World's Greatest Onion Dip

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 2 tablespoons olive oil
• 4 small onions, chopped
• 1/2 shallot, chopped fine
• 1/2 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1 pinch celery salt

Recipe

• 1 heat oil in heavy-bottom pan or dutch oven heat oil over medium heat. add onions, shallot, and thyme. let cook until onions are very soft and caramel in color, 45 to 60 minutes.
• 2 add vinegar and worcestershire sauce; let cook until slightly thickened, about 15 minutes. season with salt and pepper; remove from heat and let cool to room temperature.
• 3 meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. add cooled onions and celery salt; stir to combine. transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudites, flatbreads, or baguette slices.

Wortel Pudding - Carrot Pudding

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup suet
• 1 cup carrot, peeled and grated
• 1 cup apple, peeled and grated
• 1 cup potato, peeled and grated
• 1 cup sugar
• 1 teaspoon water
• 1/2 cup molasses
• 2 1/2 cups flour, sifted
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup raisins
• 1/4 cup candied citron peel, chopped
• 1 cup brown sugar
• 1 tablespoon flour
• 1 cup water, boiling
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Recipe

• 1 chop suet finely and mix with grated carrots, apples, and potatoes.
• 2 add sugar, water and molasses.
• 3 sift dry ingredients together together over the top of the raisins and citron.
• 4 add to mixture and mix well.
• 5 pour into greased molds and steam for three hours.
• 6 for the sauce: mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
• 7 add butter and vanilla extract.

Wrapped Asparagus - Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 20 fresh asparagus spears
• 10 slices cheese (flexible type like havarti or muenster)

Recipe

• 1 break off tough asparagus ends; steam for approximately 3 or 4 minutes, just until tender crisp.
• 2 lay cheese slices flat, lay asparagus along side edge of cheese, with top of asparagus sticking out a bit. carefully roll, i found muenster cheese is easiest to roll, if you heat the havarti for about 10 seconds in a microwave, it rolls without breaking. if necessary use tooth picks or just lay on plate with opening down. we love the flavour of the muenster with the asparagus and used both cheese with jalapeno. lots of flavour! they can be cut in half, put the asparagus tops on opposite ends.

Tender Cheese Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups egg substitute
• 1 large egg
• 1/2 teaspoon hot sauce
• 1/4 cup vegetable juice
• 3 tablespoons chopped green onions
• 1/8 teaspoon ground black pepper
• 1/2 cup grated light cheddar cheese

Recipe

• 1 in medium bowl, whisk egg substitute, egg and hot sauce together until very frothy.
• 2 in large, nonstick skillet over medium heat, heat vegetable juice.
• 3 add green onions and pepper.
• 4 cook, stirring until onions are tender but not browned.
• 5 reduce heat to low and add egg mixture.
• 6 when nearly set, distribute cheese over half.
• 7 fold omelet in half and slip onto warm serving plate.
• 8 cut into four portions.

Weight Watchers Swiss Chard Ricotta Torta

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup dried breadcrumbs, plain
• 2 teaspoons olive oil
• 2 onions, chopped
• 1 bunch swiss chard, cleaned and chopped
• 3 garlic cloves, minced
• 1 cup part-skim ricotta cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Recipe

• 1 preheat oven to 400°f spray a 9" springform pan with non-stick cooking spray; sprinkle with 2 tablespoons of bread crumbs.
• 2 in a large nonstick skillet, heat oil. add onions, cook and stir until softened (about 5 min). stir in chard & garlic, cook and stir about 5 min, or until chard is tender.
• 3 meanwhile, combine ricotta, eggs, salt, pepper and remaining 2 tablespoons of bread crumbs in a medium bowl. stir in the chard mixture. spoon into the prepared pan. bake until puffed, golden, and firm to the touch (about 45-50 minutes). let stand for 10 minutes before serving. cut into 4 wedges.

Speedy Brownie Bars

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 cups sugar or 1 cup splenda sugar blend for baking
• 1 3/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 5 eggs
• 1 cup vegetable oil or 1 cup olive oil
• 1 teaspoon vanilla
• 1 (12 ounce) bag semi-sweet chocolate chips or 1 (12 ounce) bag dark chocolate chips
• 1 (6 ounce) bag semisweet chocolate chunks

Recipe

• 1 preheat the oven to 350 deg. combine first seven ingredients in a bowl; beat until smooth. stir in ½ bag chocolate chips and ½ bag chocolate chunks.
• 2 pour into a greased 9x13x2 inches pan or 8x8 inches dish. sprinkle top of brownies with remaining chocolate chips and chunks. bake for about 30 minutes or until desired level of doneness. cool on wire rack.

World’s Best Soup For Diseases, Or Soup " Not To Die For

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 ounces fresh spinach (use 1/3 of a 10 oz. package)
• 2 red bell peppers
• 2 cups soybeans
• 2 cups broccoli
• 4 carrots, peeled, sliced
• 1 (15 ounce) can dark red kidney beans
• 2 cups frozen peas
• 1/4 head cabbage, chopped
• 1 tablespoon spirulina powder
• 3 -4 garlic cloves, minced
• 2 teaspoons fresh ginger, minced

Recipe

• 1 add cold water to soup pot, add organic, very low sodium chicken broth to taste (or just use the natural veggie broth produced).
• 2 add veggies and beans (beans washed with hot tap water).
• 3 add pinch of salt and black pepper to taste.
• 4 bring to boil, turn off heat, cover, and wait for one hour.
• 5 add spirulina last.
• 6 note: spirulina can be purchased online from natural ways co., â??green magicâ?? powder, or earthrise co., â??spirulina il-4, â?¦180 caps.
• 7 (no!, i do not own stock in these companies).
• 8 totally optional: for a nice zip, i like to add sriracha hot chili sauce, to taste, (www.huyfong.com).
• 9 wishing you a long and heathy life --.
• 10 hugs ! drstever.

Weight Watchers Squash And Tomato Saute

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 2 teaspoons olive oil
• 1 zucchini (halved and sliced)
• 1 yellow squash (halved and sliced)
• 1/2 teaspoon salt
• 1 garlic clove (minced)
• 1 tomato (chopped)
• 2 tablespoons fresh basil (chopped)
• 1/4 teaspoon ground pepper
• 2 tablespoons parmesan cheese (grated)

Recipe

• 1 heat oil in large skillet. add zucchini, squash, salt and saute 5 minutes or when crisp tender.
• 2 add garlic saute for 30 seconds, stirring constantly.
• 3 add tomato and cook 1 minute until headed through.
• 4 stir in basil and pepper.
• 5 sprinkle with parmesan.
• 6 serve immediately.

