Nancy's Recipe Box

Barbecue Chicken Pizza (9 PP for 1/2 of the pizza)

noreply@blogger.com (Nancy) — Sun, 24 Apr 2011 02:56:00 +0000

I was desperately craving CPK's BBQ chicken pizza. But, I not only am lacking the funds to go out to dinner. I am sadly not wanting to eat the points attached to the pizza. So, I created my own. I ate half the pizza and made myself a no point salad to go with it. I am having the other half tomorrow for lunch. Yum!!

1 Boboli Shell 8" (This is 10 points, so if you use a pita, you can cut down the points drastically!)
1/2 a package of Tyson Grilled & Ready Chicken Breast Strips
2 Tablespoons of the Barbecue sauce mentioned in the post below.
1/2 cup of shredded mozarella
1/4 of medium red onion (chopped)
As much chopped cilantro as you want

Spread the BBQ sauce on the Boboli shell. Sprinkle the cheese, chicken, and onion around the pizza. Cook for 8- 10 minutes at 450 degrees. Sprinkle the cilantro on after you take out the pizza.

Barbecue Sauce (1 PP per Tablespoon)

noreply@blogger.com (Nancy) — Sun, 24 Apr 2011 02:46:00 +0000

Sweet & Spicy BBQ Sauce

3/4 cup firmly packed brown sugar 1/2 cup tomato ketchup 1/3 cup molasses 1/4 cup cider vinegar 1/4 cup olive oil 3 tablespoons prepared mustard 3 cloves garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 tablespoon ground black pepper

Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in blender; cover. Blend until smooth. Refrigerate until ready to use.

Makes 2 cups.

http://www.cooksrecipes.com/sauce/sweet_and_spicy_bbq_sauce_recipe.html

Chicken Ropa Vieja (5 Points Plus)

noreply@blogger.com (Nancy) — Mon, 07 Mar 2011 02:29:00 +0000

I have found a new website that I love! Gina's Weight Watcher Recipes. I made this tonight and it was so good. Gina really knows her stuff!

3 chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled

1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
1 tsp cumin, or more to taste (I like a lot)
garlic powder
salt and pepper to taste

Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Servings: 4 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts

Calories: 234.8 • Fat: 5.4 g • Protein: 31.3 g • Carb: 12.8 g • Fiber: 2.6 g

Gina's Weight Watcher Recipes
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html

Bloomin' Blossom (PointsPlus 6)

noreply@blogger.com (Nancy) — Tue, 01 Mar 2011 04:49:00 +0000

Ingredients:

For Onion:
1 jumbo sweet onion, not peeled
1 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 tsp. seasoned salt (like the one by Lawry's)
1/4 tsp. garlic powder
1/8 tsp. black pepper

For Sauce:
3 tbsp. fat-free mayonnaise
2 tsp. ketchup
1/8 tsp. seasoned salt
dash chili powder

Directions:
Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.

Cut the top half-inch of the onion off (from the pointy side, not the flat one). Leaving the root (bottom) intact, carefully peel the outside layer off.

Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now have 4 sections still attached at the bottom. Cut each of those sections down the middle (from the top), again stopping before you get to the root.

Place the onion, cut side up, in a large bowl, and cover completely with ice water. Allow to sit for 5 - 10 minutes, or until "petals" open up. (You can use your hands to gently help pry them open once they've been soaking for several minutes.) Remove the onion, and dry both the onion and the bowl.

Once both are dry, place the onion back in the bowl, with the petals up. Pour the egg substitute evenly over it, making sure to get in between all the petals (use your hands to separate them). Swirl egg substitute around so the bottom and sides of the onion get coated. Then flip the onion over to drain excess egg substitute. The entire surface of the onion should be covered lightly with egg substitute. Transfer onion to a separate, dry bowl. (You'll likely have about half the egg substitute left in the first bowl.)

Slowly sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal -- again, use your hands to separate them -- flipping the onion upside-down once you're almost done coating, so that the entire surface gets coated in crumbs. (If needed, spread a little more egg substitute on any dry spots to get the crumbs to stick.) Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.

Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft). Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove). Serve with sauce and enjoy! MAKES 2 SERVINGS

http://www.hungry-girl.com/newsletters/raw/1035

Turkey & Chickpea Burger (4 Points Plus)

noreply@blogger.com (Nancy) — Fri, 11 Feb 2011 02:53:00 +0000

(4 points for the patty, add points for the bun)

1 15 oz. can chickpeas, drained and rinsed
1/2 cup scallions, roughly chopped
1 tsp ground cumin
1 tsp fresh ground black pepper
a dash of salt
2 tbsp Worcestershire sauce
3/4 lb ground turkey breast 99 % fat free

In a food processor, combine chickpeas, scallions, cumin, pepper, salt and Worcestershire sauce. Pulse until smooth.
Add chickpea mixture to turkey and mix by hand until combined.
Form into patties and cook burgers in large skillet over medium- high heat. Cook 4 -6 minutes on each side.

