AndreaInBlue's Recipes & Old Favorites

New Location

noreply@blogger.com (Andrea in Blue) — Sun, 05 Apr 2009 11:10:00 +0000

After much consideration, I've decided to close my blogs, reorganize and reopen them in a single format. Please visit me at http://www.andreainblue.com.

Thanks!

Limey Pear Smoothie (2 pts or Core)

noreply@blogger.com (Andrea in Blue) — Wed, 26 Dec 2007 22:49:00 +0000

This recipe is courtesy of a post from the incomparable on Ravelry. I made a minor tweak to fit it to program. The pear I used was ripe and sweet enough that I didn't add any sweetener. You might decide to add a little sugar, honey or other sweetener. Adjust points as necessary.

1 very ripe pear
1 good dollop of fat-free Greek yogurt (around 1/3 cup)
Juice of 1/3 lime
Some grated fresh ginger is a nice addition if the spirit moves you

Half the pear and scoop out the seeds. You can optionally remove the peel. Toss all ingredients in a blender and blend to your desired consistency.

2 pts or Core

My WW journal site is located at http://andreainww.blogspot.com.

The Original Spinach Casserole - Core or Flex 4 pts

noreply@blogger.com (Andrea in Blue) — Mon, 27 Aug 2007 23:29:00 +0000

I call this the 'original' spinach casserole, as this is the recipe that my mama made when we were kids. We'd have it as a special treat when my dad was out of town. He can't stand the sight of nor the smell of cooked greens. (I, on the other hand, love properly cooked greens. Thanks, Mama!) I've made other versions, including the one here. I do prefer this original one.

11 oz package cooked frozen spinach, thawed and drained
3 cups whole grain brown rice, cooked
1/2 cup onion, chopped
1 Tbsp Worcestershire sauce
1 tsp table salt
2 egg
1 1/2 cup shredded fat-free cheddar cheese

Preheat oven to 350 degrees. Combine onion, Worcestershire sauce, seasonings, egg, cheese, and spinach; stir to mix. Add rice; stir to mix. Pour mixture into a greased 9 x 9 casserole dish. Bake for 35-40 minutes.

This recipe is Core.
Flex Points: Makes 6 servings @ 4 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Core Spinach Casserole - 2 pts

noreply@blogger.com (Andrea in Blue) — Mon, 27 Aug 2007 23:10:00 +0000

1 - 9 oz cooked frozen chopped spinach
2 egg
15 oz fat-free ricotta cheese
1 cup shredded fat-free cheddar cheese
2 tsp onion powder (or to taste)
1 Tbsp Worcestershire sauce (or to taste)
1 tsp garlic powder (or to taste)

Preheat oven to 350. Defrost spinach and squeeze to remove extra liquid. Mix all ingredients in bowl. Spread mixture in greased 9x9 baking pan. Bake 40-45 minutes.

This recipe is Core.
Flex Points: Makes 6 servings @ 2 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Polenta Chips (Core or 4 pts Flex)

noreply@blogger.com (Andrea in Blue) — Tue, 14 Aug 2007 12:49:00 +0000

Nice use for leftover polenta! I enjoy this with guacamole in particular.

1/4 cup leftover polenta, chilled
Seasonings to taste

Preheat oven to 375. Lightly spray cookie sheet with nonstick spray. Slice polenta as thinly as possible and arrange on cookie sheet. Season with your choice of herbs and spices. Bake for 20 to 25 minutes. Keep an eye on them as they go from brown to incinerated quickly. Remove from oven and serve immediately.

Notes: The thin slicing keeps the chip crisp. You'll need a steady hand and a sharp knife. Use seasonings to suit your own preferences. I like Jane's Crazy Mixed Up Salt, pepper and some onion powder.

1 serving @ 4 pts each
Core Recipe

My WW journal site is located at http://andreainww.blogspot.com.

Cauliflower Fried 'Rice' (4.5 pts or Core+1)

noreply@blogger.com (Andrea in Blue) — Tue, 14 Aug 2007 12:28:00 +0000

I came across a similar recipe using grated cauliflower in place of rice. Intrigued, I gave it a try making some modifications to suit my own tastes and products in my pantry. (When I first tried it, I used chicken breast and omitted the carrot as I had none in the fridge.) It was really a nice veggie stir fry. The sesame oil isn't Core... but I think the flavor is worth the few extra points.

