WW recipes
01-24-2011, 03:42 PM
#1
Power Poster
Thread Starter
Join Date: Jan 2009
Location: Front row
Posts: 14,646
If you have a tried and true great tasting WW recipe post it here. You don't have to be on WW to enjoy the low calorie recipes. Two of my favorites are:
Cheese Chips
Tese are great to sever with soup.
1 cut shredded part skim mozzarella cheese
3 tbls grated parmesan cheese
1 tbls all purpose flour
1/2 dried thyme
pinch of cayenne (optional)
Preheat over to 400º. Stir all ingredients together. Drop by tablespoon of mixture on parchment lined baking sheet 2 inches apart. Bake until melted and edges are brown. About 4 min.
cool. 2 chips = 1 points plus. Better make triple batches if you have kids around.
Ice Cream Sandwich
Put generous amount of Cool Whip Free between two (one rectangle) chocolate or cinnamon low fat graham crackers. Freeze. 1 point. Give the kids the real ones while you enjoy these.
Cheese Chips
Tese are great to sever with soup.
1 cut shredded part skim mozzarella cheese
3 tbls grated parmesan cheese
1 tbls all purpose flour
1/2 dried thyme
pinch of cayenne (optional)
Preheat over to 400º. Stir all ingredients together. Drop by tablespoon of mixture on parchment lined baking sheet 2 inches apart. Bake until melted and edges are brown. About 4 min.
cool. 2 chips = 1 points plus. Better make triple batches if you have kids around.
Ice Cream Sandwich
Put generous amount of Cool Whip Free between two (one rectangle) chocolate or cinnamon low fat graham crackers. Freeze. 1 point. Give the kids the real ones while you enjoy these.
01-24-2011, 10:06 PM
#5
Super Member
Join Date: Jul 2010
Location: Salem, Oregon
Posts: 2,438
THIS is my very favorite WW recipe. I have made it many times
Chicken Tikka Masala
1.- 2/3 cup low-fat plain yogurt
2. - 1 Tbsp fresh lime juice
3. - 1 tsp ginger root, fresh, grated
4. - 2 medium garlic clove(s), minced
5. - 1 tsp ground cumin
6. - 1 tsp ground coriander
7. - 1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove(s), minced
1 small jalapeno pepper(s), minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cup cooked white rice, basmati, kept hot
To make chicken, in a large bowl, whisk together first seven ingredients. Add chicken and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours.
Preheat outdoor grill, stovetop grill pan or nonstick skillet.
Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)
To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Chicken Tikka Masala
1.- 2/3 cup low-fat plain yogurt
2. - 1 Tbsp fresh lime juice
3. - 1 tsp ginger root, fresh, grated
4. - 2 medium garlic clove(s), minced
5. - 1 tsp ground cumin
6. - 1 tsp ground coriander
7. - 1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove(s), minced
1 small jalapeno pepper(s), minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cup cooked white rice, basmati, kept hot
To make chicken, in a large bowl, whisk together first seven ingredients. Add chicken and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours.
Preheat outdoor grill, stovetop grill pan or nonstick skillet.
Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)
To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
01-25-2011, 05:39 AM
#6
Member
Join Date: Jan 2010
Posts: 17
I love WW receipes! Here is my favorite:
1 large container cottage cheese (2%LF)
1 pkg dry ranch dressing mix
Add both to a food processor and puree until smooth. Refrigerate for at least 1-2 hours to develop flavor and serve with 0 point veggies, carrots, celery, jicama, turnips, etc.
1/2 cup is 2 points
1 large container cottage cheese (2%LF)
1 pkg dry ranch dressing mix
Add both to a food processor and puree until smooth. Refrigerate for at least 1-2 hours to develop flavor and serve with 0 point veggies, carrots, celery, jicama, turnips, etc.
1/2 cup is 2 points
01-25-2011, 03:01 PM
#10
Power Poster
Thread Starter
Join Date: Jan 2009
Location: Front row
Posts: 14,646
Tips:
1/2 sugar and 1/2 (any)sugar substitute combined will double the sweetness. This is the ratio of Baking Splenda and easy to make your own. EX: 1/4 cup sugar and 1/4 cup sugar substitute will equal the sweetness of one cup plain sugar.
You need at least 1/4 of the real sugar in all baked goods to get the texture of real baked goods.
To sub low fat buttermilk if you don't keep that on hand:
1 oz white vinegar to 7 oz milk, microwave for 20 seconds for milk to clabber.
For no fat healthy cream of chicken soup. One can of chicken broth, add 1/2 can of non fat half and half. Heat and add 2 tbls flour mixed dissolved in water to make a thin paste, stir in broth mixture and heat until thick. Salt and pepper as desired. You may want to add more milk or more flour paste depending on sauce thickness. For extra richness, temper on whole raw egg with a little hot water and then mix into the hot sauce. I make this and add cut up cooked chicken. I can add uncooked frozen vegetables for a pot pie filling or use as is for a topping for rice or pasta.
1/2 sugar and 1/2 (any)sugar substitute combined will double the sweetness. This is the ratio of Baking Splenda and easy to make your own. EX: 1/4 cup sugar and 1/4 cup sugar substitute will equal the sweetness of one cup plain sugar.
You need at least 1/4 of the real sugar in all baked goods to get the texture of real baked goods.
To sub low fat buttermilk if you don't keep that on hand:
1 oz white vinegar to 7 oz milk, microwave for 20 seconds for milk to clabber.
For no fat healthy cream of chicken soup. One can of chicken broth, add 1/2 can of non fat half and half. Heat and add 2 tbls flour mixed dissolved in water to make a thin paste, stir in broth mixture and heat until thick. Salt and pepper as desired. You may want to add more milk or more flour paste depending on sauce thickness. For extra richness, temper on whole raw egg with a little hot water and then mix into the hot sauce. I make this and add cut up cooked chicken. I can add uncooked frozen vegetables for a pot pie filling or use as is for a topping for rice or pasta.
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