If you love potatoes then you'll love this one. It's a healthier version of the classic. It's a bit high in WW pts, but super filling so I think it's worth it.
By Davianne Hughes
2 lbs 98% fat free ham, cubed
10 large potatoes, thinly sliced or cubed
1-2 onions peeled and thinly sliced or diced
1/2 to 1 c. diced green onions
1/2 tsp salt
1/4 tsp black pepper
1 c. fat free cheddar cheese
1 c. fat free milk
10ish oz can of 98% fat free cream of chicken soup
Put everything in slow cooker and mix with a spoon. Cook on low for 8-10 hours or high for 4 hours. I personally think it's better on low for 9 hrs.
Makes about 10 one cup servings
9 pointsplus per serving
Wednesday, January 26, 2011
Friday, January 21, 2011
First down!
Here I am after losing my first 20 lbs!
It's hard to tell, but I'm 2 jean sizes smaller. I think it's hard to see just how much smaller my middle is because in the first picture I was still nursing and now I'm not. But I'm not gonna stress because I will be getting smaller then this!!
It's hard to tell, but I'm 2 jean sizes smaller. I think it's hard to see just how much smaller my middle is because in the first picture I was still nursing and now I'm not. But I'm not gonna stress because I will be getting smaller then this!!Side note: I'm not sticking my butt out. I just have a lot of junk in my trunk! =D
Wednesday, January 19, 2011
Deep-Dish Pizza Casserole
submitted by Klare
(from WW 5 Ingredient, 15 Minute Cookbook)
Ingredients:
1 pound ground round*
1 (15 oz) can chunky Italian-style tomato sauce
Cooking spray
1 (10 oz) can refrigerated pizza crust dough
1 1/2 cups (6 oz) preshredded part-skim mozzarella cheese
Preheat oven to 425*
Brown meat, drain. Add tomato sauce, and cook until heated. While meat cooks, coat 13x9 baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture. Bake uncovered for 12 minutes. Top with cheese, and bake 5 min or until crust is browned and cheese melts. Cool 5 min before serving.
* I usually get the 7% fat ground beef which probably makes the WW points a point or two lower but I would still count it as is to be on the safe side.
Servings: 6
WW pointsplus per serv: 7
per serving:
Calories: 277
Carbs: 28.5
Fat: 7.7 (saturated fat 2.1)
Fiber: 1.6
Protein: 22.6
(from WW 5 Ingredient, 15 Minute Cookbook)
Ingredients:
1 pound ground round*
1 (15 oz) can chunky Italian-style tomato sauce
Cooking spray
1 (10 oz) can refrigerated pizza crust dough
1 1/2 cups (6 oz) preshredded part-skim mozzarella cheese
Preheat oven to 425*
Brown meat, drain. Add tomato sauce, and cook until heated. While meat cooks, coat 13x9 baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture. Bake uncovered for 12 minutes. Top with cheese, and bake 5 min or until crust is browned and cheese melts. Cool 5 min before serving.
* I usually get the 7% fat ground beef which probably makes the WW points a point or two lower but I would still count it as is to be on the safe side.
Servings: 6
WW pointsplus per serv: 7
per serving:
Calories: 277
Carbs: 28.5
Fat: 7.7 (saturated fat 2.1)
Fiber: 1.6
Protein: 22.6
Key Lime Pie
submitted by Klare
(from a Weight Watchers magazine I've had for over 6 yrs.)
Ingredients:
1 Ready Crust Reduced Fat Graham Cracker Pie Crust (6 oz)
1 pkg. (4 serv size) sugar free lime flavored gelatin
1/4 cup boiling water
2 containers (6 oz) key lime pie flavor light yogurt
1 container (8 oz) fat-free whipped topping, thawed
In large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.
Servings: 8
WW pointsplus per serv: 5
I'm really trying to get away from eating and even having any artificial sweeteners in my house, but I just love this recipe.
(from a Weight Watchers magazine I've had for over 6 yrs.)
Ingredients:
1 Ready Crust Reduced Fat Graham Cracker Pie Crust (6 oz)
1 pkg. (4 serv size) sugar free lime flavored gelatin
1/4 cup boiling water
2 containers (6 oz) key lime pie flavor light yogurt
1 container (8 oz) fat-free whipped topping, thawed
In large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.
Servings: 8
WW pointsplus per serv: 5
I'm really trying to get away from eating and even having any artificial sweeteners in my house, but I just love this recipe.
Finally
I'm the sister Davianne referred too in the first post. It's taken me awhile to finally get on here and do something but here I am!! This is me now......
....huge. Yes I can give excuses, I've had 5 kids, yada yada. I am finally REALLY doing something about my weight and I HAVE to succeed!!! This is just getting ridiculous. Besides eating better I am also doing something called Isagenix , I'm really hoping it works. Here's to a healthy, more thinner 2011!!
....huge. Yes I can give excuses, I've had 5 kids, yada yada. I am finally REALLY doing something about my weight and I HAVE to succeed!!! This is just getting ridiculous. Besides eating better I am also doing something called Isagenix , I'm really hoping it works. Here's to a healthy, more thinner 2011!!
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