Rocky Road Cake Mix Bar Cookies
Base:
1 pkg. cake mix
2 eggs
1/2 c. oil
4 tbsp. water
Topping:
4 cups miniature marshmallows
1 cup (6 oz) Baker's Chocolate Chunks (or 1/2 package of chocolate chips)
1 cup walnuts or salted peanuts
6 oz (approx. 3/4 cup) M&Ms
Blend all base ingredients in large bowl.
Bake on lightly sprayed foil lined 15x10 jelly roll pan (the kind with sides) at 350 degrees for 15 minutes.
You can use a 9x13 pan, bake just a bit longer.
The batter should be set, but not totally baked
Remove from oven and IMMEDIATELY cover with topping.
Place topping ingredients in order listed.
Return to oven for 5-10 minutes, or until marshmallows are melty and lightly toasted.
Use any flavor cake mix, any combination of nuts, chips and coconut just make sure the total amount is of nuts/chips/ etc 2 ½ to 3 cups
The important part of the topping is the 4 cups of marshmallows.
Combinations that work well:
German Chocolate cake mix, 1 cup coconut, 1 cup walnuts or pecans, 1 cup butterscotch chips.
Devils food cake mix, 1 cup white chips, 1 cup swirled chips, 1 cup semi sweet chips
Yellow cake mix, 1 cup peanut butter chips, 1 cup peanuts, 1 cup Reese's Pieces
White cake mix, 1 cup chocolate chips, 1 cup walnuts, ½ cup crushed candy canes (or chopped Maraschino Cherries)
I usually make my own sweetened condensed milk using dried milk. I use the non instant type of dried milk, so the amount I use is different than the recipe calls for.
This works just fine unless the recipe really needs all that fat that's in ordinary sweetened condensed milk, then you have to add some butter or something
Grandma Marta`s Sweetened Condensed Milk Recipe By : Luci
Website : http://www.kitchenmixes.com Serves/Makes : 1 can
Preparation Time :0:00
Categories : Basic Mixes
1/2 cup cold water
1 1/4 cup nonfat dry milk (or equal to 4 cup's worth of liquid milk,)
3/4 cup sugar
Measure water into microwave-safe container. Gradually stir in powdered milk until smooth. Microwave on HIGH 45 seconds to 1 minute until milk is steaming hot. Stir in sugar until dissolved. Cool before using.
Tuesday, December 23, 2008
Quick Fudge Balls
Quick Fudge Balls (the original recipe)
These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.
1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar
Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered
Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes
So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.
Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!
These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.
1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar
Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered
Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes
So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.
Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!
Curried Almonds and Sugar Almonds
More recipes that I was able to get from Shirley after the Penokie family Christmas last weekend. There were might tasty and from the sounds of it, pretty easy to make!
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Egg Nog Bread
This recipe was received from my Sister-in-law. She brought this tasty bread to the family Christmas gathering last weekend and it was awesome! Of course I had to ask her for the recipe!!
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Thursday, December 4, 2008
Upside-down Pineapple Crush
This recipe was posted on a Hungry Girl newsletter and it looks awesome! I think I might have eveyrthing to make it even! If I do, it will be made tonight!
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
Sunday, November 23, 2008
Cornbread Stuffing
Cornbread & Sausage Stuffing
From EatingWell Magazine November/December 2007
NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Directions:
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.
NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
From EatingWell Magazine November/December 2007
NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Directions:
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.
NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
Monday, November 17, 2008
Save the Day Stuffing
Leave it to Hungry Girl to make a super stuffing that sounds super! I have continued on my quest for Thanksgiving recipes and came across this one in the same email that I got the cranberry sauce one!
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
Saturday, November 15, 2008
To-Die-For Pumpkin Pie
Another Hungry Girl Recipe that I think I just might have to try! Pumpkin Pie is always popular in our house so why not try and make it a little healthier!!
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.
In a large bowl, combine all ingredients for the filling.
Mix well.
Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the fridge for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!
MAKES 8 SERVINGS
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.
In a large bowl, combine all ingredients for the filling.
Mix well.
Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the fridge for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!
