Tuesday, June 01, 2010

Mayan Hot Chocolate

Now i know you are going to think this is nuts (no pun intended), but i've tried it and it's good. This year, i am going to experiment with a winter squash called sweet meat.

Bake a small butternut squash, half sides down, in an inch of water in roasting pan at 375f till tender, 30 minutes.

Measure out 2/3 cup squash and puree with 1/2 c. milk in the blender till smooth.

In a saucepan, combine 2 cups milk, 6 oz semi-sweet chocolate, and 1/2 tsp of cinnamon with a pinch of nutmeg and pinch of cardamom. Heat over double boiler, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in pureed squash. Serves 4.

300 cal, 14 g fat, 4g fiber
recipe from Chef Jesus Gonzalez via relish mag.

Friday, May 28, 2010

Easy Cheese Lasagna WW style

1 - 28 oz jar spaghetti sauce
6 uncooked lasagna noodles
1 - 15oz container of fat free ricotta cheese
1-2 cups sliced or chopped raw veggies
8 oz shredded low fat mozzarella

Layer 1/3rd of sauce and 1/2 the noodles on the bottom of an 11x7 baking dish. Top with 1/3rd more sauce, all of the ricotta and veggies and 1/2 the mozza. Then layer remaining noodles and sauce. Cover with foil and bake at 375f for 1 hour. Sprinkle with remaining cheese and let stand 5 minutes before serving.

6 sevings/6 pts per piece
Weight Watchers Angel Food Cake

I love this cake as it is really easy to throw together and not too bad for your waistline. And you can make it seasonal to boot. And all you need is 1 box of Betty Crocker "1 step" angel food cake mix and one other ingredient.

In the summer you can mix in 1 - 15oz can of crushed pineapple.
In the winter you can mix in 1 cup of pumpkin puree and 1/3 c. water.
Follow directions for baking on the box.
Then dig in! 3 pts per serving and the whole cake is 12 servings.
Remember, if you're going to eat in front of the fridge, you might as well pull up a chair. :o)

Wednesday, January 06, 2010

Yummy Candied Pecans from Sarah

These are the best and easiest i've ever tried to make!!

Spread chopped pecans on parchment on cookie sheet.

Pour a couple handfulls of brown sugar, or mix it up with a bit of maple sugar and brown sugar, over the nuts.

Add spices...which for us is lots and lots of cinnamon, but you could add anything.

Drizzle any liquid over top: we use port, Sarah uses coffee syrups sometimes, i could see a citrus juice with some corriander.

Place in 350 degree oven until it starts to smell up your kitchen (5-8 minutes), then remove to cool.

Break up and place in airtight jar--good for 2-3 days.

NOTE: along with the cinnamon, i like adding a little Sale alle Erbe (Salt and Rosemary)--gives it a little ooh la la!