I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.
Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.
I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.
Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening,
Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.
This is a <i>Cooking Light</i> recipe with some minor modifications based on my personal tastes. You can make the gratin in advance and heat it before serving making it suitable for holidays or special occasions.
Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)
Borrowed one of mom's cookie cookbooks and storing the most promising recipes for my own use later on. Have to say I am surprised not to find this one posted here as it looks just divine; a cake-like drop cookie dressed with a deep and rich frosting.
Another addition to my holiday cook collection. A tender cream cheese cookie enveloping a fig and nut confit. Pass the milk. This recipe originally appear in the holiday issue of Sunset magazine. I have estimated the preparation time, which I would be to be a bit more intensive than a basic drop cookie.
I have not tried these but received the recipe from a rather reliable source. Planning these for Christmas and don't want to lose it amongst the piles of loose recipes on my desk. Food coloring paste is more concentrated than the food coloring sold in most supermarkets and yields a deeper more intense color. It is widely available in most cake supply and decorating stores, both storefront and Internet based. If you don't have and not sure if you want to spend the money, feel free to use food coloring. These are time consuming and not a good option for beginner cooks (or the impatient). The effort I am promised is worth it. Thanks Brittany!
I recently found this recipe in a cookbook given to me by another Zaar member. My family always makes candy for our holiday tins and this looks as though it would be a great addition to the collection. Have not tried it yet, so feedback is welcome. The name praline strikes me as peculiar since that term is generally given to southern confections made with pecans, not walnuts. This makes smallish pieces so you may want to double as I will. Cooking time includes initial cooling time.
Shortbread is one of my favorite cookie types for its silken texture. So when I stumbled on this recipe combining it with two of my favorite ingredients -- coffee and chocolate -- my eyes opened wide. I have not tried this yet but know this is the safest place to keep it as loose papers and web links inevitably get lost. If you get a chance to try it before I do, feedback is welcome.
Looking for lower point lunch options, I came on this one in a favorite Weight Watchers cookbook. The dressing alone is divine and could be used in any salad that combines either chicken or turkey with fruit. Either pineapple or pears would work well here and would make a good substitution for the grapes. The salad does not sit well so combine the dressing and components just before serving.
Another potential candidate for my 2008 holiday trays courtesy of Sunset magazine. Love cookies using lemon and/or dried fruit and swirls are such a pretty addition to a cookie assortment. The suggested storage time on this cookie is short, so my plan is to make and freeze the dough well ahead and bake just a day before assembling trays.
Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts.
Kibbeh is a traditional Lebanese dish typically made of ground lamb, bulgar, pinenuts and spices. Prerpared in trays orindividual servings, kibbeh balls, it is baked or fried. In this remake lean ground turkey replaces lamb and zucchini helps keep the mix moist. I have not tried this yet but plan to soon. For those on WW Core, the pine nuts are 5 points for 1/4 cup or 1 pont per serving.
My brother is a huge cheesecake fan and often gets his from Junior's in Brooklyn. With his new years resolution to shed some pounds I thought this recipe might be a great way for him to have his favorite dessert without derailing his efforts. Knowing that others are also making an effort to lighten up, I thought I would post it here as well. I have not tried this yet, but this includes my minor modifications. (By my calculations, this is 3 WW points per serving.)