Skinny Cappuccino without a machine.  Total WW points : 1.5 per serving

I used a large mug

Make coffee as usual, I generally make it stronger for a cappuccino

Take 4 oz of skim milk and place in a bowl.  (skim and 1% milk is not only lower WW points, but it makes it easier to foam up)

Put lid on and shake vigorously.  Shake until content doubles in size (takes one min or less).  You will notice that top is all foam.

Put bowl in the microwave for 30 seconds (watch closely so it doesn’t get to hot or burn).

Pour coffee in a cup and add splendia.

Use a spoon to hold the foam back as you pour it in the cup.  Spoon foam on top.

 Coffee – ww points 0.5

Milk – ww points 1 (4 oz)

Splendia ww points – 0

Ok, this is NOT my recipe.  I just thought it was a must share.  I found this on a website myrecipies.com.  Originally it came from Cooking Light magazine.  If you are not familiar with this magazine I recommend giving it a try.  The recipie is 7 WW pts.
 

Mediterranean Chicken with Potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=336518
 

Yield 
8 servings (serving size: 1 1/4 cups)
 

Ingredients
• 4  teaspoons  minced garlic, divided
• 1  tablespoon  olive oil
• 1  teaspoon  salt, divided
• 1/4  teaspoon  dried thyme
• 1/2  teaspoon  black pepper, divided
• 12  small red potatoes, halved (about 1 1/2 pounds)
• Cooking spray
• 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
• 1  cup  vertically sliced red onion
• 3/4  cup  dry white wine
• 3/4  cup  fat-free, less-sodium chicken broth
• 1/2  cup  chopped pepperoncini peppers
• 1/4  cup  pitted kalamata olives, halved
• 2  cups  chopped plum tomato
• 2  tablespoons  chopped fresh basil
• 1  (14-ounce) can artichoke hearts, drained and quartered
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• Thyme sprigs (optional)
 

Preparation
 

Preheat oven to 400°.
 

Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

Calories:  331 (20% from fat)
Fat: 7.3g (sat 2.1g,mono 3.7g,poly 0.9g)
Fiber:3.6g
WW pts: 7

I decided to try making a few mini pies, my first attempt is an egg custard.  I put a bit to much vanilla extract in it, but come to find out I like it better.  This is 4 weight watcher points of goodness. So for a more traditional egg custard you might want to use less vanilla extract.

Vanilla Egg Custard:

• Custard: 1pt
• 1/2 cup Splenda
• 3 eggs
• 1 Tablespoon margarine
• 1 1/2 teaspoon vanilla extract
• 2 cups Skim milk
• Nutmeg
• 12 tart pie shells ( I used store bought shells, they were 110 calories, 7 fat, and 0 D Fiber = 3 points each)

Directions:

Preheat to 350 degrees

Mix eggs, splenda, margarine, vanilla and milk.; then pour into the tart shells

Put a dash of nutmeg on each tart

Bake for 45 minutes (make sure the knife comes out clean)

For less points either make a shell or don’t use a shell, custard would be great alone.

Shell = 3 ww pts

Custard = 1 ww pt

Total = 4 ww pts

Tuscan Pork Roast Tenderloin

Serves 8

WW: 4

Ingredients:

• 2 Pork Tenderloins, (1 pound each)
• 1 Tablespoon crushed fresh garlic
• 1 Tablespoon Dijon Mustard
• 1 ½ teaspoon of Dried Sage
• 1 ½ teaspoon Dried Sage
• 1 ½ Dried Rosemary
• ½ teaspoon Coarsely Ground Black Pepper
• ¼ teaspoon Salt

Sauce:

• ¾ Cup Dry White Wine
• 1 ½ Cups Chicken Broth, divided
• 2 Tablespoons plus 2 teaspoons Unbleached Flour
• 1 teaspoon Dijon Mustard
• 1 teaspoon Balsamic Vinegar

1.       Trim the tenderloins of any visible fat and membranes. Rinse with cool water, and pat dry with paper towels.

2.       Place the garlic, mustard, sage, rosemary, pepper, and salt in a small bowl, and stir together to form a paste.  Spread the paste over the entire surface of the tenderloins.

