Serves: 8 WW Points: 6 Ingredients: 2 onions — chopped 4 celery stalks — chopped 3 tablespoons snipped fresh parsley 1 teaspoon poultry seasoning 1/4 teaspoon pepper 2 tablespoons light margarine 3 cups canned peeled chestnuts — drained, and coarsely chopped 6 cups bread cubes 1/2 cup saltine cracker crumbs 1 cup raisins 1 cup… Continue reading
Category: Side Dishes
Creole-style Black-eyed Peas
Serves: 8 WW Points: 3 Ingredients: 3 cups water 2 cups black-eyed peas — dried 1 teaspoon low-sodium chicken-flavored boullion granules 2 cups tomatoes, low sodium — crushed 1 large onion — finely chopped 2 stalks celery — finely chopped 3 teaspoons garlic — minced 1/2 teaspoon dry mustard 1/4 teaspoon ground ginger 1/4 teaspoon… Continue reading
Pumpkin Walnut Focaccia
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
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
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
Guacamole
Serves: 8 WW Points: 2 Ingredients: 2 medium avocado — ripe 1/2 tomato — chopped 1/2 red onion — chopped 1/2 lime — juiced 1 tablespoon fresh cilantro — optional Instructions: Cut avocado in half and scoop out insides into a bowl. Mash avocado but leave chunky or however you prefer it. Mix in all… Continue reading