Here are some things that I have come across that are great food finds. They are good substitutions for the real thing. Or just things that I like. These items are now staples in my home. As I find new items I will make additional posts. And remember, everyone's tastes are different. So, you may or may not like these items. These are just suggetions in case you're looking for something new to try.
1) Arnold Sandwich Thins (Multi-Grain) - These are so delicious and the perfect low point substitution for bread. Read more about them here.
2) Laughing Cow Cheese (Lite Soft Cheese Spread) - Each little wedge of cheese is a piece of low point cheesy heaven. Use them on bread or a low-point english muffin. Use them as a dip/spread for celery or carrots. Use them on crackers or even use them to make a fettucine alfredo sauce. Read more about them here.
3) PB2 - My god does this stuff RULE! This is a substitute for high pointed peanut butter! Even reduced-fat peanut butter is high in points. But this stuff, dehydrated peanuts, once rehydrated with water is only 1/4 of the points for the same amount serving as reduced-fat peanut butter. Check it out here. They have even come out with a chocolate/PB2 BLEND! Can't wait to try this out.
4) Morningstar Farms Veggie Sausage Patties - I loved Mc Donald's Sausage Mc Muffins (without the egg) and now I can make my own for WAY less points. You can use these along with a lite english muffin and a slice of 2% cheese. Or do what I do, use a sandwich thin. Either way, these little veggie sausages are very tasty and a good substitution for the real thing.
5) Morningstar Farms Buffalo Wings Veggie Wings - These are very tasty. They make a great sandwich with a slice of cheese, some lettuce and a sandwich thin. Definitely check them out!
Tuesday, September 30, 2008
Skillet Beef and Beer Stew
Well, I have to say that this was really tasty. Vic was hankering for a good beef stew for a while and this really hit the spot.
Skillet Beef and Beer Stew
Serves: 4
Points: 5
Ingredients
1 spray olive oil cooking spray
12 oz lean beef round roast cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves minced (or 1 tsp jarred minced garlic)
2 medium potatoes, peeled and diced
24 medium baby carrots (about 1/2 pound)
1 cup fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika
Instructions
1) Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
2) Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
3) Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally for 2 minutes more. Yields about 1 1/2 cups per serving.
Skillet Beef and Beer Stew
Serves: 4
Points: 5
Ingredients
1 spray olive oil cooking spray
12 oz lean beef round roast cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves minced (or 1 tsp jarred minced garlic)
2 medium potatoes, peeled and diced
24 medium baby carrots (about 1/2 pound)
1 cup fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika
Instructions
1) Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
2) Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
3) Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally for 2 minutes more. Yields about 1 1/2 cups per serving.
Saturday, September 27, 2008
Au Gratin Potatoes
Au Gratin Potatoes
Serves: 8
Points: 3
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
1) Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
2) Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil.
3) Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface.
4) Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
5) Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes.
6) Allow to cool for 5 minutes before slicing into 8 pieces
Serves: 8
Points: 3
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
1) Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
2) Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil.
3) Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface.
4) Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
5) Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes.
6) Allow to cool for 5 minutes before slicing into 8 pieces
Jerk Pork Tenderloin
Jerk Pork Tenderloin
Serves: 6
Points: 3
Ingredients
1 onion, minced
1/2 tsp cayenne
1 tsp ground allspice
1/2 tsp salt
1/2 tsp dried thyme, crumbled
1/2 tsp cinnamon
1/2 grated nutmeg
1/2 tsp freshly ground pepper
1 (1 1/2 pound) pork tenderloin trimmed of all visible fat
Instructions
1) Preheat the oven to 350 degrees. Combine the onion, cayenne allspice, salt, thyme, cinnamon, nutmeg, and pepper in a small bowl.
2) Rub the spice mixture all over the tenderloin. Place in a shallow roasting pan and roast until an instant read thermometer registers 160 degrees for medium, about 45 minutes. Transfer to a cutting board, cover loosely with foil and let stand 10 minutes. Cut into 12-18 slices.
Serves: 6
Points: 3
Ingredients
1 onion, minced
1/2 tsp cayenne
1 tsp ground allspice
1/2 tsp salt
1/2 tsp dried thyme, crumbled
1/2 tsp cinnamon
1/2 grated nutmeg
1/2 tsp freshly ground pepper
1 (1 1/2 pound) pork tenderloin trimmed of all visible fat
Instructions
1) Preheat the oven to 350 degrees. Combine the onion, cayenne allspice, salt, thyme, cinnamon, nutmeg, and pepper in a small bowl.
2) Rub the spice mixture all over the tenderloin. Place in a shallow roasting pan and roast until an instant read thermometer registers 160 degrees for medium, about 45 minutes. Transfer to a cutting board, cover loosely with foil and let stand 10 minutes. Cut into 12-18 slices.
Friday, September 26, 2008
Baked Spaghetti
This was really good. I found it on a message board and decided to give it a try. Vic abolutely loved it and I will definitely make it again. We are having the leftovers tonight. You get 6 great sized portions and pair that with a nice zero point veggie (we had green beans sauteed with sliced fresh mushrooms) you'll have a great healthy meal. Oh! I forgot to mention that this is a meatless meal!
