Thanks, Cabbie & Mazola!
I looked up this recipe after seeing a post where Cabbie talked about it.
1 Box Spice Cake Mix1
15 oz can PumpkinMix
together, spoon into muffin tins and bake according to directions on cake box.I made these the other night, and they are DELICIOUS! And so EASY!
One bowl, one muffin pan, one spoon, about 20 minutes total, and voila! Muffins!!!
Friday, September 16, 2005
Friday, August 26, 2005
Zuccotto
Zuccotto
Recipe courtesy Giada De Laurentiis
Ingredients
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder
Instructions
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream.
Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary.
Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day. Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.
Recipe courtesy Giada De Laurentiis
Ingredients
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder
Instructions
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream.
Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary.
Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day. Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.
Peanut Butter Cookies
Thanks, frugaldiva!
1 cup Peanut Butter
1 cup Splenda for Baking (or sugar)
1 eggMix together.
Preheat the oven to 375. make walnut sized balls out of the dough, place 2in apart on cookie sheet. Press down with the back of a fork to make criss crosses on them. Bake for 10 min, cool.
These are SOOO good. I made mine with Chunky Peanut butter and a LITTLE bit of vanilla extract.
1 cup Peanut Butter
1 cup Splenda for Baking (or sugar)
1 eggMix together.
Preheat the oven to 375. make walnut sized balls out of the dough, place 2in apart on cookie sheet. Press down with the back of a fork to make criss crosses on them. Bake for 10 min, cool.
These are SOOO good. I made mine with Chunky Peanut butter and a LITTLE bit of vanilla extract.
Friday, August 12, 2005
Orange Beef
Orange Beef Recipe
Source: The Heritage of Chinese Cooking
Serves 4
Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.As an ornamental shrub, the mandarin orange is traditionally displayed in the home to celebrate Chinese New Year. As a high-quality fruit, it is a much sought-after cooking ingredient, especially for its peel, when dried.Beef is considered by the Chinese to be too strong in "meat" flavor and is "married" to contrasting and often sweet ingredients, such as the fruit in this dish, to render it more palatable.
RECIPE INGREDIENTS
2 cups peanut oil
1/2 pound beef sirloin (topside), thinly sliced
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in warm water for 45 minutes, and then shredded
Finely shredded orange zest, for garnish
RECIPE METHOD
Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the oil from the wok.
Add all of the remaining ingredients, except the orange zest, to the wok and simmer together for 2 minutes.
Return the beef slices to the wok and cook in the sauce over moderate heat until the sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been reduced.
Toss the finely shredded orange zest through and serve.
Source: The Heritage of Chinese Cooking
Serves 4
Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.As an ornamental shrub, the mandarin orange is traditionally displayed in the home to celebrate Chinese New Year. As a high-quality fruit, it is a much sought-after cooking ingredient, especially for its peel, when dried.Beef is considered by the Chinese to be too strong in "meat" flavor and is "married" to contrasting and often sweet ingredients, such as the fruit in this dish, to render it more palatable.
RECIPE INGREDIENTS
2 cups peanut oil
1/2 pound beef sirloin (topside), thinly sliced
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in warm water for 45 minutes, and then shredded
Finely shredded orange zest, for garnish
RECIPE METHOD
Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the oil from the wok.
Add all of the remaining ingredients, except the orange zest, to the wok and simmer together for 2 minutes.
Return the beef slices to the wok and cook in the sauce over moderate heat until the sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been reduced.
Toss the finely shredded orange zest through and serve.
Baby Greens with Warm Goat Cheese
Here is another one for you - this one is SO easy..but it looks likesomething you would order in a high-end restaurant. Great for guests orromantic dinners :)
One tip - keep the cheese in the fridge until ready to use..try to get itreally cold. It slices so much better!-Carolyn (Marge)
BABY GREENS WITH WARM GOAT CHEESE
Active time: 10 min
Start to finish: 25 min
1 large egg white1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus
1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)
Whisk together egg white and water. Dip cheese rounds in egg, letting excessdrip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15minutes.
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in asmall salad bowl. Add 1 tablespoon oil in a slow stream, whisking untilemulsified.
Heat remaining teaspoon oil in a small nonstick skillet over moderately highheat until hot but not smoking, then sauté cheese until golden, about 30seconds per side. Remove skillet from heat.Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
One tip - keep the cheese in the fridge until ready to use..try to get itreally cold. It slices so much better!-Carolyn (Marge)
BABY GREENS WITH WARM GOAT CHEESE
Active time: 10 min
Start to finish: 25 min
1 large egg white1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus
1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)
Whisk together egg white and water. Dip cheese rounds in egg, letting excessdrip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15minutes.
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in asmall salad bowl. Add 1 tablespoon oil in a slow stream, whisking untilemulsified.
Heat remaining teaspoon oil in a small nonstick skillet over moderately highheat until hot but not smoking, then sauté cheese until golden, about 30seconds per side. Remove skillet from heat.Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
Healthy Veggie Dip
Here is a recipe for you - I make this when I have company - and serve itwith veggies and a cut-up pumpernickel bread. It all disappears!Enjoy!Carolyn (aka Marge)
Veggie Dip
Prep Time: 10 Minutes
Chill Time: 2 Hours
1 container (16 oz) sour cream
1 cup Hellmann's® or Best Foods® Mayonnaise
1 package (1.4 oz) Knorr® Vegetable Soup & Recipe Mix
3 green onions, chopped
1. In medium bowl stir sour cream, mayonnaise, soup mix and green onionsuntil well mixed.2. 2. Cover; chill 2 hours to blend flavors.3. 3. Stir before serving.
YOGURT DIP: Substitute 1 container (16 oz) plain lowfat yogurt for sourcream
CHEESE DIP: Add 2 cups (8 oz) shredded Swiss cheese. Makes 5 cups.
Veggie Dip
Prep Time: 10 Minutes
Chill Time: 2 Hours
1 container (16 oz) sour cream
1 cup Hellmann's® or Best Foods® Mayonnaise
1 package (1.4 oz) Knorr® Vegetable Soup & Recipe Mix
3 green onions, chopped
1. In medium bowl stir sour cream, mayonnaise, soup mix and green onionsuntil well mixed.2. 2. Cover; chill 2 hours to blend flavors.3. 3. Stir before serving.
