My menu for the week

Do you have a way to post your recipes on this post area.... I don't have the cooking light magazine or weight watchers now and later cook book?

Thanks,

If you go to http://www.myrecipes.com/recipes and type in the name of the recipe you can find them. Below are the 2 I posted.

Sauteed Halibut with Lemon Pesto Butter:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918487

Cavatappi with Tomatoes:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918489

I will post the Weight Watchers recipes in a bit.

Do you have a way to post your recipes on this post area.... I don't have the cooking light magazine or weight watchers now and later cook book?

Thanks,

Cornish Hen with Apples

Prep: 15 min Roast 1 hour Serves 4 plus leftovers

1 Tbsp fennel seeds, crushed 3 tbsp brandy or low sodium chicken broth
1 tbsp grated lemon zest 1 tsp butter
1 tsp olive oil 2 Granny Smith Apples, cut into ¾” wedges
½ tsp salt 1 onion, cut into ¾” wedges
3 (1 ¼ lb) Cornish Game Hens, skinned ½ cup pitted dried plums
2/3 cup apple cider

Preheat the oven to 400 degrees F. Spray a large roasting pan with nonstick spray.

Mix the fennel, lemon zest, oil, and salt in a small bowl. Tie the legs of each hen together with kitchen string and rub evenly with the fennel mixture. Place the hens, breast side up, in the prepared roasting pan. Roast 30 minutes.

Meanwhile, bring the cider, brandy, and butter to a boil in a small saucepan. Boil 1 minute and reserve.

Remove the roasting pan from the oven. Spoon the apples, onion and dried plums around the hens. Pour the cider mixture over the hens and roast, basting the hens every 15 minutes, until an instant-read thermometer inserted into a thigh registers 165 degrees F, 30 minutes.

Transfer 1 of the hens to a container and let cool. Cover and refrigerate up to 3 days for later use in the Caribbean Cornish Hen and Sweet Potato Salad recipe. Cut the remaining 2 hens in half. Place the hen halves and apple mixture on a platter. Serve with the sauce from the pan, skimmed of any visible fat.

Per serving: (1/2 hen with ¾ cup apple mixture and 2 ½ tbsp sauce): 313 Cal, 7 g Fat, 2 g Sat Fat, 0 g Trans Fat, 134 mg Chol, 282 mg Sod, 30 g Carb, 4 g Fiber, 30 g Prot, 51 mg Calc.

Caribbean Cornish Hen and Sweet Potato Salad

Prep 10 min Cook 20 min Serves 4

2 sweet potatoes, peeled and cubed
1 reserved cooked Cornish Hen from the Cornish Hens with Apples recipe
1 (5 ½ oz) can pineapple chunks, drained
1 red bell pepper, diced
2 scallions, thinly sliced
3 tbsp low-fat raspberry vinaigrette

Bring the potatoes and enough lightly salted water to cover to a boil in a large saucepan. Reduce the heat and simmer until the potatoes are fork-tender, 12-15 minutes. Drain and transfer to a large bowl and let cool 10 minutes.

Meanwhile, remove the meat from the bones of the hen and chop

Add the hen, pineapple, bell pepper, and scallions to the potatoes; mix well. Add the vinaigrette and toss gently to coat.

Per Serving (1 ¼ cups): 211 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 67 mg Chol, 318 mg Sod, 24 g Carb, 3 g Fib, 16 g Prot, 49 mg Calc.