Nora's Tried and True Recipes!!

Healthy Recipes that will suit almost anybody's palette! Enjoy!!!

Sunday, November 23, 2008

BURGER HEAVEN CASSEROLE!!! Quite tasty!


Burger Heaven Casserole

YIELD:6 - 1 cup servings

NI:243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium 33 mg. calcium - 4 gm. Fiber

Ingredients:


16 oz. extra lean gr. beef (or turkey)
2 cups sliced raw potatoes
1 & 1/2 cups sliced carrots (I used frozen)
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas –thawed
1 cup frozen whole kernel corn – thawed
1 10 oz. can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper

Directions:


In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in
tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8
hours.

*I added basil and oregano to my recipe as well as a little hot chile paste! MMMMM!

Tuesday, October 21, 2008

Happy Go Leeky Soup!! Easy as ABC 1-2-3! Very nice!


I tell you....those Podleski Sisters Know their stuff..lol! Once again they have created a tasty dish that takes little time and is low cal!

Creamy Leek and Potato Soup with Fresh Dill!

Permission has been given by Greta Podleski to print some of thier recipes on my blog! This one comes from Crazy Plates!

Yield: 6 servings! (1 3/4 cups each)
NI: 134 calories, 2.6g fat, 2.8g fiber!

1 tbsp butter
2c sliced leeks (white parts, plus 1 inch of green parts)
1c chopped celery
4c low fat chicken or vegetable broth
3c peeled, diced potatoes
1c chopped carrots
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1c buttermilk (I used 1% and added 1 tbsp lemon juice to make my own buttermilk) Saves wasting 2/3 of a carton..lol) let sit 10 minutes!
1 tbsp minced, fresh dill

Melt butter in a large soup pot over medium heat. Add leeks and celery. Cook and stir for 5 minutes, until vegetables begin to soften.

Add broth, potatoes, carrots, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill. Serve hot!

Friday, October 17, 2008

SPICY SHRIMP AND FETTUCINE!!


I had dinner all planned out and then saw this recipe in one of my books. My mouth started to water so I thought it was best I pulled a swithceroo..lol! I am glad I did! Fast, Easy, Tasty and on the Healthier side!!! Try it!

SPICY SHRIMP AND FETTUCCINE!

Yield: 4 servings

NI: 414 calories, 8.7g fat, 3.3g fiber

Ingredients:

8 oz uncooked fettuccine
1 tbsp olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2c chopped plum tomato (about 5)
2 tbsp reduced fat sour cream
1 tbsp tomato paste
1 tsp dried basil
1/2 tsp kosher salt
1/4 tsp freshly grated Parmesan cheese

Directions:

Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium high heat. Add red pepper and garlic to pan; saute 1 minute. Add shrimp; saute 1 minute. Stir in tomatoes and next 4 ingredients (through salt) bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; Top each serving with 1 tbsp cheese. Serve immediately.

I served a small spinach salad with this to complete the meal without the extra weight watcher points to worry about!!

Thursday, October 16, 2008

Honey-Lemon Brussels sprouts and Carrots!

Picture not available at the moment! Forgot...lol!

OK...I am the first to admit...I have always detested Brussel Sprouts! In fact..I could have cared less if I ever had them again! UNTIL NOW!!! I decided to serve these babies for Thanks Giving. Friends of ours love sprouts and they were coming for dinner. So I dug up this recipe! A keeper!

Honey-Lemon Brussels Sprouts and Carrots!

Yield: 8 servings (1/2c each)

NI: 80 calories, 3g fat, 3g fiber!

Ingredients:

3c (16-20) Brussels sprouts (12 oz)
2 1/2c baby-cut carrots (12 oz)
1c water
2 tbsp butter or margarine (I used becel)
1 tbsp honey
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper

1. Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2 quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6-8 minutes or until tender. Drain and return to saucepan.

2. Add remaining ingredients to vegetables, toss to coat. Spoon into serving bowl.

Quick and Hearty Minestrone!



Quick and Easy Minestrone!

Delish!

Yield: 4 servings

NI:281 calories, 3.7g fat, 4g fiber!

Ingredients:

1/2 pound ground round
6c water
1 (14.5-ounce)can no-salt-added stewed tomatoes, undrained and chopped.
1 (4.4 0z) package minestrone soup mix
(such as Lipton's Kettle Creations)
1/2c uncooked ditalini (very short tubular macaroni)
1/2 tsp pepper
1/4 tsp sat
1 (10 oz0 package frozen chopped spinach, thawed, drained, and squeezed dry.

Directions:

Cook meat in a Dutch oven over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in water, tomatoes, and soup mix; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in ditalini, pepper, salt, and spinach; simmer 7 minutes or until pasta is done. Serve soup immediately or store in an airtight container in refrigerator.

Wednesday, October 1, 2008

DUMP CHICKEN!!! My oh my...SPICEY! EASY! DELISH!


This is one of the MOST simplistic recipes I have ever made! Can you say CROCK POT!!! Throw it in and forget about it for hmmmmm at least 5 hours! Then....dinner is served!

DUMP CHICKEN


It's really good!! And easy to make.

Crock pot Sweet and Spicy "Dump" Chicken - 5pts

Ingredients:

1 package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 pounds chicken pieces

Directions:

Mix it all together. Dump on top of the chicken. Cook in crock pot for 4-6 hours

Serve over a bed of white or wholegrain rice! Delish!

Cream of Cauliflower Soup! Light and Tasty!


I have to admit, I wasn't expecting this soup to be as thin as it was! That being said it made up for the lack of thickness by having a lovely flavour. The sherry really added an elegance to the soup!

Cream of Cauliflower Soup!

Yield:6 servings

NI: One serving (1c) equals 190 calories, 10g fat and 1g fiber

1/3c green onions(tops only) found that odd..but oh well...lol!
2 tbsp butter or stick margarine
2 tbsp all purpose flour
1/2 tsp salt
2c chicken broth
1 package (10oz) frozen cauliflower thawed and chopped(I used fresh but will try the frozen next time around)
2c 1% milk
1 1/2c(6oz) shredded reduced fat cheddar cheese
2 tbsp dry sherry, optional (I used cooking sherry)
1 tbsp minced chives


Directions:

In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted.Stir in sherry if desired. Garnish with chives.

CHILI MAC CASSEROLE!



One of my favourite hobbies happens to be perusing cookbooks! I love trying new things at LEAST ONCE! I came across this casserole and decided to give it a try! David loved it! I thought it was a nice change. I have to be honest though....I don't consider it exceptional..lol! On a scale of 1-10, I can easily give it a 7!

CHILI MAC CASSEROLE!!

Yield: 10 (1c) servings

NI: One serving equals 343 calories, 13g fat, 45mg cholesterol, 812mg sodium and 6g fiber.

Ingredients:

1c uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (6 oz) tomato paste
1 can (4 oz) chopped green chilies
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2c (8 oz) shredded reduced fat Mexican-blend or cheddar cheese

Directions: Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x9-in x2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Voila!

JUMBO SHRIMP, TOSS SALAD and DILL VINAIGRETTE


Do you LOOOOOOOVE Shrimp? If so....this is a very easy and quick way to prepare these babies!! Enjoy making your own salad dressings? This Dill Vinaigrette was GREAT!!

Oven BAKED JUMBO SHRIMP!

(purchased in the Freezer section at Costco!)

Servings:2

NI: 140 calories, 1g fat, 0 fiber (per 4 shrimp)

Ingredients:

8 Jumbo Shrimp (fresh water raw deep, shell on)5-9 per pound
1 tsp olive oil
Salt and pepper to taste
(we brushed them with a little Spicy Southwestern Chipotle sauce)

Directions:

Bake/Broil: Preheat oven to 425 degrees F, or set to broil. Place on a baking tray, shell down, and brush shrimp with olive oil or melted butter. Bake for 11-15 minutes or broil 4-6 minutes. To serve, season to taste and serve with fresh lemon wedges. YUM!

