Frozen Fruit Pops Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 pop • Old Points: 0 pt • Points Plus: 1 pts Calories: 32.1 • Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g Sodium: 1.4 mg
Ingredients:
1/3 cup diced kiwi
1/3 cup diced watermelon
1/3 cup diced strawberries
1/3 cup diced pineapple
1/4 cup fresh pineapple juice or orange juice
Directions:
Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!
2 large onions, halved then sliced lengthwise (root to tip) in 1/4-inch thick slices
2 large fennel bulbs, sliced into 1/4-inch thick slices
1/4 cup olive oil
1 Tbsp butter
Salt
1/4 cup grated Parmesan
2 Tbsp chopped fresh parsley
1 teaspoon lemon zest
2 teaspoons lemon juice
Method
1 Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
2 Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
3 When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.
Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart.
I LOVE Winger's sauce and I crave it all the time. I like to put it on grilled chicken, chicken kabobs, or just dip popcorn in it. Add a little ranch to the sauce to make Winger's Creamy Amazing Sauce and put it on salads! You can't go wrong with this sauce! Click HERE for our version of Winger's Sticky Fingers recipe!
Wings: 1 c. flour (I like to use Wondra flour but regular flour is great too) 1/2 tsp. cayenne pepper pinch salt 20 (or so) chicken wings oil for deep frying
Sauce: 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good) 1 1/2 c. brown sugar 1 Tbsp. water
For the wings: In a bowl mix together the flour, cayenne and salt. Place chicken wings in a large bowl and toss with flour mixture until they are evenly coated (or you can do it the Shake n' bake way and put it all in a large bag, do 5 or so wings at a time so they get evenly coated). Cover bowl and refrigerate for about an hour.
(Sauce): Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
Heat oil in a deep fryer to 375 degrees. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add sauce mixture and stir together.
This is another favorite side dish that we make every summer, and really any other time of the year too since the ingredients taste good year round. This is a great way for me to get my kids to eat broccoli and love it.
2 heads broccoli chopped in small pieces
1/2 cup bacon pieces
1/2 cup sunflower seeds
1/2 cup Craisins
Dressing:
1 cup mayonnaise
1/4 cup sugar
1 Tbsp. apple cider vinegar
Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.
this loaf of bread for my son because he's likes bread and he loves kalamata olives. He loved this bread so much he didn't even want to slather it with butter - he just ate it plain and loved every bite. The rest of us really enjoyed this bread too, the crust was perfectly crisp and the kalamata olives gave the soft bread a wonderful tangy flavor. It smelled amazing while baking and it was fun to make. This one is a keeper!
Kalamata Olive Bread:
Recipe by For you
1 cup of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp sugar
3 cups of all purpose flour
1 1/4 tsp active dry yeast
Kalamata olives, halved lengthwise
Cornmeal
1 egg white
1 tbsp water
Place all dough ingredients (through yeast) in the bread machine in the order listed. Select thedough cycleand press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
Carefully roll up the dough in jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.
Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over the loaf with a pastry brush.Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.
The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.
Ingredients:
3 cups of pisco
1 ½ cup of sugar
2 cups of lemon juice
1 egg's white
Ice flakes
Add drops of Amargo Angostura
Preparation: First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.
It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.
Hot, delicious and very unique. One of the most well known rocoto dishes in Peru is the rocoto relleno. This is a traditional entree from the Andean city of Arequipa, made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal.
Ingredients:
• 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoons of chopped garlic
Preparation:
The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.
Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.
Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait some moments and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.
Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.
Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese.
You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.
