Red Pepper Hummus

WOW, this is my first posting in 2010! Sorry that I have been slackin’. So I recently discovered that I really like hummus; when I was younger I was afraid to try it because it looked weird. {ha ha, I am so glad I grew out of that stage}

I adapted this recipe from the Weight Watchers from Pantry to Plate book. At first the recipe was a little bland, so I added some more cayenne to give it a kick! It was a good healthy snack with a bit of kick. Here is the original recipe.

RED PEPPER HUMMUS
Points Value: 2
Preparation Time: 15 minutes
Cooking Time: None
Level of Difficulty: Easy
Servings: 4

Ingredients:
1 small garlic cloves
1 (15½-ounce) can chickpeas, rinsed and drained
1/3 cup chopped rinsed roasted red bell pepper
3 tablespoons water
1 tablespoon tahini
1 tablespoon lemon juice
1/8 teaspoon salt
Pinch cayenne

Instructions:
1. With the motor running, add the garlic to a food processor through the feed tube and process until finely chopped. Add the chickpeas, roasted peppers, water, tahini, lemon juice, salt and cayenne and process, stopping once to scrape down the sides of the bowl until smooth.

2. Transfer to a bowl; stir in more water 1 tablespoon at a time if the hummus is too thick to spread easily. (The hummus may be prepared and refrigerated, covered, for up to 3 days.)

Special Notes:
Hummus is classically served with vegetable dippers or toasted pita wedges, but you can also use it to make attractive hors d’oeuvres: Put a half tablespoon of the mixture on each of 32 cucumber slices and garnish each with a parsley leaf or dill sprig; 4 pieces will have a POINTS value of 1

Recipe Source:
Weight Watchers From Pantry to Plate

Print this recipe.

The ingredients…


Before the food processor…


Final product…


I hope you enjoy the recipe; happy cooking.

3-BEAN CHILI

OK, OK…yes I am still here. Things have been crazy in my life lately so cooking is one of the last things I feel like doing. But my waistline is starting to notice that difference, so I have started cooking again. And what better way to start back up with a 3 bean chili; you could also call this the pantry chili. I dug into my pantry and gathered as much stuff as I could to make a chili and it turned out AWESOME…spicy and yummy. Here is the recipe that I used.

3-Bean Chili
Points Value: 4-5 points
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Level of Difficulty: Easy
Servings: 6

Ingredients:
2 (16 oz. cans) – Red Kidney beans, rinsed and drained
2 (16 oz. cans) – White Kidney beans, rinsed and drained
2 (16 oz. cans) – Pinto beans, rinsed and drained
1 onion- finely chopped
2 (14.5 oz cans) – Diced tomatoes with green chili’s
1 large can Crushed tomatoes
¼ teaspoon minced garlic
1 package of chili seasoning or season to taste
Hot sauce, your preferred kind and season to taste
1 teaspoon of oil

Instructions:
1. Heat oil, onions and garlic until browned.
2. Add all beans (rinsed and drained), Rotel, crushed tomatoes, chili seasoning and hot sauce.
3. Stir ingredients together and simmer for 45 minutes.

Print this recipe.

The Ingredients…


The chili simmering…


The final product…


I hope that you enjoy this recipe; happy cooking!

BLACK BEANS & RICE

Well folks its football season and football season means those warm comfort foods! HOORAY!! I found this recipe in the Weight Watchers New Complete Cookbook…I am a fan of red beans and rice, but this one has a bit of a Mexican style to it; so I had to try it. It was FANTASTIC, just the right amount of kick to it! Here is the recipe that I used.

Black Beans & Rice
Points Value: 9
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Level of Difficulty: Easy
Servings: 4

Ingredients:
4 teaspoons olive oil
1 green bell pepper, seeded and finely chopped
1 onion, finely chopped
5-6 garlic cloves, minced
1 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 cup basic vegetable stock
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried
1 bay leaf
¼ teaspoon dried oregano
¼ teaspoon hot red pepper sauce
½ cup water
1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper, to taste
4 cups cooked white rice

Instructions:
1. In a medium nonstick saucepan, heat the oil. Sauté the bell pepper, onion and garlic until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency.