YOGURT DIP: Substitute 1 container (16 oz) plain lowfat yogurt for sourcream
CHEESE DIP: Add 2 cups (8 oz) shredded Swiss cheese. Makes 5 cups.
Thursday, August 11, 2005
Cheesy Chicken Shells (WW)
POINTS® Value 9 Servings 4 Preparation Time 20 min Cooking Time 30 min Level of Difficulty Easy main meals Enjoy this rich, classic favorite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.
Ingredients
12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz cooked, skinless chicken breast(s), diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
Instructions
Preheat oven to 350ºF.
Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.
Yields 3 shells per serving.
Ingredients
12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz cooked, skinless chicken breast(s), diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
Instructions
Preheat oven to 350ºF.
Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.
Yields 3 shells per serving.
Peanut Butter & Butterscotch Rice Krispie Treats
Thanks, Odee!
One of my favorite things to make!
6 C. Crispy Rice Cereal
1 C. Peanut Butter
1 bag butterscotch chips
Melt peanut butter and butterscotch chips in bowl. Use microwave starting w/one minute, than in 30 sec intervals, stirring each time. (Sometimes chips don't fully melt.)Pour over cereal and mix well. Spread in 13x9 pan. Cool in fridge for 10 min (or so), then cut into squares.
One of my favorite things to make!
6 C. Crispy Rice Cereal
1 C. Peanut Butter
1 bag butterscotch chips
Melt peanut butter and butterscotch chips in bowl. Use microwave starting w/one minute, than in 30 sec intervals, stirring each time. (Sometimes chips don't fully melt.)Pour over cereal and mix well. Spread in 13x9 pan. Cool in fridge for 10 min (or so), then cut into squares.
Crockpot Peanut Chicken
This super simple recipe is packed full of flavor.
INGREDIENTS:
3-1/2 lbs. boneless, skinless chicken breasts
1/3 cup peanut butter
2 Tbsp. low sodium soy sauce
3 Tbsp. orange juice
1/8 tsp. pepper
PREPARATION:Combine all ingredients in 3-4 quart crockpot; mix well. Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.
6 servings.
Calories: 430Fat: 19 gramsSodium: 700 mg
INGREDIENTS:
3-1/2 lbs. boneless, skinless chicken breasts
1/3 cup peanut butter
2 Tbsp. low sodium soy sauce
3 Tbsp. orange juice
1/8 tsp. pepper
PREPARATION:Combine all ingredients in 3-4 quart crockpot; mix well. Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.
6 servings.
Calories: 430Fat: 19 gramsSodium: 700 mg
Spinach Casserole
Thanks, SherryH!
* 1 9oz package creamed spinach
* 1/2 lb processed american cheese (velveeta), grated or cut into little chunks
* 1 T butter, melted
* 1 1/2 C bread crumbs
* 3 eggs, beaten
* 1/8 tsp salt
* 1/8 tsp pepper
Prepare spinach according to package instructions. Empty into a bowl and stir in grated cheese until melted. Add 1 1/4 C of bread crumbs (reserve 1/4 C for topping), eggs, salt, and pepper and mix well. Turn into a lightly greased casserole dish or a pie pan. Mix melted butter with 1/4 C of bread crumbs and mix with a fork until crumbly. Top the casserole with buttered crumbs.
Bake at 325 for 30 minutes.
* 1 9oz package creamed spinach
* 1/2 lb processed american cheese (velveeta), grated or cut into little chunks
* 1 T butter, melted
* 1 1/2 C bread crumbs
* 3 eggs, beaten
* 1/8 tsp salt
* 1/8 tsp pepper
Prepare spinach according to package instructions. Empty into a bowl and stir in grated cheese until melted. Add 1 1/4 C of bread crumbs (reserve 1/4 C for topping), eggs, salt, and pepper and mix well. Turn into a lightly greased casserole dish or a pie pan. Mix melted butter with 1/4 C of bread crumbs and mix with a fork until crumbly. Top the casserole with buttered crumbs.
Bake at 325 for 30 minutes.
Easy Bake Chicken Breasts
Thanks, SherryH!
From: The Southern Living Cookbook
Ingredients
8 chicken breast halves, skinned and boned
8 (4 x 4 inch) slices Swiss cheese
1 (10 ¾ ounce) can cream of chicken or cream of mushroom soup, undiluted
¼ cup dry white wine 1 cup herb-seasoned stuffing mix (Stove Top), crushed
2 to 3 tablespoon butter or margarine, melted
Parsley (optional)
Directions
Arrange chicken in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 minutes. Garnish with parsley.
Yields 8 servings
From: The Southern Living Cookbook
Ingredients
8 chicken breast halves, skinned and boned
8 (4 x 4 inch) slices Swiss cheese
1 (10 ¾ ounce) can cream of chicken or cream of mushroom soup, undiluted
¼ cup dry white wine 1 cup herb-seasoned stuffing mix (Stove Top), crushed
2 to 3 tablespoon butter or margarine, melted
Parsley (optional)
Directions
Arrange chicken in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 minutes. Garnish with parsley.
Yields 8 servings
Crockpot Artichoke Spinach Cheese Dip
This classic recipe has been adapted to cook in your crockpot, making entertaining a snap.
INGREDIENTS:
2 cups frozen cut leaf spoinach
14 oz. can marinated artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded Havarti cheese
PREPARATION:Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1-3 quart slow cooker. Cover and cook on low setting for 2-3 hours.
INGREDIENTS:
2 cups frozen cut leaf spoinach
14 oz. can marinated artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded Havarti cheese
PREPARATION:Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1-3 quart slow cooker. Cover and cook on low setting for 2-3 hours.
Chicken and mixed potatoes
Chicken:Wrap boneless skinless breast in bacon. All over so chicken is covered. Place in casserole dish. Pour 1 can cream of mushroom soup mixed with 1/4 c milk over entire thing. Cover with lid or foil.
