MIDWEEK MINUTES December 14, 2014
Midweek
Minutes
December 14,
2013
Hello,
Winners!
Do you ever get cocky? I mean, suppose you had a loss at the scale. Do you ever then think, "Well, I can have that piece of fudge, that handful of nuts, that bite of chocolate, and not have to count it because it won't show"? This is NOT the time of year to think that way. We're NOT going to get cocky. We're NOT going to gain all the weight back that we lost. We ARE going to track every bite! Do you WANT to lose weight and get to your goal? Do you want to have Christmas treats? Yes, you CAN do both. With the PointsPlus® program, tracking is KING! I'm excited about it ESPECIALLY at this time of year. We CAN have some of the goodies...just not ALL of the goodies. Let's face it, it's all about moderation and substitution.
We need to PLAN AHEAD for those special occasions. Write down your plan. Don't succumb to spur of the moment BLT's (bites, licks, and tastes). Be conscious when you are eating. Don't mindlessly start on some treat and keep going! The holidays are NOT license to overeat. There are many habitual behaviors associated with the holidays. Have you picked one or two on which you will focus? Remember my number ONE rule. NEVER GO TO A HOLIDAY GATHERING HUNGRY! Keep on tracking. Notice how you are feeling when you are tempted to grab that cracker with cheese spread! Keep your plan in mind where alcohol is served because that lowers your defenses. Get some exercise too, and get some good rest too.
Oh, one MORE thing! Come to your meeting! We need to do this together! –Zig
These Members have
been NICE and not NAUGHTY!
Superior: –5 lbs.
Hastings: –20lbs.
5%
Lori G. ( S
)
Biggest
Loser
Lori G. ( S
)
Val B. ( H
)
Discover simple ways to sidestep pitfalls and still enjoy
the best the season has to offer!
December is a festive time, but it can
also seem like a recipe for weight-loss disaster. We're surrounded by
tantalizing aromas of holiday favorites. And since our sense of smell is known
to be the most powerful sense, it's not hard to imagine how cravings can be
triggered whenever our nose gets a whiff of these delights. Also the relaxed
festive atmosphere (and free-flowing booze) at holiday events and parties can
encourage hedonic hunger (eating for pleasure rather than eating to satisfy your
energy needs). Watch this video to learn more about hedonic hunger and how the Weight
Watchers program can help put you in control wherever you are this
season.
Worried about how you'll make it through to the New Year without undoing all your hard work? Relax, we've got you covered: from happy hour to the dinner table and everywhere in between. Whatever Space you’re in, whenever you're there — we can help you navigate your options and feel confident about making healthy choices. If you haven't done so already, take a few minutes to download our Mobile app so you can stay connected to the tools, tips, strategies, recipes and plan information that can help you overcome real-world weight-loss challenges in real time. Stay on track with these three holiday helpers 1. Set up and stick with Routines No matter how motivated you are, this is a difficult time to make drastic changes. Keep it simple and take small steps, like this month's Routine: Always have a healthy snack on hand. For example, when you travel with a smart and satisfying treat, you're much less likely to turn to a sweet indulgence when you don't really want it. And be sure to use your Routines tool to help you stick with it! 2. Track, track, and track Our most successful members know that the more often you track what you eat, the greater your chance of staying on Plan. But sometimes life can be a bit busy, and get in the way of your best intentions. When that happens Snap & Track, our photo-tracking feature will help you stick with the healthy habit of keeping tabs on what you eat — especially during times when it’s most challenging. Simply use your phone to take a picture of your food or drink and add it to your Tracker. (And don't forget to track those BLTs (bites, licks and tastes). 3. Consider healthy swaps Who says you have to eat less during the holidays? Just eat smart! Use the Recipe Builder to slim down old family favorites. You’ll find plenty of tips and ingredient substitutions that will help you cut fat without sacrificing flavor or texture. Then upload photos of your renovated dishes and share them in Community Recipe Swap. From apple crumbles to zucchini bread this is the season for baking. And this cooking technique isn’t just for desserts: think succulent veggies, moist fish and bubbling casseroles. The tips and recipes in our baking primer will have you baking like grandma (minus the two sticks of butter, of course) in no time. |
How about a
great present for yourself?
