Simply Filling and Core Recipes - CORE Main Dishes




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aghiowa
11-14-2004, 07:43 PM
Here's where we can put main dishes, casseroles, meat dishes, etc.


aghiowa
11-14-2004, 07:59 PM
These looked good. You'd have to count WPA's for the egg roll wrappers, but everything else is core.

* Exported from MasterCook *

Egg Rolls

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ginger
3/4 cup carrots -- shredded
2 medium garlic cloves -- minced
1 tablespoon soy sauce
2 medium scallions -- chopped
1 cup cooked chicken
1/4 teaspoon black pepper
1 small cabbage head -- shredded
18 egg roll wrappers
nonstick cooking spray

Preheat oven to 350.

Spray a baking sheet with nonstick spray.

Place cabbage in a microwaveable dish and cover.

Microwave on high till wilted, about 5-10 min.

Drain, and transfer to a large bowl.

Add ginger, carrots, garlic, soy sauce, scallins, pepper and chicken.

Mix well.

Arrange egg roll wrappers on a clean, dry surface.

Spoon 1/3 cup of cabbage mixture diagonally onto a wrapper, then fold one corner to cover filling.

Fold up both corners on the sides.

Moisten edges of remaining flap with water and roll up wrapper jellyroll style till sealed.

Transfer egg rolls to prepared baking sheet and coat with cooking spray.

Bake till golden brown, about 25 min.

Serve with sauce of your choice.

aghiowa
11-17-2004, 08:46 PM
Here's one that might be good.

* Exported from MasterCook *

Healthy Homestyle Country Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground turkey
1 medium apple -- peeled, cored and finely shredded
1/2 cup cooked brown rice
2 tablespoons onion -- shredded
2 cloves garlic -- minced
1 1/2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
snipped fresh parsley

In a large bowl, stir together the turkey, apples, rice, onions and garlic.

In a small bowl, stir together the sage, salt, red and black peppers, thyme and allspice.

Sprinkle the spice mixture over the turkey mixture.

Using your hands, mix till well blended.

Shape the turkey mixture into eight 1/2" thick patties.

Spray an unheated large skillet with no-stick spray.

Add the patties and cook over med heat for 4 min.

Turn the patties over and cook about 4 min ore or till they are no longer pink.

sprinkle with the parsley, if desired.

Description:
"this breakfast sausage is almost fat-free and tastes like it's fatty
counterpart"


aghiowa
12-07-2004, 07:58 PM
* Exported from MasterCook *

Pork with Sauteed Apples & Sauerkraut

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless center cut pork loin chops -- trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons oil
3 Golden Delicious apple -- peeled, cored and cut into 1/4" thick slices
1/4 teaspoon cinnamon
1 cup sauerkraut -- drained
1/2 teaspoon caraway seeds

Sprinkle the pork with 1/4 t. salt and 1/8 t. pepper.

Heat 1 t. oil in large nonstick skillet over med heat.

Add the pork and cook 3 to 4 min on each side.

Transfer to a plate and keep warm.

Heat the remaining 1 t. oil in skillet.

Add apples and cinnamon.

Cook, stirring occasionally till the apples begin to brown, 3-4 min.

Add the sauerkraut, caraway seeds and the remaining 1/4 t. salt and 1/8 t. pepper.

Cook till the sauerkraut begins to brown, 2-3 min.

Serve with pork.

aghiowa
12-11-2004, 01:30 PM
Mexicale Pie
Serves 6

1 pound lean ground beef or turkey
1 cup onion, chopped
1 clove garlic, pressed
1 teaspoon chili powder
salt and pepper to taste
1 teaspoon cumin
1 15-oz. can kidney beans, rinsed and drained
1 1/2 cups cooked brown rice
1 cup fat free cheddar cheese, shredded
3/4 cup skim milk
2 eggs, beaten

Preheat oven to 350 degrees.

In a large skillet, brown ground beef, garlic and onion
together over medium high heat, until meat is browned and
vegetables are tender.

Stir in chili powder, cumin and salt and pepper to taste. Cook
another minute or so.

Remove from heat and stir in beans, rice, cheese, milk and eggs.
Lightly grease a pie pan or 9 x 9” baking dish. Pour beef/rice
mixture into pan/dish. Bake uncovered for 25 minutes or until
done.

This is really tasty. I had it as leftovers - I mixed it in with bagged salad, and it had a good taco salad taste.

aghiowa
12-11-2004, 01:31 PM
Crockpot Mixed Beans and Turkey Ham
Serves 6
1 cup dry beans - mixed, your choice
(white beans and black beans are good!)
water
3/4 cup carrots -- diced
3/4 cup celery -- diced
3/4 cup onion -- chopped
1 1/2 cups turkey ham -- chopped
2 14.5-ounce cans fat free chicken broth or vegetable broth
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
salt and pepper, to taste-- after beans are cooked

In a crockpot, throw beans in and enough water to cover (should
have a clearing of 2 inches of water over the top). Cook beans
on high for four hours in crock pot (or until beans are tender).
Drain beans. Return to crockpot. Add remaining ingredients and cook 2-3 more hours until done.
Add more water as needed.

aghiowa
12-14-2004, 01:48 PM
CORE Stuffed Peppers

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Take however many peppers you want, empty out and par-boil. Then mix ground sirloin, brown rice, onion finely chopped, whatever seasonings you like, and 1 can tomato soup. Fill peppers with mixture, then pour another can tomato soup over peppers and a little water. Cover and bake 300 for 2 hours. GREAT!!!!!!! You may have to adjust time based on size of peppers, I used giant ones!

aghiowa
12-14-2004, 01:49 PM
Mexican Chicken and Rice Dinner
16 ounces chicken breast, no skin, no bone
1 cup salsa
2 cups instant brown rice
1 cup corn

1 1/3 cups water

Spray large skillet with cooking spray and heat over medium high heat; add chicken. Cook four minutes on each side or until chicken is cooked through. Remove chicken from the skillet.

Add water and salsa; stir and bring to a boil.

Stir in rice and corn. Top with chicken; cover and cook on low heat for 5 minutes or until rice is tender. Serves 6.

aghiowa
12-14-2004, 01:49 PM
* Exported from MasterCook *

Green Pepper Steak

Recipe By : My Great Recipes
Serving Size : 5 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces London Beef Broil or lean beef -- cut in strips (C)
1/4 cup soy sauce, low sodium (C)
1 clove garlic -- minced (C)
1/2 teaspoon ginger (C)
1/2 cup green onion -- sliced (C)
3 cups red and green bell peppers -- cut in strips (C)
1 cup celery -- sliced (C)
2 tablespoons soy sauce, low sodium (C)
3/4 cup water (C)
2 medium tomatoes -- cut in wedges (C)

1. Combine soy sauce, ginger and garlic. Add beef and marinade for 2-24 hours.

2. In large non-stick skillet or wok sprayed with cooking spray add 2 tablespoons soy sauce and 1/4 cup water. Add beef and cook until done.

3. Add vegetables and all but 2 tablespoons water. Cook until tender crisp, about 10 minutes.

4. Mix enough cornstarch (C for the amount you need) with remaining water to thicken 'gravy' (no more than 1 tbsp is needed usually less). Add to pan and cook until thickened.

5. Add tomatoes and heat through.

Calories: 136.4
Fat grams: 3.8
Fiber grams: 2.0

W/W Points: 3


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__________________
Daydreams may be pleasant but accomplishments are more satisfying.

Kel
203.6/157.4/150

aghiowa
12-14-2004, 01:50 PM
Chicken Avocado Swiss Melt
Ingredients:
4 chicken breasts
1 avocado - sliced
Kraft non-fat swiss cheese sandwich slices
Chef Paul Prudhommes Poulty Magic Seasoning Blend.

Sprinkle the chicken breasts with the seasoning blend and place in a covered dish. Bake chicken for 20 minutes in pre-heated oven (350 degrees). Remove chicken from oven and top each breast with 3-4 slices of avocado. Then place with one slice of cheese over each breast. Place uncovered dish under broiler until cheese is lightly brown (approximately 1 minute).
__________________
Spryng

aghiowa
12-14-2004, 01:50 PM
One-Dish Rosemary Chicken and White Beans

2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 skinless, boneless ckicken thighs (about 1 lb)
1 (14.5 oz) can stewed tomotoes, undrained
1 (15 oz) can navy beans, drained
1/4 cup pitted kalamata olives

1. Heat oil in lg skillet over med-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 min. Reduce heat to med; turn chicken. Add tomatoes and beans; cover and simmer 10 min or until chicken is done. Stir in olives.
__________________
Spryng

aghiowa
12-14-2004, 01:51 PM
Onion-Mustard Crusted Pork Loin - 4 Points
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* Exported from MasterCook *
Onion-Mustard Crusted Pork Loin - 4 Points

Recipe By : Great American Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork loin (C)
3 tablespoons dijon mustard (C)
2 tablespoons soy sauce, low sodium (C)
1 clove garlic -- minced (C)
1/2 cup onion -- chopped (C)
1/2 teaspoon rosemary (C)
1 tablespoon olive oil (C - for the amount in each serving)

1. Place pork roast on a roasting rack in shallow pan.

2. In a small bowl combine the mustard, soy sauce, garlic, onion, rosemary and olive oil.

3. Spread mixture over entire pork loin.

4. Roast uncovered at 350 degrees F for about 1 3/4 hours. Coat with any extra mixture during cooking.

Calories: 184.1
Fat grams: 9.5
Fiber grams: 0.5

W/W Points: 4

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__________________
Daydreams may be pleasant but accomplishments are more satisfying.

Kel

aghiowa
12-14-2004, 01:52 PM
Herbed Pepper Steaks - 4 Points
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* Exported from MasterCook *
Herbed Pepper Steaks - 4 Points

Recipe By : WW's Six O'Clock Solutions
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1-pound) lean flank steaks
2 tablespoons coarsely ground pepper
2 teaspoons dried Italian seasoning
1 teaspoon dry mustard
1/2 teaspoon garlic powder
Cooking spray

1. Trim fat from steaks. Combine pepper, Italian seasoning, mustard, and garlic powder; rub
evenly over both sides of steaks.
2. Prepare grill. Place steaks on grill rack coated with cooking spray; grill 7 minutes on each
side or until desired degree of doneness. Cut diagonally across grain into thin slices. Yield: 8
servings(serving size: 3 ounces).

POINTS: 4; Exchanges: 3 1/2 Lean Meat. Per serving: Cal 183(43% from fat); Pro 23.4g; Fat
8.8g(sat 3.7g); Carb 1.6g; Fib 0.5g; Chol 57mg; Iron 3.1mg; Sod 72mg; Calc 24mg.

MC Formatted by Sue B 1-2-99 and submitted to the WW forum.
__________________
Daydreams may be pleasant but accomplishments are more satisfying.

aghiowa
12-14-2004, 01:53 PM
Crockpot Mexican Chicken

2 frozen boneless, skinless chicken breasts
1 pkg. taco seasoning
2 cans of black beans
2 cans of niblets corn
1 jar of chunky salsa
fat-free cheese (optional)
chopped cilantro to taste

Spray crock with non-stick cooking spray. Put corn in bottom of crockpot. Place chicken on top of corn. Sprinkle chicken with taco seasoning. Pour in salsa. Pour beans over salsa (note: it didn't say to drain the beans, but it's best to do so). Cook on low for 6-8 hours. Remove chicken pieces and dice them. Return to crockpot and add cilantro. Before serving transfer to ovenproof serving dish and top with cheese. Put in oven to melt. (I just used a slotted spoon, because it gets a touch watery, to put a serving on a plate, put cheese over it, and then melted the cheese in the microwave).
__________________
Sheila

aghiowa
12-14-2004, 01:53 PM
GREEK GRILLED FISH
(Psaria Skharas Khoriatika)

13 1/2-lbs firm-fleshed fish, cleaned and scaled,
or 4 fish streaks, at least 1/2 inch thick
(about 8 oz. each)
Juice of 1 lemon
(reserve 1 juiced lemon half)
Sea salt and cracked black pepper to taste
Extra-Virgin olive oil to taste
6 sprigs of fresh oregano
3 bay leaves

There are not many culinary treats that can top fresh fish grilled over a
charcoal fire and served with fresh herbs. Walk along any Greek harbor and
you'll find tavernas where the specialty is this culinary masterpiece.

For grilling, Greeks choose a variety of fish and seafood, including red
mullet, bonita, tuna, swordfish, sardines, lobster, shrimp, octopus,
cuttlefish, and squid.

The charcoal should be moderately hot and lightly covered with grey ash.

Herbs, both fresh and dried, are a fundamental way of flavoring grilled
fish. How you use them is more important than which herbs you choose.
Thyme, rosemary and oregano are favorites. We also recommend our Greek
Dressing and Marinade.

The most common problems with grilled fish are drying and breaking. Guard
against this by choosing plump and succulent fish of at least 1 1/2 lbs. in
weight. Smaller fish are better fried. Brush both fish and grill liberally
with olive oil and
take special care over cooking times. Base this on the thickness, not the
length.

Dry fish with paper towels and score fish larger than 2 pounds so they cook
evenly. With a sharp knife, make two or three deep 2-inch parallel diagonal
incisions on each side of the fish. (The heads are always left intact on
fish prepared for the grill- the cheeks taste particularly good.) Rub whole
fish inside and out, steaks on both sides, with half the lemon juice, salt,
pepper, and the olive oil. Dust with herbs.

Grill 4 to 5 inches above hot coals and brush with olive oil. Brush the
fish with some of the remaining olive oil. Be extremely careful of
flare-ups. Olive oil has a relatively low flash point. Combine the
remaining lemon juice and olive oil to make a basting sauce. Grill the fish
on both sides until cooked through, about 10 minutes for steaks, up to 15
minutes for smaller whole fish, and 25 minutes for larger fish.

Serve immediately.


Melitzanes Imam Bayldi
Baked Aubergines with Tomatoes, Onions and Garlic

4 slim, elongated aubergines, about 700 gr.
olive oil to taste
salt and pepper
450 gr. onions, thinly sliced
3-4 cloves garlic, peeled and sliced
450 gr. tomatoes, peeled and sliced
1 teaspoon oregano


Cut the stalks off the aubergines and rinse them. Using a sharp knife, slit
them lengthwise on one side only, making sure you do not slit all the way
through. They should open like a wallet, so you can put the stuffing in the
opening. Shallow-fry them gently all around in olive oil. If
not enough you can add some more oil in the frying pan. Take out and arrange
side by side in a small oven dish and season them. Put the olive
oil in a saucepan and sautee the onions and garlic in it until they are
slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add
the oregano and sugar and cook gently, covered, for 15 minutes. With a
spoon, fill the aubergines with this stuffing, opening them slightly. They
should be quite soft by now. Virtually pile the stuffing in them, filling
them generously. Normally they generate enough juices on their own so no
addition of liquid is necessary in the oven dish. Cook in a pre-heated oven,
gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once
during cooking.



Fassolakia
Green Beans in Tomato Sauce

1 kg green beans
300 ml water
1 onion, thinly sliced
olive oil to taste
3 tablespoons finely chopped parsley
500 gr. tomatoes, thinly sticed (or 1 can tomato paste)
salt
Clean the beans by cutting the stringy edges all around with a sharp knife,
rinse and drain them. Sautee the onion in the olive oil in a saucepan, add
the tomatoes and the beans and sautee together for a few minutes. Add the
water (the sauce should cover the beans) and bring to the boil. Add the
parsley and the salt and stir. Cover and cook slowly for approximately 45
minutes. They should have a thick, oily sauce at the end. If you want to
boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.

Briami
Baked Courgettes and Potatoes

700 gr. courgettes
450 gr. potatoes, peeled and sliced
500 gr. tomatoes, sliced
1 green pepper, sliced
3 cloves garlic, peeled and sliced
1 medium onion, finely chopped
olive oil to taste
150 ml water
1 tablespoon oregano
salt and pepper

Scrape the courgettes under running water and slice them in thin round
pieces. Prepare each vegetable accordingly and slice in small but thick
pieces. Mix all the ingredients together in a large baking dish, sprinkle
the oregano on top and season. Cook in a pre-heated oven, gas no. 5 (375
grades F/ 190 grades C), for about 1.5 hours. Mix the vegetables gently
after 30 minutes and baste 2-3 times. Turn the heat up to gas no. 7 (425
grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes
crisp. Serve with soft, white, unsalted cheese.we like to add tomato sauce.

aghiowa
12-14-2004, 01:54 PM
Salmon Patties

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AWESOME AWESOME recipe!!!!!!

15 oz. can salmon (drained well)
1/3c chopped onion
2c soft bread crumbs (I used 4 slices of light bread in food processor)
1T lemon juice
1/4 t salt
1/4 t dill
2T parsley flakes
2 eggs

mix well and fry in olive oil until golden brown!

On CORE counts as 1/4 point each, this recipe makes 8 patties, and I was full after 2, so only 1/2 point.

aghiowa
12-14-2004, 01:55 PM
I like really easy recipes and this one qualifies. Got a big "yum" on the family satisfaction scale.

4 chicken breast halves
1 cup of salsa
reduced sodium taco seasoning (I used regular)
1/4 cup FF sour cream
2 Tbl. cornstarch

Spray crockpot with nonstick spray. Place chicken in crockpot and sprinkle with taco seasoning. Pour in salsa and cook on high for 6-8 hours. Remove chicken, add cornstarch mixed with a little water, stir, and add sour cream and stir. Pour sauce over chicken. Might be good with rice, too.
__________________
Sheila

aghiowa
12-20-2004, 09:23 AM
Cola Chicken

1 1/4 cups ketchup
Dash Worcestershire sauce
Dash white pepper
Pinch cayenne pepper (optional)
1 can Diet Pepsi
4 boneless skinless chicken breasts
1 Teaspoon of garlic powder or to taste
Olive oil cooking spray

Mix ketchup, Worcestershire and peppers. Add cola and mix well. Set aside.

Dust chicken with garlic powder. Heat a nonstick skillet medium-high. I usually throw in 4 teaspoons of canola oil so I can get my good oil for the day. Brown chicken on both sides. Add cola mixture. Reduce heat, cover and simmer 30 minutes or until juices run clear, turning once. Remove cover; increase heat to medium and simmer until sauce is reduced and thickened. Spoon sauce over chicken when serving. Works great with boneless skinless thighs too.

aghiowa
12-27-2004, 02:43 PM
Linda, here is my most favorite Core main course meal. It is the best comfort food I've found on Core and it freezes beautifully. It is REALLY easy to make once you chop the peppers and onions. Everyone I have gotten to try it LOVES it. I'll probably be making it tonight because it tastes so good that I won't mind being back on program.

