LaaLoosh » Low Calorie

Bacon Collard Greens Recipe – 2 Points +

LaaLoosh — Mon, 06 Feb 2012 15:32:21 +0000

Shamefully, I have to admit that this was my first attempt ever at cooking collard greens. I was always curious, but just didn’t think that cooked greens could actually taste good. I don’t think I could have been more wrong. Not only was this Bacon Collard Greens Recipe to die for delicious, it has become one of my absolute most favorite Weight Watchers Recipes. My husband and I gobbled this dish down like it was a hot fudge brownie sundae. Yes, it was that good. We completely forgot about the main dish recipe that night and just tore up these Bacon Collard Greens like there was no tomorrow. If you are looking for a fantastic vegetable recipe that will help you get your greens in, what better way is there to eat them than cooking them with bacon!?? Seriously…go get the ingredients, and make this ASAP. And at just 2 Points + per serving, it’s the perfect low calorie side dish recipe to compliment your favorite Southern meal!

Bacon Collard Greens Recipe

Amazingly full of flavor, this low Points side dish of Bacon Collard Greens will certainly satisfy your Southern appetite without sacrificing your waistline. Each serving is just 2 Points + and it tastes wonderful!

Ingredients

1 pound fresh collard greens, chopped
6 slices extra lean turkey bacon (like the kind from Jennie-O)
1 large onion, chopped
3 cloves garlic, minced
3 cups fat free chicken broth
1 tsp salt
1 tsp pepper
1 pinch red pepper flakes

Instructions

Spray a large nonstick pot or skillet with nonfat cooking spray and set over medium-high heat.
Add bacon, and cook until crisp. Remove bacon from pan and set aside to cool.
Re-spray the pan with a bit of the nonfat cooking spray and then add in the onion, and cook until tender, about 5 minutes.
Add garlic, and cook until just fragrant.
Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes.
Chop or crumble the cooled bacon and add it into the pot.
Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Entire recipe makes 4 servings
Serving size is approx. 1 cup
Each serving = 2 Points +

PER SERVING: 70 calories; 1g fat; 8g carbohydrates; 10g protein; 4g fiber

White Chocolate Macadamia Nut Cookies – 2 Points +

LaaLoosh — Thu, 02 Feb 2012 15:50:15 +0000

I have recently become obsessed with Subway’s White Chocolate Macadamia Nut Cookies, but given that they are 6 Points + each (according to my handy Weight Watchers Dining Out Companion), that’s just not a treat I can afford to indulge in often. So I’ve been baking away in the kitchen trying to come up with my own knock-off version for a healthy White Chocolate Chip Macadamia Nut Cookie Recipe, and boy oh boy was I successful! Each cookie is just 2 Points +, making them an ideal low calorie snack to indulge in. It took me a few tries to get the ingredients just right, and in my attempts, I realized that I couldn’t use certain types of butter substitutes and/or egg substitutes. So I had to figure out a way to fit all the good ingredients in, but still keep it a low calorie, low fat cookie. In the end, an amazing, low Points White Chocolate Macadamia Nut Cookies Recipe was born that tastes just as good as the higher fat version, but is a lot better in helping you reach your weight loss goals. Now you can have your cookie and eat it too! Enjoy!

White Chocolate Macadamia Nut Cookies

A divine way to satisfy your sweet tooth, these low Points White Chocolate Macadamia Nut Cookies are soft, chewy and just 2 Points + each.

Ingredients

1 ¼ cups white whole wheat all-purpose flour
1/2 cup light butter-like spread, at room temp (I used Country Crock)
1/2 cup brown sugar
1 egg
1/2 cup white chocolate chips
1/3 cup roughly chopped raw macadamia nuts
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp vanilla extract
1/4 tsp almond extract

Instructions

Preheat oven to 350 degrees.
In a medium sized bowl, combine the butter and sugar and smooth. Then add in the egg, the vanilla extract and the almond extract.
In a large bowl, mix together the flour, salt and baking soda.
Slowly stir the sugar mixture into the flour mixture and stir until combined.
Stir in the white chocolate chips and nuts. Drop the dough by tablespoon onto cookie sheet. There should be enough dough for 24 cookies.
Bake for 10 minutes. Remove from oven and let sit on cookie sheet for another 10 minutes before transferring to a wire rack to finish cooling.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 24 cookies
Serving size is 1 cookie
Each cookie = 2 Points +

