Okay, I haven't made this yet, but will be tonight. Here's hoping it comes out well! This is from the WW "Flex & Core" cookbook.
Beef in Garlic Sauce
Serves: 4
Points: 3 (add 3 points to each serving for each 1 cup of brown rice)
Ingredients
5 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1 jalapeno pepper seeded and minced
3/4 pound boneless sirloin steak trimmed of visible fat and cut into 2x1/8 inch strips
4 scallions cut into 1-inch pieces
2 cups fresh snow peas
1/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp sherry or dry vermouth
1 tsp sugar
1 1/2 tsp cornstarch
1 tbsp cold water
Instructions
1) Spray a large nonstick skillet or wok with nonstick spray and set over high heat until a drop of water sizzles. Add the garlic, ginger and jalapeno; stir-fry until fragrant, about 1 minute.
2) Add the beef strips and stir-fry until browned, about 3 minutes. Add the scallions and snow peas; stir-fry about 1 minute. Add the broth, soy sauce, sherry, and sugar; bring to a simmer. Reduce heat and simmer, stirring occasionally, about 2 minutes.
3) Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook stirring constantly until thickend, about 30 seconds.
Friday, January 29, 2010
Roasted Pork Tenderloin
This little gem was found on the WW website. Vic loved it so much, he ate what equated to 4 servings!
Roasted Pork Tenderloin
Serves: 8
Points: 3
Ingredients
1 spray cooking spray
2 tsp dried thyme, or 2 tbsp freshly chopped thyme
2 tsp dried oregano, or 2 tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt (I used kosher)
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound lean pork tenderloin
Instructions
1) Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
2) Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl, set aside.
3) Rub oil over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
4) Roast until an instant-read thermometer inserted in center of pork reads 160 degrees, about 30 minutes. (Okay, here's the deal on this. I roasted it for the 30 minutes and the thermometer read 140. Knowing that it was going to "rest" I decided to take it out. And it was properly cooked. Also, mine was actually 2, 1 pound tenderloins so I am sure that made a difference.)
5) Let stand 10 minutes before slicing crosswise into thin( 1/2-inch thick) slices.
Roasted Pork Tenderloin
Serves: 8
Points: 3
Ingredients
1 spray cooking spray
2 tsp dried thyme, or 2 tbsp freshly chopped thyme
2 tsp dried oregano, or 2 tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt (I used kosher)
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound lean pork tenderloin
Instructions
1) Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
2) Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl, set aside.
3) Rub oil over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
4) Roast until an instant-read thermometer inserted in center of pork reads 160 degrees, about 30 minutes. (Okay, here's the deal on this. I roasted it for the 30 minutes and the thermometer read 140. Knowing that it was going to "rest" I decided to take it out. And it was properly cooked. Also, mine was actually 2, 1 pound tenderloins so I am sure that made a difference.)
5) Let stand 10 minutes before slicing crosswise into thin( 1/2-inch thick) slices.
Southern-Style Fish and Chips
From the WW "Turnaround" Cookbook. Definitely good for a Friday night dinner!
Southern-Style Fish and Chips
Serves: 4
Points: 7
Ingredients
1 1/4 pound red potatoes, scrubbed
3/4 tsp salt
1/2 tsp freshly ground pepper
1 large egg
1/4 cup cornmeal
2 tbsp finely chopped fresh parsley
4 (5-oz) skinless catfish filets
4 lemon wedges
Instructions
1) Arrange the racks to divided the oven into thirds. Preheat the oven to 400 degrees. Spray 2 baking sheets with canola oil nonstick spray.
2) Cut the potatoes into 2 x 1/2-inch sticks; rinse under cold water and pat dry with paper towels. Spread in a single layer on top of one of the baking sheets, and spray with canola oil nonstick spray. Bake on the top shelf until gold brown and crisp, about 30 minutes. Season the potatoes with 1/4 tsp of the salt and 1/4 tsp of the pepper.