MAKES 8 SERVINGS
Thursday, November 13, 2008
Thanksgiving Eats and Treats, part 1
With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Monday, October 27, 2008
Slow Cooker Creamy Italian Chicken
Slow Cooker Creamy Italian Chicken
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
Thursday, September 25, 2008
Mexican Beef and Spinach Bake
Tonight I was looking for something to make with spinach and ground beef, as I had both of these that needed to be used up. I stumbled across this recipe and decided to give it a try.
Since John isn't a fan of spicy stuff, I opted not to put in the jalapenos. (Plus, I didn't have any in the house!). We also made a few other changes... instead of the Rotel tomatoes, we just used regular diced tomatoes and used a whole package of taco seasoning and substituted fresh spinach for the frozen (not really a fan of frozen spinach).
I was expecting more of a thick casserole type dish, but that was not what we got. But none the less it was very tasty served with tortilla chips.
We did decide tho that this would be better served as a dip with the tortilla chips as a party type snack. I would opt to add some of the jalapenos tho or something else to give it a little more zip.
I have posted the original recipe and then the revised version after it so you can choose which way you want to make it!
ORIGINAL RECIPE
Ingredients
1 lb ground beef
1/2 cup onion
10 ounces frozen chopped spinach (thawed and well-drained)
8 ounces cream cheese, softened
1/3 cup sour cream
2 teaspoons taco seasoning
10 ounces Rotel tomatoes, drained
1/4 cup canned sliced pickled jalapeno pepper
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
REVISED VERSION
Ingredients
1.5 lb ground beef
1/2 cup onion
1 Bag of baby Spinach, chopped
8 ounces cream cheese, softened
1/3 cup sour cream
1 pkg taco seasoning
10 ounces diced tomatoes, drained
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Since John isn't a fan of spicy stuff, I opted not to put in the jalapenos. (Plus, I didn't have any in the house!). We also made a few other changes... instead of the Rotel tomatoes, we just used regular diced tomatoes and used a whole package of taco seasoning and substituted fresh spinach for the frozen (not really a fan of frozen spinach).
I was expecting more of a thick casserole type dish, but that was not what we got. But none the less it was very tasty served with tortilla chips.
We did decide tho that this would be better served as a dip with the tortilla chips as a party type snack. I would opt to add some of the jalapenos tho or something else to give it a little more zip.
I have posted the original recipe and then the revised version after it so you can choose which way you want to make it!
ORIGINAL RECIPE
Ingredients
1 lb ground beef
1/2 cup onion
10 ounces frozen chopped spinach (thawed and well-drained)
8 ounces cream cheese, softened
1/3 cup sour cream
2 teaspoons taco seasoning
10 ounces Rotel tomatoes, drained
1/4 cup canned sliced pickled jalapeno pepper
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
REVISED VERSION
Ingredients
1.5 lb ground beef
1/2 cup onion
1 Bag of baby Spinach, chopped
8 ounces cream cheese, softened
1/3 cup sour cream
1 pkg taco seasoning
10 ounces diced tomatoes, drained
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Sunday, September 21, 2008
Banana Split Cupcakes
I found this recipe last night and just could not wait to make them! How YUMMY!! Part of the reason why these were the first ones made of all the reicpes I fould last night, I acutally had everything on hand to make them! Yippee!
The tastes of summer any day fo the year! I will have to update later on how they turned out!
Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.
Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
The tastes of summer any day fo the year! I will have to update later on how they turned out!
Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.
Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
Cream Cheese Brownies
Since I was first introduced to No Pudge Brownies a few years ago, they have been one of my favorites! They make a nice chewy brownie that does not have to blow the diet! The flavors are awesome too! I think out favorite is the raspberry, but there really is not one of them that I do not enjoy!
Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!
I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.
Cream Cheese Brownies
Ingredients:
1 package No Pudge! Fat Free Fudge Brownie mix - any flavor
1 cup fat free vanilla or french vanilla yogurt, divided
3 oz. (6 Tbs.) light or fat free cream cheese, softened
0.25 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)
Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts
Yield: 16 servings
Email
Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!
I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.
Cream Cheese Brownies
Ingredients:
1 package No Pudge! Fat Free Fudge Brownie mix - any flavor
1 cup fat free vanilla or french vanilla yogurt, divided
3 oz. (6 Tbs.) light or fat free cream cheese, softened
0.25 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)
Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts
Yield: 16 servings
Tuesday, September 9, 2008
Faux-Fried Green Beans
Faux-Fried Green Beans
(compliments of Hungrygirl.com)
Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper
For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste
Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.
Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!
MAKES 2 SERVINGS
(compliments of Hungrygirl.com)
Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper
For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste
Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.
Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!
MAKES 2 SERVINGS
Saturday, September 6, 2008
Apple Coffeecake Muffins
Apple Coffeecake Muffins
Yield: 12 muffins
Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon
Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt
Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.
Yield: 12 muffins
Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon
Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt
Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.
Bistro Apple Pizza
Bistro Apple Pizza
Serves 4
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano
Method:
For each pizza: Heat oven to 450° F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.Brush olive oil blend onto pizza crust.Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese.
Distribute evenly over apples.Sprinkle on oregano.
Bake for 12-15 minutes or until cheese boils and crust is brown.
Serves 4
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano
Method:
For each pizza: Heat oven to 450° F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.Brush olive oil blend onto pizza crust.Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese.
Distribute evenly over apples.Sprinkle on oregano.
Bake for 12-15 minutes or until cheese boils and crust is brown.
Sunday, July 27, 2008
Zucchini Chicken Ratatouille Pasta
Zucchini Chicken Ratatouille Pasta
2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)
In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.
2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)
In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.
Bow-Tie Beef Skillet
Bow Tie Beef Skillet
Servings 5
Estimated POINTS® value per serving 7
Course Main Meals
Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided
Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.
Servings 5
Estimated POINTS® value per serving 7
Course Main Meals
Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided
Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.
Saturday, July 26, 2008
Broccoli Beef Wellington
Another Recipe that I found on Sue's website (Thanks!!!) This sounds super and a quick meal to put together after a long day at work!
Broccoli Beef Wellington
1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds
In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*
I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!
Broccoli Beef Wellington
1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds
In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*
I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!
Spinach and Strawberry Salad
Spinach and Strawberry Salad
1 pound fresh spinach leaves, stems removed, wash and dry
2 cups fresh strawberries, hulled and halfed
Place the spinach in a large salad bowl. Pour in dressing and toss gently to mix.
Serve right away.
Dressing
1/4 cup vegetable oil
2 T. sesame seeds
1/4 cup cider vinegar
1 T. poppy seeds
1/3 cup sugar
1/2 T. minced onion
Dash of Worcestershire sauce(optional)
Place the oil, vinegar, 1/4 cup sugar, onion, sesame seeds, poppy seeds, and Worcestershire sauce in a food processor or blender.
Mix until homogenized.
Taste and add additional sugar if desired.
1 pound fresh spinach leaves, stems removed, wash and dry
2 cups fresh strawberries, hulled and halfed
Place the spinach in a large salad bowl. Pour in dressing and toss gently to mix.
Serve right away.
Dressing
1/4 cup vegetable oil
2 T. sesame seeds
1/4 cup cider vinegar
1 T. poppy seeds
1/3 cup sugar
1/2 T. minced onion
Dash of Worcestershire sauce(optional)
Place the oil, vinegar, 1/4 cup sugar, onion, sesame seeds, poppy seeds, and Worcestershire sauce in a food processor or blender.
Mix until homogenized.
Taste and add additional sugar if desired.
Scotcharoo's
These have always been a favorite of mine! Making them WW friendly just does not work for these - hence why we only have them for a treat once in a while!!
SCOTCHAROO'S
1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips
Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool
SCOTCHAROO'S
1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips
Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool
Drumstick Dessert
I found this posted on a friend of mine's website (Thanks Sue!) and am dying to try it! With the heat this summer it just might be the perfect treat!
DRUM STICK DESSERT
2 cups crushed vanilla wafers
1 cup powdered sugar
1 cup chopped peanuts
4 cups whipped topping
1/2 cup melted butter
2 sm pkgs instant chocolate pudding
8 oz. cream cheese
3 cups milk
1/3 cup peanut butter
1 sm chocolate candy bar
Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter together.
Pat into 9X13 pan. Bake at 350 for 10 minutes.
Cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.
Layer over crumb crust and refrigerate.
Meanwhile mix pudding and milk together. Pour over layers in pan; refrigerate until set.
Spread remaining 2 cups whipped topping over pudding mixture.
Top with remaining peanuts.
Grate chocolate bar over top.
Cover and place in freezer.
May be served frozen or thawed.
