"Thank
You Kim" for putting this Easter menu together
and
offering it to all of us. It is greatly appreciated.
Note
from Kim: "The whole meal
would be 14-17 points, depending on which veggie and potato choices
were made.I like to offer variety, that's why I will be serving two veggie and potato
choices.
I've adapted the Roasted Potato and Golden Baked Potato dishes to cook
a little longer at
325 degrees along with the ham. The Roasted Veggies can be
cooked at their higher
temperature after the ham is out of the oven and needs
to sit before carving. The
Twice-Baked Sweet Potatoes can be made ahead of time
and warmed up after the ham is out."
Sparkling Cranberry Blush
Makes 3 quarts
Ingredients
1 1/2 cup cold water
1 48 oz bottle cranberry juice cocktail, chilled
1 6 oz can frozen lemonade concentrate. thawed and undiluted
1 750 milliliter bottle brut champagne, chilled
Combine first three ingredients
in a punch bowl, and stir well.
Add chilled champagne, stir gently. Serve immediately.
POINTS: 2
SERVING
SIZE: 3/4 cup
Adapted from Cooking Light -
Five Star Recipes
Honey-Marsala
Glazed Ham
Makes 32 servings
Ingredients
1 10 lb less-sodium smoked, fully
cooked ham half
1 tsp ground allspice
24 whole cloves
1/4 cup honey
1 cup sweet Marsala, divided
Preheat oven to 325. Trim rind and
excess fat from ham, leaving an 1/8" thick layer of fat. Score
sides and
top of ham in a diamond pattern; sprinkle allspice over ham. Place ham on a
broiler pan
coated with cooking spray. Press cloves into ham, drizzle with honey.
Bake at 325 for 30 minutes.
Pour 1/2 cup Marsala over ham. Bake 30 minutes;
baste with remaining Marsala. Bake an additional
hour or until ham is heated
through to a temperature of 140 on an instant read thermometer.
Place ham on
platter and cover with foil. Let stand 15 minutes before carving.
POINTS: 4
SERVING
SIZE: 3 oz serving
Adapted from cookinglight.com
recipe finder.
Asparagus Tips with Roasted Red Peppers
Makes 4 servings (double
recipe for 8 servings)
Ingredients
1 1/2 cups asparagus tips
1/2 cup canned roasted red bell peppers, julienned
1 tsp finely minced fresh garlic
2 tsp fresh lemon juice
Toss garlic and lemon juice with
roasted red bell peppers; set aside. Steam asparagus tips
until tender. Toss
with red pepper mixture and serve.
POINTS: 0
PER SERVING: 22 Calories, 0.6 g Fat, 1.8 g Fiber, 2.1 g Protein,
354 mg Sodium, 3.5 g Carbohydrates
From 3fatchicks.com Low-Fat Recipes
Roasted Vegetables With Basil
Makes 8 servings
Ingredients
1 cup fresh basil
1/2 cup fresh parsley
3 tbsp grated parmesan
4 cloves of garlic
1 tbsp red wine vinegar or balsamic vinegar
1/2 tsp each salt and pepper
1/2 cup chicken broth
4 cups broccoli florets
2 cups fresh mushrooms chopped in quarters
1 cup green beans, cut in pieces
1 medium red onion, thinly sliced
1/2 cup pimentos or chopped red pepper
Preheat oven to 425 degrees. Chop
basil, parsley, parmesan cheese, garlic, vinegar, salt and pepper together.
Use food processor if possible. Add broth and mix well. Spray 9x13 pan with
non-stick cooking spray.
Put chopped vegetables (all but pimentos) in large
bowl and toss with basil mixture. Put on pan and
cover with foil. Bake 15-20
minutes, stirring frequently, until vegetables are tender.
Remove from oven
and sprinkle with pimentos.
POINTS: 1
PER SERVING: 55 Calories, 1.1 g Fat, 3.3 g Fiber, 5 g Protein,
287 mg Sodium, 8 g Carbohydrates
From 3fatchicks.com Low-Fat Recipes
Twice Baked Sweet Potatoes with Raisins and Pineapple
Makes 8 servings
Ingredients
1 3/4 lbs unpeeled sweet potatoes
(4 small)
1/2 cup golden raisins
2 tbsp brown sugar
1/4 tsp ground cinnamon
8 oz unsweetened crushed pineapple - (1 can) drained
2 tbsp chopped pecans
Place potatoes on a baking sheet.
