I made this recipe tonight for dinner. It was really good and I will definitely make it again. It calls for 3/4 cup of soya sauce, but I would decrease this next time to 1/2 cup. Also it called for canned pineapple and I didn't have any so I added some orange juice instead. I also used a package of 20 chicken thighs, and froze half of it.
Prep time: 20 minutes
Cook time: 4 hours on high
Ingredients:
1 tablespoon vegetable oil
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice
Directions:
1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
Source: Allrecipes.com
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, September 22, 2010
Saturday, September 18, 2010
Coconut chicken fingers
For four servings you will need:
Ingredients:
about 1 pound of chicken breast cut into strips (tenderloins)
sea salt
pepper
2 eggs beaten
coconut flour (or finely shredded baking coconut. or another flour)
dried unsweetened coconut flakes
coconut oil
1. Season chicken pieces with salt and pepper.
2. Dunk chicken in egg bath and then dredge in coconut flour
3. Dunk chicken in egg again and then roll in coconut flakes
4. Cook in coconut oil on stove top until brown and cooked through.
Sunday, January 03, 2010
Chicken Stew with Carrots, Chickpeas, and Raisins
This is my mother's recipe. She makes this stew or tajine slightly differently each time, so I asked her to write down the recipe for me. It's definitely one I make often.
8 skinless boneless chicken thighs
2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
1 1/2 tbsp olive oil
1 small onion, chopped
6 medium carrots, cut diagonally into 1-inch pieces
2 medium sweet potatoes, sliced
1/2 cup raisins
1 tbsp honey
1 cup drained canned chickpeas, rinsed, skins removed
1/2 cup water
This is my mother's recipe. She makes it slightly differently every time, so I asked her to write it down for me.
Wash chicken, pat dry. Stir together 1 1/2 teaspoons salt with turmeric, cinnamon, ginger and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet or stock pot over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.
Add onion to skillet and stir until onion is softened. Then add chicken with its juices, carrots, sweet potatoes, chickpeas, raisins, cinnamon stick and 1/2 cup water. Sprinkle with remaining 1/2 teaspoon salt and mix gently with a large spoon to distribute flavours. Add 1 tablespoon of honey. Cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce. Serve with couscous, quinoa or white rice.
Makes 4 to 6 main-course servings.
Red lentil soup
Another one of my mother's recipes. Super easy and tasty. My 3 year old calls it 'Magic Soup' because I told him he would grow if he ate it.
1 cup of red lentils
4 cups of water
1 onion chopped
1 sweet potato chopped
salt & pepper to taste
2 tbsp butter (optional)
Rinse lentils well. Bring water to a boil, add lentils, onion, sweet potato, and salt & pepper. Boil for 15-20 mins. Remove from heat, let cool for 5 mins. Blend in food processor or blender, add butter. Serve and enjoy.
1 cup of red lentils
4 cups of water
1 onion chopped
1 sweet potato chopped
salt & pepper to taste
2 tbsp butter (optional)
Rinse lentils well. Bring water to a boil, add lentils, onion, sweet potato, and salt & pepper. Boil for 15-20 mins. Remove from heat, let cool for 5 mins. Blend in food processor or blender, add butter. Serve and enjoy.
Saturday, October 31, 2009
Maple Apple Pork
I heard this recipe a few years ago on the radio, I believe it was an ad for Farmboy.
1 pork tenderloin
4 apples peeled and sliced
1/4 cup real maple syrup
Combine all ingredients in the slowcooker, and cook for 4-6 hours. Slice and serve with green veggies and rice.
1 pork tenderloin
4 apples peeled and sliced
1/4 cup real maple syrup
Combine all ingredients in the slowcooker, and cook for 4-6 hours. Slice and serve with green veggies and rice.
Wednesday, May 06, 2009
Lemony Shrimp Skillet
3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked
Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.
Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.
Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.
Wednesday, July 18, 2007
Coconut Curry Rotini
Servings: 4
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes
1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)
In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.
Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.
Per serving: 326 calories, 4.4 g fat, 5 g fiber.
Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes
1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)
In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.
Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.
Per serving: 326 calories, 4.4 g fat, 5 g fiber.
Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)
Monday, July 16, 2007
Grilled Chicken Margherita Pizzas
1 TBSP olive oil
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves
Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.
On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves
Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.
On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.
Monday, April 30, 2007
Chicken and Roasted Vegetable Stew
Rating: 10/10
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare
4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour
1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.
2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.
Per serving: 298 cals, 4.6 g fat, 3.8 g fiber
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare
4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour
1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.
2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.
