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.
Wednesday, November 10, 2010
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.
Angel Hair with Zucchini and Tomatoes
6 points
4 servings
2 medium zucchini, julienne
4 cloves garlic, chopped
2 small shallots, diced
3 medium tomatoes, diced
4 teaspoons olive oil
1/4 cup fat free chicken broth
8oz Barilla Plus Pasta (Angel Hair)
In a large pot of salted boiling water, cook pasta according to package directions.
While pasta is cooking, in a large saute pan, heat pan and add oil when hot. Add garlic and shallots to pan and saute for 1 minute. Add zucchini and season with salt and pepper. Cook about 2 minutes and then add tomatoes, chicken broth, parsley, and salt and pepper to taste. Stir for another minute.
Drain pasta and mix well with zucchini/tomato mixture.
4 servings
2 medium zucchini, julienne
4 cloves garlic, chopped
2 small shallots, diced
3 medium tomatoes, diced
4 teaspoons olive oil
1/4 cup fat free chicken broth
8oz Barilla Plus Pasta (Angel Hair)
In a large pot of salted boiling water, cook pasta according to package directions.
While pasta is cooking, in a large saute pan, heat pan and add oil when hot. Add garlic and shallots to pan and saute for 1 minute. Add zucchini and season with salt and pepper. Cook about 2 minutes and then add tomatoes, chicken broth, parsley, and salt and pepper to taste. Stir for another minute.
Drain pasta and mix well with zucchini/tomato mixture.
Spinach Stuffed Shells
7 points
Serves 10
12oz uncooked jumbo shells
1/2 large onion, chopped
2 cloves garlic, chopped
1 teaspoon olive oil
32oz canned crushed tomatoes
1 tablespoon basil
2 cup park skim ricotta cheese
16oz reduced fat mozzarella
1egg
10oz chopped frozen spinach,thawed and drained well
2oz parmesan cheese
Boil water and cook shells according to package directions.
Meanwhile saute onions and garlic in oil. Add tomatoes, salt, pepper, and basil, then simmer on low covered.
Preheat oven to 375 degrees.
In a large bowl mix together ricotta, egg, spinach, mozzarella, and paremesan. Once shells are cooked and cool, fill shells with the cheese mixture and place in a baking dish with a little sauce on the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes. Serve with additonal sauce on top.
Serves 10
12oz uncooked jumbo shells
1/2 large onion, chopped
2 cloves garlic, chopped
1 teaspoon olive oil
32oz canned crushed tomatoes
1 tablespoon basil
2 cup park skim ricotta cheese
16oz reduced fat mozzarella
1egg
10oz chopped frozen spinach,thawed and drained well
2oz parmesan cheese
Boil water and cook shells according to package directions.
Meanwhile saute onions and garlic in oil. Add tomatoes, salt, pepper, and basil, then simmer on low covered.
Preheat oven to 375 degrees.
In a large bowl mix together ricotta, egg, spinach, mozzarella, and paremesan. Once shells are cooked and cool, fill shells with the cheese mixture and place in a baking dish with a little sauce on the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes. Serve with additonal sauce on top.
Baked Zucchini Sticks
1.3 points
Serves 3
3 medium zucchini sliced into sticks
1 large egg white
1/3 cup bread crumbs
2 tablespoons parmesan cheese
cooking spray
1/4 teaspoon garlic powder
salt/pepper
Preheat oven to 425 degrees.
In a small bowl beat egg white and salt and pepper. In a ziploc bag combine breadcrumbs, garlic powder, and cheese. Shake well. Spray cookie sheet with cooking spray.
Dip zucchini sticks into egg white and then into bread crumb mixture in ziploc bag. Shake to coat.
Place zucchini sticks on bakingsheet and bake at 425 degrees for 20-25 minutes or until golden brown.
Serves 3
3 medium zucchini sliced into sticks
1 large egg white
1/3 cup bread crumbs
2 tablespoons parmesan cheese
cooking spray
1/4 teaspoon garlic powder
salt/pepper
Preheat oven to 425 degrees.
In a small bowl beat egg white and salt and pepper. In a ziploc bag combine breadcrumbs, garlic powder, and cheese. Shake well. Spray cookie sheet with cooking spray.
Dip zucchini sticks into egg white and then into bread crumb mixture in ziploc bag. Shake to coat.
Place zucchini sticks on bakingsheet and bake at 425 degrees for 20-25 minutes or until golden brown.
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