Weight Watcher

Diet salad dressings

Salad dressing is important toward your salad.
One could not get enough taste from a dressing that is made from lemon juice and olive oil. However a mayo and mustard dominated dressing is a serious threat toward your diet.

Here's a quick dressing recipe that is delicious but also low on calories.

Ingredients:

• 1/4 cup ketchup
• 4 tablespoons Splenda
• 4 tablespoons apple vinegar
• 1 onion
• 1 1/2 teapoon salt and pepper
• 2 tablespoons of Canola oil
• 1 egg white

Instructions:

Chop the onion to small pieces, then put all the ingredients to food processor or blender. Mix it until it's all blended.
Paris Diet
Ingredients

• 1/2 c. Rice
• 3 c. Water
• 1 tsp salt per cup of rice
• 1/8 tsp Mexican saffron
• 2 tbs oil or ghee
• 1 tbs raisins

Instructions

Boil the water.
In the meantime, wash the rice (3 times if possible). In a frying pan, heat the oil, salt, and rice.

Sauteeing the uncooked rice will bring it to the same temperature as the water, so boiling will not stop once the rice is added.

Once water is boiling, add saffron and raisins. Let the raisins boil so that they get plump and juicy.

Add the rice. If you've done things right, the water should keep boiling. Continue to boil it for a while; let it steam until the rice begins to come to the top. Then turn the flame low and let it cook for 12 minutes.

