Black Bean-Sweet Potato Chili

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2 tbsp olive oil
1 large onion, chopped
1 red sweet pepper, cored, seeded, and chopped
1 green sweet pepper, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
2 medium sweet potatoes, chopped
3 large garlic cloves, minced (about 2 tbsp)
2 tbsp chili powder
1 tsp sea salt
1 tsp black pepper
1/2 tsp crushed red pepper
1 tsp dried basil
1/2 tsp dried marjoram
1 14.5 oz can diced tomatoes
2 14 oz cans vegetable or chicken broth
2 15 oz cans black beans, rinsed and drained
juice of 1 lime (about 2 tbsp)

In a heavy saucepan or Dutch oven, heat oil over medium-high heat. Add onion and reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until tender.

Add sweet peppers, jalapeno peppers, and sweet potatoes. Cook, stirring occasionally, for about 5 minutes. Stir in garlic, cook about 1 minute. Add chili powder, salt, black pepper, crushed red pepper, basil, and marjoram. Cook and stir for 1 minute. Add tomatoes and broth. Simmer, uncovered for about 30 minutes.

Stir in beans; continue to cook for 10 minutes. Remove from heat. Stir in lime juice.

Strawberry - Coconut Tiramisu Tart

1 refrigerated pie crust, softened as directed on package
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans
1/3 cup powdered sugar
2 tbsp instant espresso coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup strawberry fruit spread
2 tsp baking cocoa
3/4 cup flaked coconut, toasted

Heat oven to 450. In 10 or 9 inch pie pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of whipped topping. Spread evely over crust.

In another medium bowl, place remaining whipped topping; gently fold in fruit spread until well mixed. Spread evenly over cheese mixture.

Using fine-mesh strainer, spinkle cocoa over whipped topping mixture. Sprinkl with coconut. Refridgerate at least 1 1/2 hours until chilled.

*to toast coconut, spread in ungreased shallow pan; bake uncovered at 350 for 5 to 7 minutes, stirring occasionally, until golden brown.

Tiramisu

6 large eggs
2 cups espresso, cooled
1 cup sugar
16 oz mascarpone cheese
1/8 cup cocoa
20 ladyfingers, toasted

Combine 6 egg yolks, 2 tbsp espresso and sugar into large bowl. Beat 2-3 minutes. Add mascarpone cheese and beat 3-5 minutes until smooth.

In another bowl, combine 6 egg whites and a pinch of sugar. Beat until stiff peaks form. Genty fold into mascarpone mixture.

Dip one side of each ladyfinger into remaining espresso and layer on bottom of 9x9 serving dish. Spread 1/2 of mascarpone mixture and sprinkle with cocoa. Add another layer of ladyfingers and finish with mascarpone layer and another sprinkle of cocoa. Refridgerate at least 1 hour before serving.

Mexican Chili

1 lb ground round
1 cup prechopped onion
1 (14.5 oz) can diced tomatoes w/garlic, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semisweet chocloate, coarsley chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan over medium-high heat 5 minutes or until beef is browned, stirring to crumble. Drain, if necessary, and return beef mixutre to pan. Add tomatoes, and remaining ingredients; cover and bring to a boil. Reduce heat, and simmer 5 minutes.

6 servings (1 cup)
4 Weight Watchers Points
215 calories 7.5g fat 3.9g fiber

Italian Style Eggplant

1 large egg, lightly beaten
1 tbsp water
2/3 cup Italian-seasoned breadcrumbs
1/4 tsp black pepper
1 large eggplant, cut crosswise into 8 (1/2" thick) slices
cooking spray
1/2 cup pizza sauce (I used leftover spaghetti)
1 cup (4 oz) shredded part-skim mozzarella cheese

Preheat broiler.

Combine egg and water in a shallow bowl. Combine breadcrumbs and pepper in another shallow bowl. Dip eggplant slices into egg mixture, coating both sides; dredge in breadcrumbs, turnint to coat both sides.

Line a baking sheet with foil; coat with cooking spray. Place eggplant on baking sheet; broil 5 to 7 minutes on each side or until eggplant is golden brown and tender. Spoon 1 tbsp pizza sauce onto each eggplant slice; top with cheese. Return to broiler, and broil 1 to 2 minutesor until cheese melts.

4 servings (2 eggplant slices)
WW Points - 4
218 calories 8.4g fat

I had 3/4 cup spaghetti noodles and it made the meal 7 points.

Also, I just baked at 450 cause I don't know how to broil.

