Weight Watchers Traditional Shortbread

Weight Watchers Traditional Shortbread

Makes 15 servings

Ingredients

9 ounces plain flour
6 ounces butter
3 ounces caster sugar

Preparation

1. Mix the flour and sugar first, and then rub in the butter.
2. Knead the mixture until it becomes a smooth paste.
3. Roll out till about 3/4 inch (2 cm) thick.
4. Cut into rectangles and decorate the top with a fork creating rows of holes.
5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3). They want to stay pale and light golden.
6. In warm weather you may want to chill the cookies before baking.
7. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.

WW POINTS per serving: 4
Nutritional information per serving: 168 calories, 9.4g fat, 0.5g fiber

Cracked Chicken

Cracked Chicken

Ingredients:

• Chicken Breasts, Boneless and Skinless  - 2 Pounds
• Cream Cheese, Cut into Cubes 2 (8 Ounce) Blocks
• Dry Ranch Dressing Mix - 2 (1 Ounce) Packets
•  Bacon, Cooked and Crumbled - 8 Ounces
• High Quality Rolls - 6
• Extra Sharp Cheddar Cheese - 6 Slices
• Red Onion, Thinly Sliced- 1
• Barbecue Sauce

Instructions:

1. Pat the chicken breasts dry with paper towel. Place them in the crockpot. Top evenly with cream cheese cubes then sprinkle the dry ranch evenly over the top. Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
2. When chicken is cooked, shred it. Add cooked bacon. Give the mixture a stir to evenly combine everything.
3. Spoon one portion of chicken mixture on half of a good quality rolls, top with cheese and set under the broiler just until cheese has melted.
4. Spread BBQ sauce on second half of the bun and top with a thin slice of red onion. Serve.

        * For me when I make it again I'll use 1 packet of Ranch Dressing. I used Bacon Bits ,not cooked or crumbled

Tater Tot Casserole

Tater Tot Casserole

1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat
diced onions if you want
serves: 6 or 7

*Brown hamburger meat. Add cream of mushroom soup and stir together continuously.Let simmer on low heat for 15 minutes.Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.Place in oven on 350' and let the tater tots brown.Sprinkle with cheese; melt it in the oven and ENJOY.

* I've  made this recipe about 6 times already and I've used 1 can of Cream of Mushroom Soup to 1 can of Cream of Chicken Soup and more hamburger also ..

Peanut Butter Cookie Brownies

Peanut Butter Cookie Brownies

 

 

Ingredients:

For the Brownies

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cookie

1. 1/4 cup vegetable oil
2. 1/2 cup sugar
3. 1 egg
4. 1/2 teaspoon vanilla extract
5. 1/4 cup creamy peanut butter
6. 1 cup flour
7. 1/2 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350 degrees.

Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

Brownie Batter

1. In a small pan over medium heat, melt butter and stir in sugar.
2. Remove from heat and stir in eggs and vanilla extract. Set aside.

1. In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
2. Pour the brownie batter into the pan and set aside.

Peanut Butter Cookie Dough

1. In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
2. In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
3. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
4. Bake for 27-30 minutes, then cool completely before cutting into bars.

 

* I made these twice and they are easy and good

Crock-Pot Chicken Stir Fry

THE RECIPE

12 to 15 servings; 2 hours, 30 minutes
3 lbs Chicken thighs, boneless and cut in pieces
3 lbs Stir fry vegetables, frozen (Birdseye)
1 jar Stir fry sauce (12 oz)
2 C Rice
4 C Water

Brown chicken
In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.

Cook vegetables
Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.

THE RICE
In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork.

 

*Pasta

This Recipe Can be used with Pasta  

*This is what I made BUT I used pasta Noodles not rice . Still came out great. I also used Chicken Breasts I didn't fry them Just cut up pieces of chicken and add to vegetables and sauce let crock pot go for about 2 hours on High. You can add more Baby Corn on the cobs and more water chestnuts like I did