Makes 27 servings
Ingredients
16 ounces chocolate chips
1 tablespoon dried lavender flowers (or 3 tablespoons fresh)
14 ounces sweetened condensed milk
3 tablespoons unsalted butter
fresh lavender (to garnish)
Preparation
1. Finely grind the ingredients in a clean coffee grinder.
2. Melt everything together in a double boiler. Add 3 tablespoons butter. Stir until smooth and melted.
3. Pour into a pan lined with wax paper (approximately 9″ x 9″). Cover with Saran Wrap. Chill overnight.
4. Cut into 1″ squares. Wrap like “sweets” in twists of wax paper.
5. Sprinkle with fresh lavender on the top layer to decorate and serve.
WW POINTS per serving: 3
Nutritional information per serving: 138 calories, 7.6g fat, 1g fiber
Friday, June 12, 2009
Summer Salad
Makes 6 servings
Ingredients
4 cups cherry tomatoes or grape tomatoes (halved)
1 small red onion (thinly sliced)
2 garlic cloves (minced)
2 ripe avocados (seeded, peeled, and diced)
1 tablespoon minced jalapeno pepper (seeded)
1 tablespoon caper
1/2 teaspoon Dijon mustard
1 lemon, juice of
1 lime, juice of
1 bunch fresh cilantro or parsley (chopped)
1/2 teaspoon kosher salt
ground black pepper
Preparation
1. Place the tomatoes, avocados and red onions in a bowl.
2. Carefully mix together the remaining ingredients and pour over the tomato mixture.
3. Chill for about 30 minutes to let the flavors blend; serve.
WW POINTS per serving: 3
Nutritional information per serving: 140 calories, 10.2g fat, 6g fiber
Ingredients
4 cups cherry tomatoes or grape tomatoes (halved)
1 small red onion (thinly sliced)
2 garlic cloves (minced)
2 ripe avocados (seeded, peeled, and diced)
1 tablespoon minced jalapeno pepper (seeded)
1 tablespoon caper
1/2 teaspoon Dijon mustard
1 lemon, juice of
1 lime, juice of
1 bunch fresh cilantro or parsley (chopped)
1/2 teaspoon kosher salt
ground black pepper
Preparation
1. Place the tomatoes, avocados and red onions in a bowl.
2. Carefully mix together the remaining ingredients and pour over the tomato mixture.
3. Chill for about 30 minutes to let the flavors blend; serve.
WW POINTS per serving: 3
Nutritional information per serving: 140 calories, 10.2g fat, 6g fiber
Japanese Vegetable Pancakes
Makes 4 servings
Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)
Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.
WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber
Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)
Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.
WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber
Australian Pea Salad
Makes 4 servings
Ingredients
2 cups frozen peas, thawed
1/2 cup plain yogurt
6 ounces canned water chestnuts (drained and sliced/chopped)
2 teaspoons Dijon mustard
1 red bell pepper, seeded and diced
1 teaspoon dried dill
green onions, chopped (optional)
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Preparation
1. In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
2. In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
3. Add the dressing to the pea mixture and stir to combine all the ingredients.
4. Chill for at least 30 minutes before serving.
WW POINTS per serving: 1
Nutritional information per serving: 106 calories, 1.5g fat, 4.9g fiber
Ingredients
2 cups frozen peas, thawed
1/2 cup plain yogurt
6 ounces canned water chestnuts (drained and sliced/chopped)
2 teaspoons Dijon mustard
1 red bell pepper, seeded and diced
1 teaspoon dried dill
green onions, chopped (optional)
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Preparation
1. In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
2. In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
3. Add the dressing to the pea mixture and stir to combine all the ingredients.
4. Chill for at least 30 minutes before serving.
WW POINTS per serving: 1
Nutritional information per serving: 106 calories, 1.5g fat, 4.9g fiber
Coleslaw El Salvador
Makes 6 servings
Ingredients
1 medium head of cabbage, chopped
1 small onion, sliced
2 small carrots, grated
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper or paprika
1 teaspoon olive oil
1/4 cup vinegar
1 teaspoon brown sugar
1 teaspoon salt
1/2 cup water
Preparation
1. Place the cabbage in boiling water and boil for no more than one minute. Discard the water.
2. In a large bowl, mix the cabbage with the sliced onion, grated carrots, olive oil, vinegar, oregano, cayenne, brown sugar, salt and water.
3. Chill in the refrigerator for at least 2 hours before serving.
WW POINTS per serving: 0
Nutritional information per serving: 59 calories, 1g fat, 4.2g fiber
Ingredients
1 medium head of cabbage, chopped
1 small onion, sliced
2 small carrots, grated
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper or paprika
1 teaspoon olive oil
1/4 cup vinegar
1 teaspoon brown sugar
1 teaspoon salt
1/2 cup water
Preparation
1. Place the cabbage in boiling water and boil for no more than one minute. Discard the water.
2. In a large bowl, mix the cabbage with the sliced onion, grated carrots, olive oil, vinegar, oregano, cayenne, brown sugar, salt and water.
3. Chill in the refrigerator for at least 2 hours before serving.
WW POINTS per serving: 0
Nutritional information per serving: 59 calories, 1g fat, 4.2g fiber
Southern Oven Fried Chicken recipe
Makes 4 servings
Ingredients
1 lb (four 4 oz pieces) boneless skinless chicken breasts
3/4 cup cornflake crumbs
1/2 cup all-purpose flour
3 ounces buttermilk
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon table salt
Preparation
1. Preheat the oven to 365ยบ F.
2. Lightly coat an 8×8x2-inch baking dish with nonstick cooking spray; set aside.
3. In a medium-sized bowl, combine the flour, cayenne pepper and salt.
4. Place the buttermilk and cornflake crumbs in two separate shallow bowls.
5. Roll the chicken breast halves in the flour mixture, coating evenly each side.
6. Next dip the chicken into buttermilk, and then into the cornflake crumbs.
7. Place the coated chicken breasts in the prepared baking dish.
8. Bake in the oven for about 20 minutes (until the chicken is tender and no longer pink).
One serving is approximately 150 grams.
WW POINTS per serving: 4
Nutritional information per serving: 209 calories, 1.8g fat, 0.6g fiber
Ingredients
1 lb (four 4 oz pieces) boneless skinless chicken breasts
3/4 cup cornflake crumbs
1/2 cup all-purpose flour
3 ounces buttermilk
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon table salt
Preparation
1. Preheat the oven to 365ยบ F.
2. Lightly coat an 8×8x2-inch baking dish with nonstick cooking spray; set aside.
3. In a medium-sized bowl, combine the flour, cayenne pepper and salt.
4. Place the buttermilk and cornflake crumbs in two separate shallow bowls.
5. Roll the chicken breast halves in the flour mixture, coating evenly each side.
6. Next dip the chicken into buttermilk, and then into the cornflake crumbs.
7. Place the coated chicken breasts in the prepared baking dish.
8. Bake in the oven for about 20 minutes (until the chicken is tender and no longer pink).
One serving is approximately 150 grams.
WW POINTS per serving: 4
Nutritional information per serving: 209 calories, 1.8g fat, 0.6g fiber
Chicken and Pasta Salad recipe
Makes 8 servings
Ingredients
2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste
Preparation
1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.
One serving is approximately 120 grams.
WW POINTS per serving: 3
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber
Ingredients
2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste
Preparation
1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.
One serving is approximately 120 grams.
WW POINTS per serving: 3
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber
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