Chocolate Espresso Biscotti

Makes 42 servings. You need to bake these twice.

2 cups all purpose flour
1/2 cup slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tbsp ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
3 tbsp strong brewed coffee
1 1/2 tsp vanilla extract

1. Preheat the oven to 350F. Spray a baking sheet with non-stick spray, set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log about 15 inches long X 1 3/4 inches wide X 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, about 20-25 mins. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies on a single layer baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.

1 point per biscotti

Tandoori Style Chick Peas

Yield: 6 Servings

Ingredients:

* 2 tsp. canola oil
* 1 cup chopped onion
* 3 cloves garlic, minced
* 2 cups diced uncooked potatoes
* 1 tsp. peeled, grated fresh gingerroot
* 1 Tbs. curry powder
* 1/2 tsp. ground cumin
* 16-oz. can diced tomatoes
* 16-oz. can chickpeas, rinsed and drained
* 3/4 cup water or tomato juice
* 1/2 of 10-oz. box frozen spinach, thawed
* 2 cups chopped cauliflower
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper

Directions:

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.

Garlic fries

Ingredients:
3-4 Potatoes cut into wedges
5-6 Garlic pieces (finely chopped)
Oil, salt, red pepper

1. Cut potatoes into wedges, and put it in a bowl
2. Finely chop the garlic, and put it in the bowl
3. Now put some olive oil (or vegetable oil), salt, red pepper, and mix it really well. The oil should coat all the potatoes.
4. Put it in the oven at 425 degrees Farenheit for about 20 min, and then turn them over, and then probably another 20-30 min.

Chicken pot pie

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

Cinnamon-Streusel Cider Muffins

A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.

For Streusel:

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

3 tablespoons cold butter

For Muffins:

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

3/4 cup apple cider or apple juice

1/4 cup cooking oil

FOR STREUSEL:

Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.

FOR MUFFINS:

Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.

In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center.

In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins

Guinness Stew

3 slices bacon, cut in 1-inch pieces

3 pounds beef stew meat, fat trimmed, in 1-inch cubes

1 tablespoon olive oil

1 small onion, chopped

2 tablespoons flour

2 tablespoons brown sugar

2-1/2 cups Guinness Stout

10 pearl onions, peeled

2 carrots, sliced

1 large stalk celery, thinly sliced

2 medium potatoes, peeled and cut in large wedges

Bouquet garni

Salt and pepper to taste

Chopped parsley, for garnish

Preheat oven to 350 degrees.

Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.

Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.

Add olive oil to pan. Sauté onions until soft, then sprinkle with flour.

Cook, stirring, about 2 minutes. Do not let flour burn.

Stir in brown sugar.

Gradually add Guinness.

Top with pearl onions, carrots, celery and potatoes.

Bring to a boil, then turn off heat.

Stir gently to mix vegetables in with meat. Sprinkle with bacon.

Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.

Remove bouquet garni. Skim fat.

Taste and season with salt and pepper.

Sprinkle with parsley just before serving.

Serves 8 to 10.

all these new recipes!

Just in case there are people out these who read this, other than Vicky and I, the outpour of new recipes are because Vicky and I are endeavoring to preplan our meals weeks in advance and have found lots of new recipes. Many of these haven't been tried yet but are from each other's cookbooks and this seemed a good place to store them until they have been tried. We will let you know in the comments once we've tried them and what we think.

We'd love to have more recipes added so let me know if you need a tutorial on how to do that!

Cod stew with potatoes

Makes 4 servings

4 medium all purpose potatoes, peeled and chunked
3 onions, diced
2 celery stalks, diced
1 red bell pepper, seeded and diced
8 garlic cloves, chopped
1 tsp dried thyme leaves
1/2 tsp salt
1 bay leaf
1 1/4 lb cod fillets, cut it 2" chunks
1/4 cup chopped parsley
2 tbsp fresh lemon juice
1/2 tsp pepper

1. In a medium saucepan, combine the potatoes, onions, celery, bell pepper, garlic, thyme, salt and bay leaf with 4 cups of water; bring to a boil. Reduce the heat and let simmer, covered, until the potatoes are just tender, 15-20 minutes. Transfer 2 cups of the veg and about 1 cup of the liquid to a food processor and puree.
2. Return the puree to the sauce pan and bring to a simmer. Add the cod; cook until just opagque in the center, 3-4 minutes. Gentil stir in the the parsley, lemon juice and pepper; discard the bay leaf.

