Difficulty: Intermediate
Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 2 pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Saturday, April 26, 2008
Monday, April 21, 2008
Creamy Corn
Recipe courtesy Rachael Ray
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
Onion Soup with Fontina and Thyme
Recipe courtesy Giada De Laurentiis
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately
Prep Time: 5 minutes
Cook Time: 34 minutes
Yield: 4 servings
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately
Prep Time: 5 minutes
Cook Time: 34 minutes
Yield: 4 servings
Italian Chocolate Sandwich Cookie
Recipe courtesy Giada De Laurentiis
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Prep time: 20 min
Inactive prep time: 15 min
cook time: 30 min
yeild: 28 cookies
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Prep time: 20 min
Inactive prep time: 15 min
cook time: 30 min
yeild: 28 cookies
Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
Recipe courtesy Rachael Ray
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie
Coconut Cranberry chews
1 1/2 cups of butter
2 cups of sugar
1 TBSP orange peel
2 tsp of vanilla
1 1/2 cups of dried cranberries
1 1/2 cups of sweetned flaked coconut
3 1/4 cups of all-purpose flour
1 tsp of baking powder
1/4 tsp of salt
on medium speed mix butter and sugar together, then orange peel, vanilla and cranberries and coconut. In another bowl, mix flour, baking powder and salt together with wisk. Add flour slowly, make into 1 inch balls. Space about 2 inches apart. Bake at 350 degrees. 8-11 minutes or until bottoms are lightly brown.
2 cups of sugar
1 TBSP orange peel
2 tsp of vanilla
1 1/2 cups of dried cranberries
1 1/2 cups of sweetned flaked coconut
3 1/4 cups of all-purpose flour
1 tsp of baking powder
1/4 tsp of salt
on medium speed mix butter and sugar together, then orange peel, vanilla and cranberries and coconut. In another bowl, mix flour, baking powder and salt together with wisk. Add flour slowly, make into 1 inch balls. Space about 2 inches apart. Bake at 350 degrees. 8-11 minutes or until bottoms are lightly brown.
Yummy no-bake bars
1 cup granulated sugar
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4 serving size pkgs vanilla instant pudding and pie filling mix
1/4 cup milk
1 12 oz. pkg semisweet choclate pieces
1/2 cup butter
Line a 15x10x1 in baking pan with foil, extending the foil over the edges of the pan; set aside.
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 min more. Remove from heat. Stir in peanut butter until melted. Stir in ric cereal and cornflakes until coated. Press mixture into the bottome of prepared pan.
For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
For frosting, in a small saucepan, combine choclate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour until set. To serve, remove set mixture from pan by lifting foil. Remove foil. Place set mixture on cutting board; cut into bars. Makes 64 bars.
To store: layer bars in a single layer between waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4 serving size pkgs vanilla instant pudding and pie filling mix
1/4 cup milk
1 12 oz. pkg semisweet choclate pieces
1/2 cup butter
Line a 15x10x1 in baking pan with foil, extending the foil over the edges of the pan; set aside.
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 min more. Remove from heat. Stir in peanut butter until melted. Stir in ric cereal and cornflakes until coated. Press mixture into the bottome of prepared pan.
For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
For frosting, in a small saucepan, combine choclate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour until set. To serve, remove set mixture from pan by lifting foil. Remove foil. Place set mixture on cutting board; cut into bars. Makes 64 bars.
To store: layer bars in a single layer between waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.
Chocolate Mint Cookies
3/4 cup butter or margarine
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half
Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half
Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.
Holiday Cocoa
6 cups unsweetened cocoa
2 cups malted milk
7 cups sugar
2 TBSP cinnamon
Blend all the ingredients together. Let stand for a day or so. Spoon 3 cups into 5 gift jars. Include these instructions with your gift. Mix 1/4 cup of cocoa mix into 8-10 oz. mug of hot milk. Enjoy!
2 cups malted milk
7 cups sugar
2 TBSP cinnamon
Blend all the ingredients together. Let stand for a day or so. Spoon 3 cups into 5 gift jars. Include these instructions with your gift. Mix 1/4 cup of cocoa mix into 8-10 oz. mug of hot milk. Enjoy!
Instant Cocoa with Marshmallows
8 1/2 cup. nonfat dry milk
1 1/2 cup non dairy coffee creamer
3 cups instant choc drink mix
1 1/2 powdered sugar
1 1/2 cup minimature marshmallows
In a large bowl combine all ingredients. Store in an airtight container.
Yield 16 cups of cocoa mix or 32 servings.
To make cocoa- in a large mug combine 1/2 cup mix with 9 oz. of hot water; stir until disolved. Enjoy!
1 1/2 cup non dairy coffee creamer
3 cups instant choc drink mix
1 1/2 powdered sugar
1 1/2 cup minimature marshmallows
In a large bowl combine all ingredients. Store in an airtight container.
Yield 16 cups of cocoa mix or 32 servings.
To make cocoa- in a large mug combine 1/2 cup mix with 9 oz. of hot water; stir until disolved. Enjoy!
Homemade caramels
2 cups sugar
2 cups cream
1 cup corn syrup
1/2 cup butter
1 tsp vanilla
Cook all ingredients in heavy pan until soft ball stage (about 238 degrees- takes about an hour) Stir occasionally. Pour into well buttered 9x13 pan. When cool, cut into squares and wrap in wax paper.
Mary Warner
2 cups cream
1 cup corn syrup
1/2 cup butter
1 tsp vanilla
Cook all ingredients in heavy pan until soft ball stage (about 238 degrees- takes about an hour) Stir occasionally. Pour into well buttered 9x13 pan. When cool, cut into squares and wrap in wax paper.
Mary Warner
Holiday Pumpkin Cookies
1 spice cake mix
1 15oz can pumpkin
1 pkg semi-sweet chocolate chips
Optional: nuts
1 egg to make a cake like texture
Mix ingredients together. Let sit for 10 min. Drop by tablespoon on floured pam cookie sheet. Bake at 325 degrees for 16 minutes.
1 15oz can pumpkin
1 pkg semi-sweet chocolate chips
Optional: nuts
1 egg to make a cake like texture
Mix ingredients together. Let sit for 10 min. Drop by tablespoon on floured pam cookie sheet. Bake at 325 degrees for 16 minutes.
Hickory Smoked Tuna Quesadilla
1 5oz pouch Hickory Smoked StarKist Tuna Creations
1/2oz. softened cream cheese
1/2 cup colby-jack cheese blend, shredded
1/8 cup roasted red pepper cut into small strips
1/8 cup green onions, thinly sliced
2 flour tortilla shells, burrito size.
In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with other tortill shell. Spray a large skillet, lightly, with vegetable spray and heat.. Brown the shell in the skillet until golden brown on each side, approx 2-3 min each side. Cut shell into 8 wedges and serve.
Makes 2 servings or 8 appetizers
Prep time:5-8 min
Cook time:4-6 min
1/2oz. softened cream cheese
1/2 cup colby-jack cheese blend, shredded
1/8 cup roasted red pepper cut into small strips
1/8 cup green onions, thinly sliced
2 flour tortilla shells, burrito size.
In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with other tortill shell. Spray a large skillet, lightly, with vegetable spray and heat.. Brown the shell in the skillet until golden brown on each side, approx 2-3 min each side. Cut shell into 8 wedges and serve.
Makes 2 servings or 8 appetizers
Prep time:5-8 min
Cook time:4-6 min
Sunday, April 20, 2008
Sister Jacob's Pecan Pie
Bryce gave me this recipe along with a pie plate full of whole pecans while he was on his mission. He said it's the best pecan pie he's ever had
1 cup sugar
1 cup karo
1/2 tsp salt
3 TBSP butter, melted
1 tsp vanilla
3 eggs
1 cup chopped pecans
Pre-heat oven to 400 degrees; sprinkle pecans in pie crust; beat all other ingredients together and pour over pecans. Bake for 15 min. then reduce heat to 325 and bake for 45 min.
Sis. Jacobs, Baytown, TX.
1 cup sugar
1 cup karo
1/2 tsp salt
3 TBSP butter, melted
1 tsp vanilla
3 eggs
1 cup chopped pecans
Pre-heat oven to 400 degrees; sprinkle pecans in pie crust; beat all other ingredients together and pour over pecans. Bake for 15 min. then reduce heat to 325 and bake for 45 min.
Sis. Jacobs, Baytown, TX.
Black Bean Soup
1 medium onion, chopped (about 2/3 cup)
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream
Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.
Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.
Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream
Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.
Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.
Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.
Chicken and Bow Tie Pasta Salad
3 cups uncooked farfalle
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 TBSP olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 cups shredded cooked chicken (about 2 breasts) rotisserie chicken works great!
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 TBSP chopped fresh chives
2 TBSP chipped fresh parsley
Cook pasta according to package directions, ommitting salt and aft; drain. Cool completely.
Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken, and remaining ingredients; toss gently to combine. Yield: 6 servings (1 2/3 cup each)
nutritional info:
calories 363; fat 14.4g; protein 18.5g; carb 42g; fiber 3.1g; chol 33mg; iron 2.2mg; sodium 553mg; calc 45mg.
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 TBSP olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 cups shredded cooked chicken (about 2 breasts) rotisserie chicken works great!
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 TBSP chopped fresh chives
2 TBSP chipped fresh parsley
Cook pasta according to package directions, ommitting salt and aft; drain. Cool completely.
Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken, and remaining ingredients; toss gently to combine. Yield: 6 servings (1 2/3 cup each)
nutritional info:
calories 363; fat 14.4g; protein 18.5g; carb 42g; fiber 3.1g; chol 33mg; iron 2.2mg; sodium 553mg; calc 45mg.
