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Friday, March 31, 2006

Fantastic WW Crepes Recipe

Weight Watcher's Crepes Recipe

Here you go Steph. This is great! I think the only thing I change is that I use skim milk.

We top these with a variety of things:
* SF berry preserves & a dollop of whip cream ( if you want to go the WW route)
* Applesauce (another WW route)
* Syrup (regular or SF - for the WW route) & Smart Balance (if you are so inclined)
* Nutella (if you completly do not want to do the WW route)
* Or mix them all together, spread a little nutella on, top with some berries, then some whip cream, & drizzle with syrup
* I think peanut butter smeared on would be nice too or just some regualr butter, or butter & sugar, the possibilities are endless.

I think I will make this for one of the breakfasts next weekend when my family is here. But we'll see. You basically have to make tem one at a time and I am not sure if I want to stand at the stove all morning while everyone else eats. I think I may make the Strawberry Sorbet recipe (below) for sure, because I can make that ahead of time. But we'll see what I have time for.

Sunshine Poppyseed Scones

I got this recipe out of this magazine, Today's Diet & Nutrition. But of course, I changed it some. So, here is what I made.

Sunshine Poppyseed Scones

1 C all-purpose unbleached flour
1 1/4 C whole wheat flour
4 T Splenda
1 tsp. cream of tartar
1 tsp. baking powder
1/4 tsp. salt
2 T poppyseed
2 T Smart Balance
1/2 C lemon nonfat yogurt
1/4 C orange juice
1 large egg
1/2 tsp. lemon extract

Preheat over to 425 degrees. In a large bowl, mix together dry ingredients. Cut in Smart Balance. In another bowl, beat egg into orange juice. Stir in yogurt and extract to egg mixture. Stir wet ingredients into dry ingredients. (Don't over mix!) Pay dough into a 1-inch circle and place it on an ungreased baking sheet. Cut into 8 wedges. Bake for 15 mintes or until golden brown. Makes 8 scones.

Serve with coffee or tea. Tastes great served with strawberry preserves.

WW pts. per scone: 3

Tuesday, March 28, 2006

WW Chicken Cordon Bleu

Tonight I am going to try this Chicken Cordon Bleu recipe.

But I did change it, so I guess I could type out the ingredients that I used. The directions are the same. I left out the wine and just put a little bit of lemon water in the bottom of the pan and covered.

Chicken Cordon Bleu

2 boneless, skinless chicken breasts (pounded thin)
salt & pepper
1 T Smart Balance Light
1 T parsley
1/2 tsp. marjoram
1/4 tsp. thyme
1 slice Kraft FF swiss cheese
1 slice Sara Lee honey-backed ham
1 egg white beaten w/ a dash of water
3 slices ground Wasa Fiber crackers

Per Serving
Calories: 328
Fat grams: 8.3
Fiber grams: 3.25
WW points: 6

I'll let you know how it tastes.

Saturday, March 18, 2006

Cabbage Soup w/ Rice & Dill (SC Recipe)

Since Cabbage has been on sale I thought I would buy a head and try something new. This is a slow cooker soup recipe.

Cabbage Soup With Rice And Dill Recipe

1 medium head green cabbage, shredded
· 1/2 cup converted white rice
· 6 carrots, peeled and sliced
· 2 cans (14 1/2-ounce size) chicken broth
· 1 cup water
· 1 can (15-ounce size) tomato sauce
· 1 tablespoon dried dill weed
· 1 teaspoon dried dill weed
· 1/2 teaspoon seasoned salt
· 1/4 teaspoon freshly ground pepper (more if desired)
· 1 can (14 1/2-ounce size) diced peeled tomatoes
In a 4-quart slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 tablespoon of the dill weed, the seasoned salt, and pepper.
Cover and cook on the low heat setting 7 to 8 hours, or until the cabbage and rice are tender.
Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately.
This recipe for Cabbage Soup With Rice And Dill serves/makes 8.

Friday, March 17, 2006

Oat & Banana Cake

****UPDATE**** This is not a very good recipe. It does not rise. Save your ingredients & make everything separately. You'll thank me.