Per serving: 298 cals, 4.6 g fat, 3.8 g fiber
Friday, March 09, 2007
Chicken Cacciatore
4 chicken breasts with the bone, cubed
flour
salt
pepper
olive oil
one red pepper, diced
one green pepper, diced
one large onion, diced
two cloves garlic, finely chopped
can of diced tomatoes with herbs
tomato paste (about 2 Tbsp)
1 cup of chicken broth (I used chicken boullion)
1 tsp italian seasoning (a mix of basil, oregano and rosemary)
1 cup white wine
Directions:
1) Toss chicken in flour and season with salt and pepper
2) Fry chicken in olive oil until golden, and remove
3) Fry peppers, onion and garlic in the pan the chicken was cooked in. Fry until onion goes clear
4) Add remaining ingredients to the pan, stir and bring to a boil.
5) Add chicken and reduce heat.
6) Simmer partially covered for a few hours, until sauce becomes relatively thick.
7) Adjust seasonings prior to serving.
flour
salt
pepper
olive oil
one red pepper, diced
one green pepper, diced
one large onion, diced
two cloves garlic, finely chopped
can of diced tomatoes with herbs
tomato paste (about 2 Tbsp)
1 cup of chicken broth (I used chicken boullion)
1 tsp italian seasoning (a mix of basil, oregano and rosemary)
1 cup white wine
Directions:
1) Toss chicken in flour and season with salt and pepper
2) Fry chicken in olive oil until golden, and remove
3) Fry peppers, onion and garlic in the pan the chicken was cooked in. Fry until onion goes clear
4) Add remaining ingredients to the pan, stir and bring to a boil.
5) Add chicken and reduce heat.
6) Simmer partially covered for a few hours, until sauce becomes relatively thick.
7) Adjust seasonings prior to serving.
Turkey Enchilada Casserole
Here's a different take on the classic enchilada. The tortillas are halved and layered between sauce and cheese, like a lasagna. This recipe is from the WW Take Out Tonight cookbook.
2 tsp olive oil
1 lb ground skinless turkey
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
2 (10-oz) cans enchilada sauce
1 (4 1/2 oz) can chopped mild green chilies
1 tsp red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6 inch) corn tortillas, halved
1 cup shredded reduced fat cheddar cheese
1. Preheat oven to 375 F. Spray a 7x11 baking dish with non stick spray
2. Heat a large nonstick skillet over med-high heat. Swirl 1 tsp of oil, then add the turkey, half the onions, half the garlic and 1/4 ts salt. Cool breaking up the turkey, until browned, 8 mins.
3. Meanwhile, heat a medium nonstick saucepan over med heat. Swirl in the remaining oil then add the remaining onions, garlic, salt, oregano and cumin. Cook, stirring occasionally until well softened, about 8 mins. Stir in the enchilada sauce, chiles and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 10 mins. Remove from the heat and stir in the cilantro.
4. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third the sauce and sprinkle with one third of the cheese. Repeat the layering twice. Cover the pan loosely with foil and bake for 20 mins. Remove the foil and bake 5 mins longer or until the cheese is bubbly. Let stand 10 mins before serving.
For 1/8 of the casserole, 4 points.
2 tsp olive oil
1 lb ground skinless turkey
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
2 (10-oz) cans enchilada sauce
1 (4 1/2 oz) can chopped mild green chilies
1 tsp red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6 inch) corn tortillas, halved
1 cup shredded reduced fat cheddar cheese
1. Preheat oven to 375 F. Spray a 7x11 baking dish with non stick spray
2. Heat a large nonstick skillet over med-high heat. Swirl 1 tsp of oil, then add the turkey, half the onions, half the garlic and 1/4 ts salt. Cool breaking up the turkey, until browned, 8 mins.
3. Meanwhile, heat a medium nonstick saucepan over med heat. Swirl in the remaining oil then add the remaining onions, garlic, salt, oregano and cumin. Cook, stirring occasionally until well softened, about 8 mins. Stir in the enchilada sauce, chiles and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 10 mins. Remove from the heat and stir in the cilantro.
4. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third the sauce and sprinkle with one third of the cheese. Repeat the layering twice. Cover the pan loosely with foil and bake for 20 mins. Remove the foil and bake 5 mins longer or until the cheese is bubbly. Let stand 10 mins before serving.
For 1/8 of the casserole, 4 points.