DILL VINAIGRETTE

Yield: 2/3c

NI: One serving (2 tbsp dressing)equals 48 calories, 3g fat, 0 cholesterol, 74mg sodium, trace of fiber.

Ingredients:

1/4c cider vinegar
2 tbsp water
2 tbsp olive oil/canola
2 tbsp honey
1/2 tsp garlic powder
1/2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp dried parsley flakes
1/4 tsp salt
1/8 tsp pepper
1/8 tsp celery seed
Salad greens and vegetables of your choice

Directions:

In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving. Excellent!

Friday, September 26, 2008

Hash Brown Caserole! A WINNER!


This delicious and EASY recipe is definitely a keeper! It is perfect at a breakfast, a brunch and yes...even a supper!!! Very much like a scalloped potato dish but far faster to prepare!!!

Hash Brown Casserole

Yield: 8 servings

NI: one serving (1cup)
246 calories, 9g fat, 2g fiber!

Ingredients:

1 can (15oz) reduced fat creamy potato soup
1c (8oz) reduced fat sour cream
1 tbsp all purpose flour
1/2 tsp garlic salt
1 package (24 oz) frozen hash brown potatoes
2c (8oz) shredded reduced fat cheddar cheese
1/3c grated Parmesan cheese Paprika

Directions:

In bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese. Pour into a 13 in x 9 x 2 in. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 50-60 minutes or until potatoes are tender.

Thursday, September 25, 2008

Cream of Wild Rice Soup and Peppered Focaccia!


Fall is here! My menu's need some spicing up! SOUP is calling my name! Haha, I planned to make a cream of cauliflower soup today but bought the ingredients for Cream of Wild Rice...lol! Go figure! It was great! The Focaccia bread was an excellent choice to compliment this tasty soup!

Cream of Wild Rice Soup!

Yield: 10 servings (2 1/2 quarts).

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4c butter or stick margarine
1/2c all purpose flour
8c chicken broth
3c cooked wild rice
1c cubed cooked chicken breast
1/4 tsp salt
1/4 tsp pepper
1c fa free evaporated milk
1/4c snipped chives

Directions:

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.

Peppered Focaccia

Yield: 2 Focaccias (8 slices each). Freeze left overs!

Ingredients:

2 3/4c all purpose flour
tbsp sugar
1 package (1/4 ounce) quick rise yeast
1 1/2 tsp salt, divided
1c water
4 tbsp olive or canola oil, divided
1/2 medium green pepper, thinly sliced
1/2 medium sweet red pepper, thinly sliced
1/2c shredded part-skim mozzarella cheese
1 tsp crushed red pepper flakes, optional
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper

Directions:

In a mixing bowl, combine 1 1/2c flour, sugar, yeast and 1/2 tsp salt. In a saucepan heat water and 2 tbsp oil to 120 degrees- 130 degrees. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.

Divide dough in half. Press each portion into a 12 inch pizza pan coated with nonstick cooking spray. Brush with remaining oil;top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees for 12-15 minutes or until golden brown.

Tuesday, September 23, 2008

Potatoes with Beans and PASTA! Don't Knock It until YOU Try It!!!!


POTATOES with BEANS and PASTA'

A delightful change! On a scale of 1-10 I can easily give this an 8!!

Serving:8 (3/4c per serving)

NI: 154 calories, 5g fat, 3g fiber (371 mg sodium)

Ingredients:

3/4 pound small red potatoes, cut into 1-inch pieces
3/4 pound fresh green beans, cut into 2-inch pieces
1/2c chopped sweet red pepper
3 garlic cloves, minced
2 tbsp olive or canola oil
1/2c reduced sodium chicken broth
1 tbsp lemon juice
1/4c minced fresh basil or 4 tsp dried basil
1/4c minced fresh parsley
1 tsp finely grated lemon peel
3/4 tsp salt
1/4 tsp pepper
2c cooked tube pasta
1/4c grated Parmesan cheese

Directions:

Add 1 inch of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, (cook pasta separately) and in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes or until potatoes are tender. Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes. Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Sunday, September 21, 2008

Hamburger Soup!!! It's GOOOOOOD! Really, REALLY!


Heart warming Hamburger Soup

I lied to a friend...told her this recipe was in my blog but it wasn't...lol! So now it is!

Serves 5
187 calories, 5 g fat, 4 g fibre

Ingredients:

5 ozs extra lean ground beef
1 medium carrot, sliced
2 cloves garlic, minced
1/4 tsp salt
1 can (10 oz) beef stock
1 1/2 tsp Worcestershire sauce
1 1/2 oz small pasta shells (dry)
1 can (19oz/540ml) tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp dried basil or marjoram (I used basil)
1/4 tsp pepper
1 1/2 cups water
1 1/2 cups potatoes, peeled & cubed
1 cup zucchini, cubed

Instructions:

1. In a large saucepan over med-high heat, cook beef, breaking up with spoon, for 3 to 5 mins or until the meat is no longer pink; drain off any excess fat. Add onion, carrot, celery, garlic, basil, salt & pepper; cook, stirring for about 5 minutes or until onion is softened.

2. Add tomatoes, breaking up with a wooden spoon. Stir in the beef stock, water & Worcestershire sauce; bring to a boil. Reduce the heat & stir in potatoes; cover & simmer for 10 minutes.
3. Stir in pasta & zucchini; cook, covered, for 8 to 10 minutes or until pasta is tender but firm.

To be honest with you really don't remember where I got this recipe as I've had it a very long time and make it once in a while when I really need that comfort food feeling.

Tuesday, September 16, 2008

Artichoke Dip and Baked Pitas!!! YUM!!



We were invited out to Dinner Saturday night and I was stumped, as to what kind of appetizer I wanted to bring. One that would taste great and would leave me feeling guilt free! My friend Ruth, came to my rescue! This recipe is from the Eat Shrink and Be Merry Cookbook. I have been granted permission to reprint some of their recipes from time to time on my blog. Thanks Janet and Greta!

The Choke's On You!!!

Makes 4 cups (1/3c) per serving

NI: 126 cal, 5.9g fat,2.9g fiber

Ingredients:

1 can (19 oz/540 ml)white kidney beans, drained and rinsed.
1tbsp freshly squeezed lemon juice
1 can (14 oz/398 ml) artichoke hearts (not marinated), drained and chopped.
1c packed shredded light Swiss or Monterey Jack cheese (4 oz/ 113g)
1/2c grated Parmesan cheese
1/2c light sour cream
1/3c light mayonnaise or miracle whip
2 tsp minced garlic
1 tsp Worcestershire sauce
3 to 4 dashes hot pepper sauce
1/4 tsp freshly ground black pepper
4 slices bacon, cooked and crumbled
2 tbsp chopped green onions

Directions:

Preheat oven to 350% F

Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well.

Spoon artichoke bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over the top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked pita wedges (page 21), warm, unbaked pita triangles, or multigrain melba toast rounds.

BewedgedMakes 36 wedges
NI: Calories 29, 1.4g fat, .5g fiber per wedge

Ingredients:

1 1/2 tbsp dried rosemary (I would use less next time around) I found it a tad strong but still delish!!!
2/3c grated Parmesan cheese
3 6 inch whole wheat, flax or multigrain pita rounds (with pockets)
1 tbsp olive oil
1 tbsp butter, melted
1/4 tsp each garlic powder and onion powder

Directions:

Preheat oven to 350 degrees F

Crush the dried rosemary with your fingers and combine it with the Parmesan cheese in a small bowl. Set aside.

