Glazed Corned Beef

"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"

INGREDIENTS:
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Boil corned beef for about 3-4 hours (less if you have a smaller brisket - shoudl be fork tender when done)
3.In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
4.Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
5.Slice corned beef across grain and serve.

Easter Pork Tenderloin

Easter Pork Tenderloin

As posted on the Weight Watchers Website

main meals
POINTS® Value: 4Servings: 8Preparation Time: 20 minCooking Time: 12 minLevel of Difficulty: Easy

Who needs a fattening Easter ham? The spices in this low-fat pork tenderloin make it taste even better. Marinate overnight for deeper flavor.
Ingredients
1/2 cup reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces
Instructions
In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.

Lime Angel Squares

Lime Angel squares

1 (3oz) pk sugar free lime Jello
1 C boiling water
1 8 oz angel food cake cut in 1 in cubes
1 8oz pk reduced fat cream cheese
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 (8 oz) cool whip free

IN bowl dissolve jello and boiling water.
REfrigerate until mixture begins to thicken(about 35 min).
Place cake cubes in 13 x9" baking dish coated with non stick spray.
Beat cream cheese until smooth, beat in sugar, lemon juice and peel.
Add gelatin mixture, beat until combined.
Fold in 1/2 of whipped topping.
Spread mixture over cake and refrigerate atleast 2 hrs or until firm.
To serve cut in squares and top with remaining cool whip.