Ice Cream Cone Pizza - Recipe

"You know what would be good, Mommy? Ice cream pizza!"

That's what started this. Sebastian wanted his pizza shaped like an ice cream cone. I started with one of my favorite pizza crust recipes (which is 29 WW P+ for the entire crust, according to Living Cookbook).

I prepared the dough according to the directions, but instead of just rolling the dough, I rolled it out and cut it into 4 sections, which I then rolled into balls and let rest a little longer while we fashioned out "sugar waffle cone" mold.

Pardon the nasty bananas. I'm making banana bread tomorrow.

Cut out a cereal box and curve it in the the shape of a sugar waffle cone. Go ahead and use a piece of tape to secure it.

Wrap heavy duty foil around the cereal box cone. Be sure to make a little bit of an edge.

Spray the foil with non-stick spray. Mold the dough around it, sealing the edges very well. Pull the cereal box cone out of the foil and set the foil & dough aside. Use the cereal box cone to repeat the process until all 4 cones are completed.

Yes, I know what that looks like. It looked even more like one from other angles.

Stand the dough cones, point up, on a cookie sheet and bake in a 350 degree oven for 20-25 minutes. Remove them from the oven and let cool for a few minutes. Remove the foil and prop the cones, point down, in a clean steel can. Fill with your favorite pizza toppings.

Those are chopped black olives, not rodent turds.

Put back in the oven for 5-10 minutes, or until cheese is melted and toppings are warm.

These held together very, very well and were delicious!! Sam is going to make some more permanent molds for shaping and baking the dough, as well as a friendlier rack for cooking the filled cones. I was going to take a picture of myself, eating from the pointy end, but one phallic symbol picture in this blog entry was enough!

Crock Pot Pizza Pork with Pasta - Recipe

How about that alliteration?!

It's been a while since I've posted a new-to-me recipe in a separate post, but rest assured, I am still doing my 2010 Recipe Challenge. I'm averaging more than one recipe per week, and I intend to keep going through the end of the year. I'm still trying to decide what to do as far as a recipe challenge for next year. A friend suggested raw foods, and I like that. Not definite yet, but likely.

Anyway, on to this recipe. There won't be any numbers for it because I'm just too lazy these days.

3 pork chops, at least 1 inch thick, trimmed of fat

1 tsp oil

1/4 c chopped onion

1 c pasta sauce

1 1/2 c cooked pasta (or whatever the equivalent of 3 servings is - again, I'm too lazy to get up and go look at the box)

3/4 c shredded cheese (mozzarella or parmesan would probably be best but I'm too lazy to go to the store so we used colby jack - is anyone noticing a trend here?)

1. Heat oil in skillet and brown pork chops on both sides.

2. Place pork chops in bottom of crock pot. Sprinkle onions over them and add the pasta sauce. Cover and cook on low 4-6 hours or until chops are tender.

3. Serve over cooked pasta. Top with 1/4 c shredded cheese.

4. Eat. Or if you're lazy like I am, have someone feed you.

Tex Mex Black Bean Salsa - Recipe

I found this in a magazine at the allergist's office and had to take a picture with my phone so I could try it out.

2 medium-sized Roma tomatoes, chopped
1/2 medium-sized red onion, chopped
3 scallions, chopped
1 15-oz can black beans, drained & rinsed
1 1/2 tbs taco seasoning
2 tbs sour cream or plain yogurt

1. Mix the tomatoes, onion, scallions, and beans in a bowl. Sprinkle the taco seasoning over the mix and toss gently.

2. Serve topped with sour cream or yogurt.

I made a big batch of this, but I didn't have scallions, so I used some red, yellow, and green peppers. I also included some pinto beans and corn kernels because I had some of that left over, and then I drizzled lime juice over the entire mix. Oh, and some cilantro.

It was good!

Onion Risotto - Recipe

This was in my Mr. Food cookbook in my Living Cookbook software. My friend made this and she said it made a lot of risotto, so I cut the recipe by a third, but this is the original.


