I found this gem on the WW website. It is so good. Although, I will admit, I still haven't gotten the whole reducing the marinade into a sauce thing down yet. First time, it fizzed all over the place. Second time, I wasn't paying attention and it reduced too much. One of these days though, I'll get it!
Beer Soaked Beef
Serves: 6
Points: 6
Ingredients
12 oz beer
2 Tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 Tbsp fresh lemon juice
1 Tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry
Instructions
1) In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
2) Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
3) Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
4) Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
Friday, February 26, 2010
Baked Shrimp in Lemony Garlic Sauce
This dish was very good. In fact, I made some brown rice and broccoli to go along with it. Once on my plate, I tossed it all together along with some of the sauce from the shrimp and it was awesome!
Baked Shrimp in Lemony Garlic Sauce
Serves: 4
Points: 4
Ingredients
1 1/4 pound(s) shrimp, peeled and deveined
1 spray(s) cooking spray
1/4 cup(s) fresh lemon juice
2 Tbsp light butter, melted
3 medium garlic clove(s), minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped
Instructions
1) Preheat oven to 425°F.
2) Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
3) Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).
Baked Shrimp in Lemony Garlic Sauce
Serves: 4
Points: 4
Ingredients
1 1/4 pound(s) shrimp, peeled and deveined
1 spray(s) cooking spray
1/4 cup(s) fresh lemon juice
2 Tbsp light butter, melted
3 medium garlic clove(s), minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped
Instructions
1) Preheat oven to 425°F.
2) Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
3) Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).
Spanish Chicken & Rice
This was a really tasty dish. I think that its almost the jumping off point for a paella. Add a little shrimp, maybe a little sausage and boom, Paella! My feeling was that it needed more spice. The 1/8 tsp of chili powder wasn't enough in my eyes. Next time I make it, I will make it 1/4 chili powder and see how that is.
Spanish Chicken & Rice
Serves: 4
Points: 6
Ingredients
1 medium garlic clove(s), crushed
2 medium onion(s), chopped
1 pound(s) uncooked boneless, skinless chicken breast, diced
2 cup(s) water
14 1/2 oz canned tomatoes, whole, peeled and chopped (I used a can of stewed tomatoes - with the juice - and just chopped them up in a bowl before putting them in the pan)
5 1/2 oz uncooked wild rice, long grain (I bought the 6oz box and just didn't use the seasoning packet)
1/2 tsp ground turmeric
1/8 tsp chili powder, or to taste
1/2 medium sweet red pepper(s), chopped
1/2 medium green pepper(s), chopped
1/2 cup(s) celery, sliced
2/3 cup(s) frozen green peas
Instructions
1) Spray a large nonstick frying pan with cooking spray, heat, then brown garlic, onions and chicken.
2) Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes.
3) Add peppers and celery and simmer 10 minutes more, stirring occasionally. Add peas and simmer until rice and peas are tender, 5 to 10 minutes. Adjust liquid if necessary. I did have to add a little more water to get the rice just right. But that might have been because I had it cooking at a higher "simmer".
Spanish Chicken & Rice
Serves: 4
Points: 6
Ingredients
1 medium garlic clove(s), crushed
2 medium onion(s), chopped
1 pound(s) uncooked boneless, skinless chicken breast, diced
2 cup(s) water
14 1/2 oz canned tomatoes, whole, peeled and chopped (I used a can of stewed tomatoes - with the juice - and just chopped them up in a bowl before putting them in the pan)
5 1/2 oz uncooked wild rice, long grain (I bought the 6oz box and just didn't use the seasoning packet)
1/2 tsp ground turmeric
1/8 tsp chili powder, or to taste
1/2 medium sweet red pepper(s), chopped
1/2 medium green pepper(s), chopped
1/2 cup(s) celery, sliced
2/3 cup(s) frozen green peas
Instructions
1) Spray a large nonstick frying pan with cooking spray, heat, then brown garlic, onions and chicken.
2) Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes.
3) Add peppers and celery and simmer 10 minutes more, stirring occasionally. Add peas and simmer until rice and peas are tender, 5 to 10 minutes. Adjust liquid if necessary. I did have to add a little more water to get the rice just right. But that might have been because I had it cooking at a higher "simmer".
Texas-Style Casserole
I found this on the WW website. It was very easy to make and very tasty. My only complaint is that the cheese wouldn't really melt. I am tempted to figure out the points if I used regular cheddar cheese. But in any case it was yummy. The other thing is, I didn't have any Turkey Sausage so I just used Turkey Kielbasa.
Texas-Style Casserole
Serves: 6
Points: 5
Ingredients
1 spray(s) olive oil cooking spray
2 cup(s) frozen hash brown potatoes
1 cup(s) frozen corn kernels, thawed
1 cup(s) frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup(s) fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup(s) low-fat shredded cheddar cheese
Instructions
1) Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
2) Place potatoes and then vegetables in baking dish; top with sausage.
