PointLessFood

Find: MISTO COOKING OIL SPRAYER

2012-06-22T22:30:00.002-07:00

Have you tried Misto cooking oil sprayer? I have and I am loving it. It is a one time investment of $7 - $10, but it saves you lot of money from buying pre-made cooking spray that you can find in the grocery stores. One pre-made sprayer may cost you anywhere from $2 - $4, depending on the brand you buy.

To make the Misto sprayer work, all you need to do is to add your regular cooking oil into the sprayer and pump air in the can for 15 seconds. It is this easy and all set to go.

When compared with store bought sprayer, Misto sprayer also adds minimal amount of fat to the food. Misto sprayer spreads even layer of oil on the food, without making it too greasy. I have used it to cook stir-fries, tortillas, parathas, lentils, and anything that you possibly can cook with store bought sprayers.

One good thing about making your own spray is that you know what you are spraying on your food, unlike store bought sprayers.

Have you ever noticed the ingredients that are found in pre-made cooking spray? They have more than what you expect it to have. Compare for yourself below.

Crisco	PAM Organic	Misto
OLIVE OIL, SOY LECITHIN*, DIMETHYL SILICONE (FOR ANTI-FOAMING), AND PROPELLANT.	Organic Extra Virgin Olive Oil, Organic Grain Alcohol (Added for Clarity), Lecithin from Soybeans (Prevents Sticking), and Propellant.	Olive oil
Learn more	Learn more	Learn more

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MUSHROOMS WITH WATERMELON RADISH CURRY

2012-02-13T15:02:00.000-08:00

Serves: 5

Serving size: 1/2 Cup

Ingredients

1 Pack Mushrooms (sliced)

1 Watermelon Radish (julienne)

1/4 Cup peas (thawed)

2 Tbsp tomato paste

1 Medium Onion (finally chopped)

2 Cloves Garlic (minced)

1/2 Inch Ginger (minced)

3.5 Ounce Nonfat Dry milk

2 1/2 Cups of Water

1 Tbsp Cilantro (finally chopped)

1 tsp Sugar

1 tsp Olive Oil

Dry Spices

1/8 tsp Cumin seeds or powder

1/2 tsp Garam Masala

1/2 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/2 tsp Mango Powder

1/8 tsp Chili Powder

Salt to taste

Instructions

In a hot pan with lid, add oil and cumin seeds.
Once seeds started to crackle, add garlic, onion, and ginger. Sauté until onions are transparent or brown.
Add mushrooms and sauté until they leave water and started to caramelize.
Add peas and watermelon radish and sauté for about 2 minutes.
Now add tomato paste, all dry spices, and water. Cover the pot and let it simmer for about 10 minutes.
Add dry milk and sugar and let it simmer covered for another 5 minutes.
Garnish with cilantro and serve hot over rice or couscous.

Tip

One can substitute dry spices with curry powder.

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OATS CRUSTED TOFU

2012-01-25T15:58:00.000-08:00

Serves: 6

Serving size: 1 Strip

Ingredients

16 oz Firm Tofu (1” strips)

1 Cup quick oats

4 Tbsp Corn Starch (heaped)

1 Tbsp Cilantro (finally chopped)

1 Cloves Garlic (minced)

1 Tbsp Sugar

1/2 Inch Ginger (minced)

1/4 Cup Soy Sauce

1/4 Cup Vinegar

1/8 Cup Tomato Ketchup

Crushed pepper to taste

Salt to taste

Instructions

In a bowl mix all the ingredients except tofu.
Dip tofu strip in the batter and pan fry with with cooking spray
Garnish with red bell pepper and server hot with rice.

Tip

If you are on low sodium diet, substitute regular soy sauce with low sodium soy sauce.

You can also use this as a filling for burrito layered with humus and vegetables.

