2 egg whites, room temp (1 point plus)
1 1/2 c. sugar (24 pointsplus)
1/2 tsp. vanilla
1 tsp. vinegar
1 tsp. cornstarch
4 Tbs. boiling water
Mix all ingredients and whip in a mixer for at least 10 mins, until you get glossy, stiff peaks. Bake at 300-degrees for 10 mins then reduce heat to 100-degrees and cook for 1 hr. Allow to cool in the over.
Top with whipped cream and sliced fruit.
25 Total Points Plus (excluding toppings)
Sunday, June 24, 2012
Saturday, March 17, 2012
Green Onion Vinagrette
1 ¼ White Sugar
1 cup Olive Oil
2/3 cup cider vinegar
2 green onions (or about a quarter/half caramelized sweet onion)
1 tsp salt
1Tbsp mustard
Poppy seeds (Optional)
Put all ingredients but the poppy seeds in a blender, blend. Add poppy seeds. Store in the refrigerator.
Really good on a strawberry spinach salad.
1 cup Olive Oil
2/3 cup cider vinegar
2 green onions (or about a quarter/half caramelized sweet onion)
1 tsp salt
1Tbsp mustard
Poppy seeds (Optional)
Put all ingredients but the poppy seeds in a blender, blend. Add poppy seeds. Store in the refrigerator.
Really good on a strawberry spinach salad.
Thursday, February 9, 2012
Veggie Mash
Adapted from KraftRecipes.com
3 potatoes, cubed (about 1.5 lbs) (14 PointsPlus)
1 head cauliflower
3 carrots (about 1.5 cups)
3 cups chicken broth
1/3 c. (6 Tbs) fat free cream cheese (1 PointPlus) (6 PointsPlus for light)
garlic
rosemary
salt
pepper
Boil veggies in broth, turn down to simmer for 15 mins or until veggies are tender.
Drain veggies, saving 6 Tbs broth. Add cream cheese, garlic, and seasonings to potatoes. Beat with a mixer, gradually adding the remaining broth.
Total PointsPlus: 1 PointPlus per 3oz (fat free), 1 PointPlus for 2oz (light)
Tuesday, February 7, 2012
Black Bean Burgers
adapted from Annie's Eats.
Place a medium skillet over medium-high heat. Toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.
Yield: 6 burgers
¾ cup panko
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 green onion, minced
¾ cup panko
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 green onion, minced
Seasonings to taste
TOTAL PointsPlus: 4/each
Place a medium skillet over medium-high heat. Toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.
Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. Add the egg mixture, seasonings, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and green onion to the bowl with the mashed beans. Stir together until evenly combined.
Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Serve warm.
Cauliflower Poppers
Adapted from delightedmama.com
2 heads cauliflower
non-stick spray (I'm not sure how to count it, but I always count it for 1 PointPlus)
salt
pepper
Preheat oven to 450-degrees. Chop the cauliflower into bite size pieces and place on a cookie sheet. Coat cauliflower with pan spray, salt and pepper to taste. Bake for 1 hour, tossing cauliflower every 20 mins.
Serve hot and dip like fries.
TOTAL PointsPlus: Based on non-stick spray and dip.
2 heads cauliflower
non-stick spray (I'm not sure how to count it, but I always count it for 1 PointPlus)
salt
pepper
Preheat oven to 450-degrees. Chop the cauliflower into bite size pieces and place on a cookie sheet. Coat cauliflower with pan spray, salt and pepper to taste. Bake for 1 hour, tossing cauliflower every 20 mins.
Serve hot and dip like fries.
TOTAL PointsPlus: Based on non-stick spray and dip.
Sunday, January 29, 2012
Portobello Philly
Adapted from eatingwell.com
These were super yummy! I didn't miss the steak one bit.
2 tsp. olive oil (2 points plus)
1 8oz pkg baby bella mushrooms. sliced
1 bell pepper, sliced
1 onion, sliced
1 TBS flour (1 point plus)
1/4 cup broth (any kind)
1 TBS soy sauce
2 oz reduced-fat cheese, divided into 2 servings (2-3 points plus)
Seasonings (oregano, pepper)
2 hoagie buns (toasted if you like) (6 points plus/each)
Heat olive oil in pan, and sauté onions until they begin to brown (2-3 mins). Add the peppers and mushrooms and cook until limp (about 7 mins).
Reduce the heat to low. Coat the veggies in flour, then add soy sauce and broth. Place cheese slices over the mix and cover for 2-3 minutes until cheese is melted. Serve on buns.
Points Plus: Approx 10/each
These were super yummy! I didn't miss the steak one bit.
2 tsp. olive oil (2 points plus)
1 8oz pkg baby bella mushrooms. sliced
1 bell pepper, sliced
1 onion, sliced
1 TBS flour (1 point plus)
1/4 cup broth (any kind)
1 TBS soy sauce
2 oz reduced-fat cheese, divided into 2 servings (2-3 points plus)
Seasonings (oregano, pepper)
2 hoagie buns (toasted if you like) (6 points plus/each)
Heat olive oil in pan, and sauté onions until they begin to brown (2-3 mins). Add the peppers and mushrooms and cook until limp (about 7 mins).
Reduce the heat to low. Coat the veggies in flour, then add soy sauce and broth. Place cheese slices over the mix and cover for 2-3 minutes until cheese is melted. Serve on buns.
Points Plus: Approx 10/each
Thursday, January 5, 2012
Spaghetti alla Carbonara
4 egg yolks + 1 egg
1/2 cup grated Pecorino Roman cheese (I often use parmesan, cause that is what I usally have on hand)
5 1/2 oz of diced guanciale or a good quality smoky bacon (I always use bacon cause that is what I have on hand)
12 oz of spaghetti
2 tablespoons of extra virgin olive oil
Freshly ground black pepper
The first thing you will need to do is to boil you spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the cheese are already salty. Saute the meat in a thin layer of olive oil. Once the meat is golden and crispy, take it off the heat and leave it to cool for a few minutes.
In a bowl, put the 4 egg yolks plus 1 whole egg. Whisk them together until completely mixed. Add the cheese, mix it in well, add the pepper. If the sauce seems too dense. you can thin it by adding some of the water from the pasta a little bit at a time. Now add the cooled meat. Mix sauce ingredients together. Drain the pasta, leave a little moist--don't get rid of all the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta is coated, serve it right away.
1/2 cup grated Pecorino Roman cheese (I often use parmesan, cause that is what I usally have on hand)
5 1/2 oz of diced guanciale or a good quality smoky bacon (I always use bacon cause that is what I have on hand)
12 oz of spaghetti
2 tablespoons of extra virgin olive oil
Freshly ground black pepper
The first thing you will need to do is to boil you spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the cheese are already salty. Saute the meat in a thin layer of olive oil. Once the meat is golden and crispy, take it off the heat and leave it to cool for a few minutes.
In a bowl, put the 4 egg yolks plus 1 whole egg. Whisk them together until completely mixed. Add the cheese, mix it in well, add the pepper. If the sauce seems too dense. you can thin it by adding some of the water from the pasta a little bit at a time. Now add the cooled meat. Mix sauce ingredients together. Drain the pasta, leave a little moist--don't get rid of all the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta is coated, serve it right away.
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