Bake @ 300-350(depending on your oven) for approx 50 min(small breasts will cook quicker). Uncover for last 15 minutes of cooking to allow bacon to crisp a bit. Use sauce for gravy if desired.
Garlic mashed potatoes:Boil potatoes until tender. Mash with garlic salt, butter, garlic powder, milk and parsley.
Sweet potatoes:I just boiled and mashed these and put butter on them.
Bake @ 300-350(depending on your oven) for approx 50 min(small breasts will cook quicker). Uncover for last 15 minutes of cooking to allow bacon to crisp a bit. Use sauce for gravy if desired.
Garlic mashed potatoes:Boil potatoes until tender. Mash with garlic salt, butter, garlic powder, milk and parsley.
Sweet potatoes:I just boiled and mashed these and put butter on them.
Peppermint Cheesecake (lowfat)
This light cheesecake is subtly flavored with peppermint, which makes it an ideal holiday dessert. Sprinkle some crushed candy canes on top for an extra minty flavor and crunch.
INGREDIENTS:
1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Mini candy canes to garnish
PREPARATION:Preheat oven to 350 degrees.
In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap.
Press cracker crumbs on to base of pan. Bake for 8 minutes.
In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.
Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.
Makes 8 servings.
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g
INGREDIENTS:
1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Mini candy canes to garnish
PREPARATION:Preheat oven to 350 degrees.
In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap.
Press cracker crumbs on to base of pan. Bake for 8 minutes.
In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.
Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.
Makes 8 servings.
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g
Orange Roast Pork
Frozen orange juice concentrate is the secret ingredient to provide sweetness and lots of flavor in this easy five ingredient crockpot recipe.
INGREDIENTS:
1 (3-1/2 lb.) pork shoulder roast
1 onion, chopped
6-oz. can frozen orange juice concentrate
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 Tbsp. cold water
PREPARATION:Trim roast of visible fat. Place onions in bottom of 3-4 quart crockpot. Sprinkle salt and pepper over roast and place in crockpot on top of onions. In small bowl, mix together thawed orange juice concentrate and brown sugar, and salt and pepper, and pour over roast.
crockpot and cook on high for 3 hours, then reduce heat to low and cook for another 3 hours.
Remove roast and onions from crockpot, cover, and set in low oven to keep warm. Skim fat from juices in crockpot. Then pour into large heavy pan. Blend flour and cold water in small bowl and add to juices in pan. Bring to a boil and cook, stirring frequently with wire whisk, until thickened. Serve gravy with roast and onions.
INGREDIENTS:
1 (3-1/2 lb.) pork shoulder roast
1 onion, chopped
6-oz. can frozen orange juice concentrate
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 Tbsp. cold water
PREPARATION:Trim roast of visible fat. Place onions in bottom of 3-4 quart crockpot. Sprinkle salt and pepper over roast and place in crockpot on top of onions. In small bowl, mix together thawed orange juice concentrate and brown sugar, and salt and pepper, and pour over roast.
crockpot and cook on high for 3 hours, then reduce heat to low and cook for another 3 hours.
Remove roast and onions from crockpot, cover, and set in low oven to keep warm. Skim fat from juices in crockpot. Then pour into large heavy pan. Blend flour and cold water in small bowl and add to juices in pan. Bring to a boil and cook, stirring frequently with wire whisk, until thickened. Serve gravy with roast and onions.
Crockpot Chicken & Apples
Try this easy and delicious low fat, low sodium recipe for chicken, cooked in the crockpot.
INGREDIENTS:
6 oz. can frozen orange juice concentrate, thawed
1/2 tsp. dried marjoram leaves
1/8 tsp. ground nutmeg
2 garlic cloves, minced
1 onion, chopped
6 boneless skinless chicken breasts
3 Grany smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch
PREPARATION:In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions.
any remaining orange juice mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked.
Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 20-30 minutes. Serve the sauce over the chicken and apples. Makes 6 servings
INGREDIENTS:
6 oz. can frozen orange juice concentrate, thawed
1/2 tsp. dried marjoram leaves
1/8 tsp. ground nutmeg
2 garlic cloves, minced
1 onion, chopped
6 boneless skinless chicken breasts
3 Grany smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch
PREPARATION:In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions.
any remaining orange juice mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked.
Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 20-30 minutes. Serve the sauce over the chicken and apples. Makes 6 servings
Crockpot Italian Chicken & Potatoes
Thanks, kittencaboodle!
4 chicken thighs
Italian Salad dressing
Italian seasoning
grated Parmesan and romano cheese
and potatoes
Put the chicken on the bottom of the crockpot, sprinkle with italian dressing, italian seasoning, and cheese. Chop up 4 potatoes into wedges (I sliced them in half, half again crossways, and then crossways twice more) and put them on top of the chicken and sprinkle with more dressing, seasoning, and cheese.
4 chicken thighs
Italian Salad dressing
Italian seasoning
grated Parmesan and romano cheese
and potatoes
Put the chicken on the bottom of the crockpot, sprinkle with italian dressing, italian seasoning, and cheese. Chop up 4 potatoes into wedges (I sliced them in half, half again crossways, and then crossways twice more) and put them on top of the chicken and sprinkle with more dressing, seasoning, and cheese.
Beef Stew
Ingredients:
1 1/2 pounds beef for stew, cut to make 1-inch pieces
1/3 cup all purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1" thick
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 110 minutes
Preparation:Toss the beef with flour. Heat the oil in a heavy large saucepan or Dutch oven over medium-high heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally. Add the tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce the heat to low and cover. Simmer for 45 minutes or until the beef is barely tender. Add the potatoes and carrots; return to a boil. Reduce heatand cover. Simmer for 45 minutes or until the beef and vegetables are tender.
Servings: 8
Nutritional Information Per Serving: 262 calories; 9 g fat; 51 mg cholesterol; 562 mg sodium; 23 g carbohydrate; 2 g fiber; 22 g protein.
