Yummy Strawberry Smoothies
Ingredients:
15 Fresh or frozen strawberries
1 ripe banana
3-4 Tablespoons of orange juice
1-2 tablespoons of Splenda (to taste)
3-4 scoops of fat-free frozen yogurt
(Edy's is really good and it is fat free and only 90 calories!)
Put everything in the blender and give it a whirl! If it is a little on the thick side you can add a little more orange juice. Yum yum! I want one of these RIGHT NOW!
Enjoy y'all!
Friday, April 30, 2010
Tuesday, April 27, 2010
WW Friendly Lemon Cheesecake Bars
Here is a really good little recipe for some "hip-friendly" Lemon Cheesecake Bars! Only 2 little points per serving...yum...yum! Enjoy!
Preheat oven to 350 degrees.
Mix dry cake mix, 1/4 Cup of eggbeaters and applesauce until crumbly.
Reserve 1 cup of this mixture and set aside. Pat remaining mixture into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Beat cream cheese, sugar (or Splenda), lemon juice, zest and 1/4 Cup eggbeaters until light and smooth.
Spread over baked layer and sprinkle with reserved crumbs mixture.
Bake for 15 minutes more. Cool completely and cut into bars.
Sprinkle with powdered sugar before serving. Store in refrigerator. (Note: powdered sugar is not included in amount below...be sure to count it if you include it!)
Per Serving: 113 Calories 3 grams Fat; 1 gram Fiber=2 points
Lemon Cheesecake Bars
24 Servings
1 Box (18 oz ) Lemon Cake Mix, Dry
1/2 cup Egg Beaters
1/4 cup Unsweetened Applesauce
8 oz Fat Free Cream Cheese
1/4 cup sugar or Splenda
1 Tablespoon fresh lemon juice
1 teaspoon Lemon Zest
Preheat oven to 350 degrees.
Mix dry cake mix, 1/4 Cup of eggbeaters and applesauce until crumbly.
Reserve 1 cup of this mixture and set aside. Pat remaining mixture into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Beat cream cheese, sugar (or Splenda), lemon juice, zest and 1/4 Cup eggbeaters until light and smooth.
Spread over baked layer and sprinkle with reserved crumbs mixture.
Bake for 15 minutes more. Cool completely and cut into bars.
Sprinkle with powdered sugar before serving. Store in refrigerator. (Note: powdered sugar is not included in amount below...be sure to count it if you include it!)
Per Serving: 113 Calories 3 grams Fat; 1 gram Fiber=2 points
Saturday, April 24, 2010
Easy & Healthy Oven French Fries
Easy (and healthy) Oven French Fries
Ingredients:
3-4 lbs potatoes (or any quantity desired), washed and peeled
2-4 tablespoons light olive oil
1/2 teaspoon fresh Rosemary, minced (optional)
1/4 teaspoon each onion powder and garlic powder
pinch of hot pepper
paprika, salt and pepper (for sprinkling)
2 tablespoons grated Parmesan cheese (optional)
Directions:
Cube or cut the potatoes into wedge shapes. Wipe a cookie sheet with olive oil until most of the sheet is covered. Toss the potatoes in the seasonings to coat well.
Place on an oiled baking sheet and bake in oven at 350°F. The potatoes will take no longer than 20 to 25 minutes to become fork-tender. YUM-MY y'all~!
Ingredients:
3-4 lbs potatoes (or any quantity desired), washed and peeled
2-4 tablespoons light olive oil
1/2 teaspoon fresh Rosemary, minced (optional)
1/4 teaspoon each onion powder and garlic powder
pinch of hot pepper
paprika, salt and pepper (for sprinkling)
2 tablespoons grated Parmesan cheese (optional)
Directions:
Cube or cut the potatoes into wedge shapes. Wipe a cookie sheet with olive oil until most of the sheet is covered. Toss the potatoes in the seasonings to coat well.
