Nora's Tried and True Recipes!!

Cajun Ham and Cheese Muffins....great to go with a soup!

2010-01-03T13:48:00.000-08:00

Cajun Ham and Cheese Muffins

NI: 109 calories, 3.5g fat, .3g fiber
12 servings
1 muffin per serving

Ingredients

2c low-fat baking mix such as (Bisquick Heart Smart)
1 tsp salt free cajun seasoning
1/2c (2oz) reduced fat shredded sharp cheddar cheese
1/2c diced cooked ham
1 1/2 tbsp chopped green onions
2/3c 1% low fat milk
2 tbsp light stick butter, melted
Cooking spray

Instructions

Preheat oven to 450 degrees

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and cajun seasoning in a medium bowl. Add cheese, ham, and green onions. stirring well.

Combine milk and butter; add to baking mix mixture stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Coat tops of muffins with cooking sprayh. Bake at 450 degrees for 12 minutes or until lightly browned. Remove muffins from pan immediately. Serve warm.

Enjoy!!

Coconut Red Pumpkin Soup....Very nice and quite light!

2010-01-03T13:46:00.000-08:00

This is a weight watchers recipe. It is quite good and very light!

Coconut-Red Pumpkin Soup
NI: 94 calories, 4.2g fat, 4.6g fiber
1 pt per serving
1 1/2c per serving

Ingredients

3c fat-free, less sodium chicken broth
1 (15oz) can pumpkin
2 tsp chili sauce with garlic
1/8 tsp curry powder
1c light coconut milk
1 tbsp fresh lime juice
Chopped fresh cilantro

Instructions:Combine first 5 ingredients in a medium saucepan, stirring until smooth. Bring to a boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute longer or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls, sprinkle with cilantro, if desired.

Easy Chicken Curry (No photo available)

2010-01-03T13:40:00.000-08:00

Easy Chicken Curry

NI: 276 calories, 12g fat, 2g fiber

6 points per serving

makes 6 servings

Ingredients
1 tbsp vegetable oil (15ml) I used olive oil
12 chicken thighs (I used 6 medium sized breasts but would use thighs next time) just didn't have them at the time.
4c thinly sliced onions (about 4)
1/2c (125ml) each orange juice and sodium reduced chicken broth
2 tbsp mild curry paste (30ml)
3 cloves garlic, minced
1 tbsp grated gingerroot (15ml)
3 tbsp all purpose flour (45ml)

Topping

2/3c thinly sliced red onion (150ml)
1/2 tsp salt
2 tbsp lime or lemon juice (I used lime)
3/4c plain yogurt
tbsp chopped fresh coriander

Instructions

In large skillet, het oil over medium high heat; brown chicken, in batches. Transfer to slow cooker.

Drain fat from skillet. Fry onions over medium heat, stirring occasionally, until almost softened, about 10 minutes. Transfer to slow cooker.

In skillet, bring orange juice, broth, curry paste, garlic and ginger to boil, blending curry paste into liquid and scraping up brown bits from bottom of skillet. scrape into slow cooker. Stir to combine.

Cover and cook on low until juices run clear when chicken is pierced about 4-6 hours. Skim off fat.

Scrape onions off chicken and back into sauce. With slottod spoon, transfer chicken to platter. Cover and keep warm.

In small bowl,whisk flour with 1/4c (50ml) water; whisk into liquid in slow cooker. Cover and cook on high until thickened, about 15 minutes. pour over chicken.

TOPPING

Meanwhile, sprinkle onion with salt; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss red onion with lime juice. TOp each serving of soup with yogurt, then red onion mixture. Sprinkle with coriander. Serve over your favourite rice. I used jasmine.

Enjoy!

Blueberry Streusel Muffins!!!

2009-05-31T18:18:00.001-07:00

Not bad for a low cal muffin!

Blueberry Streusel
NI: Serves 12, 209 cal, 4g fat, 1g fiber

Ingredients:

2 1/4c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1c sugar
1 large egg
3/4c light sour cream
1 tsp vanilla extract
4 bsp fat free milk
2c fresh blueberries
2 tbsp butter, melted

Directions:

Preheat the oven to 375 degrees F. Line a 12 c muffin pan with foil or paper liners.

Combine 2c of the flour, the baking powder, baking soda, and salt in a large bowl.

With an electric mixer on medium speed, beat 3/4 c of the sugar and the egg until blended. Beat in the vanilla.

Add half of the flour mixture and 2 tbsp of the milk to the sugar mixture; beat until just combined. Add the remaining flour mixture and 2 tbsp milk; beat until smooth. Gently fold in the blueberries.Fill the mummin cups evenly with the batter.

To make the streusel topping, stir together the remaining 1/4c flour and 1/4c sugar in a small bowl. Add the butter and stir just until blended. Sprinke the streusel on the batter., pressing to adhere.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Cool in the pan on a rack 10 minutes. Remove the muffins from the pan and cool completely on the rack.

Yankee Pot Roast Dinner!

2009-05-31T18:03:00.000-07:00

Weight Watcher's has done it again! A simply lovely pot roast dinner with fewer calories but lots of flavour! Well Done!

Yankee Pot Roast Dinner

NI: 300 cal, 8g fat, 4g fiber
Serves 8

Ingredients:

2 1/2 pounds boneless bottom round roast, trimmed
1/2 tsp black pepper
1/4 tsp salt
2 large onions, sliced
1 3/4 cups water
1 1/2 tbsp balsamic or red-wine vinegar
1 (1 oz) envelope dry onion soup mix
1 tbsp finely chopped fresh thyme or 1 tsp dried thyme
1 3/4 pounds red potatoes, quartered
1 pound baby carrots
Fresh thyme sprigs for garnish optional

Directions:

Preheat oven to 350 degrees F

Spray a nonstick ovenproof Dutch oven with nonstick spray and place over medium-high heat. Sprinkle the roast with the pepper and salt; add to the Dutch oven. Add the onions. Cook, turning the roast and stirring the onions occasionally, until the roast and the onions are browned, about 8 minutes. Add the water, vinegar, soup mix, and thyme; bring to a boil.

Cover and bake 1 1/2 hours. Place potatoes and carrots around the roast; cover and bake until the roast and vegetables are tender, about 2 hours longer.

Transfer one of the potatoes to the blender; add enough of the cooking liquid from the pot to make a puree. Let the mixture cool about 5 minutes. Puree the potato mixture and return it to the pot, stirring until blended. transfer the beef to a cutting board and slice across the grain into 16 slices. serve the sliced beef, vegetables, and gravy, garnished with the thyme, if using.

Tortilla, Sauteed Corn, and Plum Tomato Soup!

2009-05-29T18:58:00.000-07:00

Very Nice!

Tortilla, Sauteed Corn, and Plum and Tomato Soup!

The garnishes for this soup- sliced flour tortillas, sour cream, diced plum tomatoes and chopped fresh coriander. Make it a real Tex Mex favorite, as well as a beautiful looking soup. It's a great starter to fajitas, burritos, or quesadillas!

NI: 144 calores, 4.1g fat, 3.1g fiber

Yields: 6 servings

Ingredients:

2 tsp vegetable oil (we used olive)
1c chopped onions
1/2c chopped sweet green peppers
2 tsp minced garlic
1c drained canned corn
3 1/2c chicken or vegetable stock
2 1/2c diced plum tomatoes 9 about 4
1/2c rinsed and drained canned black beans
1/ tsp hot pepper sauce
1/4 tsp each salt and freshly ground black pepper

Garnish

1c thinly sliced flavored flour tortillas (I sliced them and baked them)
1/3c chopped fresh coriander
1/4c low fat sour cream

Directions:

In a nonstick saucepan sprayed with cooking spray, heat oil over medium heat; cook onions, gren peppers, and garlic for 5 minutes or until onions are golden. Stir in corn; cook for 5 minutes or until corn begins to be brown.

Stir in stock, 2c f plum tomatoes, black beans, and hot pepper sauce. Bring to a boil. Reduce heat to a simmer; cook for 15 minutes. Stir in salt andpepper. Serve soup sprinkled with garnishes and remaining plum tomatoes. ENJOY!

Chicken Saagwala! Say what?

2009-05-29T18:44:00.001-07:00

The first person to pronounce this name correctly is my HERO! On a scale of 1-10......I would easily give it an 8+! I would probably use a hotter curry next time around! I love HOT!

Chicken Saagwala

NI: 244 calories, 10g fat, 6g fiber
Servings: 4 (1 1/2c)per serving. (I disagree with this measurement) Not enough for 4x the 1.5 cups. That being said..it is enough!

Ingredients:

2 tbsp olive oil
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 tsp mild curry powder
1 tsp ground cumin
1 pound skinless boneless chicken breast, cut into 1 1/2 inch cubes
2 large tomatoes, seeded and chopped
10 ounces baby spinach
1/4c water
2 tbsp chopped fresh cilantro
1/2 tsp salt

Directions:

Combine 1 tbsp of the oil, the ginger, garlic, curry, coriander, and cumin in a large nonstick skiller; cook over medium hat, stirring occasionally, until the spices are toasted and fragrant, 2-3 minutes.

