Tuesday, November 13, 2007

Hungry Girl Pumpkin Pie

No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you HG's Too-Good-To-Deny Pumpkin Pie...


For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

NOTE: This took 55 minutes to bake until a knife came out clean, and I believe my oven is pretty accurate -

~ jan

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

Tuesday, November 6, 2007

2 Point Cranberry Muffins - 12 Muffins...

1 sprays cooking spray
1-1/4 cup all-purpose flour
1/2 cup uncooked old fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar


  • Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.

  • Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.

  • Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full. - RECIPE MAKES 12 MUFFINS

  • Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

Chef Tips

  • We renovated Cranberry Muffins by:
    • Using fat-free yogurt to yield a moist texture while cutting back on oil.

    • Replacing the remaining fat with reduced-calorie margarine.

    • Swapping fat-free egg substitute for whole eggs.

    • Opting for fat-free milk over whole milk.

Thursday, October 4, 2007

Peggy Jane's Weight Watcher Taco Soup...

This recipe has been doubled, except for the ground round, it made a huge pot, and it freezes well. Might as well make a lot when you have a mess in the kitchen.

 This stuff ROCKS!!!!

Peggy Jane's Weight Watcher Taco Soup

1 lb. ground round
1 chopped onion
1 can Rotel Original Tomatoes with Chiles
2 cans petite diced tomatoes
2 cans Bush pinto beans (drained and rinsed)
2 cans black beans (drained and rinsed)
2 cans Brooks HOT chili beans (DON'T DRAIN)
1 bag frozen corn -
1 package dry Taco Seasoning Mix

1 package dry Hidden Valley Ranch Dressing Mix - Update: 10/3/17 - I'm going to leave this Hidden Ranch Dressing Mix out, it makes it too salty

You can also add 1-2 cans of chopped green chiles to this

Saute ground round and onion, you can also add green pepper if you like - add to remaining ingredients and simmer 20-30 minutes or even better, put it in the slow cooker on low for 4 hours, and add the corn at the end. That's it, really easy.

~ jan

Weight Watcher Points for this is 2-3 per cup. I'm not sure of exact nutritionals, but it's very low in points, and a cup of it is filling. I freeze in small Glad Plastic Containers. This makes a HUGE pot...

Tuesday, October 2, 2007

Awesome healthy food...

Roni's Weight Watchen site has some FANTASTIC healthy recipes, complete with pictures. I read nothing but good things about her recipes, ladies, this page will take a long time to load as it's graphic intense, but well worth the wait. Trust me.... ~ jan

Click here to acess her site...

Saturday, July 28, 2007

Food Magnets

I don't put anything on my refrigerator, but if I did, it would be these food magnets.

Check them out!

Wednesday, June 13, 2007

8 Indicators of Emotional Eating

Many people overeat for emotional reasons. Without doing some serious reflection it is difficult to pinpoint whether our food choices come from an emotional need or a physical need.

Here are eight warning signs that your eating may be driven by hidden emotions.

  1. Your hunger comes on suddenly.
    Physical hunger comes on slowly. Hunger from emotional eating often comes on quickly and suddenly.
  2. You crave specific foods - generally not carrot sticks or steamed broccoli.
    Cravings for specific, usually unhealthy foods is a sign of emotional eating. Often people like the rush they get from satisfying their cravings. That rush is fulfilling emotional hunger.
  3. Your hunger feels urgent.
    You need a particular food right away and you're willing to walk out of your way, or get in your car late at night, or raid your kid's Halloween candy to get it. Physical hunger, unless you haven't eaten for a very long time, is usually pretty patient. It will wait for food. Emotional hunger demands to be satisfied immediately.
  4. Your hunger is often paired with an upsetting emotion.
    If you backtrack a few hours or a few days you'll usually find an upsetting event and feeling that triggered the urge. Hunger that's connected to an upsetting emotion or situation is definitely emotional hunger. Physical hunger is not typically triggered by emotions.
  5. Your eating habits involve unconscious eating.
    All of a sudden you're eating ice-cream and you find the whole container is gone. When you're eating for physical reasons, you are usually mindful of what you're doing. If you catch yourself eating "just because," then it's likely you're eating for emotional reasons.
  6. You don't stop eating in response to being full.
    You keep wanting more of the taste of the food. Physical hunger doesn't need to be stuffed in order to be satisfied. Emotional hunger on the other hand often demands more and more food to feel satisfied.
  7. Your hunger isn't located in belly.
    You crave the taste of a certain food in you mouth or can't stop thinking of a certain food. Feeling hungry in this way is usually a sign of emotional hunger. Physical hunger is happy to get what it can, while emotional hunger usually focuses on specific tastes and textures.
  8. After you satisfy my hunger, you are often filled with a sense of regret or guilt.
    Feeding your body what it needs is not something to feel guilty about. If you feel guilty after you eat, it's likely because part of you knows you're not eating just to satisfy physical hunger.

Tuesday, June 12, 2007

2 points, YUMMO!!!!!!!

Crème Puff!

