Baked Potato Soup

Baked Potato Soup
soups
POINTS® Value: 5Servings: 6Preparation Time: 15 minCooking Time: 70 minLevel of Difficulty: Moderate

This satisfying soup replicates the great flavor of a baked potato topped with the works—except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.
Ingredients
1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top

3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon

4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese

6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

0 Points fresh sauces

Fresh Tomato Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups roughly chopped Campari tomatoes
1/4 cup basil, cut into ribbons
3 medium garlic cloves, minced
1 1/2 tsp olive oil
1 tsp table salt
1/2 tsp freshly ground black pepper
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.
About the Arrabbiata SauceMake this spicy sauce even hotter by adding more red pepper flakes or a fresh hot chili. Try this over clams, lobster, shrimp or scallops for seafood diablo.
Arrabbiata Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
2 sprays olive oil cooking spray
1 tsp olive oil
3 medium garlic cloves, minced
1 1/2 cup chopped onion
29 oz canned, diced, fire-roasted tomatoes
1/2 tsp crushed red pepper flakes
1/8 tsp sugar
Instructions
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.
Yields about 1/2 cup per serving.
About the Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and GarlicGreat with pasta, of course, and also wonderful on cod or chicken. For a looser sauce, thin it with a little broth or water.
Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic
Makes 4 servings
POINTS® value | 0 per serving
Ingredients
4 sprays olive oil cooking spray
9 medium plum tomatoes, cored and cut in half
1/2 large onion, cut into 4 wedges
3 medium garlic cloves, peeled and trimmed, or less to taste
6 large black olives, pitted and finely chopped
1 Tbsp capers, minced
1/2 tsp crushed red pepper flakes (optional)
Instructions
Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray.
Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours.
Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine.
Yields about 1/4 cup per serving. Serve over one pound of pasta. Top with cheese, if desired* * Pasta and cheese will change the POINTS value.
About the PestoThis wonderful basil sauce stands on its own. For a completely different flavor profile, try using cilantro and lime juice in place of basil and water.
Pesto
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups basil leaves, loosely packed
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
5 medium garlic cloves, peeled and smashed, or less to taste
1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency
Instructions
Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired.
Yields about 2 tablespoons per serving.

Baked Candy Apples

Baked Candy Apples
Desserts

POINTS® Value: 3Servings: 4Preparation Time: 5 minCooking Time: 40 minLevel of Difficulty: Easy

Like the classic but with a delicious caramel-candy twist.
Ingredients

4 medium apple(s), unpeeled, Granny Smith recommended

1/2 cup(s) water

1 Tbsp fresh lemon juice
2 average cinnamon stick(s)

7 piece(s) Weight Watchers by Whitman's Caramel Medallions, or Pecan Crowns
Instructions
· Preheat oven to 350°F. Using a melon baller or paring knife, de-stem and core each apple, leaving the bottoms intact.
· Place cored apples in an 8-inch glass baking dish. Pour water around apples in baking dish. Add lemon juice and cinnamon sticks.
· Cut candy into 1/4-inch pieces. Set aside 8 teaspoons of candy pieces. Place remaining candy pieces into each apple.
· Place apples in oven and bake until apples are thoroughly cooked and fork-tender, about 30 to 35 minutes. Remove from oven briefly and top each apple with 2 teaspoons candy. Return to oven and bake until candy is just melted, about 3 to 5 minutes. Remove promptly and serve warm. Yields 1 baked apple per serving.
Notes
· For extra low-calorie decadence, add a dollop of fat-free whipped topping to each apple before serving (could affect POINTS values).

Apple Pie from Janice

Apple Pie- Thank you Janice! It was delicious.

Was 9 POINTS
Now 4 POINTS
Servings 8
Preparation Time 25 min
Cooking Time 50 min
Level of Difficulty Moderate desserts
Part pie, part cobbler, this dish is a must for fall parties and get-togethers.

Ingredients
1 cup(s) all-purpose flour
2 tsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted


Preheat oven to 400ºF.

To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.

To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.

To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.

Chef's Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.Eliminating butter in the filling.

QUOTE OF THE WEEK

TAKE CARE OF YOUR BODY. IT IS IS THE ONLY PLACE WHERE YOU CAN LIVE.

Frapuccino Smoothie

1 envelope WW Chocolate Smoothie
1 glass of milk
2 cups of brewed coffee
2 tbsp of sugar free coffee syrup
2 cups of crushed ice

Blend and enjoy. You can top it with 2 tbsp of free cool whipp.

1 serving=32oz=3 points=2 dairies=18 proteins.

Lemony Vegetable Barley

Lemony Vegetable Barley (thank you Fanny, Frederick, Friday)

main meals
POINTS® Value: 2Servings: 6
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Ingredients

1 cup(s) Quaker Oats Scotch Barley, Regular & Quick Cooking

1/2 cup(s) frozen cut green beans

1 cup(s) shredded carrots

1/2 cup(s) celery, coarsely chopped

1 cup(s) broccoli, chopped fresh

1/2 cup(s) spinach, fresh chopped

1/2 cup(s) onion(s), chopped

1/2 cup(s) green snap beans, cup up fresh green beans

1 small tomato(es), seeded and chopped

1/3 cup(s) yellow pepper(s), chopped

1/3 cup(s) mushroom(s), chopped mushrooms
1 serving(s) DRESSING

1 medium lemon(s), lemon juice
2 Tbsp basil, minced
2 tsp olive oil
1 Tbsp water

1 1/2 tsp celery seed
1/2 tsp garlic salt

1/2 tsp lemon pepper
1/2 tsp ground red pepper
1/4 tsp table salt
InstructionsCook quick barley according to package directions. Drain and cool. Place beans in a saucepan andcover with water, bring to a boil. Reduce hea and simmer, uncovered for 8/10 minutes or until crisp tender Drain and cool.In a large bowl combine thecarrot, celery, broccoli, spinach, onion tomato, yellow pepper, mushrooms, barley and beans. In a small bowl whis the dressing ingredients. Pour over the salad and toss to coat. Cover and regrigerate for at least 4 hous before serving.