At this point I have not tried this recipe, but I am going to see what I can do to make it more WW friendly and will post and updates version later!
DRUM STICK DESSERT
2 cups crushed vanilla wafers
1 cup powdered sugar
1 cup chopped peanuts
4 cups whipped topping
1/2 cup melted butter
2 sm pkgs instant chocolate pudding
8 oz. cream cheese
3 cups milk
1/3 cup peanut butter
1 sm chocolate candy bar
Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter together.
Pat into 9X13 pan. Bake at 350 for 10 minutes.
Cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.
Layer over crumb crust and refrigerate.
Meanwhile mix pudding and milk together. Pour over layers in pan; refrigerate until set.
Spread remaining 2 cups whipped topping over pudding mixture.
Top with remaining peanuts.
Grate chocolate bar over top.
Cover and place in freezer.
May be served frozen or thawed.
At this point I have not tried this recipe, but I am going to see what I can do to make it more WW friendly and will post and updates version later!
Tuesday, May 27, 2008
Onions & Mushroon smothered Super Swiss Turkey Burgers
Onion and mushroon smothered super swiss turkey burgers
2 Tblsp. EVOO
1 large onion sliced
salt and black pepper
1/2 pound button mushrooms, trimmed and thinly sliced.
2 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 2/4 lbs ground turkey breast
1/3 pound block of swiss cheese cut into 1/4 inch dices
2 tsps poultry seasoning, 2/3 palmful
1/4 tsp cayenne pepper
4 sandwich-size english muffins, toasted
Preheat a large skillet over med-high heat with the 2 TBLSP of EVOO.
Add the onions and season with salt and pepper.
Cover them with foil and set a lid or plate on the onions to smother them, for 5 minutes.
Add the mushrooms to the onions and smother them for another 5 minutes, stirring occasionally. Uncover the pan and let the juices cook off a little, then sprinkle the mixture with the flour.
Cook for 1 minute, add the wine then the chicken stock, and cook until nice and thick, about 2 minutes.
Combine the ground turkey, Swiss cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate into 4 equal parts.
Form into patties no more than 1 inch thick.
Drizzle the patties liberally with EVOO. (I sprinkle a little Cajun Seasoning over it, too for a little more kick.)
Preheat a large non-stick skillet over med-high heat.
Once the skillet is hot, add the patties and cook them for 5 to 6 minutes on each side, or until the turkey is cook through.
Serve the turkey burgers on the toasted english muffins, smothered with the onions and mushrooms.
For carb elimination I leave off the english muffin. They are very good plain. I have extra onion and mushrooms, it is very filling, and YUM-O
2 Tblsp. EVOO
1 large onion sliced
salt and black pepper
1/2 pound button mushrooms, trimmed and thinly sliced.
2 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 2/4 lbs ground turkey breast
1/3 pound block of swiss cheese cut into 1/4 inch dices
2 tsps poultry seasoning, 2/3 palmful
1/4 tsp cayenne pepper
4 sandwich-size english muffins, toasted
Preheat a large skillet over med-high heat with the 2 TBLSP of EVOO.
Add the onions and season with salt and pepper.
Cover them with foil and set a lid or plate on the onions to smother them, for 5 minutes.
Add the mushrooms to the onions and smother them for another 5 minutes, stirring occasionally. Uncover the pan and let the juices cook off a little, then sprinkle the mixture with the flour.
Cook for 1 minute, add the wine then the chicken stock, and cook until nice and thick, about 2 minutes.
Combine the ground turkey, Swiss cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate into 4 equal parts.
Form into patties no more than 1 inch thick.
Drizzle the patties liberally with EVOO. (I sprinkle a little Cajun Seasoning over it, too for a little more kick.)
Preheat a large non-stick skillet over med-high heat.
Once the skillet is hot, add the patties and cook them for 5 to 6 minutes on each side, or until the turkey is cook through.
Serve the turkey burgers on the toasted english muffins, smothered with the onions and mushrooms.
For carb elimination I leave off the english muffin. They are very good plain. I have extra onion and mushrooms, it is very filling, and YUM-O
Monday, May 5, 2008
Baja Taco Blitz
Baja Taco Blitz
main meals
POINTS® Value: 6
These tacos are a Hungry Girl creation. If you're a taco lover she says that "You'll FREAK over these!!!"
