These are some of the recipes that I've tried and have really enjoyed (and it's one of the few things to survive from my old page) - and most of them are *surprise, surprise* healthy! The only problem is that I don't know where I've collected most of these from - so if by chance your recipe is here and you don't want it to be, please let me know and I'll remove it from the page. I don't know how to cook unless it's from a recipe, and since I'm extremely dis-organized, this page is mainly for me to quickly find a recipe I've liked. I have not created any of these dished, just followed the directions and enjoyed them.
Just a note to all Weight Watchers out there! I tried to include the WW points per serving information for each of the recipes, but these point values are for the ingredients I used. Please double check the point values for the foods if you do make them, just in case the ingredients are different. ^_^
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1 can stewed tomatoes 1 package Taco Mix 1 package Hidden Valley Ranch dressing 1 small onion, chopped (1/2 cup) 1 cup corn 3 cups water Combine all ingredients and bring to a simmer. Cover and cook for 15 minutes. Makes 8-10 (1 cup) servings. (WW points per serving~ 3.5) |
6 cups of cabbage, chopped Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender. Makes 8 servings. (WW points per serving ~ 1 ) |
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1 can (14.5 oz) Whole potatoes, drained & cubed Combine all ingredients in large pot. Bring to a boil; then reduce heat and simmer 3 minutes. Season to taste with salt and pepper. Makes 7-8 cups (WW points per serving ~ 1 ) |
1 cup onion, chopped Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender. Makes 9 servings (WW points per serving ~ 1 ) |
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2 tablespoons butter or margarine Heat over to 350 degrees. Melt butter in a small skillet over medium high heat. Add onion and garlic, cook 5 minutes, stirring occasionally. Transfer mixture to large bowl, cool 5 minutes. Add turkey, bread crumbs, egg, ¼ cup catsup, Worcestershire, salt and pepper to onion mixture, mix well. Pack into a 8 x 4 inch loaf pan. Spread remaining ½ cup catsup over top. Bake for 50 to 55 minutes or until no longer pink in center. Let stand at room temperature 5 minutes before slicing. Makes 5 servings. (WW points per serving ~ 5 ) |
4 boneless breast fillets Preheat oven to 350 degrees. Partially split Chicken Breasts in half - not quite severing completely. Place in shallow baking pan (coated with Pam) and place 1-2 tbsp of Ragu on one side of each Chicken breast - Sprinkle with Parmesan cheese. Close Chicken breasts and pour remaining Ragu over closed Chicken breasts and sprinkle remaining Parmesan Cheese on top. Bake for approximately 30 to 40 minutes at 350 degrees. Makes 4 servings (WW points per serving ~ 4 ) |
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1.25 pound ground turkey Cook ground turkey and onion in 12-inch skillet over medium heat for about 8 minutes, stirring until turkey is no longer pink. Next, stir in can of stewed tomatoes, frozen peas, and bouillon cube. Slowly stir in the noodles to the mixture. Occasionally stirring, cook for about 6 minutes more or until noodles are tender. Makes 5 servings. (WW points per serving ~ 6 ) |
2 cups cooked brown rice Combine all ingredients. Spoon into a 6-by-6-inch shallow casserole. Microwave on high for 12 minutes, until heated through. Makes 4 servings. (WW points per serving ~ 6 ) |
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1 (6 ounce) can tuna Place tuna in a medium saucepan and pour water over it, then sprinkle with onion powder and garlic powder. Lay onion rings on top, cover the pan and simmer about 5 minutes, or until cooked through. Makes 1 serving. (WW points per serving ~ 5 ) |
1 can caffeine free diet cola (any brand) Place chicken in skillet. Pour catsup over chicken and then cola. Cook on medium high heat 45 minutes, reduce heat, cover and simmer until sauce begins to adhere to chicken approximately 20 minutes. Remove from heat and serve. Makes 4 servings (WW points per serving ~ 4 ) |
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1/2 cup bulgur (cracker wheat) Soak bulgur in V-8 for 15 minutes. Add Yogurt to mixture and set aside. In a large (a least 4-quart) pot, spray bottom lightly with non-stick cooking spray and saute onion and green beans until tender. Stir in bulgur mix, tomato puree, tomato paste, stewed tomatoes, kidney beans, and spices. Cook on medium heat 30-45 minutes. Makes 8 servings (WW points per serving ~ 4 ) |
