FROM THE KITCHEN OF:

reallymine

RECIPE NAME AND POINT VALUE:

Yellow Pepper Slaw

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

19 Nov 2002

Time:

00:05:00

INGREDIENTS:

1 yellow bell pepper, cut into 

1/4” strips (about 1 cup) 

1/2 cup shredded red cabbage 

1 tbsp cider vinegar 

2 tsp honey 

1 tsp low-sodium soy sauce 

1 tsp sesame oil 

1/2 tsp grated fresh ginger

PREPARATION:

Combine pepper and cabbage in medium bowl; set aside. Whisk together remaining ingredients in small bowl; toss with pepper and cabbage. Yield: 3 servings, 1/2 cup each = 1 pt

SERVING SUGGESTIONS:

Notes: I made a double batch so there would be leftovers. I prepared both pepper and cabbage on slicing blade on food processor. I refrigerated mixture at least two hours. from “Weight Watchers Miracle Foods: More Fruits, More Veggies” GOOSE TESTED AND APPROVED

FROM THE KITCHEN OF:

kbsquare

RECIPE NAME AND POINT VALUE:

Cranberry Nut Turkey Salad 5 pts/serving

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

24 Nov 2002

Time:

06:42:39

INGREDIENTS:

1 pound boneless, skinless turkey breasts, cooked and cut into 1/2-inch cubes 

1/3 cup fat-free mayonnaise 

1/4 cup low-fat plain yogurt 

1/4 cup scallions, chopped 

1/4 cup chopped walnuts, toasted 

2 tbsp dried cranberries 

1 tbsp Dijon mustard 

1/8 tsp table salt, or to taste 

1/8 tsp black pepper, or to taste 

4 cups) romaine lettuce, torn

PREPARATION:

Combine ingredients in bowl and mix well.

SERVING SUGGESTIONS:

Serve over salad greens. 

Serves | 4 

POINTS per serving | 5 

Karen

FROM THE KITCHEN OF:

ECLIN49

RECIPE NAME AND POINT VALUE:

Carmel Apple Salad

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

24 Nov 2002

Time:

09:37:57

INGREDIENTS:

1 20oz can crushed pineapple in pineapple juice 

4 apples chopped with the peelings on 

1 pkg FFSF butterscotch instant pudding 

8 oz coolwhip free

PREPARATION:

Mix the dry pudding mix with the crushed pineapple and then mix in the chopped apples. Fold in the cool whip and refrigerate for several hours or overnight.

SERVING SUGGESTIONS:

1 cup = 2.5 points 

This is really good and I am making it for Thanksgiving dinner. I took it to my DH's ex wife's house a few weeks ago for DH's DS birthday dinner and there was nothing left. DH's DS hates anything that is "diet" food and he ate 4 helpings. He was shocked when DH told him it was a WW recipe but wanted the recipe so he could make it at the fire station for the crew! :-)

FROM THE KITCHEN OF:

texaschick

RECIPE NAME AND POINT VALUE:

Lime and Cottage Cheese Salad

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

24 Nov 2002

Time:

09:39:39

INGREDIENTS:

1 pkg lime gelatin 

2 C cottage cheese 

1 sm can crushed pineapple 

1 C mayonnaise 

1T lemon juice 

3/4C boiling water

PREPARATION:

Put gelatin into boiling water. Mix well. Add mayo and lemon juice. Beat with a rotary beater. Fold in cottage cheese and pineapple. Pour into a wet, 1 qt. Mold. Refrigerate for several hours before serving.

SERVING SUGGESTIONS:

on this one I have used sf Jell-O and lite mayo without a problem. 

I also just put it in a bowl rather than mold--lazy)

TC

FROM THE KITCHEN OF:

texaschick

RECIPE NAME AND POINT VALUE:

Green Fluff    2 pts./cup

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

24 Nov 2002

Time:

09:40:28

INGREDIENTS:

1 package sugar free instant pistachio pudding mix 

1 large can crushed pineapple, WITH juice 

1 8-oz. tub Cool-Whip lite

PREPARATION:

Beat together with a mixer the dry pudding mixes and the can of crushed pineapple INCLUDING the juice. With a rubber spatula, fold in the tub of cool whip. Refrigerate and serve. 

