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

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.

Cashew Chicken Casserole

Cashew Chicken Casserole (7 points+ per serving)
Makes 8 servings.

1/4 cup diced onion
1 cup dices celery, optional
1 pound cooked chicken breast, diced
2 tablespoons reduced calorie margarine
2/3 cup fat-free chicken broth
2 cans 98% fat-free cream of chicken or mushroom soup
1/4 cup soy sauce
2 cups cooked rice
2 ounces cashews
1 cup chow mien noodles
1-2 green onions, chopped

Sauté onion and celery in margarine. Add broth and cream soup. Simmer 5 minutes. Add rice, chicken and soy sauce. Pour into 9x13 inch casserole pan that has been sprayed with nonstick cooking spray. Bake until bubbly and brown, approximately 30 minutes. Remove from oven and sprinkle with cashews and noodles on top. Bake 5 additional minutes. Sprinkle with green onions before serving.

A Nice Recipe from Hungry Girl

Fluffy Lemon Squares (3 points+ per square)
Makes 9 Servings.
121 calories, 2.5g fat, 203mg sodium, 25.5g carbs, 5.5g fiber, 7.5g sugars, 4g protein

Crust
1 1/2 cups Fiber One Original bran cereal
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
4 no-calorie sweetener packets (like Splenda or Truvia) or 2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)

Filling
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 2/3 cups Splenda No Calorie Sweetener (granulated)
1/3 cup granulated white sugar
6 tbsp. whole-wheat flour
6 tbsp. freshly squeezed lemon juice (2 - 3 lemons' worth)
2 tbsp. lemon zest
2 tsp. baking powder

Preheat oven to 350 degrees.
To make the crust, in a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a medium bowl and set aside.
In a small microwave-safe bowl, combine butter with 2 tablespoons water. Microwave until just melted. Transfer to the medium bowl. Add sweetener and mix thoroughly.
Spray an 8" X 8" baking pan with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Bake in the oven for 5 minutes. Set aside.
In a large bowl, combine all filling ingredients and mix well. Pour mixture over the crust in the pan.
Bake in the oven for about 20 minutes, until a toothpick inserted into the center comes out clean. Let cool and cut into nine squares!

Cite Used: http://www.hungry-girl.com/askhg/show/1647

Mexican Chicken Soup

Mexican Chicken Soup (7 points+ per serving)
Makes 8 servings

2 15-oz cans dices tomatoes
1 can Rotel tomatoes
1 15-oz can black beans, drained and rinsed
2 cups frozen corn or 1 15-oz can corn, drained and rinsed
1 14.5-oz can reduced sodium chicken broth
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast

Add tomatoes, beans, corn, broth, garlic, chili powder, cumin, and pepper in large saucepan.
Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan.
Heat to boiling, reduce heat and simmer, covered, for 20 minutes or until chicken is tender
Remove the chicken and place on a plate, use forks to shred the chicken. Return the shredded chicken to the soup.

Thanksgiving

Sweet Potatoes (3 points+ per serving)
Makes 6 servings

1½ lb. Sweet potatoes peeled & cut into 1” chunks (can use canned not heavy syrup kind-be sure & drain off liquid)
8oz canned crushed pineapple in juice, untrained
3 tsp. Splenda
¼ tsp. cinnamon

Prepare 2 quart casserole with non-stick spray, place potatoes in dish. Combine pineapple, Splenda and cinnamon. Add to potatoes & mix well.
Bake at 425 degrees for 45 minutes stirring at 30 minutes.


Green Bean Casserole (3 points+ per serving)
Makes 6 servings

2 (14.5 oz.) cans green beans, drained
1 (10¾ oz.) can 98% fat-free cream of mushroom soup
½ Cup skim milk
1/8 tsp. pepper
1 tsp. soy sauce
1 1/3 Cup French fried onions, divided

Mix green beans, soup, milk, pepper, soy sauce & ½ Cup fried onions. Pour into 8x8 baking dish sprayed with non-stick spray. Bake at 350 degrees for
30 minutes or until hot. Stir casserole, top with remaining fried onions. Bake an additional 5 minutes.


Pumpkin Pie (4 points+ per serving)
Makes 8 servings

¾ C Splenda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
½ C egg beaters
15 oz. can pumpkin
2/3 C Pet skimmed evaporated milk
2/3 C cool whip free whipped topping
1 Pet-Ritz Frozen Regular Pie Crust

Mix first 5 ingredients. Stir in egg beaters. Add pumpkin, evaporated milk & cool whip. Mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes.
Reduce heat to 350 & bake 40-50 min. or until done.

****YES you mix the cool whip in with the pumpkin mixture!!!****

Tina’s Favorite Crustless Pumpkin Pie (3 points+ per 1/4th of the pie)
Makes 4 servings

15 ounces canned pumpkin
½ Cup Egg beaters
1½ Cup fat-free skim milk
½ teaspoon salt
1 teaspoon pumpkin pie spice
1½ Cup Splenda

Mix all ingredients together. Pour into pie pan sprayed with non-stick spray. Bake at 400 degrees for 15 minutes then 375 for 35-45 minutes.


