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.