Weight Watchers Passover Dinner

Weight Watchers Passover Dinner

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by Weight Watchers

WCNC.com

Posted on March 25, 2013 at 9:44 AM

Updated Monday, Mar 25 at 12:35 PM

 Savory Matzo Pudding

Weight Watchers Recipe
 
Ratings (35)
4PointsPlus Value
Prep time: 20 min
Cook time: 75 min
Other time: 0 min
Serves: 12
Almost like stuffing with a crispy top. The perfect mate for pot roast or roast chicken. Garnish with fresh parsley just before serving.
Ingredients
    5 spray(s) cooking spray, divided   
      3 large egg(s)   
      3 large egg white(s)   
    2 tsp kosher salt   
    1/2 tsp black pepper, freshly ground, or to taste   
    2 cup(s) canned chicken broth   
    10 item(s) matzo(s)   
      2 cup(s) uncooked onion(s), Spanish, chopped (about 3 medium onions)   
      1 cup(s) uncooked celery, chopped (about 2 ribs)   
      1/2 pound(s) fresh mushroom(s), finely sliced or shredded   
    2 Tbsp canola oil   
    2 Tbsp fresh parsley, fresh, minced   
Instructions
•    Preheat oven to 350°F. Coat a 3 quart oven-proof baking dish (about 13- x 7-inches) with cooking spray.
•    In a large bowl, whisk together eggs, egg whiles, salt and pepper until well-combined; stir in broth.
•    Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
•    Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
•    When eggs are almost all absorbed by matzo, stir in vegetable mixture until well-combined; spoon mixture into prepared dish and smooth out top. Drizzle oil over top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve. Yields 1 piece per serving.
Notes
•    You can make this with whole wheat matzo though it will change the consistency since the whole wheat matzo does not absorb the egg mixture as well (could affect the PointsPlus value).
 
Roasted Brisket

Weight Watchers Recipe
 
Ratings (286)
7PointsPlus Value
Prep time: 15 min
Cook time: 180 min
Other time: 0 min
Serves: 8
Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.
Ingredients
      1 large uncooked onion(s), sliced   
    2 clove(s) (medium) garlic clove(s), minced   
      1 pound(s) uncooked baby carrots   
      5 oz fresh mushroom(s), sliced (about 2 to 2 1/2 cups)   
    2 1/2 pound(s) uncooked lean and trimmed beef brisket   
      28 oz canned crushed tomatoes   
    1 tsp paprika   
    3/4 tsp table salt   
    1/4 tsp black pepper   
    1/4 tsp crushed red pepper flakes   
    2 Tbsp fresh lemon juice   
    2 Tbsp sugar   
Instructions
•    Preheat oven to 325ºF.
•    Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
•    In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
•    Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
•    Remove pan from oven and let stand for 10 minutes before slicing beef into 1/4-inch-thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.
Notes
•    For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.


 
    

 

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