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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.