Potato Curry with Yogurt Gravy

Serves: 4 Points: 3 per serving

Ingredients:

Ø 2 large boiled potatoes

Ø 2 tablespoons oil

Ø 1/2 teaspoon cumin seeds

Ø Pinch of hing (asafetida)

Ø 2 teaspoons besan (gram flour)

Ø 1 bay leaf

Ø 4 tablespoons yogurt

Ø 1 teaspoon grated ginger

Ø 1 teaspoon finely chopped green chilies

Ø 1 tablespoon coriander powder

Ø 1/2 teaspoon turmeric powder

Ø 1/2 teaspoon paprika

Ø 1/4 chopped cilantro

Ø 1 1/2 cups of water

Method

Ø Boil 2 large potatoes. Peel and cut them in bite size pieces.

Ø Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika and blend into a paste.

Ø In a heavy saucepan, heat the oil. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Ø When the oil is ready, add the hing and cumin seeds. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown. Now add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.

Ø Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Add the potatoes. Let it cook for few minutes until the gravy is to your desired thickness. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

Suggestions

You can use a variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.

French Bread Casserole

We made this for Intentional Gatherings family dinner. It was fabulous. But as for Weight watchers; It is expensive. Lots of points.


Ingredients:

• 1 loaf French bread (13 to 16 ounces)
• Butter, for pan
• 8 large eggs
• 2 cup half-and-half
• 1 cup milk
• 2 tablespoon sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• dash salt

Directions:

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Yield: 12 servings is 13 points a serving (8 servings is 19 points a serving)

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Pigs in a Blanket

Ingredients:
Yeast - 2 tbsp
Sugar 1/2 cup
Egg - 1
salt - 2 tsp
Oil - 1/4 cup
Flour - 5 cups
Hot dogs - 16

Mix 2 cups warm water, yeast, and sugar - let stand 5 minutes.

Add egg, salt, oil and flour and knead for 7 minutes. Let rise one hour.

Divide in half. Roll out into 18 inch round circles. Cut into 8 pie wedges each. Roll up hotdog in each wedge. Let rise for 1 hour. bake at 350 for 15 to 20 minutes.

Magic brownies

These are really Black bean Brownies. And they are really good.

Ingredients:
1 15-ounce can black beans, unstrained
1 tablespoon cinnamon
1 box fat-free brownie mix

Directions:
1. Preheat oven to 350 degrees (or the temperature specified on the brownie mix).
2. In food processor or blender, puree black beans, including liquid, with cinnamon until smooth.
(You'll see the skins of the beans, but that's OK. You won't be able to taste them.)
3. Transfer to mixing bowl, and combine with brownie mix. Stir by hand until shiny and mostly lump-free.
4. Pour batter into a greased 8-by-8 baking pan. Bake for about 30 minutes or until knife inserted in the center comes out clean.
5. Brownies will be rich, moist and cake-like. When they cool, cut immediately into 16 regular-size squares or 30 bite-size squares.

Italian Stir-Fry

Ingredients
2 tsp olive oil
1 1/2 cups chopped red pepper
1 1/2 cups sliced fresh mushrooms
1 lb. sirloin, trimmed of fat and sliced across the grain into 1/4–inch strips
2 medium cloves garlic, chopped
1 tsp salt1 tsp pepper1 tsp red pepper flakes
5 cups arugula
¼ cup shredded Parmesan cheese

Directions
Heat a very large nonstick skillet over medium-high heat. Add oil and turn pan to coat.
Add peppers and mushrooms; sauté until peppers begin to soften, about 3 minutes. Move vegetables to side of skillet.

Add sirloin and garlic to open space in skillet; sprinkle with salt, pepper and red pepper flakes. Turn beef after 1 minute and then continue to cook for 3 minutes more, shaking pan occasionally to mix all ingredients back together.

Add arugula; stir frequently until it wilts slightly.

To serve, sprinkle each portion with 1 tablespoon of cheese.
Makes 4 servings (2 cups Each)
Weight Watchers POINTS® value is 7 per serving

Steak Fries

2 medium potatoes
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt

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Pre-heat oven to 425
Slice potatoes length wise
Spray potatoes with Cooking spray
Place in large bag, add seasoning and shake.

Pour on to baking sheet and bake for 25 minutes.

4 servings - 1 point per serving

Fish Florentine

4 6oz flounder (any white fish fillets)
Cooking Spray
1 (12oz) package fresh spinach souffle, thawed
1/4 cup crushed saltine crackers (about 6)
8 tsp Pre-shredded fresh Parmesan cheese

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 400 degrees

Place fish in dish coated with cooking spray. Spoon souffle over fillets, combine cracker crumbs and cheese. Sprinkle over souffle bake for 20 minutes.

4 servings 6 points

Sweet Sour Chicken

1 jar Apricot preserve - sugar free
1 package Onion Soup Mix
4 boneless skinless chicken breast

Directions:
Cut chicken into cubes. Mix Apricot preserve and Onion soup mix in a bowl. Place chicken cubes in baking dish and cover with mixture.

Bake in oven at 350 for 30 minutes

4 servings - 5 points each