Misc. Reviews

[greysangel]

Happy Monday!

I am SO not wanting to work today

Here are the latest and greatest:

Moroccan Meatball Stew
WW Simply Delicious

This was really delicious....sort of like pasta and meatballs with a twist. I served it over parmesan couscous and it was really easy for the amount of flavor and tasty. Leftovers were even better! 4pts per serving.


Lemon Buttermilk Bread Pudding with Blackberry Sauce
CL J/F 93
YUM!!! The only change I made was adding some raisins because according to DH, it's not bread pudding without raisins. The blackberry sauce is delicious and the bread pudding fluffy and lemony. A really nice summer treat. 5 pts per serving.


Peanut Butter Cornflake Bars
WW Simply Delicious
YUM! YUM! So hard to eat one! I used corn chex and actually spread it out thin over a longer pan so at least the servings looked a little bigger This is going to be a regular staple I think. I love rice krispie treats and really liked the corn in this...umm..not to mention peanut butter and chocolate too

Creamy Potato Salad
CL 5 Star
Good but I like the old fashioned potato salad much better.

Chipotle Lime Flank Steak
CL Board Terry
estimated 7 pts per serving
Oh. my. god. If you like flank steak and haven't tried this recipe, please walk do not run to your grill This was FABULOUS! Probably one of the best flank steak recipes I have ever had. DH's complaint was that it was a tad too hot for him (Our adobo chiles are super potent or something)so next time I would reduce the chile..however that didn't stop him from eating close to 3 servings!! Fabulous.


Two-Bean and Bulger Chili
Mom
Really good. Made this for a light dinner and it was nice and hearty. I am looking forward to leftovers today. I will be happy to post the recipe if anyone is interested.

YAY! My cooking slump is over!

JeAnne

[slknight]

Originally posted by greysangel

Peanut Butter Cornflake Bars
WW Simply Delicious
YUM! YUM! So hard to eat one! I used corn chex and actually spread it out thin over a longer pan so at least the servings looked a little bigger This is going to be a regular staple I think. I love rice krispie treats and really liked the corn in this...umm..not to mention peanut butter and chocolate too

I made these last week as well. I used Golden Grahams instead of cornflakes, because for some reason, I was craving them. YUM! YUM! YUM! These are sooo good. I'd like to think that these would be a regular staple, but portion control is not one of my strong points. They're not 3 points if you eat the whole pan!

[Linda in MO]

I also made the Peanut Butter Cornflake Bars last week and they were really good! I used cornflakes because I had two partial boxes I needed to use up. I like JeAnne's idea of putting them in a bigger pan. Mine were in an 8 inch pan and I think they were too thick. They really gave your jaws a workout! I also might cut the cereal back by 1/2 to 1 cup. I used a "liquid" measuring cup to measure the cereal, so I may have used more cereal than called for though. Also, I didn't want to buy mini chips, so I just chopped up a Hershey's bar. Thanks for posting, JeAnne!

[dcornelius]

Can I have the peanut butter corn flake bar recipie? Pretty please..

[greysangel]

Peanut Butter Cornflake Bars

Recipe By : WW Simply Delicious
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

06-28-2002 03:43 PM greysangel

Peanut Butter Cornflake Bars

16 servings
3pts per serving

4 TBSP light margarine, stick
4 cups marshmallows (apprx 40)
1/3 cup smooth peanut butter
6 cups corn flakes (or cereal like chex)
1/4 cup mini chocolate chips

1. Spray an 8 inch square baking dish with nonstick spray.

2. Melt the margarine in a large heavy saucepan over medium heat. Add the
marshmallows and cook, stirring constantly, until melted, about 7 minutes.
Stir in the peanut butter until smooth. Remove the saucepan from the heat
and stir in the corn flakes and chocolate chips. Pour into the baking
dish. Press the mixture flat with a sheet of wax paper; cool 30 minutes.
Turn out onto a rack and cool 30 minutes longer.

3. Transfer to a cutting board and cut into 16 bars.

1 bar = 143 calores, 6 g fat, 1 g fib, 22g carb

[Terrytx]

Another thumbs up for these. The DH says that I can make them any ole time I want-he will take care of them! I used wheat bran flakes to up the fiber.

[HeatherTx]

Yes, please do post the two bean and bulger chili. Sounds so good!

[Scout]

I would be interested in the recipe for the two bean bulgar chili. It sounds yummy. Since you are offering

Thanks
Anne

[greysangel]

Two Bean and Bulgur Chili
Mom

1 tsp olive or vegetable oil
chopped cilantro
1 large carrot, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 medium onion, finely chopped
1 jalepeno pepper, seeded and minced
3 garlic cloves, minced
2 cups vegetable or mushroom broth
1/2 cup uncooked bulgur
1 (14.5 oz) can diced tomatoes, undrained
1 (8oz ) can tomato sauce
3 rounded tsp chili powder
2 rounded tsp cumin
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed

In a large saucepan or Dutch oven over medium high heat, heat oil until hot. Add cilantro through garlic; cook and stir 5 minutes until onions soft.

