Okay, truth is, I really don't like tomatoes but the hubby does. So, I made this dish. When serving I went heavy on the green beans for me and heavy on the tomatoes for him.... We were both very happy.
This is a great side dish (that I found on the WW website) that really doesn't take long to make. However it tastes like it did!
Roasted Green Beans and Fresh Tomato
Serves: 4
Points: 0
Ingredients
3 sprays olive oil cooking spray
4 cups green beans, trimmed
2 cups grape tomatoes, or cherry tomatoes, cut in half (or quartered if large)
1/4 cup fresh basil, cut into ribbons, divided
2 tsp minced garlic, or less to taste
1/2 tsp table salt (I use kosher) or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1) Preheat over to 450 degrees. Coat a large roasting pan with cooking spray.
2) Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes
3) Meanwhile, in a medium bowl, combine tomatoes, 2 tbsp of basil, garlic, salt, & pepper and set aside.
4) When green beans are finished, remove from oven and spoon tomato mixture in pan. Toss thoroughly. Serve hot, room temperature, or chilled. Top with remaining 2 tbsp of basil.
Wednesday, August 12, 2009
Baked Ziti with Turkey Sausage
This is a really tasty dish that is worthy of any Sunday meal (although I usually make it during the week).
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Friday, August 7, 2009
Spaghetti Bolognese
Well, I'm Italian and my husband is italian so pasta is a tasty thing in our house. This version of a typical Bolognese sauce has lean ground beef, veggies and doesn't take long to make. Oh, and it tastes good too!
Spaghetti Bolognese
Serves: 4
Points: 8
Ingredients
3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.
Spaghetti Bolognese
Serves: 4
Points: 8
Ingredients
3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.
Spicy Orange Beef
This is such a tasty dish. Its not your normal stirfry and has, as my husband would say, "Great flavor".
Spicy Orange Beef
Serves: 4
Points: 7
Ingredients
2 navel oranges
2/3 cup low-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp cornstarch
1/2 tsp crushed red pepper
1 tbsp vegetable oil
1 pound beef top round, trimmed of all visible fat and cut into 2 x 1/8 inch strips
1 pound broccoli crowns cut into small florets
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 scallions, cut into 1 inch pieces
2 tbsp minced peeled fresh ginger
2 large garlic cloves, minced
2 cups hot cooked brown rice
1. With a vegetable peeler, remove enough zest from one of the oranges to make 2 tbsp very thinkly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.
2. Combine 1/3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.
3. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.
4. Add the broccoli, bell pepper, orange zest strips, and the remaining 1/3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections, and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice.
Spicy Orange Beef
Serves: 4
Points: 7
Ingredients
2 navel oranges
2/3 cup low-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp cornstarch
1/2 tsp crushed red pepper
1 tbsp vegetable oil
1 pound beef top round, trimmed of all visible fat and cut into 2 x 1/8 inch strips
1 pound broccoli crowns cut into small florets
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 scallions, cut into 1 inch pieces
2 tbsp minced peeled fresh ginger
2 large garlic cloves, minced
2 cups hot cooked brown rice
1. With a vegetable peeler, remove enough zest from one of the oranges to make 2 tbsp very thinkly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.
2. Combine 1/3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.
3. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.
4. Add the broccoli, bell pepper, orange zest strips, and the remaining 1/3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections, and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice.
Strawberry Pie
There's something about summer and strawberries, don't you think? This dish is great for that casual summer cookout or dinner. But what's great is that you really can make this dish year round. And its so SIMPLE!!!!!! Takes about 10-15 minutes, TOPS!
Strawberry Pie
Serves: 8
Points: 3
Ingredients
1 box (.3 oz) sugar free strawberry gelatin
1/4 cup boiling water
2 containers strawberry flavored fat free yogurt (I use the Columbo light)
1 container (8 oz) fat free coolwhip
1 prepared 9" reduced fat graham cracker crust
1. In a large bowl, dissolve gelatin in boiling water with wire whisk.
2. Stir in yogurt; fold in whipped topping.
3. Transfer mixture to crust and refrigerate overnight or at least 2 hours.
Strawberry Pie
Serves: 8
Points: 3
Ingredients
1 box (.3 oz) sugar free strawberry gelatin
1/4 cup boiling water
2 containers strawberry flavored fat free yogurt (I use the Columbo light)
1 container (8 oz) fat free coolwhip
1 prepared 9" reduced fat graham cracker crust
1. In a large bowl, dissolve gelatin in boiling water with wire whisk.
2. Stir in yogurt; fold in whipped topping.
3. Transfer mixture to crust and refrigerate overnight or at least 2 hours.
Crockpot Cheesey Chicken Spaghetti
I have only made this once, and it was tasty but I don't think I really executed it properly. But, I will definitely be trying it again. I believe I got this off of a WW message board, however I there is something on my sheet that references Halfmysize.com (whatever that is... LOL)
Crockpot Cheesey Chicken Spaghetti
Serves: 12
Points: 6
Ingredients
1 pound spaghetti, cooked
1 pound Light Velveeta Cheese
12.5 oz can chicken breast, drained and flaked
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Rotel - I don't think I was able to find these, so I kind of improvised.)
