Instructions

1. Preheat the oven to 500.
2. Trim the fat from the roast and season with salt and pepper.
3. Place the roast in a roasting pan – do not cover or add water.
4. Reduce oven temp to 475 and place roast in oven.
5. Roast for seven minutes per pound.
6. Turn oven off but do NOT open the door.
7. Leave roast in hot oven until internal temperature reaches 145.
8. Remove from oven, cover, and let stand for 10 minutes.
9. Slice into thin slices and serve.

Instructions

1. Place sweet potatoes in a towel and squeeze out as much water as possible. Let sit and the re-squeeze.
2. In a large bow, combine sweet potatoes, eggs, brown sugar, flour, cloves, and cinnamon. Mix well.
3. Heat oil in a large heavy skillet.
4. Form into pancake size cakes, and fry in hot oil. Flip cakes after 2-3 minutes and brown other side.
5. Drain on paper towels and serve hot.

Instructions

1. Blend sugars and butter.
2. Add egg yolk, corn syrup, and vanilla
3. cream into butter and sugar mixture for about 15 seconds
4. Sift together flour, salt, and baking soda
5. Add flour mixture to wet ingredients in 3 increments, blending well with each added increment
6. Spoon out small scoops of dough and roll in raw, sugar granules, then chill in refrigerator for 15 minutes or until firm (can use freezer)
7. Place on parchment-paper-lined baking sheet and place in 375 degree oven until dark brown on top – 10 to 15 minutes.
8. Should come out crunchy/crispy on the edges, bottom and top, yet very ooey-gooey and chewy in the middle :]

Instructions

1. Preheat oven to 425
2. Spray 3 quart dish with cooking spray
3. Combine broth, half and half, flour, mustard and pepper until well blended and set aside
4. Melt the butter in a large skillet over medium high heat
5. Add onion and allow to carmelize
6. Add garlic and thyme and cook for a minute
7. Add mixed vegetables and cook until heated through
8. Add broth-half and half mixture and bring to boil
9. Allow to thicken slightly
10. Pour into baking dish
11. Arrange biscuits on top
12. Bake 10-15 minutes until biscuits are golden brown

Instructions

1. Heat oil in a skillet over medium high heat
2. Add mushrooms, leak & garlic and cook until softened
3. Add the beef, crumbling it, until browned
4. Add tomatoes, wine & salt
5. Bring to a boil
6. Reduce heat and simmer until sauce thickens

Instructions

1. If Sunday, invite Roan over.
2. Preheat oven to 350
3. Combine 1c tomato sauce, onion, parsley, brown sugar, salt, pepper, worchester sauce.
4. Stir well.
5. Add meat and oats. Stir just until blended.
6. Perforate bottoms of 2 cheap foil pans.
7. Coat with cooking spray
8. Shape mixture into pans, place on a rack over a cookie sheet (to catch the fat)
9. Brush remaining 1/2 cup tomato sauce over meat loaf
10. Bake at 350 for 1 hour and 10 minutes or until done.
11. Let stand 10 minutes before slicing
12. Cut into 12 slices

Instructions

1. Preheat oven to 350
2. Carmelize the onion then remove from the pan and set aside.
3. Brown ground beef adding spice mixture as it cooks.
4. Add apple and onion to beef and cook for another minute.
5. Add the raisins, stock, sherry and egg yolks and cook until just begging to boil..
6. Remove beef mix from heat and let cool.
7. Coat a pie dish or a spring form pan with cooking spray.
8. Line the pie dish / spring form pan with pie crust.
9. Fill the pie dish with the meat mixture.
10. Cover the pie pan with the remaining pie crust, crimp edges with a fork, and cut a couple of small vent slots.
11. Bake for 15 to 20 minutes until golden brown and delicious.
12. Cool before serving.

Instructions

1. Boil the chick for ~15 minutes then cool and shred.
2. Spray a 9×13″ baking dish with non-stick spray.
3. Put the salsa in a shallow plate.
4. Dip both sides of a tortilla in the salsa.
5. Top the tortilla with ~1/4cup of the chicken, ~1 tablespoon of the ricotta, and ~1/2 tablespoon of the Monterrey Jack cheese.
6. Fold in the ends and roll the tortillathen place it seem side down in the baking dish.
7. Repeat for remaining tortillas and chicken.
8. Pour remaining salsa and Monterrey Jack cheese over the enchiladas.
9. cover with plastic wrap and vent one corner.
10. Microwave on high for five minutes until the cheese is melted and the enchiladas are heated through.
11. Sprinkle with the cilantro.

• WW Points: 7