Smothered Chicken and Barley

1 teaspoon ground cumin (This is important to the flavor of the whole dish)
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I don't use this)
1/2 teaspoon dried mint flakes (I don't use this)
1/8 teaspoon garlic powder (I use extra garlic because we love it!)
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned (You can use breasts)
1/2 teaspoon canola oil (I usually use 2 teaspoons to brown the chicken)
1 1/2 cups chopped onion (I use less because we aren't big onion eaters)
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes
6 tablespoons chopped green onions (I use two bunches-whatever it comes out to)

1. Combine the first 7 ingredients in a small bowl.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and sprinkle with a bit of the spice mixture; cook 1 minute on each side or until chicken is browned. When you flip the chicken, sprinkle with more spice mixture. Remove the chicken from the skillet.
3. Add chopped onion, bell pepper, and soy sauce into the oil and juices left in the pan. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Serves: 6 (serving size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions), Cal: 286, Fat: 5g (14.7% calories from fat); Protein: 25g, Carb: 43g, Fiber: 9g, Chol: 54mg, Sodium: 468mg, POINTS: 5 or CORE

aghiowa
12-30-2004, 03:52 PM
stuffed cabbage

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Break off leaves of cabbage and steam until tender.
Let cool, to the touch.
Although I am Italian, I grew up in a Polish Neighborhood. The following receipe was an old "hood" favorite.

Blend 2lbs. cook ground meat ( turkey, beef or chicken are all good) with 1 cup of cook brown rice, in a large bowl.

Take one cabbage leaf and place approx. 2 tlbs of mixture in leaf.
Fold leaf into a small bundle and place in a heavy pan (dutchoven)

Once you have all the leafs stuffed, take one can of tomatoe soup and 1/2 a can of cold water and pour over the stuffed cabbage.

Let simmer about one hour.

I find that the longer it simmers the more flavor that is absorbed.

You can add salt/pepper, onion power, ect. in mixture for flavor, if you wish.

** This is an all core receipe! I usually serve this with carrotts and boiled new potatoes...again, CORE

yum!

aghiowa
12-30-2004, 03:53 PM
Having this with Potatoes and Carrots that are roasted also:

* Exported from MasterCook *

Creole Roast - 4 Points

Recipe By : Heloise
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef tenderloin -- or any lean roast
1 tablespoon worcestershire sauce
1 teaspoon dried parsley -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seeds
1/4 teaspoon ground red pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cloves

1. Trim off any excess fat from the tenderloin.

2. Rub meat with worchestershire sauce.

3. Combine remaining ingredients, sprinkle over meat and rub in.

4. Cover the meat and let stand at room temperature for 1 hour or over night in the refrigerator.

5. Preheat a covered grill to medium (if using coals arrange them around a drip pan).

6. Cook on the covered grill for about 45 minutes to 1 hour (depending on doneness desired) or for rare (45 minutes) until meat thermometer reaches 140 degrees F; for medium (55 minutes) until the meat thermometer reaches 160 degress F; for well done (1 hour) until meat thermomemter reaches 170 degrees F.

Calories: 150
Fat grams: 8
Fiber grams: 0

W/W points: 4

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NOTES : Great Core Recipe also.
__________________
Daydreams may be pleasant but accomplishments are more satisfying.

Kel

aghiowa
12-30-2004, 03:55 PM
New England Boil Dinner/core

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**Lean Red Corn Beef Brisket

6 potatoes peal adn whole
6 lg carrots peal and whole
1 jar onions, drained
1 small turnip, yellow, peal and quartered

1 med. cabbage cut into quarters

*****************

Put meat in a large pot of water and bring to a boil. Reduce to simmer and let in simmer for about 3 hours.

Add turnip, carrots and potatoes and cook for about 45 minutes. Remover everything from water and put in a boil with foil. Put cabbage in water and bring to a boil. Cook till tender.

!!!! CUT BEEF AGAINST THE GRAIN~~~~

Serve with mustard, horseradish...cider vinger. What ever you like!

With the left over water, you can make SOUP~

add 1 can of tomatoe paste to the water.
The left over pieces of veggies with this broth, make a great soup!

All Core!
__________________
Lisa
CORE August 2004

aghiowa
12-30-2004, 03:55 PM
Crustless Pizza

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CRUSTLESS PIZZA

1-1/2 lbs. 93% lean hamburger
1/4 c. chopped onion
1/4 c. chopped green pepper
Canadian bacon
1-1/2 c. shredded ff cheese
1/2 c. SF FF pizza or spaghetti sauce

Press ground beef into a jelly roll pan . Bake at 375° 15-20 minutes. Spread sauce on meat, add the onion, green pepper and Canadian bacon. Top with cheese. Bake 375° 20 minutes.

Variations mushrooms, red pepper, black or green olives, chicken, pineapple . . . use your imagination - anything you would put on a pizza that is CORE will work here.
__________________
Debra

aghiowa
12-30-2004, 03:56 PM
8-layer Mexican Salad

In a large bowl layer the following:

1 can FF refried beans
shredded lettuce
ff sour cream
shredded ff cheese
chopped tomatoes
guacamole
sliced ripe olives
pico de gallo

This makes a great dip at parties.
__________________
Janette

aghiowa
12-30-2004, 03:56 PM
I found this while searching the Food Network site. Sounds really yummy and apparantly makes a lot, so might be good for leftovers.

Couscous Paella with Shrimp

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds large shrimp, shelled and cleaned
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced

Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.

aghiowa
12-30-2004, 03:57 PM
Recipe: Ratatouille With Butternut Squash

Published: September 15, 2004


ime: 1 hour 15 minutes

1- 2 T olive oil (original recipe calles for 1/3 cup!)
2 medium onions, halved and thinly sliced to yield 2 1/2 cups
1 teaspoon cumin seed
1 teaspoon ground coriander
2 teaspoons sea salt, more as needed
1 garlic clove, peeled and minced
1 eggplant, quartered lengthwise and thinly sliced to yield 6 1/2 cups
1 butternut squash, peeled, seeded, quartered lengthwise and thinly sliced to yield 5 cups
2 medium zucchini, trimmed and sliced into rounds to yield 2 cups
1 yellow bell pepper, cored and sliced into strips to yield 1 1/2 cups
1 28-ounce can diced tomatoes.

1. Place a large, wide pan over medium heat, and add oil. When it's hot, add onions, cumin, coriander and 2 teaspoons salt. Sauté until onion is tender, about 3 minutes. Add garlic, and sauté for 1 minute.

2. Add eggplant and squash. Cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add zucchini, bell pepper and tomatoes. Stir well, and reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour.


3. Remove from heat, and adjust salt to taste. Allow to cool to room temperature before serving. If desired, cover and refrigerate, reheating gently before serving.

Yield: 6 servings.
__________________

aghiowa
12-30-2004, 03:59 PM
CROCKPOT PROVENCALE CHICKEN SUPPER

4 (6oz) chicken breasts, skinless & boneless
2 tsp dried basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can Italian diced tomatoes, undrained

1. place chicken in slow cooker and sprinkle with basil, 1/8 tsp salt and 1/8 tsp pepper.

2. Combne remaining salt, pepper, bell pepper, beans and tomatoes in bowl and stir well. Spoon over chicken. Cover with lid and cook on high 1 hour and low 5 hours. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.
__________________
Heather

aghiowa
12-30-2004, 04:00 PM
I found this recipe in Martha Stewart's Everyday Food. It's delish

Shrimp and Tomatoes
(serves 4)

Ingredients:
-1.5 lb medium shrimp (peeled and deveined)
-1 tbls plus 2 tsp olive oil
-1/8 tsp red-pepper flakes
-2 tbls fresh lemon juice
-3 garlic cloves thinly sliced
-6 plum tomatoes (cored, halved lengthwise, and sliced 1/2 inch thick)
-2 tbls chopped fresh parsley

1. In a large nonstick skillet, heat 1 tbls oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3-4 minutes. Transfer to a plate; repeat with remaining 2 tsp oil and shrimp.

2. Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes (I peel them before adding it); cook until they begin to breakdown, 4-6 minutes. Season with salt.

3. Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach if desired.

*** per serving (without pasta) 256 calories; 8.9 grams fat; 35.8 grams protein; 7.5 gr carbohydrates; 1.2 gr fiber

aghiowa
12-30-2004, 04:00 PM
Hello everyone! I'm new to the Core Program. I haven't been to a class yet... waiting for payday! But, I've been working with it for over a week and love it. I had a meat loaf that was delicious!
Saute garlic, onion, green pepper, celery, and sliced mushrooms in your 2 tsp. olive oil.
Let them cool slightly and mix them with 1 lb. 93% ground beef, about 1/2 cup oatmeal, 2 eggs, and maybe 3/4 cup of salsa. Season with whatever you like. I used Italian seasoning, salt, pepper. I froze it in those very small loaf pans (approx 4"x2"). Recipe yielded 6 little meatloaves. This way I don't binge.
I'm certainly open to any advice anyone has to offer. Thanks! Judi

aghiowa
12-30-2004, 04:01 PM
I tried this recipe the other night and it was really good, so I thought that I'd share...

Chicken Cacciatore

Ingredients

8 oz uncooked whole-wheat spaghetti
2 tsp olive oil
1/2 cup onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup mushroom(s), sliced
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup parsley, fresh, chopped


Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.


Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt, and black pepper; stir to coat.


Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.


Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
__________________

♥♥

aghiowa
12-30-2004, 04:01 PM
This also a recipe that I've tested and found it to be really tasty..

Brown Rice Mexicana....

1 1/2 cup chopped Green Bell Pepper
2 tsp. any type of healthy oil
1 can rotel tomatoes (do not drain)
1 can (15 oz) black beans (drained and rinsed)
1 1/2 c. water
2 cups instant brown rice.
FF shredded cheese..

In a large skillet add the oil .
Saute bell peppers until tender.
Add rotel tomatoes, black beans and water..
Bring to a boil and then add the rice..
Cover and simmer for 10 minutes, then
uncover and sprinkle FF cheese on top
Cover again and let set for 5 more minutes...
__________________

♥♥

aghiowa
12-30-2004, 04:03 PM
* Exported from MasterCook *

Pork Tenderloin Stirfry

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork tenderloin -- thinly sliced
2 teaspoons oil
4 mushrooms -- fresh
3 green onions -- sliced
1/4 cup frozen peas
3/4 cup cabbage -- thinly sliced
4 ounces bean sprouts -- canned
2 cloves garlic -- minced
1 teaspoon ground ginger
1/2 teaspoon Splenda
1 tablespoon soy sauce
hot cooked brown rice

In a skillet, stir-fry pork in oil until no longer pink.

Add mushrooms, oninos and peas; stir-fry for 1 min.

Add cabbage, bean sprouts, garlic, ginger and Splenda; stir-fry for 2 min.

Stir in soy sauce. Serve over rice.

aghiowa
12-30-2004, 04:04 PM
Oven-Barbecued Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole frying chicken -- skin and excess fat removed, cut up
1 large onion -- sliced
2/3 cup ketchup
1/3 cup vinegar
1 tablespoon margarine (I bet you could use your oil for this)
1/4 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon dry mustard

Place chicken in a shallow, sprayed baking dish.

Top with onion.

Mix remaining ingredients in a saucepan.

Heat to boiling.

Spoon half of sauce over chicken.

Bake at 350 for 45 min.

Turn chicken over.

Baste with remaining sauce.

Continue cooking, basting once or twice, 45 min longer.

aghiowa
12-30-2004, 04:04 PM
Sweet 'n' Saucy Meatballs

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Appetizers & Snacks Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 egg
1/2 cup quick cooking oats
3/4 cups water
1/2+ a smidgen cup ketchup
1/2 cup Splenda

In a bowl, combine beef and egg. Sprinkle with oats; mix well.

Shape into 1 1/2 inch balls.

Place in a lightly sprayed 8X8 baking dish.

Combine water, ketchup and Splenda; pour over meatballs.

Bake, uncovered, at 350 for 40-50 min or till meat is no longer pink.

Description: Very easy meatballs to prepare. Great over brown rice or barley.

aghiowa
12-30-2004, 04:05 PM
Core Chili

I use 1 sack, around 1.5 lbs. of Boca crumbled of meat alternatives. I add chopped onions, garlic, sweet peppers and heat. I then add 1 can of fat-free beef broth. I add 1 pkg. of chili seasoning and 1 can of chopped tomatoes. When this is heated well I add a small can of tomatoe sauce and 1 can of beans. I cook this for around 20 minutes and serve this with fat-free cheese on top. It is really great!

aghiowa
01-05-2005, 02:40 PM
Cajun Salmon

Ingredients
4 Salmon steaks
1 1/2 teaspoons paprika
1/2 teaspoon of each salt, thyme, basil, garlic powder, onion powder, and pepper
1/8 teaspoon cayenne pepper

Directions
In a small bowl, combine all of the spices. Rub the mixture on both sides of the salmon.

Grill the salmon for 10 to 14 minutes on a medium grill or until fish flakes with a fork.

aghiowa
01-08-2005, 07:36 PM
Made this for supper tonight. It was really good - probably my favorite Core stir-fry I've had yet. The kids even gave it a try! I got it off Barbo's site. I served it to everyone else over rice; you could have it over brown rice or barley, but I just had it plain and it was fine. Oh yeah, and I used fresh pea pods, and they were delicious. I cooked it a little longer, but I bet it would have been fine as-is too.

Beef and Snow Peas
A low fat recipe for a traditional Asian stir-fry.
Servings: 4 @ 5 Points per serving
• 1 pound boneless top sirloin-ALL visible fat trimmed off
• 1 tablespoon canola oil-olive oil for CORE
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can sliced water chestnuts
• 2/3 cup low fat beef broth-FF for CORE
• 1 tablespoon cornstarch-count for CORE
• 2 tablespoon water
• 1 tablespoon soy sauce
• 1/4 teaspoon ground ginger
• 1 - 6 ounce package frozen snow pea pods, thawed and drained
Heat wok or large nonstick skillet over high heat. Add oil to coat. Add garlic and sirloin which has been thinly sliced. (Partially freezing makes slicing meat across grain easy.) Stir fry for 3 to 4 minutes or until just brown.
Add salt and pepper, stirring in beef broth. Mix cornstarch, water and soy sauce. Slowly stir into broth mixture and bring to a boil and cook until thickened, about one minute. Stir in ginger, pea pods and waterchestnuts. Cook over medium heat for 2 minutes until peas are crisp-tender.
Per Serving: 204 Calories
8g Fat
26g Protein
6g Carbohydrate
1g Dietary Fiber
66mg Cholesterol
542mg Sodium

aghiowa
01-11-2005, 10:27 AM
I was surprised at how delicious this one was...

Crockpot Mixed Beans and Turkey Ham
Serves 6

1 cup dry beans - mixed, your choice
(white beans and black beans are good!)
water
3/4 cup carrots -- diced
3/4 cup celery -- diced
3/4 cup onion -- chopped
1 1/2 cups turkey ham -- chopped
2 14.5-ounce cans fat free chicken broth or vegetable broth
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
salt and pepper, to taste-- after beans are cooked

In a crockpot, throw beans in and enough water to cover (should
have a clearing of 2 inches of water over the top). Cook beans
on high for four hours in crock pot (or until beans are tender).
Drain. Add remaining ingredients and cook 2-3 more hours until done.
Add more water as needed.

Per serving: 223 Calories (kcal); 4g Total Fat; (16% calories
from fat); 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg
Cholesterol; 1026mg Sodium Food Exchanges: 1 1/2 Grain (Starch);
2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

aghiowa
01-11-2005, 10:28 AM
Haven't tried this one yet, but it looked good. And no tomatoes!! : )

Lemon Dijon Breasts of Chicken


Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup fresh lemon juice
1/4 cup vinegar
3 tablespoons Dijon mustard
3 cloves garlic
1/4 teaspoon dried rosemary
6 skinless boneless chicken breast halves
1 cup fat free chicken broth
1 tablespoon cornstarch
1 teaspoon grated lemon peel
3 tablespoons chopped parsley

In a blender or small food processor, blend or process the lemon juice, vinegar, mustard, garlic and rosemary till well combined.

Place the chicken breast halves in a 9X13 pan in a single layer.

Pour the lemon mixture over the chicken.

Cover and marinate in the refrigerator for at least 1 hour.

Meanwhile in a small bowl, stir together 2 T of the broth and the cornstarch till dissolved.

Set the cornstarch mixture aside.

Lightly spray an unheated large skillet with no-stick spray.

Remove the chicken from the marinade, reserving the marinade.

Add the chicken to the skillet.

Cook over med heat for 4 min.

Turn the chicken over and cook about 4 min more or till tender and no longer pink.

Remove the chicken from the skillet and cover to keep warm.

Add the reserved marinade to the skillet.

Using a wire whisk, stir in the cornstarch mixture and the remaining broth.

Bring to a boil, stirring constantly.

Then cook and stir for 2 min more.

Stir in the lemon peel.

Return the chicken to the skillet and heat through.

Sprinkle with the parsley to garnish.


Per Serving (excluding unknown items): 149 Calories; 2g Fat (11.3% calories from fat); 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

aghiowa
01-11-2005, 10:29 AM
We've had this several times. It's even better the next day. It tends to be a tad bland, so I always add salt. It's also good with greens, like a taco salad.

Mexicale Pie
Serves 6

1 pound ground turkey or very lean ground beef
1 cup onion, chopped
1 clove garlic, pressed
1 teaspoon chili powder
salt and pepper to taste
1 teaspoon cumin
1 15-oz. can kidney beans, rinsed and drained
1 1/2 cups cooked brown rice (or use barley)
1 cup fat free cheddar cheese, shredded
3/4 cup fat free milk
2 eggs, beaten

Preheat oven to 350 degrees.

In a large skillet, brown ground turkey, garlic and onion
together over medium high heat, until meat is browned and
vegetables are tender.

Stir in chili powder, cumin and salt and pepper to taste. Cook
another minute or so.

Remove from heat and stir in beans, rice, cheese, milk and eggs.
Lightly grease a pie pan or 9 x 9" baking dish. Pour turkey/rice
mixture into pan/dish. Bake uncovered for 25 minutes or until
done.

mystic1275
01-13-2005, 08:52 AM
I'm referring to this recipe that was posted here...

CORE Stuffed Peppers

--------------------------------------------------------------------------------

Take however many peppers you want, empty out and par-boil. Then mix ground sirloin, brown rice, onion finely chopped, whatever seasonings you like, and 1 can tomato soup. Fill peppers with mixture, then pour another can tomato soup over peppers and a little water. Cover and bake 300 for 2 hours. GREAT!!!!!!! You may have to adjust time based on size of peppers, I used giant ones!
__________________

I need to know if the tomato soup is supposed to be mixed with water according to the can directions or if I'm supposed to use the undiluted soup when making this recipe.
Thanks,
Mystic (Marina) ;) mystic1275@hotmail.com

aghiowa
01-13-2005, 07:26 PM
Found this on Barbo's, tried it tonight. It was very good. Reminded me of chicken lo mein, because I used ww angel hair pasta.

Chinese Chicken Spaghetti
J. Noel
Serves 6 (1 cup)

8 oz uncooked spaghetti{whole wheat for CORE}
1 tbsp cornstarch
4 tbsp reduced-sodium soy sauce, divided
2 tbsp sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2 inch pieces
2 tbsp white vinegar
1 tbsp sugar{Splenda for CORE or use WPA's}
1 tbsp canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
3/8 tsp ground ginger
1/2 tsp crushed red pepper flakes

Cook pasta according to package directions. In a small bowl, whish
cornstarch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil.
Transfer to a
large resealable plastic bag. Add chicken; seal bag and turn to coat. Let
stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining
soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry chicken in canola oil until
juices run clear. Remove to a platter and keep warm. In the same skillet,
stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper

flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan.

Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until
combined.