Healthy Note

Tofu is relatively high in protein and oats are good source of fiber. Studies shows that both have cholesterol-lowering properties.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

FIND: WATERMELON RADISH

2012-01-04T13:06:00.000-08:00

I found this interesting vegetable in my farmer’s market. It's a spring radish related to the turnip and horseradish family. This vegetable is very crunchy and to me it taste more like turnip. It can be eaten raw in salads or sandwiches, roasted, and cooked like a turnip.

Watermelon Radishes peak in the fall but are generally available most of the year. It is a source of vitamin C, vitamin A, and folate.

It is really low in calories and WW points.

1 Cup = 16 cal + 0 fat (WW points: 0)

So explore your farmer’s market you can find some interesting finds.

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TOFU CURRY

2011-08-17T15:05:00.000-07:00

Serves: 6
Serving size: 1 Cup

Ingredients

16 oz Firm Tofu (1” cubes)

1/2 cup dry milk

2 1/2 Cups water.

1/2 Cup Bell peppers (cut in strips - tricolor)

2 Tbsp Tomato Paste

1/4 Cup Tomato Ketchup

1/2 Medium Onion (cut in strips)

2 Cloves Garlic (minced)

1/2 Inch Ginger (minced)

1 tsp Olive Oil

Dry Spices

1/8 tsp Cumin seeds or powder

1/2 tsp Garam Masala

1/2 tsp Coriander Powder

1/4 tsp Turmeric

1/8 tsp Chilli Powder

Couple of Bay Leaf

2 Cloves

Salt to taste

Instructions

In a hot pan, pour olive oil and add cumin seeds.
Once they crackle, add ginger, garlic, and onion. Sauté until slightly brown.
Add bell peppers, stir fry for about 5 minutes.
Add tomato paste and all dry spices (or curry powder). Add water and mix well.
Add ketchup and tofu and let it simmer for 12 minutes.
Add dry milk and mix well.
Garnish with fresh cilantro leaves and serve hot with rice or naan.

Tip

One can substitute dry spices with curry powder.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

ALMOND AND CHERRY BISCOTTI

2011-06-21T12:11:00.000-07:00

Serves: 24 Cookies

Serving size: 1 cookie

WW points: 2 pts

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 eggs (lightly beaten)

3 egg whites
1/4 cup 1 percent low-fat milk
2 1/2 tablespoons Safflower oil (Saffola)
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup dried cherries (chopped)
1/4 cup almonds (coarsely chopped)

Preparation

Preheat oven to 375°F.
In a large bowl, combine the flours, brown sugar and baking powder.
Add the eggs, milk, safflower oil, honey and almond extract. Stir until the dough forms.
Add chopped cherries and almonds. Mix until they are well blended.
Place the dough on long plastic wrap and form a thick log at least 1 inch high and 3 inches wide.

Baking instructions

Preheat oven to 375°F.
Place it on nonstick pan and bake for 25 - 30 minutes.
Remove from the oven and cool down for 10 minutes.
Cut the log into 1/2 inch thick slices.
Bake again for 15 - 20 minutes.
Remove from the oven and let it cool.
Serve with tea or coffee or just without anything.

Tip

This twice-baked cookie has a goodness of whole-wheat, nuts, and dried fruit.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

WALK INTO YOUR HEALTH

2011-06-12T10:39:00.000-07:00

Walking, walking, and walking is great for our body, mind, and soul. Researchers says that walking is the best exercise. It flex one’s muscles and relaxes your mind. Walking also helps you in losing weight, especially in toning your lower body.

Make your legs your means of transportation for short distances. Aim for at least 45 minutes of brisk walk a day (15 mins/mile).

Pedometer is a great tool in keeping you accountable and challenged. It makes you work towards your goal slowly, as you can keep history of your steps, miles, and calorie burned for each day, making day-to-day comparison a breeze.

Pedometer are also available as an application on your iPhone. Download them from your App store.

