WW Recipes for Week Ending June 11

[nommie]

I'm BAAAAAAAAAAAAAACK! Here's a cookie recipe to try--I haven't yet.
Peanut Butter Cookies
Was | 2POINTS
Now | 1POINTS
Servings | 24
Preparation Time | 20 min
Cooking Time | 10 min

Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
2 sprays cooking spray

Instructions

Combine flour, baking soda and salt in a small bowl; mix well and set aside.

Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.

Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)

Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.

Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.

Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

[Denise]

OMG--you just made my day-Nommie--I love peanut butter cookies. Thanks

[cottun]

Sounds awesome Nommie. I cant be trusted with cookies yet, but when I am confident that I can handle one or 2 , this will be the first cookie recipe that I try!

[peachie]

Thanks Nommie, I love peanut butter cookies. These sound great. Also glad you are back! I always enjoyed looking for your post.

[cottun]

Nommie, I am so glad you finally showed up here. I was getting worried about you! You may not believe this, but I owe so much of my weight loss to you and the incredible recipes you post! I never would have believed that low-cal low-fat eating could be so good!

[nommie]

Thanks everyone for the great welcome backl I am glad so many of you enjoy the recipes.

[nommie]

Here is a renovated recipe from WW. The photo really looked good--worth a try!
Was | 9POINTS
Now | 5POINTS
Servings | 4
Preparation Time | 20 min
Cooking Time | 45 min
Level of Difficulty | Moderate

main meals | You've probably shunned this dish for ages – and rightly so. But bake, don't fry, and you can put this favorite back on the menu.




Ingredients



4 sprays olive oil cooking spray
2 medium potato(es), peeled and cut into 8 wedges each
1/4 tsp table salt, or more to taste (enough for potatoes and fish)
1/4 tsp black pepper, or to more taste (enough for potatoes and fish)
1/4 cup fat-free skim milk
1 Tbsp Dijon mustard
1/2 cup seasoned bread crumbs
1/4 cup all-purpose flour
20 oz uncooked cod, four 5 oz fillets
4 Tbsp red wine vinegar


Instructions



Preheat oven to 400ºF. Coat 2 large baking sheets with cooking spray.


Place potato wedges on one baking sheet and lightly coat with cooking spray; season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.


Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish.


Season both sides of fish with salt and pepper. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat.


Transfer fish to second prepared baking sheet and lightly coat with cooking spray. Bake fish until fork-tender, about 10 to 15 minutes. Serve fish and potato wedges with vinegar on the side. Yields 1 fillet, 4 potato wedges and 1 tablespoon of vinegar per serving.

[nommie]

Sounded like our type of recipe!

From Taste of Home boards-I don't have the points but should not be too bad-I think it would be a great spread for a fresh veggie sandwich.


Veggie Almond N Feta Sandwich or Salad


2 small zucchini, diced
2 Roma tomatoes, diced
10 chopped kalamata olives
1 red or green bell pepper, diced
1/2 onion, preferably sweet Vidalia onion, diced
1/2 cucumber, diced
1/3 cup crumbled feta cheese
1/4 cup sliced toasted almonds
2 T fresh basil, chiffonade
1 tsp. fresh thyme
1/8 cup olive oil
1/8 cup balsamic vinegar
salt and fresh ground pepper to taste
rolls, pita or bread of choice for sandwiches




Serves 4

[nommie]

From the WW boards

Firecracker Tilapia

From the kitchen of SIRULRICH


Estimated POINTS® Values Per Serving 2
Servings 8

Ingredients
8 (4 ounce) tilapia fillets
1/4 cup olive oil
2 T soy sauce
2 T balsamic vinegar
4 T green onions, chopped
1 1/2 tsp. ground ginger,
1 1/2 tsp splenda
1 garlic clove
1 1/2 tsp crushed red pepper flakes
1 tsp sesame oil
1/2 tsp salt
Instructions
Mix all ingredients except tilapia to make marinade.

Add tilapia to marinade.

Refrigerate 4 to 6 hours or longer if desired.

Grill depending on thickness of fish..15 - 30 minutes

[Cindy]

I am finally back! I missed you guys and your recipes nommie!

[nommie]

Welcome back Cindy, we missed you. Glad to hear you like my recipes! Here is another one for summer (from ww boards).
Chipotle Veggie Dip

4 servings

Ingredients:

1-2 tsp Chipotle en Adobe puree
16 ounce Fat Free yogurt*
1/2 cup thick and chunky fresh salsa
2 tabs cilantro, chopped
assorted cut vegetables

Combine all ingredients in medium bowl; mix until blended and refrigerate. Serve with assorted cut vegetables.

Yield: 1/2 cup, per serving
1 Point per serving

If you use Low Fat Yogurt 1.5 points per serving

[nommie]

This one is from WW boards--I do not like raisins, so I plan to use grapes or dried cranberries.


Apple Salad With Peanut Butter Dressing

2 medium apples -- coarsely chopped
1 cup celery -- chopped
1/4 cup raisins
2 Tablespoons natural peanut butter
1 cup vanilla yogurt, lowfat

Put the peanut butter in a small microwave safe bowl and heat 10 -15 seconds to soften. Combine the peanut butter and yogurt, mixing well to make dressing.

In another bowl combine the apples, celery and raisins. Pour the dressing over the salad and toss to mix.

This recipe yields 4 servings. WW Points calculated @ 3

Per Serving: 174 Calories; 5g Fat (25.2% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 95mg Sodium

[cottun]

Wow that apple salad sounds soooooo good! Thanks so much!

[cottun]

Finally tried a recipe here that I didnt like! I tried the WW eggplant parmesan recipe that I found here, and I dont know if I had bad eggplant or if it was the FF cheese or what, but the whole thing tasted bitter and "chemical" and YUCK! I had to throw the whole pile out! Ewwwwwwww!

[nommie]

Cotton, I am not sure which recipe you used, however I never use FF cheese. It is terrible for cooking. I am the same way about FF sour cream. The calorie difference is not worth the sacrifice in taste.