I made this recently and I just loved how the house smelled like turkey. Reminded me of Thankksgiving. And this recipe is just perfect for a person who doesn't like dark meat. :-)
Roast Turkey Breast with Garlic and Herbs
Serves: 12
Points: 3
Ingredients
4 garlic cloves, minced
2 tbsp chopped fresh sage
2 tbsp chopped fresh oregano
1 tbsp extra olive oil
2 tsp grated lemon zest
1 tsp salt
1/2 tsp freshly ground pepper
1 (4.5 - 5 pound) bone in turkey breast
Instructions
1) Preheat the oven to 400 degrees. Spray the rack of a roasting pan with olive oil nonstick spray and place it in the pan.
2) Combine the garlic, sage, oregano, oil, lemon zest, salt, and pepper in a small bowl. Stir until the consistency of a paste. Carefully lift the skin from the turkey and rub the garlic-herb paste evenly under the skin. Place the turkey, skin side up, on the rack in the pan.
3) Roast the turkey 10 minutes. Reduce the oven temperature to 325 degrees and roast until and instant-read thermometer inserted in the center of the breast registers 170 degrees, about 1 hour 40 minutes.
4) Transfer the turkey to a large cutting board; let stand 10 minutes before carving. Remove the skin before eating.
Sunday, September 26, 2010
Dolmades
This recipe was a lot of work. But there is a lot of payoff in the end. You get 24 out of one recipe so you can use these as a meal and serve with some salad or a 0 point veggie, or you can put them out for appetizers at a party! Hubby really loved these and he couldn't get enough! Oh, and I totally loved the stuffing for these and can see it being put to use in different ways.
Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3
Ingredients
1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges
Instructions
1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid. Chop the tomatoes and transfer to a large bowl.
2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer. Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes. Add to the tomatoes.
3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes. Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.
4) Place the grape leaves in a pie plate, cover with the boiling water, then drain. Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem. Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf. Rollup and tuck in the ends. Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades. Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket. Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes. Serve with the lemon wedges.
Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3
Ingredients
1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges
Instructions
1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid. Chop the tomatoes and transfer to a large bowl.
2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer. Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes. Add to the tomatoes.
3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes. Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.
4) Place the grape leaves in a pie plate, cover with the boiling water, then drain. Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem. Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf. Rollup and tuck in the ends. Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades. Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket. Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes. Serve with the lemon wedges.
Crab & Corn Pasta
I know its been a while since I posted a recipe. That's what happens when you fall off the "eating right" wagon. But, I am now back on track and have loads of recipes to share. Not sure if I will be able to post them all today, but I hope to get a few up here for your enjoyment.
The first, Crab & Corn Pasta. I got this off of the WW website and it was delish AND easy (my kind of meal)! My only complaint is that it was a bit to oniony for my tastes. So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.
Crab & Corn Pasta
Serves: 4
Points: 8
Ingredients:
6 oz uncooked penne
1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped
Instructions:
1.) Cook the penne according to package directions; drain and keep warm.
2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.
The first, Crab & Corn Pasta. I got this off of the WW website and it was delish AND easy (my kind of meal)! My only complaint is that it was a bit to oniony for my tastes. So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.
Crab & Corn Pasta
Serves: 4
Points: 8
Ingredients:
6 oz uncooked penne
1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped
Instructions:
1.) Cook the penne according to package directions; drain and keep warm.
2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.
Monday, April 12, 2010
Stuffed Chicken Breasts with Prosciutto & Fontina Cheese
Totally yummy.... 'Nuff said.
Stuffed Chicken Breasts with Prosciutto & Fontina Cheese
Serves: 4
Points: 5
Ingredients
4 (5-6 ounce) boneless, skinless chicken breasts
1/4 tsp freshly ground pepper
4 (1/4 ounce) thin slices prosciutto or lean baked ham
8 large basil leaves
4 tbsp shredded fontina cheese
2 tsp olive oil
Instructions
1. To butterfly the chicken, place a chicken breast skinned side down, on a sheet of wax paper so that one long side faces you. Starting at the thinner end of the breast, begin to cut the chicken lengthwise in half, cutting almost all the way through to the opposite end but still leaving some meat attached. Open up the breast like a book, cover with another sheet of wax paper, and pound to 1/4-inch thickness with a meat mallet or the bottom of a heavy saucepan. Repeat with the remaining chicken.
2. Sprinkle the chicken with the pepper. Layer 1 slice of the prosciutto (tuck in the edges of the prosciutto if necessary to fit), 2 leaves of the basil and 1 tbsp of the fontina over one half of each breast, leaving a 1/2-inch border. Fold the remaining half of the ckicken over to cover the filling, pressing the edges to seal.