Serve on whole-wheat buns, topped with spinach, tomatoes, onions and Dijon Mustard.

Clean Eating Magazine Jan/Feb. 2009 issue.

Thai Chicken Pizza (8 Points Plus)

noreply@blogger.com (Nancy) — Mon, 07 Feb 2011 02:04:00 +0000

I changed the recipe a little. I did not use crushed red pepper. Instead, I served it on the side for those who wanted it.

Ingredients

1/3 cup natural creamy peanut butter
1/4 cup warm water
2 teaspoons sugar
2 teaspoons rice vinegar
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons canola oil
12 ounces skinless boneless chicken breast, cut into bite-size pieces
1/2 cup very thinly sliced green onion
2 cloves garlic, minced
Nonstick cooking spray
1 recipe Thin Crust Pizza Dough
1 cup red sweet pepper, cut into thin strips
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped cilantro

Directions

Preheat oven to 475°F. In a small bowl combine peanut butter, water, sugar, rice vinegar, and crushed red pepper. Set aside.

In a medium skillet heat oil over medium heat. Add chicken; cook and stir until no pink remains. Add green onion and garlic; cook 1 minute more. Turn heat to low; add 2 tablespoons of the peanut butter mixture (set the rest aside). Mix until chicken is coated; remove from heat.

Coat a 12 to 14-inch pizza pan, large cookie sheet or pizza screen with nonstick spray. Roll out Thin Crust Pizza Dough according to dough recipe. Slide onto prepared pan. Spread dough with remaining peanut sauce, adding water if needed to make it of spreading consistency. Top with chicken mixture, red pepper strips, and cheese.

Bake 11 to 14 minutes or until cheese is melted and crust starts to brown. Remove from oven and sprinkle with cilantro. Slice into 8 slices. Serve immediately.

Nutrition Facts

Servings Per Recipe 8 (1-slice) servings
Calories303,
Total Fat (g)11,
Saturated Fat (g)2,
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)1,
Cholesterol (mg)29,
Sodium (mg)190,
Carbohydrate (g)31,
Total Sugar (g)3,
Fiber (g)2,
Protein (g)19,
Vitamin C (DV%)51,
Calcium (DV%)8,
Iron (DV%)14,
Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens

Chicken Caesar Lasagna (8.5 Points Plus)

noreply@blogger.com (Nancy) — Tue, 01 Feb 2011 01:14:00 +0000

Ingredients

9 dried whole wheat or regular lasagna noodles
2 10-oz. containers refrigerated light Alfredo sauce
3 Tbsp. lemon juice
1/2 tsp. cracked black pepper
3 cups chopped, cooked chicken breast*
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

Directions

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.

Nutrition Facts

Calories268,
Total Fat (g)10,
Saturated Fat (g)6,
Monounsaturated Fat (g)1,
Polyunsaturated Fat (g)1,
Cholesterol (mg)68,
Sodium (mg)557,
Carbohydrate (g)20,
Total Sugar (g)3,
Fiber (g)2,
Protein (g)24,
Vitamin C (DV%)83,
Calcium (DV%)21,
Iron (DV%)8,
Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/pasta/chicken-caesar-lasagna/

Baked Pasta with Sausage, Tomatoes, and Cheese (11 Points Plus)

noreply@blogger.com (Nancy) — Sat, 29 Jan 2011 18:23:00 +0000

It is no secret that Cooking Light magazine is one of my favorites. And their website is amazing! You can get really great low fat recipes that include all the nutrition information. So it's easy to calculate the points.

(Sorry no photo-it didn't come out.)

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Nutritional Information

Calories: 413 (26% from fat)
Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g)
Protein: 24.1g
Carbohydrate: 53g
Fiber: 4.5g
Cholesterol: 49mg
Iron: 7.9mg
Sodium: 941mg
Calcium: 265mg

Cooking Light, NOVEMBER 2003

Denver Omelet (5 Points Plus)

noreply@blogger.com (Nancy) — Sat, 29 Jan 2011 16:20:00 +0000

Serving Size: 2

Ingredients

2 ounces Ham
1/4 cup Onion chopped
1/4 cup Bell pepper chopped
3 large Egg scrambled

Instructions
Throw all the ingredients together. Cook about 7 minutes. Stick with fork. If it comes out clean, it's done.