3) Meanwhile, lightly beat the egg in a shallow bowl. On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1/2 tsp salt and 1/4 tsp pepper. Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat. Place on the second baking sheet and spray lightly with the nonstick spray. Bake on the bottom shelf until golden brown and just opaque in the center, 10-15 minutes. Serve with the potatoes and lemon.
Southern-Style Fish and Chips
Serves: 4
Points: 7
Ingredients
1 1/4 pound red potatoes, scrubbed
3/4 tsp salt
1/2 tsp freshly ground pepper
1 large egg
1/4 cup cornmeal
2 tbsp finely chopped fresh parsley
4 (5-oz) skinless catfish filets
4 lemon wedges
Instructions
1) Arrange the racks to divided the oven into thirds. Preheat the oven to 400 degrees. Spray 2 baking sheets with canola oil nonstick spray.
2) Cut the potatoes into 2 x 1/2-inch sticks; rinse under cold water and pat dry with paper towels. Spread in a single layer on top of one of the baking sheets, and spray with canola oil nonstick spray. Bake on the top shelf until gold brown and crisp, about 30 minutes. Season the potatoes with 1/4 tsp of the salt and 1/4 tsp of the pepper.
3) Meanwhile, lightly beat the egg in a shallow bowl. On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1/2 tsp salt and 1/4 tsp pepper. Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat. Place on the second baking sheet and spray lightly with the nonstick spray. Bake on the bottom shelf until golden brown and just opaque in the center, 10-15 minutes. Serve with the potatoes and lemon.
Italian Skillet Chicken
This recipe was also found in a WW cookbook ("Turnaround"). This was very tasty. Add a cup of cooked whole wheat pasta (2 oz dry) to each serving and add 3 points per serving. Basically, what I did was cook 8 oz dry of whole wheat pasta then tossed it all together when done and split into 4 servings.
Italian Skillet-Chicken
Serves: 4
Points: 3 (6 with the pasta as mentioned above)
Ingredients
2 tsp olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, sliced
3/4 pound boneless, skinless chicken breast cut into strips
1 (14 1/2 oz can) crushed tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground pepper
Instructions
1) Heat the oil in a large nonstick skillet over medium-hig heat. Add the onions, carrot and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes.
Italian Skillet-Chicken
Serves: 4
Points: 3 (6 with the pasta as mentioned above)
Ingredients
2 tsp olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, sliced
3/4 pound boneless, skinless chicken breast cut into strips
1 (14 1/2 oz can) crushed tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground pepper
Instructions
1) Heat the oil in a large nonstick skillet over medium-hig heat. Add the onions, carrot and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes.
Sicilian-Style Halibut
I found this recipe in a WW cookbook ("Turnaround"). Unfortunately, I couldn't get Halibut steaks at the market so I decided to go with Haddock (that I wound up having to skin myself...UGH. Not a pretty site).
The flavor on this was nice, but my preference would have been for less onions and more olives. But, its definitely worth posting.
Sicilian-Style Halibut
Serves: 4
Points: 3
Ingredients
1 pound skinless halibut steaks
1 onion, sliced
1 garlic clove, minced
2 (14 1/2 oz) cans diced tomatoes
1 tbsp drained rinsed capers
5 kalamata olives, pitted & chopped
1 tbsp fresh lemon juice
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground pepper
Instructions
1) Preheat oven to 450 degrees. Place the halibut in an 8-inch square baking dish.
2) Spray a large nonstick skillet with olive oil spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon juice, basil oregano and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes.
The flavor on this was nice, but my preference would have been for less onions and more olives. But, its definitely worth posting.
Sicilian-Style Halibut
Serves: 4
Points: 3
Ingredients
1 pound skinless halibut steaks
1 onion, sliced
1 garlic clove, minced
2 (14 1/2 oz) cans diced tomatoes
1 tbsp drained rinsed capers
5 kalamata olives, pitted & chopped
1 tbsp fresh lemon juice
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground pepper
Instructions
1) Preheat oven to 450 degrees. Place the halibut in an 8-inch square baking dish.
