Re: WW Recipe Thread

Mixed Berry Crumble



POINTS® Value: 4
Servings: 8
Preparation Time: 7 min
Cooking Time: 40 min
Level of Difficulty: Easy


This five-ingredient dessert highlights the sweetness of fresh summer fruit. Use any combination of berries you have on hand.*


2 cup(s) blueberries
2 cup(s) raspberries
3/4 cup(s) all-purpose flour
2/3 cup(s) unpacked light brown sugar
1/4 pound(s) butter, melted (1 stick)

Instructions
Preheat oven to 350°F.


Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan.


To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.

Re: WW Recipe Thread

Frozen Strawberry Layer Cake


POINTS® Value: 3
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy


Beat the heat with this sure-fire summer pleaser. We used vanilla yogurt but chocolate or strawberry would be tasty, too.


1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt

Instructions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.


Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.


Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.

Re: WW Recipe Thread

Fresh Tomato and Basil Sauce



POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Works with Simply Filling

This no-cook sauce is quick and easy. It's fantastic with pasta but also delicious on grilled chicken, fish or scrambled eggs.




4 cup(s) tomato(es), Campari, roughly chopped
1/4 cup(s) basil, cut into ribbons
3 medium garlic clove(s), minced
1 1/2 tsp olive oil
1 tsp table salt
1/2 tsp black pepper, freshly ground
1 Tbsp balsamic vinegar

Instructions
In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving.
Notes
For a rich variation, toss part-skim ricotta cheese into hot, freshly drained pasta before adding the sauce (will affect POINTS values.)

Re: WW Recipe Thread

Penne with Spinach and Tomatoes
POINTS: 5



INSTRUCTIONS

8 oz uncooked penne
1 tsp table salt, for cooking pasta
1/4 cup(s) canned chicken broth, (see note)
2 medium garlic clove(s), minced
8 oz spinach, washed, stemmed, coarsely chopped (about 5 cups)
1/4 tsp dried oregano
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 cup(s) grape tomatoes, halved
6 Tbsp crumbled feta cheese



Cook penne in boiling salted water according to package directions. Reserve 1/4 cup cooking liquid before draining pasta.


Meanwhile, heat broth in a large nonstick skillet over medium heat. Add garlic and cook until aromatic, about 2 minutes. Add spinach, oregano, salt and pepper. Cook, stirring occasionally, until spinach is tender, about 3 to 5 minutes.


Add cooked penne, reserved cooking liquid and tomatoes to skillet. Increase heat to medium-high and cook until tomatoes are slightly pulpy, stirring occasionally, about 2 to 3 minutes; add cheese and heat through. Yields about 1 1/4 cups per serving.

Re: WW Recipe Thread

Greek Chicken, Spinach, and Rice Soup
POINTS: 4


INSTRUCTIONS

4 cup(s) reduced-sodium chicken broth
1/2 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat
2 large egg(s)
1/4 cup(s) fresh lemon juice
10 oz chopped frozen spinach, thawed and squeezed dry
2 cup(s) cooked brown rice, hot
1/8 tsp black pepper, freshly ground, or to taste



Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.



Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.



Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes—do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once. Yields 1 3/4 cups per serving.

Re: WW Recipe Thread

i have made this and it's awesome if you have a slow cooker.

Crock Pot Chicken Taco Chili
Servings: 10 Size: 10 oz Prep Time: 5 minutes Calories: 202 Points: 4 ww points

? 1 onion, chopped
? 1 16-oz can black beans
? 1 16-oz can kidney beans
? 1 8-oz can tomato sauce
? 10 oz package frozen corn kernels
? 2 14.5-oz cans diced tomatoes w/chilies
? 1 packet taco seasoning
? 1 tbsp cumin
? 1 tbsp chili powder
? 24 0z. (3) boneless skinless chicken breasts
? chili peppers, chopped (optional)
? chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and
cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and
stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Message edited 8/2/2010 2:50:50 PM.

