Roasted Cauliflower with Parmesan Cheese
Course: side dishes
POINTS® Value: 1
Servings: 6
Preparation Time: 7 min
Cooking Time: 15 min
Level of Difficulty: Easy
The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus, too.
Ingredients
6 cup(s) cauliflower, florets, fresh (about 1 head), or frozen and thawed
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
Instructions
Preheat oven to 450ºF.
In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.
Notes
When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.
Sunday, October 31, 2010
Pumpkin Pie
Pumpkin Pie with Graham Cracker Crust Favorites
Course: desserts
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 65 min
Level of Difficulty: Moderate
Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.
Details Read all reviews (7) Ingredients
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Instructions
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Course: desserts
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 65 min
Level of Difficulty: Moderate
Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.
Details Read all reviews (7) Ingredients
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Instructions
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Baked Pumpkin Custards
Individual Baked Pumpkin Custards Favorites
Course: desserts
POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
Each one of these custards comes in its own ramekin for easy portion control. They're spicy and sweet, spread with a creamy yogurt topping.
Details Read all reviews (4) Ingredients
1 pound(s) canned pumpkin, solid, not puree
Custard Seasonings
4 large egg(s)
4 large egg white(s)
1/2 cup(s) fat-free skim milk
1/2 cup(s) fat-free evaporated milk
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1 tsp ground cinnamon,
Topping
2 cup(s) plain fat-free yogurt, Greek-variety recommended
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Instructions
Preheat oven to 325ºF.
To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
When custards are cool, top each with about 1/4 cup of yogurt mixture; serve. Yields 1 custard per serving.
Notes
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.
Course: desserts
POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
Each one of these custards comes in its own ramekin for easy portion control. They're spicy and sweet, spread with a creamy yogurt topping.
Details Read all reviews (4) Ingredients
1 pound(s) canned pumpkin, solid, not puree
Custard Seasonings
4 large egg(s)
4 large egg white(s)
1/2 cup(s) fat-free skim milk
1/2 cup(s) fat-free evaporated milk
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1 tsp ground cinnamon,
Topping
2 cup(s) plain fat-free yogurt, Greek-variety recommended
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Instructions
Preheat oven to 325ºF.
To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
When custards are cool, top each with about 1/4 cup of yogurt mixture; serve. Yields 1 custard per serving.
Notes
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.
Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges Favorites
Course: side dishes
POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy
Both salty and sweet, crisp on the outside with an underlying hint of rosemary. Great with regular potatoes, too.
Details Read all reviews (31) Ingredients
2 large sweet potato(es), washed and patted dry
1 tsp olive oil
1/4 tsp table salt
1/4 tsp dried rosemary, crushed
1 item(s) rosemary sprig, for garnish (optional)
Instructions
Preheat oven to 425ºF.
Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Notes
Use sea salt or Kosher salt instead of regular table salt if you prefer.
If you like your potatoes well-done, place them under the broiler for a minute of two.
Course: side dishes
POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy
Both salty and sweet, crisp on the outside with an underlying hint of rosemary. Great with regular potatoes, too.
Details Read all reviews (31) Ingredients
2 large sweet potato(es), washed and patted dry
1 tsp olive oil
1/4 tsp table salt
1/4 tsp dried rosemary, crushed
1 item(s) rosemary sprig, for garnish (optional)
Instructions
Preheat oven to 425ºF.
Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Notes
Use sea salt or Kosher salt instead of regular table salt if you prefer.
If you like your potatoes well-done, place them under the broiler for a minute of two.
Skinny Sloppy Joes
Skinny Sloppy Joes
Adapted from Rachel Ray
Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Points: 2 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g
1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor.
Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
Adapted from Rachel Ray
Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Points: 2 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g
1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor.
Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
Saturday, October 30, 2010
Allow for Indulgence
Allow for Indulgence
Article By: Michelle Olson www.weightwatchers.com
A life without treats is a dull one indeed. Learn how to fit them in — and enjoy!
Did you hear that chocolate is good for you? According to recent studies, dark chocolate contains antioxidants that can protect against heart attacks, stroke and high blood pressure. Great news! But how will you use that information?
Make room for indulgence
The occasional indulgence is a necessary part of any weight-loss plan. Savoring a favorite food or snack can certainly add enjoyment and provide satisfaction. But the concept of "good for you" is tricky. Sure, a small quantity of dark chocolate contains fiber, minerals and heart-healthy antioxidants. But using that knowledge as an excuse to eat chocolate with abandon is not a responsible way to approach weight loss.
The good news is that both Weight Watchers allows for any type of indulgence that you wish, chocolate included. But keep in mind that 1 tablespoon of chocolate contains about 2 POINTS® values. So savor a serving size of good quality chocolate and relish the fact that you did something healthy for your heart. Here are a few more tactics for enjoying sweets on plan:
Make room in your weekly POINTS Allowance for a small indulgence like chocolate.
Order a dessert to split.
Substitute lower POINTS value alternatives like fat-free, sugar-free pudding; sugar-free hot cocoa; or hard chocolate candies.
Browse the Find & Explore feature of Plan Manager to find delicious dessert recipes.
Move more to earn activity POINTS values.
Article By: Michelle Olson www.weightwatchers.com
A life without treats is a dull one indeed. Learn how to fit them in — and enjoy!
Did you hear that chocolate is good for you? According to recent studies, dark chocolate contains antioxidants that can protect against heart attacks, stroke and high blood pressure. Great news! But how will you use that information?
Make room for indulgence
The occasional indulgence is a necessary part of any weight-loss plan. Savoring a favorite food or snack can certainly add enjoyment and provide satisfaction. But the concept of "good for you" is tricky. Sure, a small quantity of dark chocolate contains fiber, minerals and heart-healthy antioxidants. But using that knowledge as an excuse to eat chocolate with abandon is not a responsible way to approach weight loss.
The good news is that both Weight Watchers allows for any type of indulgence that you wish, chocolate included. But keep in mind that 1 tablespoon of chocolate contains about 2 POINTS® values. So savor a serving size of good quality chocolate and relish the fact that you did something healthy for your heart. Here are a few more tactics for enjoying sweets on plan:
Make room in your weekly POINTS Allowance for a small indulgence like chocolate.
Order a dessert to split.
Substitute lower POINTS value alternatives like fat-free, sugar-free pudding; sugar-free hot cocoa; or hard chocolate candies.
Browse the Find & Explore feature of Plan Manager to find delicious dessert recipes.
Move more to earn activity POINTS values.
Halloween Poem
What scares me most at Halloween
Are my trick-or-treat supplies
These sweet treats can play tricks
Changing truth to tempting lies……
CORN candy is a veggie
Nestles CRUNCH an exercise
Almond JOY a blissful blessing
Three MUSKETEERS my kind’a guys!
Eat a Tootsie ROLL for breakfast
Pick Jujy FRUITS right off the tree
Hershey KISSES give lots of lovin’
LIFE SAVERS will rescue me
The truth is treats are triggers
They fail to satisfy
Nutritious snacks don’t play tricks
A better choice, no lie!
Are my trick-or-treat supplies
These sweet treats can play tricks
Changing truth to tempting lies……
CORN candy is a veggie
Nestles CRUNCH an exercise
Almond JOY a blissful blessing
Three MUSKETEERS my kind’a guys!
Eat a Tootsie ROLL for breakfast
Pick Jujy FRUITS right off the tree
Hershey KISSES give lots of lovin’
LIFE SAVERS will rescue me
The truth is treats are triggers
They fail to satisfy
Nutritious snacks don’t play tricks
A better choice, no lie!
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