I alway's add cheese to mine it add's point's but I have to have cheese :)
1 (16 oz.) Can Fat Free Refried Beans
2 Tablespoons Taco Seasoning Mix
1 Cup Light Sour Cream
1 Cup Chunky Salsa
1 Cup Shredded Lettuce
1/4 Cup Green Onions, sliced
1 Cup Chopped Tomatoes
2 oz. Ripe Sliced Olives
Lightly spray the bottom of an 8 or 9-inch baking dish with non-stick cooking spray. You can also make this on a small platter or any decorative dish if taking it to a party. In a small bowl, combine the refried beans and taco seasoning. Spread evenly into the bottom of the dish. Next spread a layer of sour cream, followed by the salsa, lettuce, onions and tomatoes. Top with olives. Cover and refrigerate for at least 3 hours.
Serves: 12 (approx. 1/3 cup )
Per Serving: Per Serving: 73 Calories; 1g Fat 3g Dietary Fiber WWP: 1
About Me
- Stabenow7
- Michigan, United States
- I am a mommy of 7 year old boy/girl twins, as well as two additional daughters ages 2 and 4 and a teenage step son!! Life is always crazy around here!!
Friday, December 31, 2010
Powder Sugar substitute
1 Cup Splenda Granular
1/2 Tablespoon Cornstarch
Place all ingredients in blender and whip until the mixture is light and resembles powdered sugar.
Makes: 1/4 Cup 2 ww points
1/2 Tablespoon Cornstarch
Place all ingredients in blender and whip until the mixture is light and resembles powdered sugar.
Makes: 1/4 Cup 2 ww points
One point Banana Chocolate chip cupcakes
These sound Heavenly!
1 Box Angel Food Cake Mix
1 1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
1/2 Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place 1/4 cup of batter into muffin tin hole . Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per Serving: 62 Calories; 1g Fat 0 Dietary Fiber WWP: 1
1 Box Angel Food Cake Mix
1 1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
1/2 Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place 1/4 cup of batter into muffin tin hole . Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per Serving: 62 Calories; 1g Fat 0 Dietary Fiber WWP: 1
Weight Watcher's Scalloped Potatoes and Ham
1 (4.9 oz.) Box Scalloped Potatoes
1/3 Cup Skim Milk
2 Cups Water
2 Tablespoon Fat Free Margarine Spread
1/2 Lb. Lean Sliced Ham, chopped into small pieces
Pepper to taste
Spray crockpot with non-stick cooking spray. Combine the milk, water and margarine spread in the crockpot. Open the box of scalloped potatoes and remove the cheese packet. Mix the cheese packet in with the milk mixture. Next Stir in the potatoes, ham and pepper. Try and push all of the ingredients down so that they are mostly covered with liquid. Cover and cook on high for 2 hours.
2 weight watcher point's per 1/2 cup serving
1/3 Cup Skim Milk
2 Cups Water
2 Tablespoon Fat Free Margarine Spread
1/2 Lb. Lean Sliced Ham, chopped into small pieces
Pepper to taste
Spray crockpot with non-stick cooking spray. Combine the milk, water and margarine spread in the crockpot. Open the box of scalloped potatoes and remove the cheese packet. Mix the cheese packet in with the milk mixture. Next Stir in the potatoes, ham and pepper. Try and push all of the ingredients down so that they are mostly covered with liquid. Cover and cook on high for 2 hours.
2 weight watcher point's per 1/2 cup serving
Creamy Ranch Potatoes and Chicken
20 oz. Potatoes, peeled and cubed
1/2 of a 1 oz. Package of Dry Ranch Mix
1 Pound Boneless/Skinless Chicken Breasts, cubed
1 Can 98% Fat Free Cream of Chicken Soup
1/4 Cup Fat Free Sour Cream
1/4 Cup Finely Chopped Onion
Salt and Pepper to Taste
Spray crockpot with non-stick cooking spray.
Mix all ingredients together and place into crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.
Serves: 5 (1 Cup Each)
Per Serving: 242 Calories; 3g Fat 2g Fiber WWP: 5
1/2 of a 1 oz. Package of Dry Ranch Mix
1 Pound Boneless/Skinless Chicken Breasts, cubed
1 Can 98% Fat Free Cream of Chicken Soup
1/4 Cup Fat Free Sour Cream
1/4 Cup Finely Chopped Onion
Salt and Pepper to Taste
Spray crockpot with non-stick cooking spray.