Calories 329;Fat 9g;Chol 44mg;Sodium 465mg;Carbs 37g;Fiber 3g;Protein 24g
Exchanges: 3 Lean Meat; 2 Starch; 1 Vegetable

aghiowa
01-22-2005, 03:41 PM
Pizza Casserole (AKA Glop!)

10 oz Whole Wheat Rotini
1 LB Turkey Italian Sausage (count points or use Ground Sirloin)
16 oz Fresh Mushrooms cleaned and sliced
7 oz jar green olives sliced in thirds
2T Minced Jar Garlic in water or fresh garlic to taste (we LOVE garlic)
4 teaspoons olive oil
28 oz AND 15 oz Tomato sauce (look for one with Italian spices)
1/2 teaspoon italian seasoning (omit if you found above)
1/2 teaspoon crushed red pepper flakes (to taste)
8 oz FF Ricotta cheese
8 oz FF Shredded Mozarella

The purpose of this recipe is to throw in whatever you like on your pizza (Core items of course!). You can omit the mushrooms or olives and add veggies according to your tastes. Cook WW rotini according to package directions. Drain and set aside but do not rinse. Remove casing from turkey italian sausage, if using. Heat 4 teaspoons olive oil (counts as some of your good oil) and saute at medium high heat mushrooms, 2 T garlic and whatever other veggies for 4 minutes. Add turkey italian sausage or ground sirloin and continue sauteing until veggie are soft and most of the pink in the meat is gone. If you have alot of veggies then you'll probably have to add a little more olive oil. It won't be a problem because we need our good oil anyway. Add tomato sauce, Italian seasoning (if sauce is plain), and red pepper flakes. Add sliced olives if using. Bring to boil. Reduce heat and let simmer for 10 minutes. Add 8 oz FF Ricotta cheese. Stir until blended. Add 8 oz mozzarella cheese and stir until blended. Pour in cooked rotini and stir until well mixed. Pour mixture into 9 x 13 pan. Cover and bake at 350 degrees for 30 minutes. Makes at least 8 servings. Freezes well.

Vickie

aghiowa
01-23-2005, 07:46 PM
Core Meatloaf

1 1/2 lbs. ground sirloin
3/4 c. oatmeal
1/4 c. chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 c. tomato sauce
1 egg

Mix it up with your hands (no other way to do it right), and bake 350 degrees for 1 hour, 15 minutes. Add a coating of ketchup to the whole top for the last 15 minutes of baking. Let stand 5 minutes before cutting/serving.

aghiowa
01-23-2005, 07:52 PM
This has 2 ingredients that aren't Core - barbecue sauce, and honey mustard. But, not much at all is used, and if you use a low-points barbecue sauce, your total points would be very low. It is THE BEST meatloaf I've ever had. My husband loves it, I love it, MMMM!

* Exported from MasterCook *

Honey Barbecue Meatloaf

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon beef bouillon granules
1 tablespoon hot water
1 egg
1/2 cup quick cooking oats
1/4 cup honey mustard
1/4 cup chopped onion
2 tablespoons brown sugar substitute
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound very lean ground beef
ketchup

In a large bowl, dissolve bouillon in water.

Stir in egg, oats, barbecue sauce, honey mustard, onion, brown sugar substitute, Worcestershire sauce, garlic salt, peper and chili powder.

Add beef and mix well.

Press into an ungreased loaf pan.

Bake at 350 for 1 hour.

Top with ketchup.

Bake 5-10 min longer or till meat is no longer pink and a meat thermometer reads 160.

Let stand 10 min before serving.

aghiowa
01-27-2005, 11:50 AM
Diet Coke Sloppy Joes
POINTS® values per serving | 3
Servings | 6

Sandwiches |
Ingredients

1 pound raw extra lean ground beef
1 medium onion(s)
1 1/2 Tbsp all-purpose flour
1 cup Coca-Cola Diet Coke
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard

Instructions

Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes.

Vickie

aghiowa
01-28-2005, 08:09 AM
Chicken Fried Rice

12-16 oz Boneless Skinless Chicken Breasts or Thighs
2 Tablespoons and 2 teaspoons canola or olive oil (for 4 servings this would be the day's portion of good oil. You could probably get by with just the 2T if you want)
4 cloves fresh garlic (I use 1 Tablespoon minced garlic in water in the jar)
3 cups cooked brown rice (I make mine with chicken broth)
2 bunch green onions, sliced
2 T low sodium soy sauce
4 large eggs, beaten with a fork
2/3 cup snow peas/pea pods, cleaned (I use a whole package of fancy snow peas from produce department. I also cut them into thirds)
1 can sliced water chestnuts, drained and quartered.

Cook brown rice to yield 3 cups. Replace water with chicken broth and do not use any oil. Set aside. I broil the chicken in the broiler of my oven for 6 minutes on each side until it is nearly cooked through. I do it this way because I like the flavor the chicken gets in the broiler and because whenever I brown chicken in a skillet I always make it tough. If you are a better "stir fryer" than me you can probably cook the chicken in the pan with the garlic, onions and soy sauce. If you want to cook it in the pan, cut up the chicken before you cook it. If you are going to broil it first, cut up chicken into bite sized pieces after it is cooked and set aside. Heat oil in large skillet over medium high heat. Add garlic, green onions, soy sauce and cook for about 2 minutes. Add pea pods and water chestnuts and warm for about a minute. Add broiled chicken and brown rice to pan and warm through, stirring occasionally. While the mixture is warming, scramble eggs in a separate skillet. When firm, stir into fried rice mixture and stir until thoroughly mixed.

--------------------------------------------------------------------------------
Vickie

aghiowa
02-06-2005, 03:43 PM
Hamburger "muffins"

1/2 cup fine ground corn meal
1/2 cup FF sour cream
1/2 tsp baking powder
Salt to taste

Mix above ingredients and then spoon into muffin tin that has been sprayed with Pam. Spread ingredients around the sides to form a cup. Bake for 5 minutes at 375 degrees to set then fill with the following:

Mix 1/2 pound raw 96% lean ground beef, 1 egg, 1/4 cup steel cut oats, 1/4 cup frozen seasoning blend (onions, peppers, celery), 1/2 cup lime and garlic salsa ... or use your favorite meat loaf type recipe.

Spoon mixture into the corn meal cups and bake until done (about 30 to 45 minutes ... I didn't pay much attention ... just kept checking). Very tasty and filling. I think next time I make these I'll sprinkle with some FF cheddar.

The corn meal mixture only filled 4 large muffin cups but the meat mixture was enough to fill all 6 muffin cups.

I'm also thinking of adding wild rice to the ground beef instead of oats next time around and making those porcupine type meatball things. Or maybe mixing the beef with some black beans and corn for a Mexican type taste. I'm scaring myself with all these cooking ideas!

Deborah

aghiowa
02-10-2005, 09:03 AM
The Mexican pie stuff ... using the corn meal crust recipe from the hamburger muffins the other day ... was pretty tasty, I thought. Very filling!!

8 ounces extra lean ground beef
Frozen seasoning blend (onions/celery/green peppers)
1 can black beans
1/2 cup canned pumpkin
3/4 cup frozen corn
Remainder of 1 small can Rotel tomatoes and green chiles

1 cup extra fine corn meal
1 cup FF sour cream
1/4 cup of Rotel tomatoes and green chiles
FF Cheddar cheese

Mix corn meal, sour cream and tomatoes/green chiles together and press into glass pie plate that has been sprayed with Pam. Sprinkle with FF cheddar cheese. Bake at 375 degrees for 5 minutes.

Brown ground beef with seasoning blend and drain grease. Rinse black beans until they no longer foam and add to beef. Add pumpkin, corn, and remainder of tomatoes/green chiles to beef and bean mixture. Stir until well-mixed and heated through. Spoon entire contents of pan into pie plate and bake at 375 degrees for 20 to 30 minutes.

Deborah

aghiowa
02-21-2005, 09:05 AM
* Exported from MasterCook *

Grouper with Red Pepper Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 ounce fresh or frozen grouper fillets -- 1/2 to 1" thick
2 cups chopped red bell pepper
1/2 tablespoon margarine
2 medium tomatoes -- peeled, seeded, and chopped
1 tablespoon Splenda
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 dash ground red pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon dried rosemary -- crushed

Thaw fish, if frozen. For sauce, in a saucepan cook sweet pepper in hot margarine over medium heat till tender. Stir in tomato, Splenda, vinegar, salt, garlic powder, and ground red pepper. Cook for 5 min more, stirring occasionally. Cool slightly. Transfer mixture to a blender container or food processor bowl. Cover and blend or process till smooth. Return to saucepan; cover and keep warm.

Rinse fish; pat dry with paper towels. In a small bowl combine lemon juice, oil, and rosemary. Brush both sides of fish with lemon mixture.

For a charcoal grill, place fish in a greased wire grill basket, tucking under any thin edges. Place basket on the rack of an uncovered grill directly over medium coals. Grill until fish flakes easily when tested with a fork, turning basket once. (Allow 4-6 min per 1/2" thickness of fish.)

For a gas grill, preheat grill. Reduce heat to medium. Place fish in greased grill basket on grill rack directly over heat. Cover; grill as above.

Or, place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Broil 4" from heat, turning once if fish is 1" thick. (Allow 4-6 min per 1/2" thickness of fish.) Serve sauce with fish.

Description:
"The red pepper-tomato sauce provides an enticing counterpart to this
mild, sweet-flavored fish."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 313 Calories; 21g Fat (54.3% calories from fat); 5g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 628mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve it with steamed carrots or asparagus.

NOTES : You will have to count points for the margarine.

If desired, prepare sauce up to 24 hours; cover and chill. Before serving, reheat sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Vickie
02-22-2005, 07:35 AM
I just made a HUGE pot of chili last night. I make a big batch because I like how it freezes. There really isn't much of a recipe but here's what I do.

Two pounds of ground sirloin
4 teaspoons canola oil (this will help get in some of your healthy oil)
6 cloves of garlic (or to taste)
1 cup diced onions
1 cup diced peppers (I use red because I hate green)
1 1/4 cups diced celery
2-28 oz cans of Rold Gold Diced tomatoes
15 oz can of Rold Gold Diced tomatoes (if you like yours with alot of juice, then use 3-28 oz cans instead of the 15 oz)
4 Tablespoons chili powder (start with 3 to make sure you like as much as me)
1 teaspoon cumin
Hot red pepper flakes (to taste. We like ours hot. Depends on how hot your chili powder is)
2-15 oz cans Bushs Pinto beans (or kidney or black or whatever you like)

Brown ground sirloin in 5 qt or larger pot and drain. Don't cook on too high of a fire because it make the meat dry and tough. Set pot aside. In separate frying pan add oil, garlic, and all veggies and saute until the onion is translucent and other veggies are getting soft. Add to 5 quart pot. Add canned tomatoes and spices. Turn fire up to medium, cover and let simmer for about 15 minutes stirring pretty frequently so that it doesn't singe on the bottom since this is a big pot. Add beans and let simmer for another 15 minutes until beans are heated through. Stir frequently. Serve with Core Corn bread.

aghiowa
02-23-2005, 03:03 PM
Indian Beef Patties
Description:
"A refreshing cucumber and yogurt sauce provides the perfect
complement to these aromatic mint and cumin spiked ground meat
patties."
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain nonfat yogurt
2/3 cup cucumber -- chopped and seeded
1/2 cup onion -- finely chopped
1/4 cup fresh jalapeno pepper -- finely chopped and seeded
2 teaspoons dried mint flakes -- crushed
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
or
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 pound extra lean ground beef, pork, or turkey

For sauce, in a small bowl stir together the yogurt and cucumber. Cover and chill till ready to serve.

In a medium bowl combine the onion, jalapeno pepper, mint, cumin, garlic and salt. Add the ground meat; mix well. Form mixture into four 3/4" thick patties.

For a charcol grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14-18 min or till patties are done (160 degrees), turning once.

For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack directly over heat. Cover and grill as above.

Or place patties on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 min, turning once.

Serve the patties topped with sauce.

JuleeCeeS
02-24-2005, 03:21 PM
I got this from a dear friend of mine.

Salmon Fillet (size does not matter, just adjust amount of ingredients to suit the size of your fish)

FF French dressing
Lemon Juice
FF Plain Yogurt
Salt, pepper, dill, paprika
Pam or olive oil

Lightly spray a foil lined baking sheet with Pam, or spread with a very small amount of olive oil (or olive oil Pam)

Put fish skin-side down
Salt and pepper to taste, sprinkle on some dill

Mix lemon juice and dressing...1 tbsp juice for every 2 tbsp dressing

Spread juice/dressing mixture on fish
COVER with yogurt, making sure to get the sides too
Sprinkle with more dill and some paprika

BAKE at 375 for about 30 minutes...check for doneness...you don't want it to be too dry.

This is delicious hot or cold.

aghiowa
02-24-2005, 04:16 PM
Pork with Apple-Onion Sauce

Description:
"Choose sturdy baking apples such as Rome Beauty, Northen Spy, York
Imperial, or Cortland for this speedy main dish."

Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pork tenderloin
1/2 teaspoon black pepper
1/4 teaspoon dried thyme -- crushed
nonstick cooking spray
1 1/2 cups thinly sliced onion
1 pound baking apples -- cored, halved crosswise, and thinly sliced
1/4 cup water
2 tablespoons cider vinegar
1 teaspoon Splenda
1 teaspoon ground cumin -- optional
1/2 teaspoon salt

Trim fat from meat. Cut meat crosswise in 4 pieces. Place each piece of meat, cut side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2" thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.

Lightly coat a large nonstick skillet with cooking spray. Heat over med heat. Add meat to skillet. Cook for 6-8 min or till meat is barely pink in center, turning once. Remove meat from skillet, reserving drippings. Cover meat and keep warm.

Add onion to the reserved drippings in skillet. Cook about 4 min or till onion is tender, stirring occasionally. Stir in the apples, water, vinegar, Splenda, cumin (if desired), and salt.

Bring to boiling. Boil gently, uncovered, for 4-5 min or till the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to skillet; heat through.

aghiowa
02-25-2005, 09:06 AM
Pasta with Swiss Chard

Description:
"If you haven't tried chard, here is your chance. The leaves can be
prepared similar to spinach; the stalks similar to asparagus. It is
at its best during the summer."

NOTES : You will have to count points for the Parmesan cheese.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whole wheat bow-tie pasta -- uncooked
12 ounces swiss chard or spinach
4 cloves garlic
1 tablespoon olive oil
3/4 cup fat-free ricotta cheese
1/4 cup skim milk
2 teaspoons dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 medium tomatoes -- seeded and chopped
1/4 cup Parmesan cheese -- finely shredded

Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.

Meanwhile, cut out and discard center ribs from Swiss chard or remove stems from spinach. Coarsely chop greens; set aside. In a large nonstick skillet cook garlic in hot oil over med heat for 15 seconds. Add greens. Cook over medium-low heat about 3 min or till greens are wilted, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper and nutmeg. Cook and stir for 3-5 min more or till heated through.

Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.

aghiowa
03-01-2005, 12:17 PM
Egg and Potato Casserole

Description:
"You can make this broccoli-cheese casserole up to 24 hours in advance
to save time spent in the morning cooking breakfast."

NOTES : You will have to count points for the flour.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
1 1/3 cups loose-pack frozen diced hash brown
potatoes with onion and peppers
2/3 cup loose-pack frozen cut broccoli or frozen
cut asparagus
1/4 cup Canadian bacon -- finely chopped
1/4 cup fat-free evaporated milk
4 teaspoons flour
1 1/3 cups eggs or egg beaters
1/3 cup fat-free shredded cheddar cheese
1/2 teaspoon dried basil -- crushed
1/4 teaspoon black pepper
1/8 teaspoon salt

Lightly coat four 10 ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon. In a small bowl gradually stir milk into flour. Stir in eggs, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.

Bake in a 350 degree oven for 25-30 min or till a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 min before serving.

aghiowa
03-02-2005, 03:38 PM
French Farmhouse Garlic Chicken

Description:
"Don't be alarmed by the large amount of garlic in this recipe.
Cooking garlic makes it sweet and delicious."

NOTES : If you prefer, peel the garlic before cooking (use the flat side of a large knife to mash them slightly, then peel off the skins). Or, as you eat the cooked cloves, simply slip the skins off with the tip of your dinner knife.

You will have to count points for the flour.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small boneless skinless chicken breast halves -- about 12 ounces total
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
40 small cloves garlic -- unpeeled
1 cup fat-free chicken broth
1 tablespoon lemon juice
1 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
4 teaspoons flour
2 tablespoons fat-free chicken broth
brown rice -- optional

Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet heat oil over med-high heat. Add chicken and garlic cloves. Cook chicken for 2-3 min on each side or just till brown, turning once. Slowly add the 1 cup broth, the lemon juice, basil, and oregano. Cover and simmer for 6-8 min or till chicken is tender and no longer pink.

Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm.

In a small bowl stir together the flour and the 2 T. broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with rice.


- - - - - - - - - - - - - - - - - - -

Per Serving: 221 Calories; 5g Fat (19.8% calories from fat); 33g Protein; 13g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
__________________

aghiowa
03-03-2005, 12:40 PM
Asian Primavera Stir-Fry

Description:
"The uncustomary combination of fettuccine, ginger, shiitake
mushrooms, and sugar snap peas come together for a satisfying meal
that delivers on Asian flavor."

NOTES : You will have to count points for the cornstarch.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried shiitake mushrooms
1 cup warm water
1 tablespoon cornstarch
4 ounces whole wheat fettuccine
12 ounces skinless boneless chicken breast halves -- cut into 1" pieces
2 tablespoons dry sherry (I bet you could use ff chicken broth instead)
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic -- minced
nonstick cooking spray
1 cup sugar snap peas -- strings and tips removed
1 cup thin bite-size strips carrot
4 green onions -- bias-sliced into 1" pieces

In a small bowl combine mushrooms and water; let stand for 15 min. Drain mushrooms, reserving liquid. Squeeze mushrooms to remove excess liquid. Discard stems. Slice mushroom caps; set aside. For sauce, stir constarch into reserved mushroom liquid; set aside.

Meanwhile, cook pasta according to package directions, omitting any oil or salt. Drain. Return pasta to pan; cover and keep warm. In a bowl, stir together chicken, sherry, soy sauce, ginger, and garlic; set aside.

Lightly coat a wok or large nonstick skillet with cooking spray. Heat over med-high heat. Stir-fry sugar snap peas and carrot in hot wok for 3-4 min or till crisp-tender. Add onions; stir-fry for 1 min more. Remove vegetables from wok.

Add chicken mixture to hot wok. Stir-fry for 3-4 min or till the chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add mushrooms and cooked pasta. Stir all ingredients together to coat with sauce. Cook and stir about 1 min or till heated through. Serve immediately.

aghiowa
03-04-2005, 09:37 PM
Mushroom and Spinach Lasagna
From Better Homes and Gardens

Healthy begins with a capital "H" in this low-fat, low-calorie pasta dish. This unusual lasagna is layered with spinach and mushrooms and topped with a delicious Tomato and Roasted-Pepper Sauce -- a great way to fill your tummy without adding on the pounds.