Place on an oiled baking sheet and bake in oven at 350°F. The potatoes will take no longer than 20 to 25 minutes to become fork-tender. YUM-MY y'all~!
Chicken Spaghetti
This is a favorite and yummy chicken recipe that is really good to take to your next church event or to serve up for dinner for the family. Enjoy y'all!
Ingredients:
• 1/3 c. butter or margarine
• 1/2 green pepper, finely diced
• 1/3 c. self-rising flour
• 1 1/2 c. chicken stock (canned is fine)
• 1 1/2 c. milk
• 3 c. shredded cheddar cheese
• Salt and pepper, to taste
• 1/2 t. cumin
• 1/2 t. chili powder
• 1 8 oz. can diced tomatoes, drained
• 1 lb. chicken, fully cooked and cubed (again, canned is fine)
• 1/2 lb. spaghetti, fully cooked
Directions:
1. In a large skillet or saucepan, melt butter or margarine over medium heat. Add green peppers and cook 2-3 minutes. Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.
2. Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat. Stir in spices, cubed chicken and spaghetti until combined well. Cook on low until thickened.
3. Serve with a nice salad! Ummm ummm good!
Ingredients:
• 1/3 c. butter or margarine
• 1/2 green pepper, finely diced
• 1/3 c. self-rising flour
• 1 1/2 c. chicken stock (canned is fine)
• 1 1/2 c. milk
• 3 c. shredded cheddar cheese
• Salt and pepper, to taste
• 1/2 t. cumin
• 1/2 t. chili powder
• 1 8 oz. can diced tomatoes, drained
• 1 lb. chicken, fully cooked and cubed (again, canned is fine)
• 1/2 lb. spaghetti, fully cooked
Directions:
1. In a large skillet or saucepan, melt butter or margarine over medium heat. Add green peppers and cook 2-3 minutes. Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.
2. Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat. Stir in spices, cubed chicken and spaghetti until combined well. Cook on low until thickened.
3. Serve with a nice salad! Ummm ummm good!
Tuesday, April 20, 2010
Bacon & Hashbrown Skillet "Bake"
This is a yummy and very EASY recipe that can easily be used for lunch or a light dinner during the summer months. **I have made a few "Weight Watcher friendly" substitutions from the original recipe since I am still trying to lose about 38 more pounds of, um, my "fluffiness"! Enjoy y'all!
Ingredients:
2 Tbsp. oil (vegetable or olive oil)**Or may use Non-stick Spray such as Pam
2 cups frozen shredded hash browns
2 large green onions, sliced/chopped
6 eggs (**or Egg Beaters to equal 6 eggs)
1 (2.1 ounce) package of Oscar Mayer Cooked Bacon Pieces (You can use chopped ham too!)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup **lowfat shredded Sharp Cheddar Cheese
1 tomato, chopped
Heat oil in non-stick frying pan on medium-high heat. Add hash brown potatoes and onions, cook 8-10 minutes or until potatoes are browned, stirring occasionally. Remove from heat and spread potatoes to evenly cover bottom of pan.
Whisk eggs in small bowl and stir in bacon, salt and pepper. Pour this over potatoes and cover.
Cook on medium-low heat for about 10 minutes until eggs are set. Top with the cheese and tomatoes; cook, covered, 3-4 minutes or until the cheese is melted.
Ingredients:
2 Tbsp. oil (vegetable or olive oil)**Or may use Non-stick Spray such as Pam
2 cups frozen shredded hash browns
2 large green onions, sliced/chopped
6 eggs (**or Egg Beaters to equal 6 eggs)
1 (2.1 ounce) package of Oscar Mayer Cooked Bacon Pieces (You can use chopped ham too!)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup **lowfat shredded Sharp Cheddar Cheese
1 tomato, chopped
Heat oil in non-stick frying pan on medium-high heat. Add hash brown potatoes and onions, cook 8-10 minutes or until potatoes are browned, stirring occasionally. Remove from heat and spread potatoes to evenly cover bottom of pan.