5 points

vietnamese turkey wrap

makes 4 servings

3 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp sugar
1/4-1/2 tsp red chile paste (chinese)
1/4 cup of water
2 carrots, cut into matchstick-size pieces
1 cucumber, seeded and cut into matchstick-size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
1 (10-ounce) skinless boneless turkey breast, cut into think strips
2 cups hot chooked short-grain rice
2 large heads of boston lettuce, cleaned and seperated into leaves
1/2 cup whole fresh mint leaves
1/2 cup whole fresh cilantro leaves
2 tsbp unsalted dry roasted peanuts

To prepare dipping sauce, in a small serving bowl, whisk together 2 tbsps of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.

In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.

In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tsbp of fish sauce, and place in a medium serving bowl.

to assemble wrap, spoon about a tbsp each of rice, turkey, cucumber-carrot mixture into a lettuce leaf, top with 102 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaves over to enclose the filling. dip into the sauce.

7 points

Chicken Cacciatore

4 chicken breasts with the bone, cubed
flour
salt
pepper
olive oil
one red pepper, diced
one green pepper, diced
one large onion, diced
two cloves garlic, finely chopped
can of diced tomatoes with herbs
tomato paste (about 2 Tbsp)
1 cup of chicken broth (I used chicken boullion)
1 tsp italian seasoning (a mix of basil, oregano and rosemary)
1 cup white wine

Directions:

1) Toss chicken in flour and season with salt and pepper
2) Fry chicken in olive oil until golden, and remove
3) Fry peppers, onion and garlic in the pan the chicken was cooked in. Fry until onion goes clear
4) Add remaining ingredients to the pan, stir and bring to a boil.
5) Add chicken and reduce heat.
6) Simmer partially covered for a few hours, until sauce becomes relatively thick.
7) Adjust seasonings prior to serving.

Turkey Enchilada Casserole

Here's a different take on the classic enchilada. The tortillas are halved and layered between sauce and cheese, like a lasagna. This recipe is from the WW Take Out Tonight cookbook.

2 tsp olive oil
1 lb ground skinless turkey
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
2 (10-oz) cans enchilada sauce
1 (4 1/2 oz) can chopped mild green chilies
1 tsp red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6 inch) corn tortillas, halved
1 cup shredded reduced fat cheddar cheese

1. Preheat oven to 375 F. Spray a 7x11 baking dish with non stick spray
2. Heat a large nonstick skillet over med-high heat. Swirl 1 tsp of oil, then add the turkey, half the onions, half the garlic and 1/4 ts salt. Cool breaking up the turkey, until browned, 8 mins.
3. Meanwhile, heat a medium nonstick saucepan over med heat. Swirl in the remaining oil then add the remaining onions, garlic, salt, oregano and cumin. Cook, stirring occasionally until well softened, about 8 mins. Stir in the enchilada sauce, chiles and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 10 mins. Remove from the heat and stir in the cilantro.
4. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third the sauce and sprinkle with one third of the cheese. Repeat the layering twice. Cover the pan loosely with foil and bake for 20 mins. Remove the foil and bake 5 mins longer or until the cheese is bubbly. Let stand 10 mins before serving.

For 1/8 of the casserole, 4 points.

Roast Pork, Orange and Beet salad

2 tbsp red wine vinegar
2 tsp vegetable oil
1/2 tsp salt
4 cups torn romaine lettuce
2 cups thinly sliced lean roasted pork loin
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
2 tbsp minced cilantro
1/2 jalapeno pepper, seeded, deveined
1 cup sliced cooked beets

- whisk the vinegar, oil and salt in a small bowl
- combine the lettuce, pork, oranges, onion, cilantro, and jalapeno in a bowl. Drizzle with the dressing and toss to combine.
- divide the beets among 4 salad plates; top with salad.

Makes 4 servings
3 points per serving.

