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  #1  
Old 03-12-2009, 01:02 PM
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Default Watchin' Your Weight Recipes

Salt and Vinegar Pita Chips
(A nice little snack item to have on hand!)

Ingredients:

6 6-inch pitas
1/3 cup malt vinegar
1 tsp. kosher salt

Directions:

Preheat your oven to 400.

Split each pita in half horizontally and cut each half into 6 wedges.

Place the wedges (cut side up) on a baking sheet. Brush evenly with venegar and sprinkle with the salt.

Bake at 400 for 11 to 12 minutes, or until crisp.
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  #2  
Old 03-12-2009, 01:06 PM
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Chocolate-Toffee Cookies


These are like meringues, but they are soft and chewey on the inside!

Ingredients:

4 large egg whites
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
1 (1.4 oz) english toffee candy bars (Skor or Heath bars), crushed
cooking spray

Directions:

Prehat the oven to 350.

Beat the egg whites in a large bowl at high speed until they get foamy.

Gradually add the granulated sugar and continue beating until soft peaks form.

combine the powdered sugar, cocoa and crushed candy bars in a small bowl, stirring well.

Gently fold half of the cocoa mixture into the egg whites (they'll deflate quickly, don't worry). Gently fold in the rest of the cocoa mixture until it is smooth.

Drop the mixture by rounded tablespoonsful onto a baking sheet coated with cooking spray.

Bake at 350 for 15 minutes (your cookies will be soft in the center).

Cool the cookies on the pans for a couple of minutes then remove them to a wire rack to cool completely.
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  #3  
Old 03-12-2009, 01:14 PM
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Mint Chocolate Truffles


Ingredients:

1/3 cup semisweet mint chocolate chips PLUS 2 Tbsp (divided use)
1/2 cup (4 oz) less-fat cream cheese, softened
1 (16 oz) package powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar

Directions:


Place the 1/3 cup of chocolate chips in a microwave safe bowl and microwave on HIGH for 1 minute, or until almost melted. Stir until it is smooth and set aside to cool.

Add the cream cheese to the melted chips and beat with a mixer at medium speed until smooth.

Add the package of sifted powdered sugar, 1 cup at a time, beating until well blended (your truffles will be stiff and dry at this point).

Press this mixture into a 6-inch square on plastic wrap and cover with anothoer sheet of plastic wrap. Chill at least an hour.

Remove the top sheet of plastic wrap and cut your mixture into 48 squares. Roll each square into a ball and place it on waxed paper. Roll half of your balls in cocoa and half in 1/4 cup of powdered sugar.

Place the 2 Tbsp of chocolate chips in a heavy duty zip-lock plastic bag. . .seal the bag and microwave on HIGH for 1 minute, or until they are softened (NOT too long or the bag will melt!) Snip a tiny hole in one corner of the bag and drizzle chocolate over the truffles rolled in cocoa.

Serve immediately or chill, bringing to room temperature before serving.

This recipe will give you about 4 dozen truffles. 1 is plenty for a serving. If you freeze them, you can pop one into a baggie as you leave the house and by the time you're ready for a snack, it will have thawed. Frozen truffles can be placed in a single layer in an airtight container for up to a month. You'll need to thaw them at room temp for about an hour before you offer 'em up!
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  #4  
Old 03-12-2009, 04:37 PM
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Thanks Magie!
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  #5  
Old 03-17-2009, 01:04 PM
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White Bean & Tomato Salad


Ingredients:

2 15-oz cans cannellini or Great Northern beans, rinsed and drained
1-1/2 cups chopped tomato
1/3 cup thinly sliced fresh basil
1/3 cup (1-1/3 oz) crumbled feta cheese
¼ cup white balsamic vinegar
½ tsp. Sugar
1-1/2 Tbsp. Olive oil
¼ tsp. Salt
¼ tsp. Freshly ground black pepper

Directions:

Combine the beans, tomato, basil and feta cheese in a bowl and set aside.

Combine the vinegar, sugar, olive oil, salt and pepper in a small jar, cover it tightly and shake it, mama!

Pour the vinaigrette over the bean mixture and let it stand at room temperature about 30 minutes, stirring now and then.

This recipe will give you about 6 ¾ cup servings!

If you can find or grow vine-ripened tomatoes those are the bestest. If you buy them in the store, those are the ones that are small to medium in size and are often sold still attached to a vine. Other good choices would be roma or plum tomatoes (fewer seeds and firmer pulp), or cherry or grape tomatoes.

Forgot to mention that this recipe has 142 calories per serving.
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  #6  
Old 03-17-2009, 01:11 PM
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Raspberry-Balsamic Chicken


Ingredients:

1 tsp. vegetable oil
1/2 cup chopped red onion
1-1/2 tsp. minced fresh thyme
1/2 tsp salt (divided use)
4 6-oz skinless, boneless chicken breast halves
1/3 cup seedless raspberry (apricot, blackberry or peach will work too) preserves
2 Tbsp. balsamic vinegar
1/4 tsp pepper

Directions:

Heat the oil in a large, nonstick pan over medium-high heat.

Add the onion and saute for 5 minutes.

Combine the thyme and 1/4 tsp. of the salt and sprinkle it over the chicken, then add the chicken to the pan and cook 6 monutes on each side, or until the breast halves are done. Remove the chicken from the pan and keep it warm.

Reduce the heat to medium and add 1/4 tsp. salt, the preserves, vinegar and pepper to the pan, stirring constantly until the preserves melt.

Spoon the sauce over the chidken and serve immediately.

This recipe will give you 4 servings of chidken (1 breast half and 2 Tbsp of the sauce.)

(A good balsamic vinegar will be labeled condimento balsamico and will be pretty reasonably priced.)
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  #7  
Old 03-17-2009, 02:06 PM
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Thank you Patti..............
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