Issuu on Google+

Ho lid Sp ay ec i Sa Ente al mp rta ler ini ng

NEW COMPLETE

COOKBOOK National Bestseller Now Includes 40 Slow Cooker Recipes

OVER 500 DELICIOUS RECIPES FOR THE HEALTHY COOK’S KITCHEN


A-12 Weight Watchers New Complete Cookbook Bonus Edition

Roasted Cauliflower Soup serves 8

1 head cauliflower, cored and cut into 1-inch florets 2 onions, chopped 3 carrots, chopped 8 fresh parsley sprigs ½ teaspoon salt ¼ teaspoon black pepper 2 (32-ounce) containers reduced-sodium chicken broth ½ cup grated Parmesan cheese Preheat oven to 450°F. 2 Combine cauliflower, onions, and carrots on large rimmed baking sheet. Spray with olive oil nonstick stick spray and toss until coated. Roast, stirring occasionally, until vegetables are tender and lightly browned, about 30 minutes. 3 Transfer vegetables to 5- or 6-quart slow cooker. Add parsley sprigs, salt, and pepper. Pour broth over vegetables. Cover and cook until vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low. Discard parsley sprigs. 4 Puree soup, in batches, in blender or food processor. Return soup to slow cooker and cook on high until heated through, about 15 minutes. 5 Ladle soup into 8 bowls. Sprinkle evenly with Parmesan. 1

PER SERVING (1 CUP SOUP AND 1 TABLESPOON PARMESAN): 398 grams, 105 Cal, 3 g Total Fat, 1 g Sat Fat,

0 g Trans Fat, 4 mg Chol, 338 mg Sod, 14 g Carb, 6 g Sugar, 4 g Fib, 9 g Prot, 107 mg Calc.

PointsPlus value: 3. Roasting the vegetables caramelizes them, which brings out all their natural sweetness and gives this soup its deep flavor.

Classic French Onion Soup serves 8

1 tablespoon + 1 teaspoon olive oil 3 pounds onions, thinly sliced 2 teaspoons sugar 1 tablespoon all-purpose flour 1 (32-ounce) container reduced-sodium beef broth 1 (32-ounce) container no-salt-added beef broth ¼ teaspoon black pepper 3 ounces soft (mild) goat cheese, at room temperature 2 teaspoons chopped thyme 8 ( 3⁄8-inch) slices French baguette, toasted 1 Heat oil in large Dutch oven over medium heat. Add onions and cook, stirring occasionally, about 10 minutes. Sprinkle sugar over onions and cook, stirring occasionally, until onions are deep golden brown and well softened, about 35 minutes, adding a bit of water to pot if onions seem dry. Stir in flour and cook, stirring constantly, until flour is lightly browned, about 2 minutes longer. 2 Transfer onions to 5- or 6-quart slow cooker. Add broth and pepper. Cover and cook until flavors are blended 4–5 hours on high or 8–10 hours on low. 3 Mix together goat cheese and chopped thyme in small bowl. Spread cheese mixture evenly over slices of toast. Ladle soup into 8 bowls; top each serving with a cheese toast. PER SERVING (ABOUT 1¼ CUPS SOUP WITH 1 CHEESE TOAST): 423 grams, 170 Cal, 5 g Total Fat, 2 g Sat Fat,

0 g Trans Fat, 5 mg Chol, 306 mg Sod, 22 g Carb, 8 g Sugar, 3 g Fib, 11 g Prot, 56 mg Calc.

PointsPlus value: 4.

Click Here to Buy The Book


Bonus Slow Cooker Recipes A-13

CLASSIC FRENCH ONION SOUP

Click Here to Buy The Book


POR K ROAST WITH WI NTE R VEG ETAB LE S

Click Here to Buy The Book


Beef, Pork, and Lamb 147

Pork Roast with Winter Vegetables

Caribbean-Style Pork Tenderloin

2 large garlic cloves, minced Grated zest of ½ lemon 1 tablespoon chopped fresh rosemary 1½ teaspoons salt ½ teaspoon black pepper 1 (2-pound) boneless center-cut pork loin roast, trimmed ½ butternut squash, peeled, seeded, and cut into 16 pieces 2 large parsnips, cut into 2-inch lengths 2 large carrots, cut into 2-inch lengths 4 celery stalks, cut into 2-inch lengths 4 teaspoons extra-virgin olive oil

Grated zest and juice of 1 orange Grated zest and juice of 1 lime 1 tablespoon olive oil 2 garlic cloves, minced 2 teaspoons ground cumin ½ teaspoon salt ¼ teaspoon black pepper Pinch cayenne 1 (1-pound) pork tenderloin, trimmed

serves 8

1 Preheat oven to 450°F. Spray large roasting pan with olive oil nonstick spray. 2 Mix together garlic, lemon zest, rosemary, ¾ teaspoon of salt, and ¼ teaspoon of pepper in cup. Rub all over pork. Place pork in roasting pan. Scatter squash, parsnips, carrots, and celery around pork; sprinkle with remaining ¾ teaspoon salt and ¼ teaspoon pepper. Roast until instant-read thermometer inserted into center of pork registers 160°F for medium and vegetables are tender, about 45 minutes. 3 Transfer pork to cutting board and let stand 10 minutes. Cut pork into 16 slices and serve with vegetables. PER SERVING (2 SLICES PORK AND 1 CUP VEGETABLES):

242 grams, 281 Cal, 14 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 68 mg Chol, 544 mg Sod, 14 g Total Carb, 4 g Total Sugar, 4 g Fib, 24 g Prot, 76 mg Calc.