Tuskinny chicken

1 tbsp olive oil
12 boneless, skinless chicken thighs (about 21/4 lbs/1kg)
1 1/2 cups coarsely chopped red onions
2 tsp minced garlic
3 cups sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced
2 tbsp each minced fresh basil leaves, fesh oregano leaves, and fresh rosemary (1 1/2 tsp dry)
1 jar (22 oz) your favorite tomate pasta sauce
1/2 cup dry white wine
1 cup canned chickpeas or white kidney beans, drained and rinsed
1/4 tsp freshly ground black pepper
1/4 cup grate romano or parmesan chese

- heat olive oil in a large (14 inch), deep, non-stick skillet over medium-high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
- add onions and garlic to the same skillet. cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Ad dmushrooms, zucchini, and yellow pepper. Cook and stir until vegetables are tender-crisp, about 6 more minutes. Stir in chopped herbs and cook for 1 more minute.
- Add pasta sauce, wine, chickpeas, and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes (this will help sauce to thicken). Remove from heat and, i fyou have the patience, let dish stand, uncovered, for another 5 minutes to cool slightly.
- serve in shallow bowls, topped witha sprinkling of cheese.

Makes 6 servings

8 points

Dal with spiced tomatoes and potatoes

1 medium baking potatoe, peeled and cut into 1/2 inch cubes
1/4 cup red lentils, picked over, rinsed, and drained
2 tbsp canola oil
1 onion, choppped
1 jalapeno pepper, seeded and chopped
1 1/4 tsp garam masala
1 tsp cumin seeds
1 lb plum tomatoes, chopped
1 can chickpeas
1 tsbp minced frsh ginger
2 cloves garlic
1 tbsp fresh cilantro

- bring a large suacepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender ~ 7 minutes; remove with a slotted spooin and set aside, reserving the cooking liquid
- add lentils to the same saucepan and return cooking liquid to a boi. Cook until lentils are tender but still hold their shape, 8-10 minutes; drain and set aside.
- heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jalapeno, garam masala, and cumin. Cook until onion begins to soften, 3-4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger and garlic. Cook, stirring occastionally, until tomatoes soften and potatoes are tender, 4-5 minutes. Stir in lentils and cook until heated through. 1 minute. Remove from the heat and stir in cilantro.

5 points

Saag Aloo

1 lb baking potatoes, peeled and cut into 1/2 inch cubes
2 tbsp canola oil
1 tsp fennel seeds
1 tsp cumin seeds
1 medium onion thinly sliced
1 tsp paprika
2 red bell peppers, seeded and thinly sliced
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
1 10-ounce box frozen chopped spinach , thawed and squeezed dry
2 tbsp chopped fresh mint
1/2 tsp salt

1. Bring a large pot of lightly salted water to a boil. Add potatoes, return to a boil and cook until fork-tender, 7 minutes. Drain and set aside.
2. Heat a large non stick skillet over medium-high heat. Swirl in the oil then add the fennel and cumin seeds. Cook stirring until fragrant, 30 seconds. Add the onion and paprika; cook until the onion begins to soften, 2-3 minutes. Add the potatoes and spinach; cook until spinach is heated through, 2 minutes. Remove from the heat and stir in the mint and salt.

Per 3/4 cup serving, 4 points.

Shrimp Vindaloo

Makes 6 servings

1 tbsp olive oil
2 onions, chopped
1 tbsp fresh lemon juice
2 tsp Madras curry powder
1 tsp cumin seeds
1/4 tsp cayenne
1 1/2 lbs plum tomatoes, chopped
2 tbsp sugar
1 tbsp minced peeled fresh ginger
2 garlic cloves
1 1/2 lbs shrimp peeled, and deveined
3/4 tsp salt

Heat a large nonstick skilled over med-high heat. Swirl in the oil, then add the onion, lemon juice and curry powder, cumin seeds and cayenne. Cook, stirring occasionally, until onions soften, 4-5 minutes. Stir in the tomatoes, sugar, ginger, and garlic; cook until tomatoes soften, 5-6 minutes. Add the shrimp and cook until opaque in the center, 4-5 minutes. Stir in the salt and serve at once.

Per 1 cup serving, 3 points.

