APPLE-PEANUT BUTTER FRENCH TOAST

Ingredients

  • 1 apple, peeled and divided: ½ diced and ½ thinly sliced
  • ⅔ cup maple syrup
  • Kosher salt
  • 1 cup 1% milk, (see tip below)
  • 3 large eggs, beaten
  • 1 Tbsp apple cider
  • ½ tsp cinnamon, plus more for sprinkling
  • ½ tsp vanilla
  • ¼ tsp ground ginger
  • 8 slices whole wheat bread
  • 8 Tbsp peanut butter, divided
  • Honey, for drizzling (optional)
  • 1 Tbsp butter

Directions

  1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Re­move from heat. (Make it ahead: Refrigerate syrup and serve it warm or chilled the next day.)
  2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground ginger, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
  3. Spread 4 slices bread with 2 Tbsp peanut butter each. Top each with thinly sliced apple; ­drizzle apple with honey (if desired) and sprinkle with cinnamon. Sandwich with remaining 4 slices bread and press together.
  4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet about 6 minutes for each side, until browned and warmed through. Cut into halves, if desired. Serve with apple syrup.

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Kitchen Counter

Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)

Recipe from Dash Magazine

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PEAR TART WITH BLUE CHEESE AND HONEY

Ingredients

  • 1 pkg. puff pastry
  • 2 1/2 cups almonds
  • 1 cup sugar
  • 6 ripe pears acacia honey
  • 3/4 cup blue cheese or goat cheese
  • 1 tablespoon melted butter
  • 1 egg for brushing
  • 2 tablespoons honey

Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.

Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.

HONEY ORANGE GLAZED CHICKEN

pollo glzeado copyIngredients

1 whole Chicken

2 sprigs parsley

2 sprigs mint

6 oranges, pressed for juice

2 cups assorted root vegetables

Salt and pepper

Orange Butter:

1 stick (1/2 cup) butter

1 tablespoon finely grated orange zest

Orange Glaze:

2 cups freshly squeezed orange juice

1/2 cup dark brown sugar

1/4 cup honey

1 tablespoon dark soy sauce

2 teaspoons finely grated fresh ginger

1 clove crushed garlic

1 tablespoon sesame oil

Salt and pepper

 

Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry  the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up  wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.

Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.

 

COFFEE FLAN CAKES

Ingredients

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 3 large eggs
  • 2 teaspoons vanilla extract

coffee-flan-cupcakesDirections

PREHEAT oven to 350° F. Line 12 muffin cups with cupcake liners; spray with nonstick cooking spray.

COMBINE sweetened condensed milk, eggs and vanilla extract in medium bowl: mix very gently.

PLACE evaporated milk in medium, microwave-safe bowl; microwave for 30 seconds. Dissolve coffee granules in warm milk. Slowly add milk mixture into egg mixture.

POUR mixture into prepared cupcake liners until just below top of liner.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean. Start checking if are ready within 30 minutes. Remove cupcakes from oven. Let cool on wire rack. Refrigerate for 4 hours or overnight.

Makes 12 cupcakes.

WW Point Plus Value: 5 (1 serving)

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • NESTLÉ LA LECHERA Dulce de Leche (optional)

COCONUT MACAROONS

Coconut-Macaroons copyIngredients

  • 2 (14-oz) bags shredded, sweetened coconut
  • 3 large egg whites
  • 1 (14-oz) can sweetened, condensed milk
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350°F.
  2. Spread coconut evenly across 2 parchment-lined baking sheets. Toast until golden brown, 20 to 25 minutes, stirring 2 or 3 times to prevent burning. Let cool.
  3. Meanwhile, beat egg whites with an electric mixer on medium-high speed until stiff peaks form.
  4. Combine toasted coconut, condensed milk, and vanilla in a bowl. Stir in ingredients for 1 flavor option (see choices in Cook’s Note below). Note: If making Lemon-Strawberry, add lemon zest only and reserve jam.
  5. Fold egg whites into coconut mixture. Wet hands (to help keep mixture from sticking) and form into about 30 mounds, golf-ball size or slightly larger. Place on 2 parchment-lined baking sheets. If using jam, make an indentation in middle of each mound with your finger and spoon about 1 tsp jam into centers.
  6. Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.

Variations

1. Orange-Cardamom
•2½ tsp ground cardamom
•1 heaping Tbsp finely grated orange zest

2. Lemon-Strawberry
•1½ Tbsp finely grated lemon zest
•Strawberry jam

3. Triple Ginger
•2 tsp ground ginger
•1 Tbsp grated fresh ginger
•¼ cup minced crystallized ginger

Makes 30 macaroons.