Thursday Thirteen--WW Core Recipes

Thirteen Recipes TC has found on WW Core Fall Muffins 1/4 cup oatmeal 1 cup dry cream of wheat 2 or 3 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 1/2 cup shredded pear or granny smith apple 1/2 cup splenda 1 TBSP vanilla 1 cup skim 1 egg 4 tsp canola oil Combine first ingredients up to the shredded pear. Combine second part of ingredients. Stir together. Bake in 6 sprayed muffin tins for about 45 minutes at about 375. Before putting them in the oven, sprinkle about 1/2 tsp dry oats over each muffin and they look like Tim Horton's coffee cakes when they come out. Instead of the fruit, you can use 1 1/2 cups of pure pumpkin filling & it is to die for! 12 very large muffins. Terriyaki Chicken Couscous. 2 tsp olive oil 3 cloves garlic 1 chicken breast 1 red pepper 1 cup cut up spinach 1-2 cups couscous -depends how much you want (already cooked) terriyaki sauce to taste ( I used the thick kind) Saute garlic in oil Add chicken and cook add red pepper add couscous add spinach add terriyaki sauce Core Brownies (preheat oven to 350) 3/4 c oat bran 1/4 c plus 2 tbsp cocoa powder 1 c splenda 1 package sf/ff instant chocolate jello pudding (small) 1/2 c ff milk or water 1/4 tsp baking soda 1/2 tsp salt 1/3 c unsweetend applesauce 3 eggs 1 tsp vanilla Combine flour, pudding mix, cocoa, Splenda, baking soda and salt, mix well. Stir in applesauce, eggs, milk (or water), and vanilla. Mix well. Spray 8"x8" square pan with cooking spray, spread batter evenly into pan. Bake for 20-25 minutes. They are more fudgy than the original recipe I tried. (I added the pudding and the milk and used whole eggs instead of egg whites, which the original recipe called for) Core Barley Pudding 1/2 cup barley 1 cup water 1 cup FF milk 1 tsp vanilla extract 1/2 tsp cinnamon 1/2 tsp nutmeg + pinch of salt + Splenda to taste In a heavy saucepan, combine ingredients and stir. Cover and bring to a low simmer for 45 minutes. At 35 minutes add more milk or water if you like your barley very tender and continue to simmer until liquid is almost entirely absorbed. Eat immediately or Chill overnight. You could add fruit, plain yogurt or any other flavorings to this if you like. Chicken and Barley Soup 1 T. canola or olive oil 1 red onion, thinly sliced 1 garlic clove, minced 2 small sweet potatoes, peeled and chopped 2 small carrots, peeled, cut in half and thinly sliced 2 small celery stalks with leaves, thinly sliced 1/2 cup quick-cooking barley 3/4 t. fresh thyme leaves 8 cups reduced-sodium chicken broth salt and pepper to taste 2 cups small broccoli florets 1/2 lb. boneless chicken breasts, sliced into 2x1/4 inch strips 1. Heat oil in Dutch oven (or large pot) over medium heat. Add the onion and cook, until softened, about 4 minutes, stirring frequently. Add the garlic and stir until fragrant, about 30 seconds. 2. Stir in the potatoes, carrots, celery, barley and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and season to taste with salt and pepper; bring to a boil. Reduce to a simmer until the vegetables are softened and the barley is cooked through; about fifteen minutes. 3. Stir in the broccoli and chicken; return to a boil. Reduce the heat and simmer until broccoli is fork-tender and the chicken is cooked through, about five minutes. (I also added some dried majoram and rosemary at this point, to give it a little more flavor.) Serves 6 1.5 cups is 3 WW points, or all Core :) Bulgur Recipe Boiled 1 1/2 cups of water with 1 tsp of curry powder Added 1/2 cup of bulgur Continued boiling on med. heat for about 15 mins or until water was evaporated. Meanwhile, cut up mushrooms, onion, red and orange peppers and stir fryed with a little olive oil until softened. When the bulgur was cooked, stired in veggies. It was deliscious. Tried a dollop of FF sour cream on top and I think it might be good with plain ff yoghurt too. BAKED OATMEAL SQUARES 2 cup uncooked oatmeal 1 Tbsp baking powder 1/2 tsp salt 1 cup fat-free skim milk 1/2 cup Egg Beaters(or 2 