Add the remaining 1 tbsp oil and the chicken to the skillet, stirring to coat. Add the tomatoes; cover and cook until the chicken is cooked through, about 10 minutes. Sttir in the spinach, in batches, if necessary; cover and cook until the spinach is wilted, about 5 minutes. Stir in the water, cilantro and salt, cook 1 minute.

Serve over basmati rice; 1/c cooked rise will increase points value by 2 if using brown rice.

Old -Fashiond Baked Macaroni and Cheese Casserole!!!

2009-04-08T19:36:00.000-07:00

This meal may not win a photo contest but it sure satisfies the tummy! 1-10 (7) GREAT COMFORT FOOD without the fat and calories!
David and I really enjoyed this, but we both enjoy ZIP in our food. The next time I will kick things up a notch! It is FAST and EASY!

Old-Fashioned Baked Macaroni and Cheese Casserole

Yield: 8 servings
NI: 257 calories, 4.5g fat, 1.3 g fiber

Ingredients:

12 oz elbow macaroni (2 1/2 cups) cook pasta while preparing rest of dish.

Sauce

1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable stock
1 3/4 cups 2% milk
1 1/4 cups shredded low-fat Cheddar cheese
2 tbsp grated Parmesan cheese
1 tsp Dijon mustard
1/8 tsp each salt and freshly ground black pepper

Topping
1/3c dry seasoned bread crumbs
3 tbsp grated Parmesan cheese
1 tsp vegetable oil

Directions: In a large pot of boiling water, cook macaroni for 8-10 minutes or until tender but firm. Drain.

Preheat oven to 450 degrees F. Spray an 8 cup casserole dish with cooking spray.

To make sauce: In a saucepan, whisk together flour, stock, and milk until smooth. Place over medium heat; cook, whisking, for 3 minutes or until sauce is hot and thickened. Stir in cheeses, mustard, and salt and pepper; cook 1 minute longer, or until cheese melts. Remove from heat.

Toss pasta with cheese sauce. Pour into prepared casserole dish.

To make topping; In a small bowl, stir together all ingredients. Sprinkle over casserole.

Bake in centre of oven for 10 minutes or until golden. Enjoy!

Pork Souvlaki and Greek Salad

2009-04-04T17:26:00.000-07:00

No pictures!! but a couple of great recipes coming your way. If you want to eat Greek without packing on the pounds, this is the way to go!!!

Pork Souvlaki

Yield:6 servings
NI: 374 cal, 11g fat, 1g fiber

Ingredients:

* 1 tbsp of homemade Tzatziki is approx 20 cal, 1g fat, trace of fiber.

1 1/2 lb boneless pork loin or tenderloin (I used tenderloin and only had 3 oz of meat for my serving)
1/4c lemon juice
1/4c olive oil
4 cloves of garlic, minced
1 tbsp dried oregano
1/4 tsp each of salt and pepper
6 Greek-style pita breads ( I only used 1/2 a pita) regular whole wheat)I am not sure if there is much difference in a Greek Pita and a non Greek Pita! 1/2 pita (65 cal, .5 fat and 3 fiber.)

Directions:

Trim and cut pork into 1 inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; ad pork and stir to coat. Marinate for 10 minutes.

Tzatziki Sauce

Directions:

In cheesecloth-lined sieve set over bowl, let 1 1/3 c pain yogurt. Drain in refrigerator until reduced to 1c.. at least 4 hours.

Stir in..
1c grated English cucumber
2 tsp each olive oil and lemon juice
1 clove garlic, minced
1/4 tsp each salt and pepper.

Evenly thread pork onto 3 8-inch skewers; place on foil lined baking sheet, brush with marinade. Broil 6 inches from heat, turning halfway through, until just a hint of pink remains inside. Approximately 12 minutes.

Spread Tzatziki over each pita. Remove pork from skewers and place on pitas; fold over.

Greek Salad with Oregano Feta Dressing

So Good!

Yield: 4 servings
NI: 110 calories, 9g fat, 2g fiber

Ingredients:

3/4c crumbled feta cheese (I used light)
2 tbsp fresh lemon juice
1 tsp olive oil
1 garlic clove, crushed
1/2 tsp dried oregano leaves, crumbled (I used a little more)
1/4 tsp freshly ground pepper
2 tbsp minced green bell pepper
3c torn romaine lettuce leaves
1 tomato, cut into wedges
1 cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 large Greek olives, pitted and sliced

Directions:

To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, ground pepper and 2 tbsp water; puree. Add the bell pepper; puree.

In a large salad bowl, combine the lettuce, tomato, cucumber and onion. Drizzle with the dressing; toss to coat. Sprinkle with the olives. Enjoy!

Grilled Pork With Hot Mustard!!! Parmesan Potato Wedges!!!

2009-04-01T05:44:00.001-07:00

Finally, another tried and true recipe to post! Healthy, tasty and nice and easy!

Grilled Pork with Hot Mustard

Yield:6

NI: 197 calories, 7g fat, trace of fiber.

Ingredients:

1/4c reduced-sodium soy sauce
2 tbsp dry red-wine or chicken broth (I used the wine)
1 tbsp brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 pork tenderloins (3/4 pound each)

Hot Mustard Sauce

Ingredients:

1/4c Dijon mustard
1 tbsp honey
1 tsp prepared horseradish
2 tsp sesame seeds, toasted

Directions:

In a large resealable plastic bag, combine the first five ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork, covered over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160 degres. Let pork stand for 5 minutes before slicing. (pork should still have some pinkish colour to it when sliced)

In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Parmesan Potato Wedges

Yield: 8 servings

NI: 129 calories, trace of fat, 3g fiber

Ingredients:

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

Directions:

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 degrees for 30 minutes or until tender.

* I coated wedges prior to putting on baking sheet. Just sprayed them while still in the bowl, tossed and then dredged them in the seasoning mixture.

Easy Peasy RAINBOW TROUT!

2009-03-24T11:39:00.000-07:00

Plain, simple but worth a try! Ready in minutes!!!

No Nutritional Details available but trust me...it is a healthy choice!

Easy Peasy Rainbow Trout!

Yields: 2-3 servings

Ingredients:

1 medium sized whole rainbow trout ( we buy them in packs of 3 and 4 at Costco)

sprinkle of salt and pepper

a few drizzles of olive oil

cooking spray!

Directions:

Spray a baking sheet with Pam or cooking spray of choice

Sprinkle salt and pepper on both sides of rainbow trout.

Drizzle with olive oil on both sides! Place on baking pan.

Turn oven on broil. Broil trout 5 minutes per side and then reduce oven temperature to 350 degrees. Bake trout for an additional 20 minutes. Remove skin from top of fish. Gently remove the top layer of fish from the bone. Remove bone, flip second side of fish over and remove remaining skin. Serve immediately. Add additional seasoning if you choose. We like it just the way it is!!!

Want to dress it up?

Try this fabulous Cilantro Drizzle!

Spicy Cilantro Drizzle

Yield: 1/2c

Ingredients:

1/3c good quality olive oil (I used half of that to lighten it up!
1 green onion very thinly sliced
1 1/2 tbsp lime juice ( I tripled that seeing I reduced the olive oil)
1/2 tsp hot Chinese chili garlic sauce (I had to use regular chili sauce and spiced it up with hot sauce)I am sure if you can get the Chinese one it would be fantastic!
1/2 tsp dark sesame oil
Pinch of salt
1/4c finely chopped cilantro

Directions:

Place oil in a bowl. Stir in green onion, lime juice, chili garlic sauce, sesame oil and salt until mixed. Stir in cilatro. Taste and add additional salt if you wish. Dirzzle over grilled steak, fish or chicken!
1/3 c good quality olive oil

Spinach Stuffed Chicken!!!

2009-03-24T10:53:00.000-07:00

I am back with another tasty Chicken recipe that will definitely satisfy your pallet!
I do not have a picture available as it was inhaled before such thoughts came to my mind..hahaha!

Spinach Stuffed Chicken!

Yield: 6 servings

NI: 260 calories, 9g fat, 1g fiber

Ingredients
6c torn fresh spinach (5 oz)
1/2c chopped onion
1/2c chopped fresh mushrooms (I used mini portobello)
1 garlic clove minced
1 tbsp olive or canola oil
1/2 tsp dried oregano (I used about 1 tsp)
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves (1 1/2 pounds)
1/2c dry bread crumbs
3 tbsp grated Parmesan cheese
1/2 tsp paprika
1/4c egg substitute ( I just used egg whites)
1 tbsp water
2 tbsp butter or stick margarine melted. (I did not use)

Directions:

In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add the spinach and set aside.

Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with toothpicks. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, cobine egg substitute and water. Dip each roll-up in egg mixture and then roll in crumb mixture.

Place, seam side down, in a 13x9x2 in. baking pan coated with nonstick cooking spray. Drizle with butter (ha, I forgot to do that and it was still good). Bake, uncovered, at 350 degrees for 20-25 minutes (depending on how hot your oven gets it may be a litte longer)or until juices run clear. Discard toothpicks! ENJOY!

Mediterranean Meatball Pitas!

2009-01-24T13:15:00.000-08:00

A nice change from our normal meals! I would give them a 7 out of 10 rating! WHY? I thought they were very nice, just didn't go...WOOOOW!
I truly did enjoy them though!

Mediterranean Meatball Pitas!!!

Servings:4

NI: 353 calories, 9g fat, 4g fiber

Ingredients:

1/2c plain fat-free Greek-style yogurt( I cannot find so finely chopped up cucumber, tomato and black olives to mix in plain yogurt)
1 tbsp lemon juice
1 tbsp chopped fresh mint( I used parsley)don't like mint!
1 (12 ounce package fully cooked turkey meatballs
4 (6-inch) multigrain pitas (I used whole wheat, couldn't find multigrain)
1 tomato chopped
1/2 cucumber, peeled, seeded, and diced

Directions:

Combine the yogurt, lemon juice, and chopped mint in a small bowl; set aside.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the meatballs and cook, covered, turning frequently, until heated through, about 5 minutes.

Cut a pocket in each pita. Fill each pocket with 3 meatballs (or 3 ounces), about 2 tbsp of the tomato, about 2 tbsp of the cucumber, about 2 tbsp of the yogurt mixture and mint leaves (if using). Serve at once.

BURGER HEAVEN CASSEROLE!!! Quite tasty!

2008-11-23T13:06:00.000-08:00

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!

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

2008-10-21T12:18:00.000-07:00

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!

SPICY SHRIMP AND FETTUCINE!!

2008-10-17T12:44:00.000-07:00

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!!

Honey-Lemon Brussels sprouts and Carrots!

2008-10-16T13:42:00.000-07:00

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!

2008-10-16T13:30:00.000-07:00

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.

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

2008-10-01T16:04:00.000-07:00

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!

2008-10-01T12:39:00.001-07:00

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!

2008-10-01T06:31:00.000-07:00

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

2008-10-01T06:08:00.000-07:00

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!

Hash Brown Caserole! A WINNER!

2008-09-26T15:12:00.000-07:00

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.

Cream of Wild Rice Soup and Peppered Focaccia!

2008-09-25T16:41:00.000-07:00

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.

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

2008-09-23T17:54:00.000-07:00

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.

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

2008-09-21T06:49:00.001-07:00

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.

Artichoke Dip and Baked Pitas!!! YUM!!

2008-09-16T13:30:00.000-07:00

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.

Spiced Corn Boil and Jalapeno Corn Muffins!!

2008-09-12T16:58:00.000-07:00

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.

SPICY PEANUT CHICKEN OVER RICE!! MMMMMMM!

2008-09-10T17:22:00.000-07:00

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!

Baked Spaghetti Carbonara!

2008-09-04T17:43:00.000-07:00

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!

A Little Bit of Mexico in YOUR KITCHEN!!

2008-09-03T17:14:00.000-07:00

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!!!

Fajita Pork and Pasta! Quick! Easy! Tasty!

2008-08-31T04:49:00.000-07:00

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.

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

2008-08-30T11:28:00.001-07:00

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

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

2008-05-12T17:12:00.000-07:00

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!!

2008-05-12T14:09:00.000-07:00

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.

Pizza, Pizza, Who LOOOOOVES Pizza?

2008-05-09T16:36:00.000-07:00

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.

Curried Lentils over Couscous!

2008-05-08T12:00:00.000-07:00

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.

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

2008-05-03T04:39:00.000-07:00

*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!!!

Salmon with Herb Shrimp Sauce!

2008-05-01T18:10:00.000-07:00

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!

2008-05-01T17:29:00.000-07:00

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!

Mushroom and Jack Cheese Quesadillas!

2008-04-26T05:48:00.000-07:00

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!

2008-04-23T17:24:00.000-07:00

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!

2008-04-13T18:25:00.000-07:00

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!

2008-04-13T12:43:00.000-07:00

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!

2008-04-13T06:18:00.000-07:00

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!!

2008-04-13T05:55:00.000-07:00

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!

2008-04-05T09:53:00.000-07:00

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!

2008-04-04T12:54:00.002-07:00

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)

Confetti Corn Salad!!

2008-03-30T07:01:00.000-07:00

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!

2008-03-30T06:48:00.000-07:00

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!

2008-03-16T18:21:00.000-07:00

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!

2008-03-10T17:20:00.000-07:00

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!

2008-03-10T16:56:00.000-07:00

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!!!!

2008-03-10T16:30:00.000-07:00

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!!

2008-03-08T16:01:00.000-08:00

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!

2008-03-08T06:07:00.000-08:00

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!

2008-03-06T17:59:00.000-08:00

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!

2008-03-06T10:19:00.000-08:00

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!

2008-03-04T07:33:00.000-08:00

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!!

2008-03-04T07:20:00.000-08:00

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!

2008-03-01T17:02:00.000-08:00

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.

OOH-LA-LA-SAGNA

2008-02-24T18:56:00.000-08:00

OOH-LA-LA-SAGNA

Let's just say....YOU HAVE TO TRY IT! YOU will definitely LIKE it!!

Permission has been granted by the Podleski Sisters to reprint this recipe from the EAT SHRINK and be MERRY Cookbook!

Yield: 10 servings
NI: 311 calories, 10.5g fat, 4.2g fiber

Sauce
8 oz (227g) light mild Italian sausage
8 oz (227g) extra lean ground beef
1c chopped onions
2 tsp minced garlic
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 jar (22oz/700ml) your favorite tomato pasta sauce
1 can (19ox/540ml) tomatoes with Italian herbs, undrained, cut up
1/3c chopped fresh basil leaves
1 tbsp balsamic vinegar
1/3 tsp freshly ground black pepper

12 uncooked whole wheat lasagna noodles
2c light ricotta cheese
(16 0z/ 454 g)
1 pkg (10 oz/280 g) frozen spninach, thawed, squeezed dry and chopped
1/3c grated Parmesan, Romano, or Asiago cheese
1 egg
1 1/2 cups packed shredded light mozzarella cheese (6 oz/170 g)

Spra a 9x13 inch baking dish with cooking spray and set aside.

To make sauce, spray a large, non stick pot or deep non stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions, and garlic. Cook and stir over medium high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minute. Add pasta sauce, tomatoes, basil, vinegar, and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes. While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.

In a medium bowl, mix together ricotta, spinach, Parmesan cheese, and egg. Refrigerate until ready to use.

To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 lasagna noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer; 4 noodles, 1/3 sauce, 1/3 mozzarella.

Cover lasagna with foil and bake at 375 degrees F for 35 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving. Savour the Flavour!!!

MyohMya!!!! Jambalaya!!!!

2008-02-20T08:15:00.000-08:00

David and I had this last night for the first time and it was excellent!!

Jambalaya

Yield:4 large servings @ 6 points per serving

(I will have to put through a calculator to determine NI!)

Cooking spray
2 onions, chopped
3 garlic cloves, minced
1 1/3 cups white rice (uncooked)
2 cups low-sodium chicken broth
one 14 1/2 oz can diced tomatoes

2 teaspoons minced thyme
1 cup diced ham or chicken(cooked)
1/2 teaspoon salt
dash cayenne pepper
1 pound raw shrimp, peeled

In large non-stick saucepan, saute onions and garlic, until softened, about 5 minutes.

Add rice, stirring to coat, about 1 minute.

Stir in broth, tomatoes, ham/chicken, thyme, salt, cayenne, and bring to a boil.

Reduce heat and simmer, covered, 15 minutes

add shrimp and cook until rice is soft, 5-10 minutes longer

Crunchy Baked Chicken Without All That FAT!!

2008-02-17T05:30:00.000-08:00

Crunchy Baked Chicken!

Crisp! Golden! Very, Very, GOOOOOOD!

Yield:8 (1 chicken breast and 2 tbsp sauce)
NI: 278 calories, 1g fat, 1g fiber

Ingredients:
3/4c fat free Western salad dressing( I used low fat Ranch as I could not find the dressing noted)
1/2 tsp chili powder
1/4 tsp salt
8 bone in chicken breast halves (10 0z ech), skin removed
2 1/2 cup crushed cornflakes

Dipping Sauce

1/4c chopped green pepper
1/4c chopped onion
3/4c fat free Western salad dressing (I used low fat Ranch)
1/2 tsp chili powder
1/4 tsp salt

In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 35-40 minutes or until chicken juices run clear.

