Barley And Fruit Pudding Ww Core Food

SPINACH AND ARTICHOKE PIE - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
• Mix vegetables with remaining ingredients, salt and pepper to taste.
• Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)

Steps:

• In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
• Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
• Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
• Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
• About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
• Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
• * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.

CHICKEN TETRAZZINI - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti and drain.
• Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
• Stir in sour cream.
• Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
• Sprinkle with additional parmesan cheese before serving, if desired.

POTATO TORTILLA (OMELET) WITH TUNA AND ASPARAGUS (WW CORE)

Steps:

• Fill a medium saucepan filled with water to boil over medium-high heat. Add potatoes and cook for 5-6 minutes until the potatoes are firm but tender. Add asparagus and cook an additional minute. Remove pan from heat and drain the vegetables well and pat to dry.
• Combine the eggs and egg whites until well beaten. If desired add the milk and mix some more.
• Heat olive oil in a non-stick pan with a heat proof handle. Add the potatoes and asparagus and cook for 5 minutes. Add the tuna and tomato and cook another minute.
• Pour the eggs over the contents of the hot pan. Season with salt and pepper. While the eggs are still very wet, gently lift the sides of the eggs so that the more liquid parts slips under. Sprinkle the scallion slices on top. Reduce the heat to medium low and cover and cook for 3-5 minutes until the top is set but still moist.
• Preheat the broiler to high. Place omelet under broiler for 1 or 2 minutes.
• Slice the omelet into wedges and serve with salad.

GARLIC MASHED WINTER VEGETABLES (WW CORE)

Steps:

• Place all of the vegetables in a large saucepan and cover with water. Bring to a boil and cook until all of the vegetables are cooked, about 12 minutes. Test by piercing different pieces with a fork.
• Drain the water from the pot. Add the broth and sour cream and mash by hand. If your family prefers smooth and creamy, by all means use a mixer. Add in the thyme, salt and pepper.
• Add additional salt and pepper to taste. Serve hot.

WHIPPED SPICE BUTTER

Steps:

• Beat all ingredients together until light & fluffy.

BAKED BARLEY PUDDING

Steps:

• In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

SPAGHETTI SAUCE - WW CORE

Steps:

• Heat olive oil in a large skillet on medium heat. Add the chopped onion, mushrooms, garlic, and herbs.
• Cook until onions are transparent and liquid is reduced.
• Reduce the heat to low, add tomatoes and tomato paste.
• Cover the skillet and cook for 15 to 20 minutes, stirring occasionally. Add salt and pepper to taste.

BARLEY AND FRUIT PUDDING (WW CORE)

Steps:

• In a small bowl, mix together the yogurt, sweetener and vanilla. Stir in the barley. Add additional yogurt if you want a creamier consistency. Adjust sweetner to taste as well.
• Mix in the berries (or whatever you have on hand).
• Divide into dessert bowls and serve.