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.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
I totally love these. I am such a fan of dumplings; they are my favorite chinese food. Now, I have found a recipe from the WW "Take-out Tonight" cookbook that are awesome!
I doubled the amount of filling for the dumplings, but I am now thinking that I could have gotten away with what the original recipe calls for.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
Serves: 15 (3 dumplings per serving)
Points: 2
Dipping Sauce Ingredients
6 tbsp lite soy sauce
1 1/2 tbsp rice vinegar
2 1/4 tsp minced peeled fresh ginger
1 garlic clove, minced
1 1/2 tsp sugar
1 1/2 tsp Asian (dark) sesame oil
1/8 tsp pepper
Dumpling Ingredients
2 tsp canola oil
1 tsp Asian (dark) sesame oil
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/2 pound shiitake mushrooms, thinly sliced (I used baby bellas)
3 cups shredded Chinese cabbage (I used a combination of Bok Choy & Nappa cabbage)
2 tbsp sake
3 scallions, chopped
1 carrot, shredded
1 tbsp lite soy sauce
45 (3-inch) round wonton wrappers (I could only find the rectangle shapped wrappers)
Instructions
1) To prepare the dipping sauce, combined the soy sauce, vinegar, ginger, garlic, sugar, sesame oil, and pepper in a small bowl; set aside.
2) To prepare the dumplings, heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the gingers and garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened, about 3 minutes. Add the sake, and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes.
3) Arrange 6 wonton wrappers on a work surface. Place 1 tsp of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings.
4) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet (don't overcrowd the pan or the dumplings won't brown) and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with a tight fitting lid. Reduce the heat to medium, and cook the dumplings until the liquid evaporates, 3-4 minutes. Transfer the dumplings, browned side up, to a serving tray. Serve with the dipping sauce.
I doubled the amount of filling for the dumplings, but I am now thinking that I could have gotten away with what the original recipe calls for.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
Serves: 15 (3 dumplings per serving)
Points: 2
Dipping Sauce Ingredients
6 tbsp lite soy sauce
1 1/2 tbsp rice vinegar
2 1/4 tsp minced peeled fresh ginger
1 garlic clove, minced
1 1/2 tsp sugar
1 1/2 tsp Asian (dark) sesame oil
1/8 tsp pepper
Dumpling Ingredients
2 tsp canola oil
1 tsp Asian (dark) sesame oil
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/2 pound shiitake mushrooms, thinly sliced (I used baby bellas)
3 cups shredded Chinese cabbage (I used a combination of Bok Choy & Nappa cabbage)
2 tbsp sake
3 scallions, chopped
1 carrot, shredded
1 tbsp lite soy sauce
45 (3-inch) round wonton wrappers (I could only find the rectangle shapped wrappers)
Instructions
1) To prepare the dipping sauce, combined the soy sauce, vinegar, ginger, garlic, sugar, sesame oil, and pepper in a small bowl; set aside.
2) To prepare the dumplings, heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the gingers and garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened, about 3 minutes. Add the sake, and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes.
3) Arrange 6 wonton wrappers on a work surface. Place 1 tsp of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings.
4) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet (don't overcrowd the pan or the dumplings won't brown) and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with a tight fitting lid. Reduce the heat to medium, and cook the dumplings until the liquid evaporates, 3-4 minutes. Transfer the dumplings, browned side up, to a serving tray. Serve with the dipping sauce.
Thursday, March 18, 2010
Lemon-Garlic Roast Chicken
I have this WW cookbook called "Take-out Tonight!" It has different take-out style recipes for different ethnic regions. There are a ton of recipes in there that I want to try. So this week, I am doing "take-out week" and cooking something from this cookbook each night.
Last night, we had this Greek recipe and it was very good. Easy, tasty and good for you too. I served some green beans sauteed in olive oil along with the chicken & potatoes and we had a great meal.
Lemon-Garlic Roast Chicken
Serves: 4
Points: 6
Ingredients
1/4 cup fresh lemon juice
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless bone-in chicken breasts (about 2 pounds)
1 pound small red potatoes, quartered
1/2 cup water
Instructions
1) Preheat oven to 425 degrees
2) Combine the lemon juice, 1 tbsp olive oil, garlic, oregano, marjoram, 1/2 tsp salt, and 1/8 tsp pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3) Meanwhile, combine the remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4) Remove the chicken from the marinade; reserve marinade. Remove the pan from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juice (okay, here's the deal, I think my roasting pan was too big because all the "juices" evaporated. So, I just used some fat-free chicken broth to baste with.). Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers at 170 degrees, about 15-20 minutes longer (it was about 15 for me).
