Pumpkin Walnut Focaccia

Serves: 16 WW Points: 4 From Cooking Light, October 2005 issue, Page 118 Ingredients: 3 1/2 cups bread flour 1 cup canned pumpkin 3 tablespoons I Can't Believe It's Not Butter 1/3 cup brown sugar, packed 1/3 cup walnuts 3/4 cup gruyere cheese 3/4 warm water 1 package yeast 1 teaspoon salt 1/4 teaspoon ground […] Read more »

Potato Salad

Serves: 6 WW Points: 2 Ingredients: 4 medium baking potatoes 4 tablespoons light mayonnaise 1 tablespoon red wine vinegar 1/2 cup diced onion paprika Instructions: Slice each potato in half lengthwise. Slice each half in half lengthwise again. Slice each new half into 3-4 chunks. You should get approximately 12-16 chunks per potato. Make sure […] Read more »

Baked Tomatoes

Serves: 4 WW Points: 1 Ingredients: 2 tablespoons I Can't Believe It's Not Butter 1 clove garlic -- crushed 1 teaspoon orange zest 4 plum tomatoes -- (or 2 Beefsteak) fresh basil -- to garnish salt and pepper Instructions: Soften the butter in a small bowl and add crushed garlic, orange zest, and salt and […] Read more »

Marinated Zucchini

Serves: 6 WW Points: 2 Ingredients: 4 zucchini -- thinly sliced 8 teaspoons extra virgin olive oil 2 tablespoons fresh mint 2 tablespoons white wine vinegar salt and pepper mint leaves -- to garnish Instructions: In a heavy saucepan, heat 4 tsp olive oil. Fry zucchini in batches until tender and brown around the edges. […] Read more »

Roasted Tomatoes

Serves: 4 WW Points: 2 Ingredients: 8 plum tomatoes 12 cloves garlic -- whole, unpeeled 4 teaspoons olive oil 3 bay leaves Instructions: Preheat oven to 450 F. Cut tomatoes in half. Line bottom of a baking dish with tomatoes so that they are all side by side, cut side up. Place garlic cloves between […] Read more »

Three Color Salad

Serves: 6 WW Points: 2 Ingredients: 1 small red onion -- thinly sliced 6 large ripe tomatoes 1 bunch arugula -- roughly chopped 4 ounces part skim milk mozzarella cheese -- thinly sliced 4 teaspoons extra virgin olive oil salt and pepper Instructions: Soak onion sliced for 3o minutes in cold water and pat dry. […] Read more »

Italian Vegetable Soup

Serves: 6 WW Points: 3 Ingredients: 1 small carrot -- julienned 1 small leek -- julienned 1 stalk celery -- julienned 2 ounces cabbage -- finely sliced 1 bay leaf 3 3/4 cups vegetable stock 1 cup cooked cannelini beans -- (or white) 1/4 cup pasta shells -- Use small pasta (bows, shells, stars) Instructions: […] Read more »

Hummus

Serves: 8 WW Points: 1 Ingredients: 15 ounces chickpeas, canned -- rinsed and drained 1/2 cup plain nonfat yogurt 3 cloves garlic 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground allspice Instructions: In a food processor or blender, puree all the ingredients with 1 tablespoon water. Nutritional Analysis: Per […] Read more »

Tomato Soup

Serves: 6 WW Points: 1 Ingredients: 3 1/2 pounds ripe tomatoes 1 2/3 cups chicken stock 3 tablespoons sun-dried tomato paste 3 tablespoons balsamic vinegar 3 teaspoons sugar handful fresh basil leaves Instructions: Bring a large pot of water to a boil. Plunge tomatoes into boiling water for 30 seconds and then remove. Peel skins […] Read more »

Pasta Salad

Serves: 12 WW Points: 3 Ingredients: 8 cups rotelle -- cooked, drained, and cooled 2 cups broccoli -- steamed and chopped 1 cup cucumber -- peeled and diced 1 cup tomatoes -- diced 1 bottle reduced calorie Italian salad dressing Instructions: Prepare all ingredients as indicated. Toss everything together in a big bowl. Let chill […] Read more »