Some of My Favorite Food Recipes from the Weight Watchers Boards
DIET COKE CAKE
(version of recipe put into Community Recipe Swap by KJR1963)
1 box cake mix - any flavor
1 can diet soda - any flavor
Variations I've seen:
chocolate cake w/ diet coke
yellow cake w/ diet lemon-lime
use your imagination for the combinations! Oh the possibilities!
Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed
on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and
bake according to package instructions.
Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems
to be the least I've seen suggested. Experiment yourself to find the best amount
for your taste.
Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix. It doesn't raise the points any (less than 1 point) but they report that the cake is firmer and rises better.
POINTS? You have to figure your points from the cake mix you use. Multiply the nutritional info on the box by the number of servings the box says you get (usually 12). Then divide by the actual number of pieces you cut or cupcakes you make. The points will vary widely depending on how much fat is in your cake mix. I made this cake with a Betty Crocker German Chocolate cake with 2.5 grams of fat per serving. It came to 4 points for 12 slices. That would have been 2 points per cupcake if I'd made 24.
P.S. I also use a liquid salad dressing that has garlic in it instead of the soup mix and it adds the flavor also. (Italian or Vingerette ect.)
Yield 1 serving = 3 pts*
Satisfies 1 milk serving
1/2 oz sugar free, fat free any flavor Jell-O Brand Instant Pudding Mix (The
Blizzard is 4 pts if you use a store brand. I don't know why)
1-cup skim milk
In a blender mix the pudding mix powder and the milk. After it is completely
blended add the 1 cup of ice. Blend until ice is thoroughly incorporated.
Enjoy one HUGE tasty treat!
* - Add the points accordingly if you add additional ingredients such as
crushed candy bars, nuts or cereal to your blizzard.
1 c. skim milk (I use 1%)
2 tbsp. sugar free instant pudding (I use chocolate - is there any other
1 tsp. vanilla
8-10 ice cubes (the more you use, the thicker it gets)
Blend on high. makes 1 serving ... 2 pts.
PEANUT BUTTER PIE
4 tbsp. peanut butter
1 tbsp honey
1 1/2 cup rice krispies
1 pkg sugar free chocolate pudding
2 cups skim milk
4 tbsp Cool whip
serves 4 at 4 pts each
ICE CREAM SANDWICHES - 1 Point
Fat Free Cool Whip frozen between two half LF graham
It really is like eating an ice cream sandwich.
LF chocolate grahams or the regular LF honey a great treat and only 1 point per.
I wrap mine in saran wrap put in freezer until frozen. The saran wrap keeps them from going soggy.
Total Pie - 6 points
1 pint strawberries
1 pkg sugar free vanilla need to cook pudding
1 pkg sugar free strawberry jell-o
2 cups water
Slice berries into pie pan
Mix water and pudding in small saucepan. Heat over medium heat until tiny bubbles begin to form
Then add jell-o and stir until a rolling boil. Remove from heat and pour mixture over sliced berries.
Cool in fridge overnight. Add a little fat free cool whip with it.
The whole pie is only 6 points! ENJOY
* Exported from Master Cook *
Frog's Eye Salad
Points per serving: 4.4
8 oz acini di pepe -- dry
20 oz pineapple chunks in light syrup -- drained (reserve 1/4 cup juice)
1 3/4 cups skim milk
1/4 cup splenda -- granular
1 pkg sugar-free vanilla pudding and pie filling
8 oz crushed pineapple in light syrup -- drained
22 oz mandarin oranges in light syrup -- drained
2 cups Cool Whip Fat Free -- thawed
3 cups miniature marshmallows
1/2 cup coconut flakes
Cook pasta 11 min. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 min. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours.
Per Serving: 227 Calories; 1g Fat; 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
For 18 servings:
Per Serving: 152 Calories; 1g Fat; 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
For 20 servings:
Per Serving: 136 Calories; 1g Fat; 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
For 24 servings:
Per Serving: 114 Calories; 1g Fat; 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
BLACK BEAN BROWNIES
From: WW Boards
WW Points: 2
1 box brownie mix
1 can black beans with liquid
1/4 cup water
Liquefy beans and water in blender and add to mix. Blend and bake per package directions.
BEEF & NOODLES AU GRATIN - 4 ser.@ 5 pts. per ser.
12 oz. lean ground beef sirloin
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups canned crushed tomatoes (I used diced)
3 oz. uncooked broad noodles, cook according to package directions. (I used yolkless noodles)
1 tsp. oregano leaves
1/4 tsp. each salt and pepper
1/2 cup shredded low-fat cheddar cheese (I used ff)
Preheat oven to 350 deg. F
In a 3-qt. saucepan (I used fry pan) cook beef, onion, and garlic over medium heat, stirring with a wooden spoon to break up meat, until cooked through, 8-10 minutes. Remove from heat.
Stir in tomatoes, noodles, oregano, salt/pepper. Spoon into 1 1/2 qt. casserole; sprinkle with cheese. Bake, covered (I baked uncovered), until heated through and cheese is melted. 15-20 min.
SPEEDY SHEPHERD'S PIE
12 oz extra lean ground beef
1/2 C chopped onion
1 C each slided baby carrots and frozen baby peas
1/2 cup low sodium beef broth
2 C prepared instant potato flakes (according to package directions)
Preheat to 375, cook beef over medium heat in 10" nonstick skillet, using wooden spoon. Add onion, cook until softened. Add carrots and peas, continue to cook until veggies are tender. Add broth, bring to boil. Reduce to low heat, simmer until most of the liquid is absorbed.
Transfer to 1-1/2 quart casserole. Top mixture with prepared potato flakes, spread and fluff with fork, sprinkle with paprika. Bake until heated through 15-20 minutes.
336 calories, 17 g fat, 5 fiber
Makes four servings, 7 points per serving
CORN ON THE COB (Variations)
Just put the corn, husk and all in a 450* oven for about
40 - 45 minutes. It has a really great roasted flavor. I just put it on the
rack, no pan.
Put it in the microwave, husks and all. Cook for about 3-3 1/2 minutes at full power. It is the best.
Remove husks, wrap in saran wrap and micro on high about 3 minutes
Remove most of the husk.........Microwave for about 6 min. Then spray with ICBNB and salt and freshly ground pepper.