An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.
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.
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)
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.
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.
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.
Molten chocolate cakes are just wonderful with their crispy exteriors and gooey centers. Unfortunately, that effect is usually achieved using lots of butter. Found this recipe in Cooking Light magazine and was thrilled that I could have my cake and eat it too. The original recipe called for pistachio nuts. While those offer a great color contrast, I prefer the flavor of almonds. Note that cooking time does not include 2 hour chilling time.
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.
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.
After buying barley malt for one dish, started looking for others that would use this somewhat unusual ingredient. If you don't have barley malt, you could substitute rice syrup, but you will loose a bit of flavor. The original recipes comes from www.wholefoodsmarket.com, but this submission includes my tweaks.
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.
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.
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.
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.)
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.
The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.