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Ways to incorporate walking

If you take public transportation to work, walk from your stop to work. (If it is a mile and a half away - takes about 15 - 20 minutes)
If you drive to work, try and park your car as far as possible from the building.
Incorporate 10 minutes walk after each meal. (3 times a day makes 30 minutes)
At work, walk around your campus during lunch or break times.
Take the stair as much as possible and avoid elevators. (If your health permits)
Walk to stores closer to home instead of driving. (If it is a mile and a half away - takes about 15 - 20 minutes)
Join the walking group or make your buddies or your neighbors part of your walking regime. This way you can keep each other accountable working towards your weight loss goals.

FENNEL AND ORANGE PILE

2011-03-31T14:35:00.000-07:00

Serves: 4

Serving size: About 1/2 Cup

WW points: 0 pts

Ingredients

2 Bulbs Fennel (Cut into half - Thinly slices)

3 Navel Oranges (Pith removed - Sliced)

1 Lemon Juice

Salt and pepper to taste

Instructions

In a bowl, mix all the ingredients together.
Let stand for 30 minutes in the fridge to chill.
Serve Cold.

Tip

Nice blend of flavors really helps to cleanse the palette before main meal.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

ROASTED BRUSSELS SPROUTS

2011-03-22T14:41:00.000-07:00

Serves: 4

Serving size: 1/2 Cup

WW points: 0 pts

Ingredients

2 Cups Brussels Sprouts (Cut into half lengthwise)

1 1/2 tsp Balsamic Vinegar

Cooking spray

Salt and pepper to taste

Instructions

Preheat oven to 375°F.
In a bowl, mix all the ingredients together.
Spray it with cooking spray.
Layer it up on baking sheet and bake for about 20 minutes.

Tip

Easy to make and great as a side dish to any entrée without any points.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

EASY ROASTED VEGETABLES

2011-02-23T10:26:00.000-08:00

Serves: 12

Serving size: 1/2 cup

WW points: 0 pts

Ingredients

2 Cups Bell pepper (Trio color - Cut in strips)

1 Cup Carrots (Cut in strips)

1/2 Cup Corn (frozen)

1 Cup Onion (sliced)

1 Cup Mushrooms (sliced)

1 Cup Zucchini (sliced)

Italian Blend of herbs (dry)

Cooking spray

Salt and pepper to taste

Instructions

Preheat oven to 375°F.
In a bowl, mix all the ingredients together.
Layer it up on baking sheet and bake for about 15 minutes.

Tip

This is a filling recipe with lots of fiber, pretty colors, and goodness of vegetables. One can make this ahead of time (maybe on the weekend), stays good for a week and a half. These vegetables are easy to make and can be used in various ways. Put them in pastas/noodles/couscous, make a wrap, or mix in with eggs. Enjoy!!

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BEETS & JERUSALEM ARTICHOKE SALAD

2011-02-14T15:11:00.000-08:00

Serves: 6

Serving size: 1/2 cup

WW points: 1 pts

Ingredients

2 Cups Beets (roasted)

1 Cup Jerusalem artichoke (roasted)

1/2 Cup Edamame (frozen - thawed)

4 Tbsp Italian or sun-dried tomato dressing (fat free)

1/2 Lime (squeezed)
1 Tbsp Ginger (shredded)

2 Tbsp Cilantro (chopped)

Salt and pepper to taste

Instructions

In a bowl, mix all the ingredients together.
Mix well and serve immediately at room temperature.

Tip

- This is a filling recipe with lots of fiber and pretty colors.
- You can roast the vegetables on the weekend ahead of time and use them as needed during the weekday.

FIND: JERUSALEM ARTICHOKE (SUNCHOKE)

2011-02-11T14:29:00.000-08:00

I found this interesting vegetable in my farmer’s market. It looks like ginger but don’t taste anything like it. This vegetable is crunchy and taste more like chestnut. It can be eaten raw (shredded on top of salads), roasted, boiled, or steamed.

1 Cup = 109 cal + 0 fat (WW points: 3)

So explore your farmer’s market you can find some interesting finds.

Please let me know how you feel about this article, by leaving me your valuable comments.

