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

Roasted Garlic-Herb Bread

 Simply 5 pg 181 6 servings          3 points

1 head garlic
¼ c grated Parmesan cheese
¾ t dried Italian seasoning
½ (12 oz) whole-grain or whole-wheat baguette, sliced lengthwise in half

1. Preheat oven to 375.
2. Cut head of garlic crosswise in half. Lightly spray all over with olive oil nonstick spray and tightly wrap in sheet of foil. Place  foil package directly on oven rack and roast until garlic is very tender when squeezed, about 1 hour.
3. When cool enough to handle, unwrap garlic and squeeze out pulp from each clove into small bowl. Add aParmesan and Italian seasoning, mashing mixture with fork until smooth and combined.
4. Preheat broiler.
5. Spread garlic-Parm mixture over cut sides of bread. Place bread, cut-side up, on broiler rack and broil about 5” from heat until browned in spots and heated through, about 2 minutes. Cut bread into 12 pieces.
BROILER

Fresh Corn Basil Soup

Fresh Corn Basil Soup   Simply 5 pg 52    1 Point
1 T canola oil
1 onion, chopped
3 lg garlic cloves, minced
3 cups of corn kernels (about 6 ears of corn)
32 oz carton vegetable broth
½ t salt
¼ t black pepper
Thinly sliced fresh basil leaves

1. Heat oil in large pot or Dutch oven over med heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add corn and cook, stirring untl tender, about 5 minutes. Stir in broth, salt, and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Remove pot from heat and let cool 10 minutes.
2. Transfer 3 cups of soup to blender and blend until smooth. Return to pot and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls and sprinkle with basil.
STOVE

South of the Border Salad

 Simply 5 Cookbook          0 points
1 poblano chile
4 c lightly packed chopped romaine
2 cups matchstick-cut jicama (1/2 lb)
½ c black bean corn salsa

1. Preheat broiler. Line small heavy rimmed baking sheet with foil.
2. Place poblano on prepared sheet and broil 5 “ from heat, turning occasionally, until charred, about 5 minutes. Transfer chile to small zip-close plastic bag ; seal and let steam about 10 minutes.
3. When cool enough to handle, remove charred peel and seeds from chile and discard. Coarsley chop chile and combine with romaine, jicama, tomatoes, and salsa in salad bowl. Toss until mixed well.
BROILER

Chilaques Bake

 Simply 5 cookbook page 16                                  1 point
1/3 c canned black beans, rinsed and drained
1 6” corn tortilla, cut in half and then crosswise into strips (narrow)
1/3 c Shredded red-fat pepper jack cheese
6 large eggs
1/3 c plus ¼ c fat free salsa verde

1. Preheat oven to 350. Spray 4 (6 oz) custard cups or ramekins with nonstick spray.
2. Divide beans, strips, and pepper Jack cheese evenly among prepared custard cups. Lightly beat eggs in medium bowl. Stir in 1/3 c of salsa. Pour egg mixture evenly into cups and place on small baking pan. Bake until eggs are just set in center, about 30 minutes. Serve with remaining ¼ c salsa.
OVEN

The Real Deal Fried Rice

 Simply 5 pg 178 6 serv                         STOVE               5 points

1 t canola or peanut oil
1 (6 oz) piece lean ham steak, diced
4 various colored mini sweet peppers, diced (1 cup)
5 scallions, sliced (green and white parts separated)
2 (81/2 oz) pouches ready-to-serve Basmati rice
¼ c water
½ t salt
1/8 t black pepper
2 large eggs, beaten

1. Heat oil in large nonstick skillet over high heat. Add ham, peppers, and white parts of scallions, and cook, stirring occasionally, until peppers are tender and lightly colored in spots, about 6 minutes.
2. Add rice, water, salt, and black pepper to skillet and cook, breaking up rice and scraping bottom of skillet to lift up any browned bits, until rice is hot, about 3 minutes.
3. Push rice mixture to one side of skillet and pour beaten eggs into empty side of skillet. Cook utnil eggs begin to set on bottom, about 1 minute; stir and cook until set, breaking them up, 2 minutes longer. Stir eggs and green part of scallions into rice mixture. STOVE

Grilled Zucchini with Feta and Lemon

  Simply 5 pg 147  6 servings                       1 point

½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4  or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL

We LOVE LOVE LOVE this recipe!

Roasted Acorn Squash with Thyme

 Simply 5 pg 143  4 serv                                         1 point              
   
2 acorn squash
1 T olive oil
1 ½ T fresh chopped thyme
½ t kosher salt
¼ t black pepper

1. Preheat oven to 400. Spray large rimmed baking sheet with olive oil nonstick spray.
2. Using a long serrated knife, halve squash through stem end. With spoon scrape out seeds and cut each squash half in half to make a total of 8 wedges. Place squash skin-side down on prepared baking sheet. Brush with oil and sprinkle with thyme, s & p.
3. Roast until squash is tender and golden brown along edges, about 40 minutes.
OVEN 400