PointsPlus value: 7

serves 4

1 Combine orange zest and juice, lime zest and juice, oil, garlic, cumin, salt, pepper, and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight. 2 Preheat oven to 450°F. 3 Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast 5 minutes. Reduce oven temperature to 350°F and roast until instant-read thermometer inserted into center of tenderloin registers 160°F for medium, 15–18 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices. PER SERVING (3 SLICES): 130 grams, 176 Cal,

7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 342 mg Sod, 5 g Total Carb, 2 g Total Sugar, 1 g Fib, 23 g Prot, 27 mg Calc.

PointsPlus value: 4 HEALTHY EXTRA Keep the island feeling of this pork dish by serving

it with a plate of thinly sliced fresh pineapple sprinkled with chopped fresh cilantro and a bit of ground cinnamon.

Click Here to Buy The Book


348 Weight Watchers New Complete Cookbook

Holiday Stollen serves 16

½ cup golden raisins ¹/³ cup candied fruit, such as cherries, citron, orange peel, or lemon peel or a combination, chopped ¼ cup dried currants ¼ cup dark rum or apple juice 3¼–3½ cups all-purpose flour ¾ cup fat-free milk, warmed (105°–115°F) ¹/³ cup + 1 teaspoon granulated sugar 1 package active dry yeast ¹/³ cup slivered almonds 1 teaspoon salt ½ teaspoon ground cardamom 1 large egg 5 tablespoons unsalted butter, melted and cooled ½ teaspoon vanilla extract 3 tablespoons confectioners’ sugar 1 Combine raisins, candied fruit, currants, and rum in small saucepan and set over medium heat. Bring to simmer; remove saucepan from heat and let stand 30 minutes. Drain fruit, discarding liquid. Toss together fruit and ¼ cup of flour in small bowl until coated. 2 Combine milk, 1 teaspoon of granulated sugar, and the yeast in large bowl of electric mixer, stirring to dissolve. Let stand 5 minutes. Combine 3 cups of flour, the remaining ¹/³ cup granulated sugar, the almonds, salt, and cardamom in medium bowl. Add flour mixture, dried fruit mixture, egg, butter, and vanilla to yeast mixture and beat on medium-low speed until sticky dough forms.

Turn dough out onto well-floured work surface and knead, adding enough of remaining flour, 1 tablespoon at a time, until dough becomes smooth and elastic, about 10 minutes. Spray large bowl with nonstick spray. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in warm place (80°–85°F), until indentation made with your index finger remains, about 1½ hours (dough will not be doubled in volume). 4 Spray baking sheet with nonstick spray. 5 Punch down dough in bowl; let rest 10 minutes. Turn dough out onto lightly floured work surface; roll into 9 × 15-inch oval. Fold dough lengthwise almost in half, allowing about 1 inch of bottom half to protrude. Transfer dough to prepared baking sheet. Cover loosely with plastic wrap and let dough rise in warm place (80°–85°F) until doubled in volume, about 1 hour. 6 Meanwhile, preheat oven to 350°F. 7 Remove plastic wrap. Bake until stollen is lightly browned and sounds hollow when tapped on bottom, 25–30 minutes. Immediately sprinkle with confectioners’ sugar. Transfer to wire rack to cool completely. 3

PER SERVING (¹⁄ 16 OF LOAF): 64 grams, 204 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 23 mg Chol, 14 mg Sod, 35 g Total Carb, 12 g Total Sugar, 2 g Fib, 4 g Prot, 31 mg Calc.

PointsPlus value: 5 Stollen is a traditional German fruit bread

usually eaten at Christmas. It is thought to have originated in the city of Dresden in 1474. At that time, in preparation for Christmas, the use of milk and butter was forbidden, making stollen heavy and somewhat tasteless. In Dresden today, there are 150 bakers designated as official stollen bakers.

Click Here to Buy The Book


HOLI DAY STOLLE N

Click Here to Buy The Book


Cooking/Health & Healing/Weight Control

WEIGHT WATCHERS NEW COMPLETE COOKBOOK A Healthy Cook’s Best Kitchen Companion—Now with 40 Bonus Slow Cooker Recipes! At Weight Watchers, we believe that change is good—and we’ve made Weight Watchers New Complete Cookbook even better by adding a bonus section of slow cooker recipes— perfect for anyone who loves to eat and wants to embrace a healthier lifestyle. HERE’S A PEEK AT WHAT’S INSIDE: •

The original 500 delectable recipes filled with nutritious and wholesome lean meats, whole grains, fruits, and vegetables so you’ll stay fuller, longer

A new chapter with 40 easy-on-the-cook slow cooker recipes

More than 60 beautiful color photographs including helpful how-to’s, plus new photos for slow cooker recipes

Smart ways to swap out ingredients and still create lighter meals with lots of flavor

Must-know kitchen basics, including stocking a healthy pantry, kitchen tools, important food safety advice, and measuring pointers

More than 100 Healthy Extra tips boasting ideas for side dishes and satisfying add-ons

Kitchen tricks and techniques that will make you a culinary pro in no time

Complete nutritional analysis for each recipe, including sodium and fat counts and a PointsPlus value for each recipe

$29.99 USA/$32.99 CAN COVER DESIGN: TAI BLANCHE COVER PHOTOGRAPHY: ROMULO YANES


Weight Watchers New Complete Holiday Sampler