Critical notes: You will, at no time, close your eyes and think you're enjoying fried rice at your favorite Chinese restaurant. Still the flavors are nice and it is a quick and satisfying meal. If you are a fried rice fiend, try mixing some steamed brown rice in with the cauliflower for something closer to the real thing.

Note: The original recipe called for grated cauliflower. Save yourself some frustration. Grating cauliflower is an exercise akin to nailing jello to the wall. If you have a food processor, just toss cauliflower chunks in and pulse it a few times.

2 tsp sesame oil
5 medium scallion, chopped
1/2 cup julienned carrot
2 tsp garlic cloves, minced
1/2 medium head cauliflower, grated
3 oz Canadian bacon, chopped
1/2 cup frozen baby green peas
1 egg

Stir fry scallions, carrots and garlic in sesame oil. Add Canadian bacon, peas and cauliflower. Cook until your desired doneness and season to your liking. Remove from pan and scramble up the egg. Mix in with the 'rice' mixture and serve.

Makes 2 servings at 4.5 pts each Points calc'ed using the WW recipe calculator.
Ingredients are all Core, except sesame oil. 1 serving is Core plus 1 allowance point.

My WW journal site is located at http://andreainww.blogspot.com.

Core Guacamole

noreply@blogger.com (Andrea in Blue) — Sun, 05 Aug 2007 13:24:00 +0000

1 ripe Haas avocado
1 tbsp minced jalapeno or Serrano chile pepper
2 tbsp minced red onion
1-2 tbsp fresh cilantro, chopped
Pinch sea salt
Splash lime juice

Run a knife around the avocado to halve it. Remove the pit and scoop the flesh from the skins. Mash coarsely with a fork. Stir in remaining ingredients and refrigerate.

* Note: I like Haas avocados the best for making guacamole. The Haas variety darkens as it ripens. To test for ripeness, hold fruit in your palm and squeeze it gently. The flesh will be firm but will yield to gentle pressure.

Makes 4 servings @ 2 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Thai Noodles - 4 pts

noreply@blogger.com (Andrea in Blue) — Fri, 27 Apr 2007 02:03:00 +0000

This recipe was adapted from one that I found on the PB2 website. I made a few changes to suit my own tastes. I really enjoyed this with lots of lime and fresh cilantro. And the points saved by using PB2 are the proverbial icing on the cake.

8 tbsp PB2
4 Tbsp water
4 tsp ginger root
1 cup reduced-sodium chicken broth
1 tbsp minced garlic
1/4 cup low-sodium soy sauce
1 tsp sesame oil
1 tsp fish sauce
1 tbsp brown sugar
1 1/2 cup shredded carrots
2 large sweet red peppers, sliced thinly
10 green onions, sliced thinly
9 1/2 oz uncooked soba noodles
10 oz boneless, skinless chicken breast, grilled and sliced
fresh cilantro
limes

Add water to PB2 and stir until mixed. Add ginger root, chicken broth, garlic, soy sauce, sesame oil, fish sauce, and brown sugar. Mix until combined. Set aside. In a non-stick skillet, steam-fry vegetables until al dente. While veggies are cooking, add soba to salted boiling water and cook until al dente. Drain. Add chicken, sauce and noodles to skillet and stir until everything is incorporated. Serve.

Makes 10 1 cup servings at 4 pts each

Tips: Feel free to tweak seasonings to suit your own tastes. I think this is best with lots of fresh ginger added to the sauce and plenty of lime and fresh cilantro as condiments. It is best to cook the soba just before adding, being careful not to over cook. Next time I make this, I'll use more veggies and also use my mama's trick of substituting sprouts for half the noodles.

My WW journal site is located at http://andreainww.blogspot.com.

Italian Wedding Soup - 2 pts

noreply@blogger.com (Andrea in Blue) — Mon, 02 Apr 2007 19:02:00 +0000

I love this soup. I should make it more often. It is simple and quite good.

1 lb extra lean ground beef
1 large egg
1 minced garlic clove
1 medium onion, minced
1/3 cup oatmeal, finely ground (I grind mine in a coffee grinder.)
A few dashes of Worchestershire sauce
Salt and pepper, to taste
12 cups chicken stock
8 oz orzo, pastina or other small pasta
2 lbs fresh baby spinach

Combine first 7 ingredients in a mixing bowl. Roll 1 tsp portions into balls and brown in a skillet until done. Place meatballs and all other ingredients in soup or stock pot. Simmer until orzo is done, stirring as needed to keep orzo from sticking to bottom of pot. Serve immediately.

