Mexican potato casserole

1 tsp olive oil
1/2 lb lean ground beef
2 green peppers, chopped
8 scallions, sliced
2 tomatoes, chopped
1 tbsp chili powder
1 tbsp g. cumin
1 tbsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
2 large baking potatoes
3/4 cup nonfat cheddar, grated

1. preheat over to 350 F. Spray 13x9 baking dish with cooking spray
2. heat oil cook beef, peppers and scallions, cooking until softened and cooked through.
3. add tomatoes, spices, cook for 5 minutes
4. Arrange alternate layers of potatoes and beef mixture in baking dish. cover with foil and bake for 40 minutes. Uncover and sprinkle wit cheese. Bake until potatoes are cooked through and cheese is melted (10 minutes more)

6 points

Creay Chicken and Spinach

1 tsp canola oil
2 cups sliced mushrooms
1 onion, chooped
2 garlic cloves, minced
1 tbsp flour
1 cup skim milk
1/2 cup chicken broth
3/4 lb chicken breast, cubed
10-oz pkg of frozen chopped spinach, thawed and squeezed dry
1/4 tsp black pepper
4 cups hot cooked medium pasta shells
2tbsp parmesan cheese

1. Heat the old and cook the mushrooms, onion and garlic until softened (5-6 minutes)
2. add flour and cook until flour is slightly browned (1 min) Gradually add the milk and broth, stirring constantly until thickened (2-3 min) Stir spinach, pepper, chicken; return to boil, stirring as needed. Simmer 6-8 minutes
3. serve over pasta with parmesan cheese

4 points per serving

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)

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.

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.

Frosting

1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder


1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.

Hawaiian kebab recipe

Hawaiian kebab recipe

This is a tasty recipe for a summer bbq!

3 tbsp brown sugar
2 tbsp white vinegar
1 tbsp canola oil
1 tsp mustard
Cooked ham
fresh pineapple

Oil BBQ grill and preheat to medium-high. In a bowl, stir 3 tbsp brown sugar with 2 tbsp white vinegar, 1 tbsp canola oil, and 1 tsp mustard (I use Dijon). Cut some cooked ham into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with ham and pineapple chunks. Brush kebabs with mustard sauce. Grill with lid closed, turning and basting often, until heated through and richly glazed, 6 to 8 minutes.

Apple-Pecan Crumble

Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking

Fruit mixture

6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)

Topping

1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil

Preheat oven to 400°

In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.

Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.

Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.

OR

Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.

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

Chocolate Espresso Biscotti

Makes 42 servings. You need to bake these twice.

2 cups all purpose flour
1/2 cup slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tbsp ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
3 tbsp strong brewed coffee
1 1/2 tsp vanilla extract

1. Preheat the oven to 350F. Spray a baking sheet with non-stick spray, set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log about 15 inches long X 1 3/4 inches wide X 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, about 20-25 mins. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies on a single layer baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.

1 point per biscotti

Tandoori Style Chick Peas

Yield: 6 Servings

Ingredients:

* 2 tsp. canola oil
* 1 cup chopped onion
* 3 cloves garlic, minced
* 2 cups diced uncooked potatoes
* 1 tsp. peeled, grated fresh gingerroot
* 1 Tbs. curry powder
* 1/2 tsp. ground cumin
* 16-oz. can diced tomatoes
* 16-oz. can chickpeas, rinsed and drained
* 3/4 cup water or tomato juice
* 1/2 of 10-oz. box frozen spinach, thawed
* 2 cups chopped cauliflower
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper

Directions:

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.

Garlic fries

Ingredients:
3-4 Potatoes cut into wedges
5-6 Garlic pieces (finely chopped)
Oil, salt, red pepper

1. Cut potatoes into wedges, and put it in a bowl
2. Finely chop the garlic, and put it in the bowl
3. Now put some olive oil (or vegetable oil), salt, red pepper, and mix it really well. The oil should coat all the potatoes.
4. Put it in the oven at 425 degrees Farenheit for about 20 min, and then turn them over, and then probably another 20-30 min.

Chicken pot pie

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

Cinnamon-Streusel Cider Muffins

A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.

For Streusel:

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

3 tablespoons cold butter

For Muffins:

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

3/4 cup apple cider or apple juice

1/4 cup cooking oil

FOR STREUSEL:

Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.

FOR MUFFINS:

Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.

In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center.