Weight Watchers Pita Pizza

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 1 large thin pita bread (150 calories)
• 1/4 cup pizza sauce
• 1/4 cup mushroom
• 1/4 cup green pepper
• 10 small black olives
• 1/2 cup kraft fat free mozzarella cheese (other brands don't taste as good and don't melt as kraft cheese does)
• 2 teaspoons parmesan cheese
• 1 pinch pizza seasoning or 1 pinch oregano

Recipe

• 1 spread pizza sauce on pita.
• 2 lay on the vegetables first so it is held together by the cheese. top with both mozzarella and parmesan cheese and seasoning.
• 3 spray cooking spray lightly over cheese.
• 4 set oven on broil and place in oven for 2 minutes or until cheese looks mostly melted.

Tempura Whatever You Like

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 kg peeled green prawns or 1 kg fish or 1 kg vegetables, of choice
• 250 g cornflour
• 250 g plain flour
• 1 tablespoon baking powder
• 1 liter soda water
• chili sauce, to serve
• plum sauce, to serve

Recipe

• 1 devein prawns or prepare vegetables. keep in the fridge whilst preparing batter. ensure your ingredient is dry before coating in batter.
• 2 mix cornflour, flour and baking powder together. make a well in the centre and add soda water. whisk well.
• 3 dip prawns or vegetables in batter and shallow fry in 1/2 cup hot oil or deep fry if preferred until lightly browned.
• 4 serve on a bed of fried noodles with chilli dipping sauce and plum sauce.
• 5 garnish with a chili flower.

Weird Alfredo Thing

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 168 g whole wheat linguine
• 28 g onions, chopped
• 2 tablespoons reduced-calorie stick margarine
• 10 ounces 98% fat-free cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup vegan parmesan cheese
• 1/4 teaspoon ground black pepper

Recipe

• 1 toss onions in skillet coated with non-cook spray -- let 'em turn whatever color and/or tenderness you like (you know you will anyways -- at least i do.ha!) cook linguine according to pkg. directions. add whatever you want in there with it (mushrooms and shrimp? yeah, maybe some mushrooms) until it's cooked, k? drain.
• 2 heat margarine in skillet.
• 3 add soup, milk, cheese, black pepper and linguine mixture and heat through. serve with additional parmesan cheese, because it's just better that way.
• 4 serve with: whatever floats your boat.
• 5 :) enjoy.

Weight Watchers Pumpkin Flan

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/2 cup brown sugar, unpacked or 1/4 splenda brown sugar blend
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 (16 ounce) can pumpkin puree (not pie filling)
• 1 cup fat-free evaporated milk
• 1/4 cup orange juice
• 3/4 cup fat free egg substitute
• 8 tablespoons light whipped topping
• 1/2 medium orange, cut into 8 thin wedges

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
• 3 whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
• 4 place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
• 5 bake until firm around the edges and slightly puffed, approximately 45 minutes.
• 6 carefully remove cups from water, cool completely, cover and refrigerate.
• 7 before serving, top each serving with a tablespoon of whipped topping and an orange wedge.

Wrapped With A French Kiss

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 4 cups water
• 1 teaspoon kosher salt (if using regular salt, decrease the amount by 1/2)
• 1 cup sliced green beans (1-inch lengths)
• 3 tablespoons fresh lemon juice
• 2 teaspoons dijon mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 (6 ounce) can solid tuna, in spring water, drained
• 2 tablespoons black olives, pitted, chopped (kalamata or nicoise are good)
• 1/2 cup yellow bell pepper, chopped, seeds and ribs discarded (or use red or green pepper)
• 2 tablespoons red onions, chopped
• 2 tablespoons fresh tarragon, chopped
• 1/2 cup crumbled goat cheese (or use feta)
• 2 flour tortillas (10-inch-11-inch)

Recipe

• 1 mix the water and 1 teaspoons kosher salt in a medium saucepan and bring to a boil over high heat. add the green beans and cook until the green beans turn bright green and are tender yet crisp, about 2-3 minutes. drain the water and rinse the beans under cold water. let drain completely and set aside.
• 2 mix the lemon juice, mustard, celery salt, and 1/8 teaspoons pepper in a small bowl, using a whisk or a fork. gradually add the olive oil, continuing to whisk until fully incorporated.
• 3 combine the green beans, tuna, olives, bell pepper, onion, and tarragon in a medium bowl. pour the vinaigrette over the salad mixture and gently toss to coat the veggies.
• 4 sprinkle the cheese over the tortillas and gently press into a circle in the center of the tortilla, leaving at least a 1" border around the edge. divide the salad evenly among the tortillas and wrap. enjoy immediately.

Weight Watchers Slow-cooker Pumpkin Oatmeal

Total Time: 8 hrs 2 mins Preparation Time: 2 mins Cook Time: 8 hrs

Ingredients

• 6 cups water
• 3 cups pumpkin, diced
• 1 1/2 cups steel cut oats
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Recipe

• 1 put everything in a 3- to 6-quart slow cooker. stir well.
• 2 cover and cook on low for 8 hours. stir well before serving.
• 3 if you're on weight watchers this is 3 points per serving.

Speedy Refried Beans

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• kidney bean (drained and rinsed)
• 1/4 cup vegetable stock
• 1/4 cup cilantro, chopped
• 1/2 teaspoon cumin
• 1/8 teaspoon chili pepper
• 1/2 ripe tomato, chopped

Recipe

• 1 in a small pot heat oil over med-hi heat. add garlic and saute for 2 minutes. add remaining ingredients and simmer over med-lo heat for 15 minutes, stirring regularly.
• 2 give it a whir with an immersion blender to get a good consistency and serve.

Wortelsoep - Carrot Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 large onion, peeled and sliced
• 1 tablespoon flour
• 4 cups beef broth or 4 cups veal broth
• 3 1/2 cups sliced carrots
• 1 cup minced celery
• 2 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 melt butter in a large soup kettle and brown the onion.
• 2 stir in flour and add broth; continually stirring to the boiling point.
• 3 add the remaining ingredients; cover and let simmer for 2 1/2 hours.
• 4 strain solids; whirl in blender or food processor until smooth and return to the broth.
• 5 serve hot.

Weight Watchers Stir Fried Chinese Vegetables

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/4 cup chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 garlic cloves (minced, i use 3-4, but i love garlic!!)
• 1 1/2 teaspoons fresh ginger (peeled and minced)
• 2 cups bok choy (chopped)
• 1 red bell pepper (seeded and cut into 1-inch squares)
• 1 cup snow peas
• 1/2 carrot (thinly sliced)
• 1/4 cup sliced bamboo shoot (canned, drained)
• 1/4 cup sliced water chestnuts (canned, drained)

Recipe

• 1 in a small bowl, combine the broth, soy sauce, garlic and ginger.
• 2 in a large nonstick skillet (wok works well too), heat the oil. stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
• 3 stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.

