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REBECCA

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It's all about variety!

 

Laughing Cow "Light" cheese wedges are SOO good. They are one point each and spread like cream Cheese. I would have that as a snack sometimes with one of those Western "Alternative" bagels and it would be like a bagel and cream cheese for 2 points!

 

It's hard to suggest things to you that I used to eat during WW, because all of them include meat or eggs.

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Rebecca I eat egss and I have about every type of meat replacement item available to me to please suggest away! (For example some of my favorites are fake chicken (Quorn), fake salami (Yves), fake hambugrer (Yves), etc. etc. - I can pretty much make every receipe out there (except maybe steak wink.gif) Also I haven't had a bagel with cc in a long time and I love them - I'll have to look fr the laughing cow cheese. My groecery store had sold out of the Western Bagels last time I was there but I'm just about out of food and ready to return to stock up.

 

Anyway here's a receipe I pulled off the WW wbesite that sounds SOOOOO good!

 

Baked Winter Squash, Raisin and Pine Nut Lasagna

 

POINTS® value | 6

Servings | 8

Preparation Time | 30 min

Cooking Time | 33 min

Level of Difficulty | Moderate

 

Ingredients

 

1/4 cup all-purpose flour

2 1/2 cup fat-free evaporated milk

2 medium garlic clove(s), minced

1/3 cup grated Parmesan cheese

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

10 oz dry lasagna noodles, cooked al dente (about 12 noodles)

10 oz cooked winter squash, thawed if frozen

1 cup part-skim mozzarella cheese, shredded

3/4 cup golden seedless raisins

2 Tbsp pine nuts, chopped

 

Instructions

 

1. Preheat oven to 350°F.

 

2. Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

 

3. Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

 

4. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

 

-- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme, make-ahead pasta bakes and casseroles, click here.

 

Notes

 

You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins.

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Okay.

 

WW Egg McMuffin:

 

* 3 egg whites (1 point)

* 1 Western "alternative" bagel (or other one point bread)

* 1/2 slice of Kraft Singles (fat Free or 2%. Just make sure each slice is one point. You will only use half, so, you only need to count half a point).

1/2 serving of Ham or Turkey (Just make sure each serving equals one point. You will only use half a serving, so, you only need to count half a point).

 

Make a 3 egg-white omelette in a mini-omelette pan Add salt & pepper to taste).

 

After you flip it, add a half slice of the cheese. Put a slice of low calorie ham or turkey in there). Fold over and cook until cheese is melted.

 

Cut omelette in half again with the spatulla and fold over so it is folded in quarters (and will fit perfectly on your bagel or other bread.)

 

add to toasted bread and gobble up. 3 points!

 

I ate this every morning!

 

If you don't have time to make the omelette in the morning, I have one of those microwave egg cookers at work. You can modify the recipe and use that.

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Quote:
Originally Posted by gkashmira View Post
Rebecca I eat egss and I have about every type of meat replacement item available to me to please suggest away! (For example some of my favorites are fake chicken (Quorn), fake salami (Yves), fake hambugrer (Yves), etc. etc. - I can pretty much make every receipe out there (except maybe steak wink.gif) Also I haven't had a bagel with cc in a long time and I love them - I'll have to look fr the laughing cow cheese. My groecery store had sold out of the Western Bagels last time I was there but I'm just about out of food and ready to return to stock up.

Anyway here's a receipe I pulled off the WW wbesite that sounds SOOOOO good!

Baked Winter Squash, Raisin and Pine Nut Lasagna

POINTS® value | 6
Servings | 8
Preparation Time | 30 min
Cooking Time | 33 min
Level of Difficulty | Moderate

Ingredients

1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped

Instructions

1. Preheat oven to 350°F.

2. Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

3. Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

4. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

-- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme, make-ahead pasta bakes and casseroles, click here.

Notes

You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins.
Oh good!! Okay, I will post more recipes when I have time!

This Lasagna looks good. Let me know how it is??

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Okay this is a huge comfort food of mine. Around my period, I would like to make this. it's total junk food, but, sometimes you are going to crave it and it is good to have a LF recipe to satify your craving.

 

HOT DOGS IN CRESCENT ROLLS

Points: 3.5 per dog

 

One package of Oscar Meyer Fat Free Hot Dogs (or other 1 point hot dog)

One package of Pilsbury Reduced Fat Crescent Roll dough

Four Kraft Singles American Cheese Slices, made with 2% Milk (Sharp Cheddar Flavor)

 

INSTRUCTIONS

Preheat Oven (Follow preheating instructions on Crescent Roll Dough package)

 

Cut a slit in the hot dog, stuff one half a slice of the cheese in the slit (cheese will be sticking out of the hot dog)

 

Place hot dog at the widest part of the crescent roll dough triangle and roll. Place on cookie sheet (cheese up). Repeat for all 8 hot dogs. Bake on center oven rack for 11- 13 minutes (as instructed on the Crescent Roll Dough package).

 

Serve with baked beans

Tip: “Pork and Beans†is 1 point for a half cup I believe!

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CHICKEN-PESTO SPAGHETTI SQUASH

 

Ingredients:

~ Spaghetti Squash

~ Reduced Fat Pesto Sauce (by refrigerated pasta) **read label: calories per serving shouldnâ€t exceed 240

~ Rotisserie Chicken Breast (pre-made from grocery store)

~ I Canâ€t Believe itâ€s Not Butter Spray

~ Kraft Parmesan Cheese

 

Instructions (for ONE serving):

 

Step 1 - Cook Spaghetti Squash (cooking instructions below):

 

•Cut raw Spaghetti Squash it in half lengthwise. Scrape out the inside & the seeds

•Put one half (both halves if you are making more than one serving) face up in a microwaveable dish with a little water in the bottom.

•Cover it with plastic wrap and cook it in the microwave for 11-16 minutes (depending on your microwave and the size of the squash). Be carefully NOT to overcook. Squash should be more on the stringy side than on the mushy side.

•Carefully remove plastic wrap & scrape out the inside with a fork. It comes out in strings that look just like spaghetti.

 

Step 2 - Measure out ½ cup of cooked spaghetti squash (for one serving) and add it to a frying pan. Add 3 TBSP of Reduced Fat Pesto Sauce and 3 oz of shredded rotisserie chicken breast, skin removed (shred yourself with a fork) and a couple sprays of “I Canâ€t Believe itâ€s Not Butter Sprayâ€

 

Step 3 - Sauté contents of frying pan on high for 3-5 minutes or until hot. Sprinkle with a little parmesan cheese and serve!!!

 

You'll have to figure out the points. Sorry I don't have it. I do know that Spaghetti Squash is zero points though?

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Rebecca - these are great recipes! I definitely want to try both (with veggie-dogs and fake chicken of course wink.gif) YUM! I love those crescent rolls and haven't had them since I was a child...

 

BTW I am loving the alternative bagels!

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Quote:
Originally Posted by gkashmira View Post
Rebecca - these are great recipes! I definitely want to try both (with veggie-dogs and fake chicken of course wink.gif) YUM! I love those crescent rolls and haven't had them since I was a child...

BTW I am loving the alternative bagels!
Aren't they Yummy??

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Thanks for the recipes Rebecca, I love the hot dog recipe- "pigs in a blanket" is one of my favorite naughty kid-type foods!

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