1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls
1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.
Showing posts with label 4 Points. Show all posts
Showing posts with label 4 Points. Show all posts
Saturday, January 25, 2020
Tuesday, October 1, 2019
Steak with Black Bean and Avocado Salad
pg 153 4 points
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges
1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges
1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.
Tuesday, July 16, 2019
Italian Chicken Sausage and Veggie Skewers
One of my favorites! We double this recipe.
YUM! YUM! YUM!
Asian-Spiced Flank Steak with Pineapple-Pepper Salsa
1 1/2 t grated fresh ginger root
1/8 t garlic powder, or to taste
1 lb lean flank steak, about 1/2" thick
1 c diced pineapple
1/4 c diced sweet red pepper
2 T sliced scallions
2 t soy sauce low-sod
1/2 t grated fresh ginger root
In my opinion: This is DELICIOUS!
Serve with Rosemary Potatoes (3 pts)
Wednesday, May 15, 2019
Roasted Whole Chicken with Apples and Sausage
Year Round Fresh pg 194 8 servings
2 (5 oz) links Italian turkey sausage
1/4 c chopped fresh flat-leaf parsley
1 T fresh thyme leaves, chopped
2 garlic cloves, minced
1 t salt
3/4 t black pepper
1 (3 1/2 lb) whole chicken
4 apples, quartered
1 lg red onion, cut through root end into 8 wedges
1 1/2 c apple cider
1. Preheat oven to 425. Spray large roasting pan with nonstick spray.
2. Prick sausage all over with fork and transfer to medium skillet. Add enough cold water to cover and bring to boil. Reduce heat and simmer until sausage is firm, about 5 minutes. Drain, cool slightly, and cut into 1/2" slices.
3. Combine parsley, thyme, garlic, garlic, 3/4 t salt, and 1/2 t pepper in small bowl. Place chicken breast side down on cutting board. Using kitchen shears or knife, cut through ribs on each side of backbone and discard. Turn chicken over and use your hands to flatten chicken. Gently lift skin from chicken and spread herb mixture evenly under skin. Place chicken in center of prepared pan. Tuck wing tips under chicken.
4. Scatter apples, onion, ad sausage around chicken. Sprinkle apple mixture with remaining 1/4 salt and 1/4 t pepper. Lightly spray with nonstick spray. Roast until instant-read thermometer inserted into thigh reads 165, 50-55 minutes, stirring apple mixture once halfway through roasting time.
5. Transfer chicken and apple mixture to platter and cover to keep warm, Strain pan juices into measuring cup. Add cider to roasting pan and set over 2 burners. Bring to boil over high hear, scraping browned bits from bottom of pan. Cook, stirring occasionally, until cider is reduced by half, about 6 minutes. Strain cider mixture into measuring cup and skim off visible fat. Carve chicken into 8 pieces and serve with apple mixture and sauce. Remove skin before eating chicken. 1 piece chicken with 1/2 c apple mixture and about 2 T sauce.
2 (5 oz) links Italian turkey sausage
1/4 c chopped fresh flat-leaf parsley
1 T fresh thyme leaves, chopped
2 garlic cloves, minced
1 t salt
3/4 t black pepper
1 (3 1/2 lb) whole chicken
4 apples, quartered
1 lg red onion, cut through root end into 8 wedges
1 1/2 c apple cider
1. Preheat oven to 425. Spray large roasting pan with nonstick spray.
2. Prick sausage all over with fork and transfer to medium skillet. Add enough cold water to cover and bring to boil. Reduce heat and simmer until sausage is firm, about 5 minutes. Drain, cool slightly, and cut into 1/2" slices.
3. Combine parsley, thyme, garlic, garlic, 3/4 t salt, and 1/2 t pepper in small bowl. Place chicken breast side down on cutting board. Using kitchen shears or knife, cut through ribs on each side of backbone and discard. Turn chicken over and use your hands to flatten chicken. Gently lift skin from chicken and spread herb mixture evenly under skin. Place chicken in center of prepared pan. Tuck wing tips under chicken.
