Ravioli with Sautéed Butternut Squash and Thyme Recipe (Woman's Day Magazine)

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4

Store bought cheese ravioli gets dressed up for fall with a savory mix of butternut squash, garlic and fresh thyme, plus a generous dusting of salty Parmesan cheese. This recipe is so easy, quick and yummy!

Recipe Ingredients

• 2 Tbsp olive oil
• 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
• Kosher salt and pepper
• 2 cloves garlic, thinly sliced
• 1 Tbsp small fresh thyme sprigs
• 1 16-oz pkg cheese ravioli (fresh or frozen)
• 1/4 cup grated Parmesan (1 oz)

Recipe Preparation

1. Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes.
2. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
3. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Nutrition Facts

Servings 4

Amount Per Serving

Calories 332

Total Fat 14 g

Saturated Fat 5 g

Cholesterol 29 mg

Sodium 566 g

Total Carbohydrates 40 g

Dietary Fiber 3 g

Protein 13 g

9 W.W. POINTS PLUS

Pork Tenderloin and Lentils (Woman's Day Magazine)

Pork Tenderloin with Lentils Recipe

Active time: 25 minutesTotal time: 30 minute Serves 4

A lentil and walnut salad gives an earthy and rustic feel to this savory dish, which is ready in just 30 minutes. Toasting the walnuts is essential: Bake them on a sheet pan in a 400°F oven for 6 to 8 minutes; transfer to a cutting board and chop.

Recipe Ingredients

• 1 cup lentils, rinsed
• Kosher salt and black pepper
• 3 Tbsp olive oil
• 1 pork tenderloin (1 1⁄4 lb)
• 2 Tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1/2 small red onion, chopped
• 1/2cup walnuts, toasted
• 2 Tbsp fresh tarragon, chopped

Recipe Preparation

1. Heat oven to 400°F. Bring 4 cups of water to a boil. Add the lentils and 1 tsp salt; simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
2. Meanwhile, heat 1 Tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp each salt and pepper and cook, turning, until browned, 8 minutes. Transfer to the oven and roast until cooked through, 10 to 12 minutes. Let rest before slicing.
3. In a large bowl, whisk together the vinegar, mustard, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. Add the lentils, celery, carrot, onion, walnuts and tarragon, and toss to combine. Serve with the pork.

Per serving: 408 calories 16g fat-35g protein-33g carbs-12g fiber-10 W.W. points plus

 

By Woman's Day Kitchen from Eating Light, December 28, 2010

http://www.womansday.com/Recipes/Pork-with-Lentils-Recipe

Black Bean Hummus from all recipes

I got this recipe from a really good friend. I love traditional hummus, but this is even better! I serve them with homemade baked tortillas. I cut them up in 8 triangular pieces, spray a little olive oil on both sides, season with some chili lime seasoning and bake for about 8 minutes at 350, rotating the baking sheet halfway through. I use Joseph's Flax, Oat Bran and Whole Wheat Flour Tortillas. The points plus value is only 2 per tortilla.  

 

Ingredients

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice ( I added alot more )
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 Greek olives

Directions

1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutritional info.

Servings Per Recipe: 8
Amount Per Serving
Calories: 33

• Total Fat: 3g
• Cholesterol: 0mg
• Sodium: 223mg
• Total Carbs: 1.5g
•     Dietary Fiber: 0.4g
• Protein: 0.7g
• 1 ww points plus per serving

Beef & Bleu Cheese Tart-Taste of Home Healthy Cooking

This recipe is quick and so simple. It's delicious and perfect for entertaining!
*For those of you that don't eat beef, substitute with ground turkey!

1/2 lb. lean ground beef (90%)
1 3/4 cup sliced fresh mushrooms
1/2 medium red onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 tube (13.8 oz.) refrigerated pizza crust
1/2 reduced-fat sour cream
2 tsp italian seasoning
1/2 tsp garlic powder
3/4 cup crumbled bleu cheese

1. Cook beef, mushrooms, and onion over medium heat until meat is no longer pink.; drain. Stir in salt and pepper; set aside.
2. On a lightly floured surface, roll crust into a 15-in x 12-in. rectangle. Transfer to a parchment paper-lined baking sheet. (I rolled it out on the paper, much easier to transfer to pan)
3. In a small bowl, combine sour cream, italian seasoning and garlic powder; spread over crust to within 2 inches of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered. (so you can see the meat mixture in the middle)
4. Bake at 425 for 15-18 minutes or until crust is golden. Using the parchment paper, slide tart onto a wire rack. Sprinkle with bleu cheese; let stand 5 minutes before slicing.
1 slice equals 328 calories, 12 g. fat, 43 mg cholesterol, 803 mg sodium, 35 g carbs, 1 g fiber, 19 g protein. 9 points plus