4 oz can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper to taste
1. Spray slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker and stir to mix well
3. Cook on LOW for 2-3 hours. Stir again just before serving.
Crockpot Cheesey Chicken Spaghetti
Serves: 12
Points: 6
Ingredients
1 pound spaghetti, cooked
1 pound Light Velveeta Cheese
12.5 oz can chicken breast, drained and flaked
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Rotel - I don't think I was able to find these, so I kind of improvised.)
4 oz can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper to taste
1. Spray slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker and stir to mix well
3. Cook on LOW for 2-3 hours. Stir again just before serving.
Thursday, August 6, 2009
Cheeseburger Casserole
Just the name of this dish would make anyone drool. But once you make it, not only will you be drooling, you'll be wanting more!
Note, when I made this I thought it needed more cheese sauce. The recipe I am providing is the original recipe so the points are for that. Should you decided to make more cheese sauce, remember to add up the extra points and divide it among the servings!!!
Cheeseburger Casserole
Serves: 6
Points: 4
Ingredients
2 sprays cooking spray
2 large Yukon Gold potatoes, boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 cup mushrooms, sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Cheese Product (I have been having a tough time finding this lately)
1/4 cup low-fat evaporated milk (I think I have only been able to find fat-free so I have used that)
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed
1. Preheat oven to 350 degrees. Coat a 9-inch square baking dish with cooking spray
2. Peel and thinly slice potatoes, layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes, remove baking dish from oven and set aside.
3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook stirring frequently, until vegetables are tender, about 7-10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skilletl cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine, spread mixture over potatoes in baking dish.
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces.
Note, when I made this I thought it needed more cheese sauce. The recipe I am providing is the original recipe so the points are for that. Should you decided to make more cheese sauce, remember to add up the extra points and divide it among the servings!!!
Cheeseburger Casserole
Serves: 6
Points: 4
Ingredients
2 sprays cooking spray
2 large Yukon Gold potatoes, boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 cup mushrooms, sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Cheese Product (I have been having a tough time finding this lately)
1/4 cup low-fat evaporated milk (I think I have only been able to find fat-free so I have used that)
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed
1. Preheat oven to 350 degrees. Coat a 9-inch square baking dish with cooking spray
2. Peel and thinly slice potatoes, layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes, remove baking dish from oven and set aside.
3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook stirring frequently, until vegetables are tender, about 7-10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skilletl cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine, spread mixture over potatoes in baking dish.
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces.
Broccoli with Lemon-Garlic Crumbs
Over the years, my tastes have changed. For example, I like broccoli. Ask my mom and she would tell you that would have been an impossibility based on my vegetable likes/dislikes (mostly dislikes) during my childhood.
I found this dish on the WW website. This isn't your basic old steamed broccoli. I served this at dinner one Mother's Day (I believe) and it was a hit!
Broccoli with Lemon-Garlic Crumbs
Serves: 4
Points: 2
Ingredients
1 pound broccoli florets, fresh
1 tbsp unsalted butter
1 1/2 tsp minced garlic
1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
1 tsp lemon zest
1/4 tsp table salt
1. Bring 1 inch of water to a boil in a large skillet. PLace broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain.
2. Meanwhile melt butter in a medium non-stick skillet over medium-low heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium and cook, stirring often, until lightly toasted, about 2 to 3 minutes.
3. Remove skillet from heat; stir in lemon zest and salt.
4. Spoon broccoli into a serving bowl and toss with crumbs.
Delish!
I found this dish on the WW website. This isn't your basic old steamed broccoli. I served this at dinner one Mother's Day (I believe) and it was a hit!
Broccoli with Lemon-Garlic Crumbs
Serves: 4
Points: 2
Ingredients
1 pound broccoli florets, fresh
1 tbsp unsalted butter
1 1/2 tsp minced garlic
1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
1 tsp lemon zest
1/4 tsp table salt
1. Bring 1 inch of water to a boil in a large skillet. PLace broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain.
2. Meanwhile melt butter in a medium non-stick skillet over medium-low heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium and cook, stirring often, until lightly toasted, about 2 to 3 minutes.
3. Remove skillet from heat; stir in lemon zest and salt.
4. Spoon broccoli into a serving bowl and toss with crumbs.
Delish!
Thai Shrimp Soup
This was probably one of the first recipes that I made from this particular WW cookbook (In One Pot). I made it for my entire family (brothers, parents, etc) and they all loved it and there is no way that anyone would say that this was a WW recipe. Its just that good.
Thai Shrimp Soup
Serves: 4
Points: 4
Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro
1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.
TASTY!
Thai Shrimp Soup
Serves: 4
Points: 4
Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro
1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.
TASTY!
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