eggs) 1/2 cup unsweetened applesauce (use an apple instead in the food processor for chunks of apple in it) 1/4 cup Splenda 1 tsp vanilla extract 1 tsp ground cinnamon (one poster suggests at least 1T or use apple pie spice) Combine wet ingredients and add dry ingredients. Bake in sprayed 8" square pan at 350 for 35-45 min & cut into 16. It's good cold or warm. You can also use a muffin pan...I get 12 large muffins from this recipe. ****This will mold very quickly, so either freeze or refrigerate**** Variations- 2 pkts. of light hot chocolate mix added to it and eliminate the cinnamon and it's still all Core, Substitute pumpkin filling for the applesauce & use pumpkin pie spice instead of cinnamon. Two mashed bananas instead of applesauce and 2 tsp. cinnamon. You can really use any fruit you want. ***I luv it with fresh rhubarb at this time of year & I cut into 16 pieces, using an 8X8" pan. Made with pure pumpkin filling is 'almost' better than pumpkin pie! Summer Oatmeal ½ cup rolled oats ¾ cup unsweetened applesauce 1 small apple, cored and diced ½ cup milk Mix ingredients together in bowl and chill overnight. Banana Loaf Makes 3 small loaves Cut each loaf in threes (flex 1 pt/slice) 1 cup oatmeal 2/3 cup nonfat powdered milk 1/4 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 tsp. vanilla 5 tsp. Splenda (more if you like it sweeter) 4 egg whites 1 pureed banana 1. Preheat oven to 350 degrees. 2. Mix all ingredients together and divide into 3 small loaf pans. Ham and Potato Frittata CORE Servings Ð 4 1 spray olive oil cooking spray 3 medium potatoes, peeled and diced 1/2 cup extra-lean ham, approximately 11% fat, diced 1 1/2 cup fat-free egg substitute 1 TBS parsley, fresh, chopped 1 TBS rosemary, fresh, chopped 1 TBS fresh oregano, chopped 1/8 tsp salt, or to taste 1/8 tsp black pepper, or to taste Preheat broiler. Coat a 10-inch nonstick ovenproof skillet with cooking spray. Add potatoes and cook over medium heat, stirring occasionally, until golden brown and tender, about 10 minutes. (Note: If necessary, add water by the tablespoon to prevent sticking.) Add ham, egg substitute, herbs, salt and pepper to skillet; cook until almost firm, about 10 minutes. Transfer skillet to broiler and broil until browned on top, about 3 to 5 minutes. Cut into 8 wedges and serve. Fruit Cocktail Pork Chops Servings 4 4 lean pork chops 1 Tbsp. prepared mustard 2 Tbsp. wine vinegar 17 oz. can fruit cocktail; drained, reserved 1/2 cup syrup from fruit cocktail (above) 2 Tbsp. cornstarch Place chops in crockpot. Combine mustard, vinegar and syrup. Pour over chops. Cover and cook on low 4-6 hours until meat is tender. Remove chops and turn control to high. Dissolve cornstarch in 2 Tbsp. cold water; stir into pot. Add drained fruit cocktail. Cover and cook on high 10-15 minutes. Spoon fruit sauce over chops before serving. ****Cornstarch amount is negligible in points with the number of servings Little of Everything Chops 4 pork chops; 1/2" thick 1 cup chopped onion 2 celery ribs; chopped 1 cup chopped bell pepper 14 1/2 oz. can stewed tomatoes 1/2 cup ketchup 2 Tbsp. cider vinegar 2 Tbsp. brown sugar 2 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice 1 beef bouillon cube 2 Tbsp. cornstarch 2 Tbsp. water Place pork chops in crockpot. Add remaining ingredients,except water and cornstarch. Cover and cook on LOW for 5 1/2 to 6 hours. Dissolve cornstarch in water 30 minutes before serving; stir into crockpot. Cover and cook on HIGH for another 30 minutes until sauce is slightly thickened. Sticky Chicken Servings 4-6 2 Tbsp. vegetable oil 1 Tbsp. soy sauce 3 Tbsp. smooth peanut butter 3 Tbsp. ketchup 4-6 boneless chicken pieces. Combine all ingredients in crockpot. Cover and cook on LOW for 8-10 hours. ***The amount of peanut butter will be neglible with the number of servings Links to other Thursday Thirteens! Shoshana Nancy Fragile Butterfly Shelley Dane Bramage (leave your link in comments, I'll add you here!)

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