Devilish Eggs

 

Weight Watchers Points Plus: 2
Servings: 5
Serving Size: 4 pieces







Recipe similar to Hungry Girl's


2 cups roughly chopped cauliflower*
1/4 cup fat-free mayonnaise
3 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1 tbsp. dill relish, patted dry to remove moisture
2 tsp. minced green onion
10 hard-boiled eggs, chilled
1 tsp Paprika
1/4 tsp Yellow food coloring

Boil cauliflower until soft. I use the stove top or (Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 - 8 minutes, until cauliflower is soft.) Drain cauliflower.

Lightly mash cauliflower, and then place in a blender. Add mayo and food coloring. Puree until just blended, not smooth. Do not over-blend.

In a mixing bowl, combine cauliflower mixture with softened cheese wedges, relish, onion, and mustard. Stir until smooth. Season mixture to taste with salt and pepper.(I don't use salt)

Refrigerate mixture for 1 hour. (Optional)

Halve eggs lengthwise and remove yolks. Evenly distribute cauliflower mixture among egg white halves and top with paprika.

*If you can find orange cauliflower, you don't need the food coloring

Sweet Potato Casserole

	Weight Watcers PointsPlus: 3 Servings: 10 Serving Size: 1/10 2 pounds sweet potatoes, peeled, and cubed
	1/4 cup unpacked brown sugar 1/4 tsp ground cinnamon
	1 tsp vanilla
	20 pieces mini marshmallows
	1 oz pecan halves, Chopped

 

Preheat oven to 375°.

Place the sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add brown sugar, cinnamon, and vanilla.Mash sweet potato mixture with a potato masher. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden

Mashed "potatoes" and chives

This recipe uses Cauliflower in addition to potatoes.

Weight Watcher Points Plus: 3
Servings: 4
Serving Size: 1/2 c.

	8 oz uncooked cauliflower, florets
	3 small uncooked yukon gold potato(es), peeled, cut into 1-inch chunks (about 10 oz)
	2 clove(s) (medium) garlic clove(s), peeled
	1 tsp table salt, divided
	1/4 cup(s) low-fat milk
	2 tsp salted butter
	1/8 tsp black pepper
	1 Tbsp chives, fresh, snipped

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. Stir in chives and serve.

Cranberry Orange Sauce

Weight Watchers Points Plus: 2
Servings: 16
Serving Size: 2 2/3 tablespoons

12 oz fresh cranberries
1 medium orange, navel, washed, unpeeled and cut into chunks*
1 cup sugar
1 piece ginger root, fresh, peeled, about 1 inch, chopped
1/4 tsp ground cinnamon.


Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.

*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks.

You can make this relish up to 5 days ahead.

Sage and Chives Stuffing

Weight Watchers Plus points: 3
Servings: 8

12 slices whole-wheat bread or white bread, preferably day-old, cubed
2 tsp olive oil
2 tsp light butter
1 cup uncooked onions, diced
3 ribs uncooked celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp salt
1/4 tsp black pepper
2 cups canned chicken broth
2 tsp chives, fresh, chopped



Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.

Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.

Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.


You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.


For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing.

Basic Egg Mug

Servings: 1
Weight Watchers Plus Points: 2









1/2 c. fat-free liquid egg substitute
1 wedge The Laughing Cow Light Creamy Swiss cheese

In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 1/2 minutes.
Mix in cheese wedge, break it into pieces. Microwave for 1 minute, or until set. Sir and enjoy!

** Add veggies!! Some of my favorites are: Tomatoes, Onions, Mushrooms, Bell Pepper.....**
You can substitute real eggs but I'm not sure how it will turn out.

