Serves: 16 WW Points: 4 From Cooking Light, October 2005 issue, Page 118 Ingredients: 3 1/2 cups bread flour 1 cup canned pumpkin 3 tablespoons I Can’t Believe It’s Not Butter 1/3 cup brown sugar, packed 1/3 cup walnuts 3/4 cup gruyere cheese 3/4 warm water 1 package yeast 1 teaspoon salt 1/4 teaspoon ground… Continue reading
Category: Appetizers
Potato Salad
Serves: 6 WW Points: 2 Ingredients: 4 medium baking potatoes 4 tablespoons light mayonnaise 1 tablespoon red wine vinegar 1/2 cup diced onion paprika Instructions: Slice each potato in half lengthwise. Slice each half in half lengthwise again. Slice each new half into 3-4 chunks. You should get approximately 12-16 chunks per potato. Make sure… Continue reading
Baked Tomatoes
Serves: 4 WW Points: 1 Ingredients: 2 tablespoons I Can’t Believe It’s Not Butter 1 clove garlic — crushed 1 teaspoon orange zest 4 plum tomatoes — (or 2 Beefsteak) fresh basil — to garnish salt and pepper Instructions: Soften the butter in a small bowl and add crushed garlic, orange zest, and salt and… Continue reading
Marinated Zucchini
Serves: 6 WW Points: 2 Ingredients: 4 zucchini — thinly sliced 8 teaspoons extra virgin olive oil 2 tablespoons fresh mint 2 tablespoons white wine vinegar salt and pepper mint leaves — to garnish Instructions: In a heavy saucepan, heat 4 tsp olive oil. Fry zucchini in batches until tender and brown around the edges.… Continue reading
Roasted Tomatoes
Serves: 4 WW Points: 2 Ingredients: 8 plum tomatoes 12 cloves garlic — whole, unpeeled 4 teaspoons olive oil 3 bay leaves Instructions: Preheat oven to 450 F. Cut tomatoes in half. Line bottom of a baking dish with tomatoes so that they are all side by side, cut side up. Place garlic cloves between… Continue reading
Three Color Salad
Serves: 6 WW Points: 2 Ingredients: 1 small red onion — thinly sliced 6 large ripe tomatoes 1 bunch arugula — roughly chopped 4 ounces part skim milk mozzarella cheese — thinly sliced 4 teaspoons extra virgin olive oil salt and pepper Instructions: Soak onion sliced for 3o minutes in cold water and pat dry.… Continue reading
Italian Vegetable Soup
Serves: 6 WW Points: 3 Ingredients: 1 small carrot — julienned 1 small leek — julienned 1 stalk celery — julienned 2 ounces cabbage — finely sliced 1 bay leaf 3 3/4 cups vegetable stock 1 cup cooked cannelini beans — (or white) 1/4 cup pasta shells — Use small pasta (bows, shells, stars) Instructions:… Continue reading
Hummus
Serves: 8 WW Points: 1 Ingredients: 15 ounces chickpeas, canned — rinsed and drained 1/2 cup plain nonfat yogurt 3 cloves garlic 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground allspice Instructions: In a food processor or blender, puree all the ingredients with 1 tablespoon water. Nutritional Analysis: Per… Continue reading
Tomato Soup
Serves: 6 WW Points: 1 Ingredients: 3 1/2 pounds ripe tomatoes 1 2/3 cups chicken stock 3 tablespoons sun-dried tomato paste 3 tablespoons balsamic vinegar 3 teaspoons sugar handful fresh basil leaves Instructions: Bring a large pot of water to a boil. Plunge tomatoes into boiling water for 30 seconds and then remove. Peel skins… Continue reading
Pasta Salad
Serves: 12 WW Points: 3 Ingredients: 8 cups rotelle — cooked, drained, and cooled 2 cups broccoli — steamed and chopped 1 cup cucumber — peeled and diced 1 cup tomatoes — diced 1 bottle reduced calorie Italian salad dressing Instructions: Prepare all ingredients as indicated. Toss everything together in a big bowl. Let chill… Continue reading