Introductory Sale–Dec 8,
2013-Feb 1, 2014
• Your 2014 Success Kit
for $34.95 (regularly $39.95)
De-Stress Your
Holidays
Article By:
Estelle Sobel
|
Here's how to turn holiday havoc around so it
doesn't get you down.
Christmas shopping, office parties, high-pressure family dinners—let's face it, the holidays can be as stressful as they are merry. With a little help, though, you can say "so long" to your inner Scrooge and enjoy this season. "The four sources of stress during the holidays are fantasies, family, food and finances," says Mark Gorkin, a psychotherapist and public speaker who goes by the moniker "Stress Doc." "The temptation is to want it all," he says. People often get so caught up in the eating, drinking, partying and shopping, he adds, "that there is no time for spiritual reflection and quiet nurturing." So nurture your sanity this holiday season with these nine tips from Gorkin: 1. Just say "no" Be realistic about how many parties you can actually attend. Remember that saying yes to every invitation could result in burnout. Also, going to tons of parties presents more challenges to your diet than you might want. 2. Stay in your groove Carve out time for yourself — and greedily guard it. If you have an exercise routine, such as walking every other day, keep that as your anchor, and try to make holiday chores and events revolve around your exercise schedule, not the other way around. 3. Take baby steps It's easy to feel overwhelmed by the enormity of holiday tasks, like sending out 114 holiday cards. Certain tasks are more doable when broken into chunks. For example, you could purchase the cards a month before Christmas or Hanukkah and write a few at a time over the next several weeks. Then, address all the envelopes. If you have kids, why not enlist them to stuff envelopes and put on the stamps? 4. Appoint a "designated nagger" Give your partner or a close friend permission to nag you when you start worrying too much. Have your "designated nagger" tell you to slow down and take a deep breath as soon as you begin worrying too much about overeating, not exercising enough or finding the perfect gift for everyone down to your boss's cat. 5. Have a big holiday draw Sit down with your family early in the holiday season and discuss the sources of stress and conflict that always seem to rear up this time of year. Then distribute crayons and paper, and have everyone draw pictures of your "family stress image" — a big ogre wearing a Santa hat or a giant present exploding like a firecracker, for example. "This is a great way to get out your frustration in a positive way," says Gorkin. 6. Revel in the scent of solitude Light a lavender-scented candle in your bathroom and take a hot bath, or use some lavender-scented bath oil. A study on aromatherapy reported in the International Journal of Neurosciences stated that the scent of lavender helped adult test subjects feel more relaxed and perform mental calculations more accurately than did other scents. 7. Walk it out Take a nice long walk and focus on smelling the crisp winter air or watching snow falling for a form of meditation. 8. Immerse yourself in music Listen to a tape of holiday songs, or make your own recording by dubbing a set of your favorite tunes onto a cassette tape, CD or MP3. 9. Stroll down memory lane Fill a hatbox or shoe box with objects that are important to you, such as your child's first tooth, family photos, postcards, love letters or inspirational poems or quotes. Whenever stress looms, take out your box and enjoy the warm feelings your mementos inspire. |
STOCKING
STUFFERS FOR YOU!
All Cookbooks:
25% Off & Electronic Food Scale: $5.00 Off 12/15-12/21
Ditch The Guilt Wrapping This
Christmas
Article By: Carole Ann
Rice www.weightwatchers.ca
|
Stay true to yourself—and your weight
loss goals—this Christmas…
Taking seasonal strain? Peruse these
fantastic festive tips from Life Coach Carole Ann Rice to overcome the festive
pressure to overindulge—and discover how to focus on you and your weight-loss
goals this Christmas.
|
At Christmas time it is almost obligatory to overeat and feast until you're reaching for the indigestion cure - because if you don't, you feel everyone will think you're spoiling their fun. The good news is that this yuletide you don't have to let guilt get in the way of your food plan.
Make This Your Christmas
When we feel obliged or manipulated into eating, or doing, something against our will, we are forcing ourselves to live by someone else's agenda. In order to go with the flow or not cause a fuss, we set ourselves up to damage our own self esteem and willpower. People feel that they've "won" (i.e. got you to do something to please them) if you give in to their demands, but will secretly respect you less.
This Christmas decide to be true to you. Ask yourself: "Do I really want to do this? What will really be the true consequences?" Think about it. Will your friends or family really push you out of their lives if you don't eat a mountain of trifle?