Meanwhile, for sauce, combine green pepper and onion in a mocrowave safe bowl. Microwave on high for 1 1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.

Nora's Seafood Chowder Extraordinaire!!

2008-02-16T17:04:00.000-08:00

Nora's Seafood Chowder Extraordinaire!!

David gave this a 9/10 for my first try at creating a tasty but healthy seafood chowder! Not bad hmmmmm?

Yield: 7 cups
NI: 270.3 calories, 5.8g fat, 3 grams fiber!

Ingredients:

3 strips of side bacon
1 large onion
1 leek (about 1/2c)
5 1/2 oz of raw shrimp
7 oz rainbow trout or other fish of choice
2c raw cauliflower cooked and pureed
3/4c imitation crab
3 medium potatoes peeled and cubed
1 5 oz can clams
1/2c chicken broth
2c 1% milk
1 10 oz can of low fat cream of mushroom soup
1/4 tsp fennel seed
1/4 tsp marjoram
1/2c salt
1/8 tsp white pepper
1/2c white wine

1) Dice bacon strips and fry until crisp. Drain fat excepting 1/2 tbsp. Add onions and leeks. Saute until softened.

2) add shelled shrimp and raw rainbow trout. Cook for approximately 5 minutes.

3) Boil cauliflower until soft. Drain and puree

4)Dice potatoes and cook until softened

5. Add all other ingredients and heat through. YUM! YUM! YUM!!

Thai Butternut Squash Soup! Delish!!

2008-02-16T10:49:00.001-08:00

Thai-Style Squash Soup
(very nice, light, and low in points)
Prep time: 15 minutes/ Cooking time: 45 minutes.

Yield: 12 (1c) servings
NI: 118 calories, 5.9g fat, 2.1g fiber

Ingredients:
1 head of garlic
1 tbsp olive oil (I used 1/2)
2 tbsp vegetable oil (I stuck with the olive and only used 1 tbsp)with a tad of broth.
1 onion, diced
2 tbsp finely minced gingerroot
2 tbsp finely minced lemon grass (I used the squeeze bottle lemon grass as could not find the other)
1 large butternut squash, peeled, seeded and diced
3 1/4c reduced-sodium chicken broth
1 can (14oz or 400 ml) light coconut milk
salt and freshly ground black pepper
4 Kaffir lime leaves(optional) I have no idea what these are or where to find them. I just squeezed a little fresh lime into the soup)you could use a little of the zest I am sure!

Cut top off head of garlic to expose the cloves. Place on a small piece of foil wrap. Drizzle with olive oil. Cover with foil and bake in preheated oven for 30 minutes or until cloves are soft.

2. Meanwhile, in a large saucepan, heat vegetable oil over medium heat. Saute onion, ginger and lemon grass until tender, about 5 minutes. Add squash and broth; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat. Squeeze roasted garlic into soup, making sure not to get any skin in soup.

3. Working in batches, transfer soup to blender and puree on high speed until smooth. (I used my immersion blender)so simple!

4. Return soup to saucepan and stir in coconut milk. Season with salt and pepper to taste. Add kaffir lime leaves, if using. Heat over low heat for 10 minutes or until heated through and lime flavor infuses soup!! Enjoy

Chocolate Amaretto Cheesecake!!! Excellent and LOW CAL!!!

2008-02-16T10:41:00.000-08:00

AMARETTO CHEESECAKE
Yes...a dessert for 2 pts!!!

Yield:12 servings

NI: 99 calories, 2g fat, 1g fiber!

Six 2 1/2" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz nonfat cream cheese
1/2c sugar
1/4c unsweetened cocoa powder
1 egg
3 tbsp all-purpose flour
2 tbsp Amaretto liquor
1 tsp vanilla extract
2 tbsp semisweet chocolate chips
Preheat the oven to 300 degrees F. Spray an 8" springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

In a blender or food processor, puree the ricotta and cream cheese, the sugar, cocoa, egg, flour, liquor and vanilla; stir in the chocolate chips.

Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serve with your favourite fresh berries.! This is WWer's PEOPLE!!

I love trying new things! Here's a Keeper! Broiled Cilantro Ginger Salomon with Couscous Castles and Asparagus!

2008-02-07T18:11:00.001-08:00

Broiled Cilantro Ginger Salmon!

Prep time: 10 minutes
Marinating time: 30 minutes
Cooking time: 7-10 minutes

Yield: 6 servings
Ni: 327 calories, 21.4 fat, .2 fiber

3 cloves garlic, roughly chopped
2 tbsp grated gingerroot
1/2 tsp salt
1/2c chopped cilantro
2 tbsp olive oil
1/2 tsp freshly ground black pepper
Grated zest of 2 limes
6 salmon fillets (about 2 1/4 pounds)

1. Using a mortar and pestle (or a food processor),crush garlic, ginger and salt to form a oaste. Stir in cilantro, olive oil, pepper and lime zest.

Place Salmon on a plate and top evenly with paste. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Preheat broiler, with rack set at 4 inches away from top.

3. Transfer salmon to prepared baking sheet and broil for 7 to 10 minutes or until salmon is opaque and flakes easily with a fork.

CousCous Castles

Yield: 6
NI: 95 calories, .53 fat, .29 fiber

Ingredients

1 1/4 cups couscous
2c boiling stock
1 tbsp lemon juice
2 tomatoes diced
2 tbsp chopped mint, basil or cilantro
oil for brushing
salt and pepper

Place couscous in a bowl and pour over the boiling stock. Cover the bowl and leave to stand for 30 minutes, until all the stock is abbsorbed and the grains are tender.

Stir in the lemon juice with tomatoes and choppe herb of choice. Adjust the seasoning with salt ad pepper

Brush the insides of four cups or individual moulds with oil. Spoon in the couscous mixture and pack down firmly. Chill for several hours.

Turn out and serve cold, or alternatively, cover and heat gently in a low oven or microwave, thn turn out ad serve hot, garinished with mine.

Asparagus
wash asparagus and break off end with thick stock. Peel some of the tough outer skin off of the asparagus.
Place in a single layer on baking sheet.
sprinkle with salt and pepper. Spray with non- stick spray and broil tossing once for 9 minutes. Top with parmesan cheese.I forgot that part...lol. Grated the cheese but failed to sprinkle it over the asparagus!!

MUSSELS IN SPICY TOMATO SAUCE WITH FRESH LINGUINE! Another simple recipe, yet impressive!!

2008-02-06T15:06:00.001-08:00

Mussels In Spicy Tomato Sauce with Fresh Linguine

Hands-on prep 5 minutes
cook 15 minutes
Yield: 4 servings
NI: per 2c mussels in shells and 3/4c pasta with sauce)391 calories, 6g fat and 6g fiber

1 tbsp extra virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes
1/2c dry white wine
/4 tsp crushed red pepper
2 pounds mussels, scrubbed and debearded (usually already depearded)
1/4c chopped fresh basil
1/4c chopped flat leaf parsley
1 (9 oz) package fresh linguine

1. fill a large saucepan with 2 quarts water and bring it to a boil over high heat.

2. Meanwhile, heat the oil in a nonstick dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes. Add the tomatoes, wine, and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes.

3. Ad the mussels, spooning the sauce over them. Cover the Dutch oven and simmer until the mussels open, about 5 minutes. Discard any mussels that do ot open. Stir in the basil and parsley.

4. When the water boils, add the linquine and cook until just al dente, according to package directions. Drain and toss immediately with about 1/2c of the sauce from the Dutch Oven, then turn onto a heated platter. Top with the remaining sauce and mussels and serve at once.

* David and I thoroughly enjoyed it! NOW don't go blahhhh until you have really tried a mussel!!! looks can be deceiving!!

OK!! If You like FAST and YOU like EASY...YOU will LOOOOOVE this meal!!! You gotta take a little bit of HEAT though!!

2008-02-05T18:00:00.000-08:00

My NEWEST TRIED AND TRUE RECIPE'S DEBUT!

Compliments of 'Weight Watchers Five ingredient 15 minute cookbook!

JALAPENO CHICKEN and SPANISH RICE and BEANS!!

Chicken- Prep: 1 minute, Cook: 14 minutes, Other: 3 minutes.
Yield: 4 servings (a serving is 1 chicken breast half)
NI: 250 calories, 6.6g fat, 0g fiber

Ingredients
4 tsp 40% reduced sodium taco seasoning (I could only find 25% less)
4 (6 oz) skinless, boneless chicken breast halves.
Cooking Spray
1/2 c shredded Monterey Jack cheese with Jalapeno peppers.
2 tbsp jalapeno peppers

Sprinkle taco seasoning mix over sides of chicken, I just used it like a rub.
Place a lareg nonstick skillet over medium heat until hot. Coat chicken with cooking spray and add to pan. Cook 7 minutes on each side or until chicken is cooked.

Remove pan from heat and sprinkle with cheese. Cover and let stand 3 minutes. Top each chicken breast with Jalapeno slices.

SPANISH RICE and BEANS

Prep: 1 minute Cook 1.5 minutes

Yield: 4 servings (serving size: about 3/4c)
NI: 133 calories, 2g fat, 4.1g fiber.

1 (8.8 oz) package ready to serve cooked Spanish rice (such as Uncle Bens)
1 (15 oz) can black beans, rinsed and drained.
1/4c salsa

Combine rice, beans, and salsa in a 1 1/2 quart microwave safe casserole; toss well. Cover with lid; microwave at HIGH 1 1/2 minutes or until hot.

ENJOY! We sure did!!

This Low calorie dessert is just enough to satisfy anyones sweet tooth! My friend Roxanne gave it to me and it is called FAKE CHEESECAKE! Enjoy!

2008-02-03T18:20:00.000-08:00

FAKE CHEESECAKE!!

Take one 500 ml container of Fat Free sour cream. Mix in in one small package of sugar free, fat free vanilla pudding. Let set for a a few minutes.

That's it! Top with a drizzle of fruit or preserves.

Based on the FF sour cream I used, the entire recipe is 460 calories, and 6.8 fat. Split into 4 servings, thats 115 cal, 1.4 fat

*I decided to use half chocolate pudding and half vanilla. It was topped with 2 tablespoons of lite whipped cream and a couple of strawberries. It is a minimal increase in calories but pretties it up a little!

BROILED GREEK FISH FILLETS!!! A very nice change!!

2008-02-01T21:34:00.000-08:00

Ok..I tried this for the first time tonight and David and I thoroughly enjoyed it. That being said....I had it a little too close to the broiler so the picture isn't as BEAUTIFUL as I had hoped! It will look and taste even better next time around. There will definitely be a next time!! Oh I did not have feta cheese so next time it should be absolutely FANTABULOUS!!!

BROILED GREEK FISH FILLETS!

Prep/Tota Time: 25 minutes
Yield 8 servings
NI: 169 calories, 7g fat, 1 g fiber!

Taste Of Home Light and Tasty Cookbook June/July issue 2007

8 tilapia fillets (4 oz ech) I used cod fish
1/4 tsp salt (omitted as cod is already somewhat salty)
1/4 tsp pepper
2 tbsp butter, softened
1 tbsp lime juice
1 small red onion, finely chopped
1/2c pitted Greek olives (I used the canned sliced olives)
1 tsp dill weed
1/2 tsp paprika
1/4 tsp garlic powder
1/2c crumbled feta cheese!

Sprinkle tilapia or other white fish with salt and pepper. Place on a broiler pan, In a small bowl combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each filet; sprinkle with feta cheese. Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easil with a fork.

Eve's Fiesta Soup! OHHHLALA!!! Tried, True and OH SO SIMPLE!

2008-02-01T13:20:00.000-08:00

Fiesta Soup

Makes me want to wear a Sombrero...LOL!

1 1/2 c per serving = 3 pts

1 can corn
1 can black beans, drained and rinsed
1 can chicken broth
1 can fat free refried beans
1 cup salsa - whatever kind you like

Open all the cans, put the contents into a pot, heat through. (I usually add some garlic, chili powder and cumin, too.) Freeze in 1 1/2 cup containers. You can also add some chopped cooked chicken to this if you like, but add the points for it. We like to top it with sour cream and/or shredded cheese and crunched up taco chips - also add the points!

I added that squeezable cilantro (about 3 tsp full) I also added a can of the old elpaso chilies to kick things up a notch!! Yum!

Roasted Vegetable Foccacia Sandwich!!

2008-01-31T16:45:00.000-08:00

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!!

2008-01-27T18:07:00.000-08:00

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!!!

2008-01-26T07:56:00.000-08:00

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!!

2008-01-26T07:29:00.000-08:00

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!

2008-01-24T15:47:00.000-08:00

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!!

2008-01-24T13:32:00.000-08:00

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!

Smackaroni and Cheese!

2007-12-16T17:06:00.000-08:00

This is one of my FAVOURITE recipes from ES&BM!!

Reprinted with permission from Janet and Greta Podleski (Eat,Shrink & Be Merry)

Yield:8 servings

NI:329 calories, 9.6g total fat, 3.6g fiber

INGREDIENTS

1 can (14 oz/385 m) evaporated 2% milk

2 tbsp all-purpose flour

1/2 tsp dry mustard powder

1c light Cheez Whiz

1/4c grated Parmesan Cheese

1/4 tsp freshly ground black pepper

1 lb (454g) extra-lean ground beef (see tip below)

1c diced onions

1/2c diced zucchini

1-2 tsp minced garlic

1 can (19 oz/54o ml)tomatoes with Italian herbs , well drained (I use 10 oz and 9 oz of Rotel tomatoes) makes it spicy!!

4c cooked whole wheat elbow macaroni

(about 1-1/2 c dry)

1/2c packed shredded light old (sharp) cheddar cheese

(2 oz/57 g)

In a medium, non stick pot, whisk together milk, flour, and mustard powder until smooth. Heat over medium-high heat, whisking constantly, until mixture bubbles and thickens. Reduce heat to low. Add Cheez Whiz, Parmesan cheese, and pepper. Stir until cheeses are melted. Remove from heat and set aside.

In a deep, 10 inch, non stick skillet, cook beef. Onions, zucchini, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of beef while it's cooking. Drain off any liquid or fat in pan. Stir in tomatoes and cook more minute.

Add cooked pasta and reserved cheese sauce. Mix well and cook just until heated through. Remove skillet from heat. Sprinkle macaroni mixture with shredded cheddar. Cover and let stand 5-10 minutes before serving.

Serve hot with a sprinkle of freshly ground black pepper and a salad on the side.

tip: you can substitute ground chicken or turkey of ground beef if you prefer.

Lizzie's Beef Barley Soup!!!

2007-12-16T16:28:00.000-08:00

BEEF BARLEY SOUP!

Yield: 6 servings

Oh so tasty!!

INGREDIENTS

2 tablespoons olive oil

1 pound lamb or beef, cut into small cubes

1 recipe (4 cups) homemade broth using lamb and/or beef bones (or use canned broth)

1 cup water

1 can (14.5 ounces) whole tomatoes, crushed with juices

1 large onion, chopped

1 large carrot, chopped

1 large stalk celery, chopped

1 cup medium barley

2 teaspoons dried thyme

1 teaspoon dried marjoram

Salt and pepper to taste

4 large garlic cloves, crushed

Heat the olive oil in a large soup pot over high heat. Sprinkle the meat cubes with salt and pepper.

Add to hot pot, in batches if necessary, and brown on all sides, about 5 minutes. Add the remaining ingredients except the garlic.

Bring to a boil; cover, reduce heat to medium-low, and simmer until vegetables are tender and barley is thoroughly cooked,

about 45 to 60 minutes.

Add the crushed garlic and cook another 5 minutes. Taste for seasoning. Serve immediately.

Soup is also very good leftover.

Notes: Adding the garlic at the very end of the cooking adds a strong flavor that I like in some soups. If you prefer a milder garlic taste, add it at the beginning. Leftover lamb or beef can be used instead of fresh. Add it during the last 5 minutes, just to heat.

Chicken With Basil Cream Sauce and Deliciously Deluxe Spaghetti With Olive Oil and Garlic!

2007-11-30T16:45:00.000-08:00

This is a very quick and tasty recipe! David thoroughly enjoyed it and it is HEALTHY!!!

Chicken With Basil Cream Sauce

Yield: 4 servings

NI: 234 calories, 6g total fat, 0g fiber

1/4c fine dry bread crumbs

1 tbsp snipped fresh basil or 3/4 tsp dried basil, crushed

1/8 tsp paprika

1/8 tsp ground black pepper

1 tbsp butter melted

4 skinless, boneless chicken breast halves (about 1-1/4 lb total)

2/3c reduced fat milk

2 tsp all purpose flour

3/4 tsp instant chicken bouillon granules.

Preheat oven to 400 degrees F. In small bowl, combine bread crumbs, 2 tsp of the fresh basil or 1/2 tsp of the dried basil, paprika and pepper. Drizzle with melted butter; toss gently to combine.

Arrange chicken in 2 quart rectangular baking dish. Sprinkle chicken with crumb mixture; press gently onto chicken to coat. Bake for 20-25 minutes or until chicken is no longer pink. (170 degrees F).

Meanwhile for sauce; In small saucepan, combine milk, flour, bouillon granules, and remaining dried herb (if using). Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in remaining fresh herb (if using). Serve chicken with sauce.

Deliciously Deluxe Spaghetti With Olive Oil and Garlic

Yield : 8 servings

4 points per serving

3/4 pound uncooked spaghetti

1/8 cup olive oil

1/4 cup fat-free chicken broth

3 clove garlic clove(s)

1/4 tsp chili powder

1/4 cup parsley

1/4 cup 100% Grated Parmesan Cheese

1/8 tsp table salt

Bring large pot salted water to a boil. Add spaghetti and return to a boil. Cook for 5-7 minutes until pasta is al dente. Remove from heat and drain.

