HUNGRY GIRL CRAVIN' CAPTAIN CRUNCH SHAKE - WW 3 POINTS
Ok I admit, I've been intrigued by Hungry Girl! The website has fantastic info (so does the book) and they include Weight Watchers POINTS too!! This particular shake is HG's take on Carl Jr.'s Captain Crunch Shake. Makes 1 shake = 3 points.
Provided by xpnsve
Categories Shakes
Time 3m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in a blender, and then blend with 3 ice cubes.
- One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
- Then pour your shake into a glass, and top it off with the Reddi-wip!
Nutrition Facts : Calories 49, Fat 0.5, SaturatedFat 0.1, Sodium 67.5, Carbohydrate 10.5, Fiber 0.2, Sugar 6.5, Protein 0.4
MIRACLE MASHIES
Steps:
- Bring a large pot of water to a boil. Meanwhile, peel and cube potato.
- Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 to 20 minutes.
- Drain and transfer cauliflower and potato to a large bowl. Add half & half, butter, and salt. Thoroughly mash and mix. Enjoy!
Nutrition Facts : Calories 82
HG'S MIRACLE MASHIES - WW POINTS = 1
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1* Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo! From the Hungry Girl website.
Provided by senseicheryl
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
- Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
- Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!
MIRACLE MASHIES
Provided by Cooking Channel
Time 35m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Meanwhile, peel and cube the potato.
- Once boiling, add potato and cauliflower to the pot of water. Allow water to return to a boil, and then reduce heat to medium. Simmer until very tender, 15 to 20 minutes.
- Remove from heat and drain. Transfer contents to a large bowl. Add half-and-half, butter, 1/4 teaspoon salt, and crushed garlic, if using. Mash it all together with a potato masher, until completely blended.
- Season with salt and pepper. Enjoy!
STUFFED ROAST TURKEY - WW POINTS = 3
This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332120 and Recipe #332016, each posted separately.
Provided by senseicheryl
Categories Whole Turkey
Time 4h10m
Yield 12 servings of turkey, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F.
- Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
- Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350°F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180°F and the center of the stuffing registers 165°F, 3 3/4-4 1/2 hours.
- Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
- Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.
Nutrition Facts : Calories 624.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 446.6, Carbohydrate 0.2, Protein 79.1
LOADED MASHED POTATOES
This recipe has been in our family for years and goes great with a Sunday dinner or Thanksgiving or Christmas.
Provided by Karen1978
Categories Cheese
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a pot and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium - low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
- Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 492.1, Fat 29.2, SaturatedFat 15.3, Cholesterol 69.5, Sodium 453.6, Carbohydrate 41.9, Fiber 5.1, Sugar 2.1, Protein 16.7
LOADED DEVILED BAKED POTATOES
The potatoes are baked, then the flesh is removed and turned into creamy, cheesy loaded mashed potatoes. The mashed potatoes are stuffed back into the jackets, and the potatoes are baked again to crisp the skin. These are to-die-for!
Provided by FutureVizions
Categories Potato
Time 1h15m
Yield 5 potatoes, 5 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F, and line baking sheet with foil.
- Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
- Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
- Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
- Fill the jackets with the potato mixture, and close the lids.
- Bake 15-20 minutes, until skin is crispy.
HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2
From Hungry Girl - "Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!" PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- POINTS. value 2* HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!
Provided by senseicheryl
Categories Potato
Time 25m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 17
Steps:
- Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
- Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
- Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
- Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!
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