Whisk eggs in small bowl and stir in bacon, salt and pepper. Pour this over potatoes and cover.
Cook on medium-low heat for about 10 minutes until eggs are set. Top with the cheese and tomatoes; cook, covered, 3-4 minutes or until the cheese is melted.
This was some of the beautiful scenery we saw last weekend when we traveled to coastal North Carolina! What a beautiful world the Lord has
blessed us with!
Sunday, April 18, 2010
Easy Weight Watcher's Friendly Yogurt Pie
Here is a wonderful little recipe that is so good especially during the warmer months. It is easy and "hip" friendly!
Easy WW Friendly Yogurt Pie
1-8 ounce container fat free/low fat (any flavor) yogurt
1-8 ounce container fat-free/lite Cool Whip (thawed)
1 Graham Cracker Crust
Mix the Yogurt and the Cool Whip together well. Pour it into the crust. Chill overnight. You can also add some chopped fruit of your choice to the top (for example: Strawberries, peaches, etc...)
Yum...yum...so good and so easy!
Easy WW Friendly Yogurt Pie
1-8 ounce container fat free/low fat (any flavor) yogurt
1-8 ounce container fat-free/lite Cool Whip (thawed)
1 Graham Cracker Crust
Mix the Yogurt and the Cool Whip together well. Pour it into the crust. Chill overnight. You can also add some chopped fruit of your choice to the top (for example: Strawberries, peaches, etc...)
Yum...yum...so good and so easy!
Thursday, April 15, 2010
WW Friendly Banana Cream Pie
Okay y'all...it's just about summertime and the Church Lady is in need of a cool treat. This is one that I am thinking of making for dessert tonight. My sweet hubby just loves bananas! He won't even know that this one is low in points! But knowing him, if he DID know...he would just eat TWO pieces! Enjoy!
WW Friendly-Banana Cream Pie
One- 9 inch reduced fat Graham Cracker Crust
4 oz low fat Cream Cheese (room temperature)
1/4 cup reduced fat sour cream
1/4 cup sugar or Splenda (less points if you use Splenda!)
1 tsp vanilla extract
8 oz Cool Whip Free (thawed)
2 bananas sliced
In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust, top with filling and chill for a few hours, until firm.
Garnish with strawberries to make it "purdy" girls! Oh yes...now we're talking! Dig in y'all!
WW Friendly-Banana Cream Pie
One- 9 inch reduced fat Graham Cracker Crust
4 oz low fat Cream Cheese (room temperature)
1/4 cup reduced fat sour cream
1/4 cup sugar or Splenda (less points if you use Splenda!)
1 tsp vanilla extract
8 oz Cool Whip Free (thawed)
2 bananas sliced
In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust, top with filling and chill for a few hours, until firm.
Garnish with strawberries to make it "purdy" girls! Oh yes...now we're talking! Dig in y'all!
Wednesday, April 14, 2010
Low-Fat Poppy Seed Dressing
Here is a wonderful little light dressing that is sure to please! Enjoy!
Low-Fat Poppy Seed Dressing
8 ounces low-fat or fat-free plain or Vanilla yogurt
1 tablespoon poppy seeds
1 tablespoon honey
1 teaspoon orange juice
1/2 teaspoon cider vinegar
1/4 teaspoon grated orange peel
Stir together: yogurt, poppy seeds, honey, orange juice, vinegar and orange peel in a small bowl.
Makes 1 cup and may be doubled for a larger batch. You won't believe it's low-fat! Yum!
Low-Fat Poppy Seed Dressing
8 ounces low-fat or fat-free plain or Vanilla yogurt
1 tablespoon poppy seeds
1 tablespoon honey
1 teaspoon orange juice
1/2 teaspoon cider vinegar
1/4 teaspoon grated orange peel
Stir together: yogurt, poppy seeds, honey, orange juice, vinegar and orange peel in a small bowl.
Makes 1 cup and may be doubled for a larger batch. You won't believe it's low-fat! Yum!
