Mary Ann's Complete Recipe Collection -
Weight Watchers
Mary Ann's Complete Recipe Collection -
Weight Watchers
1 lb. cooked shrimp
1 t. olice oil
2 T. soy sauce
1 c. sweet pepper halves
1 c. onion
2/3 c. snow peas
Serves 4; 4 points per serving
Recipe Contributed by
Mary Ann Laun
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
1. Preheat oven to 375?F. Coat a 2-quart covered baking dish with cooking
spray.
2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Recipe Contributed by
Mary Ann Laun
Ingredients
banana(s) - 2medium, ripe, divided, 0 Points
egg(s) - 3large, beaten 0 Points
vanilla extract, 1⁄2tsp, 0 Points
baking powder, 1⁄4tsp, 0 Points
ground cinnamon 1⁄8tsp,0 Points
ground nutmeg, 1pinch, 0 Points
cooking spray - 4spray(s), 0 Points
powdered sugar, 2tsp, 1 Point
fresh blueberries, 1⁄2cup(s), 0 Points
Instructions
Mash 1 ½ bananas in a medium bowl; slice remainder of banana and set aside slices. Whisk eggs, vanilla, baking powder, cinnamon, and nutmeg into bowl with bananas until blended.
Coat a large nonstick skillet with cooking spray; set over medium heat. Spoon 2 Tbsp batter for each pancake into skillet. (You may need to do this in 2 batches.) Cook over medium heat until edges are set and bottoms are golden, about 1 minute. Carefully flip pancakes with a thin spatula and cook on other side until bottoms are golden, about 1 minute.
Serve pancakes topped with berries, reserved sliced bananas and dusted with powdered sugar.
Serving size: 8 pancakes, 1/3 c fruit and 1 tsp sugar
Notes
You can simplify the filling by leaving out the spices, if desired.
This recipe gets great reviews online...
Recipe Contributed by
Janet Schneider
1 sprays cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350?F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.
1. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.
2. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
3. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Recipe Contributed by
Mary Ann Laun
1 pound lean ground turkey
1 large egg(s)
1 large carrot(s)
2 Tbsp onion(s)
2 Tbsp dried parsley
1/4 cup seasoned bread crumbs
1/4 tsp black pepper
1/2 cup canned tomato sauce
1 Tbsp ketchup
Carrot are 1/2 cup grated. Beat egg. Mix everything together, except ketchup. Form into a loaf. Bake at 350 for 1 hour.
When I made this, I used 1 1/2 lb turkey. Finished loaf equalled 26 ounces. Divided this by 8 servings...so each serving weighs 3.5 oz. so....3.5 oz = 2 points. When I made it, I divided it into 3.5 oz servings and only got 6 servings????? = 3 points
Recipe Contributed by
Mary Ann Laun
1 vamilla drink powder
1 pkg. scrambled egg mix
3/4 c. water
cinnamon and/or splenda
Whip it up in a blender or with a whip to get a good consistency. Makes 8 silver dollar pancakes (small is better)
2 proteins
8 carbs
Recipe Contributed by
Mary Ann Laun
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350?F.
1. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
# Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
2. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.
3. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
4. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
3 sprays olive oil cooking spray
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/8 tsp dry mustard
1/4 tsp table salt
2 large onion(s), Spanish, sliced into 1/4-inch-thick rounds and separated into rings
1/2 cup buttermilk
1 cup seasoned bread crumbs
1. Preheat oven to 400?F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.
3. Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result).
4. Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray.
5. Bake until golden brown, about 35 minutes. Serve hot. Yields about 1/2 an onion per serving.
6. Flavor Booster: Give onion rings more crunch and fiber by using homemade multi-grain bread crumbs. Place 2 slices of toasted multi-grain bread in a food processor or blender and mince using on/off pulses.
Recipe Contributed by
Mary Ann Laun
1 pound canned crabmeat, lump, or frozen and thawed
1 small jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1 medium scallion(s), white and green parts, minced
1 slice whole-wheat bread, toasted and cut into very small pieces
1 tsp Dijon mustard
1 large egg(s), beaten
1 medium egg white(s)
1/4 cup fat-free mayonnaise
1/4 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1/2 cup fat-free mayonnaise
1 tsp Dijon mustard
1 small jalapeno pepper(s), red or green, or Fresno chile, cored, seeded and minced (do not touch seeds with bare hands)
1 1/2 tsp fresh lemon juice
1 Tbsp scallion(s), minced, green part only
Preheat oven to 400?F. Drain crab well. Place in a bowl and break up any large chunks. Add jalapeno and next 8 ingredients. Mix well.
Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.
Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.
Remove crab from oven and serve with sauce. Yields 2 crab cakes and 2 tablespoons of sauce per serving.
haven't tried it yet
Recipe Contributed by
Mary Ann Laun
Ingredients
1 apple, diced into ½ inch pieces (peeled or unpeeled, I prefer peeled)
½ tsp corn starch
¼ tsp cinnamon
1½ tsp water
The recipe called for sweetener, but I like to add 2 strawberries (cut into small prices), for a different twist
Instructions
Combine all ingredients into a microwave safe bowl, stir well.
Microwave mixture for 2 minutes, until apples are cooked and ooey and gooey!
Adapted from a WW recipe... zero points I am told, but I have not checked it yet
Recipe Contributed by
Janet Schneider
cooked boneless chicken thigh
1 1/2 cup onion(s)
1 cup mushroom(s)
1 1/2 cup uncooked white rice
4 cup canned tomatoes
1 tsp olive oil
Spray a large nonstick frying pan with cooking spray. Saute garlic and onions until tender. Add chicken and cook 3- 5 minutes. Layer in any sliced veggies you like?(I add mushrooms, celery, zucchini?fresh tomatoes chopped) Add 1 cup rice. Add 2 cups salsa (or 15 oz canned, chopped tomatoes?you can add a little water to cover rice) Cover and simmer 20 minutes. Add freshly grated cheddar-jack cheese. Cover for 5-10 minutes until cheese melts. Serve!
Recipe Contributed by
Mary Ann Laun