If you're in the market for a drinkable Creamsicle (or a "50/50 bar", as people in the South call 'em), then read closely, because we're about to make your day. The Starbucks folks have outdone themselves with their new, limited-edition Orange Crème Frappuccino Light Blended Crème. This blended frozen beverage is a delicious treat with a PERFECT amount of orange (not overpowering) and an even MORE perfect amount of "crème" (which we think tastes like vanilla). And this drink's stats are as exciting as its taste. Order the Tall (12 ounces), and it'll cost you just 110 calories (2 Points). A Grande clocks in at 140 and is HUUUUGE (we actually ordered this size by mistake and could barely finish it). And here are some helpful hints regarding this new chilled orange bev: 1. Remember to stress the word LIGHT. If you order the regular one (which is actually more popular), it will have WAY more calories and will be packing fat. 2. Don't ruin a good thing by ad ding whipped cream to it. Splurge on that stuff, and you'll add around 100 calories and 9 grams of fat to your Frap (um, ludicrous). 3. Consider ordering it a tad less sweet (by requesting less of the Light Frappuccino base, or simply less orange syrup). It may even taste better that way, and you'll save a few calories as well. There you have it. Now head on over to Starbucks and start sippin'!

Serving Size: 1 Grande (16 oz.)
Calories: 140
Fat: 0g
Sodium: 160mg
Carbs: 32g
Fiber: 1g
Sugars: 26g
Protein: 7g

*3 Points!

Wednesday, May 30, 2007


I got this tip from hungrygirl.com, and it is TOTALLY worth the points! It is my new favorite summertime drink. Order a TALL orange creme frappuccino, with the LIGHT frappuccino base, and NO WHIP, and it's just 2 points! It tastes so unbelievably good...

Tuesday, May 22, 2007

Amazing Oatmeal Cookies - WW

Remember: You can add a couple of raisins and/or 1/2 cup Fiber 1 and not add any points.

Makes 4 Oatmeal Cookies at 2 Pts TOTAL

1 Container of WW Apple Cinnamon or Maple Brown Sugar Oatmeal
1/2 tsp. baking powder (optional)
1/4 to 1/3 cup water

Gradually stir in water until it is the consistency of oatmeal cookie dough,
Split the mixture into 4 cookies.
Drop on a baking sheet sprayed with nonstick cooking spray.
Bake at 350 until firm, 15 minutes or so.

Thursday, May 10, 2007

A must read...

Interesting article about obesity - actually it's pretty depressing. :0(

Check it out here!

Monday, April 16, 2007

Peanut Butter Cookies

"Lightened up" Peanut Butter Cookies

I usually try to lighten up all the recipes that I try, but so far the "Best Light Recipes" cookbook has the Peanut Butter Cookie recipe nailed down.

Chewy, peanutty - crip on the outside and chewy on the inside!

The breakdown goes from 110 cal for a regular peanut butter cookie to 90, 6g down to 3.5g fat, saturated fat goes from 2.5 to 1.5 (carb 14, prot 2)

Crisp, chewy, peanutty, yummy!

"Lightened Up" Peanut Butter Cookies:

- 1 1/4 cups unbleached all purpose flour
- 1/4 teasp baking powder
- 1/4 teaspoon kosher salt
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup packed brown sugar
- 2 tablesp. chunky peanut butter
- 1/4 cup lightly salted dry roasted peanuts, chopped coarse

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

Whisk the flour, baking soda and salt together in a medium bowl.
In a large bowl, whisk the butter, egg and vanilla together. Stir in the brown sugar and peanut utter until smooth and smush any remaining brown sugar lumps against the side of the bowl. Stir in the flour mixture and peanuts until blended.

Using one level tablespoon of dough, roll each into a 1" ball. If the dough is too sticky to roll, put in fridge to make rolling easier. Put them on the prepared pan and be sure to give them 2 1/2 inches between balls so that they will spread properly... Approx. 12 to a sheet.

Bake one tray at a time till the edges are golden amd the centers are just set. Don't overbake them! Cool the cookies on the baking sheet for 5 minutes then cool completely on a wire rack.

* They freeze well as long as they are in an airtight container - then a few seconds in the microwave makes them as good as if they were just baked.

Tuesday, April 10, 2007

Interesting Blog

Check out this diet blog, interesting stuff about how much dieting actually costs.

Thursday, March 22, 2007

David's Skinny Chocolate Chip Cookies

From Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made With Real Butter, Sugar, Flour and Eggs All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim

I made these last week, they are REALLY good, they taste close to the real thing, which is surprising since there is only 4 Tablespoons of butter, instead of the usual cup in most chocolate chip cookie recipes.

. I used the cookie scoop, that thing is "da bomb!" ~ Jan

1 1/4 cups all-purpose flour (leveled with a spoon)

1 teaspoon baking soda

4 tablespoons (1/2 stick) unsalted butter, softened

1/2 cup light brown sugar

6 tablespoons granulated sugar

1 large egg

2 tablespoons whole milk

1 teaspoon vanilla extract

1 1/2 cups chocolate chips (about 3/4 of a 12-ounce bag)

2 cookies sheets lined with parchment paper or foil

Preheat oven to 350 degrees.

Mix flour, baking soda and salt together in a bowl and set aside.

Beat butter and sugars together with an electric mixer on medium speed until well-mixed, about 1 minute. Beat in egg and milk until they are absorbed, followed by the vanilla. Don't worry if mixture looks curdled; the flour mixture will smooth it out.

Scrape down the bowl and beater and beat in flour mixture on low speed. Use a rubber spatula to fold in the chocolate chips.

Chill dough in the bowl for 15 minutes to keep cookies from spreading too much while baking.

Form dough into 1 1/2-inch balls or use a small ice cream scoop to form the cookies. Arrange balls of dough 2 inches apart all around on the prepared pans.

Bake cookies for 8-12 minutes, or until they look dull on the surface, have spread and are still quite moist. Cool cookies on pans on racks for 5 minutes. Slide liners to racks to continue cooling cookies.

Keep stored between sheets of wax paper in a tin or plastic container. Makes about 30 cookies.

Per cookie: 114 calories, 5 grams total fat, 3 grams saturated fat, 2 grams protein, 17 grams carbohydrates, 1 gram fiber, 11 milligrams cholesterol, 85 milligrams sodium

Friday, March 9, 2007

Crazy-Creamy Crab Stuffed Mushrooms

(Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points)

These make both an awesome appetizer and a hot 'n cheesy snack!

12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)

2 oz. drained white crabmeat - can substitute canned or use Louis Kemp fake crabmeat

2 tbsp. celery; minced

2 tbsp. red pepper; minced

1 wedge The Laughing Cow Light Cheese (any Light flavor)

1 tbsp. fat-free sour cream

1 tbsp. fat-free cream cheese

2 tsp. fat-free cheese flavor sprinkles (like the ones by Molly McButter)


Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot. Enjoy the creamy, crab-tastic goodness! Makes 12.

Friday, March 2, 2007

Lots of fiber -

Fiber-licious Bean Dip
(*1/4th recipe without garnish or cheese: Approx. 110 - 120 calories, 0.5g fat, 935mg sodium, 31g carbs, 13g fiber, 2.5g sugars, 6g protein = 1 - 2 Points)

Although beans are naturally a good source of fiber, adding Fiber One cereal to this dip gives it an extra fiber boost. No one will ever guess that there is cereal in this creamy dip! This is delicious served with baked tortilla chips and cut-up veggies.


1 15-oz. can of black beans

1 cup Fiber One cereal

1 cup salsa

2 garlic cloves; chopped

1⁄4 tsp. each salt, cumin, chili powder

1 tbsp. fresh cilantro

Garnish: fat-free sour cream, chopped scallions and tomato

Optional: 1⁄2 cup fat-free shredded cheese


Place all ingredients in a blender and blend until well mixed; if you prefer the bean dip cheesy, add shredded cheese to the mixture once it’s blended. Place the mixture in a microwave-safe bowl and heat on high for 2 minutes, or until hot. Serves 4!

Tuesday, February 27, 2007

Blueberry Pancakes

Blue Ribbon Batter!

It's no secret that HG LOVES breakfast (it IS the most important meal of the day -- that's NOT a rumor). But don't think for one second we're gonna be satisfied with some lame-o boring b-fast. Nuh-uh. We want pancakes. With blueberries! STAT! Check out our simple recipe...

An oat-y take on p-cakes makes 'em hearty, filling, and delicious!


1/3 cup regular oats (not instant or steel cut)

1/4 cup blueberries

3 tbsp. egg whites

1 tbsp. nonfat milk

1 tbsp. fat-free cottage cheese

1 tbsp. flour

2 tbsp. water

pinch salt


Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through. Now plate those suckers and enjoy. Serves 1. (Pssst...we like 'em drizzled with sugar-free maple syrup!)

Serving Size: Entire recipe

Calories: 195

Fat: 2g

Sodium: 295mg

Carbs: 32g

Fiber: 4g

Sugars: 6g

Protein: 13g

*3 Points

Monday, February 19, 2007

Salad Blaster

I've had a Salad Blaster for a few years now. I bought mine from Avon, of all places for $10.00, they have them online at The Container Store for $3.99. The only difference is mine came with an insulated bag to keep the salad cold. I just went to Avon's site, searched and they have now replaced their salad shaker with a Curves Salad Chiller. Same idea except it's a bowl. Here's the link if you want to see what it's like.

Personally, I like the Blaster better. It's more compact, easier to travel with and it's cuter. Gotta love that eye candy!

But anyhoo this is the way the Shaker works - you put the salad dressing in the lid, put the salad in the cup. When you're ready to eat it, you push on the lid, the dressing dispenses over the salad, shake it up and you're good to go... I've used it in restaurants, on trips, great if you work...

Check it out here, ladies, it's a good thing, and a good price even if it doesn't have the insulated carrier...

Sunday, February 18, 2007

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies
About 36 cookies

Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).

1 cup flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup dark raisins (or dried cranberries)

2 baking sheets lined with parchment paper, foil, or silicone mats

1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.

4. Stir in the dry ingredients, then the oats and raisins.

5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

6. Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.

(I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.)

Storage: Once cool, store the cookies in an airtight container at room temperature.