Ingredients

3 large onions (1-3/4 lbs.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 - tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, sliced thin
1 cup nonfat cottage cheese
1/2 cup (2 oz.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
- - Salt
- - Freshly ground black pepper
6 - dried lasagne noodles, cooked according to package directions {whole wheat noodles on CORE}
- - Tomato and Roasted-Pepper Sauce (see recipe below)

Preparation
1 Heat oven to 450 degree F. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender. Cool. Peel and chop.
2 Reduce oven temperature to 350 degree F. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted. Drain in colander, pressing to remove excess moisture. Chop coarsely.
3 Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes. Cool. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste.
4 Arrange 2 noodles in 8-inch square glass baking dish. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles. Cover and bake 30 to 35 minutes or until hot in center (or microwave on 100 percent power (High) 7 minutes). Serve with Tomato and Roasted-Pepper Sauce. Makes 6 servings.
5 Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F. Place 1 large onion (about 8 to 10 oz.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender. Remove garlic; roast onion 30 minutes more. Cool. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over. Transfer to bowl, cover and steam just until cool enough to handle. Peel, seed, and chop bell peppers. When onion is cool enough to handle, peel and chop. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use). Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor. Process until smooth. Season with salt and black pepper. Makes 2-1/2 cups.

Nutritional Analysis
Per Serving
Calories 245
Total Fat 3 g


Vickie

Vickie
03-05-2005, 09:34 AM
This is from Barbos Diet Kitchen. I haven't tried it yet but it sounded good for nights that you don't have too many ingredients on hand! And, I'm all for Core dishes that don't have tomatoes in them. Nothing against tomatoes, I just get a little tired of them!

Egyptian Rice

1 lb Core-acceptable ground beef
1 small onion, chopped
2 cans beef broth
2-3 Tbs soy sauce
1 tsp Worcestershire sauce
1 jar sliced mushrooms, drained
1 cup raw brown rice
salt and pepper to taste
FF Plain yogurt or sour cream

Brown hamburger & onion. Add remaining ingredients to the mixture. Cover and simmer until rice is done. After plating time, serve with a dollop or yogurt or sour cream. This is a very simple recipe.

aghiowa
03-11-2005, 04:07 PM
Cumin Chicken with Hot-Citrus Salsa

Description:
"This prizewinning chicken dish shows how international ingredients
have influenced the way we cook today."

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 dried tomato halves -- not oil packed
1/2 cup boiling water
1 medium orange
2 teaspoons fresh cilantro, basil or parsley -- snipped
1 teaspoon grated ginger root
1/2 teaspoon jalapeno pepper -- finely chopped
2 medium skinless boneless chicken breast halves
3/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
hot cooked brown rice

For salsa, in a small mixing bowl combine the tomatoes and boiling water. Let stand 10 minutes. Drain; chop tomatoes. Peel and chop the orange, reserving about 2 t. of the juice. In a medium mixing bowl combine tomatoes, chopped orange, reserved orange juice, cilantro, gingerroot and jalapeno pepper. Set aside.

Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of heavy plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4" thickness. Remove plastic wrap. In a small mixing bowl combine cumin, salt, and black pepper; rub on both sides of chicken.

In a 10" skillet cook chicken in hot oil over medium heat about 3 min per side or till chicken is no longer pink. To serve, spoon salsa over chicken. Serve with hot cooked rice.

aghiowa
03-13-2005, 12:37 PM
Cola Roast

3 pounds bottom round roast (or whatever you want to use)
12 ounces of diet coke
2 beef bouillon cubes
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
3 large potatoes chopped
2 teaspoons Montreal Steak Seasoning

Cut the veggies in fairly large peice (1-1.5")
Mix all together and put in crockpot. Cook 6-8 hours on low.
Delicious
I think she told me a serving of the meat is 5 points for those counting.
I am also going to thickening my gravy too with a bit of cornstarch.

Frannie

aghiowa
03-14-2005, 06:18 PM
Cajun-Style Steaks

Description:
"A little Cajun seasoning provides a flavor wallop to these tomato and
sweet pepper topped cubed steaks."

NOTES : You will have to count points for the flour.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons flour
4 4 ounce beef cubed steaks
2 teaspoons olive oil
1 can diced tomatoes -- undrained
1 cup tomato sauce
1 1/2 teaspoons dried oregano -- crushed
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 small green sweet peppers -- cut into strips
1 small onion -- sliced and separated into rings
2 cups hot cooked brown rice

Place the flour in a shallow dish. Dip steaks into flour, coating both sides. In a large skillet cook steaks 2 at a time in hot oil over med heat till brown, turning once. Return all steaks to skillet.

Add undrained tomatoes, tomato sauce, oregano, cajun seasoning, and salt to steaks in skillet. Bring to boiling; reduce heat.

Simmer, covered, for 25 min, stirring occasionally. Add green pepper and onion. Simmer, covered, for 5-7 min more or till steaks and vegetables are tender.

Skim fat from juices. Serve with hot cooked rice.


Serving Ideas : A side of fresh fruit salad completes the meal.

aghiowa
03-15-2005, 03:52 PM
Here's an easy crockpot chili recipe that's a snap to put together. It's the only chili I make.

Chili Crockpot Style

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef -- cooked and drained
15 ounces canned beans -- drained
1 medium onion -- chopped
30 ounces canned tomatoes -- undrained
8 ounces tomato sauce
1 package chili mix spices
1 cup water

Layer all ingredients in crockpot, do not stir.

Cook on low for 8 hours.

Mix thoroughly and serve.

aghiowa
03-23-2005, 11:32 AM
White Turkey Chili

Description:
"Do you think red when you think of chili? Well, think again. This
savory chili soup combines only light-colored ingredients in a spicy
seasoned broth."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups water
1 1/2 cups chopped cooked turkey or chicken
15 ounces canned great northern or white kidney
beans -- rinsed and drained
1 cup frozen whole kernel corn
1/2 cup chopped onion
4 ounces green chili peppers -- diced
2 teaspoons chicken bouillon granules
1 teaspoon ground cumin
3 dashes hot pepper sauce
shredded fat-free Monterey Jack cheese -- optional
snipped fresh parsley -- optional

In a large saucepan combine water, turkey, beans, corn, onion, green chile peppers, bouillon granules, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or till vegetables are tender.

To serve, ladle the chili into serving bowls. If desired, top each serving with cheese and parsley.

aghiowa
03-25-2005, 09:44 AM
Tomato-Sage Pasta

Description:
"No matter what the season, plum tomatoes blended with garlic, sweet
pepper, and sage make a tasty sauce for pasta."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
1 tablespoon olive oil
1 1/2 pounds Roma tomatoes -- peeled and quartered
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small green or yellow pepper -- cut into thin strips
1 tablespoon snipped fresh sage
OR
1 teaspoon dried sage -- crushed
4 ounces whole wheat linguine or fettuccine

For sauce, in a medium saucepan cook the garlic in hot oil for 30 seconds. Stir in the tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 minutes. Stir in sweet pepper and sage. Simmer, uncovered, about 5 minutes more or until desired consistency.

Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan. Add sauce to cooked pasta; toss genlty to coat.

aghiowa
03-29-2005, 04:31 PM
Curried Shrimp with Cucumber Sauce

Description:
"Plump shrimp on a pale green bed of cucumber sauce makes a
picturesque entree. Serve it at your next special-occasion dinner."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh or frozen large shrimp in shells
2 medium cucumbers -- peeled, seeded and cut up
1/4 cup fat-free mayonnaise
2 teaspoons sherry vinegar
4 large mint leaves
1/4 teaspoon salt
2 tablespoons flour
4 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons olive oil

Thaw shrimp, if frozen. For sauce, in a blender container combine cucumber pieces, mayonnaise dressing, vinegar, mint, and the 1/4 tsp. salt. Cover and blend till nearly smooth. Set aside.

Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry with paper towels. In a plastic bag combine flour, curry powder, and the remaining salt. Add shrimp, half at a time, shaking to coat.

In a large skillet heat oil over medium-high heat. Add shrimp to skillet. Cook for 2-3 min or till shrimp turns opaque, turning once. Serve the shrimp with sauce.
__________________

aghiowa
03-30-2005, 09:10 PM
Fish and Fruit Kabobs

Description:
"Juicy, ripe nectarines lend the youthful taste of summer to this
mild-flavored fish. Add an exquisite touch of sweetness by brushing
with the apple juice-rosemary glaze."
Notes: You will have to count points for the 3 T. juice

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh or frozen halibut steaks -- cut 1" thick
4 nectarines -- cut into 1 1/2" pieces
2 medium zucchini -- sliced 3/4" thick
3 tablespoons apple juice or orange juice
1 tablespoon olive oil
1 teaspoon lemon peel -- finely shredded
1 tablespoon lemon juice
1/2 teaspoon dried rosemary -- crushed
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Thaw fish, if frozen. Remove skin and bones. Rinse fish; pat dry with paper towels. Cut into 1" pieces. On 8 long skewers alternately thread fish, nectarines, and zucchini, leaving about 1/4" between pieces.

In a small bowl combine the apple juice, olive oil, lemon peel, lemon juice, rosemary, garlic, salt and pepper. Brush the kabobs with apple juice mixture.

For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8-12 min or till fish flakes easily when tested with a fork, turning and brushing kabobs once with apple juice mixture.

For a gas grill, preheat grill. Reduce heat to medium high. Place kabobs on greased grill rack directly over heat. Cover and grill as above.

Or place kabobs on the greased unheated rack of a broiler pan. Broil about 4" from the heat for 8-12 min, turning and brushing once with apple juice mixture.

aghiowa
04-01-2005, 10:17 PM
Pumpkin Posole

--------------------------------------------------------------------------------

Pumpkin Posole
I found this on the RecipeZaar board. To me, it tastes like chicken with stuffing. My DH can't believe there's pumpkin in it (he hates pumpkin).
It's delicious.

1 tablespoon oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onions
1/2 cup sliced carrots
1 cup sliced celery
1/2 chopped red bell pepper
1 3/4 cups solid pack pumpkin
1 3/4 cups chicken broth
1 1/4 cups hominy
1/2 cup ff sour cream
3 tablespoons chopped fresh cilantro or parsley (I used parsley & the taste was a little too much - next time I make it I'll use half the amount)
1/2 teaspoon salt
1/2 teaspoon ground black pepper (I prefer freshly ground)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg

1. HEAT oil in a large saucepan over medium-high heat.
2. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
3. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
4. STIR in pumpkin, broth, hominy, sour cream, cilantro (or parsley), salt, pepper, oregano, cumin, and nutmeg.
5. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Even better the next day.

Terry

aghiowa
04-02-2005, 02:27 PM
Crock Pot Chicken Fagiole
serves 6
(adapted from a Menu Mailer recipe)

2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
3 cups fat-free chicken broth
2 15-oz. cans stewed tomatoes
2 15-oz. cans great northern beans
2 cups whole wheat macaroni -- small, uncooked
1 tablespoon parsley -- chopped
1/2 tablespoon basil -- chopped
salt and pepper -- to taste
2 cups boneless skinless cooked chicken breast -- chopped

In a large nonstick skillet, heat oil over medium heat; add onions and
saute till tender. Add garlic and cook for another 2 minutes.
Add remaining ingredients and combine well. Transfer to crockpot
and cook on Low for about 6 hours. Option: Top with shredded fat-free
parmesan cheese.

SERVING SUGGESTIONS: A big green salad and a bowl of raw baby
carrots with your favorite dressing as a dipping sauce.

NOTES: I made this - I'd recommend not adding the pasta in the beginning. Here's what I'd do... Cook the pasta as directed on the stovetop about 20 minutes before serving. Then stir in to the crock pot, let warm, and serve. Otherwise, the macaroni gets too squishy.

aghiowa
04-03-2005, 01:10 PM
Zesty Crock Pot Tomato Sauce with Pasta

NOTES : You will have to count points for the honey.

Recipe By : adapted from a recipe by Menu Mailer

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces diced tomatoes -- undrained
8 ounces fresh mushrooms -- sliced
6 ounces tomato paste
1 small onion -- chopped
2 cloves garlic -- pressed
2 tablespoons fat-free Parmesan cheese -- grated
2 teaspoons oregano
1 tablespoon honey
1 1/2 teaspoons basil
salt and pepper -- to taste
1/2 teaspoon red pepper flakes -- optional
1 bay leaf
12 ounces whole wheat spaghetti
1 pound extra lean ground beef -- optional
1 cup fat-free mozzarella cheese -- shredded, optional

Put all ingredients, except pasta into crockpot. Stir and cover. (Add the browned meat if you want to now).

Cook on high for 4 hours or low for 8 hours, depending on your crockpot.

When ready to serve, prepare pasta according to package directions. Discard bay leaf and serve sauce over hot pasta. Top with mozzarella cheese and more Parmesan, if desired.

aghiowa
04-04-2005, 12:06 PM
Chicken Nicoise
Recipe By : adapted from Menu Mailer
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups fat-free chicken broth -- divided
6 boneless skinless chicken breast halves
3 cloves garlic -- pressed
1/2 cup frozen pearl onions
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 medium red bell pepper -- sliced
6 black olives -- sliced
3 cups brown rice -- cooked

Heat 1/4 cup of broth to boiling in a non-stick skillet. Cook chicken in broth, turning once, till brown. Remove chicken and keep warm.

Add garlic, onions, olive oil, Italian seasoning, bell peppers, olives and remaining broth to skillet and heat till boiling. Simmer for 5 minutes.

Add chicken back to the skillet, reducing heat to medium low. Cook 10-15 min till chicken is cooked thoroughly. Serve over brown rice.

aghiowa
04-05-2005, 12:08 PM
Market Meatloaf With Potato Frosting

Recipe By : adapted from Menu Mailer
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1 medium onion -- finely chopped
1/3 cup oatmeal
1 egg -- slightly beaten
3 tablespoons skim milk
1 tablespoon ketchup
3/4 teaspoon cumin
1 teaspoon garlic powder
salt and pepper -- to taste
Topping:
3 cups mashed potatoes -- prepared (Core)
11 ounces corn with red and green peppers -- drained
1/4 cup green onion -- thinly sliced
1 cup fat-free cheddar cheese -- shredded

Heat oven to 375 degrees. In a large bowl, combine meat loaf ingredients (ground beef to salt and pepper), mixing lightly but thoroughly; gently press into bottom of 9" square baking pan.

Bake 20-25 min or till no longer pink and juices run clear. Carefully pour off drippings. Turn on oven broiler.

Meanwhile in a medium bowl, combine all topping ingredients except cheese. Spread over meat loaf to edges of pan; sprinkle with cheese. Broil 3-4" from heat for 3-5 minutes, or till top is lightly browned; cut into 6 rectangular servings.

aghiowa
04-06-2005, 04:16 PM
Twice Baked Chicken

Recipe By : adapted from Menu Mailer
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breast halves
1 tablespoon olive oil
1 small onion -- chopped
1 clove garlic -- pressed
1 whole egg -- beaten
1 cup fat-free ricotta cheese
paprika -- to taste

Preheat oven to 350 degrees.

Put chicken breasts in a 9X13 greased casserole dish. Cover with aluminum foil and bake for about 10-15 min. This is the first baking of the chicken.

While chicken is baking, in a skillet heat the olive oil over medium high heat and saute onion and garlic till translucent; set aside.

Mix together egg and ricotta cheese till smooth. Add onion and garlic to the ricotta cheese mixture.

After chicken has been in the oven for the first baking time of 10-15 min, remove from oven, uncover and top with cheese/onion mixture. Sprinkle with paprika. Return to oven and bake for another 15 min, or till chicken is done.

aghiowa
04-07-2005, 03:03 PM
Baked Egg Rolls

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups carrots -- grated
1 can bean sprouts -- drained (14 oz can)
1/2 cup waterchestnuts -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onions -- chopped
1 clove garlic -- minced
2 cups cooked chicken, shrimp or pork -- finely diced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon healthy oil
1 teaspoon brown sugar substitute
1 pinch cayenne pepper
16 egg roll wrappers

Coat a large skillet with nonstick cooking spray; add the first six ingredients.

Cook and stir over medium heat until veggies are crisp-tender, about 3 minutes.

Add meat; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar substitute and cayenne until smooth; stir into meat mixture.

Bring to a boil.

Cook and stir for 2 minutes; remove from the heat.

Spoon 1/4 cup of meat mixture onto the bottom third of one egg roll wrapper; fold sides toward center and roll tightly.

Place seam side down on a baking sheet coated with nonstick cooking spray.

Repeat with remaining wrappers and filling.

Spray tops of egg rolls with nonstick cooking spray.

Bake at 425 degrees for 10-15 minutes or until lightly browned.

Sweet 'N' Sour Sauce:
1 cup Splenda
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice -- optional
1 teaspoon Worcestershire sauce

For sauce, combine Splenda, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients.

Bring to a boil; cook and stir for 2 min. or till thickened.

Serve with egg rolls.

aghiowa
04-08-2005, 12:29 PM
Farmer's Breakfast

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup onion -- chopped
1/4 cup green pepper -- chopped
2 teaspoons olive oil
6 ounces lean ham -- cut in thin strips (or you could use Canadian bacon)
2 medium potatoes -- cooked, peeled and cubed (I'm using frozen hash browns, southern style)
3/4 teaspoon salt
6 eggs -- beaten

In skillet, cook onion and green pepper in oil till crisp-tender.

Add ham, potatoes, and 1/4 teaspoon salt; cook over medium heat for 10 minutes, stirring occasionally.

Combine eggs, 2 tablespoons water, remaining salt, and dash pepper; pour over ham mixture.

Cook over low heat, turning occasionally, till eggs are set.

Trim with parsley if desired.

aghiowa
04-09-2005, 08:22 PM
Barbecued Mini Meatloaves

Recipe By : adapted from Menu Mailer
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey or extra lean ground beef
1 cup quick cooking oats
3/4 cup ketchup with a few dashes of Worcestershire sauce added
1 whole egg
2 tablespoons fat-free Italian salad dressing
1 1/2 teaspoons salt
1 1/2 teaspoons pepper

Combine all ingredients. Form into 6 patties and barbecue on grill or cook on the stove top in a skillet.

Vickie
04-14-2005, 08:16 PM
Here you go, Terry! I hadn't shared this before. I've made it twice and Jim and I love it alot. It is fabulous as cold leftovers. This would be a nice, portable leftover for you working folks. We almost like it better cold than hot!

Cornmeal Crispy Chicken

4 boneless, skinless chicken breasts (I use thighs)
1 beaten egg
3/4 cup yellow cornmeal
1/4 tsp. lemon pepper (I didn't use this)
1/4 tsp. cayenne pepper
1 tsp. garlic powder (I think I added more because we are garlic freaks!)
dash salt
1/4 cup grated Parmesan cheese (I used regular and counted points)
2 Tbsp. lemon juice

Rinse and drain chicken and pat dry. Place chicken between two sheets of
waxed paper and pound the chicken to 1/3" thick.

Pour beaten egg in shallow bowl. In a shallow pan, combine cornmeal, lemon pepper, red pepper, garlic poder, salt, and cheese. Brush chicken with the lime juice, then dip in beaten egg and then coat with the cornmeal mixture. Let sit on a wire rack for 20-30 minutes.

