recipe's sticky

[ride4fun]

protien pancakes -for 1
1/2 cup cottage cheese, 2 eggs (can use only one yolk if limiting cholesterol) Mix well with a fork.
put into medium heat pan with some oil. Sprinkle liberally with cinnamon and lightly with pepper if desired.
I make one big pancake. Cover skillet, watch occ. , turn when the top is dry /bottom is brown to desire
cut into maneagable pieces and flip and brown the other side a bit.
top with sugar free maple syrup. --to be decadent mix the syrup with lite cream cheese.
also good with sour cream and syrup. I dont care for plain butter and syrup with these.

[Mary Ann]

Sounds like a fritatta to me! Yummeh!

[Sheryl]

I love fritatta's but have never had them with cottage cheese.

The fritatta I make is brocolli, precooked potatos (leftover diced bakers work great) maybe some bell pepper and onion all sauteed with garlic. Then I add the egg mixture, cover and let it cook. When nearly cooked through, I add a flavorful cheese like FETA. I never turn it though.

[Sheryl]

A WW recipe that has been getting Rave reviews!!!!

Oven French Toast

1 pint fat free half and half
1 pound loaf French Bread cut into 1 inch slices
2 cups fat free milk
1 16 oz container fat free egg substitute
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
2 large peeled and chopped apples
3/4 cup packed dark brown sugar
1/4 cup light stick butter melted

Spray a 9x13 inch baking dish with non-stick spray. Place three rows of the bread in the baking dish lenghthwise overlapping slightly to fit. In a bowl combine half&half, milk, egg sub, vanilla, 1/4 tsp of the cinnamon, and the nutmeg, beating with a whisk until blended. Pour egg mixture over the bread. Cover the dish with plastic wrap and refrigerate overnight. Preheat oven to 350. Uncover the dish, with a spoon press bread into egg mixture. Combine apples, brown sugar, melted butter, and remaining 1/4 tsp of cinnamon in a medium bowl. Top the bread mixture evenly with the apple mixture. Bake until puffed and golden and a knife inserted in the center comes out clean, about 1 hr. Let stand about 10 minutes before serving.

Makes 12 servings
246 calories
4 fat
2 fiber
5 points

[Mary Ann]

This looks fantastic! I've always had it with pureed strawberries, but I loff apples too! I think I'd cube the bread so that it comes out in more uniform servings. Wouldn't want a bite too much or a bite to little, you know.

Also, I have to share something we made last night with dinner. I took a gallon ziploc bag and put in chunks of

tiny yellow crookneck squash
sweet yellow onion
green pepper
orangey-red pepper
button mushrooms
a few cloves of finely chopped garlic

I then opened the bag and sprayed with olive oil, closed it and floofed it around, then opened it and did it again, again floofing the bag so all the pieces at least pretended to have olive oil spray on them. The I sprinkled in a teaspoon of dried thyme and a teaspoon of dried oregano, and a sprinkle of salt. Floof-floof-floof and leave it for awhile.

Then when hubby put the brats on the grill, we put these veggies in a special slotted bottom veggie pan made for the grill, and we grilled them tender crisp. MY OH MY they were good!!! They were even terrific leftover, and for those on WW there are zero points! SBers can eat these, too.

[Vicki]

Ok I just made my first recipe using the recipe builder. Hopefully I did it right. Just thought I'd share. I have this in the oven right now. I essentially modified an old meatloaf recipe I had. I'd hate to see how many points it has the traditional way.

Souperior Meat Loaf
POINTS® value per serving | 6
Servings | 4

Main Meals |

Ingredients

1 envelope onion soup, dry mix
1 pound cooked extra lean ground beef
6 slices 100% whole wheat bread
1 item egg
1/2 cup water
1/3 cup Reduced sugar tomato ketchup

Instructions


Cut bread into cubes. In a large bowl, combine all ingredients.

Microwave: In a 2 qt microwave safe oblong baking dish, shape into loaf. Microwave uncovered on high for 25 minutes or until done. Drain. Let stand covered for 5 minutes.

Conventional: Bake one hour 400 degrees or until done.

[Mary Ann]

Mmmm, I bet it smells good at your house!

[Mary Ann]

Oooh ahhh, homemade brownies!!!

These come from the Real Age site.

Eating Well Fudge Brownies

4 oz unsweetened chocolate
2 T unsalted butter
1c whole wheat pastry flour
1/4c unsweetened cocoa powder
1/4t salt
4 each large egg whites
3 each large eggs
1 1/3c packed light brown sugar
3/4c unsweetened applesauce
2T canola oil
1t vanilla extract
1/2c semi-sweet chocolate chips
1/3c chopped walnuts or pecans (optional)

1. Preheat oven to 350F. Coat a 9x13in pan with cooking spray.

2. Melt chocolate and butter in a double boiler over barely simmering water or in the microwave.

3. Whisk flour, cocoa, and salt in a medium bowl.

4. Beat egg whites, eggs and sugar in a large mixing bowl with an electric mixer or whisk until smooth. Add applesauce, oil, and vanilla; beat until blended. Ad the chocolate-butter mixture; beat until blended. Add the flour mixture and mix at low speed just until moistened. Stir in chocolate chips. Scrape the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts if desired.

