chicken pesto:
12 oz chicken breast cut up sauteed in 2 T coconut oil
6 oz green pesto mezzetti
2 cups heavy whipping cream
4 oz of sliced black olives
6 oz of meditaranian feta cheese crumbles
1 teaspoon minced garlic
12 oz of brocolli cole slaw with carrots and cabbage too.
salt and pepper

after sauteeing the chicken in coconut oil add the brocolli and wilt them about 3 minutes.
mix the pesto and cream in a bowl add the garlic.
place the chicken in a baking dish together with the olives, feta. add the pesto mix and bake for 30 minutes at 400degrees.

it was delicious!
It was expensive to make about $22. But it made 4 servings.

I just found out that 1 cup of heavy whipping cream fluid has 7 grams of carbs...so more than I thought.
I wonder what the recipe would be like if I used coconut milk instead?
I bet it would be good!
bizi

zuchinni and beef casserole:

serves 4

1 pound ground beef
1/2 c chopped onion
i clove garlic Iused a teaspoon minced.
1 teaspoon italian herb blend
salt
pepper
1.5 pounds of zuchinni grated
2 eggs beaten slightly
1 cup cottage cheese
2 oz cheddar
salt 2
TAblespoons coarse brown mustard
lastly cover with 2 oz of cheddar

In a skillet brown beef and onion and garlic add herb and salt and pepper add zuchinni and mix cook down. seperately combine eggs cottage cheese, cheddar and salt and mustard. combine all cover with 2 oz of cheddar and bake at 350 for 35 minutes or until bubbly.
cool before serving.

It turned out very good!
bizi ____________

zuchinni and beef casserole:

serves 4

1 pound ground beef
1/2 c chopped onion
i clove garlic Iused a teaspoon minced.
1 teaspoon italian herb blend
salt
pepper
1.5 pounds of zuchinni grated
2 eggs beaten slightly
1 cup cottage cheese
2 oz cheddar
salt
2 TAblespoons coarse brown mustard
lastly cover with 2 oz of cheddar

In a skillet brown beef and onion and garlic add herb and salt and pepper add zuchinni and mix cook down. seperately combine eggs cottage cheese, cheddar and salt and mustard. combine all cover with 2 oz of cheddar and bake at 350 for 35 minutes or until bubbly.
cool before serving.

It turned out very good!
bizi

Hudson's Baked Tilapia with Dill Sauce
SUBMITTED BY: KHudson3


PHOTO BY: LynnInHK "Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon."
Original recipe yield: 4 servings

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
US METRIC



INGREDIENTS
4 (4 ounce) fillets tilapia
1 pinch salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.


NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 284

Total Fat: 18.6g
Cholesterol: 62mg
Sodium: 598mg
Total Carbs: 5.7g
Dietary Fiber: 1.5g
Protein: 24.6g

Weight Watcher's Recipe's or low Cal.~

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Hello Friends,
This is the recipe I just love.

Brown Hash Casserole
(9-1 C. serv-3 points each)
1 C. of sliced green onions
1 C. shredded reduced fat sharp cheddar cheese
2 T, stick marg.(melted)
1/4 t.pepper
1 (32 oz.)pkg,.frozen Southern style Hash Browns, thawed
1 (16oz) carton fat free sour cream
1(10 3/4)can condensed reduced fat, reduced salt,Crean of Mushroom soup (undilted)
1/2 t.top paprika
Preheat oven to350 degree's
Combine first 7 ingredients in a lg. bowl & stir well,Spoon mixture unto 2 13x9 baking dish coated with cooking spray.Sprinkle paprica evenly over casserole. Bake at 350 degrees for one hour or ubtill bubbly.
THIS IS DELICOUS!
BC

another one from her:
Strawberries & Cream Pie

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(Serves 8- 4 pts each)
1/4 C. spoonable sugar substitute
1/4 t.water
8 oz.tub light cream cheese, softened
2 C. fat free whipped topping, thawed
6 oz. ready made reduced fat graham cracker crust
3 C. halved strawberries

Combine sugar subs,water & cream cheese in lg.bowl. Stir with whisk til well blended. Fold in whipped topping.Spread mixture in the crust. Cover. Chill 1 hour til firm. Arrange berries evenly over cheese mixture just before serving.
Serve immediately.

(I think you could keep strawberries separately & fix one piece at a time.)

Apple Dumplings
6 sevings-3 points each
2 T brown sugar
1 1/2t.cinnamon
1 t. vanilla
1 t. cornstarch
6 apples peeled & cored
6 square egg roll wrappers
In a large bowl, combine sugar, cornstarch, vanilla, cinnamon, 1 T water. Add apples, toss to coat. Place apples in centerof each wrapper, and bring corners up to the top pressing, folding to seal edges.
Stand each dumpling in sprayed muffin cup and lightly spray tops with non sticking spray. Bake at 375 until golden-about 30 minutes.
Cool on rack 15 minutes. Serve warm.

pumpkin pudding.....sounds good!

