Baked Apples with Caramel Sauce

Ingredients:

 Apples:

• 24 dried apricot halves, chopped
• 4 tsp packed dark brown sugar
• 1 tsp vanilla extract
• 4 small Granny Smith Apples, cored

Caramel Sauce:

• 1/2 cup evaporated fat-free milk
• 4 tsp packed dark brown sugar
• 1 tsp cornstarch
• Pinch of salt
• 1/2 tsp vanilla extract 

Makes 4 Servings

1.  Preheat the oven to 350 F. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the aplle cavaties, then wrap each apple in tin foil. Bake until soft, 40-45 minutes.
2.  Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stirring in the remaining milk; bring to a boil, stirring constantly. Reduce the heat and cook 1 miute longer. Remove from the heat and stir in the vanilla. Serve the apples, drizzled with the caramel sauce.

WW POINTS VALUE: 3 per serving (1 baked apple with 2 tbsp sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. I made this recipe last week and it was so delicious. You can substitute walnuts, raisins, or any dried fruit of your choice for the dried apricot halves and the apples will be just as good. If you have any leftover caramel sauce, you can use it over ice cream or pancakes if you'd like.

 

 

Classic Chicken Salad

Ingredients:

• 
  
  3/4 lb. cooked chicken breast, cut into bite-sized pieces
• 
  
  1/2 cups celery, finely diced
• 
  
  1/3 cup dill pickles, or sweet gherkins, finely diced
• 
  
  1/4 cup  reduced-calorie mayonnaise
• 
  
  2 tbsp reduced-fat sour cream
• 
  
  2 tbsp fresh parsley, chives and/ or tarragon chopped
• 
  
  1 tsp Dijon mustard
• 
  
  1 tsp fesh lemon juice
• 
  
  1/2 tsp salt
• 
  
  1/4 tsp freshly ground black pepper

Makes 6 Servings

Place all ingredients in a large bowl; mix until well blended. Yeilds about 2/3 cup per serving.

WW Points Value: 3 per serving

Note: This recipe appears courtesey of http://www.weightwatchers.com/. The sandwich is lightened up with reduced-calorie mayonnaise and sour cream. The original recipe calls for 2 tbsp of parsley but I added 2 tbsp with a combo of parsley, chives and tarragon for more flavor. Ina Garten will be so proud of me!

Grilled Sirloin Teriyaki

Ingredients:

• 1/3 cup reduced-sodium soy sauce
• 3 tbsp packed dark brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper
• 1 lb boneless sirloin steak, about 1/2 inch thick, trimmed of all visible fat

Make 4 servings (3 slices per serving)

1. Prepare the grill for direct heat cooking or heat a grill pan.
2. To make the marinade, in a small saucepan over medium-high heat, combine the soy sauce, brown sugar, vinegar, ginger, garlic and red pepper. Bring to a boil and cook 5 minutes. Remove from the heat and cool completely, about 15 minutes. Transfer the teriyaki sauce to a large bowl and add the steak, turning to coat; marinate 30 minutes.
3. Grill the steak directly over the heat or on the grill pan, 3-4 minutes per side for medium-rare. Remove from the heat, lightly tent with foil, and let stand 5 minutes. Cut into  12 slices and serve.

WW Points Value: 4 per serving

 

Note: This recipe appears in the WW New Complete Cookbook and it has a new twist on sirloin that is quite delicious. It's an Asian-style beef that could pair nicely with rice and a cucumber salad. The marinade also works well with fish and shellfish, chicken and pork. Eat your heart out, Iron Chef Morimoto!