1 head cabbage Steam cabbage until leaves are soft and separate easily. Rinse in cold water to cool and remove 10 leaves from head and set aside. Prepare rice by boiling in bag for 10 mins. Heat veggie ground until cooked. Mix rice, veggie ground round, and Egg beaters Put a scoop in the middle of the cabbage leaf (about 1/3 cup). Roll up long ways and tuck sides of leaf into the meat mixture. Put aside on a plate. Once all meat mixture has been used, break up all remaining cabbage leaves (aprox. 6 cups) and put into a large pot. Place cabbage rolls in layers on top. Mix the tomato sauce with one can water. Season to taste. Pour over the cabbage rolls. Cook on a slow boil for about 1 hour. 10 servings (WW points per serving ~ 2 ) |
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1/2 cup(s) reduced-calorie Italian salad dressing 1/2 cup(s) onion(s), chopped 1/4 cup(s) fresh lemon juice 1/2 tsp cayenne pepper 2 tsp minced garlic 2 tsp Creole seasoning 20 oz chopped frozen spinach Place turkey in a large zip-close plastic bag. Add remaining ingredients, except spinach, and marinate for at least 2 hours, turning the bag occasionally. Remove turkey; reserve marinade.Place turkey on grill rack; cover and cook until turkey is no longer pink, turning once, about 15 to 18 minutes. Meanwhile, prepare spinach according to package directions. Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally. Arrange spinach on a serving platter. Top with turkey breasts and drizzle with boiled marinade. Yields 1 turkey breast, about 1 to 2 tablespoons of marinade and 3/4 cup of spinach per serving. (WW points per serving ~ 4) |
1 small chopped onion 2 tsp. ground chili powder 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp.black pepper 1 tsp. corn starch (for thickening) 2 1/2 cups of water 1 can diced tomatoes with chopped green chilies 1 can (15.5 oz.) northern beans Spray pan with PAM, brown turkey. Add chopped onion, salt and pepper, chili powder, garlic, can tomatoes, 2 1/2 cups of water. Stir and add corn starch to thicken. Simmer for 15-20 minutes. Drain and rinse kidney beans. Add beans last. Simmer for another 8-10 minutes Makes 6 (1 cup) servings (WW points per serving ~ 3) |
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15 ounce chicken broth Heat 1/4 cup of chicken broth in a medium pot. Add onion; sauté until tender, about 5 minutes. Add beans, tuna, tomatoes and oregano; stir in remaining broth and simmer for 5 minutes. Stir in salt, pepper and basil; simmer for 1 minute more. Serves 4 (WW points per serving ~ 3) |
6 oz. broken spaghetti Preheat oven to 350 degrees. Spray 9 " pie plate with cooking spray. Cook spaghetti, rinse and drain. Stir in egg whites and Parmesan cheese. Pat in bottom and up sides of the pie plate. In large skillet add turkey or beef, onion, and garlic. Cook until brown. Add tomato sauce, oregano, and pepper. Spread over pasta. Bake 25 minutes. Sprinkle with mozzarella and bake another 5 mins. Makes 4 servings. (WW points per serving ~ 6) |
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3 cups cooked macaroni Preheat oven to 350 Combine the macaroni, soup(with water) and tuna. Put in a 9x13 pan. Sprinkle cheese on top. Cook at 350 for 25 minutes. Then sprinkle the onion rings on top. Cook for an additional 5 minutes. Serve hot. 6 servings (WW points per serving ~ 4) |
4 chicken breast halves without skin Preheat oven to 350. Roll chicken in salad dressing, then roll in mixture of remaining ingredients. Place in pan. Cover with foil. Bake 1 hour and 15 minutes. Remove foil and bake 15 minutes more. 4 servings (WW points per serving ~ 4) |
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1 cup cut-up cooked chicken Heat oven to 400°. Mix chicken, vegetables and soup in ungreased 2-quart casserole. Stir remaining ingredients with fork until blended. Pour into casserole. Bake uncovered about 30 minutes or until golden brown. Serve hot. 6 servings (WW points per serving ~ 4)
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9 ½ inches slices refrigerated polenta from tube Prepare polenta as directed on tube. Heat remaining ingredients to boiling, stirring occasionally. Reduce heat to low, cover and simmer 10 minutes. Serve polenta slices with the vegetable mixture on top. 3 servings (3 slice polenta and about 1 1/2 cups sauce) (WW points per serving ~ 4) |
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4 skinless boneless chicken breast halves Spray the baking pan with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Bake at 350 for 30-40 minutes. When ready to serve, remove the chicken from the pan. Stir salsa and sour cream together and place on top of chicken. Makes 4 servings. (WW points per serving ~ 4) |
