5 points
6 servings
Ingredients:
3 pound(s) uncooked potato(es), Russet-variety (about 3 large)
1 Tbsp olive oil, extra-virgin
1/4 tsp kosher salt, or to taste
1/8 tsp black pepper, freshly ground
1 1/2 Tbsp parsley, fresh, flat-leaf, minced
1 1/2 tsp lemon zest
1 tsp minced garlic
Instructions:
Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).
Peel potatoes and slice horizontally into 1/4-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of each slice); season to taste with salt and pepper. Make sure potatoes are in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 20 to 25 minutes more (you can season this side with salt and pepper too, if desired).
Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest and garlic. Add potato slices; gently toss. Yields 1/2 sliced potato per serving.
Sunday, March 27, 2011
AuGratin Potatoes
4 points
8 servings
Ingredients:
1 spray(s) cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) uncooked Yukon Gold potato(es), thinly sliced
1 cup(s) low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions:
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
8 servings
Ingredients:
1 spray(s) cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) uncooked Yukon Gold potato(es), thinly sliced
1 cup(s) low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions:
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Wednesday, November 10, 2010
Quiche
A dear friend gave me this recipe and it is fabulous!
You can add whatever meats/veggies you want. We used bacon and it was soooo good.
2 cups of shredded cheese
1 1/4 cups milk
4 eggs
Salt & Pepper
Refrigerated Pie Crust
Mix all ingredients in bowl.
Blind Bake Pie Crust.
Put ingredients in pie crust.
Bake at 350 degrees for 45 minutes.
You can add whatever meats/veggies you want. We used bacon and it was soooo good.
2 cups of shredded cheese
1 1/4 cups milk
4 eggs
Salt & Pepper
Refrigerated Pie Crust
Mix all ingredients in bowl.
Blind Bake Pie Crust.
Put ingredients in pie crust.
Bake at 350 degrees for 45 minutes.
Pumpkin Pancakes With Cinnamon Brown Butter
Not WW but a great recipe for the holidays.
14 pancakes
1/2 cup butter, cubed
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1 1/2 cups all purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese
In a small saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring often. Add the maple syrup, cinnamon, and nutmeg. Remove from heat; stir in pecans.
In a small bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl, whisk the eggs, milk, pumpkin, and cheese. Stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto greased hot griddle.
14 pancakes
1/2 cup butter, cubed
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1 1/2 cups all purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese
In a small saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring often. Add the maple syrup, cinnamon, and nutmeg. Remove from heat; stir in pecans.
In a small bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl, whisk the eggs, milk, pumpkin, and cheese. Stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto greased hot griddle.
Tuesday, November 9, 2010
Creamy Tomato Sauce
1 point
8 servings
1 teaspoon olive oil
1 medium leek, finely chopped (white part only)
1 medium garlic clove, minced
1/2 teaspoon dried oregano
28oz canned diced tomatoes
6oz fat free evaporated milk
2 tablespoons basil
Salt & Pepper
Heat oil in a large saucepan. Add leek and garlic cooking until soft. Stir in oregano. Add tomatoes and bring to a simmer, partially cover and simmer 3-5 minutes.
Puree sauce in pan using immersion blender or working in batches transfer tomato mixture to blender and puree until smooth, return to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan and stir in basil. Season with salt and pepper.
8 servings
1 teaspoon olive oil
1 medium leek, finely chopped (white part only)
1 medium garlic clove, minced
1/2 teaspoon dried oregano
28oz canned diced tomatoes
6oz fat free evaporated milk
2 tablespoons basil
Salt & Pepper
Heat oil in a large saucepan. Add leek and garlic cooking until soft. Stir in oregano. Add tomatoes and bring to a simmer, partially cover and simmer 3-5 minutes.
Puree sauce in pan using immersion blender or working in batches transfer tomato mixture to blender and puree until smooth, return to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan and stir in basil. Season with salt and pepper.
Crock Pot Minestrone Soup
3.5 points
6 servings 1 1/2 cups each
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
28oz can diced tomatoes
15oz white beans, drained and rinsed
3 cups fat free chicken broth
1oz chunk of good parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tablespooons chopped fresh basil
salt and pepper
1/4 cup chopped parlsey
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender or food processor.
In a crock pot combine broth, tomoatoes, pureed beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper. Cover and cook on low 6-8 hours.
Forty minutes before the soup is done cooking add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind, and season to taste with salt and pepper.
6 servings 1 1/2 cups each
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
28oz can diced tomatoes
15oz white beans, drained and rinsed
3 cups fat free chicken broth
1oz chunk of good parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tablespooons chopped fresh basil
salt and pepper
1/4 cup chopped parlsey
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender or food processor.
In a crock pot combine broth, tomoatoes, pureed beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper. Cover and cook on low 6-8 hours.
Forty minutes before the soup is done cooking add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind, and season to taste with salt and pepper.
Chicken Cordon Bleu
4 points per piece
Makes 12 pieces
4 chicken breast halves
2 eggs
1 tablespoon water
3/4 cup breadcrumbs
12 slices thin deli ham
12 sliced reduced fat swiss cheese
Salt/Pepper
Spray Oil
Preheat oven to 350 degrees.
Slice chicken breast halves into thin cutlets, you can usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish.
Cut each slice of cheese into squares and stack of top of each other. Place a slice of ham on top of the chicken, top with cheese, and wrap chicken around to completely cover cheese, using toothpicks to secure.
Dip chicken into egg wash, then breadcrumbs.
Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with spray oil and bake for about 25 minutes or until cooked through.
Makes 12 pieces
4 chicken breast halves
2 eggs
1 tablespoon water
3/4 cup breadcrumbs
12 slices thin deli ham
12 sliced reduced fat swiss cheese
Salt/Pepper
Spray Oil
Preheat oven to 350 degrees.
Slice chicken breast halves into thin cutlets, you can usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish.
Cut each slice of cheese into squares and stack of top of each other. Place a slice of ham on top of the chicken, top with cheese, and wrap chicken around to completely cover cheese, using toothpicks to secure.
Dip chicken into egg wash, then breadcrumbs.
Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with spray oil and bake for about 25 minutes or until cooked through.
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