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.

White Bean Garlic Dip

White Bean Garlic dip
provided by Sara (WWW board)

6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne

Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU

Best Ever Chocolate Cake

I actually found this recipe on another blog (Thanks homemade by jill!) It looks really aweomse - not really sure about tryign to make it more WW friendly, but I am gonna give it a try!!

Best Ever Chocolate Cake (via http://www.kraftfoods.com/)

1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-o instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip

Preheat oven to 350°F. Grease two 9-inch round baking pans.
Chop 2 of the chocolate squares; set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 min.
Stir in chopped chocolate.
Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean.

Cool in pans on wire racks 10 min.
Loosen cakes from sides of pans.
Invert onto racks; gently remove pans.
Cool cakes completely.

This is where I change the recipe. Make chocolate mousse using the recipe below. Chill in refrigerator for at least an hour.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min.
Let stand 15 min. to thicken.
Place one cake layer on serving plate; top with chocolate mousse and second cake layer.
Spread top and side with chocolate frosting.

The frosting turns out wth a ganache type consitancy! I think I need to try this cake!!

Chocolate Mousse

Chocolate Mousse (via Alton Brown, Food Network)

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged.
Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine.
Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.

Breakfast Sausage

If you are eating this on its own (instead of mixed into a recipe) you may want to add a little more salt. You also can substitue chicken or turkey if you don't want to use the pork - again, add a little extra salt.


Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt

In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.

Can be refrigerated up to 3 days or frozen for up to a month.

To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.

I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.