Re: WW Recipe Thread

Tomato-Basil Salad

side dishes


POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Works with Simply Filling
This simple salad makes the most of summer's best ingredients. Take a trip to a farmer’s market and buy the freshest tomatoes possible.




Ingredients

2 large tomato(es), 1 red and 1 yellow, heirloom or beefsteak, thinly sliced
1/4 cup(s) onion(s), sweet-variety, very thinly sliced
4 tsp olive oil, extra-virgin
1/2 tsp kosher salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1/2 tsp fresh oregano, chopped, or 1/4 tsp dried oregano
20 leaves basil, fresh, or less to taste


Instructions
To make each salad, arrange 1/4 of tomato slices on a salad plate and top with1/4 of onions. Drizzle with 1 teaspoon of oil and season to taste with salt and pepper; crumble a pinch of oregano over top.


Let stand at room temperature at least 10 minutes for flavors to develop. Just before serving, sprinkle with basil. Yields 1 salad per serving.
Notes
Be sure to use only ripe — bursting with flavor — tomatoes. If you can't find them (or it’s not peak tomato season), use halved grape tomatoes.

Turn this salad into a main meal: add some sliced fresh mozzarella or bocconcini and serve over a bed of arugula (will affect POINTS values).

Re: WW Recipe Thread

Thai Chicken Skewers

snacks


POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy

Set these skewers on a tray and sprinkle with chopped cilantro. They're fantastic paired with our fresh dipping sauce made with lime, curry paste and coconut milk.


Ingredients

13 1/2 fl oz light coconut milk, about 1 3/4 cups
2 Tbsp cilantro, fresh, chopped, or to taste
1 Tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips


Instructions
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.


Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.


Meanwhile, soak sixteen 18-inch wooden skewers in water for 20 to 30 minutes(to prevent scorching).


Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).


Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.


Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.
Notes
Cook the chicken on an outdoor grill or grill pan for attractive grill marks

Re: WW Recipe Thread

Barbecued Pork Sandwiches

sandwiches


POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

Traditional "barbecue" cooks for hours. These savory sandwiches start with sautéed pork tenderloin so you can whip them up any time.


Ingredients

1 spray(s) cooking spray
1 pound(s) lean pork tenderloin, sliced 1/4-inch thick
1/2 tsp table salt, or to taste, divided
1/2 tsp black pepper, or to taste, divided
1 small onion(s), finely chopped
1 medium garlic clove(s), minced
15 oz canned tomato sauce
1 1/2 Tbsp Worcestershire sauce
1 Tbsp white wine vinegar
4 medium reduced-calorie hamburger roll(s)


Instructions
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add pork slices in a single layer and season with salt and pepper; brown 2 minutes per side. Do not crowd; cook in batches if necessary. Remove pork and set aside. Add onion and garlic to skillet; sauté over medium heat until tender, about 5 minutes.


Add tomato sauce, Worcestershire sauce, vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper to skillet; stir and simmer 1 minute. Add pork to skillet and spoon sauce over pork; cover and simmer 15 minutes.


Divide pork among 4 buns, top with sauce from skillet and serve. Yields 1 sandwich per serving.

Re: WW Recipe Thread

Seasoned Pork Tenderloin

main meals


POINTS® Value: 4
Servings: 8
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy

Who needs a fattening Easter ham? The spices in this lowfat pork tenderloin make it irresistible. Marinate overnight for deeper flavor.


Ingredients

1/2 cup(s) reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound(s) lean pork tenderloin, use two 1 1/4-pound pieces


Instructions
In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.


Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.

Re: WW Recipe Thread

Ginger-Teriyaki Chicken

main meals


POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 35 min
Level of Difficulty: Easy
Works with Simply Filling
Our ginger-flavored broth does double duty in this recipe: It's a cooking liquid for the chicken and a tangy base for the dressing.


Ingredients

1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1 cup(s) fat-free chicken broth
1 pound(s) uncooked boneless, skinless chicken breast
1 medium celery, rib, chopped
1 small sweet red pepper(s), chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup(s) teriyaki sauce
1/4 tsp black pepper
16 piece(s) lettuce, use tender, inner Romaine leaves


Instructions
Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes.


Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion.


In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine.


To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.

Re: WW Recipe Thread

Chicken and Chile Wraps


main meals


POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate

These wraps feature roasted chiles, fresh chives and creamy avocado. Use leftover grilled chicken breast to assemble them in a flash.



Ingredients

1 small poblano chile
1/4 cup(s) reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup(s) romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced

Instructions
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.


Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.


To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes


To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.

Re: WW Recipe Thread

Baked Macaroni and Cheese


Now POINTS® Value: 5
Servings: 8
Preparation Time: 18 min
Cooking Time: 40 min
Level of Difficulty: Easy

Our rich macaroni and cheese explodes with flavor for two-thirds of the dish's usual fat content.


12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese


Instructions
Preheat oven to 350ºF.


Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.


Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.


Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.


Combine bread crumbs and Parmesan cheese; sprinkle over pasta.


Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Re: WW Recipe Thread

tex-mex macaroni and cheese


side dishes


POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy

Think all mac and cheeses are loaded with fat and calories? They’re not: This one uses pureed winter squash for its body and fat-free richness.


Ingredients

6 oz uncooked macaroni, elbow (about 1 1/2 cups)
1 tsp table salt
12 oz cooked winter squash, frozen, thawed
5 oz fat-free evaporated milk
1/3 cup(s) low-fat shredded cheddar cheese
4 oz chopped green chilies, canned, drained
1 cup(s) plum tomato(es), seeded, diced
1/2 tsp table salt
1 1/2 Tbsp cilantro, chopped
1/4 cup(s) salsa

Instructions
Cook macaroni in a large pot of lightly salted water (use about 1 teaspoon) as per package directions.


Meanwhile, in a medium saucepan, bring squash and milk to a gentle simmer. Stir in cheese, chilies, tomato and 1/2 teaspoon of salt; heat until cheese melts.


Drain macaroni. Return noodles to pot and toss with cheese sauce and cilantro. Divide into 4 portions and top each serving with salsa. Yields about 1 1/4 cups of macaroni and 1 tablespoon of salsa per serving.

Re: WW Recipe Thread

Candied Sweet Potato with Pineapple


Course: side dishes
POINTS® Value: 2
Servings: 6
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy
Works with Simply Filling

Four ingredients equal one simple side dish. The pineapple juice helps caramelize the potatoes, resulting in wonderful flavor and texture.



Ingredients

1 spray(s) cooking spray
1 1/2 pound(s) sweet potato(es), peeled and cut into 1-inch chunks
8 oz canned crushed pineapple in juice, undrained
1 Tbsp SPLENDA® SPLENDA No Calorie Sweetener
1/4 tsp ground cinnamon

Instructions
Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.


Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.


Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.
Notes
You can use canned sweet potatoes in water to save time if you prefer

Re: WW Recipe Thread

Apple-Topped Mashed Sweet Potatoes


Course: side dishes
POINTS® Value: 4
Servings: 10
Preparation Time: 20 min
Cooking Time: 90 min
Level of Difficulty: Moderate


This delicious combination is certain to impress your holiday guests. Be sure to use Golden Delicious apples because they hold their shape well while sautéing.





Ingredients

5 pound(s) sweet potato(es), medium-size, scrubbed, pierced with a fork
1 Tbsp butter
2 medium apple(s), Golden Delicious, peeled, cored and sliced 1/4-inch thick
1/2 cup(s) orange juice
1/2 tsp table salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon, plus extra for sprinkling on final product
1/4 tsp black pepper, freshly ground
1 spray(s) cooking spray

Instructions
Preheat oven to 400ºF. Place potatoes on a rimmed baking sheet and bake until very soft, about 1 hour. Remove potatoes from oven and reduce oven temperature to 350ºF. Let potatoes stand until cool enough to handle.


Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add apples and cook, gently turning occasionally, until golden and tender, about 7 minutes; remove from heat and set aside.