Stir in remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 40 to 45 minutes or until bulgur and vegetables are tender and flavors are blended, stirring frequently to prevent bulgur from sticking.

4 (1 3/4 cup) servings
6 pts per serving
cal 340
fat 5g
fiber 16g
carb 58g
protein 15g

[Sami]

If it is not too much trouble, I would like the Morocco Meatball Stew. It sound yummy and I don't have any WW books. Thanks

Sami

[greysangel]

Moroccan Meatball Stew

WW Simply Delicious

Serve over couscous with sauteed zucchini and red bell peppers on the side. (I added the zucchini and peppers to the sauce )

1/2 lb lean ground beef (10% or less fat)
1/2 lb lean ground veal
2 TBSP minced cilantro
2 1/2 tsp paprika
2 tsp ground cumin
1 tsp salt
1/4 tsp freshly ground pepper
1 tsp olive oil
1 onion, finely chopped
2 garlic clove, minced
1 ripe tomato, seeded and chopped
1/2 (6oz) can tomato paste
3/4 cup water
1 TBSP chopped parsley, to garnish

1. Combine the beef, veal, 1 TBSP of the cilantro, 1 1/2 tsp of the paprika, 1tsp cumin, 1/2 tsp salt and 1/8 pepper in a large bowl. Shape into 24 one inch balls.

2. Heat a large nonstick skillet. Swirl in the oil, then add the onion and garlic. Saute until softened, 3-5 minutes. Stir in the tomato, tomato paste, water, the remaining 1 TBSP cilantro, 1 tsp paprika, 1 tsp cuming, 1/2 tsp salt and 1/8 pepper; bring to boil. Add the meatballs, reduce the heat and simmer, covered, until the meatballs are cooked and the sauce thickens, 30-40 minutes. Garnish with the parsley just before serving.

Servings 4
per serving:
204 calories
8 g fat
9 g carb
2 g fiber

[Lynn B]

JeAnne,

THANK YOU so much for all your typing! These recipes sound delicious!



Lynn

[Sami]

Yes, JeAnne, thank you much. The recipe looks yummy and it is on my list to make.

Sami

[LonghornGal]

Originally posted by greysangel
Peanut Butter Cornflake Bars


4 cups marshmallows (apprx 40)

LOL!!! Went and made these tonight, but somehow had copied the recipe down wrong and thought it used 40 miniature marshmallows. I started wondering when there didn't seem to be enough goo to hold the darn things together. Evidently the "4 cups" clue got lost along the way...

Oh well, now I've got nice peanutty extra-sugary cornflakes to munch on. If I start to feel industrious tomorrow I may melt down some more and try mixing it up again.

Oh, and another note - I tried to use the "Holiday" shaped chocolate chips but they just melted so the cornflakes have interesting red and green spots all over them. This is one concoction I'm glad no one was here to observe!



--Kristin

[Paula H]

Originally posted by greysangel
Lemon Buttermilk Bread Pudding with Blackberry Sauce
CL J/F 93

JeAnne, could I trouble you for the recipe for this? You're tempting me big time with it!

[greysangel]

Lemon Buttermilk Bread Pudding with Blackberry Sauce

SOURCE: Cooking Light YEAR: Jan/Feb 1993 PAGE: 60

INGREDIENTS FOR 9 SERVINGS:
1 cup sugar, divided
1 (16 ounce) pacakge frozen unsweetened blackberries, thawed
2 cups low-fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tblsp. margarine, melted
2 tsp. grated lemon rind
8 (1-ounce) slices French bread, cut into 1 inch cubes
Vegetable cooking spray

INSTRUCTIONS:
Combine 1/4 cup sugar and blackberries in container of an electric blender,
cover and process until smooth. Set aside.

Combine remaining 3/4 cup sugar, buttermilk and next 5 ingredients in a large
bowl, and toss gently. Let mixture stand for 1 hour.

Spoon mixture into an 11 x 7 x 2 inch baking dish coated with cooking spray.
Bake at 350 degrees for 40 minutes or until pudding is set. Serve warm or at
room temperature with blackberry sauce.

Yield: 9 servings (serving size: 1/2 cup pudding and about 3 tablespoons
sauce)

NUTRITIONAL INFORMATION:
Calories 247 / Fat 4.3g / Fiber 4.3g / Calcium 103 mg / Carbs 46.4g