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Post by amirah on Nov 24, 2008 12:16:03 GMT -5
Green Beans with Mushrooms and Crisp Onion Crumbs
POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too.
* 2 tbsp unsalted butter, divided * 3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs) * 2 tbsp dehydrated onion flakes, minced * 3/4 tsp table salt, divided * 2 spray(s) cooking spray * 1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half * 1 pound(s) button mushrooms, thinly sliced
To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until lightly golden and tender, about 6 minutes.
Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer to a serving platter; sprinkle with crumbs.
Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.
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Post by amirah on Nov 24, 2008 12:16:58 GMT -5
Roasted Brussels Sprouts and Shallots
POINTS® Value: 2 Servings: 4 Preparation Time: 10 min Cooking Time: 33 min Level of Difficulty: Easy Crisp, toasted nuts and tender, roasted vegetables are a mouthwatering combination. A fabulous addition to your Thanksgiving spread.
* 1/4 cup(s) sliced almonds * 1 pound(s) Brussels sprouts, trimmed, halved lengthwise * 6 medium shallot(s), sliced 1/4-inch thick * 1/2 cup(s) canned chicken broth * 1/8 tsp dried thyme, crushed * 2 1/2 tbsp balsamic vinegar * 1/4 tsp table salt * 1/8 tsp black pepper * 1/4 tsp sugar * 1 tsp olive oil, extra-virgin
Preheat oven to 425ºF. Spread almonds in a single layer in a nonstick roasting pan. Toast in oven until nuts are slightly browned and aromatic, about 3 minutes. Remove from roasting pan immediately; set aside.
Place Brussels sprouts in same pan used for almonds; add shallots. In a small bowl, combine broth, thyme, vinegar, salt, pepper and sugar; pour over vegetables and toss to mix and coat.
Roast Brussels sprouts until tender, shaking pan occasionally, about 30 minutes. Spoon Brussels sprouts into a serving dish; drizzle with oil and sprinkle with almonds. Yields about 3/4 cup per serving.
Notes:
To make this recipe vegetarian, substitute vegetable broth for chicken broth.
Replace the almonds with hazelnuts or pecans, if desired; just coarsely chop after toasting (could affect POINTS values).
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Post by Amani on Nov 25, 2008 15:03:09 GMT -5
Best Ever Green Bean Casserole From "Good Eats" with Alton Brown
For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray
For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Yield: 4 to 6 servings.
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Post by Amani on Nov 25, 2008 15:04:46 GMT -5
Pumpkin Bars From "Paula's Home Cooking" with Paula Deen
Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda
Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Yield: 48 small bars or 24 larger bars.
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Post by amirah on Nov 8, 2010 11:00:43 GMT -5
Fall Harvest Salad Course: light meals POINTS® Value: 4 Servings: 4 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning. 1 spray(s) cooking spray 3 cup(s) butternut squash, cut into small cubes 1/2 tsp olive oil 1/2 tsp rosemary, fresh, minced 1/2 tsp table salt, or to taste
Vinaigrette: 2 medium shallot(s), minced 2 tsp apricot preserves 2 1/2 tsp rice wine vinegar 2 Tbsp olive oil 1 tsp rosemary, fresh, minced 1/4 tsp table salt, or to taste
Remaining Ingredients: 4 cup(s) arugula, baby leaves, packed 1 medium pear(s), diced 2 Tbsp chopped walnuts, toasted
* Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.
* In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
* Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
* Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes:
A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.
If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.
Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.
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Post by amirah on Nov 8, 2010 11:01:41 GMT -5
Pumpkin Pie with Graham Cracker Crust
12 people rated this recipe Course: desserts POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice. 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets 1 Tbsp packed light brown sugar 2 Tbsp butter, melted 2 large egg white(s) 1 large egg(s) 1/2 cup(s) dark brown sugar 1/4 tsp table salt 2 tsp pumpkin pie spice, or less to taste 1 cup(s) canned pumpkin 1/2 cup(s) fat-free evaporated milk 1/4 cup(s) lite whipped topping
* Position rack in middle of oven. Preheat oven to 350ºF.
* Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
* Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
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Post by amirah on Nov 15, 2010 12:53:27 GMT -5
Roasted Acorn Squash with Cumin and Pumpkin Seeds Course: side dishes POINTS® Value: 2 Servings: 8 Preparation Time: 7 min Cooking Time: 30 min Level of Difficulty: Easy Smoky cumin and toasted pumpkin seeds add delicious flavor to acorn squash. Toast extra seeds for use as a garnish for other Thanksgiving dishes.
4 medium acorn squash, halved crosswise and seeded 2 spray(s) cooking spray 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or more to taste 2 tsp ground cumin 1/3 cup(s) pumpkin seeds (unhulled), toasted
* Preheat oven to 400ºF.
* Place acorn squash halves, cut-side up, in a large baking dish or on a baking sheet; coat with cooking spray. Season with salt and pepper; sprinkle with cumin.
* Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons pumpkin seeds.
Notes: To toast the seeds, heat a heavy, large skillet over medium heat. Add seeds and shake pan constantly or stir seeds to prevent burning. Seeds are toasted when they look slightly golden and are aromatic. If you can’t find pumpkin seeds, substitute pine nuts.