2) Spray a large nonstick skillet with olive oil spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon juice, basil oregano and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes.
Friday, January 22, 2010
Hamburger & Sausage Soup
A friend of mine posted this on her facebook page. It sounded so good, I just have to try it. We will be having this tomorrow night. Soup & Salad night for us!
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Marinated Flank Steak
I haven't tried this yet. But it sounds really good. It is currently marinating in my fridge right now and we will be having it tonight. :-)
Marinated Flank Steak
(From the Weight Watchers New Cookbook, Momentum edition)
Serves: 4
Points: 5
Ingredients
1/4 cup reduced-sodium soy sauce
2 tsp honey
2 tsp grated peeled ginger, or 1 tsp ground
2 tsp finely chopped fresh lemongrass
2 garlic cloves, minced
1 tbsp dry sherry
Pinch of crushed red pepper
1 (1 pound) flank steak
2 tsp olive oil
1/4 tsp salt
Freshly ground pepper to taste
Instructions
1) To prepare the marinade, in a gallon-size zip-close plastic bag, combine the soy sauce, honey, ginger, lemongrass, garlic, sherry, & crushed red pepper; add the steak. Seal the bag, squeezing out the air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours. Remove the meat from the refrigerator at least 30 minutes before broiling.
2) Preheat the broiler. Discard the marinade; pat the steak dry with a paper towel, then drizzle with the oil. Broil 3 inches from the heat, turning once and sprinkling the salt on the cooked side, about 4 minutes on each side. Season with the pepper. Transfer the steak to a cutting board. Let stand 2-3 minutes, then cut on the diagonal into 12 slices.
Calories: 207
Fat: 10g
Fiber: 0
Marinated Flank Steak
(From the Weight Watchers New Cookbook, Momentum edition)
Serves: 4
Points: 5
Ingredients
1/4 cup reduced-sodium soy sauce
2 tsp honey
2 tsp grated peeled ginger, or 1 tsp ground
2 tsp finely chopped fresh lemongrass
2 garlic cloves, minced
1 tbsp dry sherry
Pinch of crushed red pepper
1 (1 pound) flank steak
2 tsp olive oil
1/4 tsp salt
Freshly ground pepper to taste
Instructions
1) To prepare the marinade, in a gallon-size zip-close plastic bag, combine the soy sauce, honey, ginger, lemongrass, garlic, sherry, & crushed red pepper; add the steak. Seal the bag, squeezing out the air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours. Remove the meat from the refrigerator at least 30 minutes before broiling.
2) Preheat the broiler. Discard the marinade; pat the steak dry with a paper towel, then drizzle with the oil. Broil 3 inches from the heat, turning once and sprinkling the salt on the cooked side, about 4 minutes on each side. Season with the pepper. Transfer the steak to a cutting board. Let stand 2-3 minutes, then cut on the diagonal into 12 slices.
Calories: 207
Fat: 10g
Fiber: 0
Bacon Mac & Cheese
A friend of mine put this on her blog. She got it from Cooking Light Magazine. I made this last night and it was totally delish! My husband ate more than HALF of the entire casserole!
It is fairly high in points based on the serving and I know that it can be lightened up even more. But I think sometimes, its just worth spending a few extra points for the taste. The "real" cheese really helps the flavor and consistancy!
Bacon Mac & Cheese
Serves: 6
Points: 9
Ingredients
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta (I actually used elbows)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
Instructions
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°.
4. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.
5. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes. (keep a close eye, because it took less than 7 minutes for me!)
Nutritional Facts
Calories 399;
Fat: 13.8g;
Fiber: 2g;
Weight Watcher Points-9
It is fairly high in points based on the serving and I know that it can be lightened up even more. But I think sometimes, its just worth spending a few extra points for the taste. The "real" cheese really helps the flavor and consistancy!