If you have leftovers, you might think about keeping some extra chicken stock on hand. Left overnight in the fridge, the orzo tends to take on a life of its own by absorbing all the stock. I ususally have Italian Wedding Casserole the next morning. Personally, I like it that way. If you don't, feel free to back off the amount of pasta or increase the amount of stock.

Makes approximately 20 1 cup servings at 2 pts each.
Points calc'ed using the WW recipe calculator.

Notes: You can use frozen spinach if you can't find good fresh spinach. I like a lot of spinach so I use 2 lbs. You can cut back on it, depending on your prefences. I do use ground oatmeal in the meatballs, as I like the texture it gives. You can use breadcrumbs, if desired. Also, if you don't want to stand in the kitchen and make all those little meatballs, you can always use frozen. (I personally prefer to have control over what goes into them. Reading ingredients lists on the packages scares me a little.) As usual, adjust your points accordingly if you make any changes.

My WW journal site is located at http://andreainww.blogspot.com/.

Pasta Salad Carbonara - 3 pts

noreply@blogger.com (Andrea in Blue) — Sun, 25 Mar 2007 23:16:00 +0000

OK, so I now this really isn't a traditional carbonara. But the combinations made a nice salad!

1 pound whole wheat bow tie pasta
1 pound frozen baby sweet peas
8 oz lean cooked ham, julienned
1 medium red onion, finely chopped
2 cups fat-free vinaigrette
Jane's Crazy Mixed Up Pepper, to taste (optional)

Boil pasta in lightly salted water until al dente. Put frozen peas in colander and pour pasta & water over them. (The water and heat from the pasta will cook the peas perfectly if you let them sit for a few minutes.) Pour peas and pasta into a large mixing bowl. Add ham, red onion and vinaigrette. Season with pepper or other desired seasonings to taste. Stir until combined and refrigerate for several hours to let flavors combine.

Makes 19 1 cup servings @ 3 pts each.
(Points calculated using the WW online points calculator.)

My WW journal site is located at http://andreainww.blogspot.com.

Experimental Peanut Butter Cookies - 1 pt

noreply@blogger.com (Andrea in Blue) — Sun, 25 Mar 2007 12:11:00 +0000

This recipe was part of an experiment I was doing with PB2. The original recipe I was attempting was a flop. (Click here for more info!) In order to avoid throwing out the ingredients, I did a little improvising. The resulting cookie isn't overly sweet and is very soft.

At first, I hadn't planned to post the recipe but, after having nibbled on the cookies for a few days, I decided to put it on the blog. For 1 pt cookies, they're really pretty decent. I'm not terribly experienced at formulating recipes so if anyone has any improvements, I'm all ears!

1 cup reconstituted PB2
1 cup sugar
1 egg
1 tsp baking powder
2 tsp vanilla
1-1/4 cup flour

Pre-heat oven to 350. Line baking sheet with parchment paper. Mix all ingredients together in medium bowl. Roll pieces of dough into walnut-sized balls and roll in sugar. Place on cookie sheet around 1" apart. Press tines of fork into balls to flatten them a bit and give them the traditional PB cookie decoration. Bake 9 - 10 minutes. Remove from oven and let rest for 5 minutes before transferring to cooling rack.

Makes 40 cookies at 1 pt each
(Note: I spot checked a few quantities and yields of both 30 and 60 cookies gave me 1 pt each. So I don't feel bad about spreading a tiny bit of strawberry all-fruit on one and calling it 1 pt!)

Points calculated using the WW points calculator. Adjust points accordingly if you substitute ingredients.

My WW journal site is located at http://andreainww.blogspot.com.

Oven Roasted Chick Peas - 2 pts

noreply@blogger.com (Andrea in Blue) — Mon, 05 Mar 2007 11:36:00 +0000

This was a part of one of my Shake It Up trials. The jury is still out on this one. They aren't my favorite snack running... yet I can't seem to stop popping a few in my mouth every time I walk by the bowl. Not a bad snack if you like chick peas as I do. I used canned since I have around 15 cans of chick peas in the cupboard. I'll try it with dried soon.

