It's official, I've been transferred out of Blanchard, PA! I'm deeply and truly going to miss those AWESOME Weight Watchers members! My WW career began in the Blanchard Church of Christ "basement" so I definitely have mixed feelings about leaving. Please allow me to be comforted in the knowledge that my replacement is welcomed!! ---as if I'd expect anything else!!! You guys ROCK!! Continue to have fun, laugh AND LOSE WEIGHT!!:) ++++Let Sharon know that I'm missing her...LOL!
So, now that I've loaded up my WW belongings in Blanchard ---- I'm heading into State College to lead a night meeting. It's been almost 6 months since I lead a night meeting in State College and I'm looking forward to doing it again. So, You'll find me on Monday at 6 pm at the State College Northland Center!!!
Wednesday, February 28, 2007
Sunday, February 25, 2007
Recipes - February 25th
Chili Chicken Soup
1/2 cup onion, chopped
3 cloves garlic, minced
1 -14 ounce can stewed tomatoes
1 1/2 cups cooked chicken, shredded
1/4 cup taco sauce
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
6 cups fat free chicken broth
2 cups chickpeas, drained
1/2 cup diced green chilies
1 cup cooked rice
Add all the ingredients into a large Pot. Simmer for 20 minutes.
Makes 8 servings. Each: 4 POINTS (or 0 points on Core if you use brown rice)
Sweet and Sour Chicken
1 tsp. each, margarine and vegetable oil
1/2 pound chicken breasts, cubed
1/2 c. each, sliced green or red bell peppers, sliced onion, and sliced mushrooms
1 garlic clove, diced
1/2 c. canned crushed pineapple, drained (no sugar added)
1 1/2 tsp. ketchup
1 tsp. each, firmly packed light or dark brown sugar, and cider vinegar
1/2 tsp. instant chicken broth
1 large plum tomato, blanched, peeled, seeded and sliced
1/4 c. scallions (green onions), sliced diagonally
Heat margarine and oil together in a large skillet, the sauté chicken until lightly browned. Add peppers, onion, mushrooms and garlic. Cook until vegetables are crisp-tender, about 5 minutes. Combine pineapple, ketchup, sugar, vinegar, and broth mix in a blender and puree. Pour mixture over chicken and vegetables in skillet and stir. Bring chicken mixture to a boil, then reduce heat and add tomato and scallions. Stir to combine and cook for about 5 minutes.
Makes two servings. Each: 5 POINTS
Double Cheese Meatloaf
Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup shredded part-skim mozzarella cheese
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
Preheat oven to 375 degrees. Place a medium nonstick skillet coated with Pam over medium-high heat. Add the chopped onion, and saute for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with Pam. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375 degrees for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 minutes. Remove meat loaf from pan, and cut into 12 slices.
Makes 6 servings. Each: 8 POINTS
Italian Spaghetti Soup
2 tsp olive oil
2 cloves garlic, crushed
14 1/2 oz (410g) canned whole, peeled tomatoes, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 vegetable bouillon cube
5 1/2 oz (160g) uncooked thin spaghetti
Heat the oil in a large saucepan and saute the garlic for 1 minute. Add the tomatoes, tomato paste, basil and oregano and bring to a boil. Add the water and bouillon cube, and bring to a boil. Break the spaghetti into short pieces, add them to the soup and simmer for 15 minutes or until the pasta is tender. Garnish with homemade croutons if desired.
Makes 4 servings. Each: 3 POINTS (or 0 points on Core if you use whole wheat pasta)
Cream Cheese and Raspberry Coffee Cake
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened (do not
use fat-free cream cheese)
1 cup granulated sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
2 teaspoons sifted powdered sugar
Preheat oven to 350ºF. Grease and flour a 13x9x2” baking pan; set aside. In a large mixing bowl beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until combined. Beat in the remaining flour on low speed until combined. Spread batter in the prepared baking pan. Spoon preserves in 8 to 10 portions on top of batter. Using a knife, swirl the preserves into batter to marble. Bake in a 350ºF oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Sift powdered sugar over top. Cut into squares; serve warm.