Frank-vegetable Bake

Tender Spring Peas And Asparagus

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 32 asparagus
• 2/3 cup water
• 1/3 cup vegetable broth
• 3 shallots, minced
• 2 lbs fresh peas, shelled or 10 ounces frozen peas
• 1/4 teaspoon ground pepper
• 1/2 red bell pepper, seeded, stemmed and diced (capsicum)

Recipe

• 1 cut asparagus into 1-inch thick pieces.
• 2 bring water, broth and shallots to a boil in a large frying pan, over medium-high heat.
• 3 stir in asparagus, peas and ground pepper.
• 4 cover and cook 5 minutes.
• 5 uncover and add pepper.
• 6 cook until liquid had mostly been evaporated (about 2 minutes).

Sweet Bell Pepper Relish

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 13 cups diced multicolored bell peppers
• 6 cups diced onions
• 3 cups cider vinegar
• 2 1/2 cups sugar
• 1 tablespoon salt
• 2 teaspoons mustard seeds
• 1 teaspoon celery seed

Recipe

• 1 in a large pot, combine all ingredients.
• 2 bring to a boil, cover and simmer for 20 minutes.
• 3 pour hot mixture into hot, sterilized, canning jars, leaving 1/4-inch space.
• 4 adjust lids.
• 5 process for 15 minutes in a boiling-water bath.

Sweet Braised Whole Scallions (molly Stevens)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 tablespoons unsalted butter, at room temperature
• 1 lb scallion (about 5 bunches, or 3 dozen)
• 1/2 cup water
• 1 1/2 teaspoons coarsely chopped fresh tarragon (do not substitute dried) or 1 tablespoon chopped flat leaf parsley
• coarse salt & freshly ground black pepper
• 1/2 lemon

Recipe

• 1 heat the oven to 350 degrees. using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish.
• 2 trimming the scallions: trim the root ends and 1 1/2 inches off the green tops of the scallions. arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish.
• 3 the braise: pour the water into the dish. cut the remaining butter into slivers and dot it over the top of the scallions. season with the tarragon or parsley, salt, and pepper. cover the dish tightly with foil, and slide onto the middle rack in the oven. braise undisturbed until fragrant and tender, 35 to 40 minutes.
• 4 the finish: remove the foil from the dish, and increase the oven heat to 450 degrees. roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. squeeze over a few drops of lemon juice to taste, and serve hot or warm.

Tender Green Beans With Pancetta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs green beans, cut into 1 inch pieces
• 1/4 cup diced pancetta (or other lean bacon)
• 2 cloves garlic, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Recipe

• 1 bring pot of salted water to boil.
• 2 drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
• 3 drain and pat dry.
• 4 in a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
• 5 add beans and cook, stirring constantly, until beans are hot.
• 6 stir in salt and serve.

Worth A Million Roll-ups

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 60
• 1 (8 ounce) package cream cheese
• 1 (4 1/4 ounce) can deviled ham
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onion, sliced
• 1/4 cup dill pickle, diced
• 1/4 cup tomato, diced
• 1/4 cup lettuce, shredded or 1/4 cup fresh spinach
• 1/4 cup black olives
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 20 fajita-size flour tortillas

Recipe

• 1 mix cream cheese, ham and cheddar in a bowl until evenly blended.
• 2 gently add in other ingredients, mixing them as you go.
• 3 spread finished product onto tortillas and roll up.
• 4 stack on a plate and chill 2 hours.
• 5 remove and slice across into 3-4 pieces.
• 6 arrange on a platter and serve with dipping sauce.

Weight Watchers Parmesan Crusted Chicken Schnitzels

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 boneless skinless chicken breasts (about 250g/8ozs)
• 2 tablespoons breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon garlic granules or 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and pepper
• vegetable oil (optional for those not on a calorie controlled diet)

Recipe

• 1 beat the chicken breasts with a mallet until they are flat. this is best done between cling-film.
• 2 mix the rest of the ingredients together and then put them into a large bowl.
• 3 dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• 4 bake at 200c/400f/gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• 5 serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

Spinach Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons yeast
• 6 cups water
• 4 cups spinach
• 1 onion
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1 teaspoon dried mint
• 1/2 teaspoon salt

Recipe

• 1 mix 1 teaspoon salt, sugar, yeast, water, flour and vegetable oil.
• 2 mix until it turns to dough like fixture.
• 3 let dough rise for approximately 1 hour.
• 4 chop spinach and onion.
• 5 add lemon juice,olive oil, mint, salt.
• 6 mix until well blended.
• 7 roll out dough and cut out 5 inch circles. put 1 tablespoon spinach mixture into the middle of each circle and fold up into triangle shape.
• 8 place on baking sheet and cook 350 for 15 minutes.

Weight Watchers Summer Squash Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 yellow squash or 6 zucchini
• 1/4 onion
• 2 garlic cloves
• 2 tablespoons chicken bouillon
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups green enchilada sauce

Recipe

• 1 wash and dice squash.
• 2 chop onion.
• 3 peel and dice garlic.
• 4 add above ingredients in large pot with just enough water to cover the squash.
• 5 add oregano, cumin, salt, pepper and bouillon.
• 6 add green enchilada sauce.
• 7 bring to a boil and simmer until squash is very tender, about 20 minutes.
• 8 blend until creamy with an immersion blender, or in food processor.
• 9 garnish with fat free sour cream and minced green onions.

Weight Watchers Sun Dried Tomato Tapenade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 lb sun-dried tomato, without oil
• 2 average anchovies
• 1 garlic clove
• 26 medium olives, green, pitted
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon olive oil
• 1 tablespoon fresh oregano, leaves, packed or 2 teaspoons dried oregano
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon black pepper, freshly ground

Recipe

• 1 place the tomatoes in a large bowl; cover with boiling water. set aside 10 minutes. drain but reserve 3/4 cup soaking liquid.
• 2 place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. to store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. yields about 3 tablespoons per serving.

Weight Watchers Veggie Barley Soup (1 Pt. For 1 Cup)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2/3 cup carrot, sliced
• 1/2 cup onion, diced
• 1/2 cup celery, sliced
• 2 garlic cloves
• 1 tablespoon tomato paste
• 6 cups fat-free chicken broth
• 2 cups green cabbage, chopped (about 1/4 head)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/3 cup barley, uncooked
• 1 zucchini, sliced
• 1/2 cup fresh parsley, chopped

Recipe

• 1 spray large saucepan with non-stick spray. add chopped carrots, onion and celery. saute over low heat 5-7 minutes until softened - add garlic for the last minute.
• 2 add tomato paste (if you are out, just use 2 t. catsup), and stir it around a bit with the vegetables.
• 3 stir in broth, cabbage, herbs and barley. simmer, partly covered, for 40 minutes until barley is softened. add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
• 4 garnish with coarsely ground black pepper and 1 t. parmesan cheese if desired.