Heat olive oil and broth in a pan over low heat. Add garlic and chili flakes and simmer approximately 3-5 minutes or until garlic is golden.

Toss pasta with garlic oil and parsley until well combined. Season well with salt and pepper if you cheese and serve.

Garnish each portion with Parmesan cheese.

Unrolled CABBAGE ROLLS!

2007-11-30T10:14:00.000-08:00

Gosh the Podleski sisters know how to keep things simple yet delightful! I always turned my nose up at cabbage rolls but decided to give this recipe a shot! It was easy, used minimal ingredients and was extremely tasty!!! Thank you Janet and Greta!!

Unrolled Cabbage Rolls

Reprinted with permission from Janet Podleski (Looneyspoons)

Yield:8 generous servings

NI: 258 cal, 3.3g fat, (my input...a minimum of 4g fiber)not noted in original recipe.

3/4c chopped onions

1 clove garlic, minced

1-1/2c low-sodium, reduced-fat chicken broth( I replace 1/2c of the broth with water to help reduce the sodium even further)

3/4c uncooked long grain white rice

1 medium head cabbage (about 3-4 pounds)

1-1/2 pounds lean ground turkey(skinless)

1 egg white

1/4c chopped fresh parsley(I used cilantro...delish)

1 tsp dried marjoram

1/2 tsp each salt and black pepper

2 cans (10 oz each) low fat condensed tomato soup (Campbell's healthy request).

Spray a medium saucepan with non stick spray. Add onions and garlic. Cook over medium heat for 2 minutes, stirring often. Add broth and rice. Bring to a boil. Reduce heat to medium low. Cover and cook for 20-25 minutes, until rice is tender and liquid has been absorbed. Stir occasionally.

Meanwhile, bring a large pot of water to a boil. Cut cabbage into 8 wedges. Boil cabbage wedges for 5 minutes. Drain, remove tough inner pieces. Separate individual leaves and set aside.

Combine cooked rice with turkey, egg white, parsley, marjoram, salt and pepper. Mix well (using your hands works best).

Spray a 13x9 inch baking pan with non stick spray. Line bottom with 1/2 the cabbage leaves. Spread rice/turkey mixture evenly over cabbage. Top with remaining cabbage leaves.

Empty both cans of soup into a medium bowl. Add 1 can water and mix well. Pour soup evenly over cabbage. Cover and bake for 1 hour at 350 degrees. Reduce heat to 325 degrees and cook another 45 minutes. Let cool for 5 minutes before serving.

Quick Sweet Potato Soup!

2007-11-26T11:54:00.000-08:00

OK...not much time but want something warm and tasty for lunch! Whip up this quick sweet potato soup along with your fave sandwich!

QUICK SWEET POTATO SOUP!

Yield: 4(1-1/2c) servings

NI: 240 cal, 9g fat, 4 g fiber (should actually be less fat as I used fat free broth and sour cream as well as 1% milk) Will determine what new info is later.

***** Input info on the recipe builder with the lower fat ingredients and it comes out to 3 pts.

1(18-0z) can sweet potatoes

1/4c chopped green onions

2 (14-1/2oz) cans ready to serve chicken broth( I used the no fat boxed broth and substituted 7oz of the measurement of broth for water)

1/2 tsp salt

1/8 tsp pepper

2/3c milk(I used 1%)

1/2c sour cream with chives

Combine sweet potatoes, onions and 14.5 oz of the broth in a large bowl. Use hand blender to process or pour into food processor or blender. Process until smooth. Pour mixture into medium saucepan.

Stir in remaining can of broth (or half water half broth), salt and pepper. Cook over medium heat until thoroughly heated, stirring frequently Add milk and sour cream; stir to blend. Reduce heat to low; cook until thoroughly heated. Serve with a dollop of sour cream and a few chives.

Roast Pork Tenderloin With Apples And Cider Sauce

2007-11-25T20:26:00.000-08:00

Roast Pork Tenderloin With Apples And Cider Sauce!

NI: Each serving contains about 200 calories and 7 grams fat, 2 grams fiber.

Ingredients

1 (3/4-lb) pork tenderloins

1/2 tablespoon vegetable oil

1 teaspoon unsalted butter

1 Granny Smith apple, peeled, cored, and each cut into 8 wedges

1/2 cup low-sodium fat-free chicken broth

1/3 cup unfiltered apple cider or apple juice

1/2 teaspoon cornstarch

1 tablespoon water

1 teaspoons cider vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions

Preheat oven to 425°F.
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Greek Potato Salad

2007-11-25T16:11:00.000-08:00

Originally this recipe came in at 10 pts per serving but is now 6pts. I increased the serving number from 6 to 7 as it is plenty. I also tweaked the recipe by reducing the portion of oil, substituting Splenda for sugar, reducing the amount of salt and feta cheese. It was still delish!!! Our complete dinner came in at 10 points. I will share the pork recipe later!

Greek Potato Salad

Prep time 45 minutes

Yield: 7 servings (6pts per serving)

2 pounds unpeeled new potatoes

2 medium bell peppers, cut into 1 inch pieces

2 medium tomatoes, seeded and cut into eighths

1 medium cucumber, cut into 1 inch pieces

1/2 medium red onion, very thinly sliced (1/2c)

16 kalamata or ripe olive (or 1/2 c sliced black olives)

2/3c crumbled feta cheese

If potatoes are large, cut in half. Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place potatoes in stamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18-22 minutes or until tender; cool to room temperature.

Prepare Lemon Dressing

Add potatoes and remaining ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

Lemon Dressing

1/3c olive oil

1/4c lemon juice

1 tbsp finely choped fresh or 1 tsp dried oregano leaves

1 tbsp Dijon mustard

1 tsp splenda

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic, finely chopped

Beat all ingredients in large glass or plastic bowl, using wire whisk, until blended

Devine Chili!!!

2007-11-18T05:58:00.000-08:00

Actually...

It is THE LADLE IN RED from ES&BM and it is very, very, very, goooood!

Yield: 8 (1 cup) servings

NI: 276 calories, 7.8g fat, 10.2 fiber (4 max for WW'er gals)

Recipe reprinted with permission from ES&BM writers Greta and Janet Podleski.

1-1/2 lbs extra lean ground beef

2 tsp minced garlic

1c each diced celery, diced celery, diced green bell pepper, and diced red onions

1-1/2 tbsp chili powder

1-1/2 tsp ground cumin and dried oregano

1 tsp ground coriander

1/4 tsp ground black pepper

1 can (19 oz) diced tomatoes, undrained

1 can (14 oz) tomato sauce

1c beef broth

1/4c chopped celery leaves

1 tbsp hickory-flavoured barbecue sauce

1 can (19 oz) red kidney beans, drained and rinsed

1 can (14 oz) beans in tomato sauce

3 tbsp chopped fresh cilantro

1 tbsp freshly squeezed lime juice

2 tsp liquid honey

Cook beef and garlic in a large, deep, non-stick skillet or pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes, or until vegetables begin to soften.

Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

*I use 1 10 ounce can of ROTEL (U.S.) tomatoes for this recipe and the remainder amount of tomato is regular. It makes it so nice and spicy!

Speedy Cod Fry!

2007-11-15T16:29:00.001-08:00

Speedy Cod Fry!

In a hurry? Not much time to cook! Why not throw on a little Cod!

All you need to do is...

Cooking Oil
2 (4-6 oz) pcs of cod fish
2 tbsp whole wheat flour
1/4 tsp pepper
1/2 tbsp of your favourite herb (dill...parsley...or cilantro)

Make sure cod fish is somewhat damp. Put Flour ,pepper and herbs in a Ziploc bag. Place fish in bag and toss until completely covered in flour mixture.

Heat frying pan over medium heat. Spray with Cooking oil. Add cod fish. Fry for approximately 4-5 minutes per side depending on thickness. Fish should be light and flaky. Serve with your favourite salad or side dish of choice.

Very Tasty Scalloped Potatoes!

2007-11-15T10:29:00.001-08:00

Scalloped Potatoes

Oh my, they are good! I know I made a lighter version in the past but Lord knows where that is now! For 5 points I think it is well worth it. Savour the flavour all!!!

NI: Yield 6 servings. 283.7 cal, 5.8g fat, 5.3g fiber (4 max for WW)

6 medium uncooked potato(es)
2 Tbsp reduced-calorie margarine
3 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 cup fat-free skim milk
1c low fat chicken/vegetable broth.
1 medium onion ,diced
1/2 cup low-fat Swiss or Cheddar cheese
1 tbsp Dijon mustard.

Wash potatoes, leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. Cut into enough thin slices to measure about 4 cups.