2. Stir in the cilantro and season with salt and pepper; discard the bay leaf. Serve over rice.

Print this recipe.


The ingredients…


My new toy, Pampered Chef chopper. I LOVE it!


Chopped green peppers…


Sautéing the garlic, onions and peppers…


The final product…


Recipe Source:
Weight Watchers New Complete Cookbook

I hope that you enjoy this recipe; happy cooking!

PASTA WITH BROCCOLI, CAULIFLOWER & LEMON

I tend to have a smaller appetite in the summer time and I am always a fan of pasta. As I was flipping through my Weight Watchers Pantry to Plate cookbook, I found this recipe. It was very tasty, preserved well for leftovers and it was filling. Very easy to make as well!

Here is the recipe that I used.
Pasta with Broccoli, Cauliflower, and Lemon
Points Value: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Level of Difficulty: Easy
Servings: 4

Ingredients:
1 (1-pound) bag frozen broccoli and cauliflower mix
6 oz whole-wheat rotini or fusilli pasta
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Instructions:
1. Bring a large pot of salted water to a boil. Add the broccoli and cauliflower and cook 4 minutes. Transfer to a bowl with a slotted spoon. Add the pasta to the pot and cook according to package directions. Drain, reserving ¾ cup of the cooking water.

2. Wipe out the pot and place over medium heat. Add the oil, garlic, and crushed red pepper and cook, stirring, until the garlic is golden, 2-3 minutes. Add the broccoli and cauliflower and cook, breaking up the vegetables with the side of a spoon, until hot, about 2 minutes.

3. Add the zest, lemon juice, salt, pasta, and reserved cooking water. Cook, stirring, until the pasta is heated through, about 1 minute. Remove the pot from the heat and stir in the cheese. 1 1/2 cups is one serving.

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The ingredients…


The broccoli & cauliflower boiling…


The broccoli & cauliflower sautéing…


Final product…


Recipe Source:
Weight Watchers From Pantry to Plate

I hope you enjoy this recipe. Happy cooking!

GRILLED VEGETABLES

Grilling vegetables on the grill is one of the best things about summer time. I am a huge fan of veggies and it’s been quite a chore to get my husband to eat them…so I combined a few of my favorite recipes to come up with this flavorful mix of grilled veggies.

Grilled Vegetables
Points Value: 1
Preparation Time: 15 minutes
Cooking Time: 10 – 15 minutes
Level of Difficulty: Easy
Servings: 4


Ingredients:
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Yellow Squash
2 Zucchinis
3 tablespoons of Light Olive Oil
1 tablespoon of Balsamic Vinegar
1 teaspoon of Minced Garlic
½ teaspoon of Oregano
Salt
Pepper

Instructions:
1. Slice up vegetables and place them into a mixing bowl.
2. Mix the oil, vinegar, garlic and oregano in a small bowl. Combine the marinade with the vegetables and toss to coat. Salt and Pepper the vegetables to taste.
3. Salt and Pepper the vegetables to taste
4. Place the vegetables in the microwave for 3 to 5 minutes to pre-cook.
5. Place the vegetables into either aluminum foil or grilling basket, and place onto grill.
6. Cook the vegetables until tender, tossing them frequently.

Ingredients…


Tossed and coated…



Ready for the grill…



Final Product…


CLICK HERE for a printable version of the Grilled Vegetable Recipe.