Mix all ingredients together and place into crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.
Serves: 5 (1 Cup Each)
Per Serving: 242 Calories; 3g Fat 2g Fiber WWP: 5
Taco Soup in the crockpot
1/2 lb. Lean Ground Beef
2 (14.5 oz.) Cans Mexican Stewed Tomatoes
1 (15 oz.) Can Pinto Beans
1 (15.5 oz.) Can Kidney Beans
1 1/3 Cups Whole Kernel Frozen Corn, thawed
1 Package Taco Seasoning
1 Medium Onion, chopped
30 oz. Water
Pepper to Taste
Brown meat and onion in a skillet; drain and rinse; place in crockpot with remaining ingredients. Cook on low 6-8 hours.
Serves: 12 (1 Cup Each)
Per Serving: 156 Calories; 4g Fat 6g Dietary Fiber; WWP: 3
Crock-Pot SCV700SS 7-Quart Oval Manual Slow Cooker, Stainless Steel
Lemon cupcakes
CAKE
1 cup butter (softened)
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING
3 tablespoons butter (softened)
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
DIRECTIONS:
Batter: In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove and cool completely.
Frosting: cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost and ENJOY!
1 cup butter (softened)
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING
3 tablespoons butter (softened)
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
DIRECTIONS:
Batter: In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove and cool completely.
Frosting: cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost and ENJOY!
Thursday, December 30, 2010
One point Chocolate Shake ( serves 4)
2 Cups skim milk-cold
1 Package Jell-o Chocolate Fudge Instant Pudding and Pie Filling, fat-free, sugar-free-Reduced Calorie
2 Cups crushed ice
Add everything into blender. Blend on high until smooth.
(mixture thickens as it stands. Thin with additional milk, if desired.)
Makes: 4 portions
1 Package Jell-o Chocolate Fudge Instant Pudding and Pie Filling, fat-free, sugar-free-Reduced Calorie
2 Cups crushed ice
Add everything into blender. Blend on high until smooth.
(mixture thickens as it stands. Thin with additional milk, if desired.)
Makes: 4 portions
One Point Berry slushy
4 C. Whole strawberries, sliced (reserve 4 whole berries for garnish if desired)
1 1/2 C. Corsely crushed ice
1/2 C. Orange juice
2 Tbs. Granulated sugar
In blender, combine sliced strawberries, ice, orange juice and sugar; process to a thick slush. Divide slush among 4 glasses.
Makes 4~ 1 1/4C Servings
Need a blender? here is a cool one!
Hamilton Beach 51101B Single-Serve Blender with Travel Lid, Black
1 1/2 C. Corsely crushed ice
1/2 C. Orange juice
2 Tbs. Granulated sugar
In blender, combine sliced strawberries, ice, orange juice and sugar; process to a thick slush. Divide slush among 4 glasses.
Makes 4~ 1 1/4C Servings
Need a blender? here is a cool one!
Hamilton Beach 51101B Single-Serve Blender with Travel Lid, Black
Two point Shake.
1 cup skim milk
2 tbl ff sugar free pudding mix any flavor
1 tbl coolwhip
1 tsp vanilla
8 ice cubes
Put all in blender and process till smooth and thick.
2 tbl ff sugar free pudding mix any flavor
1 tbl coolwhip
1 tsp vanilla
8 ice cubes
Put all in blender and process till smooth and thick.
weight watcher's Fruit Dip
Serving Size : 32
1 Point Per Serving
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange concentrate
Combine all ingredients, stir well. Cover and chill
1 Point Per Serving
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange concentrate
Combine all ingredients, stir well. Cover and chill
Favorite baby wipe deal
This is my favorite baby wipe deal from Amazon.com. Sign up for Amazon subscribe and save wich is totally free and these are just over $14 shipped. ( you can unsubscribe at anytime).
New Year New Start
Everyone talks about New years resolution's. Every year I make them too, and barely ever follow through. This year I would like to follow through on at least something even if it is to commit to my blog at LEAST once a week. I have lots to offer as far as recipes go and I really hope you will enjoy the next year of yummy ( hopefully lots of healthy) recipes! For the dedicated! The New Year's Resolution Journal
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