Irish Oatmeal Bread
2 1/4 cup boiling water
1 3/4 cups steel-cut oats
1 TBSP salt
3 TBSP butter
3 TBSP light brown sugar
dash of granulated sugar
2 pkgs dry yeast (about 2 1/4 tsps)
1/2 cup warm water
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
cooking spray
1 large egg, lightly beaten
Combine first 5 ingredients in a bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixtre. Lighlty spoon flour into dry measuring cups. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixtre. Beat at medium speed until well blended. Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining all-purpose flour, t TBSP at a time to prevent dough from sticking to hands (dough will feel sticky)
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough) Punch dough down and cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into a 14x8 in rectangle on a floured surface. Roll up each rectangle tightly, starting with short edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Place each loaf, seam sides down , in 9 in loaf pan coated with cooking spray. Cover and let rise 30 minutes until doubled in size.
Preheat oven to 350
Uncover dough, and brush egg even over loaves. Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and cool on wire racks. Yield 2 loanes, 14 servings per loaf (serving size 1 slice)
Nutritional info:
Calories 154; fat 2.5 g; protein 5.1g; carb 28.9g; fiber 3g; chol 11g; iron 1.8mg; sodium 267 mg; calc 15 mg.
1 3/4 cups steel-cut oats
1 TBSP salt
3 TBSP butter
3 TBSP light brown sugar
dash of granulated sugar
2 pkgs dry yeast (about 2 1/4 tsps)
1/2 cup warm water
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
cooking spray
1 large egg, lightly beaten
Combine first 5 ingredients in a bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixtre. Lighlty spoon flour into dry measuring cups. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixtre. Beat at medium speed until well blended. Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining all-purpose flour, t TBSP at a time to prevent dough from sticking to hands (dough will feel sticky)
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough) Punch dough down and cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into a 14x8 in rectangle on a floured surface. Roll up each rectangle tightly, starting with short edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Place each loaf, seam sides down , in 9 in loaf pan coated with cooking spray. Cover and let rise 30 minutes until doubled in size.
Preheat oven to 350
Uncover dough, and brush egg even over loaves. Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and cool on wire racks. Yield 2 loanes, 14 servings per loaf (serving size 1 slice)
Nutritional info:
Calories 154; fat 2.5 g; protein 5.1g; carb 28.9g; fiber 3g; chol 11g; iron 1.8mg; sodium 267 mg; calc 15 mg.
Chicken Braised in Walnut Sauce
2 tsp olive oil
4 chicken breast halves, skinned
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 TBSP all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground red pepper
1 can fat free less soidum chicken broth
1/4 cup finely chopped fresh parsley
1 TBSP white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups hot cooked long-grain white and wild rice.
Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 3minutes on each side or until browned. Remove from pan. Add onion and garlic to pan, saute 2 minutes or until tender. Add walnuts, and saute 1 minute or until toasted and fragrant. Combine flour, cinnamon, and red pepper, and sprinke over walnuts, stirring to coat. Add broth stir with a whisk. Return chicken to pan breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
Serves 4 (1 breast half, 1/2 cup sauce, and 1/2 cup rice.)
Nutritional info:
calories 452; Fat 14.5g; protein 46.5g; carb 32.7g; fiber 2.2g; chol 88 mg; iron 3.1 mg; sodium 918 mh; calc 57 mg.
4 chicken breast halves, skinned
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 TBSP all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground red pepper
1 can fat free less soidum chicken broth
1/4 cup finely chopped fresh parsley
1 TBSP white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups hot cooked long-grain white and wild rice.
Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 3minutes on each side or until browned. Remove from pan. Add onion and garlic to pan, saute 2 minutes or until tender. Add walnuts, and saute 1 minute or until toasted and fragrant. Combine flour, cinnamon, and red pepper, and sprinke over walnuts, stirring to coat. Add broth stir with a whisk. Return chicken to pan breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
Serves 4 (1 breast half, 1/2 cup sauce, and 1/2 cup rice.)
Nutritional info:
calories 452; Fat 14.5g; protein 46.5g; carb 32.7g; fiber 2.2g; chol 88 mg; iron 3.1 mg; sodium 918 mh; calc 57 mg.
Roasted Butternut Squash and Bacon Pasta
3/4 tsp salt, divided
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups reduced fat milk
3/4 cup shredded sharp provolone cheese
1/3 cup grated fresh parm cheese.
Preheat oven to 425 degrees
Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Remove squash from oven. Increase oven temp to 450 degrees.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash, bacon, and shallots; set aside.
Cook pasta according to pkg directions, omitting salt and fat. Drain well.
Combine flour and 1/2 tsp salt in a dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook 1 miunte or until slightly thick, stirring constantly. Remove from heat. Add provolone; stir until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x17 baking dish light coated with cooking spray; top with squash mixture. Sprinkle evenly with parm cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.
Serves 5
Nutritional info:
Calories 469; Fat 14.4g; Protein 22.1g; carb 66.6g; fiber 6.8g; chol 40 mg; iron 3.5mg; sodium 849mg; calc 443mg
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups reduced fat milk
3/4 cup shredded sharp provolone cheese
1/3 cup grated fresh parm cheese.
Preheat oven to 425 degrees
Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Remove squash from oven. Increase oven temp to 450 degrees.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash, bacon, and shallots; set aside.
Cook pasta according to pkg directions, omitting salt and fat. Drain well.
Combine flour and 1/2 tsp salt in a dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook 1 miunte or until slightly thick, stirring constantly. Remove from heat. Add provolone; stir until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x17 baking dish light coated with cooking spray; top with squash mixture. Sprinkle evenly with parm cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.
Serves 5
Nutritional info:
Calories 469; Fat 14.4g; Protein 22.1g; carb 66.6g; fiber 6.8g; chol 40 mg; iron 3.5mg; sodium 849mg; calc 443mg
Brown Sugar- Zucchini Bread
2 cups unbleached flour
1/2 cup brown sugar
6 TBSP sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup oats
3 eggs
3/4 cup veg. oil
2 tsp vanilla
2 cups grated zucchini
Turbinado sugar or other crystallized brown sugar, optional
350 degrees, grease/flour 9x5 loaf pan.
Mix first 8 ingrediants in large bowl. When combined add oats. Make well in center, mix eggs, oil and vanilla together in small bowl and pour into the well. Combing lightly then add zucchini. Do not over mix.
Scrape into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake 60-65 minutes. Cool in pan 10 minutes, then turn out onto rack covered with a clean dish towel to prevent indentations. Let the bread cool at least another 10 minutes longer before slicing. Can be served warm or at room temp. Keeps well and makes good toast too.
Variation:
Brown sigar carrot bread: Replace zucchini with 2 cups carrots, grated. Because carrots are a little starchier, reduce oats to 3/4 cup.
1/2 cup brown sugar
6 TBSP sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup oats
3 eggs
3/4 cup veg. oil
2 tsp vanilla
2 cups grated zucchini
Turbinado sugar or other crystallized brown sugar, optional
350 degrees, grease/flour 9x5 loaf pan.
Mix first 8 ingrediants in large bowl. When combined add oats. Make well in center, mix eggs, oil and vanilla together in small bowl and pour into the well. Combing lightly then add zucchini. Do not over mix.
Scrape into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake 60-65 minutes. Cool in pan 10 minutes, then turn out onto rack covered with a clean dish towel to prevent indentations. Let the bread cool at least another 10 minutes longer before slicing. Can be served warm or at room temp. Keeps well and makes good toast too.
Variation:
Brown sigar carrot bread: Replace zucchini with 2 cups carrots, grated. Because carrots are a little starchier, reduce oats to 3/4 cup.
Turkey Bacon Biscuit
Makes 10 servings
Prep time: 30 min
Cook time: 30 min
5 slices turkey bacon
1 8oz. pkg cream cheese, softened
2 eggs
2 TBSP milk
1/2 cup swiss cheese, shredded
2 TBSP green onion, chopped
1 10oz. can refrigerated flaky biscuits
Heat oven to 375 degrees. Grease 10 muffin cups. Cook bacon according to pkg directions. In a small bowl, beat cream cheese, eggs and milk on low speed untilsmooth. Stir in swiss cheese and green onion. Seperate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup, firmly pressin bottom and up sides, forming a 1/4" rim. Place half of the bacon in bottom of dough-lined muffin cups. Spoon cheese mixture over bacon. Bake 20-25 minutes or until filing is set and biscuits are golden brown. Sprinkle each cup with remaining bacon; lightly press into filling. Remove from pan.
Prep time: 30 min
Cook time: 30 min
5 slices turkey bacon
1 8oz. pkg cream cheese, softened
2 eggs
2 TBSP milk
1/2 cup swiss cheese, shredded
2 TBSP green onion, chopped
1 10oz. can refrigerated flaky biscuits
Heat oven to 375 degrees. Grease 10 muffin cups. Cook bacon according to pkg directions. In a small bowl, beat cream cheese, eggs and milk on low speed untilsmooth. Stir in swiss cheese and green onion. Seperate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup, firmly pressin bottom and up sides, forming a 1/4" rim. Place half of the bacon in bottom of dough-lined muffin cups. Spoon cheese mixture over bacon. Bake 20-25 minutes or until filing is set and biscuits are golden brown. Sprinkle each cup with remaining bacon; lightly press into filling. Remove from pan.
Saturday, April 19, 2008
Baked Apples with cheddar and walnuts
2 TBSP chopped walnuts
4 McIntosh apples
1/2 cup reduced-fat cheddar cheese
1/4 cup spoon-size shredded what cereal, crushed
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and bake until golden and fragrant, 4-5 minutes. Transfer the nuts to a plate and cool.
Pare the skin from the top third of the apples. Core the apples leaving a 1/2 inch base intact at the bottom and a 1 1/2 inch wide opening at the top. Place the apples in a small baking pan, cover loosely with foil, and bake until tender, about 15 minutes.
Combine the walnuts, cheese, and cereal in a bowl. Stuff the apples with the cheese mixture. Cover loosely with the foil and return to the oven. Bake until the cheese melts and the apples are tender, about 5 minutes. Let cool 10-15 minutes before serving.
Serves 4 (1 apple each)
Points per serving: 3
4 McIntosh apples
1/2 cup reduced-fat cheddar cheese
1/4 cup spoon-size shredded what cereal, crushed
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and bake until golden and fragrant, 4-5 minutes. Transfer the nuts to a plate and cool.