3 egg whites
1 whole egg
1 cup rolled oats
1 cup oat bran
1 cup whole-wheat flour
1 tablespoon Splenda
1/2 cup of skim milk or 1/4 cup of whole milk
3 overripe medium bananas
1 tablespoon of olive oil but flax can be substituted

Mix by hand or power mixer and bake in a flax-oiled pan at 200-250 degrees for about 45mins.
Dust top lightly with powdered sugar, if desired, or serve plain or with a cream cheese frosting.

Calories: 1508
Fat: 33.8 g
Fiber: 44.8 g
WW Points: 24

**I am making this right now, so I will have to wait to tell you how it tastes.

Saturday, March 11, 2006

Lowfat Chewy Oatmeal & Fruit Bars

I got this recipe off the back of the Quaker Old Fashioned Oatmeal can, and of course, changed it to suit my needs. I haven't done any calculations on calories or WW points or anything. I just thought they sounded good & healthy and I needed something to make to bring to Ladies Night at Jessi's tonight.

Lowfat Chewy Oatmeal & Fruit Bars
1 1/4 C Splenda
1 tsp. molasses
2 egg whites, slighted beaten
2 T skim milk
2 T canola oil
1 tsp. vanilla
8 oz. fat-free vanilla (or plain) flavored yogurt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (optional)
1 1/2 C whole wheat flour
3 C old fashioned oatmeal
1 C dried fruit (I used a combination of raisins, pineapple & coconut - just a tablespoon of cocount)

Mix splenda, molasses, milk, oil, egg whites, vanilla & yogurt together. In a separate bowl, mix cinnamon, baking soda, salt, flour, & oatmeal. Add dry mixture to the yogurt mixture and blend. Stir in dried fruit. Spread in greased 13x9 pan (I used 2 smaller pans, so I could bring one & keep one at home.) Bake at 350 degrees for 30 minutes. Cool & serve.

Friday, March 10, 2006

Refrigerator Bran Muffins

I revised this recipe my mom gave me (not sure where she got it from) to make it lower in fat, higher in fiber, & low sugar. In essence - I made it WW friendly. I also halved the original recipe because the original recipe makes 48 muffins and it would take us the full 6 weeks that this batter can be stored for to actually go through that much. You store this batter in an air-tight container and only take out as much batter as you need. So, you can make a couple muffins at a time. I figure I'll wake up and pop a couple of muffins in the oven while I shower and that way they are colled when we are ready to eat breakfast. Nice warm muffins for breakfas - how tasty.

Refrigerator Bran Muffins
Makes 24 Muffins
WW Points: 26 points in the whole batch, 1 pt. per muffin
Per Muffin: Calories - 64, Fat (g) 1.7, Fiber (g) 1.6

3.5 C Raisin Bran
2.5 C Whole Wheat Flour
1.5 C Splenda
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Vanilla
2 Eggs, beaten
2 C Skim Milk
1/2 C Applesauce
2 T Canola Oil

Combine cereal, flour, splenda, baking soda, salt, & cinnamon in a large mixing bowl. Mix well to combine. Add beaten eggs, oil, milk, vanilla & applesauce. Stir until dry ingredients are moistened. Cover bowl tightly with wax paper and foil. Chill batter for at least 24 hours before using. The batter will keep, if tightly covered, in the refrigerator for up to 6 weeks.

To bake, heat ven to 375 degrees. Grease muffin cup or use muffin liners. Stir batter gently to mix. Scoop 1/4 C into each muffin cup. For baking just a few, a toaster oven works fine. Bake 20 minutes or until muffins are springy to touch in center. Let cool 5 minutes before serving.

Sunday, March 05, 2006

Caroline's Kitchen

April asked if I wanted to go to Caroline's Kitchen to prepare a bunch of meals before the baby is born (her baby is due 5 weeks before mine, so she's got 5 more weeks to go.)

Anyways, I would like to try this someday, but I have already been making a bunch of meals in preparation for not having time to cook during the first month of the babies arrival, plus I bought a bunch of beef from my parents.

So, maybe after we've both had the babies for a while and have eaten down our supplies we can go (that's if she likes it after she goes.) The daddies can take care of the babies while the mommies get out and make some food.