Lentilcorn And Sweet Pepper Chilli Ww 5 Points Recipes

Steps:

• Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
• Reduce to a simmer,and cook covered for 20 minutes.
• Add the corn,pepper,chillies,cumin and ground coriander and salt.
• Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
• Stir in the chopped coriander and serve.

Steps:

• Preheat oven to 445 degrees.
• Spray baking sheet with nonstick spray.
• In medium bowl, beat egg white, 1/2 cup flour, beer, baking soda, and salt.
• Place the 1/4 cup of flour in a shallow dish and the shredded coconut on another shallow dish.
• Grab a shrimp by the tail and coat well with the flour.
• Next, dip the shrimp into the egg white mixture and then roll in coconut.
• Press the coconut into the shrimp.
• Repeat with each shrimp.
• Place the shrimp on the baking sheet and bake until the coconut is toasted and the shrimp is done, about 10-12 minutes.
• 5 Points per serving (serves 6).

Steps:

• Preheat oven to 375 degrees.
• Coat a large baking sheet with cooking spray.
• Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
• Pinch together the existing perforations between thumbs to make 8 polid pieces.
• Roll each pieces into a 4x5" rectangle.
• Spread 1 t. of mustard on each rectangle.
• Place hot dogs on rectangles, roll up and pinch the ends in a seal.
• Place egg whites and breadcrumbs in separate shallow dishes.
• Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
• Transfer corn dogs to prepared baking sheet.
• Bake until golden brown, about 25 minutes.

Steps:

• Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
• Sprinkle each piece with lemon pepper.
• Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
• Place pork on heated platter and cover with alumunium foil; set aside.
• Add lemon juice, Worcestershire sauce and mustard in skillet.
• Cook until sauce is heated and pour over pork.
• Serve immediately.

Steps:

• Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.
• Stir in chili powder; cook about 30 seconds.
• Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.
• Stir in water and apple juice; cover and cook on LOW for 8 hours.
• Add more water if the chili gets too thick.