I used my GT Express101 to make this. If you are cooking in a pan, you will need to flip the omelet over and later cut it in half.

Three Bean Tamale Pie (8 Points Plus)

noreply@blogger.com (Nancy) — Thu, 27 Jan 2011 03:10:00 +0000

8 servings

Ingredients

1 large Green pepper chopped
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Vegetable oil
1 can (16 oz) Kidney beans
1 can (16 oz) Pinto beans
1 can (16 oz) Black beans
1 1/3 cups Vegetable juice
4 ounce Green chiles
1 1/4 teaspoons Chili powder
3/4 teaspoons Ground cumin
8 1/2 ounces Corn muffin mix
1/2 cup Cheddar cheese shredded

Instructions
1. Preheat oven to 400 degrees. Grease a 3 quart rectangular dish.
2. In large skillet, cook pepper, onions, and garlic in hot oil. Stir in all three beans, vegetable juice, chile peppers, chili powder, and cumin. Sppon mixture into the dish.
3. Prepare the corn muffin mix according to the package. Add the cheese and stir in. Evenly spoon the mixture on top. Bake uncovered for 20 to 25 minutes until golden.

One - Pan Recipes by Better Homes & Gardens

Marshmallow Fudge (1 point, 1 Point Plus per piece)

noreply@blogger.com (Nancy) — Thu, 16 Apr 2009 00:15:00 +0000

Ingredients

1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
2/3 cup fat-free sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups miniature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces

Directions

Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in the marshmallows and graham crackers.
Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out the pan and remove foil; cut into 48 pieces. Yield: 4 dozen.

Nutrition Facts: 1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein.

Taste of Home: Guilt-Free Cooking

Spicy Steak and Beans (5 Points, 6 Points Plus)

noreply@blogger.com (Nancy) — Mon, 02 Feb 2009 00:28:00 +0000

Yields: 6 Servings

Ingredients

1 1/2 pounds Beef flank steak
1 can (14 oz) Chopped tomatoes and green chilis undrained
1 teaspoon Dried oregano
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Garlic minced
1/4 teaspoon Salt
1/4 teaspoon Black pepper ground
1 can (15 oz) Pinto beans rinsed and drained
1/4 cup Bell pepper strips

Instructions
Place meat in slow cooker. In small bowl combine all the ingredients except the bell peppers and beans. Cover and cook on low for 7-9 hours or 3-4 hours on high. Stir in the beans and bell pepers. Cover and cook on high for 30 more minutes. Shred the meat before serving. Can be served over rice.

Nutrition Facts Per Serving:

Servings: 6 servings
Calories262
Total Fat (g)8
Saturated Fat (g)3
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)0
Cholesterol (mg)45
Sodium (mg)452
Carbohydrate (g)17
Total Sugar (g)3
Fiber (g)4
Protein (g)29
Vitamin A (DV%)0
Vitamin C (DV%)37
Calcium (DV%)8
Iron (DV%)18

Better Homes & Gardens: Diabetic Living Slow Cooker Meals

Chicken Brunswick Stew (6.5 points)

noreply@blogger.com (Nancy) — Wed, 24 Dec 2008 22:06:00 +0000

Yields: 9 Servings (size: 1 1/2 cups)

Ingredients

5 cups Onion chopped
6 each boneless chicken breast halves skinless
2 can (12 oz) Creamed corn
1 can (12 oz) Chicken broth fat free
1 bottle Chili sauce
1/4 cup Butter cut into small pieces
2 tablespoons Worcestershire sauce
2 tablespoons Cider Vinegar
2 teaspoon Black pepper ground
1/2 teaspoon Hot pepper sauce

Instructions
Place all the ingredients in the slow cooker and stir well. Cook on high for one hour. Reduce heat to low and cook for 6 hours. Remove the chicken, shred with 2 forks, and return it to the stew. Serve and enjoy!

Cooking Light: Slow Cooker

Three Bean Pot (3.5 points)

noreply@blogger.com (Nancy) — Thu, 18 Dec 2008 23:57:00 +0000

Yields: 6 Servings
Serving size = 1 cup

Ingredients

10 ounce Great Northern Beans rinsed and drained
10 ounce Pinto beans rinsed and drained
10 ounce Red kidney beans rinsed and drained
1 3/4 cups Stewed tomatoes chopped
1/2 cup Mushroom sliced
3/4 cup Onion chopped
1 cup Celery chopped
1 cup Carrots sliced
1/4 cup Bacon bits
1/8 teaspoon Black pepper
1/4 teaspoon Garlic minced

Instructions
Put in all the ingredients. Mix it up. Cover and cook low for 6 to 8 hours.