Using a sharp knife or kitchen scissors, cut each pita round into 6 equal, wedges. Peel back the layers ad cut each wedge again, so you end up with 12 wedges from each pita (36 wedges total).

Place the wedges, rough side up, on a large baking sheet. DO not overlap wedges. (you will need to Cook 2 separate batches)

In another small bowl, combine olive oil, melted butter, garlic powder, and onion powder. Using a pastry brush, lightly brush mixture onto rough side of wedges. Sprinkle with Parmesan rosemary mixture.

Bake on middle oven rack for 10-14 minutes. Important: Keep an eye on them so they don't burn! One minute they may look pale, and the next minute they could be black so don't Wonder away from the kitchen for too long. They should be lightly browned. Cool on a wire rack before serving.

Friday, September 12, 2008

Spiced Corn Boil and Jalapeno Corn Muffins!!


I'm sure you know by now I LOVE trying new recipes!! It was the presentation of the meal that caught my eye! Now...having tried it, I know it is a keeper!

SPICED SHRIMP BOIL

6 servings

NI: about 2 2/3 cups equals 263 cal, 2g fat, 5g fiber

Ingredients:

1 medium lemon, halved
2 1/2 pounds medium red potatoes (about 10) quartered
1 tsp ground coriander
1 tsp cayenne pepper (hmmmm...I hesitate to use that much...I used less than 1/2 tsp)it's amazing how much heat it can generate!
1/8 tsp ground allspice
1/8 tsp ground cloves
15 whole peppercorns
4 cloves of garlic,peeled and halved
4 bay leaves
2 tsp mustard seed
1/2 tsp dill seed
4 celery ribs, halved
1 bunch parsley
2 medium onions, cut into wedges
5 quarts cold water
3 medium ears sweet corn, husked and cut into 2 inch pieces
1 1/2 pounds uncooked shell on jumbo shrimp (about 18) I used large seeing that's what I had!
1 tsp salt

Directions:

Squeeze the juice from the lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat and then set aside.

Place the peppercorns, garlic, bay leaves mustard seed and dill seed on a double thickness of cheesecloth, bring corners together and secure with string to form a bag. Place the bag of spices, celery, parsley and onions in a boiler pot; add water and bring to a boil, cover and continue boiling for 15 minutes.

Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add the potato mixture. Brig to a boil; Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.

Stir in Shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt, toss to coat!

Jalapeno Corn Muffins

Servings: 16

NI: 1 muffin is 136 calories, 3g fat, 2g fiber

Ingredients:

1 1/2c yellow cornmeal
1 1/4c all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cumin
2 eggs
1c fat free milk
3 tbsp butter, melted
2 tbsp minced fresh cilantro
1 can (8 3/4) whole kernel corn, drained
1/2c chopped sweet red pepper
1/2c chopped seeded jalapeno peppers (I use less than 1/4c) call me a coward...lol!

Directions:

In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.

Coat muffin cups with nonstick cooking spray; fill 2/3 full. Bake at 425 degrees for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Wednesday, September 10, 2008

SPICY PEANUT CHICKEN OVER RICE!! MMMMMMM!


I love to try new things but I really wasn't sure about having peanut butter in my sauce! This recipe was a hit in our house and I hope it becomes one in yours!!!! Loved it!!

Spicy Peanut Chicken over Rice

Serves 12 (I cut recipe in half seeing there is only 2 of us in the house)however, it can be frozen up to a month!!
2/3c rice, 3/4c chicken mixture per serving.

NI: Calories 340, Fat 7.6g, Fiber 4.6g

Ingredients:

1 tbsp peanut oil
1c chopped onion (about 1 medium)
1 1/2c tbsp minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3c chunky peanut butter
1 1/2 tsp curry powder
1 tsp salt
1 tsp crushed red pepper ( I only used 1/4 tsp in 6 serv) can be quite hot!
1/2 tsp freshly ground black pepper
1 (6oz) can tomato paste
3c chopped plum tomato (about 6 tomatoes)(I used drained diced tomatoes and added some MILD but still spicy ROTEL tomatoes to add zip)!
2 (14oz) cans fat-free, less sodium chicken broth
8c hot cooked brown rice
3/4c 2% Greek-style yogurt (such as fage) ( I used fat-free plain yogurt on Davids..forgot to put it on mine..lol) so not in pic.

Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. stir in peanut butter and next 5 ingredients (through tomato paste0; cook 1 minute. Add tomato and broth to pan' bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

It is time to indulge.....mmmmmhmmmm good!

Thursday, September 4, 2008

Baked Spaghetti Carbonara!


Ok...I have to admit I was ify about this one but it turned out to be a winner! YES....it is EASY!!!

Baked Spaghetti Carbonara

Serves 6

NI: 226 calories, 4g fat, 5g fiber

Ingredients:

1/2 pound whole wheat spaghetti
4 slices turkey bacon, diced (I use HAYTER'S)which is local and it is delish. Hope you find a good one for your recipes!
2 medium leeks, white parts only, chopped
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cups fat free milk
1c fat free egg substitute
1/4 cup grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees F. Spray a 9 inch deep-dish pie plate with nonstick spray.

Cook the spaghetti according to package directions, omitting the salt if desired, drain and place in the pie plate.

Meanwhile, cook the bacon in a large nonstick skillet over medium high heat until browned, about 3 minutes. Add the leeks and garlic and cook, stirring, frequently, until softened, about 2 minutes. Stir in the oregano, salt, and pepper. Spoon the bacon mixture over the spaghetti.

Combine the milk and egg substitute in a medium bowl; pour over the spaghetti mixture. Sprinkle with the cheese.

Place the pie plate on a baking sheet and bake until the center is set and the top is golden, 25-30 minutes. Let stand 5 minutes, cut into 6 wedges. ENJOY!

Wednesday, September 3, 2008

A Little Bit of Mexico in YOUR KITCHEN!!


Mexican Bean Salad

Serves 4 (1 1/2c lettuce)(1 1/2c bean mixture)(6 tortilla chips and 2 tbsp cheese) per serving.

NI: 330 calories, 11g fat, 13g fiber (only count 4g if following a WWer program)

Ingredients:

1/3c salsa
3 tbsp no fat sour cream
1 tbsp cider vinegar
1 19oz can black beans (original recipe calls for 2 15oz cans) therefore calorie information will be reduced slightly in this recipe.
1c grape or cherry tomatoes halved
3/4c fresh or thawed frozen corn kernels
1/2 avocado, peeled and diced
4 green onions, thinly sliced
1/2c chopped fresh cilantro
6c shredded romaine lettuce
24 baked low-fat tortilla chips
1/2c cubed pepperjack cheese

Directions:

Dressing: Combine salsa, sour cream, and vinegar in a larged bowl. Add all remaining ingredients excluding the lettuce, tortillas and cheese to the dressing mixture and fold in.

Divide the lettuse between 4 plates. Top evenly with the bean mixture; surround with the chips and sprinkle with the cheese.

Excellent!!!

Sunday, August 31, 2008

Fajita Pork and Pasta! Quick! Easy! Tasty!


Weight Watchers Best Eats Cookbook!

Fajita Pork and Pasta!

prep time 15 min cook 20 minutes
Serves 4

NI: 403 calories, 3g fat, 4g fiber

Ingredients:

1 1/2 cups whole-wheat penne
6 tbsp lime juice
2 tbsp olive oil
1 tsp bround cumin
1 tsp chili powder
1/2 tsp garlic powder
1 (1 pound) pork tenderloin, trimmed and thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, cut into thin wedges
1 small carrot, shreded
1 (4oz) can green chiles, drained and chopped
1 medium zucchini, cut in half lengthewise and sliced

Directions:

Cook the penne according to package directions, omitting the salt, if desired. Drain and cover to keep warm.

Meanwhile, combine 2 tbsp of the lime juice, 1 tbsp of the oil, the cumin, chili powder, and garlic powder in a medium bowl. Add the pork and tiss to coat. Heat the remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally, until the pork is browned, 2-3 minutes.

Add the bell peppers, onion, carrot, and chiles; cook, stirring constantly, until the vegetables are crisp-tender, about 2-3 minutes. Stir in the zucchini and remaining 4 tbsp lime juice; cover and cook untl the zucchini is crisp-tender, about 2 minutes longer. Add the penne and stir to coat.

Saturday, August 30, 2008

Fresh Cream of Tomato Soup with Basil, Served with Grilled Pimiento Cheese Sandwiches!!


Delightful lunch without guilt!!! Easy to prepare!

Fresh Cream of Tomato Soup with Basil

20 minutes to prepare and 30 minutes to cook!
Serves 6

NI: 1 1/2c = 125 calories, 0g fat , 3g fiber

Ingredients:

2 leeks, cleaned and thinly sliced (white and light green parts only)
4c vegetable broth
3 pounds beefsteak tomatoes, cored and chopped
1 tsp dried thyme
1 bay leaf
1 (12oz) can evaporated fat-free milk
2 tsp chopped fresh basil
1/8 tsp salt
1/8 tsp black pepper
1 tbsp fresh thyme leaves, for garnish

Directions:

Spray a large saucepan with nonstick spray and place over medium heat. Add the leeks and cook, stirring frequently, untl softened, about 5 minutes. Add the broth, tomatoes, thyme and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the tomatoes are very soft, about 15 minutes. Uncover and let the mixture cool about 5 minutes (do not boil). Stir in the basil , salt and pepper. Serve at once, garnsh with the thyme!!

Grilled Pimiento Cheese Sandwiches
8 servings

YUM!
NI: 291 calories, 12.6g fat, 4g fiber

Ingredients:

1 (8oz) tub light cream cheese, softened
2c (8oz) shredded reduced-fat sharp cheddar cheese
3 tbsp dill pickle juice
1/4 tsp ground red pepper (I used 1/8)can get pretty hot!
1 94oz0 jar diced pimiento, drained
Butter flavored cooking spray( I just used regular pam)

Directions:

Place cream cheese in a medium bowl, beat at medium speed of a mixer until smooth. Stir in cheddar cheese and next 4 ingredients. Cover and chill at least 1 hour.

Spread about 1/4 c cheese mixture over each of 8 slices of bread, top with remaining bread slices. Coat both sides of each sandwich with cooking spray.

Place a large nonstick skillet over medium heat until hot. Add 2 sandwiches; cook 5 minutes on each side or until bread is toasted and cheese melts. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining sandwiches.
16 91oz) slices whole wheat bread

Monday, May 12, 2008

Looking for a Lunch Idea...Try this Tuna Melt!!! Quite enjoyable! Of course, a nice veg and dip goes well with it!


If you are tired of the same old, same old...try this light and tasty lunch! It is truly satisfying!!

TUNA MELT!!

Yield: 4 servings (1 muffin half per serving)
NI: 182 calories, 4.8g fat, .9g fiber

Ingredients:
1 (6 oz) can albacore tuna in water;
1/4c chopped celery
3 tbsp light mayonnaise
1 tbsp light mayonnaise
1 tbsp sweet pickle relish
2 English muffins, split and toasted
4 (1/4- inch thick) slices fat-free American processed cheese

Directions:

Combine first 4 ingredients in a bowl; stir well. Place muffin halves, cut sides up, on a baking sheet; divide tuna mixture evenly among muffin halves. Top with tomato and cheese. Broil 2 minutes or until cheese melts.

POTATO AND Bacon Soup!!


Considering the simplicity of this recipe..it is VERY TASTY!! Low in calories too!!

POTATO AND BACON SOUP

Yield:6 servings (1 1/2c serving)
NI: 215 calories, 3g fat, 4g fiber

Ingredients:

4 large (8 ounce) baking potatoes, cooked!
4 bacon strips
1 bundle of green onions, thinly sliced
6 cloves of garlic, minced
28 oz reduced sodium chicken broth
1 tsp salt
1/8 tsp cayenne pepper
1c fat-free half and half (I had to use 10% which increases caloric information slightly)
1/4c chopped fresh parsley

Directions:

Dice potato into approximately 1 inch pcs with skins on.

Cook bacon until crisp in a large non-stick saucepan set over medium heat; drain on paper towels and set aside. Pour off the discard all but 1 tsp of the drippings.

Add half the green onions and the garlic to the drippings in the saucepan and return to medium heat. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2-3 minutes. Stir in the half and half and parsley; return to a simmer.
Serve the soup sprinkled with the crumbled bacon and the remaining green onions.

Friday, May 9, 2008

Pizza, Pizza, Who LOOOOOVES Pizza?



What is it you LOOOOOOVE about pizza? If it is the delectable flavour, the crunch of the crust the stretchy cheese?...This is the pizza for YOU! Buttttttt....it isn't loaded with calories, just loaded with Flavour!!

This recipe has been reprinted with the permissionn of Greta Podleski co-author of Eat, Shrink and Be Merry.

Basil and Tomato Pizza!

Yield: 8 servings ( 1 pc per serving)
NI: 130 calories, 4.5g fat, 1g fiber

Ingredients:

1 can (19oz)tomatoes with Italian herbs
1/3 cup pizza sauce
1 12-inch, prebaked
thin-crust pizza shell
1/4c freshly grayed Romano, Parmesan, or Asiago cheese
3 oz fresh mozzarella cheese
1/4c chopped fresh basil Leaves
Freshly ground black pepper

Preheat grill to medium setting and leave lid closed to keep hot. (Or, preheat oven to 425 degrees F)

Drain tomatoes in a sieve, pressing down on them to remove as much liquid as possible. Break up any large chunks using your fingers.

Spread pizza sauce over crust, leaving a 1/4 inch border. Top with drained tomatoes. Sprinkle tomatoes evenly with Romano cheese.

Using a small, sharp knife, cut the mozzarella cheese into thin slices. Distribute the mozzarella evenly over pizza. Sprinkle with basil and some freshly ground black pepper.

Place a pizza directly onto grill or middle oven rack. If grilling, close lid and cook for 4 minutes, checking pizza halfway through cooking time to make sure crust isn't burning (every grill is different). After 4 minutes, turn grill off, but keep lid down. Cook another 3 minutes or so, until toppings are hot and cheese is melted. If using oven, bake pizza for about 10 minutes, until cheese is melted and edges are lightly browned.

Thursday, May 8, 2008

Curried Lentils over Couscous!



I will give this healthy recipe 2 thumbs up! I was a tad doubtful at first but I was pleasantly surprised!!

Curried Lentils over CouscousYield: 4 servings (1/2c couscous and 2/3c lentil mixture per serving)

NI: 308 calories, 5g fat, 9g fiber

1c + 2 tbsp water
3/4 tsp salt
1/4 tsp freshly ground pepper
3/4c whole wheat couscous
1 tbsp canola oil (I used olive oil)
1 onion, thinly sliced
1 carrot, chopped
1 celery stalk, chopped
1 tbsp grated peeled fresh ginger
2 garlic cloves, minced
1 tsp curry powder
1 medium tomato, chopped
1 (15 1/2 ounce) can lentils, rinsed and drained
1/2c raisins (I did not include raisins)

Bring 3/4c +2 tbsp of the water, 1/2 tsp of the salt, and 1/8 tsp of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove fro the heat. Let stand 5 minutes, then fluff with a fork.

Meanwhile, heat the oil in a large nonstick skillet over high heat. Add the onion, carrot, celery, ginger, garlic, and curry powder; cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomato and cook until just wilted, about 2 minutes. Stir in the lentils, raisins, and the remaining 1/4c water, and the remaining 1/4 tsp salt and 1/8tsp pepper; cook until ht and the water evaporates, about 3 minutes. Serve over the couscous.

Saturday, May 3, 2008

SILLY GREEK CHILI!!! A delightful change from our regular chili's!


*Permission has been given by Greta Podleski to reprint some of the recipes from Eat Shrink and Be Merry Cookbook.

Silly Greek Chili

Yield: 5 servings
NI: 288 cal, 5.8g fat, 6.5g fiber for approximately 1 1/4c serving.

Ingredients:

2 tsp olive oil
3 boneless, skinless chicken breasts (about 1 pound (454g), cut into 1 inch cubes
1c chopped red onions
1c diced zucchini
1/2c chopped red bell pepper
2 tsp minced garlic
1 tbsp chili powder
1 tsp ech ground cumin and dried oregano
1 can (19oz/540ml) diced tomatoes with sun-dried tomato, undrained
1 1/2 cups your favorite tomato pasta sauce
1c canned chickpeas drained and rinsed
1 tbsp brown sugar
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
1/3c crumbled light feta cheese (1.5oz/4g)

Heat Olive oil over medium high heat in a large, non-stick pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes. Add onions, zucchini, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickpeas, brown sugar, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15minutes.

Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese!

I loved it!!!

Thursday, May 1, 2008

Salmon with Herb Shrimp Sauce!


So....David wasn't keen on this but I thought it was quite good! On a scale of 1-10....if I am honest....I would give it at least a 7. I definitely think it should be tried at least once and am willing to bet...more seafood lovers than not will enjoy it!!

Salmon with Herb Shrimp Sauce!

Yield: 4 Servings
NI: 192 calories, 7g fat, 0g fiber.

Ingredients:

One 12 oz salmon fillet
1/4c dry white wine
2 tsp reduced calorie margarine
2 tbsp all purpose flour
1/4c low sodium chicken broth
2 tbsp fresh lemon juice
1/4 pound cooked peeled small shrimp
1 tbsp minced fresh oregano, or 1/2 tsp dried
1 tbsp minced fresh rosemary leaves, or 1/2 tsp dried
1/2 tsp coarsely ground black pepper
Fresh rosemary sprigs.

Preheat the oven to 350 degrees F. Spray an 8 inch square baking pan with nonstick cooking spray.

Place the salmon in the pan; add the wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes.

In a medium nonstick saucepan, melt the margarine. Add the flour and cook, stirring constantly, about 1 minute. Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Add the shrimp, oregano, rosemary and pepper; cook, stirring as needed, until heated through, about 2 minutes.

Place the salmon on a platter. Pour the juices from the baking pan into the sauce; cook, stirring as needed, until heated through, about 1 minute. Pour the sauce over the salmon and serve, garnished with the rosemary.

Mashed Fauxtatoes

Recipe is from Eat, Shrink and Be Merry! Permission has been given to reprint this recipe.

Ingredients:

1 large cauliflower (about 2 1/2 to 3 pounds)
1/2c low fat cream cheese based onion dip
1/4 tsp salt

Place a steamer basket inside a large pot and add 1 inch water.
Cut cauliflower into uniform sized florets. Ad cauliflower to pot. Cover and steam for about 15-20 minutes, or until cauliflower is very tender but not mushy. (cooking time depends on size of florets).

Transfer cauliflower to a blender. You will need to work in batches. Whirl cauliflower until smooth (no lumps). This might take a fit of fiddling and poking at first, depending on the stregth and size of your blender. Hang in there it's worth it( I use the immersion blender and it works FANTASTICO!!!) Add onion dip and salt to the last batch. Transfer batches of whipped cauliflower to a serving bowl and mix well to distribute seasoning before serving. You may need to reheat it in the microwave if it has cooled. DELISH!!!!!

Grilled Halibut Steak and Linquine Verde!


I have to tell ya......I loved it!!! I don't have NI for the Halibut at the moment but know 5 oz is 5 pts if you are a weight watcher! I will verify the NI and edit this post later.

GRILLED HALIBUT STEAK with LEMON GRASS and CILANTRO!Quick! Easy! Tasty!

Ingredients:

4 Halibut Steaks
1 tbsp olive oil
1 tbsp Gourmet Garden Lemon Grass
1 tsp Gourmet Garden Cilantro
1/4 tsp. Black Pepper!

Directions:

Mix together oil, pepper and Gourmet Garden Herbs.
Brush mixture over each side of the fish.
Broil or grill for about 4 minutes each side or until fish is moist but flaky.

Linguine Verde

Lovely presentation, easy and delish! I drizzled a tad of lemon on mine and LOVED IT!

Yield:4 main course servings
NI: 319 cal, 12g fat, 4g fiber.

Ingredients:
1/2 pound linguine
1 bunch arugula, cleaned and torn (about 3 cups)
1 bunch watercress, cleaned and torn (about 2c) I couldn't get it in the grocery store so I use fresh baby spinach.
2 tomatoes, peeled, seeded and cut into strips
1/2c firmly packed torn basil
4-5 mint leaves, chopped
4 tsp extra-virgin olive oil
1/4 tsp salt
2 tbsp grated pecorino Romano cheese
1/4c grated Parmesan cheese
Freshly ground pepper, to taste.

Directions:

Cook the linguine according to package directions.

Meanwhile, combine the arugula, watercress, tomatoes, basil, and mint in a serving bowl. Sprinkle with the oil and salt; toss to combine. Drain the linguine and add the greens, then sprinkle with the Romano, half of the Romano, half of the Parmesan and the pepper. Toss to coat, sprinkle with the remaining Parmesan, and serve. TA DA......you are ready to eat!

Saturday, April 26, 2008

Mushroom and Jack Cheese Quesadillas!


I wasn't to sure about this recipe once I started preparing it. I was disappointed that there wasn't any meat in them..lol! To my SURPRISE...THEY were GREAT! In fact I will try this recipe with different types of mushrooms from time to time. PORTOBELLO seems to be my mushroom of choice! I served it with a wonderful nutty red rice, stirred in some diced tomatoes and cilantro and voila...a mexi rice in the making! Roasted asparagus finished off the meal nicely!

Mushroom and Jack Cheese Quesadillas!

Recipe is from WW Simply Bueno Cookbook!

Yield:8 servings (2 wedges and 1 tbsp salsa)
NI: 171 calories, 3g fat, 5g fiber)

Ingredients:

1/2 pound fresh white or cremini mushrooms, sliced
1 tsp dried oregano
1/2 tsp freshly ground pepper
8 (8 inch) fat free whole wheat flour tortillas
8 tbsp shredded Monterey Jack cheese
8 tbsp prepared chipotle chile salsa or salsa of choice.

Directions:

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the mushrooms and cook, stirring occasionally, until they give off their liquid and it reduces to a glaze, about 6 minutes. Stir in the oregano and pepper; cook, stirring constantly, just until fragrant, about 15 seconds. Remove the skillet from the heat.

Place 4 of the tortillas on a work surface. top each with 1 tbsp of the cheese, one quarter of the mushroom mixture, and 1 tbsp of the remaining cheese. Top with the remaining 4 tortillas, lightly pressing down to flatten slightly.

