I will be going to a friend's home for the 4th of July for a cookout, swimming, drinks, etc. Any suggestions on WW friendly foods that I can take that will help keep me in line. I will take my 1 pt. bun and 1 pt. cheese for the burgers, but what else? Something that will taste good that all will eat besides me.
Veggie tray with LF dip. Salsa and baked corn chips. I like jicama slices with salsa.(if you don't know Jicama, it is a root veggie. Tastes like a cross between an apple and a potato. Ugly brown skin but white and very sweet and crunchy inside).
Faux Potato Salad made with cauliflower. Use frozen cauliflower and cook till tender but not mushy. Cut up in small pieces and use in place of potatos in your favorite recipe
4 Apples (I like granny smiths)
1 can. Pineapple Tidbits (the large one)in juice
1 sm. Pkg. SF Butterscotch Pudding
1 container of Lite or Free Cool Whip
cut apples into small pieces. Drain pineapple(save juice)Combine apples & pineapple. Set aside, Combine juice & pudding. After blended stir in apples & pineapple. Fold in cool whip and chill! That's it!
1 cup = 2pts.
Years ago it was 1 c.=1 pt. not sure when that changed but my leader e-tooled it and said it is now 2 pts. It is well worth is though!
I also make that taffy apple salad only I got it of aimees website and it was called Carmel Apple salad. It is one of my families favorites. I also add peanuts or cashew or what ever kind of nuts you like to it.
Another one my mom uses is Grape salad. You just take grapes ff cream cheese. ff yogurt, and almonds and mix them together. I really fills you up.
Cheryle, here is a recipe that came from a WW magazine
about a year ago. I have made it several times, and it
is really good for nibbling - as long as you remember
to limit yourself to that 1/2 cup. :)
Place the buter in a 5- or 6-quart slow cooker. Cover and cook until melted, about 5 minutes on high. Add the curry powder, soy sauce, sugar paprika, cumin, and
salt; mix well. Add the remaining ingredients; mix well.
Cook, uncovered, about 45 minutes, stirring well every
15 minutes.
Reduce the heat to low. Cook, uncovered, stirring oc-
casionally, until the mixture is crisp and fragrant, 3-4 hours. Transfer to a large bowl and let cool com-
pletely. Store in zip-close plastic bags in your pan-
try up to 6 weeks.
Per serving (1/2 cup): 89 cal, 3 G fat, 1 G sat fat,
O G trans fat, 4 MG chol, 280 MG sod, 14 G carb, 1 G fib, 2 G prot, 53 MG calc. Points value: 2
Another recipe I have lined up for my own use is one
from one of the WW cookbooks.
Baked Beans
1 onion, finely chopped
2 Tablespoons ketchup
1 Tablespoon packed dark brown sugar
1 Tablespoon cider vinegar
1 Tablespoon maple syrup
2 teaspoons molasses
3/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon greshly ground pepper
Pinch ground cloves
1 cup water
1 (16-ounce) can navy or great Northern beans, rinsed
and drained
1/4 - 1/2 teaspoon salt
Preheat the oven to 275 degrees F. In large skillet,
combine the onion, ketchup, brown sugar, vinegar, maple syrup, molasses, mustard, ginger, pepper, and cloves. Stir in the water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until
thickened, about 20 minutes.
Stir in the beans and salt. Transfer to a 2 1/2 quart casserole dish. Bake, covered, stirring occasionally, 1 hour; add a tablespoon or two of water if the beans look dry. If there is too much liquid after 1 hour, uncover and continue to bake, stirring occasionally,
until the beans absorb the excess liquid.
Per serving (1/4 of casserole) : 211 Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 385 mg Sod, 42 g
Carb, 4 g Fib, 10 g Prot, 102 mg Calc.
Points value 4
I am going to try this one myself for this Fourth of
July.
Nellie, thank you for these recipes. They both sound very good. I would be in trouble with the chex mix, though. I make chex mix at Christmas for gifts and I eat about as much as I give. I absolutely love this stuff and can't seem to stop once I start.
The beans sound really good and it is similar to a recipe I have made. I use pork & beans in mine and I add hamburger meat. Of course, both recipes I made prior to WW.
I know what you mean, Cheryle. The last time I made
that snack mix, it was all I could do to keep out of
it. Previously, I had been able to measure it out in
1/2 portions in separate baggies and actually not be
tempted with it on the pantry shelf. Some things are
just better not to be in the house. :)
It has been a long time since I made that pork & beans
and ground beef recipe. It was always a favorite.
No your questions does not sound dumb.....I don't peel the apples. I know some that have because they don't like the skin of the apple, but I do and the recipe that I have says don't peel them.