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Old 06-25-2011, 07:59 PM   #76
bellebookworm9
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WW Beef Vegetable Pie

WW categorizes this as a side dish, but I had it as a meal and it was quite filling!

PointsPlus value: 6
Serves: 6
Easy

1 pound(s) raw lean ground beef
1/2 tsp table salt
1/4 tsp black pepper
1 cup(s) dry potato flakes
3/4 cup(s) fat-free creamer, such as fat-free 1/2 and 1/2
10 oz frozen mixed vegetables
1/2 cup(s) low-fat shredded cheddar cheese

Instructions:
* Preheat oven to 450°F. Pat beef into a 9-inch pie plate and sprinkle with 1/4 teaspoon each salt and pepper. Cook until beef browns, about 8 minutes, and remove from oven; set aside and preheat broiler.

* Meanwhile, combine potatoes and half and half in a microwavable bowl. Cover with plastic wrap and turn back a corner of plastic to allow steam to escape. Microwave until hot, about 1 to 2 minutes; whisk with a fork until smooth and set aside. Microwave vegetables according to package directions; mix vegetables and remaining 1/4 teaspoon of salt into potatoes.

* Pour off any accumulated juices from beef. Pat potato mixture into meat crust and sprinkle with cheese. Broil 4 inches from heating element until cheese is melted, about 2 to 3 minutes. Slice into 6 pieces and serve.

Notes: I used skim milk instead of half and half and found it to be just fine, but I might use a little more than 3/4 cup, the potatoes were a bit dry. I did not add the second 1/4 tsp of salt, because the potatoes were very salty.
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Old 09-07-2011, 04:14 PM   #77
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Old 09-12-2011, 07:20 AM   #78
bellebookworm9
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Butternut Squash Soup

Ingredients
4 cups vegetable broth
12oz (about half a squash) butternut squash, peeled and cut into 1 - 1 1/2 inch cubes
1/2 large vidalia onion, cut into 2 inch cubes
1/2 small apple, peeled and cut into 2 inch cubes
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp nutmeg, or to taste

Instructions
1. In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.

2. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.

Serves 12; 1/2 cup serving
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Old 09-13-2011, 08:56 AM   #79
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Red, White, and Green chicken chili

**Caveat: Be kind and patient. I'm not much of a cook, this is my own concotion and I've only made it once.


Red, White, and Green chicken chili

3 Tb. minced garlic

2 large sweet white onions, diced

2 red bell peppers, diced

3 large celery stalks, diced

1 - 15 oz can chickpeas, drained and rinsed

3 large chicken breast halves, cooked and cubed

2 ounces of reduced fat shredded mexican cheese blend

½ C salsa (you choice, mild, spicy, or hot)

2 Tb. EVOO

1 Tb. butter or butter blend

2 Tb. whole wheat flour

1 C chicken stock

½ C skim milk

1 tsp. Chili powder

½ tsp. Hot chili powder

½ tsp. Tumeric

1 ½ tsp. Dried cilantro

1 tsp. Cumin

salt and pepper to taste


In a large dutch oven or soup pot, sautee/sweat down the onions, peppers, garlic and celery in 1 Tb. of EVOO. When softened and translucent, add chick peas and heat through. Add cooked chicken chunks.

In a separate stock pot heat/melt the remaining 1 Tb. EVOO and the 1 Tb. butter (or butter blend). Blend in, cooking and stirring until bubbly the 2 Tb flour.

Using a whisk to prevent lumps, slowly stir in the 1 C chicken stock and ½ C skim milk. Cook until smooth and thickened. Add the spices, shredded cheese, and finally the ½ salsa.

Add the sauce over the top of the veggies and chicken and mix to coat and combine.

Heat through and serve.

Makes 6 “soup bowl” size servings.



*******

Okay... that was the recipe as I made it/wrote it. Here are some changes to try............

Add a can of drained/rinsed red kidney beans (or maybe another can of chick peas). Not only will it stretch the recipe further, but will add more fiber and healthy protein.

I used 1 Tb of EVOO and 1 Tb of Smart Balance butter blend stick. I wasn't sure if you could make a roux with just oil, so I used the butter this time. Next time I will try just using 2 Tb of EVOO.

May use a Tb or so of prepared chili seasoning instead of measuring all of those individual spices next time.