4. Scatter apples, onion, ad sausage around chicken. Sprinkle apple mixture with remaining 1/4 salt and 1/4 t pepper. Lightly spray with nonstick spray. Roast until instant-read thermometer inserted into thigh reads 165, 50-55 minutes, stirring apple mixture once halfway through roasting time.
5. Transfer chicken and apple mixture to platter and cover to keep warm, Strain pan juices into measuring cup. Add cider to roasting pan and set over 2 burners. Bring to boil over high hear, scraping browned bits from bottom of pan. Cook, stirring occasionally, until cider is reduced by half, about 6 minutes. Strain cider mixture into measuring cup and skim off visible fat. Carve chicken into 8 pieces and serve with apple mixture and sauce. Remove skin before eating chicken. 1 piece chicken with 1/2 c apple mixture and about 2 T sauce.
Sunday, April 21, 2019
Grilled chicken with peach BBQ sauce
Year-Round Fresh pg. 82 6 serv 4 points GRILL
3 t olive oil
1 small red onion, finely chopped
1 small garlic clove, minced
1 t chili powder
2 ripe peaches, pitted and sliced
1 c strained tomatoes (see tip on pg 98)
1 T tomato paste
¼ c cider vinegar
1 t yellow mustard
¾ t salt
¼ t cayenne
6 (5 oz) bone-in skinless, chicken thighs, trimmed
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Heat 1 t oil in medium saucepan over medium heat. Add onion, garlic, and ½ t chili powder and cook, stirring often until onion begins to soften, about 3 minutes. Add peaches, strained tomatoes, tomato paste, vinegar, mustard, ½ t of salt, and cayenne and bring to a boil. Cook, stirring occasionally, until peaches are very tender about 8 minutes. Let stand 5 minutes.
3. Transfer to blender and puree. Press puree through strainer and discard solids. (Sauce can be made up to 4 days ahead and stored in a covered container in the fridge. Bring to room temp before serving).
4. Place chicken, remaining 2 t oil, remaining ½ t chili powder, and remaining ¼ t salt in medium bowl and turn chicken to coat. Place chicken on grill rack and grill, turning occasionally, until cooked through, 10-12 minutes, basting with ½ c of sauce during last 5 minutes of grilling. Serve chicken with remaining sauce.
3 t olive oil
1 small red onion, finely chopped
1 small garlic clove, minced
1 t chili powder
2 ripe peaches, pitted and sliced
1 c strained tomatoes (see tip on pg 98)
1 T tomato paste
¼ c cider vinegar
1 t yellow mustard
¾ t salt
¼ t cayenne
6 (5 oz) bone-in skinless, chicken thighs, trimmed
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Heat 1 t oil in medium saucepan over medium heat. Add onion, garlic, and ½ t chili powder and cook, stirring often until onion begins to soften, about 3 minutes. Add peaches, strained tomatoes, tomato paste, vinegar, mustard, ½ t of salt, and cayenne and bring to a boil. Cook, stirring occasionally, until peaches are very tender about 8 minutes. Let stand 5 minutes.
3. Transfer to blender and puree. Press puree through strainer and discard solids. (Sauce can be made up to 4 days ahead and stored in a covered container in the fridge. Bring to room temp before serving).
4. Place chicken, remaining 2 t oil, remaining ½ t chili powder, and remaining ¼ t salt in medium bowl and turn chicken to coat. Place chicken on grill rack and grill, turning occasionally, until cooked through, 10-12 minutes, basting with ½ c of sauce during last 5 minutes of grilling. Serve chicken with remaining sauce.