Bacon Mac & Cheese
Serves: 6
Points: 9
Ingredients
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta (I actually used elbows)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
Instructions
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°.
4. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.
5. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes. (keep a close eye, because it took less than 7 minutes for me!)
Nutritional Facts
Calories 399;
Fat: 13.8g;
Fiber: 2g;
Weight Watcher Points-9
Thursday, January 21, 2010
Sausage and Broccoli Rabe Risotto
Okay, this is the first time I attempted this recipe and only the second time I made risotto. I'll tell you, risotto is tough to make. In my instance, I probably used almost twice the amount of broth than specified in the recipe, it took probably twice the amount of time for the rice to cook and I still had pieces that were undercooked. The entire time I was making it I could hear Chef Ramsey from Hell's Kitchen screaming "Its raw you daft cow!" LOL
So, if you are daring, or are familiar with making risotto, then try this recipe. But, I would suggest having more broth available at the beginning than what is suggested. Better to be safe than sorry!
Sausage & Broccoli Rabe Risotto
(from the Weight Watchers New Complete Cookbook, Momentum edition)
Serves: 6
Points: 6
Ingredients
3 cups (or more! LOL) low-sodium chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Aborio or short-grain white rice
1/3 cup dry white wine
1/4 tsp freshly ground pepper
1/4 chopped fresh flat-leaf parsley
1/2 pound hot italian turkey sausage, casings removed & crumbled
1/2 bunch broccoli rabe, rinsed and chopped
Instructions
1) To make the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2) Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.
3) Add the wine, pepper and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes (um, more like 30-35 for me! LOL). Stir in the parsley.
4) Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the brocooli rabe, cover and cook until wilted and softened, about 7 minutes. With a fork, stir the sausage and broccoli rabe into the risotto.
Cals: 291
Fat: 7g
Fiber: 1g
NOTE: (this is direct from the cookbook) Timing and temperature are key to successful risotto making. Be sure to keep the cooking broth just at a simmer on a nearby burner. Start counting total risotto cooking time from the first addition of broth. Cook the risotto over medium to medium-low heat, or just enought heat to maintain a gentle simmer.
So, if you are daring, or are familiar with making risotto, then try this recipe. But, I would suggest having more broth available at the beginning than what is suggested. Better to be safe than sorry!
Sausage & Broccoli Rabe Risotto
(from the Weight Watchers New Complete Cookbook, Momentum edition)
Serves: 6
Points: 6
Ingredients
3 cups (or more! LOL) low-sodium chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Aborio or short-grain white rice
1/3 cup dry white wine
1/4 tsp freshly ground pepper
1/4 chopped fresh flat-leaf parsley
1/2 pound hot italian turkey sausage, casings removed & crumbled
1/2 bunch broccoli rabe, rinsed and chopped
Instructions
1) To make the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2) Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.
3) Add the wine, pepper and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes (um, more like 30-35 for me! LOL). Stir in the parsley.
4) Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the brocooli rabe, cover and cook until wilted and softened, about 7 minutes. With a fork, stir the sausage and broccoli rabe into the risotto.
Cals: 291
Fat: 7g
Fiber: 1g
NOTE: (this is direct from the cookbook) Timing and temperature are key to successful risotto making. Be sure to keep the cooking broth just at a simmer on a nearby burner. Start counting total risotto cooking time from the first addition of broth. Cook the risotto over medium to medium-low heat, or just enought heat to maintain a gentle simmer.
Wednesday, January 20, 2010
Shrimp Creole
I found this recipe on a Weight Watchers message board. It is very tasty and really hits the spot.