These cookies were AWESOME. My family gave them a 10! Here's how I tweaked the recipe - I used Cinnamon Applesauce instead of plain, I added an additional 1/2 teaspoon of cinnamon, and I added more oatmeal because I thought batter was a little thin - I probably added an additional 1/2 cup of oatmeal -

Actually, I doubled the entire recipe when I made these, so I don't know exactly how much oatmeal I added, but 1/2 cup for the original recipe sounds about right...

You will love these - amazing cookies for only 2 tablespoons of butter....

Oh, I baked them on a Silpat liner on my cookie sheet - those liners are wonderful, cookies turn out perfectly baked every time!

Friday, February 16, 2007

Just in from HungryGirl this morning - healthy grocery list...

Dairy, Dairy Alternatives and Eggs

Kraft Free Singles (fat-free cheese slices)

The Laughing Cow Light Cheese Wedges

Egg Beaters (Better'n Eggs, etc.)

Veggie Slices (soy-based cheese), Swiss

Shredded fat-free mozzarella cheese

Reduced fat grated parmesan cheese

Light string cheese

Yoplait Light Yogurts

Dannon Light & Fit Yogurts & Smoothies

Fage Total 0% Greek Yogurt

8th Continent Light Vanilla Soymilk (or any other light vanilla soymilk)

Blue Diamond Almond Breeze Unsweetened non-dairy beverage, Vanilla and Chocolate

Fat Free Reddi-wip

Cool Whip Free (in the freezer aisle)

Coffee-Mate Original Fat Free (liquid creamer)

Coffee-Mate Sugar Free French Vanilla (powdered creamer)

Fat-free cream cheese

Fat-free sour cream

I Can't Believe It's Not Butter! Spray

Fat-free cottage cheese


Fiber One bran cereal

Puffed wheat

Puffed rice

Shredded wheat

Kashi 7 Whole Grain Puffs

Kashi Vive

Barbara's Bakery Puffins

Quaker Instant Oatmeal packets

Meat & Seafood

Applegate Farms sliced turkey breast (or the freshest sliced turkey from the deli counter)

Applegate Farms sliced ham (or the freshest sliced ham from the deli counter)

Canned tuna in water

Bumble Bee Prime Fillet Albacore Steak Entrées

Hormel Turkey Pepperoni

Skinless, boneless chicken breast

Hebrew National 97% Fat Free Beef Franks

Jennie-O Lean Turkey Burgers

Jennie-O Extra Lean Turkey Bacon

Imitation crabmeat

Shrimp (frozen or fresh)


Giant romaine lettuce leaves (great for wraps!)

Salad greens

Frozen veggies

Butternut squash (for HG's special fries)

Onions (for our ROCKIN' onion rings)

Fresh vegetables (your choice)

Baby carrots

Canned pure pumpkin (technically a fruit, we know!)


Fresh fruit (we love red seedless grapes, fuji apples, navel oranges, melons, bananas, etc.)

Canned fruit in its own juice (like pineapple, mandarin oranges, peaches, etc.)

Frozen strawberries

No sugar added applesauce


Campbell's Soup at Hand

Campbell's Select Gold Label Soups

Progresso 99% Fat Free Soups

Low sodium chicken or vegetable broth

Amy's Light in Sodium Soups

Amy's Chunky Tomato Bisque

Tabatchnick Soups (located in the freezer)

Miso soup packets

Packaged Snacks, Bars, Cookies, Crackers, Chips & Popcorn

Quaker Rice Snacks (Quakes, Multigrain Minis, Mini Delights, etc.)

Sugar Free Jell-O Gelatin Snacks

Sugar Free Jell-O Pudding Snacks

Nabisco 100 Calorie Packs (you choose the variety)

Keebler Right Bites

South Beach Diet Snack Bar Delights

Nature Valley Fruit Crisps, Cinnamon Apple

Guiltless Gourmet Potato Crisps and Tortilla Chips

Soy crisps (Quaker, Genisoy, Glenny's)

94% fat-free mini microwave popcorn bags (Jolly Time Healthy Pop, Orville Redenbacher's Smart Pop!, Pop Secret)

Fiber One Chewy Bars

Gerber Fruit Puffs & Veggie Puffs


Light English muffins

La Tortilla Factory Low Carb Low Fat Tortillas

Wonder Light Bread and Buns

Western Bagel Alternative Bagels and Alternative Pita Bread

Ice Cream & Frozen Novelties

Dreyer's/Edy's Slow Churned Light Ice Creams

The Skinny Cow Ice Cream Sandwiches & Bars

Smart Ones Giant Bars (Fudge and Cookies & Cream)

Healthy Choice Premium Fudge Bars
Sugar Free Popsicles

Sauces, Dressings & Spreads

Hellmann's/Best Foods Dijonnaise

Girard's Fat Free Dressings

Wish-Bone Salad Spritzers

Kraft Free Italian fat-free dressing

Smucker's Sugar Free Preserves

Land O Lakes Whipped Light Butter

Sugar-free maple syrup

Low-calorie, low-fat (or nonfat) tomato sauce

Frozen Foods & Meals

Boca Meatless Burgers (Original)