In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins

Guinness Stew

3 slices bacon, cut in 1-inch pieces

3 pounds beef stew meat, fat trimmed, in 1-inch cubes

1 tablespoon olive oil

1 small onion, chopped

2 tablespoons flour

2 tablespoons brown sugar

2-1/2 cups Guinness Stout

10 pearl onions, peeled

2 carrots, sliced

1 large stalk celery, thinly sliced

2 medium potatoes, peeled and cut in large wedges

Bouquet garni

Salt and pepper to taste

Chopped parsley, for garnish

Preheat oven to 350 degrees.

Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.

Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.

Add olive oil to pan. Sauté onions until soft, then sprinkle with flour.

Cook, stirring, about 2 minutes. Do not let flour burn.

Stir in brown sugar.

Gradually add Guinness.

Top with pearl onions, carrots, celery and potatoes.

Bring to a boil, then turn off heat.

Stir gently to mix vegetables in with meat. Sprinkle with bacon.

Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.

Remove bouquet garni. Skim fat.

Taste and season with salt and pepper.

Sprinkle with parsley just before serving.

Serves 8 to 10.

all these new recipes!

Just in case there are people out these who read this, other than Vicky and I, the outpour of new recipes are because Vicky and I are endeavoring to preplan our meals weeks in advance and have found lots of new recipes. Many of these haven't been tried yet but are from each other's cookbooks and this seemed a good place to store them until they have been tried. We will let you know in the comments once we've tried them and what we think.

We'd love to have more recipes added so let me know if you need a tutorial on how to do that!

Cod stew with potatoes

Makes 4 servings

4 medium all purpose potatoes, peeled and chunked
3 onions, diced
2 celery stalks, diced
1 red bell pepper, seeded and diced
8 garlic cloves, chopped
1 tsp dried thyme leaves
1/2 tsp salt
1 bay leaf
1 1/4 lb cod fillets, cut it 2" chunks
1/4 cup chopped parsley
2 tbsp fresh lemon juice
1/2 tsp pepper

1. In a medium saucepan, combine the potatoes, onions, celery, bell pepper, garlic, thyme, salt and bay leaf with 4 cups of water; bring to a boil. Reduce the heat and let simmer, covered, until the potatoes are just tender, 15-20 minutes. Transfer 2 cups of the veg and about 1 cup of the liquid to a food processor and puree.
2. Return the puree to the sauce pan and bring to a simmer. Add the cod; cook until just opagque in the center, 3-4 minutes. Gentil stir in the the parsley, lemon juice and pepper; discard the bay leaf.

5 points

vietnamese turkey wrap

makes 4 servings

3 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp sugar
1/4-1/2 tsp red chile paste (chinese)
1/4 cup of water
2 carrots, cut into matchstick-size pieces
1 cucumber, seeded and cut into matchstick-size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
1 (10-ounce) skinless boneless turkey breast, cut into think strips
2 cups hot chooked short-grain rice
2 large heads of boston lettuce, cleaned and seperated into leaves
1/2 cup whole fresh mint leaves
1/2 cup whole fresh cilantro leaves
2 tsbp unsalted dry roasted peanuts

To prepare dipping sauce, in a small serving bowl, whisk together 2 tbsps of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.

In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.

In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tsbp of fish sauce, and place in a medium serving bowl.

to assemble wrap, spoon about a tbsp each of rice, turkey, cucumber-carrot mixture into a lettuce leaf, top with 102 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaves over to enclose the filling. dip into the sauce.

7 points

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.

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.

Roast Pork, Orange and Beet salad

2 tbsp red wine vinegar
2 tsp vegetable oil
1/2 tsp salt
4 cups torn romaine lettuce
2 cups thinly sliced lean roasted pork loin
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
2 tbsp minced cilantro
1/2 jalapeno pepper, seeded, deveined
1 cup sliced cooked beets

- whisk the vinegar, oil and salt in a small bowl
- combine the lettuce, pork, oranges, onion, cilantro, and jalapeno in a bowl. Drizzle with the dressing and toss to combine.
- divide the beets among 4 salad plates; top with salad.

Makes 4 servings
3 points per serving.