PER SERVING: 92 calories; 5g fat; 10 carbohydrates; 1.5g protein; 1g fiber

Simple Sauteed Swiss Chard Recipe – 1 Points +

LaaLoosh — Mon, 30 Jan 2012 19:17:51 +0000

Swiss chard recipes always frightened me…something about cooking leaves just made me feel like I would mess it up. Granted, I’ve cooked spinach, but Swiss chard just sounded so much more complicated. I knew it was an incredibly good for you – in fact, it’s considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet, so it was something I did want to try at some point. And since some arrived in my Farm Fresh to You box this week, I decided now was a good time to take a stab at preparing a simple sauteed Swiss chard recipe. I did a bit of research and decided that to keep it easy was the way to go – a few simple ingredients with lots of flavor. The end result was a wonderfully delicious sauteed Swiss chard full of color and taste. Despite my poor photo (which was taken with my iPhone instead of my regularly used Nikon) it was incredibly tasty, and each serving was just 1 Points +. It was so good, in fact, that it encouraged me to also try my hand at collard greens for the first time, which was another leafy vegetable recipe that intimated me. That one turned out pretty good too and will be posted here later this week! If you are a lover of the leafy greens, fill your plate with some of this delicious, yet terribly easy, Sauteed Swiss Chard Recipe.

Sauteed Swiss Chard Recipe

An easy Swiss chard recipe, this dish offers a great way for first time chard preparers to try their hand at cooking some. And at just 1 Points + per serving, it makes a great low Points side dish recipe to accompany a variety of meals.

Ingredients

1 large bunch of Swiss chard leaves, cut into strips
1 tbsp light butter
5 garlic cloves
1/4 cup balsamic vinegar
1/2 tsp red pepper flakes (optional)
1 tsp salt
Pepper to taste

Instructions

Set a large skillet over medium heat and heat up the butter.
Add in the garlic and cook until tender and aromatic, about 2 minutes.
Toss in the Swiss chard, balsamic vinegar and red pepper flakes; cook and stir until the chard is wilted and tender, about 5 minutes.
Season with salt and pepper and serve.

Preparation time: 5 minute(s)

Cooking time: 7 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 2 servings
Serving size is 1/2 of entire recipe
Each serving = 1 Points +

PER SERVING: 69 calories; 2.5g fat; 4g carbohydrates; 3g protein; 3g fiber

Spicy Green Salad Recipe – 1 Points +

LaaLoosh — Thu, 26 Jan 2012 03:38:43 +0000

I love salads, but I often tire of the same old salad recipes with the same old salad dressings. This delicious Spicy Green Salad Recipe I learned from my father-in-law, who makes the most amazing salads I’ve ever had, with just the simplest of ingredients. Full of fresh herbs, crisp romaine lettuce and spicy jalapenos, this low calorie salad definitely does not lack flavor! And rather than using a pre-made bottled salad dressing, I made my own with just a few ingredients, and I truly believe that it tastes much better than any other salad dressing. Each serving of my Spicy Green Salad is just 1 Points +, and makes a great low Points + accompaniment to many different Weight Watchers Recipes.

Spicy Green Salad Recipe

This unique Spicy Green Salad recipe is not only delicious, light and healthy, it’s lovely to look at and goes well with many different low calorie meal ideas.

Ingredients

2 cups baby romaine lettuce, chopped
1 medium onion, finely chopped
1 cup fresh dill, finely chopped
1 cup fresh parsley, finely chopped
4 jalapenos, seeded and very finely chopped
1 tbsp olive oil
Juice from 1 small lemon
2 garlic cloves, minced
1 tsp sea salt (more or less to taste)
1/2 tsp black pepper

Instructions

In a large bowl combine lettuce, dill, parsley, onion and jalapenos. Toss well.
Add in garlic, olive oil, lemon juice, salt and pepper. Toss well to combine.