Shrimp Creole
Serves: 4
Points: 2 (adding 1 cup of brown rice to each serving will add 4 points, for a total of 6 points per serving)
Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 small clove garlic, minced
3, 14oz cans diced tomatoes, drained
1 tbsp worcestershire sauce
1 tbsp tomato paste
2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 cup chopped italian parsley (I left this out)
1 pound shelled and deveined shrimp
Instructions
Saute onion, celery, green pepper and garlic in a pan sprayed with olive oil pam (I used regular because its all I had), over medium heat until veggies are soft.
Add tomatoes, worcestershire sauce, tomato paste, chili powder, crushed red pepper and oregano.
Bring to a boil and then simmer for 30 minutes.
Add shrimp and parsley and cook an additional 5-8 minutes or until shrimp are fully cooked (It took me about 5 minutes).
Serve over brown rice.
Shrimp Creole
Serves: 4
Points: 2 (adding 1 cup of brown rice to each serving will add 4 points, for a total of 6 points per serving)
Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 small clove garlic, minced
3, 14oz cans diced tomatoes, drained
1 tbsp worcestershire sauce
1 tbsp tomato paste
2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 cup chopped italian parsley (I left this out)
1 pound shelled and deveined shrimp
Instructions
Saute onion, celery, green pepper and garlic in a pan sprayed with olive oil pam (I used regular because its all I had), over medium heat until veggies are soft.
Add tomatoes, worcestershire sauce, tomato paste, chili powder, crushed red pepper and oregano.
Bring to a boil and then simmer for 30 minutes.
Add shrimp and parsley and cook an additional 5-8 minutes or until shrimp are fully cooked (It took me about 5 minutes).
Serve over brown rice.
Wednesday, January 13, 2010
BBQ Turkey Joes
Boy oh boy were these good and they hit the spot last night, that's for sure. Served with a salad, you have a very filling meal.
I found this on the WW Recipe Board
BBQ Turkey Joes
Serves: 4
Points: 6
Ingredients
1 pound(s) lean ground turkey
1/2 medium bell pepper(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium onion(s), chopped
1/8 tsp cayenne pepper
1 cup(s) barbecue sauce
4 medium mixed-grain hamburger roll(s), sliced in half
Instructions (this is soooo easy)
1) Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid.
2) Add peppers and onion and cook until tender, about 3 minutes.
3) Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
4) Top bottom half of buns with turkey mixture; cover with top half of bun and serve. (well, Duh! LOL)
I found this on the WW Recipe Board
BBQ Turkey Joes
Serves: 4
Points: 6
Ingredients
1 pound(s) lean ground turkey
1/2 medium bell pepper(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium onion(s), chopped
1/8 tsp cayenne pepper
1 cup(s) barbecue sauce
4 medium mixed-grain hamburger roll(s), sliced in half
Instructions (this is soooo easy)
1) Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid.
2) Add peppers and onion and cook until tender, about 3 minutes.
3) Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
4) Top bottom half of buns with turkey mixture; cover with top half of bun and serve. (well, Duh! LOL)
Monday, January 4, 2010
Sausage and Spinach Couscous
I found this recipe in the WW "In One Pot" cookbook (one of my favorite WW cookbooks). It was very easy to make and very tasty.
Sausage & Spinach Couscous
Serves: 6
Points: 6
Ingredients
1 tsp olive oil
1 pound Italian chicken sausage cut into 2-inch chunks (I used hot italian turkey sausage because that's what I could find)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
1/2 cup jarred marinara sauce
1 (5-ounce) bag baby spinach, coarsely chopped
1 cup plain couscous
Instructions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
2. Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1/4 cup water to the skillet while the vegetables are cooking.
3. Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork, just before serving.
Sausage & Spinach Couscous
Serves: 6
Points: 6
Ingredients
1 tsp olive oil
1 pound Italian chicken sausage cut into 2-inch chunks (I used hot italian turkey sausage because that's what I could find)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
1/2 cup jarred marinara sauce
1 (5-ounce) bag baby spinach, coarsely chopped
1 cup plain couscous
Instructions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
2. Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1/4 cup water to the skillet while the vegetables are cooking.
3. Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork, just before serving.
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