1/4 cup butter
3 onions, coarsely chopped
2 cups long-grain rice (I actually used arborio)
3 cans ready-to-use beef broth - (14 1/2 oz ea)
1 cup grated Parmesan cheese

1. In a large skillet, melt butter over medium-low heat. Add onions and cook for 25 to 30 minutes, or until caramelized, stirring occasionally. (Don't worry about cooking the onions too much -- it takes time for them to turn the light brown color of caramel.)

2. Add rice and stir for 1 minute, until coated with butter. Add broth; increase heat to medium and cook for 25 to 30 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese until well blended.


This was pretty darn good and I will make it again!

Chicken 'Ribs' - Recipe

I found this in the Mr. Food cookbook I have in my Living Cookbook software. The original recipe calls for 2 pounds of chicken, but I only made 1, so I've cut the recipe in half.

5 oz (1/2 can) condensed beef broth (which I did not have so I used chicken broth)
1/8 cup ketchup
1/8 cup honey
1/8 cup soy sauce
2 gloves garlic, minced
a few drops of red food coloring (optional)
1 pound boneless skinless chicken thighs, cut in strips

1. Combine all ingredients and marinate in refrigerator (4 hours to overnight).

2. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place chicken strips on sheet and discard remaining marinade.

3. Bake for 10 minutes, then turn the chicken over and continue cooking 8-10 minutes, or until the chicken is no longer pink in the middle and appears glazed.

Makes 6 servings. I don't have nutritional information for this because the software gave me a number that seemed really low, but I'm too lazy to calculate with Sparkrecipes.com. I don't know what the deal is - all my ingredients are properly linked but really, 40 calories per serving? So I don't know.

What I do know is, it was really, really good. My son loved it, my husband loved it, I loved it. I am going to look for concentrated beef broth, because they didn't really get a glaze on them. They were really flavorful, but I will marinate them overnight next time, instead of the 11 hours I did today.

Homemade Herb & Garlic Mayonnaise - Recipe

I got tired of buying mayonnaise, not using it, it going bad, needing to buy more. So I hunted for a simple recipe to make it myself. It doesn't get any simpler than an egg and a cup of oil. But after trying the new Kraft sandwich mayonnaises, I needed to make my mayonnaise with a kick.

My first attempt at homemade mayonnaise flopped. I used extra virgin olive oil by accident. Don't use EVOO - the flavor is too strong. That aside, the mayonnaise didn't whip up properly, probably because I poured the oil in too quickly. So remember to pour your oil in slowly. If you have a stand mixer, I think it's better than a whisk.

1 large egg
1 cup canola oil
1/2 tsp salt (adjust as needed)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley

1. Beat the egg slightly in the mixer bowl. Turn the beater to medium-high speed and very slowly pour (almost like a drizzle) in the canola oil. Let it mix very well, until soft peaks form.

2. Add in spices and mix on medium speed.

3. Store in refrigerator for up to a week.

This makes 24 servings (2 tsp/10 g each), each with 83.4 calories, 9.3 g fat, 0 g carbs, 0.3 g protein - 2 WW/Core friendly (and you get your 2 tsp of healthy oils!)

Mexican Ground Beef Bulgur Skillet - Recipe

I was going to make this with quinoa but I was out of quinoa.

1 lb extra lean ground beef
1/2 c chopped onion
1 14 oz can of crushed tomatoes
1 cup bulgur (medium grind)
2 cups water or vegetable/chicken broth
1 1/2 tbs chili powder
1 tsp cumin

1. Boil 2 cups of water or stock/broth. Pour over bulgur and stir. Cover and let stand for 15 minutes. Drain excess water and fluff with fork.

2. Brown ground beef. Drain excess fat and set beef aside.

3. Cook onions until tender and add all of the ingredients to the pan. Simmer for 10 minutes or until warmed through.

Makes 6 servings, each with 289 calories, 13.2 g fat, 24.3 g carbs (5.6 g fiber), 18.2 g protein - 6 WW/Core friendly.

This was AMAZING!! I loved it, and will definitely be making it again and again.

Crock Pot Chili Pork Chops - Recipe

I found this recipe and figured I'd give it a shot. I'm going to be a very busy woman once school resumes in the fall and I need to practice my slow cooker recipes.


