Pan-Roasted Sweet Potato and Vegetable Medley

Prep Time: 20 Minutes Serves: 4 Cook time: 20 Minutes

Ingredients:

1/3 Cup Fresh shucked Corn

1/3 Cup asparagus, chopped

1/3 Cup mushrooms, sliced

1/3 Cup sweet potato, diced

1/2 shallot, diced

1/3 Cup Tomato, diced

1 teaspoon garlic, minced

1/4 Cup chicken or vegetable stock

2 Tablespoons Olive Oil

Salt and Pepper

Preparation:

1. Roast sweet potato in oven at 350ºF for 20 minutes beforehand. Then season the potatoes with salt and pepper and place on a greased cooking sheet in oven for another 10 minutes at 350ºF before adding to the vegetable mixture.
2. Saute shallots and garlic in 1 Tbsp olive oil.
3. Add another Tbsp olive oil to the garlic and shallots, if necessary, and all remaining vegetable, including sweet potatoes.
4. Saute everthing for 5 minutes.
5. Add stock and reduce for 2 minutes and serve.

Nutritional Information

Nutrients per serving (based on 4 servings): 105 calories, 7 g fat, 2 g protein, 1 g fiber, 9 g carbohydrates, 0 mg cholesterol, 67 mg sodium. Excellent source of vitamin A.

Sesame Noodles

1/2 (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon Thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1 green onion, chopped
2 teaspoons sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Weight Watchers Chickpea and Roasted Red Pepper Dip Recipe

16 ounces chickpeas, canned - rinsed and drained

7 ounces roasted red pepper - rinsed and drained

1/2 cup nonfat plain yogurt

1 clove garlic - chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Process all ingredients in a food processor or blender until smooth.

Yield: "2 cups"; serving size is 2 T.

Makes 16 servings.

Per serving: 41 Calories; trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; trace Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

Weight Watcher Deviled Eggs Recipe

8 eggs - cooked

8 ounces plain nonfat yogurt

1 Tablespoon sweet pickle relish - drained

1 tablespoon Dijon mustard - country style

1/8 teaspoon salt

1/8 Tablespoon white pepper

paprika

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.

Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

Macaroni and Cheese

Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Servings: 6

Ingredients

• 4 cups Dried Macaroni
• ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 whole Egg Beaten
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Homemade Glazed Doughnuts

Prep Time: 25 minutes Cook Time: 2 Minutes Difficulty: Intermediate Servings: 18

• Ingredients
• Doughnuts
• 1-⅛ cup Whole Milk, Warm
• ¼ cups Sugar
• 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
• 2 whole Large Eggs, Beaten
• 1-¼ stick Unsalted Butter, melted
• 4 cups All-purpose Flour
• ¼ teaspoons Salt
• Canola Oil
• GLAZE
• 3 cups Powdered Sugar
• ½ teaspoons Salt
• ½ teaspoons Vanilla
• ½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.