Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Favorite WW recipes!

Posted by   + Show Post
 Mom Thought it would be great to have one place to post our favorite WW recipes!

Feel free to post your recipes and be sure to note if it is Core and/or give point values & nutritional info.






by on Feb. 20, 2007 at 4:22 PM
Replies (261-262):
LILTIGERS
by on Oct. 1, 2010 at 4:52 PM

 okay can you tell me how you figure it out please im not a good baker or cooker lol

Quoting nmwmom:

This dessert sounds great...i haven't tried it yet but wanted to share it (and this is all the instructions there were to it...bet I could figure it out!!!

 

PEANUT BUTTER PIE

4 tbsp. peanut butter
1 tbsp honey
1 1/2 cup rice krispies
1 pkg sugar free chocolate pudding
2 cups skim milk
4 tbsp Cool whip

serves 4 at 4 pts each

 

AgentBrez
by on Nov. 9, 2010 at 11:55 AM

Tuscan White Bean Soup [slow cooker]

1/2 20 oz package peeled, cut up butternut squash, cut into 1 inch cubes. [i could not find this so i just used an actual butternut squash]
2 onions, chopped
2 carrots, chopped
2 garlic cloves
2 tsp extra virgin olive oil
2 32oz  cartons low sodium vegetable broth
1 29 oz can cannellini [white kidney] beans, rinsed and drained
1 large fresh sage spring [i did not use]
1/2 tsp kosher salt
1/4 tsp black pepper
1 14.5oz can fire roasted diced tomates, drained
1/4 cup grated pecorino cheese [i did not use]
4 fresh sage leaves, for garnish [i did not use]

1. preheat oven to 450. line large rimmed baking sheet with nonstick foil.
2. combine squash, onions, carrots, garlic and oil in large bowl; toss to coat. spread vegetables evenly on baking sheet. roast, stirring occasionally, until tender and browned, about 20 mins.
3. transfer vegetables to 5 or 6 quart slow cooker. add broth, beans, sage sprig, salt and pepper. cover and cook until vegetables are fork tender, 4-5 hrs on high, 8-10 hrs on low.
4. remove sage sprig and garlic cloves with slotted spoon; discard. stir in tomatoes. cover and cook on high until flavors are blended, about 15 mins. serves sprinkled with pecorino. garnish with sage leaves.

per serving [2 cups w/ 1 tbsp cheese]: 229 calories, 3g fat, 3mg chol, 976mg sod, 40g carb, 9g fiber, 12g protein, 201mg calc.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)