1/2 cup chopped onions
2 tablespoons olive oil
3 cloves garlic
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup ketchup
1 teaspoon chili powder
6 bone-in pork chops (I used boneless pork sirloin chops, trimmed of fat)
Salt and pepper


1. Cook onions in oil until pale brown. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. Cover and simmer the sauce for 10 minutes. 

2. Arrange pork chops in crock pot, then pour sauce over the chops. Cover and cook on LOW for 6-7 hours.


This makes 6 servings, each with 224.4 calories, 10.8 g fat, 9.2 g carbs (0.2 g fiber), 22 g protein - 5 WW/Core friendly.


This was really good, but had a little too much liquid. I'd probably leave out the water next time.

Orange Honey Chicken - Recipe

I found this one on the Beachbody web site.


4 boneless, skinless chicken breasts (about 1 pound)
2 Tbsp. honey 
1 Tbsp. orange juice 
1 Tbsp. ground cumin 
1 Tbsp. garlic, minced 
Salt and pepper to taste

1. Preheat oven to broil. 


2. Mix honey, orange juice, cumin, garlic, salt, and pepper. Coat chicken breasts with mixture. Set some mixture aside.


3. Broil chicken about 4 minutes per side, brushing twice with remaining mixture. (Four minutes, my butt. More like 10 minutes per side. Maybe I should have pounded the chicken thinner.)


Makes 4 servings, each with 160 calories, 1.4 g fat, 9.8 g carbs (0.1 fiber), 26.1 g protein - 3 WW/Core+1 (negligible, but +1 to be safe).

Curried Chickpeas & Black Beans - Recipe

This one is from the Bootcamp Buddies board.


1-2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger (or 1/8 tsp ground ginger)
2-3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or parsley
1 tablespoon fresh lemon juice

1. Heat oil in a large, non-stick skillet over medium heat.


2. Add onion and ginger and saute about 3 minutes, or until tender.


3. Add curry powder and stir to coat onions evenly.


4. Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.


5. Add black beans, chickpeas and salt to taste.


6. Stir to coat beans evenly.


7. Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.


8. Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.


9. Serve warm.

10. This dish goes nicely over some jasmine or basmati rice.


Makes 4 servings, each with 190.8 calories, 3.1 g fat, 31.9 g carbs (10.3 g fiber), 10.2 g protein - 3 WW/Core friendly by itself.


This was really good, except I bought a can of tomatoes that was twice as big as I needed and didn't realize it until I dumped it all in the pan. Still, I set aside 1 serving to take for lunch tomorrow for Meatless Monday. I'd make this again.

Herbed Couscous with Mixed Vegetables - Recipe

This one is ever so slightly modified from here.

3/4 c vegetable stock
2 scallions, sliced
2 tbs fresh parsley, chopped
1/2 c dry whole wheat couscous
1 c mixed vegetables (I used a mix of broccoli, cauliflower & carrots), warmed

Bring the broth, scallions, and parsley to a boil. Add couscous and once it simmers, cover the pan and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in mixed vegetables.

I didn't run the numbers for this but it is Core friendly.

Lemon-Mustard Chicken - Recipe

This is from page 421 of the Better Homes & Gardens Cookbook, 75th Anniversary Edition.

2 1/2 - 3 pounds meaty chicken pieces (I used boneless, skinless thighs)
2 tbs canola or extra virgin olive oil
1 tbs Dijon mustard
1 tbs lemon juice
1 1/2 tsp lemon pepper seasoning
1 tsp dried oregano or basil
1/8 tsp ground red pepper

1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.

2. Meanwhile, in a bowl, stir together oil, mustard, lemon juice, and seasonings. Brush the mustard mixture onto chicken. Turn chicken and brush on remaining mixture. Broil for 5-15 minutes more or until chicken is no longer pink.

I didn't run the numbers for this because it will depend a bit on what part of the chicken you use. It's all Core though!

Scallion & Tomato Egg Cups - Recipe

Breakfast is usually the same for me - an omelet with vegetables. The only problem is, it takes a bit of effort to put it all together, especially when I'm out of chopped vegetables. I prefer the grab and go meals. I hate prepping. So I gave these "muffins" a shot.