Weight Watchers Peanut Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons creamy peanut butter
• 2 teaspoons minced garlic
• 2 tablespoons soy sauce
• 4 teaspoons sugar
• 1 tablespoon water
• 1 1/4 teaspoons red wine vinegar
• 1/2-1 teaspoon dried cilantro (your desired amount)

Recipe

• 1 in a small food processor blend together all ingredients until creamy.
• 2 serve with grilled chicken, lamb chops and/or vegetables.

Picadilly's Carrot Souffle

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 3/4 lbs peeled carrots
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 2 tablespoons flour
• 3 eggs
• 1/4 lb margarine, softened
• powdered sugar

Recipe

• 1 steam or boil carrots til extra soft& drain well.
• 2 while carrots are warm, add sugar, baking powder and vanilla.
• 3 whip with mixer til smooth.
• 4 add flour and mix well.
• 5 whip eggs separately and add to mixture, blending well.
• 6 add margarine and blend well.
• 7 pour mixture into baking dish-about half full--as the souffle will rise.
• 8 bake@ 350 about 1 hour or until top is light brown.
• 9 sprinkle lightly with powdered sugar before serving.

Weiner Schnitzel

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 lb bonless lamb cutlet, pounded to less than 1/4 thick
• salt
• pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 2 cups fresh breadcrumbs
• 3 tablespoons vegetable oil
• lemon wedge

Recipe

• 1 pat the lamb cutlets dry with paper towels.
• 2 season them with salt and pepper.
• 3 set up a standard breading procedure in 3 shallow bowls or pie plates. put flour in 1, eggs and milk in another, and bread crumbs in the last.
• 4 beat the eggs and milk together.
• 5 dredge each of the lamb cutlets first in flour, then egg wash and then the bread crumbs.
• 6 transfer the coated cutlets to a platter.
• 7 heat a large straight sided skillet, add vegetable oil over medium-high heat.
• 8 carefully, transfer the coated cutlets into the hot oil to fry.
• 9 since they are so thin, the lamb will cook very quickly, about 2 minutes per side.
• 10 drain the cutlets on a paper towel lined plate.
• 11 serve with lemon wedges.

Weight-watcher's Baked-potato Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 medium baking potatoes
• 4 slices center-cut reduced-fat bacon
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 (12 ounce) can evaporated skim milk
• 1/4 cup all-purpose flour
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1/4 teaspoon red pepper sauce
• 1/2 cup light sour cream
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup reduced-fat sharp cheddar cheese, shredded
• 2 scallions, finely chopped

Recipe

• 1 preheat oven to 400°f prick potatoes. place on the oven rack and bake until tender (about 1 hour). let potatoes sit until cool enough to handle. peel 2 potatoes and cut 2 into 2 inch pieces. mash coarsely the remaining two potatoes. (i would like to leave the skins on the 2 potatoes cut into pieces and peel for the mashed ones.) stir mashed potatoes into the diced potatoes.
• 2 heat a large nonstick dutch oven over medium heat. add the bacon and cook until crisp. transfer to a plate lined with paper towels to drain. crumble the bacon and set aside. add the onions and garlic to the drippings in the dutch oven and cook, stirring occasionally until onions begin to brown.
• 3 combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. add the milk mixture, broth, potatoes, and pepper sauce to the dutch oven; increase the heat and bring to a simmer. reduce the heat and cook; stirring, until the soup is thick and creamy, about 6-7 minutes.
• 4 remove the dutch oven from the heat; stir in the sour cream, parmesan cheese, salt and ground pepper.
• 5 divide the soup among 12 bowls; top each serving with cheddar cheese, scalions and reserved bacon. serve at once.

World Tour Chocolate Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box devil's food cake mix
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 3 cups semi-sweet chocolate chips
• 6 tablespoons butter
• 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350°.
• 2 grease and flour a 10-inch bundt cake pan.
• 3 in large bowl, combine cake and pudding mixes, sour cream, milk, oil, water and eggs.
• 4 beat on medium for 4 minutes, add 2 cups chocolate chips.
• 5 pour batter into pan and bake for 40-50 minutes. test for doneness.
• 6 turn out on a wire rack and let fully cool.
• 7 melt butter and remaining chips in a double boiler or microwave. stir until smooth.
• 8 drizzle on cake. sprinkle with pecans.

Weight Watchers Spinach-caramelized Onion Salad (1 Point)

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 4 teaspoons light stick butter
• 1 lb sweet onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup reduced-sodium chicken broth
• 1 cup grape tomatoes
• 2 tablespoons red wine vinegar
• 1/2 head chicory lettuce, torn into 1-inch pieces
• 6 ounces baby spinach

Recipe

• 1 melt the butter in a large nonstick skillet over medium-high heat. add the onions, salt, and pepper; cook, covered, stirring occasionally, until softened, about 8 minutes. cook, uncovered, stirring frequently, until golden brown and caramelized, about 8 minutes longer.
• 2 remove the skillet from heat; stir in the broth, tomatoes, and vinegar.
• 3 to make the salad, place the chicory in a large bowl. add the onion mixture and toss to coat. add the spinach; toss and serve at once.

Slow Cooker Dijon Brussels Sprouts

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 3 tablespoons butter
• 1 tablespoon dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup water

Recipe

• 1 wash and trim sprouts. cut in half. place sprouts in slow cooker with remaining ingredients. cook on low 4-5 hours or on high 2-3 hours. stir well before serving.

Weird But Yummy Malted Corn Flakes

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 cup corn flakes
• 4 -6 teaspoons plain instant malted milk powder (like horlicks)
• cold water or cold milk

Recipe

• 1 mix the corn flakes and malted milk powder well in a cereal bowl, such that the powder covers most of the flakes.
• 2 some of it might settle at the bottom of the bowl, but don't worry.
• 3 add enough cold water or milk to cover and mix well; i use about 3/4 cup cold water.
• 4 (because you use cold water/milk, some of the malted milk powder might form lumps, but that makes it taste even better!) grab a large spoon and eat immediately!

Sweet And Tangy Marinated Veggies

Total Time: 4 hrs 7 mins Preparation Time: 7 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 8 cups mixed assorted fresh vegetables, such as brocolli, cauliflower, zuchini, carrots and red bell peppers
• 1/3 cup distiled vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1 (1 ounce) packet hidden valley ranch dressing mix

Recipe

• 1 place veggies in a large ziplok bag. whisk together vinegar, sugar, water and salad dressing & seasoning mix; mix until sugar disolves.
• 2 pour over veggies, seal bag and refrigerate for four hours, turning bag occasionally.