Tuskinny chicken

1 tbsp olive oil
12 boneless, skinless chicken thighs (about 21/4 lbs/1kg)
1 1/2 cups coarsely chopped red onions
2 tsp minced garlic
3 cups sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced
2 tbsp each minced fresh basil leaves, fesh oregano leaves, and fresh rosemary (1 1/2 tsp dry)
1 jar (22 oz) your favorite tomate pasta sauce
1/2 cup dry white wine
1 cup canned chickpeas or white kidney beans, drained and rinsed
1/4 tsp freshly ground black pepper
1/4 cup grate romano or parmesan chese

- heat olive oil in a large (14 inch), deep, non-stick skillet over medium-high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
- add onions and garlic to the same skillet. cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Ad dmushrooms, zucchini, and yellow pepper. Cook and stir until vegetables are tender-crisp, about 6 more minutes. Stir in chopped herbs and cook for 1 more minute.
- Add pasta sauce, wine, chickpeas, and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes (this will help sauce to thicken). Remove from heat and, i fyou have the patience, let dish stand, uncovered, for another 5 minutes to cool slightly.
- serve in shallow bowls, topped witha sprinkling of cheese.

Makes 6 servings

8 points

Dal with spiced tomatoes and potatoes

1 medium baking potatoe, peeled and cut into 1/2 inch cubes
1/4 cup red lentils, picked over, rinsed, and drained
2 tbsp canola oil
1 onion, choppped
1 jalapeno pepper, seeded and chopped
1 1/4 tsp garam masala
1 tsp cumin seeds
1 lb plum tomatoes, chopped
1 can chickpeas
1 tsbp minced frsh ginger
2 cloves garlic
1 tbsp fresh cilantro

- bring a large suacepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender ~ 7 minutes; remove with a slotted spooin and set aside, reserving the cooking liquid
- add lentils to the same saucepan and return cooking liquid to a boi. Cook until lentils are tender but still hold their shape, 8-10 minutes; drain and set aside.
- heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jalapeno, garam masala, and cumin. Cook until onion begins to soften, 3-4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger and garlic. Cook, stirring occastionally, until tomatoes soften and potatoes are tender, 4-5 minutes. Stir in lentils and cook until heated through. 1 minute. Remove from the heat and stir in cilantro.

5 points

Saag Aloo

1 lb baking potatoes, peeled and cut into 1/2 inch cubes
2 tbsp canola oil
1 tsp fennel seeds
1 tsp cumin seeds
1 medium onion thinly sliced
1 tsp paprika
2 red bell peppers, seeded and thinly sliced
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
1 10-ounce box frozen chopped spinach , thawed and squeezed dry
2 tbsp chopped fresh mint
1/2 tsp salt

1. Bring a large pot of lightly salted water to a boil. Add potatoes, return to a boil and cook until fork-tender, 7 minutes. Drain and set aside.
2. Heat a large non stick skillet over medium-high heat. Swirl in the oil then add the fennel and cumin seeds. Cook stirring until fragrant, 30 seconds. Add the onion and paprika; cook until the onion begins to soften, 2-3 minutes. Add the potatoes and spinach; cook until spinach is heated through, 2 minutes. Remove from the heat and stir in the mint and salt.

Per 3/4 cup serving, 4 points.

Shrimp Vindaloo

Makes 6 servings

1 tbsp olive oil
2 onions, chopped
1 tbsp fresh lemon juice
2 tsp Madras curry powder
1 tsp cumin seeds
1/4 tsp cayenne
1 1/2 lbs plum tomatoes, chopped
2 tbsp sugar
1 tbsp minced peeled fresh ginger
2 garlic cloves
1 1/2 lbs shrimp peeled, and deveined
3/4 tsp salt

Heat a large nonstick skilled over med-high heat. Swirl in the oil, then add the onion, lemon juice and curry powder, cumin seeds and cayenne. Cook, stirring occasionally, until onions soften, 4-5 minutes. Stir in the tomatoes, sugar, ginger, and garlic; cook until tomatoes soften, 5-6 minutes. Add the shrimp and cook until opaque in the center, 4-5 minutes. Stir in the salt and serve at once.

Per 1 cup serving, 3 points.

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

Pork tortillas adobo

Sweet, sour and spicy meld together in these tasty tortillas. From ww take out tonight.