Preparation time: 15 minute(s)

Cooking time: 1 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 1 Points +

PER SERVING: 68 calories; 4g fat; 2g carbohydrates; 1g protein; 2g fiber

Crab Eggs Benedict Recipe – 5 Points +

LaaLoosh — Wed, 18 Jan 2012 15:26:57 +0000

I once had an AMAZING Crab Eggs Benedict at a restaurant in Malibu, and ever since then, I salivate at the mere thought of crab, hollandaise sauce and egg on a toasted slice of English muffin. Because it’s a breakfast recipe that I know isn’t very Weight Watchers friendly, I have avoided it, only indulging once in a great while. This past weekend, I was determined to make a healthier version that was low in Points Plus so I could eat Crab Eggs Benedict more frequently. Knowing that the two most fattening components in this dish are the hollandaise sauce and the egg yolk, I knew sacrifices had to be made. The first thing I did was use a poached egg white, instead of a whole poached egg. Yes, I know that this means there’s no runny egg yolk on the eggs Benedict. But I don’t feel that it affects the overall flavor of the whole dish very much. Now, when it came to the hollandaise sauce, there was no way I was going to NOT use it. I am the kind of girl who is all about condiments and sauces, so I had to find a way to make this happen. I decided to try out a holladaise sauce recipe using liquid egg substitute instead of eggs and using my favorite butter alternative – Brummel & Brown Yogurt Spread. It worked perfectly! The sauce was delicious, and flavorful and exactly as I had hoped for. But it was a lot less calories than traditional hollandaise. A few other minor alterations to my Crab Eggs Benedict, and the delicious dish was a hit! And just 5 Points + for the whole thing. Now I can eat my favorite breakfast on a very regular basis. I hope you enjoy it as much as I did!

Crab Eggs Benedict Recipe

Enjoy a delicious, healthy Crab Eggs Benedict for a lot less fat and calories, but still with all the flavors you’d expect. Just 5 Points + per serving makes this a great idea for a Weight Watchers Breakfast Recipe.

Ingredients

2 whole wheat, high fiber English muffins
4 egg whites
12-14oz lump crabmeat
1 tbsp fresh chives, chopped
Hollandaise Sauce:
3/4 cup non-fat buttermilk
1/4 cup liquid egg substitute
1 tbsp light butter (I used Brummel & Brown)
1 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp salt
Pinch of cayenne pepper

Instructions

Slice each English muffin in half, and toast.
Poach 2 egg whites using a poaching pan or by following the instructions in the NOTES below.
Empty lump crab meat into a bowl, and drain it of any excess water.
To make the Hollandaise Sauce: Start by melting the butter in a small saucepan on low heat. Cook until butter is melted and turns golden in color. Set aside.
In a medium sized saucepan, whisk together ¼ cup of the non-fat buttermilk, cornstarch, salt, and cayenne pepper until smooth and well combined.
Add in the rest of the buttermilk and liquid egg substitute.
Set the pan on medium-low heat, and whisk continuously until it begins to simmer and thicken.
Remove from heat and whisk in the lemon juice and butter.
On a plate, set one toasted English muffin half and top it with ¼ of the total crab meat. Then gently place your poached egg on top.
Top each Crab Eggs Benedict with about 1/4 cup of the hollandaise sauce, and garnish with fresh chives.

Quick Notes

How to Poach an Egg White:
Fill a small sauce pan with water and bring to a boil. The size of the saucepan and the size of the eggs will determine how much water you should use. You need at least a couple of inches of water in your saucepan for the poached egg whites to turn out right.While waiting for while to boil, crack an egg and empty the white into a small bowl or cup. To separate the egg white from the yolk, you can do this one of two ways. The first way is to use an egg separator. Simply pour the egg through the separator. The white will go through the separator and into the bowl while the yolk remains in the separator. You can then discard the yolk. The second way you can separate the egg is by cracking the egg shell into two parts. Hold one part in your left hand and the other in your right. Separate the egg by transferring the egg back and forth between the two parts. Keep the yolk in the shell and allow the egg white portion to go into your bowl.
Once the water has come to a boil, bring the heat down to a simmer. Now add 1 tablespoon of vinegar to the water.
Bring the cup with your egg white as close to the water as possible and gently pour the separated egg white into the simmering water. If you are using more than one egg you will want to wait at least 30 seconds for the egg to begin to set before adding a second one to the saucepan. This will help keep eggs from clumping together.
Allow the egg to cook for approximately 3 minutes, If the egg starts to break up and spread around the pan, use a slotted spoon to guide it back to the center.
When the poached egg white reaches the desired level of done-ness remove it from the water with a slotted spoon.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 Crab Eggs Benedict
Each serving = 5 Points +