Spice-crusted roast pork tenderloin with watercress salad
Year-Round Fresh pg. 31 4 serv 4 points oven
Pork:
1 garlic clove, minced
2 t chili powder
1 t ground cumin
½ t ground coriander
¼ t salt
¼ t black pepper
1 (1 pound) lean pork tenderloin, trimmed
1 t olive oil
Salad:
2 T orange juice
2 T lime juice
1 scallion, thinly sliced
1 ½ t canola oil
1 T lemon juice
1 t sugar
1 garlic clove, minced
¼ t salt
¼ t black pepper
6 c loosely packed trimmed watercress sprigs or baby greens
1 c grape or cherry tomatoes, halved
1. Preheat oven to 425
2. To make pork, combine garlic, chili powder, cumin, coriander, salt, and pepper in small bowl. Rub seasoning on all sides of tenderloin.
3. Heat oil in large, ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center registers 145 degrees, 15-20 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together OJ, lime juice, scallion, oil, lemon juice, sugar, garlic, salt, and pepper in small bowl.
5. Arrange watercress and tomatoes on serving platter. Top with tenderloin slices; drizzle with dressing. 6 slices=1 serving
Pork:
1 garlic clove, minced
2 t chili powder
1 t ground cumin
½ t ground coriander
¼ t salt
¼ t black pepper
1 (1 pound) lean pork tenderloin, trimmed
1 t olive oil
Salad:
2 T orange juice
2 T lime juice
1 scallion, thinly sliced
1 ½ t canola oil
1 T lemon juice
1 t sugar
1 garlic clove, minced
¼ t salt
¼ t black pepper
6 c loosely packed trimmed watercress sprigs or baby greens
1 c grape or cherry tomatoes, halved
1. Preheat oven to 425
2. To make pork, combine garlic, chili powder, cumin, coriander, salt, and pepper in small bowl. Rub seasoning on all sides of tenderloin.
3. Heat oil in large, ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center registers 145 degrees, 15-20 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together OJ, lime juice, scallion, oil, lemon juice, sugar, garlic, salt, and pepper in small bowl.
5. Arrange watercress and tomatoes on serving platter. Top with tenderloin slices; drizzle with dressing. 6 slices=1 serving
Scrambled egg, goat cheese, and tomato sandwiches
Year-Round Fresh pg. 55 4 serv 4 points
6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil
1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.
6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil
1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.
Filets mignons with spring onion salsa verde
Year-Round Fresh pg. 28 4 serv. 4 points STOVE
3 t olive oil
½ Vidalia or other sweet onion, thinly sliced
1 garlic clove, minced
1/8 t red pepper flakes
2/3 c ch. Flat-leaf parsley
1/3 c finely ch. Fresh basil
1 T drained capers
½ t grated lemon zest
1 T lemon juice
¾ t salt
4 (4 oz) lean filets mignons, trimmed
1/8 t coarsely ground black pepper
2 small radishes, very thinly sliced
1. Heat 2 t of oil in skillet over medium heat. Add onion , garlic, and red pepper flakes and cook, stirring constantly, until onion is crisp-tender 2 minutes. Transfer to medium bowl and stir in parsley, basil , capers, lemon zest, and juice, and ¼ t salt. Transfer to bowl and cover to keep warm.
2. Wipe out skillet. Heat remaining 1 t oil in same skillet over medium-high heat. Sprinkle steaks with remaining ½ t of salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145 degrees, 4-5 minutes. Serve steaks with onion mixture and top with sliced radishes.
3 t olive oil
½ Vidalia or other sweet onion, thinly sliced
1 garlic clove, minced
1/8 t red pepper flakes
2/3 c ch. Flat-leaf parsley
1/3 c finely ch. Fresh basil
1 T drained capers
½ t grated lemon zest
1 T lemon juice
¾ t salt
4 (4 oz) lean filets mignons, trimmed
1/8 t coarsely ground black pepper
2 small radishes, very thinly sliced
1. Heat 2 t of oil in skillet over medium heat. Add onion , garlic, and red pepper flakes and cook, stirring constantly, until onion is crisp-tender 2 minutes. Transfer to medium bowl and stir in parsley, basil , capers, lemon zest, and juice, and ¼ t salt. Transfer to bowl and cover to keep warm.