Last night, we had this Greek recipe and it was very good. Easy, tasty and good for you too. I served some green beans sauteed in olive oil along with the chicken & potatoes and we had a great meal.
Lemon-Garlic Roast Chicken
Serves: 4
Points: 6
Ingredients
1/4 cup fresh lemon juice
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless bone-in chicken breasts (about 2 pounds)
1 pound small red potatoes, quartered
1/2 cup water
Instructions
1) Preheat oven to 425 degrees
2) Combine the lemon juice, 1 tbsp olive oil, garlic, oregano, marjoram, 1/2 tsp salt, and 1/8 tsp pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3) Meanwhile, combine the remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4) Remove the chicken from the marinade; reserve marinade. Remove the pan from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juice (okay, here's the deal, I think my roasting pan was too big because all the "juices" evaporated. So, I just used some fat-free chicken broth to baste with.). Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers at 170 degrees, about 15-20 minutes longer (it was about 15 for me).
Beef Braised in Red Wine
Okay, I made this exactly as the instructions said and the first night the meat was tough. I then took the slices, put them back in the sauce and the next night heated them over low heat for a couple more hours and the meat came out nice and tender. So, my feeling is that this needs to cook longer the first time around, or maybe even put it in a crockpot. So, that is what I am going to try next time. Cooking it in the crockpot.
Beef Braised in Red Wine
Serves: 12
Points: 3
Ingredients
1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine
Instructions
1) Sprinkle the salt and pepper all over the beef. Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and brown on all sides, 2 minutes on each side. Transfer the beef to a large plate. Set aside.
2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds. Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes. Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours. Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.
3) Transfer the beef to a cutting board and cover to keep warm. Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes. Slice the beef and serve with the sauce.
Beef Braised in Red Wine
Serves: 12
Points: 3
Ingredients
1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine
Instructions
1) Sprinkle the salt and pepper all over the beef. Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and brown on all sides, 2 minutes on each side. Transfer the beef to a large plate. Set aside.
2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds. Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes. Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours. Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.
3) Transfer the beef to a cutting board and cover to keep warm. Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes. Slice the beef and serve with the sauce.
Monday, March 1, 2010
Easy Slow Cooker Thai PB2 Chicken
PB2? Are you wondering what PB2 is? Well PB2 is the greatest invention EVER! Its powdered peanut butter. Yeah, you heard me, powdered peanut butter. AND because its powdered, it is WAY less in points than even reduced fat peanut butter. For example, 2 TBSP of reduced fat peanut butter is 4 points. 2 TBSP of PB2, reconstituted with 1 TBSP of water.... 1 point! Yup, 1 point. So, if you're interested, check out Bell Plantation because they are the folks who sell it. Infact, I have to order some more today.
I found this recipe on their website. I altered it slightly because I like a little more peanut butter flavor. I ran it through the recipe builder on the WW website so I know the points are correct.
I served this over some cooked egg noodles. It was a great substitution to the Thai Chicken Pasta that I like to get at the Cheesecake Factor, that's for sure!
Easy Slow Cooker Thai PB2 Chicken
Serves: 4
Points: 4 (if serving with egg noodles, be sure to add the points for that!)
Ingredients
2 lbs: Skinless, boneless, chicken breast
3/4 cup: Salsa
1/2 cup: PB2
1 tsp: Ginger (if fresh, minced)
2 Tbsp: reduced sodium soy sauce
2 tsp: Lime juice
2 tsp: Cornstarch (optional)
2 tsp: Minced garlic (optional)
To taste: Salt and pepper
Instructions
Combine all the ingredients in a crockpot and cook on low for 6 - 8 hours.
I found this recipe on their website. I altered it slightly because I like a little more peanut butter flavor. I ran it through the recipe builder on the WW website so I know the points are correct.
I served this over some cooked egg noodles. It was a great substitution to the Thai Chicken Pasta that I like to get at the Cheesecake Factor, that's for sure!
Easy Slow Cooker Thai PB2 Chicken
Serves: 4
Points: 4 (if serving with egg noodles, be sure to add the points for that!)
Ingredients
2 lbs: Skinless, boneless, chicken breast
3/4 cup: Salsa
1/2 cup: PB2
1 tsp: Ginger (if fresh, minced)
2 Tbsp: reduced sodium soy sauce
2 tsp: Lime juice
2 tsp: Cornstarch (optional)
2 tsp: Minced garlic (optional)
To taste: Salt and pepper
Instructions
Combine all the ingredients in a crockpot and cook on low for 6 - 8 hours.
Friday, February 26, 2010
Beer Soaked Beef
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.
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.
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.
Friday, January 29, 2010
Beef in Garlic Sauce
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.
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.
Subscribe to:
Posts (Atom)