Boca Meatless Lasagna

Boca Meatless Chili

Boca Meatless Ground Burger

Gardenburger Veggie Burgers

Boca Meatless Chik'n Patties

Morningstar Farms Corn Dogs (meatless)

Lean Cuisine Brick Oven Style Pizzas

Lean Cuisine Panini sandwiches

Amy's Kitchen Mexican Tamale Pie

Amy's Kitchen Burritos

Cedarlane Low Fat Garden Vegetable Enchiladas

Kashi All Natural Entrees

South Beach Diet Breakfast Wraps


Coke Zero

SoBe Adrenaline Rush, Sugar Free

Diet Rite Pure Zero


Swiss Miss Diet Hot Cocoa Mix

Crystal Light (On The Go, tubs and ready-to-drink)

Millstone Coffee

Source: HungryGirl

Tuesday, February 13, 2007

Jiffy Cornbread

2 boxes jiffy cornbread mix
1 15.5 oz can crushed pineapple

Mix the 2 well, will be like regular cornbread batter, spoon into sprayed mini muffin tin, bake 10 to 12 min @ 350 - makes 12 muffins - 2 points each

Broccoli Cheese Corn Muffins

1 1/2 c. frozen broccoli cuts
1 large egg
1/3 c. skim or low-fat milk
1/2 c. finely shredded Cheddar cheese
8 1/2 oz. package Jiffy corn muffin mix

Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking oil spray. Place the broccoli in a 2-cup glass measuring container and microwave, uncovered, on high and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix until the dry ingredients are moistened. Strain broccoli thoroughly, pressing out any excess water. Finely chop the broccoli and add it to the batter. Fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water to prevent burning. Bake according to muffin package directions.

Makes 12 muffins. Each serving has 70 calories, 3 grams of fat and 12 grams of carbohydrate.

Monday, February 12, 2007

Make ahead oatmeal

Oatmeal (old fashioned)
start with 4 1/2 cups COLD water
Stir in 2 cups old fashioned oatmeal
STIR (do not put on heat yet) until water turns a milky color, about a couple mins
sprinkle a TINY bit of salt (to tenderize oatmeal)
turn on heat med high
let oatmeal come to soft boil 2-3 mins
turn off heat and cover
let oatmeal sit until cool, then place in tupperware container and put in fridge. this is good to last 1 week or so.

for individual portions you can heat it up with just a litle liquid either water, or nonfat (nondairy for me) creamer, I used french vanilla. you can also add 1 tsp vanilla extract. heat in micro 1.5 mins and stir in optional add ins, fruit, splenda, I used 1 T. splenda brown sugar blend.

Wednesday, February 7, 2007

I've been looking for these, no luck yet...

Have you seen the new chocolate-covered Altoids yet? People are OBSESSED with these things. You can eat 2 of 'em for just 15 calories, and they actually contain a satisfying amount of chocolate. Really -- they do!

This is so cute...

A must see little video from Lean Cuisine - we can ALL identify with these girls....

Watch it HERE!

Subway Tuna Salad, a nono...

Despite what people think, tuna salad is typically EXTREMELY high in fat and calories. That's due to the oily condiments it's often mixed with. At Subway, the 6" Classic Tuna sub packs in a whopping 530 calories and 31g of fat (7 of them saturated!)! That's WAY more than either the 6" Steak & Cheese sub (400 cal., 12g fat) or the very low-calorie 6" Roast Beef sub (290 cal., 5g fat). So the good news is that you're right (hope you won something good)! The bad news is that tuna, which has always been considered a "diet" food, can contain shockingly high amounts of fat & calories once mixed with mayo. HG Tip: To avoid tuna salad with mystery ingredients, prepare it at home, where you can carefully monitor what's in it. And try using Best Foods/ Hellmann's Dijonnaise instead of mayo - it's totally creamy, fat-free and has just 15 calories per tablespoon!

Source: HungryGirl

Tuesday, February 6, 2007

Ooey Gooey Chocolate Cherry Muffins

Ooey Gooey Chocolate Cherry Muffins

(1 muffin: 131 calories, <1g protein =" 2 points">

Chewy, chocolatey, cherry goodness in every bite!


No Pudge! Original Fudge Brownie Mix or other fat-free brownie mix

2/3 cup Comstock’s Original Light Cherry Pie Filling or other light cherry pie filling

1 cup Fiber One cereal

1/4 cup light vanilla soymilk

Preheat oven to 400 degrees. In a bowl, mix all of the ingredients together. Place batter into muffin tins lined with paper or sprayed with nonstick spray. Bake for 20 minutes. Makes 12 muffins.

Fiber One Pancakes - 3 Points

Fiber One Pancakes:

*1/2 cup egg whites or Egg Beaters
*1/4 cup Fiber One cereal
*2 tbsp plus 2 tsp old fashioned oats (not quick or instant oats)
*2 tbsp canned pure pumpkin
*1 tbsp light fat free/sugar free yogurt (I use vanilla Dannon Light 'n Fit)
*2 or 3 tbsp Splenda granular (or your preferred no-calorie sugar substitute)
*1/2 tsp cinnamon

Begin by putting Fiber One cereal in a small bowl. Add warm water to the cereal until it’s submerged. Wait a few minutes until the cereal absorbs the water and becomes soft. Drain excess water completely and pat excess water from Fiber One with a paper towel. Place all ingredients, including Fiber One, in a small mixing bowl and mix well with a hand mixer or blender. Mix on high speed until well blended. (Fiber one may remain somewhat chunky. This is alright.)