1 large onion, diced Throw all the ingredients in a large pot; stir cook on medium heat for about 1 1/2 hours. Makes 11 servings (WW points per serving ~ 2) |
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4 skinless, boneless chicken breast halves Preheat oven to 325 degrees F Place chicken in a lightly greased 8x8 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil. Bake in preheated oven for 90 minutes, or until chicken is cooked through. Sprinkle with chopped parsley and serve. 4 servings. (WW points per serving ~ 4) |
4 skinless, boneless chicken breast halves Remove fat from chicken. Heat chicken, tomatoes, onion, garlic, broth, cumin, ginger, and red pepper to boiling in 12-inch nonstick skillet. Reduce heat and cover for about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm. Heat sauce to boiling and reduce heat. Simmer uncovered about 2 minutes. pour over chicken. 4 servings (WW points per serving ~ 4) |
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1/2 lb. ground turkey or beef Brown ground turkey or beef with sliced onion and minced garlic. Meanwhile dissolve bullion cube in boiling water. Mix cornstarch with soy sauce. When meat is browned and onion is tender, add bullion broth and bean sprouts. Bring to a boil. Stir in cornstarch mixture. Cook till thick. Serves 4 (WW points per serving ~ 3) |
2 cups uncooked oatmeal Preheat oven to 325 F In a large bowl combine the oatmeal, baking powder and salt. Mix in Milk, eggbeaters, applesauce, brown sugar and splenda 1/4 cup. Stir and pour into a greased casserole dish. Bake at 325 for 45 minutes. 6 servings (WW points per serving ~ 3) |
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1/2 cup water Heat water in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes. Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added). Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Serves 4 (WW points per serving ~ 5) |
6 ounces spaghetti, uncooked In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain. Meanwhile, in a large skillet heat broth over medium heat. Add onion, garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes. Stir in California-style vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve. . Makes 4 servings (WW points per serving ~ 6) |
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1 pound boneless, skinless chicken breasts Crush cereal and add favorite seasonings. Cut chicken into 4 ounce portions. Dip chicken into yogurt and coat with seasoned crumbs. Cook chicken on cookie sheet coated with cooking spray for 30-40 minutes. 4 servings (WW points per serving ~ 4) |
1 lb boneless skinless chicken breasts Preheat oven to 400 degrees. Spray casserole dish with Pam. Add chicken. Mix soup mix, soup, and sour cream and pour over chicken. Cook for 1 hour. 4 servings (WW points per serving ~ 4) |
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1 lb. ground sirloin, chicken, or turkey Brown meat, drain. Add all other ingredients. Put in medium sized glass casserole dish. Cook at 350 for 40. Add low-fat mozzarella cheese and cook for 5 more minutes. Serves 4 (WW points per serving ~ 5) |
cooking spray Spray large skillet with cooking spray. Heat chicken until cooked thoroughly. While chicken is cooking, prepare noodles as instructed on package. Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in cooked noodles, then top with chicken; cover. Reduce heat to low and cook 5 minutes. 4 servings (WW points per serving ~ 5) |
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4 ounces wide egg noodle pasta Cook pasta according to package directions; rinse with cold water and drain well. Layer noodles n the bottom of a 9-inch pie pan that's been coated with vegetable cooking spray and set aside. Preheat oven to 350°F. Heat a large skillet over medium-high heat. Spray with vegetable cooking spray and sauté meat until browned, about 5 minutes. Drain off excess fat and add onion, mushroom, green onions, garlic, oregano, basil and thyme. Cook until vegetables are tender, about 4 minutes. Stir in tomato sauce, salt and pepper and mix well. Spread cottage cheese and ricotta evenly over the pasta. Pour the tomato sauce over top and sprinkle with Mozzarella. Sprinkle the mozzarella cheese over the casserole. Salt and pepper the dish according to individual taste. Bake uncovered for 20 minutes, until cheese is melted and sauce is hot. Serves 4 (WW points per serving ~ 6) |