Ingredients
1 sprays cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped
Instructions
Coat a skillet with cooking spray; set over medium heat.
Saute onion for 2 minutes.
Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp).
Remove vegetables from pan and place in a small bowl.
Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas.
Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve.
Yields 2 tacos per serving.
main meals
POINTS® Value: 6
These tacos are a Hungry Girl creation. If you're a taco lover she says that "You'll FREAK over these!!!"
Ingredients
1 sprays cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped
Instructions
Coat a skillet with cooking spray; set over medium heat.
Saute onion for 2 minutes.
Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp).
Remove vegetables from pan and place in a small bowl.
Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas.
Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve.
Yields 2 tacos per serving.
Cannoli Quesadilla with Strawberry Sauce
Cannoli Quesadilla with Strawberry Sauce
desserts as posted on WW site
POINTS Value: 3
Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla(s)
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Instructions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth
gently fold in chocolate chips.
Chill for at least 2 hours (and up to overnight)
drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style).
Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately.
Yields 1 cannoli per serving.
Notes
Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
desserts as posted on WW site
POINTS Value: 3
Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla(s)
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Instructions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth
gently fold in chocolate chips.
Chill for at least 2 hours (and up to overnight)
drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style).
Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately.
Yields 1 cannoli per serving.
Notes
Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Tuesday, April 15, 2008
Chicken Baseballs
CHICKEN BASEBALLS
Servings 4
Points 7
3 oz. fat free cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp skim milk
In a blender combine cream cheese, butter, salt, pepper, milk, onion. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Place on un-greased cookie sheet and bake at 350 degrees for 20 minutes.
Servings 4
Points 7
3 oz. fat free cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp skim milk
In a blender combine cream cheese, butter, salt, pepper, milk, onion. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Place on un-greased cookie sheet and bake at 350 degrees for 20 minutes.
Monday, March 17, 2008
Glazed Corned Beef
"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"
INGREDIENTS:
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Boil corned beef for about 3-4 hours (less if you have a smaller brisket - shoudl be fork tender when done)
3.In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
4.Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
5.Slice corned beef across grain and serve.
"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"
INGREDIENTS:
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Boil corned beef for about 3-4 hours (less if you have a smaller brisket - shoudl be fork tender when done)
3.In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
4.Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
5.Slice corned beef across grain and serve.
Easter Pork Tenderloin
Easter Pork Tenderloin
As posted on the Weight Watchers Website
main meals
POINTS® Value: 4Servings: 8Preparation Time: 20 minCooking Time: 12 minLevel of Difficulty: Easy
Who needs a fattening Easter ham? The spices in this low-fat pork tenderloin make it taste even better. Marinate overnight for deeper flavor.
Ingredients
1/2 cup reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces
Instructions
In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.
As posted on the Weight Watchers Website
main meals
POINTS® Value: 4Servings: 8Preparation Time: 20 minCooking Time: 12 minLevel of Difficulty: Easy
Who needs a fattening Easter ham? The spices in this low-fat pork tenderloin make it taste even better. Marinate overnight for deeper flavor.
Ingredients
1/2 cup reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces
Instructions
In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.
Sunday, March 16, 2008
Lime Angel Squares
Lime Angel squares
1 (3oz) pk sugar free lime Jello
1 C boiling water
1 8 oz angel food cake cut in 1 in cubes
1 8oz pk reduced fat cream cheese
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 (8 oz) cool whip free
IN bowl dissolve jello and boiling water.
REfrigerate until mixture begins to thicken(about 35 min).
Place cake cubes in 13 x9" baking dish coated with non stick spray.
Beat cream cheese until smooth, beat in sugar, lemon juice and peel.
Add gelatin mixture, beat until combined.
Fold in 1/2 of whipped topping.
Spread mixture over cake and refrigerate atleast 2 hrs or until firm.
To serve cut in squares and top with remaining cool whip.
1 (3oz) pk sugar free lime Jello
1 C boiling water
1 8 oz angel food cake cut in 1 in cubes
1 8oz pk reduced fat cream cheese
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 (8 oz) cool whip free
IN bowl dissolve jello and boiling water.
REfrigerate until mixture begins to thicken(about 35 min).
Place cake cubes in 13 x9" baking dish coated with non stick spray.
Beat cream cheese until smooth, beat in sugar, lemon juice and peel.