5. Bake the brownies until the top springs back when touched lightly, 20-25 minutes. Transfer to a wire rack to cool completely; cut into bars.

6. Variation: For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.

Per brownie (serves 10)
Calories: 141
Carbs: 21g
Fat:6g
Saturated fat: 3g
Monosaturated fat: 2g
Protein: 3g
Cholesterol: 29mg
Dietary fiber: 2g
Potassium: 0g
Sodium: 49g

Now when I first made these, they came out of the oven kind of fudgy, and I like mine more cakey. And they were a bit on the eggy side. I cut them into 20 servings instead of 10 because I was afraid that a big one would be too much per serving. So each little bar was 1.5 points. I took them and wrapped them individually and froze them (we can't eat all that many up so fast) and I take them out and nuke one for 25 seconds and enjoy it with coffee. The chocolate chips get all melty again, and it tastes like heaven. I really like these.

Oh, and I didn't use the nuts to get my point values.

[Deleted]

I wanted to remember to post this last night and forgot. I'm going by memory for what the recipe said, but we've made it a couple of times now and it's really good.

16 oz egg noodles (whole wheat for Core)
12 oz can fat free evaporated milk
4 oz can of mushrooms
1 6 oz can of tuna in water
16 oz fat free sharp cheddar
2 oz fat free cheddar
Seasoning as preferred

Cook your noodles, throw everything in the pot with it when they are done (maybe save a little cheese to put on the top), put everything in a 9 x 13 baking pan pre-sprayed with non-stick stuff. Cook at 375* for about 25 minutes.

Now - for me, I couldn't find fat free sharp. But using regular fat free cheddar worked just fine. Also I used two of the tuna pouches (yum!) and two cans of mushrooms.

I believe this is 8 servings, 6 points per serving.

[Sheryl]

Thanks Tee, I will give it a try. Can I admit I have never made or eaten tuna casserole?

ETA:

I made this recipe tonight. I made a few modifications, but it turned out tasty. Even DH, who said he hated tuna casserole, like this.

I used whole wheat pasta, feta cheese instead of cheddar, and added peas and onions. For seasoning, I used "Old Bay" which is complimentary to seafood/fish.

[Sheryl]

CORE recipe, family tasted and approved.

I diced some onions and bell peppers, but I don't think that was necessary. I didn't put any cheese on my serving, and the guys loaded up. It was delicious with fat free sour cream and salsa. I cooked it on low all day - but it seems pretty forgiving.

I didn't run it through the recipe builder/point finder, but I am guessing that it is around 8-9 points if you divide it four ways. Those are 4 huge servings I might add. Maybe somebody will be motivated enought check the points.

Slow cooker Tamale Casserole
Serves 4
1 lb core ground beef
1 egg
1 1/2 cups skim milk
3/4 C cornmeal
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 1/2 oz) can diced tomatoes, undrained
1 (2 1/4 oz) can ripe olives
1 envelope chili seasoning
1 tsp seasoned salt
1 cup shredded FF or soy cheddar cheese (or use 2% for pts)

Cook beef in a skillet over medium heat until no longer pink; drain. In a bowl, combine egg, milk, and cornmeal nutil smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt,and beef.

eta: This is a core recipe, but it is 6 points over 6 servings; 9 points over 4. It is a big quantity if you have 4 servings.

[AmberC]

Am i the only one who thinks whole wheat pasta feels like sandpaper going down? I tried it, and ended up giving it to the rats (the pet ones). I might try that tuna cassarole, but I think I'm gonna leave all the fat in everything and leave out the mushrooms

[Mary Ann]

No, you're not the only one. I've been on whole wheat bread for about thirty-five years, but the pasta, no way. A real texture problem.

You might try the Barilla Plus pasta. It's not whole wheat; it's other grains and stuff, and is pretty nutritious. And it doesn't have as severe a texture problem.

[DorothyB]

I didn't realize the Barilla Plus was different - I'll try it.

[Sheryl]

I hate many WW pastas - not the texture but the flavor tastes FUNKY to me. I have recently found two I like. One is a whole wheat with Flax from trader joe's it is really good and comes in the corkscrew shape. Another is a spegetti noodle I found at Costco. Anyway, lesson learned is to try the free sample before buying and maybe you will find one you like!