Recipes

I just made my 100th post, so don't miss it! It's just below this really long post. Some of you have been asking for my Sunday night recipes. Here's what I have made so far. Let me know if you want me to tell you the other measurements (cholesterol, sodium, etc.)

Grilled Pork Tenderloin with Apricot-Ginger Sauce
Cooking Light, May 2001

3/4 cup apricot jelly (can also be peach or apple)
2 tablespoons minced peeled fresh ginger
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
2 garlic cloves, peeled
1 (1-pound) pork tenderloin, trimmed
cooking spray

Prepare grill.
Place first 7 ingredients in a blender or food processor; process until smooth.

Place pork on grill rack coated with cooking spray. Grill 16 minutes or until center is 160 degrees, turning pork occasionally. Place pork on a platter, and let stand 5 minutes. Serve pork with sauce.

4 servings (4 ounces pork and 1/4 cup sauce)
Calories: 290; Fat: 3.4 g; Protein: 24.2 g; Fiber 0.5 g


Stromboli
Weight Watchers New Complete Cookbook, 2006

Makes 4 servings

1 (10 ounce) tube refrigerated pizza dough
1/3 cup shredded part-skim mozzarella cheese
1/2 cup thinly sliced artichoke hearts
3 roasted red peppers, sliced into thin strips
1/2 cup thinly sliced turkey salami (I used Canadian bacon)

1. Preheat the oven to 375F; line a baking sheet with foil and spray with nonstick cooking spray.
2. On a lightly floured surface, turn out the dough; press into an 8 X 12 rectangle. Sprinkle with cheese, leaving a 1-inch border along the edges. Top with the artichoke hears, peppers, and salami. Starting on a short end, roll up the dough jelly-roll style to enclose the filling. Crimp the edges to seal.
3. Place the stromboli, seam-side down, on the baking sheet. I decided to brush the top with olive oil to make it brown and crispy. Bake until golden brown and crusty, 20-25 minutes. Cut into quarters and serve piping hot.

Per serving (1/4 of stromboli): 262 calories, 5 g fat, 5 g fiber POINTS: 5

Italian Sausage with Peppers
also from the WW New Complete Cookbook

Makes 4 servings

2 teaspoons olive oil
1 Bermuda onion, halved lengthwise and thinly sliced (I used regular onion)
1 red bell pepper, seeded and thinly sliced (I used 3 green peppers since they're cheaper)
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 cup canned diced tomatoes (I used the ones that are garlicky)
1/2 teaspoon salt
freshly ground pepper, to taste
1/2 pound cooked hot Italian pork sausage (I used turkey sausage)
2 cups penne
1/4 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

1. In a large nonstick skillet, heat the oil. Saute' the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and saute' 1-2minutes longer. Stir in the tomatoes, salt, and pepper. Reduce the heat and simmer, stirring occasionally, 15 minutes.
2. Cut the sausage on the diagonal into 1-inch slices. Add to the vegetable mixture; simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes longer. If the sauce becomes too dry, add 1-2 tablespoons of water.
3. Meanwhile, cook the penne according to package directions; drain.
4. Add the basil, parsley, and penne to the sausage mixture; toss to combine.

Per serving (1/4 of sausage-pasta mixture): 438 calories, 20 g fat, 6 g fiber, POINTS: 10

I totally changed the points value of the recipe by using turkey sausage. It ended up being approximately 5 points per serving.

Side dishes:

Greek Tomatoes (made this for Greek night at Supper Club)
Cooking Light, April 1996

3 small plum tomatoes (about 6 ounces), cut in half
vegetable cooking spray
1 tablespoon dry breadcrumbs
2 tablespoons crumbled feta cheese with basil and tomato
1/4 teaspoon dried oregano
1/8 teaspoon pepper

Preheat toaster oven to 350F.

Place tomato halves on toaster oven pan coated with cooking spray. Sprinkle breadcrumbs over each tomato half, and top with cheese. Sprinkle with oregano and pepper. Bake at 350F for 20 minutes. Serve warm.

Notes: To bake in a conventional oven, place tomato halves on a baking sheet. Bake at 350F for 25 minutes.
Try to buy flat-bottomed tomatoes.
If making multiple recipes, you'll need to play with the cooking time. 20 minutes was no where near enough for 4 recipes together.

Sauteed Artichoke Hearts with Garlic and Lemon
Weight Watchers My Turnaround Program Cookbook, 2006

Hands-On Prep 10 minutes
Cook 5 minutes
Serves 6

1 tablespoon extra-virgin olive oil
2 (14 ounce) cans artichoke hearts, drained and quartered
1/8 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/2 teaspoon salt
1 lemon, cut into 6 wedges

Heat the oil in a large nonstick skillet over medium-high heat. Add the artichokes and crushed red pepper; cook, stirring occasionally, until artichokes just start to turn brown, about 4 minutes. Stir in the garlic and salt; cook, stirring occasionally, until the garlic is golden, 2-3 minutes. Serve with the lemon wedges.

Per serving (scant 1/2 cup with 1 lemon wedge): 60 calories, 2 g fat, 0 g fiber, 1 POINT

Sesame Broccoli
WW Turnaround Cookbook

Hands on Prep 10 minutes
Cook 10 minutes
Serves 4

4 cups fresh broccoli florets
3 tablespoons reduced-sodium soy sauce
2 teaspoons Asian (dark) sesame oil
1 tablespoon grated peeled fresh ginger
1 teaspoon packed brown sugar
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

1. Put the broccoli in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until crisp-tender, 4-5 minutes. Transfer the broccoli to a medium bowl.
2. Meanwhile, to make the dressing, whisk together the soy sauce, sesame oil, ginger, and brown sugar in a small bowl.
3. Add the dressing to the broccoli; toss to coat. Sprinkle with the sesame seeds and serve at once.

Per serving (1 cup): 79 calories; 5 g fat; 3 g fiber; POINTS 1