A Potful of Recipes

Creole Macaroni (8 Points, 10 Points Plus)

noreply@blogger.com (Nancy) — Tue, 18 Nov 2008 03:03:00 +0000

serving size: 1 3/4 cups
Yields: 4 Servings

Ingredients

1 pound ground round
* 1 cup chopped onion
* 1 cup sliced mushrooms
* 1 cup cooked medium elbow macaroni
* 1 tablespoon sugar
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon garlic salt
* 1/4 teaspoon black pepper
* 1 (14.5-ounce) can stewed tomatoes, undrained
* 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
* Cooking spray
* 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided

Instructions
Preheat oven to 350°.

Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.

Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories: 388 (30% from fat)
Fat: 12.9g (sat 5.3g,mono 4.6g,poly 0.8g)
Protein: 35.2g
Carbohydrate: 33.4g
Fiber: 3g
Cholesterol: 83mg
Iron: 4.2mg
Sodium: 800mg
Calcium: 230mg

Cooking Light, MAY 2000

Cheesy Spinach-Artichoke Dip (3.5 Points, 4.5 Points Plus)

noreply@blogger.com (Nancy) — Sun, 10 Aug 2008 15:56:00 +0000

Yields 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)

Ingredients

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

Instructions
1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

Nutritional Information

Calories: 166 (26% from fat)
Fat: 4.8g (sat 2.9g)
Protein: 7.6g
Carbohydrate: 22.9g
Fiber: 1.3g
Cholesterol: 14mg
Iron: 1.4mg
Sodium: 429mg

Cooking Light, OCTOBER 2004

Pronto Penne Pasta (7.5 Points, 9.5 Points Plus)

noreply@blogger.com (Nancy) — Thu, 31 Jul 2008 03:27:00 +0000

Serving Size = 1 cup
(This makes a very large amount of food. I chose not to put in the cayenne and served it and the Parmesan on the side. This made it much more kid-friendly.)

Ingredients

2 1/4 cups Whole wheat pasta uncooked
1 pound Italian turkey sausage links casings removed
1 medium Red onion chopped
1 medium Green pepper chopped
1 can (14 oz) Diced tomatoes undrained
1 can (14 oz) Chicken broth reduced-sodium
2 cloves Garlic minced
2 teaspoons Dried tarragon
2 teaspoons Dried basil
1/4 teaspoon Cayenne
1/4 cup All purpose flour
1/2 cup Skim milk
1/2 cup Reduced Fat Cheddar cheese
1/4 cup Parmesan grated

Instructions

1. Cook pasta according to directions. Meanwhile crumble sausage into skillet coated with cooking spray. Ad onion and green pepper. Cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, and remaining spices.
2. In a small bowl, combine flour and milk until smooth. Stir into sausage mixture. Bring to a boil, cook and stir fro 2 minutes or unitl thickened.
3. Remove from the heat. Stir in cheddar cheese until melted. Drain pasta. Toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese.

Nutrition Facts: 1 cup equals 373 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 800 mg sodium, 45 g carbohydrate, 4 g fiber, 24 g protein.

Healthy Cooking: Taste of Home April/May 2008

Mexican Corn Bread Pizza (7.6 Points, 9.5 Points Plus)

noreply@blogger.com (Nancy) — Sat, 12 Jul 2008 01:23:00 +0000

Yields: 6 Servings

Ingredients

1 package Cornbread mix 8 1/2 ounces
1/3 cup Skim milk
1 Egg beaten
1 cup Frozen corn thawed
1 pound Ground turkey extra lean
1 small Onion chopped
1 small Red bell pepper chopped
2 Jalapeno peppers seeded & chopped
3 tablespoons Taco seasoning reduced sodium
1/2 cup Water
3/4 cup Reduced fat mexican cheese shredded
1 small Tomato
1/4 cup Olives sliced
2 Green onions chopped
6 tablespoons Reduced fat sour cream

Instructions
1. In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400 degrees for 14-18 minutes or until a toothpick inserted near the center comes out clean.
2. Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

Nutrition Facts: 1 wedge equals 354 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 2 g fiber, 25 g protein.