SERVING SUGGESTIONS:

Variation: Dish into a graham cracker crust and freeze. Thaw about 20 minutes and serve. 

~2 points per cup.

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

One Point Cole Slaw

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

19 Dec 2002

Time:

13:48:35

INGREDIENTS:

6 C. finely shredded and chopped cabbage (about 1/2 of a medium head) 

Grated onion (Vidalia!) *to taste 

1 T. Splenda 

1/2 C. fat free Miracle Whip 

1 T. Light Mayo 

1/2 T. apple cider vinegar *(I used one whole TB.)

PREPARATION:

Sprinkle Splenda over cabbage and add salt and pepper to taste. Fold dressing into cabbage mixture until well coated. Refrigerate several hours to allow flavors to blend. Counts as 3/4 cup = 1 point

SERVING SUGGESTIONS:

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

One Point Fruit Salad 1 pt/serving

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

19 Dec 2002

Time:

13:50:06

INGREDIENTS:

2 15 oz cans of fruit cocktail, drained 

1 small can mandarin oranges, drained 

1 10-15 oz can pineapple, crushed, drained 

2 pkgs. Fat free sugar free instant Jell-O (vanilla, banana, white chocolate) 

1 8-0z ff Cool Whip Free

PREPARATION:

Mix above in a bowl and add. Add 2 packages fat free, sugar free Jell-O instant pudding (vanilla, banana, or white chocolate). Stir well and then stir in: 8 oz fat free cool whip.

SERVING SUGGESTIONS:

1 point per 1 cup

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Waldorf Salad 2 Points

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

19 Dec 2002

Time:

13:51:44

INGREDIENTS:

3 medium apples, unpeeled and diced 

1/2 cup sliced celery 

1/4 cup raisins 

1/2 cup low-calorie mayonnaise 

1 tablespoon lemon juice

PREPARATION:

Combine apple, celery, and raisins in a medium bowl. Combine low-calorie mayonnaise and lemon juice, stirring to well to blend. Add to juice mixture, and toss lightly to coat well. Cover and refrigerate until thoroughly chilled.

SERVING SUGGESTIONS:

5 Servings Calories: 98 Carbohydrates: 18 gm Fiber:1 gm Protein: trace Sodium: 19 mg Chol: 12 mg

FROM THE KITCHEN OF:

mmullins06

RECIPE NAME AND POINT VALUE:

Buttermilk Salad      1 pt per serving

QUANTITY/SERVINGS:

15

BAKE/COOK (time and temperature):

 

Date:

28 Jan 2003

Time:

19:59:36

INGREDIENTS:

1 (20-ounce) can crushed pineapple in its own juice 

1 large package sugar-free orange Jell-O 

2 cups low-fat buttermilk 

1 (8-ounce) tub fat-free Cool Whip

PREPARATION:

Empty pineapple and juice into a saucepan and bring to a boil over medium heat. Remove from heat and stir in Jell-O to dissolve. Stir in buttermilk and allow to cool. Fold in Cool Whip. Pour into a 9 x 13 dish and chill until firm. Cut into 15 squares.

SERVING SUGGESTIONS:

FROM THE KITCHEN OF:

guntysma

RECIPE NAME AND POINT VALUE:

Carmel Apple Salad        1 cup = 2 pts. 

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

28 Jan 2003

Time:

20:01:20

INGREDIENTS:

4 chopped red delicious apples 

1 can crushed pineapple 

1 box FF sugar free butterscotch pudding 

1 tub of FF Cool-whip

PREPARATION:

Put pineapple in large bowl, mix in pudding. Add apples. Fold in Cool-whip.

SERVING SUGGESTIONS:

I made this several times over the Holidays. No one would believe it was "diet". If you can spare the points, just a sprinkle of walnuts on top makes it special.