Add gelatin mixture, beat until combined.
Fold in 1/2 of whipped topping.
Spread mixture over cake and refrigerate atleast 2 hrs or until firm.
To serve cut in squares and top with remaining cool whip.
Saturday, February 23, 2008
White Bean Garlic Dip
White Bean Garlic dip
provided by Sara (WWW board)
6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne
Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU
provided by Sara (WWW board)
6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne
Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU
Friday, February 22, 2008
Best Ever Chocolate Cake
I actually found this recipe on another blog (Thanks homemade by jill!) It looks really aweomse - not really sure about tryign to make it more WW friendly, but I am gonna give it a try!!
Best Ever Chocolate Cake (via http://www.kraftfoods.com/)
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-o instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip
Preheat oven to 350°F. Grease two 9-inch round baking pans.
Chop 2 of the chocolate squares; set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 min.
Stir in chopped chocolate.
Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 min.
Loosen cakes from sides of pans.
Invert onto racks; gently remove pans.
Cool cakes completely.
This is where I change the recipe. Make chocolate mousse using the recipe below. Chill in refrigerator for at least an hour.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min.
Let stand 15 min. to thicken.
Place one cake layer on serving plate; top with chocolate mousse and second cake layer.
Spread top and side with chocolate frosting.
The frosting turns out wth a ganache type consitancy! I think I need to try this cake!!
Best Ever Chocolate Cake (via http://www.kraftfoods.com/)
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-o instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip
Preheat oven to 350°F. Grease two 9-inch round baking pans.
Chop 2 of the chocolate squares; set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 min.
Stir in chopped chocolate.
Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 min.
Loosen cakes from sides of pans.
Invert onto racks; gently remove pans.
Cool cakes completely.
This is where I change the recipe. Make chocolate mousse using the recipe below. Chill in refrigerator for at least an hour.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min.
Let stand 15 min. to thicken.
Place one cake layer on serving plate; top with chocolate mousse and second cake layer.
Spread top and side with chocolate frosting.
The frosting turns out wth a ganache type consitancy! I think I need to try this cake!!
Chocolate Mousse
Chocolate Mousse (via Alton Brown, Food Network)
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged.
Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine.
Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged.
Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine.
Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.
Sunday, February 17, 2008
Breakfast Sausage
If you are eating this on its own (instead of mixed into a recipe) you may want to add a little more salt. You also can substitue chicken or turkey if you don't want to use the pork - again, add a little extra salt.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Monday, February 11, 2008
Hearty Mushroom Meatloaf
Hearty Mushroom Loaf
CDKitchen http://www.cdkitchen.com
4 ounces can mushroom stems and pieces
1/3 cup milk (or as needed)1 egg, beaten
1 1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1 dash pepper
1 1/2 pound lean ground beef
1 1/2 cup soft bread crumbs
2 tablespoons ketchup
1 tablespoon corn syrup
Directions:
Drain mushrooms, reserving liquid; set mushrooms aside.
Add enough milk to mushroom liquid to measure 1/2 cup.
In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms.
Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well.
Shape into a loaf in greased 13x9" baking dish.
Bake, uncovered, at 350F for 1 hour; drain.
Combine ketchup and corn syrup; spoon over loaf.
Bake 15 minutes longer or until meat is no longer pink and meat thermometer reaches 160F.
CDKitchen http://www.cdkitchen.com
4 ounces can mushroom stems and pieces
1/3 cup milk (or as needed)1 egg, beaten
1 1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1 dash pepper
1 1/2 pound lean ground beef
1 1/2 cup soft bread crumbs
2 tablespoons ketchup
1 tablespoon corn syrup
Directions:
Drain mushrooms, reserving liquid; set mushrooms aside.
Add enough milk to mushroom liquid to measure 1/2 cup.
In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms.
Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well.
Shape into a loaf in greased 13x9" baking dish.
Bake, uncovered, at 350F for 1 hour; drain.
Combine ketchup and corn syrup; spoon over loaf.
Bake 15 minutes longer or until meat is no longer pink and meat thermometer reaches 160F.
Toxic Tomatoes
This is definelty a recipe geared towards kids! I can really see my son wanting to make these!
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Fresh Mozzarella Penna Pasta
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
Avocado Truffles
Ok, I have not tried these, but I had to post the recipe because they sound very interesting!!