3.       Coat a 9X13 pan with nonstick cooking spray, and place the tenderloins in the pan, spacing them at least 2 inches apart.  Bake uncovered at 350 degrees for about 45 minutes or until the tenderloins reach 160 degrees and meat is no longer pink inside.

4.       Remove the pan for the oven, transfer the tenderloins to a cutting board and cover loosely with aluminum foil to keep warm.

5.       To make the sauce, pour the wine into the roasting pan, and, using a spatula, scrape up the glaze and the browned bits from the bottom of the pan.  Pour the mixture into a 1 ½ quart pot, and cook over medium heat.  Frequently stir for about 5 minutes or until the mixture is reduced by half.

6.       While the wine mixture is reducing, combine ¼ cup of the broth and the flour in a jar with a tight-fitting lid.  Shake until smooth, and set aside.  When the wine mixture is reduced by half.  Add the remaining 1 ¼ cups of broth to the pot and bring to a boil over medium heat. Whisk in the flour mixture and cook, stirring constantly for about 2 minutes, or until the mixture is thickened and bubbly.  Whisk in the mustard and vinegar, and remove the pot from the heat.

7.       To serve, slice the tenderloins thinly at an angle and arrange on a serving platter.  Serve hot, accompanied by the sauce.

WW – 4 points

Nutrition information:

• Calories: 159
• Carbohydrates 2.3 grams
• Cholesterol: 67 mg
• Fat 4.2 grams
• Fiber: 0.1grams
• Protein 24.3 grams
• Sodium: 275 mg

I am not sure where I got this recipe, but I was cleaning up my file this week and ran across it.  I calculated the points and made this dish tonight; it is one of my new favorites.

 Stuffed Italian Peppers

Weight watchers 3 points per serving

8 servings

8 Bell Peppers

1/2 cup parmesan cheese – grated (reduce fat)

1 teaspoon black pepper

1/2 teaspoon salt

2 Garlic Clove, chopped

1/4 cup black olives

2 Cup bread crumbs ( I used 12 slices of wheat weight watcher bread, toasted and crumbled)

Olive oil

1. Clean and seed peppers and pre-heat oven to 400 degrees

2. Mix all ingredients and add just enough olive oil to just moisten

3. Coat baking dish with Pam cooking spray and place in pan

4. Bake at 400 degrees for 30 minutes

5. You can add small amount of speghetti sauce over pepers (I didn’t and it was still great -calulate for the points

Trying Trying to keep true to weight watchers during the holidays, well … let’s just say bad Caress bad! bad! bad!  So I am going back to being a good girl (please ignore the horns). 

I have this issue with Jalapeño peppers.  During the past year, I can’t seem to touch a jalapeño pepper without getting it into my eyes.  I cut the pepper, I wash my hands…I even use a brush to scrub under my finger nails.   I have lost a lot of contacts due to washing my eye out.  A friend of mine Shawn had the best solution, flush my eyes with milk.  It works!  Because of this issue I decided to change my bean soup recipe, and I thought I would share these 4 points (WW) of tastiness.goodness.  It is generic but a good start.

 1/2 bag (8 oz) of dry bean soup (soaked for at least 4 hours)

1 1/2 Tablespoon Garlic

1 small onion

1/16 cup or crushed red pepper (since I don’t eat pizza that much anymore, I gotta use them somehow)

1/16 cup of Italian Seasoning

1 small pinch of blacking seasoning (strange but it works well)

Cook on low of 8-10 hours or on high 4-5 hours

Then add 1 can of petite tomatoes with zesty jalapeños.

This dish isn’t hot, but it is a little spicy.  And all of that for 4 points per 1 cup.  So does anyone have a low (or lower point) pizza recipe?