DON'T LET STRESS EAT YOUR HEALTH

2011-01-26T12:18:00.000-08:00

Stress in life is very common now a days but is not healthy for us. Don’t let stress eat your health. We are so busy at work all day and later are tied with family chores and activities. We don’t get much downtime. We need some time to unwind ourselves, otherwise worries and issues piles up and blends into STRESS beautifully without our knowledge. Most of us don’t even recognize that we are in stress and some don’t want to acknowledge that.

Don’t let the environment and activities stress you out completely. Find ways which makes you more happy and content.

Advantages of being stress free:

Will appreciate yourself and will be more happy.
Will enjoy activities around you.
Will have control over your thinking and will feel more content.
Won’t do binge eating, therefore will not gain weight.
Will have healthy mind, body, and soul — away from common health issues that are seen now days, such as thyroid, cholesterol, and diabetes.

Following are few ideas of downtime:

Take 10 minutes break between every 2 work hours. Go for a stroll outside the building, look outside the window, or walk to your friends cube. This helps your eyes to focus at things at a distance which further promotes healthy eyes.
Take 1 hr break in between your 8 working hours. May be switching your lunch hour to exercise hour and eat lunch at desk. Use that hour a the gym at work, or go for a long walk. Researchers says that walking is the best exercise. It flex one’s muscles and relaxes your mind.
Try and get some yoga classes at least twice or thrice per week. Yoga is considered really helpful in controlling stress.
Listen to the music and sing along. Singing helps to release the stress bit by bit, shifting your focus from troubling issues to happy moments. This will sure put a smile on your face.
As spring is approaching we have more daylight, so if you have kids take them to the park after school and run and play with them. This will also give you more time with kids and giggles.

Remember, what ever you do keep that smile on your face. Enlightening others and lighten yourself.

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SPAGHETTI SQUASH HASH

2011-01-21T14:19:00.000-08:00

Serves: 12

Serving size: 1/4 cup

WW points: 1 pts

Ingredients

1 Spaghetti Squash (2 1/2 cups cooked)

1/2 Cup Tomatoes (chopped)

10 Large Olives (coarsely chopped)

1/4 Cup Onions (chopped)

1 Clove Garlic (minced)

2 Tsp Olive Oil

4 Tbsp Italian dressing (fat free)

1 Lime (squeezed)

2 Tbsp Cilantro (chopped)

Cooking Spray

Salt and pepper to taste

Preparation for Spaghetti squash

Preheat oven to 375°F.
Cut 1 Spaghetti Squash length wise into half and scoop the seeds out.
Place the halves on the cooking sheet with cut side down.
Pour about 1 cup water around the squash.
Cook them for about 35 mins.
After they are done, let them cool before you handle them.
Once cool, use a fork and scrape the pulp into the bowl.
Notice, it will come out in strands.

Preparation for dressing

In a small bowl, mix olive oil, italian dressing, lime juice, cilantro, salt and pepper.

Instructions

In a pan, stir fry onions and garlic.
Then add tomatoes. Stir until they are heated through.
In a bowl, place cooked spaghetti squash and top it with onion, garlic, and tomato mixture.
Then add olives and dressing.
Mix well and serve it cold.

Tip

Use this dish as a side to Italian, Mexican, or Mediterranean entrées.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

Kale Burgers

2011-01-19T11:20:00.000-08:00

Serves: 12

Serving size: 1 patty

WW points: 2 pts

Ingredients

1 1/2 Cup Kale (chopped)

1 Cup carrots (shredded)

4 Medium potatoes (boiled - mashed)

16 oz Garbanzo beans (chopped)

1/2 Cup onions (chopped)

1 1/2 Tbsp All purpose flour or corn starch

2 Tbsp Cilantro (minced)

1 tsp Ginger (minced)

2 Cloves Garlic (minced)

Salt and pepper to taste

Instructions

In a pan, stir fry onions and garlic, using cooking spray, until they wilt down to about 1/4 cup.
In a bowl, mix all the ingredients well and divide the mixture into 12 balls.
Press each ball to form a patty.
On a flat hot griddle, place the patties and cook until dark brown on both sides about a minute on each side.
Serve it on a bun with lettuce, tomatoes, and cucumber or on top of the salad.

