Submitted by: Kellee
1 package spinach or cheese filled tortellini (recommended: Buitoni)
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 yellow pepper, chopped
1 pt cherry tomatoes
1/2 small red onion, chopped
Dressing:
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar
1/4 cup canola oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini and allow it to cool. Coarsely chop baby spinach. Combine with artichoke pieces, red onion, tomatoes and yellow pepper.
For the dressing: Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Pour dressing over veggies, add pasta, and gently toss. Serve or refrigerate.
Can also use sundried tomatoes.
August 16, 2008
August 13, 2008
Low Fat Tiramisu
Submitted by: Lauri
2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy (optional)
2 cups COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
Arrange 1 package of the ladyfingers on bottom of 13x9-inch baking
dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water.
Brush 1/2 cup coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and liqueur, mixing until blended. Gently stir in whipped
topping.
Pour 1/2 of the cream cheese mixture over ladyfingers. Top with
remaining ladyfingers; brush with remaining coffee. Spoon remaining
cream cheese mixture over ladyfingers. Dust with cocoa powder.
Refrigerate 4 hours or overnight.
4 Weight Watcher Points per serving
2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy (optional)
2 cups COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
Arrange 1 package of the ladyfingers on bottom of 13x9-inch baking
dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water.
Brush 1/2 cup coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and liqueur, mixing until blended. Gently stir in whipped
topping.
Pour 1/2 of the cream cheese mixture over ladyfingers. Top with
remaining ladyfingers; brush with remaining coffee. Spoon remaining
cream cheese mixture over ladyfingers. Dust with cocoa powder.
Refrigerate 4 hours or overnight.
4 Weight Watcher Points per serving
Meat Sauce
Submitted by: Lauri
1 14 1/2 ounce can whole Italian plum tomatoes with their juice
2 tsp. olive oil
1 small onion, chopped
1 small celery stalk, minced
1/4 cup minced carrot
1 garlic clove, minced
1/4 pound lean ground beef or turkey
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup dry white wine
2 sun dried tomato halves (not packed in oil), minced
1/4 cup minced flat-leaf parsley
1 bay leaf
Mash tomatoes with a potato masher. Heat oil in non-stick pan and add onion. Saute until softened. Add the celery, carrot and garlic. Saute until the vegetables are slightly wilted. Add the beef and brown. Season with salt and pepper. Add wine and reduce heat. Cook until most of liquid evaporates, about 4 minutes. Stir in the canned tomatoes, sun dried tomatoes, parsley and bay leaf. Cook, stirring until the sauce starts to bubble. Reduce the heat and simmer stirring occasionally, until thickened, 30 minutes. Discard bay leaf before serving
Makes 4 servings
2 Weight Watcher Points per serving
1 14 1/2 ounce can whole Italian plum tomatoes with their juice
2 tsp. olive oil
1 small onion, chopped
1 small celery stalk, minced
1/4 cup minced carrot
1 garlic clove, minced
1/4 pound lean ground beef or turkey
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup dry white wine
2 sun dried tomato halves (not packed in oil), minced
1/4 cup minced flat-leaf parsley
1 bay leaf
Mash tomatoes with a potato masher. Heat oil in non-stick pan and add onion. Saute until softened. Add the celery, carrot and garlic. Saute until the vegetables are slightly wilted. Add the beef and brown. Season with salt and pepper. Add wine and reduce heat. Cook until most of liquid evaporates, about 4 minutes. Stir in the canned tomatoes, sun dried tomatoes, parsley and bay leaf. Cook, stirring until the sauce starts to bubble. Reduce the heat and simmer stirring occasionally, until thickened, 30 minutes. Discard bay leaf before serving
Makes 4 servings
2 Weight Watcher Points per serving
Turkey Lasagna
Submitted by: Lauri
2 teaspoons olive oil
10 ounces ground turkey
1 onion, chopped
1 28 ounce can whole tomatoes, coarsley chopped
1 6 ounce can tomato paste
1/4 cup grated parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sugar
12 no boil lasagna noodles
2 cups nonfat cottage cheese
1 cup part skim mozzarella cheese
Preheat oven to 350 degrees. Heat the oil in a large non-stick saucepan. Add turkey and onion. Cook stirring as needed, until the turkey is browned and the onion is softened - about 5 minutes. Stir in the tomatoes, tomato paste, parmesean, basil, oregano and sugar. Bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes. Spoon 1/3 of sauce into bottom of 13 x 9 inch pan, top with 3 noodles, spread with 1/2 of cottage cheese, and top with 3 more noodles. Repeat layering once more, ending with the sauce. Sprinkle mozzarella evenly on top. Bake, covered for 1 hour. Uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
Makes 8 servings
6 Weight Watcher Points per serving
2 teaspoons olive oil
10 ounces ground turkey
1 onion, chopped
1 28 ounce can whole tomatoes, coarsley chopped
1 6 ounce can tomato paste
1/4 cup grated parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sugar
12 no boil lasagna noodles
2 cups nonfat cottage cheese
1 cup part skim mozzarella cheese
Preheat oven to 350 degrees. Heat the oil in a large non-stick saucepan. Add turkey and onion. Cook stirring as needed, until the turkey is browned and the onion is softened - about 5 minutes. Stir in the tomatoes, tomato paste, parmesean, basil, oregano and sugar. Bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes. Spoon 1/3 of sauce into bottom of 13 x 9 inch pan, top with 3 noodles, spread with 1/2 of cottage cheese, and top with 3 more noodles. Repeat layering once more, ending with the sauce. Sprinkle mozzarella evenly on top. Bake, covered for 1 hour. Uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
Makes 8 servings
6 Weight Watcher Points per serving
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