Roasted Vegetable Foccacia Sandwich!!

This is a wonderful way to get those veggies in and tastes OH SO GOOOOOD!

Yield: 4 servings
NI: 5.5 pts per serving.

2 triangle shaped foccacia buns
4c chopped mixed fresh vegetables of choice
(I used zucchini, asparagus, grape tomatoes, carrots, fresh basil, mushrooms, snow peas and radishes!)
1 tbsp olive oil
2 tbsp vinegar of choice
(I used Balsamic) Surprise..heehee
1/4 tsp salt
1/4 tsp pepper
non-stick spray

1)Mix oil, vinegar, salt and pepper in a bowl

2) Chop vegetables and throw into bowl and stir

3. Spray baking sheet with non-stick spray and top with vegetables.
Bake in a 450 degree F oven for 10 minutes. Remove from oven and turn over once! Bake for another 10 minutes!

4) Meanwhile, spray fry-pan or grill with non-stick spray. Slice foccacia bunds in half and place face down on pan or grill. Heat until bread starts to turn golden around edges. Remove from pan and top 1/2 of bun with 1- 1 1/2 c roasted vegetables. Top with other half of bun.

Hoisin Pork Tenderloin With Sesame Seeds!!! Another delicioso recipe!!

Hoisin Pork Tenderloin With Sesame Seeds!

From Ruth’s kitchen to mine!

To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking.

Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)

CALORIES 194 (27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g

INGREDIENTS

1/4 cup Hoisin sauce
2 tablespoons sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
Cooking spray
tablespoon sesame seeds

INSTRUCTIONS:

Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once. Preheat oven to 425°. Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes.
Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer
registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices. Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.


ROASTED BABY POTATOES
Yield:4-6 servings (NI not yet calculated) will determine later)

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
2 tbsp cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Death By Chocolate Dessert....MMMMMMM Good!!!

Death BY Chocolate

(not my picture, there is less chocolate on top so don't start licking your lips yet...lol)

1 Low Fat Brownie Mix
3 Weight Watchers Mousse Mix or other low fat/no fat brand
1 container of light cool whip
3 Skor cChocolate Bars
Bake Brownie Mix According to pkg. Cool. Divide into 3 portions
Layer 1/3 brownie mix
1 WW mousse
1/3 cool whip
1 crumbled Scor Bar
Repeat layers
2/3 c for 2 pts

Chicken Parmesan!!! Very good!!

NI: 506 calories, 15.4g fat, 6 grams of fiber for whole meal.

1/4c all purpose flour(about 1 oz)(I used whole wheat)
1/4c grated parmesan cheese
1/4 tsp black pepper
4 (6 oz) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 tbsp olive oil
Cooking Spray
3c quick and easy Pasta Sauce
1c (4 oz) shredded part-skim mozzarella cheese
4 oz uncooked linguine (I used whole wheat)
Fresh basil sprigs (optional)

1. preheat oven to 350%

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 tsp pepper in a shallow dish.

3.Place each chicken breast half between 2 sheets of heavy duty plastic wrap, and flatten them to 1/4 inch thickness using a meat mallet or small heavy skillet. Dip each chicken breast half in egg white; dredge in flour mixture.

4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until golden. Arrange chicken in a 13x9 inch baking dish coated with cooking spray. Pour Quick and Easy Pasta Sauce over chicken. Sprinkle with mozzarella. Bake at 350% for 15 minutes.

5. Cook linguine according to package directions, omitting salt and fat. Drain. Serve chicken and sauce over linguine. Garnish with basil sprigs, if desired. Yield 4 servings (serving size, 1 chicken breast half, 3/4c pasta sauce, 1/4c cheese, and 1/2c linguine).

Quick and Easy Pasta Sauce:

This easy to make sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness.

1 tsp olive oil
1c chopped onion
4 garlic cloves, minced
1/2c dry red wine or 2 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp chopped fresh or 2 tsps dried basil
2 tbsp tomato paste
1/2 tsp dried Italian seasoning
1
/4 tsp black pepper
2 (14.5 oz) cans diced tomatoes, undrained
2 tbsp chopped fresh parsley.

Heat olive oil in a saucepan or large skillet over medium high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (through tomatoes); bring to a boil. Reduce heat to medium, and cook uncovered about 15 minutes. Stir n parsley. Yield: 3c (serving size: 3/4c)
Enjoy...Nora

Liz's Spicy Chicken Caccitore!!! YUM!

David and I thoroughly enjoyed this recipe. We do agree it was more like a curry opposed to a typical Italian Cacciatore though!

This is excellent!! POINTS value of 8

Servings 4

Preparation Time 25 min

Cooking Time 25 min

Level of Difficulty Easy main meals

Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.

Ingredients

8 oz uncooked whole-wheat spaghetti

2 tsp olive oil

1/2 cup onion(s), chopped

2 medium garlic clove(s), minced

1 medium green pepper(s), diced

1 cup mushroom(s), sliced

1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces

2 tsp dried basil

1 1/2 tsp curry powder

1/2 tsp table salt

1/4 tsp black pepper

28 oz canned diced tomatoes

1/4 cup parsley, fresh, chopped

**Nora added...1/3c black olives, 1/4c white wine, used rice instead of pasta and a little corn starch to thicken sauce. I also used skinless thighs opposed to breasts and did not chop up so naturally my point value would be slightly higher.

However....for the original recipe..

Instructions

Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat. Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley. Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.

Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.

Cinbin's Wonderful Ham and Corn Chowder Recipe...MMMMMM!!

Hearty Ham and Corn Soup

2 THUMBS up!!!

1 – 19oz can of cream style corn – 7pts

1 – cup of frozen corn – 2pts

1 – cup of skim milk – 2pts

1 – cup of Low sodium beef or chicken stock – 0pts

1 ham steak diced – 4pts

1 tsp curry powder – 0pts

½ tsp each of sweet basil & steak spice – 0pts

¼ tsp each of garlic powder and seasoned salt (accent) – 0pts

1 small can of Old El Paso green chilies - 0pts

1 onion diced – 1pt

3 Tbsp of low fat butter/margarine(I use becel light) 5pts.

3 Tbsp of flour – 1.5pts

10 oz of potatoes diced 3.5pts

Cook diced potatoes in water until tender adding in onions at the end to soften. (drain, keeping just a little of the potato water)

Meanwhile, add butter and flour mix together and cook for a minute to get raw flour taste out. Add milk and whisk till combined and thick. Add beef or chicken stock. Add all of the other ingredients and cook on low for 15 minutes.

Total for this soup is 26pts and it is 8 – 1 cup servings 3pts per serving.(actual is 3.25pts)

Sorry, I do not have actual NI at this time. Will have to determine it at another time and record it here. Enjoy!