Menu Enter a recipe name, ingredient, keyword...

Marinels' profile page

Recipes

Mississippi Mud Squares

Mississippi Mud Squares

By

Weight Watchers Summer 2010 guesstimate: 3 pp per serving

  • 1 (13.7 ounce) package fat-free fudge brownie mix (such as No-pudge)
  • 2/3 cup vanilla fat-free Greek yogurt
  • Cookings spray
  • 1/2 cup miniature marshmallows
  • 1/2 cup reduced-sugar chocolate fudge frosting (such as pillsbury)
0/5 (0 Votes)

Spice-Roasted Butternut Squash and Onions

Spice-Roasted Butternut Squash and Onions

By

approx

  • Cooking spray
  • 2 1/4 lbs fresh butternut squash, peeled and cut into 1 inch chunks
  • 1 medium red onion, halved and thinly sliced
  • 1 tbsp. olive oil
  • 1 tsp. garam masala
  • 1/2 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper or to taste
  • 3 tbsps. fresh, chopped cilantro
0/5 (0 Votes)

Italian Stuffed Peppers

Italian Stuffed Peppers

By

Eat More of What You Love 8 pp per serving

  • 6 medium green bell peppers
  • 6 oz. (about 2 links) mild Italian turkey sausage
  • 1 lb. lean ground turkey
  • 1 cup cooked brown rice
  • 1/2 cup diced onion
  • minced garlic to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 tsp.dried oregano
  • 2 tbsps. grated Parmesan or Romano cheese
  • 1/4 cup Italian breadcrumbs
  • 1 large egg
  • 1/2 tsp. black pepper
  • 1 (26 oz.) jar marinara sauce
  • 1/4 tsp red pepper flakes
0/5 (0 Votes)

Chicken Paprikash (serve with noodles, not figured in pp)

Chicken Paprikash (serve with noodles, not figured in pp)

By

6 pp

  • 1 tbps. vegetable oil
  • 6 boneless skinless chicken breasts, cut into one inch pieces
  • 1/2 onion finely chopped
  • 1 red bell pepper, sliced
  • garlic to taste
  • 2 tbsp. paprika (Hungarian)
  • 1 (28 oz.) can whole tomatoes
  • 1 cup chicken stock
  • 2 tbsp. flour
  • 1 cup sour cream
  • 1 tsp. salt
  • freshly ground black pepper
  • 1/4 cup chopped fresh parsley
0/5 (0 Votes)

Hearty Vegetable Lentil Stew

Hearty Vegetable Lentil Stew

By

9 pp per serving if 4 servings

  • 2 Tbsp olive oil
  • 2 tsp garlic, minced
  • 2-1/2 cups leeks, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 cup carrots, medium diced
  • 1 cup red skin potatoes, medium diced
  • 1 (15-oz) can diced tomatoes with liquid
  • 1-1/2 cups canned pumpkin puree
  • 5 cups vegetable stock
  • 1-1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1-1/2 cups cooked lentils
  • 1 (15-oz.) can white beans, with liquid
  • 3/4 cup fresh green beans, snapped in half
  • 1/2 cup canned roasted red peppers, chopped
  • 2 Tbsp fresh sage, chopped
  • Chicken
  • 2-1/2 –3 lbs chicken pieces, skin removed
  • 2 Tbsp olive oil
  • 4 cups chicken broth
  • 1 can cream of chicken soup
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 medium carrots, chopped
  • 1 cup of peas, frozen or fresh
  • 1 bay leaf
  • 1-1/2 tsp seasoned salt
  • 1/2 tsp peppers
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • Dumplings
  • 2 cups baking mix
  • 1/2 cup milk
0/5 (0 Votes)

Chicken Breasts with Tomato Balsamic Sauce

Chicken Breasts with Tomato Balsamic Sauce

By

5 pp

  • 2 tbps. olive oil
  • 6 boneless skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 onion finely chopped
  • garlic to taste
  • 4 tomatoes chopped
  • 1/2 cup chicken stock
  • 1/2 cup balsamic vinegar
  • 1/4 cup chopped fresh parsley
0/5 (0 Votes)

Vegetable Couscous Lasagna

Vegetable Couscous Lasagna

By

14 pp serving

  • CHOP:
  • 2 cups parmesan couscous-prepare as directed on box; add 1/4 cup finely chopped sun dried tomatoes to the water when preparing.
  • 2 medium onions
  • garlic to taste
  • 1 large zucchini
  • 1 large yellow summer squash
  • 12 oz. fresh mushrooms
0/5 (0 Votes)

Sweet and Spicy Roasted Vegetables

Sweet and Spicy Roasted Vegetables

By

4 pp per serving

  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 / tsp. ground cinnamon
  • 1 tbsp. honey
  • 2 tbsps. olive oil
  • 2 small onions
  • 2 medium red bell peppers, seeded and cut into 1 inch cubes (about 3 cups)
  • 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1 inch cubes (about 3 cups)
  • 5 medium carrots, peeled, halved lengthwise and cut into 1 inch pieces
  • 1 tbsp. fresh thyme leaves
0/5 (0 Votes)

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak

By

7 pp per serving

  • 2 pounds beef sirloin, cut into 2 inch strips
  • garlic powder to taste
  • 3 tablespoons vegetable oil
  • 1 cube beef bouillon
  • 1/4 cup hot water
  • 1 tablespoon cornstarch
  • 1/2 cup chopped onion
  • 2 large green bell peppers, roughly chopped
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon salt
0/5 (0 Votes)

Mediterranean Spaghetti

Mediterranean Spaghetti

By

7 pp per serving; cook in 9x9 stone ware

  • 1/2 lb. lean ground beef
  • 2 cups chopped onion
  • 1 1/2 tsp. dried oregano
  • garlic to taste
  • 1/2 cup dry red wine
  • 1/4 cup water
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground black pepper
  • 1 (14.5 oz.) can stewed tomatoes undrained
  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk
  • 1/4 tsp. ground nutmeg
  • 1 cup (4oz.) crumbled feta cheese
  • 2 tbsps. grated Parmesan cheese divided
  • 1 large egg
  • 2 tbsps. dry breadcrumbs divided
  • Cooking spray
  • 4 cups cooked spaghetti (about 8 oz. uncooked pasta)
  • Fresh oregano sprigs (optional)
0/5 (0 Votes)