Hamburger Steak

1 lb ground sirloin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried italian seasoning
cooking spray
1 medium onion, thinly sliced
1/2 cup beef consomme
1/3 cup balsamic vinegar

Combine first 3 ingredients in a small bowl. Shape into 4 (1/2 inch thick) patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side or until browned. Transfer patties to a platter, and keep warm.

Add onion to pan; coat onion with cooking spray. Saute over medium-high heat for 4 minutes. Return patties to pan. Combine consomme and vinegar; pour over onion and patties. Bring mixture to a boil ; cover, reduce heat, and simmer 5 to 6 minutes or until meat is done.

4 servings (1 patty and 1/3 cup onion mixture)
Weight Watchers Points - 4
163 calories 5g fat 0.8g fiber

Tuscan Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 pint grape tomatoes
2 tbsp balsamic vinegar
1 tbsp water

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using meat mallet or small heavy skillet. Sprinkile chicken evenly with salt, Italian seasoning, and pepper.

Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates.

4 servings (1 chicken breast half and 1/3 cup tomato mixture)
5 Weight Watchers Points
238 Calories. 5.8g Fat. 0.9g Fiber

I only used 2 chicken breast and did not do the tomatos.

Taco Soup

3/4 lb 93% lean ground beef
1 (16 oz) can no-salt-added pinto beans, rinsed and drained
1 (1 oz) package 40% less sodium taco seasoning
2 cups water
1 cup frozen whole kernal corn, thawed
1 (14.5 oz) can Mexican style stewed tomatoes, chopped

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add beef, and cook 4 minutes or until meat is no longer pink; stir to crumble.

Mash half of beans with the back of a fork or a potato masher. Add mashed beans, whole beans, taco seasoning, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

5 servings at 1 1/3 cup
calories 202
Weight Watchers Points: 4

Santa Fe Ravioletti Soup

prep 3 minutes
cook 12 minutes

2 (14 oz) cans fat free, chicken broth
1 (7 oz) package 3-cheese ravioletti (I use Buitoni)
1 (16 oz) container refridgerated salsa
1 (15 oz) can no salt added black beans, rinsed and drained
1 (10 oz) package diced cooked chicken (I use Tyson)
1 tsp bottled minced garlic
reduced fat sour cream

Bring broth to a boil in large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally.

Ladle soup into bowls; top with sour cream if desired.

1 1/4 cup soup is a serving at 234 calories.
4 Weight Watchers Points

Beef & Asparagus Stir-Fry

prep 7 minutes
cook 7 minutes

1/2 pound lean boneless top sirloin steak
3/4 pound asparagus spears
cooking spray
1 cup presliced mushrooms
1/4 tsp crushed red pepper
1/4 cup soy sauce
brown rice

Trim fat from steak; cut into 1/8 inch this slices, and set aside.

Snap off tough ends of asparagus. Cut asparagus diagonally into 1 inch pieces, set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef; stir-fry 3 minutes or until desired degree of doneness. Remove meat from pan, and keep warm.

Reheat pan over medium-high heat. Recoat with cooking spray. Add asparagus, mushrooms, crushed red pepper; stir-fry 3 minutes or until asparagus is crisp-tender. Retern beef to pan; and soy sauce, and stir fry 1 minute.

Serve over brown rice.

1/2 cup of stir-fry and 1/2 cup of rice is a serving at 322 calories.
6 Points on Weight Watchers

Green Chili-Black Bean Chicken

prep 3 mins
cook 9 mins

cooking spray
1 1/2 lb chicken breast tenders, cut into bite size pieces.
1/4 tsp salt
1/4 tsp black pepper
1 (15 oz) can black beans, rinsed and drained
1 cup grape tomatoes, halved
1 (4.5 ounce) can chopped green chiles, undrained
1/4 cup chopped fresh cilantro
1/4 cup sour cream

Heat a large nonstick skillet over medium-high head. Coat pan with cooking spray.

Add chicken to pan; coat with cooking spray, and sprinkle with salt and pepper. Cook 7 minutes or until done, stirring occasionally.

Add black beans, tomatoes, and green chiles to chicken. Cook 2 minutes, stirring occasionally, until thoroughly heated. Sprinkle cilantro over chicken mixture, and top with sour cream before serving.

1 1/2 cups chicken mixture and 1 tbsp sour cream is a serving at 252 calories.
4 Points for Weight Watchers
(I served mine over brown rice.)

Malibu & Pineapple Cupcakes

for the cupcakes:
1/2 c dried chopped pineapple
3 tbsp Malibu
1 c sweet butter, softened
1 c superfine sugar
2 c self-rising flour
1tsp baking powder
4 eggs

for the syrup:
5 tbsp Malibu
2 tbsp brown sugar

Soak the pineapples in the Malibu for 2 to 3 hours or overnight to soften them. Drain. Preheat the over to 350. Place 18 baking cups in muffin pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the pineapples. Spoon batter into the cups. Bake for 20 minutes.

While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from heat. Remove pans from oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Remove cupcakes from pan and cool on a rack

Jenny's Birthday Cake

1 box white cake mix
1 box strawberry jello mix
1 cup smashed strawberries

Follow the instructions on the box, adding in the other 2 ingredients.

King Cupcakes

for the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

for the frosting:

2 1/2 cups confectioners sugar

2 tbsp lemon juice

2 tbsp gold colored sugar

2 tbsp green colored sugar

2 tbsp purple colored sugar

Preheat oven to 350. Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, sift the confectioners sugar in a medium bowl. Slowly add the leon juice until the mixture becomes firm but spreadable. Spread onto the cupcakes, and sprinkle with colored sugar.

Key Lime Cupcakes

for the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

for the filling:

1/3 cup key lime juice

14 oz can condensed milk

for the meringue:

3 eggs whites

1/4 tsp cream of tarter

1/3 cup granulated sugar

Preheat over to 350. Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the egss and cream of tarter until soft peaks form. Andd one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden.

Lemonade Cupcakes

6 oz can frozen lemonade concentrate, thawed

1 pkg white cake mix

8 oz sour cream

3 eggs

Remove 2 tbsps lemonade concentrate from can. Combime remaining concentrate, cake mix, sour cream and eggs in a mixing bowl. Beat at low speed with electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Pour batter into muffin tins.



Bake at 350 for 22 mins or until toothpick comes out clean.

Chocolate Cupcakes

1 stick butter, room temp
1 1/4 cups sugar
2 eggs, room temp
3/4 cup flour
1 tsp salt
1/2 cup unsweetened cocoa poweder
1/2 cup whole milk
1 tsp vanilla

Preheat over to 375, then turn it down to 350 just prior to baking.

Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. Add the eggs, one at a time beating until they are well combined. In a separate bowl, combine the dry ingredients and whisk them to incorporate them. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY. Bake for 20-22 minutes.

Buttercream Icing

1 stick butter, softened
1/2 cup unsweetened cocoa powder
4 cups confectioner's sugar
1/4 cup milk (plus a few tbsps to adjust)
1 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.

Taco Bake

1 pkg mac and cheese
1 lb ground beef
1 pkg taco seasoning
3/4 cup water
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese
1 cup thick and chunky salsa

PREHEAT over to 400. Prepare mac and cheese as directed on package. While that is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 mins.

STIR sour cream into prepared mac and cheese. Spoof half of the mac and cheese into 8 inch square pan; top with layers of the meat, 1 cup of the cheese and remaining mac and cheese. Cover.

BAKE 15 mins. Top with salsa and remaining cheese. Bake, uncovered, an addiction 5 mins or until cheese is melted.

Chicken Pot Pie

2 tbsp Italian dressing
1 lb bonelss skinless chicken breast
2 cups frozen mixed veggies
1 can condensed cream of chicken soup
1/4 lb Velveeta cheese, cut up
2 puff pastries (I used pie crust dough)
1 egg, lightly beaten

PREHEAT oven to 400. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes or until cooked through. Stin in veggies, soup and Velveeta. Put 1 crust on bottom on 9 inch pan and spoon mix in.

Put other crust on top and fold under edges; press onto top of baking dish to seal. Brush crust with egg. Cut several slips in top crust to permit steam to escape.

PLACE dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.

Black Bottom Cupcakes

Ingredients:

Filling:
8 oz cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips

Cupcake Batter:
2/3 cup unsweetened cocoa
3 cups flower
2 cups sugar
2 tsps baking soda
1/2 tsp salt
2 cups water
2/3 cup oil
2 tbsps vinegar
2 tsps vanilla

Directions:
Preheat oven to 350.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners and little more that half full with chocolate batter. Drop a generous teaspoon of filling on the top of each in the middle.
Bake for 20 minutes. 10 minutes into baking, sprinkle some extra chocolate chis on top of each cupcake.

Makes 3 dozen.