Place a medium skillet on the stove at medium-high temperature. Spray briefly with fat-free cooking spray. Put batter in the skillet in 1/4 cup portions. Cook until air bubbles form in the batter; then use a spatula to flip each pancake over. Cook the uncooked side for about an equal amount of time, then flip again to make sure each side is cooked fully. They will be slightly browned when done.

Makes about 5-6 small pancakes. Entire recipe is one serving.

I calculated this recipe at 160 calories, 1 gram of fat, and a little over 8 grams of fiber. My points slider said it fell just *barely* within the 2 points range. Adding 1/4 cup of fat free, sugar-free maple syrup with 40 calories or less makes this entire breakfast just 3 points!

NOTE: I made these with 3 tablespoons Splenda, and I didn't have pumpkin, so I omitted it. Next time I will cut the Splenda to 2 tablespoons and add a pinch of salt. They had a good flavor, filled me up - I processed them in my blender, soaked the Fiber One in enough water to cover it, and then squeezed excess water out with a paper towel.

I used Mrs. Buttersworth Sugar Free Syrup, 25 calories per 2 tablespoon and it tastes awesome!

Don't let ingredients gross you out, these were pretty good...

~ Jan

Recipe Source: Weight Watchers Message Boards, User Callievmu

What do I do with Shiritaki Noodles?

Rinse in hot water, then in cold water for just a minute. This is the secret, rinse, rinse, rinse.

Then pat with a paper towel and lastly, throw in a fry pan and cook them to dry them out for a couple minutes.

Use them in spaghetti made with ground turkey breast and spaghetti sauce. A great no points substitute for pasta...

Cream Cheese Pound Cake

Cream Cheese Pound Cake
POINTS® Value: 3
Servings: 10
Can be served with fruit and ff cool whip (count points) - Top with
1 1/2 c strawberries and 2 T ff cool whip for 1 pt more per serving

5 serving Jiffy Yellow Cake Mix
4 oz Kraft Philadelphia Light Light Cream Cheese
1/4 cup fat-free egg substitute
1/2 cup water

Preheat oven to 350.
Mix cream cheese and egg sub. til smooth, then add cake mix. Will be
stiff then add water.
Mix for 3 minutes

Bake in loaf pan sprayed with cooking spray. 40 mins. @ 350.

No Guilt Fettuccine

In honor of National Fettuccine Alfredo Day (tomorrow…yay!), HG's whipped up yet another delicious and completely guilt-free Alfredo dish. A heaping bowl of our creamy pasta with chicken has less than one-fifth the amount of calories in Macaroni Grill's ridiculous version. And ours will also save you more than 90 fat grams. Yes, NINETY! Check it out:


1 package House Foods Tofu Shirataki noodles, Fettuccine Shape**
1 wedge The Laughing Cow cheese, Light Original Swiss
2 tsp. fat-free sour cream
2 tsp. reduced fat grated parmesan cheese
5 oz. skinless chicken breast; grilled with nonstick spray only
Optional: salt, pepper, and paprika


Drain and rinse noodles well. Dry noodles thoroughly (use paper towels to soak up as much moisture as possible) and use a knife to slice them up a bit. Next, top noodles with both cheeses and fat-free sour cream, then microwave for one minute. Stir and microwave for one additional minute. Slice up chicken breast and add to pasta. For added zing, season to taste with salt, pepper, and paprika. Enjoy!

Serving Size: Entire recipe
Calories: 250
Fat: 5.5g
Sodium: 445mg
Carbs: 10g
Fiber: 4g
Sugars: 1g
Protein: 38g

*5 Points!

Monday, February 5, 2007

Red Hot Chili Poppers

Pop 'Til Ya Drop!

What a challenge, and coming up with a rockin' swap for this cheesy fried finger food was slightly tricky. Luckily, our favorite fiber-packed cereal saved the day (as usual). BTW, if you've never tried fake-frying by baking items covered in low-calorie cereal crumbs, DO IT NOW!!! (Sorry, got carried away there.) HG Tip: Bake up a batch (or two - they'll go fast!) this Super Bowl Sunday, and you and your poppers will be the life of the party.

5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup Galaxy Veggie Shreds, Cheddar & Pepper Jack Blend (or another shredded low-fat cheese)**
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder


Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes (HG Heads Up: Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes). Wash halves and dry them very well; set aside. Next, stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Serving Size: 5 poppers
Calories: 115
Fat: 3g
Sodium: 405mg
Carbs: 17g
Fiber: 8g
Sugars: 1.5g
Protein: 12g
*2 Points!

Thursday, February 1, 2007

Thick & Creamy Banana Caramel Smoothie

(1 smoothie: 130 calories, 1.5g fat, 220mg sodium, 27g carbs, 1.5g fiber, 7g sugars, 3g protein = 2 Points)

So smooth, creamy and delicious, it's frightening!