Cut cooled potatoes in half and scrape out pulp into a large bowl; discard skins. Add juice, salt, nutmeg, cinnamon and pepper; mash with a potato masher. Or for a smoother texture, process in a food processor until smooth.


Lightly coat a 1 1/2- to 2-quart rectangular or round baking dish with cooking spray. Scrape potato mixture into baking dish; arrange sautéed apples over top in pretty pattern such as concentric circles. Bake until bubbly around edges, about 30 minutes. Sprinkle with ground cinnamon and cut into 10 pieces.
Notes
You can assemble this dish up to 4 hours in advance (up to the point of baking it). Keep it refrigerated but let it come to room temperature before cooking it.

Re: WW Recipe Thread

BBQ Chicken with Grilled Sweet Potatoes

Course: main meals
POINTS® Value: 5
Servings: 4
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Moderate


This special meal is a little more elegant than the traditional summer burgers-and-dogs, but not much more work.


2 Tbsp paprika
1 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 Tbsp ground cinnamon
1/2 Tbsp garlic powder
1/2 Tbsp dry mustard
1 Tbsp sugar
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 large sweet potato(es)
1 spray(s) cooking spray
1/8 tsp table salt, or to taste

Instructions
Mix paprika through to sugar. A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill.


Peel sweet potatoes and slice into 1/3-inch discs. Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat. Boil for 3 to 4 minutes, then drain and cool.


When it's time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them. Salt chicken breasts. Place potatoes and chicken on grill and cook until done. The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.

Re: WW Recipe Thread

Southwestern Slow Cooker Chicken and Potato Soup


Course: soups
POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 420 min
Level of Difficulty: Easy
Works with Simply Filling

This spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. Hearty and delicious.



Ingredients

3/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
2 medium sweet potato(es), peeled, cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed

Instructions
Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.


Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

Re: WW Recipe Thread

Baked Strawberries with Sweet Ricotta Cream

Course: desserts
POINTS® Value: 1
Servings: 6
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Moderate
Works with Simply Filling




2 cup(s) strawberries, very sweet, hulled and sliced
1/4 cup(s) sugar substitute, divided
2 spray(s) cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup(s) fat-free ricotta cheese
1/4 cup(s) blueberries

Instructions
Preheat oven to 375°F.


Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.


Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.


Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.


Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.

Re: WW Recipe Thread

Broccoli and Cheddar Quiche

Course: main meals
POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy


Ingredients

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup(s) red onion(s), chopped
1 1/4 cup(s) part-skim ricotta cheese
1 cup(s) low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated Parmesan cheese

Instructions
Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.


To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.


Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Re: WW Recipe Thread

Zucchini Corn Bread

Course: side dishes
POINTS® Value: 4
Servings: 12
Preparation Time: 14 min
Cooking Time: 33 min
Level of Difficulty: Moderate



1/4 tsp baking soda
1 1/2 slice(s) bacon, uncooked
1 cup(s) zucchini, coarsely shredded
1 cup(s) Friendship Lowfat buttermilk, or other brand
8 oz canned cream-style white corn
1/2 cup(s) low-fat shredded cheddar cheese, extra-sharp
2 large egg(s), room temperature
2 medium scallion(s), minced
3 Tbsp sugar
1 Tbsp butter, melted
1 1/2 tsp table salt
1/4 tsp cayenne pepper
1 1/4 cup(s) uncooked yellow cornmeal
1 cup(s) all-purpose flour
1 Tbsp baking powder

Instructions
Cook the bacon in a large cast-iron skillet over medium heat until crisp; remove and finely chop, leaving the drippings in the skillet. Preheat the oven to 375ºF.


Combine the bacon with the zucchini, buttermilk, creamed corn, cheese, eggs, scallions, sugar, butter, salt, and cayenne in a large bowl, using a wooden spoon. Toss together the cornmeal, flour, baking powder, and baking soda on a sheet of wax paper; stir into the zucchini mixture until just combined.