Heat 2 tbsp margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk ,broth chese and mustard. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top wit remaining potatoes and sauce. Dot with 1 tbsp margarine. Cover and cook in 325F oven 40 minutes or in 350f oven 30 minutes. Uncover and cook until potatoes are tender, 60-70 minutes longer. Let stand 5-10 mints before serving. 6 servings.

Gone Bananas!

2007-11-12T16:32:00.000-08:00

Gone Bananas( another Looneyspoons HIT!!)

Recipe reprinted with permission from Janet and Greta Podleski (Looneyspoons)

Yield:1 large loaf, 16 slices

NI: 176 cal, 4.1g fat. Fiber not provided. I am confident it is at least 2 pts.

2c all purpose flour

3/4c whole wheat flour

1c unpacked brown sugar

1 -1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 egg whites

2 tbsp butter or margarine melted

3/4 c non-fat plain yogurt

1 tsp vanilla

2c mashed bananas (ripe!)

1/2c chopped walnuts (I used pecans)

Preheat oven to 325F

Combine flours and next 5 ingredients in a large bowl. Set aside.

In a medium bowl, beat egg whites, butter, yogurt, and vanilla with a whisk until smooth. Add bananas and whisk again.

Add banana mixture to flour mixture. Stir until dry ingredients are mositened. Stir in walnuts.

Spray a 9x5 inch loaf pan with non-stick spray. Pour batter into pan. Bake for 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Remove from pan and let cool.

Chicken Quesadillas!

2007-11-10T16:32:00.000-08:00

Chicken Case-a-dee-ahhs!

Makes 24 wedges

NI: 65 calories per wedge, 2.2g fat, (4g fiber.) fiber calc not from looneyspoons. guestimated.

Recipe reprinted with permission from Janet and Greta Podleski (Looneyspoons)

1c canned chickpeas, drained, rinsed and mashed

1/2c low fat sour cream

1/2c salsa (mild, med or hot)

1 large clove garlic, minced

8 (7 inch) flour tortillas

2 tsp vegetable oil (I just sprayed a little Pam)

1 chicken breast half, cooked and shredded

1/4 c each finely chopeped fresh coriander

1c shredded reduced fat Monterey Jack cheese (4 oz)

* I am unable to find low fat MJ cheese in my neck of the woods so I used half regular and half of the soy based vegetable cheese product.

preheat oven to 400F

Combine mashed chickpeas, 2 tbsp sour cream, 2 tbsp salsa, and garlic in a small bowl. Mi well. Set aside.

Brush one side of each tortilla with oil. Arrange 4 tortillas, oil side down, on a baking sheet. spread 1/4c chickpea mixture over each tortilla, leaving a 1/2 inch border.

Combine shredded chicken, red pepper, green onions, and coriander in a small bowl. Spread 1/4 chicken mixture over chickpeas, followed by 1/4 cheese. Cover with remaining tortillas, oil side up.

Bake for 8-10 minutes, until tortillas are a light golden brown. Remove from oven. Let cool 5 minutes before cutting ( this is important, otherwise tortillas will slide apart). Cut each quesadilla into 6 wedges. Serve with remaining sour cream and salsa.

Nora's Quick and Easy Spanish Rice recipe

NI: Yield: 8 servings89 calories, .1g fat, .5g fiber. (according to Sparkpeople.com recipe calculator)

2c long grain minute rice

2 c water

6 oz medium salsa

1/4 tsp cumin

1/4 tsp salt

1/4 tsp pepper

1/4 cup chopped cilantro

1/4c diced red pepper

2 oz Rotel tomatoes

Combine rice and water in pot. Bring to a boil. Remove from heat and let stand 5 minutes until moisture had evaporated.

Transfer rice to skillet. Add remaining ingredients and stir. Voila....tasty Spanish rice in a hurry!!!

Barley and Split Pea Soup!

2007-11-10T11:24:00.001-08:00

A lovely hearty vegetarian soup!

Yield:10 servings (1c each)

NI: 231 cal, 3g fat, 8g fiber, 364 mg sodium

1 tbsp vegetable oil (I excluded)

2 large onions, chopped

3 cloves garlic, minced

5c water

5c no fat vegetable broth

1c yellow split peas, rinsed

1 bay leaf

1-1/2c Pearl barley

6 large carrots (I only used 4)

4 stalk celery, chopped

1/4c fresh dill

salt and pepper to taste.

*I added 1/2c diced red pepper to mine

If using oil...Put in dutch oven and heat over medium heat: cook onions and garlic for about 6 minutes until softened.

(I just put the onions and garlic in pot and added the water and stock immediately along with the bay leaf and brought mixture to a boil, skimming off foam. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.

Stir in barley; cover and simmer, stirring occasionally for 30 minutes.

Add carrots and celery; cook, stirring occasionally, for 20 -25 minutes or until vegetables and barley are tender. Remove bay leaf. Stir in dill, and salt and pepper to taste.

Soup can be cooled and frozen in airtight containers for up to 1 month.

Nora's Zippy Spaghetti Special!

2007-11-08T17:43:00.000-08:00

Spaghetti Sauce

Yield:8 servings (3/4c) sauce per serving

NI: 199.6 calories, 10.g fat, 3.6g fiber

1 pound extra lean ground beef

1 medium onion, chopped

1 tbsp garlic divided

1/2 tsp salt

1/4 tsp pepper

28 oz no salt added tomato sauce

10 oz mild Rotel diced tomatoes (U.S)product

9 oz diced tomatoes

1c fresh mushrooms diced

1-1/2c diced mixed peppers

3 tsp freezer dried Basil or regular dried basil

1-1/4 tsp dried thyme

1-1/2 tsp dried oregano

1 tsp Splenda

2 tbsp balsamic vinegar

Combine hamburger meat, onion, half the garlic, salt and pepper in skillet. Cook over medium heat until beef is browned and pink is no longer visible.

Add all other ingredients and simmer until sauce thickens. Add remaining garlic.

Whole Wheat Pasta

Yield: 8 (1c) servings cooked

2 oz dried pasta = 1c cooked

NI: 173.6 cal, .8g fat, 4 fiber

3/4c sauce and sprinkle with fresh Parmesan cheese and fresh oregano!

Bring a pot of water to a boil, add pasta and cook until it is tender but not mushy....aldente!

Make sure you serve spaghetti with your favourite garlic bread. I used a WW'er garlic bread recipe which suits me just fine!...enjoy!

Grilled Herb Garlic Bread

Yield: 16 servings

NI: 100 calories, 3.4g fat, .8g fiber

2 tbsp light butter

2 tbsp olive oil

1/4c chopped fresh flat-leaf parsley

2 tbsp chopped fresh basil

1/4 tsp pepper

4 cloves of garlic, minced or 4 tsp bottled minced garlic

1 16 oz loaf Italian bread cut into 16 slices.

1.Preheat grill

2.combine butter and oil in a small saucepan; cook over medium heat until butter melts. Ad parsley and next 3 ingredients; cook 2 minutes brush butter mixture lightly over both sides of each bread slice.

3. place bread slices on grill rack, and grill 2 minutes on each side or until lightly browned.

Sensational Spiced Salmon and Toss Salad with Balsamic Vinaigarette!

2007-11-05T17:45:00.000-08:00

Another successful Salmon recipe.....mmmmhmmm good!

Prep/ total time: 25 minutes

Yield: 4 servings

NI: 244 calories, 13g fat, 0 fiber

2 tbsp brown sugar

4 tsp chili powder

2 tsp grated lemon peel

3/4 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

4 salmon fillets ) 4 oz each

Combine the first six ingredients; rub over salmon. Place in baking dish coated with nonstick cooking spray. Bake, uncovered at 350F for 15-20 minutes or until fish flakes easily with a fork.

Balsamic Dressing

70.3 calories, 6.8g fat, .3 fiber (just the dressing)

-2 tbsp balsamic vinegar

1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

4-5c Lettuce mixture and broccoli slaw
10-12 grape or cherry tomatoes halved.
1/3 English cucumber thinly sliced
1/3 red onion thinly sliced in rounds.
1/4 yellow pepper finely diced.
4 sliced radishes

Toss salad fixings and enjoy!

Stuffed Pork Tenderloin, Warm Potato Salad and Roasted Sugar Snap Peas!

2007-11-04T17:36:00.001-08:00

MMMMMHMMMMMM GOOD!

Stuffed Pork Tenderloin

Yield: 2-4 servings
NI: 250cal, 7g fat, 1g fiber.

1 pork tenderloin

2 tbsp grated Parmesan Cheese

2 tbsp minced fresh parsley

1/4 tsp each salt and pepper

1/3c minced drained oil-packed sun-dried tomatoes

Cut pork in half lengthwise almost but not all the way through; open like book. Sprinkle with cheese, parsley, salt and pepper. Sprinkle tomatoes down center. Fold pork over filling; secure with toothpicks.

