Baked Parmesan Fish

Baked Parmesan Fish

4 Servings. 3 points per serving.



1/3 cup Parmesan cheese
2 tablespoons flour, all-purpose
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 cup egg beaters® 99% egg substitute
2 tablespoons skim milk
16 ounces orange roughy fillets

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the Parmesan mixture.

Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

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Per Serving (excluding unknown items): 134 Calories; 3g Fat (20.4% calories from fat); 21g Protein; 4g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 0 Fat.

Chicken Fajitas

The roommate and I always loved Mexican food Pre-Weight Watchers. Well once we joined, it was hard to find nice low-point Mexican dishes. Here is one we came up with to kill the Chicken Fajitas craving.

Santa Fe Chicken Fajitas.

Point Value: 7



1 package of Weight Watchers Chicken Santa Fe Frozen Meal (2 Points)
2 Fat Free Flour Tortillas (2 points)
1/4 cup of 2% Kraft Cheese (2 points)
2-4 Tablespoons of Breakstone's Fat Free Sour Cream (1 point)
Salsa to taste (0 points for 1/4 cup)

1. Warm up the Chicken Santa Fe per the directions.
2. Warm the tortillas for about 15 seconds in the microwave.
3. Divide the Chicken Santa Fe up between two tortillas.
4. layer the salsa, cheese and sour cream.

Confetti Corned Beef Hash

I tried this recipe last night. It wasn't bad, just a little bland. I will have to think of ways to "spice it up". Although it was point friendly. I put it with Rice so that it would be a little more hearty.

Points Value Per Serving: 4 Points.
Serving Size: 1/4 of the dish


Confetti Cored Beef Hash

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
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8 ounces corned beef brisket, canned
1 teaspoon dried parsley
1 teaspoon dried thyme
2 cups potato -- cooked and chopped
1/2 cup green pepper
1/4 cup green onions -- sliced

Spray pan with PAM.

Mix all ingredients.

Cook uncovered 8 to 10 minutes, turning frequently, until hot.

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Per Serving (excluding unknown items): 209 Calories; 9g Fat (37.2% calories from fat); 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 577mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Chocolate Peanut Butter Brownie Sundae

These are delicious, and low in points!

I make the following muffins:

Points Value: 2 points, per muffin.
Makes 24 Muffins.

Chocolate Chocolate Chip Muffins

1 box Betty Crocker SuperMoist Devils Food Cakes Mix
15 oz Can of Pumpkin
2/3 cup of water
5 ounces semi-sweet mini morsels

Mix all ingredients well. Divide into 24 muffin cups.

Bake at 350 for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

I then take Breyers No Sugar Added Peanut Butter Tracks Ice Cream (2 points for 1/2 cup).


I put them in a bowl together and eat. It is truly heavenly for only 4 points!

Colorful Chicken Stew

Below is the recipe I made last night for dinner. It was good, filling, and very low points. You can of course mix up the veggies in it, using more or less, or different kinds, but be aware, that not following the recipe exactly will change the nutritional information that I'm providing. It's never a bad idea to check the Nutritional Information yourself regardless.

Colorful Chicken Stew

Points: 3 points per serving
Serving Size : 10

2 pounds boneless skinless chicken breast, uncooked
14 1/2 ounces diced tomatoes with green chilies
10 1/2 ounces potatoes
14 ounces carrots -- chopped
4 ounces celery -- chopped
8 1/2 ounces onion -- chopped
2 1/2 ounces green pepper
2 ounces yellow peppers
2 1/2 ounces red pepper
2 cups Chicken Broth less sodium
2 teaspoons sugar
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.

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Per Serving (excluding unknown items): 173 Calories; 1g Fat (7.1% calories from fat); 23g Protein; 16g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 361mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

New Blog for Recipes

Hey! I figured it would be better to post my recipes elsewhere, so the people who really don't want to hear the mumbo jumbo of my life can just get straight to the point, yummy food! Recipes to be migrated over today.