3) In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
4) Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Texas-Style Casserole
Serves: 6
Points: 5
Ingredients
1 spray(s) olive oil cooking spray
2 cup(s) frozen hash brown potatoes
1 cup(s) frozen corn kernels, thawed
1 cup(s) frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup(s) fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup(s) low-fat shredded cheddar cheese
Instructions
1) Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
2) Place potatoes and then vegetables in baking dish; top with sausage.
3) In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
4) Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Monday, February 8, 2010
Mushroom Stuffed Turkey Breast
Okay, I know that this recipe can be good. However, when I made it, I totally did NOT execute it well. There is something about me and turkey that just doesn't get along. However, I am going to post it and if one day, I gain the courage to tackle it again, I know it will be here, waiting, mocking, challenging me. :-)
I found this recipe in the WW, "New Complete Cookbook".
Mushroom Stuffed Turkey Breast
Serves: 12
Points: 3
Ingredients
2 tbsp butter
2 onions, chopped
2 cups sliced mushrooms
2 carrots, shredded
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
2 tbsp chopped fresh parsley
1 tbsp grated parmesan cheese
1 tbsp finely chopped fresh basil, or 1/2 tsp dried
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tbsp grated lemon zest
1 (3-pound) skinless boneless turkey breast
Instructions
1) In a large nonstick ckillet over medium heat, melt the butter. Saute the onions 4 minutes. Add the mushrooms and carrots; saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese and basil; cook 2 minutes. Remove from the heat; stir in the bread, 2 tbsp of the broth, and the lemon zest.
2) Preheat the oven to 325 degrees; spray 9x13-inch baking dish with nonstick cooking spray.
3) Place the turkey between 2 sheets of plastic wrap; with a meat mallet or rolling pin, pound to an even thickness. Remove top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string. Place the roll, seam-side down, in the baking dish; pour the remaining broth over the turkey and cover loosely with foil.
4) Bake, basting frequently with the pan juices, until an instant read thermometer inserted in the center of the roll reaches 180 degrees, 1-1 1/2 hours. Transfer turkey to a cutting board; let stand 10 minutes, then remove the string and carve into 12 slices.
I found this recipe in the WW, "New Complete Cookbook".
Mushroom Stuffed Turkey Breast
Serves: 12
Points: 3
Ingredients
2 tbsp butter
2 onions, chopped
2 cups sliced mushrooms
2 carrots, shredded
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
2 tbsp chopped fresh parsley
1 tbsp grated parmesan cheese
1 tbsp finely chopped fresh basil, or 1/2 tsp dried
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tbsp grated lemon zest
1 (3-pound) skinless boneless turkey breast
Instructions
1) In a large nonstick ckillet over medium heat, melt the butter. Saute the onions 4 minutes. Add the mushrooms and carrots; saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese and basil; cook 2 minutes. Remove from the heat; stir in the bread, 2 tbsp of the broth, and the lemon zest.
2) Preheat the oven to 325 degrees; spray 9x13-inch baking dish with nonstick cooking spray.
3) Place the turkey between 2 sheets of plastic wrap; with a meat mallet or rolling pin, pound to an even thickness. Remove top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string. Place the roll, seam-side down, in the baking dish; pour the remaining broth over the turkey and cover loosely with foil.
4) Bake, basting frequently with the pan juices, until an instant read thermometer inserted in the center of the roll reaches 180 degrees, 1-1 1/2 hours. Transfer turkey to a cutting board; let stand 10 minutes, then remove the string and carve into 12 slices.
Spicy Orange Shrimp with Broccoli
It was Chinese take-out night in our house the other day. This is what I made. I found this recipe in the WW, "In One Pot" cookbook.
Spicy Orange Shrimp with Broccoli
Serves: 4
Points: 4
Ingredients
1 pound extra-large shrimp, peeled and deveined
2 tbsp cornstarch
1 tbsp grated peeled fresh ginger
2 tsp grated orange zest
1/2 cup low-sodium chicken or vegetable broth
1/4 cup orange juice
2 tbsp reduced-sodium soy sauce
1 tbsp sugar
1/4 tsp crushed red pepper
1 (12 oz bag) fresh broccoli florets
1/4 cup water
2 cups hot cooked white rice
Instructions
1) Combine the shrimp, 1 tbsp of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
2) Combine the remaining tbsp of cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
3) Spray a large nonstick skillet with nonstick cooking spray and set over medium high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3-4 minutes. Transfer the shrimp to a plate.
4) Add the broccoli and water to the skillet (note, it took a little more water for me). Cook stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through. About 1 minute. Serve over rice.
Spicy Orange Shrimp with Broccoli
Serves: 4
Points: 4
Ingredients
1 pound extra-large shrimp, peeled and deveined
2 tbsp cornstarch
1 tbsp grated peeled fresh ginger
2 tsp grated orange zest
1/2 cup low-sodium chicken or vegetable broth
1/4 cup orange juice
2 tbsp reduced-sodium soy sauce
1 tbsp sugar
1/4 tsp crushed red pepper
1 (12 oz bag) fresh broccoli florets
1/4 cup water
2 cups hot cooked white rice
Instructions
1) Combine the shrimp, 1 tbsp of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
2) Combine the remaining tbsp of cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
3) Spray a large nonstick skillet with nonstick cooking spray and set over medium high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3-4 minutes. Transfer the shrimp to a plate.
