Hungry Girl's Big Bowl of Breakfast
Ingredients
1 tray Green Giant Just for One Broccoli & Cheese Sauce
3/4 cup frozen potatoes O'Brien (like the kind by Ore-Ida)
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 slice Canadian bacon, chopped
2 tbsp. shredded fat-free cheddar cheese
Instructions
Prepare broccoli & cheese sauce according to package instructions. Set aside.
Bring a large pan sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2 - 3 minutes, until fully cooked. Place scrambled egg substitute in a microwave-safe bowl and set aside.
Remove pan from heat, re-spray with nonstick spray, and return pan to the stove. Raise heat to medium-high and add potatoes. Cook for 3 - 4 minutes, stirring occasionally, until thawed and lightly browned.
Add Canadian bacon and cook until hot and a little crispy, about 1 - 2 minutes.
Add potato/bacon mixture to the bowl with the egg scramble. Add broccoli & cheese sauce and mix to combine.
Sprinkle shredded cheese on top of the bowl, and microwave for 30 - 45 seconds, until cheese has melted. Grab a sturdy fork and dig in!
Serving Size: entire bowl
Calories: 262
Fat: 3.5g
Sodium: 1,306mg
Carbs: 23.5g
Fiber: 5g
Sugars: 4g
Protein: 31g
6 PointsPlus+, 5 Points
Monday, August 31, 2009
Saturday, August 29, 2009
Chicken Salad
Chicken Salad
Ingredients
12 1/2 oz canned chicken
8 oz Dole canned Pineapple Tidbits in Juice
1/4 cup(s) slivered almonds
1/2 cup(s) fat-free Mayonnaise
1/2 tsp table salt
Instructions
Drain chicken and shred. Add pineapple tidbits and some of the juice. Add slivered almonds and salt. Stir in the mayonnaise until mixture is thoroughly blended.
Makes 10 - 1/4 cup servings - 2 Points per serving
Ingredients
12 1/2 oz canned chicken
8 oz Dole canned Pineapple Tidbits in Juice
1/4 cup(s) slivered almonds
1/2 cup(s) fat-free Mayonnaise
1/2 tsp table salt
Instructions
Drain chicken and shred. Add pineapple tidbits and some of the juice. Add slivered almonds and salt. Stir in the mayonnaise until mixture is thoroughly blended.
Makes 10 - 1/4 cup servings - 2 Points per serving
Friday, August 28, 2009
Slow Cookin' Pulled Chicken
This recipes is from Hungry Girl. She says, "shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!". I hope you enjoy!
Slow Cookin' Pulled Chicken
Ingredients
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Instructions
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.
Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- POINTS® value 3*
MAKES 7 SERVINGS
Slow Cookin' Pulled Chicken
Ingredients
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Instructions
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.
Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- POINTS® value 3*
MAKES 7 SERVINGS
Thursday, August 27, 2009
In His Image
One of my Weight Watchers leaders, Linda, emailed me a very interesting article from Spark People. You can check it out if you want, Improve Your Self Esteem With Journaling.
It made me think a lot about how I have a really hard time being positive when it comes to myself. I could encourage someone else in what they are doing, but when it comes to myself I am not so gracious.
I hope that you will read this article, maybe you do not need to work on this. For those people, that's awesome! I wish I were more like you. But for those of you who are more like me. Maybe we should take sometime to ask God to help us to be more positive with ourselves. After all we were created in His image!!God knew what He was doing when He created us and we have to trust Him to change us.
"God created man in His own image, in the image of God He created him; male and female He created them...God saw all that He has made, and behold, it was very good." - Genesis 1:27&32
It made me think a lot about how I have a really hard time being positive when it comes to myself. I could encourage someone else in what they are doing, but when it comes to myself I am not so gracious.
I hope that you will read this article, maybe you do not need to work on this. For those people, that's awesome! I wish I were more like you. But for those of you who are more like me. Maybe we should take sometime to ask God to help us to be more positive with ourselves. After all we were created in His image!!God knew what He was doing when He created us and we have to trust Him to change us.
"God created man in His own image, in the image of God He created him; male and female He created them...God saw all that He has made, and behold, it was very good." - Genesis 1:27&32
Wednesday, August 26, 2009
Weight Watchers Mini Chocolate Chip Cookies
Weight Watchers Mini Chocolate Chip Cookies
Ingredients
2 tbsp butter, softened
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Instructions
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 2 cookies per serving.
1 cookie = 1 Point
Ingredients
2 tbsp butter, softened
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Instructions
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 2 cookies per serving.
1 cookie = 1 Point
Tuesday, August 25, 2009
South Beach Diet's Vegetable Quiche Cups
This is a great breakfast item. You can freeze and reheat them later.
South Beach Diet's Vegetable Quiche Cups
Ingredients
3/4 cup fat-free egg substitute, liquid
10 oz chopped frozen spinach, 1 package
3/4 cup shredded fat-free Cheddar or mozzarella cheese
1/4 cup green pepper, diced, can use red pepper as well
1/4 cup onion, diced
1/2 tsp table salt, to taste
1 tbsp salsa, put on top if desired
Instructions
Heat oven to 350F
Line 12 cup muffin pan with foil baking cups, spray the cups with the cooking spray.
Thaw and drain spinach - I wring it out well in my hand.
Mix the spinach, egg substitute, cheese, peppers, onions, hot pepper sauce, salt in a bowl.
Fill the foil cups with the mixture.
Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
Remove from cups to serve.
* Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.
Serving Size – 2 cups
PointsPlus+ Value - 1 pointsplus+ for 2 cups
Points Value - 1 point for 2 cups
South Beach Diet's Vegetable Quiche Cups
Ingredients
3/4 cup fat-free egg substitute, liquid
10 oz chopped frozen spinach, 1 package
3/4 cup shredded fat-free Cheddar or mozzarella cheese
1/4 cup green pepper, diced, can use red pepper as well
1/4 cup onion, diced
1/2 tsp table salt, to taste
1 tbsp salsa, put on top if desired
Instructions
Heat oven to 350F
Line 12 cup muffin pan with foil baking cups, spray the cups with the cooking spray.
Thaw and drain spinach - I wring it out well in my hand.
Mix the spinach, egg substitute, cheese, peppers, onions, hot pepper sauce, salt in a bowl.
Fill the foil cups with the mixture.
Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
Remove from cups to serve.
* Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.
Serving Size – 2 cups
PointsPlus+ Value - 1 pointsplus+ for 2 cups
Points Value - 1 point for 2 cups
Broccoli-Cauliflower Cheese Soup
Broccoli-Cauliflower Cheese Soup
Ingredients
3 cans of Fat Free Chicken Broth
2 lbs frozen Broccoli-Cauliflower Mix
1 can Rotel Tomatoes
8 oz lite (2%) Velveeta Cheese
Instructions
Boil veggies in chicken broth. When veggies get soft, mash them up. Add rotel tomatoes and cheese. Stir until cheese is melted.
Makes A Lot! (I added garlic and pepper for flavoring)
Serves 8; 2 pointsplus per serving (serving is approx. 1 cup)
For Recipe Review, click here
Ingredients
3 cans of Fat Free Chicken Broth
2 lbs frozen Broccoli-Cauliflower Mix
1 can Rotel Tomatoes
8 oz lite (2%) Velveeta Cheese
Instructions
Boil veggies in chicken broth. When veggies get soft, mash them up. Add rotel tomatoes and cheese. Stir until cheese is melted.
Makes A Lot! (I added garlic and pepper for flavoring)
Serves 8; 2 pointsplus per serving (serving is approx. 1 cup)
For Recipe Review, click here
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