Wipe the skillet clean with a paper, towel. Spray with nonsick spray and set over medium heat. Add 1 of the quesadillas and cook until crisp and the cheese begins to melt, about 1 1/2 minutes on each side. Transfer to a cutting board and cover loosely with foil to keep warm. Cook the remaining 3 quesadillas. Cut each quesadilla
into 4 wedges, making a total of 6 wedges. Serve with the salsa. Enjoy!!

Wednesday, April 23, 2008

Southern BBQ Sloppy Joes!


SOUTHERN BBQ SLOPPY JOES
"Weight Watchers" Cook It Quick CB

Yield: 6 servings
NI: 319 calories, 6g fat, 3g fiber

Ingredients:

1 tbsp canola oil (I use Olive oil)
2 onions, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tbsp ground cumin
1 tsp chili powder
1 pound ground skinless turkey breast
1c ketchup
2 tbsp packed dark brown sugar
2 tbsp Worcestershire sauce
1/2 tsp salt
6 hamburger rolls, split

Instructions:

In a large nonstick skillet, heat the oil. Saute the onions, pepper, and garlic until softened, about 5 minutes. Stir in the cumin and chili powder; when the vegetables are coated with the spices, stir in the turkey; cook, breaking apart the meat with a wooden spoon, 3 minutes. Add the ketchup, brown sugar, Worcestershire sauce, and salt; cook until the sauce is slightly thickened and the turkey is cooked through, 4-5 minutes. Toast the rolls, if desired, and top with the turkey mixture.

Sunday, April 13, 2008

Veal Picatta!


VEAL PICATTA!

Recipe from Make It In Minutes Weight Watcher Cookbooks

Yield:4 servings
NI: 338 calories, 8g fat, 1g fiber.

Ingredients:

1 1/2c quick-cooking rice
2 tbsp all purpose flour
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1 pound veal scaloppine (from top round leg)
2 tbsp butter
1/3c dry white wine
1 tbsp capers, drained

Instructions:

Prepare the rice according to package directions, omitting the addition of any fat.

Combine the flour, 1/4 tsp of the salt, and 1/8 tsp of the pepper in a shallow bowl. Dip the veal in the flour mixture to coat.

Melt 1 tbsp of the butter in a large nonstick skillet over medium high heat. Ass the veal and cook until browned, 2-3 minutes on each side. Reduce the heat to medium and add the lemon juice, wine and capers. Cook 1 minute longer, turning the cutlets once to coat with sauce. Remove the pan from the heat and transfer the veal to a pate. Stir the remaining 1 tbsp butter, 1.2 tsp salt, and 1.8 tsp pepper into the pan, swirling until the butter melts. Serve the veal and sauce over the rice. Enjoy

* David isn't to impressed with lemon so did not enjoy this meal as much as I did. I thought it was very enjoyable and a nice change!

Let It Bean...A high fiber Salad worth having!


LET IT BEAN SALAD!

Permission to reprint this recipe has been given to me my the author's of the ES@BM cookbook!

Yield: 8 servings
NI: 283 calories, 8.2g fat, 11.1 g fiber

Salad
Ingredients:
2c fresh or frozen cut green beans (I use fresh for the best crunchy and great tasting salad)(cooked.
1 can 19oz/540ml chickpeas, drained and rinsed
1 can 19oz/540ml black beans, drained and rinsed
1 can 19oz/540ml red kidney beans, drained and rinsed
1 can 12oz/340ml whole kernel corn, r=drained
1c diced red onions
1c diced red or orange bell pepper
1/2c chopped fresh parsley (I use cilantro and love it)

Combine all salad ingredients in a large bowl. Mix well.

Dressing
ingredients
1/4c safflower oil or light olive oil
1/4c cider vinegar or white vinegar (I increased the vinegar by 1.5tbsp to give it a tad more zip!)
2 tbsp granulated sugar (I used Splenda)
1 tsp Dijon mustard
1/ tsp celery seed
1/4 tsp each salt and freshly ground black pepper.

Whisk together oil, vinegar, sugar, mustard, celery seed, salt and pepper in a small saucepan. Bring to a boil.(I actually just toss it in the micro-wave for 3 minutes or less until boiling)Remove from heat and pour over bean mixture. Stir gently. Cover and refrigerate overnight for the best flavor. Stir occasionally if possible. (the salad is actually very good if served immediately but better when chilled overnight)

Nora's Splendito Spaghetti and Meat Sauce! YUM!



Nora's Splendito Spaghetti and Meat Sauce!

Serves 8 (1c serving) 4 pts
201.1 cal, 10.1 fat, 3.6 fiber 774.9 sodium

Ingredients:

1 pound extra lean ground beef (ground turkey will reduce the pt value)
1c mushrooms, sliced or chopped
1 onion, diced
1/2 tbsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
28 oz tomato sauce
19 oz diced tomatoes
1 tsp thyme
2 tsp freeze dried basil (fresh basil is fabulous! I add a tbsp once sauce is fully cooked)
1 1/2c diced peppers
1 tbsp balsamic vinegar (add just before serving)
1 tsp dried oregano.
2 tsp fresh oregano

Instructions:

Combine ground beef, onion and garlic in skillet. Cook until lightly browned. Add all other ingredients with the exception of fresh herbs and balsamic vinegar. Simmer on medium heat for approximately 40 minutes to an hour.

In the mean time, cook whole wheat pasta until it is aldente.
1c cooked pasta is 3 pts.

Add fresh herbs and balsamic vinegar to the sauce and stir. Serve 1c cooked pasta in dish and top with 1c spaghetti sauce. Add a sprinkle of Parmesan cheese and voila....dinner is served!

Salmon with Guacamole and Pico de Gallo!!


SALMON with GUACAMOLE and PICO de GALLO!

David and I actually really enjoyed this pleasant way of serving salmon! I was quite surprised as I wouldn't have ever thought about serving guacamole with fish!

Recipe is from Weight Watchers Simply Bueno Cookbook!

Yield: 6 servings
NI: Per serving (1 salmon steak or fillet, 2 tbsp guacamole, and 2 1/2 tbsp pico de gallo): 210 calories, 11g fat, 3g fiber.

Ingredients:

1 lg tomato, seeded and chopped
1/4c finely chopped onion
1/4c chopped fresh cilantro
1 serrano chile pepper, seeded and finely chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 tsp+2 tbsp fresh lime juice
salt (to taste)
6 (1/4 pound) salmon steaks
2 tsp canola oil (I use olive)
1/4 tsp grated lime zest
pinch freshly ground pepper
1/2 recipe Four Ingredient Guacamole

Instructions:

To make the pico de gallo, combine the tomato, onion, cilantro, serrano pepper, garlic, 1 tsp of the lime juice and 1/8 tsp salt in a medium bowl.

Spray the broiler rack with nonstick spray; preheat the broiler.

Drizzle the salmon steaks or fillets with the remaining 2 tbsp lime juice and the oil. Sprinkle with 1/4 tsp salt, the lime zest and ground pepper. Place the salmon on the broiler rack. Broil, 5 inches from the heat, until the salmon is just opaque in the center, 3-4 minutes on each side. Serve with the guacamole and pico de gallo. Remove the salmon skin before eating. ENJOY!

FOUR-INGREDIENT GUACAMOLE

Yield: 12
NI: Per 2 tbsp..47 cal, 4g fat, 2g fiber

Ingredients:

2 avocados, halved, pitted, peeled and chopped
1 plum tomato, chopped
1 tbsp finely chopped onion
1/4 tsp salt

Instructions:
Put the avocado in a medium bowl and gently mash with a fork until chunky. Stir in the tomato, onion and salt. Serve at once or press a piece of plastic wrap directly onto the surface to prevent the guacamole from browning and refrigerate up to 3 hours.