Isn't their anxiety about what you are or not eating more about them than you? What do they get out of pushing their needs on you? Can you really justify that sixth mince pie and cream? A desire to be all things to all people will show up as a lack of self worth. Life becomes one big guilt trip where you bow to the needs of others whiles subjugating your own. Buying gifts for people you don't like or feel obliged to buy for, will only drain your energy and make you feel abused and railroaded by convention.
Simple Self Caring Solution
So how do you say no to other people's demands and expectations? Very simply, know yourself and put your needs first. This doesn't mean you are selfish but self caring. It means that you let people know that you mean what you say; that you stick to your word and have integrity.
"I'd love to have another helping, it's delicious, but so want to stick to my food plan so I can start the New Year feeling and looking great" is a perfectly reasonable response. Their discomfort, remember, is about their issues around food or who they thought you were.
Usually people who know themselves and respect their own needs, in the face of opposition and objection, then go on to inspire the very people who sought to control them.
Saying yes to please others but not yourself will lead to self sabotage on many levels. Say no, mean it and honour yourself and you walk away feeling great, more confident and on target to meet your personal goals.
'Twas the night before Christmas and what thoughts did It bring?
My mind said to me, “Why not have a big fling?”
There were pies in the oven, sugared nuts in the jar
There were snacks for the party and booze in the bar
No! I’ll resist the temptation! I’ll keep a strong head!
I’ll not eat a bite! And I climbed into bed
When out of my stomach there came such a roar
I sprang from my bed, landing flat on the floor
Away to the kitchen I flew like a flash
Tore open the fridge to do something RASH!
The light from within gave a heavenly glow
To the objects of food laid on trays there below
And about to indulge in a goodie or two,
I heard a bell jingle and stopped right on cue
Before I’d give in to a snack food to eat
I’d put on my coat and get out on my feet
Was it hunger I felt? Or was I just bored?
This year I’d think first, before my points soared
I put on my coat, my warm gloves and shoes
Determined to contemplate goodies I’d choose
The moon on the crest of the new fallen snow
And on houses and trees gave a sparkle and glow
As I walked down the street, my mind did recall
All the things that we’d said at the Weight Watchers hall
At my meetings that served me to motivate
With words of encouragement to help shed this weight
I spoke not a word when my walk was done
I felt so renewed -- I knew I had won!
I walked into the kitchen, my Weight Watchers’ books read
Had an orange, with a smile, and headed for bed
And I said to myself as I turned out the light
I will jingle, not jiggle -- I have fought the good fight.
Don't get stuck!
BAD WEATHER: If there will be a meeting cancellation due to SNOW, etc., please stay
tuned to NTV or KHAS-TV. I will call them to announce a meeting cancellation
by 3 P.M. for
Geneva and Superior...and as early as I can (or the night before) for Hastings
Saturday morning meetings. You can also log on to their websites where they have
weather closings.
You can
also call the Weight Watchers' 800 number to find out if we are having a
meeting.
1-800-651-6000.
Next Week
in the Meeting Room
Sometimes all
it takes is one comment at a vulnerable time to turn our
best
intentions into an unplanned food disaster. Let’s talk about how
to
fend off those
HOLIDAY FOOD PUSHERS and stay on PLAN.
Member
Recipes
Broccoli Cheese
Soup
Serves 12 ( 6 points +)
2 T. light stick butter ( Land O' Lakes)
1 medium onion, chopped
½ c. flour
6 c. fat-free chicken broth
8 oz. bow-tie pasta
pepper to taste
16 oz. frozen chopped broccoli
6 c. skim milk
1 lb. reduced fat Velveeta
2 T. cornstarch
3-4 T. water
Melt butter in a large pot or Dutch oven. Add onion and cook until tender.
Melt butter in a large pot or Dutch oven. Add onion and cook until tender.
Stir in flour. Gradually add chicken broth,
whisking until smooth. Bring to a boil.
Add pasta and cook 4-5 minutes or until pasta
begins to soften. Add pepper to taste. Add broccoli and cook 4-5 minutes.
Add milk and cheese. Cook until cheese melts,
stirring often. Heat until thickened. Mix cornstarch with water.
Stir into soup to thicken a bit more. Let
stand 10-15 minutes before serving.
