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Monday, February 13, 2012

Monday 2/13/2012

NO MEETING tonight February 13, 2012 at 5:30 at SPHBC because of snowy weather!!!!

Friday, February 10, 2012

Some Dip Recipes

HG's Rockin' Roasted Corn Guac 'n Chips (4 points+ per serving)
Makes 8 Servings

For Guac:
1 cup frozen sweet yellow corn
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1/8 tsp. ground cumin
1/8 tsp. chili powder
3/4 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeño slices

For Chips:
Twelve 6-inch corn tortillas
3/4 tsp. salt

Preheat oven to 400 degrees.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.
To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.
Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.
Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.
Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.
Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!


Skinny Taco Dip from SkinnyTaste.com
Servings: 24 • Serving Size: 1/24th Points+: 2

8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips. Serve with baked tortilla chips

Thursday, January 12, 2012

Lebanon Meetings Canceled

The Lebanon meetings TODAY, January 12, 2012 at noon and 5:30 have been canceled!!!

Monday, January 2, 2012

Hungry Girl's Carmel Frappe Swap

HG's Cara-mellow Coffee Freeze (4 Points+ for entire recipe)
Makes 1 Serving

1 tsp. instant coffee granules
2 no-calorie sweetener packets (like Splenda or Truvia)
1 tbsp. plus 1 tsp. fat-free or light caramel dip (like the kinds by Marzetti), divided
1/4 cup light vanilla soymilk
One 60-calorie sugar-free caramel pudding snack (like the kind by Snack Pack)
1 1/2 cups crushed ice or 8 - 12 ice cubes
2 tbsp. Fat Free Reddi-wip

In a tall glass, combine coffee granules, sweetener, and 1 tbsp. caramel dip. Add 1/4 cup very hot water and stir until ingredients have dissolved. Transfer to a blender. Rinse the glass, if needed, and set aside.
To the blender, add all other ingredients except the remaining 1 tsp. caramel dip and the Reddi-wip. Blend at high speed until completely mixed. Transfer to the tall glass and set aside.
Place remaining 1 tsp. caramel dip in a small microwave-safe bowl and microwave for 10 seconds, or until very warm.
Top drink with Reddi-wip and drizzle with the warm caramel dip. Enjoy!

Recipes from Skinnytaste.com

Panzanella (Italian Bread Salad)
Gina's Weight Watcher Recipes

As a main dish: Servings: 4 • Serving Size: 2 cups • Points+: 6 pts

8-10 medium ripe tomatoes, cut into 1 inch cubes
1 cup seedless cucumber, diced
1/2 red onion, chopped
8-10 basil leaves, chopped
1 tbsp extra virgin olive oil
extra virgin olive oil spray (I used my Misto)
6 oz French bread or a good crusty Italian bread, sliced
kosher salt and fresh ground pepper to taste
Lightly spray bread with olive oil and season with a little salt; grill over medium heat, until toasted and nicely browned. Remove from heat and cut into 1 inch cubes. Set aside.

In a large bowl, combine the tomatoes, cucumber, red onion, basil, olive oil, and season liberally with salt and pepper. Let it sit for about 30 minutes to let the flavors combine. Add the bread cubes and toss. Serve in individual bowls. Minestrone Soup


Crock-pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Points+: 5

1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta like ditalini or elbows (al dente)
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.


Skinny Low-Yolk Egg Salad
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 of salad • Points+: 2 pts

4 hard boiled eggs, peeled
4 tsp Hellman's light mayonnaise
1/2 tsp dijon mustard
2 tbsp chopped green scallions or chives
salt and fresh pepper to taste

Separate the yolks from the egg whites and discard 3 of the yolks. Chop eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper.