July 28. 2004 5 1“ ^lortlanb © bserucr Page AS Honey Nut Seed Bread This tangy South west-inspired salad is light, refreshing and quite filling. It offers a harmony o f colors, textures and vegetarian protein sources fo r an easy sum m er m eal you can feel good about serving up fo r com pany or brown bag ging fo r lunch on the go. An irresistible, hearty high-fiber recipe Directions In a large bowl, com bine 1 cup all-purpose flour, whole wheat flour, dry milk, undissolved yeast, salt, and cinnamon. Heat water, honey, and butter until very warm ( 120°F to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed o f elec tric mixer, scraping bowl occasion ally. Add l/2cupall-purposeflour, seeds and almonds; beat 2 minutes at high speed. Stir in enough re maining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; form each into an oval loaf. Place on 2 greased baking sheets. Brush tops with 1/ 4 cup honey; sprinkle with seeds and almonds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 35O°F for 25 minutes or until done. Remove from sheets; cool on wire racks. You ’ll love the sweet crumb and delicate cinnamon-flavored bread with a crunchy topping o f honey, nuts and seeds. INGREDIENTS (Makes 2 Loaves ) Nutrition Information Dough: • • • • • • • • • • • • 2-1/2 to 3 cups all-purpose flour 2-1/2 cups whole wheat flour 1/2 cup nonfat dry milk 2 envelopes Fleischmann’s RapidRise Yeast 2 teaspoons salt 2 teaspoons ground cinnamon 2 cups water 1/3 cup honey 1/4 cup butter or margarine 1/4 cup sunflower seeds 1/4 cup chopped almonds 1 tablespoon sesame seed Seed Topping: • • • • 1/4 cup honey 1/4 cup sunflow er seeds 1/4 cup chopped almonds 1 tablespoon sesame seed W e ig h t W a tc h e rs R e n e v a tie n Serving Size, one slice; 1/24 of recipe Serving Weight: 2.4 ounces (69 grams) Calories: 170 Total Fat: 5 g Saturated Fat: 1.5g Cholesterol: 5 mg Sodium: 220mg Carbohydrates: 28 g Dietary Fiber: 3 g (1 .3 g /o z ) Sugars: 8 g Protein: 5 g With chicken this crisp and flavor ful, you won't notice that it’s baked, not fried. POINTS® value: 5 Servings: 4 Prep. Time: 15 min CookTime: 20 min Difficulty: Moderate Southern-style oven friend chicken I Light Summer Meal Cool off with Southwest Salad INGREDIENTS • • • • • • • • • • • • 6 Tbsp reduced-calorie mayonnaise POINTS® value: 2 3 Tbsp cilantro, fresh, finely chopped Servings: 8 3 Tbsp water Prep. Time: 25 min 1 medium scallion(s), minced Cooking Time: 0 min 1 1/2 Tbsp fresh lime juice Difficulty : Easy 2 tsp sugar 1/2 tsp chili powder 15 oz canned black beans, rinsed and drained 1 1/2 cup cooked com kernels, fresh or frozen 2 cup grape tomatoes 1 m edium sw eetredpepper(s),cutintothinstrips(about I l/2cups) 8 cup romaine lettuce, cut into thick shreds (about 2 hearts) INSTRUCTIONS To make dressing, whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a ja r or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingre dients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead o f tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.) To serve, spoon salad ingredients into a bowl, shake dressing and then drizzle over salad; toss. Yields about 2 cups o f salad and 1 1/2 tablespoons o f dressing per serving. © 2004 Weight Watchers International, Inc. INGREDIENTS • 1/2 cup all-purpose flour • 1/4 tsp table salt • 1/8 tsp cayenne pepper • 3 oz buttermilk • 3/4 cup cornflake crumbs • 1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces INSTRUCTIONS Preheat oven to 365“F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper to gether in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields / breast per serving. © 2004 Weight Watchers International, Inc.