Pare the skin from the top third of the apples. Core the apples leaving a 1/2 inch base intact at the bottom and a 1 1/2 inch wide opening at the top. Place the apples in a small baking pan, cover loosely with foil, and bake until tender, about 15 minutes.
Combine the walnuts, cheese, and cereal in a bowl. Stuff the apples with the cheese mixture. Cover loosely with the foil and return to the oven. Bake until the cheese melts and the apples are tender, about 5 minutes. Let cool 10-15 minutes before serving.
Serves 4 (1 apple each)
Points per serving: 3
Artichoke Hearts au Gratin
1 9 oz. box frozen artichoke hearts, thawed
1/2 cup cherry tomatoes, cut in half
1/2 tsp dried thyme
1/2 cup shredded reduced-fat swiss cheese
1 slice whole-wheat bread, made into crumbs
2 TBSP grated parm. cheese
Preheat the broiler. Cook the artichoke hearts according to pkg directions. Drain well and combine with the tomates in a large au gratin dish or other shallow, flameproof dish. Sprinkle with the htyme, then the Swiss cheese.
Broil 4 inches from the heat until the cheese starts to melt, about 1 minute. Combine the bread crumbs and parm cheese and sprinkle evenly over the cheese. Broil until the bread crumbs are browned, about 1 minutes.
Serves 4 (generous 1/2 cup)
Points per serving 2 points
1/2 cup cherry tomatoes, cut in half
1/2 tsp dried thyme
1/2 cup shredded reduced-fat swiss cheese
1 slice whole-wheat bread, made into crumbs
2 TBSP grated parm. cheese
Preheat the broiler. Cook the artichoke hearts according to pkg directions. Drain well and combine with the tomates in a large au gratin dish or other shallow, flameproof dish. Sprinkle with the htyme, then the Swiss cheese.
Broil 4 inches from the heat until the cheese starts to melt, about 1 minute. Combine the bread crumbs and parm cheese and sprinkle evenly over the cheese. Broil until the bread crumbs are browned, about 1 minutes.
Serves 4 (generous 1/2 cup)
Points per serving 2 points
Chicken and Dumplings
OH Man!!! This was so good!
2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 cup frozen peas, thawed
1 2/3 cup reduced fat all purpose baking mix
2/3 cup fat free milk
1 TBSP chopped parsley
Heat the oil in a nonstick dutch oven, then add the chicken. Sprinkle with the salt and saute until browned, about 6 minutes. Add the onion, carrots, and celery. Saute until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.
Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.
***NOTE: I'd add potato to this (would add some points) and add more broth. The 3 cups called for made it very thick, more would give you a little more gravy!
Serves 6, (1 1/2 pieces of chicken and 1 1/2 dumplings)
7 points per serving
2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 cup frozen peas, thawed
1 2/3 cup reduced fat all purpose baking mix
2/3 cup fat free milk
1 TBSP chopped parsley
Heat the oil in a nonstick dutch oven, then add the chicken. Sprinkle with the salt and saute until browned, about 6 minutes. Add the onion, carrots, and celery. Saute until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.
Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.
***NOTE: I'd add potato to this (would add some points) and add more broth. The 3 cups called for made it very thick, more would give you a little more gravy!
Serves 6, (1 1/2 pieces of chicken and 1 1/2 dumplings)
7 points per serving
Unfried Chicken
1/3 cup reduced-calorie mayo
1 tsp dijon mustard
2 tsp grated lemon zest
1/2 tsp salt
4 drops hot pepper sauce
1 chicken, cut in eighths, skin removed
3/4 cup cornflake crumbs
Preheat the oven to 375 degrees. Spray a large, shallow baking pan with nonstick spray.
Whisk together the first 5 ingredients in a large bowl. Add the chicken; toss to coat.
Place the cornflake crumbs in a large zip lock bag. Add the chicken, one piece at a time, and shake to coat.
Place the chicken in the baking pan. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn), about 45 minutes.
Serves 6
Points per serving: 6
1 tsp dijon mustard
2 tsp grated lemon zest
1/2 tsp salt
4 drops hot pepper sauce
1 chicken, cut in eighths, skin removed
3/4 cup cornflake crumbs
Preheat the oven to 375 degrees. Spray a large, shallow baking pan with nonstick spray.
Whisk together the first 5 ingredients in a large bowl. Add the chicken; toss to coat.
Place the cornflake crumbs in a large zip lock bag. Add the chicken, one piece at a time, and shake to coat.
Place the chicken in the baking pan. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn), about 45 minutes.
Serves 6
Points per serving: 6
Tomato and Olive Tart
5 plum tomatoes, thinly sliced
15 small oil- cured black olives, pitted and chopped
1 large shallot, minced
1 TBSP minced fresh thyme, or 1 tsp dried
1 TBSP finely crushed fennel seeds
1 tsp olive oil
8 (12x17 inch) sheets phyllo dough, at room temperature
1/2 cup shredded Havarti cheese
1/4 cup chopped basil
Place the tomato slices on 2-3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combing the olives, shallot, thyme, fennel, and oil in a small bowl.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the miture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.
Serves 12
Points per serving:2
15 small oil- cured black olives, pitted and chopped
1 large shallot, minced
1 TBSP minced fresh thyme, or 1 tsp dried
1 TBSP finely crushed fennel seeds
1 tsp olive oil
8 (12x17 inch) sheets phyllo dough, at room temperature
1/2 cup shredded Havarti cheese
1/4 cup chopped basil
Place the tomato slices on 2-3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combing the olives, shallot, thyme, fennel, and oil in a small bowl.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the miture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.
Serves 12
Points per serving:2
Wednesday, April 16, 2008
Pasta Salad with Lemon-Pesto Dressing
Recipe courtesy of Rachel Ray
1 lb. cavatappi, corkscrfew pasta or medium shells
Coarse salt
1 cup prepared pesto sauce from refrugerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb. ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well.
Place pesto, lemon zest, lemon juice, parsley, tomato, scallions and cheese in a large bowl. Add pasta, combine salad and season with salt and pepper to taste.
1 lb. cavatappi, corkscrfew pasta or medium shells
Coarse salt
1 cup prepared pesto sauce from refrugerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb. ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well.
Place pesto, lemon zest, lemon juice, parsley, tomato, scallions and cheese in a large bowl. Add pasta, combine salad and season with salt and pepper to taste.
Birds in a Nest
1/2 cup olive oil
1 large clove garlic, cracked
6 big, thick slices crusty italion semolina bread
6 extra large eggs
1 6oz. jar roasted red pepper
salt and pepper
1/2 cup grated chesse, parmesan or romano
Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.
1 large clove garlic, cracked
6 big, thick slices crusty italion semolina bread
6 extra large eggs
1 6oz. jar roasted red pepper
salt and pepper
1/2 cup grated chesse, parmesan or romano
Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.
Tuesday, April 15, 2008
Everyday Baking Mix
Makes 9 cups
6 cups all-purpose flour, spooned and level
3 cups sugar
2 TBSP baking powder
1 TBSP salt
whisk together. Will store in an airtight container for up to 3 months.
whisk before using
from: Everyday Foods
6 cups all-purpose flour, spooned and level
3 cups sugar
2 TBSP baking powder
1 TBSP salt
whisk together. Will store in an airtight container for up to 3 months.
whisk before using
from: Everyday Foods
Jam Sandwich Cookies
Prep: 15 minutes
Total: 40 minutes plus cooling time
Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
from Everyday Foods
Total: 40 minutes plus cooling time
Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
from Everyday Foods
Silver-Dollar Pancake Sundaes with Chocolate Hazelnut Sauce
Prep: 15 min
Total: 15 min
2 tsp unsalted butter, melted, plus more for skillet
1 large egg
1 cup whole milk
1 1/4 cups Everyday Baking Mix, spooned and leveled
1/3 cup store-bought chocolate hazelnut spread
1/2 cup pistachio or vanilla ice cream
In a medium bowl, whisk together butter, egg, and milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Helpful Hint
Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready
recipe from Everyday Foods
Total: 15 min
2 tsp unsalted butter, melted, plus more for skillet
1 large egg
1 cup whole milk
1 1/4 cups Everyday Baking Mix, spooned and leveled
1/3 cup store-bought chocolate hazelnut spread
1/2 cup pistachio or vanilla ice cream
In a medium bowl, whisk together butter, egg, and milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Helpful Hint
Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready
recipe from Everyday Foods
Chewy Oatmeal Blondies
Prep: 10 minutes
Total: 45 minutes + cooling time
1 stick unsalted butter, room temperature, plus more for pan
1/2 cup packed light- brown sugar
1 large egg
1 1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old fashioned oats (not quick cooking)
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Total: 45 minutes + cooling time
1 stick unsalted butter, room temperature, plus more for pan
1/2 cup packed light- brown sugar
1 large egg
1 1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old fashioned oats (not quick cooking)
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Southwestern Frittata
1 tsp olive oil
2 eggs
2 egg whites
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 onion, chopped
1/4 red bell pepper, seeded and sliced
1/4 gree bell pepper, seeded and sliced
1/4 cup shredded reduced- fat cheddar cheese
2 TBSP salsa
In a medium nonstick skillet, heat the oil. In a small bowl, beat the eggs, egg whites, salt and pepper until frothy. Saute the onion and bell peppers until softened, about 5 minutes. Slowly pour in the egg mixture; sprinkle with the cheese. Cook, stirring gently, until slightly firm, 3-5 minutes. Slide the frittata onto a plate and turn over; slide back into pan to finsih cooking, 1-2 minutes longer. Cut the frittata in half and roll up burrito-style. Serve topped with the salsa.
Serves 2
points per serving:4
2 eggs
2 egg whites
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 onion, chopped
1/4 red bell pepper, seeded and sliced
1/4 gree bell pepper, seeded and sliced
1/4 cup shredded reduced- fat cheddar cheese
2 TBSP salsa
In a medium nonstick skillet, heat the oil. In a small bowl, beat the eggs, egg whites, salt and pepper until frothy. Saute the onion and bell peppers until softened, about 5 minutes. Slowly pour in the egg mixture; sprinkle with the cheese. Cook, stirring gently, until slightly firm, 3-5 minutes. Slide the frittata onto a plate and turn over; slide back into pan to finsih cooking, 1-2 minutes longer. Cut the frittata in half and roll up burrito-style. Serve topped with the salsa.
Serves 2
points per serving:4
Beans, Peas, Lentils, and Slow Cookers
Use this chart to make your own ready to use beans and skip the loads of sodium in canned beans.
Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.
Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.
Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.
White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.
Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.
Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.
Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.
White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.
Split Pea Soup
4 cups water
3 carrots, peeled and thinly sliced
1 16 oz. bag dried green split peas, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices canadian bacon, diced
1 tsp salt
Mix all ingredients in a slow cooker. Cover and cook on high until veggies and peas are tneder, about 5 hours.
Makes 8 servings
Points per serving: 2
3 carrots, peeled and thinly sliced
1 16 oz. bag dried green split peas, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices canadian bacon, diced
1 tsp salt
Mix all ingredients in a slow cooker. Cover and cook on high until veggies and peas are tneder, about 5 hours.
Makes 8 servings
Points per serving: 2
Jambalaya
1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined
Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.
Add the shrimp and cook until the shrimp are pink about 1 hour.
serves 6
points per serving: 6
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined
Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.
Add the shrimp and cook until the shrimp are pink about 1 hour.
serves 6
points per serving: 6
Beef Stroganoff
1 lb. boneless beef top round, cubed
1 cup beef broth
1/3 cup dry sherry
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp dried thyme
1 bay leaf
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 TBSP water
Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Mix the sour cream, flour, and water in a bowl. Stir about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.
Makes 4 servings
Points per serving: 5
Serve over rice or egg noodles.
1 cup beef broth
1/3 cup dry sherry
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp dried thyme
1 bay leaf
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 TBSP water
Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Mix the sour cream, flour, and water in a bowl. Stir about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.
Makes 4 servings
Points per serving: 5
Serve over rice or egg noodles.
Beef Stew
1 1/2 lb boneless beef bottom round, cubed
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt
Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.
Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.
Makes 8 servings
points per serving: 4
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt
Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.
Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.
Makes 8 servings
points per serving: 4
Beef Fajitas
1 lb. flank steak, trimmed and cut into 6 pieces
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend
Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.
Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.
Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.
Serves 6
points per serving: 6
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend
Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.
Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.
Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.
Serves 6
points per serving: 6
Chicken Bonne Femme
Literally "Good Wife's Chicken" this homey, comforting French dish is delicious served over rice or mashed potatoes
3 lbs. chicken parts, skin removed
2 cups frozen baby onions
1 16oz. bag baby carrots
3/4 lb. new potatoes, scrubbed and cut into 1-in pieces
1 1/2 cups low-sodium chicken broth
2 celery stalks, cut into 2 in lengths
3 strips turkey baon, diced
1 bay leaf
1/4 tsp dried thyme leaves
1/4 tsp greshly ground pepper
1/4 cup chopped parsley
3 TBSP chopped tarragon or mint
1 2-in strip lemon zest
2 TBSP fresh lemon juice
1/2 tsp salt
Combine the chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in a slow cooker. Cover and cook on high until the chicken is cooked through, 4-6 hours. With a slotted spoon, transfer the chicken and veggies to a platter. Cover with foil to keep warm.
Skim off any fat that has risen to the surface of the liquid remaining in the slow cooker. Discard the bay leaf. Stir in the parsley, tarragon, lemon zest, lemon juice and salt; then spoon the sauce over the chicken and veggies.
Serves 8
Points per serving: 4
3 lbs. chicken parts, skin removed
2 cups frozen baby onions
1 16oz. bag baby carrots
3/4 lb. new potatoes, scrubbed and cut into 1-in pieces
1 1/2 cups low-sodium chicken broth
2 celery stalks, cut into 2 in lengths
3 strips turkey baon, diced
1 bay leaf
1/4 tsp dried thyme leaves
1/4 tsp greshly ground pepper
1/4 cup chopped parsley
3 TBSP chopped tarragon or mint
1 2-in strip lemon zest
2 TBSP fresh lemon juice
1/2 tsp salt
Combine the chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in a slow cooker. Cover and cook on high until the chicken is cooked through, 4-6 hours. With a slotted spoon, transfer the chicken and veggies to a platter. Cover with foil to keep warm.
Skim off any fat that has risen to the surface of the liquid remaining in the slow cooker. Discard the bay leaf. Stir in the parsley, tarragon, lemon zest, lemon juice and salt; then spoon the sauce over the chicken and veggies.
Serves 8
Points per serving: 4
Chicken and Bean Casserole
2 can great Northern beans, rinsed and drained
1 cup water
2 oz chorizo or turkey kielbasa, diced
1 large onion
1 carrot, sliced
4 garlic cloves, minced
2 (5-6 oz) chicken thighs, skinned and cut into pieces
1 can stewed tomatoes
1 celery stalk, chopped
1/2 tsp dried marjoram
1/2 tsp freshly ground pepper
1 sage leaf, minced
1 bay leaf
1/8 tsp ground cloves
1/4 cup chopped flat-leaf parsley
1/2 tsp salt
Put the rinsed beans and water into a slow cooker
Heat a nonstick skillet over medium-high heat. Brown the sausage, then add the onion, carrot, and garlic and saute until the garlic is golden. Transfer to the slow cooker, then add the chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf, and cloves. Cook on High until the chicken is cooked through, 4-6 hours. Discard the bay leaf. Stir in the parsley and salt just before serving.
Serves 6
Points per serving: 4
1 cup water
2 oz chorizo or turkey kielbasa, diced
1 large onion
1 carrot, sliced
4 garlic cloves, minced
2 (5-6 oz) chicken thighs, skinned and cut into pieces
1 can stewed tomatoes
1 celery stalk, chopped
1/2 tsp dried marjoram
1/2 tsp freshly ground pepper
1 sage leaf, minced
1 bay leaf
1/8 tsp ground cloves
1/4 cup chopped flat-leaf parsley
1/2 tsp salt
Put the rinsed beans and water into a slow cooker
Heat a nonstick skillet over medium-high heat. Brown the sausage, then add the onion, carrot, and garlic and saute until the garlic is golden. Transfer to the slow cooker, then add the chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf, and cloves. Cook on High until the chicken is cooked through, 4-6 hours. Discard the bay leaf. Stir in the parsley and salt just before serving.
Serves 6
Points per serving: 4
Altering Recipes for a Slow-Cooker
Want to make your favorite recipe do the slow-cook? Follow these simple guidelines to learn how.
*Liquids don't evaporate in a slow cooker, so decrease the amount of liquid by half- except in recipes that contain rice or barley, in which the amount of liquid stays the same.
*Dairy products like milk and sour cream should be added only during the last hour of cooking.
*Herbs added during the last hour of cooking will have a more pronounced flavor; those added with the other ingredients will blend in more.
*When thickening a sauce with flour or cornstarch at the end of cooking, increase the heat and cook for 15-25 min. longer.
Dishes that simmer 15-30 min
Cook in a slow cooker: 1 1/2- 21/2 hours on high, 4-8 hours on low.
Dishes that simmer 35-40 min
Cook in a slow cooker: 3-4 hours on high, 6-10 on low.
Dishes that simmer 50 min- 3 hours
Cook in a slow cooker: 4-5 hours on high, 8-18 on low.
*Liquids don't evaporate in a slow cooker, so decrease the amount of liquid by half- except in recipes that contain rice or barley, in which the amount of liquid stays the same.
*Dairy products like milk and sour cream should be added only during the last hour of cooking.
*Herbs added during the last hour of cooking will have a more pronounced flavor; those added with the other ingredients will blend in more.
*When thickening a sauce with flour or cornstarch at the end of cooking, increase the heat and cook for 15-25 min. longer.
Dishes that simmer 15-30 min
Cook in a slow cooker: 1 1/2- 21/2 hours on high, 4-8 hours on low.
Dishes that simmer 35-40 min
Cook in a slow cooker: 3-4 hours on high, 6-10 on low.
Dishes that simmer 50 min- 3 hours
Cook in a slow cooker: 4-5 hours on high, 8-18 on low.
Teriyaki Chicken
1 16oz. bag frozen broccoli, carrots, and water chestnuts
2 TBSp quick-cooking tapioca
2 lb. skinless boneless chicken breasts, cubed
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
2 TBSP dry mustard
2 tsp grated orange zest
1 tsp ground ginger
Put the frozen veggies in a slow cooker, then sprinkle with the tapioca. Put the chicken on top of the veggies.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest, and ginger in a bowl, stirring until the sugar dissolves. Pour over the chicken and cook on high until chicken is cooked through, 4-6 hours.
Serves 8
Points per serving: 4
2 TBSp quick-cooking tapioca
2 lb. skinless boneless chicken breasts, cubed
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
2 TBSP dry mustard
2 tsp grated orange zest
1 tsp ground ginger
Put the frozen veggies in a slow cooker, then sprinkle with the tapioca. Put the chicken on top of the veggies.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest, and ginger in a bowl, stirring until the sugar dissolves. Pour over the chicken and cook on high until chicken is cooked through, 4-6 hours.
Serves 8
Points per serving: 4
Asparagus Frittata
24 asparagus spears, cut into 2-in lengths
3 large eggs
6 egg whites
1/3 cup grated parm. cheese
1/4 cup fat free milk
2 TBSP minced chives
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp olive oil
Preheat the oven to 350 degrees.
Cook the asparagus in a pan of boiling water until barely tender, about 2 min. Drain and rinse with cold water, then drain again
Whisk the eggs, egg whites, cheese, milk, chives, salt and pepper in a bowl.
Heat the oil in an ovenproof nonstick skillet. Add the asparagus and saute until coated with the oil. Reduce the heat to medium, pour in the eggs and stir quickly to combine. Cook until the eggs are set around the edges, about 5 min. Transfer the skillet to the oven and bake until the eggs are set, about 10 min.