ASPARAGUS WITH BALSAMIC BUTTER

I was FINALLY able to dig up this recipe…since it is one of my favorites, I know how to make it without the exact instructions but I wanted to make sure that I provided all info to those of you that follow my blog. I love fresh vegetables as a side with my dinner; it seems to be the only way that I can get the husband to eat vegetables. But I digress, I had some asparagus that we got from Door to Door Organics and I decided to make it as our side dish. Again, since this was for guests I was a bit limited on my picture taking, but I do have a shot of the final product. Here is the recipe that I used…

ASPARAGUS WITH BALSAMIC BUTTER
Points Value: 0
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Level of Difficulty: Easy
Servings: 4

Ingredients:
1 1/4 pound asparagus
2 tablespoons finely chopped shallots
1 tablespoon light stick butter
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:
1. Snap off tough ends of asparagus. Bring 1 inch of water to a boil in a large skillet; add asparagus. Cook 4 to 5 minutes or until crisp-tender. Drain and place on a serving platter.

2. While asparagus cooks, heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add shallots’ sauté 1 to 2 minutes or until soft. Remove from heat; stir in butter and balsamic vinegar. Pour balsamic butter over asparagus, and sprinkle with salt and pepper. Toss well. Yields 4 servings (serving size: ¼ of asparagus).

Recipe Source:
Weight Watchers Easy Weeknight Favorites Cookbook

The final product…


Like I said earlier…one my favorites!

CLICK HERE for a printable version of the Asparagus with Balsamic Butter.

Enjoy!

BLACKBERRY COBBLER

I love this time of year…when the fresh fruits start to come out, and my all time favorite are blackberries. At my Weight Watchers meeting on Friday; our leader had this recipe posted on the board as we walked in…I knew that we were having guests for dinner, and this was exceptional timing!! So I had to try it out. I was a little bit limited on the picture taking, but at least I have the final product for you. Below is the recipe that I used.

Blackberry Cobbler
Points Value: 3
Preparation Time: 5 minutes
Cooking Time: 35 – 40 minutes
Level of Difficulty: Easy
Servings: 12

Ingredients:
16 oz. Frozen or fresh Blackberries
1 package of Angel Food Cake Mix
12 oz. Lemon-Lime Soda
1 spray of cooking spray

Instructions:
1. Pre-heat over to 350.
2. Lightly spray a 9X13 inch pan with cooking spray.
3. Place blackberries in the bottom of the pan.
4. Mix together the Angel Food cake mix and the lemon-lime soda.
5. Pour mixture over the top of the blackberries.
6. Cook for approximately 35-40 minutes. Let cool and serve. One serving size yields 1 cup.


The final product…


The final product with fat free vanilla ice cream…



This recipe was awesome! So VERY sweet and delicious.

CLICK HERE for a printable version of the Blackberry Cobbler recipe.

Enjoy!

SPICY BLACK BEAN SOUP

I have been searching high and low for my favorite black bean soup in the supermarkets and I have not been able to find it; it’s been quite disappointing. Last Sunday, I was really craving my black bean soup & grilled cheese combo meal and I found a similar recipe on the Weight Watchers eTools site. So, I gave it a try. It was EXTREMELY easy and quick to make.

Below is the recipe that I pulled from the Weight Watchers eTools site…

Spicy Black Bean Soup
POINTS® Value: 3
Servings:  8
Preparation Time:  20 min
Cooking Time:  30 min
Level of Difficulty:  Moderate

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.

Ingredients
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained

Instructions
1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Soup simmering:


Black bean soup:


Final product:


The grilled cheese is made by my husband because he is the best grilled cheese maker in the world…well, OK SECOND best, my Dad is the first. The grilled cheese is made with two slices of high fiber bread (counting 1 point per piece), 2 Kraft 2% Pepper Jack Cheese singles, 1 Kraft 2% American Cheese Single, Country Crock Butter Spread and cooking spray – Total for a 6 point Grilled Cheese. The soup was served with a sprinkle of 2% Kraft Shredded Mexican Cheese blend on top. Making for a very warm comforting 10 point meal. It’s a bit higher in points than I would like for a dinner, but totally worth it.

Pete loved the soup because he didn’t have to pick anything out of it to be able to eat it!

CLICK HERE for a printable version of the Spicy Black Bean Soup recipe.