Grilled Parmesan Corn on the Cob

  Simply 5 pg 132  8 serv                                              2 points

8 ears of corn
2/3 c reduced fat mayo
¼ c chopped fresh cilantro
Grated zest and juice of 1 lime
¼ c grated Parmesan cheese
1. Preheat grill to med-high or prepare med-high fire.
2. Gently pull husks down from each and remove silk. Pull husks back over corn.
3. Wrap each ear in foil. Place on grill rack and grill, turning corn occasionally, until very tender, about 15 minutes.
4. Meanwhile, mix mayo through lime juice in a cup.
5. Remove husks, brush all over with mixture, sprinkle with Parmesan.
GRILL

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

Spicy Blue Cheese-Chicken Burgers

Simply 5 pg 95   4 serv                                          2 points
1 lb ground skinless chicken breast
2 scallions, thinly sliced
3 T plain dried bread crumbs
2 T hot pepper sauce, such as Frank’s
½ t salt
¼ c reduced-fat blue cheese dressing

1. Mix together chicken through salt in medium bowl until combined well, but not overmixed. With damp hands, shape mixture into 4   4” patties.
2. Spray ridged grill pan with nonstick spray and set over medium heat. Spray patties with nonstick spray, place in pan and cook until instant read thermometer registers 165, about 5 minutes per side. Drizzle burgers with blue-cheese dressing.
GRILL

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

Cheesy Kale Chips

  Simply 5 pg 45  8 servings                                                                            1 point
2 bunches curly kale, tough stems removed and discarded and leaves torn into 2” pieces
4 t canola oil
1 t garlic powder
½ t onion powder
½ t kosher salt
3 T grated pecorino-Romano cheese

1. Preheat oven to 350. Pray 2 large baking sheets with nonstick spray.
2. Put kale in very large bowl. Drizzle with oil and toss until evenly coated. Sprinkle with seasonings and toss to coat.
3. Spread kale on baking sheets to form single layer. Bake until crisp, about 20 minutes. Let cool slightly; sprinkle with romano.
Make Lemon and Pecorino popcorn
OVEN

Parmesan-Pepper Green Bean Fries

 Simply 5 pg 43 6 servings                                   2 points
2 lg egg whites, at room temp
2 T water
1 c grated Parmesan cheese
1 t black pepper
¾ lb green beans, trimmed

1. Preheat oven to 425. Line large rimmed baking sheet with silicone baking mat or parchment paper.
2. Whisk together egg whites and water in shallow bowl until foamy. In another shallow bowl, mix together Parmesan and pepper.
3. Dip green beans, one at a time, into egg-white mixture allowing excess to drip off. Coat beans with Parmesan and arrange on prepared baking sheet about 1” apart.
4. Bake until Parmesan is melted and lightly browned, about 8 minutes. Transfer green beans to wire rack and let cool slightly before serving.
OVEN

Provencal Tomato Tart

    Simply 5 pg 38    12 servings                                                         2 points
5 large red or yellow plum tomatoes cut into ¼” slices
1 onion, very thinly sliced
16 pitted Kalamata olives, quartered
½ t salt
¼ t black pepper
8 (12x17”) sheets Phyllo dough, thawed if frozen
½ c grated Parmesan cheese
1. Set oven rack in lower third of oven and preheat to 425.
2. Meanwhile, place tomato slices between double thickness of paper towels and pat dry. Let stand 10 minutes.
3. Toss together onion, olives, salt, & pepper in small bowl.
4. Lay 1 phyllo sheet on baking sheet and lightly spray with olive oil nonstick spray. (Keep remaining Phyllo dough covered with damp kitchen towel or plastic wrap to prevent it from drying out). Repeat layering with 7 remaining sheets of dough, spraying each sheet with nonstick spray. Roll edges of dough in to form rim.
5. Arrange tomato slices on phyllo in single layer, overlapping a tad. Top with onion mixture and lightly spray with nonstick spray. Bake until bottom and edges are golden and tomatoes and onion are softened, 25-35 minutes. Sprinkle with Parmesan. Cut tart into 12 pieces. Serve hot, warm, or at room temp.
OVEN

Greek-Style Breakfast Pitas

 Simply 5 cookbook pg 11      2 servings                                         3 pts
3 lg eggs
¼ c crumbled reduced-fat feta cheese
¼ t black pepper
1/8 t salt
1 c tightly packed baby spinach
½ c grape or cherry tomatoes, halved
1 large whole wheat pita bread, halved and toasted

1. Beat eggs in small bowl. Stir in feta, pepper, and salt.
2. Spray medium heavy skillet w/non-stick sprayand set over med-high heat. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
3. Reduce heat to medium, Add egg mixture and tomatoes and cook, stirring frequently, until eggs are just set, about 1 ½ minutes. Spoon egg-tomato mixture evenly into pita halves.
STOVE TOP

Overstuffed Western Omelette

 Simply 5 cookbook pg 4             STOVE TOP                                      3 pts
2 t canola oil
½ c diced red bell pepper
½ c diced green bell pepper
2 scallions, thinly sliced
¼ lb low-sodium ham, diced
¼ t salt
1/8 t black pepper
4 lg eggs, lightly beaten

1. Heat oil in med. Nonstick skillet over medium heat. Add peppers, scallions, ham, salt, and pepper and cook, stirring, until vegetables have softened, about 5 minutes.
2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates.     285 calories