2. Wipe out skillet. Heat remaining 1 t oil in same skillet over medium-high heat. Sprinkle steaks with remaining ½ t of salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145 degrees, 4-5 minutes. Serve steaks with onion mixture and top with sliced radishes.
Grilled Flank Steak and Avocado Tacos
p. 68 {12 servings} Cook Up Comfort 4 points GRILL
12 (6”) corn tortillas
1 ½ t kosher salt
1 ½ t garlic salt
¾ t chipotle chile powder
¾ t ground cumin
1 firm-ripe Haas avocado
1 ½ t olive oil
2 lg red bell peppers, each cut into 6 thick rings, seeds removed
12 scallions
1 (1 lb) lean flank steak, trimmed
1/3 c diced red onion thinly sliced
½ c crumbled cotija or feta cheese
½ c coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
1 T hot pepper sauce, or to taste
Grilled Flank Steak and Avocado Tacos
1. Preheat grill to high or prepare hot fire
2. Stack tortillas and wrap in foil. Mix together salt, garlic, chile powder, and cumin in cup.
3. Cut avocado in half and remove pit and peel. Brush cut sides of avocado with ½ t oil; sprinkle with ¼ t spice mixture
4. Drizzle bell peppers and scallions with remaining 1 t oil and toss with 1 t spice mixture. Rub remaining spice mixture over flank steak.
5. Place tortilla packet, flank steak, bell peppers, scallions, and avocado on grill rack. Grill vegetables and avocado until charred, about 2 minutes per side; grill steak about 4 minutes per side for medium-rare or to desired degree of doneness. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into about 24 very thin slices.
6. To serve, cut each avocado half into 6 pieces. Place 1 piece in middle of each tortilla and mash with fork. Layer with 1 bell pepper ring. 1 scallion, and 2 slices steak (about 1 oz). Top with onion, cotija, and cilantro. Serve with lime wedges and pepper sauce.
12 (6”) corn tortillas
1 ½ t kosher salt
1 ½ t garlic salt
¾ t chipotle chile powder
¾ t ground cumin
1 firm-ripe Haas avocado
1 ½ t olive oil
2 lg red bell peppers, each cut into 6 thick rings, seeds removed
12 scallions
1 (1 lb) lean flank steak, trimmed
1/3 c diced red onion thinly sliced
½ c crumbled cotija or feta cheese
½ c coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
1 T hot pepper sauce, or to taste
Grilled Flank Steak and Avocado Tacos
1. Preheat grill to high or prepare hot fire
2. Stack tortillas and wrap in foil. Mix together salt, garlic, chile powder, and cumin in cup.
3. Cut avocado in half and remove pit and peel. Brush cut sides of avocado with ½ t oil; sprinkle with ¼ t spice mixture
4. Drizzle bell peppers and scallions with remaining 1 t oil and toss with 1 t spice mixture. Rub remaining spice mixture over flank steak.
5. Place tortilla packet, flank steak, bell peppers, scallions, and avocado on grill rack. Grill vegetables and avocado until charred, about 2 minutes per side; grill steak about 4 minutes per side for medium-rare or to desired degree of doneness. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into about 24 very thin slices.
6. To serve, cut each avocado half into 6 pieces. Place 1 piece in middle of each tortilla and mash with fork. Layer with 1 bell pepper ring. 1 scallion, and 2 slices steak (about 1 oz). Top with onion, cotija, and cilantro. Serve with lime wedges and pepper sauce.
Salmon Burgers with Cucumber Salsa
pg 71 Freestyle Cookbook 4 pts
1 lb skinless salmon fillet, finely diced
1 small shallot, finely chopped
2 T chopped fresh cilantro
½ t Dijon mustard
¼ t black pepper
¼ t salt
1 c diced ENGLISH (seedless) cucumber
Juice of ½ lime
¼ t jalapeno pepper sauce
1 c watercress leaves
4 multigrain English muffins, split and toasted
Lemon wedges
Salmon Burgers with Cucumber Salsa
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1. Combine salmon, shallot, 1 T cilantro, mustard, pepper, and 1/8 t salt in med bowl; mix to combine. Form into 4 patties, each about ½” thick. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5-6 minutes per side.
