LaaLoosh » Hanukkah

Braised Brisket with Root Vegetables – 8 Points +

LaaLoosh — Tue, 20 Dec 2011 15:31:23 +0000

photo credit: cybele pascal

Braised Brisket has always been a traditional Hanukkah recipe, so it’s certainly something I plan on making each year. Brisket is notoriously a fatty meat, but I’ve altered the traditional Braised Brisket recipe to make it a lot leaner and healthier. The key step is getting the flat, first-cut section of the meat. It’s a great way to trim a good bit of fat and calories without sacrificing the flavor. Serve this juicy braised brisket with some deliciously tender root vegetables and the white wine and mustard based sauce, and you’ve got yourself one divine, low calorie Hanukkah dinner! Enjoy.

Braised Brisket with Root Vegetables

Keep your traditional Hanukkah dinner lean with this slimmed down Braised Brisket and Root Vegetables. Brisket done right lets you enjoy the holiday flavors you love for less Weight Watchers Points.

Ingredients

2 pounds flat, lean, first-cut brisket, trimmed
3 medium onions, sliced
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
1 tsp sweet paprika
2 bay leaves
1 ¼ cups white wine
3 cups fat free beef broth
4 medium carrots, peeled
3 medium parsnips, peeled and cored
1 medium rutabaga, peeled
1 tsp Dijon mustard
1 tbsp cornstarch
1 tbsp Kosher salt
1 tsp freshly ground pepper

Instructions

Preheat oven to 325°F. Generously spray a large Dutch oven with non-fat cooking spray and set over medium-high heat.
Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions and garlic to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in thyme, rosemary, paprika, salt, pepper and bay leaves, then add in the wine. Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours.
Cut carrots, parsnips and rutabaga into bite sized pieces.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves.
Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Once the vegetables are tender, transfer to a platter, cover with foil and set aside.
If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil.
Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve cornstarch in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket into 8 equally sized slices and arrange slices on platter and mound the vegetables around the brisket.
Spoon the sauce over the meat and vegetables. Garnish with fresh parsley.

Preparation time: 30 minute(s)

Cooking time: 5 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
Each serving = 8 Points +

PER SERVING: 305 calories; 8g fat; 20g carbohydrates; 41g protein; 5g fiber

Potato and Zucchini Latkes Recipe – 5 Points +

LaaLoosh — Wed, 14 Dec 2011 15:21:45 +0000

This Hanukkah, instead of preparing the usual greasy and oily latkes, try this Potato and Zucchini Latke Recipe! You get 3 latkes with a side of tzatziki sauce for just 5 Points +. They are made with potato and zucchini which helps lighten them up and get the Points + value lower. But the best thing though, is that these latkes are SO incredibly delicious! And I truly think they are even better than traditional, all potato latkes. The flavors are delicious and the fact that they aren’t soaked in oil makes them light and crisp. Served with a side of fresh homemade tzatziki sauce, these are a MUST make for Hanukkah. Even if you don’t spin the dreidel, serve these Potato and Zucchini Latkes up anytime and treat the family to a healthy and delicious side dish!

Potato and Zucchini Latkes

Light and delicious, these non-traditional latkes are the perfect Hanukkah treat. Served with a fresh tzatziki sauce, each serving has just 5 Points +!

Ingredients

1 pound zucchini, shredded
2 cups shredded cooked potato
1 medium onion, peeled and shredded
2 medium shallots, minced
1/4 cup liquid egg substitute
2 cups whole-wheat breadcrumbs
1/2 cup crumbled fat free feta cheese
1 cup fat free plain Greek yogurt
1/2 cucumber, seeded and shredded
2 tbsp chopped fresh dill, divided
1 tbsp red-wine vinegar
1 1/4 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, onion, and egg substitute in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down.
Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 3 latkes and ¼ cup tzatziki sauce
Each serving = 5 Points +

PER SERVING: 225 calories; 2g fat; 38g carbohydrates; 15g protein; 10g fiber

Olive and Mushroom Tapenade Recipe – 2 Points +

LaaLoosh — Tue, 06 Dec 2011 14:52:33 +0000

If you need a tasty, yet healthy idea for a Hanukkah party appetizer (or any holiday party!), this delicious Olive and Mushroom Tapenade Recipe will have your guests squealing with delight. Incredibly flavorful but light, each 1/4 cup serving has just 2 Points +. And I LOVE the addition of almonds which gives it a sightly more coarse texture and adds a very mild hint of sweetness…oh so yummy. You can serve the mushroom olive tapenade alongside crusty bread with goat cheese, grilled vegetables or chicken, or even toss it with some 0 calorie Miracle Noodles or another high fiber, low calorie pasta for an amazing meal. I especially love serving this at Hanukkah because it does have some oil, but it has so much less than all the latkes and other traditional oily foods. Plus, it’s delicious and unique, and no one has any idea that it’s Weight Watchers friendly. There are days when I will just make this for myself and dip some raw veggies into it as my evening snack while catching up on my DVR. Enjoy!

