Jess's Recipes

> In large pan melt 1 TB butter, then add 2 cups baby carrots or regular carrots cut in 1" pieces. > Cook until almost done, then add 2 cups squash(green, yellow, or patty pan) cook until almost tender, add 2 TB olive oil and 2 to 3 cups of corn (about 3 ears). Continue to saute until getting a little brown, add 1/2 tsp salt, a few grinds of fresh pepper. Add about 12 basil leaves cut fine, toss and serve. > Sent from my iPad

> AWESOME RECIPE!!!!!! > Cuban Flank Steak with Fresh Herb Sauce > PointsPlus® Value: 5 > Servings: 6 > Preparation Time: 15 min > Cooking Time: 16 min > Level of Difficulty: Easy > > If you love mojitos then you'll love the cocktail-inspired sauce for this well-seasoned steak recipe. > > Ingredients > 4 clove(s) garlic clove(s), minced > 1 Tbsp steak seasoning > 1 Tbsp lime zest, divided > 2 tsp table salt, divided > 1 1/2 pound(s) uncooked lean flank steak, washed, patted dry > 1 large jalapeño pepper(s), seeded, deveined* > 1/2 small uncooked red onion(s) > 1 cup(s) mint leaves, or 1/2 cup each fresh mint and cilantro > 1/4 cup(s) fresh lime juice > 1/4 cup(s) water > 2 tsp olive oil > 2 tsp honey > > Instructions > 1. Rub garlic, steak seasoning, 2 teaspoons lime zest and 1 teaspoon salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.

© Con Poulos Kale & Apple Salad with Pancetta and Candied Pecans CONTRIBUTED BY  RYAN HARDY TOTAL TIME:  45 MIN SERVINGS:  12 FAST HEALTHY Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for  Thanksgiving  dinner at Montagna  at the  Little Nell  in Aspen, Colorado, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven. Plus:  F&W's Ultimate Thanksgiving Guide    More Thanksgiving Salads RELATED RECIPES 10 Fast Thanksgiving Side Dishes Healthy Thanksgiving Recipes MORE ∨ 2 cups pecans 1/2 cup confectioners' sugar 1/2 teaspoon cayenne pepper Kosher salt 1/4 cup extra-virgin olive oil 6 ounces thickly sliced pancetta, finely diced

> Tarragon Shrimp Salad Wraps > > 2 lb. shrimp > 1 t salt > 1/2 t pepper > 1 t olive oil > 1 small red onion > 1 small red pepper, seeded and chopped > 1-2 celery stalk > 1/2 c reduced fat mayo > 2 T chopped tarragon > 4 t fresh lemon juice > Boston Bibb lettuce > flour tortillas (fat free if you can find them) > > Sprinkle shrimp with salt and pepper. Heat oil in a non-stick skillet. Add shrimp and cook, stirring occasionally, until just opaque. Transfer shrimp to a bowl and cool. Add red onion, pepper, celery, mayo, tarragon and lemon juice, mix well. Arrange lettuce leaf and shrimp mixture on each tortilla. 6 WW pp per serving(each wrap). This recipe serves 8.

Totally worth making and not spicy at all. We had to add Sriracha to the adults' portions. > > See the recipe online here: > http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=397911 > > Slow Cooker Thai Chicken > PointsPlus® Value: 8 > Servings: 6 > Preparation Time: 25 min > Cooking Time: 360 min > Level of Difficulty: Easy > > Many slow cooker recipes call for chicken that's cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won't overcook. > > Ingredients > 13 1/2 fl oz light coconut milk > 7 tsp Thai curry paste, red variety, divided (or to taste) > 1 1/2 tsp table salt, (or to taste) > 1/2 head(s) uncooked cauliflower, cut into small florets > 1 pound(s) uncooked potato(es), peeled, cut into small chunks > 1 medium sweet red pepper(s), cut into chunks > 2 medium uncooked carrot(s), cut into 1/2-inch-thick slices > 1 1/2 p

Made this for dinner tonight with some broccoli.....definite keeper!!!!! Adults & kids loved it. Crusted Honey Mustard Chicken PointsPlus™ Value: 7 Servings: 4 Preparation Time: 12 min Cooking Time: 15 min Level of Difficulty: Easy We added a twist to these baked, not fried;chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. So crisp, so tasty, so good. Ingredients 1 spray(s) Cooking spray ¾ cup(s) Dressing, honey mustard, lite ⅛ tsp Salt, table ⅛ tsp Pepper, black 2 tsp Dill weed, fresh, freshly chopped 1 medium Scallions, raw, finely sliced 1 cup(s) Corn flakes crumbs 1 pound(s) Chicken, breast, raw, without skin, without bone, four 4 oz pieces Instructions 1. Preheat oven to 425°F. Coat a shallow pan with cooking spray. 2. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. 3. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture