Oatmeal-Cranberry Classics

Ingredients:

• 1 cup whole-wheat pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter, softened
• 2 tbsp. canola oil
• 1 egg white
• 1 1/2 tsp. vanilla extract
• 1/4 cup unsweetened applesauce 
• 1 1/2 cups quick-cooking oats
• 1/2 cup dried cranberries

Makes 30 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Whisk together the pastry flour, baking soda, cinnamon and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, granulated sugar, butter oil, egg white, and vanilla in a large bowl until well blended, about 1 minute. Beat in the applesauce. Add the flour mixture and beat just until blended. Stir in the oats and cranberries. 
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 1/2 inches apart, making a total of 30 cookies. With the back of a spoon, spread the mounds to make 2-inch cookies. Bake until the edges are lightly browned, about 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and set. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you are ever craving cookies, make these. These cookies are like having oatmeal for dessert. The original recipe calls for 1/2 cup of light brown sugar but I cut the brown sugar in half. The cookies taste just as delicious with the sugar cut in half. The applesauce give these cookies a good sweet bite to them and the dried cranberries give them a nice tart taste.  

Cranberry-Stuffed Pork Loin

Ingredients:

• 1/3 cup dried cranberries, chopped
• 1/2 cup cranberry all-fruit spread
• 3 tbsp. dried plain bread crumbs
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh rosemary
• 1 (1 1/2-lb.) lean boneless center-cut pork loin roast, trimmed
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings (2 slices pork per serving)

1. Preheat the oven to 400 F. Place rack in roasting pan and spray rack with nonstick spray.
2. To make stuffing, put cranberries in a small bowl. Add enough boiling water to cover; let steep 10 minutes, them pour off water. Stir in 1/4 cup of fruit spread, bread crumbs, thyme and rosemary.
3. To butterfly pork, holding knife parallel to work surface, cut pork lengthwise in half, cutting about three-quarters of the way through, being careful not to cut all the way through. Open up pork and spread flat like a book. Place pork, cut side down, between two pieces of plastic wrap; gently pound with meat mallet or rolling pin until 1/2-inch thick. Remove top piece of plastic wrap; sprinkle pork with salt and pepper. Turn pork over; spoon stuffing down center. Fold pork over filling and roll up, jelly-roll fashion, to enclose. With kitchen string, tie securely in 3 or 4 places.
4. Place pork on prepared rack and roast 35 minutes. Brush with 1 tablespoon of remaining fruit spread; roast 5 minutes. Continue roasting, brushing pork with remaining 3 tablespoons fruit spread, until instant-read thermometer inserted into center of pork registers 145 F, about 5 minutes longer. Transfer pork to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant pork dish to be enjoyed during the fall holidays. Almost any fruit goes well with pork. Cranberries really compliment the pork in this dish. If you don't have pork tenderloin on hand, boneless, center-cut pork chops will work just as well. You can broil or grill these cranberry-stuffed pork chops and the end result will still be delicious. 

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.

Cranberry-Oatmeal Cookies

Ingredients:

• 1/2 cup whole-wheat flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cups old-fashioned oats, preferably toasted
• 4 tbsp. unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1 apple, peeled, cored, and grated
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 cup dried cranberries

Makes 24 Cookies (2 cookies per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray 2 baking sheets with nonstick spray.
2. Whisk together flour, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir in oats.
3. With electric mixer on medium speed, beat butter and brown sugar in a separate large bowl until light and fluffy. Add apple, egg, and vanilla, beating until mixed well. Reduce mixer speed to low. Gradually beat in oat mixture until blended. Stir in cranberries. Drop dough by tablespoonfuls, about 1 inch apart, an prepared baking sheets, making total of 24 cookies. With back of spoon, flatten each cookie
4. Bake until cookies are lightly browned, 12-15 minutes. Let cool on baking sheets on wire racks. Transfer to wire racks and let cool completely.

WW POINTS VALUE: 4pts.

 

Note: This recipe appears in the WW New Complete Cookbook. These cookies make a nice after dinner treat. They're full of flavor and you forget they're not bad for you. I highly recommend using a Granny Smith apple in this recipe because Granny Smith apples are tart and go well with cinnamon and oats. You can also use dried cherries in place of the dried cranberries and the cookies will be just as good.

