WW Recipe[s] of the Day
Oct. 16th, 2008 08:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
turnonmyheelsWeight Watchers is featuring one of my favorite things today [Sweet Potatoes] so here are several recipes.
POINTS® Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy
Sweet potatoes and a bit of spice turn ordinary pancakes into something spectacular. Substitute canned pumpkin for the sweet potato if you're short on time.
Ingredients
* 3/4 cup(s) Multi-Grain Pancake Mix, Add Water Only
* 1/2 large cooked sweet potato, or 1 small, peeled and pureed (1/2 cup)
* 3/4 cup(s) apple juice
* 1 tsp pumpkin pie spice
* 4 oz Colombo Low Fat Vanilla Yogurt, or other brand
* 2 tbsp reduced-calorie pancake syrup
* 1/4 cup(s) blueberries
* 1/3 cup(s) pumpkin butter
Instructions
* Stir together pancake mix, sweet potato, juice and spice.
* In a separate bowl stir together pumpkin butter, yogurt and syrup.
* Warm a large, nonstick skillet coated with cooking spray over medium-low heat.
* Ladle out batter in small batches (about 2 tablespoons). Cook pancakes until nicely browned on both sides. Repeat with remaining batter.
* To serve: top pancakes with pumpkin butter mixture. Garnish with berries. Yields three pancakes and about 3 1/2 tablespoons topping per serving.
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.
Ingredients
* 2 large sweet potato(es)
* 2 cup(s) canned chicken broth, divided
* 1 tbsp reduced-calorie margarine
* 1 tbsp all-purpose flour
* 1/4 tsp ground ginger
* 1 cup(s) fat-free evaporated milk
* 1 tbsp chopped pecans
Instructions
* Preheat oven to 400ºF.
* Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
* Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
* Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.
Notes
* For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.
POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 420 min
Level of Difficulty: Moderate
Ready for Cinco de Mayo? Turn up the heat in this delicious Mexican stew by stirring in a 1/4 to 1/2 cup of your favorite spicy salsa just before serving.
Ingredients
* 1 small poblano chile
* 1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
* 1/2 cup(s) canned chicken broth
* 1 large sweet potato(es), peeled and cut into 1-inch cubes
* 1 small onion(s), chopped
* 14 1/2 oz canned diced tomatoes, fire-roasted, undrained
* 1/2 tsp ground cumin
* 1/2 tsp table salt
* 1/4 tsp black pepper
* 1 tbsp fresh lime juice
Instructions
* Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
* Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
Notes
* Serve with a spoonful of fat-free sour cream if desired.
POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy
Potatoes are the must-have accompaniment to steak. We roasted sweet potatoes for a nutrient and color boost but you can substitute regular baking potatoes if you prefer.
Ingredients
* 2 large sweet potato(es), washed and patted dry
* 1 tsp olive oil
* 1/4 tsp table salt
* 1/4 tsp dried rosemary, crushed
* 1 item(s) rosemary sprig, for garnish (optional)
Instructions
* Preheat oven to 425ºF.
* Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
* Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Notes
* You can use sea salt or Kosher salt instead of regular table salt if you prefer.
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 5 min
Level of Difficulty: Easy
Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish.
Ingredients
* 2 large sweet potato(es), peeled and cut into chunks (about 1 1/4 lbs)
* 3 tbsp reduced-calorie mayonnaise
* 3 tbsp fresh lemon juice
* 1/4 tsp five-spice powder
* 1/4 cup(s) chopped walnuts, toasted
* 1/2 cup(s) currants
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
Instructions
* Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature.
* Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently.
* Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving.
Gale Harold in critical condition after motorcycle accident
POINTS® Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy
Sweet potatoes and a bit of spice turn ordinary pancakes into something spectacular. Substitute canned pumpkin for the sweet potato if you're short on time.
Ingredients
* 3/4 cup(s) Multi-Grain Pancake Mix, Add Water Only
* 1/2 large cooked sweet potato, or 1 small, peeled and pureed (1/2 cup)
* 3/4 cup(s) apple juice
* 1 tsp pumpkin pie spice
* 4 oz Colombo Low Fat Vanilla Yogurt, or other brand
* 2 tbsp reduced-calorie pancake syrup
* 1/4 cup(s) blueberries
* 1/3 cup(s) pumpkin butter
Instructions
* Stir together pancake mix, sweet potato, juice and spice.
* In a separate bowl stir together pumpkin butter, yogurt and syrup.
* Warm a large, nonstick skillet coated with cooking spray over medium-low heat.
* Ladle out batter in small batches (about 2 tablespoons). Cook pancakes until nicely browned on both sides. Repeat with remaining batter.
* To serve: top pancakes with pumpkin butter mixture. Garnish with berries. Yields three pancakes and about 3 1/2 tablespoons topping per serving.
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.
Ingredients
* 2 large sweet potato(es)
* 2 cup(s) canned chicken broth, divided
* 1 tbsp reduced-calorie margarine
* 1 tbsp all-purpose flour
* 1/4 tsp ground ginger
* 1 cup(s) fat-free evaporated milk
* 1 tbsp chopped pecans
Instructions
* Preheat oven to 400ºF.
* Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
* Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
* Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.
Notes
* For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.
POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 420 min
Level of Difficulty: Moderate
Ready for Cinco de Mayo? Turn up the heat in this delicious Mexican stew by stirring in a 1/4 to 1/2 cup of your favorite spicy salsa just before serving.
Ingredients
* 1 small poblano chile
* 1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
* 1/2 cup(s) canned chicken broth
* 1 large sweet potato(es), peeled and cut into 1-inch cubes
* 1 small onion(s), chopped
* 14 1/2 oz canned diced tomatoes, fire-roasted, undrained
* 1/2 tsp ground cumin
* 1/2 tsp table salt
* 1/4 tsp black pepper
* 1 tbsp fresh lime juice
Instructions
* Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
* Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
Notes
* Serve with a spoonful of fat-free sour cream if desired.
POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy
Potatoes are the must-have accompaniment to steak. We roasted sweet potatoes for a nutrient and color boost but you can substitute regular baking potatoes if you prefer.
Ingredients
* 2 large sweet potato(es), washed and patted dry
* 1 tsp olive oil
* 1/4 tsp table salt
* 1/4 tsp dried rosemary, crushed
* 1 item(s) rosemary sprig, for garnish (optional)
Instructions
* Preheat oven to 425ºF.
* Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
* Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Notes
* You can use sea salt or Kosher salt instead of regular table salt if you prefer.
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 5 min
Level of Difficulty: Easy
Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish.
Ingredients
* 2 large sweet potato(es), peeled and cut into chunks (about 1 1/4 lbs)
* 3 tbsp reduced-calorie mayonnaise
* 3 tbsp fresh lemon juice
* 1/4 tsp five-spice powder
* 1/4 cup(s) chopped walnuts, toasted
* 1/2 cup(s) currants
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
Instructions
* Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature.
* Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently.
* Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving.
Gale Harold in critical condition after motorcycle accident