Could use more or less chicken. This seemed to be a “just right” amount, but could add more if feeding to some serious carnivores.... or less for a more “meatless” meal. Could also make it with white meat pork. I don't make much with chicken because of DS's allergy, but I had some chicken that needed to be used. If I make this in the future it will probably be made with pork and veggie stock instead of chicken and chicken stock so that the whole family can eat it.

Could use lots of different types of cheeses... monterey jack, pepper jack... whatever is handy.

Could add more salsa for a more traditional tomato-y chili taste, or skip all together.

Could add more chicken stock and/or milk to white sauce and make this more like a SOUP rather than a chili (DD decided it was what Rachel Ray calls “stoup”... stew/soup).
..........................................P
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Old 10-12-2011, 07:02 PM   #80
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Old 10-23-2011, 11:47 AM   #81
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Slow Cooker Cheeseburger Soup
Course: soups
PointsPlus® Value:6
Servings: 8
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.

Ingredients
2 spray(s) cooking spray
1 clove(s) garlic clove(s), minced (medium)
1 medium onion(s), chopped
1 stalk(s) celery, chopped (medium)
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed (I used American Cheese slices)
1/2 tsp paprika
1/4 tsp table salt
1/8 tsp black pepper
24 item(s) baked low-fat tortilla chips, crumbled

Instructions
Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Notes
If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes.
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Old 01-08-2012, 11:08 AM   #82
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Old 01-23-2012, 05:29 PM   #83
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Just another bump for any newbies looking for recipes ideas!..................P
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Old 01-24-2012, 09:53 AM   #84
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I'm glad I wandered over to this section ~ I just printed up 4 new recipes to add to my menu, thanks!

Here is a pretty lo-cal Tuna Salad Roll recipe if anyone is interested. (Sorry for the WW people, I strictly count calories and fat, don't know anything about points.)
  • 4 Lite Wheat Sandwich Buns
  • Chunk Light Tuna In Water, 2 containers (4 oz.)
  • 2 Eggs - Hard-boiled (whole egg)
  • 1 Shallot, minced
  • Olive Oil, Extra Virgin , 2 T
  • Dijon Mustard, 1 T
  • Thyme, dried, 1 tsp
  • Realemon - Lemon Juice, 2 T

Toast buns. Chop eggs and mix with tuna. Whisk the rest of the ingredients together, toss with tuna/egg mixture and divide between 4 buns.

Comes to about 250 calories per sandwich.
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Old 01-24-2012, 01:56 PM   #85
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Thanks for all the recipes! I updated the list on the first page.
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Old 01-29-2012, 03:58 PM   #86
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Bobotie (South African Meat Pie)

Made this the other day, it was really good and only 5 points per serving! Very spicy though, so if any in your family is sensitive or does not like spices, might want to reduce them accordingly.
It is not pretty, but tastes better than it looks! It is a receipe from Weight Watchers.

A fabulous South African version of meatloaf. Serve with rice and tangy cucumber relish.

Prep time: 20 min Cook time: 47 min
Serves: 8


1 spray(s) cooking spray
1 pound(s) uncooked lean ground beef
1 medium uncooked onion(s), finely chopped
1 medium fresh apple(s), Granny Smith, peeled and finely chopped
1/2 cup(s) uncooked carrot(s), finely chopped
1/2 cup(s) raisins
2 leaf/leaves bay leaf
1 clove(s) (medium) garlic clove(s), minced

Spice Mix
1 Tbsp curry powder
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground

Remaining Ingredients
1/4 cup(s) red wine, dry-variety
3 Tbsp mango chutney
2 large egg(s)
1/2 cup(s) low-fat milk

Instructions
Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.

In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.

In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.

Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.

In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving.


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Old 01-31-2012, 05:02 AM   #87
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curried carrot soup

teaspoon butter/olive oil
400g sliced carrots
200g sliced onions
1 medium potato
1 tablespoon curry powder (less if you prefer)
750ml stock (from cube is fine-I use chicken stock cube)
250ml skim milk
chopped parsley to garnish (optional)

Melt butter and then add carrots, onion, potato and curry powder. Stir to coat and cook on low heat for 5mins. Add stock and bring to boil. Simmer for 25-30 mins. Liquidise until smooth. Add milk and season if needed. Bring back up to eating temperature and serve. Sprinkle with parsley garnish (spoonful of cream is also a nice garnish if not watching calorie count).