Baked Spaghetti
Serves: 6
Points: 6
Ingredients
8 oz uncooked whole-wheat spaghetti
2 egg white(s)
1/2 cup fat-free skim milk
1/2 tsp kosher salt
9 oz meatless soy crumbles, slightly thawed
1 small onion(s), chopped
1/2 cup green pepper(s), chopped
22 oz canned tomato sauce
4 1/2 oz part-skim mozzarella cheese
Instructions
1) Preheat oven to 350 degrees.
2) Cook spaghetti according to package directions; drain.
3) In a large bowl, beat the egg whites, milk & salt. Add spaghetti; toss to coat.
4) Coat a 9x13 baking dish with cooking spray and transfer the spaghetti to it.
5) In a large skillet, mix the crumbles, onion & green pepper and cook over Medium heat until the crumbles are hot and the veggies are somewhat tender.
6) Add the tomato sauce and mix well.
7) Spread the sauce evenly over the spaghetti
8) Bake uncovered for 20 minutes. Sprinkle cheese over the spaghetti and bake for an additional 10 minutes or until cheese is melted
9) Let stand 5 minutes before serving
Baked Spaghetti
Serves: 6
Points: 6
Ingredients
8 oz uncooked whole-wheat spaghetti
2 egg white(s)
1/2 cup fat-free skim milk
1/2 tsp kosher salt
9 oz meatless soy crumbles, slightly thawed
1 small onion(s), chopped
1/2 cup green pepper(s), chopped
22 oz canned tomato sauce
4 1/2 oz part-skim mozzarella cheese
Instructions
1) Preheat oven to 350 degrees.
2) Cook spaghetti according to package directions; drain.
3) In a large bowl, beat the egg whites, milk & salt. Add spaghetti; toss to coat.
4) Coat a 9x13 baking dish with cooking spray and transfer the spaghetti to it.
5) In a large skillet, mix the crumbles, onion & green pepper and cook over Medium heat until the crumbles are hot and the veggies are somewhat tender.
6) Add the tomato sauce and mix well.
7) Spread the sauce evenly over the spaghetti
8) Bake uncovered for 20 minutes. Sprinkle cheese over the spaghetti and bake for an additional 10 minutes or until cheese is melted
9) Let stand 5 minutes before serving
Thursday, September 25, 2008
Baked Tilapia
If this isn't the easiest fish dish to make, I don't know what is. Vic absolutely loves this recipe and is always happy when I tell him we are having tilapia tonight. Try using this recipe with different fish like halibut, sole, striped bass or flounder. You can even change things up by using lime instead of lemon.
Baked Tilapia
From WW website
Serves: 4
Points: 3
Ingredients
1 sprays cooking spray
20 oz raw tilapia, four 5 oz fillets
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp fresh lemon juice
2 tsp garlic herb seasoning, salt-free ****
Instructions
1) Preheat broiler. Coat a shallow roasting pan with cooking spray.
2) Transfer fish to prepared pan and drizzle with lemon juice.
3) Season with salt and pepper and sprinkle the garlic herb seasoning (or dill) over the fish.
4) Broil until fish is fork-tender, about 5 minutes. Yields 1 fillet per serving.
**** Note, I like to use Fresh (or even jarred) dill instead of this. It give a nice flavor to the fish. You probably need about 1 tbsp. It all depends on how much you want to use.
Baked Tilapia
From WW website
Serves: 4
Points: 3
Ingredients
1 sprays cooking spray
20 oz raw tilapia, four 5 oz fillets
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp fresh lemon juice
2 tsp garlic herb seasoning, salt-free ****
Instructions
1) Preheat broiler. Coat a shallow roasting pan with cooking spray.
2) Transfer fish to prepared pan and drizzle with lemon juice.
3) Season with salt and pepper and sprinkle the garlic herb seasoning (or dill) over the fish.
4) Broil until fish is fork-tender, about 5 minutes. Yields 1 fillet per serving.
**** Note, I like to use Fresh (or even jarred) dill instead of this. It give a nice flavor to the fish. You probably need about 1 tbsp. It all depends on how much you want to use.
Wednesday, September 24, 2008
Olive Tapenade
We have to thank the wonderful Betty Crocker for this FANTASTIC spread. I like to use this instead of dressing on my salad. And when you look at the final points (2), its totally worth it!
Olive Tapenade
14 servings (2 tablespoons each)
Calories 60; Total Fat 6g; Fiber 1g,
1 1/2 cups pitted kalamata or ripe olives (you can find these in a jar in the olive aisle of the supermarket. DO NOT USE the loose olives that you see at the deli. It will be too salty, trust me.)
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired
1. Place all ingredients except bell pepper in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
2. Spoon into serving dish. Sprinkle with bell pepper.
Olive Tapenade
14 servings (2 tablespoons each)
Calories 60; Total Fat 6g; Fiber 1g,
1 1/2 cups pitted kalamata or ripe olives (you can find these in a jar in the olive aisle of the supermarket. DO NOT USE the loose olives that you see at the deli. It will be too salty, trust me.)
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired
1. Place all ingredients except bell pepper in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
2. Spoon into serving dish. Sprinkle with bell pepper.
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