Hummus - 4 points

I have a headache. In fact, I have had a headache for four days. It is an insidious migraine that is refusing to go away no matter how much healing, love, and drug therapy I throw at it. Still, there is always a bright side. First, I am reminded to fully enjoy the days when my head does not hurt. Second, I get to be proud of myself that I pocketed away a recipe to show you on a day like today. A couple of weeks ago I made hummus for a social function. It is one of my favorite, easy appetizers.

Hummus
1 3/4 cups dried chick peas
3 3/4 cups water
1/3 cup lemon juice
1/3 cup olive oil
2 cloves garlic
1/4 cup water
1/2 tsp salt
ground paprika to garnish

1. Soak chick peas in water for 4 hours, up to overnight. Drain chick peas, place in a pan with 3 3/4 cups water and bring to a boil. Simmer, uncovered for one hour; drain.
2. Place chick peas, lemon juice, oil, garlic, 1/4 cup water, and salt in a food processor and pulse at 30 second intervals until smooth. Sprinkle with paprika to serve.
3. 4 points per 1/4 cup serving

I am wishing I had some hummus right now, as hummus on toast would be a lovely, quick dinner on a day when I do not feel enthusiastic about cooking.

Now, to add to my interesting day, there is a puppy who has taken up residence in my backyard. I have named him Rufus Wainwright. I suppose I should go find out to whom he belongs.... He is awfully cute, and he seems to like it here. Maybe his owner will be angry with him for running away and will want me to keep him. I mean, I did already give him an awesome name.

Brie en Croute - 4 points

Over the holidays I made a delicious Pillsbury Recipe entitled "Pastry-Wrapped Cranberry Brie" (aka Brie en Croute). Whatever guilt I had over using a can of crescent dough instead of rolling out my own pastry was completely eliminated by the fabulous taste of the final product. I was really craving some gooey cheese and flaky pastry today, so I decided to enter the recipe into Weight Watchers. The point of the exercise was supposed to be that I would prove what a monstrous amount of points this recipe has and, thus, discourage my cravings. Imagine my delight upon discovering that I can have my brie en croute for only 4 points. YES!!!

Pastry Wrapped Brie from Pillsbury with slight modifications
1 can (8 oz) refrigerated crescent dinner rolls, low fat
1 round (8 oz) Brie cheese
3 tbsp whole cranberry sauce
1 tbsp apricot preserves
1 tbsp fresh rosemary leaves
pears, peeled, thinly sliced
lemon juice

1. Open can of crescent rolls and separate into 2 squares. Press seams to seal.
2. Cut cheese horizontally to make two rounds. Place 1 cheese round  (rind side down) in the center of a dough square.
3. In a small bowl, mix cranberry sauce, apricot preserves, and rosemary leaves. Spread mixture over cheese. Top with other round of cheese.
4. Place remaining dough square over cheese and fold edges over, smoothing to seal.
5. Bake in 350F oven for 25 minutes. Remove and let sit for 15 minutes before serving. Top with a teaspoon of cranberry sauce and fresh rosemary sprig.
6. Serve with pear slices, tossed in a little lemon juice. Yields 12, 4 point servings