Spray George Foreman two sided grill with nonstick cooking spray. Cook
chicken for 4-7 minutes until thoroughly cooked, brown and crisp. 4 servings. I didn't pound the thighs and they took 7 minutes to cook. Juicy and tender....yum.

aghiowa
04-17-2005, 05:36 PM
Sausage Rice Skillet

Recipe By : adapted from Menu Mailer
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cooked brown rice
1/2 cup carrots -- sliced
1 large onion -- chopped
1 clove garlic -- pressed
1 large celery stalk -- chopped
4 ounces fresh mushrooms -- sliced
1 tablespoon olive oil
1 can diced tomatoes -- with juice
salt -- to taste
1/4 teaspoon dry mustard
1 teaspoon cumin
1 cup water
1 pound light Polska kielbasa, or smoked sausage -- (roughly 1 point per ounce I think)

Prepare brown rice.

In a large skillet, saute carrots, onions, celery, garlic and mushrooms in butter till all are tender. Add tomatoes with their juice, salt, mustard, cumin, and water; bring to a low boil.

Reduce heat to simmer; add sausage and simmer, covered, for 15-20 minutes. Add rice to skillet and stir to heat rice through. Simmer another five minutes.

Vickie
04-20-2005, 08:53 AM
Froufie's Roast Beef

Someone asked about my roast beef - home made - great recipe which I always use and is FROUF guaranteed: usually top sirloin roast (or whatever good cut is on sale).
Mix in small bowl about 1 tsp salt, 1/2 tsp cracked pepper, 1 tsp dry mustard, 1/4 tsp paprika, 1/2 tsp garlic powder - add about 2 tbsp flour and 2 tbsp healthy oil to make a paste - may need to adjust flour/oil combo - you want a semi-thick paste that will stick to the roast.
Line pan w/foil, rub paste all over roast, place fat side up (if any) on rack in pan. Place in 400 degree preheated oven for 30 mins, then reduce to 350 for remainder of time (depends on how you like it - probably 60-90 mins depending on size of roast). Coating seals in juices and is very flavorful. Everyone in my family really enjoys the roast (as does company).

aghiowa
04-20-2005, 10:39 PM
POLENTA PIZZA CRUST
4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal
1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
4. Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking pan, using the back of a large spoon to spread outward. The crust should be about 3/8" (about 1 cm) thick. Set aside. At this point the crust can be wrapped in plastic film and refrigerated if serving the next day. I like to stick under the broiler until slightly brown.
CORE PIZZA SAUCE
9 large Roma tomatoes (Italian plum tomatoes)
8 fresh basil leaves or 1/2 t. dried basil
2 T. extra virgin olive oil
5 cloves garlic, whole
3/4 t. salt
Freshly ground black pepper
1. Whirl the sauce ingredients together in a food processor until pureed.
2. Spread generously over crust, covering the surface completely.
3. Refrigerate remaining sauce for future use.
CORE PIZZA TOPPINGS
Your choice of Core ingredients!
FF cheese
Canadian bacon
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 small zucchini squash, diced
6 or 7 button mushrooms, diced
1/4 to 1/2 small red onion, diced
Salt and pepper to taste
1. Sprinkle vegetables over the tomato sauce. Season lightly with salt and pepper.
2. Broil pizza 3" (7.5 cm) from the broiler for 5 to 8 minutes.

aghiowa
04-30-2005, 10:24 AM
Chicken and Bean Pasta

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound whole wheat medium pasta shape
16 ounces canned black beans -- rinsed and drained
2 cups cooked chicken -- chopped
Garnish:
salsa
fat-free sour cream
fat-free cheddar cheese -- shredded
tomatoes -- diced
green onions -- chopped
bell pepper -- chopped

Cook pasta according to package directions. Drain and set aside.

In a saucepan over medium heat, warm the beans and chicken. Set aside.

Put pasta on plates, top with warmed black beans and chicken.

Top with garnishes of your choice.

aghiowa
05-02-2005, 12:24 PM
White Fish and Veggies

Serving Size : 6

NOTES : You will have to count points for the cornstarch.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white fish fillets -- thawed if necessary
salt and pepper -- to taste
3 tablespoons olive oil -- divided
1 cup carrots -- thinly sliced
1 cup celery -- thinly sliced
1 cup green onions -- diagonally sliced
1 cup broccoli florets
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup fat-free chicken broth
2 teaspoons cornstarch
1 teaspoon grated lemon peel

Cut fish into 1" cubes. Season fish with salt and pepper. Saute in half the oil till barely cooked; remove fish from skillet.

Saute vegetables in remaining half of the oil till crisp-tender. Return fish to the skillet. Add salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture.

Cook and stir till thickened and fish flakes when tested with a fork.

Monkeypoodle
05-05-2005, 11:59 AM
Lebanese Moussaka ***
1 lb baby or large eggplant
3 tablespoons olive oil
1-2 onions, peeled and sliced thinly
10-12 small cloves of garlic, peeled and slivered thickly
¾ cup chickpeas, soaked, rinsed, drained and precooked (I used canned)
1 1/2 tablespoons pomegranate molasses - optional (you'd have to use points, I skip it)
1 lb tomatoes, rinsed, peeled, seeded and quartered (I cut them up smaller)
1 1/2 teaspoons salt or to taste
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 cup water
mint and ff feta to sprinkle over

Trim the stems of the baby eggplants. Peel to look like Edwardian circus tents, leaving lengthways stripes about ½ inch wide. If you're using large eggplants instead, cut them into ½ inch cubes. In a pan heat 2 tablespoons of olive oil over medium heat and sauté the eggplants for a few minutes until golden brown. With a slotted spoon, remove to a side dish and reserve.

To the pan add the remaining oil, the onion and the garlic and sauté, stirring constantly, until pale in color and soft, about 5 minutes, adding more oil if necessary. Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.

Return the eggplants to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water. Bring to the boil and quickly reduce the heat to moderately low. Cover and simmer for about an hour (they may be ready after 40 minutes or so if you're using a large flat pan or the cubed large eggplant).

Serve warm with plenty of chopped mint and crumbled feta, and couscous. It keeps in the fridge for 3-5 days.

Note: Don't be afraid to try the mint - I thought it really added a lot.

aghiowa
05-10-2005, 03:08 PM
Horseradish Pot Roast

Description:
"Horseradish mellows into a sweet, aromatic condiment when it's cooked
for a long time, making this a tasty twist on the usual
run-of-the-mill beef roast. The addition of applesauce to the broth
gives the sauce a touch of sweetness and rich body too."

Recipe By : WW Slow Good Cookbook
Serving Size : 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 pound eye-round roast
6 ounces jar white horseradish
1 pound small red or white potatoes -- cut in half
3/4 pound baby carrots
1 large onion -- chopped
2 cups vegetable broth
1/2 cup unsweetened applesauce
2 tablespoons Dijon mustard
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Heat a large nonstick skillet over medium high heat. Add the beef and cook, turning occasionally until browned, about 5 min. Transfer the beef to a 5 or 6 quart slow cooker, spread with the horseradish. Place the potatoes, carrots and onions around the beef.

Combine the broth, applesauce, mustard, thyme, paprika, celery seeds, salt and pepper in a medium bowl. Pour over the vegetables, taking care not to disturb the horseradish coating on the beef.

Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Transfer the beef to a cutting board; let stand 10 min. Cut into 10 slices and serve with the vegetables and broth.

septembersgoal
05-14-2005, 08:49 PM
Cheddar Chicken with Warm Black Bean Salsa

From Weight Watchers "Cook It Quick!"
Makes 4 Servings

4 thin-sliced skinless chicken breasts
1/2 tsp. dried oregano, crumbled
1/4 tsp. salt
1/8 tsp. ground pepper
3/4 cup fat free sharp cheddar cheese (or soy cheese)
14 1/2 ounce can Mexican-style stewed tomatoes
15 ounce can black beans, rinsed and drained
2 Tbsp. chopped cilantro (optional)

Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the chicken until lightly browned, about 3 minutes; then sprinkle with the oregano, salt, and pepper. Turn over and saute until cooked through, about 3 minutes longer. Sprinkle the chicken with all but 1 tablespoon of cheese. Meanwhile, in a small saucepan, bring the tomatoes and beans to a boil. Top the chicken with the black bean salsa, the remaining cheese, and the cilantro (if using) and serve.

Per Serving (when using reduced fat cheese instead of fat free): 287 Cals, 6 g fat, 3 g sat. fat, 62 mg cholesterol, 8 g fiber (5 points)

septembersgoal
05-14-2005, 09:19 PM
Spanish Chicken with Rice and Beans

Weight Watchers "Cook It Quick!"
Makes 4 servings

1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
3/4 pound chicken breast, cubed
1 cup low-sodium chicken broth
2 tablespoons tomato paste
1 cup quick-cooking white rice (make it brown for Core)
1 cup drained canned whole plum tomatoes
2/3 cup red kidney beans, rinsed and drained
freshly ground pepper to taste

Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.

Per Serving: 344 cals, 3 g fat, 41 mg cholesterol, 4 g fiber (6 points)

septembersgoal
05-15-2005, 09:38 AM
Mexican Lasagna
from aimeesadventures.com

2 (12.5 oz.) Cans 99% Fat Free Canned Chicken breast, in water, drained
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Small onion, chopped
1 (14.5 oz.) Can Diced Tomatoes, drained
1 (4 oz.) Can Diced Green Chilies
16 oz. Old El Paso Medium Taco Sauce, divided
1 (15 oz.) Can Black Beans, rinsed and drained
8 Whole Wheat Lasagna Noodles
2 Cups Kraft Fat Free Shredded Cheddar Cheese

Preheat the oven to 350 degrees. Cook the noodles according to the package directions. While the noodles are cooking, Using your hands, break the chunks of canned chicken up until the chicken looks shredded, and place it into a medium sized mixing bowl. Add in the chili powder, cumin, onion, tomatoes, green chilies, 1 cup of taco sauce and black beans. Spray a 9X13 inch pan with non-stick cooking spray. Place the remaining taco sauce evenly in the bottom of the pan, followed by 4 lasagna noodles (you will need to overlap the noodles slightly). Pour 1/2 of the chicken mixture on top; spreading evenly, and then sprinkle with half of the cheese. Place the last 4 lasagna noodles evenly on top, pour on the rest of the chicken mixture; spread evenly, and then sprinkle the remaining cup of cheese on top. Spray the top of the cheese lightly with non-stick cooking spray (this will help it melt better). Cover tightly with foil and bake for 40-45 minutes or until hot in the center. Allow to sit for about 5 minutes before cutting.

Serves: 6
Per Serving: 337 Calories; 3g Fat (7.0% calories from fat); 45g Protein; 30g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 1663mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 6

aghiowa
05-17-2005, 09:14 AM
Chicken-Stuffed Onions

Description:
"Onions are made for a slow cooker, where they become wonderfully
sweet as they simmer. We stuff these onions with a tasty mix of
ground chicken, brown rice, and vegetables for a meal that's both
elegant and simple."

Recipe By : WW Slow Good Cookbook
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 very large onions -- 10-12 ounces each
1 pound ground skinless chicken breast
1 cup cooked brown rice
10 ounces bagged frozen peas and carrots -- thawed
1 teaspoon grated lemon zest
1 teaspoon crumbled dried sage
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups tomato puree
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
2 tablespoons dried dill
1 tablespoon Worcestershire sauce

Cut off the bottom eighth of each onion so they will stand flat on a cutting board. Cut off a little more than 1/4" from the top of each onion. With a melon baller, scoop out the center of the onion, leaving all but the outer layer. (If the outer layer is too thin, leave two layers so the onion doesn't collapse.) Discard the center of the onion (or chop and freeze for another use.)

Combine the chicken, rice, 1 cup of the peas and carrots, the lemon zest, sage, nutmeg, salt and pepper in a medium bowl. Divide and firmly press the chicken mixture into the onions. Place the onions in a large slow cooker. Sprinkle the remaining peas and carrots around the onions.

Combine the tomato puree, broth, lemon juice, dill and Worcestershire sauce in a medium bowl; pour around the onions (not over the tops). Cover and cook till the onions are fork-tender, 3-4 hours on high or 6-8 hours on low.

Monkeypoodle
05-25-2005, 04:41 PM
These are delicious with ff sour cream and applesauce.

Zucchini Potato Pancakes

2 large potatoes peeled and shredded
2 medium zucchini shredded
2 tsp salt
4 scallions sliced
1/8 t ground black pepper
1/4 t tarragon
2T corn meal
2 eggs
4 tsp olive oil

Put potatoes/zucchini in a bowl salted, let stand for 30 minutes. Squeeze and drain out all water. Add remaining ingredients, except oil; mix well.

Form into 3-4” pancakes. Spray a large nonstick skillet with cooking spray. Fry in olive oil, covered, pressing and flipping, about 12 – 15 minutes or until browned. Makes 8 pancakes; 2 for a serving.

septembersgoal
05-30-2005, 08:54 PM
This is the original version that I got off the web (sorry I can't remember where):

CORE REFRIED BEAN CASSEROLE

1 lb ground Beef
1 pkg. Taco Seasoning or homemade taco seasoning
3/4 cup water
1 can (15.25 oz) Corn
1 can (14.5 oz) Diced tomatoes
1 can (16 oz) Fat Free Refried Beans
1 Can (10 oz) Rotel
2 cups ff cheddar cheese
4 cups brown Rice

Brown ground beef, drain and rince. Add water and taco seasoning and simmer until sause thickens. Add remaining ingredients and bake in 350 degree oven until heated through (20 min.)

So here's my take on it:

Mexican Goulash

1 lb lean ground Beef
1 pkg. Taco Seasoning
3/4 cup water
1 can (15.25 oz) Corn, drained
1 can (14.5 oz) Diced tomatoes, with liquid
1 can (16 oz) Fat Free Refried Beans
1 Can (10 oz) Rotel, with liquid
2 cups ff cheddar cheese
2-3 servings Brown Rice (prepared)

Prepare brown rice according to directions. Brown hamburger, drain (if necessary), add taco seasoning and water, simmer. Add corn, tomatoes, rotel, and refried beans. Place rice in 9x13 baking dish. Top with hamburger mixture. Mix. Top with cheese. Bake at 350 for about 10 minutes, or until heated through.

Monkeypoodle
05-31-2005, 10:12 AM
Pan-fried Cornmeal Chicken

¼ cup ground cornmeal
1½ tsp Cajun seasoning
4 (4 oz) skinless, boneless chicken breast halves
1 tbs olive oil

Place cornmeal and seasoning in a zip-top plastic bag; add chicken. Seal and shake well to coat.

Heat oil in a large skillet sprayed with cooking spray over medium-high heat. Add chicken, and cook 6 minutes on each side or until done.

I cut my chicken into strips, so they were like chicken tenders. You can use any seasoning you like -- I tried this with Chicken Rub and it was really good.

Vickie
05-31-2005, 11:19 AM
Hearty Core Lasagna

1 pound ground sirloin
Healthy Olive oil to saute
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
8 ounces no-salt-added tomato sauce -- 1 can
6 ounces tomato paste -- 1 can
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce grated FF Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg lightly beaten
12-13 whole wheat lasagna noodles -- cooked. Don't be tempted to not cook the noodles. There won't be enough sauce. You'll probably need 2 boxes of noodles. Mine only had 10 in the box.
8 ounces shredded FF provolone cheese -- 2 cups (I'm going to use a 6 ounce package shredded soy blend that I found with provolone, parmesan and romano). I also added an 8 oz bag of FF mozzarella because I thought the blend shreds where not enough.

Cook meat in a large saucepan over medium heat until browned stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside. I blended the cottage cheese to make it creamy.

Spread 3/4 cup tomato mixture (try to only use the juice here) in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

Vickie
05-31-2005, 11:25 AM
While making the Core Lasagna, I tasted the sauce and thought it would be fabulous all alone on top of ww pasta. I added fresh mushrooms and sauted them with the garlic and onion. I served it over ww rotini and it was delicious. The sauce is chunky so you'll need a substantial pasta to hold it. It made a very big batch and I've frozen the leftovers for another meal. My experience is that tomato sauce freezes great. I didn't freeze the pasta because I like it better when I cook fresh pasta.

1 pound ground sirloin
Healthy Olive oil to saute
1 cup onion -- chopped
3 garlic cloves -- minced
1 Tablespoon dried parsley or 1/8 cup fresh parsley
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
8 ounces no-salt-added tomato sauce -- 1 can
6 ounces tomato paste -- 1 can
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper

Brown meat in a large saucepan over medium heat, stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat. Probably makes about 6-8 servings.

tchrmom
06-03-2005, 10:27 AM
Thought I'd post a family favorite. I'm big on EASY recipes. Can't get much easier than this one. (By the way, the family doesn't know it's "diet food." - LOL)

Turkey tenderloin, sliced into medallions (or you can use stir-fry strips)
Shredded cabbage
Salt & Pepper

Saute the turkey in a non-stick skillet. (Depending on your skillet you might want to spray some Pam in first, but usually I don't) Once the turkey is cooked through, add the shredded cabbage. Stir fry it until it's tender, but not too soft. Add salt & pepper to taste and serve! (Told ya it was easy!)

Of course this is a Core recipe, so you can save your points for something special! :lol:

tchrmom
06-03-2005, 12:38 PM
I serve this to company and everyone raves about it. Got the recipe years ago at a Diet Workshop meeting.

1/2 C. Lemon Juice
1/4 C. water
3 TBSP. Lite Soy Sauce
1/4 tsp. Ground Ginger
1 tsp. Garlic Powder
6 chicken breasts (about 6 ounces each,) split and skinned

Combine first 5 ingredients to make marinade. Marinate chicken for several hours (or overnight.) Barbecue or broil chicken until cooked through, basting frequently with leftove marinade. Delicious!

Monkeypoodle
06-03-2005, 03:21 PM
There's a low-carb flour tortilla that calculates to zero points (although my WW leader said you still have to count a point for it). You can use any flour tortilla you like as long as you count the points.

Speedy Pork Tostadas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 low-carb flour tortilla (count points!)
Cooking spray
1/2 pound pork tenderloin -- cut into short, thin strips
1 teaspoon minced garlic
1 teaspoon ground cumin
15 1/2 ounces black beans, canned -- rinsed and drained
1/2 cup chunky salsa
2 cups shredded lettuce
1/2 cup fat-free cheddar cheese -- shredded (about 2 oz)
1 cup chopped tomato -- about 1
1/4 cup fat-free sour cream

Preheat oven to 375.

Lightly coat both sides of tortillas with cooking spray. Bake at 375 for 7 to 8 minutes or until golden.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork, garlic, and cumin; sauté 3 minutes or until pork is browned. Add beans and salsa, simmer 4 minutes or until pork is tender.


Per Serving (excluding unknown items): 217 Calories; 3g Fat (13.3% calories from fat); 25g Protein; 22g Carbohydrate; 8g Dietary Fiber; 41mg Cholesterol; 626mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Monkeypoodle
06-03-2005, 03:27 PM
Texas 2 Step Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces skinless boneless chicken breast
1 1/2 cups salsa
3 tablespoons splenda
1 tablespoon dijon mustard

PLACE chicken in 2-qt. shallow baking dish. Mix salsa, Splenda and mustard. Pour over chicken.

