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Recipes
Pie Crust
By sz8jm9
Judy's Pie Crust - Makes 4 crusts
- 4 cups flour
- 2 tsp salt
- 1/2 cup water
- 1 egg
- 1 tbsp sugar
- 1 3/4 cup shortening
- 1 tbsp vinegar
Pumpkin-Oat Bread
By sz8jm9
Course: cakes POINTS® Value: 3 Servings: 24 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty...
- 1 spray(s) cooking spray, flour-variety recommended
- 1/2 cup(s) butter, softened
- 1 1/2 cup(s) packed light brown sugar
- 3 large egg(s), beaten
- 2 cup(s) canned pumpkin
- 1/4 tsp table salt
- 1 tsp pumpkin pie spice, or more to taste
- 1 1/2 cup(s) all-purpose flour
- 1 1/2 cup(s) uncooked quick oats
- 2 1/2 tsp baking soda
- 24 pieces walnut halves
- Spice up the batter with a dash of cinnamon, nutmeg, cloves, pepper, ginger or allspice.
Roasted Butternut Squash and Apple Soup
By sz8jm9
1) Roast squash on a baking sheet at 400 degrees for 20-30 minutes, or until fork-tender
- 1 tbsp olive oil
- 2 medium butternut squash (about 4 lbs), peeled and cubed into 1 inch pieces
- 2 tbsp butter
- 1 medium red or yellow onion, chopped
- 1 1/2 tsp salt
- 2 medium granny smith apples, peeled and thinly sliced
- 1/2 tsp crumbled dried sage
- 1/4 tsp dried thyme
- 4 cups water
- up to 1 tbsp fresh lemon juice, as needed
- up to 1 tbsp brown sugar, as needed
Beef and Broccoli Stir-Fry
By sz8jm9
Course: main meals PointsPlus™ Value: 5 Servings: 4 Preparation Time: 12 min Cooking Time: 12 min Leve...
- 2 1/2 Tbsp cornstarch, divided
- 1/4 tsp table salt
- 3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
- 2 tsp canola oil
- 1 cup(s) reduced-sodium chicken broth, divided
- 5 cup(s) broccoli, florets (about a 12 oz bag)
- 1 Tbsp ginger root, fresh, minced
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes, or to taste
- 1/4 cup(s) low-sodium soy sauce
- 1/2 cup(s) water
Pumpkin Pie with Graham Cracker Crust
By sz8jm9
WW - 3 PTS
- 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
Vanilla Pound Cake
By sz8jm9
WW - 5 pts Three words: moist, sweet, delicious
- 1 spray(s) cooking spray
- 2 large egg(s)
- 3 large egg white(s)
- 2 1/2 tsp vanilla extract
- 1 tsp almond extract
- 8 oz light cream cheese
- 3 1/2 Tbsp butter
- 1 1/3 cup(s) sugar
- 3/4 tsp baking powder
- 1/4 tsp table salt
- 1 3/4 cup(s) all-purpose flour
Wild Mushrooms on Polenta Rounds
By sz8jm9
POINTS® value - 2 Servings - 8 Serving Size - 2 Preparation Time - 25 min Cooking Time - 18 min Level of Dif
- 17 oz cooked cornmeal, in the form of a prepared polenta log, sliced into 16 rounds
- 2 sprays olive oil cooking spray
- 8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended)
- 2 tsp olive oil
- 1 1/4 pound mushroom(s), shiitake caps and Baby Bellas, sliced
- 2 tsp minced garlic
- 1 tsp rosemary, fresh, chopped
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 3 Tbsp 1/3 less-fat cream cheese
- 1/4 cup water
- 2 Tbsp parsley, fresh, chopped (for garnish)
Tangy Lentil Salad
By sz8jm9
High-fiber, meatless salad
- 2 cups water
- 1 cup dried lentils
- 1/2 tsp salt
- 1 bay leaf
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup orange juice
- 2 tbsp white wine vinegar
- 4 tsp dijon mustard
- 1/2 cup crumbled feta
Vegetable Lasagna with Butternut Béchamel
By sz8jm9
Cooking Light: March 2016 Nutritional Information: Calories 363 Fat 16
- 3 cups cubed peeled butternut squash
- 1 cup plus 1 tablespoon organic vegetable broth, divided
- 1 cup fat-free milk
- 4 garlic cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground nutmeg
- 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
- 1 tablespoon olive oil
- 1 small onion, chopped (about 3/4 cup)
- 1 pound sliced cremini mushrooms
- 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
- 3 tablespoons pine nuts, toasted and chopped
- Cooking spray
- 6 whole-wheat lasagna noodles (such as Bionaturae), cooked
- 3/4 cup part-skim ricotta cheese
- 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)
Tempeh Fajitas
By sz8jm9
Cooking Light WW=7 Pts + Nutritional Information Calories:259 (18% from fat) Fat:5
- 1 (8-ounce) package five-grain tempeh
- 1 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons canola oil
- 1/2 teaspoon freshly ground black pepper, divided
- 1 garlic clove, minced
- 2 cups (1/2-inch) vertically sliced onion
- 1 1/2 cups (1/2-inch-thick) slices green bell pepper
- Cooking spray
- 1/4 teaspoon salt
- 4 (8-inch) whole wheat tortillas
- 1/4 cup chipotle salsa (such as Frontera)