Welsh Crepes (ffrois)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup all-purpose flour
• 1 pinch salt
• 3 eggs
• 1 3/4 cups milk
• peanut oil or vegetable oil or shortening, for pan frying
• 6 tablespoons dried currants (divided)
• 1/2 cup sugar
• 2 lemons, juice of

Recipe

• 1 put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. the mixture will be a thin batter.
• 2 prepare a non sticking pan of desired size by melting a small amount of oil or shortening to cover the bottom (the fat should be hot). pour a scant 3 tablespoons of batter into the pan, tipping it so that it coats the bottom. sprinkle all over with 1/2 tablespoon currants. cook the first side until it is a golden brown. turn the crepe with a spatula and cook the other side.
• 3 turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up.
• 4 crepes can also be piled up and sliced in portions like a cake. continue with remaining batter. keep crepes warm in a 200°f oven. this recipe will make a dozen or more.

Wow! I Made Good Stuffed Mushrooms!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 12 large mushroom caps
• 2 scallions, chopped fine
• 2 slices bacon, chopped fine
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon italian seasoning
• 4 drops tabasco jalapeno sauce
• 2 tablespoons plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons wine
• 1/4 cup shredded mozzarella cheese
• salt and pepper

Recipe

• 1 remove stems from mushrooms.
• 2 finely dice 1/2 of the stems.
• 3 mix together the breadcrumbs and parmesan cheese in a small bowl.
• 4 heat the oil in a small skillet on medium high.
• 5 add diced mushroom stems, scallions, garlic, bacon (i use oscar meyer pre-cooked), italian seasoning, tabasco, and salt and pepper to taste.
• 6 once the onions are soft, add the entire mixture to the breadcrumbs and cheese.
• 7 stir until incorporated.
• 8 add wine until the breadcrumb mixture is moist (may take more or less wine).
• 9 stuff mushrooms, slightly mounding with stuffing mixture.
• 10 place mushrooms in oven proof dish.
• 11 sprinkle with mozarella cheese.
• 12 bake at 450 degrees for 15 minutes or until the mozarella melts and is bubbly.

World's Best Potato Salad

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 6
• 6 medium potatoes
• 1 small onion, diced
• 1 cup celery, diced
• 1 teaspoon salt
• 6 hard-boiled eggs, diced
• 2 eggs, beaten
• 1/2 cup sugar
• 1 teaspoon cornstarch
• salt
• 1/2 cup vinegar
• 1 (5 ounce) can evaporated milk
• 1 teaspoon prepared mustard
• 1/4 cup butter
• 1 cup mayonnaise

Recipe

• 1 boil potatoes till tender. drain, peel and dice to desired size. transfer to a large bowl and toss with the onion, celery, salt and eggs.
• 2 while potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. stir in the vinegar, evaporated milk and mustard. cook over medium heat stirring until thickened (about 10 minutes). remove from heat and stir in the butter. refrigerate until cool then stir in the mayo.
• 3 gently add the dressing to the potato mixture until coated. chill several hours or overnite.

Sweet Barbecue Sticky Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 12 tablespoons tomato ketchup
• 6 tablespoons brown sauce
• 2 tablespoons light soya sauce
• 6 tablespoons golden syrup
• 4 tablespoons vegetable oil

Recipe

• 1 mix ketchup, brown sauce, soy sauce, golden syrup, and vegetable oil together. that's your sauce.
• 2 sauce can be used for marinades, dipping, and barbecues.
• 3 i use 1/2 of the mixture for a family of 4.
• 4 can be made and bottled.

Weiner Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 medium onion, diced
• 2 beef hot dogs (there would be 8 in a 1lb pkg)
• 1 (10 1/2 ounce) can vegetable soup, condensed
• 1 (10 1/2 ounce) can water
• 1/3 cup instant rice
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, minced

Recipe

• 1 preheat oven to 350°f.
• 2 dice onion and add to a 2 qt casserole dish that has a lid.
• 3 slice weiners into 1/2 inch thick coins and add to onion.
• 4 mix soup into weiners & onion.
• 5 add water and stir until soup is dissolved.
• 6 add rice, black pepper, parsley & stir again.
• 7 bake for 10 minutes with lid off.
• 8 remove from oven & stir.
• 9 bake for an additional 25-35 minutes with lid on.

Tempeh Strips In A Smoky Molasses Marinade

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (8 -10 ounce) package tempeh
• 2 garlic cloves, minced (or put through press)
• 2 onions, slices
• 2 bay leaves
• 4 thin slices ginger
• 1 whole clove
• 1/4 teaspoon chipotle pepper, pureed (or a few drops liquid smoke)
• 2 tablespoons molasses
• 1 1/2 teaspoons tomato paste
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce (thin, not thick)

Recipe

• 1 slice the tempeh crosswise into thin strips.
• 2 combine the remaining ingredients in a small skillet. bring to a boil and add the tempeh. simmer slowly, covered, for 15 minutes. remove the lid, and continue cooking until all liquid has been absorbed.
• 3 at this point the tempeh will begin to fry in the oil. cook until nicely glazed and browned, about 5 minutes.
• 4 enjoy!

Wendy's Broccoli Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 bunches fresh broccoli (just use the florets)
• 12 slices crumbled cooked bacon
• 1/4 cup diced red onion
• 2/3 cup raisins
• 1/3-1 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon vinegar (i use red wine vinegar)

Recipe

• 1 combine all salad ingredients and then toss with dressing ingredients that have already been mixed together.
• 2 let sit in fridge at least 2 hours. i always like it better the next day.

Sweet Baked Pumpkin

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 small sugar pumpkin, top cut off and seeded
• 2 small apples, peeled,cored and chopped
• 1/2 cup raisins (or cranberries)
• 1/2 cup walnuts
• 1/2 cup brown sugar
• 1 teaspoon pumpkin pie spice

Recipe

• 1 mix apples, raisins, walnuts, brown sugar and pumpkin pie spice together in a bowl.
• 2 stuff the hollowed out pumpkin with the apple mixture and place in a shallow baking dish.
• 3 bake at 325 degrees for 1 1/2 hours or until the apples and pumpkin are soft.
• 4 serve hot from the pumpkin over ice cream.

Easy Frosting

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1/2 cup milk
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 2 tablespoons flour
• 2 teaspoons vanilla

Recipe

• 1 making sauce with flour and milk. cook until thick. cool, cream sugar and shortening. add the cooled sauce and add vanilla. beat with mixer until light and fluffy.

