Coconut Chocolate Chip Cookies ~ Taste of Home

1/2 c. butter, softened
3/4 c. sugar
1 egg
1/2 tsp. coconut extract
1 c. plus 2 T flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (6 oz.) semisweet chocolate chips
1/2 c. flaked coconut

In a mixing bowl, cream butter and sugar.  Beat in egg and coconut extract; mix well.

Combine the flour, baking soda and salt; add to the creamed mixture.  Stir in chocolate chips and coconut.

Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake at 375F for 11-13 minutes or until golden brown.  Remove to wire racks to cool.

YIELD:  1 1/4 dozen cookies

Oatmeal Raisin Cookies ~ Taste of Home

2 c. butter or margarine, softened (I used butter flavored Crisco)
2 c. packed brown sugar
1 c. sugar
2 eggs
1/2 c. water
2 tsp. vanilla
6 c. quick cooking oats
2 1/2  c. flour
2 tsp. salt
2 tsp. ground cinnamon
1 tsp. baking soda
2 1/2 c. raisins
12 oz. chocolate chips
1 1/2 c. chopped walnuts
1 c. flaked coconut

In a large bowl, cream the butter and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in water and vanilla.

Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture.  Stir in raisins, chocolate chips, walnuts and coconut.

Drop by level tablespoonfuls 2" apart onto ungreased baking sheets.  Bake at 350F for 12-14 minutes or until lightly browned.  Remove to wire racks to cool.

YIELD:  12 1/2 dozen cookies
1 cooking = 2 WW PP

Cheeseburger Soup ~ Cuisine at Home

1T olive oil
1 lb. ground round (93%)
1 c. diced onion, celery and carrot
1 tsp. minced garlic
3 c. broth
2 c. diced potatoes, peeled
1 ts. dried basil
1 T butter
1/4 c. flour
1 1/2 c. whole milk (or fat free evaporated milk)
2 c. grated sharp cheddar cheese (2%)
1/4 c. ketchup
2T. yellow mustard
Salt and Pepper to taste

Brown beef in olive oil over medium heat.  Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.  Saute about 10 min.

Stir in the broth, potatoes, and basil; bring to a boil; reduce heat and simmer 10-12 minutes, or until potatoes are cooked through.

Melt remaining butter in a saucepan over medium heat.  Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan.  Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.

Add cheese, ketchup, mustard, salt and pepper, stirring until the cheese is melted.

Serve with fries and chopped pickles.

YIELD:  about 8 cups; 1 c. = 8 WW PP

Stove Top Rice Pudding ~ Guideposts Magazine

1/2 c. sugar
2 T cornstarch
Pinch of salt
2 1/4 c. milk (I used fat free)
3 large eggs, slightly beaten
2 T butter
2 tsp. vanilla
1 1/2 c. cooked rice (I used brown)
ground nutmeg

**The recipe says to use a double boiler.  I just made it in the pan, stirring constantly on medium-high heat, like I was making a cream pie.  I hate double boilers.

Mix sugar and cornstarch in a medium pot.  Add milk and eggs; mixing well until smooth.  Add butter.  Cook over medium-high heat whisking constantly until mixture starts to thicken around the edges (and butter starts to melt.

Reduce heat to a simmer, cook and stir constantly for 10 min. (I switched to a wooden spoon here).  Be careful to not let pudding stick.

Gently mix in vanilla and fold in cooked rice (rice should be warm).  Sprinkle with nutmeg.  Cover, turn off heat, and let set about 10 minutes.

Serve warm with whipped cream if desired.  (I like it cold).

YIELD:  8 servings about 1/2 cup each.  1 serving = 5 WW PP

Lentil Bean Chili ~ Weight Watchers

1 T canola oil
1 large onion chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper diced
1 green bell pepper diced
2 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
15 oz. can black beans, rinsed and drained

Saute onion in oil over medium heat until soft (I added chopped garlic, too). Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add the rest of the ingredients, return to boil, reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Serve with shredded cheddar cheese and sour cream.

YIELD: 6 servings; 1 serving (1 1/4 c.) = 7 WW PP (without cheese or sour cream)


I like it soupier than this, and next time will add more broth or maybe tomato juice. It was very filling. I think it would be great served over brown rice, too.  I think pepper jack cheese would be a good topping, also.

Buttermilk Cinnamon Bread ~ Bethany @ For The Love of Grub

4 c. all-purpose flour (soft white whole wheat flour)
2 t. baking soda
1 t. salt
½ c. vegetable oil (unsweetened applesauce)
2 ½ c. sugar, divided
2 c. buttermilk
2 eggs
1 T. cinnamon
1 T. finely chopped walnuts (optional)
Preheat oven to 350 degrees. 



In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1 ½ cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. 


Fill two greased 8x4x2-inch loaf pans about one-third full (using about half the batter). Combine cinnamon and remaining sugar; sprinkle over batter in pans. Top with remaining batter and cinnamon-sugar mixture. Swirl batter with a knife. Sprinkle with nuts. 


Bake 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.


YIELD:  2 loaves, 12 slices each
1 slice (with my modifications) = 4 WW PP


This bread is heavenly!!!  Thanks Bethany :)

Orange Beef & Broccoli ~ WW Healthy & Happy Celebrations Cookbook

1 large bunch broccoli
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
1 red bell pepper, cut into thin strips
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger

Remove florets from stems of broccoli and cut into bite size pieces.  Trim, peel and thinly slice stems.

Grate 1 tsp. orange zest from 1 orange, then squeeze 3/4 c. juice (from about 2 oranges)* into measuring cup.  Whisk in cornstarch, pepper flakes, orange zest and 2 T soy sauce.  Remove peel and pith from remaining oranges and cut into chunks.

Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil).  Toss beef with remaining 1 T soy sauce in large bowl.  Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer).  Remove from pan; keep warm.

Add broccoli and water to wok.  Cover and cook 1 minute.  Uncover, add bell pepper and stir-fry 1 minute.  Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute.  Stir orange juice mixture and add to wok.  Stir-fry until sauce thickens, about 1 minute.  Stir in beef and cook until heated thoroughly through.  Spoon mixture onto platter and top with orange segments.  (I tossed the orange pieces in the last minute of cooking.)

YIELD:  6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP

*I added water to my fresh OJ to measure 3/4 c.

**I served this with brown rice.  It was delicious!  You'll need to adjust the WW points accordingly for the rice.

Brazilian Chicken with Black Beans and Rice

1/2 c. instant brown rice (I used regular brown rice*)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground allspice
4 5-oz boneless skinless chicken breasts
1 tsp. olive oil
1 medium onion, chopped
2 T water
1 garlic clove, minced
1 15 1/2-oz. can black beans, rinsed and drained
1 T lime juice
2 T chopped fresh cilantro

Cook rice according to package directions omitting salt and butter.

Meanwhile, stir together cumin, coriander, thyme, salt and allspice.  Sprinkle on both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and cook, turning occasionally, until cooked through.  Transfer to plate; cover and keep warm.

Add onion and water to same skillet and cook over medium heat, stirring occasionally, until softened.  Add garlic and cooking, stirring constantly until fragrant.  Add beans and lime juice and cook, stirring often, until heated through.  Stir in rice and 1 T cilantro.

Divide chicken and rice and beans evenly among 4 serving plates.  Sprinkle evenly with remaining 1 T cilantro.

YIELD:  4 servings; 1 serving (1 chicken breast and about 3/4 cup rice and beans) = 7 WW PP

**If you use regular brown rice instead of instant, the PP value will increase to 8 PP per serving.

Chocolate Pudding Cake ~ Guideposts

2 c. flour
1 1/2 c. sugar
1/2 c. unsweetened cocoa powder
1 T plus 1 tsp. baking powder
1/4 tsp. salt
1 c. fat free milk
1/2 c. unsweetened applesauce
2 tsp. vanilla

Pudding:
2 c. boiling water
1 1/2 c. firmly packed brown sugar
1/2 c. unsweetened cocoa powder

Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray.

In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.

Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spread evenly.

In a large bowl whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake at 350F for 35-40 minutes, or until top is firm to the touch. (A toothpick inserted in center of cake won't be an accurate test for doneness). Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce or pool sauce on plate and top with cake.

Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

YIELD: 18 servings; 6 PP per serving (9 PP for 1/12th and 4 PP for 1/24th ... which is what the recipe calls for.)


**This cake is delicious, very ooey gooey and rich.  I made 18 servings instead of the 24 the recipe calls for.  Next time I will cut it into 24 servings.  I served it with low fat vanilla bean ice cream.  Delicious.

Blender Oat Pancakes ~ Sue Gregg

1-3/4 cups buttermilk
3 eggs
2 tbs oil (I use canola)
1 tsp vanilla extract
2 cups rolled oats (old fashioned)
2 tbs sugar
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder

Place the first 5 ingredients in a blender container and blend at high speed for 2 minutes. Add remaining ingredients and mix in thoroughly, but briefly, using blender or rubber spatula.

Bake on moderately hot griddle or in hot waffle iron for waffles.

YIELD:  16 pancakes (scant 1/4 c. batter each); 1 pancake = 2 WW PP

NOTES ~ I think this batter is too thin for pancakes and use only 1 1/2 c. buttermilk and slightly rounded cups of oats.

We like to add fruit but it doesn't seem to mix well for me (falls to the bottom).  I ladle the pancakes onto the griddle and put the fruit on top of them, cook and flip.

Turkey Breakfast Sausage ~ Taste of Home

1 lb. lean ground turkey breast
3/4 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/4 tsp. ginger

Mix seasonings into turkey.  Shape into 8 2" patties.

Preheat skillet (I prefer cast iron for these).  Spray with oil.  Cook patties over medium-high heat for 6-8 minutes per side until no longer pink.

YIELD:  4 servings; 2 patties = 3 WW PP

Crispy Pecan Crusted Chicken Breast ~ Weight Watchers

3/4 c. low-fat buttermilk
4 5-ounce boneless skinless chicken breasts
1/4 c. pecans, finely chopped
1/3 c. plain dried bread crumbs
1 tsp. Cajun seasoning

Soak chicken in buttermilk in the refrigerator for 20 min.

Preheat oven to 350F.  Combine pecans, bread crumbs and Cajun seasoning on a sheet of wax paper.  Remove 1 chicken breast from buttermilk, allowing excess buttermilk to drip off.  Coat chicken with pecan mixture, gently pressing to help it adhere.  Repeat with remaining chicken and pecan mixture.  Discard any leftover buttermilk and pecan mixture.  Lightly spray chicken on both sides with nonstick spray.

Spray a large nonstick oven proof skillet with nonstick spray and set over medium-high heat.  Add chicken and cook until golden, 2-3 minutes per side.  Transfer skillet to oven and bake until chicken is cooked through, 10-12 minutes.

YIELD:  4 servings; 1 = 6 WW PP

***I used 4 tsp. olive oil to brown the chicken.  Each serving is 7 PP with the oil and meets 1 oil requirement.  I also transfered the chicken to a baking stone and baked for 25 minutes.