Recipes

Easy Fritatta

1/2 lb lean ground beef
1 tbsp. butter
1 cup sliced fresh mushrooms
1/2 onion chopped
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. black pepper
1 tsp. dried parsley flakes
2 cups fresh spinach
4 large eggs
1/4 cup skim milk
1/2 cup fresh Parmesan cheese


Spray large skillet with non-stick cooking spray. Add beef, butter, mushrooms, onions and cook over medium heat 6 to 8 minutes or until onion is tender. Break beef apart with spoon and add Worcestershire sauce and seasonings. Cook until meat is brown. Stir spinach into meat. Push mixture to one side of pan and beat eggs with the milk. Pour into other side of pan. Cook without stirring 1 to 2 minutes or until set on bottom. Lift eggs to allow uncooked potion to flow underneath. Repeat until softly set. Stir into meat mixture and heat through. Stir in cheese


Makes 3 servings
Per serving: 384 calories;16 carbs;33 protein
21 fat;10 saturated fat;4 fiber;356 cholestrol
1176 sodium



Margarita Chicken


1/2 cup frozen nonalcoholic margarita mix - thawed
3 tbsp lime juice - freshly squeezed
1 clove garlic - crushed (or more)
3 pounds broiler or fryer chicken - cut up (3 to 3 1/2)
OR 1 1/2 pounds skinless boneless chicken breast halves
Coarse salt


Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade. On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6" from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.
Serves 6.
Per Serving (1 boneless, skinless chicken breast): 128 Calories; 1g Fat (10.5% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 74mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit.
WW Points: 3 pt.


Frozen Peanut Butter Cups


8 oz. ff cool whip
1/2 cup peanut butter (i used extra crunchy)
2 tablespoons chocolate syrup

Line muffin pans with liners. with spoon, mix cool whip and peanut butter until well combined. Spoon even portions into muffin liners.
Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen.
Once solid, remove the pan and place into freezer bag or container.
servings--12

WWpoints per serving--2 pts
You can also use mini size foil cups and make 24 at 1 pt each. They don't re-freeze real hard and the chocolate never freezes. These kind of melt in your mouth.




Chocolate Zucchini Bread

2 1/2 cups all-purpose flour -- unbleached
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute -- fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla
2 1/2 cups shredded zucchini

Coat two 4x8 inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in zucchini.
Add dry ingredients and stir until they are moistened. Divide the batter between the pans.
Bake until a toothpick near the center of each loaf comes out clean, 50 to 60 minutes. Bake at 350 degrees F.
Cool in pans on wire rack for 10 minutes. Remove the loaves from pans and allow to cool completely on wire rack.
Makes two loaves of 12 slices each. Freezes well.

Serving Size (1 slice) According to the cookbook: Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber Weight Watcher Points: 3
Per serving: 161 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 28g Carbohydrate; trace Cholesterol; 74mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates



Mexican Casserole
1 pound ground round
1/2 cup chopped onion (about 1/2 med. onion)
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1/4 cup sliced ripe olives
2 TBS. chopped fresh cilantro
1 (28 oz) can tomatoes, undrained and chopped
1 (4 1/2 oz) can chopped green chiles, undrained
1 (1 1/4 oz) package 40%-less-sodium taco seasoning mix
Cooking spray
3/4 cup (3 oz) reduced-fat Monterey Jack cheese



Cook first 3 ingredients. in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingredients Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes
Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight.
Bake casserole, uncovered, at 350° F. for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.Yields: 6 servings
WW Points: 8 pt.
WW Quick, Light and Healthy Cookbook