1 cup egg whites or egg substitute

2 large eggs

1 large tomato, chopped into small pieces

6 scallions, chopped fine

2 oz mozzarella cheese, but into 9 small chunks

salt & pepper to taste

1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray.

2. Mix the egg products in a bowl. 

3. Stir the chopped vegetables. Add salt & pepper.

4. Pour the mixture into 6 of the cups in the muffin tin, staggering them to distribute weight evenly. Fill empty cups halfway with water.

5. Press one piece of cheese into each egg mixture.

6. Bake 20-30 minutes, or until a toothpick/knife comes out of the middle of a muffin "dry".

This makes 3 servings, each with 155.9 calories, 6.5 g fat, 6.4 g carbs (1.2 g fiber), 17.6 g protein. 3 WW points/Core+1

General Tso's Chicken with Chinese Bulgur - Recipe

Here, I've slightly modified two different recipes to meet my needs (meaning, to use what I had onhand, because I was too lazy to go to the store): Weight Watchers General Tso's Chicken and Chinese Bulgur.

My guys really liked this recipe. My husband said it's a keeper, and 5-year old Picky McPickerson ate every bite!

General Tso's Chicken:

3/4 cup vegetable broth
1 1/2 tbs cornstarch
2 tbs sugar
2 tbs soy sauce
1 tbs rice vinegar
1/2 tsp ground ginger
2 tsp sesame oil
2 scallions, chopped
2 cloves garlic, minced
1/2-1 tsp red pepper flakes
1 pound boneless skinless chicken thighs, cut into 1 1/2 inch pieces
2 cups cooked broccoli florets

1. Whisk together the first 6 ingredients and set aside.

2. Heat oil in pan over medium-high heat. Cook scallions, garlic, and pepper flakes for about 2 minutes. Add the chicken and brown on all sides.

3. Add sauce mixture and simmer until the sauce is thick and the chicken is cooked through. Stir in cooked broccoli florets.

4. Serve over Chinese Bulgur.

Chinese Bulgur

1 cup dry bulgur
1/2 tsp salt
1 3/4 cup boiling vegetable broth
2 tsp toasted sesame oil
1/8 tsp ground ginger
2 cloves garlic, minced
1/2 cup scallions, chopped
4 oz jicama, sliced to the size of water chestnuts
1 1/2 tbs soy sauce
1/8 tsp pepper

1. Mix bulgur and salt in a bowl. Pour boiling broth over the bulgur. Cover and let stand about 25 minutes, or until all of the broth is absorbed. It took a lot longer than 25 minutes - I ended up finishing it in the pan with the rest of the ingredients. This was the first time I have ever made bulgur, so I had no idea what I was doing.

2. Heat oil in a non-stick pan and cook ginger, garlic, and scallions about 1 minute.

3. Stir in the remaining ingredients (including the bulgur) and  cook, stirring gently, about 3 minutes, until hot.

The numbers for the chicken dish only:

213.4 calories, 4.7 g fat, 18.2 g carbs (2.9 g fiber), 24.6 g protein. 4 WW points/Core+1 (for sugar & oil)

The numbers for the bulgur dish only:

166.4 calories, 2.8 g fat, 32.2 g carbs (8.2 g fiber), 5.2 g protein. 3 WW points/Core friendly

Turbulence Training - Day 49 of 84

I made my suspension trainer today. Just from the little bit of playing around with it I did, my abs are a tad sore. I am going to try to use the system this week. I think I can use it for elevated push ups tomorrow, and one-legged squats on Wednesday. I start a new routine after this coming week and I don't see any exercises I could replicate on the suspension trainer. I am going to start a folder in my bookmarks for suspension exercises, and after I finish Turbulence Training in 5 weeks, I may play around with it in my weeks "off" and maybe even take it with me on vacation. If possible, I'd like to put together an upper body routine to do while I do Insanity.

I remembered to weigh in this week (after forgetting last weekend from being sick). I'm up 2 pounds. I don't know what is going on but I'm still not ready to be super strict with my eating. I just can't. It's not good for me, mentally, so I may just have to be content to fluctuate these few pounds for a while. I don't know why I can't control my eating. I am still working on that whole "satisfaction" thing and I really do expect it to take a while to get the hang of. So I am not in a panic yet. I've hung in there for 3 years so far. I can be patient.

