Weight Watchers Peppery Popovers Recipes

WEIGHT WATCHERS PEPPERY POPOVERS

Steps:

• Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.
• Beat eggs with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.
• Spoon 1/4 cup batter into each cup. Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer. Serve immediately.

POPOVERS BY RATIO (WEIGHT)

Steps:

• Preheat oven to 450 with pan you will use preheating in it.
• My large eggs are usually 1.875 oz. Yours might not be. That is part of why this recipe is so good. You will be able to adjust your milk and flour based on the weight of the egg you are using.
• Put container on your scale and zero it out. Add egg and note weight and zero again. Add milk (2 times weight of egg) and zero again. Add flour (same weight as egg). Add a dash of salt.
• Beat well and let it sit while the oven preheats. This hydrates the flour and gives you a better result.
• Put a bit of butter in the bottom of each hole in the hot pan.
• Fill your pan no more than 1/2 full. I get 12 petite popovers (Nordic Ware pan) from 1 large (1.875 oz) egg. Larger pan will yield fewer. Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
• Look at the popovers at 10 minutes. You can lower the temp to 375 if you want to do so. Finish til nice and brown on top -- not too dark.
• This same mix can make savory pancakes on top of the range.
• Great with butter, salt and pepper.
• Could be filled with a dinner filling.
• Could be cooled and filled with whipped cream, pastry cream or even ice cream.
• Could be filled with fresh fruit.
• Or, be creative and make a savory combination.
• Nice to serve with rare beef and some of the juice.
• There are a million things you can do with them.

WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)

Steps:

• Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
• Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
• To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.

PENNE WITH PEPPERS AND SAUSAGE ( WEIGHT WATCHERS)

Steps:

• Coat a large nonstick skillet with cooking spray and set pan over medium high heat. Add green peppers, garlic, onion, and mushrooms. Cook, stirring frequently, until almost tender, about 7-8 minutes.
• Remove turkey from casings; add to skillet and cook until no longer pink. Add spices and tomatoes. Simmer about 5 minutes.
• Serve over cooked pasta. Sprinkle with cheese. Yields about 1 1/2 cups per serving.

SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY

Steps:

• Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
• In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
• In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
• Serve with garnish.
• Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.