Corn Pudding With Cranberries And Sage Weight Watchers Food

CORN PUDDING WITH CRANBERRIES AND SAGE (WEIGHT WATCHERS)

Steps:

• Preheat oven to 325 degrees.
• Spray a 1 1/2 quart baking dish with nonstick cooking spray.
• Coat the bottom and sides with the bread crumbs.
• Bring the evaporated milk and cranberries to a simmer in a small saucepan.
• Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
• Gradually whisk in the hot mixture.
• Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
• Let stand 10 minutes before serving.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

CORN PUDDING WITH ROASTED GARLIC AND SAGE

Steps:

• Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
• Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
• Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
• Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.

SAVORY TWO-HERB QUICHE (WEIGHT WATCHERS)

Steps:

• Preheat oven to 350°F Spray 9-inch deep-dish pie plate or shallow 1-quart baking dish with nonstick spray.
• Puree cottage cheese and eggs in food processor. Add milk, parsley, thyme, nutmeg, salt and pepper; pulse just until blended. Pour into pie plat and sprinkle evenly with goat cheese. Bake until small knife inserted into center comes out clean. 35-40 minutes. Serve warm.

SASSY MEATLOAF - WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F; spray a loaf pan with cooking spray.
• In a large bowl, combine beef, salsa, oatmeal, carrot, tomatoes, and mushrooms. Shape the mixture into a loaf.
• Place the loaf in the pan. Bake until browned and knife inserted in center comes out clean and hot, about 1 hour and 5 minutes. Let stand about 10 minutes before slicing.

ORANGE THYME CHICKEN

Steps:

• Heat oven to 180 C.
• Combine all ingredients but chicken in a saucepan.
• Stir over low heat until melted and well combined.
• Cool slightly then add chicken.
• Toss to coat then chill for 15 minutes.
• Place 1 cup of water in a roasting pan.
• Position wire rack over pan.
• Place chicken on rack, bake 35 minutes.
• Brush every 10 minutes with reserved marinade.

NO-BAKE-JUST-SHAKE CRACKER MIX

Steps:

• In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.
• In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover.
• Toss mixture every 30 minutes for 2 hours. Store in air-tight container.

TUSCAN PORK ROAST (WEIGHT WATCHERS)

Steps:

• Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. If desired, rub the roast with oil. Then sprinkle over it the rosemary, salt and pepper.
• Place the roast in a shallow roasting pan; pour 1/4 cup of the wine into the pan.
• Roast, basting occasionally with the pan juices (adding 1/4 cup of the wine after half an hour, and the other 1/4 cup a few minutes before the roast is done), until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 3/4 hours.
• Let stand 10 minutes before slicing.

BLACK BEAN, CORN, AND SALSA DIP--WEIGHT WATCHERS

Steps:

• Rinse and drain beans.
• Add frozen corn (it will thaw in the bowl).
• Add can of tomatoes and the salsa.
• Mix well.
• Serve with the scoops.
• NOTE: 4 points for 1 cup beans; 2 points for the corn; tomatoes and salsa are free; 15 Tostitos are 2 points; TOTAL--1 cup dip with the 15 Tostitos is 4 points.