We went out for breakfast today, at our favorite buffet. My intention was to eat reasonable portions, and I did! I was full, but not stuffed, but unfortunately, I did not stop at satisfaction. One tiny bowl of fruit put me into the "satisfaction" zone, and I did not go out to eat for damn fruit. I could have done that at home. I'm not disappointed that I "overate" because I do want to be able to do this on occasion. I skipped the last trip the family made to the buffet a few weeks ago and I didn't think it was unreasonable that I went this time.

Lunch was a plate of raw vegetables.

Dinner was crab-stuffed lobster tails, bacon-wrapped scallops, and jasmine rice with mixed vegetables. For the scallops, I left out the lettuce and avocado, and just made the spicy mayonnaise to dip the scallops in.

For dessert, I made some lava cakes that Hungry Girl adapted. I further adapted them because I didn't feel like buying the fat free products just for the recipe. I don't think using 1/2 tsp of butter and 1/2 tsp of skim milk instead of light whipped butter and fat free coffee creamer is going to make much difference in terms of nutritional information. Oh, and instead of using a sugar-free fat-free pudding cup, I just made some sugar-free fat-free pudding. It was very good, but dangerous to have the ingredients on hand. I kept sneaking into the chocolate chip bag, and I ended the day feeling like total crap.

Two cups of coffee. I didn't get any water in today.

Quinoa Bean Salad

1/2 cup dry quinoa 

1 cup vegetable broth 

2 cups (1 15-oz can) black beans, drained & rinsed 

2 cups (1 15-oz can) great northern beans, drained & rinsed 

a handful of cilantro and fresh parsley, chopped well 

1/2 tbs garlic powder 

1/2 tbs onion powder 

salt & pepper to taste

1. Simmer quinoa in vegetable broth for about 15 minutes, or until water is absorbed.

2. Mix the beans, herbs, and spices together. Add in warm quinoa.

3. This can be served warm or cold.

This makes 8 servings, each with: 158.8 calories, 1.2 g fat, 28.8 g carbs (8 g fiber), 9.1 g protein. 3 WW points/Core friendly

Mexican Chicken & Corn Soup - Recipe

I am pulling from 3 different recipes here.

12 oz  cooked chicken, chopped up (I used all dark meat from a roasted chicken)
2 tsp oil (I used extra virgin olive oil)

1/2 cup onion, chopped

1 clove garlic, minced

2 cubes chicken bouillon, dissolved in 1 cup hot water
2 cup skim milk
2 oz light cream cheese, softened and cubed
1 tsp cumin
1 tsp dried oregano
1 medium tomato, diced
1 tsp chipotle peppers in adobo sauce (optional, for heat)
2 cups fresh or frozen corn (you can pre-cook this if you want)
salt and pepper to taste

1. In a good sized stock pot, sautee the onion and garlic in oil until tender.

2. Add water with bouillon and milk. Add cream cheese and stir until melted. Stir in cumin, oregano, chipotle peppers, and tomato. Add salt and pepper.

3. Add corn and chicken. Heat until chicken is warm and corn is cooked through.

Makes 4-6 servings.

Using the numbers from my labels and SparkPeople.com's nutritional database, I got the following for 4 servings:

290 calories, 9.6 g fat, 26.8 g carbs (1.8 g fiber), 24.5 g protein, 6 WW points/Core+1

This was pretty darn good, with just enough spice. I'll make it again, but I might try to thicken the broth up a bit with cornstarch.

Spanish Quinoa - Recipe

This is a scaled-down version of this recipe, that I used to make stuffed peppers.

1/2 cup quinoa (I never rinse mine)
1 tbs extra virgin olive oil
1 clove garlic, minced
1 oz onion, chopped
1/2 tsp chili powder
1/2 tsp oregano
1/4 cup tomato sauce
1/2 cup vegetable broth

1. Sautee the onion and garlic in olive oil. Add the chili powder and mix. Stir in quinoa, and keep stirring for a few minutes.

