How did I survive before this discovery? I think Bronco Bob is counting points. His sauces are approximately 2 points per serving. Check out these flavor options: Roasted Raspberry Chipotle, Roasted Mango Chipotle and Tangy Apricot Chipotle! These sauces inspired me to eat chicken once again. Slather the Tangy Apricot on top of chicken breast, grill and serve with coucous. Or top the 1 point crab cakes with the Roasted Mango Chipotle and serve on top of mixed greens for an easy salad.
These sauces also easily convert to salad dressings. Just add a little bit of apple cider vinegar and water to thin to desired consistency. Who needs ranch dressing now? www.broncobobs.com Also available at Cost Plus and larger specialty grocery stores. 2 points people!! We can do this. We can lose weight and not flavor!
Saturday, September 8, 2007
Friday, September 7, 2007
1 POINT CRAB CAKES!!
If I eat one more piece of chicken I might die. So I decided to put the weight watchers spin on crab cakes. The results were great. As it turns out you don't need mayo and egg yolk after all. Top with Bronco Bob's Raspberry Chipotle Dressing.
No More Chicken, Crab Cakes
(makes approx 12 cakes, 1 point per cake)
1 16ounce container Wild Caught Lump Crab Meat
1/4 cup non fat Greek Fage Yogurt
1 tablespoon dijon mustard
1/2 teaspoon curry powder
a few dashes worcestershire sauce
2 tablespoons fresh chopped chive
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
2 egg whites
1/4 cup bread crumbs, plus additional for coating.
In a mixing bowl GENTLY combine the first 7 (plus salt and pepper) ingredients. In a small bowl whisk the egg whites until foamy. Add to the crab mixture and combine. Gently fold in the bread crumbs. Form even sized cakes and coat each side of the cake with additional bread crumbs. Baked in 350 degree oven until browned and heated through.
No More Chicken, Crab Cakes
(makes approx 12 cakes, 1 point per cake)
1 16ounce container Wild Caught Lump Crab Meat
1/4 cup non fat Greek Fage Yogurt
1 tablespoon dijon mustard
1/2 teaspoon curry powder
a few dashes worcestershire sauce
2 tablespoons fresh chopped chive
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
2 egg whites
1/4 cup bread crumbs, plus additional for coating.
In a mixing bowl GENTLY combine the first 7 (plus salt and pepper) ingredients. In a small bowl whisk the egg whites until foamy. Add to the crab mixture and combine. Gently fold in the bread crumbs. Form even sized cakes and coat each side of the cake with additional bread crumbs. Baked in 350 degree oven until browned and heated through.
Friday, August 17, 2007
Chicken Mole Burritos
Mole sauce in notoriously fattening. Your flex point would not even begin to cover it. I found a jarred brand of mole (Native Kjalii Foods) and had very low expectations. Jarred moles often taste like, well jarred. What really peak my interest was the point value. 1 point for a serving! Too good to be true? Well it wasn't. The sauce it delicious. Mole is back.
(www.sfsalsa.com is the web address for the sauce.)
Makes 3 large burritos
5 points per serving (not including tortilla, I used whole wheat for an additional 2 points)
Chicken Mole Burritos
1 medium yellow onion, grated
4 garlic cloves, peeled and chopped
1 potato cooked, peeled and chopped into bite size pieces
2 skinless, boneless chicken breast, chopped into bite size pieces
2 Tablespoons Native Foods Red Mole Sauce
1/2 cup (fate free) red enchilada sauce
In a large pan, saute onion until soft and golden. Add garlic and cook until soft.
Move ingredients to far side of the pan and add the chicken. Brown chicken on one side and then add the mole sauce and enchilada sauce. Stir until mole is well combined. Gently stir in the potato making sure not to break and mash the pieces. Let simmer on low heat for about an hour.
Steam three burrito sized tortillas. Evenly proportion filling into each tortilla.
(www.sfsalsa.com is the web address for the sauce.)
Makes 3 large burritos
5 points per serving (not including tortilla, I used whole wheat for an additional 2 points)
Chicken Mole Burritos
1 medium yellow onion, grated
4 garlic cloves, peeled and chopped
1 potato cooked, peeled and chopped into bite size pieces
2 skinless, boneless chicken breast, chopped into bite size pieces
2 Tablespoons Native Foods Red Mole Sauce
1/2 cup (fate free) red enchilada sauce
In a large pan, saute onion until soft and golden. Add garlic and cook until soft.