Serves 4
Points per serving: 5
**Tip- For an extra-pretty touch to this already elegant dish, reserve some asparagus tips(leave them 3-4 inches long). Before you put the frittata in the oven, arrange them in a spoke pattern on top of the frittata.
3 large eggs
6 egg whites
1/3 cup grated parm. cheese
1/4 cup fat free milk
2 TBSP minced chives
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp olive oil
Preheat the oven to 350 degrees.
Cook the asparagus in a pan of boiling water until barely tender, about 2 min. Drain and rinse with cold water, then drain again
Whisk the eggs, egg whites, cheese, milk, chives, salt and pepper in a bowl.
Heat the oil in an ovenproof nonstick skillet. Add the asparagus and saute until coated with the oil. Reduce the heat to medium, pour in the eggs and stir quickly to combine. Cook until the eggs are set around the edges, about 5 min. Transfer the skillet to the oven and bake until the eggs are set, about 10 min.
Serves 4
Points per serving: 5
**Tip- For an extra-pretty touch to this already elegant dish, reserve some asparagus tips(leave them 3-4 inches long). Before you put the frittata in the oven, arrange them in a spoke pattern on top of the frittata.
Mediterranean Shrimp
4 tsp olive oil
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley
Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.
Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.
serves 4
Points per serving: 4
**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley
Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.
Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.
serves 4
Points per serving: 4
**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**
Chicken and Artichokes
2 tsp olive oil
4 (1/4 lb) skinless boneless chicken breash halves
1 cup slived shiitake mushrooms
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup dry sherry
1 cup low-sodium chicken broth
1 (9oz) pkg frozen artichoke hearts, thawed
Heat 1 tsp of the oil in a nonstick skillet, then add the chicken. Saute until browned, about 4 minutes on each side. Transfer to a plate. Add the mushrooms and saute until softened, about 2 mintes. Transfer to the plate with the chicken. To the skillet, add the remaining tsp of oil and saute the onion and garlic until the onion begins to brown. Add the sherry and cook until it is reduced by half, about 4 mintues. Add the broth and cook until the mixture is thick enough to coat the back of a spoon, 1-2 minutes.
Return the chicken and mushrooms to the pan and add the artichoks. Simmer until the chicken is cooked through, about 5 mintes; turn the chicken at least once to coat it with the sauce.
Serves 4
Points per serving: 4
**Tip- to serve this dish family style, use one pound of chicken tenders instead of whole chicken breasts **
4 (1/4 lb) skinless boneless chicken breash halves
1 cup slived shiitake mushrooms
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup dry sherry
1 cup low-sodium chicken broth
1 (9oz) pkg frozen artichoke hearts, thawed
Heat 1 tsp of the oil in a nonstick skillet, then add the chicken. Saute until browned, about 4 minutes on each side. Transfer to a plate. Add the mushrooms and saute until softened, about 2 mintes. Transfer to the plate with the chicken. To the skillet, add the remaining tsp of oil and saute the onion and garlic until the onion begins to brown. Add the sherry and cook until it is reduced by half, about 4 mintues. Add the broth and cook until the mixture is thick enough to coat the back of a spoon, 1-2 minutes.
Return the chicken and mushrooms to the pan and add the artichoks. Simmer until the chicken is cooked through, about 5 mintes; turn the chicken at least once to coat it with the sauce.
Serves 4
Points per serving: 4
**Tip- to serve this dish family style, use one pound of chicken tenders instead of whole chicken breasts **
Creamy Beef and Noodles
6 oz. wide egg noodles
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream
Cook the noodles according to package directions. Drain and keep warm.
Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.
Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.
Serves 4
Points per serving: 6
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream
Cook the noodles according to package directions. Drain and keep warm.
Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.
Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.
Serves 4
Points per serving: 6
Beef with Asparagus and Cherry Tomatoes
24 asparagus spears, cut diagonally into 1 in pieces
1/4 cup water
10 oz. lean boneless sirloin steak, cut into 1/4 in strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.
Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.
Serves 4
Points per serving: 3
1/4 cup water
10 oz. lean boneless sirloin steak, cut into 1/4 in strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.
Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.
Serves 4
Points per serving: 3
Spanish Chicken with Rice and Beans
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
3/4 lb. skinless boneless chicken breasts, cubed
1 cup low-sodium chicken broth
2 TBSP tomato paste
1 cup quick-cooking white rice
1 cup drained petite diced tomatoes
2/3 cup canned red kidney beans, rinsed and drained
freshly ground pepper, to taste
Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.
Serves 4
Points per serving: 6
1 onion, chopped
2 garlic cloves, minced
3/4 lb. skinless boneless chicken breasts, cubed
1 cup low-sodium chicken broth
2 TBSP tomato paste
1 cup quick-cooking white rice
1 cup drained petite diced tomatoes
2/3 cup canned red kidney beans, rinsed and drained
freshly ground pepper, to taste
Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.
Serves 4
Points per serving: 6
Chicken Breasts Florentine
1 10oz bag triple-washed spinach, rinsed (do not dry)
1 garlic clove, minced
freshly ground pepper, to taste
2 oz lean ham, cut into strips
1/4 tsp dried thyme
4 (1/4 lb) skinless boneless chicken breast halves
4 tsp olive oil
1/2 cup dry white wine
1/4 tsp salt
Heat a nonstick skillet and combine the spinach, garlic, and pepper. Cover and cook until the spinach wilts, about 2 minutes. Let cook and squeeze out excess liquid. Stir in the ham and a pinch of the thyme.
Cut a long thin pocket into each chicken breast. Stuff the spinach mixture into the pockets, then press the edges together and seal closed with toothpicks.
Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt, and remaining thyme. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10 minutes. Top with any pan juices and serve.
Serves 4
Points per serving:4
1 garlic clove, minced
freshly ground pepper, to taste
2 oz lean ham, cut into strips
1/4 tsp dried thyme
4 (1/4 lb) skinless boneless chicken breast halves
4 tsp olive oil
1/2 cup dry white wine
1/4 tsp salt
Heat a nonstick skillet and combine the spinach, garlic, and pepper. Cover and cook until the spinach wilts, about 2 minutes. Let cook and squeeze out excess liquid. Stir in the ham and a pinch of the thyme.
Cut a long thin pocket into each chicken breast. Stuff the spinach mixture into the pockets, then press the edges together and seal closed with toothpicks.
Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt, and remaining thyme. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10 minutes. Top with any pan juices and serve.
Serves 4
Points per serving:4
Monday, April 14, 2008
Italian Flag Polenta
2 10oz. boxes frozen chopped spinach
2 8oz. jars tomato sauce
1 1lb. log polenta, cut into 12 slices
3/4 cup shredded skim-milk mozzarella cheese
1 TBSP olive oil
Cook the spinach according to pkg directions; drain thoroughly and set aside.
Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella, then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.
Serves 4
Points per serving: 6
2 8oz. jars tomato sauce
1 1lb. log polenta, cut into 12 slices
3/4 cup shredded skim-milk mozzarella cheese
1 TBSP olive oil
Cook the spinach according to pkg directions; drain thoroughly and set aside.
Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella, then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.
Serves 4
Points per serving: 6
Vegetable Fried Rice
3 eggs
4 scallions, sliced
1/2 cup chopped cilantro
2 TBSP reduced-sodium soy sauce
2 TBSP water
1/4 tsp sugar
2 tsp. Asian (dark)sesame oil
1 leek, clened and cut into thin strips
1 carrot, thinly sliced
1 red bell pepper, seeded and chopped
2 TBSP grated peeled fresh ginger
5 garlic cloves, minced
3 cups cold cooked rice
1/4 cup unsalted dry-doasted peanuts, chopped
2 TBSP rice-wine or cider vinegar
1/2 tsp salt
Whisk the eggs, 1/4 of the scallions, 1/4 of the cilantro, 1 TBSP soy sauce the water, and sugar in a bowl, blending until the sugar dissolves.
Spray a nonstick skillet with nonstick spray and set over medium heat. Pou in the egg mixture and cook, stirring gently, until scrambled. Remove from the skillet and let cool, then cut into thin strips.
Heat the oil in the nonstick skillet, then add the leek, carrot, and bell pepper. Saute until softened, then add the ginger and garlic and saute until fragrant. Add the rice and cook, stirring constantly, until heated through. Stir in the peanuts, vinegar, slat, the cooked eggs and the remaining scallions, cilantro, and say sauce. Cook, stirring the mixture until the liquid evaporates and the flavors are blended, about 2 minutes longer.
Serves 4
Points per serving: 7
4 scallions, sliced
1/2 cup chopped cilantro
2 TBSP reduced-sodium soy sauce
2 TBSP water
1/4 tsp sugar
2 tsp. Asian (dark)sesame oil
1 leek, clened and cut into thin strips
1 carrot, thinly sliced
1 red bell pepper, seeded and chopped
2 TBSP grated peeled fresh ginger
5 garlic cloves, minced
3 cups cold cooked rice
1/4 cup unsalted dry-doasted peanuts, chopped
2 TBSP rice-wine or cider vinegar
1/2 tsp salt
Whisk the eggs, 1/4 of the scallions, 1/4 of the cilantro, 1 TBSP soy sauce the water, and sugar in a bowl, blending until the sugar dissolves.
Spray a nonstick skillet with nonstick spray and set over medium heat. Pou in the egg mixture and cook, stirring gently, until scrambled. Remove from the skillet and let cool, then cut into thin strips.
Heat the oil in the nonstick skillet, then add the leek, carrot, and bell pepper. Saute until softened, then add the ginger and garlic and saute until fragrant. Add the rice and cook, stirring constantly, until heated through. Stir in the peanuts, vinegar, slat, the cooked eggs and the remaining scallions, cilantro, and say sauce. Cook, stirring the mixture until the liquid evaporates and the flavors are blended, about 2 minutes longer.
Serves 4
Points per serving: 7
Cavatelli with Shrimp and Arugula
8 sun-dried tomato halves (not packed in oil)
2 cups cavatelli (a shell-shaped pasta with a ruffled edge, if not avail. use medium shells )
4 tsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
3/4 lb. medium shrimp, peeled and deveined (leave tails on)
2 bunches arugula, cleaned and torn
4 scallions, thinly sliced
1/4 tsp salt
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes. Drain and pat dry with paper towels, then chop them.
