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    112 Recipes

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    from Bon Appetit, December 2004. The centerpiece of our Christmas Eve Feast.

    Recipe #263509

    This appetizer never fails to impress. From Bon Appetit Magazine, December 1995.

    Recipe #204175

    From the WW web site. This is a handy and tasty way to use up extra wonton wrappers. 2 ww points for 5 crisps. Experiment with your favorite herbs and spices. (I ALWAYS use more garlic).

    Recipe #353377

    from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.

    Recipe #287103

    This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids.

    Recipe #124093

    from Cooking Light magazine. These are very good and filling sandwiches. We all enjoy them.

    Recipe #210163

    from the WW website's Perfectly Simple collection of recipes.

    Recipe #235428

    My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving. Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's): CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g

    Recipe #212521

    from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes.

    Recipe #287927

    from Hungry Girl. So much healthier than commercial boneless buffalo wings! 3 ww points per 4 oz serving. I often make the full recipe for myself for a very satisfying 6 point lunch (or over salad greens with 2T ff ranch for an even more satisfying 7 point lunch!) YUM! TIP: Spray your baking sheet REALLY well to avoid losing any of your breading when flipping the wings.

    Recipe #281162

    from The Biggest Loser Club online. My whole family likes this one. I grill the chicken in the George Foreman grill and then toss the breasts into the pan of glaze to coat. Yum!

    Recipe #414124

    from Gourmet Magazine, December 2006. I recommend prosecco (a sparkling Italian wine) but 'zaar doesn't recognize it... and of course, any champagne will do nicely!

    Recipe #201762

    One of our favorite summer time grill recipes. Don't omit the glaze... it's fabulous! from Fine Cooking, #73.

    Recipe #307399

    Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

    Recipe #124056

    Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

    Recipe #178790

    A nice standard rice recipe that pairs well with chicken dishes.

    Recipe #446627

    This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.

    Recipe #124035

    Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.

    Recipe #446699

    For those chilly nights when you don't feel like making a run to Starbuck's. Adjust the chocolate and coffee amounts up or down to suit your tastes.

    Recipe #288374

    From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end.

    Recipe #447127

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