Wheatberry Salad

• 2 Cups Wheatberries
• 4 Qts Water
• 1 Cup Diced Celery
• 1 lb Chopped Smoked Turkey
• 1 Peeledm Cored Chopped Granny Smith
• 4 Scallions Thinly Sliced
• 1 cup dried cranberries
• 1 cup chopped pecans
• 3 tablespoons walnut or corn oil
• 2 tablespoons cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh sage,
• 1 teaspoon coarsely ground black pepper

 

1. Place wheatberries in a large pot, add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature.

 Serves 10.

Nutritional Information Per serving: 392 calories, 19g fat, 36mg chol., 19g prot., 36g carbs., 7g fiber, 712mg sodium.

Eggplant Caponata

Ingredients
4 tablespoons olive oil 2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins 2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers 1/4 teaspoon salt
1/4 teaspoon pepper 2 tablespoons chopped fresh parsley

Instructions
1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, and salt and pepper.
3. Stir and cook, uncovered, 15 to 20 minutes over medium-low heat.
4. Stir in parsley and serve with matzo crackers. Serves 12.

. Nutritional Information
Per (1/2-cup) serving: 130 calories,
7g fat,
2g prot.,
12g carbs.,
4g fiber,
240mg sodium.

Weight Watchers Points Value = 3 Points

Steak and Eggs with Salsa Verde and Fontina

•  1 1/2 pound Skirt Steak
• 1 tsp sweet or smoked Parika
• 1/2 tsp Salt
• Ground Pepper
• 3 cups medium-hot salsa verde
• 8 eggs
• 6 oz Fontina Cheese, coursely grated
• Fresh Mint Sprigs for garnish

1. Heat the broiler, Rub steak with Paprika, Salt and Pepper.
2. Pout Salsa Verde into a heavy 12 inch skillet with a lid. Bring to a boil, reduce heat to medium.
3. Carefully break efggs directly into skillet with salsa. Mound cheese over each egg. Cover and cook for 6 to 8 minutes, until eggs whites are set and yolkss are still a little runny.
4. Broil steak until medium rare, about 2 minuts on each side. Let stand to rest.
5. Slice Steak and serve with eggs, salsa verde and mint.

Makes 8 Servings

Calories 330, Protein 20g, Chlorestoerol 275mg, Protein 29g, Carbs 7g, Fiber 0g, Sodium 1120mg

CHAMP

Serve these mashed potato for dinner, then fry them up as "cakes" for breakfast as indicated in the recipe "Champ Potato Cakes with Bacon and Eggs"

• 3 lbs Russet or Yukon Gold Potatos
• 1 tsp Salt, divided
• 8 green onions
• 3/4 cup whole milk
• 4 tbsp salted butter, plus additional for serving if needed

1. Peel potatos and cut into small chunks. Cover with water and add 1/2 tsp salt. Bring to a boil and then simmer until tender - about 35-40 minutes
2. Remove the heat and drain potatoes well. Return to the pot and let potatos dry for a couple of minutes.
3. Finely chop green onions and add to a separate small sauce pan. Add milk and simmer for 4 minutes.
4. Add butter and remaining salt and mash with masher. Gradually add hot milk/green onion mix beat with a wooden spoon until smooth and creamy.
5. Place in a warm serving bowl and top with a know of butter.

1/2 Cup Serving - Makes 6 cups

Calories 110g, Fat 5g, Chloresterol 10mg, Protein 2g, Carbs 17g, Fiber 2g, Sodium 230mg

Champ Potato Cakes with Bacon and Eggs

• 4 Tomatoes
• 4 Medium Portabello Mushrooms
• 8 Slices of Bacon
• 1/2 tsp Salt divided
• Black Pepper
• 2 tsp Olive Oil
• 4 cups of Champ
• 1 cup all purpose flour
• 2 tbsp salted butter
• 8 poached eggs

1. Heat broiler
2. Cut tomatos into halves, place tomatoes, mushrooms, and bacon on a baking sheet, Sprinkle with salt and pepper and drizzle with Olive Oil
3. Place under broiler and cook until bacon is crisp, and tomato and shrooms are browned.
4. Remove from broiler and keep warm
5. Combine 4 cups of champ, four, salt and pepper in a medium bowl.
6. Heat a well seasoned cast iron skillet over medium high heat. Spoon potato mix into pan and flatten with spatula into the shape of a pancake. Cook until golden brown.
7. Serve with butter on champcakes, place 1 champcake on a plate, top with poached egg, 1 bacon, 1 shroom and 1 tomato.

Serves 8

Calories 330, Fat 19g, Choresterol 240mg, Protein 14g, Carbs 33g, Fiber 3g, Sodium 750 mg.