t or tsp = teaspoon
T or Tbs = tablesoon
C = cup
oz = ounce
http://www.angelfire.com/journal/wwrecipes/
http://www.recipegoldmine.com/ww/ww.html
http://www.recipegoldmine.com/ww/ww.html
4 servings (4 points each)
1 1/2 T Chili Powder (try different powders such as 1/2 ancho and
1/2 chipotle)
1 T Brown sugar (do not pack)
2t ground cumin
1t garlic powder
2T worchester sauce
4 pork chops (1/2 inch thick) total wt 20 oz
Mix dry ingredients. Add worchester sauce to create a paste. Rub on chops and grill or broil.
6 servings (3pts each)
3C water
2C reduced fat milk (1%)
3/4 t salt
1/4 t pepper [I felt that it needed a lot more pepper, but this is
what the recipe said]
1C instant polenta
2 oz blue cheese [I used the crumbles because the melted faster]
2T parmesian cheese
Combine the H2O, milk, salt and pepper in a sauce pan. Bring to a boil.
Add the polenta and whisk often until creamy and smoothe (approx 5 min). Add cheeses and continue to whisk until blended. Serve immediately.
8 oz cream cheese
1/2 cup powdered sugar
zest of one orange
squeeze juice from half orange
Combine well. Put back in container. Cover and let sit overnight. [you can eat it after it has sat for 1 hr, but it's really better the next day].
Don't forget to add the points for the fruit that you use.
TO REDUCE POINTS - use nonfat cream cheese (1 serving = 4T = 2 pts) or pourable Splenda (not the packets) in place of the sugar
Cut up you favorite fruits into bite size pieces. Add sugar free Torrani or D'Vinci syrup in whatever sugarfree flavor your little ole heart desires (raspberry, strawberry, orange, chocolate, etc.) Mix well. Let sit for 1 hour. Devour.
Halve and pit a peach. Brush 1t of butter or margarine. Sprinkle 1t of sugar or splenda. Grill or place face up in broiler. Remove when sugar carmelizes.