1 tsp olive oil
2 onions, sliced
1/2 tsp granulated sugar
1/2 tsp salt
1/4 cup water
1/2 cup tomato suace
1 tbsp packed light brown sugar
1 tsp chili powder
1 tsp dried oregano
1/4 tsp ground cumin
1 tsp cider vinegar
1 1-lb pork tenderloin, trimmed of fat
4 (8inch) fat-free flour tortillas

1. heat a large nonstick skillet over medium-low heat. Swirl in the oil, then add the onions, granulated sugar, 1/4 tsp of the salt, and the water. Cook, uncovered, stirring, occasionally, until softened and lightly browned, about 20 minutes. Stir in the tomato sauce and simmer, uncovered, until the flavors are blended, 5 minutes. Remove from heat and keep warm.
2. Preheat the oven to 450. Spray the rack of a roasting pan with nonstick spray and place in the pan.
3. COmbine the brown sugar, chili powder, oregano, cumin, vinegar, and the remaining 1/4 tsp salt in abowl. Rub the mixture all over the prok. Place the pork on the roasting rack and roast until an instant-read thermometer registers 160F - about 25 minutes. Transfer the pork to a carving board and let stand 10 minutes.
4. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Thinly slice the pork and stir into the onion mixture. Spoon about 1/2 cup pork mixture onto each tortilla and fold in half.

6 points.

Thai-inspired turkey burgers with zesty peanut sauce

1/3 cup bottled light peanut sauce
1 tsp toasted sesame oil
1 tsp reduced-sodium soy sauce
1 tsp grated lemon zest
1 tsp grated gingerroot
1 1/2 lbs extra-lean ground turkey or chicken
1 cup fresh whole wheat bread crumbs, or 1/2 cup dry unseasoned bread crumbs
1/4 cup finely minced green onions
2 tbsp fresh minced cilantro
1 egg
1/2 tsp salt
1/4 tsp pepper
6 multigrain burger buns
Lettuce and tomato slices

- to make sauce, combine peanut sauce, sesame oil, soy sauce, lemon zest, and gingeroot in a small bowl. Mix well and set aside.
- in a large bowl, combine ground turkey, bread crumbs, green onions, cilantro, egg, salt, pepper and 3tbsp of the sauce (you will use the rest of the sauce to baste the burgers). Mix gently using your hands. Form mixture into 6 patties, about 1/2 inch thick. Cover and refrigerate until ready to grill.
- Preheat grill to high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill burgers for about5 minutes per side, or until cooked through and no longer pink in the center. Brush burgers with reserved sauce during last 2 minutes of cooking time.
- serve burgers on lightly toasted buns with lettuce and sliced tomatoes, or any of your favorite burger toppings.

5 points

Poppy Love - Light and lemony poppy seed bread

This recipe is from the Eat, Shrink and Be Merry cookbook, pg 162.

1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup melted butter or veg. oil
1 egg
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest

Preheat oven to 350 F. Spray an 8x4 inch loaf pan with cooking spray, set aside.
In a large bowl, mix flour, sugar oat bran, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, egg, lemon juice, and zest. Add wet ingredients to dry and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40-50 mins, or until loaf is light golden brown and toothpick inserted in center comes out clean.
Cool loaf on a wire rack for 10 mins. REmove from pan and cool completely. Cover with plastic wrap and store at room temperature or in the refrigerator.

Makes 1 loaf, 12 slices

3 points per slice.

Snow Peas with Sesame Seeds

1 tbsp vegetable oil
1 1/2 tsp crushed garlic
1 lb snow peas, trimmed
1/2 cup diced sweet red peppers
2 tsp sesame oil
1 1/2 tsp sesame seeds, toasted
4 medium green onions, sliced

1. In a nonstick skillet, heat vegetable oil; saute garlic, snow peas and red peppers until tender-crisp.
2. Add sesame oil and seeds and green onions; cook for 1 minute. Serve immediately.

Calories: 112
Fat: 6g
Fibre: 3g

Brussels Sprouts with Pecans and Sweet Potatoes

Another sweet potato recipe!

1 1/2 cups cubed, peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 tbsp pecan pieces, toasted

1. In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve. Repeat with brussels sprouts. Set aside.
2. In nonstick skillet, melt margarine; saute onion and garlic until just tender. Add sweet potatoes, brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 mins or until vegetables are tender.


Makes 4 servings

Calories: 182
Fat: 6g
Fibre: 6g

Sweet Potato, Apple and Raisin Casserole

This looks good, and I love sweet potatoes! I want to try it some time.

Preheat oven to 350 F, and spray a baking dish with nonstick vegetable spray.