1 1/2 pounds beef for stew, cut to make 1-inch pieces
1/3 cup all purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1" thick
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 110 minutes
Preparation:Toss the beef with flour. Heat the oil in a heavy large saucepan or Dutch oven over medium-high heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally. Add the tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce the heat to low and cover. Simmer for 45 minutes or until the beef is barely tender. Add the potatoes and carrots; return to a boil. Reduce heatand cover. Simmer for 45 minutes or until the beef and vegetables are tender.
Servings: 8
Nutritional Information Per Serving: 262 calories; 9 g fat; 51 mg cholesterol; 562 mg sodium; 23 g carbohydrate; 2 g fiber; 22 g protein.
Tropical Black Beans & Rice (WW)
POINTS® Value 6Servings 4Preparation Time 25 minCooking Time 12 minLevel of Difficulty Easyside dishes These beans and rice are a flavorful, refreshing way to go vegetarian. If you're not a mango lover, substitute papaya in its place.
Ingredients
2 tsp olive oil
1/2 cup red onion(s), chopped
1/2 cup orange juice
1/3 cup fresh lime juice
2 Tbsp cilantro, fresh, chopped
1/2 tsp cayenne pepper
1/2 medium sweet red pepper(s), chopped (about 1/2 cup)
1/2 medium green pepper(s), chopped (about 1/2 cup)
1 medium mango(es), diced
2 medium garlic clove(s), minced
15 oz canned black beans, rinsed and drained 3 cup cooked brown rice, kept hot
Instructions
Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.
Ingredients
2 tsp olive oil
1/2 cup red onion(s), chopped
1/2 cup orange juice
1/3 cup fresh lime juice
2 Tbsp cilantro, fresh, chopped
1/2 tsp cayenne pepper
1/2 medium sweet red pepper(s), chopped (about 1/2 cup)
1/2 medium green pepper(s), chopped (about 1/2 cup)
1 medium mango(es), diced
2 medium garlic clove(s), minced
15 oz canned black beans, rinsed and drained 3 cup cooked brown rice, kept hot
Instructions
Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.
Chicken, Black Bean & Corn Enchilada Casserole (WW)
POINTS® Value 6Servings 8Preparation Time 30 minCooking Time 60 minLevel of Difficulty Moderatemain meals Make this kid-friendly Mexican meal a cinch to prepare by purchasing cooked chicken breasts from your supermarket deli. Or, buy a whole roasted bird and carve it yourself.
Ingredients
1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
6 oz canned tomato paste 8 cup water, divided
2 Tbsp canola oil
1 cup onion(s), chopped
1/2 cup green pepper(s), chopped
1 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 serving cooking spray (5 one-second sprays per serving)
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
Instructions
Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)
Ingredients
1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
6 oz canned tomato paste 8 cup water, divided
2 Tbsp canola oil
1 cup onion(s), chopped
1/2 cup green pepper(s), chopped
1 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 serving cooking spray (5 one-second sprays per serving)
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
Instructions
Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)
Chinese Pineapple Chicken w/Black Bean Sauce (WW)
Was POINTS® value of 9Now POINTS® value of 7Servings 4Preparation Time 15 minCooking Time 13 minLevel of Difficulty Easymain meals Forget take-out: This sweet and savory chicken recipe is delicious! The tangy black bean sauce is perfect over brown rice.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
4 medium scallion(s), chopped (green and white parts)
1 Tbsp ginger root, fresh, chopped
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch cubes
20 oz canned pineapple, packed in juice, use tidbits
1/4 cup black bean sauce
2 cup cooked brown rice, kept warm (regular or instant)
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Chef Tips
We renovated Chinese Pineapple Chicken with Black Bean Sauce by:
Sautéing the vegetables and chicken in cooking spray instead of oil.
Simmering the chicken with canned fruit (packed in its own juice) and black bean sauce instead of oil.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
4 medium scallion(s), chopped (green and white parts)
1 Tbsp ginger root, fresh, chopped
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch cubes
20 oz canned pineapple, packed in juice, use tidbits
1/4 cup black bean sauce
2 cup cooked brown rice, kept warm (regular or instant)
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Chef Tips
We renovated Chinese Pineapple Chicken with Black Bean Sauce by:
Sautéing the vegetables and chicken in cooking spray instead of oil.
Simmering the chicken with canned fruit (packed in its own juice) and black bean sauce instead of oil.
Chicken w/Broccoli and Garlic Sauce (WW)
POINTS® Value 6Servings 4Preparation Time 17 minCooking Time 15 minLevel of Difficulty Easymain meals Thick, garlicky gravy smothers golden chicken and tender-crisp broccoli in this Chinese dish. It’s so easy, it may just become a weekly staple.
Ingredients
2 tsp olive oil
3 medium garlic clove(s), minced, or more to taste
1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
2 cup broccoli, florets
1 1/2 cup canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch 2 cup cooked brown rice, kept hot
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.
Ingredients
2 tsp olive oil
3 medium garlic clove(s), minced, or more to taste
1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
2 cup broccoli, florets
1 1/2 cup canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch 2 cup cooked brown rice, kept hot
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.
Whole Wheat Buttermilk Biscuits (WW)
POINTS® Value 2Servings 10Preparation Time 10 minCooking Time 15 minLevel of Difficulty Easybreakfast If you happen to have buttermilk in your fridge, by all means use it in this recipe; we call for plain non-fat yogurt because it's a little more common. If you don't have either on hand, put 1 tablespoon lemon juice or vinegar (distilled white, cider, or even white-wine vinegar will work) in a 2-cup glass measure and add enough milk to make 1 1/4 cups. Stir, then let stand 5 minutes.
Ingredients
2 cup whole-grain wheat flour
2 tsp baking powder
3 tsp canola oil
1 cup plain fat-free yogurt, or buttermilk
2 Tbsp plain fat-free yogurt
Instructions
Preheat oven to 425°F. In a large bowl, combine flour and baking powder; stir in oil. Add yogurt and stir to form a soft dough. Lightly flour your hand and knead dough in bowl 1 minute.
Lightly flour a work surface and rolling pin. Roll out dough to 1/2-inch thick; cut into 20 squares. Transfer to a nonstick baking sheet. Bake until lightly browned, about 15 minutes. Serve hot.