1 can chick pea, drained and rinsed
1 tbsp olive oil
Your choice of seasonings (I used chile powder, cumin, Jane's Crazy Mixed Up Salt, and Spike)

Preheat oven to 400. Toss chick peas with olive oil and seasonings. Spread out in a single layer on a baking sheet. Bake for 30 to 40 minutes, until golden.

Makes 4 servings at 2 pts each.

My WW journal site is located at http://andreainww.blogspot.com.

Breakfast Casserole - 3 pts

noreply@blogger.com (Andrea in Blue) — Sat, 03 Mar 2007 21:35:00 +0000

I don't recall who gave me this recipe but I first started making this casserole before I started removing dairy from my diet wherever possible. I've not made it since then because I have yet to find a non-dairy cheese that I really like. (Anyone out there have one they recommend?) I did make it recently when I wanted to take breakfast into work. Plus, my boss is anti-soy so I went ahead and used dairy.

30 oz shredded potatoes
1 tbsp olive oil
Seasoning salt, Mrs Dash or Spike to taste
1/4 cup chopped green chiles
1 cup chopped lean ham
2 cups reduced fat cheese
4 eggs
1 cup milk

Preheat oven to 425. Spray a 9 x 13 baking dish with non-stick spray. Press shredded potatoes into pan and brush with olive oil. Sprinkle with your choice of seasonings. (I tend to use plenty of Spike for this but I do like Jane's Crazy Mixed Up Salt as well.) Bake 25-30 minutes. Remove from oven and reduce temperature to 350. Sprinkle chopped green chiles, then ham, then cheese over potatoes. Wisk together milk and eggs. Add a little extra seasoning, if desired. Pour milk/egg mixture over casserole. Return to oven and bake at 350 for 35 to 45 minutes. Knife inserted into middle should come out clean.

16 servings at 3 pts each.

Points calc'ed using the WW Recipe Builder.
My WW journal site is located at http://andreainww.blogspot.com/.

Quickie Egg Rolls - 2 pts

noreply@blogger.com (Andrea in Blue) — Sun, 07 Jan 2007 17:41:00 +0000

I usually wing my egg roll recipes based upon my own current preferences and on-hand ingredients. Here is one version, done for my 1/7/07 Shake-It-Up Sunday.

2 medium chicken breasts, coarsely chopped
1 tsp dark sesame oil
1 tbsp grated ginger
1 tbsp minced or pressed garlic
4 cups cole slaw mix
Soy sauce
10 egg roll wrappers

Toss chopped chicken breast with sesame oil, ginger and garlic and let marinate in the refrigerator for a few hours. When ready to prep the egg rolls, saute the chicken breast in a hot skillet until done. Add cole slaw mix with a few dashes of soy sauce and saute until the cabbage and veggies are slightly cooked, adjusting seasons to your liking. Divide in equal portions and wrap up in egg roll wrappers. Seal edge with egg wash. Bake at 350 for 25 minutes or until golden brown.

Andrea's notes: I keep my ginger root in the freezer. It lasts longer and grates easier when frozen. Also, I found some 1 pt egg roll wrappers at my local grocery store, which is what I used here.

10 servings at 2 pts each
(Points calculated using WW recipe builder)

My WW journal site is located at http://andreainww.blogspot.com.

Baked Banana Wraps - 2.5 pts

noreply@blogger.com (Andrea in Blue) — Sun, 07 Jan 2007 17:06:00 +0000

6 egg roll wrappers
2 peeled bananas
1/2 bar Newman's Own Dark Chocolate

Coarsely chop both the bananas & chocolate and mix together. Place equal amounts on wrapper and roll up as you would an egg roll. Lightly brush egg wash at the seams to seal the roll shut. Sprinkle lightly with sugar, if desired. Bake at 350 for 25 minutes or until golden-brown. Serve immediately.

6 servings at 2.5 pts each.

My WW journal site is located at http://andreainww.blogspot.com.

Tangerine-Lime Dressing - .5 pt

noreply@blogger.com (Andrea in Blue) — Sun, 07 Jan 2007 15:27:00 +0000

Adjust to suit your own preferences and on-hand ingredients, being sure to also adjust points. At the time of this posting, we're in the middle of citrus season in Florida so I was fortunate enough to have access to some truly spectacular citrus fruit. I also like to add some additional grated ginger root for some extra kick.