Tip

You will get more flavor out of your onions, when they are stir fried to deep dark brown texture.
Always rinse your canned vegetables or fruits with cold water to drain excess sodium or sugar from it.

Note

If you don’t like your green leafy friends, then you will start loving them now with this healthful and tasty treat. Nutritious and great for lunch or dinner. My kids loved these too. Can make this recipe ahead of time.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

2011-01-18T12:45:00.000-08:00

Challenge: Walk with few friends.

Today is Jan 18 and approximately 4 weeks are left until valentines day. Let’s make this our short goal to lose up to 1 - 2 pounds per week. Let’s plan out each week until valentines day!

We all plan for some short goals but somehow fall-off the wagon now and then. Daily check-ins by posting your progress or plan will help prevent this fall-off. Let’s make pointlessfood our community for sharing and support. If this short goal challenge is a success, then we will have more to keep us going.

Following are few easy rules for this challenge for full support:

Post your daily meals and exercise plans or ideas.

This will keep us motivated and will have continuos support.
This will also give others opportunity to tell you if you are on right track or if some modifications are required in your plan.

Track your lost pounds.

Following are somethings to keep in mind to make this a success:

Eat more fruits and vegetables.
Reduce carbohydrates , like white pasta, rice, potatoes, and sweets.
Plan for more active schedule. At least 4 - 5 times a week. Example: High impact exercise in the morning at 9 with additional 30 minutes walk in the evening.

Are you ready for this challenge?

Following is just a sample menu, you can plan your own to keep you on track.

Days	Breakfast	lunch	Dinner
Mon	1 cup Instant oatmeal 1/4 cup dried fruits 1 cup milk	Combination of soup and salads with some protein Creamy Asparagus Soup (1 pt) Creamy Carrot Soup (2 pt) Creamy Tomato Soup (2 pt) Green Bean Soup (3 pt) Mix Vegetable Soup (1 pt) Caprese Salad (1 pt) Chilled Bean and Corn Salad (3 pt) Pea's Tendrils Salad (2 pt) Mango Walnut Salad (2 pt)	Eggplant Towers (2 pt) Barley Risotto (3 pt)
Tues	3 Egg white omelet 1 whole wheat toast 1 cup milk		Black Bean Cheesy Enchilada (3 pt) Enchilada Soup (4 pt)
Wed	1 cup Instant oatmeal 1/4 cup dried fruits 1 cup milk		Healthy lo mein (4 pt) Cauliflower, Zucchini, & Sweet Corn (0 pt)
Thurs	3 Egg white omelet 1 whole wheat toast 1 cup milk		Spinach with Tofu (2 pt) 1 Cup Basmati rice (4 pt) 1/2 cup steamed vegetables (0 pt)
Fri	1 cup Instant oatmeal 1/4 cup dried fruits 1 cup milk		Pav Bhaji (Spicy Mashed Potato Curry - 2 pt) 1 Bun/1 Cup Rice 1 Cup Salad
Sat	Bread Pizza (3 pt) 1/2 Fresh Fruit 1 cup milk	Black Bean Burger (3 pt) 1/2 cup Home made fries	Eggplant Towers (2 pt) Barley Risotto (3 pt)
Sun	Easy Bread Fritters (3 pt) 1/2 Fresh Fruit 1 cup milk	Garbanzo wrap (4 pt)	Healthy lo mein (4 pt) Cauliflower, Zucchini, & Sweet Corn (0 pt)

Exercise
Elliptical 30 mins		Light jogging 30 mins		Walking 30 mins	Aerobics class		Zumba	Yoga Class

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2011-01-14T09:01:00.001-08:00

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Pointlessfood team

VANILLA APPLE

2011-01-13T11:16:00.000-08:00

Serves: 6
Serving size: 1 bowl
WW points: 2 pts
Ingredients
1 Cup Apples (squared)
2 Cups Yogurt (fat free)
1/2 tsp Vanilla
1 tbsp Sugar
12 oz Mandarin oranges (canned - drained - rinsed)
Instructions
In a bowl, mix yogurt, sugar, and vanilla.