Thursday, March 08, 2007
Thai noodles with Chicken and Vegetables
1/4 pound rice-stick noodles
1 tsp canola oil
1 lb skinless boneless chicken breasts
2 cloves of garlic
1 tsp minced peeled fresh ginger
1 tsp hot chili paste
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lime juice
2 tbsp packed light brown sugar
1/2 tsp fish sauce
1 cup fresh snow peas, trimmed
3 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1.4 cup fresh cilantro
1. place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about ten minutes. drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the chicken. Cook until the chicken is browned, 8 minutes. Transfer the chicken to a cutting board; let stand 5 minutes. Slice chicken into 1/4 inch thick slices; set aside.
3. Heat the same skillet over low heat. Add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 minute. Add the broth, lime juice, brown sugar and fish sauce; cook stirring until the sugar dissolves about 30 seconds.
4. Add the snow peas, scallions, and carrots; cook 1 minute. Stir in the chicken and the drained noodles; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Stir in the cilantro. serve at once.
4 points per 1 cup serving
1 tsp canola oil
1 lb skinless boneless chicken breasts
2 cloves of garlic
1 tsp minced peeled fresh ginger
1 tsp hot chili paste
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lime juice
2 tbsp packed light brown sugar
1/2 tsp fish sauce
1 cup fresh snow peas, trimmed
3 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1.4 cup fresh cilantro
1. place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about ten minutes. drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the chicken. Cook until the chicken is browned, 8 minutes. Transfer the chicken to a cutting board; let stand 5 minutes. Slice chicken into 1/4 inch thick slices; set aside.
3. Heat the same skillet over low heat. Add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 minute. Add the broth, lime juice, brown sugar and fish sauce; cook stirring until the sugar dissolves about 30 seconds.
4. Add the snow peas, scallions, and carrots; cook 1 minute. Stir in the chicken and the drained noodles; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Stir in the cilantro. serve at once.
4 points per 1 cup serving
Monday, March 05, 2007
Crock Pot Pork Loin Roast Recipe
Easiest thing ever! From Group Recipes. com
Ingredients
Directions
Ingredients
- one pork loin roast
- one can cranberry sauce
- one envelope lipton onion soup mix
Directions
- add to crockpot
- cook on low 8 hours.
Saturday, February 17, 2007
Lemon Chicken
Lately I've made a lot of new recipes trying to find things to add to my repertoire and most have been duds. This one wasn't bad but I think I'll make a few changes when I make it next. I will post the recipe as I found it, then make my comments at the end :)
Chinese Lemon Chicken
Courtesy of Fresh magazine ( I found it on the sweetnicks blog)
Serves 4
This is many people's choice when they go to a Chinese restaurant. It's clean, fresh and very easy to make.
2 tablespoons vegetable oil (not olive oil)
3 cloves garlic, peeled and finely sliced (I used minced)
2 skinless chicken breasts
1 egg, beaten
flour, for dipping
freshly ground black pepper
Noodles, to serve
For the lemon sauce:
Zest and juice of 1 lemon
1/2 cup chicken stock
1 teaspoon flour
1 tablespoon brown sugar
First, make the sauce by adding all of the ingredients to a small pan and simmering until the sugar has dissolved. Meanwhile, heat the oil in a wok or large frying pan, then add the garlic and fry for 1-2 minutes until softened. Meanwhile, dip the chicken in the egg, then the flour so they're coated in a very basic, light batter. Fry them for 2-3 minutes. Add the lemon sauce and stir in. Fry for 6-8 minutes until chicken is cooked. Season and serve on a bed of noodles.
- Serves 4 my ass :)
- The garlic taste seemed wrong. I wouldn't put in garlic if I made it again.
- We served it with rice.
It was easy, pretty fast, and tasty. And soy and milk protein free :)
Chinese Lemon Chicken
Courtesy of Fresh magazine ( I found it on the sweetnicks blog)
Serves 4
This is many people's choice when they go to a Chinese restaurant. It's clean, fresh and very easy to make.
2 tablespoons vegetable oil (not olive oil)
3 cloves garlic, peeled and finely sliced (I used minced)
2 skinless chicken breasts
1 egg, beaten
flour, for dipping
freshly ground black pepper
Noodles, to serve
For the lemon sauce:
Zest and juice of 1 lemon
1/2 cup chicken stock
1 teaspoon flour
1 tablespoon brown sugar
First, make the sauce by adding all of the ingredients to a small pan and simmering until the sugar has dissolved. Meanwhile, heat the oil in a wok or large frying pan, then add the garlic and fry for 1-2 minutes until softened. Meanwhile, dip the chicken in the egg, then the flour so they're coated in a very basic, light batter. Fry them for 2-3 minutes. Add the lemon sauce and stir in. Fry for 6-8 minutes until chicken is cooked. Season and serve on a bed of noodles.
- Serves 4 my ass :)
- The garlic taste seemed wrong. I wouldn't put in garlic if I made it again.
- We served it with rice.
It was easy, pretty fast, and tasty. And soy and milk protein free :)
Tuesday, January 23, 2007
Bruchetta Chicken Bake
Prep: 10 minutes
Total cooking time: 40 mins
1 can (540 mL) stewed tomatoes, undrained
1 package (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil
1 cup mozzarella cheese, shredded
Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix and garlic, stir until stuffing mix is moistened. Set aside.
Place chicken in a 13x9 inch baking dish, sprinkle with basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through. Serve with cooked green beans, and salad. Makes 6 servings, 1 cup each.
9 pts per serving.
Freezes well.
Very easy to make.
Total cooking time: 40 mins
1 can (540 mL) stewed tomatoes, undrained
1 package (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil
1 cup mozzarella cheese, shredded
Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix and garlic, stir until stuffing mix is moistened. Set aside.
Place chicken in a 13x9 inch baking dish, sprinkle with basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through. Serve with cooked green beans, and salad. Makes 6 servings, 1 cup each.
9 pts per serving.
Freezes well.
Very easy to make.
Monday, January 22, 2007
Butternut Soup
This recipe is from the Loonie Spoons Cookbook.
1 tbsp reduced-fat butter or margerine (not fat free)- I used vegetable oil
1/2 cup chopped onion
1 tsp curry powder
1 1/2 cups low-sodium chicken broth
1/2 cup apple juice
4 cups peeled, cubed butternut squash
1 cup peeled chopped pear (I only had 1 pear so I used an apple as well)
1/4 tsp salt
1/3 cup low-fat sour cream (optional)
Parsley for garnish (optional)
Melt butter in a saucepan (or if you use oil, just heat it up). Add onions and cook over medium heat until tender, about 5 mins. Sprinkle curry powder over onions and cook 1 minute more.
Add broth, apple juice, squash, and pears. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15-20 minutes until squash is tender.
Transfer soup to a blender and pulse until mixture is pureed. Return to pot. Add salt.
To serve, ladle soup into bowls and spoon a tablespoon of sour cream in the center. Garnish with parsley if desired.
Makes 4 servings. The entire pot is 5 points, not including the sour cream.
1 tbsp reduced-fat butter or margerine (not fat free)- I used vegetable oil
1/2 cup chopped onion
1 tsp curry powder
1 1/2 cups low-sodium chicken broth
1/2 cup apple juice
4 cups peeled, cubed butternut squash
1 cup peeled chopped pear (I only had 1 pear so I used an apple as well)
1/4 tsp salt
1/3 cup low-fat sour cream (optional)
Parsley for garnish (optional)
Melt butter in a saucepan (or if you use oil, just heat it up). Add onions and cook over medium heat until tender, about 5 mins. Sprinkle curry powder over onions and cook 1 minute more.
Add broth, apple juice, squash, and pears. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15-20 minutes until squash is tender.
Transfer soup to a blender and pulse until mixture is pureed. Return to pot. Add salt.
To serve, ladle soup into bowls and spoon a tablespoon of sour cream in the center. Garnish with parsley if desired.
Makes 4 servings. The entire pot is 5 points, not including the sour cream.
Saturday, January 20, 2007
Yummy beef stir fry
This is a beef stir fry I made at a dinner a party a couple of months ago and it was a big hit.
1 lb sirlong steak, trimmed of fat, thinly sliced (I've used other types of steak and it worked just as well)
Marinade:
3 tbsp asian fish sauce
2 tbsp reduced sodium soya sauce
1 tbsp brown sugar
1 tbsp grated gingerroot
1 tsp minced garlic
1/2 tsp red pepper falkes
1 tbsp peanut or canola oil
1 large red pepper, cut into strips
1 medium red onion
Lots of fresh basil leaves (at least 20)
Place steak spices in a bowl. Whisk together marinade. Pour over steak and let sit for 30 minutes at room temperature.
Heat oil over medium high heat. Remove steak from marinade, shaking off the excess liquid. Reserve marinade.
Cook steak until just cooked through and transfer to a bowl. Add onion and peppers and cook for about 5 minutes until veg are tender. Return beef to wok and add basil and reserved marinade. Cook 2 more minute until basil leaves are wilted and beef is hot.
I add extra veg, green pepper, bamboo shoots, etc.
We serve it over rice and for 4 servings over a cup of rice we figured this is 9 points.
1 lb sirlong steak, trimmed of fat, thinly sliced (I've used other types of steak and it worked just as well)
Marinade:
3 tbsp asian fish sauce
2 tbsp reduced sodium soya sauce
1 tbsp brown sugar
1 tbsp grated gingerroot
1 tsp minced garlic
1/2 tsp red pepper falkes
1 tbsp peanut or canola oil
1 large red pepper, cut into strips
1 medium red onion
Lots of fresh basil leaves (at least 20)
Place steak spices in a bowl. Whisk together marinade. Pour over steak and let sit for 30 minutes at room temperature.
Heat oil over medium high heat. Remove steak from marinade, shaking off the excess liquid. Reserve marinade.
Cook steak until just cooked through and transfer to a bowl. Add onion and peppers and cook for about 5 minutes until veg are tender. Return beef to wok and add basil and reserved marinade. Cook 2 more minute until basil leaves are wilted and beef is hot.
I add extra veg, green pepper, bamboo shoots, etc.
We serve it over rice and for 4 servings over a cup of rice we figured this is 9 points.
Tuesday, January 16, 2007
Moroccan Burgers
This is one of my favourite things to make for supper. It came from a cook book I got at a Weight Watchers meeting. You can serve them with couscous and some butternut squash steamed in the microwave. You can also double the recipe and freeze half of the patties.
12 ounces of extra lean ground beef
2 tbps currants or raisins
1 tbsp tomato paste (I have used ketchup and it works just the same)
1 tsp ground cumin
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground pepper
1. Combine the beef, currants, tomato paste, cumin, cinnamon, salt and pepper and form into 4 burgers (1/2 inch thick).
2. Spray a large non-stick skillet with pam and set over medium heat. (You may need to add a bit of oil so they don't stick- as they cook, sugar from the raisins is released and will stick to the pan). Cook burgers turning once, 3-4 mins per side or until cooked through.
2 points per burger
12 ounces of extra lean ground beef
2 tbps currants or raisins
1 tbsp tomato paste (I have used ketchup and it works just the same)
1 tsp ground cumin
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground pepper
1. Combine the beef, currants, tomato paste, cumin, cinnamon, salt and pepper and form into 4 burgers (1/2 inch thick).
2. Spray a large non-stick skillet with pam and set over medium heat. (You may need to add a bit of oil so they don't stick- as they cook, sugar from the raisins is released and will stick to the pan). Cook burgers turning once, 3-4 mins per side or until cooked through.
2 points per burger
Monday, January 15, 2007
Lemon-Roasted Greek Potatoes
4 medium potatoes
3 tbsp lemon juice
1/4 olive oil
1/2 tsp oregano and salt
Preheat over to 375F. Combine ingredients, toss to coat. Turn onto baking sheet and roast, uncovered, turning after 25 minutes until deep golden and tender. 40-45 minutes.
4 servings
I also added carrots, but didn't add more sauce. Pretty low in points if you do that, about 4 points per serving.
3 tbsp lemon juice
1/4 olive oil
1/2 tsp oregano and salt
Preheat over to 375F. Combine ingredients, toss to coat. Turn onto baking sheet and roast, uncovered, turning after 25 minutes until deep golden and tender. 40-45 minutes.
4 servings
I also added carrots, but didn't add more sauce. Pretty low in points if you do that, about 4 points per serving.
Sunday, January 14, 2007
Down-Home BBQ Pork
2 tbsp dark brown sugar
2 tsp Mexican seasoning
2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1 boneless pork tenderloin
1/3 cup fat-free bbq sauce
1. Preheat oven to 400F. Line a baking sheet with foil and spray it with pam.
2. Combine brown sugar, Mexican seasoning, cumin, salt and pepper in a bowl. Rub the mixture all over the pork and place it on the baking sheet.
3. Roast the pork for 20 mins. Brush the pork with half of the remaining bbq sauce and roast for 10 more minutes. Brush the pork with the remaining sauce until it reaches an internal temperature of 160F (15-20 mins longer).
Makes 6 servings
5 Points for a 3 oz serving
10/10
Super easy to make
2 tsp Mexican seasoning
2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1 boneless pork tenderloin
1/3 cup fat-free bbq sauce
1. Preheat oven to 400F. Line a baking sheet with foil and spray it with pam.
2. Combine brown sugar, Mexican seasoning, cumin, salt and pepper in a bowl. Rub the mixture all over the pork and place it on the baking sheet.
3. Roast the pork for 20 mins. Brush the pork with half of the remaining bbq sauce and roast for 10 more minutes. Brush the pork with the remaining sauce until it reaches an internal temperature of 160F (15-20 mins longer).
Makes 6 servings
5 Points for a 3 oz serving
10/10
Super easy to make
Subscribe to:
Posts (Atom)