Fruit Crisp 3 points

Filling:

• 2 tablespoons granulated sugar 
• 1 1/2 tablespoons all-purpose flour 
• 1 teaspoon ground cinnamon 
• 6 cups peeled and sliced fresh peaches (6 to 8 medium) or 2 (16 ounce bags) frozen peaches, thawed 
• 1 teaspoon vanilla extract

Topping:

• 1 cup oats (quick or old fashioned, uncooked) 
• 1/4 cup coarsely chopped walnuts, pecans or almonds 
• 2 tablespoons granulated sugar 
• 1/4 cup (1/2 stick) margarine, melted 
• 1/2 teaspoon ground cinnamon

Directions:

1. Heat oven to 350 degrees F.
2. Spray an 8-inch square glass baking dish with cooking spray.
3. In large bowl, combine sugar, flour and cinnamon and mix well.
4. Add fruit and vanilla extract and stir until fruit is evenly coated.
5. Spoon into baking dish.
6. Combine topping ingredients in small bowl; mix well.
7. Sprinkle evenly over fruit.
8. Bake 35 to 40 minutes or until fruit feels tender when pierced with a sharp knife.
9. Serve warm.

 Makes 9 servings.

Weight Watchers Pork Fried Rice (9 points)

Ingredients

	1/2 pound(s) cooked lean pork tenderloin, reserved from Crusty Pork Tenderloin with Sweet Potato and Apple
	1 tsp dark sesame oil, Asian
	2 medium uncooked scallion(s), thinly sliced
	1 rib(s) (medium) uncooked celery, thinly sliced
	1 tsp ginger root, fresh, peeled and grated
	1 cup(s) frozen peas and carrots, thawed
	1 cup(s) cooked white rice
	2 tsp low sodium soy sauce
	1 tsp oyster sauce, bottled
	1/8 tsp red pepper flakes, or to taste
	1/4 cup(s) fat free egg substitute
	1/8 tsp table salt    Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside. Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture to a warm serving bowl. Spray the same skillet with nonstick spray and set over medium-high heat. Add the egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through, about 1 minute. Stir the egg into the rice mixture and serve at once. Yields 1 3/4 cups per serving. Notes If you are boiling the rice just before making this recipe, spread the hot cooked rice on a baking sheet to cool (about 10 minutes) before using it. Substitute a chopped small onion for the scallions, if scallions aren’t a staple in your pantry. For extra flavor, without increasing the PointsPlus™ values, add a tablespoon or two of chopped fresh cilantro or basil at the last minute.

French Onion Soup

Ingredients

• 2 tablespoons butter
• 1-1/2 onions, thinly sliced
• 1/2 teaspoon white sugar\
• 1-1/2 teaspoons all-purpose flour
• 1-1/4 cups water
• 1/4 cup red wine
• 1 (10.5 ounce) can condensed beef broth
• 1/2 French baguette
• 1/4 pound sliced Swiss cheese

 

Directions

NOTE: Recipe directions are for the original serving size of 4.

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted