Recipes
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CHOCOLATE PIE CAKE
1 stick margarine
1/2 c. chopped pecans
1 c. flour
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 of a 10 oz. carton Cool Whip (not frozen)
1 lg. box instant chocolate pudding
1 sm. box instant vanilla pudding
3 c. cold milk
Chunk of sweet chocolate (I use a small Hershey Bar and put it in the
refrigerator so it is easy to shred.
Mix first 3 ingredients like pie crust and spread and pack down in
9x13 pan. Bake 15 minutes at 350 degrees. Mix cream cheese,
powdered sugar and Cool Whip; spread over cooled crust. Beat
puddings and milk until smooth. Pour mix in pan. Put rest of Cool
Whip on top of pudding. Shred sweet chocolate over top. Refrigerate
for a couple of hours.
=====
CHOCOLATE CHEESE CAKE PIE
1 graham cracker crust
1 pkg. (8 oz.) cream cheese
1/3 c. sugar
1 carton sour cream (8 oz.)
2 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
1 c. Nestles chocolate chips, melted
Beat cream cheese until smooth. Add sugar, sour cream, and vanilla.
Mix well and then stir in Cool Whip. Melt chocolate chips and stir
until well blended. Pour in shell and chill for 4 hours.
====
CHOCOLATE CHIP CAKE
1 box yellow cake mix (without pudding)
1 box instant vanilla pudding
1 c. water
1/2 c. vegetable oil
4 eggs
1 tsp. vanilla
6 oz. chocolate chips
1 bar chocolate bar, grated
Preheat oven to 350 degrees. Pour cake mix and pudding into a bowl.
Add water, oil and eggs; beat for 5 minutes. Fold in vanilla and
chocolate chips. Fold in chocolate bar. Grease a 13"x9"x2" pan.
Pour cake into pan and bake at 350 degrees for 45 to 50 minutes.
Cool when done. Sprinkle with confectioner's sugar.
====
CHOCOLATE POUND CAKE
1 pkg. Super Moist chocolate fudge cake mix
2/3 c. water
3 eggs
1 c. dairy sour cream
1/2 pkg. (12 oz.) miniature chocolate chips (1 c.)
1 c. powdered sugar
Grease and flour a 12-cup microwave bundt cake dish or tube dish,
10"x4". Beat cake mix (dry), water, eggs and sour cream in large
mixer bowl on low speed, scraping bowl constantly, until moistened.
Beat on medium speed, scraping bowl frequently, 2 minutes. Fold in
chocolate chips. Pour batter into pan. Microwave 9 minutes on
Medium and 6 minutes on High until cake springs back when touched
lightly in center. Cool 10 minutes, invert on wire rack or heatproof
serving plate. Remove pan; cool cake completely. Spread with
Powdered Sugar Glaze, allowing some to drizzle down side. Sprinkle
with flaked coconut if desired.
POWDERED SUGAR GLAZE
Mix 1 cup powdered sugar and 1 tablespoon water. Stir in additional
water, 1 teaspoon at a time until desired consistency.
==========
======
Enchiladas
1 pound lean ground beef, browned and drained
1 cup onions, chopped
1/2 cup green pepper, chopped
1 1/2 cups kidney beans, canned, do not drain
15 ounces diced tomatoes and green chilies -- do not drain
1/3 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 cups low fat Mexican cheese, shredded
6 whole low fat or fat free flour tortillas, 6-7 inches each
Cook chopped onion and green peppers in a non-stick skillet until
clear. Add browned ground beef and next 7 ingredients. Cook on low
for 10 minutes. Put 3/4 cup meat mixture in bottom of crockpot, then
a tortilla, and sprinkle with 1/3 cup grated cheese
Repeat this layer 5 more times, and pour any remaining meat mixture
over the top layer.
Cover and cook on low, about 250 degrees, for 6-7 hours. Serve.
Makes 8 servings
Per serving: 204 Calories; 12g Total Fat; (53% calories from fat);
13g Protein; 11g Carbohydrate; 43mg Cholesterol; 408mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Weight Watcher Points 6 Points*
Calculated using a Weight Watcher Calculator
=====
Lasagna
6 lasagna noodles, uncooked
2 tsp Vegetable oil
2 Red bell peppers, diced
3 Garlic cloves, minced
28 oz Canned crushed tomatoes
1/2 tsp Salt
1 pinch Saffron
Grated zest of 2 oranges*
3 cups Grated mozzarella cheese -(part-skim), divided
Cook lasagne according to package directions; drain.