Chicken Noodle Soup
1 chicken whole, cut
up, skinless
2 medium carrots -- peeled and chopped 1/2 cup onion -- peeled and chopped 2 stalks celery -- coarsely chopped 2 1/2 teaspoon salt 2 teaspoon parsley 3/4 teaspoon marjoram 1/2 teaspoon basil 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 bay leaf 2 qt water 2 1/2 cup egg noodles |
Place the first 4 ingredients in a 3 1/2-5 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 10 (1 Cup Servings)
PointsPlus® Value:
3
|
Low Fat Creamy Mushroom
SoupGina's Weight Watcher
Recipes
Servings: 5 •
Serving Size: 1 1/4 cup
PointsPlus® Value:
1
3 tbsp flour
4 cups water
2 chicken bullion cubes
5 oz shitake mushrooms,
sliced
8 oz baby bella, sliced
1 celery stalk
1 tbsp light butter
(optional)
Place cold water and flour in a blender and blend until smooth, pour into a medium pot and set heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup in the blender, then return back to the pot
Chicken Parmesan Casserole
Source: adapted from Food.com
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Yields 8 servings. WW P+: 8 per serving
Source: adapted from Food.com
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Yields 8 servings. WW P+: 8 per serving
Bacon Wrapped Water
Chestnuts
Source: adapted from Savory Sweet
Life
Ingredients:
2 (8 oz) cans if water chestnuts,
drained
12 pieces Center Cut bacon (I used Wegmans brand,
regular thickness)
1/3 cup ketchup
1/3 cup packed brown sugar
1 ½ teaspoons plain fat free
yogurt
½ teaspoon Worcestershire
sauce
¼ teaspoon Sriracha or other chili sauce (you can
use a little more if you want a kick)
You’ll also need 36 toothpicks, so make sure you
have a box on hand
Directions:
1. Preheat the oven to 375. Place 36 toothpicks in
a dish and cover them in cool water for a few minutes.
2. On a clean, dry surface, cut the bacon pieces
into even thirds. Wrap each water chestnut in a bacon third and secure the bacon
by stabbing a toothpick through the whole thing.
Continue until there are 36 pieces (I’ve made
this a couple times and the number of water chestnuts in the cans varies…usually
I get 36-40 between the two cans,
so if there are a few more you can just make them
too).
3. Line a large rimmed baking sheet with parchment
paper. Place the wrapped water chestnuts on the baking sheet and bake for 20
minutes.
While they’re baking, combine the ketchup, brown
sugar, yogurt, Worcestershire sauce and Sriracha in a medium bowl and stir until
well combined.
4. When the water chestnuts are finished, keep the
oven on, remove the sheet from the oven and transfer the water chestnuts to a
stack of paper towels to drain the grease.
Throw away the parchment paper and use additional
paper towels to wipe the bacon grease out of the baking sheet. Re-line the sheet
with a fresh piece of parchment paper.
Using a silicone pastry brush, coat each of the
bacon-wrapped water chestnuts generously with the sauce from step 3 and place it
on the parchment-lined sheet.
If any sauce remains drizzle it over the wrapped
water chestnuts.
5. Place the baking sheet back into the oven and
bake for another 30-40 minutes until bacon is crisp. Serve!
Yields 12 (3 piece) servings (36 total pieces).
WW P+: 2 per serving
Macadamia Butter
Cookies
Makes 30
PointsPlus® Value:
3
⅔ c. macadamia nuts
½ c. sugar
½ c. packed brown sugar
1 tsp. vanilla
1 egg
1-¼ c. flour
½ tsp. baking soda
¼ tsp. salt
⅛ tsp. ground nutmeg
½ c. dried sweetened cranberries
½ c. white chocolate chips
1 T. sugar
Preheat oven to 375 and spray cookie sheets with nonstick spray.
Place nuts in a food processor and process until smooth. Combine macadamia butter, ½ c. sugar, and brown sugar in a large bowl. Mix well. Add egg and vanilla, mixing well. Combine flour with baking soda, salt and nutmeg. Add to macadamia mixture. Stir in cranberries and chips. Refrigerate and chill for 15-30 minutes. Form dough into 30 balls. Place 1 T. sugar into a bowl. Lightly press each ball into sugar. Place balls, sugar side up on baking sheets. Gently press the top of each cookie in a criss-cross pattern with a fork.