Place on greased grill over medium high heat; close lid and grill, turning occasionally, until meat thermometer registers 160F and just a hint of pink remains inside, about 18-20 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.

Warm Potato Salad

Yield: 4 servings

NI: 237 calories, 7.1g fat, 5.2g fiber

4 potatoes (2 lb)

1/8c olive oil

1-1/2 tbsp wine vinegar

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

1/2c each diced celery and sweet green pepper

2 tbsp chopped fresh basil or parsley

Peel potatoes, cube. in saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and transfer to bowl; let cool for 10 minutes.

Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt and pepper; pour over potatoes. Add celery, green pepper and basil; toss to coat.

Sugar Snap Peas

Yield: 3 servings

NI: 71 calories, 4.5g fat, 1.7g fiber

1/2 pound sugar snap peas

1 tbsp olive oil

1 tbsp chopped shallots

1 tsp chopped fresh thyme

salt to taste

Preheat oven to 450F. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake 8 minutes in the preheated oven, until tender but firm.

Nora's Delightful Roasted Vegetable Squash Soup!

2007-11-04T16:52:00.000-08:00

Nora's Delightful Roasted Vegetable Squash Soup!

Zippy! Loaded with vegetables! Creamy texture without the extra calories!!

Yield: 9 (1c) servings
NI: 95.7 calories, .4g fat, 3.4g fiber

4c vegetable broth
2c water
3c butternut squash, diced
1 medium head of cauliflower
2 small parsnips
1 onion (diced)
4 oil packed sun dried tomatoes, rinsed
3/4 tsp salt
1/8 tsp white pepper
1 tbsp fresh ginger or (1.5 tbs ginger from squeeze tube)
1/4 tsp thyme
cooking spray
1 large red pepper(chopped)
1 large zucchini (chopped)
1 medium-large leek (sliced)
2 tbsp balsamic vinegar
2 tsp minced garlic

Combine first 8 ingredients in large pot. Place over medium heat and bring to a boil. Reduce heat and let simmer 15-20 minutes or until vegetables soften.
In the mean time, turn oven on 450F. Spray baking sheet with cooking spray. Put red pepper, zucchini and leek on pan and roast for 15 minutes turning once.

Add roasted vegetables to pot. Let cool slightly. Transfer soup into blender and puree until smooth. Add ginger, balsamic vinegar and minced garlic. Tastes better 2nd day! Add a dollop of sour cream before serving! MMMMM!

Rainbow Trout, Rice and Brocolli!

2007-11-03T17:03:00.000-07:00

Rainbow Trout, Rice and Broccoli! With a taste of Crab...mmm!

In cooking, simple does not necessarily mean dull and boring. Fish has to be one of the fastest and easiest foods to serve.

Rainbow Trout

Yield: 2 servings

NI: 295.4 calories, 14.4g fat, 0g fiber.

2 tsp olive oil

2 Rainbow trout fillets (6 oz) each

sprinkle of sea salt

sprinkle of ground black peppercorns

drizzle of lemon juice!

Preheat pan over medium heat. Add olive oil and heat slightly. Add fillets to pan, skin side down and cook 4-5 minutes, turning to cook an additional 4 minutes. Sprinkle with salt and pepper, drizzle lemon from lemon wedge and serve!

Dainty Rice

Yield: 4-6 servings

NI: 2/3c cooked rice equals, 153 calories, .7g fat, 2.4g fiber

2-1/2c water

1c wild mixed dainty rice

1/4 red pepper

2 diced green onions

1 -2 medium mushrooms chopped

1/4c fresh cilantro, chopped

1/4 tsp coriander

1 tbsp soya sauce

pinch of black pepper

Bring water to a boil, add rice, reduce heat to low temperature and cook for 25 minutes.

Spray frying pan with cooking spray, heat slightly and add peppers, green onion, and mushrooms. Cook until vegetables soften. Add cooked rice to frying pan, stir in coriander, fresh cilantro, black pepper and soya sauce. Rice is now ready to serve.

Broccoli

NI: 1c equals to 24.6 calories, .3g fat, 2.6g fiber (just for the brocolli)

1 bunch broccoli

1 tbsp your favourite dressing

Wash and chop broccoli. I use the Florette's and some of the stem once it is peeled. Steam broccoli for 7 minutes. Put into serving bowl and toss in your favourite dressing. I used Greek Feta today, it was yum!

King Crab

NI:3 oz = 86.7 calories, 1.1g fat, 0 fiber.

Parshly thaw crab legs. Break each leg into 2 or 3 sections. Place in steamer. Bring water to a boil and steam crab for 5-7 minutes. It is so tasty you do not need any butter, salt or pepper!

Golden Fish Cakes!!

2007-11-01T17:39:00.000-07:00

Golden Fish Cakes!

Yield: 4 servings

NI: 190 cal, 6g fat, 2g fiber

I was surprised at how good these were! My moms fish cakes are the bomb but much higher in calories and fat! I will definitely make these again!

3 slices whole wheat bread

1 pg (400g) frozen fish fillets (such as tilapia, cod, sole or haddock) thawed. COD is my fish of choice, hands down!

1 egg

2 green onions, thinly sliced

1 stalk celery, minced

1/2 tsp salt

1/2 tsp pepper

1 tbsp vegetable oil (I used olive)

In food processor, pulse bread to make 2c crumbs. Transfer to bowl. In food processor, finely chop fish; add to bowl. Add egg, onions, celery, salt and pepper to bowl; mix well.

Using wet hands, shape by heaping 1/4c mixture per serving and forming into 8 (1/2 inch thick patties)

In nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden, about 10 minutes.

Grilled Liver with Mushrooms and Onions!

2007-11-01T05:06:00.000-07:00

Grilled Liver With Mushrooms And Onions!

Yield: 4 servings

NI:252 cal, 11g fat, 1g fiber

3 c sliced mushrooms (750 ml)

1 onion sliced

3 tbsp balsamic vinegar (50 ml)

1 tbsp butter, melted (15 ml)

1/2 tsp crumbled dried sage 2 ml)

1/2 tsp each salt and pepper (2ml)

1 tsp Dijon mustard

1 lb thinly sliced calves' or beef liver (500g)
1 tbsp vegetable oil (15 ml)

2 tbsp minced fresh parsley (25 ml)

Cut 16 inch (40cm) of foil; arrange mushrooms and onion on one half. Drizzle with 1 tbsp (15 ml) of the balsamic vinegar and butter; sprinkle with sage and half each of the salt and pepper. Fold Foil over vegetables; fold in sides and seal to form packet. Place on grill over medium heat; close lid and cook, turning once, until tender, 10 minutes.

Meanwhile, in small bowl, whisk remaining vinegar with Dijon mustard; set aside.

Pat liver dry; brush with oil and sprinkle with remaining salt and pepper. Add the greased grill or place under broiler; close lid and grill for 2 minutes. Turn and brush with half of the vinegar mixture; grill, covered, for 2 minutes. Turn and brush with remaining vinegar mixture, grill, covered until glazed, browned on both sides and slightly pink inside, about 1 minute. Serve with mushrooms and onion. Sprinkle with parsley.

MASHED POTATO TIMBALES
Yield: 12 servings

NI: One serving equals 153 calories, 6g fat, 2 grams fiber

2 1/2 pounds potatoes, peeled and cubed
1 tbsp butter or stick margarine
1 tbsp grated onion
1 carton (8oz) reduced fat ricotta cheese
1c (8oz) reduced fat sour cream
1 tsp salt
1 tsp garlic powder
1/2 tsp dried rosemary crushed
1/4 tsp pepper
2 egg whites
2 tbsp dried bread crumbs

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bak, uncovered, at 415 degrees for 27-30 minutrs or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.

Bananaberry Bombs!

2007-10-29T18:32:00.000-07:00

Bananaberry Bombs!

"Reprinted with permission from Looneyspoons by Janet and Greta Podleski."

Yield:12

NI: 173 calories, 3.1g fat

(fiber info not calculated)

I am confident it has a minimum of 2-4 grams and would make these muffins 3 points each!) Nora

Deliscioso!!!

1c quick-cooking rolled oats

1/2c each all purpose flour and whole wheat flour

1/4c wheat germ

1/2c sugar

1-1/2 tsp baking powder

1 tsp baking soda

1/2tsp salt

1-1/2c mashed bananas( make sure they are ripe)

2 egg whites

1/4c reduced fat butter or margarine melted (not fat-free)

1c fresh or frozen blueberries

Preheat oven to 375f

Combine oats, flours, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. Stir well and set aside.

In a small bowl, whisk together bananas, egg whites, and melted butter until smooth. Add banana mixture to dry ingredients and mix until just moistened. Gently fold in blueberries.

Spray large muffin tin with non-stick spray (or use paper muffin cups). Divide batter evenly between 12 muffin cups. Bake for 20 minutes, or until wooden pick inserted in center comes out clean.