2 small Italian eggplants, about 8 ounces each Preheat oven to 400°F. Cut eggplants in half lengthwise. Score cut side at 1/2-inch intervals, brush lightly with cooking spray and place cut side down on baking sheet. Bake until browned and eggplant is tender when pierced with skewer, about 15 minutes. Reduce oven temperature to 350°F and remove baking sheet to a wire rack, turn eggplant halves so that they are cut-side up to cool partially. Meanwhile cooking the onion in cooking spray in a large skillet. Cook, stirring until onion is tender, about 5 minutes. Stir in the cooked rice, parsley and salt and pepper until blended. Cover and remove from heat; set aside. When eggplant halves are partially cooled spoon out pulp. Add the pulp to reserved rice mixture, mixing ingredients well to form a filling. Scoop filling mixture into a small casserole dish. Sprinkle with parmesan and return to oven. Bake for 10 minutes or until filling mixture is heated thoroughly. 4 servings (WW points per serving ~ 2) |
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1-1/2 large eggplants Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, and garlic in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes. While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each). Preheat oven to 350 degrees F. Grease a 8x8 inch baking dish with non-aerosol cooking spray. Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheatgerm or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown. Serves 4 (WW points per serving ~ 3) |
1/2 pound ground turkey Preheat oven to 350 degrees F. Brown turkey in a large skillet until no longer pink, 10 to 15 minutes; drain. Add garlic, pepper and onion to browned turkey meat; stir together and saute until onion becomes transparent, 5 to 7 minutes. Stir in soup and let cook for 2 minutes, then stir in spaghetti and mix until well blended. Transfer mixture into a 1 liter casserole dish and place in oven. Bake in preheated oven for 35 minutes. Remove from oven, sprinkle bread crumbs on top and bake for another 10 minutes. 3 servings (WW points per serving ~ 7) |
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8 ounces cooked chicken or turkey Preheat oven to 350 degrees. Combine all of the ingredients and put into a large casserole bowl and cover. Bake for about 1 1/2 hours or until vegetables are tender. Serves 4 (WW points per serving ~ 4) |
1/2 cup unsweetened pineapple juice In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers. Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely. Serves 3 (WW points per serving ~ 4)
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2 tablespoons reduced calorie butter, melted Preheat oven to 375 degrees F. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Serves 4 (WW points per serving ~ 4) |
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8 cups finely chopped cabbage Veggies are best chopped in a food processor. Mix all other ingredients till smooth. Add to cabbage mix and refrigerate for at least 2 hours. Serves 6 - 8 (WW points per serving ~ 1) |
2 pounds cauliflower Pre-heat over to 350 degrees. Cut cauliflower into bite size pieces, place in large saucepan, pour can on chicken broth over cauliflower cover and cook till tender. Drain cauliflower and place in large bowl. Add butter, half and half, and mash slightly with potato masher till mixed. Place in butter-flavor sprayed casserole, top with grated cheese. Place in hot oven for about 20 minutes until cheese is melted. 4 servings (WW points per serving ~ 1) |
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1 1/8 cup flour Mix applesauce, pumpkin, sugar and eggs. Add the rest of the ingredients. Spray cooking spray in the bottom of an 8" loaf pan. Bake at 350 for 1 hour or until done. 10 servings (WW points per serving ~ 3) |
1-1/2 cups all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing. Makes 12 servings. (WW points per serving ~ 2 ) |
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2 cups fresh strawberries Rinse strawberries and slice or halve them. Add them to a large bowl. Rinse grapes and add to bowl. Slice bananas into 1/2" halves and add to fruit. Pour yogurt over all and toss until all the pieces are lightly coated. Makes 12 servings. (WW points per serving ~ 1.5 ) |
1 package angelfood cake mix Mix the entire can of pineapple with the cake mix. Be sure to use paper liners in the cupcake pan. Cook at 350 for approximately 15 min. Makes 36 cupcakes. (WW points per serving ~ 1 ) |
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1 cup (approx 12)low-fat graham crackers,chopped Coarsely chop graham crackers. Combine with melted margarine. Press crumb mixture into bottom of 9' pie plate. Mix boiling water and jello powder until jello is dissolved. Cut cream cheese into small cubes. Add to hot jello and whisk until dissolved. Add sour cream. Mix all ingredients and pour over crust. Chill until set,approx 30 minutes. Makes 6 servings (WW points per serving ~ 3) |