Olive and Mushroom Tapenade Recipe

A delicious and light appetizer recipe that is ideal for Hanukkah and other holiday parties, this divine Olive and Mushroom Tapenade is an amazing treat. With just 2 Points + per serving, it’s a dip that makes you feel like you’re indulging, but still keeps you on track.

Ingredients

1 cup pitted green olives
1/2 cup portabello mushrooms
1/4 cup almonds, toasted
1 anchovy fillet, rinsed and drained
3 tbsp fresh parsley
4 garlic cloves
1/2 tsp dried tarragon
1/8 tsp black pepper
1 tbsp fresh squeezed lemon juice
1 tbsp extra-virgin olive oil

Instructions

In a food processor, combine all ingredients.
Pulse until roughly chopped.
The spread should have a coarse but easily spoon-able texture. Let stand for about 30 minutes for the flavor to develop.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is ¼ cup
Each serving = 2 Points +

PER SERVING: 88 calories; 5 g fat; 2 g carbohydrates; 3 g protein; 2 g fiber

Holiday Crock Pot Recipe, Peppered Beef Brisket in Beer – 6 Point Total

LaaLoosh — Wed, 16 Dec 2009 17:31:56 +0000

As the cold weather really kicks in for these last few weeks of 2009, it’s time to enjoy some hot, yummy holiday recipes that will warm your tummy and soul! This Peppered Beef Brisket in Beer crock pot recipe is the perfect dish to take away that winter chill. It’s an easy holiday recipe that takes minimal prep, but delivers maximum taste. I love using my crock pot, so I jump at every chance I get to try out some delicious crock pot recipes! And I plan on making this one for my Christmas Eve dinner this year. The best thing is that it only has a 6 Point Total per serving. Though this is not an official one of Weight Watchers Christmas Recipes, it’s great for anyone who is a weight watcher and this dish makes a wonderful, low calorie Christmas recipe. Pair it with some salad or roasted veggies to keep your overall meal points low. Enjoy!

Crockpot Peppered Beef Brisket in Beer Recipe

Ingredients:
- 1 (4 lb) beef brisket, the leanest you can find
- 1 large yellow onion, chopped
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Kosher salt
- 3 tbls all-purpose flour
- 3 tbls brown sugar
- 3 garlic cloves, minced
- 3/4 cup beer
- 2/3 cup chili sauce

Directions:
Trim fat from brisket; and cut in half. In a small bowl, combine salt, pepper, paprika and cumin. Evenly rub the mixed spices. Place onions in slow cooker. Place brisket halves over onions. In a small bowl, combine flour, brown sugar and garlic and gradually add beer and chili sauce, stirring until well blended. Pour over brisket. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender.

TIP: To make serving sizes easier to dish out, cut the brisket into 12 evenly sliced pieces after rubbing with seasonings and before putting in the slow cooker.

Entire Recipe = 12 servings
Serving size is 3 oz and approx 6 tbsp of sauce
Each serving = 6 Point Total

Beef Stew Crock Pot Recipe – 8 Point Value

LaaLoosh — Thu, 02 Apr 2009 16:17:35 +0000

When I found this Weight Watchers Beef Stew Recipe for the crock pot, I literally was drooling. Though I initially thought it was just a traditional beef and vegetable stew recipe, it’s actually a classic Jewish recipe for Tzimmes! I’ve had Tzimmes before, but I’ve never had it prepared with the beef and vegetables so I was so excited to give it a try, and YOWSA!! IT WAS SO YUMMY!! Hearty and delicious, this Weight Watchers Recipe for Beef Stew is an incredibly filling meal, and with 8 Weight Watcher Points per serving, it’s much lower in calories than most stews. Try serving this stew up with a tasty 0 Points Salad for a complete and tasty meal! But keep in mind that it will also make a wonderful Passover Recipe and/or Hanukkah Recipe! This Weight Watchers crock pot recipe offers a truly unique and delicious take on beef stew by adding in some non traditional ingredients like prunes, cinnamon and honey – and it is definitely worth trying!

Weight Watchers Beef Stew Crock Pot Recipe

Ingredients:
- 7 oz frozen chopped onions, about 2 cups
- 3 pounds raw, lean beef brisket, trimmed, boneless, cut into 1-inch pieces
- 2 large garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into bite-size chunks
- 1/2 pound baby carrots, cut in half if large
- 8 small uncooked new potatoes, cut in half (unpeeled)
- 16 prunes, pitted
- 4 tbsp fresh lemon juice, divided (from 2 small lemons)
- 5 tsp honey, divided
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup beef broth

NOTES: You can substitute dried apricots for the prunes if you prefer.
For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)

Directions:
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.