Friday, April 9, 2010
Bacon-Ranch Pasta Salad
This is a wonderful pasta salad that I tried for the very first time this evening for dinner. The sweet hubby LOVED it! I "lightened" it up a little from the original ingredients but it was absolutely scrumptious! Enjoy!
Ingredients:
1 12 ounce package of uncooked tri-color rotini pasta
10 slices of fresh cooked bacon OR packaged "real" bacon bits
1/2 to 1/3 Cup of low-fat Dukes Mayo
3 T. Hidden Valley Ranch-dry powder salad dressing mix
1/4 tsp. garlic powder
1/2 tsp. garlic pepper (can use regular pepper if you don't have garlic pepper)
1/2 cup milk (or as needed)
1 large tomato chopped (or I used little grape tomatoes cut in half)
1 (4.5 ounce) can sliced black olives
1 cup shredded sharp cheddar cheese (I used low-fat)
*optional* I love green onions so I chopped up a couple and threw them in too! Of course, chopped purple onions would be good too!
Directions:
1. Bring a large pot of slightly salted water to a boil and stir in pasta. Cook for 10-12 minutes until al dente and drain.
2. In a large bowl mix the mayo, ranch mix, garlic powder and garlic pepper together. Stir in the milk and wisk until well mixed and smooth. Place the pasta, bacon, tomatoes, black olives and cheese in a bowl and pour on dressing and gently mix all of it together well.
3. Cover the bowl and chill for about and hour and you can add additional milk if it seems to get a little dry.
It was so good!
Ingredients:
1 12 ounce package of uncooked tri-color rotini pasta
10 slices of fresh cooked bacon OR packaged "real" bacon bits
1/2 to 1/3 Cup of low-fat Dukes Mayo
3 T. Hidden Valley Ranch-dry powder salad dressing mix
1/4 tsp. garlic powder
1/2 tsp. garlic pepper (can use regular pepper if you don't have garlic pepper)
1/2 cup milk (or as needed)
1 large tomato chopped (or I used little grape tomatoes cut in half)
1 (4.5 ounce) can sliced black olives
1 cup shredded sharp cheddar cheese (I used low-fat)
*optional* I love green onions so I chopped up a couple and threw them in too! Of course, chopped purple onions would be good too!
Directions:
1. Bring a large pot of slightly salted water to a boil and stir in pasta. Cook for 10-12 minutes until al dente and drain.
2. In a large bowl mix the mayo, ranch mix, garlic powder and garlic pepper together. Stir in the milk and wisk until well mixed and smooth. Place the pasta, bacon, tomatoes, black olives and cheese in a bowl and pour on dressing and gently mix all of it together well.
3. Cover the bowl and chill for about and hour and you can add additional milk if it seems to get a little dry.
It was so good!
Wednesday, April 7, 2010
"Almost" Mashed Potatoes
Since the Church Lady has been trying to lose her last 45 pounds, I have been trying to come up with some healthy, yet DELICIOUS, recipes that we can all enjoy together! Here is one that you just have to try! Just don't get too crazy and load it up with a gallon of homemade gravy! Enjoy!
Mashed Cauliflower (Tastes Like Mashed Potatoes, honest!)
Ingredients:
Directions:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, butter, salt, pepper and purée with a hand blender or mixer until you get a somewhat "smooth" consistency. A regular blender or food processer will work as well. Enjoy!
Mashed Cauliflower (Tastes Like Mashed Potatoes, honest!)
Ingredients:
- 1 head of cauliflower, cut up into small florets
- 1/3 cup low-fat buttermilk (or can use regular milk or FF Half-n-Half)
- Minced Garlic (fresh or refrigerated is fine...garlic powder works too!)
- 1 Tablespoon your favorite Light Margerine (Brummel & Brown works well).
Directions:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, butter, salt, pepper and purée with a hand blender or mixer until you get a somewhat "smooth" consistency. A regular blender or food processer will work as well. Enjoy!
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