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Recipes
SPICY BEEF AND BROCCOLI STIR-FRY - 4 Points
By Nana_CAM
Weight Watchers Recipe
- 2 Tablespoons dry sherry
- 2 Tablespoons dark soy sauce
- 1 Tablespoon grated peeled fresh ginger
- 5-6 garlic cloves, minced
- 1 Teaspoon Asian (dark) sesame oil
- 1/4 Teaspoon crushed red pepper
- 1/2 pound beef tenderloin, trimmed of all visible fat and cut into strips
- 1 Teaspoon cornstarch
- 1 Tablespoon vegetable oil
- 4 Cups broccoli florets
- 3 Scallions, thinly sliced
Thai Chicken Wraps with Spicy Peanut Sauce
By Nana_CAM
Crunchy, not smooth, peanut butter is the best for Thai peanut sauce, used to give an exotic flavor to chicken or p...
- 3 *3 chicken breats (6 ounces each)
- 1 *1 tablespoon soy sauce
- 1 *1 tablespoon vegetable oil
- 1 *1 tablespoon grill seasoning
- 4 *4 flour tortilla wraps (12 inches in diameter)
- *Salad:*
- 1/2 *1/2 English (seedless) cucumber, peeled, halved lengthwise and thinly sliced on an angle
- 2 *2 cups fresh bean sprouts
- 1 *1 cup shredded carrots, available packaged in th produce department at the grocery store
- 3 *3 scallions, sliced on an angle
- 12 *12 leaves basil, chopped or torn
- 3 *3 tablespoons chopped mint leaves (4 sprigs)
- 1 *1 tablespoon seasame seeds
- 2 *2 teaspoons sugar
- 2 *2 tablespoons rice wine vinegar or white vinegar
- *Salt
- *Spicy peanut sauce:*
- 1/4 *1/4 cup room temperature chunky peanut butter, sofened in the
- microwave if it has been refrigerated
- 2 *2 tablespoons soy sauce
- 1 *1 tablespoon cayenne pepper
- 2 *2 tablespoons vegetable oil
- 1 *1 tablespoon rice wine vinegar or white vingar
Rum-caramel sauce
By Nana_CAM
Rum-caramel sauce for Bread Pudding
- 2 1/2 cups packed brown sugar
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1/2 cup whipping cream
- 2 oz. (1/4 cup) dark or light rum
MEXICAN BREAKFAST CASSEROLE
By Nana_CAM
1. Heat oven to 350 degrees F
- 1 bag (20 oz.) refrigerated cooked shredded hash brown potatoes
- 1 package (1 oz) Old El Paso taco seasoning mix
- 1 lb bulk turkey or pork breakfast sausage
- 1 medium onion, chopped (1/2 cup)
- 12 eggs
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cup (from 16-oz jar) Old El Paso Thick'n Chunky medium salsa
FRENCH TOAST CASSEROLE (2)
By Nana_CAM
The perfect make-ahead brunch recipe, you can enjoy French Toast with all your guests at the table instead of being
- 2 Tablespoons extra virgin olive oil (EVOO)
- 2 pounds breakfast sausage or Italian sweet sausage, castings removed
- 1 tablespoon thyme, finely chopped
- 3-4 leaves sage, finely chopped
- 1 Tablespoon plus 1 stick butter, divided
- 1 loaf Pullman bread, cubed and toasted (about 5-6 cups)
- 1 cup pecans, toasted and chopped
- 2 apples, diced
- 12 eggs, beaten
- 3/4 cups maple syrup, divided
- 3 cups milk
- 2 teaspoons cinnamon
- Salt
- Peel of 1 lemon
- 1 cinnamon stick
ROASTED SWEET POTATOES
By Nana_CAM
Preheat the oven to 350 degrees
- 3 sweet potatoes, peeled and cut into bite size cubes
- 2 tsp olive oil
- 1 tbsp butter or margarine
- 1 tbsp of brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch ground ginger
- Sea salt, to taste
Pumpkin Pecan Pie
By Nana_CAM
In mixing bowl, beat eggs until frothy
- 1 unbaked 9-inch pastry shell
- 3 eggs
- 1 1/2 puréed cooked or canned pumpkin
- 3/4 cups dark corn syrup
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
Stuffed Zucchini
By Nana_CAM
Brown sausage. Cook vegetables with sausage until tender
- 3 *3 large zucchini
- 2 *2 tablespoons of onion, minced
- 3 *3 tablespoons of butter
- 1 *1 cup of soft bread crumbs
- 1/2 *1/2 cup tomatoes, cooked
- *salt & pepper to taste
- 1/2 *1/2 pound Monterey Jack cheese
- * Country Sausage about 1/4 pound
- 1/2 * 1/2 cup green bell pepper
ITALIAN SAUSAGE AND PEPPER PASTA - 7 Points
By Nana_CAM
WEIGHT WATCHERS POINTS 7
- 1/2 pounds raw turkey sausage, Italian-style, castings removed
- 2 tsp olive oil, extra-virgin
- 2 medium yellow peppers, cut into 2-inch strips
- 1 medium onion, thinly sliced
- 1/2 cup red wine
- 1 1/2 Tbsp minced garlic
- 28 oz. canned crushed tomatoes, fire-roasted recommended
- 1/2 tsp crushed red pepper flakes, or less to taste
- 1/4 tsp salt
- 8 oz. uncooked whole-wheat pasta, fusili
- 1/2 cups basil, fresh, chopped
Bow Tie Taco Casserole
By Nana_CAM
1. Brown the ground beef and pork, drain 2
- 1 pound ground beef
- 1 pound ground pork
- 2 packages taco seasoning mix
- 1 cup diced green peppers
- 1 (15oz) can tomao sauce
- 1 (14.5oz) can diced tomatoes
- 1 pound bow tie pasta
- 2 cups shredded monterey jack cheese
- 1 cup sour cream