Add apples and mix well.

Cover and chill for about 30 minutes.

Layering
In a compote/bowl, pour 1/2 cup apple and yogurt mixture.

Layer it with 2 oz of mandarin orange.

Serve cold.

Healthy Tip
Always rinse your canned vegetables or fruits with cold water to drain excess sodium or sugar from it.
Note
Nutritious and great for dessert or breakfast. Can make this recipe two days ahead of time.
Please let me know how you feel about this recipe, by leaving me your valuable comments.

ROASTED EGGPLANT AND MUSHROOMS COUSCOUS

2010-10-21T13:30:00.000-07:00

Serves: 5

Serving size: 1/2 Cup

WW points: 3 pts

Ingredients

1 Cup Whole Wheat Couscous

2 Cups Water

1/2 Cup Mushrooms (sliced)

1 Cup Chinese Eggplant (sliced)

1/2 Cup Grape Tomatoes (Halved)

1/4 Cup any Greens (Shredded)
1/4 Cup Onions (chopped)
1 Clove Garlic (minced)

4 Tbsp Fat Free Italian Dressing

1 tsp Italian herb blend

Pinch of Salt

Dash of Black Pepper

Preparations for roasting

Preheat oven to 350 F.
Put mushrooms and eggplant on baking sheet in single layer.
Sprinkle it with some salt and italian herb blend and spray with cooking spray.
Bake for about 10 minutes, until tender.
Remove from oven.

Preparations for couscous

In a medium saucepan, boil water and salt.
Once water is boiling, add Couscous.
Cover and remove pan from heat.
After 10 minutes, remove the lid and fluff with fork.

Instructions

In a hot pan, add some cumin seeds and spray with cooking spray.
Once the seeds are crackling, add onions and garlic. Sauté until slightly brown.
Add eggplant and mushrooms. Sauté until heated through.
Remove pan from heat. Then add tomatoes and greens.
Top it with prepared couscous. Let is stand for 5 minutes.
Pour italian dressing on top and mix well.
Serve warm.

Note

Nutritious and great side with the soups, casseroles, or pasta dish.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

GREEN BEAN SOUP

2010-10-15T09:26:00.000-07:00

Serves: 4

Serving size: 1 Cup

WW points: 3 pts

Ingredients

16 oz Can Green beans

1 Cup Potatoes (diced)

1/2 Cup Celery (sliced)

1/2 Cup Onions (diced)

1 tsp Garlic (smashed)

1 tsp Oregano

1 tbsp Vinegar

1 tbsp Olive oil

2 tbsp Feta Cheese (low fat - crumbled)

Salt and pepper to taste

Instructions

In a hot pan, add oil, onion, and garlic. Sauté for about a minute.
Add potatoes, celery, oregano, and 1/4 cup water. Steam on slow until potatoes are tender.
Add remaining water and cool it a little bit.
Then puree in blender to smooth.
Transfer it back to the pan and add vinegar, salt, and pepper.
Garnish with little feta cheese and server hot.

Note

Very nutritious and full bodied soup.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

CAPRESE SALAD

2010-09-27T16:30:00.000-07:00

Serves: 5

Serving size: 1 Cup

WW points: 1 pt

Ingredients

4 Cups Romain Lettuce (Shredded)

2 Cups Heirloom Tomatoes (Sliced)

2 Sticks Light Mozzarella Cheese (Cubed)

10 - 15 Big leaves Basil (Shredded)

1/4 Cup Balsamic Vinaigrette

Instructions

In a big bowl, layer lettuce, tomatoes, mozzarella, and basil.
Pour the balsamic vinaigrette and serve cold.