Move ingredients to far side of the pan and add the chicken. Brown chicken on one side and then add the mole sauce and enchilada sauce. Stir until mole is well combined. Gently stir in the potato making sure not to break and mash the pieces. Let simmer on low heat for about an hour.
Steam three burrito sized tortillas. Evenly proportion filling into each tortilla.
Wednesday, August 15, 2007
Who's Laughing Now?
Everyone counting points knows about Laughing Cow Cheeses . I am not trying to take credit for that discovery. But I have discovered the Herb and Garlic variety makes the best dip for crudite, baked pita chips and burger spreads.
Who's Laughing Now? Dip/Spread
4 points for the entire serving
(The point value will fluctuate with this recipe based on the number of additional cheese wedges you use. Add 1 point for each additional wedge.)
2 wedges Laughing Cow Herb and Garlic Cheese
1/2 container Fage Greek Yogurt 0% (5.3 oz size)
3-4 drained and thinly sliced Peppadaw Marinated Peppers. ( you can find these at Trader Joe's and most major grocery stores or online. More on these later)
Mix together Cheese and Yogurt until well combined. (No lumps) Stir in the pepper and salt and pepper to taste. Use this as a dip for crudite or spread 1 tablespoon on top of a burger bun in place of mayo and ketchup.
You can also turn this recipe inside out for a party appetizer.
Peppadaw Peppers are bite sized marinated peppers that create a hot, spicy and sweet taste. Their point value can add up quickly because of the sugar in the marinade. But they are so flavor packed you only need to use a small amount.
Inside Out Appetizer
About 2 points per piece.
Make previous Who's Laughing Now? dip recipe omitting the peppers. ( I usually double the dip recipe for this appetizer)
Rinse and pat dry 12 peppers. Make sure to handle carefully and leave the pepper intact.
Fill a sandwich bag with the dip and cut off the corner tip of the bag. (A make shift pastry bag)
Fill each pepper 3/4 of the way and chill in the fridge.
Who's Laughing Now? Dip/Spread
4 points for the entire serving
(The point value will fluctuate with this recipe based on the number of additional cheese wedges you use. Add 1 point for each additional wedge.)
2 wedges Laughing Cow Herb and Garlic Cheese
1/2 container Fage Greek Yogurt 0% (5.3 oz size)
3-4 drained and thinly sliced Peppadaw Marinated Peppers. ( you can find these at Trader Joe's and most major grocery stores or online. More on these later)
Mix together Cheese and Yogurt until well combined. (No lumps) Stir in the pepper and salt and pepper to taste. Use this as a dip for crudite or spread 1 tablespoon on top of a burger bun in place of mayo and ketchup.
You can also turn this recipe inside out for a party appetizer.
Peppadaw Peppers are bite sized marinated peppers that create a hot, spicy and sweet taste. Their point value can add up quickly because of the sugar in the marinade. But they are so flavor packed you only need to use a small amount.
Inside Out Appetizer
About 2 points per piece.
Make previous Who's Laughing Now? dip recipe omitting the peppers. ( I usually double the dip recipe for this appetizer)
Rinse and pat dry 12 peppers. Make sure to handle carefully and leave the pepper intact.
Fill a sandwich bag with the dip and cut off the corner tip of the bag. (A make shift pastry bag)
Fill each pepper 3/4 of the way and chill in the fridge.
Fage Greek Yogurt 0% Mayo Subsitute
I didn't use mayo in my past life so I don't miss it but a substitute is required because many summer picnic recipes call for it. Low Fat or Fat Free Mayo's are full of harmful chemical ingredients so I use Fage Greek Yogurt. Try it in place of mayo in potato, chicken, tuna or egg salads and you won't be able to tell the difference. There are other brands on the market but this one is the best. One 5.3 ounce container is only 2 points!!
French Potato Salad
(Serves 4 generously, 3 points per serving)
4 medium red potatoes, baked and slightly cooled
4 ounces Fage Greek Yogurt 0%
2 Tablespoon chopped shallots
2 Tablespoons chopped parsley
1 Teaspoon prepared horseradish
2 Teaspoons good dijon mustard
salt and pepper to taste
Roast potatoes at 450 degrees until tender when pierced.