2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 T cilantro, and remaining 1/8 t salt in med bowl.
3. Layer ¼ c watercress, 1 burger, and 1/3 c salsa into each English muffin. Serve with lemon wedges (not necessary)
1 lb skinless salmon fillet, finely diced
1 small shallot, finely chopped
2 T chopped fresh cilantro
½ t Dijon mustard
¼ t black pepper
¼ t salt
1 c diced ENGLISH (seedless) cucumber
Juice of ½ lime
¼ t jalapeno pepper sauce
1 c watercress leaves
4 multigrain English muffins, split and toasted
Lemon wedges
Salmon Burgers with Cucumber Salsa
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1. Combine salmon, shallot, 1 T cilantro, mustard, pepper, and 1/8 t salt in med bowl; mix to combine. Form into 4 patties, each about ½” thick. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5-6 minutes per side.
2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 T cilantro, and remaining 1/8 t salt in med bowl.
3. Layer ¼ c watercress, 1 burger, and 1/3 c salsa into each English muffin. Serve with lemon wedges (not necessary)
Cheddar Potato Fries
Simply 5 page 167 4 points
2 9-oz russet potatoes
¼ t salt
¼ t black pepper
½ c shredded reduced fat Cheddar cheese
1. Preheat oven 400. Line large rimmed baking sheet with silicone baking mat or sheet of parchment paper.
2. Peel potatoes and cut into ¼ “ thick matchstick strips (about 52 total). Put on baking sheet. Spray potatoes with nonstick spray and sprinkle with s & p, tossing to coat evenly. Spread potatoes to form even layer, making sure they do not touch.
3. Bake 20 minutes. Turn fries over and spread out. Bake until golden brown, about 20 minutes longer. Gather fries together and sprinkle with Cheddar. Bake until cheese has melted, about 5 minutes. Transfer to wire rack and cool slightly before serving.
BAKE
2 9-oz russet potatoes
¼ t salt
¼ t black pepper
½ c shredded reduced fat Cheddar cheese
1. Preheat oven 400. Line large rimmed baking sheet with silicone baking mat or sheet of parchment paper.
2. Peel potatoes and cut into ¼ “ thick matchstick strips (about 52 total). Put on baking sheet. Spray potatoes with nonstick spray and sprinkle with s & p, tossing to coat evenly. Spread potatoes to form even layer, making sure they do not touch.
3. Bake 20 minutes. Turn fries over and spread out. Bake until golden brown, about 20 minutes longer. Gather fries together and sprinkle with Cheddar. Bake until cheese has melted, about 5 minutes. Transfer to wire rack and cool slightly before serving.
BAKE
Hoisin-Marinated London Broil
PREP 4 HOURS AHEAD
Simply 5 pg 103 4 ser 4 points
¼ c hoisin sauce
2 large garlic cloves, minced
1 T grated peeled fresh ginger or refrigerated ginger paste
1 T rice vinegar
1 1-lb lean boneless sirloin steak, trimmed
½ t salt
¼ t black pepper
1. Combine hoisin through vinegar in large zip-lock plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
2. Spray broiler rack with nonstick spray and preheat broiler.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels, sprinkle with s & p. Place on prepared broiler rack. Broil 5” from heat until instant read thermometer registers 145, about 5 minutes per side. Transfer to cutting board and let stand 10 minutes. Cut steak across grain into 12 slices.
OVEN-BROIL
Simply 5 pg 103 4 ser 4 points
¼ c hoisin sauce
2 large garlic cloves, minced
1 T grated peeled fresh ginger or refrigerated ginger paste
1 T rice vinegar
1 1-lb lean boneless sirloin steak, trimmed
½ t salt
¼ t black pepper
1. Combine hoisin through vinegar in large zip-lock plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
2. Spray broiler rack with nonstick spray and preheat broiler.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels, sprinkle with s & p. Place on prepared broiler rack. Broil 5” from heat until instant read thermometer registers 145, about 5 minutes per side. Transfer to cutting board and let stand 10 minutes. Cut steak across grain into 12 slices.