Tempeh With 40 Cloves Of Garlic

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 3/4 lb tempeh, sliced into bite-size pieces
• 1/4 cup dry wine
• 2 tablespoons naturally brewed soy sauce
• 2 leeks, and tenser green parts,julienned
• 1 lb mixed exotic mushroom, sliced (such as cremini, portobello, shiitake, and oyster)
• 1 tablespoon unbleached all-purpose flour
• 5 1/2 cups homemade vegetable stock
• 40 cloves very fresh garlic, peeled
• 2 sprigs fresh thyme
• 1 sprig parsley
• 1/4 cup celery leaves
• sea salt
• fresh ground black pepper
• chopped fresh parsley (to garnish)

Recipe

• 1 in a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
• 2 add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
• 3 add the wine and soy sauce, raise the heat, and bring to a boil.
• 4 cook until the liquid is reduced to half its original volume.
• 5 transfer the contents of the pan to a bowl and set aside.
• 6 warm the remaining 2 tablespoons oil in the pan over medium-high heat.
• 7 add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
• 8 stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
• 9 add the stock and garlic.
• 10 make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
• 11 add the bouquet garni and bring the stock to a boil.
• 12 with a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
• 13 reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
• 14 cover and simmer gently for 30 minutes.
• 15 uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
• 16 remove the bouquet garni.
• 17 season with salt and pepper to taste,sprinkle with chopped parsley, and serve.

Working Woman's Turkey Dinner

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 6 -8 lbs turkey breast (just be sure to pick a size that will fit in your crock pot)
• 1 (1 1/4 ounce) envelope onion soup mix
• 1 (20 ounce) can cranberry sauce (i use whole berry, i think it is 20 oz. it's the "regular" size can)
• assorted fresh vegetable, i use mushroom caps, broccoli florets, and baby carrots. (these are optional. if using, be sure to keep them at a very generous size or they will overcook in )

Recipe

• 1 pour soup mix in bottom of crock pot. place turkey breast in crock pot. add vegetables, if desired, and pour can of cranberry sauce into the crock pot. cook on low 8 - 10 hours. i like to use a turkey breast that has a thermometer popper attached. when it pops, it's done!

Strawberry Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups flour
• 1 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 2 tablespoons light corn syrup
• 3 tablespoons cornstarch
• 1 cup water
• 3 tablespoons strawberry gelatin
• 1 quart strawberry, washed and hulled
• whipped cream (optional)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 mix together flour, 2 tablespoons sugar, milk, salt and oil.
• 3 press mixture into a 9-inch pie plate.
• 4 bake for 10 minutes.
• 5 set crust aside to cool.
• 6 in a sauce pan, heat 1 cup sugar, corn syrup, cornstarch and water until clear and thickened.
• 7 stir in strawberry gelatin, cool.
• 8 fold strawberries into the cooled gelatin mixture.
• 9 pour into crust and chill for at least 2 hours.
• 10 cut into wedges and serve.
• 11 great with whipped cream.
• 12 refridgerate leftovers (if there any).

The Ultimate Pineapple Upside-down Cake .

Total Time: 1 hr 3 mins Preparation Time: 20 mins Cook Time: 43 mins

Ingredients

• 1 (18 1/4 ounce) box duncan hines pineapple supreme cake mix
• 1 (20 ounce) can dole heavy syrup pineapple slices (only)
• 10 maraschino cherries, with stems (only)
• 3 large eggs
• 1/3 cup vegetable oil
• 0.5 (6 ounce) bag pecan chips (or a handful)
• 1/2 cup butter
• 1 cup light brown sugar, firmly packed

Recipe

• 1 slice the butter into a 10" cast iron skillet. turn to med. heat.
• 2 add the sugar, and mix together til butter is melted. remove pan from burner.
• 3 place the 9 slices slightly overlapping all around the edge of the pan.
• 4 put the 10th slice in the center of the pan.
• 5 put one of the cherries in the center of each of the slices, tucking the stem under the pineapple slices.
• 6 mix the batter according to the instructions on the box, except sub the water on the box for the heavy syrup in the can. do not add more water to this syrup. (if you add more water, you will dilute the flavor).
• 7 add the nuts to the batter and mix.
• 8 pour the batter on top of the slices.
• 9 use the same baking time as a bundt cake.
• 10 do not use or sub anything else to this moist, rich cake.
• 11 my cast iron skillet is the traditional southern way to make this cake, and it usually is done in about 43 minutes, no longer.it distributes the heat evenly, and therefore makes the best cake.
• 12 using about 1 tablespoons of nuts, put them all around the center slice for looks.

Welliver's Cream Of Onion Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup butter or 1/4 cup margarine
• 1 cup onion, chopped
• 1/4 cup green onion, thinly sliced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups milk
• 1/2 cup chicken broth
• 1 1/2 cups half-and-half or 1 1/2 cups light cream
• crouton (optional)

Recipe

• 1 in a 3-quart saucepan, melt butter or margarine; add onions.
• 2 cover and cook over medium-low heat for 15 minutes, stirring occasionally, until onions are very tender.
• 3 stir in the flour, salt and pepper. add milk and chicken broth. cook and stir till thickened and bubbly. cook and stir for 1 minutes more.
• 4 add cream. cook and stir till heated through.
• 5 top with croutons, if desired.

Weirdo Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 4 -6 cups baby spinach, raw
• 2 cups carrots, julienned
• 1 turnip, sliced (raw)
• 1 cup red cabbage (raw, shredded)
• 1/2 cup honey nut cheerios (no subs)
• 1/4 cup blue cheese dressing
• 1/4 cup chow mein noodles

Recipe

• 1 just mix all the ingredients, and serve!
• 2 you can adjust the ingredients, as needed, but the cheerios really make a difference!

Sweet And Tangy Melon Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 tablespoons finely chopped shallots
• 4 tablespoons chopped fresh mint
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small asian pear, cut into large matchsticks
• 1/2 seedless cucumber, cut into large matchsticks
• 1 cup shredded jicama
• 1 1/2 cups watermelon, cut into small cubes

Recipe

• 1 whisk the shallots, mint, vinegar, honey, salt, and pepper together in a medium bowl. add pear, cucumber, jicama, and watermelon. toss well to coat and serve immediately.

Sweet And Tangy Brussels Sprouts

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb fresh brussels sprout
• 1/2 sliced small onion (large slices)
• 1/4 cup chicken stock
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 2 tablespoons butter or 2 tablespoons margarine
• salt & pepper

Recipe

• 1 cut each brussel sprout in half and steam for approximately 20 minutes.
• 2 about 10 minutes before brussel sprouts are done, in a medium sautee pan add oil, butter (or margarine), and stock. sautee large slices of onion over medium heat for approximately 5 minutes.
• 3 add brown sugar and balsamic vingar to sautee pan. lower heat to med-low and cook for 5 minutes.
• 4 add steamed brussel sprouts to pan, sprinkle with salt and pepper to taste, cook for 5 minutes until most moisture is absorbed.
• 5 serve immediatly.

