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Recipes
Corn and Butternut Squash Chowder
By pearlita
From Everyday Food. Only 8 Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs butternut squash, cut into 1-inch cubes
- 1 medium onion, chopped
- 1 (10 ounce) box frozen corn, thawed
- 1 1/2 teaspoons curry powder
- 2 (14 1/2 ounce) cans vegetable broth
- 1/2 cup heavy cream
Chocolate Chocolate Chip Biscotti
By pearlita
Preheat oven to 375°. Line two baking sheet with parchment paper
- 1-2/3 cup all purpose flour
- 1/2 cup good quality unsweetened cocoa powder (got mine at Trader Joe's)
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 3/4 cup dark chocolate chips
- 2 large eggs
- 1 large egg white
roasted broccoli with smashed garlic
By pearlita
Roasted Broccoli with Smashed Garlic Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of broccoli ...
- 1 1/2 lbs broccoli florets, cut long with part of stem
- 6 cloves garlic, smashed
- 2 tbsp extra virgin olive oil
- kosher salt and fresh pepper
pumpkin pie dip
By pearlita
Pumpkin Pie Dip Gina's Weight Watcher Recipes Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 p...
- 15 oz can pumpkin
- 3/4 cup brown sugar (Splenda would work too)
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice (or more to taste)
- 6 oz fat free Greek yogurt (I used Chiobani)
- 8 oz cool whip free
- cut up apples to dip (extra points)
Peanut Butter Hot Chocolate
By pearlita
In a saucepan, stir together the sugar and cocoa to get rid of lumps; stir in the water until smooth, then whisk in...
- 1/4 cup of sugar
- 1/4 cup cocoa
- 1/4 cup water
- 3 cups 2% or whole milk
- 2-4 tbsp creamy peanut butter
- 3 oz bittersweet, finely chopped chocolate
taco dip
By pearlita
Skinny Taco Dip Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1 packet taco seasoning
- 2 cups iceberg lettuce, shredded
- 2 large tomatoes, diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz black olives,
Carrot, Tomato and Zucchini Soup
By pearlita
Heat 2 tsp canola oil in large pot on medium heat
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp ground coriander
- 4 medium carrots, peeled and sliced
- 1 medium zucchini, halved lengthwise, then sliced
- 1 14.5 ounce can diced tomatoes, undrained
- 3 cups fat-free, low-sodium chicken broth
- 1 cup fresh cilantro, roughly chopped
Orange Pull-Apart Bread
By pearlita
In a large bowl, combine 2 cups (284g) of the flour, the sugar, the yeast and the salt
- 2 1/2 c (350g) flour, divided, plus additional for kneading
- 1/4 c (50g) sugar
- 2 1/4 tsp (1 envelope) instant yeast
- 1/2 tsp salt
- 5 Tbls (75g) milk
- 1/2 c (110g) butter, divided and softened
- 1/4 c (60g) water
- 1 1/2 tsp vanilla
- 2 eggs, room temp
cream cheese chicken
By pearlita
Put everything except for the cream cheese into the crockpot
- or you can make it with:
- 2 cups homemade cream of mushroom soup
- frozen chicken--enough to feed four adults
- 2 T Italian seasoning
- 1/2 t celery seed
- 1 T onion powder
- 1 T sugar (weird, I know.)
- 1/4 t black pepper
- 1 t kosher salt
- 2 cloves minced garlic
- block of cream cheese (to add later)
- 1 can cream-of-something soup
- 1/2 cup chicken broth
- frozen chicken pieces
- packet of Italian salad dressing mix
- 2 cloves minced garlic
- block of cream cheese (to add later)
Broccoli Beef I
By pearlita
178 calories
- 1/4 cup all-purpose flour
- 1 (10.5 ounce) can beef broth
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
- 1 pound boneless round steak, cut into bite size pieces
- 1/4 teaspoon chopped fresh ginger root
- 1 clove garlic, minced
- 4 cups chopped fresh broccoli