Meanwhile, cook the cavatelli according to pkg directions. Drain, reserving 1/4 cup of the cooking liquid, and put in a serving bowl.
While the cavatelli cooks, heat the oil in a nonstick skillet, then add the garlic and crushed red pepper. Saute until fragrant then add the shrimp ; saute until they turn pink. Add the arugula, scallions, and tomatoes and cook until the arugula wilts. Spoon over the cavatelli and toss to combine. Sprinkle with the reserved cooking liquid and salt, then toss again.
Serves 4
Points per serving: 6
2 cups cavatelli (a shell-shaped pasta with a ruffled edge, if not avail. use medium shells )
4 tsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
3/4 lb. medium shrimp, peeled and deveined (leave tails on)
2 bunches arugula, cleaned and torn
4 scallions, thinly sliced
1/4 tsp salt
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes. Drain and pat dry with paper towels, then chop them.
Meanwhile, cook the cavatelli according to pkg directions. Drain, reserving 1/4 cup of the cooking liquid, and put in a serving bowl.
While the cavatelli cooks, heat the oil in a nonstick skillet, then add the garlic and crushed red pepper. Saute until fragrant then add the shrimp ; saute until they turn pink. Add the arugula, scallions, and tomatoes and cook until the arugula wilts. Spoon over the cavatelli and toss to combine. Sprinkle with the reserved cooking liquid and salt, then toss again.
Serves 4
Points per serving: 6
Fusilli with Pureed Yellow Pepper Sauce
3/4 cup water
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
freshly ground pepper, to taste
2 cups fusilli
1/4 cup part-skim ricotta cheese
2 TBSP minced parsley
4 tsp grated parm. cheese
Combine the water, bell pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until the vegetables are tender and the liquid evaporates, 15-18 minutes; add more water, 1/4 cup at a time, if the liquid evaporates too fast.
Meanwhile, cook the fusilli according to package directions. Drain and put in a serving bowl.
Transfer the vegetables to a blender or food processor; add the ricotta and puree. Pour over the fusilli and toss to coat. Sprinkle with the parsley and Parm and serve.
**If yellow bell peppers are unavailable, red or orange will also work. Steer clear of green peppers though, their flavor is too strong for this dish.
Serves 4
Points per serving: 5
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
freshly ground pepper, to taste
2 cups fusilli
1/4 cup part-skim ricotta cheese
2 TBSP minced parsley
4 tsp grated parm. cheese
Combine the water, bell pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until the vegetables are tender and the liquid evaporates, 15-18 minutes; add more water, 1/4 cup at a time, if the liquid evaporates too fast.
Meanwhile, cook the fusilli according to package directions. Drain and put in a serving bowl.
Transfer the vegetables to a blender or food processor; add the ricotta and puree. Pour over the fusilli and toss to coat. Sprinkle with the parsley and Parm and serve.
**If yellow bell peppers are unavailable, red or orange will also work. Steer clear of green peppers though, their flavor is too strong for this dish.
Serves 4
Points per serving: 5
Fettuccine with Creamy Spinach Sauce
6 oz. fettuccine
2 tsp olive oil
3 shallots, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 cup part--skim ricotta cheese, pureed
1/4 tsp freshly ground pepper
Cook the fettuccine according to pkg directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm.
Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.
Add the fettuccine, 1/4 cup of the reserved cooking liquid, and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce cremier. Sprinkle with the pepper and serve.
Serves 4
Points per serving: 5
2 tsp olive oil
3 shallots, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 cup part--skim ricotta cheese, pureed
1/4 tsp freshly ground pepper
Cook the fettuccine according to pkg directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm.
Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.
Add the fettuccine, 1/4 cup of the reserved cooking liquid, and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce cremier. Sprinkle with the pepper and serve.
Serves 4
Points per serving: 5
Fettuccine with Roasted Vegetable Sauce
1 red bell pepper, seeded and cut into 1/2 in slices
1/2 tomato, seeded and chopped
1/2 onion, chopped
2 tsp olive oil
1/2 tsp salt
freshly ground pepper, to taste
1/2 cup water
2 TBSP vegetable broth
2 TBSP neufchatel cheese
6 oz. fettuccine
3 tsp grated Parm. cheese
preheat the over to 425 degrres. Combine the bell pepper, tomato, onion, oil, salt, pepper, and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender about 15 minutes. Transfer to a food processor or blender, add the broth and Neufchatel and puree.
Meanwhile, cook the fettuccine according to pkg directions. Drain and put in a serving bowl. Top with the sauce and toss to coat. Sprinkle with the parm. cheese and serve.
***I used chicken broth instead of veggie (b/c i didn't have it) and used a little extra pasta water. This was yummy!
Serves 4
points per serving: 4
1/2 tomato, seeded and chopped
1/2 onion, chopped
2 tsp olive oil
1/2 tsp salt
freshly ground pepper, to taste
1/2 cup water
2 TBSP vegetable broth
2 TBSP neufchatel cheese
6 oz. fettuccine
3 tsp grated Parm. cheese
preheat the over to 425 degrres. Combine the bell pepper, tomato, onion, oil, salt, pepper, and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender about 15 minutes. Transfer to a food processor or blender, add the broth and Neufchatel and puree.
Meanwhile, cook the fettuccine according to pkg directions. Drain and put in a serving bowl. Top with the sauce and toss to coat. Sprinkle with the parm. cheese and serve.
***I used chicken broth instead of veggie (b/c i didn't have it) and used a little extra pasta water. This was yummy!
Serves 4
points per serving: 4
Cavatappi with Olive-Caper Sauce
10 sun-dried tomato halves (not packed in oil)
2 tsp olive oil
1 red onion, chopped
20 small kalamata or gaeta olives, pitted and chopped
1/4 cup chopped basil
1 tsp marjoram
freshly ground pepper, to taste
1 cup low-sodium vegetable broth
2 TBSP dry white wine
1 TBSP capers, drained and minced
2 Cups cavatappi
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes, Drain and pat dry with paper towels, then chop them.
Heat the oil in a nonstick skillet, then add the tomatoes, onion, olives, basil, marjoram, and pepper. Saute until the onion is tender, then stir in the broth, wine and capers. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
Meanwhile, cook the cavatappi according to package directions. Drain and put in a serving bow. Top with the sauce and toss to coat.
Serves 4
Points per serving: 6
2 tsp olive oil
1 red onion, chopped
20 small kalamata or gaeta olives, pitted and chopped
1/4 cup chopped basil
1 tsp marjoram
freshly ground pepper, to taste
1 cup low-sodium vegetable broth
2 TBSP dry white wine
1 TBSP capers, drained and minced
2 Cups cavatappi
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes, Drain and pat dry with paper towels, then chop them.
Heat the oil in a nonstick skillet, then add the tomatoes, onion, olives, basil, marjoram, and pepper. Saute until the onion is tender, then stir in the broth, wine and capers. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
Meanwhile, cook the cavatappi according to package directions. Drain and put in a serving bow. Top with the sauce and toss to coat.
Serves 4
Points per serving: 6
Chili-beef quesadillas
1/2 lb lean ground beef
1 small onion, diced
1 garlic clove, minced
1 4oz. can diced green chiles, drained
1 TBSP chili powder
1/4 tsp. salt
4 medium fat-free flour tortillas
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
1 large tomato, diced
2 TBSP chopped cilantro
Preheat the oven to 400 degrees. In a large nonstick skillet, cook the beef, onion and garlic, breaking apart the beef with a wooden spoon, until it is no longer pink, 3-5 minutes. Stir in the chiles, chili powder, salt and 1/4 cup water; cook, stirring occasionally, until the liquid evaporates, about 10 minutes.
Place 2 of the tortillas on a baking sheet; top with the beef mixture, then sprinkle evenly with the cheese. Top with the remaining 2 tortillas, pressing lightly. Bake until the cheese melts, about 8 minutes. Let stand 5 minutes. Cut each quesadilla in half, then cut each half into 3 wedges. Top with the sour cream, tomato, and cilantro and serve.
Serves 4 (3 wedges each)
Points per serving: 8
1 small onion, diced
1 garlic clove, minced
1 4oz. can diced green chiles, drained
1 TBSP chili powder
1/4 tsp. salt
4 medium fat-free flour tortillas
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
1 large tomato, diced
2 TBSP chopped cilantro
Preheat the oven to 400 degrees. In a large nonstick skillet, cook the beef, onion and garlic, breaking apart the beef with a wooden spoon, until it is no longer pink, 3-5 minutes. Stir in the chiles, chili powder, salt and 1/4 cup water; cook, stirring occasionally, until the liquid evaporates, about 10 minutes.
Place 2 of the tortillas on a baking sheet; top with the beef mixture, then sprinkle evenly with the cheese. Top with the remaining 2 tortillas, pressing lightly. Bake until the cheese melts, about 8 minutes. Let stand 5 minutes. Cut each quesadilla in half, then cut each half into 3 wedges. Top with the sour cream, tomato, and cilantro and serve.
Serves 4 (3 wedges each)
Points per serving: 8
Crunchy Tex-Mex Chicken Fingers
1 cup wheat germ
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 egg whites
1 lb skinless chicken tenders
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
In a shallow dish, mix the wheat germ, chili powder, cumin, garlic powder, salt, and cayenne. In another shallow dish, whisk the egg whites with 2 TBSP water.
Dip the chicken into the egg whites, then into the wheat germ mixture. Dip and coat the chicken again in the remaining egg white and wheat germ mixture. Transfer to a baking sheet. Bake until the chicken is cooked through, about 10 minutes.
Makes 4 servings.
Points per serving: 5
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 egg whites
1 lb skinless chicken tenders
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
In a shallow dish, mix the wheat germ, chili powder, cumin, garlic powder, salt, and cayenne. In another shallow dish, whisk the egg whites with 2 TBSP water.
