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.
Monday, April 14, 2008
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.
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