Thursday, May 27, 2010

Bacon-Bundled BBQ Shrimp by Hungry-Girl

I have yet to try a recipe by Hungry Girl that I don't like!! This one is very tasty as well and at 3WWPP per 4 just can't go wrong!

You can find this recipe in Hungry Girl 200 Under 200, page 85.

Bacon-Bundled BBQ Shrimp

*16 large (not jumbo) raw shrimp, peeled, deveined, tails removed (I boiled my shrimp a bit since my bacon was already cooked)
*8 slices extra-lean turkey bacon, halved widthwise (I used normal Oscar Meyer pre-cooked bacon)
*1/3 cup canned tomato sauce
*3 tablespoons ketchup
*1 tablespoon brown sugar (not packed)
*1 tablespoon cider vinegar
*1/2 teaspoon garlic powder


1. Preheat oven to 425 degrees.

2. Combine all ingredients but shrimp and bacon in a bowl and set aside.

3. Lightly spray a baking sheet with nonstick spray (I covered a baking sheet with a nonstick sheet and did this). Dip each half of bacon in sauce and wrap the shrimp and place it seam side down on sheet. After they are all placed on sheet, spray with nonstick spray.

4. Bake in oven until shrimp are cooked through and bacon crispy, about 10-15 minutes. (Since mine were already cooked I let them in the oven 5-8 minutes.

Per 4 shrimp: 3 WWPP
116 calories
1.75g fat
587mg sodium
7g carbs
less than .5g fiber
6g sugar
16g protein

Monday, May 24, 2010

Crazy-Crumbly Super-Yummy Coffee Cakes by Hungry Girl

I LOVE HUNGRY GIRL! This may well be one of the BEST recipes for something sweet with barely any points I have EVER made or eaten!! YUUUUUUMMM-o! Only 3 pointsplus per muffin!!
This recipe can be found in Hungry Girl 200 under 200 on page 206.

Crazy-Crumbly Super-Yummy Coffee Cakes


For cupcakes:
*2 cups moist-style yellow cake mix
*3/4 cup fat-free/reduced-fat sour cream
*1/4 cup fat-free liquid egg substitute
*1/4 cup sugar-free calorie-free hazelnut syrup (I used apple sauce instead)
*1 teaspoon cinnamon

For Crumb Topping:
*1 cup bran
*2 tbsp. + 2 tsp. egg beaters
*2 tbsp. + 2 tsp. sugar free applesauce
*2 tbsp. Splenda No Calorie Sweetener (granulated)
*2 tsp. brown sugar (not packed)
*2 tsp. cinnamon


1. Preheat oven to 350 degrees.

2. To make the crumb topping, grind bran in a food processor/blender (In this case I grounded it) to a breadcrumb-like consistency.

3. Transfer crumbs to medium bowl and add all of the other topping ingredients. Use fork or similar tool to break up mixture into crumbles and set aside.

4. In a large mixing bowl, combine all of the cupcake ingredients. Stir until blended and free of lumps.

5. Line 12 muffin cups in a pan with baking cups, and/or spray with nonstick spray. Evenly distribute cake mixture among the 12 cups. Evenly top each cupcake with crumb mixture.

5. Bake in oven about 15-20 minutes or until toothpick passes the test. Allow cupcakes to cool before removing from pan.

6. Makes 12 servings..YUMMY!

per 1 muffin: 3WWPP
118 calories
2g fat
196mg sodium
24g carbs
2.5g fiber
11g sugar
2.5g protein

EZ Tomato-basil chicken--by Hungry Girl

So basically my new fav thing is Hungry Girl. I have not tried a recipe that I do not love YET! This one is GREAT!!
***The recipe can be found on page 138 in Hungry Girl 200 under 200***

EZ Tomato-Basil Chicken

*1 pound chicken breast tenders
*1 1/2 cups crushed tomatoes with basil (We used diced tomatoes in basil, oregano and garlic)
*1 1/2 cups thinly sliced onions


1. Preheat oven to 350 degrees.

2. Bring a pan sprayed with nonstick spray to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minutes.

3. Pour half the tomatoes into a medium baking dish.

4. Lay chicken in dish and top with onions.

5. Pour remainder of tomatoes over chicken and onions.

6. Bake in oven about 30 minutes or until chicken is cooked through.

7. Allow chicken to cool and sauce to thicken slightly before serving.

Makes 4 servings

Per chicken breast: 4WWPP
175 calories
1.5g fat
251mg sodium
11g carbs
2g fiber
6g sugars
28g protein

Wednesday, May 19, 2010

Quick/kinda Broc n Chz--lizzy original

So I desperately wanted some broccoli and cheese but without all the additional calories, so I made up this!

Quick/Kinda Broc n Chz

*Chopped Broccoli
*1-2 lite string cheese
*2 wedges lite laughing cow, any flavor (I used garlic and herb)

1. Prepare broccoli according to directions.

2. Slice off pieces of the LC wedge and place over broccoli. Peel string cheese and cover top. In mine I only used 1 string cheese and 1 cheese wedge (combine total of 2 WW pts.).

3. Put it over to heat and then serve. *Note: you might want to stir. Next time I think I will add eggwhites too and make it more of a quiche!

Tuesday, May 18, 2010

Turkey Chili Picante

I got this recipe from my aunt and it is VERY tasty and not too many points, if you are doing weight watchers!

Turkey Chili Picante

*1 pound reduced fat ground turkey
*1 large onion, chopped
*2 garlic cloves, minced
*2 (16 oz.) cans red kidney or pinto beans
*1 cup Pace Picante sauce (I used kroger brand salsa)
*1 large green pepper, coarsely chopped (I accidentally left this out)
*2 teaspoons ground cumin
*1/2 teaspoon crushed oregano leaves
*1/4 teaspoon pepper
*1/4 teaspoon crushed basil leaves
*1/4 teaspoon crushed thyme leaves
*1 (8 oz.) can whole kernel shoepeg corn
*1 can/jar mushroom (I added this)
*1/2 cup chopped cilantro (this wasn't available when I made it)


1. Cook turkey, onion and garlic in large saucepan until turkey is no longer pink. (I did it in a skillet then added to large pan)

2. Drain beans, corn and mushrooms.

3. Add drained veggies.

4. Add tomato sauce and salsa.

5. Add spices.

6. Reduce heat and simmer uncovered 25 minutes.

*7. If you add cilantro, add it last and simmer additional 5 minutes.

Makes 8 cups at ~5 points per cup.

Monday, May 17, 2010

Lemon Bars -- WW style

I'm staying with my grandma this week and she LOVES lemon desserts, so I decided to find something that she could eat and I could eat too without cheating on my diet!

Weight Watchers Lemon Bars Recipe

* 1 1/3 cups all-purpose flour
* 5 tbsp packed light brown sugar
* 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
* 4 large eggs
* 1/2 tsp vanilla extract
* 1 1/2 cups powdered sugar, divided
* 3/4 cup fresh lemon juice
* 2 tsp lemon zest

Preheat oven to 350°F.

To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy.

Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.

Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended.

Add vanilla extract and 3/4 cup of powdered sugar; mix well.

Add lemon juice and remaining powdered sugar;

Mix until powdered sugar is completely dissolved and then add zest.

As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust.

Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

Serving size is 1 Lemon Bar
Each serving = 3 Weight Watchers Points