This is a really filling soup and quantity made serves 4 approx.
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Old 02-01-2012, 12:55 PM   #88
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Thought this would be fun for Super Bowl Party snacks!

Hot Spinach and Artichoke Dip (from Skinnytaste.com)

Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g

Sodium: 244.7 g

Ingredients:

* 13.75 oz artichoke hearts packed in water, drained
* 10 oz frozen spinach, thawed and squeezed
* 1/4 cup chopped shallots
* 1 clove garlic
* 1/2 cup fat free Greek yogurt
* 1/2 cup light mayonnaise
* 2/3 cup Parmigiano Reggiano
* 4 oz shredded part skim mozzarella cheese
* salt and fresh pepper to taste
* olive oil spray

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
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Old 02-03-2012, 06:41 AM   #89
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updated 2.3.12
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Old 02-05-2012, 09:31 PM   #90
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Made some Lightened versions of some Superbowl snacks today. I sort of made up and adapted most of these so excuse the non professional recipes.

Baked Mozzarella Sticks


Part Skim Mozzarella Cheese
Italian Seasoning
Garlic Powder
Spring Roll Wrappers ( I get them frozen at an Asian Market-- they are much thinner than egg roll wrappers)
egg

Cut Low Fat/ Part Skim Mozzarella cheese into thick sticks and freeze for at least an hour -- you could also use String Cheese.

I mixed about 2 t. Italian Seasoning and 1/2 t. Garlic Powder on a plate. Roll the frozen cheese on the seasoning to get an even coat on at least one side (more or less to your taste). My Spring Roll Wrappers are pretty big so I cut them in half. Lay the cheese on the wrapper, fold up the ends and roll. Use beaten egg to seal it shut. Spray with a light coat of Cooking Spray.

Bake at 400 for about 10 minutes. Serve with a low sugar Spaghetti Sauce.


BBQ Chicken Mini Tacos

I started with this Hungry Girl Recipe and simplified it: Sassy Wonton Tacos

I prepared the wontons as she says in the recipe but for the filling I bought a Rotisserie Chicken and shredded the white meat. I added our favorite bbq sauce and then put that in the Wonton Shells and baked as in the recipe. I bought shredded coleslaw mix and Light Coleslaw dressing and mixed that with a minimum amount of the dressing to keep it light. I put that on top. I really liked these but my family doesn't like coleslaw so they thought they were dry-- DUH! I could have added more BBQ sauce to theirs to moisten it but they ate it anyway!



I followed this recipe pretty much exactly as written, but with beef since I didn't have any turkey (and it is expensive when I can find it!)

Loaded Turkey Santa Fe Baked Potato Skins
Loaded Turkey Santa Fe Baked Potato Skins
Skinnytaste.com
Servings: 14 • Serving Size: 1 loaded skin • Old Points: 1 pts • Points+: 2 pts*
Calories: 76.7* • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g • Fiber: 1.3 g • Sugar: 0.3mSodium: 93.1 mg (without salt)

Ingredients:

7 medium (32 oz) russet potatoes, washed and dried*

For the filling:

1/2 lb 99% lean ground turkey
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño)
1 large diced tomato
1 cloves garlic, minced
2 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the topping:

14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
nonstick spray (Smart Balance)
1/4 cup chopped scallions
reduced fat sour cream or fat free Greek yogurt (optional, extra pts)

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.

Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.


Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top with sour cream and scallions. Enjoy!!




For these I just used a bottle of already prepared mild Wing Sauce. I served with Ranch Dressing because no one in my house likes Blue Cheese. They would also make a great filling for the Mini Taco Wonton shells-- the chicken with the sauce, some finely chopped celery and Blue Cheese or Blue Cheese Dressing on top.
Buffalo Chicken Bites

Prep time: 15 minutes | Cook time: 10 minutes | Serves: 8
Details:

What would a football game be without the familiar taste of the devilishly spicy chicken that hails from Upstate New York? (Phase 1)
Ingredients:

3 tablespoons trans-fat-free margarine
2 tablespoons hot-pepper sauce, or more to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1") cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1") pieces


Nutritional Information:

Per 3-skewer serving:
150 calories
9 g fat (2.5 g sat)
1 g carbohydrate
16 g protein
0 g fiber
250 mg sodium
Directions:

Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
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