PER SERVING: 180 calories; 4g fat; 17g carbohydrates; 20g protein; 2g fiber

Tabbouleh Recipe with Quinoa – 4 Points +

LaaLoosh — Mon, 16 Jan 2012 15:31:43 +0000

I love to experiment with Quinoa in a variety of different Weight Watchers Recipes. It’s so good for you, and I really enjoy the flavor and texture. When I used it instead of couscous in a traditional Tabbouleh recipe, I was thrilled with the end result. The calorie and fat content was less and the protein and fiber were higher, thus giving it a lower Points value – each 3/4 cup serving is just 4 Points +. For those of you who may be unfamiliar with Quinoa, it’s a South American grain, originating in the Andes. It is loaded with protein, rich in phosphorous, magnesium and iron, and has a mild, nutty flavor. Quinoa is a great idea for a lighter and healthier alternative to rice, couscous and bulgur – and it’s gluten-free. If you love the flavors of Middle Eastern salad recipes, like traditional Tabbouleh recipe, give this version with quinoa a try instead!

Tabbouleh Recipe with Quinoa

A delicious idea for a low calorie Middle Eastern side dish recipe, this Tabbouleh recipe with Quinoa is a wonderful choice. Light, fresh, flavorful, and just 4 Points + per serving, it’s a great compliment to many Weight Watchers meals.

Ingredients

1 cup quinoa
2 cups water
1/4 cup fresh lemon juice
3 tomatoes, diced
3 Persian cucumbers, diced
2 bunches green onions, diced
1 cup fresh parsley, chopped
2 tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper

Instructions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Set aside in refrigerator to cool.
Meanwhile, in a large bowl, combine olive oil, sea salt, pepper, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 4 Points +

PER SERVING: 167 calories; 6g fat; 21g carbohydrates; 4g protein; 4g fiber

Roasted Tomatoes and Zucchini Recipe – 0 Points +

LaaLoosh — Wed, 11 Jan 2012 15:59:05 +0000

I’ve always been a believer that less is more, and this Roasted Tomatoes and Zucchini Recipe supports that theory. With just a few simple ingredients, this roasted vegetables side dish is incredibly flavorful, yet very low calorie. The cherry tomatoes are vibrant, and full of a tart, juicy flavor. While the tender, sweet zucchini contrasts it. The slightly smoky taste from the roasting enhances the natural flavor of the vegetables, and it truly just tastes amazing. It’s such an easy vegetable side dish recipe to make and it goes so well with a variety of meals. Serve it over rice with some soy sauce, on top of some 0 Points spaghetti squash, or just eat it by itself! NOTE: Because this recipe only involves vegetables and trace amounts of olive oil, I count it as 0 Points. However, if you enter the nutritional values into your Weight Watchers calculator, it comes up as 1 Points +.

Roasted Tomatoes and Zucchini Recipe

A great low calorie side dish to any meal, these Roasted Tomatoes and Zucchini are flavorful and fresh. At 0 Points + per serving, it’s a wonderful guilt free vegetable recipe.

Ingredients

2 medium sized zucchini, chopped into bite sized pieces
1 small container of cherry tomatoes (about 20 tomatoes), sliced in half
Non-fat olive oil cooking spray
1 tsp sea salt

Instructions

Preheat oven or toaster oven to 450 degrees.
Line a small baking sheet with aluminum foil (for easy cleanup) and lightly mist with the non-fat cooking spray.
Place tomatoes and zucchini onto baking sheet and lightly mist with non-fat cooking spray or olive oil mister, then sprinkle evenly with the sea salt.
Roast in oven until vegetables start to char, about 15-20 minutes.
Serve immediately.

Quick Notes

NOTE: Because this Roasted Tomatoes and Zucchini Recipe only uses vegetables and trace amounts of olive oil, I count it as 0 Points +. However, if you add up the nutritional information and plug it into your Weight Watchers Calculator, you’ll see that it comes up as 1 Points +. So it’s up to you how you want to count it.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Entire recipe makes 4 servings
Serving size is 1/2 cup
Each serving = 0 Points +

PER SERVING: 43 calories; 0g fat; 8g carbohydrates; 3g protein; 3g fiber

Basic Tuna Salad Recipe – 3 Points +

LaaLoosh — Mon, 09 Jan 2012 15:53:00 +0000

The perfect quick and healthy lunch idea, this Basic Tuna Salad Recipe is so easy to make and is so tasty! Made with non-fat Greek yogurt instead of mayo, this version is a LOT lighter than a traditional tuna salad recipe. The fresh lemon, dill, and tang of the yogurt helps to give it a very similar flavor to the mayo version, and the celery and onion add crunch and flavor. The best part is that you get a whole 1 cup serving for just 3 Points +! Serve it over a bed of lettuce for a fresh lunch salad, use it as a dip for some low fat crackers or pita chips, or just serve up the traditional way on two slices of low calorie bread. You really can’t go wrong with this Tuna Salad Recipe.

