Coconut Curry Rotini

Servings: 4
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes

1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)

In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.

Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.

Per serving: 326 calories, 4.4 g fat, 5 g fiber.

Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.

Frosting

1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder


1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.

Hawaiian kebab recipe

Hawaiian kebab recipe

This is a tasty recipe for a summer bbq!

3 tbsp brown sugar
2 tbsp white vinegar
1 tbsp canola oil
1 tsp mustard
Cooked ham
fresh pineapple

Oil BBQ grill and preheat to medium-high. In a bowl, stir 3 tbsp brown sugar with 2 tbsp white vinegar, 1 tbsp canola oil, and 1 tsp mustard (I use Dijon). Cut some cooked ham into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with ham and pineapple chunks. Brush kebabs with mustard sauce. Grill with lid closed, turning and basting often, until heated through and richly glazed, 6 to 8 minutes.

Apple-Pecan Crumble

Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking

Fruit mixture

6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)

Topping

1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil

Preheat oven to 400°

In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.

Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.

Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.

OR

Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.

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.

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.

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.

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.

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

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.