Recipe Newsletter 9

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Here's the new Recipe Newsletter from !! Remember, you can subscribe to the group to get it (www.groups.yahoo.com/group/recipenewsletter) - Enjoy!!

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Recipe NewsletterEdition 9I hope everyone is having a good week. Sorry I haven't gotten an edition out in a while. In light of everything that has happened in the last few weeks I decided to wait. Please continue to pray for our country and our leaders. I hope everyone has a great weekend. God Bless!

Creamy Dijon Dressing½ cup Dijon mustard½ cup fat-free mayonnaise½ cup orange juice¼ cup honey2 tablespoons cider vinegar¼ teaspoon celery saltSalad greens and vegetables of your choiceIn a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving. Yield: 1 2/3 cups. 2 tablespoons of dressing equals 1 pt. 40 Calories, 1g fat, 0 fiberHot Chocolate1-cup nonfat dry milk powder5 tablespoons sugar3 tablespoons baking cocoa1/8 to ¼ teaspoon ground cinnamonDash salt3 cups boiling waterIn a saucepan, combine the milk powder, sugar, cocoa, cinnamon and salt. Add boiling water; stir until milk powder is dissolved. Yield: 5 servings. 1 cup equals 2 pts. 106 Calories, trace fat, 1g fiberTurkey Meat Loaf2 egg whites1/3-cup ketchup1 tablespoon Worcestershire sauce1 teaspoon dried basil½ teaspoon salt½ teaspoon pepper1 small onion, grated1 small potato, finely shredded1 small sweet red pepper, finely chopped2 pounds lean ground turkeyIn a large bowl, whisk together the first six ingredients. Stir in onion, potato and red pepper. Crumble turkey over mixture and mix well. Shape into a 12-in. x 4-in loaf in a foil-lined 13-in x 9-in x 2-in baking pan. Bake, uncovered, at 350 for 60-70 minutes or until meat is no longer pink and a meat thermometer reads 165. Yield: 8 servings. One serving equals 5 pts. 200 Calories, 9g fat, 1g fibersSpicy Sweet Potatoes3 large sweet potatoes, peeled And cut into 1-in cubes (about 6 cups)2 tablespoons olive or canola oil2 tablespoons brown sugar1-teaspoon chili powder½ teaspoon salt¼ teaspoon cayenne pepperIn a large resealable plastic bag, toss sweet potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 11-in x 7-in x 2-in baking dish. Bake, uncovered, at 400 for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Yield: 8 servings. ¾ cup equals 3 pts. 149 Calories, 4g fat, 3g fiberPear Dessert Squares1 ½ pounds pears, sliced3 tablespoons all purpose flour, divided¼ cup unsweetened apple juice concentrate¾ cup reduced-fat graham cracker crumbs (about 10 squares)½ teaspoon ground cinnamonDash ground nutmeg3 tablespoons cold stick margarine½ cup reduced-fat whipped toppingAdditional ground cinnamonIn a bowl, toss the pears, I tablespoon flour and apple juice concentrate. Spoon into an 8-in square baking dish coated with nonstick cooking spray. In a bowl, combine the crumbs, cinnamon, and nutmeg and remaining flour. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 375 for 30 minutes or until pears are tender and topping is lightly browned. Serve warm or chilled. Cut into squares; top with whipped topping and cinnamon. Yield: 9 serving. One serving equals 3pts. 127 Calories, 5g fat, 2g fiberStrawberry Muffins1 ¾ cups all-purpose flour¾ cup sugar1-teaspoon baking soda¼ teaspoon ground nutmeg2 eggs, lightly beaten½ cup fat-free plain yogurt¼ cup butter or stick margarine, melted and cooled1-teaspoon vanilla extract1 ¼ cups coarsely chopped fresh or frozen unsweetened strawberriesIn a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter and vanilla; mix well, Stir into the dry ingredients just until moistened. Fold in strawberries. Fill muffin cups coated with nonstick cooking spray or lined with paper liners two-thirds full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. One muffin equals 4 pts. 173 Calories, 5 g fat, 1 g fiber