Dip the chicken into the egg whites, then into the wheat germ mixture. Dip and coat the chicken again in the remaining egg white and wheat germ mixture. Transfer to a baking sheet. Bake until the chicken is cooked through, about 10 minutes.
Makes 4 servings.
Points per serving: 5
Cheddar Chicken with Warm Black Bean Salsa
4 thin sliced skinless chicken breasts (1/4 in thick)
1/2 tsp dried oregano, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
3/4 cup shredded reduced-fat sharp cheddar cheese
1 can mexican-style stewed tomatoes
1 can black beans, rinsed and drained
2 TBSP chipped cilantro
Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the chicken until lightly browned, about 3 minutes; then sprinkle with the oregano, salt, and pepper. Turn over and saute until cooked through, about 3 minutes longer. Sprinkle the chicken with all but 1 TBSP of the cheese.
Meanwhile in a small saucepan, bring the tomatoes and beans to a boil. Top the chicken with the black bean salsa, the remaining cheese, and the cilantro and serve.
Serves 4
5 points per serving.
1/2 tsp dried oregano, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
3/4 cup shredded reduced-fat sharp cheddar cheese
1 can mexican-style stewed tomatoes
1 can black beans, rinsed and drained
2 TBSP chipped cilantro
Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the chicken until lightly browned, about 3 minutes; then sprinkle with the oregano, salt, and pepper. Turn over and saute until cooked through, about 3 minutes longer. Sprinkle the chicken with all but 1 TBSP of the cheese.
Meanwhile in a small saucepan, bring the tomatoes and beans to a boil. Top the chicken with the black bean salsa, the remaining cheese, and the cilantro and serve.
Serves 4
5 points per serving.
Twice-Baked Bacon-Cheddar Potatoes
2 large baking potatoes, scrubbed
1/4 cup low-sodium chickn broth
2 slices bacon, crisp-cooked and crumbled
1/2 cup shredded reduced-fat sharp cheddar cheese.
Preheat the broiler; cover the broiler rack with foil. Prick the potatoes a few times with a fork; place on a paper towl in the microwave. Coook on High until soft; about 8 minutes. turning over after 4 minutes. Let cool 5 minutes. Halve the potates lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4 in shell
Stir the broth into the potato flesh; divide between the potato shells and top with the bacon, then the cheese, place on the broiler rack and broil until the cheese melts, about 5 minutes. 1/2 a potato is one serving
3 points per serving.
1/4 cup low-sodium chickn broth
2 slices bacon, crisp-cooked and crumbled
1/2 cup shredded reduced-fat sharp cheddar cheese.
Preheat the broiler; cover the broiler rack with foil. Prick the potatoes a few times with a fork; place on a paper towl in the microwave. Coook on High until soft; about 8 minutes. turning over after 4 minutes. Let cool 5 minutes. Halve the potates lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4 in shell
Stir the broth into the potato flesh; divide between the potato shells and top with the bacon, then the cheese, place on the broiler rack and broil until the cheese melts, about 5 minutes. 1/2 a potato is one serving
3 points per serving.
Bean Tostadas with Corn Salsa and Avacado
4 small corn tortillas
1 can pinto or black beans, rinsed and drained
1 cup fresh salsa
1 8oz. can low-sodium corn kernels, drained
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded romaine lettuce
1/2 avocado, diced
1/2 cup fat-free sour cream
2 scallions, thinly sliced
2 TBSP chopped cilantro
Preheat the oven to 450 degrees. Arrange the tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.
Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans; until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2 cup of salsa and the corn.
Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream, scallions, and cilanto.
5 points each.
1 can pinto or black beans, rinsed and drained
1 cup fresh salsa
1 8oz. can low-sodium corn kernels, drained
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded romaine lettuce
1/2 avocado, diced
1/2 cup fat-free sour cream
2 scallions, thinly sliced
2 TBSP chopped cilantro
Preheat the oven to 450 degrees. Arrange the tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.
Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans; until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2 cup of salsa and the corn.
Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream, scallions, and cilanto.
5 points each.
California Pizza for One
1 6in pocketless pita
1 plum tomato, chopped
1/3 cup chopped cooked skinless chicken breast
3 TBSP shredded Monterey jack cheese
1/8 avocado, diced
1/4 cup alfalfa sprouts
2 TBSP fat-free sour cream
Preheat the oven to 425 degrees. Set the pita on a baking sheet. Sprinkle with the tomato, chicken and cheese, then bake until the cheese melts and the pita begins to get crisp, about 10 minutes. Sprinkle with the avocado and sprouts and dollop with the sour cream.
8 points total.
1 plum tomato, chopped
1/3 cup chopped cooked skinless chicken breast
3 TBSP shredded Monterey jack cheese
1/8 avocado, diced
1/4 cup alfalfa sprouts
2 TBSP fat-free sour cream
Preheat the oven to 425 degrees. Set the pita on a baking sheet. Sprinkle with the tomato, chicken and cheese, then bake until the cheese melts and the pita begins to get crisp, about 10 minutes. Sprinkle with the avocado and sprouts and dollop with the sour cream.
8 points total.
Grilled Veggie Sandwich
1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
1 7oz. jar roasted red peppers, rinsed and drained
1 TBSP reduced-fat mayo
1/2 TBSP oregano leaves
1/2 TBSP thyme leaves
1 garlic clove, peeled
1 8-in prebaked pizza crust or focaccia shell, halved horizontally
4 slices probolone cheese.
Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned; about 9 minutes. Remove and set the vegetables aside. Reduce the over temt to 450 degrees.
Puree the roasted peppers, mayo, oregano, thyme, and garlic in a food processor. Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer with the veggies, then the cheese. Top with the other half. Bake until the cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.
4 points per wedge.
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
1 7oz. jar roasted red peppers, rinsed and drained
1 TBSP reduced-fat mayo
1/2 TBSP oregano leaves
1/2 TBSP thyme leaves
1 garlic clove, peeled
1 8-in prebaked pizza crust or focaccia shell, halved horizontally
4 slices probolone cheese.
Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned; about 9 minutes. Remove and set the vegetables aside. Reduce the over temt to 450 degrees.
Puree the roasted peppers, mayo, oregano, thyme, and garlic in a food processor. Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer with the veggies, then the cheese. Top with the other half. Bake until the cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.
4 points per wedge.
Spinach Salad
2 TBSP extra-virgin olive oil
2 TBSP red-wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
Freshly ground pepper, to taste
1 10oz bag triple=washed spinach, rinsed and torn into bite-size pieces
2 slices bacon, crisp-cooked and crumbled
2 eggs, hard-cooked, peeled, and cut into wedges
In a large bowl, whisk the oil, vinegar, mustard, salt and pepper. Add the spinach; toss to coat. Divide the salad among 4 plates, then sprinkle each serving with bacon and top with the eggs.
Points 3
2 TBSP red-wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
Freshly ground pepper, to taste
1 10oz bag triple=washed spinach, rinsed and torn into bite-size pieces
2 slices bacon, crisp-cooked and crumbled
2 eggs, hard-cooked, peeled, and cut into wedges
In a large bowl, whisk the oil, vinegar, mustard, salt and pepper. Add the spinach; toss to coat. Divide the salad among 4 plates, then sprinkle each serving with bacon and top with the eggs.
Points 3
Tex-Mex Chicken, Corn, and Black Bean Salad
1/2 lb cooked chicken breast, cut into thin strips
1 cup canned black beans, rinsed and drained
1 10oz. box frozen corn kernels, thawed
1 tomato, coarsely chopped
1 red onion, thinly sliced
1 11 oz. jar salsa
1/3 cup red-wine vinegar
2 TBSP chopped cilantro
8 large lettuce leaves
12 baked tortilla chips, crumbled
Combine the chicken, beans, corn, tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 min.
Put 2 lettuce leaves on each of 4 plates. Divide the chicken mix among the plates, then sprinkle with the tortilla chips.
6 Points per serving.
1 cup canned black beans, rinsed and drained
1 10oz. box frozen corn kernels, thawed
1 tomato, coarsely chopped
1 red onion, thinly sliced
1 11 oz. jar salsa
1/3 cup red-wine vinegar
2 TBSP chopped cilantro
8 large lettuce leaves
12 baked tortilla chips, crumbled
Combine the chicken, beans, corn, tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 min.
Put 2 lettuce leaves on each of 4 plates. Divide the chicken mix among the plates, then sprinkle with the tortilla chips.
6 Points per serving.
Veggie Stuffed Pancakes
1 1/2 cups pancake mix
1 cup water
2 TBSP olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 lb. frozen spinach, thawed and drained
2 roma tomatoes, chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 8oz. container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups whole milk
In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium- high heat. Make 12 pancakes about 5 1/2 in. in diameter. Trasfer to a plate and set aside.
Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the veggies are tender, about 5 minutes. Add the spinach, tomatoes, salt and pepper. Stir to combine. Transfer the veggie mix to a large bowl. Add the basil, 1/4 cup parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat the oven to 350 degrees F. Lightly grease a 9x 12 in baking dish. Using about half the veggie mix fill the pancakes. Lay pancake down on a work surface. Top with 2 spoonfuls of beggie mix, sprinkle with some mozzarella cheese. Roll up the pancake around the veggie mi and place in the baking dish. Contiune with the remaining pancakes, placeing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
Place the remaining veggie mix in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the veggie stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup parmesan. Bake until cheese is malted and the veggies are hot, about 25 min. Serve immediately.
*This is a recipe from Giada De Laurentis- Food Network!
1 cup water
2 TBSP olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 lb. frozen spinach, thawed and drained
2 roma tomatoes, chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 8oz. container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups whole milk
In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium- high heat. Make 12 pancakes about 5 1/2 in. in diameter. Trasfer to a plate and set aside.
Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the veggies are tender, about 5 minutes. Add the spinach, tomatoes, salt and pepper. Stir to combine. Transfer the veggie mix to a large bowl. Add the basil, 1/4 cup parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat the oven to 350 degrees F. Lightly grease a 9x 12 in baking dish. Using about half the veggie mix fill the pancakes. Lay pancake down on a work surface. Top with 2 spoonfuls of beggie mix, sprinkle with some mozzarella cheese. Roll up the pancake around the veggie mi and place in the baking dish. Contiune with the remaining pancakes, placeing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
Place the remaining veggie mix in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the veggie stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup parmesan. Bake until cheese is malted and the veggies are hot, about 25 min. Serve immediately.
*This is a recipe from Giada De Laurentis- Food Network!
Almond Joy Brownies
This is one of those mix in a jar recipes.
Put the following ingredients in a wide mouth quart jar. I found out the hard way it won't fit in a regular quart jar because of the shape of the nexk of the bottle. I ended up just putting it in a gallon ziploc bag and putting that inside a fabric bag. If you're using the jar just put the ingredients in the jar in the order listed, lacking each layer down very firmly. It's a very tight fit.
2 1/4 cups sugar
1/2 cup cocoa powder
1 1/4 cups firmly packed flaked coconut, spinkled with 1 tsp almond extract and tossed to blend
3/4 cup coarsely chopped hwole almonds (not salted)
1 1/4 cups flour mixed with 1 tsp baking powder and 1 tsp salt
Attach a card with the following instructions:
1. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1 1/2 sticks butter, melted. 4 eggs slightly beaten
3. Mix until completely blended
4. spred batter in a sprayed 9x13 pan
5. Bake at 350 degrees for 30 minutes. Cool completely in pan. Cut into 2" squares.
Put the following ingredients in a wide mouth quart jar. I found out the hard way it won't fit in a regular quart jar because of the shape of the nexk of the bottle. I ended up just putting it in a gallon ziploc bag and putting that inside a fabric bag. If you're using the jar just put the ingredients in the jar in the order listed, lacking each layer down very firmly. It's a very tight fit.
2 1/4 cups sugar
1/2 cup cocoa powder
1 1/4 cups firmly packed flaked coconut, spinkled with 1 tsp almond extract and tossed to blend
3/4 cup coarsely chopped hwole almonds (not salted)
1 1/4 cups flour mixed with 1 tsp baking powder and 1 tsp salt
Attach a card with the following instructions:
1. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1 1/2 sticks butter, melted. 4 eggs slightly beaten
3. Mix until completely blended
4. spred batter in a sprayed 9x13 pan
5. Bake at 350 degrees for 30 minutes. Cool completely in pan. Cut into 2" squares.
Reinvented Green Beans with Orange Vinaigrette
4 cups leftover cooked green beans
2 shallots, minced
3 TBSP orange juice
1 TBSP olive oil
1 tsp dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground black pepper
Place green beans and shallots in a medium bowl
In a small bowl, whisk together remaining ingredients. Add miture to green benas and toss to combine
2 shallots, minced
3 TBSP orange juice
1 TBSP olive oil
1 tsp dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground black pepper
Place green beans and shallots in a medium bowl
In a small bowl, whisk together remaining ingredients. Add miture to green benas and toss to combine
Sunday, April 13, 2008
Crawfish Etofee
This one is from Bryce, from his Mission down in Texas!
2 onions diced
celery
bell pepper
cube of butter
seasoning- toy sacharees
boil in pan
add can of rotelle tomatoes
and 2 can of small tomato sauce
Add 2 lbs crawfish
add rice
and 1 can of cream of mushroom soup
stir regularly.
2 onions diced
celery
bell pepper
cube of butter
seasoning- toy sacharees
boil in pan
add can of rotelle tomatoes
and 2 can of small tomato sauce
Add 2 lbs crawfish
add rice
and 1 can of cream of mushroom soup
stir regularly.
4 Minute Spicy Garlic Shrimp
2 Tbsp exta virgin olive oil
4 cloves garlic, crushed away from skin
1/2 tsp crushed red pepper flakes
24 jumbo shrimp, peeled and deveined
2 tsp grill or steak seasoning blend
1 lemon, zested and juiced
2 tbsp chopped parsley leaves, a handful
Heat a large skillet over medium high heat. Add EVOO garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley . Remove shrimp to a serving platter leaving the garlic cloves in the pan.
4 cloves garlic, crushed away from skin
1/2 tsp crushed red pepper flakes
24 jumbo shrimp, peeled and deveined
2 tsp grill or steak seasoning blend
1 lemon, zested and juiced
2 tbsp chopped parsley leaves, a handful
Heat a large skillet over medium high heat. Add EVOO garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley . Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Sausage, Pepper and Onion Pasta Fake- Bake
This is one from Rachel Ray, so good!
1 pound rigatoni
Salt
1 pound cooked chicken sausages (I just use ground HOT sausage)
3 TBS EVOO
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3-4 cloves of garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock
1 (28 oz) can crusched tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table.
Cook pasta in salted water, according to pkg directions
Cook sausage then add the peppers, onions and garlic and sason with salt and pepper. Cook together until peppers and onions are tender then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
To assemble the "fake bake" place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the reamining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minutes to brown cheese and set pasta.
1 pound rigatoni
Salt
1 pound cooked chicken sausages (I just use ground HOT sausage)
3 TBS EVOO
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3-4 cloves of garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock
1 (28 oz) can crusched tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table.
Cook pasta in salted water, according to pkg directions
Cook sausage then add the peppers, onions and garlic and sason with salt and pepper. Cook together until peppers and onions are tender then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
To assemble the "fake bake" place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the reamining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minutes to brown cheese and set pasta.
Swirls Gone Wild Cheesecake Brownies
One box reduced sugar cake mix, devil's food
one can 15oz. pure pumpkin
6 oz. fat-free cream cheese, room temp
1/4 cup splenda no calorie sweetener
1 tsp. coffee-mate fat free or sugar free french vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin.
Stir until completely blended (the miture will remain very thick). Spread batter into a large baking pan (about 9x13)sprayed with non-stick spray, and set aside. Combine softened cream cheese with splenda, coffee-mate mixture and vanilla extract. Using a whisk, mix vigorously until completely bended, smooth and lump-free. Spoon cheesecake mix over the brownie batter, and use a knife to swirl it in. Place pan in oven, and bake for 20-25 min. Allow to cool, and then cut into 16 pieces.
Makes 16 servings
3 Points each!
one can 15oz. pure pumpkin
6 oz. fat-free cream cheese, room temp
1/4 cup splenda no calorie sweetener
1 tsp. coffee-mate fat free or sugar free french vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin.
Stir until completely blended (the miture will remain very thick). Spread batter into a large baking pan (about 9x13)sprayed with non-stick spray, and set aside. Combine softened cream cheese with splenda, coffee-mate mixture and vanilla extract. Using a whisk, mix vigorously until completely bended, smooth and lump-free. Spoon cheesecake mix over the brownie batter, and use a knife to swirl it in. Place pan in oven, and bake for 20-25 min. Allow to cool, and then cut into 16 pieces.
Makes 16 servings
3 Points each!
Saturday, April 12, 2008
Slow Cooker Ropa Viejo
The name for this meat stew literally means "old clothes" a reference to the way the beef shreds into strands in the rich sauce.
1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 Tbsp ground cumin
1 tsp paprika, preferably smoked
1 tsp table salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 lbs raw lean flank steak, trimmed of fat
2 medium red onions, thinly sliced into rings
2 medium apples, peeled, cored and shredded through the holes of a box grater
3 medium stalk celery, thinly sliced
3 medium garlic cloves, minced
1/2 cup cilantro leaves, packed, chopped
Whisk the broth, cumin, paprika, salt, black pepper and cayenne in a 5-6 quart slow cooker. Submerge the meat, then add the veggies, making sure the veggies are under, between, and over the steak.
Cover and cook on low until the meat is fork-tender about 8 hours.
Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with 2 forks, pulling it into strands along the grain. Return to the slow cooker, stil in the cilantro. Set the slow cooker on warm and serve within 4 hours.
Serving size approx 1 1/4 cups.
*This is a weight watchers recipe and only has 4 points per serving! I served it with mashed potato's - it was yummy.
1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 Tbsp ground cumin
1 tsp paprika, preferably smoked
1 tsp table salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 lbs raw lean flank steak, trimmed of fat
2 medium red onions, thinly sliced into rings
2 medium apples, peeled, cored and shredded through the holes of a box grater
3 medium stalk celery, thinly sliced
3 medium garlic cloves, minced
1/2 cup cilantro leaves, packed, chopped
Whisk the broth, cumin, paprika, salt, black pepper and cayenne in a 5-6 quart slow cooker. Submerge the meat, then add the veggies, making sure the veggies are under, between, and over the steak.
Cover and cook on low until the meat is fork-tender about 8 hours.
Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with 2 forks, pulling it into strands along the grain. Return to the slow cooker, stil in the cilantro. Set the slow cooker on warm and serve within 4 hours.
Serving size approx 1 1/4 cups.
*This is a weight watchers recipe and only has 4 points per serving! I served it with mashed potato's - it was yummy.
Stanley Fam's Bean Salsa
1 can black-eye peas- drained and rinsed
1 can pinto beans (or red beans)- drained and rinsed
1 can white corn- drained and rinsed
1 can black beans- drained and rinsed
1 jalepeno pepper chopped (I'd actually do more)
1 stalk celery chopped
1 medium red onion chopped
1 medium green pepper chopped
Boil the following- let cool then add to the above:
1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
1 tsp. each salt and pepper
This is really good with chips, I think I ate the whole batch over the course of several days. I think next time I'll try adding more jalepeno, and maybe some cilantro and DH thought maybe some tomato too, to make it more salsa-ish.
1 can pinto beans (or red beans)- drained and rinsed
1 can white corn- drained and rinsed
1 can black beans- drained and rinsed
1 jalepeno pepper chopped (I'd actually do more)
1 stalk celery chopped
1 medium red onion chopped
1 medium green pepper chopped
Boil the following- let cool then add to the above:
1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
1 tsp. each salt and pepper
This is really good with chips, I think I ate the whole batch over the course of several days. I think next time I'll try adding more jalepeno, and maybe some cilantro and DH thought maybe some tomato too, to make it more salsa-ish.
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