Sweet And Tangy Chicken Thighs

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/3 cup yellow mustard
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/8 cup wine vinegar
• 2 tablespoons honey
• garlic powder
• cayenne pepper
• black pepper
• 8 chicken thighs

Recipe

• 1 preheat your oven to 400 degrees.
• 2 combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• 3 add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• 4 increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (you could also just use your broiler for this).
• 5 serve with oregano-scented rice ( rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). drizzle plate with pan juices.

The Ultimate Snack

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (10 ounce) bag frito's corn chips
• 1 (3 1/2 ounce) package regular microwave popcorn, popped per directions on box
• 1 (10 1/2 ounce) box corn pops cereal
• 1 (11 ounce) package chocolate chips
• 1 (11 ounce) package butterscotch chips

Recipe

• 1 pour all dry ingredients together in a large container. be sure the container is large enough to hold all ingredients and to be able to stir them later.
• 2 using a double boiler, melt both the chocolate and butterscotch chips together. stir constantly. will burn easily. add small amounts of vegetable oil if it is to thick to stir.
• 3 pour over the dry ingredients and immediately stir to coat.
• 4 pour out onto nonstick surface or onto wax paper. spread out as much as possible so that it doesn't dry in one large piece! store in airtight container.

World's Best Chocolate Sour Cream Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 4 ounces unsweetened chocolate
• 2 cups sugar
• 1 1/2 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
• 1/2 cup sour cream, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs

Recipe

• 1 preheat oven to 345 degrees.
• 2 lightly grease 2 8" layer cake pans melt the chocolate- set aside sift sugar, flour, baking soda and salt togather into a large mixing bowl in a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk with the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
• 3 add the eggs one at a time and beat just until smooth add the chocolate and mix until until the batter in a uniform color.
• 4 divide the batter evenly and pour into prepared pans bake until the cake springs back to the touch.
• 5 do not wait for a crust to form.
• 6 35-38 minutes.
• 7 cool, frost, enjoy!

Wow Mac And Cheese #sp5

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 20 ounces simply macaroni & cheese
• 1/4 teaspoon mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 cup bacon bits

Recipe

• 1 prepare simply macaroni and cheese according to the package directions. add the next 4 ingredients. pour into 2 quart casserole and cover. bake at 350 degrees for 30 minutes.
• 2 serve with the vegetable of choice.

Welsh Anglesey Eggs

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 large yukon gold potatoes, peeled, halved
• 3 large leeks, rinsed well, trimmed, thinly sliced
• 1/4 cup butter
• 6 large eggs, hard-boiled, quartered
• 2 1/2 teaspoons dry mustard
• 1/4 cup unbleached all-purpose flour
• 2 1/2 cups whole milk
• 4 ounces grated caerphilly cheese or 4 ounces sharp cheddar cheese
• sea salt & freshly ground black pepper

Recipe

• 1 place the potatoes in a medium sized saucepan, cover with cold water, add a good bit of salt, loosely cover and bring to the boil. reduce heat and simmer until potatoes are tender, about 15-20 minutes. about 7 minutes before the potatoes are cooked, put the leeks in a steamer and steam over the potatoes, uncovered, for about 6-7 minutes until tender. transfer the leeks to a clean tea towel and pat dry. drain potatoes, return saucepan to a very low heat to thoroughly dry them out. remove from the heat and mash with a potato masher. add 1/4 cup of butter, the mustard and the steamed leeks and beat all the ingredients together until you have created a light, fluffy mass. season with salt and pepper to taste, cover with a clean tea towel and a lid and set to one side while you prepare the cheese sauce.
• 2 preheat oven to 400°f melt the remaining 1/4 cup of butter in a saucepan over low heat. whisk in the flour and let cook for a minute or two; remove from heat if mixture begins to colour. add milk gradually, whisking in as you do so. increase heat and cook until mixture comes to a gently boil and thickens. if too thick, add a little additional milk. add all but 2 tablespoon of the cheese and stir in well to melt. season with salt and pepper to taste.
• 3 lightly butter a shallow gratin dish. spoon the potato mixture around the outside. fill the centre with the quartered eggs. cover all with the cheese sauce and use rest of the cheese for the top. bake for 20-25 minutes until golden brown and heated through. 4 serving. serve with a traditional farmhouse dry cider.
• 4 note: make sure to hard boil the eggs correctly so their yolks are not discoloured: place in cold water, bring to a rolling boil, let boil for just a minute, remove from the heat, cover and let stand 15-17 minutes. run cold water and let sit in the cold water for 5 minutes before shelling and using.
• 5 new celtic cooking.

Ww 2 Points - Potato Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 (28 ounce) package frozen hash browns
• 3 (8 ounce) cans fat-free chicken broth
• 1 (16 ounce) package country gravy mix (makes 2 cups)
• 1 cup warm water
• 1 (8 ounce) package dry onion soup mix

Recipe

• 1 mix dry soup mix with warm water.
• 2 place all ingredients in saucepan and cook 15-20 minutes.
• 3 2 points for 1 cup.

World's Best Cream Of Garlic Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 lbs onions, chopped (about 4)
• 2 cups garlic cloves, chopped (about 4 large heads)
• 2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
• 1/4 lb bread, cut into chunks (1/2 loaf day-old french bread)
• 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried and 1 bay leaves
• 1 1/2 teaspoons salt
• 2 cups half-and-half
• 1/4 teaspoon black pepper, fresh-ground
• croutons (optional) or fried garlic chips (optional)

Recipe

• 1 in a large pot, heat the oil and butter over low heat. add the onions and garlic. cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• 2 add the stock, bread, bouquet garni, and salt. bring to a boil. reduce the heat and simmer about 15 minutes.
• 3 remove the bouquet garni and puree the soup in a blender or food processor. strain the soup back into the pot. add the half-and-half and pepper and bring back to a boil. serve topped with the croutons or garlic chips, if you like.

Weight Watchers Zucchini Salad

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 2
• 1 medium zucchini
• 4 ounces summer squash
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon table salt, plus
• 1/4 teaspoon salt
• 2 medium ripe tomatoes, coarsely chopped
• 8 medium basil leaves, torn
• 2 teaspoons extra virgin olive oil
• 8 medium salt-cured black olives
• 1/4 ounce pine nuts, about 2 1/2 tsp, toasted

Recipe

• 1 trim ends of zucchini and squash. with cheese planer, cut both vegetables lengthwise into thin, long strips. with a knife, cut strips lengthwise into thinner, fettuccine-like strips. in bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. set aside 5 minutes.
• 2 in food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. process until coarsely chopped.
• 3 drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. garnish with remaining fresh basil leaves and serve.

