Tuesday, March 20, 2007

Country Style Beef Short Ribs with Horseradish Cream

6 Tbsp Fat free sour cream

2 tbsp prepared horseradish

1 tbs dijon

3/4 tsp salt

1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks

1/2 tsp freshly ground pepper

2 onions, sliced

1 lb small whole potatoes (white)

1 1/2 cups small whole baby carrots

2 garlic cloves, chopped

1 bay leaf

1 cup low sodium beef broth

2 tbsp Worscestershire sauce

3 tbsp flour

3 tbsp cold water

1 tbsp chopped parsley

Makes 4 servings

1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours.

2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes.

3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 hours on high or 8-10 on low.

4. About 20 minutes before cooking time is up, combine flour and wather in small bowl until smooth. Stir in about 1/4 cup of the hot liquid from the cooker until blended. Stir in flour mixture into the slow cooker. Cook on high until mixture simmers and thickens, about 15 minutes. Discard bay leaf. Stir in parsley. Servei with horseradish cream


6 points

Chicken Cacciatore

2 tsp olive oil

Four 4-ounce skinless chicken thighs

1 onion, chopped

3 garlic cloves, minced

3 cups sliced mushrooms

One 14 1/2 oz can diced tomatoes

1 green bell pepper, seeded and diced (I might use red)

1/4 cup tomato paste

1 tsp oregano

1/2 tsp black pepper

4 cups hot cooked spaghetti


1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate.

2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min

3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce.

419 calories
2g fat
5g fiber

8 pts.

Baked Yams with Pineapple

2 large yams or sweet potatoes, peeled and cut into 1 inch slices

1/2 navel orange, cut into 4 pieces

One 8 ounce can unsweetened pineapple tidbits (reserve juice)

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tsp reduced calorie margarine



1. Preheat oven 375

2. In a 2 quart casserole, combine yams, orange, pineapple and juice, cinnamon and nutmeg. Dot with margarine. Bake uncovered until yams are tender - about 45 min.

191 calories
1g fat
6g fiber

3pts.

Twice Baked Garlic Potatoes

I got this from a Weight Watchers Cookbook. Looks great and can't wait to try it!

4 large baking potatoes

1 garlic bulb

1/2 cup low sodium chicken broth

1/2 cup nonfat sour cream

1/2 tsp pepper

1/4 cup parmesan cheese grated

Paprika

1. Preheat oven 425

2. Peirce potatoes several times with a fork, place on baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is browned and softened. (50-60 min). Let cool about 15 min until cool enough to handle.

3. Halve potatoes lengthwise, scoop out pulp into bowl, leaving skins intact. Cut the garlic bulb in half and squeeze out pulp and add to potato. Add broth, sour cream, and pepper. Stir and mash with a fork to desired texture. Spoon stuffing back into potato skins. Sprinkle with cheese and paprika.

4. Return to oven until heated through. About 15 minutes.

153 calories, 1g fat, 3g fiber

3 pts.

Sunday, March 11, 2007

Bailey's Mousse


I found this online. It is from the British Weight Watchers, I believe and is only 3 points. Can't wait to try it!
POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy


60 g caster sugar (about 1/3 cup)
1 whole whole egg, separated
2 serve egg yolk, (2 egg yolks)
2 nip Baileys Irish Cream, (60ml) (about 1/4 cup)
1/2 tsp cocoa powder, (optional)


Instructions


Reserve 1 tablespoon of caster sugar. Place the remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until the sugar dissolves. Boil rapidly for about 1 minute, or until the mixture is syrupy, but not caramelised.
Whisk the egg white in a medium bowl until stiff. Slowly add the sugar syrup, beating well to thoroughly combine.
Place the 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place the bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in the egg white mixture and share between 6 glasses. Chill in the fridge.
Dust with cocoa powder.