Bake for 9 minutes or until golden. Remove from pan and cool on a wire rack.
Holiday
Bars
48 servings
PointsPlus® Value:
2
1 1/2 cups gingersnap
crumbs
6 tablespoons butter,
melted
1 teaspoon vanilla
extract
1/2 cup dried cranberries
1/3 cup white chocolate
chips
1/3 cup chopped pecans
2/3 cup of (14-ounce) can
fat-free sweetened condensed milk
Preheat oven 350° F. Coat
13x9x2-inch pan with nonstick cooking spray.
In prepared pan, mix
gingersnaps, butter, and vanilla; press into pan.
Sprinkle cranberries, white
chocolate chips, and pecans evenly over gingersnap crust. Drizzle sweetened
condensed milk over top. Bake 15-20 minutes or until bubbly and light
brown.
Weight
Watchers Chocolates Peanut Butter Pretzel
Balls
1/4 cup reduced fat peanut butter or other nut butter
1/2 cup chocolate chips
1. Crush the pretzels in a ziploc bag until they are in small pieces. The smaller the pieces the more round you can make the chocolates and the better the ingredients will stick together. As you can see in the picture, my pretzel pieces were not quite small enough – lesson learned.
2. In a small bowl, mix together the pretzel pieces and peanut butter (or other nut butter) until well combined and place in the freezer for about 15-20 minutes which will make it easier to roll the balls together.
3. Pull the mixture out of the fridge and roll the pretzel peanut butter into small balls a little larger than a teaspoon. It should make 20 pretzel peanut butter balls. Place on parchment or wax paper on a cookie tray.
4. Return the peanut butter pretzel balls to the freezer and let chill for 1 hour.
5. After a hour, remove the pretzel peanut butter balls from the freezer. Heat up the chocolate chips in a small bowl in the microwave. Heat the chocolate chips on medium power and stir every minute. They will take between 2-4 minutes to become melted and smooth.
6. Dip the peanut butter pretzel balls into the chocolate and roll to cover completely. You can also just dip half the ball in, as you can see in the pictures, which will count down the calories.
7. Place in the refrigerator for about 30 minutes until the chocolate hardens. Store in an airtight container.
PointsPlus® Value:
1
Servings: 20
Serving Size: 1 chocolate peanut butter pretzel ball
1/2 cup pretzelsServing Size: 1 chocolate peanut butter pretzel ball
1/4 cup reduced fat peanut butter or other nut butter
1/2 cup chocolate chips
1. Crush the pretzels in a ziploc bag until they are in small pieces. The smaller the pieces the more round you can make the chocolates and the better the ingredients will stick together. As you can see in the picture, my pretzel pieces were not quite small enough – lesson learned.
2. In a small bowl, mix together the pretzel pieces and peanut butter (or other nut butter) until well combined and place in the freezer for about 15-20 minutes which will make it easier to roll the balls together.
3. Pull the mixture out of the fridge and roll the pretzel peanut butter into small balls a little larger than a teaspoon. It should make 20 pretzel peanut butter balls. Place on parchment or wax paper on a cookie tray.
4. Return the peanut butter pretzel balls to the freezer and let chill for 1 hour.
5. After a hour, remove the pretzel peanut butter balls from the freezer. Heat up the chocolate chips in a small bowl in the microwave. Heat the chocolate chips on medium power and stir every minute. They will take between 2-4 minutes to become melted and smooth.
6. Dip the peanut butter pretzel balls into the chocolate and roll to cover completely. You can also just dip half the ball in, as you can see in the pictures, which will count down the calories.
7. Place in the refrigerator for about 30 minutes until the chocolate hardens. Store in an airtight container.
Eggnog Spice Bundt
Cake
Makes 16-20 servingsPointsPlus® Value: 7
Makes 16-20 servingsPointsPlus® Value: 7
1 (18.25-ounce) box spice cake mix
1 (4-serving) box instant cheesecake pudding and pie filling mix
1 cup vanilla or eggnog nonfat yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 cup butterscotch chips
2/3 cup chopped pecans
1 (4-serving) box instant cheesecake pudding and pie filling mix
1 cup vanilla or eggnog nonfat yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 cup butterscotch chips
2/3 cup chopped pecans
1. Preheat oven 350°F. Coat nonstick Bundt pan with nonstick cooking spray.
2. In mixing bowl, combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg
whites, mixing until creamy.
