Forbes' Approved Weight Watchers Recipe

Roasted Pork with Apple-Ginger Sauce - from Weight Watchers
POINTS® Value: 5
Servings: 4
Level of Difficulty: Moderate
Prep time : 38 minutes
Roasting time: 30 minutes
Resting time: 5 minutes

4 sprays olive oil cooking spray, divided
2 medium carrots, peeled and cut on the diagonal 1/4-inch thick
2 medium cippolini onions, peeled and each cut into 6 wedges
1 medium sweet potato, peeled, halved lengthwise and sliced 1/2-inch thick
1 small turnip, peeled and cut into 1/2-inch cubes
1/8 teaspoon salt
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
1 pound pork tenderloin
1 tablespoon chopped fresh chives (optional)

Apple-Ginger Sauce
2/3 cup apple cider
1/3 cup canned reduced-sodium chicken broth
2 tablespoons cold water
1 tablespoon brandy OR apple cider
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon butter
1/8 teaspoon ground ginger

Pre-heat oven to 425ºF. Coat inside of large shallow roasting pan with cooking spray. Combine carrots, onions, sweet potato and turnip in pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Roast for 10 minutes.
Meanwhile, combine 1/2 teaspoon salt, ginger and pepper in a small bowl; sprinkle and rub evenly over surfaces of pork. Coat a large heavy skillet with cooking spray; place over medium-high heat. Lightly brown pork over medium-high heat about 2-4 minutes; transfer to a plate.

Off heat, recoat skillet with cooking spray. Stir and push vegetables to edge of roasting pan; place tenderloin in center of pan. Continue roasting in for 20-25 minutes or until internal temperature of pork tenderloin reaches 155ºF. about 20 to 25 minutes. Transfer pork to cutting board and loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.

While tenderloin is roasting, prepare sauce.
Combine 2/3 cup apple cider and chicken broth in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.
Combine water, brandy (or apple cider) and cornstarch in a small bowl. Slowly stir cornstarch mixture into broth mixture using a wire whisk. Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Makes 1/2 cup of sauce or 2 tablespoons per serving.
To serve, cut pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and apple-ginger sauce. Garnish with chives if desired.

Makes 4 servings. Yields about 3 ounces of pork, X cups of vegetables and 2 tablespoons of sauce per serving.

Yummy Shakes from akg0053!

CRAN-ORANGE YOGURT SHAKE
Serves two
4 points each
1 cup cranberry juice cocktail
1 cup light artificially sweetened yogurt, vanilla flavor
1 orange, peeled and chopped 1 large banana, chopped
1/8 tsp. ground allspice

In a blender, puree all ingredients. Refrigerate until cold or overnight. To serve, stir and pour over ice cubes in tall glass.

CARAMEL CAPPUCCINO SHAKE
Serves two
4 Points each
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1/2 tsp instant espresso, powder
1/4 tsp ground cinnamon
1/4 cup lite whipped topping
2 Tbsp fat-free caramel topping

Blend yogurt, milk, espresso powder and cinnamon on high.
Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping.

MANGO SHAKE
Serves two
3 Points each
1 cup plain fat-free yogurt
1 cup water, ice cold
1 1/2 medium mangoes, or 1 large mango, peeled, pitted and chopped
1 Tbsp sugar
2 piece mint leaves

Place all ingredients, except mint, in a blender; blend until smooth. Pour into 2 tall glasses. Top each with a mint leaf. Yields about 1 1/2 cups per serving.

Shrimp Enchiladas Verde!

From sheliatakesabow:

Got this one from Eating Well: DH looooves it. And its ridiculously easy.

Shrimp Enchiladas Verde• Prep Time - • Cook Time - • Serves 8
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges

Nutrition InfoPer Serving
• Calories: 334 kcal
• Carbohydrates: 37 g
• Dietary Fiber: 6 g
• Fat: 8 g
• Protein: 27 g
• Sugars: 2 g

Cooking Directions
1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Strawberry or Raspberry Sherbet

akg0053's Strawberry or Raspberry Sherbet -

Ingredients:
1 3/4 cups (14 ounces) strawberries or raspberries
Juice of 1 lemon
15 ice cubes
1 egg white stiffly beaten
No-calorie powdered sweetener (aspartame, etc.)