Goals for the holiday season:
- keep it simple, focus on taking healthy steps to not gain weight during the holidays.
-Use a smaller plate! Makes you feel as if you have a ton of food but, you really didn't over indulge.
-Wear tight jeans: if you wear tighter jeans you are not as likely to go back for seconds.
-Carry something in your hands when visiting with family and friends. If you have something in your hands, people are less likely to offer you snacks or food.
-Engage in a conversation with people.

Carrot Cake Cupcakes

Carrot cake cupcakes (2 points+ per cupcake with icing)
Makes 27 muffins

Spice cake mix
15oz can pumpkin
2 egg whites
3/4 c water
1 apple shredded
1 c shredded carrots

I think coconut, pineapple, raisins or craisins would also be good additions, but would probably change point value
Combine cake mix, pumpkin, egg whites & water
Mix on low 30 seconds to moisten
Beat on med 2 min
Stir in carrots & apples

Icing
4 tbsp low fat cream cheese
4 tbsp powdered sugar
1/4 - 1/2 tes vanilla
approx 3/4 tes for each cupcake

Enjoy :)
Jill

Roasted Brisket

Roasted Brisket

PointsPlus® Value: 7
Servings: 8
Preparation Time: 15 min
Cooking Time: 180 min
Level of Difficulty: Easy

1 large onion(s), sliced
2 clove(s) (medium) garlic clove(s), minced
1 pound(s) baby carrots
5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
2 1/2 pound(s) raw lean beef brisket, trimmed
28 oz canned crushed tomatoes
1 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
2 Tbsp fresh lemon juice
2 Tbsp sugar

Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch-thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.
Notes:
For added color and flavor, substitute a cup of frozen green or red bell pepper strips for half of the mushrooms.

Cowboy Chili 1 Cup = 4ptplus

Brown 1 lb of gournd turkey, drain. Add to pot. Dump in 2 cans of pinto beans, 2 cans of Northern White beans 1 can of rotell tomatoes, 1 can of mixed vegetables. Heat until done.

Cottage Cheese Salad

CottageCheese Salad
PointsPlus® Value: 1
Servings: 16
Member built recipe
Ingredients

16 oz fat-free cottage cheese
15 oz Dole Canned Crushed Pineapple in Juice (drain off juice)
8 oz Cool Whip Whipped Topping Free cool whip
1 box sugar-free fruit flavoured jello
(I like strawberry or raspberry the best)
Instructions
I sometimes drain cottage cheese a little. Then add sugar free jello. stir well, next add (drained) crush pineapple. Fold in whipped topping. Chill before sering (serving 1/2C-2/3C

Stuffed Pepper Soup

Stuffed Pepper Soup

Makes 8 servings 6 points plus per serving

1 pound(s) 95% lean/5% fat raw ground beef
3 bell pepper(s) (medium)
1/2 cup(s) cooked onions
16 oz canned beef broth
16 oz canned tomatoes
20 oz tomato soup
2 cup(s) water
1 tsp garlic powder
1 cup(s) uncooked brown rice

Brown ground beef, drain well, add to big soup pot. Add remaining ingredients and bring to slow boil. Cover, reduce heat and cook until done. (Be sure to stir so that rice doesn't stick). Serving is 1 to 1 1/2 Cup size

Alice's Revised Vegetable Soup

2 point Vegetable Soup recipe from a special member who makes this on a regular basis.

In a small amount of olive oil, sauté 1 large chopped onion , about 1 cup chopped celery, and 1 cup sliced carrots until onions begin to brown.
In crock pot put 2 cans beef broth (I use low sodium), 1 can diced tomatoes (also low sodium), 1 can pinto beans (drained), 2 cups shredded cabbage, and some frozen green beans. Add 1Ž2 tsp. basil, 1Ž4 tsp. oregano or Italian seasoning, 1 tsp. minced garlic, pepper and salt if desired. Add the sauted veggies.
Cook on high for about an hour and low until time to serve. Makes 8 servings.

Enjoy! Thank you Alice, Have A Happy Day!!!

Taco Soup

Taco Soup

Course: main meals
PointsPlus™ Value: 6
Servings: 8

Level of Difficulty: Easy

15 oz canned yellow corn
10 oz canned tomatoes with green chilis
15 oz canned chili with beans
15 oz canned pinto beans
2 1/4 tsp Williams Taco Taco seasoning
1 pkg Hidden Valley Original Dip
1 pound(s) cooked extra lean ground beef

Brown hamburger & onion, drain well. Add taco seasoning & Hidden valley. Put in pot on stove, add rest of ingredients. (I don't drain the corn or beans, if you drain and wash them (sodium) be sure and add water

Vickie's Hamburger Bean Soup

Vickie's Hamburger/bean soup

Course: main meals
PointsPlus™ Value: 4
Servings: 9

Level of Difficulty: Easy

15 1/4 oz 95% lean/5% fat raw ground beef
15 oz Bush's Red Beans
1 cup(s) canned mushrooms
1 cup(s) canned tomatoes with green chilis
15 oz Bush's Dark Red Kidney Beans
15 oz Black Eyed Peas

Brown ground beef, drain well. add to pot on stove, add remaining ingredients and cook till done.