Home Cooking Zucchini Lemon Muffins (Weight Watchers)

2-1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tsp double-acting baking powder
1 tsp baking soda
1-1/2 cups shredded zucchini
3/4 cup egg substitute
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp grated lemon peel

Preheat oven to 350F. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.

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Cranberry-Nut Rugalach (Weight Watcher Core Recipe)

1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar

1. Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
2. To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
3. Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles.
4. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
5. Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
6. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

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Weight Watcher Core Recipe - Barley Soup

1 pound asparagus stalks (not tips)
2 tablespoons olive oil
2 leeks, white parts plus an inch of green, well rinsed and cut into thin half-moon slices
1 cup diced carrots
8 cups chicken broth
1 cup barley
1 medium zucchini, diced
1 1/2 cups chopped Swiss chard or any dark leafy green of your choice
1/4 cup roughly chopped fresh flat-leaf parsley leaves
1/3 cup freshly grated Parmesan cheese

Peel the asparagus stalks with a vegetable peeler to remove their tough fibrous skin. Cut the cleaned stalks into 1/2-inch pieces.

Heat the olive oil in a medium soup pot. Over medium-low heat, cook the asparagus, leeks, and carrots, without browning, for about 7 to 10 minutes.

Pour in 6 cups of the chicken broth and bring to a boil. Add the barley and simmer for about 25 to 30 minutes, or until the grain is tender. When ready to serve, add the remaining chicken broth, bring to a simmer and add the zucchini, Swiss chard, and parsley, and simmer for 4 or 5 minutes, until the zucchini is cooked through. Serve in warm bowls with the cheese sprinkled on top.

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Weight Watcher's Core Recipes Cookbook
http://www.recipezaar.com/cookbook.php?bookid=25930


DeeDee's Weight Watcher's Recipes, with Weight Watchers Points and Core Recipes
http://www.angelfire.com/me/kyoddie/diets2.html%2335



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core chocolate ice cream recipe | weight watcher recipes | healthy recipes
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