Jess's Recipes

POINTS® Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 5 min Level of Difficulty: Easy Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish. Ingredients 2 large sweet potato(es), peeled and cut into chunks (about 1 1/4 lbs) 3 Tbsp reduced-calorie mayonnaise 3 Tbsp fresh lemon juice 1/4 tsp five-spice powder 1/4 cup(s) chopped walnuts, toasted 1/2 cup(s) currants 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Instructions Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature. Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently. Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving. © 2009 Weight Watchers International, Inc.

POINTS® Value: 2 Servings: 4 Preparation Time: 16 min Cooking Time: 10 min Level of Difficulty: Easy Serve this side dish to celebrate the Jewish New Year. While it's not the traditional simmered sweet potatoes, prunes and carrots, it's equally delicious. Ingredients 2 medium corn on the cob, kernels removed (or 1 cup frozen, thawed corn kernels) 1 cup(s) Green Giant Butter Sauce Vegetables Baby Lima Beans, Frozen 1 medium shallot(s), minced 5 tsp apple cider vinegar, divided 2 tsp honey 1 tsp thyme, fresh, chopped 1/4 tsp table salt 1/4 tsp black pepper Instructions Bring 4 cups of water to a boil in a medium pot. Add corn and lima beans and cook until vegetables are tender, about 10 minutes; drain well. Spoon corn and beans into a medium bowl; add shallot. In a cup, stir together 4 teaspoons of vinegar, honey, thyme, salt and pepper; pour over vegetables and toss well. Toss with additional teaspoon of vinegar if desired. Yields about 1/2 cup per serving. Notes This recipe...

Serves 4 to 6 from Barefoot Contessa 5 ears corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 TBS cider vinegar 3 TBS good olive oil 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 cup chiffonade fresh basil leaves In a large pot of boiling slated water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. (Don't substitute frozen corn; it doesn't have the texture or flavor needed)

In a bowl add: 4 heads (2 bunches - 2 heads each bunch) chopped fairly small 1/2 cup raisins 1 cup shredded cheddar cheese 1/2 jar Hormel bacon bits or to taste 1/2 cup chopped onion Dressing: 3/4 c. mayonnaise ( I use Hellman's Light) 1/4 cup sugar (I go light on the sugar - don't even use 1/4 cup) 2 tsp. white vinegar Pour over broccoli, mix and refrigerate 4-6 hours or overnight.

1 cup slivered almonds 2 pkgs ramen beef noodles (put aside beef flavoring packets for dressing) - toast on a cookie sheet until golden 1 cup hulled sunflower seeds Combine toasted almonds, toasted noodles, and sunflower seeds with 1 bunch of scallions chopped 3 bags of coleslaw Dressing: 2 packets of beef seasoning 1 cup olive oil 1/2 cup sugar or splenda 1/3 cup rice vinegar Combine all ingredients and toss with dressing just before serving. Add chicken if desired.

1/2 box noodles (like Spaghetti, egg noodles, lo mein noodles) canola oil baby carrots (cut into thin shreds) frozen peas Chinese bean sprouts 1/2 tsp salt 1/2 tsp sugar 1/2 tsp cornstarch 1/2 tsp sesame oil 1 TBS soy sauce Cook the noodles according to the package instructions. Drain and rinse under cold water until cool. Heat canola oil in a wok or skillet . Saute carrots and peas for approx. 1 minute. Add drained noodles and bean sprouts. Blend together the remaining ingredients and pour over the noodles and vegetables. Stir fry until thoroughly heated and serve. You can use any combo of veggies - onions, mushrooms, snow peas, cucumber, spinach, etc. You can also add chopped leftover chicken, etc.

1 1/2 TBS melted shallots 2 tsp dijon-style mustard 1 tsp honey 1 1/2 TBS red-wine vinegar 4 TBS olive oil 3 bunches of watercress, coarse stems discarded & the tender sprigs rinsed and spun dry (about 9 cups packed loosely) - In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste. - Add the oil in a stream, whisking, and whisk the dressing until it is emulsified - Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress. Serves 8