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HG's Ooey Gooey Cinnalicious Caramel Pumpkin Pudding

(1 dessert = 157 calories, 4g fat, 157mg sodium, 28g carbs, 1g fiber, 19g sugar, 3g protein - 3 WW points)

This recipe is a new HG fave. It's like a cross between a muffin and soft baked pudding...a perfect fall treat!

Ingredients:
1 box Betty Crocker Cinnamon Streusel Muffin Mix
1 15 oz. can pumpkin
1 cup water
1/4 cup Dreyer's/Edy's Grand Light Caramel Delight Ice Cream

Directions:
Preheat oven to 425 degrees. Spray muffin tins with non-stick cooking spray. Combine cake mix, pumpkin and water, and mix ingredients together for a minute or two. It will be slightly lumpy. Spoon mixture into muffin pan. There will be enough batter for 20 "pudding" rounds. Top each with a spoonful of streudel topping from box, and bake for approximately 30 minutes. Let tin cool for 5-10 minutes before removing the "cakes." Serve warm with a small scoop (1/4 cup) of Caramel Delight Grand Light ice cream.

I have combined the receipes from those 2 threads and have asked to have it stickied and retitled: Receipes, low calorie, weight watchers or low carb...
hope this is ok with everyone.
bizi

Fudge...UNPUDGED!
Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe...



Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp. Better ‘n Peanut Butter, room temperature



Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.



Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63

Fat: 1g

Sodium: 56mg

Carbs: 13.5g

Fiber: 1g

Sugars: 9g

Protein: 1g



* 1 Point!

Cousin Cosmo's Greek Chicken
Submitted By: Orisha
Excellent for a quick weeknight dinner or a taste-pleasing entree for guests, these braised chicken breasts are stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes.



Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings
INGREDIENTS
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

DIRECTIONS
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Plum Tomato Cabbage Soup


(1/5th recipe: 36 calories/ 0g fat/ 480mg sodium/ 7.5g carbs/ 1.5g fiber/ 5g sugars/ 1.5g protein = 0 Points!)



With our optional ingredients, you can customize this soup to satisfy your taste buds. Make it hot ‘n sweet (with SPLENDA & FRANK'S RedHot), garlicky (TABASCO Garlic and/or garlic salt), or sweet ‘n mild (SPLENDA). Any way you serve this soup, it’s zero Points per serving!






Ingredients:

6 plum tomatoes; chopped

4 cups fat-free vegetable broth

2 cups chopped green cabbage

*Optional ingredients: salt, pepper, SPLENDA, FRANK'S RedHot, TABASCO Pepper Sauce (Garlic or original), garlic salt



Directions:

In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients. Enjoy! Makes 5 generous 1-cup servings.



Be creative… Adding an ounce of raisins or a package of (drained, rinsed, & cut) Tofu Shirataki noodles to the recipe only bumps it up to 1 Point! Mmmmmm…

1/5th recipe with raisins: 53 calories/ 0g fat/ 480mg sodium/ 12g carbs/ 2g fiber/ 8g sugars/ 1.75g protein = 1 Point



1/5th recipe with noodles: 44 calories/ 0.4g fat/ 485mg sodium/ 9g carbs/ 3g fiber/ 5g sugars/ 2g protein = 1 Point

Chicken Cordon Blue

4 chicken breasts, boneless, skinless, about 2 pounds
4 slices black forrest ham, about 4oz
4 slices baby swiss cheese, from deli about 4 oz
1 package /roll of ritz crackers coarsely crushed (or fine chopped pecans)
1 egg beaten with some milk
2 T dijon mustard
2/3 oz fresh basil in package container about a cup
4 pats of butter, salted, about 2 T

Butterfly chicken and flatten between plastic wrap and use side of hammer,
position the slick side of chicken inside (THE RUFF SIDE HOLDS ONTO THE CRACKERS BETTER SO IT SHOULD WIND UP ON THE OUTSIDE..SORRY IF THAT SEEMS TOO PICKY!) or use finely chopped pecans for the lower carb dieters... then coat with some dijon then a slice of ham and a slice of cheese. cover the cheese with basil and roll into an individual serving. Gently roll the chicken into the egg then cracker crumbs.,,,(or pecans).
Do this 4 times.
Place each chicken seam side down on a pam coated glass dish. Sprinkle remaining crackers over top insuring that all of the chicken is covered with crumbs.
Put one pat of butter on top of each chicken.

Bake 350 degrees in a preheated oven for 30 minutes
serves 4 large servings!

I served this with zuchinni and yellow squash sauted in butter and basil and tomatoes and garlic and some onions, peppers and celery( the trinity here in the south).
Husband raved about it!
bizi