Note

Very simple Italian style.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

SCALLION BALSAMIC VINAIGRETTE

2010-09-27T16:26:00.001-07:00

Serves: 1

Serving size: 1/4 Cup

WW points: 3 pt

Ingredients

1/4 Cup Balsamic Vinegar

1 tsp Olive Oil

1/16 tsp Smoked Cumin (Powder)

2 Tbsp Scallions

1 tsp Sugar

Salt to taste

Instructions

In a small bowl mix all the ingredients and let it sit for 5 minutes.

Note

Easy breezy vinaigrette with no complex mix of ingredients.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

GARDEN VEGETABLES CREAM CHEESE

2010-09-20T13:07:00.000-07:00

Serving size: 2 Tbsp/1 oz

WW points: 1 pt

Ingredients

8 oz Fat Free Cream Cheese

1/8 Cup Fat Free Milk

1/2 Cup Spinach (Finely chopped)

1/2 Cup Carrots (Shredded)

1/8 Cup Celery (Finely chopped - 1 Stalk)

1/4 Cup Scallions (Finely chopped)

1/8 Cup Chives (Finely chopped)

1/4 Cup Tomato (Finely chopped)

1/2 tsp White vinegar

Salt to taste

Instructions

Preheat oven to 400°F.
Combine all vegetables and let is stand in the oven for an hour, until slightly dehydrated and let it cool.
Combine cream cheese and milk and soften it using hand blender.
Fold in the vegetables and let it stand in the fridge for about an hour before use.

Note

Some of the store bought cream cheese blend are 3 pt per serving. My version is only 1 pt and with no added preservatives. Give it a try, you will love it.

I dehydrated my vegetables slightly so that the blend will last longer (increased shelf life) but you can also use non dehydrated ones.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

PICKLED JALAPENOS

2010-09-13T13:52:00.000-07:00

Serving size: 5 slices

WW points: 0 pt

Ingredients

2.5 Cups White Vinegar

1 lb. Jalapenos (sliced)

2 tsp Salt

1 tsp Sugar

Instructions

Place the vinegar, water, salt, and sugar in a medium non-reactive saucepan or kettle and bring it to a boil.
In a jar, add Jalapeno slices and pour the liquid over it.
Close the jar tight and leave it untouched for a day.

Note

Use this flavorful pickle in any recipe or dish to spice-up the buds.

Following are few of the recipes you can use these in:

Garbanzo Wrap (3 pt)
Spicy Hummus (1 pt)
Spicy Salad Kick (3 pt)
Sun-dried Tomato Cornbread (3 pt)
Tomato, Cucumber, & Avocado Salsa (1 pt)
Quesadilla (2 pt)

Please let me know how you feel about this recipe, by leaving me your valuable comments.

CREAMY CARROT SOUP

2010-09-07T12:01:00.000-07:00

Serves: 10

Serving size: 1 Cup

WW points: 2 pt

Ingredients

4 Cups Carrots (diced)

1 Cup Celery (diced)

1/2 Cup Mushrooms (sliced)

1 Cup Onions (sliced)

2 Cup Water

4 Cups Fat Free Milk

4 Cloves Garlic (smashed)

3 tsp Olive Oil

1/2 tsp Oregano

1/2 tsp Rosemary

Salt to taste

Few Sprigs of Parsley (for garnish)

Instructions

In a hot pot, put olive oil, onions, and smashed garlic. Sauté until soft for about couple minutes.
Add carrots, celery, mushrooms, oregano, rosemary, and salt to taste. Add a cup of water and let it simmer on slow heat until tender. Once done, cover and let it cool.
Pour the vegetables and a cup of water in the blender and puree on high until smooth. Makes about 6 cups.
Pour it into the pot and add milk. Heat it up until boiling.
Garnish with Parsley and crushed black pepper. Server hot.

Healthy alternatives

Used Fat free milk instead of Cream
Using milk instead of cream cuts lot of fat but still keep the taste.

Used blend of spices to give the soup great aroma

Note

Sauté the vegetables in the morning/afternoon for soup for dinner. This will give vegetables ample time to cool down while covered, which makes the vegetables more tender and smooth.

You can also create a batch of soup and freeze it before adding milk. Use it as needed and add milk appropriately.

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