1 lb sweet potatoes peeled and cubed
3/4 tsp ground ginger
1/4 cup honey or maple syrup
3/4 tsp ground cinnamon
2 tbsp margarine, melted
1/4 cup raisins
2 tbsp chopped walnuts
3/4 cup cubed peeled sweet apples

1. Steam or microwave sweet potatoes just until slightly underdone. Drain and place in baking dish.
2. In small bowl, combine ginger, honey, cinnamon, margarine, raisins, walnuts and apples; mix well. Pour over sweet potatoes and bake uncovered for 20 mins or until tender.

Makes 6 servings

Cal: 187
Fat: 5 g
Fibre: 3 g

Potato-Vegetable Pancake

A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the mixture by tablespoons into the skillet if you prefer.

Makes 4 servings

3 small potatoes, peeled and shredded
1 medium parsnip, peeled and shredded
1/2 carrot, peeled and shredded
1 large egg, lightly beaten
2 tbps all purpose flour
3/4 tsp salt
1/4 tsp baking powder
2 tsp olive oil

1. In a large bowl mix the potatoes, parsnip, carrot, egg, flour, salt and baking powder.
2. In a large non-stick skillet, heat the oil until very hot. Spread the potato mixture into the skillet, flattening with a spatula until even. Cook over med-high heat until crisp, browned and set, about 8 mins per side. Cut into quarters before serving.

2 WW points per serving.

This recipe also works well with sweet potatoes instead of Idaho.

Carrot Tea Bread

1 c all purpose flour
1/2 c whole-wheat flour (I didn't have whole wheat so I just used all purpose)
1/2 c packed dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground nutmeg (I used about 1/2 tsp of pumpkin pie spice since I didn't have nutmeg or cloves)
Pinch of ground cloves
1 large egg
2 egg whites
4 tsp vegetable oil
2 and 3/4 c unsweetened applesauce (3/4 c goes in the cake, the rest is to serve with it)
1/2 c grated carrots (one large one)
1/2 c dried currants (I used raisins)

1. Preheat oven to 400F. Spray a loaf pan with nonstick spray.
2. In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda & powder, and spices.
3. In a food processor (I just used a hand mixer), combine the egg and egg whites until frothy, about 30 seconds. With the machine running, gradually drizzle in the oil, and add 3/4 c applesauce and the carrots, and process until smooth. Add the flour mixture, and currants (or raisins).
4. Bake until a toothpick comes out clean, 35-40 mins. Remove from pan and cool completely. Serve with remaining applesauce on side.

1/8th cake served with 1/4 c applesauce is 4 points.

Source: Weight Watchers cookbook

Crock Pot Pork Loin Roast Recipe

Easiest thing ever! From Group Recipes. com

Ingredients

one pork loin roast
one can cranberry sauce
one envelope lipton onion soup mix

Directions

add to crockpot
cook on low 8 hours.

Spanish Style One-Pot

I got this recipe from one of the recipe blogs - sweetnicks I think. It was good but I already have a few recommendations for changes.

Serves 4
Prep: 20 minutes Cook: 20-25 minutes

1 lb, 12 oz boneless pork, cut into chunks or strips
3 tablespoons olive oil
1 large onion chopped
2 garlic cloves, finely chopped
2 red peppers, seeded and roughly chopped
6 oz long grain rice
1 cup vegetable stock or water
280g jar artichokes in oil, drained and quartered (I added two small jars)
400g can chopped tomatoes

Heat oven to 350. In a large flameproof casserole, brown the pork in the olive oil over a high heat. When brown on both sides, add the onions, garlic and peppers, then cook for 5 minutes. Add the rice and cook for another 3 minutes. Add the stock or water, the artichokes and tomatoes, then bring to a fast boil. Taste the liquid for seasoning. Cover with a tight lid and put in the oven for 20-25 minutes. Serve.

*I would use canned artichokes
* I would add some spice at the beginning stage because we found it a bit bland.
Otherwise, it was good and I think it has a lot of potential. it's fairly similar to a lot of other things I like, so easy to whip up :)

I took photos because I'm trying to be all fancy recipe blogger

Boiling up

Pop in the oven


Ready to eat

Double Chicken Dumpling Stoup

This is a Rachael Ray recipe and can be made in 30 minutes. It makes a nice meal for a cold winter night!