2 Avocados, halved, pitted peeled, and chopped

Saturday, April 5, 2008

Turkey Reubens! A little light delight!


TURKEY REUBENS

WW Short Cut Cookbook

Prep 10 minutes cook 5 minutes serves 4

Yield: 4 servings (1 sandwich)per serving

NI: 251 cal, 5g fat, 6g fiber

Ingredients:
1/4c reduced-fat Thousand Island dressing
1 tbsp drained jarred capers, chopped
8 slices reduced-calorie seedless rye bread
6 ounces sliced turkey pastrami (I used fat-free turkey slices)
1/2c jarred red cabbage, squeezed dry
4 (3/4oz) slices reduced-fat Swiss cheese

Combine the dressing and capers in a small bowl; spread over 4 slices of the bread. Top each slice with one quarter of the turkey, 1/4 of the cabbage, and 1 slice of the cheese. Cover the sandwiches with remaining slices of bread.

Spray a large nonstick skillet or griddle with nonstick spray and set over medium-low heat. Add the sandwiches 9in batches if necessary) and cook until the bread is toasted and the cheese is melted, about 2 minutes on each side. Cut each sandwich in half and serve at once.

** I thought these sandwiches hit the spot considering they were weight watchers friendly. They did lack a tad of zip..compared to the real Reuben, next time I will add some hot peppers to spice it up. No extra points but I will feel the zing!!

Friday, April 4, 2008

Thai Curry Soup with Shrimp!


Thai Curry Soup With Shrimp!1-10 (8)

I do not have much experience when it comes to Thai food. That being said....I think this soup is worth a try! David and I enjoyed it. I think I would change one or two things next time I make it though!


Weight Watchers Five and Under Cookbook!Yield: 6 (1c) servings
NI: 224 calories, 7g fat, 2g fiber

Ingredients:

1 pound frozen cooked, peeled medium shrimp
1 (12oz) can evaporated fat-free milk
1c light unsweetened coconut milk
1c water
2 tbsp red, yellow, or massaman bottled Thai curry paste (I only had red, next time I would use the yellow for better presentation)
1 (9oz) package frozen French-styled green beans (I would use fresh next time)
3 oz rice noodles
6 tbsp chopped fresh cilantro
6 tbsp chopped roasted peanuts(we used half of this as we had never had nuts in soup before) points value was reduced by .5 per serving.

Instructions:
Place the shrimp in a colander in the sink; rinse with cold running water, tossing occasionally, until thawed, about 5 minutes. Drain well and pat dry with paper towels, set aside.

Meanwhile, combine the evaporated milk, coconut milk, water, and curry paste in a soup pot or Dutch oven set over high heat; bring just to a simmer. Add the green beans and rice noodles; bring back to a simmer. Adjust the heat and simmer gently, stirring occasionally, until the noodles are just tender, 8-10 minutes.

Stir in the shrimp and continue cooking until heated through, about 3 minutes more. Ladle into bowls and top each portion with 1 tbsp of the cilantro and 1 tbsp of the peanuts. (I only used half the nuts)

Sunday, March 30, 2008

Confetti Corn Salad!!

Confetti Corn Salad!

Weight Watchers Simply Delicious Winning Points Cookbook!

Yield: 4 serving

1 tsp grated lime zest
1/4c fresh lime juice
1 tbsp canola oil
1 garlic clove, minced
2 tsp honey
1/2 tsp freshly ground pepper
2c fresh or thawed frozen corn kernels
1 red bell pepper, seeded and finely chopped
1/2c chopped red onion
1/4 chopped cilantro

Mix all ingredients together and let sit for at least 1 hour to blend flavours. Excellent side dish!

10 Minute Tiramisu! Not bad for a light recipe!


10 Minute Tiramisu!!!

Weight Watchers Best Ever Desserts Cookbook!

Yield: 6 servings
NI: 204 calories, 3g fat, 0g fiber

3/4c boiling water
2 tsp instant espresso powder (I couldn't find, just used instant coffee)
1 tbsp dark rum or 1/2 tsp rum extract
1 tbsp sugar
1 (3oz) package dessert shells
1 1/2 (14oz) packages fat-free vanilla pudding cups
3/4c thawed frozen fat-free whipped topping
2 tbsp grated semisweet chocolate
Unsweetened cocoa powder.

Combine the boiling water, espresso powder, rum and sugar in a small bowl; stir until the sugar and espresso powder are dissolved. Set aside to cool slightly.

Put a dessert shell on each of 6 dessert plates. Brush with the espresso mixture until saturated; set aside.

Put the pudding in a medium bowl. With a rubber spatula, gently fold the whipped topping. Spread in each dessert shell, dividing evenly. Sprinkle with the grated chocolate and dust lightly with cocoa powder. Refrigerate until chilled, about 1 hour! YUM!!

Sunday, March 16, 2008

Shepherd's Pie!!! Another winner!



Shepherd's Pie
Recipe is from Weight Watchers Simply Delicious Cookbook!

Yield: 6 servings
NI: 269 calories, 7g fat, 5g fiber (5 pts)

Ingredients:
3 large potatoes (1.5 lb), cut in chunks (I left peels on)
1 tsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1/2 pound lean ground beef (10% or less fat)
1/2 pound lean ground lamb (I used extra lean ground turkey)
1 (14 1/2-ounce) can diced tomatoes in juice
1c frozen peas, thawed (I used 1/2c frozen peas, 1/2c frozen corn)
1 tsp salt
1/4 tsp pepper
/2 tsp dried oregano
1/2 tsp dried thyme
1/2c plain nonfat yogurt
1 tsp butter (I used becel)

Instructions:

Preheat the oven to 375 degrees F. Cook the potatoes in water to cover in a large pot until tender.

Meanwhile, heat a large nonstick skillet. Swirl in the oil, then add the onion and garlic. Saute until softened, 3-5 minutes. Add the beef and lamb and brown, breaking it apart with a spoon, about 5 minutes. Drain all excess fat from the skillet.

Stir in the tomatoes, peas, 1/2 tsp of the salt, 1/8 tsp of the pepper, the oregano, and thyme; bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes.

Drain the potatoes and return them to the saucepan. Mash in the yogurt, butter, the remaining 1/2 tsp salt and 1/8 tsp pepper.

Spread the meat mixture in a 10-inch deep-dish pie plate or other 1 1/2 quart baking dish. Spread the mashed potatoes evenly over the meat. Bake until the potatoes begin to brown and the filling is bubbly, about 20 minutes. Let stand 10 minutes before serving.

Monday, March 10, 2008

Dijon Crusted Fish!! Ya gotta love it!


This recipe will work well with almost any white fish! It calls for Tilapia but we used Cod! Quick, simple and definitely a keeper! David loved it!

Dijon Crusted Fish

Recipe is from Taste of Homs Light and tasty Janary 2007 issue!

Yield: 4 servings
NI: 1 fillet equals 214 calories, 8g fat, 0 fiber

Ingredients:
3 tbsp reduced-fat mayonnaise
2 tbsp grated Parmesan cheese, divided
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp horseradish
4 tilapia fillets (5 oz each) or other choice of white fish
1/4c dry bread crumbs
2 tsp butter, melted

In a small bowl, combine the mayonnaise, 1 tbsp Parmesan cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with nonstick cooking spray. Spread mayonnaise mixture evenly over fillets. In a small bowl, combine the bread crumbs, butter and remaining Parmesan cheese; sprinkle over fillets. Bake at 425 degrees for 13-18 minutes or until fish flakes easily with a fork.

Turkey Meat Loaf and Tangy Green Beans!