Makes 16-20 servings
3. Stir in butterscotch chips and pecans. Pour in prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
3. Stir in butterscotch chips and pecans. Pour in prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Crock Pot Peanut Clusters
2 pounds white almond bark/candy coating
1 pkg (12 ounces) semi-sweet chocolate morsels
1 oz unsweetened chocolate
24 oz dry roasted peanuts
1 pkg (12 ounces) semi-sweet chocolate morsels
1 oz unsweetened chocolate
24 oz dry roasted peanuts
Put all three chocolates into a crock pot (breaking up the bark into
smaller blocks, if needed) on high for about 1 hour, stirring occasionally.
Turn crock pot down to low and stir in peanuts. Spoon mixture onto
parchment paper in 2 tablespoon heaps. Allow to cool and harder before storing
in an air-tight container.
Yield: 60 clusters.
PointsPlus® Value:
5
HG's Candyland Peppermint
Pie
MAKES 8 SERVINGS
PointsPlus® Value:
5
Combining the seasonal goodness of peppermint
with the year-round goodness of chocolate, this pie is AMAZING.
Warning: If you alert your holiday guests that
this creamy treat is low in fat and calories, they might fall over and knock
down some of your decorations.
Crust
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Filling
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 cups Cool Whip Free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Reddi-whip Preheat oven to 400 degrees.
To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.
Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.
Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, 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 pan.
Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.
To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.
Once crust has cooled completely, evenly pour filling into the pan.
Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)
Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-whip just before serving. Dig in! www.hungrygirl.com
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Filling
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 cups Cool Whip Free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Reddi-whip Preheat oven to 400 degrees.
To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.
Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.
Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, 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 pan.
Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.
To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.
Once crust has cooled completely, evenly pour filling into the pan.
Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)
Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-whip just before serving. Dig in! www.hungrygirl.com
Peppermint Cheesecake Brownies
Makes 16
PointsPlus® Value:
6
Cheesecake batter:
1 ( 8 oz.) block reduced fat cream cheese
⅓ c. sugar
¼ tsp. peppermint extract
1 large egg
1 egg white
1 T. flour
Brownie Batter:
1 c. flour
½ c. unsweetened cocoa
½ tsp. salt
1-½ c. packed brown sugar
¼ c. canola oil
¼ c. lowfat buttermilk
2 tsp. vanilla
2 egg whites
1 egg
Preheat oven to 350 and spray a 9" square baking pan with cooking spray.
To prepare cheesecake batter, beat cream cheese until smooth. Add sugar and peppermint extract. Beat well. Add 1 egg and 1 egg white; beat well. Add 1 T. flour, beating until just blended.
To prepare brownie batter, measure 1 c. flour into a bowl. Add cocoa and salt, whisking until mixed.
Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites and 1 egg in a large bowl. Beat until blended.
Cheesecake batter:
1 ( 8 oz.) block reduced fat cream cheese
⅓ c. sugar
¼ tsp. peppermint extract
1 large egg
1 egg white
1 T. flour
Brownie Batter:
1 c. flour
½ c. unsweetened cocoa
½ tsp. salt
1-½ c. packed brown sugar
¼ c. canola oil
¼ c. lowfat buttermilk
2 tsp. vanilla
2 egg whites
1 egg
Preheat oven to 350 and spray a 9" square baking pan with cooking spray.
To prepare cheesecake batter, beat cream cheese until smooth. Add sugar and peppermint extract. Beat well. Add 1 egg and 1 egg white; beat well. Add 1 T. flour, beating until just blended.
To prepare brownie batter, measure 1 c. flour into a bowl. Add cocoa and salt, whisking until mixed.
Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites and 1 egg in a large bowl. Beat until blended.
Add flour mixture to sugar mixture, beating until just blended.
Reserve ½ c. brownie batter.
Spread remaining batter in prepared pan. Pour cheesecake filling over the top, spreading to the edges.
Spread remaining batter in prepared pan. Pour cheesecake filling over the top, spreading to the edges.
Dot cheesecake batter with reserved brownie batter. Swirl the top two
layers together using the tip of a knife.
Bake at 350 for 25-35 minutes or until top is set. Cool completely on
a wire rack.
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