** Note Mexican saffron is somehow different from regular saffron, so make sure you use the right kind.

Coffee Yogurt Shake

1 POINTS per serving Ingredients: 1 c -Mineral water 1/2 c Yogurt, plain 1 ts Instant coffee Artificial sweetener;to -equal 1 tsp sugar 1 ts Sugar 1/8 ts Ground cinnamon 6 -Ice cubes Instructions: Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Yield: 2 servings 1 POINTS per serving Nutrition information: Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium Coffee Latte .5 POINT per serving Ingredients: 1-1/4 cups regular grind espresso or other dark roast coffee 1 cinnamon stick, broken into pieces 6 cups water 2-1/2 teaspoons EQUAL® FOR RECIPES or SPLENDA 2-1/2 cups skim milk Ground cinnamon or nutmeg Instructions: Place espresso and cinnamon stick in filter basket of drip coffee pot; brew coffee with water. Stir sugar into coffee; pour into 8 mugs or cups. Heat milk in small saucepan until steaming. Blend half of milk in blender at high speed until foamy, about 15 seconds; pour milk into 4 mugs of coffee, spooning foam on top. Repeat with remaining milk and coffee. Sprinkle with cinnamon or nutmeg before serving. Yield: 8 servings .5 POINTS per serving Nutritional Information: Calories 31, Total Fat 0 g, Protein 3 g, Carbohydrates 5 g, Cholesterol 1 mg, Sodium 46 mg, Fiber 0 g Ultimate Chocolate Sorbet 3 POINTS per serving Ingredients: 1/2 cup sugar 1/3 cup unsweetened cocoa powder 1/4 cup honey 1/2 tsp instant espresso or coffee powder 1/2 oz (1/2 square) unsweetened chocolate, chopped Instructions: In a medium saucepan, combine the sugar, cocoa, honey, espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until the sugar is dissolved, 2-3 minutes. Remove from the heat and stir in 1 1/2 cups water. Transfer to a 13 x 9 inch (33 x 23 cm) baking pan. Freeze until just frozen, 2-3 hours. Transfer to a food processor and puree. Scrape into a quart-size (1 liter capacity) airtight container and freeze until firm. If the sorbet loses its velvety texture, re-process right before serving. TIP! To make the sorbet without a food processor: Freeze the sorbet in a gallon-size sealable plastic bag. Open the bag slightly after 2 to 3 hours to let the air escape. Then squish the bag to break up any lumps. Makes 4 servings 3 POINTS per serving Nutritional Information: Per serving: Calories 191, Fat 3g Chocolate Pudding w/Strawberries 3 POINTS per serving Ingredients: 2 cups lowfat milk 2 Tbs. cornstarch 3 Tbs. sugar 2 Tbs. cocoa powder 1 Tbs. instant coffee powder 1 ounce unsweetened chocolate 1/2 tsp. vanilla extract 1 tsp. unsalted butter 2 cups strawberries, sliced Instructions: Combine 1/4 cup milk and cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside. Combine remaining milk and next 4 ingredients in a heavy saucepan over medium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shake cornstarch mixture and stir into chocolate mixture. Cook 10 minutes or until mixture thickens and just begins to boil. Remove from heat and stir in vanilla and butter. Cover with plastic wrap with plastic touching surface to prevent skin from forming. Place saucepan in a cold water to cool pudding. Serve warm or chilled topped with strawberries. Yield: 4 servings 3 POINT per serving NUTRITIONAL INFO: Per serving: calories 178, fat 6.8g Salmon and Chicken Doria Recipe: My Guilty Pleasure Ingredients (2 servings): 200 gram of cooked brown rice. 100 gram of salmon fillet 100 gram of chicken fillet 30 gram of cottage cheese/gruyere/cheddar 20 gram of margarine 30 gram of onion Salt, pepper, tomato and parsley to your preference Olive oil to fry Sauce (2 servings): 250 ml of milk 28 gram of butter two tablespoons of all purpose flour a teaspoon of salt and black pepper Or just use instant bechamel sauce to save the hassle of cooking the sauce. Instructions: 1. Preheat the milk but don't let it boils. Keep it ready nearby 2. Cut the fillet into random pieces which are small enough to be eaten 3. Heat the olive oil and margarine and fry the fillet 4. Put the fillet neatly over the cooked brown rice 5. In separate saucepan, heat the butter and onions on medium heat until the butter is melted and add the flour 6. Stir the mixture continuously for 6 minutes and add the hot milk slowly 7. Keep stirring until the mixture becomes smooth and pour it to the rice slowly 8. Don't soak the rice but make sure a great deal of the surface has been covered with the sauce. 9. Put the cheese on top of the rice then sprinkle with salt and pepper 10. Bake it in the oven at 180 Celsius until the surface is brown 11. Ready to be served! Sprinkle with chopped tomato as illustrated in my photo. Macaroni and Cheese 8 POINTS per serving Ingredients: 2 cups elbow macaroni 1 cup low-fat (1%) milk 2 tbsp all-purpose flour 1 tsp dijon mustard 1/2 tsp salt 1/4 tsp freshly ground pepper 1 cup shredded extra-sharp cheddar cheese 3 tbsp grated parmesan cheese Instructions: Preheat the oven to 350°F (175ºC). Cook the macaroni according to package directions. Drain and keep warm. In a large nonstick saucepan, combine the milk, flour, mustard, salt and pepper. Cook, whisking constantly, until the sauce thickens and comes to a boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition until it is melted before adding more. Stir in the macaroni. Transfer the mixture to a shallow 1-quart (1 liter capacity) casserole dish and sprinkle with the parmesan cheese. Bake until golden, about 20 minutes. Increase the oven temperature to broil and cook for 3 minutes more. Cool slightly before serving. TIP! Although elbows are the classic macaroni, experiment with shapes like radiatore, orecchiette, and small to medium shells. Makes 4 servings 8 POINTS per serving Nutritional Information: Per serving: Calories 344, Fat 10g Potato Cakes 1 POINT per serving Ingredients: 2 cups potatoes, Mashed 2 tablespoons onions, Chopped 1/8 teaspoon salt 1 teaspoon oil 1 egg white, slightly beaten 2 tablespoons all-purpose flour pepper Instructions: In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Makes 6 Servings 1 POINT per serving Nutrition Facts Calories 59, Total Fat .8 g, Sat. Fat .1 g, Protein1.9 g, Carbohydrates 11.2 g, Sodium 63 mg, Dietary Fiber .9 g Cabbage-Rice Casserole 3 POINTS per serving Ingredients: 2 teaspoons olive oil 6 cups finely chopped cabbage 1 cup diced onion 3 cups water 1 cup chopped tomatoes 2 tablespoons brown sugar 2 tablespoons cider vinegar 1/4 teaspoon salt 1 cup uncooked white basmati rice 1/4 cup currants Instructions: Preheat oven to 350º. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; sauté 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 × 7-inch baking dish. Cover and bake at 350º for 50 minutes or until rice is tender. Yield: 6 serving Serving Size: 1 cup 3 POINTS per serving Nutrition information: Per serving: Calories 179; Total Fat 2g Orange Sweet Potatoes 2 POINTS per serving Ingredients: 1 very large or 2 medium sweet potatoes (1 1/2 pounds), cut in half, then lengthwise into 8 wedges 3/4 cup orange juice 1 tsp. extra-virgin olive oil 1/2 tsp. cinnamon 1/2 tsp. cumin 1 tsp. honey 1/4 cup dried cranberries or dried cherries (optional) Instructions: Toss potato wedges with orange juice, olive oil, cinnamon, cumin, honey and salt. Spread in a shallow baking dish and bake, covered, in a 400-degree oven until fork-tender but not mushy (about 45 minutes), basting once or twice during baking. Uncover for the last 15 minutes and sprinkle with cranberries or cherries if desired. Makes 6 Servings 2 POINT per serving Nutrition Facts Per serving: 104 calories, 1.5g protein, 1g fat Garlic Mashed Potatoes 3 POINTS per serving Ingredients: 1 pound (about 2 large) Potatoes, peeled and quartered 2 cups Skim milk 2 large Cloves garlic, chopped ½ teaspoon White pepper Instructions: Cover and cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add garlic-milk mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth. Microwave Directions: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% (high) power until tender (about 12 minutes), turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on medium heat until garlic is soft (about 4 minutes). Yield: Makes 4 servings. 3 POINTS per serving Nutrition information: Calories - 141, Total fat 1 g