In a bowl mix all ingredients together until blended.
Transfer into a 13 x 9-inch pan then freeze.
Cut into 16 equal pieces.
arge Servings at 6.5 weight watcher pts/each.
For the filling, cream together the cream cheese, Cool Whip and vanilla.
Spread over crust.
Beat together the pudding, milk and water until smooth.
Spread over filling.
Top with Cool Whip, nuts and mini chips.
Must be refrigerated.
Mix all ingredients together until smooth.
Put into 8 x 8-inch square pan or 6 custard cups.
ervings. Each serving is 6 Weight Watcher's points.
Serve with
asil.
Options: In some recipes, white wine is added to
he tomato.
Enjoy! On Weight Watchers this is a zero
Mix the graham crackers and melted margarine and spread in a 9 x 13-inch pan.
Slice
the bananas on top of the crust. Spread in layers on top
of
bananas, the banana pudding, then the drained pineapple.
Top it
with
the
Cool
Whip
and the sliced strawberries.
Chill.
Not
bad
Weight Watchers!!
You would count it like
this:
1
fruit, 1 bread, 1 fat, 1/2 meat and 50 optional calories.
Makes 8 servings.
Combine a pumpkin, pudding mixes and water very well. Using a mixer or whisk makes a better texture. Add cool whip and chill.
Note: The whole thing is 11 weight watcher points Estimated points 1.5 per serving.
dice up ham then mix all ingredients together.
buy a loaf of round bread and clean it out to use as a bowl.
bake in bread bowl for 1 hour at 350 degrees. wrap it in tin foil when baking.
I serve this with the insides of the bread bowl and reduced fat wheat thins.
this is a weight watchers recipe and your family will never suspect.
Beat the egg in shallow bowl with milk and salt.
Add 2 slices of Weight Watchers bread and turn to coat in eggy mixture.
Heat a frying pan and coat with a low fat cooking spray and fry the bread for 2 minutes on the first side or until set and golden.
Turn over and fry for another 1.5 - 2 minutes or until cooked.
Place french toast on a warm plate and add pieces of 1 small banana between the two slices.
Sprinkle with cinnamon and drizzle with honey.
Pour the cereal into a bowl.
Add the Splenda, Cinnamon and Wheat Germ.
Dice up the apple, leaving on the skin. (I use my mini food processor). This is where you can feel free to substitute a Weight Watchers 1 Point Yogurt or some other type of fresh fruit that is 1 point.
Add the water (I use hot but I'm sure it doesn't matter if it starts out cold).
Add the juice.
Microwave for 1 minute.
Stir.
If not hot enough for your taste, microwave another 30 seconds or so.
Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
Adjust oven rack to the middle position and heat oven to 450. Line a baking sheet with parchment paper and set aside.
Pulse the flour, sugar, baking powder, salt and baking soda together in a food processor to combine. scatter the butter and cream cheese over the top and continue to pulze until the mixture resembles coarse meal, about 15 pulses. Transfer the mixture to a large bowl. Stir in the buttermilk with a spatula until the dough comes together.
Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth ...
Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 ...
Combine ground beef, garlic powder, salt and pepper, and mix well. Shape into 4 half-inch thick patties.
Coat a large non-stick skillet with cooking spray, place over medium heat until hot. Add patties, cook 4 min per side or until they reach desired doneness. Remove from the skillet and set aside.
Increase heat to medium-high, add mushrooms, onion and thyme to skillet, saute 3 minutes. Add sherry, saute 1 minute. Stir in gravy, return patties to skillet. Cook 2 minutes or until heated through.
Serve on garlic mashed potatoes with a ...
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the ...
Preheat Oven 350 degrees.
Spray muffin tins with nonstick spray.
Mix all dry ingredients to equally distribute.
Add applesauce.
Don't let rest, put into muffin tin 3/4 full.
Bake 20-22 minutes.
Combine wine, thyme, salt and pepper and 1/2 c broth in a large bowl. Add chicken and allow to marinate for at least an hour (overnight is better). This step adds real depth and authenticity to the flavor.
Remove chicken and reserve the wine/herb marinade.
Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.
Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2-3 minutes on ...
Boil beans for 10 minutes; drain and place into a 9x13x2 pan.
Mix oil and seasoning packet, pour over beans and toss to coat.
Bake at 350 degrees for 30 minutes.
Sprinkle with cheese.
Serve immediatly.