Makes 24 servings. Each: 4 POINTS
Baked Breakfast Apples
2 medium apples, cored and cut into bite-size pieces
2 tablespoons snipped pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice or apple cider
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola
Combine apples and dates. Add half of the apple mixture to each of two 10- or 12-oz casseroles. Sprinkle each with half the cinnamon. Pour half of apple juice over apple mixture in each casserole. Bake, covered, in a 350 oven for 20-25 minutes or just until apples are tender. Stir spreadable fruit; spoon over apple mixture. Sprinkle with granola. Serve warm. Microwave Directions: In two 10- or 12-oz microwave-safe casseroles, combine apples and dates. Sprinkle with cinnamon. Reduce the apple juice to 1/4 cup; pour over apple mixture. Cover and microwave on high for 3-4 minutes or just until apples are tender. Continue as directed.
Makes 2 servings. Each: 3 POINTS
Colorful Fish
Four 4-oz haddock fillets
3 green onions -- sliced
1 cup sliced fresh mushrooms
1 cup diced tomatoes
1/8 teaspoon basil
3/4 teaspoon salt
1 dash pepper
Arrange fish fillets in an 8" square baking dish. Top with vegetables. Sprinkle with seasonings. Microwave, covered, on HI 6-7 minutes, or until fish flakes easily with a fork.
Makes 4 servings. Each: 2 POINTS (or 0 points on Core)
Cheddar Chicken Breasts
4 small (4 oz) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 degrees for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Cheesy Scalloped Potatoes
1 1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. garlic powder (optional)
1/8 tsp. pepper
1/2 cup chopped onion
4 medium potatoes, peeled and thinly sliced
1/2 cup shredded cheddar cheese (2 ounces)
For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1 1/2-quart casserole with Pam. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. Bake, covered, in a 350 oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1-2 minutes or until cheese is melted. If desired, garnish with parsley.
Makes 8 servings. Each: 3 POINTS
Creamed Chipped Beef Casserole
2 2.5 oz packages Hormel Dried Beef -- shredded
1/4 cup finely chopped onion
2 cups skim milk
3 tablespoons all-purpose flour
1 8 oz package Philadelphia fat-free cream cheese
1/2 cup (one 2.5 oz jar) sliced mushrooms -- drained
3/4 cup (3 oz) shredded Kraft reduced fat cheddar cheese
2 teaspoons dried parsley flakes
2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas
Preheat oven to 350. Spray an 8x8” baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray sauté dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. (Note: freezes well)
Makes 6 servings. Each: 5 POINTS
Honey Garlic Pork Chops
1/4 cup liquid honey
2 tbsps. soy sauce
4 cloves garlic, minced
pinch of salt and pepper
4 pork loin chops
In a shallow dish, whisk together honey, soy sauce, garlic, salt and pepper. Add pork chops, turning to coat. Reserving honey mixture, place chops on greased grill over medium-high heat, close lid and cook, basting twice with honey mixture and turning once, for 10-12 minutes or until juices run clear.
Makes 4 servings. Each: 5 POINTS
Beef-Barley Stew
1 lb extra-lean ground beef
1/2 c chopped onions (about 1 medium)
2 cups beef broth
2/3 cups uncooked barley
2 tsp chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 (14.5-oz) can whole tomatoes, undrained
1 (8-oz) can sliced water chestnuts, undrained
1 (10-oz) bag frozen mixed vegetables
Heat oven to 350°. Spray 10” nonstick skillet with Pam. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
Makes 6 servings. Each: 4 POINTS (or 0 points on Core)
Ham and Cheese Casserole
3 tablespoon all-purpose flour
1 1/2 cups evaporated skim milk
1/8 teaspoon black pepper
1/2 teaspoon garlic salt
3/4 cup low-fat cheddar cheese
1 1/2 cups noodles -- hot cooked
1 cup green beans
1 cup lean ham
Preheat oven to 350 degrees. Spray an 8x8” baking dish with butter-flavored Pam. In a covered jar, combine flour, evaporated skim milk, black pepper, and optional garlic salt. Stir in Cheddar
cheese. Cook over medium heat until sauce thickens, stirring constantly. Add noodles, green beans, and ham. Mix well to combine. Spoon mixture into prepared baking dish. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 4 servings. Each: 5 POINTS
1/2 cup onion, chopped
3 cloves garlic, minced
1 -14 ounce can stewed tomatoes
1 1/2 cups cooked chicken, shredded
1/4 cup taco sauce
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
6 cups fat free chicken broth
2 cups chickpeas, drained
1/2 cup diced green chilies
1 cup cooked rice
Add all the ingredients into a large Pot. Simmer for 20 minutes.