Heat the skillet until very hot, about 2–3 minutes, then remove from the heat. Scrape the batter into the skillet and even the top with a spatula. Bake until lightly browned around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. Let cool at least 10 minutes. Cut into 12 wedges, and serve warm or at room temperature. Yields 1/12 of bread per serving.

Re: WW Recipe Thread

Oatmeal Cookies

Course: desserts
POINTS® Value: 3
Servings: 16
Preparation Time: 10 min
Cooking Time: 14 min
Level of Difficulty: Easy


Vary your batch of this homespun hero by adding 1/2 cup of raisins to the batter


3/4 cup(s) all-purpose flour
1 1/2 cup(s) uncooked quick oats
1/2 tsp baking soda
1/4 tsp table salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup(s) butter, softened
3/4 cup(s) packed light brown sugar
1/4 cup(s) sugar
1 large egg white(s)

Instructions
Preheat oven to 350°F.


Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.


Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.


Drop batter by tablespoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.
Notes
Adding 1/2 cup of raisins to the batter increases the POINTS value to 4 per serving (2 cookies per serving).





Banana-Oatmeal Bread


Course: desserts
POINTS® Value: 4
Servings: 10
Preparation Time: 10 min
Cooking Time: 50 min
Level of Difficulty: Moderate


This nutritious bread is easy to mix up and will make the whole house smell wonderful.




1 1/4 cup(s) all-purpose flour
1/2 cup(s) unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup(s) uncooked old fashioned oats

Instructions
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.


In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.


Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

Re: WW Recipe Thread

Applesauce-Sour Cream Coffee Cake


Course: desserts
POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 45 min
Level of Difficulty: Easy


We use the traditional Hanukkah latke topping of applesauce to add fruity moisture to this low-fat coffee cake.


Ingredients

1 spray(s) cooking spray, or enough to coat pan
1 1/2 cup(s) all-purpose flour
3/4 cup(s) packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
3/4 cup(s) fat-free sour cream
2 Tbsp vegetable oil
1 cup(s) unsweetened applesauce

Instructions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.


Stir together flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Stir together sour cream, oil and applesauce in a small bowl. Stir sour cream mixture into flour mixture just to mix. (Do not beat.)


Spoon batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Allow cake to cool to warm or room temperature before slicing into 16 pieces.

Re: WW Recipe Thread

Raisin Bran Muffins

Course: desserts
POINTS® Value: 3
Servings: 12
Preparation Time: 8 min
Cooking Time: 20 min
Level of Difficulty: Easy


Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.*


Ingredients

2 spray(s) cooking spray
1 cup(s) whole wheat flour
2/3 cup(s) uncooked wheat bran
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup(s) butter, softened
2/3 cup(s) Sugar in the Raw Turbinado Sugar from Natural Cane, or other brand
1 large egg(s)
1 cup(s) buttermilk
1 cup(s) raisins, chopped

Instructions
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.


In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.


Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.


Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.
Notes
*Could affect POINTS values.

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first

Re: WW Recipe Thread

Banana Chocolate-Chip Mini Muffins

Course: cakes
POINTS® Value: 1
Servings: 36
Preparation Time: 18 min
Cooking Time: 18 min
Level of Difficulty: Moderate


These bite-size treats are the perfect solution for a chocolate craving. Freeze extra muffins, then thaw and reheat for 3 to 5 minutes.


Ingredients

1 cup(s) light artificially sweetened vanilla yogurt
1/2 cup(s) fat-free skim milk
1/2 cup(s) uncooked quick oats
1/2 tsp vanilla extract
1 large egg(s), beaten
1 large banana(s), mashed
1/4 cup(s) unpacked brown sugar
1 1/4 cup(s) all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 cup(s) mini chocolate chips
1/2 tsp table salt

Instructions
Preheat oven to 375ºF.


Combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften; stir in banana.


In a separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten ingredients. Do not beat. Dough will be very thick. Stir in chips.


Spoon batter by heaping tablespoons into 3 mini-muffin tins coated with cooking spray. Bake until golden brown, about 15 to 18 minutes. Yields 1 muffin per serving.