OVEN-BROIL
Pecan-crusted buttermilk chicken
Simply 5 pg 92 4 serv chicken will sit in fridge 4 points
4 5 oz skinless, boneless chicken breasts
¾ c low-fat buttermilk
1/3 c plain dried bread crumbs
¼ c pecans, finely chopped
1 t Cajun seasoning
1 T canola oil
1. Combine chicken and buttermilk in medium bowl and turn until coated evenly. Refrigerate 20 minutes.
2. Meanwhile preheat oven to 350
3. Mix together bread crumbs, pecans, and seasoning on sheet of wax paper. Remove 1 piece of chicken from buttermilk allowing excess to drip off. Coat chicken with pecan mixture gently pressing so it adheres. Place on separate piece of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with nonstick spray. Discard any remaining buttermilk and pecan mixture.
4. Heat oil in large heavy nonstick ovenproof skillet over medium high heat. Add chicken and cook until golden brown, about 2 ½ minutes per side. Transfer skillet to oven and bake until chicken is cooked through, about 10 minutes longer. OVEN 350
4 5 oz skinless, boneless chicken breasts
¾ c low-fat buttermilk
1/3 c plain dried bread crumbs
¼ c pecans, finely chopped
1 t Cajun seasoning
1 T canola oil
1. Combine chicken and buttermilk in medium bowl and turn until coated evenly. Refrigerate 20 minutes.
2. Meanwhile preheat oven to 350
3. Mix together bread crumbs, pecans, and seasoning on sheet of wax paper. Remove 1 piece of chicken from buttermilk allowing excess to drip off. Coat chicken with pecan mixture gently pressing so it adheres. Place on separate piece of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with nonstick spray. Discard any remaining buttermilk and pecan mixture.
4. Heat oil in large heavy nonstick ovenproof skillet over medium high heat. Add chicken and cook until golden brown, about 2 ½ minutes per side. Transfer skillet to oven and bake until chicken is cooked through, about 10 minutes longer. OVEN 350
Snickers Bar Pie! 4 Points
Ingredients:
1 Container Fat Free Cool Whip
4 Sheets Low Fat Graham Crackers
2 Tablespoons Smuckers Sugar Free Hot Fudge Topping
2 Tablespoons Smuckers Sugar Free Caramel Topping
2 Fun Size Snickers Bars
Place the Four Sheets of Graham crackers on the bottom of your 8 x 8 Dish
Add the entire container of Fat Free Cool Whip and smooth out evenly
Drizzle Fudge and Caramel all over the top
Crush snickers bars in a ziplock bag (use a meat pounder or anything you have)
Sprinkle the Snickers bar pieces all over the top!
Put in Freezer for 2 to 3 Hours (or overnight)
Cut into 6 huge Slices
Each Slice is only 4 Weight Watcher Points Plus!
(Store in Freezer)
Ingredients:
1 Container Fat Free Cool Whip
4 Sheets Low Fat Graham Crackers
2 Tablespoons Smuckers Sugar Free Hot Fudge Topping
2 Tablespoons Smuckers Sugar Free Caramel Topping
2 Fun Size Snickers Bars
Place the Four Sheets of Graham crackers on the bottom of your 8 x 8 Dish
Add the entire container of Fat Free Cool Whip and smooth out evenly
Drizzle Fudge and Caramel all over the top
Crush snickers bars in a ziplock bag (use a meat pounder or anything you have)
Sprinkle the Snickers bar pieces all over the top!
Put in Freezer for 2 to 3 Hours (or overnight)
Cut into 6 huge Slices
Each Slice is only 4 Weight Watcher Points Plus!
(Store in Freezer)
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