Taste of Home : Healthy Cooking Magazine April/May 2008

Red Beans & Rice (7.7 points)

noreply@blogger.com (Nancy) — Sat, 17 May 2008 23:46:00 +0000

(From my new favorite cookbook; Cooking Light Slow Cooker)

Serving size: 1 cup bean mixture, 3/4 cup rice, 1 tbsp green onions
Yields: 4 Servings

Ingredients

3 cups Water
1 cup Red kidney beans dried
1 cup Onion chopped
1 cup Bell pepper chopped
3/4 cup Celery chopped
1 teaspoon Dried thyme
1 teaspoon Paprika
3/4 teaspoon Red pepper ground
1/2 teaspoon Black pepper
7 ounces Smoked turkey sausage thinly sliced
1 each Bay leaf
1/2 teaspoon Salt
3 cups Long grain rice cooked
1/4 cup Green onions chopped

Instructions
Combine the first 12 ingredients in a 2 quart electric slow cooker. Cover and cook on high for 5 hours. Discrad bay leaf; stir in salt. Serve over rice in individual bowls; sprinkle evenly with green onions.

Grilled Asian Pork Chops (4 Points)

noreply@blogger.com (Nancy) — Sun, 11 May 2008 03:37:00 +0000

Sorry no picture this time :)

Ingredients

6 tablespoons Low Sodium Soy Sauce
1 teaspoon Pepper
2 teaspoons Toasted sesame oil
2 teaspoons Lime Juice
6 each Boneless Center Cut Pork Loin

Instructions
Combine all the ingredients. Marinate the pork in the refrigerator for at least 10 minutes. Grill for 3 - 4 minutes on each side or until done.

WW Five Ingredient 15 Minute Cookbook

Summer Corn, Bacon and Potato Chowder (4 points, 7 points plus)

noreply@blogger.com (Nancy) — Wed, 30 Apr 2008 21:34:00 +0000

Ingredients

1 medium Yukon Gold potato
1 sprays cooking spray
1/2 cup celery
1/4 cup onion
4 piece corn on the cob
1 cup sweet red pepper
4 oz Canadian-style bacon
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce

Instructions
* Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

* Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes.

* Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Serving Size: 1 (413 g)

Servings Per Recipe: 4

Calories 266.5

Calories from Fat 32 12%
Total Fat 3.6 g 5%
Saturated Fat 1.0 g 5%
Monounsaturated Fat 1.3 g 6%
Polyunsaturated Fat 0.7 g 3%
Trans Fat 0.0 g 0%
Cholesterol 17.7 mg 5%
Sodium 817.1 mg 34%
Potassium 953.2 mg 27%
Magnesium 79.4 mg 3%
Total Carbohydrate 47.2 g 15%
Dietary Fiber 5.2 g 20%
Sugars 7.2 g 28%
Protein 16.4 g 32%

From www.weightwatchers.com

Chicken Potpies (7.5 Points, 9 Points Plus)

noreply@blogger.com (Nancy) — Tue, 01 Apr 2008 05:51:00 +0000

3 servings (serving size: 1 pie)

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces chicken breast tenders, cut into bite-sized pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup mushrooms, quartered
1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation

Preheat oven to 425°.

Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.

Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 pie crust.

Cooking Light, OCTOBER 2003

Diner Meat Loaf "Muffins" (6 points, 7 Points Plus)

noreply@blogger.com (Nancy) — Sat, 29 Mar 2008 02:12:00 +0000

Yields: 6 Servings
(serving size: 2 "muffins")

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup divided
1 1/2 pounds ground beef extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs

Cooking spray

Instructions

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Cooking Light, MARCH 2006

Chicken Cordon Bleu (5 Points)

noreply@blogger.com (Nancy) — Thu, 27 Mar 2008 00:56:00 +0000

4 Servings

Ingredients
4 boneless chicken breast halves
12 slices Deli Select Thin Sliced Ham
4 slices Mozzarella
1/4 cup Bread crumbs
Cooking spray

Heat oven to 375 degrees. Coat a baking sheet with non stick cooking spray. Place each chicken breast between 2 pieces of plastic wrap and pound out until thin. Place 3 slices of ham and 1 slice of cheese at the top of each breast, and roll starting with the end that has the cheese and ham, bringing the sides in as you roll. Spray each breast with cooking spray, then dip into bread crumbs. Place on baking sheet. Bake for approx. 30-40 minutes or until chicken is no longer pink.

Moroccan Chickpea Chili (4 Points, 5 Points Plus)

noreply@blogger.com (Nancy) — Sat, 22 Mar 2008 05:42:00 +0000

(serving size: 1 1/2 cups)

Yields: 4 Servings

Ingredients

2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Instructions
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

from Cooking Light