I debated on whether to include the meat loaf recipe as at the time I didn't consider it that special. I kept thinking why! There are so many great tasting ingredients in it and it is HEALTHY!! Then it came to me. The bread crumbs.....I used 2c dried opposed 5 slices grated which is supposedly equivalent to 2c but not near as fine...sure to make a difference! So...I will share it after all! Everything deserves a second chance RIGHT!!

Turkey Meat Loaf
Recipe is from Taste Of Home Best Light Recipe Cookbook!

Yield: 10 slices (1 slice per serving) generous size!
NI: 263 calories, 14g fat, 2g fiber

Ingredients:

1 medium onion
1 tbsp canola oil (I used Olive oil)
2 eggs
1/2c 2% milk (I used 1%)
2 tsp lemon juice
1 tsp salt ( I used 1/4 tsp)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
2 cups of soft whole wheat bread crumbs (about 5 slices) I used dried bread crumbs and would reduce to 1c next time around)
1 package(10 oz) frozen chopped spinach, thawed and squeezed dry
2 1/2 pounds lean ground turkey
1/2 c salsa
1 tbsp butter or stick margarine, melted

In a skillet, saute onion until tender; set aside. In a bowl, combine the eggs, milk, lemon juice, salt , basil, oregano and pepper. Add the bread crumbs, spinach and reserved onion; stir to combine. Crumble turkey over mixture and mix until blended. Shape into a 12 inch x 5 inch loaf, place in a 13 inch x 9 inch x 2 inch baking dish coated with cooking spray. Spoon salsa over top. Bake, uncovered, at 350 degrees F for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.

Tangy Green Beans!

Recipe is from The Taste Of Home Best Light Recipes Cookbook. A nice change from the norm!

Yield: 9 servings (I cut recipe in half)
NI:43 calories, 2g fat, 3g fiber

Ingredients:

1 1/2 pounds fresh green beans, trimmed
/3c diced sweet red pepper
4 1/2 tsp olive or canola oil
4 1/2 tsp water
1 1/2 tsp white wine vinegar or cider vinegar
1 1/2 tsp spicy brown mustard
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. (I steamed in micro wave for 7-8 minutes) Cover and steam for 7-8 minutes or until crisp-tender. Meanwhile, in a bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

Three Cheese Souffle!!!!


I have never made a souffle before and have absolutely no idea if it turned out the way it was supposed to! Haha! All I can say though...is I wanted more!

Three Cheese Souffle!

Recipe is from The Taste Of Home Best Light Cookbook!

Yield:12 servings....(1/2c per serving) I cut recipe in half!
NI: 153 calories, 5g fat, 0 fiber)

Ingredients:
4 cups mashed potatoes (without added milk or butter)
1 cup fat-free milk
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss Cheese
1/3 cup shredded Parmesan Cheese
1/3 cup chopped green onions
1 small onion, chopped
1 1/4 tsp salt
1/4 tsp pepper
4 eggs separated

In a large bowl, combine the first nine ingredients. Beat egg yolks; stir into potato mixture. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Transfer to a 2-qt souffle dish coated with nonstick cooking spray. Bake, uncovered, at 375 degrees for 40-45 minutes or until golden. Serve immediately.

Saturday, March 8, 2008

Haddock, Parmesan Potato wedges and Vegetable Kabobs!!



Can this be true? A meal that can be prepared so quickly and taste so good?

Parmesan Potatoes!
Yield: 8 servings
NI: 129 calories, trace of fat, 3g fiber.

4 large baking potatoes (2 pounds)
1/4 cup grated Parmesan cheese
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp paprika

Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with Parmesan cheese and seasonings. Bake at 400% for 30 minutes or until tender.

Vegetable Kabobs

Yield: 7 servings

NI: One serving (1 kabob) equals 71 calories, 1g fat, 2g fiber.

2 tbsp orange juice concentrate
2 tbsp reduced sodium soy sauce
4 1/2 tsp honey
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 medium red potatoes, cut into 1 1/2 inch chunks I I used mushrooms as I was cooking potato wedges)
1 tsp water
1 medium zucchini, cut into 1/2 inch slices
1 medium sweet yellow pepper, cut into 1 inch pieces
14 cherry tomatoes

In a bowl, combine the orange juice cocentrate, soy sauce, honey, oil, salt and red pepper. mix well and set aside. Place potatoes and water in a 1 1/2 qt. microwaver swafe bowl. Cover and microwave on high for 3-4 minutes; drain. On metal or soaked bamboo skewers, alternately thread potatoes, zucchini, yellow pepper and tomatoes. Grill, uncovered, over medium heat for 8-10 minutes or until tender, turning and basting frequently with orange jice mixture.

CHICKEN AND ASPARAGUS BUNDLES with an ITALIAN VEGGIE SKILLET!



Chicken and Asparagus Bundles rated 3+/5! The only reason being...boneless skinless chicken does not have the same Yummy flavour of the alternative..lol! BUT HEALTHIER!

Italian Veggie Skillet rates 5/5!

Chicken and Asparagus Bundles!

Yield:4 (1 bundle with 1/3c sauce)
NI: 207 cal, 7g fat, 2g fiber

Ingrdients:

4 boneless skinless breast halves (1 pound)
20 fresh asparagus spears (about 1 pound), trimmed
4 1/2 tsp olive or canola oil
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp pepper
1/8 tsp salt
1/4c chopped green oniions
2 tsp conrstarch
1c chicken broth

Flatten chicken breasts slightly. Wrap each around five asparaus spears; secure with toothpicks. Place in a 13x9 in baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.

Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.

In saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.


Italian Veggie Skillet

Yield:6 serings
NI: 1c equals 93 calories, 4g fat and 3g fiber

Ingredients:

1 medium onion, halved and sliced
1 medium sweet red peppr, chopped
1 tbsp olive oil
3 medium zucchini, thinly sliced
1 garlic clove minced
1 1/2c frozen corn, thawed
1 lg tomato, chopped
2 tsp minced fresh basil
1/2 tsp salt
1/2 tsp Italian seasoning
1/4c shredded parmesan cheese

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini and garlic; saute 4-5 minutes longer or until vegetables are crisp-tender.
Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese.
Serve immediately!!! YUM!

Thursday, March 6, 2008

La Bamba Casserole! HOT! HOT! HOT!



La Bamba Casserole

Totaly Mexican! Totaly MORISH! Totaly a HIT in my house!

(Recipe shared by my friend Linda)

YIELD: 6 servings
NI: CALORIES 344; FAT 10.7g; PROTEIN 32.2g; CHOLESTEROL 77mg; CALCIUM 269mg; SODIUM 902mg; FIBER 7.4g; IRON 3.2mg; CARBOHYDRATE 30.7g

7 points per 1-1/3 cups

Ingredients:

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can Rotel
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

Preheat oven to 375°. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Tomato Crab Soup!!! Superb!



Wow, who would have thunk....so quick, easy and above all else...TASTY!

Tomato Crab Soup

Yield 10 (1c)servings
NI: 126 calories, 5g fat, 2g fiber
From the Taste Of Home Light/Tasty CB January issue.

1 small onion, chopped
1/4c chopped sweet red pepper
4 garlic cloves, minced
3 tbsp butter (I used becel and only 2 tbsp)
4 plum tomatoes, finely copped
1/4c all purpose flour
1/2 tsp pepper (I used 1/4 tsp)
1/8 tsp salt
3 cans (14-1/2oz ech)reduced sodium chicken broth ( I would use the fat-free low sodium boxes of broth)
1 can (6oz) tomato paste
2 cans (6oz ech) crab meat, drained, flaked and cartilage removed
3 tbsp minced fresh basil
1c milk. (I would use 1%)

In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender.

Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.

* I used 1 imitation crab leg for texture and color! O extra points in it!