1128 teeny weeny points Recipes

head of red cabbage - the biggest that you can find, baby dill pickles, jumbo black olives, broccoli florets, cauliflower florets, baby carrots, tomatoes, radishes -with the scraggily root left intact, cocktail weenies

bananas, mashed, splenda sugar substitute, natural applesauce, all-purpose flour, whole wheat flour, salt, baking soda

smoked haddock, onion, peeled and finely chopped, milk, butter, cooked mashed potatoes, salt and pepper, bay leaf, chopped parsley, water, toast points (as an accompaniment)

old points : 6 pt points+: 7 pt, calories: 259 fat: 12.3 g protein : 10.1 g carb: 29 g fiber: 2.9 g sugar: 1.4 g, sodium: 590.5 mg (without salt), if you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories ., potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on), olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, coarse salt and fresh cracked pepper, center cut bacon, cooked & finely chopped, sharp shredded cheddar cheese, diced scallions, sliced pickled jalapeno (jarred on canned ), low-fat buttermilk ranch dressing, old points : 1 pts points+: 1 pts, calories: 52.3 fat: 2.0 g carbs : 5.5 g fiber: 0.0 g protein: 3.4 g sugar: 3.7 g, sodium: 288.8 mg, fat free sour cream, fat free greek yogurt, light mayonnaise, garlic powder, onion powder, chopped fresh chives, chopped fresh parsley, salt, freshly ground pepper, white balsamic vinegar, low fat buttermilk

hot peppers, hot dogs, ketchup, oil, vinegar, sugar, garlic cloves

reduced-fat hot dogs , cut into 1/2 inch slices, condensed bean with bacon soup, undiluted, condensed tomato soup, undiluted, pork and beans, chili powder, dried onion flakes, pepper, liquid smoke, evaporated skim milk

pinto beans, drained, beef broth, beef hot dog, cut in 1/2-inch pieces, oil, onions, chopped, sweet bell pepper, chopped, garlic cloves, chopped, barbecue sauce, chili powder, brown sugar, salt, dry mustard, black pepper, dried oregano, ground coriander, dried chipotle peppers, tomatoes, fresh cilantro (to garnish )

canola oil, all-beef weenies, butter, onion , julienned, red bell pepper, seeded and julienned, garlic cloves, chopped, salt and freshly ground black pepper, hot dog buns, warmed, sliced jalapenos, sliced, stems in , 4 slices to each hot dog, jalapeno based nacho cheese, habanero sauce , 1/8 tsp per dog (more or less, your heat preference), homemade chili sauce, or store-bought, mustard, cole slaw, diced with carrots, mayonnaise, salt and pepper, shredded lettuce, diced tomato, shredded cheese

hot dogs with about 40 calories and 1 g of fat or less each, very finely chopped yellow onion, chili sauce (the kind found by the ketchup), low-sugar grape preserves, dijon mustard, special equipment : crock pot

good-quality cheese smokies, choucroute , recipe follows, hot dog buns, cut in 1/2

good-quality cheese smokies, choucroute , recipe follows, hot dog buns, cut in 1/2, bacon, cut into small chunks, sliced onions, good-quality sauerkraut, riesling, spice sachet , recipe follows, star anise, coriander seeds, black peppercorns, mustard seeds, garlic, cinnamon stick, bay leaf, juniper berry

bacon, chopped, foot-long hotdogs (8 hotdogs), each cut into 6 strips lengthwise, red and/or yellow bell peppers , cut into 1/4-inch-wide slices (about 3 cups), red onion, halved and cut into 1/4-inch-wide slices (about 3 cups), garlic, chopped, barbecue sauce, chicken broth, dark brown sugar, yellow mustard, hot pepper sauce, hoagie rolls, split, provolone (about 6 oz)

pack of all beef franks , 8 or 10 pk., pack of bbq chips, crushed, pack of shredded sharp chesse, worcestershire sauce, sour cream

tube refridgerated biscuits, half-cooked bacon (still somewhat mushy), hot dogs (cut into 1 1/2 slices)

canned pork & beans, hot dogs haived length wise & cut into 1 inch pieces, onion chopped, brown sugar, prepared mustard, bacon, cooked & crumbled

pine nuts, blue cheese , such as point reyes, maytag blue or 8 oz roquefort cheese, crumbled, heavy cream or 1/3 cup mascarpone, pesto sauce, penne (tubular pasta) or 12 oz tagliatelle pasta noodles (flat noodles)

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).