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!!

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.

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.

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!

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!

Grilled Salmon With Dill Sauce!

I guess you know by now I LOVE fish and Seafood. I have Salmon once a week every week so I like to try various methods of preparation. This was our latest feature and it scored well!

Grilled Salmon Wit Dill Sauce!

Recipe is from Taste of Home's Light and Tasty Cookbook, July 2007.

Yield:6 servings (4 oz of salmon with 2 tbsp sauce, per serving)

NI:235 calories, 13g fat (3g is saturated), just a trace of fiber

Ingredients:

1 tbsp minced fresh gingerroot
1 tbsp minced fresh cilantro
3/4 tsp salt (I only used 1/4 tsp)
3/4 tsp pepper (I used 1/2)
1/8 tsp cayenne pepper
6 salmon fillets (4oz each)

Sauce:

1/4c reduced fat sour cream (I used fat free)
1/4c fat free plain yogurt
1/4c fat free mayonnaise
1 green onion, chopped
1 1/2 tsp minced fresh parsley
1 1/2 tsp snipped fresh dill or 1/2 tsp dill weed. (I used the dill weed but in the future would opt for fresh!!)

Instructions:

In a small bowl, combine the ginger, cilantro, salt, pepper and cayenne; rub over fillets. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon skin side down on rack. Grill, covered, over high heat for 5-10 minutes depending on thickness, or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients, serve at room temperature with the grilled salmon!

Garlic Mashed Red Potatoes and Zippy Green beans!!

Garlic Mashd Red Potatoes and Zippy Green Beans with Bacon!
I served this with Ruth's Mother In-law porkcops! A Great meal! I have to say...in my honest opinion the green beans were amazing!

Garlic Mashed Re Potatoes

Both Recipes are from Taste Of Home Best Light Recipe Cookbook.

Yield 6 servings (1c each).
NI: 190 calories, 5g fat, 4g fiber

Ingredients:
2 1/2 pounds red potatoes, unpeeled and quartered (about 8 medium)
3 cloves garlic peeled (I used 4 as we love garlic)
2 tbsp butter or stick margarine
1/2c fat free milk, warmed (I used 1%)
1/2 tsp salt
1/4c grated parmesan cheese

Instructions:

Place pototoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potaotes are very tender. Drain well. Add the butter, milk na d salt; mash. Stir in Parmesan cheese.

Zippy Green Beans!

Yield 6 (3/4c) servings

NI: 98 calories, 2g fat, 3g fiber.

Ingredients:

4c fresh or frozen green beans, cut into 2 inch pieces (I used fresh)
2 bacon strips, diced (I used turkey bacon)
1 medium onion, thinly sliced
1/2c white wine or apple juice (I used apple juice)and drank the wine..lol
3 tbsp sugar (I used splenda)
3 tbsp tarragon vinegar or cider vinegar(Iused cider and added dried tarragon to it)
1/4 tsp salt
2 tsp cornstarch
1 tbsp cold water

Instructions:

Place beans in a saucepan and cover with water; bring to a boil. (I steamed them in the microwave for 7 minutes) Cook, uncovered, for 8-10 minutes or until crisp tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tsp drippings. (Turkey bacon really doesn't have any drippings so I removed the bacon from the pan, used a tsp of chicken broth and swirled it in with the residue from cooking the bacon and it worked great).

In the drippings, saute onion until tender. Add the wine or apple juice, sugar, vinegar and salt. COmbine consgarch and cold water until sommoth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat. Enjoy...Nora

All I can say is...YUM!! Thank You Alice for this Friendly Chicken Carbonara Recipe! we thoroughly enjoyed it!

CHICKEN CARBONARA

Yield: 6 servings

6 slices bacon (8 pts) I used turkey bacon therefore points value would decrease to 4)
1 1/2 c sliced mushrooms
1/4 tsp minced garlic
3 green onions, sliced
2 Tbsp butter or marg (6 pts)
2 Tbsp all-purpose flour (1 pt)
1 1/2 c fat-free evaporated milk (6 pts)
1/2 c grated parmesan cheese (4 pts)
1/2 c frozen green peas (1 pt)
salt & pepper to taste
More evaporated milk to thin to desired consistency
6-4 oz skinless, boneless chicken breast halves, cooked & seasoned lightly with salt & pepper (3.5pts per 4 oz breast cooked)
Pasta for 6 (3 pts per cup of whole wheat pasta) (4 pts for white)
Freshly shredded parmesan cheese for garnish

Directions:

Fry bacon; drain & crumble.
Reserve 2 Tbsp bacon drippings & saute mushrooms, garlic & green onions in drippings. Melt butter in lrg saucepan. Whisk in flour. Stir in milk; cook until thick. Add parmesan cheese, bacon, mushroom mixture, & peas. Heat through. Salt & pepper to taste. Serve over poached or sauteed chicken filets placed on a nest of pasta & garnish with freshly shredded parmesan cheese.