Preheat oven to 350 degrees F. Warm the oil in a large, non-stick
skillet over medium heat. Add peppers and garlic. Saute until peppers
are very soft. Add tomatoes, saffron, orange zest and salt. Remove
from heat and set aside 1 cup of tomato mixture.
Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-
inch baking dish. Cover with four pieces of lasagne (three
lengthwise, one widthwise) and then continue by adding cheese, peas,
tomatoes and lasagne.
Top with reserved tomatoes and cheese. Bake uncovered until browned
on top and bubbly, about 40 minutes.
*The "zest" of an orange is the outermost part of the peel. Do NOT use
the white part of the peel (the "pith").
Makes 10 servings
194 Calories; 13.2 g Protein; 19 g Carbohydrates; 7.5 g Fat; 1
g fiber
21.8 mg Cholesterol; 464 mg Sodium.
Weight Watcher Points 5 points*
Calculated using a Weight Watcher Calculator
=====
Spiced Chicken Breasts
14 oz skinfree chicken breast fillets (4)
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tsp sambal oelek
1 tsp turmeric
1 tsp ground cumin
1 tsp grated lemon rind
1 Tbsp oyster sauce
1 Tbsp brown sugar
2 Tbsp fresh coriander, chopped
Combine chicken fillets, garlic, ginger, sambal oelek, turmeric,
cumin, rind, sauce and sugar in bowl. Cover and refrigerate several
hours or overnight. Chicken can be grilled, barbecued or pan fried.
Cook on one side for 5 minutes, turn and baste with marinade; cook
for further 5 minutes.
Microwave Directions:
Combine chicken fillets, garlic, ginger, sambal oelek, turmeric,
cumin, rind, sauce and sugar in bowl. Cover and refrigerate several
hours or overnight.
Place chicken in single layer around edge of a shallow microwave-safe
dish, brush with marinade mixture. Cover and cook on HIGH 4 minutes.
Give each fillet a half turn, cover, and cook on HIGH a further 4
minutes. Stand 5 minutes, sprinkle with coriander.
4 servings
Calories: 153 cals Fat: 5g Carbohydrates: 5g Protein: 22.0g
Cholesterol: 90 mg Sodium: 60 mg Saturated Fat: 2 g Fiber: 0 g
Weight Watcher Points - 3 Points*
Calculated using a Weight Watcher Calculator
=======================
CHOCOLATE PIE CAKE
1 stick margarine
1/2 c. chopped pecans
1 c. flour
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 of a 10 oz. carton Cool Whip (not frozen)
1 lg. box instant chocolate pudding
1 sm. box instant vanilla pudding
3 c. cold milk
Chunk of sweet chocolate (I use a small Hershey Bar and put it in the
refrigerator so it is easy to shred.
Mix first 3 ingredients like pie crust and spread and pack down in
9x13 pan. Bake 15 minutes at 350 degrees. Mix cream cheese,
powdered sugar and Cool Whip; spread over cooled crust. Beat
puddings and milk until smooth. Pour mix in pan. Put rest of Cool
Whip on top of pudding. Shred sweet chocolate over top. Refrigerate
for a couple of hours.
=====
CHOCOLATE CHEESE CAKE PIE
1 graham cracker crust
1 pkg. (8 oz.) cream cheese
1/3 c. sugar
1 carton sour cream (8 oz.)
2 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
1 c. Nestles chocolate chips, melted
Beat cream cheese until smooth. Add sugar, sour cream, and vanilla.
Mix well and then stir in Cool Whip. Melt chocolate chips and stir
until well blended. Pour in shell and chill for 4 hours.
====
CHOCOLATE CHIP CAKE
1 box yellow cake mix (without pudding)
1 box instant vanilla pudding
1 c. water
1/2 c. vegetable oil
4 eggs
1 tsp. vanilla
6 oz. chocolate chips
1 bar chocolate bar, grated
Preheat oven to 350 degrees. Pour cake mix and pudding into a bowl.
Add water, oil and eggs; beat for 5 minutes. Fold in vanilla and
chocolate chips. Fold in chocolate bar. Grease a 13"x9"x2" pan.
Pour cake into pan and bake at 350 degrees for 45 to 50 minutes.
Cool when done. Sprinkle with confectioner's sugar.
====
CHOCOLATE POUND CAKE
1 pkg. Super Moist chocolate fudge cake mix
2/3 c. water
3 eggs
1 c. dairy sour cream
1/2 pkg. (12 oz.) miniature chocolate chips (1 c.)
1 c. powdered sugar
Grease and flour a 12-cup microwave bundt cake dish or tube dish,
10"x4". Beat cake mix (dry), water, eggs and sour cream in large
mixer bowl on low speed, scraping bowl constantly, until moistened.