Juice from 3 Key limes
Juice from 2 tangerines
1 tsp ginger root, finely grated
1 1/2 tsp cornstarch
1 tsp turbinado sugar

Mix together all ingredients until cornstarch has been well incorporated. Whisk over gentle heat until slightly thickened. Chill and serve over your choice of fresh fruit or salad.

Four 1.25 oz servings at .5 pt each
(Total recipe is approximately 6 oz & 2 pts. Values calculated on the WW recipe builder.)

Andrea's note: I mixed this up originally to drizzle over some pomelo sections. I'm also envisioning this on a salad with some fresh greens, mandarin oranges, chopped apples, sunflower seeds, pepitas and grilled chicken breast.

My WW journal site is located at http://andreainww.blogspot.com.

No Knead Bread - 2 pts

noreply@blogger.com (Andrea in Blue) — Sun, 31 Dec 2006 19:01:00 +0000

I had to try this after seeing the recipe go viral. Results posted to my Shake-It-Up Sunday post for 12-31-06. If 12 slices are cut, they are 2 pts each. Points calculated on the WW recipe builder.

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Recipe comes from a November 8, 2006 article in the NY Times.

My WW journal site is located at http://andreainww.blogspot.com/.

Bourbon Balls - 2 pts

noreply@blogger.com (Andrea in Blue) — Mon, 25 Dec 2006 15:35:00 +0000

This is one of my brother's favorite holiday cookies. Since I've moved so far away, I like to make these in his honor!

1 cup graham cracker crumbs
1 cup pecan halves
1 cup powdered sugar
2 jiggers bourbon (approx. 1/4 cup)
1 tbsp light corn syrup

Mix all ingredients. Roll into small balls, roll in powdered sugar and store in covered container. These are better several days after making them. Points depend on the size of the balls. If you make 24 balls, they are 2 pts each.

My WW journal site is located at http://andreainww.blogspot.com/.

Cucumber 'Pasta' Salad - 1 pt

noreply@blogger.com (Andrea in Blue) — Tue, 19 Dec 2006 01:07:00 +0000

I made this to have an excuse to finally use my OXO Julienne Peeler.

English (seedless) cucumber
Choice of julienned or shredded veggies (red onion, carrots, green pepper, etc.)
Light vinaigrette

Peel the cucumber and run in lengthwise along a julienne peeler or mandolin fitted with julienne blade. (Cucumber should look like spaghetti.) Put in bowl, salt lightly and let sit for 20 minutes to remove some of the water content. Rinse thoroughly with cold water and drain well. Add other veggies and toss with a bit of a light vinaigrette.

Points may vary depending on your ingredients and choice of dressing.

My WW journal site is located at http://andreainww.blogspot.com.

Falafel - 2 pts

noreply@blogger.com (Andrea in Blue) — Tue, 19 Dec 2006 00:23:00 +0000

Adapted from Joan Nathan's My Favorite Falafel recipe on epicurious.com. These are typically deep fried. I sauteed mine in a non-stick skillet. You can use canned chickpeas. I had a ton of dried ones from a local Indian store so that is what I used. I would imagine this could be easily adapted to be Core.

1 cup dried chickpeas
1/2 large onion, finely chopped (about 1 cup)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
1 tsp salt
1-1/2 tsp ground cayenne pepper
4 cloves of garlic, minced or crushed
1 tsp cumin
1 tsp baking powder
4-6 tbsp flour

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Divide into 6 equal parts and form into patties.
Saute in non-stick skillet until golden brown.

Andrea's Note: these were great fresh from the skillet. I packed leftovers in lunches and they were still edible in following days but not quite as good.

See epicurious.com for serving and garnish suggestions.

My WW journal site is located at http://andreainww.blogspot.com.

Udon with Spinach - 4 pts

noreply@blogger.com (Andrea in Blue) — Sun, 29 Oct 2006 18:27:00 +0000

I found the udon at a local Asian market. It is packaged similarly to ramen noodles, in an individual sized serving with noodles and a dry seasoning packet. (Interestingly enough the noodles aren't dry.) The udon is 240 cals, 4 grams fiber and 2 grams fat; this calculates out at 4 pts. The downside is that the sodium is through the roof. Next time I make something with these, I'll not use the seasoning packet.

I suppose this is kind of a comfort food for me. My mother used to make something similar to this when my brother and I were young. We called it Popeye Soup.