Makes 8 servings. Each: 4 POINTS (or 0 points on Core if you use brown rice)
Sweet and Sour Chicken
1 tsp. each, margarine and vegetable oil
1/2 pound chicken breasts, cubed
1/2 c. each, sliced green or red bell peppers, sliced onion, and sliced mushrooms
1 garlic clove, diced
1/2 c. canned crushed pineapple, drained (no sugar added)
1 1/2 tsp. ketchup
1 tsp. each, firmly packed light or dark brown sugar, and cider vinegar
1/2 tsp. instant chicken broth
1 large plum tomato, blanched, peeled, seeded and sliced
1/4 c. scallions (green onions), sliced diagonally
Heat margarine and oil together in a large skillet, the sauté chicken until lightly browned. Add peppers, onion, mushrooms and garlic. Cook until vegetables are crisp-tender, about 5 minutes. Combine pineapple, ketchup, sugar, vinegar, and broth mix in a blender and puree. Pour mixture over chicken and vegetables in skillet and stir. Bring chicken mixture to a boil, then reduce heat and add tomato and scallions. Stir to combine and cook for about 5 minutes.
Makes two servings. Each: 5 POINTS
Double Cheese Meatloaf
Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup shredded part-skim mozzarella cheese
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
Preheat oven to 375 degrees. Place a medium nonstick skillet coated with Pam over medium-high heat. Add the chopped onion, and saute for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with Pam. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375 degrees for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 minutes. Remove meat loaf from pan, and cut into 12 slices.
Makes 6 servings. Each: 8 POINTS
Italian Spaghetti Soup
2 tsp olive oil
2 cloves garlic, crushed
14 1/2 oz (410g) canned whole, peeled tomatoes, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 vegetable bouillon cube
5 1/2 oz (160g) uncooked thin spaghetti
Heat the oil in a large saucepan and saute the garlic for 1 minute. Add the tomatoes, tomato paste, basil and oregano and bring to a boil. Add the water and bouillon cube, and bring to a boil. Break the spaghetti into short pieces, add them to the soup and simmer for 15 minutes or until the pasta is tender. Garnish with homemade croutons if desired.
Makes 4 servings. Each: 3 POINTS (or 0 points on Core if you use whole wheat pasta)
Cream Cheese and Raspberry Coffee Cake
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened (do not
use fat-free cream cheese)
1 cup granulated sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
2 teaspoons sifted powdered sugar
Preheat oven to 350ºF. Grease and flour a 13x9x2” baking pan; set aside. In a large mixing bowl beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until combined. Beat in the remaining flour on low speed until combined. Spread batter in the prepared baking pan. Spoon preserves in 8 to 10 portions on top of batter. Using a knife, swirl the preserves into batter to marble. Bake in a 350ºF oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Sift powdered sugar over top. Cut into squares; serve warm.
