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

Spinach Feta Dip

Spinach-Feta Dip

Ingredients
3/4 cup fat-free sour cream
1/2 cup 2% reduced-fat cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 green onions, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper 1/3 cup crumbled feta cheese

Instructions
1. Place sour cream and cottage cheese in bowl of a food processor; process until smooth. Add spinach, green onions, lemon juice, salt and pepper; process to combine. Add feta and pulse just until combined. Transfer to bowl. Cover and refrigerate at least 1 hour.

Makes 2 cups. Nutritional Information Per (1⁄4-cup) serving: 60 calories, 2g fat, 10mg chol., 4g prot., 6g carbs., 1g fiber, 250mg sodium.

Weight Watchers Points Value = 1 Point (But I do not know what the serving is, so be careful)

Pasta with Apricot and Rosemary

• Red bell Pepper, diced
• Red Onion, diced
• Garlic Clove, minced
• Fresh Rosemary
• Dried Apricots
• Chicken Broth
• Barilla Pasta, your choice

1. Cook pasta and set aside
2. Coat deep dish frying pan with EVOO, then fry onions, garlic, rosemary, pepper, and apricots. to tender.
3. Add chicken broth and reduce to 1/4.
4. Place pasta back into pot, mix in 1 bag cooked oriental veggies, then the veggies with pan juices and toss.

Weight Watchers Points Value = 7 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

Creole Smoked Ribs

The Rub

• 2 tablespoons of paprika (30ml)
• 1 tablespoon of dried thyme (15ml)
• 1 tablespoon of brown sugar (15ml)
• 1 tablespoon of garlic powder (15ml)
• 1 tablespoon of onion powder (15ml)
• 2 teaspoons of dry mustard (10ml)
• 2 teaspoons of celery seed (10ml)
• Pinch of Cajun spice
• Pinch of cayenne
• 1 teaspoon freshly ground black pepper (5ml)
• 1 teaspoon of salt (5ml)

The Bourbon Sauce

• 2 tablespoons of bottled chili sauce (30ml)
• 3/4 cup of hickory flavored BBQ sauce (175ml)
• 1/4 cup of bourbon (60ml)
• 3 tablespoons of cider vinegar (45ml)
• 2 tablespoons of maple syrup (or honey) (30ml)
• 1 tablespoon of Worcestershire sauce (15ml)
• 1 teaspoon of Tabasco sauce (5ml)

Meat

• 2 racks baby back ribs (5lb or 2.5 kg)
• 4 handfuls of hickory wood chips

1. Combine the rub ingredients in a small bowl and mix well. Pat all sides of the beef ribs generously with the rub. Place in a sealable plastic bag and refrigerate for at least 5 hours.
2. To make the bourbon sauce, place all of the ingredients with the exception of the Tabasco sauce, in a medium heavy bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in the Tabasco to taste. This can be refrigerated until ready to use, but reheat before serving.
3. Prepare Barbecue to 200 degrees (100 degrees Celsius) using indirect heat. If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
4. For a gas grill, preheat the grill to high on one side leaving the other side off.
5. Place the baby back ribs directly on the cool side of the grill and cook slowly for approximately 2 hours until nicely browned and cooked through.
6. After 1 1/2 hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

Yield: 4 servings

Slow Cooker 10 Hour Bbq Pork

Sauce:
5 cloves garlic, chopped
2 cups orange juice
2 cups coffee
2 cups brown sugar 16 ounces ketchup
3 cups balsamic vinegar
1 cup molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 beers
8 pound pork butt
10 cloves garlic
I
nstructions
1. Combine all ingredients for sauce in a large pan and bring to a simmer. Continue to cook for 45 minutes at a low simmer, stirring occasionally to keep the sugar from scorching on the bottom of the pan.

2. Preheat oven to 425F.

3. Using a small paring knife, cut deep slits into the pork and insert garlic cloves all around. Rub pork with oil and season liberally with salt and freshly ground pepper. Place pork on a rack and put in the oven for 25 minutes. The high heat will sear the meat all around and give it a nice crust.

4. Place the pork in a Crock-Pot BBQ Pit and cover with the sauce. Place the setting on Low and cook for 8 to 10 hours.

Serves 8 to 10. Recipe