Thai noodles with Chicken and Vegetables

1/4 pound rice-stick noodles
1 tsp canola oil
1 lb skinless boneless chicken breasts
2 cloves of garlic
1 tsp minced peeled fresh ginger
1 tsp hot chili paste
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lime juice
2 tbsp packed light brown sugar
1/2 tsp fish sauce
1 cup fresh snow peas, trimmed
3 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1.4 cup fresh cilantro

1. place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about ten minutes. drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the chicken. Cook until the chicken is browned, 8 minutes. Transfer the chicken to a cutting board; let stand 5 minutes. Slice chicken into 1/4 inch thick slices; set aside.
3. Heat the same skillet over low heat. Add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 minute. Add the broth, lime juice, brown sugar and fish sauce; cook stirring until the sugar dissolves about 30 seconds.
4. Add the snow peas, scallions, and carrots; cook 1 minute. Stir in the chicken and the drained noodles; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Stir in the cilantro. serve at once.

4 points per 1 cup serving

Pork tortillas adobo

Sweet, sour and spicy meld together in these tasty tortillas. From ww take out tonight.

1 tsp olive oil
2 onions, sliced
1/2 tsp granulated sugar
1/2 tsp salt
1/4 cup water
1/2 cup tomato suace
1 tbsp packed light brown sugar
1 tsp chili powder
1 tsp dried oregano
1/4 tsp ground cumin
1 tsp cider vinegar
1 1-lb pork tenderloin, trimmed of fat
4 (8inch) fat-free flour tortillas

1. heat a large nonstick skillet over medium-low heat. Swirl in the oil, then add the onions, granulated sugar, 1/4 tsp of the salt, and the water. Cook, uncovered, stirring, occasionally, until softened and lightly browned, about 20 minutes. Stir in the tomato sauce and simmer, uncovered, until the flavors are blended, 5 minutes. Remove from heat and keep warm.
2. Preheat the oven to 450. Spray the rack of a roasting pan with nonstick spray and place in the pan.
3. COmbine the brown sugar, chili powder, oregano, cumin, vinegar, and the remaining 1/4 tsp salt in abowl. Rub the mixture all over the prok. Place the pork on the roasting rack and roast until an instant-read thermometer registers 160F - about 25 minutes. Transfer the pork to a carving board and let stand 10 minutes.
4. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Thinly slice the pork and stir into the onion mixture. Spoon about 1/2 cup pork mixture onto each tortilla and fold in half.

6 points.

Thai-inspired turkey burgers with zesty peanut sauce

1/3 cup bottled light peanut sauce
1 tsp toasted sesame oil
1 tsp reduced-sodium soy sauce
1 tsp grated lemon zest
1 tsp grated gingerroot
1 1/2 lbs extra-lean ground turkey or chicken
1 cup fresh whole wheat bread crumbs, or 1/2 cup dry unseasoned bread crumbs
1/4 cup finely minced green onions
2 tbsp fresh minced cilantro
1 egg
1/2 tsp salt
1/4 tsp pepper
6 multigrain burger buns
Lettuce and tomato slices

- to make sauce, combine peanut sauce, sesame oil, soy sauce, lemon zest, and gingeroot in a small bowl. Mix well and set aside.
- in a large bowl, combine ground turkey, bread crumbs, green onions, cilantro, egg, salt, pepper and 3tbsp of the sauce (you will use the rest of the sauce to baste the burgers). Mix gently using your hands. Form mixture into 6 patties, about 1/2 inch thick. Cover and refrigerate until ready to grill.
- Preheat grill to high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill burgers for about5 minutes per side, or until cooked through and no longer pink in the center. Brush burgers with reserved sauce during last 2 minutes of cooking time.
- serve burgers on lightly toasted buns with lettuce and sliced tomatoes, or any of your favorite burger toppings.

5 points

Poppy Love - Light and lemony poppy seed bread

This recipe is from the Eat, Shrink and Be Merry cookbook, pg 162.

1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup melted butter or veg. oil
1 egg
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest

Preheat oven to 350 F. Spray an 8x4 inch loaf pan with cooking spray, set aside.
In a large bowl, mix flour, sugar oat bran, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, egg, lemon juice, and zest. Add wet ingredients to dry and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40-50 mins, or until loaf is light golden brown and toothpick inserted in center comes out clean.
Cool loaf on a wire rack for 10 mins. REmove from pan and cool completely. Cover with plastic wrap and store at room temperature or in the refrigerator.