Cherry-Orange Breakfast Scones

Ingredients:

• 3/4 cups whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 2 tbsp. dark brown sugar
• 3/4 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/2 cup dried cherries
• 1/3 cup fat-free buttermilk
• 1 large egg white
• 1 tsp. grated orange zest
• 6 tbsp. confectioners' sugar
• 2 tsp. orange juice

Makes 8 Servings (1 glazed scone per serving)

1. Preheat the oven to 375 F. Spray baking sheet with nonstick spray.
2. Whisk together flour, oats,brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in cherries. Whisk together buttermilk, egg white, and orange zest in small bowl. Add to flour mixture and stir until just soft dough forms.
3. Gather dough into ball and place on lightly floured surface. Lightly knead 2 or 3 times. Press dough into 8-inch circle and cut into 8 wedges. Place wedges on prepared baking sheet, about 2 inches apart. Bake until toothpick inserted in the centers comes out clean, about 15 minutes. Transfer scones to a rack; cool 10 minutes.
4. Stir together confectioners' sugar and orange juice in a small bowl until smooth. Place sheet of wax paper under the rack to catch drips. Drizzle glaze over scones and let stand until glaze sets, about 30 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a great treat to make and serve on the weekend. These are not your typical scones. These scones are full of flavor and nice and moist. I highly recommend adding cinnamon, nutmeg or both for a pinch more flavor. You can use any dried berries in this recipe and your scones will still be delicious.

Chocolate Pudding with Dried Cranberries

Ingredients:

• 3 cups skim milk
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1 ounce unsweetened chocolate, finely chopped
• 1/4 cup dried cranberries

Makes 6 Servings

1.  Whisk together the milk, sugar, cocoa powder and cornstarch in a medium saucepan set over medium-high heat. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
2. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted and the pudding is smooth. Divide the pudding evenly smong 6 bowls. Sprinkle evenly with the cranberries.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who does not love chocolate? I never buy or eat store baught pudding because homemade pudding is better for you and tastes so much better. I do recommend making the pudding the night before and letting it set in the fridge over night so the flavors can blend together. The dried cranberried add a nice finishing touch. You can use any kind of dried fruit in this pudding as an option as well. 

Spiced Oatmeal Brulee

Ingredients:

• 4 cups skim milk
• 1/2 cup golden raisins
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 3 cups old-fashioned (rolled) oats
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 tbsp packed light brown sugar

Makes 6 Servings

1. Preheat the broiler.
2. Meanwhile, bring the milk to a low simmer in a large saucepan set over medium-high heat. Stir in all the remaining ingredients except the brown sugar. Cook, stirring frequently, about 2 minutes. Reduce the heat and simmer, stirring occasionally, until the oatmeal is creamy, about 3 minutes longer.
3. Spread the cereal mixture in an 8-inch square baking dish; sprinkle evenly with the brown sugar. Broil 5 inches from the heat until the sugar caramelizes, about 30 seconds. Let oatmeal stand about 2 minutes before serving.

WW POINTS VALUE: 5 pts (1/2 cup per serving)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving oatmeal this morning and I've always wanted to try this breakfast dish. Plus I really enjoy brulee of any kind. This dish put a sophisticated twist on your typical oatmeal. It was much creamier than the brand oatmeal you buy at the grocery store and it had more flavor. The brown sugar broiled on top gave the oatmeal a sweetness to it. I used fresh berries in this recipe and it was still delicious and you can use any kind of berry in this recipe. Heck, you can even add apples to this oatmeal. I also highly recommend adding a little more cinnamon and nutmeg to the oatmeal to make it a little more flavorful. This meal can be enjoyed for breakfast, lunch or dinner and will quickly become a favorite that you'll never but brand name oatmeal again.

A Dessert just in time for Fall: Apple Streudel

Ingredients:

• 
  
  4 pieces frozen phyllo dough, at room temperature
  
  
  
• 3 tsp reduced-calorie margarine, melted
• 2 Tbsp dried bread crumbs, plain
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 2 small apple(s), peeled, cored and sliced
• 1 Tbsp dried cranberries

Makes 4 Servings

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

WW Points Value: 2

Note: This recipes appears on WeightWatchers.com. I cooked this recipe when I was first loosing weight. It's a very simple recipe and it's one of my favorites. I highly recommend using Granny Smith Apples because they are very tart, easy to cook and have more flavor and aftertaste.