Let's Share our fave recipes

I thought it would be kinda cool..we can bookmark them in our LIW notebook..
mine is reallllly easy thanks to my love, Bobby Flay..it's a hit at parties and just the fruit alone dipped in the drink is amazing..
WHITE PEACH SANGRIA
Ingredients
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

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Posted by Alexandra17

I thought it would be kinda cool..we can bookmark them in our LIW notebook..
mine is reallllly easy thanks to my love, Bobby Flay..it's a hit at parties and just the fruit alone dipped in the drink is amazing..
WHITE PEACH SANGRIA
Ingredients
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

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yummMmmm lol

Here is a light springy dish! (I don't like onions or tomatoes so I leave them out)

Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Posted by Kerri Lynn

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Posted by Alexandra17

I thought it would be kinda cool..we can bookmark them in our LIW notebook..
mine is reallllly easy thanks to my love, Bobby Flay..it's a hit at parties and just the fruit alone dipped in the drink is amazing..
WHITE PEACH SANGRIA
Ingredients
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

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yummMmmm lol

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lol it so is

Pizza Dolce -(Italian Cheese Cake)


Ingredients
2 (15-ounce) containers ricotta cheese
6 large eggs
1 1/2 cups sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons vanilla extract
1 cup semisweet chocolate mini-morsels
graham cracker crumb crusts


Mix together 7 ingredients; pour evenly into crusts.
Bake at 350° for about 1 hr or until set and golden brown. Cool on wire racks. Chill 8 hours.


graham cracker crumb crusts recipe

1-2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 Tablespoons butter, melted
Preparation:
Mix together graham cracker crumbs, sugar, and butter until well-combined.

Press mixture into the bottom and up the sides of baking dish

For baked pies, preheat oven to 350 F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary.



Edited: definately not WW friendly - but oh so good

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Posted by Lsorrent

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

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do u know the serving size and how many points by chance?? i LOVE coconut shrimp!

one of my favorite snacks!!!

FIVE LAYER MEXICAN DIP
Ellie Kriger- Foodnetwork

Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:

Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

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Posted by RedsBride

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Posted by Lsorrent

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

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do u know the serving size and how many points by chance?? i LOVE coconut shrimp!

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5pts for 4 pieces

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Posted by Lsorrent

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Posted by RedsBride

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Posted by Lsorrent

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

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do u know the serving size and how many points by chance?? i LOVE coconut shrimp!

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5pts for 4 pieces

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thanks!! thats awesome! i cant wait to try them! im definitely making this recipe!

alyssa bookmark this page for our recipe book!

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Posted by Lsorrent

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

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how many points????????

Another one of my favs:

Chicken & Broccoli with Garlic Sauce

2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 tbsp cornstarch
2 cup(s) cooked brown rice, kept hot

Instructions

Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Kristin,

I listed points and serving size above.

Baked Sweet Potato Chips

1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste

Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.

Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.

Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

Crusted Honey Mustard Chicken

1 spray(s) cooking spray
2/3 cup(s) lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup(s) cornflake crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Pineapple Honey Chicken

1/4 cup(s) low-sodium soy sauce
1 tsp olive oil
1 clove(s) garlic clove(s)
4 slice(s) Dole Canned Pineapple Slices in Juice
2 tbsp honey
16 oz uncooked boneless, skinless chicken breast

Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on each piece of chicken. Use extra sauce to top on chicken.