Oat-Rageous Chocolate Chip Pancake Minis

Servings: 1
Weight Watchers Points Plus: 4








3 Tbsp old fashioned oats
2 Tbsp whole-wheat flour
1/4 tsp baking powder
1 no-caloried sweetener packet
dash salt
3 Tbsp fat free liquid egg substitute
1 Tbsp light vanilla soymilk
1/8 tsp vanilla extract
1/2 Tbsp mini semi-sweet chocolate chips


In a medium bow, mix oats, flour, baking powder, sweetner and salt. Mix in egg substitute, soymilk, vanilla extract, and 1 Tbsp water. Fold in chocolate chips

Bring a skillet sprayed with nonstick spray to medium-high heat. Add batter to form 5 mini pancakes. Cook just until they begin to bubble and are solid enough to flip, about 2 minutes. Flip and cook until lightly browned and cooked through, about 2 more minutes. Enjoy.

Top with 1 tsp light pancake syrup for 0 points.

All About...Pomegranates

Pomegranate arils (AKA the seeds) are rich in antioxidants and a great source of vitamin C, fiber and potassium. Enjoy the seeds on their own, sprinkle some into salads, stir some into oatmeal or incorporate the seeds into your favorite fall dishes like a barley or rice pilaf.
What is it?
A pomegranate is a fruit the size of a large orange. The leathery reddish-pink skin shelters the membranous walls and bitter tissue that house compartments or sacs filled with hundreds of seeds. A translucent red pulp that has a slightly sweet and tart taste surrounds these seeds. Pomegranates are grown in California and throughout Asia and the Mediterranean countries.

Selection and Storage.
Pomegranates are available in the United States from September through December. Select fruit that is heavy for its size with bright, fresh color and blemish-free skin. You can refrigerate whole pomegranates for up to 2 months or store them in a cool, dark place for up to a month. Pomegranate seeds packed in an airtight container and stored in the freezer will keep for up to 3 months.

How to extract seeds:

1. Get a bowl of water.
2. Cut the fruit in quarters.
3. Submerse one of the quarters into the water and gently separate the outer skin, white pith, and the seeds. Remove the skin and discard. The seeds will sink to the bottom and the white pith with float to the top and you can scoop it out.
4. Remove the seeds and place on a paper towel. Pat dry. Store in the fridge in an air tight container with a paper towel over the top of the seeds.

Ways to use Pomegranates:

Sprinkle pomegranate seeds over salads, or desserts.

Use pomegranate extract in marinades or as a glaze for poultry.

Use pomegranate seeds as a garnish on rice dishes, potatoes, and applesauce.

Eat pomegranate seeds by the handful — like tiny berries.

Top yogurt, cereal,oatmeal,cottage cheese, with pomegranates seeds the possibilities are endless.

 

Spinach with Parmesan Bread Crumbs

WW PointsPlus: 2 pts for 3/4 c spinach sprinkled with 2 tbsp bread crumbs
Servings:  4


1 1/4 tsp olive oil, divided
1/2 c fresh coarse bread crumbs (preferably from crustless french or italian bread)
1 Tbsp grated Parmesan Cheese
1/2 tsp minced garlic
1 1/2 lbs fresh baby spinach washed well drained
1/2 tsp table salt

Heat 1 tsp oil in a large nonstick skillet over medium heat; add bread crumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese/ Spoon bread crumbs into a small bowl; set aside.
Heat remaining 1/4 tsp oil in same skillet. Add garlic;cook, stirring until fragrant, about 30 seconds. Gradually add half of the spinach to skillet. Tossing mixture, until spinach is wilted and tender, about 2-3 minutes. Remove from skillet and repeat with rest of spinach.
Return cooked spinach to pan; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half the crumbs and sprinkle remaining crumbs over each serving.

Garden Fresh Herb Sauce

1 pt  8 servings   2 tbsp per serving


So fresh and fragrant, this versatile sauce can be used as a condiment, a pest or in lieu of chimichurri with your favorite grilled meat.

4 cups fresh looseley packed cilantro, stems removed
3 cups fresh looseley packed parsley, stems removed
1 garlic clove peeled
1 tsp red pepper flakes
1 tsp table salt
1/4 c white wine vinegar
2 tbsp Olive Oil

Pulse all ingredients in a food processor, scraping down sides, until consistency is a wet paste. Add a bit more vinegar if mixture to too dry. Adjust flavor, if necessary, with pepper flakes and salt.