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!!

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.

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

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!!

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)