1/2 small banana

2 oz. 8th Continent Light Vanilla Soymilk (or another light vanilla soymilk**)

1 cup crushed ice

3 packets SPLENDA

1 JELL-O Sugar Free Pudding Snack, Dulce de Leche or Creamy Caramel

*Optional: Cool Whip Free and banana slice; for topping


Combine all ingredients in a blender. Blend on high until smooth. Pour into a glass, and (if desired) top with fat-free whipped cream and banana slice. Enjoy!

Sweet Fried Bananas with Cream Cheese Frosting

(Entire recipe: 200 calories, 1g fat, 160mg sodium, 52g carbs, 11g fiber, 19g sugars, 5g protein = 3 Points)

These are so good, you may actually cry when you bite into one!


1 large banana

1/4 cup Fiber One cereal

1/8 tsp. cinnamon

pinch of salt

2 tbsp. SPLENDA, Granular

3 tbsp. Cool Whip Free

1 tbsp. fat-free cream cheese; softened


To create the cream cheese frosting, stir to combine cream cheese, Cool Whip and 1 tbsp. Splenda until smooth. Refrigerate. In a food processor or blender, combine Fiber One cereal, cinnamon, salt and 1 tbsp. Splenda, and blend until a breadcrumb-like consistency is achieved. Cut banana in half widthwise and then lengthwise (so you have 4 pieces). Spray banana pieces (both sides) with nonstick cooking spray. Roll banana pieces in the breadcrumb mixture, making sure to cover them entirely. Place bananas in a pan sprayed with nonstick spray, and cook at medium heat for approximately two and a half minutes per side, or until crispy. Serve with chilled cream cheese frosting.

Source: HungryGirl

2 Point Banana Pudding

Banana Bread Pudding

(1/6th recipe: 125 calories, 1.5g fat, 330mg sodium, 27g carbs, 1g fiber, 12g sugars, 3g protein = 2 Points)

For serious pudding fans only, please!


2 cups cold 8th Continent Light Vanilla Soymilk (or another light vanilla soymilk**)

1 small pkg. (1 oz.) JELL-O Sugar Free Fat Free Instant Vanilla Pudding Mix

24 Reduced Fat Nilla Wafers

2 medium bananas; sliced

*Optional: Cool Whip Free; for topping


Combine pudding mix and soymilk in a bowl. Beat with wire whisk for 2 minutes or until well blended. Set aside. In a medium glass bowl or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone. Top with pudding and let it seep down in between wafer/banana layers. Refrigerate for a couple of hours. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping if desired. Serves 6.

Source: HungryGirl

Monday, January 29, 2007

Find this at WallyWorld

Look For Enviga Starting February 5

Introducing Enviga™— lightly sparkling, delicious green teas with a unique combination of active ingredients proven to help you burn more calories. By gently increasing your metabolism, Enviga is another simple, positive step you can take toward a balanced, active lifestyle.

Enviga is available in three sparkling flavors — Regular Green Tea, Peach and Berry. Each flavor is cool, refreshing and packed with the same amount of green tea goodness.

Because it’s green tea, Enviga is naturally rich in antioxidants, especially powerful EGCG. Every can of Enviga has more EGCG than any other ready-to-drink tea and provides 20% of the daily value for calcium.

Pick up Enviga starting February 5 at participating Wal-Mart stores.

Be Positive. Drink Negative.™

Way to go, Crisco!

Crisco is joining th e ranks of trans fats ditchers. As of now, all of their shortening products are trans fat free!!!!

Sunday, January 28, 2007

Maple Baked Custard

3 Servings

This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.

2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg

1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.

2. Pour into 3 glass custard cups. Sprinkle with nutmeg.

3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.

4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.

5. Serve warm or cold.

Nutritional Information:

Per serving:
115 calories
4 g total fat (1 g sat)
143 mg cholesterol
13 g carbohydrate
7 g protein
0 g fiber
86 mg sodium

Thursday, January 25, 2007

Chocolate, it's a good thing...

Dark Chocolate

(1.5 oz. serving: 230 calories, 13g fat, 30mg sodium, 26g carbs, 1g fiber, 22g sugars, 3g protein = 5 Points)

Why Eat It? Chocolate IS good for you. The rumors are true. The bittersweet stuff has been known to lower high blood pressure, reduce the risk of clogged arteries and blood clots, and prevent heart disease and other ailments. So what makes dark chocolate so much better for you than other types? Higher cocoa content equals more flavonoids (the compounds responsible for all that disease fighting).

Tuesday, January 23, 2007

The Daily Plate

I found a great new site, thedailyplate.com - lots of healthy eating tips AND you can enter a food in the search box, and it will give you lots of healthy alternatives. A must try, ladies... trust me on this one.

~ jan

Potato and Onion Frittatta

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 baking potato (8 ounces), peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.

Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.

Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.

Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Per serving: 238 calories; 13.2 grams fat; 14.2 grams protein; 15.6 grams carbohydrates; 1.6 grams fiber

Note: To store extra yolks (for custards or egg washes), place unbroken yolks in water in a covered container, and refrigerate, up to 2 days. If you have no use for them, you can buy unprocessed pure egg whites in the dairy section at the market.

