Three Bean Pot (3.5 points)

Yields: 6 Servings
Serving size = 1 cup

Ingredients

10 ounce Great Northern Beans rinsed and drained
10 ounce Pinto beans rinsed and drained
10 ounce Red kidney beans rinsed and drained
1 3/4 cups Stewed tomatoes chopped
1/2 cup Mushroom sliced
3/4 cup Onion chopped
1 cup Celery chopped
1 cup Carrots sliced
1/4 cup Bacon bits
1/8 teaspoon Black pepper
1/4 teaspoon Garlic minced


Instructions
Put in all the ingredients. Mix it up. Cover and cook low for 6 to 8 hours.

A Potful of Recipes

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Summer Corn, Bacon and Potato Chowder (4 points)

Ingredients

1 medium Yukon Gold potato
1 sprays cooking spray
1/2 cup celery
1/4 cup onion
4 piece corn on the cob
1 cup sweet red pepper
4 oz Canadian-style bacon
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce

Instructions
* Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

* Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes.

* Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

From http://www.weightwatchers.com

Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette (2.5 Points)


I got this recipe from Cooking Light. I would suggest either not putting in the onions or not putting in the shallots. They were extremely overpowering and stunk up my kitchen for a few days!

(serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)

Ingredients

1 cup sweetened dried cranberries (such as Craisins)
3/4 cup apple juice
1/2 cup zinfandel or other fruity dry red wine
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
10 cup gourmet salad greens
3 cups cubed Gala apple (about 2 apples)
1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts toasted

Instructions
Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.

Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

Tossing the cubed apples with lemon juice will help keep them from turning brown. If you prefer sharper onion flavor, use red onions instead of Walla Wallas.

Broccoli and Carrots with Toasted Almonds (1 Point)

Ingredients

1/3 cup sliced almonds
1 pound Carrot sliced
1 (12-ounce) bag broccoli florets (about 6 cups)
1 tablespoon butter
1/4 cup finely chopped shallots
1/2 cup Chicken broth fat free, sodium free
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Preheat oven to 350°. Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside. Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.

Aw Maw’s Potatoes (5 Points)

Serving size: 2/3 cup

Ingredients
2 pounds unpeeled baking potatoes
Cooking spray
1/6 cup butter
1 1/2 cups fat-free milk
1/2 cup reduced-fat sharp cheddar cheese shredded
1 teaspoons salt
1/8 teaspoon freshly ground black pepper

Instructions
Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill. Preheat oven to 350°. Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.
(Cooking Light)

Italian Carrots (3 Points)

(4 servings) Ingredients

2 2/3 cups baby Carrots
1 1/3 teaspoon Olive oil
2/3 teaspoon Dried basil
1/3 teaspoon Dried oregano
1 1/3 teaspoon Butter

Instructions

Cook carrots in butter until tender/crisp. Drain carrots and toss with olive oil, basil, and oregano.

(from BigOven.com)

Garlic Mashed Potatoes (3 Points)


(4 Servings) Ingredients

1 pound Potatoes
2 cups Skim milk
2 large Garlic chopped
1/2 teaspoon White pepper


Instructions

Cover and cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add garlic-milk mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.

Microwave Directions: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% (high) power until tender (about 12 minutes), turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on medium heat until garlic is soft (about 4 minutes).

(From healthdiscovery.net)