Archive for the ‘Recipes’ Category

We certainly don’t have to give up desserts to have a healthy eating lifestyle.  This is a wonderful fat free dessert fit for serving company.  They’ll appreciate the lack of fat and calories too.  And with only 2 ingredients, what could be simpler???


1 box angel food cake mix

1 – 20 ozs. can crushed pineapple, in its own juice

Preheat oven to 350.  Combine cake mix and pineapple in a bowl.  Mix well.  Pour into an ungreased 9″ X 13″ X 2″ baking dish.  Bake for 30 minutes or until brown.  Serve with fat free whipped topping if desired. Yield: 12 serving

A good-sized serving!

WW points per serving (minus topping) – 3 points


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no bake butterscotch cookies

These cookies are fabulous!  I keep mine in the freezer and pop them in my mouth for a tasty and satisfying treat!  They don’t freeze hard, but tend to last a little longer than if I keep them in view….


1 cup sugar
1 cup splenda
3/4 cup light margarine
2/3 cup evaporated skim milk
1 ozs. pkg. (4 serv. size) sugar free fat free instant butterscotch pudding mix
3-1/2 cup quick-cooking oats
3/4 cup butterscotch baking chips

In a large saucepan, bring sugar, splenda, margarine and evaporated milk to a boil, stirring constantly.  Boil for 1 minute, then remove from heat.  Stir in pudding mix, then oats, mixing well after each addition.  Stir in butterscotch chips, mixing until chips are melted.  Drop by heaping teaspoonsful onto waxed paper to cool and harden.  Yield: 36 cookies

Weight Watchers points per cookie – 2

Nutritional info per serving; Calories: 100; fat: 2 gr;

fiber: 1 gr.

-From “Halfmysize.com” cookbook

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WW Snickers Pie

I was elated when I tasted this dish that a friend made for the holidays last year.  I’m not a big ice cream fan, but this is one wonderful treat!(Thank you Cathy!)


1 pint (2 cups) vanilla non-fat frozen yogurt, softened
2 Tb. chunky (reduced fat) peanut butter
1/2 pkg. (1/4 cup) sugar free (dry) instant vanilla pudding
1/2 cup fat free whipped topping

In a large bowl, combine all ingredients; mix well and pour into 8″ pie pan.  Freeze until set.  Before serving drizzle 1 Tb. sugar free chocolate syrup over pie. Serves 8

(I like to mix the yogurt and pudding together – stir in the whipped topping, then add the peanut butter in teaspoons and stir, but don’t blend. I enjoy having ‘ribbons’ of peanut butter throughout.)

Try doubling the recipe and put in a 9″ X 13″ pan.  Serves 16

WW points per serving – 2

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Fish is good for us – I should certainly eat it more often.  This is a good way to get those Omega-3 oils in us!


2 (7.1 ozs) pkgs. boneless, skinless salmon (I would use canned)
2 egg whites
1 Tb. minced onion
1/4 tsp. garlic powder
dash of black pepper
10 fat free saltine crackers, crushed
1/4 cup water
2 tsp. baking powder
nonstick cooking spray

In large mixing bowl, flake salmon; add egg whites and mix thoroughly.  Add onions and spices.  Stir in cracker crumbs.  Mix baking powder with water.  Stir water into salmon mixture, making sure all is thoroughly combined.  Heat skillet, coated with nonstick cooking spray, over medium heat.  Form six patties using a 1/2 cup measure.  Place patties in heated skilled and spray tops of patties with nonstick cooking spray.  Cook about 4 minutes on each side or until patties are golden brown.

Nutritional info per serving: Calories: 106; fat: 2.5 gr; fiber: .2 gr

-From Halfmysize.com cookbook

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These are great for a snack or with soup….De-Lish! You’ll never guess these are made with pumpkin! And they’re lowfat too!

Pumpkin Spice Muffins

1 – 18 ozs. spice cake mix (chocolate is great also)
1 – 15 ozs. can pumpkin puree
2/3  – 1 cup water

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 24 paper liners.  Combine cake mix, pumpkin and water.  With electric mixer, beat on low speed for 1 minute.  Beat on medium speed for 2 more minutes.  Divide batter evenly into 24 muffin cups.  Take 18 – 20 minutes or until done, being careful not to overbake. Cool on wire rack.  Top with a dollop of fat-free whipped topping to serve, if desired.

Weight Watchers points (without topping) – 2 pts. per muffin

-From ‘Halfmysize.com’ cookbook

P.S. – if you want to try a chocolate 50% reduced-sugar cake mix, be sure to check the muffins a few minutes early, because splenda tends to bake faster.  *-*

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WW Cheese Soup

I have made this so often, I have the recipe memorized.  Very easy and delicious – and wonderful at 1 WW point per cup!

credit: PaulEisenberg

Cheese Soup
4-15 ozs. cans of 99% fat free chicken broth
2 – 16 ozs. bags of vegetables – broccoli, cauliflower & carrots
1 can rotel tomatoes (If rotel are too spicy, try using italian, or unseasoned tomatoes), drained slightly
10 oz. 2% light Velveeta

Cook vegetables in broth until tender – add tomatoes and velveeta and stir until cheese is melted.