Tuesday, January 16, 2007

Lemon Yogurt-Poppy Seed Muffins

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. In the morning, you just need to combine the wet and dry ingredients, bake, glaze and enjoy!

Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins

1/3cup fat-free (skim) milk
1/4cup unsweetened applesauce
2tablespoons vegetable oil
1container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4cup fat-free egg product or 1 egg
1 3/4cups Gold Medal® all-purpose flour
1/4cup granulated sugar
2tablespoons poppy seed
1tablespoon grated lemon peel
2 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/2cup powdered sugar
2to 3 teaspoons lemon juice

1.Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
2.Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.

Nutrition Information:

1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2

Source: Betty Crocker

Monday, January 15, 2007

Roast Beef Wraps with Horseradish-Mustard


For the horseradish-mustard sauce:
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
1/2 cup non-fat sour cream
1/2 teaspoon sugar
salt to taste

For the wraps:
4 large flour tortillas - use low carb if you're watching carbs
3/4 pound sliced, lean roast beef tenderloin, from the deli
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices of ripe tomato, sliced very thin

Cooking Instructions
For the horseradish-mustard sauce:
1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:
2. Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

3. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap
Nutritional Information
Number of Servings: 4
Per Serving
Calories 293 Carbohydrate 36 g
Fat 6 g Fiber 0 g
Protein 25 g Saturated Fat 2 g
Sodium 992 mg

Saturday, January 13, 2007

Why Focus on Folic Acid?

It's National Folic Acid Week, so it's a fitting time to give this essential vitamin the attention it deserves. Folate, the natural form of folic acid, is a B-vitamin found in many foods, like leafy green vegetables, beans, and asparagus. Folic acid, the synthetic form of the vitamin, is added to fortified foods (such as cereals) and is also found in supplements. Both play a key role in healthy cell growth and may improve cardiovascular health by teaming with vitamins B6 and B12 to lower homocysteine, an amino acid in the blood. An excess of homocysteine is linked to an increased risk of coronary heart disease, peripheral vascular disease, and stroke.

The recommended dietary allowance (RDA) for folate is 400 micrograms for all adults. Women of childbearing age need to be particularly vigilant about meeting this requirement. Upon the recommendation of a physician, they may need higher doses, since folate can prevent up to 70 percent of neural tube birth defects (such as spina bifida) and can also help prevent cleft lip and cleft palate.

Meeting your folate needs may have other benefits as well. Research suggests that folate may reduce the risk of colon, cervical, and breast cancers, and it might prove helpful for preventing Alzheimer's disease.

Friday, January 12, 2007

Strawberry Cloud Pie

(1 piece: 85 calories, 3g fat, 158mg sodium, 17g carbs, 7g fiber, 1.5g sugars, 2g protein = 1 Point!)


2 cups Fiber One cereal

4 tbsp. LAND O LAKES Whipped Light Butter; melted

1 large box (or 2 small) JELL-O Sugar Free Gelatin Dessert mix; Strawberry

1 1/2 cups Cool Whip Free

*Optional: sliced strawberries for garnish


Begin by preheating oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter and stir until well mixed. In an oven-safe pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press & form the crust. Use your fingers to press it into the edges and up along the sides of the dish. Bake pie crust for 10 minutes. Set aside. In a separate dish, dissolve gelatin mix into 2 cups boiling water. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm). Next, use a mixer to fold in Cool Whip. Once mixture is very well blended, pour evenly into pie crust. Use a flat utensil to smooth out surface. Refrigerate for several hours until firm. If desired, garnish pie with sliced strawberries. Serves 8.

Thursday, January 11, 2007

Fight Fat...

If removing some of the fats and oils from your stews, soups and sauces is a goal of yours, check out a product from MysticMaid.

The Grease Blotter is a sheet that easily absorbs surface fats, which rise to the top of your pot of chili or chicken vegetable soup. You can use the sheets to de-fat sauces and gravies too.

Each sheet absorbs up to two tablespoons of oil.

It also works as a blotter for solid food such as bacon.

There are 10 disposable sheets per package. Each blotter is 77/8 inches in diameter. A package costs $6, including shipping and handling.

Grease Blotter by MysticMaid is available at www.mysticmaid.com or by calling (877) 468-0888.

Banana Chocolate CHEESEriceCAKE!

(1 Cake: 120 calories, 1g fat, 120mg sodium, 23g carbs, 1g fiber, 9g sugars, 3.5g protein = 2 Points)

It's a creamy, crunchy, banana-chocolate sensation!


1 Quaker Rice Cake, Chocolate Crunch
2 tbsp. Cool Whip Free
1 tsp. SPLENDA, Granular
1 tbsp. fat-free cream cheese; softened
1/3 small banana; sliced

*Optional: sugar-free chocolate syrup and more Cool Whip Free; for topping


Stir to combine cream cheese, Cool Whip and Splenda until smooth. Spread mixture on rice cake and place in freezer for about 20 minutes. Remove from freezer and distribute banana slices on top. If desired, top with chocolate syrup and whipped topping! Serves 1!