Preparation:
1. Mix rinsed and strained fruits with the lemon juice.
2. Add powdered sweetener if desired.
3. Using a blender, blend the mixture with ice cubes and slowly add the stiffly beaten egg white.
4. Freeze for about 1 hour.

Yield:4 servings

Already Submitted Recipes...Black Beans & Rice / Turkey Chili!

To make it easier, I'm posting two recipes that were left in the welcome post's comment section here.


Sheilatakesabow's Black Beans & Rice:

1 can black beans
1 tomato
1 green pepper
1 onion
2 cloves garlic
Balsamic vinegar, cooking wine, oregano, salt and pepper, olive oil
Brown Rice

Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, ten minutes until tender. Add can of beans with liquid. Add 2 tbsps or so of balsamic vinegar, 2 tbsps or so of cooking wine, 1 tsp oregano, salt and pepper. Add some water if not enough liquid. Bring to boil and simmer uncovered for ten minutes. Serve over brown rice garnished with chopped up raw tomato.

-----------------------

Cgrah1ai's Turkey Chili:

*I vary which vegetables I add-depends on my mood. I've done it with zucchini as well. This recipe doesn't have beans, because I have to force myself to eat them. I've made it before with white Italian beans and it was ok. If you're a bean person, go for it.

1 pound ground turkey
1 large onion
1 box of mushrooms (any kind you want)
1 red bell pepper
3 cloves garlic
Cooking spray
Red pepper flakes
chili powder
Black pepper
Salt
1 large can (24 oz.) crushed tomatoes
1 large can (24 oz.) whole tomatoes
2 tbsp tomato paste

Spray the bottom of a large, heavy-bottomed pot. Chop the onion and add to the pot-cook on medium heat until translucent. Add salt and pepper to taste. Chop and add the bell pepper and mushrooms-when they're tender, chop the garlic and add to pot. When the garlic is softened, add the turkey, breaking it up into small chunks as it cooks.

When the turkey is done, add both cans of tomatoes, breaking the whole tomatoes up with a spoon (or your hands). The idea is to kind of shred the whole tomatoes so you get the juice and don't have huge whole tomatoes in your chili.

Add half a can of water to the pot-when it comes to a simmer, add the tomato paste and stir to incorporate.

Ok-at this point I usually add the spices. I don't add a specific amount; I just keep adding and tasting until it tastes right. Sometimes I like it really spicy, but sometimes I like it more mild. So add the red pepper flakes and chili powder to taste. I've also used Asian chili paste and that works well, but you don't need much. The spices will also intensify as the chili cooks. After you add the spices, cook on low heat for 30-40 minutes.

This makes a huge pot of chili. It keeps really well in the freezer or in the fridge for a few days. I usually freeze about half of it in individual serving sizes and reheat for quick dinners or lunches.

Thanks & Basil Dip!

Thanks to the people who have contributed thus far!

Keep posting them!

Here is a recipe from akg0053 -

This is from the book Fat Burner, by Grillparzer and Kittler

Basil Dip:
1/2 cup plain low-faw yogurt
2 tbs. sour cream
1 tsp. of drained small capers
1 tsp. fresh lemon juice
Black pepper to taste
Salt to taste
Fresh basil leaves

Mix yogurt and sour cream. Finely chop the capers and add to yogurt and sour cream. Add lemon juice, and season with salt and pepper. Set several basil leaves aside (about a dozen or so). Finely chop the rest of the basil and add to the dip. Garnish with remaning basil leaves. The proportion of basil is basically to your taste.

Welcome!

This is where the GIS Knotties can post recipes that we love!

I will be setting this up as a team blog - so people can contribute. I guess page me on here or on the board if you have a recipe to share!

If you post a recipe, make sure that you cite where the recipe came from - be it a book, article, website, or your own kitchen!

- Lyndsy