Conference rocks::weight_control

    
    CHOCOLATE LOAF CAKE	(makes 4 servings)
    ===================
    
    Sift together:
    -------------
    
    3/4 cup flour
    4 pkgs. Chocolate Alba
    7 pkt. Artificial sweetener (sweet-n-low)
    2 Tblsp. Brown Sugar Substitue
    4 tsp. Unsweetened Cocoa
    1 tsp. Baking Soda
    1 tsp. Baking Powder
    1/4 tsp. Salt
    
    In another bowl, beat together:
    ------------------------------
    
    4 eggs
    4 tsp salad oil
    1 tsp vanilla
    1 - 16 oz can of pumpkin
    
    Add the flour mixture to the pumpkin mixture and beat until smooth. 
    Pour into 4 pam sprayed loaf pans (5-3/4x3 - 1/4x2).  Or pour into 12
    cupcaked cups.  Bake at 350 degrees for 30 minutes.  Make sure it's
    done with a toothpick.  Remove immediately from pans.
    
    Each loaf = 1 bread, 1 milk, 1 protein, 1 fat, 1 vegetable and 
    5 optional calories
    
    3 Cupcakes = 1 bread, 1 milk, 1 protein, 1 fat, 1 vegetable, and 
    5 optional calories.
    

    
    
                                                   
    
    I haven't tried making these either...I copied this recipe from the
    board at WW last night...sounds good!
    
    Carrot Bran Muffins	 (makes 4 servings)
    ===================
    
    1/4 c. water
    2 T. marg.
    2 eggs (mix)
    1/4 c. molasses
    1 1/3 c powdered milk
    3 T. flour
    2 tsp. baking powder
    1 tsp. baking soda
    2 tsp. cinnamin (mix)
    1 cup millers bran
    8 T raisins
    1 cup grated carrots
    mix
    
    Put in sprayed muffin tins.  Bake 25 minutes @ 425 degrees.
    
    3 muffins = 1/4V, 1M, 1/2 P, 1FR, 1/2B, 1/2 Fat & 30 optional calories

    Chili - makes 4 servings
    
    3 cups pureed canned italian tomatoes
    2 teaspoons olive *or* vegetable oil
    3/4 pound ground turkey
    1 cup *each* diced onions, and green bell peppers
    2 tablespoons finely chopped green chili pepper
    1 small garlic clove, minced
    4 ounces rinsed drained canned red kidney beans
    1/2 teaspoon *each* oregano leaves and chili powder
    1/4 teaspoon each ground cumin and ground corander
    3 ounces weight watchers natural mild chedder cheese, shredded
    4 taco *or* tostada shells (1 oz each),broken into pieces
    
    Press tomatoes through sieve into bowl, discarding seeds; set aside.
    
    In 2-quart nonstick saucepan heat oil; add turkey, onions, peppers, and
    garlic and cook over high heat, stirring occasionally, until the turkey
    is no longer pink, about 2 minutes.
    
    Add tomatoes, beans, and seasonings to turkey mixture and stir to
    combine; bring to a boil.  Reduce heat to low and let simmer, stirring
    occasionally, until flavors blend, about 15 minutes.
    
    Serve chili with shredded cheese and taco (or tostada) shell pieces.
    
    Each serving provides: 1/2 FA; 3 P; 2.5 V, 1 B

    Chicken Fingers with Honey-Mustard Dip - makes 4 servings
    
    For an attractive presentation arrange chicken on serving platter with
    colorful fresh vegetables.
    
    10 oz chicken cutlets, cut into 12 equal strips
    2 tablespoons low-fat buttermilk (1% milk fat)
    1/3 cup pluss 2 teaspoons seasoned dried bread crumbs
    2 teaspoons vegetable oil
    1/4 cup weight watchers plain non-fat yogurt
    2 tablespoons weight watchers light sour cream
    1 tablespoon plus 1 teaspoon weight watchers mayonnaise, cholesterol
    	free mayonnaise, or low sodium mayonnaise
    1 tablespoon country Dijon-style mustard
    1 teaspoon *each* hot mustard powder and honey
    
    Preheat oven to 450F.  In medium mixing bowl combine chicken and
    buttermilk and turn to coat.  On sheet of wax paper combine bread
    crumbs and oil and, using a fork, mix until thoroughly combined. 
    Dredge chicken in crumb mixture, coating all sides.
    
    Arrange chicken in a single layer on nonstick baking sheet and bake,
    turning once, until chicken is lightly browned, 10 - 15 minutes.
    
    Whle chicken is baking, prepare dip.  In small mixing bowl combine
    remaining ingredients, stirring until thoroughly combined.
    
    Serve chicken with honey-mustard mixture for dipping.
    
    Each serving provides: 1 FA, 2 P, 1/2 B; + 20 C

    
    I tried this last night -- from the latest Weight Watcher cookbook
    
    Oven-fried Scallops
    
    15 oz. scallops (quarter them if they're large)
    3 TB. low-fat buttermilk
    1/3 c. plus 2tsp flavored bread crumbs
    1/2 tsp thyme
    
    Place scallops in buttermilk and let marinade for 15 minutes.
    Pre-heat oven to 500. (Yes, 500). Spray baking sheet with Pam.
    Mix thyme and breadcrumbs. Dip each scallop in breadcrumbs and 
    place on sheet. (Add more breadcrumbs if needed and not on WW!) 
    Cook about 5-7 minutes, turning often to brown all sides. 
    
    Serves 4. 
    Exchanges: 3 protein,1/2 bread,5 optional                           
    About 150 calories/serving (as I recall)

    
    Here is my step-daughter's recipe. She is a veggie who 's struggling
    with her weight (very hard for a 17 year old kid with a healthy
    appetite).
    
    3-4 zuccini sliced in .5 in thick rings.
    1/2 oz croutons ( 3mg fat)
    1-2 T non-fat sour cream
    2 slices of alpine swiss nonfat cheese (25 cal each) cut into
    small squares.
    
    In a large casserole put a layer of zuccini then several croutons, repeat
    until finished. Top with sour cream. Cover and cook in a mocrowave
    oven at highest setting for 6-7 min. Stir, add cheese and cook for two
    more minutes.
    
    Not a gourmet dish, yet quite tasty and requires very little time
    to prepare.
    She says it's under 200 kcal.