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Post by amirah on Nov 22, 2010 11:43:43 GMT -5
Stuffing with Sage and Chives
Course: side dishes POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy This stuffing is infused with the wonderful flavors of sage and chive. Whole wheat bread adds lots of healthy fiber. 1 spray(s) cooking spray 12 slice(s) whole-wheat bread, cubed* 2 tsp olive oil 2 tsp light butter 1 cup(s) onion(s), diced 3 medium stalk(s) celery, diced 2 tsp dried thyme 2 tsp dried sage 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 2 cup(s) canned chicken broth 2 Tbsp chives, fresh, chopped
* Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
* Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
* Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
* Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving.
Notes:
Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).
You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
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Post by amirah on Nov 22, 2010 11:44:59 GMT -5
Apricot-Glazed Turkey and Sweet Potatoes Course: main meals POINTS® Value: 6 Servings: 8 Preparation Time: 10 min Cooking Time: 57 min Level of Difficulty: Moderate Moist turkey breast and spectacular sweet potatoes — a wonderful alternative to roasting a whole bird. 2 1/2 pound(s) sweet potato(es), peeled and cut into bite-size pieces 2 tsp canola oil 1/2 tsp table salt, divided 1/2 tsp black pepper, freshly ground, divided 1/2 cup(s) apricot preserves 1 Tbsp Dijon mustard 2 pound(s) boneless, skinless turkey breast(s), use a whole 2 lb roast* 1/4 cup(s) white wine 1/2 cup(s) canned chicken broth
* Preheat oven to 400ºF. Line a large rimmed baking pan with nonstick foil (or coat with cooking spray).
* Put potatoes in pan; drizzle with oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Push potatoes to one side of pan, keeping them in a single layer.
* In a small cup, stir together preserves and mustard until blended; set aside. Sprinkle turkey with remaining 1/4 teaspoon each salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread 1/4 cup apricot mixture over turkey.
* Place pan in oven and roast for 20 minutes. Remove pan from oven; pour remaining apricot mixture over potatoes and toss to mix and coat.
* Roast, tossing potatoes once or twice, until potatoes are cooked and lightly browned and turkey is cooked through, about 25 to 35 minutes more.**
* Remove potatoes from pan; set aside. Remove turkey to a cutting board and let stand 5 to 10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
* Meanwhile, place roasting pan on stove top over high heat. To deglaze pan, add wine and then broth; scrape bottom and sides of pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken (alcohol will burn off), about 1 to 2 minutes.
* Place turkey on a serving platter and spoon potatoes into a serving bowl; pour sauce over turkey and serve. Yields about 3 ounces turkey and 1/2 cup sweet potatoes per serving.
Notes:
* You might have to buy a 2 pound boneless turkey breast and remove the skin.
**Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.
This recipe is also delicious with orange marmalade instead of the apricot preserves.
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Post by amirah on Nov 23, 2010 1:45:19 GMT -5
Green Beans with Caramelized Shallots and Gremolata
Course: side dishes POINTS® Value: 1 Servings: 8 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Easy We sauteed the green beans and shallots and then topped them with fresh parsley, lemon zest and minced garlic for a fabulous addition to your Thanksgiving meal.
1 1/2 pound(s) green snap beans, fresh, trimmed 2 tsp olive oil 6 medium shallot(s), peeled and thinly sliced (about 1 cup) 2 Tbsp parsley, fresh, chopped 2 1/2 tsp lemon zest 1/2 tsp minced garlic 1/4 tsp table salt 1/4 tsp black pepper, freshly ground
* Heat a large pot of water to a simmer. Place green beans in a steamer and steam over simmering water until tender, about 5 minutes. Run steamed green beans under cold running water for 30 seconds to stop cooking; set aside.
* Heat oil in a large nonstick skillet. Add shallots and cook, stirring often (and adding a little water to prevent sticking if necessary), until golden and tender, about 5 minutes.
* Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl.
* Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat.
* Place green beans in a serving bowl or platter and sprinkle with gremolata. Yields about 3/4 cup of green beans and 1 teaspoon of gremolata per serving.
Note: You can steam the green beans 1 day ahead and store them in a zip-top bag in the refrigerator.
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Post by amirah on Nov 21, 2011 4:08:32 GMT -5
ww Green Beans with Mushrooms and Crisp Onion Crumbs
Course: side dishes PointsPlus® Value: 3 Servings: 8 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too. 2 Tbsp unsalted butter, divided 3/4 cup(s) dried plain bread crumbs, panko (Japanese bread crumbs) 2 Tbsp dehydrated onion flakes, minced 3/4 tsp table salt, divided 2 spray(s) cooking spray 1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half 1 pound(s) button mushrooms, thinly sliced
To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon of butter over medium-low heat; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumbs. Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.
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Post by amirah on Nov 19, 2012 11:42:25 GMT -5
Pumpkin Pie with Graham Cracker Crust Weight Watchers Recipe
5 PointsPlus Value Prep time: 15 min Cook time: 65 min Serves: 8 Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets 1 Tbsp packed light brown sugar 2 Tbsp regular butter, melted 2 large egg white(s) 1 large egg(s) 1/2 cup(s) dark brown sugar 1/4 tsp table salt 2 tsp pumpkin pie spice, or less to taste 1 cup(s) canned pumpkin 1/2 cup(s) fat-free evaporated milk 1/4 cup(s) lite whipped topping
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
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