Entire Recipe makes 8 servings
Serving size is 1 ½ cups
Each serving = 8 Weight Watchers Points

Spicy Meatballs Recipe – 1 Point Value

LaaLoosh — Tue, 23 Dec 2008 19:38:12 +0000

Everyone loves a good meatball…they are such a tasty appetizer and are perfect for any party or celebration. And this spicy BBQ meatball recipe is sure to be a hit at your holiday celebration this year! They are so easy to make and each serving of 2 meatballs is just 1 Weight Watchers Point. By making a few substitutions in the tradition hors d’ouvre recipe, its now much lower in fat and calories but still tastes fantastic, making it a wonderful Weight Watchers Holiday Recipe to serve this year. These juicy little meatballs taste so good, no one will even know that they are eating less calories than most all other meatball recipes! If you are a Weight Watcher and you want a healthy, low Point appetizer to prepare for your holiday bash, put this awesome holiday appetizer recipe into action!

Weight Watchers Spicy Meatballs Recipe

Ingredients:
- 1 1/2 pounds lean ground turkey
- 1 cups uncooked quick oats
- 2 medium egg whites
- 1 large onions, finely chopped
- 1 medium garlic cloves, chopped
- 1/4 cups parsley, chopped
- 1 tsp dried oregano
- 1 1/2 tsp beef bouillon granules
- 1/2 tsp black pepper
- 1 1/4 cups barbecue sauce

Directions:
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.

Each serving = 1 Weight Watchers Point

Butternut Squash Salad Recipe with Curry-Apple Dressing – 3 Point Value

LaaLoosh — Mon, 22 Dec 2008 17:07:40 +0000

This pairing of sweet apple juice and spicy curry powder makes for a salad that’ll have your taste buds talking! This butternut squash recipe is so unique and festive, it will make a wonderful holiday side dish to any Christmas, Hanukkah or Kwanzaa dinner. With just 3 Points per serving, this is one filling Weight Watchers Salad Recipe that is sure to please your dinner guests and yet still help you stay within your daily Points range. Plus, it’s incredibly healthy — low in calories and fat and packed with fiber, vitamins and antioxidants. This dish is so deliciously flavorful and colorful, I’m betting it will become a squash recipe that you’ll end up preparing more than on just the holidays! The thing I love most about it is that it’s so easy to prepare and yet so impressive! – much better than the traditional, albeit slightly boring, green leaf salads. And if it’s a good Kwanzaa recipe that you are looking for, this butternut squash salad will be a wonderful compliment to your meal. This Weight Watchers Holiday Recipe is sure to dress up any dinner table this year, so make sure to give it a try!

Weight Watchers Butternut Squash Salad Recipe

Ingredients:
- 2 1/2 pounds butternut squash
- 2 tbsp vegetable oil
- 2 tbsp apple juice
- 2 tbsp apple cider vinegar
- 2 tbsp red onions, chopped
- 1 tsp curry powder
- 1/2 tsp sugar
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 1 tbsp parsley, fresh, chopped

Directions:
Preheat oven to 400°F. Line a baking pan with aluminum foil.
Cut squash in half crosswise where it starts to widen (where the round “bulb” meets the “neck”). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
Meanwhile, combine remaining ingredients in a small bowl; set aside.
Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Makes 6 servings.

Yields about 2/3 cup per serving
Each serving = 3 Weight Watchers Points

Gorgonzola and Fig-Stuffed Endives Appetizer Recipe – 1 Point Value

LaaLoosh — Thu, 18 Dec 2008 18:30:03 +0000

This easy to make Weight Watchers appetizer recipe is a must do for your Christmas or Hanukkah party this year. They are elegant and sophisticated in appearance and taste AMAZING! The fig and Gorgonzola combination goes so well together, and gives this appetizer such a seasonal, holiday flavor. And it tastes so incredibly rich and decadent. It’s the perfect little finger food recipe! And with just 1 Weight Watchers Point for 3 of these beautiful little gourmet goodies, you can enjoy quite a few of them without any guilt. What I like a lot about this dish, is that it’s very unique appetizer recipe, and it will give your guests a chance to try out something deliciously new. Plus, they take very little effort to prepare, so you can whip up an impressive batch in a pinch. If you are looking for an exciting new Weight Watchers Appetizer Recipe to serve up at your holiday dinner or party this year, give this one a try!

Gorgonzola and Fig-Stuffed Endives Recipe

Ingredients:
- 3 tbsp fat-free cream cheese
- 1 oz Gorgonzola cheese, about 1/4 cup
- 1/4 pounds endive, Belgian (about 24 Small leaves)
- 3 medium dried figs, stems trimmed and cut into 8 pieces each

Directions:
Blend together cream cheese and Gorgonzola cheese. Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig. (If you’re a handy baker, pipe the cheese mixture onto the endives through a pastry bag, for a bit more decorative flare.) Serve and enjoy!

Makes 8 servings
Serving size = 3 topped endives
Each serving = 1 Weight Watchers Point