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
Showing posts with label weight watcher points available. Show all posts
Showing posts with label weight watcher points available. Show all posts
Wednesday, September 19, 2007
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
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
Tuesday, March 20, 2007
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
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
Friday, March 09, 2007
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
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
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
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
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.
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
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
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.
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.
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
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.
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.
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.
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.
Monday, March 05, 2007
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
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
Tuesday, February 06, 2007
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
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
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
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!
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!
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
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