Bake at 400 for 1 hour or until done. Let cool 15 minutes. Cut each
potato in
half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash
pulp;
stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle
with pecans.
Bake at 400 for 15 minutes or until thoroughly heated.
POINTS: 2
PER SERVING: 134 Calories, 0.9 g Fat, 2.8 g Fiber, 1.7 g Protein,
12 mg Sodium; 31.4 g Carbohydrates
From 3fatchicks.com Low-Fat Recipes
Roasted Potatoes with Garlic
Makes 8 Servings
Ingredients
1 lb tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Arrange potatoes and garlic cloves
in a 9" x 13" pan. Drizzle with oil and sprinkle with
salt and pepper. Bake at 350* 30 to 40 minutes until potatoes are tender and garlic is soft.
Squeeze the roasted garlic from the peels onto the potatoes. Mix together.
POINTS: 1
SERVING
SIZE: 1 cup
PER SERVING: 64 Calories, 3.4 g Fat, 0.7 g Fiber, 7.8 g Carbohydrates,
0.9 g Protein, 136 mg Sodium
From 3fatchicks.com Low-Fat Recipes
Golden Baked Potato Casserole
Makes 8 Servings
Ingredients
3 lbs large Yukon Gold potatoes,
scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp salt
1/2 tsp black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp paprika
Place potatoes and garlic in a large
saucepan and cover with cold water. Bring to a simmer over medium heat.
Reduce
the heat to low and cook until the potatoes are barely tender, about 15 to 20
minutes. Drain and
let sit until cool enough to handle. Peel the potatoes and
grate them into a large bowl; set aside.
Squeeze the garlic cloves from their
skins into a food processor. Add cottage cheese and process until
completely
smooth. Add sour cream, salt and pepper, and process briefly to combine. Add
the cottage
cheese mixture and scallions to the grated potatoes and mix well.
Turn into a 2 quart baking dish which
has been sprayed with nonstick spray.
Top with grated cheddar cheese and paprika. (The recipe can
be prepared to
this point and stored, covered, in the refrigerator for up to 2 days.)
Bake
at 350 degrees for 30 to 40 minutes or until golden brown.
POINTS: 3
PER SERVING: 169 Calories, 3.2 g Fat, 2.2 g Fiber, 25.3 g Carbohydrates,
10.1 g Protein, 628 mg Sodium
From 3fatchicks.com Low-Fat Recipes
Blackberry Jam Cake
Makes 8 Servings
Ingredients
Vegetable cooking spray
2 tsp sifted cake flour
1 cup sifted cake flour
1/2 cup 1% low-fat milk
1 tbsp margarine
2 eggs - separated
1/2 cup sugar
1 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1/2 cup seedless blackberry jam
2 tsp powdered sugar
Coat an 8-inch round cake pan with
cooking spray; dust pan with 2 tsp flour; set aside. Heat milk and
margarine
over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles
form around edge.
(Do not boil). Remove from heat; set aside. Beat egg whites
(at room temperature) at high speed of an electric
mixer until foamy. Add 1/2
cup sugar, 1 tbsp at a time, beating until stiff peaks form. Add yolks; beat
well.
Combine remaining flour, baking powder, and salt. With mixer at low speed,
add to egg white mixture alternately
with milk mixture, beginning and ending
with flour mixture. Stir in extracts. (batter will be thin.)
Pour batter into
prepared pan. Bake at 350 for 28 minutes or until a wooden pick inserted in
center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Cool completely.
Notes: Using a serrated knife,
split cake in half horizontally; place bottom layer, cut
side up, on a serving
plate. Spread with jam; top with remaining layer, cut side down.
Place paper
doily on top; sift powdered sugar over doily. Carefully remove doily.
POINTS: 4
PER SERVING: 187 Calories, 2.8 g Fat, 0.5 g Fiber, 38.1 g Carbohydrates,
3.2 g Protein, 125 mg Sodium
From 3fatchicks.com Low-Fat Recipes
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