Beat on medium speed, scraping bowl frequently, 2 minutes. Fold in
chocolate chips. Pour batter into pan. Microwave 9 minutes on
Medium and 6 minutes on High until cake springs back when touched
lightly in center. Cool 10 minutes, invert on wire rack or heatproof
serving plate. Remove pan; cool cake completely. Spread with
Powdered Sugar Glaze, allowing some to drizzle down side. Sprinkle
with flaked coconut if desired.
POWDERED SUGAR GLAZE
Mix 1 cup powdered sugar and 1 tablespoon water. Stir in additional
water, 1 teaspoon at a time until desired consistency.
==========
======
Enchiladas
1 pound lean ground beef, browned and drained
1 cup onions, chopped
1/2 cup green pepper, chopped
1 1/2 cups kidney beans, canned, do not drain
15 ounces diced tomatoes and green chilies -- do not drain
1/3 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 cups low fat Mexican cheese, shredded
6 whole low fat or fat free flour tortillas, 6-7 inches each
Cook chopped onion and green peppers in a non-stick skillet until
clear. Add browned ground beef and next 7 ingredients. Cook on low
for 10 minutes. Put 3/4 cup meat mixture in bottom of crockpot, then
a tortilla, and sprinkle with 1/3 cup grated cheese
Repeat this layer 5 more times, and pour any remaining meat mixture
over the top layer.
Cover and cook on low, about 250 degrees, for 6-7 hours. Serve.
Makes 8 servings
Per serving: 204 Calories; 12g Total Fat; (53% calories from fat);
13g Protein; 11g Carbohydrate; 43mg Cholesterol; 408mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Weight Watcher Points 6 Points*
Calculated using a Weight Watcher Calculator
=====
Lasagna
6 lasagna noodles, uncooked
2 tsp Vegetable oil
2 Red bell peppers, diced
3 Garlic cloves, minced
28 oz Canned crushed tomatoes
1/2 tsp Salt
1 pinch Saffron
Grated zest of 2 oranges*
3 cups Grated mozzarella cheese -(part-skim), divided
Cook lasagne according to package directions; drain.
Preheat oven to 350 degrees F. Warm the oil in a large, non-stick
skillet over medium heat. Add peppers and garlic. Saute until peppers
are very soft. Add tomatoes, saffron, orange zest and salt. Remove
from heat and set aside 1 cup of tomato mixture.
Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-
inch baking dish. Cover with four pieces of lasagne (three
lengthwise, one widthwise) and then continue by adding cheese, peas,
tomatoes and lasagne.
Top with reserved tomatoes and cheese. Bake uncovered until browned
on top and bubbly, about 40 minutes.
*The "zest" of an orange is the outermost part of the peel. Do NOT use
the white part of the peel (the "pith").
Makes 10 servings
194 Calories; 13.2 g Protein; 19 g Carbohydrates; 7.5 g Fat; 1
g fiber
21.8 mg Cholesterol; 464 mg Sodium.
Weight Watcher Points 5 points*
Calculated using a Weight Watcher Calculator
=====
Spiced Chicken Breasts
14 oz skinfree chicken breast fillets (4)
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tsp sambal oelek
1 tsp turmeric
1 tsp ground cumin
1 tsp grated lemon rind
1 Tbsp oyster sauce
1 Tbsp brown sugar
2 Tbsp fresh coriander, chopped
Combine chicken fillets, garlic, ginger, sambal oelek, turmeric,
cumin, rind, sauce and sugar in bowl. Cover and refrigerate several
hours or overnight. Chicken can be grilled, barbecued or pan fried.
Cook on one side for 5 minutes, turn and baste with marinade; cook
for further 5 minutes.
Microwave Directions:
Combine chicken fillets, garlic, ginger, sambal oelek, turmeric,
cumin, rind, sauce and sugar in bowl. Cover and refrigerate several
hours or overnight.
Place chicken in single layer around edge of a shallow microwave-safe
dish, brush with marinade mixture. Cover and cook on HIGH 4 minutes.
Give each fillet a half turn, cover, and cook on HIGH a further 4
minutes. Stand 5 minutes, sprinkle with coriander.
4 servings
Calories: 153 cals Fat: 5g Carbohydrates: 5g Protein: 22.0g
Cholesterol: 90 mg Sodium: 60 mg Saturated Fat: 2 g Fiber: 0 g
Weight Watcher Points - 3 Points*
Calculated using a Weight Watcher Calculator
=======================