Makes 10 cups

WW points – 1 per cup

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As the holidays approach this year, I’m reminded of an interview I gave to my daughter Deb, for her blog The Queen Mommys Cafe in 2008.  I thought I’d share that interview here with you – my readers.  Enjoy!

Q: How do you prepare for your holiday activities (calendar, lists, etc.)?

I make notes on a desk calendar for any activities going on from day to day, including cookie baking, cookie exchanges, Christmas concerts, etc.

I keep a pocket file folder in my recipe drawer – I have many – but one I have marked “Holidays”. I keep my favorite recipes there so I don’t have to dig through all my recipes to try to find a holiday favorite. I also use small photo albums (you know – the inexpensive ones from my local dollar store or walmart) and place recipes from newspaper/magazines in them, and mark each of them with the kind of recipes they contain. I have one marked “Cookies” that I refer to often. Others are ‘desserts’ ‘9″ X 13″ pan desserts’ ‘snacks and appetizers’, etc. etc. I stand these little albums on end so I can easily see the one I’m looking for.

I keep a Christmas Card record book from year to year – that way I can make changes in addresses when needed ( I include the year of change also), and I keep track of to whom I send to, and receive from. Most record books are good for 5-8 years. I keep a list of gifts I give to friends and customers from year to year so I will vary the kitchen ‘goodies’ I share with them and don’t repeat – unless it’s one of their favorites, which I record, also.

Q: What shortcuts and time savers do you rely on during your holiday preparations?

As I mentioned previously, I keep a list of recipes written out for review & reference. I try to make every minute count – get up and do something while a commercial comes on TV, and I always make myself lists so I can think of what I need to do next.

One thing I do to keep things moving along in the kitchen, is to keep hot sudsy water in the sink all the time I’m working there, and wash dishes when I have a minute in between things. It helps keep the counter cleared and dishes can dry (use HOT water to rinse) and you can put them away when you have another few minutes.

Sometimes, we just have to prioritize. I do that often during this very busy month. And I have to consider what REALLY needs to be done first – usually, according to the day of the week it needs to be ready. We gotta ‘keep the main thing, the main thing’….I always record comments on new recipes – ‘excellent’….’rubbery’ (just did that today with a sugar free cookie I tried =) If the recipe isn’t in a book, and I’m not wild about it, I usually throw it away and keep trying new ones.

Q: What homemade gifts do you like to give? How do you package them?

White Christmas Mix is a really yummy, easy, pretty holiday gift to give. Giving it in the holiday printed zipper-seal bags is nice because you can see how pretty the mix is. Even plain ziploc bags, decorated with curly ribbons is ‘fun.’

Pretzel Pretties are fun to make with kids, and make a LOT so giving them away by themselves or along with other goodies is nice. If you can keep from eating them all…

Fruited Oatmeal Mix is a nice gift to give – it’s warm and filling and is a healthier option, too! It can be bagged and tucked into a pretty tin or given in a pretty gift jar.

Q: How do you prepare for last minute party invitations or gift ideas?

I buy things (on sale) throughout the year – candles, books, calendars, Avon, Melaleuca products, and have two file drawers in my desk with gifts in them, so I can look through and see if I can find anything ‘fitting’ for the person I desire it for. And I always have something edible made up – even if it’s in the freezer.



1 lb. white chocolate (or vanilla almond bark)
Melt in double boiler or microwave according to directions

Mix together:
3 cups Rice Chex
3 cups Corn Chex (or combined – 6 cups crispix cereal)
3 cups Cheerios
2 cups mini pretzels
2 cups peanuts
1 lg. bag of M & M’s – plain or peanut (optional) (We love using the holiday mix)

Pour white chocolate over everything and mix well. Let dry and place into gift containers.


13 oz bag Rolos (or 6-7 rolls)
1 bag tiny twists pretzels
1 bag peanut M & M’s – we like to use holiday colored ones

Line cookie sheet with foil or parchment paper. Lay out pretzels, place one unwrapped rolo on top of Pretzel. Bake at 300 for 5 -6 minutes or until chocolate becomes shiny.

Take out of oven, place M&M on each one, smashing down rolo. Let cool for 10 minutes, then place entire sheet in fridge or cold room to set for at least 1 hour. This is so great because you can make few or many at a time. A cookie sheet full will make 70-90 treats. May also top with pecan halves instead of M & M’s.


6 cups quick cooking oats
1/2 cup raisins
1/2 cup chopped dried apples or dried banana chips or any dried diced fruit
1/4 cup sugar
1/4 cup packed brown sugar
3 tsps. ground cinnamon
1 tsp. salt

(Yield: 7 cups of mix/two batches – each makes 7 servings of oatmeal)

Directions to include with gift:

For each serving:
1/2 cup fruited oatmeal mix
3/4 cup water

In a deep microwave-safe bowl, combine mix and water. Microwave, uncovered, on high for 45 seconds; stir. Cook 20-30 seconds longer or until bubbly. let stand for 1 – 2 minutes.

A healthy gift – I used splenda, splenda brown sugar, and reduced sodium salt….Delicious!

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