Basic Tuna Salad Recipe

Quick to make, yet delicious and filling, this low calorie tuna salad recipe is a staple in my Weight Watchers Recipes.

Ingredients

2 cans chunk light tuna in water
1/2 cup plain, non-fat Greek yogurt
1 small onion, finely chopped
2 celery stalks, trimmed and finely chopped
1 tbsp fresh dill, chopped
1 tbsp fresh squeezed lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

Combine all ingredients in a medium sized bowl.

Quick Notes

If you prefer your tuna salad to be creamier, go ahead and add some extra yogurt! It’s so low calorie that you can use an additional 1/2 cup (into the entire recipe) and it won’t increase the Points+ value!

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 102 calories; 1g fat; 20g protein; 5g carbohydrates; 1g fiber

Dulce de Leche Cheerios – 3 Points +

LaaLoosh — Fri, 06 Jan 2012 15:41:24 +0000

Dessert for breakfast? Yes, please!! With the new Dulce de Leche flavored brand of Cheerios coming out this month it’s an absolute possibility. And I already have some great ideas on how I can plug them into some Weight Watchers Dessert Recipes! The nutritional stats are pretty decent – each 3/4 cup serving is just 3 Points +. Granted, it’s not Dulce de Leche ice cream, but hey, for just 3 Points, it’s a pretty decent substitute. I can already see myself just eating handfuls of them when my late night sweet tooth kicks in. Sweet and crunchy is a great combination. I’ll definitely be grabbing a box or two of these Dulce de Leche Cheerios as soon as they hit my grocer’s shelves!

Dulche de Leche Cheerios

Here’s what General Mills has to say about their new caramel flavored Cheerios…

“Dulce de Leche (pronounced “DOOL say day LAY chay”) is a Spanish term for a thick caramel sauce popular in Latin America that inspired this new Cheerios flavor.”
They boast:

100 calories per serving
19g of whole grain per serving which is 39% of the daily recommended amount of whole grain*
Saturated fat free
Naturally cholesterol free
Good source of calcium
Good source of vitamin D

Serving size is 3/4 cup
Each serving = 3 Points +

PER SERVING: 100 calories; 1.5g fat; 22g carbohydrates; 2g protein; 2g fiber

Baked Kale Chips Recipe – 1 Points +

LaaLoosh — Wed, 04 Jan 2012 15:48:52 +0000

If you haven’t tried a Baked Kale Chips Recipe yet, you are really missing out! When you are craving something crunchy and salty, this is a MUCH healthier alternative to potato chips, Pop Chips or popcorn. I admit that I was a bit reluctant to believe that roasted kale would actually taste good, but I was pleasantly surprised and I’ve been a fan of baked kale chips ever since. I also love that these are a kid friendly veggie. My 3 year old son gobbles these down, which says a LOT! If a picky toddler eats them, then they’ve got to taste good, right? They are easy and cheap to make, and each 1 cup serving is just 1 Points +. Which means you don’t have to fee guilty about mindlessly eating them while watching TV at night :). So the next time you are thinking about grabbing a bag of potato chips, just make this Baked Kale Chips Recipe instead, and save yourself a ton of Weight Watchers Points Plus, while still feeling satisfied.

Baked Kale Chips Recipe

A delicious and healthy alternative to potato chips, this Baked Kale Chips Recipe has all the crunch and flavor you crave but for just 1 Points + per cup.

Ingredients

1 large bunch of fresh kale leaves
1 tsp sea salt
Light misting of olive oil

Instructions

Preheat an oven to 350 degrees F (175 degrees C).
Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner. Pat excess water with a paper towel.
Lightly spray kale with olive oil from an oilve oil mister and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is about 1 cup
Each serving = 1 Points +

PER SERVING: 44 calories; 1g fat; 7g carbohydrates; 2g protein; 3g fiber