Mmmmm .. HART’s Famous Pasta Salad .. Yummy! 🙂
Here is the recipe for HART’s Famous Pasta Salad Recipe .. Between this and HART’s Favorite Chili Recipe .. your fridge and stomach will always be happy 🙂
POINTS® Value | 4
Servings | 2
Preparation Time | 8 min
Cooking Time | 0 min
Level of Difficulty | Easy
sandwiches | Fill out this wrap with easily layered foods such as spinach, Boston lettuce, radicchio and fresh basil leaves. Or add some zest with diced roasted red peppers.
2 Tbsp relish, onion
1 Tbsp fat-free mayonnaise
2 medium tortilla, flour, fat-free
4 oz deli-style roast beef, thinly sliced
1/2 medium tomato(es), sliced or 6 cherry tomatoes quartered
* In a small bowl, mix together relish and mayonnaise; spread over tortillas.
* Top each with 1/2 of roast beef and tomatoes.
* Roll up and enjoy.
Source: http://weightwatchers.ca/food/rcp/index.aspx?recipeID=50549
POINTS® Value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy
side dishes | Jicama, a crunchy, slightly-sweet root vegetable, adds a cool accent to this festive, Mexican dish. It’s a fabulous addition to any summer barbecue.
4 medium corn on the cob, shucked
1 serving cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, thinly sliced
1 medium jicama, cut into 1/4-inch cubes (about 1 lb)
1 medium mango(es), ripe, cut into 1/2-inch cubes
2 Tbsp cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 Tbsp olive oil, extra virgin
1/2 tsp ground cumin
1/4 tsp table salt
1/4 tsp cayenne pepper
1 large tomato(es), or 2 small, ripe, sliced into eight 1/4-inch-thick slices
* Preheat stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray and grill until browned on all sides, turning occasionally, about 7 to 10 minutes; remove from heat and allow to cool. When cool enough to handle, slice off kernels with a knife into a large bowl.
* Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.
* Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.
Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=98121&sc=11
POINTS® Value | 1
Servings | 4
Preparation Time | 8 min
Cooking Time | 5 min
Level of Difficulty | Easy
1 tsp ginger root, freshly grated
2 tsp toasted sesame oil
1 tsp soy sauce
1 pound asparagus, trimmed
* Heat broiler. Combine ginger, oil and soy sauce.
* On a sheet pan, coat asparagus with ginger mixture. Broil until asparagus are cooked through and tips begin to brown, about 5 minutes.
Source: http://weightwatchers.ca/food/rcp/index.aspx?recipeid=57681
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For Yvonne (HART hates asparagus!)
POINTS® Value | 3
Servings | 24
Preparation Time | 25 min
Cooking Time | 32 min
Level of Difficulty | Moderate
desserts | We topped these marshmallow-frosted cupcakes with plastic spiders for some sweet Halloween fun.
2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2 serving cooking spray, 5 one-second sprays per serving
4 tsp decorating icing, Orange
2 1/2 cup all-purpose flour
1 cup unsweetened cocoa
1/2 cup cornstarch
1 tsp baking soda
1 tsp table salt
1 cup fat-free egg substitute
2 cup water
1 cup light corn syrup
1 1/2 cup sugar
1/2 cup water
2 egg white(s)
1/2 tsp table salt
1 Tbsp light corn syrup
1 tsp vanilla extract
1) Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers. (Note: We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Or, use nonstick pans instead.)
2) Combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt in a large bowl; set aside.
3) Whisk egg substitute, 2 cups of water and 1 cup of light corn syrup together in a medium bowl.
4) Add egg mixture into flour mixture and mix until completely smooth and incorporated.
5) Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the centre of a muffin comes out clean. Allow to cool completely.
6) While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
7) In a medium metal or glass bowl, using a hand mixer, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract at high speed for 1 minute.
8) Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
9) Remove frosting from heat and beat until the mixture is thick enough to spread, about 5 minutes. Frost muffins, create a spider web-like design on each with icing and decorate as desired.
This looks good (Haven’t tried it yet! …/HART)
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POINTS® Value | 2
Servings | 16
Preparation Time | 12 min
Cooking Time | 15 min
Level of Difficulty | Easy
desserts | There’s just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious!
1/4 cup dried cranberries, finely chopped, sweetened, (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup chopped walnuts, finely
1 Tbsp sugar
8 oz reduced-fat crescent roll dough, 1 tube (8 count)
1 Tbsp white all-purpose flour
1 Tbsp powdered sugar
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
Combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles.
Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
Move rugalach close together so they are just touching each other. Place confectioners’ sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
POINTS® Value | 5
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy
light meals | This creamy chicken salad, spruced up with the fiery taste of roasted red peppers, may be prepared up to 24 hours in advance
1 pound boneless, skinless chicken breast(s)
1/3 cup fat-free mayonnaise
1/3 cup canned pimento, or roasted red peppers, diced
2 medium celery, stalks, chopped
2 Tbsp parsley, chopped
2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp black pepper, ground
4 high-fibre roll(s), four 2 oz rolls, tops removed and centers pressed down to create “bowls”
Place chicken in a saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, 10 minutes. Drain, transfer chicken to a cutting board and cut into 2-inch (5 cm) pieces.
Meanwhile, in a large bowl, mix together mayonnaise, red peppers, celery, parsley, mustard, oregano and black pepper. Add chicken and mix well.
Spoon mixture into prepared rolls. Yields 1/2 cup chicken salad per roll.
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Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeId=51465
Was POINTS® value of | 11
Now POINTS® value of | 7
Servings | 4
Preparation Time | 10 min
Cooking Time | 11 min
Level of Difficulty | Easy
main meals | Beef burgers can send POINTS values soaring through the roof, but savvy barbecue chefs know a trick: Substitute lean ground turkey for the beef, and you can enjoy juicy, flavourful burgers for fewer POINTS all summer long
1 pound lean ground turkey
1 Tbsp Dijon mustard
4 slice fat-free hard or semi-soft cheese, such as 3/4 oz American slices
4 medium mixed-grain hamburger roll(s)
8 piece lettuce
1/4 cup ketchup
1 small tomato(es), sliced
Preheat grill or stove-top grill pan.
In a large bowl, combine turkey, ketchup and mustard. Mix well and form 4 equal patties, about 1-inch thick each.
Grill burgers until cooked through, about 5 minutes per side. Top each burger with 1 slice cheese; close grill or cover grill pan, and cook until cheese melts, about 1 minute.
Serve cheeseburgers on rolls with lettuce and tomato.
We renovated Grilled Turkey Cheeseburgers by:
Swapping in lean turkey for high-fat beef and adding zero-POINT condiments to add moisture and flavour.
Using fat-free American cheese instead of regular.
Substituting mixed-grain rolls for plain white ones to increase fibre and B vitamins.
Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeId=61151
POINTS® Value | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy
main meals | Mix it up a little at your next backyard party and surprise your guests with these well-seasoned skewers instead of plain-old burgers. Bottled tandoori spice mix makes prep work a snap (just ease up on the amount if you can’t stand too much heat).
1 1/4 pound skinless chicken thigh(s), cut into 32 chunks (about 4 pieces per thigh)
1 1/4 cup plain fat-free yogurt, divided
2 Tbsp Tandoori spice mix
1/2 cup cucumber(s), English variety, diced
3 Tbsp mint leaves, fresh, chopped
1/4 tsp table salt
1 medium red onion(s), cut into 16 wedges
2 serving olive oil cooking spray, (5 one-second sprays per serving)
2 cup cooked couscous, whole-wheat variety
Put chicken, 1/2 cup of yogurt and tandoori spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
Meanwhile, to make sauce, stir remaining 3/4 cup of yogurt, cucumber, mint and salt together in a small bowl until blended; refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
Grill skewers, turning often, until chicken is no longer pink in centre, about 7 to 9 minutes. Yields 2 skewers, about 1/4 cup of sauce and 1/2 cup of couscous per serving
Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=97931
POINTS® Value | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Easy
main meals | This festive salsa can be made even more colourful by using a variety of tomatoes  heirloom, yellow, orange, plum and many more.
1 1/4 cup cherry tomato(es), or 10 average
1/2 medium onion(s), red, chopped
1 medium jalapeno pepper(s), minced
1 Tbsp fresh lime juice
1/4 cup cilantro, chopped
1/2 cup cooked corn kernels
1/4 tsp table salt
2 medium garlic clove(s)
1/2 tsp table salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 pound lean sirloin beef, cut 1-inch thick
– Preheat broiler.
– Combine tomatoes, onion, jalapeno, lime juice, cilantro, corn and 1/4 teaspoon salt and set aside.
– Smash garlic and salt with side of knife to make a paste; add cumin and pepper. Spread over steak.
– Broil until medium-rare, 7 minutes per side. Serve topped with salsa.
Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeId=50635