Ingredients
2 cup whole-grain wheat flour
2 tsp baking powder
3 tsp canola oil
1 cup plain fat-free yogurt, or buttermilk
2 Tbsp plain fat-free yogurt
Instructions
Preheat oven to 425°F. In a large bowl, combine flour and baking powder; stir in oil. Add yogurt and stir to form a soft dough. Lightly flour your hand and knead dough in bowl 1 minute.
Lightly flour a work surface and rolling pin. Roll out dough to 1/2-inch thick; cut into 20 squares. Transfer to a nonstick baking sheet. Bake until lightly browned, about 15 minutes. Serve hot.
Tuna Noodle Casserole (WW)
Was POINTS® value of 14Now POINTS® value of 6Servings 8Preparation Time 20 minCooking Time 30 minLevel of Difficulty Easymain meals Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.
Ingredients
12 oz uncooked egg noodles
12 oz water-packed tuna fish, drained
2 cup button mushrooms, sliced
1 cup frozen green peas, thawed
16 oz fat-free sour cream
1/2 cup fat-free mayonnaise
2 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese
Instructions
Preheat oven to 350ºF.
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
Chef Tips
We renovated Tuna Noodle Casserole by:
Opting for tuna in water, not tuna in oil.
Choosing fat-free sour cream instead of regular.
Switching from regular mayonnaise to fat-free.
Topping it with reduced-fat cheese instead of the full-fat variety.
Ingredients
12 oz uncooked egg noodles
12 oz water-packed tuna fish, drained
2 cup button mushrooms, sliced
1 cup frozen green peas, thawed
16 oz fat-free sour cream
1/2 cup fat-free mayonnaise
2 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese
Instructions
Preheat oven to 350ºF.
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
Chef Tips
We renovated Tuna Noodle Casserole by:
Opting for tuna in water, not tuna in oil.
Choosing fat-free sour cream instead of regular.
Switching from regular mayonnaise to fat-free.
Topping it with reduced-fat cheese instead of the full-fat variety.
Sweet Corn Cakes (WW)
POINTS® Value 3Servings 6Preparation Time 10 minCooking Time 20 minLevel of Difficulty Easybreakfast Try one of these homey cakes as a tasty accompaniment to a salad or bowl of soup. Or team it up with some yogurt for a hearty breakfast.
Ingredients
2/3 cup uncooked cornmeal
1/3 cup all-purpose flour
3 Tbsp dark brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 tsp ground cinnamon
2 medium egg white(s), lightly beaten
3/4 cup apple juice 1 tsp apple cider vinegar
1 1/2 tsp canola oil
1 piece corn on the cob, about 1/2 cup of kernels
Instructions
Preheat oven to 400°F (205°C). Coat a 6-muffin tin with cooking spray.
Combine ingredients and pour into prepared muffin tins.
Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
Ingredients
2/3 cup uncooked cornmeal
1/3 cup all-purpose flour
3 Tbsp dark brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 tsp ground cinnamon
2 medium egg white(s), lightly beaten
3/4 cup apple juice 1 tsp apple cider vinegar
1 1/2 tsp canola oil
1 piece corn on the cob, about 1/2 cup of kernels
Instructions
Preheat oven to 400°F (205°C). Coat a 6-muffin tin with cooking spray.
Combine ingredients and pour into prepared muffin tins.
Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
Spinach Gnocchi (WW)
POINTS® Value 6Servings 6Preparation Time 15 minCooking Time 10 minLevel of Difficulty Moderatemain meals To maximize flavor in this dish, choose small spinach leaves with a crisp texture. Smell the leaves for freshness. They should give off a sweet aroma, not a sour or musty odor.
Ingredients
1 bunch spinach, stems removed
1/2 cup all-purpose flour, sifted
2 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
1/2 cup dried bread crumbs
1/4 cup all-purpose flour, extra 1 cup canned tomato sauce
Instructions
Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
Heat sauce in microwave. Serve drizzled over gnocchi.
Ingredients
1 bunch spinach, stems removed
1/2 cup all-purpose flour, sifted
2 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
1/2 cup dried bread crumbs
1/4 cup all-purpose flour, extra 1 cup canned tomato sauce
Instructions
Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
Heat sauce in microwave. Serve drizzled over gnocchi.
Southern Style Cornbread Casserole
Serves way more than necessary! LOL Should be golden brown around the edges, cornbread color through the middle.
Ingredients
1.5 cup reduced-fat sour cream
2 sticks (1 cup) Promise Light Buttery Stick Margarine
14 oz Del Monte Golden Cream Style Corn, No Salt Added
14 oz Del Monte Golden Whole Kernel Corn
16 oz cornbread mix
Instructions
Mix all ingredients and bake for 30 minutes at 350 degrees until knife comes out clean.
Add cheese if so desired. Try slicing a thin chunk or two of block cheddar cheese, and dropping into casserole halfway through baking. Melts in the casserole.
Ingredients
1.5 cup reduced-fat sour cream
2 sticks (1 cup) Promise Light Buttery Stick Margarine
14 oz Del Monte Golden Cream Style Corn, No Salt Added
14 oz Del Monte Golden Whole Kernel Corn
16 oz cornbread mix
Instructions
Mix all ingredients and bake for 30 minutes at 350 degrees until knife comes out clean.
Add cheese if so desired. Try slicing a thin chunk or two of block cheddar cheese, and dropping into casserole halfway through baking. Melts in the casserole.
Sausage, Apple & Cornbread Stuffing (WW)
POINTS® Value 2Servings 12Preparation Time 15 minCooking Time 15 minLevel of Difficulty Easyside dishes The sweet apple and rich sausage flavor in this stuffing work well with chicken, turkey, pork chops and even fish.
Ingredients
8 oz raw turkey sausage
2 Tbsp apple juice
1 tsp butter
1 medium onion(s), chopped
2 medium celery, chopped
2 medium apple(s), cored and diced
1/4 cup parsley, chopped
2 Tbsp thyme, chopped or 1 tsp dried
1 Tbsp poultry seasoning
1 1/2 cup canned chicken broth, hot
1/8 tsp table salt, or to taste
8 oz cornbread stuffing dry mix
1/8 tsp black pepper, or to taste
Instructions
Coat a large, nonstick skillet with cooking spray; place over medium heat.
Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.
Ingredients
8 oz raw turkey sausage
2 Tbsp apple juice
1 tsp butter
1 medium onion(s), chopped
2 medium celery, chopped
2 medium apple(s), cored and diced
1/4 cup parsley, chopped
2 Tbsp thyme, chopped or 1 tsp dried
1 Tbsp poultry seasoning
1 1/2 cup canned chicken broth, hot
1/8 tsp table salt, or to taste
8 oz cornbread stuffing dry mix
1/8 tsp black pepper, or to taste
Instructions
Coat a large, nonstick skillet with cooking spray; place over medium heat.
Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.
Orange Chinese Chicken (WW)
Was POINTS® value of 10Now POINTS® value of 5Servings 4Preparation Time 14 minCooking Time 9 minLevel of Difficulty Easymain meals Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor.
Ingredients
2 tsp dark sesame oil
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce 2 tsp cornstarch
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Chef Tips
We renovated Orange Chinese Chicken by:
Using a strong-flavored oil so that we could get intense flavor with a smaller amount.
Thickening the sauce with cornstarch instead of a more caloric butter-flour mixture.
Opting for low-sodium soy sauce, instead of regular, to improve the dish's nutritional profile.
Ingredients
2 tsp dark sesame oil
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce 2 tsp cornstarch
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Chef Tips
We renovated Orange Chinese Chicken by:
Using a strong-flavored oil so that we could get intense flavor with a smaller amount.
Thickening the sauce with cornstarch instead of a more caloric butter-flour mixture.
Opting for low-sodium soy sauce, instead of regular, to improve the dish's nutritional profile.
Oatmeal Cookies (WW)
POINTS® Value 3Servings 16Preparation Time 10 minCooking Time 14 minLevel of Difficulty Easydesserts Vary your batch of this homespun hero by adding 1/2 cup of raisins to the batter.
Ingredients
3/4 cup all-purpose flour
1 1/2 cup uncooked quick oats
1/2 tsp baking soda
1/4 tsp table salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
3/4 cup packed light brown sugar
1/4 cup sugar
1/2 cup butter, softened
1 medium egg white(s)
Instructions
Heat oven to 350°F.
Whisk together flour, oatmeal, baking soda, salt, cinnamon, ginger and cloves. In mixer on medium, beat butter and add sugars to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and combine.
On ungreased cookie sheet, drop batter by the tablespoon, 2 inches apart. Bake until set and golden, 11 to 14 minutes. Remove to wire rack to cool. Makes 2 cookies per serving.
Ingredients
3/4 cup all-purpose flour
1 1/2 cup uncooked quick oats
1/2 tsp baking soda
1/4 tsp table salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
3/4 cup packed light brown sugar
1/4 cup sugar
1/2 cup butter, softened
1 medium egg white(s)
Instructions
Heat oven to 350°F.
Whisk together flour, oatmeal, baking soda, salt, cinnamon, ginger and cloves. In mixer on medium, beat butter and add sugars to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and combine.
On ungreased cookie sheet, drop batter by the tablespoon, 2 inches apart. Bake until set and golden, 11 to 14 minutes. Remove to wire rack to cool. Makes 2 cookies per serving.
Mini ChocoChip Cookies (WW)
POINTS® Value 1Servings 24Preparation Time 10 minCooking Time 20 minLevel of Difficulty Easydesserts These adorable cookies will satisfy your chocolate cravings without blowing your goal for the day.
Ingredients
2 Tbsp butter, softened
2 tsp canola oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Instructions
Preheat oven to 375ºF.
In a medium bowl, cream butter, oil and brown sugar together. Add vanilla, salt and egg white, and mix together thoroughly.
Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.
Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving.
Flavor Booster: Indulge your craving for an intense chocolate experience. Buy a 3-ounce bar of fine chocolate with a percentage of 75 or higher on the label. The percentage indicates the combined amount of cocoa bean and added cocoa butter in the chocolate. The higher the percentage, the greater the chocolate taste and the less sweet the product. Chop up the bar and use in place of chocolate chips.
Ingredients
2 Tbsp butter, softened
2 tsp canola oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Instructions
Preheat oven to 375ºF.
In a medium bowl, cream butter, oil and brown sugar together. Add vanilla, salt and egg white, and mix together thoroughly.
Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.
Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving.
Flavor Booster: Indulge your craving for an intense chocolate experience. Buy a 3-ounce bar of fine chocolate with a percentage of 75 or higher on the label. The percentage indicates the combined amount of cocoa bean and added cocoa butter in the chocolate. The higher the percentage, the greater the chocolate taste and the less sweet the product. Chop up the bar and use in place of chocolate chips.
Sweet & Sour Swedish Meatballs
POINTS® Value 7Servings 8light meals A crockpot works perfect for this!
Ingredients
12 oz canned cranberry sauce
12 oz Heinz Chili Sauce
1 1/8 pound cooked lean ground beef
2 egg
4 slice white bread
Instructions
Mix both sauces and bring to simmer. Flavor beef any way you like. I add garlic powder, onion powder and pepper. Add both eggs and crumbled bread to beef, then roll into little meatballs (tinyish). Slowly drop them into simmering sauce. Do not stir, but shake gently. Leave on simmer for approximately 30-45 minutes.
Serve as a sidedish, appetizers or over noodles. Enjoy!
Ingredients
12 oz canned cranberry sauce
12 oz Heinz Chili Sauce
1 1/8 pound cooked lean ground beef
2 egg
4 slice white bread
Instructions
Mix both sauces and bring to simmer. Flavor beef any way you like. I add garlic powder, onion powder and pepper. Add both eggs and crumbled bread to beef, then roll into little meatballs (tinyish). Slowly drop them into simmering sauce. Do not stir, but shake gently. Leave on simmer for approximately 30-45 minutes.
Serve as a sidedish, appetizers or over noodles. Enjoy!
Fruity Brown Rice (WW)
POINTS® Value 3Servings 4Preparation Time 13 minCooking Time 15 minLevel of Difficulty Easysnacks In winter, try orange sections, sliced kiwi fruit and red grapes in this dish. For fall, you could use fresh figs, cubed pears and dried apricots.
Ingredients
1 cup fat-free skim milk
1 cup quick cooking brown rice
1/2 tsp table salt 1 large banana(s), sliced
1 cup blueberries, stems removed
2 small peach(es), sliced
4 tsp honey
Instructions
In a medium saucepan, bring milk and 1 1/2 cups water to boil.
Add rice and salt. Reduce heat and simmer, covered, until all liquid is absorbed, about 12 minutes.
When rice is done, stir in banana, blueberries and peaches. Divide among 4 bowls and drizzle with honey.
Ingredients
1 cup fat-free skim milk
1 cup quick cooking brown rice
1/2 tsp table salt 1 large banana(s), sliced
1 cup blueberries, stems removed
2 small peach(es), sliced
4 tsp honey
Instructions
In a medium saucepan, bring milk and 1 1/2 cups water to boil.
Add rice and salt. Reduce heat and simmer, covered, until all liquid is absorbed, about 12 minutes.
When rice is done, stir in banana, blueberries and peaches. Divide among 4 bowls and drizzle with honey.
Frosted Banana Bread Muffins (WW)
POINTS® Value 2Servings 24Preparation Time 27 minCooking Time 12 minLevel of Difficulty Easycakes Homemade muffins like these make wonderful hostess gifts. Simply wrap them in foil and add a bow.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
3 Tbsp vegetable oil
2/3 cup unpacked brown sugar
3 large banana(s), or 4 medium, mashed
2 tsp lemon zest, grated
1 large egg(s)
1 large egg white(s)
2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 Tbsp fresh lemon juice
Instructions
Preheat oven to 350ºF. Coat 24 mini muffin tins with cooking spray.
Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
3 Tbsp vegetable oil
2/3 cup unpacked brown sugar
3 large banana(s), or 4 medium, mashed
2 tsp lemon zest, grated
1 large egg(s)
1 large egg white(s)
2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 Tbsp fresh lemon juice
Instructions
Preheat oven to 350ºF. Coat 24 mini muffin tins with cooking spray.
Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.
Crusted Honey Mustard Chicken (WW)
POINTS® Value 7Servings 4Preparation Time 12 minCooking Time 15 minLevel of Difficulty Easymain meals We added a twist to these baked - not fried - chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. They're so crisp and tasty, they'll easily become a family favorite!
Ingredients
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast(s), four 4 oz pieces
Instructions
Preheat oven to 425°F.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
Ingredients
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast(s), four 4 oz pieces
Instructions
Preheat oven to 425°F.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
CornBread (WW)
Was POINTS® value of 5Now POINTS® value of 3Servings 8Preparation Time 10 minCooking Time 20 minLevel of Difficulty Easybreakfast Our renovated Corn Bread makes the perfect side dish for chili, soups and stews. It's such a delicious and healthy treat, you'll love it topped with preserves for breakfast, too.
Ingredients
1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp corn oil
Instructions
Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Chef Tips
We renovated Corn Bread by:
Using egg whites instead of whole eggs.
Replacing whole milk with naturally-low-in-fat buttermilk.
Cutting back on the amount of oil.
Adding sweet creamed corn to eliminate the need for lots of sugar.
Ingredients
1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp corn oil
Instructions
Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Chef Tips
We renovated Corn Bread by:
Using egg whites instead of whole eggs.
Replacing whole milk with naturally-low-in-fat buttermilk.
Cutting back on the amount of oil.
Adding sweet creamed corn to eliminate the need for lots of sugar.
Chocolate Chip Blondies (WW)
POINTS® Value 3Servings 24Preparation Time 15 minCooking Time 25 minLevel of Difficulty Easycakes These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat.
Ingredients
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp table salt
1 1/2 cup unpacked brown sugar
6 Tbsp light butter 2 large egg white(s)
1 tsp vanilla extract
3/4 cup mini chocolate chips
1/3 cup water
Instructions
Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt.
In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Ingredients
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp table salt
1 1/2 cup unpacked brown sugar
6 Tbsp light butter 2 large egg white(s)
1 tsp vanilla extract
3/4 cup mini chocolate chips
1/3 cup water
Instructions
Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt.
In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Chocolate Marshmallow FUDGE (WW)
POINTS® Value 2Servings 36Preparation Time 10 minCooking Time 5 minLevel of Difficulty Easydesserts This chocolate treat is quick and easy to make. And the best part is that it doesn't require fancy candy-making equipment!
Ingredients
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)
Instructions
Coat an 8- x 8-inch pan with cooking spray.
Stir together sugar, evaporated milk and margarine.
Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
Pour into pan and refrigerate until firm, about 2 hours.
Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)
Ingredients
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)
Instructions
Coat an 8- x 8-inch pan with cooking spray.
Stir together sugar, evaporated milk and margarine.
Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
Pour into pan and refrigerate until firm, about 2 hours.
Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)
ChocoPeanut Frozen Cookies (WW)
POINTS® Value 1Servings 16Preparation Time 5 minCooking Time 10 minLevel of Difficulty Easydesserts If you love dark chocolate, you're bound to love these: a decadent way to cool off on a hot summer day.
Ingredients
1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats 2 tsp canola oil
Instructions
Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.
Ingredients
1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats 2 tsp canola oil
Instructions
Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.
Chicken in Apricot Sauce (WW)
POINTS® Value 4Servings 4Preparation Time 20 minCooking Time 25 minLevel of Difficulty Moderatemain meals This sweet dinner dish takes advantage of fresh summer apricots, but if you’d rather opt for canned ones, just make sure they’re packed in light, not heavy, syrup.
Ingredients
1 tsp olive oil
2 Tbsp sherry cooking wine, dry
1 pound uncooked boneless, skinless chicken breast(s), four pieces, pounded
1 cup apricot nectar
1 Tbsp white wine vinegar
2 tsp unpacked brown sugar
2 Tbsp Dijon mustard
1 Tbsp cornstarch
1/4 cup water
4 items apricot(s), pitted and split in half
8 cup spinach, fresh, chopped
1/4 oz Fisher Chopped Pecans, or other brand (about 1 tbsp)
Instructions
Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.