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Avacado Tomato Melts
Avocado-Tomato Melt
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Thai Chicken Coconut Curry
Thai Chicken Coconut Curry
Serves 4
Ingredients:
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced 1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces defrosted)
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
Directions:
Coat bottom of a skillet with oil and place on stovetop set to medium heat.
Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side.
Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last thirty minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.
Serves 4
Ingredients:
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced 1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces defrosted)
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
Directions:
Coat bottom of a skillet with oil and place on stovetop set to medium heat.
Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side.
Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last thirty minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.
Wednesday, January 30, 2008
Sour Cream Scalloped Potatoes
I found this recpie online when I was hunting for a quick and easy recipe for potatoes! It was a huge hit with everyone!
INGREDIENTS
1 (32oz package) frozen Hash Brown Potatoes or 2 pounds of grated fresh potatoes)
1 cup Sour Cream
1 can Cream of Chicken Soup
1 Cup shredded cheese
1/2 cup finely chopped onion
1 tsp salt
1/2 teaspoon pepper
1 cup Frend Fried Onions
DIRECTIONS
In a bown combine together everything except the Frend Fried onions. Pour into an ungreased 2 1/2 quart baking dish. Bake uncovered at 350 for 1 hour. Sprinkle with Fried onions, return to over and bake additional 10 minutes
With the ingredients that I had on hand it was about 4 pts per serving (based on 8 servings)
INGREDIENTS
1 (32oz package) frozen Hash Brown Potatoes or 2 pounds of grated fresh potatoes)
1 cup Sour Cream
1 can Cream of Chicken Soup
1 Cup shredded cheese
1/2 cup finely chopped onion
1 tsp salt
1/2 teaspoon pepper
1 cup Frend Fried Onions
DIRECTIONS
In a bown combine together everything except the Frend Fried onions. Pour into an ungreased 2 1/2 quart baking dish. Bake uncovered at 350 for 1 hour. Sprinkle with Fried onions, return to over and bake additional 10 minutes
With the ingredients that I had on hand it was about 4 pts per serving (based on 8 servings)
Monday, January 14, 2008
Taco Ring
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
Monday, January 7, 2008
Cauliflower au Gratin
Cauliflower au Gratin
1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds
Preheat oven to 350 degrees.
Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.
Place half of cauliflower in a one-and-one-half-quart casserole.
Season with salt and pepper.
Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.
Bake 15 minutes or until the cheese melts.
Servings: 6
1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds
Preheat oven to 350 degrees.
Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.
Place half of cauliflower in a one-and-one-half-quart casserole.
Season with salt and pepper.
Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.
Bake 15 minutes or until the cheese melts.
Servings: 6
Friday, January 4, 2008
Spicy Orange Beef
Spicy orange beef (core + 1 WPA)
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
Thursday, January 3, 2008
Apple Yogurt Coleslaw
Apple Yogurt Coleslaw
Green apples and green cabbage - old fashioned, low-fat coleslaw with a yogurty, gourmet twist!
8 cups Thinly sliced green cabbage (about 1 3/4 pounds)
4 cups Chopped unpeeled Granny Smith apple (about 2 medium)
1 cup Coarsley shredded carrot
1/3 cup Reduced-calorie mayonnaise
1 (8-ounce) carton plain low-fat yogurt
1 Tbs Sugar
2 Tbs Lemon Juice
1 tsp Celery seeds
1/2 tsp Salt
1/4 tsp Pepper
1Combine first 3 ingredients in a large bowl; toss well and set aside.
2.Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon.
Yield: 16 (1/2 cup) servings or 8 one cup servings
Green apples and green cabbage - old fashioned, low-fat coleslaw with a yogurty, gourmet twist!
8 cups Thinly sliced green cabbage (about 1 3/4 pounds)
4 cups Chopped unpeeled Granny Smith apple (about 2 medium)
1 cup Coarsley shredded carrot
1/3 cup Reduced-calorie mayonnaise
1 (8-ounce) carton plain low-fat yogurt
1 Tbs Sugar
2 Tbs Lemon Juice
1 tsp Celery seeds
1/2 tsp Salt
1/4 tsp Pepper
1Combine first 3 ingredients in a large bowl; toss well and set aside.
2.Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon.
Yield: 16 (1/2 cup) servings or 8 one cup servings
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