Teriyaki-glazed sweet potatoes with coriander

Teriyaki-glazed sweet potatoes with coriander

 

ProPoints™ Value:    2 Servings:  4 Preparation Time:  10 min Cooking Time:  40 min Level of Difficulty:  Easy

Savoury teriyaki sauce pairs perfectly with sweet potatoes and tangy coriander. The sauce creates a sticky, caramelised coating as the potatoes cook.

Ingredients

	5 x 3 second spray(s) oil spray
	2 Tbsp teriyaki sauce
	2 medium orange sweet potato, peeled, cut into 1cm chunks
	2 Tbsp fresh coriander, chopped

Instructions

• Preheat oven to 200°C. Coat a large baking tray with cooking spray.
  
• In a large bowl, whisk together teriyaki sauce and coriander. Add sweet potatoes and coat them with sauce mixture.
  
• Transfer sweet potatoes to prepared baking sheet and bake until fork-tender, about 40 minutes.

Sparkling lemon and ginger drink

Sparkling lemon and ginger drink

ProPoints™ Value:    0 Servings:  6 Preparation Time:  10 min Cooking Time:  10 min Level of Difficulty:  Easy

For a refreshing homemade drink, you can't beat this delicious recipe. Perfect to serve as an non-alcohol alternative at Christmas functions and very refreshing in our beautiful summer.

Ingredients   4 medium fresh lemon(s)    1 tsp fresh ginger    6 glass(es) natural mineral water, (1 litre)    2 Tbsp artificial sweetener powder    3 Tbsp fresh mint, (3 sprigs)    Instructions Use a potato peeler to pare the zest from 3 of the lemons into long strips. Place strips in a heatproof bowl with the grated ginger. Pour in 1 cup of boiling water and leave to infuse and cool for 10 minutes. Strain the lemon and ginger mixture into a large jug. Add the squeezed lemon juice, mineral water and the sweetener to taste. Share between 4 to 6 glasses. Add several ice cubes, a few mint sprigs and lemon slices to garnish. Chill the glasses in the refrigerator to keep the drinks as cool as possible. Notes Try using lime slices or wedges instead of the lemon in this drink, or how about a combination of both?

1 PP Apricot and Ginger Balls

Apricots and Ginger Snowballs

Makes 60 snowballs @ 1PP each

5 wheetbix

1 x 250 g pkt gingernut biscuits

100g dried apricots

100g sultanas

1 x 415g and ¼ cup sweetened condensed skim milk

2 tbsp mixed peel

½ tsp ground ginger

¼ tsp nutmeg

45g dessicated coconut

1.   Crush wheetbix and mix with crushed gingernut biscuits in a large bowl.

2.  Stir in all dry ingredients except the coconut. Mix well.

3.  Add condensed milk and fold in until mixture is just moist.

4.  Roll the mixture into 60 small balls with your hands.

(approx. 2cm in diameter).

5.  Roll each ball in coconut.

WW White Christmas Slice

White Christmas Slice

ProPoints™ Value:    2 Servings:  24 Preparation Time:  0 min Cooking Time:  0 min Level of Difficulty:  Easy

Ingredients

	2 cups Rice Bubbles 3/4 cup WW Fruit and Fibre Cereal
	1/2 cup shredded coconut
	3/4 cup skim milk powder
	1/2 cup dried cranberries
	1/3 cup shelled pistachio kernels, chopped
	100g melted Nestle milky bar chocolate
	200g low-fat vanilla yogurt

Instructions

1. Line a 20 x 30cm tin with foil.
2. Combine rice bubbles, coconut, milk powder, cranberries and nuts, and mix well.
3. Stir in the yogurt first and then the melted chocolate.
4. Mix well.
5. Press into the tin and freeze until set.
6. Cut into 24 fingers.
7. Store in an airtight container in the fridge.

White chocolate and Macadamia Rocky Road

Yummmmm. On the 7th day of Christmas my true love made for me...

White chocolate and Macadamia Rocky Road
ProPoints™ Value: 3 Servings: 48

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Ingredients
250g packet marshmallow
100g dried cranberries
110g macadamia nuts, roughly chopped
60g Pistachios
1/3cup Coconut, Desiccated
440 g white chocolate block
Instructions
1. Grease 20cm square cake tin. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Combine marshmallows, cranberries, nuts and coconut in bowl.
3. Place chocolate in a microwave safe bowl.
Microwave on med-high 1-2 minutes, stirring with a metal spoon every 30 secs, or until smooth.
4. Pour chocolate over marshmallow mixture. Mix well.
5. Spoon mixture into prepared pan, pressing down with spatula.
6. Refrigerate for 2 hours until set.
7. Using a warm knife, cut into squares.
Store for up to two weeks in an airtight container.
Enjoy (either making it, or sharing a wee slice)

Recipe from www.Taste.com.au.    

A taste of the Tropics

On the 6th day of Christmas my true love gave to me:
A delicious tropical meal perfect during the festive season and our wonderful summer

Salmon Kebabs with Mango and avocado salad with sweet chilli dressing

Meal is 9PP

I purchased the Salmon Kebabs with roasted peppers and garlic from Woolworths @ 6 PP per serve that my husband cooked on the barbie while I whipped up this delicious salad from Dec Weight Watchers Magazine.

The salads in this issue are delicious.

Salad is 3PP and serves 6

1/4 cup sweet chilli sauce

2 tbs lime juice

100 g baby lettuce leaves (I used baby spinach)

1 Lebanese cucumber, cut into ribbons. (I diced it).

1 small avocado, coarsely chopped

1 small mango, thinly sliced

2/3 cup fresh coriander leaves

1/3 cup toasted macadamia nuts, coarsely chopped

1. To make the sweet chilli dressing, combine the chilli sauce with the lime juice in a small bowl.

2. Arrange the lettuce, cucumber, avocado, mango, coriander and nuts on a large platter, then drizzle with the dressing and serve immediately.

Salad can also be turned into a main meal by adding 500g peeled, cooked prawns @ 4PP for meal or 300g cooked and shredded, skinless chicken @ 11PP for meal.

This salad was really delicious.