2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
1 onion, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano (I did not put this in)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)- I used the frozen cubes of parsley
Crusty bread, for dunkinh

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

Coconut Chicken

1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional

Heat oven to 400° F. Wash your hands. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F. Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.

I got this from sweetnicks I think. It was surprisingly yummy. Nice because it was really different than what I usually make. I made it dairy free by just omitting the butter. I also found there was way too much coating and so I used most of it and didn't need to. Maybe use a bit less flour than called for. The sauce was really yummy. I used twice the fruit apricot jam from President's Choice.

Caribbean Salsa Chicken

I made this last night and it was very tasty! A nice citrus fruity taste- but not for those who don't like fruit with their meat.

1 cup uncooked white rice
2 cups water
1 Tbsp. oil (or butter)
2 chicken breasts, chopped into chunks
1 cup salsa (I used about half a jar of medium)

½ cup mandarin oranges
1 Tbsp. brown sugar
2 Tbsp. lemon juice
½ tsp Cinnamon
½ tsp Nutmeg

Cook rice as directed.
Heat oil (or butter) in large skillet over medium-high heat until hot. Add chicken; cook and stir for 7 minutes, or until no longer pink.
In a medium-sized bowl, combine salsa, oranges, brown sugar, lemon juice, and spices; mix well.
Add salsa mix to chicken, stirring well. Bring to boil. Reduce heat to low; cover and simmer for 5 to 10 minutes, stirring occasionally.
Serve over hot cooked rice.

Coconut Thai Chicken

2 green onion stalks, chopped
2 tbsp oil
2 red peppers, chopped
juice of 1/2 a lime
1/2 tsp red curry paste
1/2 cup chicken broth
1 can coconut milk
2 chicken breasts, chopped
pinch of salt
1-2 tbsp cilantro, chopped
sliced cucumber and tomato (optional)

Cook onion in oil on medium heat. Add red peppers and curry paste, and cook for 1-2 mins. Add chicken broth, coconut milk and lime juice and continue to cook for a few more minutes. Add chopped chicken and simmer for 20 minutes or until chicken is tender. Add cilantro 5 minutes before serving, and salt to taste. Serve on jasmine rice with sliced cucumber and tomato.

Updates to blog

Just wanted to let you know that I added a few things to the blog.

You can email posts you like to people now and i've added links to other recipe blogs. I can't believe how many great recipe sites there are out there!! :)

I also added this fancy analyzing tracking thing so we'll be able to know if people are coming to see our recipes from all over the world. har har

Also, if you post a recipe you can add labels and then we can sort by the labels. So for example: dinner, lunch, appetizer, dairy-free, soy-free, weight watcher points available, etc. I've added them to all the recipes I've posted in the past, so have a look on the sidebar to see which ones I've already created so we can try to be consistent.

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 :)

Bran brownie muffins

It's easy.
Soak 3 cups of All Bran in 2 1/3 cups of water. Add 1.5 tbsp of baking powder(apparently it helps the All bran dissolve)
Take a box of low fat brownie mix (I found one made by Betty Crocker) and mix it in with the all bran mush.
Heat oven to 350F.
It makes 24 muffins or you can cook it into a loaf or a pan of brownies.
The muffins take between 20-25 minutes, the brownies a bit longer.


1 muffin = 1 point

Sunshine Cake

This cake came from a weight watchers recipe, but for 5 points a piece, it's not really that point friendly. Tasty though!

1 box vanilla/yellow cake mix (light)
1/4 cup unsweetened applesauce
4 eggs
11 ounces mandarin oranges -- 1 can

Frosting Ingredients
8 ounces Cool Whip Lite® -- 1 small container
1 box fat-free vanilla instant pudding mix
15 1/2 ounces crushed pineapple in juice -- 1 can

Preheat oven to 350. Stir together all ingredients by hand for 2 minutes.

Spray 9x13" pan w/ cooking spray. Pour batter into pan. Bake 30-40 minutes.

Mix all frosting ingredients when cake is cool. Spread icing on cake & refrigerate.

Per serving: 215 Calories (kcal); 5g Total Fat; (20% calories from fat); 3g Protein; 39g Carbohydrate; 47mg Cholesterol;

5 points
Serving Size: 16

Mom's improv curry dish

My mom made this dish for me for lunch today. She just whipped it together without a recipe and it was delicious! I hope to be able to cook like the one day.

