Honey Goat Cheese Dressing

Haven't tried it yet but wanted to save for future reference. From Gina's Weight Watcher Recipes.

Honey Goat Cheese Dressing
4 oz fresh creamy goat cheese, room temperature
1 1/2 tbsp honey
2 tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1/2 lemon, juiced
1 tbsp water
Kosher salt and freshly ground black pepper

In a small food processor combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt. Mix until combined.
Servings: 15 • Serving Size: 1 tbsp • Calories: 46 • Points: 1.25 ww points

Apples, Pecans and Craisins over Mixed Greens
1/2 oz dried craisins (1/2 pack Craisins 100 calorie pack)
10 pecan halves
1/2 apple sliced
1 cup mixed baby greens
1 tbsp honey goat cheese dressing
Servings: 1 • Calories: 243 • Points: 5.25 ww points

Orange Cranberry Muffins

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 1 cup sugar, divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons grated orange rind
• 3/4 cup orange juice (about 1 large orange)
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 2 cups coarsely chopped fresh cranberries (about 8 ounces)
• 1/3 cup chopped walnuts, toasted
• Cooking spray

Preparation

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 20-25 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Nutritional Infrmation

Calories:169 (30% from fat)

Fat:5.6g (sat 0.5g,mono 2.5g,poly 2.4g)

Protein:2.5g

Carbohydrate:27.9g

Fiber:1.3g

Cholesterol:2.4mg

Iron:1mg

Sodium:236mg

Calcium: 35mg

Rita LaReau, Cooking Light, NOVEMBER 2005

Cranberry Sauce

1 cup cranberry juice
1 cup white sugar
1 bag of fresh cranberries (12 oz or 3.5c)
1 Golden Delicious apple, peeled & diced
1 Anjou pear, peeled & diced
1/4 cup of frozen orange juice concentrate
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp cornstarch mixed into 1 tbsp cold water

1. Put water & sugar in a medium pot and bring to a boil, dissolving sugar.
2. Add the rest of the ingredients and bring back to a boil.
3. Turn heat to low, and simmer for 30 minutes.
4. Add cornstarch/water mix. Simmer for 30 minutes
4. Let cool to room temperature and serve it warm or chilled.

The original recipe calls for 1/2 cup diced nuts and 1/2 cup of whatever dried fruit you like. Add at end but I omit them.