Thursday, November 26, 2009

SOUPer Thursday-Unstuffed Green Pepper Soup

This is another one of my favorite soups. If you love stuffed green peppers you will love this!

Unstuffed Green Pepper Soup
1 Lb. 96% Lean Ground Beef, cooked
2 (14.5 oz.) Cans Diced Tomatoes seasoned with basil, garlic and oregano
2 (10.5 oz.) Cans Chicken Broth
1 Large Onion, chopped
3 Bell Peppers, chopped
2 (10 3/4 oz.) Cans Condensed Tomato Soup
1 1/2 Cups Cooked Long Grain Rice
Spray crockpot with non-stick cooking spray. Inside the crockpot, Combine the cooked beef, diced tomatoes, chicken broth, onion, bell peppers and tomato soup. Cover and cook on low for 6-8 hours. Warm up the rice, stir it into the soup and serve.
Serves: 12 (1 Cup Each)
Per Serving: 141 Calories; 3g Fat (18.2% calories from fat); 11g Protein; 18g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 470mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
WWP: 3

Wednesday, November 25, 2009

Happy Thanksgiving!

Don't Gobble til you Wobble! Happy Thanksgiving!

Saturday, November 21, 2009


Thanksgiving was started a long time ago in this country. Our first settlers work really hard and were thankful for the crops that they had and the safety given to them for finally getting to settle in a land with religious freedoms. After probably not having much to eat, they celebrated by eating some of those crops that they had harvested. They had a feast! As I was growing up, we would always have a least one feast. We had a special meal at school and we went and feasted at both grandparents houses. There were things that we had growing up that I want and expect every year! Like yeast rolls, stuffing balls, broccoli casserole, green bean casserole, mashed potatoes with gravy, pumpkin pie, pecan pie and the list could go on and on. I guess you could say I was lucky enough to have two grandmothers who were both fabulous cooks! When I started Weight Watchers, one of the things I really liked about it was that it was a lifestyle change. You could eat anything you wanted, within your points, and still lose weight. It was more about a lifestyle change and Weight Watchers let you live. Thanksgiving is a holiday in this country and people spend it eating. You don't have to give up Thanksgiving dinner to be a Weight Watcher member. You get to live your life. You just need to watch your portion sizes. Last week, we practiced counting points for a Thanksgiving dinner. My dinner was about 30 points, so I would have to use my weekly 35 points to eat it but a Thanksgiving dinner still fit into my Weight Watchers plan. I even got a piece of pumpkin pie. :) I also think that a lot of our Thanksgiving type dishes can be lightened up and still taste good. I have a few recipes that I like to eat at Thanksgiving that are lightened up that I thought I would share those with all of you on this post. Thanksgiving is more than just food, even though we associate food with it. I really like this article that was on the Weight Watchers web page about 7 ways to say you are thankful without eating. I know there are lots of things I am thankful for this Thanksgiving and I hope each of you have a wonderful Thanksgiving! Now remember I don't eat all of these, but I have tried them all and I liked them. This is just to give you some ideas.

Green Bean Dressing Casserole
1 can French style green beans
1 box Stove Top Stuffing(don't add anything to it)
1 can 98% Fat Free Cream of Chicken Soup
Mix all ingredients and place in an 8 X 8 pan Cook in a 350 degree oven for 25 minutes.9 Weight Watcher points for the whole pan.
(This taste just like stuffing)

Green Beans- I just use canned green beans and add a chopped onion and salt and pepper and bring to a boil and then lower the heat and cook for about 30 minutes. 0 Weight Watchers points

Broccoli Casserole
2 (20 oz) bags frozen broccoli, thawed, cooked and drained
2 cups fat free sour cream
1 pkg. dry onion soup mix
3/4 cup fat free shredded cheddar cheese
1 can mushrooms, drained (optional)
Spray 1 quart casserole with non stick spray. Mix broccoli, sour cream and onion soup mix and mushrooms if you choose to use. Spread in pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
6 servings at 2 Weight Watchers points each

Traditional Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray 2 cups miniature marshmallows Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Yield: 16 servings
CALORIES 186 FAT 5.5g FIBER 2.5g

Impossible Pumpkin Pie
1 cup canned pumpkin
1/2 cup Bisquick Health Smart Reduced-Fat Baking Mix
1/2 cup Splenda
1 cup fat-free evaporated milk
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 cup Egg Beaters Frozen Egg Substitute, or 2 egg whites
Heat oven to 350. Spray 9 inch pie pan with Pam. Mix all ingredients together and pour into pan. Bake 35 to 40 minutes till knife comes out clean. Chill and serve with FF Cool Whip.
Serves 8 at 2 Weight Watchers Points each

Pumpkin Roll
1 Angel Food Cake Mix - the 1 Step
1 cup cold water
1 can (15oz) pumpkin
1 TB pumpkin pie spice

1 (8oz) FF Cream cheese
1 (3 oz) SF FF Cheesecake pudding mix
1 (8 oz) FF Cool Whip
Pumpkin pie spice to taste
Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Spray lightly with Pam. Beat the cake mix and water together in a bowl for 2 or 3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake for 20 minutes or until the cake springs back when touched gently in the center. Let cool for 5 minutes. Put powdered sugar on a clean dish towel and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side (get more slices for less points). Let cool for 5 or 6 hours. Beat Cream cheese and slowly add Cool Whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up. I frosted the pumpkin roll with Cool Whip and a sprinkled with cinnamon. Very moist and doesn't taste low fat at all.
Master cook says 107 calories, trace fat, trace fiber15 servings

Pumpkin Fluff
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container fat-free cool whip
pumpkin spice(to taste)
Combine all ingredients in order. Chill for 2 hours.
Serves 4 at 2 WW points per serving

Crustless Pumpkin Pie
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/2 tsp table salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup Splenda Granular
3/4 cup Egg Beaters Frozen Egg Substitute
Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bank at 400 for 15 minutes and then at 325 for 45minutes or until a knife inserted in the center comes out clean. Makes 8 servings at 1 Weight Watchers point each.

Honey Bun Cake
1 package yellow or white cake mix
4 egg whites
1 cup (8 oz) reduced-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
3/4 cup confectioners' sugar
1 tablespoons fat-free milk
1/2 teaspoon vanilla extract
In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13x9x2 baking pan coated with non-stick cooking spray. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean. For glaze, combine confectioners' sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.
Yields: 20 servings
From Master Cook: Per Serving (excluding unknown items): 180 Calories; 3g Fat (16.0% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 187mg Sodium.

Parmesan Mashed Potatoes
10 medium potatoes, red (about 2 1/2 lbs)
1/2 cups buttermilk, warmed
3 tbsp Parmesan cheese, strong-flavored, grated
1/4 cups chives, chopped
1 tsp table salt
1/8 tsp black pepper, freshly ground, or to taste
Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot. Mash potatoes with a potato masher. Stir in remaining ingredients and mix well to combine.
Yields about 2/3 cup per serving.
Serves 8 at 2 Weight Watchers Points Each

Buttery Yeast Rolls:I have to have the real thing in rolls! Here's what I use Buttery Bread Machine Rolls. These are 3 points each.

Friday, November 20, 2009

Spicy Black Bean Soup

I made this today, it is so good!

Spicy Black Bean Soup
1 sprays cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot. Place second can of beans and broth in blender and puree until smooth; add to stockpot. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.
Yields about 1 1/2 cups of soup per serving. Serves 8 (3 Weight Watchers Points per serving)

Thursday, November 19, 2009

Homemade Fat Free/Sugar Free Hot Chocolate

I drank a lot of Hot Chocolate while I was sick and so I wanted to find one that was more point friendly and tasted better. I hate the diet one at the store but this one is so good, its my new hot chocolate! Homemade is so much better!

Fat Free/Sugar Free Hot Chocolate
3 cups instant powdered milk
1 cup Splenda Granular
1/2 cup baking cocoa, like Hershey's
1 sm. Sugar free/fat free Jell-o Vanilla Pudding, instant
Mix all of the ingredients in a gallon size zip lock bag and close bag then mix. Store in air tight container or the zip lock bag.
To make a cup of hot chocolate, use 1/4 cup of mix to 1 cup hot water.
Serves: 18
Per serving: 58 calories, 0 g Fat, 1g fiber (1 Weight Watchers Point)
I think I am giving a small zip lock bag of this mix to my Weight Watchers friends for Christmas.

Wednesday, November 18, 2009

My Sister Joined Weight Watchers

Well, my sister has joined weight watchers and I am so happy for her. She has already lost weight. All my readers who do Weight Watchers, you know how hard it is in the beginning. would you all be so kind as to leave her some words of wisdom by commenting on this post. It would mean a lot to me! Thanks! Good Luck Kellie! I only wish I could get my mom to do it now!

Sunday, November 15, 2009

Where have I been? Sick!

For the last month, my family has been battling some kind of sickness. First strep throat and then some kind of flu like symptoms. I did not test positive for the flu but that's what it felt like and the doctor told me that sometimes you have to test three times before you can get a positive test. I was in the bed two days pretty sick. Now my kids have it. I also lost my camera cord and have not been able to post any recipe pictures which frustrates me! I also have been having some water retention issues. I went to the doctor and then 2 days later and had gain 6 pounds and really was not eating anything that would make me gain like that, so I am working on that problem too. So, I'll be back soon I've still got 2 sick kids, but only one has a fever so hopefully this will be gone soon.