Meanwhile, combine nectar, vinegar, sugar and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.
Ingredients
1 tsp olive oil
2 Tbsp sherry cooking wine, dry
1 pound uncooked boneless, skinless chicken breast(s), four pieces, pounded
1 cup apricot nectar
1 Tbsp white wine vinegar
2 tsp unpacked brown sugar
2 Tbsp Dijon mustard
1 Tbsp cornstarch
1/4 cup water
4 items apricot(s), pitted and split in half
8 cup spinach, fresh, chopped
1/4 oz Fisher Chopped Pecans, or other brand (about 1 tbsp)
Instructions
Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.
Meanwhile, combine nectar, vinegar, sugar and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.
Coco-Cherry Macaroons (WW)
POINTS® Value 1Servings 12Preparation Time 15 minCooking Time 15 minLevel of Difficulty Moderatedesserts Our dried-fruit-infused macaroons are a perfect mouthful of sweetness. If cherry is not your thing, give cranberries or blueberries a try.
Ingredients
2 large egg white(s), at room temperature
1/4 tsp table salt
1/3 cup sugar
2 Tbsp all-purpose flour
1/2 tsp vanilla extract
1 cup sweetened coconut flakes
1/2 cup dried cherries
Instructions
Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks.
Fold in remaining ingredients. Drop batter by tablespoons onto prepared cookie sheets. Bake until light golden brown, about 15 minutes. Yields about 2 cookies per serving.
Ingredients
2 large egg white(s), at room temperature
1/4 tsp table salt
1/3 cup sugar
2 Tbsp all-purpose flour
1/2 tsp vanilla extract
1 cup sweetened coconut flakes
1/2 cup dried cherries
Instructions
Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks.
Fold in remaining ingredients. Drop batter by tablespoons onto prepared cookie sheets. Bake until light golden brown, about 15 minutes. Yields about 2 cookies per serving.
Broccoli w/Orange-Sesame Sauce (WW)
POINTS® Value 1Servings 4Preparation Time 10 minCooking Time 10 minLevel of Difficulty Easyside dishes This citrus sauce really perks up broccoli. Serve it with rice and soy-orange marinated pork tenderloin.
Ingredients
3/4 cup orange juice
1 Tbsp honey
1 1/2 tsp ginger root, grated and peeled
2 tsp cornstarch, dissolved in 4 tsp water
2 tsp fresh lemon juice
1 tsp sesame oil
2 tsp sesame seeds, toasted
1 pound broccoli, florets, steamed
Instructions
In a small nonstick saucepan, combine orange juice, honey and gingerroot; bring to a boil. Add the dissolved cornstarch and return to a boil, stirring; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice and sesame oil.
Place broccoli in a serving bowl. Top with the sauce and sprinkle with the sesame seeds.
Ingredients
3/4 cup orange juice
1 Tbsp honey
1 1/2 tsp ginger root, grated and peeled
2 tsp cornstarch, dissolved in 4 tsp water
2 tsp fresh lemon juice
1 tsp sesame oil
2 tsp sesame seeds, toasted
1 pound broccoli, florets, steamed
Instructions
In a small nonstick saucepan, combine orange juice, honey and gingerroot; bring to a boil. Add the dissolved cornstarch and return to a boil, stirring; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice and sesame oil.
Place broccoli in a serving bowl. Top with the sauce and sprinkle with the sesame seeds.
Bacon and Swiss Quiche (WW)
POINTS® Value 3Servings 8Preparation Time 20 minCooking Time 35 minLevel of Difficulty Easylight meals Vary this simple recipe by using other types of cheese, or by adding diced, cooked vegetables and fresh herbs.
Ingredients
2 sheet phyllo dough, cut into three strips each
3 large egg(s)
1/4 cup regular egg substitute
1 cup fat-free evaporated milk
2 Tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced
Instructions
Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.
Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.
Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.
Ingredients
2 sheet phyllo dough, cut into three strips each
3 large egg(s)
1/4 cup regular egg substitute
1 cup fat-free evaporated milk
2 Tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced
Instructions
Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.
Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.
Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.
Black Eyed Pea Dip
Thanks, Erin Hebert!
Black Eyed Pea Dip
2 cans of black-eyed peas 1 garlic clove, sliced
One 3 ounce package of cream cheese, room temperature
1/2 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
Shredded sharp cheddar cheese
Shredded Colby jack cheese
1 white onion choppedTortilla chips
Preheat oven to 400ºF. Empty peas into a saucepan. Sautee onions and garlic in a frying pan, then add to black-eyed peas. Heat until boiling. With a slotted spoon remove peas, garlic and onions and put in a mixing bowl. Add cayenne pepper and chili powder. Stir until mixed. Add cream cheese and mix until well blended. Mash pea-mixture with a potato masher until it is to the consistency you like. Transfer pea mixture to an 8 inch pie plate or quiche dish. Top mixture with cheddar and Colby jack cheese. Bake until cheese boils and is light brown, about 20 mins. Serve warm with tortilla chips.
Black Eyed Pea Dip
2 cans of black-eyed peas 1 garlic clove, sliced
One 3 ounce package of cream cheese, room temperature
1/2 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
Shredded sharp cheddar cheese
Shredded Colby jack cheese
1 white onion choppedTortilla chips
Preheat oven to 400ºF. Empty peas into a saucepan. Sautee onions and garlic in a frying pan, then add to black-eyed peas. Heat until boiling. With a slotted spoon remove peas, garlic and onions and put in a mixing bowl. Add cayenne pepper and chili powder. Stir until mixed. Add cream cheese and mix until well blended. Mash pea-mixture with a potato masher until it is to the consistency you like. Transfer pea mixture to an 8 inch pie plate or quiche dish. Top mixture with cheddar and Colby jack cheese. Bake until cheese boils and is light brown, about 20 mins. Serve warm with tortilla chips.
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