Makes 24 servings. Each: 4 POINTS
Baked Breakfast Apples
2 medium apples, cored and cut into bite-size pieces
2 tablespoons snipped pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice or apple cider
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola
Combine apples and dates. Add half of the apple mixture to each of two 10- or 12-oz casseroles. Sprinkle each with half the cinnamon. Pour half of apple juice over apple mixture in each casserole. Bake, covered, in a 350 oven for 20-25 minutes or just until apples are tender. Stir spreadable fruit; spoon over apple mixture. Sprinkle with granola. Serve warm. Microwave Directions: In two 10- or 12-oz microwave-safe casseroles, combine apples and dates. Sprinkle with cinnamon. Reduce the apple juice to 1/4 cup; pour over apple mixture. Cover and microwave on high for 3-4 minutes or just until apples are tender. Continue as directed.
Makes 2 servings. Each: 3 POINTS
Colorful Fish
Four 4-oz haddock fillets
3 green onions -- sliced
1 cup sliced fresh mushrooms
1 cup diced tomatoes
1/8 teaspoon basil
3/4 teaspoon salt
1 dash pepper
Arrange fish fillets in an 8" square baking dish. Top with vegetables. Sprinkle with seasonings. Microwave, covered, on HI 6-7 minutes, or until fish flakes easily with a fork.
Makes 4 servings. Each: 2 POINTS (or 0 points on Core)
Cheddar Chicken Breasts
4 small (4 oz) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 degrees for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Cheesy Scalloped Potatoes
1 1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. garlic powder (optional)
1/8 tsp. pepper
1/2 cup chopped onion
4 medium potatoes, peeled and thinly sliced
1/2 cup shredded cheddar cheese (2 ounces)
For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1 1/2-quart casserole with Pam. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. Bake, covered, in a 350 oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1-2 minutes or until cheese is melted. If desired, garnish with parsley.
Makes 8 servings. Each: 3 POINTS
Creamed Chipped Beef Casserole
2 2.5 oz packages Hormel Dried Beef -- shredded
1/4 cup finely chopped onion
2 cups skim milk
3 tablespoons all-purpose flour
1 8 oz package Philadelphia fat-free cream cheese
1/2 cup (one 2.5 oz jar) sliced mushrooms -- drained
3/4 cup (3 oz) shredded Kraft reduced fat cheddar cheese
2 teaspoons dried parsley flakes
2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas
Preheat oven to 350. Spray an 8x8” baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray sauté dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. (Note: freezes well)
Makes 6 servings. Each: 5 POINTS
Honey Garlic Pork Chops
1/4 cup liquid honey
2 tbsps. soy sauce
4 cloves garlic, minced
pinch of salt and pepper
4 pork loin chops
In a shallow dish, whisk together honey, soy sauce, garlic, salt and pepper. Add pork chops, turning to coat. Reserving honey mixture, place chops on greased grill over medium-high heat, close lid and cook, basting twice with honey mixture and turning once, for 10-12 minutes or until juices run clear.
Makes 4 servings. Each: 5 POINTS
Beef-Barley Stew
1 lb extra-lean ground beef
1/2 c chopped onions (about 1 medium)
2 cups beef broth
2/3 cups uncooked barley
2 tsp chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 (14.5-oz) can whole tomatoes, undrained
1 (8-oz) can sliced water chestnuts, undrained
1 (10-oz) bag frozen mixed vegetables
Heat oven to 350°. Spray 10” nonstick skillet with Pam. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
Makes 6 servings. Each: 4 POINTS (or 0 points on Core)
Ham and Cheese Casserole
3 tablespoon all-purpose flour
1 1/2 cups evaporated skim milk
1/8 teaspoon black pepper
1/2 teaspoon garlic salt
3/4 cup low-fat cheddar cheese
1 1/2 cups noodles -- hot cooked
1 cup green beans
1 cup lean ham
Preheat oven to 350 degrees. Spray an 8x8” baking dish with butter-flavored Pam. In a covered jar, combine flour, evaporated skim milk, black pepper, and optional garlic salt. Stir in Cheddar
cheese. Cook over medium heat until sauce thickens, stirring constantly. Add noodles, green beans, and ham. Mix well to combine. Spoon mixture into prepared baking dish. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 4 servings. Each: 5 POINTS
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