|
|
Post by amirah on Jan 26, 2009 19:31:31 GMT -5
ww Pepper, Swiss and Mango Quesadillas
Make sure the mangoes are ripe and juicy; if they don't smell sweet, they won't taste like anything.
Makes 16 servings.
16 medium (6-inch) whole-wheat flour tortillas
1 cup shredded low-fat Swiss cheese
4 jarred roasted red peppers or pimientos, rinsed and cut into thin strips (about 2 cups)
2 large mangoes, peeled, pitted, and the flesh cut into thin strips (about 2 cups)
8 sprays cooking spray
1. Lay 8 tortillas on your work surface. Top each with 1 tablespoon cheese, 1/4 cup pepper strips, and 1/4 cup mango strips. Top each with 1 more tablespoon cheese, then lay a tortilla on top of each.
2. Spray a large skillet with nonstick spray and set over medium heat. Slip one quesadilla into the pan; cook until speckled brown, about 2 minutes. Turn and continue cooking until speckled brown on the other side and the cheese starts to melt, about 1 minute. Transfer to a wire rack and continue making more. Cut quesadillas into quarters and serve.
Tip: Want to spice up these quesadillas? Sprinkle a few drops of bottled hot red pepper sauce or a few bits of diced, seeded, fresh jalapeno chiles over the cheese before adding the second tortilla to each.
Serving size: 2 quesadilla quarters. POINTS value: 2 per serving
|
|
|
|
Post by amirah on Jan 26, 2009 19:33:20 GMT -5
ww Chocolate-Chile Cookies
These are a Texas favorite: a heat spike in an otherwise intensely chocolate cookie.
Makes 32 cookies.
2 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup sliced almonds
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1. Position racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Spray two large cookie sheets with nonstick spray.
2. Place the chocolate in a small bowl and microwave on high for 15 seconds. Stir well, then continue microwaving in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave and continue stirring until the chocolate has fully melted. Set aside to cool for 5 minutes while you begin making the cookie dough.
3. Whisk together the flour, baking soda, salt, and cayenne in a medium bowl; set aside.
4. Place the almonds in a skillet set over medium-low heat; cook, stirring often, until lightly browned and aromatic, about 4 minutes. Set aside.
5. Beat both sugars and the eggs in a large bowl with an electric mixer at medium speed until thick and pale brown, about 5 minutes. Beat in the melted chocolate and vanilla until smooth.
6. Remove the beaters and stir in the flour mixture with a wooden spoon, just until all the flour has been moistened. Stir in the toasted almonds.
7. Drop by rounded teaspoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart.
8. Bake in the top and bottom thirds of the oven for 5 minutes. Reverse the cookie sheets top to bottom and back to front, and continue baking until firm and slightly puffed, about 10 minutes. Cool on the baking sheet 5 minutes before transferring to a wire rack. Wait for the cookie sheets to cool again, approximately 5 minutes, before spraying with nonstick spray and making more cookies.
Serving size: 2 cookies. POINTS value: 3 per serving
|
|
|
|
Post by amirah on Jan 31, 2011 12:17:30 GMT -5
ww BLT Dip with Poppy Seed Tortilla Chips
Course: snacks
PointsPlus™ Value: 4
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for.
4 large flour tortilla(s)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice(s) uncooked turkey bacon
3/4 cup(s) light sour cream
1/4 cup(s) reduced-calorie mayonnaise
3 Tbsp onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 cup(s) tomato(es), fresh, diced
1 Tbsp tomato(es), fresh, diced (for garnish)
1/2 cup(s) arugula, thinly shredded
1/8 cup(s) arugula, thinly shredded (for garnish)
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 10 wedges; place on prepared baking sheet in a single layer. Bake until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool.
Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup tomato and 1/2 cup arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.
Garnish dip with remaining bacon, tomato and arugula just before serving; serve with chips. Yields 5 chips and about 1/4 cup dip per serving.
Notes:
* If you'd like to make the dip more than a few hours in advance, leave out the tomatoes until ready to serve because they can make the dip watery.
* The chips can be made several days ahead and stored in an air-tight container.
* Sprinkle the chips with salt before baking, if desired.
|
|
|
|
Post by amirah on Feb 2, 2011 19:24:43 GMT -5
ww Buffalo-Style Stuffed Celery
Course: snacks
PointsPlus™ Value: 1
Servings: 10
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Try these with some baked chicken wings at your next sporting event for a sure-fire hit. Drizzle on extra hot sauce if your guests can take the heat.
1/2 cup(s) light cream cheese, softened
2 Tbsp blue cheese, softened
1/2 tsp minced garlic
1/4 tsp table salt
5 serving(s) celery, five large ribs cut into 4 pieces each
2 1/2 tsp hot pepper sauce, or to taste
1 Tbsp chives, fresh, chopped (optional)
* In a small bowl, stir together cream cheese, blue cheese, garlic and salt until smooth; spoon about 1/2 tablespoon cheese mixture into each piece of celery.
* To serve, arrange stuffed celery on a plate, drizzle each with about 1/4 teaspoon hot pepper sauce (or let guests add their own by serving the pepper sauce on the side). Sprinkle with chives if desired. Yields 2 pieces stuffed celery per serving.
|
|
