56984 weight watchers hot spicy point serving Recipes

peanut butter, low-cal hot chocolate mix, banana, mashed, oats, baking powder

ground turkey breast, onion (chopped ), hidden valley ranch dressing mix, taco seasoning mix, pinto beans, hot chili beans, whole kernel corn, stewed tomatoes (mexican flavor ), stewed tomatoes (any flavor )

olive oil flavored cooking spray (4 sprays ), corn tortillas, cut into 4 wedges each, table salt, romaine lettuce, shredded, skinless chicken breast, cooked, shredded, tomato, diced, shredded reduced-fat mexican cheese blend, nonfat sour cream, salsa, ground cumin or 1/2 tsp adobo seasoning, hot pepper sauce

frozen hash browns, smoked trout fillet, skin removed, frozen asparagus tips, hot sauce, worcestershire sauce, fresh parsley, chopped fine ., olive oil, chopped onion, fresh garlic, minced, eggs, fat free half and half, low fat or non fat cottage cheese, reduced fat italian cheese blend, grape tomatoes, sliced in half

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

apple cider vinegar, hot sauce (franks red hot , or tabasco, or your favorite hot sauce), cayenne pepper, lemon juice, sriracha sauce (optional, use to taste), chili , peper (optional, use to taste), garlic powder (optional, use to taste)

whole wheat pasta, elbows (i use dreamfield s brand as seen in the photos for this recipe), vegetable broth, vegan parmesan cheese, shredded, vegan cheddar cheese, shredded, v- 8 butternut squash soup (can tsp find the soup no worries! just use defrosted frozen butternut squash instead), salt, dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. ), white pepper ( is hotter than black pepper, so if it s your first time using it, be careful.), worcestershire sauce, chili powder, tabasco sauce (again , a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

whole wheat bread, sliced thin, light cottage cheese (i use weight watchers), sambal oelek, tomato

vegetable oil, onion, thinly sliced, boneless skinless chicken breast, pounded and cut into strips, sweet red pepper, thinly sliced, table salt, black pepper, reduced-calorie hot dog buns, reduced-fat american cheese (or other brand )

dry red wine, olive oil, shallots or 1 tsp onion, minced, garlic clove, minced, canned italian tomatoes, chopped and drained, black olives, quartered, canned anchovy fillets, drained and chopped, capers, drained and rinsed, oregano leaves, hot cooked linguine, fresh italian parsley, chopped

tuna in water, drained well, celery, finely diced, low-fat whipped cream cheese, salt, pepper, lemon juice, whole wheat english muffin, halved and lightely toasted, shredded reduced-fat cheddar cheese

turkey chili without beans, fat free cream cheese, jalapeno peppers, onion, finely chopped, hot pepper sauce

cooked spaghetti, drained, velveeta reduced fat cheese product (cubed ), tomatoes and green chilies (rotel), gravy mix (pioneer brand), boiling water, chicken (1 breast boiled in hot water and shredded.)

reduced-fat firm tofu, drained and crumbled, hard-cooked eggs, stalk celery, chopped, carrot, shredded, red onions, minced, fat-free mayonnaise, white wine vinegar, dijon mustard, salt, hot pepper sauce, boston lettuce leaves

grapeseed oil, onions, chopped, fresh thyme, curry powder (medium to hot ), garlic cloves, crushed, gingerroot, finely grated, tomatoes, peeled & chopped, fresh cilantro, finely chopped, boneless skinless chicken breasts, fat-free chicken broth

ground turkey or lean beef, onion, chopped, hidden valley ranch dressing mix, taco seasoning mix, pinto beans, chili beans (either hot or regular), whole kernel corn, mexican-style tomatoes, diced tomatoes (any flavor )

boneless skinless chicken breasts, chopped green onion, hot sauce

chicken wings (about 4 lbs.), salt (optional), black pepper, freshly ground, vegetable oil or 4 cups corn oil, butter or 1/4 cup margarine, hot sauce (louisiana ), white vinegar, blue cheese dressing