4) Add the broccoli and water to the skillet (note, it took a little more water for me). Cook stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through. About 1 minute. Serve over rice.
Southern Oven Fried Chicken
I found this on someone's website (she is credited at the end of the recipe). These chicken strips are perfect for a meal with some veggies & a potato (or bake some french fries up) or as an appetizer with some different dipping sauces (note: to make your own low calorie BBQ sauce, take a 12 oz can of diet coke and 1 cup of ketchup. Put over medium heat and reduce until its the consistancy you'd like. Very tasty!)
All nutritional information for this recipe was provided by the website's owner.
Southern Oven Fried Chicken
Serves: 8
Points: 3
Ingredients
1 Cup Corn flakes, crushed
1/3 Cup Flour
1 tsp. Salt
1/2 tsp. Ground Red Pepper
2 Egg Whites, slightly beaten
1/4 Cup Skim Milk
2 lbs. Skinless Chicken, cut into even strips
Instructions
1) Mix all dry ingredients in large bowl.
2) Mix egg whites and milk in small bowl.
3) Preheat oven to 400 degrees. Spray cookie sheet with butter flavored cooking spray.
4) Dip chicken into egg mixture and coat with corn flakes. Place on cookie sheet, and spray with more cooking spray. Bake for 15 minutes, then flip pieces and spray with more cooking spray. Continue baking for 10-15 minutes or until golden brown.
Serves: 8
Per Serving: 138 Calories; 1g Fat (8.2% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Non-Fat Milk. WWP: 3 (www.AimeesAdventures.com)
All nutritional information for this recipe was provided by the website's owner.
Southern Oven Fried Chicken
Serves: 8
Points: 3
Ingredients
1 Cup Corn flakes, crushed
1/3 Cup Flour
1 tsp. Salt
1/2 tsp. Ground Red Pepper
2 Egg Whites, slightly beaten
1/4 Cup Skim Milk
2 lbs. Skinless Chicken, cut into even strips
Instructions
1) Mix all dry ingredients in large bowl.
2) Mix egg whites and milk in small bowl.
3) Preheat oven to 400 degrees. Spray cookie sheet with butter flavored cooking spray.
4) Dip chicken into egg mixture and coat with corn flakes. Place on cookie sheet, and spray with more cooking spray. Bake for 15 minutes, then flip pieces and spray with more cooking spray. Continue baking for 10-15 minutes or until golden brown.
Serves: 8
Per Serving: 138 Calories; 1g Fat (8.2% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Non-Fat Milk. WWP: 3 (www.AimeesAdventures.com)
Tuesday, February 2, 2010
Pan-Fried Tilapia with White Wine And Capers
All I can say is O-M-G this is fantastic! You've gotta try it! I found it on the WW website and all I can say is that they hit the nail on the head on this one!
Pan-Fried Tilapia with White Wine and Capers
Serves: 4
Points: 5
Ingredients
1/4 cup white wine, dry
1/4 cup tomatoes, seeded and chopped
2 tbsp fresh lemon juice
2 tbsp capers, drained
1 medium garlic clove, minced
1/2 tsp dried basil
1 1/2 pounds raw tilapia (4, 6oz pieces)
1/2 tsp salt (I use kosher salt)
1/4 tsp black pepper, freshly ground
1/4 cup all purpose flour
1 spray cooking spray
1 tbsp olive oil
2 tbsp light butter
2 tbsp parsley, chopped
1 medium lemon cut in wedges (optional)
Instructions
1) Combine first 6 ingredients, stirring well with a wisk, set aside.
2) Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
3) Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes more or until fish flakes easily when tested with a fork. Remove from pan.
4) Add wine mixture to pan, cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley.
Pan-Fried Tilapia with White Wine and Capers
Serves: 4
Points: 5
Ingredients
1/4 cup white wine, dry
1/4 cup tomatoes, seeded and chopped
2 tbsp fresh lemon juice
2 tbsp capers, drained
1 medium garlic clove, minced
1/2 tsp dried basil
1 1/2 pounds raw tilapia (4, 6oz pieces)
1/2 tsp salt (I use kosher salt)
1/4 tsp black pepper, freshly ground
1/4 cup all purpose flour
1 spray cooking spray
1 tbsp olive oil
2 tbsp light butter
2 tbsp parsley, chopped
1 medium lemon cut in wedges (optional)
Instructions
1) Combine first 6 ingredients, stirring well with a wisk, set aside.
2) Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
3) Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes more or until fish flakes easily when tested with a fork. Remove from pan.
4) Add wine mixture to pan, cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley.
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