From the category archives:

4 Point Recipes

4 Point Potato Chowder

by Ida · 0 comments

Just in time for everyone’s St. Patrick’s Day feasts, I got this week’s Weight Watchers Newsletter.  In it, there was a link to this fantastic Potato Chowder recipe.  This is going to be the best 4 points I’ve used in a while :)   I may just have to throw in some cornbread too.


POINTS® Value:    4
Servings:  4
Preparation Time:  11 min
Cooking Time:  20 min
Level of Difficulty:  Easy
This tasty chowder gets great flavor from Canadian bacon and scallions. We used frozen peppers and potatoes to slash prep time.

Ingredients

1 spray(s) cooking spray
16 oz frozen potatoes o’brien
1 cup(s) green pepper(s), frozen, chopped
1 cup(s) fat-free evaporated milk, divided
1/2 tsp table salt
1/4 tsp black pepper
3/4 cup(s) fat-free skim milk
1/4 cup(s) scallion(s), finely chopped (green part only)
6 oz Canadian-style bacon, diced

Instructions

  • Coat a large saucepan with nonstick cooking spray; heat over medium heat. Add potatoes and green pepper and cook, stirring frequently, about 10 minutes; add 1/2 cup of evaporated milk.
  • Remove half of potato mixture to a bowl. Puree remaining potato mixture in saucepan using an immersion blender; stir reserved potato mixture back into saucepan (or puree half of mixture in a blender and then stir back into saucepan). Add remaining 1/2 cup of evaporated milk, salt, black pepper, skim milk, scallion and bacon; stir well. Simmer for 5 minutes to heat through and to allow flavors to blend. Yields about 1 cup per serving.

Have a great week, ya’all!

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4 Point McGriddles Swap!

by Ida · 0 comments

One of the best websites for making your favorite guilty pleasures a whole lot less guilty is Hungry Girl.  Every Tuesday, Hungry Girl posts a new recipe swap called Chew The Right Thing.  This week’s swap is the McDonald’s McGriddle sandwich.  If you swing through the drive through for one of these yummy sweet sandwiches, you’ll use up THIRTEEN POINTS!  Use this recipe to make them at home and you’ll have a fabulous breakfast sandwich with no guilt.

This recipe serves 1.

Hungry G’s Sausage, Egg ‘n Cheese ChickGriddle!

Image from Hungry- Girl.com

Ingredients:
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 1/2 tbsp. sugar-free pancake syrup
1 1/2 tbsp. whole-wheat flour
1/4 tsp. baking powder
1 Morningstar Farms veggie sausage patty (or another low-fat sausage patty with about 80 calories)
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional: additional sugar-free pancake syrup, for dipping

Directions:
To make the pancake batter, place butter in a microwave-safe bowl and nuke for 10 seconds, or until melted. Add syrup, flour, and baking powder, and mix thoroughly.

Bring a skillet sprayed with nonstick spray to medium heat. Add batter to form two small pancakes. Cook for 3 – 4 minutes per side, flipping carefully, until golden brown. Then plate and set aside.

Cook sausage patty according to package instructions, either in the microwave or in a skillet sprayed with nonstick spray. Top one pancake with the cheese slice, followed by the sausage patty. Set aside.

Re-spray the skillet and return to medium heat. Pour in egg substitute and allow it to spread out evenly — do not scramble. Once mostly cooked through, flip and allow it to finish cooking. Gently fold it in half once, and then in half again. Place over the cheese-topped sausage patty, and finish it all off with the remaining pancake. If you like, dunk your ChickGriddle in some syrup. Yum time!

MAKES 1 SERVING

Serving Size: 1 breakfast sandwich (entire recipe)
Calories: 210
Fat: 5g
Sodium: 834mg
Carbs: 20g
Fiber: 2.5g
Sugars: 2g
Protein: 22.5g

POINTS® value 4*

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4 Point Breakfast Bake

by Ida · 0 comments

I just got my new hot-off-the-presses Dottie’s Newsletter from Dottie’s Weight Loss Zone.  She shared a fantastic looking recipe for a Breakfast Bake from the Taste of Home Comfort Food Diet Cookbook.   Let me know how you like it… and if you aren’t already subscribed, Dottie has lots of great info in her newsletter and on the website.  **Dottie’s newsletter says that there are 4 1/2 points per serving in this, but my etools calculator shows 4.  Choose whichever you prefer.**

This recipe serves 6:

Breakfast Bake

♦ 1-1/2 cups egg substitute
♦ 1/2 cup fat-free milk
♦ 3-1/2 cups frozen O’Brien hash brown potatoes, thawed
♦ 1-1/3 cups shredded reduced-fat cheddar cheese, divided
♦ 1/2 cup chopped sweet onion
♦ 4 tablespoons crumbled cooked bacon, divided
♦ 1/2 teaspoon salt
♦ 1/2 teaspoon salt-free seasoning blend
♦ 1/4 teaspoon chili powder
♦ 4 green onions, chopped

In a large bowl, whisk together the egg substitute and milk.  Stir in the hash-browns, 1 cup cheese, onion, 2 tbsp bacon, salt, seasoning blend and the chili powder.  Pour into an 8″ square baking dish coated with cooking spray.

Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Sprinkle the remaining cheese and bacon on top and bake 3-5 minutes longer or until the cheese is melted. After removing from the oven, sprinkle with green onions and let stand for 5 minutes.

Per serving: 219 Calories, 17g Protein, 6g Fat, 4g Saturated Fat, 25g Carbohydrate, 682mg Sodium, 22mg Cholesterol, 3g Dietary Fiber

—Howard Rogers, El Paso —Taste of Home Comfort Food Diet Cookbook

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