BAKE at 400°F. for 20 min. or until done.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 2g Fat (10.6% calories from fat); 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 542mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Nice with a brown rice side dish.

ontarget
06-06-2005, 08:03 PM
CORE MEXICAN CASSEROLE

1 cup cornmeal
3 dashes cayenne
dash salt
3 cups boiling water

whisk all together then pour into casserole dish sprayed with pam. bake at 350* for 45 minutes.

while polenta is baking heat these ingredients in a skillet sprayed with pam.

leftover roast that's been shredded OR frozen chicken fajita pieces OR browned burger
bell pepper chopped
one chopped onion

after you've finished heating these veggies, pour 1 cup salsa into mixture and let simmer for a few minutes till thickened.

one can ff rf beans
1 cup shredded ff cheddar cheese
jalapenos for garnish

after polenta is done, spread the can ff rf beans on top. on top of the beans spread the ff cheese then top with the meat mixture. garnish with jalapenos if you'd like.

place casserole dish (with the lid on) onto a cookie sheet to protect your oven from overflow. bake at 350* for 1 hour.

this is all core. serves 6.

ontarget
06-06-2005, 08:07 PM
HERE'S A RECIPE I GOT OFF THE NET. (i don't know if i got it here. if i did, i apologize for repeating.)

TWICE BAKED CHICKEN

6 boneless skinless chicken breast halves
1 tablespoon olive oil
1 small onion chopped
1 clove garlic--pressed
1 whole egg beaten
1 cup ff ricotta cheese
paprika to taste

preheat oven to 350*.

put chicken breasts in a 9x13 greased casserole dish. cover with aluminum foil and bake for about 15 minutes. this is the first baking of the chicken.

while chicken is baking, in a skillet heat the olive oil over medium high heat and saute onion and garlic till translucent; set aside.

mix together egg and ricotta cheese till smooth. add onion and garlic to the ricotta cheese mixture.

after the chicken has been in the oven for the first baking time, remove it from the oven. uncover and top with cheese/onion mixture. sprinkle with paprika. return to oven and bake another 15 minutes or till chicken is done.

CORE AND MAKES 6 SERVINGS

septembersgoal
06-13-2005, 01:06 PM
I have not tried this recipe yet, but I just found it in my newest copy of Kraft Food and Family. It looks really great!

Beef & Noodles with Fresh Vegetables

1/4 cup Italian Dressing (ff for core)
1/4 cup soy sauce
1 lb. lean boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
2 cups sugar snap peas, halved
1 yellow pepper, cut into strips
1 tomato, chopped
1/4 cup chopped cilantro or parsley
12 oz. thin spaghetti, cooked and drained (ww for core)

Mix dressing and soy sauce. Heat large nonstick skillet on medium-high heat. Add steak strips, garlic, and 1 tbsp. dressing mixture; cook 3 minutes or until steak is barely pink in center. Transfer to plate, set aside.
Add sugar snap peas, yellow pepper and remaining dressing mixture to skillet; cook and stir 3 minutes until vegetables are crisp-tender. Return steak to skillet; stir-fry 1 minute. Remove from heat; stir in tomato and cilantro. Serve over hot cooked pasta.

Makes 6 servings.

aghiowa
06-13-2005, 08:33 PM
I made this one tonight, and it was absolutely delicious! I used regular brown sugar in the sauce (gasp!), but I bet brown sugar substitute or even Splenda would sweeten it just as nicely.

Cowboy BBQ Marinade and Sauce

1 cup finely chopped onion (I used Vidalia)
1 cup ketchup
1/3 cup packed brown sugar (or sugar substitute)
1/3 cup red wine vinegar (I used cider vinegar)
1 T. Worcestershire sauce
1/8 to 1/4 t. crushed red pepper

1. Combine all ingredients in small saucepan, stirring until sugar is dissolved. Remove 1 cup to use as a marinade.

2. Bring remaining mixture to a boil. Reduce heat; simmer 10 to 15 minutes or till desired consistency is reached, stirring occasionally.

Note: Make sure you marinade steaks for several hours. I used shoulder tenders, and grilled them on medium heat for about 18 minutes, till they were only barely pink in the middle. They stayed very tender, and the sauce was delicious!

Makes about 2 1/2 cups.

kcook323
06-13-2005, 09:32 PM
I thought I got this recipe here, but I can't find it anywhere. I served this tonight with the Crockpot Mexican Chicken on pg 1 of this thread. It was delicious! Next time I will try to use only 2 TBSP of olive oil.

Mexican Rice
Serving Size : 6

1 teaspoon salt
1 clove garlic -- minced
3 tablespoons olive oil
1 cup uncooked brown rice -- NOT INSTANT
2 cups fat-free chicken broth
1 can Ro-tel tomatoes
1/2 cup chopped bell pepper or chopped red pepper
1/2 cup chopped onion

Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.

Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.

Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.

Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)

Don't remove the lid during the cooking process.

If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.

ontarget
06-14-2005, 08:55 PM
i got this off the net today. now i need to get some ff buttermilk so i can try it.

Barbara's CORE 'Fried' Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breasts, no skin, no bone, R-T-C
1/2 cup nonfat buttermilk
1 teaspoon poultry seasoning
1/2 teaspoon pepper -- freshly ground
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup cornmeal, whole-grain -- stone ground

Pour buttermilk into ziplock bag and place the breasts in. Seal and
squish the breasts around in the bag to coat with the buttermilk. Store
in fridge overnight. Turning when you think about it.

Next day, place all remaining ingredients in another bag and place drained
chicken in bag a couple of pieces at a time. Shake to coat. Place on
nonstick pan (I use an oven safe rack sprayed with non stick spray on a
cookie sheet so the chicken crisps on all sides.) Spray the chicken
pieces very lightly with non stick spray and bake in a 400° oven for about
15 minutes til crisp and brown.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 4g Fat (17.1%
calories from fat); 28g Protein; 14g Carbohydrate; 1g Dietary Fiber; 70mg
Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0
Non-Fat Milk; 0 Fat.

Monkeypoodle
06-17-2005, 10:12 AM
Mexican-Style Bow Ties

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whole wheat pasta -- uncooked - bow tie, elbow or any shape
8 ounces lean ground beef
1 16-ounce can kidney beans -- drained
OR
1 16-ounce can pinto beans -- drained
1/4 teaspoon ground cumin
1 teaspoon chili powder
2 medium tomatoes -- seeded and chopped (I used a can of Mexican-style stewed tomatoes)
2 8-ounce cans whole kernel corn -- drained
1 small green bell pepper -- chopped
1/2 cup fat-free cheddar cheese
1/2 cup sliced green onions
1 cup fat-free plain yogurt
1/2 cup medium salsa

Prepare pasta according to package directions; drain. .

In a medium skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions. In small bowl, combine yogurt and salsa. Add to salad mixture and toss well. Serve warm or cold. Serve with additional salsa.

Serves 6-8


Per Serving (excluding unknown items): 302 Calories; 7g Fat (20.0% calories from fat); 18g Protein; 45g Carbohydrate; 8g Dietary Fiber; 23mg Cholesterol; 486mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

aghiowa
07-16-2005, 08:26 PM
Balsamic Marinated Roasted Chicken

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 cloves garlic -- chopped

salt and pepper
8 skinless chicken thighs

Prepare marinade, whisking till creamy.

Wash chicken and pat dry.

Place chicken in a large ziploc bag, pour in marinade.

Seal the bag and turn over a few times to thoroughly coat the chicken.

Place in the fridge for at least 2 hours, or overnight.

Preheat oven to 400 degrees.

Place chicken in a sprayed baking dish or roasting pan.

Roast for 1 hour, and if chicken is browning too much after 30 min, cover with foil for the remaining 30 min.

Remove chicken from roasting pan, place on a warm platter, cover with foil while making the sauce.

SAUCE: (optional)

Pour 1/2 cup fat-free chicken broth into the roasting pan.

Simmer until the liquid has reduced by half.

Pour over the warm chicken.

Garnish with freshly grated lemon peel.

Serve with oven roasted potatoes.

Approx. 2 pieces of chicken per serving.

ontarget
07-24-2005, 08:34 PM
i got this recipe from a good friend in texas.

HOBO DINNER

preheat oven to 350*.
place on cookie sheet several sheets of foil, spray each with pam spray before placing a serving of boneless, skinless chicken breast (season to taste), top with (in order) sliced carrots, potato wedges, and onion slices. fold foil into tight closed pouch. you may have to use 2 sheets unless you use the heavy duty foil.

make several. these make good lunches to carry to work. bake about 1.5 hours at 350*, but check to see if it's done after 1 hour. if not, re-wrap and continue cooking.

you can also make these hobo dinners using tenderized round steak or lean ground beef. if you use ground beef, you might want to include a handful of shredded cabbage on top.

ontarget
07-24-2005, 08:44 PM
i got this off the net and made it. we loved it!

STUPID CHICKEN

4 boneless, skinless chicken breasts cut into cubes
28 oz can diced tomatoes with juice
1 envelope lipton onion soup mix (dry)

stir ingredients together and put into crockpot. cook on low 6-8 hours.

ontarget
08-14-2005, 10:11 PM
just got this off bcb. i'm going to make it this week for sure. i will omit the mushrooms, though, cuz i'm allergic to them.

Pot of Pizza

8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free Cheddar cheese
1/4 cup shredded fat free Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup)

p.a.
08-22-2005, 11:29 AM
1 lb very lean ground beef
2 cloves garlic minced
2 onions chopped
3/4 cup brown rice
28 oz can tomato sauce
1/3 cup cider vinegar (not sure if Core or not?)
1 tbsp worcestershire sauce
8 cups coarsely chopped cabbage
Fry ground beef in a little water, add garlic, and onion, till all cooked. Stir in rice and set aside. In bowl stir together sauce, vinegarand worcestershire. Layer 1/3 of cabbage in large oven proof pot. Arrange 1/2 of beef mixture. Drizzle with 1/3 sauce. Repeat above. Cover and bake at 350 degrees for 1 and a half hours without stirring. Makes 6 servings.
People who dont like cabbage rolls love this recipe...I usually make it with white rice but for Core use brown.

p.a.
08-22-2005, 11:35 AM
3-4 chicken breasts
4 sundried tomatos (soaked in boiling water , then drained)
2 cloves garlic
1 tsp dried oregano (more if you like)
Put everything in food processor and whiz away. Get a non-stick fry pan and scoop mixture and plop into frypan. (sort of like making pancakes) Spread mixture into circle shapes,,thin. Fry till golden brown on bottom and flip. cook other side.
When finished , take patty out and I have it on a WW bun with tomato, lettuce and a little ff mayo. Count the points for the bun..
Very tasty

ontarget
09-03-2005, 02:43 PM
TOTALLY CORE PIZZA

1 c polenta
4 c water
1 T Olive Oil
Seasonings to taste ( basil, garlic, oregeno, salt pepper)

Mix all and cook 10-15 until is starts to get thick.

Pour into sprayed pizza pan. Let set until really firm (about 2 hours)

Bake 450 20-30 minutes. Turn off oven and leave it in for about 1 hour.

When ready to assemble the pizza:

I made my own core pizza sauce, using tomato sauce, tomates, and seasonings. Let it cook a little and kind of strained off some of the liquid!

Sauteed: onion, grn pepper, mushrooms, candian bacon,

Topped crust with sauce, veggie parm., veggie mix, black olives, FF cheddar, and soy moz. Bake again for 20 minutes or so.

p.a.
09-16-2005, 10:25 AM
I recently went thru my recipe box and found out some of my T&T favourite recipes were Core! I was so excited...(dosnt take much does it)

Shepherds pie
Boil potatoes, (enough for your family amount dosnt matter) drain and add skim milk to mash.

1 lb ground beef cooked with onion and garlic. drain any fat away.

Layer cooked ground beef in a baking dish, top with 1 can of corn niblets.

Top with the Core mashed potatoes. Put in oven at 350 degrees for about 15 mins. Enjoy


Macaroni and Cheese casserole

1 small box of ww macaroni , cooked untill soft.
Drain and put into a lg oven proof pot.
To macaroni , add 1 tin of diced tomatoes, 4-5 slices of ff cheese slices cut up. Mix mixture all together and put in 350 degree oven untill cheese is melted. Great comfort food...


Im adding this one as well but Im not sure if cornstarch is Core??

Tacos
1/2 cup cornstarch
1/2 cup of skim milk (maybe more if needed)
1/3 cup corn meal
dash salt
2 tbsp oil (good kind)
2 eggs

mix well and keep mixtured stirred , cornmeal tends to sink. Heat a non-stick small fry pan -do not add any more oil- pour in mixture and tip pan to coat bottom. When bottom of taco is cooked (dry looking) flip over and cook other side.
To each taco add taco meat filling, tomatoes, lettuce, salsa, ff cheese,,,ff sour cream....whatever you want thats core.
We made these for a church fundraiser and people loved them.


Beef Rouladen

1 sirloin steak, cut into 3-4 pieces
pound the steak pieces till they are about 1/4 inch thick.

Take small non stick fry pan , and add a little water, garlic, onion, diced carrots and celery. Cook till soft.

Take the pounded steak piece and scoop some veggies and place on the steak. Roll up and secure with a toothpick. Finish rest of rouladen.

Take the rolls and brown in non-stick pan, no oil added, till all sides are browned.
Place rolls in same fry pan (or casserole dish) and put lid on..VERY IMPORTANT to put lid on or they dry out! Add 1-2 cans of beef bouillion/ stock.

If you have used a fry pan, cook on medium-low heat for a hour to hour and a half. If you have placed in a casserole dish , heat oven to 350 degrees and cook for hour or hour and a half. I take my roll out that Im eating now,,,,and for rest of family I add gravy thickener and make a gravy with the beef broth for them. If you want to use the points for the gravy go ahead and enjoy.

septembersgoal
09-17-2005, 06:56 PM
Campbell's® Healthy Request® Chili & Rice
from: Campbell's Kitchen

Prep/Cook Time: 25 min.


Ingredients
3/4 lb. lean ground beef
1 medium onion, chopped
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Healthy Request® Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked rice, cooked without salt (brown for core)




Directions
COOK beef, onion and chili powder in skillet until beef is browned. Pour off fat.

ADD soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice. Serves 4.



Nutrition Information
Calories 523, Total Fat 13g, Saturated Fat 5g, Cholesterol 53mg, Sodium 517mg, Total Carbohydrate 73g, Dietary Fiber 7g, Protein 26g, Vitamin A 18%DV, Vitamin C 12%DV, Calcium 7%DV, Iron 33%DV

septembersgoal
09-17-2005, 07:05 PM
Swanson® Slow-Cooker Chicken Cacciatore
from: Campbell's Kitchen

Prep Time: 10 min. • Cook Time: 8 hrs.

Ingredients
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes
4 cups mushrooms, cut in half (about 12 oz.)
2 large onions, chopped (about 2 cups)
3 lb. chicken parts, skin removed
10 cups hot cooked spaghetti, cooked without salt (whole wheat for core)

Directions
MIX broth, garlic powder, tomatoes, mushrooms, onions in 3 1/2-qt. slow cooker. Add chicken and turn to coat.

COVER and cook on LOW 7 to 8 hr.* or until done. Serve over spaghetti. Serves 6.

Nutrition Information
With Chicken Broth: Nutritional Values Per Serving: Calories 530, Total Fat 7g, Saturated Fat 2g, Cholesterol 67mg, Sodium 484mg, Total Carbohydrate 79g, Dietary Fiber 7g, Protein 36g, Vitamin A 17%DV, Vitamin C 40%DV, Calcium 8%DV, Iron 31%DV With Natural Goodness Chicken Broth: Nutritional Values Per Serving: Calories 530, Total Fat 7g, Saturated Fat 2g, Cholesterol 65mg, Sodium 424mg, Total Carbohydrate 79g, Dietary Fiber 7g, Protein 37g, Vitamin A 17%DV, Vitamin C 40%DV, Calcium 8%DV, Iron 31%DV

aghiowa
09-19-2005, 12:06 PM
Mexican Beef Stir Fry

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef flank steak
3 tablespoons healthy oil
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
3 cloves garlic -- crushed
1 medium red bell pepper -- cut in thin strips
1 medium onion -- cut in thin wedges
3 jalapeno chile pepper -- thinly sliced, optional
3 cups brown rice

Cut beef steak into 1/8" thick strips.

Combine oil, cumin, oregano and garlic; reserve half.

Heat half the seasoned oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion and jalapeno pepper; stir-fry 2-3 min or till crisp-tender. Remove and reserve.

In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1-2 minutes. Return vegetables to skillet and heat through.

Serve beef mixture over brown rice.

Vickie
09-21-2005, 10:11 AM
I haven't made this yet but it sounds fabulous. I'll let you know how I like it. Since many of us like mexican food, I thought I'd post it before trying it.

Tamale Meatloaf

3 tablespoons chopped onion
2 tablespoons vegetable oil or margarine
1 (16 ounce) can diced tomatoes
1 cup yellow cornmeal
1 pound browned ground beef or turkey
3/4 cup whole kernel corn, canned or frozen and thawed
2 eggs, well beaten
2 tablespoons salt
1/8 teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder

Preheat oven to 350 degrees F. Grease a 9 x 3 x 5-inch loaf pan and set aside.

In a skillet saute the onions in the oil until lightly browned. Add the tomatoes and bring mixture to a boil. Add the cornmeal gradually; cook, stirring occasionally, for about 10 minutes.

Remove mixture from heat and add the ground beef, corn, eggs, salt, pepper, paprika and chili powder. Mix thoroughly. Pat mixture into prepared loaf pan and bake for 45 to 55 minutes. Let set for 10 minutes before removing from pan.

Serves 6 to 8.

septembersgoal
09-25-2005, 11:38 AM
Pasta with broccoli and chicken (core)

1 lb box whole-wheat pasta shape of your choice, cooked
8 tsp olive oil
3 cloves garlic, minced
1 c chicken broth
1 crown of broccoli, cut up (10 oz of frozen, thawed broccoli works just as well)
4 TBS fresh basil, chopped OR 1 TBS dried basil
1 TBS fresh parsley, chopped (optional)
¼ tsp black pepper
¼ tsp salt
Chopped cooked chicken breasts
Soy or FF parmesan to taste

Heat oil in a large skillet. Gently saute garlic until golden. Add broccoli to garlic oil, tossing to coat. Add chicken broth, cover tightly, and simmer until garlic is tender. Add half of basil and drained, cooked pasta to skillet, mixing thoroughly. Sprinkle with parsley, salt, pepper, parmesan, and remaining basil.

Serve 4; gets your entire healthy oil requirement in.

Posted by HWC1973 on WW core board

Katpo
10-05-2005, 04:02 PM
Bellpepper Chicken (This is one serving: multiply as needed)

1 garlic clove
1/4 teaspoon black pepper
4 ounces chicken breasts, boneless/skinless, raw
2 teaspoons olive oil, extra virgin
1 bell pepper, green, whole
1 bell pepper, red, whole
1 fluid ounce chicken stock, fat free, low sodium
1/2 cup tomatoes, diced, canned

Peel and crush garlic clove.
Cut chicken into strips. Mix the minced garlic and pepper, add chicken and coat. Heat 1 tsp. of the olive oil over high heat. Add the chicken and stir-fry for 2 to 3 minutes, or until lightly browned and cooked through; remove from pan. Add the remaining 1 tsp. of oil to the skillet and heat over medium-high heat.
Add bell peppers to skillet and saute for 3 to 4 minutes, or until peppers start to soften and brown. Add tomatoes and broth, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 3 to 4 minutes, or until peppers are very tender. Return the chicken to the skillet. Cover and simmer for 3 minutes.