2. Add broth and tomato sauce, and stir occasionally until it begins to boil.

3. Cover and simmer 10-15 minutes, or until liquid is just about completely absorbed.

4. Remove from heat and let the dish sit for 5 minutes. Before serving.

2010 New Recipe Challenge - Links to recipes

I threw down a challenge to myself - make at least one new recipe per week in 2010. I figured I'd better keep an updated blog entry of everything so I know what I've made.

Main Dishes

Homemade venison hot pockets
Creamy garlic & chicken pasta
Pork with pineapple chipotle sauce
Crab ravioli in creamy tomato sauce
Mexican chicken & corn soup
Crab-stuffed lobster
General Tso's chicken and Chinese bulgur
Hungarian beef goulash
Lemon-mustard chicken
Spicy honey-brushed chicken thighs
Ellie Krieger's sloppy joes
Pork stir fry with brown rice
Marinated flat iron steak
Pan seared tilapia with lime
Mexican chicken casserole
Orange honey chicken
Crock pot chili pork chops
Mexican ground beef bulgur skillet
Broiled salmon with rosemary
"Healthified" beef stroganoff
Chicken "ribs"
Orange honey slow cooker tilapia
Annie's Texas chicken fried steak
Corn dog bites
Hawaiian turkey burgers
Chicken mom-nuggets
Venison meatloaf
Crock pot pizza pork with pasta
Honey mustard sesame chicken planks
Baked chicken parmesan
Shrimp quesadillas w/ tomat & avocado salsa

Vegetarian Main Dishes

Vegetarian brown rice sushi
Easy vegetarian chili
Spicy black bean burgers
Homemade veggie burgers
Five ingredient quinoa
Zucchini yellow squash stir fry
Black bean quesadillas

Breakfast

Scallion & tomato egg cups
Cream of wheat pancakes
English muffin bread
Cinnamon mocha coffee
Baked oatmeal
No Knead Bread

Soups & Stews

Spicy slow cooker black bean soup
Cream of broccoli soup

Side Dishes

Tomato vegetable risotto
Three bean salad
Spanish quinoa
Quinoa bean salad
Bacon-wrapped scallops
Falafel
Herbed couscous with mixed vegetables
Curried chickpeas and black beans
Avocado salsa
Roasted garlic slow cooker spoonbread
Onion risotto
Macaroni & cheese
Crash hot potatoes
Tex Mex black bean salsa
Vegetable tian
Bulgur with curried potatoes & peas
Slow cooker brussels
Butternut squash apple bake
Avocado basil pasta
Slow cooker black beans & cilantro

Snacks & Desserts

Whole wheat pretzels
Hungry Girl lava cake
Almond Joy pudding cookies
Babara Felicity's oatmeal granola
Pumpkin nuggets
Diet soda cake
Crock pot yogurt
Baked oatmeal pumpkin bars
Deb's cinnamon applesauce banana bread
Pumpkin oatmeal cookies
Oatmeal packet cookies

Condiments, Marinades & Dressings

Homemade herb & garlic mayonnaise

Whole Wheat Pretzels - Recipe

I just pulled these out of the oven, and they are awesome! Sebastian gobbled his right up!

3 1/2 cups whole wheat flour
1 tsp salt
1 pk (2 1/4 tsp) yeast
1 1/3 c warm water (125-130 degrees)
3 tbs extra virgin olive oil
1 tbs honey
1 egg white
coarse salt


In a bowl, mix 2 cups of flour with yeast and salt. Stir in warm water, oil, and honey. Beat until smooth. Mix in remaining flour until it is all incorporated. Knead on a lightly floured surface until a smooth ball forms. Cover and rest for 10 minutes.

Preheat oven to 400 degrees and spray 2 large cookie sheets with nonstick spray.

Divide dough into 16 balls. Roll each ball into a 10-12 inch rope. Loop each rope into a pretzel shape on the cookie sheet. Brush each pretzel with the egg white and sprinkle on coarse salt.

Bake for 15 minutes.

105 calories, 3 g fat, 17.7 g carbs (2.8 fiber), 3.3 g protein - 2 WW points