Recipes Posts

19May
0

Strawberry Ice Cream Sandwich Sundae

Prep: 6 minutes  Cook: 4 minutes  Weight Watchers Recipe

Store bought round vanilla ice cream sandwiches make this cool and creamy dessert super simple to prepare. For more chocolate flavor, substitute chocolate ice cream sandwiches for the vanilla.

1/4 cup light chocolate syrup, divided
4 (4-oz) low fat round ice cream sandwiches
1/4 cup strawberry preserves
1/2 cup light canned refrigerated whipped topping (such as Reddi Whip)
4 strawberries (optional)

Drizzle 1/2 tablespoon syrup on each of 4 individual plates. Arrange 1 ice cream sandwich on each plate. Top each sandwich with 1 tablespoon strawberry preserves, 2 tablespoons whipped topping and 1/2 tablespoon syrup. Add a strawberry, if desired. Yield: 4 servings

Per serving: Calories 230; Fat 3.1g; Protein 4.1g; Carbs 53g; Fiber 4g; Chol 0mg; Sodium 158mg; Calcium 82mg

Posted by fitchoc in Recipes
26Mar
2

Pecan Rice Pilaf

Ingredients

3 cups water
1/2 cup brown rice
1/2 cup bulgur
1/2 cup barley
2 tablespoons olive oil
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pecans, toasted and chopped
1/2 teaspoon thyme, dried
1/4 cup dried cranberries

Directions

Cook rice and barley together, in 2 cups of water, simmer for 40 minutes. Cook bulgur separately, in 1 cup of water, simmer about 20 minutes or until all liquid is absorbed. While grains are cooking, saute onion in olive oil in frying pan. When grains are cooked, add onion and rest of ingredients to grains and stir thoroughly. Serves 6

Nutritional Information

Calories: 267
Total Fat: 12 g
Sat Fat: 1.4g
Mono Fat: 7.2g
Poly Fat: 2.9g
Trans Fat: 0
Cholesterol: 0mg
Sodium: 220mg
Potassium: 231mg
Total Carb: 36.5g
Dietary Fiber: 6.8g
Sugars 2g
Protein: 5.7g

Recipe from Recipezaar

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Posted by fitchoc in Recipes
26Feb
2

Black Forest Fudge Cake

Now for some CHOCOLATE!

Black Forest Fudge Cake

1/2 cup unbleached flour
1/2 cup oat bran
1/4 cup plus 2 TBS cocoa powder
2/3 cup sugar
1/2 tsp baking soda
1/8 tsp salt
12 oz coarsely chopped frozen pitted dark sweet cherries (about 2 1/2 cups) thawed
3 TBS canola oil
3 TBS fat-free egg substitute or 1 large egg, lightly beaten
1 tsp vanilla extract
1/3 cup chopped walnuts or pecans (optional)
1 1/2 TBS powdered sugar (optional)

  1. Place the flour, oat bran cocoa, sugar, baking soda, and salt in a medium bowl, and stir to mix well. Add cherries, including the juice that has accumulated during thawing, oil, egg, and vanilla extract, and stir well. Set the batter aside for 10 minutes, then stir the batter again for 10 to 15 seconds. Fold in the nuts, if desired.
  2. Coat an 8-inch square baking pan with non-stick cooking spray, and spread the batter evenly in the pan. Bake at 350° F for 30 to 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out to clean or coated with a few fudgy crumbs.
  3. Let the cake cool in the pan at room temperature. If desired, sift the powdered sugar over the top of the cake just before cutting into squares and serving.

Servings: 9, Calories: 199, Carbs: 34 g, Chol: 0 mg, Fiber: 4.6 g, Protein: 5 g, Sodium: 114 mg, Calcium: 8 mg, GI Rating: Moderate

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    Posted by fitchoc in Recipes and tagged with , ,
    25Feb
    4

    Creamy Cheese Soup

    Weight Watchers Creamy Cheese Soup

    2 tsp olive oil
    1 large red onion, chopped
    3 celery stalks, chopped
    3 carrots, chopped
    3/4 tsp dry mustard
    3 c low-sodium chicken broth
    1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
    1/2 tsp salt
    1/8 tsp cayenne
    2 c low-fat (1%) milk (or skim milk)
    1 c shredded sharp Cheddar cheese
    1/4 c grated pecorino cheese (I use low-fat Swiss cheese)

    Heat oil in nonstick Dutch oven over medium-high heat. Add onion, celery, and carrots; cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in mustard and cook 1 minute. Add broth, potatoes, salt, and cayenne; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.

    With fork, coarsley mash about half of vegetables to slightly thicken soup. Stir in milk and bring to simmer. Remove pot from heat. Stir in Cheddar and pecorino (or Swiss) until cheeses melt. Cool. You can easily freeze this soup up to 2 months.

    Per serving (1 1/2 cups): 272 calories, 11 g fat, 6 g sat fat, 0 g trans fat, 27 mg chol, 499 mg sod, 32 g carb, 4 g fiber, 14 g protein, 285 mg calcium. Points Value: 6

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    Posted by fitchoc in Recipes and tagged with