Chop potatoes when cool enough to handle but still warm. Leave skin on for more flavor.
In a small mixing bowl combine the additional ingredients.
Place chopped potato pieces in a large bowl. Use a rubber spatula to gently combine with the yogurt mixture.
Serve at room temperature or chilled if preferred.
additional add in ideas: chopped capers, rinsed. 1 teaspoon madras curry mustard, chopped celery, chopped boiled egg white.
French Potato Salad
(Serves 4 generously, 3 points per serving)
4 medium red potatoes, baked and slightly cooled
4 ounces Fage Greek Yogurt 0%
2 Tablespoon chopped shallots
2 Tablespoons chopped parsley
1 Teaspoon prepared horseradish
2 Teaspoons good dijon mustard
salt and pepper to taste
Roast potatoes at 450 degrees until tender when pierced.
Chop potatoes when cool enough to handle but still warm. Leave skin on for more flavor.
In a small mixing bowl combine the additional ingredients.
Place chopped potato pieces in a large bowl. Use a rubber spatula to gently combine with the yogurt mixture.
Serve at room temperature or chilled if preferred.
additional add in ideas: chopped capers, rinsed. 1 teaspoon madras curry mustard, chopped celery, chopped boiled egg white.
Ciao Bella Sorbets
Dessert is my weakness and to weight watchers credit they have many dessert recipes. However after cooking dinner the last thing I want to do is make dessert. After my 1ooth Pudding Snack I decided to search out low point 'adult' dessert products. Enter Ciao Bella Sorbet. There low point (about 2 points per 1/2 cup) flavors include Blackberry Cabernet, Mango, Passion Fruit, Blood Orange, Strawberry Chardonnay. Do I need to keep going? In San Francisco this product is everywhere. Even at the corner liquor shop. But if you can't find it they do mail order from their website.
My latest creation-
Chocolate Covered Berry Brownie topped with a scoop of Blackberry Cabernet sorbet.
4 points per serving but so worth it.
See Chocolate Covered Berry Brownie Recipe in previous post.
Reheat individual browning serving and top with 1/2 cup of sorbet.
My latest creation-
Chocolate Covered Berry Brownie topped with a scoop of Blackberry Cabernet sorbet.
4 points per serving but so worth it.
See Chocolate Covered Berry Brownie Recipe in previous post.
Reheat individual browning serving and top with 1/2 cup of sorbet.
NO PUDGE BROWNIE EVERYHTING
Is No Pudge Brownie Mix a blessing or a curse? A blessing because each serving is only 2 points and the ingredient list is free of harmful chemicals. A curse because I feel the need to eat the entire pan at one sitting.
The brownie mix does give directions for individual servings. However it requires using the microwave and the end product does not compare to "hot, fresh ,out of the oven" brownies. So my solution is to make the whole batch at once. Let the brownies cool completely and then slice into individual servings. I then wrap each square individually and freeze. When you reheat the product in the microwave (30 seconds on high) it taste just as fresh and delicious.
Here is one of my many No Pudge Creations
Chocolate Covered Berries
(2 points per serving. I didn't factor the berries because each slice ends up with a minimal amount of fruit.)
For the summer I added 3/4 cup of mixed frozen berries to the bottom of the pan. Prepare batter as directed and spread evenly over berries. Tap the pan on the counter to even it out and release air bubbles. Bake as directed.
The brownie mix does give directions for individual servings. However it requires using the microwave and the end product does not compare to "hot, fresh ,out of the oven" brownies. So my solution is to make the whole batch at once. Let the brownies cool completely and then slice into individual servings. I then wrap each square individually and freeze. When you reheat the product in the microwave (30 seconds on high) it taste just as fresh and delicious.
Here is one of my many No Pudge Creations
Chocolate Covered Berries
(2 points per serving. I didn't factor the berries because each slice ends up with a minimal amount of fruit.)
For the summer I added 3/4 cup of mixed frozen berries to the bottom of the pan. Prepare batter as directed and spread evenly over berries. Tap the pan on the counter to even it out and release air bubbles. Bake as directed.
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