Tonight I wanted something quick and easy. I modified my mom's recipe for salmon patties. She always used eggs and crackers to help make the patties stick together.
You will need:
Can salmon
2 egg whites
1/4 cup of uncooked quick oats
Drain salmon and fork until flaky
add egg whites and oats
Mix well and make into patties
Coat fry pan with cooking spray and fry!
ENJOY. If I figured it right and you are Weight Wathers plus program each patty is 3 points.
I served with steamed peas and roasted potatoes. Then to finish I had WW choc. chip cookies!
Monday, February 28, 2011
Tuesday, February 22, 2011
Chocolate, chocolate chip cookies!
I made these today after I made tollhouse cookies yesterday for Vinnie and Donnie. I needed something to help me withstand the temptation of eating the tollhouse! They taste very good. They are not "tollhouse" but they are wonderful for satisfying my craving for something sweet at the end of the day. My dough was a little dry so I added a third egg white. ENJOY!
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s)
1/3 cup(s) semi-sweet chocolate chips, miniature
1 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s)
1/3 cup(s) semi-sweet chocolate chips, miniature
1 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Monday, February 21, 2011
Baked chicken
Here's is really easy one. Just 2 ingredients! The chicken is really moist and tasty! I served mine with some steamed veggies.
Boneless, skinless, chicken breasts
Salsa-I like mine medium
Preheat the oven to 375. Put chicken breast on foil and spoon salsa on it. Wrap foil around chicken, put on a baking pan and bake 30 minutes or until chicken is done.
Enjoy!
Boneless, skinless, chicken breasts
Salsa-I like mine medium
Preheat the oven to 375. Put chicken breast on foil and spoon salsa on it. Wrap foil around chicken, put on a baking pan and bake 30 minutes or until chicken is done.
Enjoy!
Italian skillet chicken
I am trying not to be too frustrated. I only lost 2 pounds this week and I worked soooo hard. I have been running everyday and watching my "points". I am hoping I will have a better number next week! Here is my latest "new" recipe I made. I tried it just as it is but I thought it needed more so I added on can of tomato sause.
2 tsp olive oil
2 medium onion(s), chopped
1 medium carrot(s), chopped
1 stalk(s) celery, sliced (medium)
3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips
14 1/2 oz canned crushed tomatoes
1 Tbsp basil, fresh, chopped or 1 teaspoon dried
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.
Notes
Whole-wheat penne makes a nice accompaniment to this dish (2/3 cup cooked penne for each serving will increase the PointsPlus™ values by 2)
I added 8oz can of Red Gold Tomato Sauce for a little more tomato taste.
2 tsp olive oil
2 medium onion(s), chopped
1 medium carrot(s), chopped
1 stalk(s) celery, sliced (medium)
3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips
14 1/2 oz canned crushed tomatoes
1 Tbsp basil, fresh, chopped or 1 teaspoon dried
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.
Notes
Whole-wheat penne makes a nice accompaniment to this dish (2/3 cup cooked penne for each serving will increase the PointsPlus™ values by 2)
I added 8oz can of Red Gold Tomato Sauce for a little more tomato taste.
Thursday, February 17, 2011
Carrot Cake recipe
I tried the Weight Watchers recipe for Carrot cake. I was very surprised at what was in it yet it tasted just like the "real" thing! I will be making it again! It was only 5 points per slice.
2 cup(s) all-purpose flour
1 1/2 cup(s) sugar
2 tsp ground cinnamon
2 tsp baking soda
1 tsp table salt
1/2 cup(s) dried apricot halves
3 Tbsp hot water
2 large egg(s)
2 item(s) egg white(s)
4 large carrot(s), shredded (2 1/2 cups)
1/2 cup(s) apple butter
1/3 cup(s) canola oil
12 oz light cream cheese, Neufchâtel
7 1/2 oz store-bought marshmallow creme
1 tsp vanilla extract
Instructions
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-stick spray, line the bottoms with parchment or wax paper, and spray the paper with nonstick spray.
Combine the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.
Put the apricots and hot water in a food processor and process until the apricots are finely chopped.
Put the eggs and egg whites in a large bowl; beat with a whisk to combine. Add the carrots, apple butter, oil, and apricots, stirring until blended. Add the flour mixture to the carrot mixture, stirring with a rubber spatula just until blended. Spread the batter evenly n the pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, 30-32 minutes. Let cool in the pans on racks, 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on the racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
To frost the cake, place 3 strips of wax paper on plate; don’t cover center of plate. Place 1 cake layer on top. Spread ½ cup frosting on center; spread out to edges. Top with remaining cake layer. Spread extra frosting on sides, then on top. Pull out wax paper.
2 cup(s) all-purpose flour
1 1/2 cup(s) sugar
2 tsp ground cinnamon
2 tsp baking soda
1 tsp table salt
1/2 cup(s) dried apricot halves
3 Tbsp hot water
2 large egg(s)
2 item(s) egg white(s)
4 large carrot(s), shredded (2 1/2 cups)
1/2 cup(s) apple butter
1/3 cup(s) canola oil
12 oz light cream cheese, Neufchâtel
7 1/2 oz store-bought marshmallow creme
1 tsp vanilla extract
Instructions
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-stick spray, line the bottoms with parchment or wax paper, and spray the paper with nonstick spray.
Combine the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.
Put the apricots and hot water in a food processor and process until the apricots are finely chopped.
Put the eggs and egg whites in a large bowl; beat with a whisk to combine. Add the carrots, apple butter, oil, and apricots, stirring until blended. Add the flour mixture to the carrot mixture, stirring with a rubber spatula just until blended. Spread the batter evenly n the pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, 30-32 minutes. Let cool in the pans on racks, 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on the racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
To frost the cake, place 3 strips of wax paper on plate; don’t cover center of plate. Place 1 cake layer on top. Spread ½ cup frosting on center; spread out to edges. Top with remaining cake layer. Spread extra frosting on sides, then on top. Pull out wax paper.
Roasted Potatoes
Ok.....I am trying Weight Watchers online. So far so good. After my first week I lost 5 pounds and I am loving my new Ipod touch with my WW free application! The other day I was craving potatoes. I looked them up on my Ipod and saw that roasting potatoes was the least points value. So I took a few different recipes and tweaked them to work for me.
Preheat oven to 350
One small red potato for each person. Wash and cut into small wedges. (The smaller the better for me. Then I can eat more! :)
Spray roasting pan with Pam.
Add potatoes and spray the top of potatoes with Pam. Salt, pepper and if you like add garlic. ( I use garlic with sea salt)
Roast in oven until cooked through.
The potatoes were so tasty I didn't need to add any butter!
ENJOY!
Preheat oven to 350
One small red potato for each person. Wash and cut into small wedges. (The smaller the better for me. Then I can eat more! :)
Spray roasting pan with Pam.
Add potatoes and spray the top of potatoes with Pam. Salt, pepper and if you like add garlic. ( I use garlic with sea salt)
Roast in oven until cooked through.
The potatoes were so tasty I didn't need to add any butter!
ENJOY!
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