[identity profile] larianelensar.livejournal.com
Kahlua Smoothie

1 cup milk (I use skim, but I imagine any kind would do...the original recipe called for soy milk even)
2 TBSP white chocolate pudding mix (the powder) (sugar free/fat free)
1 tsp vanilla
2 tsp instant coffee crystals/powder
1/2 TBSP unsweetened baking cocoa
1 cup of ice (I used two to make more)
1 fat free jello-pudding snack (vanilla/chocolate, your choice) OR 1/2 cup of plain yogurt (this is optional only if you want a creamier smoothie - the snack pudding is the prepared kind you pack in lunches)

Crush the ice in a blender (You might have to add a little bit of the milk so the cubes don't just spin around on top of the blades)
Add the remaining milk and blend until smooth
Add the pudding mix, cocoa, vanilla, coffee, and cocoa and blend until all are incorporated
If the smoothie isn't creamy enough add the yogurt or snack pudding and blend in.

If you use all fat free/sugar free ingredients, it's only 4 WW points (2 for the milk, and 2 for the puddings)

ALSO: You can change this up by changing the pudding mix flavor and adding 1 cup of frozen fruit in place of some of the ice. (Ex. use frozen strawberries and ff cheesecake pudding mix, take out the coffee and chocolate and you have a strawberry cheesecake smoothie...switch up with cherries and chocolate pudding for a black forest smoothie, chocolate pudding and no coffee, coconut extract in addition to vanilla, you have a Mounds smoothie, etc.)
[identity profile] larianelensar.livejournal.com
Beer-Soaked Beef

WW POINTS® Value: 6 (per 4 oz serving of cooked meat)
Servings: 6
Preparation Time: 7 min
Cooking Time: 14 min
Level of Difficulty: Easy

This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.


* 12 oz beer
* 2 Tbsp olive oil
* 1 large garlic clove(s), peeled and smashed
* 2 Tbsp fresh lemon juice
* 1 Tbsp dark brown sugar
* 1 tsp table salt
* 1/8 tsp whole cloves
* 1 1/2 pound raw lean flank steak, 1-inch thick, washed and patted dry


* In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.

* Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.

* Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.

* Slice steak thinly and serve with sauce. Yields about 4 ounces of steak per serving.


* *You can also cook this recipe on the grill and reduce the sauce in a saucepan on the stove.

Sis and I made this tonight...YUMMMMMMMY
[identity profile] larianelensar.livejournal.com
WW Cheese Soup


2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli

Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup
[identity profile] larianelensar.livejournal.com
Garden Vegetable Soup
Makes four 1-cup servings

2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, vegetable, or beef)
1 ½ cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup dried zucchini

Spray a large sauce pan with cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 3 – 4 minutes. Serve hot.
[identity profile] luin77.livejournal.com
Looking through a Weight Watchers Cookbook, I just retrieved a favourite for hot summer days again. It's easy, it's yummy and it has 0 WW points! :)

Ingrediants for 2 servings
2 red bell peppers
1 cucumber
4 cloves of garlic
300g tomato cubes from can
4 teaspoons balsamico vinegar
salt & pepper

This is how you do it
1. Chop everything up into small pieces, then puree
2. Season to taste with vinegar, salt and pepper
3. Put the soup into the freezer for 1 to 2 hours
4. Serve with ice cubes

Voila! :)


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June 2017



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