Katpo
10-05-2005, 04:05 PM
Black Beans and Rice (This is one serving: multiply as needed)

1/2 cup uncooked brown rice
4 fluid ounces FF chicken broth
1 garlic clove
1/4 yellow onion
1/4 red bell pepper
1 teaspoon olive oil
1/2 cup beans, black (cooked from dry or canned)
1/4 teaspoon ground cumin
1/8 teaspoon oregano
1/4 teaspoon black pepper
1 ounce FF cheddar cheese
1 tablespoon FF sour cream

Cook rice according to package directions, substituting chicken broth for 1/2 cup of the water.
Wash and peel garlic and onion; wash bell pepper and remove membrane. Mince garlic, chop onion and bell pepper. Heat olive oil in a medium skillet over medium-high heat. Add garlic, onion and bell pepper and stir-fry until tender. Add beans, spices, and 1-2 tbsp. of water to prevent sticking. Stir and continue to cook.
Serve beans with brown rice.

Katpo
10-08-2005, 07:18 PM
Turkey Veggie Chili

1 white onion
1 chopped green bell pepper
1 pound of ground turkey
3 t. olive oil
1 can of diced tomatoes
1 can kidney beans
1 cup yellow frozen corn
10 jalapeno slices (canned), chopped
2 t. chili powder (or more to taste)

Chop onion and green pepper, set aside.
Cook ground turkey in olive oil, when nearly cooked through, add the onion and bell pepper. Saute until tender. Add tomatoes, undrained kidney beans, corn, jalapenos, and chili powder. Stir to combine. Cover and reduce heat to low and simmer for 30 minutes, stirring occasionally and adding water if necessary to maintain stew consistency.

When chili is done, top with shredded FF cheese and FF sour cream.

Katpo
10-17-2005, 08:25 PM
Macaroni and Cheese with Broccoli

4 chopped green onions
2 cups frozen broccoli florets
4 teaspoons olive oil
2 tablespoon all-purpose flour
1 teaspoon black pepper
3 cups skim milk
2 cups whole wheat rotini pasta noodles, uncooked
8 ounces lowfat cheddar cheese

Wash and chop onions. Defrost broccoli. Heat olive oil in medium saucepan over medium heat. Add onion and cook until soft. Stir in flour and pepper. Cook for 1 minute, stirring constantly (consistency will be thick). Add milk gradually while continuing to stir. Reduce heat to low and add uncooked pasta.
Cover saucepan and simmer gently for 5 minutes, stirring occasionally.
Stir in broccoli and continue to simmer for 3 to 4 more minutes, or until pasta is done.
Remove from heat and add shredded cheese, gently stirring until it is melted.
Pour mixture into a small casserole dish, cover, and let stand for 5 minutes before serving.

Katpo
10-22-2005, 03:49 PM
Baked Italian Chicken

1 T. balsamic vinegar
6 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoon lemon juice
1/2 teaspoon black pepper
2 garlic cloves, minced
chicken breasts, boneless/skinless, raw

In a small bowl, combine first 7 ingredients, set aside.

Rinse chicken breast and pat dry. Place chicken in a shallow baking pan, lightly coated with non-stick cooking spray. Press or rub herb mixture onto top of chicken. Bake at 375F for 20 to 25 minutes, or until no longer pink inside.

Katpo
10-25-2005, 12:11 PM
Baked Fish & Vegetables

12 ounces cod (or other mild fish)
4 garlic cloves
1 pound fresh zucchini, sliced into thin strips
baby carrots, sliced into thin strips
1 yellow onion, sliced into thin strips
medium mushrooms, sliced
3 T. olive oil
1/2 ground teaspoon thyme
3 t. lemon juice

Preheat oven to 425°F.
Cut a piece of aluminum foil 18 inches across. Place fish on one side of the foil; set aside.
Mix minced garlic and vegetables. Heat oil in large non-stick skillet over medium-high heat; add garlic and sliced vegetables. Saute´ for 5 minutes, stirring occasionally. Add the thyme and 2 T. of water; cook for 1 minute.* Spoon vegetable mixture over prepared fish fillet and top with lemon juice. Pull the edges of the foil together and fold, securing edges tightly. Place the packet on a baking sheet and bake for 15 minutes.

*I have personally had better luck NOT sauteeing the vegetables before adding them to the fish packets.

septembersgoal
10-29-2005, 09:02 PM
I haven't tried this, but it sounds really good (but really time consuming too). To be core you would have to use ff mayo. Got this from slimfast.com.

Spicy Chicken Pasta
Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients


2 fluid ounces chicken stock, fat free, low sodium
4 ounces chicken breasts, boneless/skinless, raw
1 ounce rotini pasta noodles, whole wheat, uncooked
1/2 cup broccoli, frozen florets
6 carrots, baby
1/4 pound pea pods (snow peas), fresh or frozen
4 parsley, fresh
2 tablespoons onions, green
4 piece/slices jalapenos, sliced
1 1/2 tablespoons mayonnaise, low fat
1 tablespoon sour cream, fat free
1/2 tablespoon lemon juice
2 cups tossed green salad
2 tablespoons salad dressing, favorite flavor, fat free
Preparation


Bring a medium covered pot of water to boil over high heat.
Meanwhile, cut chicken breast crosswise into 1/2-inch thick strips. Bring the stock to boil in a small covered skillet over high heat.
Stir in chicken strips, return to a boil, and reduce heat to low; cover and simmer, turning occasionally, for 3 to 4 minutes, or until chicken is no longer pink inside.
With a slotted spoon, remove chicken and transfer to a plate; cover loosely with foil.
Increase the heat to high and boil the broth for 3 to 5 more minutes, or until it is reduced to a syrup-like consistency.
Remove the pan from heat. While the broth is cooking down, add the pasta to the boiling water and return to a boil; cook for 8 to 10 minutes, or according to package directions.
About 4 minutes before the pasta is done, add the broccoli florets and carrots (cut into strips).
One minute before the pasta is done, add the pea pods.
Cook until vegetables are crisp-tender and the pasta is al dente. Drain in a colander and cool under cold running water; drain again.
Transfer the pasta and vegetables to a bowl. In a food processor, combine the parsley (washed), onions (washed and chopped), jalapeno, mayonnaise, sour cream, lemon juice; process until pureed.
Pour the sauce over the pasta and vegetables, add the chicken, and toss to mix.
Serve immediately with a tossed salad prepared with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.

Katpo
11-01-2005, 10:43 AM
Chicken in Creamy Mushroom Sauce (recipe for 1 serving, multiply as needed)

3/4 cup uncooked egg noodles
4 ounces chicken breasts, boneless/skinless, raw
1/8 teaspoon black pepper
2 teaspoons margarine, canola-based, trans-fat free
4 medium sized mushrooms
2 fluid ounces FF chicken broth
2 teaspoons lemon juice
4 tablespoons green onions
3 tablespoons FF sour cream

Cook pasta according to package directions.
Cut chicken breast into 1-inch pieces; season with pepper. Melt margarine in a medium skillet. Brown chicken on both sides, about 5 minutes. Add washed and sliced mushrooms, chicken stock and lemon juice. Bring to a boil and reduce heat to a simmer. Cover and cook 15 to 20 minutes or until chicken is done. Wash and chop green onions and add to the chicken mixture, along with the sour cream. Cook a few minutes more until hot and serve over cooked pasta.

Katpo
11-05-2005, 01:18 PM
Chicken Pineapple Kabobs (recipe for 1, multiply as needed)

4 ounces chicken breasts, boneless/skinless, raw
1/3 cup pineapple, chunks canned in juice
1 teaspoon lemon juice
2 teaspoons soy sauce
2 teaspoons olive oil
1/4 purple onion, red
1/2 red bell pepper

Cut chicken breast into 1-inch pieces; place in a resealable bag.
Drain pineapple chunks, reserving juice. For marinade, combine 2 tablespoons of reserved pineapple juice with lemon juice, soy sauce and 1 teaspoon of the olive oil; pour over chicken.
Seal bag and set in a shallow dish in the refrigerator. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
To prepare vegetables, wash red onion and cut into thin wedges; wash red bell pepper, removing core and seeds, and cut into 1-inch chunks.
Drain the chicken, reserving marinade. Heat marinade for 1 minute in microwave on high setting.
Using a 12-inch metal skewer, alternately thread chicken, pineapple, onion, and red bell pepper chunks onto skewer.
Place kabob on broiler rack, and broil until chicken is no longer pink, turning once halfway through broiling - about 10 to 14 minutes - and brushing with marinade after turning over. (Kabobs may also be grilled, if preferred.)

sisvivian
11-23-2005, 10:15 PM
I got this recipe from the wwcoreplan yahoo group. It is called Lazy girl tamale pie.

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes with chili peppers
1 packet Boca crumbles (or the equivalent in lean
ground beef
1 Dash taco seasoning
1 1/2 cups corn meal
1 egg (or equivalent in egg substitute)
1 cup water
1. Spray a baking dish with cooking spray (I used an 8x8 dish, but think
it would be better in one slightly larger). Combine the first five
ingredients.

2. In a seperate bowl, mix together next three

3. Spead cornmeal mixture over the top of the other ingredients in the
baking dish, and season with salt and pepper as desired. Bake at 350
degrees for 30 to 40 minutes.

4. Best when served with a bit of salsa and fat free sour cream.
I used lean ground beef and instead of the topping put in one bag of boil in bag brown rice. At my house I double everything but the hamburger, I also rinse the beans, and it doesn't last long.
Vivian

septembersgoal
11-29-2005, 12:12 PM
SPICY PINTO BEANS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried pinto beans -- rinsed and picked over
1 cup onion -- chopped

1/2 cup green bell pepper -- chopped
2 medium cloves garlic -- minced
6 cups water -- or to cover
1 tablespoon chili powder

1/2 teaspoon ground cumin
1 1/2 teaspoons salt

1/2 teaspoon pepper

1. Cover rinsed and sorted beans with water; cover bowl and let soak
overnight. Drain beans; combine all ingredients in slow cooker.

2. Cover and cook on HIGH for 6-10 hours, or until beans are tender.

From Donna at barbosdietkitchen.com

septembersgoal
12-03-2005, 06:06 PM
Hamburger Pie CORE

1 lb. 94 percent lean hamburger
1 chopped onion
1 can tomato soup
1 can green beans
salt and pepper
Mashed potatoes from 5 medium size (great use for leftover mashed potatoes!)

Brown hamburger and onion, season to taste, and drain. Prepare mashed potatoes.

Combine hamburger, onion, undiluted soup and green beans in a 3-quart ovenproof dish. Top with mashed potatoes. Bake at 350 for 30 minutes.

From JWEITL5 @ WW site

septembersgoal
12-03-2005, 06:07 PM
J.W. Ranch Chili *CORE*

2 lbs hamburger
1 onion
2 cans black beans
1 can pinto beans
1 can light red kidney beans
2 cans white shoepeg corn
2 pkg. taco seasoning
1 pkg. hidden valley ranch dressing
1 can diced tomatoes
1 can rotel tomatoes with green chilis

Brown hamburger and onion. Drain. Add all remaining ingredients - do not drain cans. Cook for several hours on low. Makes 1 crock pot. Makes 10 servings, 6 points each for flexers.

Serve with shredded ff cheese and ff sour cream. Also good with corn chips – add points accordingly.

From JWEITL5 at WW site

septembersgoal
12-03-2005, 06:08 PM
Italian Chicken Roll-Ups *CORE*

4 chicken breasts
Italian seasoning
Salt and pepper
4 Fat Free String Cheese
16 oz. Hunts Tomato Sauce with Garlic

Preheat oven to 350. Trim fat off chicken breasts and flatten with a meat mallet. Sprinkle both sides of the chicken with Italian seasoning, salt, and pepper. Roll up a string cheese in each chicken breast, pinwheel style. Put chicken in a pan sprayed with Pam. Pour tomato sauce over the top and sprinkle with a bit more seasoning. This can be baked immediately for 40 minutes or allowed to marinate in the refrigerator for up to 8 hours. 4 servings, 5 points each for flexers.

From JWEITL5 @ WW site

septembersgoal
12-03-2005, 07:28 PM
20-Minute Garlic Rosemary Chicken & Brown Rice Dinner -- Core


1 T canola oil
1 lb boneless skinless chicken breast halves, 4 fillets
¾ tsp garlic powder, divided
¾ tsp dried rosemary, crushed, divided
1 can (10½ oz) chicken broth
1/3 cup water
2 cups instant brown rice

Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with ¼ teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

Add broth and water to skillet; stir. Bring to boil.

Stir in rice and remaining ½ teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Serves 4.

septembersgoal
12-07-2005, 08:08 PM
Pasta Fagioli

1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
1 lb lean ground beef
1 tablespoon dried parsley
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound WHEAT seashell pasta

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DIRECTIONS:
In a large stock pot, brown beef. Add diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top (ADD PTS), and serve.

This was posted by LEGSNJAX on the WW community board. I don't know if it's her recipe or someone else's.

septembersgoal
12-11-2005, 08:36 PM
Orange Chicken

4 boneless skinless chicken breasts

1 cup diet orange soda

½ cup low sodium soy sauce

4 – 6 green onions, finely chopped



Combine soda and soy sauce. Marinate chicken breasts in mixture at least 8 hours or overnight in refrigerator. Place chicken and marinade in large baking dish. Sprinkle with onions and bake at 150 degrees for 1 hour. Baste occasionally.

Found at http://www.freewebs.com/bethswwjourney/corerecipes.htm

septembersgoal
12-11-2005, 08:38 PM
Lemon Garlic Chicken

4 (5 oz) chicken breasts (boneless and skinless)

1 clove garlic, mined

½ cup ff chicken broth

1 TBS lemon juice

Using nonstick skillet sprayed with cooking spray, slowly sauté garlic over low heat. Add chicken and cook over medium heat about 10 minutes or until brown on both sides. Add broth and lemon juice. Heat to boiling then reduce heat. Cover and simmer 10 – 15 minutes or until chicken is done. Remove chicken and keep warm. Cooke or reduce remaining liquid in pan, around 3 minutes. Pour over chicken and serve.

Found at http://www.freewebs.com/bethswwjourney/corerecipes.htm

septembersgoal
12-11-2005, 10:51 PM
Meat and Potato Dinner

4 large potatoes, peeled and sliced
1 pound lean ground beef or turkey, browned and drained
green peppers, sliced
1 (28 oz) can tomatoes, chopped

Layer above ingredients in order give. Bake at 350 degrees for 45 minutes

Found at http://www.freewebs.com/bethswwjourney/corerecipes.htm

septembersgoal
12-18-2005, 11:16 AM
Spanish Hamburgers

1 pound lean ground beef or turkey
1 large onion, chopped
1 can tomato soup
1 tsp chili powder

Brown hamburger and onion. Drain off fat. Add soup and chili powder to hamburger mixture. Stir and simmer until hot. Serve over brown rice.

Vickie
01-04-2006, 12:01 PM
I just saw this amazing recipe on WW Boot Camp Buddies Site. It made me drool, it sounded so good. I haven't tried it yet but I will be soon. I don't post there but read there when our board is quiet.

Core Chicken and Dressing

3 heaping cups of Core Cornbread crumbs (see below)
1 heaping cup of diced cooked chicken
1 can (14.5 oz) fat-free chicken stock
1 teaspoon dried parsley flakes
1 heaping teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon instant chicken bullion
1/4 heaping cup of dry oatmeal

Mix everything together and let it sit while the oven preheats to
350 (about 10 minutes). Pour the mixture into a glass pie pan, sprayed with a nonstick spray, smoothing the top and pushing down any exposed chicken pieces. (They can dry out if not down inside the dressing) Bake for 1 hour.

CORE CORNBREAD

1 1/2 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tps. salt
1/3 c. Splenda {up to 1/2 cup if you like it sweet}
1 c. fat free yogurt
1/2 c fat free sour cream
1 tbs. oil
2 eggs

Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry. Pour into a 9" deep dish pie plate or a 9" square pan that has been sprayed with Pam. Bake at 375 degrees for 25-30 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 8 wedges or make in muffin pans. Core or if on Flex Points: 8 servings = 2 Pts. each
__________________

Vickie
01-14-2006, 12:11 AM
This one is tried and true. I always have some in my freezer. I keep it precut, frozen and vacuum sealed and ready for lunches. You can make it alot hotter if you like.

Tamale Pie

3/4 cup yellow cornmeal
2 cups chicken broth
Cayenne pepper or diced chilis
1 pound ground sirloin or ground turkey
1 package taco seasoning
1 15 ounce can Fat Free refried beans preferably hot
1/2 cup of Taco sauce (I use medium hot)
1 small can sliced black olives
1 cup Fat Free Mozzarella Cheese (I use the Jewel brand shredded)
1 cup Fat Free Cheddar (same as above)
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon garlic powder

Add cornmeal and chicken broth to a microwave safe container. Add cayenne pepper or diced chilis to taste. Microwave for 6-7 minutes stirring halfway through. When it is a thick cream of wheat consistency, pour it into a Pam sprayed pie plate. I use a big 9 inch glass one. Spread it up the sides. Put the pie pan in the refrigerator. While crust is cooling, brown the ground sirloin. When brown, follow the instructions on the taco seasoning packet. Add black olives to meat mixture. When taco meat is done, bring pie out of refrigerator. Spread entire can of FF refried beans on top of crust. Pour a little bit of taco sauce on the beans.

Add cumin, chili powder and garlic powder to the shredded cheese and toss well. Put half of cheese over the taco sauce. Add taco meat and then the rest of the cheese to top. Bake in a 350 degree oven for about 30 minutes covered. Add FF sour cream when serving.

It freezes very well and warms well in the microwave. Makes 6 servings. Great with a green salad to make a complete meal.

ontarget
01-29-2006, 05:40 PM
i got this at bcb today. sounds yummy.


Gingered Pork and Vegetable Stir-Fry (Core) | Serves 4
Prep Time: 20 minutes
Cooking Time: 15 minutes

1 whole pork tenderloin (12-16 oz.), thinly sliced crosswise
2 Tbsp. peeled and grated (or finely minced) fresh ginger root
1 c. chicken broth
2 Tbsp. teriyaki sauce
2 tsp. cornstarch (0 pts)
2 tsp. canola oil
1/2 lb. fresh or frozen snow peas, strings removed (I used sugar snap peas)
1/2 lb. zucchini, cut lengthwise and thinly sliced crosswise
4 green onions, white part thinly sliced, green part cut into 3-inch lengths.

1. In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki, and cornstarch. Set aside.

2. In nonstick 12-inch skillet, heat 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large serving bowl.
Note: With sugar snap peas, I cooked them alone for 1 minute before adding the zucchini and green onions to give them a little extra time.

3. In same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with veggies.

4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil till sauce thickens, about 1 minute, stirring constantly. Return poirk and veggies to skillet and stir to coat with sauce; heat through.