Weight Watchers Savory Stuffed Mushrooms (5 Points)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 shallots, finely chopped
• 11 ounces baby spinach
• 3 tablespoons water
• 1/4 cup water
• 1/4 cup plain dried breadcrumbs
• 1/4 lb lean ham, finely diced
• 3 tablespoons pine nuts
• 8 portabella mushrooms, stems discarded and caps wiped clean

Recipe

• 1 preheat oven to 425°f spray large rimmed baking pan with non-stick spray.
• 2 heat oil in large nonstick skillet over medium-high heat. add shallots and cook, stirring frequently, until softened about 3 minutes. add half of spinach and 3 tbsp of water. cook, stirring occasionally, just until spinach wilts, about 4 minutes. add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. remove skillet from heat. stir in bread crumbs, ham, and pine nuts.
• 3 place mushroom caps in baking pan, gill sides up. fill caps evenly with spinach mixture, mounding it slightly. add remaining 1/4 cup water to baking pan. bake until mushrooms are tender and filling is hot, about 25 minutes.

Welcome Home Minestrone Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 ounces bacon, diced
• 1 small onion, thinly sliced
• 2 carrots, thinly sliced
• 1/4 turnip, thinly sliced
• 1 small leek, thinly sliced
• 2 potatoes, thinly sliced
• 28 ounces canned tomatoes
• 1 clove garlic, minced
• 4 cups of warm chicken stock
• salt and pepper
• 4 ounces parmesan cheese, grated
• 1/2 teaspoon basil
• 4 ounces of small noodles
• 1/4 teaspoon thyme
• 1 bay leaf
• 1 teaspoon chervil
• 1 teaspoon sugar

Recipe

• 1 place the diced bacon into a large saucepan and cook it for 5-6 minutes, over medium heat.
• 2 add all the sliced vegetables and the spices and cook them for 15 minutes, with a cover, over medium heat.
• 3 put in garlic, the canned tomatoes, and the chicken stock.
• 4 then, mix in the noodles, season with salt and pepper and cook the ingredients for 10 minutes, without a cover.
• 5 remove the soup from the stove, sprinkle with the parmesan cheese and serve.

World's Best Cole Slaw! (i Promise)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1/3 cup sugar
• 1/2 cup mayonnaise
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh onions, minced
• 16 ounces cabbage coleslaw blend

Recipe

• 1 mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
• 2 it can be eaten immediately but tastes best after 4 hours.
• 3 substitution: if you don't have buttermilk, you use sour cream.
• 4 substitution: if you want to make use of your broccoli stalks, you can peel them and then shred them instead of the cabbage coleslaw blend.
• 5 additions: try adding a 1/4 cup of raisins and/or jerk seasoning to taste.
• 6 enjoy!

The Ultimate Lemon Meringue Pie

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• 1 1/4 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces and frozen
• 4 tablespoons vegetable shortening, frozen
• 3 -5 tablespoons ice water, as needed
• 1/2 cup graham cracker crumbs
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 6 large egg yolks
• 1 1/2 cups water
• 1 tablespoon lemon zest
• 1/2 cup lemon juice (fresh from 2 - 3 lemons)
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 4 large egg whites
• 1/2 teaspoon vanilla extract

Recipe

• 1 make pie shell: mix flour, sugar and salt in a food processor, by pulsing a few times.
• 2 scatter the frozen butter pieces over flour mixture.
• 3 pulse in 1-second pulses about 5 times to mix in butter.
• 4 add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
• 5 slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
• 6 when dough forms a ball, stop processing.
• 7 it should take about 2 or 3 tbsp of ice water to reach this stage.
• 8 shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
• 9 flour disk and wrap in plastic.
• 10 refrigerate at least 30 minutes.
• 11 generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
• 12 place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
• 13 lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
• 14 place into a 9 inch pie pan, and finish edges.
• 15 refrigerate crust until firm, about 30 minutes.
• 16 prick dough with a fork to prevent bubbling up in the oven.
• 17 while the oven is pre-heating to 375, put pie crust in freezer.
• 18 bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
• 19 lemon filling: whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
• 20 add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
• 21 bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
• 22 remove from heat, whisk in zest, then juice, and finally butter.
• 23 keep warm until meringue is made.
• 24 meringue topping: mix cornstarch and 1/3 cup water in a small saucepan.
• 25 bring to a simmer, whisking occasionally until thickened.
• 26 remove from heat when translucent and thickened.
• 27 preheat oven to 325.
• 28 in a large mixing bowl, mix cream of tartar and sugar together.
• 29 beat egg whites with whip attachment of mixer until frothy. add vanilla.
• 30 beat in sugar mixture, 1 tbsp at a time.
• 31 then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
• 32 pour warm lemon filling into pie crust.
• 33 distribute meringue evenly over the top, starting with the edges, and then the middle.
• 34 make sure it attaches to the crust.
• 35 lifting with the back of the spoon, create peaks in the meringue.
• 36 bake until golden brown, about 20 minutes.
• 37 cool completely before serving.

The Ultimate Twinkie Cake!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box chocolate cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 5 tablespoons flour
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup water
• 1/2 cup shortening
• 1/2 cup margarine

Recipe

• 1 i listed the ingredients from a duncan hines cake mix, so you will need to follow the directions on which ever cake mix you use.
• 2 mix well,then pour batter into wax paper lined 9x13 pan. then bake, let cool and remove from pan.
• 3 slice lengthwise with thread or knife. spread filling between layers and sprinkle top with powdered sugar.
• 4 filling directions: combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. beat until thick and fluffy. add cooled mixture; beat again until fluffy and spread filling between layers. if it looks curdled, you need to beat it a little longer.
• 5 like i told you, you can make them into little loaf pans or mini muffin pans. use a pastry bag to pipe the filling into the cakes.
• 6 you could be creative and add cocoa or strawberry jelly to the filling.
• 7 i try and sprinkle the powdered sugar on them just before i serve them as the sugar absorbs into the cake over a short period of time. you can refrigerate them (thats the way i like them, or frozen) but they are fine left out on the counter for a day or so.
• 8 i am just guessing on the servings, it all depends on the pans you use. i think i get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and i am just approximating on the 20 slices in a 9x13. also, to be honest, i am not sure the amount of time it takes to make them. the baking time is also a guess depending on which size pans you use. i make the filling while the cakes are cooking.