Wednesday, September 24, 2008

September 24, 2008

Black Bean Soup


With Fall at our doorstep I knew it was time to break out this favorite Weight Watcher recipe. I pair this with the Pan Bagnat recipe I made last week. It makes the perfect lunch with girlfriends! This recipe was adapted from the Weight Watchers New Complete Cookbook - Black Bean Soup (page 74) Makes 4 servings Black Bean Soup 2 teaspoon olive oil 2 onions, chopped 2 jalapeno peppers, seeded, deveined and chopped (wear gloves to prevent irritation) I substitute 2 oz chopped green chillies in a can for a little less heat 1 garlic clove, minced 1 (15 oz) can black beans, rinsed and drained 2 cups low sodium chicken broth 1 teaspoon ground cumin 1 teaspoon ground coriander 2 Tablespoons dry sherry 1 teaspoon lime juice 1/2 teaspoon salt 2 Tablespoons chopped cilantro 1 small onion or 2 scallions, minced 1. In a medium nonstick saucepan, heat the oil. Saute the chopped onions, jalapenos and garlic until softened, about 5 minutes. Stir in the beans, broth, cumin, coriander and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice and salt. Cool slightly. 2. Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve, topped with the minced onion and cilantro. Per serving: 207 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg cholesterol, 292 mg Sodium, 31 g Total Carbohydrate, 7g Dietary Fiber, 11g Protein, 78 mg Calcium. Points:4 per serving.

Contributed by Rindy
Kitchen Klique

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Roasted Vegetable Lasagna


serves 6
Points Value: 5

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry no-boil lasagna noodles, 9 noodles,
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Preheat oven to 425°F.



In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes.I would suggest covering with foil for the first 30 minutes and then uncover the last 10 so the cheese will brown a bit. Slice into 6 pieces and serve.

Contributed by Kim
My Plate, My World

Wednesday, September 17, 2008

September 17, 2008

Pan Bagnat



Contributed by Rindy
Kitchen Klique

When I am faithfully doing Weight Watchers I make this recipe at least once a week. I usually pair this with Weight Watcher Black Bean soup (Next Wednesday's Post). This meal always fills me up - and it is only 8 points for the entire meal! I made this the other day and my girls wanted it in their lunch. They came home and said it was one of their favorite sandwiches. It helps that I purchased the tomatoes from the farmers market and they were out of this world!
This recipes comes from the "Weight Watchers New Complete Cookbook" page 246

Makes 4 servings.
2 very ripe tomatoes, peeled (I never peel them)
One 8 oz loaf day-old French or Italian bread, halved lengthwise
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat - leaf parsley (I think basil would be an amazing substitution)
2 scallions, thinly sliced
2 Tablespoons white-wine vinegar
2 teaspoons extra virgin olive oil
Freshly ground pepper, to taste

1. Halve each tomato horizontally; with a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells.
2. Pull out the soft insides of the bread and tear into pea-size pieces. Transfer to a medium bowl; stir in the tomatoes, cheese, parsley, scallions, vinegar, oil and pepper.
3. Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight; just before serving cut into 4 sandwiches.

Per serving: 222 Calories, 6g Total fat, 6 mg Cholesterol, 404 mg Sodium, 34g Total Carbs, 3g Fiber, 8 g Protein, 122 mg Calcium.

4 Points per serving.

Wednesday, September 10, 2008

September 10, 2008

Fettuccine with Walnut Sauce


Contributed by Rindy
Kitchen Klique

This is a lovely dish that is ready in the amount of time it takes to cook the pasta. This recipe proves you don't have to sacrifice taste and quality when you are in a rush! It comes out of the "New Complete Cookbook" on page 400.

Weight Watchers Fettuccine with Walnut Sauce
Serves 4
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 ounces fettuccine
1/4 cup walnuts, chopped
1/4 cup crumbled Gorgonzola cheese
2 Tablspoons minced flat-leaf parsley

1. In a small bowl, combine the ricotta, broth and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.

Per Serving: 271 callories, 10g total Fat, 3 g Saturated Fatt, 55 mg Cholesterol, 129 mg Sodium, 33g Total Carbs, 2g Fiber, 12g Protein, 136 g Calcium.
Total Points per Serving: 6.




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Chocolate Sauced Pears



Contributed by Kim
My Plate, My World

Chocolate Sauced Pears
serves 2
WW points: 1

2 small Bartlett pears
1 tbl lemon juice
1 tsp vanilla extract
1/4 tsp cinnamon
1 tbl chocolate flavored syrup

Core pears from bottom end using a small melon baller, leaving stems intact; peel pears. Cut a thin slice from bottoms of pears to help stand upright. Place pears in a small baking dish.

Stir together lemon juice, vanilla and cinnamon. Brush mixture on pears, pouring remaining liquid in bottom of pan.

Bake at 375*F for 30 to 35 minutes or till tender. Cool slightly. Strain baking liquid and pour into a small bowl. Stir in chocolate syrup and pour into 4 individual dessert bowls. Add pear to each bowl, standing up. Serve warm.

This is where I had the problem with the recipe. All the cooking liquid baked away.

So, if this happens, just place them in little dessert bowls and drizzles with the chocolate sauce and dig in!

Wednesday, September 3, 2008

September 3, 2008

Chocolate Chip "Cakies"


Whenever I go back on WW - I always start by whipping up a batch of these! They are only 1 point and they remind me of the chocolate drop cookies my mom used to make. I found the recipe in the "Simply the Best" WW cookbook.

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon salt
1/2 cup firmly packed light brown sugar
1/4 unsalted stick margarine
1/3 cup fat-free egg substitute
3/4 cup plain low-fat yogurt
1 cup semisweet chocolate chips

1. Arrange the oven racks to divide the oven into thirds. Preheat oven to 375.
2. In a medium bowl, combine the flour, cocoa, baking soda and salt.
3. In a large bowl, with an electric mixer at high speed, beat the sugar, margarine and egg substitiue until light and fluffy. With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips, stir until just combined (do not over mix).
4. Drop the dough by Tablespoons onto 2 ungreased baking sheets, making 24 cookies. Bake until firm, about 10 minutes. Cool completely on a rack. Store in an air-tight container for 3 to 4 days. I keep in frig and microwave them for 8 seconds.
Add a dollop of Fat Free Cool whip and you are set for the night!

Per serving: 97 Calories, 3 g. Fat, 1 g. Saturated Fat, 1 g Fiber, 2 g Protein
1 point per serving!



Contributed by Rindy
Kitchen Klique

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Apple Cake






















8 servings
3 points per serving

2 large eggs
½ cup sugar
¼ cup fat free milk
2 Tbsp. light butter, melted
1 Tbsp. vanilla extract
1 cup self rising flour, sifted
1 ½ Tbsp. cornstarch
1 large Ginger Gold apple, peeled, cored and sliced
1 tsp. ground cinnamon
1 tsp. sugar

Notes: I did not have an 8" pan, only a 9" so the baking time will be adjusted a bit. Also, I only had all-purpose flour. The substitution for self-rising is 1 cup of all-purpose, minus 2 tsp plus 1 1/2 tsp of baking powder and 1/2 tsp of salt.

Preheat oven to 400 degrees. Coat an 9" inch round cake pan with cooking spray.


Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.


Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 20-25 minutes or until a knife or metal skewer comes out clean.

Contributed by Kim
My Plate, My World