3. Heat the oil in a large nonstick skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, 4-5 minutes on each side.
Stuffed Chicken Breasts with Prosciutto & Fontina Cheese
Serves: 4
Points: 5
Ingredients
4 (5-6 ounce) boneless, skinless chicken breasts
1/4 tsp freshly ground pepper
4 (1/4 ounce) thin slices prosciutto or lean baked ham
8 large basil leaves
4 tbsp shredded fontina cheese
2 tsp olive oil
Instructions
1. To butterfly the chicken, place a chicken breast skinned side down, on a sheet of wax paper so that one long side faces you. Starting at the thinner end of the breast, begin to cut the chicken lengthwise in half, cutting almost all the way through to the opposite end but still leaving some meat attached. Open up the breast like a book, cover with another sheet of wax paper, and pound to 1/4-inch thickness with a meat mallet or the bottom of a heavy saucepan. Repeat with the remaining chicken.
2. Sprinkle the chicken with the pepper. Layer 1 slice of the prosciutto (tuck in the edges of the prosciutto if necessary to fit), 2 leaves of the basil and 1 tbsp of the fontina over one half of each breast, leaving a 1/2-inch border. Fold the remaining half of the ckicken over to cover the filling, pressing the edges to seal.
3. Heat the oil in a large nonstick skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, 4-5 minutes on each side.
Monday, March 22, 2010
Kung Pao Shrimp
I love Chinese food and to come across so many yummy WW Chinese food recipes makes me happy. :-)
I made this for dinner a couple of weeks ago and for me, there is no need to order take-out any more. I found this recipe in the WW "Take-out Tonight" cookbook.
Kung Pao Shrimp
Serves: 4
Points: 4
Ingredients
3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp corn starch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained
Instructions
1) Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.
2) Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp tender; about 2 minutes. Add the broth mixture and the shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
I made this for dinner a couple of weeks ago and for me, there is no need to order take-out any more. I found this recipe in the WW "Take-out Tonight" cookbook.
Kung Pao Shrimp
Serves: 4
Points: 4
Ingredients
3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp corn starch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained
Instructions
1) Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.
2) Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp tender; about 2 minutes. Add the broth mixture and the shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Fiery Beef with Scallions and Cashews
This wasn't as spicy as the name makes it out to be. But it was still AWESOME! I let the meat marinate overnight and it came out so tender! I found this recipe in the WW "Take-out Tonight" cookbook.
To the folks that I fed this to recently, I did not use the lemongrass (fresh or dried) because I couldn't find it at the market and I didn't have a chance to go to a different store. :-)
Fiery Beef with Scallions and Cashews
Serves: 4
Points: 6
Ingredients
1/4 cup honey
1/4 cup minced onion
1 tbsp minced peeled fresh ginger
1 tbsp finely chopped fresh lemongrass or 1 tsp dried
2 cloves garlic, finely chopped
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
1 tsp Thai fish sauce (nam pla)
1 tsp Asian (dark) sesame oil
2 or 3 drops hot pepper sauce
1 (1 pound) flank steak trimmed of all visible fat, cut diagonally across the grain into 1/4-inch thick slices
1/4 cup chopped scallions
3 tbsp chopped cashews
Instructions
1) To make the marinade, combine the honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce, sesame oil, and hot sauce in a large zip-close plastic bag. Mix well. Add the steak, seal the bag, and turn several times to coat. Refrigerate the steak, turning the bag occasionally, at least 1 hour or overnight.
2) Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
3) Remove the steak from the marinade, scraping off any excess. Discard the marinade. Thread the steak onto each of 8 (8-inch) metal skewers (I used wood skewers. Just let them soak for a couple of hours before using!) Grill or broil the steak 5 inches from the heat until browned, 3 minutes on each side. Sprinkle the steak with the scallions and cashews.
To the folks that I fed this to recently, I did not use the lemongrass (fresh or dried) because I couldn't find it at the market and I didn't have a chance to go to a different store. :-)
Fiery Beef with Scallions and Cashews
Serves: 4
Points: 6
Ingredients
1/4 cup honey
1/4 cup minced onion
1 tbsp minced peeled fresh ginger
1 tbsp finely chopped fresh lemongrass or 1 tsp dried
2 cloves garlic, finely chopped
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
1 tsp Thai fish sauce (nam pla)
1 tsp Asian (dark) sesame oil
2 or 3 drops hot pepper sauce
1 (1 pound) flank steak trimmed of all visible fat, cut diagonally across the grain into 1/4-inch thick slices
1/4 cup chopped scallions
3 tbsp chopped cashews
Instructions
1) To make the marinade, combine the honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce, sesame oil, and hot sauce in a large zip-close plastic bag. Mix well. Add the steak, seal the bag, and turn several times to coat. Refrigerate the steak, turning the bag occasionally, at least 1 hour or overnight.
2) Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
3) Remove the steak from the marinade, scraping off any excess. Discard the marinade. Thread the steak onto each of 8 (8-inch) metal skewers (I used wood skewers. Just let them soak for a couple of hours before using!) Grill or broil the steak 5 inches from the heat until browned, 3 minutes on each side. Sprinkle the steak with the scallions and cashews.
Shrimp and Soba Salad
This tasty Japanese dish can be served either cold or at room temperature. Its great for a summer night's meal or to bring to a potluck dinner!
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
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