Makes 1 loaf, 12 slices

3 points per slice.

Snow Peas with Sesame Seeds

1 tbsp vegetable oil
1 1/2 tsp crushed garlic
1 lb snow peas, trimmed
1/2 cup diced sweet red peppers
2 tsp sesame oil
1 1/2 tsp sesame seeds, toasted
4 medium green onions, sliced

1. In a nonstick skillet, heat vegetable oil; saute garlic, snow peas and red peppers until tender-crisp.
2. Add sesame oil and seeds and green onions; cook for 1 minute. Serve immediately.

Calories: 112
Fat: 6g
Fibre: 3g

Brussels Sprouts with Pecans and Sweet Potatoes

Another sweet potato recipe!

1 1/2 cups cubed, peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 tbsp pecan pieces, toasted

1. In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve. Repeat with brussels sprouts. Set aside.
2. In nonstick skillet, melt margarine; saute onion and garlic until just tender. Add sweet potatoes, brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 mins or until vegetables are tender.


Makes 4 servings

Calories: 182
Fat: 6g
Fibre: 6g

Sweet Potato, Apple and Raisin Casserole

This looks good, and I love sweet potatoes! I want to try it some time.

Preheat oven to 350 F, and spray a baking dish with nonstick vegetable spray.

1 lb sweet potatoes peeled and cubed
3/4 tsp ground ginger
1/4 cup honey or maple syrup
3/4 tsp ground cinnamon
2 tbsp margarine, melted
1/4 cup raisins
2 tbsp chopped walnuts
3/4 cup cubed peeled sweet apples

1. Steam or microwave sweet potatoes just until slightly underdone. Drain and place in baking dish.
2. In small bowl, combine ginger, honey, cinnamon, margarine, raisins, walnuts and apples; mix well. Pour over sweet potatoes and bake uncovered for 20 mins or until tender.

Makes 6 servings

Cal: 187
Fat: 5 g
Fibre: 3 g

Potato-Vegetable Pancake

A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the mixture by tablespoons into the skillet if you prefer.

Makes 4 servings

3 small potatoes, peeled and shredded
1 medium parsnip, peeled and shredded
1/2 carrot, peeled and shredded
1 large egg, lightly beaten
2 tbps all purpose flour
3/4 tsp salt
1/4 tsp baking powder
2 tsp olive oil

1. In a large bowl mix the potatoes, parsnip, carrot, egg, flour, salt and baking powder.
2. In a large non-stick skillet, heat the oil until very hot. Spread the potato mixture into the skillet, flattening with a spatula until even. Cook over med-high heat until crisp, browned and set, about 8 mins per side. Cut into quarters before serving.

2 WW points per serving.

This recipe also works well with sweet potatoes instead of Idaho.

Carrot Tea Bread

1 c all purpose flour
1/2 c whole-wheat flour (I didn't have whole wheat so I just used all purpose)
1/2 c packed dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground nutmeg (I used about 1/2 tsp of pumpkin pie spice since I didn't have nutmeg or cloves)
Pinch of ground cloves
1 large egg
2 egg whites
4 tsp vegetable oil
2 and 3/4 c unsweetened applesauce (3/4 c goes in the cake, the rest is to serve with it)
1/2 c grated carrots (one large one)
1/2 c dried currants (I used raisins)

1. Preheat oven to 400F. Spray a loaf pan with nonstick spray.
2. In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda & powder, and spices.
3. In a food processor (I just used a hand mixer), combine the egg and egg whites until frothy, about 30 seconds. With the machine running, gradually drizzle in the oil, and add 3/4 c applesauce and the carrots, and process until smooth. Add the flour mixture, and currants (or raisins).
4. Bake until a toothpick comes out clean, 35-40 mins. Remove from pan and cool completely. Serve with remaining applesauce on side.

1/8th cake served with 1/4 c applesauce is 4 points.

Source: Weight Watchers cookbook

Crock Pot Pork Loin Roast Recipe

Easiest thing ever! From Group Recipes. com

Ingredients

one pork loin roast
one can cranberry sauce
one envelope lipton onion soup mix

Directions

add to crockpot
cook on low 8 hours.