1 package 'instant' udon
1 - 9 oz pack frozen chopped spinach, thawed

Prepare the udon per the instructions on the package. At the end, mix spinach into soup and heat a few seconds longer. Serve immediately.

4 pts per serving
Makes 1 generous serving.
My WW journal site is located at http://andreainww.blogspot.com.

Quickie Chicken Salad - 2.5 pts

noreply@blogger.com (Andrea in Blue) — Sat, 28 Oct 2006 16:41:00 +0000

Another on the fly recipe to use things I had in the cupboard/fridge. Adjust ingredients depending on taste and ingredients on hand. This made a good sized bowl.

2 chopped cooked skinless chicken breasts (6 pts)
1 chopped large carrot (0 pts)
1 bundle chopped green onions (o pts)
2 or 3 smallish celery stalks, thinly sliced (0 pts)
1/4 cup golden raisins (2 pts)
1/4 cup craisins (1.5 pts)
1/2 cup chopped water chestnuts (1 pt)
1/2 cup Annie's Low Fat Mustard Vinaigrette (4 pt)
Seasonings (I used dill, thyme, garlic, oregano and shallots.)

2.5 pts per serving. Makes 6 servings.
Whole batch is 14.5 pts
(Calc'ed using Weight Watcher's online points tracker.)
My WW journal site is located at http://andreainww.blogspot.com.

Southwestern Breakfast Bruschetta - 3 pts

noreply@blogger.com (Andrea in Blue) — Fri, 27 Oct 2006 21:12:00 +0000

I'm really an 'on the fly' kind of cook. This is something that I whipped up this morning after seeing several savory French toast recipes online. The baguettes are very crusty. Rather than eating this like traditional French toast, I wound up eating it a la bruschetta with salsa and black beans.

1/2 Le Petite Francais Baguette
1 egg
Southwestern seasonings (I used Taco seasoning and chili powder from Pendery's, a little minced onion and a dash of hot sauce)

Wisk egg with seasonings and put in saucer. Slice baguette thinly on the diagonal. Lightly coat the bread slices in egg mixture. Brown both sides in skillet until done. Serve immediately with your choice of toppings. A 0 point salsa would be nice, as would black beans. Adjust points accordingly.

3 pts per serving. Makes 2 servings.

My WW journal site is located at http://andreainww.blogspot.com.

Fresh Black Bean and Corn Salsa - 1 pt

noreply@blogger.com (Andrea in Blue) — Tue, 05 Sep 2006 17:32:00 +0000

I like to use fresh ingredients whenever possible. I'm lucky enough to live in an area where the selection at Farmer's Market is pretty good for most of the year. Subject to availability and time constraints, I do sometimes substitute canned corn or beans. I never use canned tomatoes or jalepenos and I always use fresh cilantro.

2 cups black beans, cooked and drained
2 cups sweet corn, lightly steamed and drained
1/4 cup fresh cilantro, chopped
1/2 cup fresh green pepper, chopped
1 medium onion, chopped
6 cups fresh tomatoes, chopped
1 tbsp lime juice
1 tsp garlic powder
1 tsp salt
6-8 fresh jalapenos, seeded and diced

Chop, chop, mix, mix. Chill for at least an hour to allow ingredients to develop. This is good with chips and the usual dippers. I also like this on scrambled eggs in the morning.

1 pt per cup serving

My WW journal site is located at http://andreainww.blogspot.com.

Insalata Rossa - 1 Point

noreply@blogger.com (Andrea in Blue) — Tue, 05 Sep 2006 17:29:00 +0000

I like making this in the spring when strawberries and baby spinach are coming into season.

8 cups spinach leaves, torn
2 cups strawberries, sliced
2 Tablespoons finely chopped onion
1 Tablespoon sunflower seeds
2 Tablespoons canola oil
2 Tablespoons red wine vinegar
4 1/2 teaspoons sugar
1 1/2 teaspoons fresh dill
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard

Combine spinach, strawberries, onion, sunflower seeds and sesame seeds. In a jar with a tight lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat. Serve immediately. (Note: This salad doesn't keep well overnight so I wouldn't plan on leftovers.)

12 servings @ 1 point each. Core if you use artificial sweetener instead of sugar.
My WW journal site is located at http://andreainww.blogspot.com.