper, seeded and sliced 1/2 red bell pepper, seeded and sliced Four (6") fat free flour tortillas 1/4C salsa 2T nonfat sour cream 1. in a gallon size sealable plastic bag, combine the chicken and salad dressing. Seal the bag, squeezing out excess air; turn ot coat the chicken. Refrigerate at least 2 hours or overnight, turning bag occaisionally. 2. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and any remaining marinade; cook, turning as needed, until the chicken is lightly browned, 7-8 minutes. Transfer to a plate and keep warm. 3. Spray same skillet with more nonstick cooking spray. Add onion and peppers; cook, stirring as needed until softened, about 5 minutes. 4. Top torts with the chicken, pepper mixture, salsa and sour cream, roll up and serve. 2 servings/ 6pts each 338 Calories 2g fat 66mg cholesterol 865 sodium 46g Carbs 3g fiber 32g protein 44mg calcium

[Becca]

January 9th, 2007
This was another recipe I found on the ww website

PB cookies with chocolate center Ingredients 2 sprays cooking spray 1 cup sugar, granulated 1/4 cup unsalted butter, at room temperature 1/2 cup chunky peanut butter 2 large egg(s) 1/2 tsp vanilla extract 1/2 tsp table salt 1/2 tsp baking soda 1 cup whole-grain wheat flour 1 oz Nestle Semi-Sweet Chocolate Chunks, or other brand (about 40 pieces) Instructions Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper. Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer. Add salt, baking soda and flour to sugar mixture; beat until completely incorporated. Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chunk in center of each cookie. Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. 1 cookie per serving/2pts

[Becca]

January 10, 2007

Garlic Smashed Potatoes POINTS® Value: 4 Servings: 4 4 large red potato 1/4 cup fat-free skim milk 4 oz Kraft Philadelphia Brand Light roasted garlic cream cheese Quarter potatoes and boil 15-20 minutes until fork tender. Drain and return to pot. Mash with hand masher or back of wooden spoon. Mix in Cream cheese and add milk (if needed)