1 chopped onion
1 tbsp garam masala or curry
1 tbsp tomato paste
1 cube of fresh ginger, chopped
1 garlic clove, chopped
1 sweet potato, cubed
1 tomato, chopped
1 can of chickpeas, drained
1 cup of water
1 tbsp sugar
salt to taste
chopped parsley or parsley flakes
cream (optional)

Fry the onion, ginger and garlic in 2 tbsp of oil in a pot or pan until onion is tender. Add garam masala/curry, tomato paste, sugar, salt to taste, sweet potato, tomato and can of chickpeas. Pour in water (just enough water to cover the potatoes) and cover and cook until potatoes are soft. Just before serving, stir in parsley and cream to thicken (optional). Serve with rice.

Pork and Fennel Ragu

This is easy to make (start to finish 38 minutes), I use the food processor to cut down on chopping time. While the fennel and onion cooks, measure out your spices and chop the tomatoes. Yes you can freeze this sauce, as it is moist. Gets raves from all who have tried it, including my parents who are very plain eaters!

Cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel
2 garlic cloves, minced
1 tablespoon fennel seeds
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
8 ounces lean ground pork
2 cups chopped tomato
1/2 cup fat-free low sodium chicken broth
4 cups hot cooked rigatoni (about 1/2 lb uncooked pasta)

Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.

Add tomato and broth, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

Yield: 4 servings (serving size 1 cup ragu and 1 cup pasta)

Per serving: 408 calories (30% from fat), 13.7 g fat, 5 g fibre

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.

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.

Noodles with Peanut Sauce

My mom makes this recipe often, and I really like it. Lara you'll have to wait to try it unfortunately!

8 oz spaghetti
1 bunch of green onions, sliced
2 tbsp sesame oil
1 tsp minced ginger root
1/3 cup peanut butter
1/4 cup soya sauce
1/4 cup hot water
1 tbsp cider vinegar
1 tsp sugar
1/4 ts crushed red pepper flakes

Cook pasta in a large pot of boiling water. Drain. Meanwhile combine the oil and onions in a small skillet. Saute over low heat until tender. Add ginger, cook and stir for 1-2 minutes. Mix in peanut butter, water, vinegar sugar and pepper flakes. Remove from heat. Toss noodles with sauce and serve.

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.

Chocolate crunch cookies

2 large eggs
1/4 cooking oil
1 devil's food cake mix
3 chocolate covered buttery toffee bars (skor, 39g), coarsely chopped

Beat eggs and cooking oil. Add cake mix and beat until just moist.

Add chocolate bar pieces, mix until stiff dough. Roll into 2tsp sized balls. Arrange 2 inches apart on silpat (trust me, a greased cookie cheat didn't cut it)
Bake at 350Ffor about 10 minutes until tops are domed and cracked. Let sit for 5 minutes on cookie sheet and then move to cooling rack. Makes about 4 dozen.

1 cookie: 47 calories; 3g fat
1 point each!

Peanut-free Pad Thai

This is my mom's Pad Thai recipe and it's super easy to make.

1/2 pkg rice noodles (angel hair)
1/2 brick firm tofu (or you can use shrimp)
3 large carrots grated
2 cups bean sprouts
1/4 cup soya sauce
2 inch cube of fresh ginger, grated
1 tbsp hot pepper flakes
1 tsp sesame oil
1-2 tbsp cilantro
lime wedges
olive oil

1. Cube the tofu and marinate in the soya sauce for 30 mins.
2. Meanwhile, bring a pot of water to a boil and cook the noodles until tender. Drain them and set aside.
3. Put 2-3 tbps olive oil in a frying pan and add half the ginger and half the hot pepper flakes. Don't let it burn, but fry for a couple of minutes stiring often.
4. Add the tofu and soya sauce, and continue to stir fry until brown on all sides. Then remove the tofu and set aside. If there isn't enough oil in the pan, add a little bit more and then add the remaining ginger and pepper flakes. Let it cook a little bit, without burning.
5. Then add the grated carrots and bean sprouts, and a squirt of soya sauce, and the sesame oil. 6. Stirfry everything together at high heat for a minute or two and then return the tofu to the pan. You want the bean sprouts to remain crunchy.
7. Turn off the heat, and add the noodles to the pan. Mix everything well. Add the cilantro at the end, and garnish with lime.

(If you find your frying pan isn't big enough, you can add the veggies to the pot the noodles cooked in instead)

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

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.

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