Festive Fusilli

From Good Housekeeping

This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.

INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese

DIRECTIONS

1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
   
2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
   
3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
   

COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450

NUTRITIONAL INFORMATION (per serving):  Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --

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WW Texas Beef Stew

Weight Watcher Magazine's version of the popular comfort dish!!

(image is generic -- but I had to have a picture!)

2¼ hours | 15 min prep

SERVES 4

1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large white onions, chopped
4 large carrots, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 jalapeno, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (28 ounce) can diced tomatoes
1 bay leaf
2 ears corn
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

1. Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
   
2. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
   
3. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.
   

Per serving:  (2 1/2c):  347 cal, 6 g fat, 37 g carb, 8 g fib, 39 g protein, 

Points:  7

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Chipotle Mashed Potatoes

From the January/February 2008 issue of Weight Watchers Magazine, Chipotle Mashed Potatoes:

1 lb. red potatoes, scrubbed and cut into two-inch chunks
1/2 cup low-fat buttermilk
1/2 teaspoon chopped canned chipotles in adobo
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Bring the potatoes and cold, salted water to boil. Reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Drain well.

Combine buttermilk, chipotle, salt and pepper, stirring until blended. Set aside.

Return potatoes to saucepan. Cook over low heat, stirring constantly until all liquid has evaporated. Remove from heat and slowly add the buttermilk mixture while mashing.

A 2/3 cup serving is just 1 point -- 98 calories, 1 grams of fat, 3 grams of fiber -- according to the recipe.


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Glazed Apple Strudel

Enjoy this delictable German favorite made delicious with fresh fruit and berries. A true fall favorite!
(from Weight Watchers Magazine, 9/07)

Preparation Time: 10 mins.
Cooking Time: 45 mins.
Serves: 4

Ingredients
1 Granny Smith or Winesap apple peeled & thinly sliced
1 Golden Delicious or Fuji apple peeled & thinly sliced
3 tbsp. granulated sugar
3 tbsp. dried cranberries or raisins
2 tbsp. all-purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/8 tsp. salt
6 9 x 14 inch.sheets of phyllo thawed according to package directions
6 tbsp. confectioners sugar
2 tsp. apple cider

Directions
1. Preheat the oven to 350 degree. Spray a large baking sheet with nonstick spray.
2. To prepare the filling, combine the apples, granulated sugar, cranberries or raisins, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
3. As you work, keep the phyllo covered in plastic wrap to prevent it from drying out. Lay 1 sheet on a work surface lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with non-stick spray. Spoon the filling in a 3-inch-wide band evenly across the long side of the phyllo near you, leaving a 2-inch boarder on each short side. Fold the short sides over the filling and gently roll up the enclose the filling.
4. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown about 45 minutes. Let cool on the baking sheet 15 minutes.
5. Meanwhile, to make the glaze, combine the confectioners' sugar and cider in a small bowl beat with a whisk until smooth. Drizzle over the strudel slice and serve warm.

Per serving: (1/4th of strudel): 201 cal, 1 g fat, 48 g carb, 2 g fib, 2 g prot,
POINTS: 4

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Whole Wheat Penne Genovese
From Good Housekeeping

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.

INGREDIENTS
12 ounce(s) whole wheat penne or rotini
1 1/2 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
Salt and pepper
1/2 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut into quarters

DIRECTIONS

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  
• Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
  
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
  

Serves 6
Total time 30 minutes

NUTRITIONAL INFORMATION (per serving)
Calories 375, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 435mg, Total Carbohydrate 59g, Dietary Fiber 9g, Sugars --, Protein 15g, Calcium --


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