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Recipes
Apple Strudel - Weight Watchers
By dmg9548
Strudel is a light, crispy pastry made up of layers of filo dough
- 2 piece(s) frozen fillo dough, at room temperature
- 3 tsp reduced-calorie margarine, melted
- 2 Tbsp dried bread crumbs, plain
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- 2 small apple(s), peeled, cored and sliced
- 1 Tbsp dried cranberries
Cream of Broccoli Soup
By dmg9548
Melt butter in a large nonstick saucepan over low heat
- 1 tsp unsalted butter
- 1 medium onion(s), chopped
- 20 oz frozen chopped broccoli, thawed
- 32 1/4 oz canned condensed cream of potato soup, three 10 3/4 oz cans
- 4 cup(s) fat-free skim milk
- 3/4 cup(s) low-fat shredded cheddar cheese, extra-sharp
- 1 Tbsp Dijon Mustard
- 1/8 tsp cayenne pepper, or to taste
- 1 tsp kosher salt, or to taste (optional)
Apple Fritters - Weight Watchers
By dmg9548
In a large bowl, combine flour, granulated sugar and salt; mix well
- 1/2 cup(s) all-purpose flour
- 6 tsp sugar
- 1/8 tsp table salt
- 1/2 cup(s) fat-free egg substitute
- 1/4 cup(s) fat-free skim milk
- 1 tsp vanilla extract
- 2 large apple(s), peeled, cored and coarsely grated (McIntosh or Granny Smith recommended)
- 1 Tbsp reduced-calorie margarine
- 1 Tbsp powdered sugar
Crab Stuffed Mushrooms
By dmg9548
1. Preheat the oven to 350 degrees F (175 degrees C)
- 1 pound fresh mushrooms
- 7 ounces crab meat
- 5 green onions, thinly sliced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground savory
- ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
Shrimp with Zucchini and Tomatoes
By dmg9548
Shrimp, zucchini and tomatoes is great served over pasta or white rice
- 1 tablespoon olive oil, extra-virgin, divided
- 1 medium zucchini, cut into 1/4-inch slices
- 1 pound shrimp, large-size, peeled and deveined
- 1 cup grape tomatoes, cut in half
- 1/2 teaspoon dried oregano
- 1/2 teaspoon table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 1/2 teaspoon minced garlic
- 1/4 cup water
SPLIT PEA & HAM SOUP
By dmg9548
- 1 lb. dried green split peas
- 5 c. chicken stock or canned broth
- 5 c. water
- 1 meaty ham bone or 2 smoked ham hocks
- 2 ribs celery, leaves included, diced
- 3 tbsp. chopped fresh Italian (flat-leaf) parsley
- 1/2 tsp. crumbled dried tarragon leaves
- 1/4 c. unsalted butter
- 1 c. diced carrots
- 1 c. diced onions
- 5 cloves garlic, minced
- 1 leek (white part only), rinsed and sliced
- 2 tbsp. dry sherry (optional)
- 1/2 tsp. freshly ground pepper
Blueberry Breakfast Tops
By dmg9548
These Blueberry Breakfast Tops are awesome! Best served fresh out of the oven or toasted
- 2 sprays cooking spray
- 1 1/4 cups fresh blueberries or frozen and thawed
- 2 tablespoons sugar
- 1 1/4 cups all purpose flour
- 3/4 cups cornmeal
- 1 tablespoons baking powder
- 1/4 tablespoon baking soda and 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup honey
- 3 tablespoon unsalted butter melted
- 1 egg beaten
Chocolate Chip Bundt Cake
By dmg9548
Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set a...
- 1 spray(s) cooking spray
- 2 tsp all-purpose flour
- 18 1/2 oz unprepared yellow cake mix
- 1 package(s) instant vanilla pudding dry mix, 3.4 oz
- 8 oz fat-free egg substitute
- 8 oz fat-free sour cream
- 3/4 cup(s) water
- 2 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/2 cup(s) mini chocolate chips
- 1 Tbsp powdered sugar
Salade Niçoise - Julia Child
By dmg9548
Just before serving, season the beans and tomatoes with several spoonfuls of vinaigrette
- 3 cups cold, blanched, green beans
- 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
- 1 cup vinaigrette dressing
- 1 large head Boston-lettuce leaves, washed and dried
- 3 cups French potato salad
- 1 cup canned tuna chunks, drained
- 1/2 cup pitted black olives (dry Mediterranean type)
- 2 or 3 hard-boiled eggs, cold, peeled, quartered
- 6 to 12 anchovy filets, drained
- 2 to 3 Tbsp minced, fresh green herbs
Stuffed Mushrooms
By dmg9548
Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray
- 1 spray(s) olive oil cooking spray
- 1 pound(s) button mushrooms, about 24 large mushrooms
- 1 tsp olive oil
- 1/4 cup(s) onion(s), chopped (chopped)
- 1/4 cup(s) sweet red pepper(s), chopped
- 10 oz chopped frozen spinach, thawed and drained
- 2 1/2 slice(s) whole-wheat bread, chopped into bread crumbs
- 1 tsp Creole seasoning, or Cajun seasoning
- 1/4 tsp ground turmeric