3/4 Cup Flour Combine flour, cocoa, sugar and salt. Stir in applesauce, eggwhites and vanilla. Spray a 8"x8" Pan with cooking spray. Spread batter evenly. Bake at 350 degrees for 20-25 Minutes. Makes 16 2 inch squares.(WW points per serving ~ 1) |
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One box devils food cake mix In a large bowl, mix cake mix, pumpkin, and water. (it will be a lot thicker than regular cake batter) Be sure to use paper liners in the cupcake pan. Cook at 350 for approximately 20-25 minutes. Makes 36 servings (WW points per serving ~ 1) |
1 small package (0.8 oz) sugar-free Cook and Serve vanilla pudding In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature. Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing. Makes 6 servings. (WW points per serving ~ 1...6 points for the entire pie!) |
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3 cups all purpose flour Heat over to 350. Beat all ingredients in a large bowl. Pour into muffin pans with paper holders. Fill ups about 3/4 full. Bake 20-25 minutes. Makes 24-30 muffins. (WW points per serving ~ 3) |
1 box orange sugar free jello Use 1 cup boiling water to dissolve jello then add 8 ice cubes. When ice cubes are dissolved, add instant pudding and mix with mixer for 2 minutes. Place in refrigerator for about 5 minutes then take out and add cool whip and oranges. Stir and serve chilled. 4 servings (WW points per serving ~ 3) |
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1 package fat free or low fat Cranberry Orange Muffin Mix Combine all of the dry ingredients and add the rest. Stir well to combine and spread evenly in a 10 x 15 cookie pan (with sides) that has been sprayed with a cooking spray. Bake 350 for 12-14 min. Cool and cut into 25 2x3 inch bars. (WW points per serving ~ 1) |
1 box lowfat Graham Crackers Place a layer of graham crackers in bottom of 9 x 13 in. baking dish. Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes. Gently fold in Cool Whip. Pour half of vanilla pudding on graham crackers. Top with another layer of graham crackers. Pour remaining vanilla purring over graham crackers. Top with another layer of graham crackers. Mix the chocolate pudding mix with a 1 1/2 cups skim milk, let sit 2 minutes. Spread over graham crackers. Let sit 6 hours or overnight in refrigerator to soften the graham crackers. 15-18 servings (WW points per serving ~ 3) |
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1 1/3 c semisweet chocolate chips Line 8 inch pan with foil and coat with non stick cooking spray. In heavy sauce pan over low heat melt chocolate chips with milk; stir until smooth. Stir in vanilla. Fold in the marshmallows and graham crackers and heat until marshmallows have melted. Pour into prepared pan and refrigerate 1 hr or until firm. Lift out of pan, remove foil and cut into 24 pieces. (WW points per serving ~ 2) |
1 cup all-purpose flour Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk, and vanilla extract in a large bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or until firm. Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart. Press a caramel into each cookie and flatten. Bake for 10 minutes. Allow cookies to cool on baking sheets and then remove to a wire rack to cool completely. Makes 24 cookies. (WW points per serving ~ 2) |
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1 cup all-purpose flour 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. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. Remove cookie dough from freezer and slice crosswise into twenty-four 1/4-inch-thick slices; place slices 1 inch apart on prepared baking sheet. Bake until golden around the edges, about 8 to 10 minutes. Transfer to wire racks to cool completely. Make 24 1-cooking servings (WW points per serving ~ 1) |
1/2 cup packed light brown sugar Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. Makes 12 servings (WW points per serving ~ 2) |
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1 1/2 cup reduced fat buttermilk baking mix Preheat oven to 400ºF. Line a muffin tin with 10 paper muffin liners. Combine all ingredients, except 1 1/4 teaspoons of sugar, in a large bowl; stir until moistened. Spoon 1/4 cup of batter into each prepared muffin cup. Sprinkle each with 1/8 teaspoon of sugar and bake until golden, about 15 minutes. Make 10 muffins (WW points per muffin ~ 3) |
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