5. Return to serving bowl and serve with brown rice.
__________________

ontarget
01-31-2006, 11:52 PM
i got this out of a texas recipe book. it's fabulous!!!! (even if i do say so myself)

SUPER SPAGHETTI PIE

6 oz ww spaghetti, cooked and drained
1/3 cup ff parmesan cheese
1 egg, beaten
1 tablespoon ff margarine melted
1 lb lean ground beef
1/2 cup chopped onion
1 (15 oz) can tomato sauce
1 teaspoon garlic powder
1 tablespoon splenda
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 cup ff small curd cottage cheese, drained
1/2 cup ff mozzarella cheese

while spaghetti is still warm, mix spaghetti, parmesan cheese, egg and margarine in a large bowl. pour into a well greased 10" pie pan and pat mixture up and around sides with a spoon to form a crust. put cottage cheese over spaghetti layer. in skillet, brown ground meat and onion. drain off fat and add tomato sauce and seasonings. simmer 10 minutes. spoon meat mixture on top of cottage cheese. bake at 350* for 30 minutes. arrange mozzarella on top and return to oven until cheese melts. this can be made ahead and placed in refrigerator until ready to cook. serves 8.

Elanajel
02-28-2006, 10:13 AM
Kasha is also called buckwheat groats. It's a whole grain. You can get in at Whole Foods (in bulk) or in natural foods aisle of most grocery stores.

Mix 1 Omega-3 egg with the raw kasha.

Pan fry it until the egg is completely absorbed.

Boil the kasha--double water (i.e., 1/2 cup kasha gets 1 c. water). Turn it to simmer, cover tightly. Takes about 25 minutes.

Serve with any fresh or frozen vegetables. I generally saute onions, celery, mushrooms, carrots. You can add sliced tofu for additional protein.

Vickie
05-13-2006, 08:04 AM
This recipe came from the Core Board at Dotti's weight loss zone. Except for my concern about the amount of oil in the marinade, this tasted great! This is a great way to get in our healthy oil and I'm sure that not all the oil adheres to the chicken.

I broiled them but think they would also be great done in the George Foreman grill or on the regular grill. I cooked them in the broiler for about 6 minutes a side since I had rather large boneless skinless thighs.

Lemon Garlic Chicken

Marinade:

2 Tablespoons to 1/4 cup (=4 tablespoons) olive oil (even if it all adhered it would be 1 tablespoon per breast and 1 1/2 teaspoons per thigh).
1 cup of concentrated lemon juice
10 cloves garlic, crushed (I used 8 frozen garlic cubes from Trader Joe's)
1/2 teaspoon paprika
1 tablespoon parsley
salt & pepper

4 Large Boneless/skinless Chicken Breasts or 8 Thighs

Marinate chicken in a ziploc bag at least 4 hours; discard marinade. BBQ or broil til cooked through and no pink remains. Makes 4 servings.

septembersgoal
05-15-2006, 05:45 PM
Sorry, I'm not sure where this came from. I thought this was a really great recipe. I did not use much cheese and didn't think it added much to the flavor. Maybe if you used a whole lot it would be really good. I will probably leave it off next time. Also, I did not add veggies and while it was runny, it did not affect the taste. I think the veggies would be good though.
This is not completely core--from my guesstimate it is about .5 pt/serving (with 4 servings) for the soup.
Now how's that for an intro? ;)

Cheesy Chicken And Rice Bake
1 can (10 3/4 oz) 98% fat free Campbell's Cream of Chicken soup
1 1/3 cups of water
3/4 cup uncooked brown rice
1/2 tsp onion powder
1/4 tsp ground black pepper
1 1/2 lb skinless, boneless chicken breast halves (about 4-6)
1 cup fat free shredded cheddar cheese (4 oz)
1 cup frozen mixed vegetables, optional

Mix soup, water, rice, onion powder and black pepper in 2 qt. shallow baking dish.
Mix in frozen mixed vegetables, if desired.
Top with chicken. Sprinkle chicken with additional pepper.
Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done.
Uncover and sprinkle cheese over chicken. Let melt on chicken.

ontarget
07-14-2006, 02:06 PM
tortilla crusted tilapia

i don't know about ya'll but those tgif commercials advertising tortilla crusted tilapia have been driving me crazy. i googled today and found this recipe. it's almost core. you'd just have to count pts for the tortillas.

6 corn tortillas torn into pieces
1 jalapeno pepper, seeded and coarsely chopped
1 teaspoon lime juice
1/4 cup fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon seasoning salt
1 egg beaten

1. preheat oven to 375*. coat a baking sheet with cooking spray.
2. place tortilla pieces, pepper, lime juice, cilantro and spices in blender. pulse until the mixture is uniform small crumbs. spread on plate.
3. beat egg in shallow dish
4. dip each fillet in egg, then in crumbs, patting crumbs to adhere. place on baking sheet
5. bake until fish flakes about 15 minutes depending on thickness of fillets.

makes 4 servings.

i got this recipe at http:/www.recipezaar.com

Vickie
09-01-2006, 06:53 AM
Here's a recipe for Sandra and the rest of us who like Mexican food. I got it from Heather's site and she got if from the WW Core Board.

Enchilada Casserole

Count points only for the enchilada sauce. I used 1.5 c of canned enchilada sauce, which was 0 points for each of 8 servings.

NOTE: This is a wetter casserole. If you prefer it drier, then cut the sauce by half.

1.62 oz packet of Old El Paso Enchilada Sauce Mix (points)
6 oz canned tomato paste
8 c water, divided
2 TBS canola oil
1 c onion, chopped
1/2 c green bell pepper, seeded and chopped
1 medium garlic clove, minced
1.5 c dry yellow cornmeal
Cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 c cooked chicken breast, skinless, diced
1.5 c FF or soy shredded cheddar cheese

Preheat oven to 350*. Prepare enchilada sauce according to package directions, using tomato paste and 3 c water. (You will end up with 3 c sauce, total.)

Heat oil in a large saucepan or skillet over medium heat. Add onion, pepper and garlic. Cook, stirring, until translucent, about 5 minutes. Remove 1 c of onion mixture and place in a large mixing bowl; set aside. Stir 3 c water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to remaining 2 c of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water/onion mixture. Cook over low heat, stirring occasionally, until cornmeal is thickened, about 4-6 minutes.

Coat a 9x13" baking dish with cooking spray. Spread cornmeal mixture evenly in bottom of dish. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly. Spread half of enchilada sauce over cornmeal layer; top with all of bean mixture then remaining enchilada sauce. Sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. slice into 8 pieces and serve.

Vickie
09-08-2006, 06:46 AM
I don't make fish at home, but here's a recipe for you tilapia ladies that's Core. It's from CaliGirl on BCB.


Cornmeal Crusted Tilapia with Salsa served with Spicy Black Beans

Serves 4

1/3 cup yellow cornmeal
2 tsp paprika
coarse salt and ground pepper
4 skinless tilapia fillets
3 tbls olive oil (If it really is 4 servings then you need to reduce oil to one less teaspoon of oil)
Spicy Black Beans (see recipe)
1/2 cup prepared tomato salsa

In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Dredge each piece in cornmeal mixture, patting it on to coat completely.

In a large nonstick skillet, heat 1 tbls oil over medium-high. cook as many pieces as will fit without crowding until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towl. repeat with remaining oil and fish. serve with spicy black beans, if desired, and salsa.


Spicy Black Beans

In medium saucepan, heat 1 tsp olive oil over medium. add 3 minced garlic cloves and 1/4 to 1/2 tsp red-pepper flakes; cook until fragrant, about 1 minute. add 2 cans (14.5 oz each) drained and rinsed black beans and 1 cup water.

Bring to a simmer; cook, covered, stirring occasionally, 15 minutes. (add more water for a thinner consistency, if necessary.) Season with coarse salt, and garnish with cilantro leaves, if desired. serve immediately.

Vickie
10-15-2006, 11:26 AM
Our Jennifer found this recipe somewhere. I tried her recipe but made a few modifications. They are outstanding! I served them with oven fries and paid a couple of points for light hamburger buns from Jewel. What a great fun meal that I'm SURE your families would eat, including your kids. I cannot wait to have them again.

Diet Coke Sloppy Joe's

Points value per serving 3
Servings 6

1 1/4 pounds raw extra lean ground beef
1 cup diced onion
1/2 cup diced red or green pepper
4 cubes of Trader Joe's garlic - equivalent to 4 cloves
2 Tablespoons all purpose flour
1 cup diet coca cola
1 1/4 cups ketchup
2 Tablespoons vinegar
1 Tablespoon worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon red cayenne pepper for a little tang since they were too mild

Brown beef and onion in large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer 30 minutes. I cooked them for a little while longer with the cover off to cook down and thicken.

ontarget
12-10-2006, 03:49 PM
RASPBERRY PECAN CHICKEN

i got this off dwlz today: i have the ff dressing and am going to make it today.

Rub a mixture of onion powder and McCormick's Roasted Garlic Chicken seasoning onto the chicken breasts then place the breasts in the crockpot. Pour a bottle of fat free Ken's Raspberry Pecan salad dressing over the chicken and cook on low for approximately 3 1/2 to 4 hours.

ontarget
12-10-2006, 04:01 PM
Posted by patchesintexas

A great REcipe for my CORE buddies I have been doing core for a while and many recipes I have tried aren't that great but this one is a winner! I have been unable to find Whole Wheat Lasagna noodles so when I found this recipe I realized that I could still have the taste of Lasagna!

Skillet Lasagna

1 pound 93% lean ground beef
1 small onion, chopped
1 clove minced garlic
1-1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2-1/2 cups whole wheat pasta uncooked (I used penne shape)
1 cup fat-free cottage cheese or ff ricotta (I used a small carton)
1/4 cup Fat Free grated parmesan cheese
Dash basil, pepper, optional
Shredded fat-free mozzarella cheese
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well.

Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.

Combine cottage and Parmesan cheese. Sprinkle in basil and pepper to taste if desired. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes. Sprinkle with shredded mozzarella, if desired.

Now I just mixed the cottage cheese up in the dish, but I did sprinkle with KRaft FF Mozzerella and left it on top and cook it a bit while it melted. I also added a little bit of crushed red peppers because I like spicy dishes.
The DH liked this recipe and I love this recipe I got 6 generous servings out of this (I only used 2 cups pasta) it's just the DH and I! IT Was YUMMY!

ontarget
12-14-2006, 08:35 PM
not core

COCONUT SHRIMP

Elegant yet incredibly simple, these shrimp are sure to be crowd pleasers.

Prep time: 10 min \ Total time: 20 min

1 cup Bakers Angel Flake coconut, toasted
1 pkt Shake & Bake Extra Crispy Seasoned Coating Mix
¼ tsp each: curry powder and ground cayenne
1 lb fresh or thawed frozen extra large shrimp (16 to 20) cleaned
1 egg, lightly beaten

Preheat oven to 400*F. Combine coconut, coating mix, curry powder, and cayenne in a shallow bowl.

Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.

Bake 10-12 min or until shrimp are cooked through. Serve with chutney or sweet and sour sauce if desired.

Makes 6 servings, about 3 shrimp each.

ontarget
12-14-2006, 08:36 PM
COCONUT SHRIMP

Elegant yet incredibly simple, these shrimp are sure to be crowd pleasers.

Prep time: 10 min \ Total time: 20 min

1 cup Bakers Angel Flake coconut, toasted
1 pkt Shake & Bake Extra Crispy Seasoned Coating Mix
¼ tsp each: curry powder and ground cayenne
1 lb fresh or thawed frozen extra large shrimp (16 to 20) cleaned
1 egg, lightly beaten

Preheat oven to 400*F. Combine coconut, coating mix, curry powder, and cayenne in a shallow bowl.

Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.

Bake 10-12 min or until shrimp are cooked through. Serve with chutney or sweet and sour sauce if desired.

Makes 6 servings, about 3 shrimp each.

blessedwithsarah
01-03-2007, 12:01 PM
Italian Turkey and Spaghetti Squash Pie
POINTS® value | 3
Servings | 6
Preparation Time | 18 min
Cooking Time | 60 min
Level of Difficulty | Moderate

Ingredients

1 medium raw spaghetti squash
1/2 pound lean ground turkey
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
29 oz canned diced tomatoes, undrained
1 tsp Italian seasoning, dried
6 oz fat-free ricotta cheese
1 large egg(s)
1 sprays cooking spray, nonstick
1/2 cup shredded fat-free mozzarella cheese

Instructions

1. Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.

2. Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.

3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.

4. Place ricotta cheese and egg in a food processor or blender and puree until smooth.

5. Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.

6. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.

7. Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.

blessedwithsarah
01-03-2007, 12:02 PM
BALSAMIC MARINATED ROASTED CHICKEN

MARINADE
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 cloves garlic -- chopped

salt & pepper
12 skinless chicken drumstick
12 skinless chicken thighs

Prepare marinade, whisking until marinade is creamy.
Wash chicken & pat dry. Place chicken in a large Ziploc bag - pour in marinade. Seal the bag & turn over a few times to thoroughly coat the chicken. Place in the fridge for at least 2 hours or overnight.

Preheat oven to 400°. Place chicken in a Pam sprayed baking dish or roasting pan.
Roast for 1 hour and if chicken is browning too much after 30 minutes, cover with foil for the remaining 30 minutes

Remove chicken from roasting pan, place on a warm platter, and cover with foil while making the sauce.
SAUCE:{optional}
Pour 1/2 cup FF chicken stock into the roasting pan. Simmer until liquid has reduced by half. Pour over the warm chicken. Garnish with fresh grated lemon peel. Serve with oven roasted potatoes.

septembersgoal
01-10-2007, 09:01 AM
Vegetable and Rice Pizza

6 cups cooked brown rice
4 egg whites -- lightly beaten
2 cups ff mozzarella cheese -- shredded
1 cup tomato sauce
2 teaspoons black pepper
4 cloves garlic -- minced
2 tablespoons nonfat parmesan cheese -- grated
1/2 cup sliced mushrooms -- or onions
3/4 cup chopped broccoli
1/2 cup red pepper -- chopped
1/2 cup pineapple chunks in water -- drained



In a bowl, mix rice with 2/3-cup mozzarella cheese and egg whites or substitute.

Spray a 12-inch pizza pan with nonstick cooking spray (nonfat) and press mixture into pan and bake at 400ºF for 5 minutes. Combine sauce with pepper and garlic and spread over the baked rice crust.

Top with remaining ingredients and sprinkle with reserved mozzarella cheese.

Bake an additional 10 minutes

Posted by easystreetster on weightwatchers.com

Jennpsu
01-15-2007, 11:54 AM
Shrimp Fra Diavolo (4-6 Servings)
I was dying for something authenticlly italian tasting. I saw this recipe on the food network, and with just some small adjustments, I made it more healthy. You only need to count the points for the wine, which is about 1 point for 1/2 cup of wine. Wonderful and spicy on it's own, but serve over whole wheat spaghetti for something more filling!!

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
2 Teaspoons olive oil, plus 1 Teaspoon
1 medium onion, sliced
1 (14 1/2-ounce) can diced fire roasted diced tomatoes
1/2 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 2 teaspoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 teaspoon of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

tbbeer
01-15-2007, 04:55 PM
This is incredible. You'll love it.

1 lb. lean ground turkey or ground beef ( I use turkey)
1/2 c. instant brown rice
1 can tomato soup
1/4 c. water
1 large onion - chopped
2 cloves garlic - minced
1 bag of shredded cabbage
1 1/2 teas. cinnamon
Salt & Pepper

Brown meat with salt & pepper. Stir in onion and garlic and cook just till all warm. Mix in the rest of the ingredients. When you add the cabbage, it will be like "tossing" it to get it all coated with the other ingredients. Cover and bake 1 hour at 400 degrees. Yummy.

ontarget
02-05-2007, 07:55 PM
i got this today off food.net: it's core except for the bread. you could just omit it or add pts.

Tuscan Chicken with White Beans and Wilted Greens
Copyright, 2006, Robin Miller, All rights reserved
See this recipe on air Tuesday Feb. 06 at 3:30 PM ET/PT.
Show: Quick Fix Meals with Robin Miller
Episode: Light and Easy
2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.

Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

Vickie
02-18-2007, 10:02 AM
Core+ Chicken Strogonoff
adapted from a recipe by Candlegranny on Dottie's Weight Loss Zone

2 Tablespoons Olive or Canola Oil (this will be 1 teaspoon per serving)
1/2 cup chopped onion
16 ounces sliced fresh mushrooms
4 cubes of Trader Joe's garlic (equivalent to 4 cloves fresh)
16-32 ounces boneless skinless chicken cut into bite size pieces (we like alot of protein!)
2 cans (6 points) 98% FF Cream of Chicken soup (1 point per serving)
28 ounces Chicken Broth
10 ounces whole wheat rotini (any small pasta will do)
1/2 cup FF sour cream

Add oil, mushrooms, onion, and garlic and brown until soft. Add chicken and continue to brown. I broil my chicken whole until nearly cooked and then cut it up into bite sized pieces. I didn't add my chicken at this point. When chicken is cooked add soup and broth and bring to a boil. Add uncooked pasta. When the sauce returns to a boil, cover and simmer for 10 minutes. Then I added my cooked chicken and let it simmer with the other ingredients, covered for another 10 minutes. Let sit, covered, with the burner off for 10 minutes. Add 1/2 cup FF sour cream and stir in well. Serves 6.

This recipe could be easily halved if you don't want a lot of leftovers. Don't worry about the excess "gravy" since you'll want it for heating up the leftovers. We almost like it better leftover. I think it almost tastes like chicken and dumplings when it's reheated.

TechAlum
02-28-2007, 09:19 AM
I got this recipe from Cooking Light. I halved it and then baked it in individual casseroles so I had 4.

Chipotle-Sweet Potato Shepherd's Pie

TOPPING:
1 (7-ounce) can chipotle chiles in adobo sauce
2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces
1 cup Skim milk
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper

FILLING:
2 pounds ground sirloin
Cooking spray
2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup crushed tomatoes
1/4 cup chopped fresh parsley
3 tsps steak sauce (such as A-1)
2 tablespoons tomato paste
1/2 teaspoon cracked black pepper

Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly.
Bake at 400° for 30 minutes or until thoroughly heated.

Yield: 8 servings

CALORIES 408 (29% from fat); FAT 13.2g (sat 5.2g,mono 5.6g,poly 0.7g); PROTEIN 28.3g; CHOLESTEROL 84mg; CALCIUM 105mg; SODIUM 480mg; FIBER 6.3g; IRON 3.7mg; CARBOHYDRATE 43.4g

p.a.
03-14-2007, 10:05 PM
Spicy Noodle dish--(got this from the You make a difference site [ posted by Remy)

1 tbsp canola oil (for some reason this is better then evoo this time)
3 cloves garlic , crushed
1 tsp red pepper flakes
Place in oil and heat till oil starts to bubble a little..then take off heat. Dont burn or your garlic will be bitter.

To this add 1/2 tspground ginger (recipe called for fresh but Im not crazy about fresh)

Add 1 bok choy- chopped into large chunks

Add 1 carton(large ) of low sodium chicken broth
heat till boiling

Add 4 ounces of whole wheat pasta-
cook till al dente

Add about 12 large shrimp
cook till pink

When shrimp are finished add about 4 chopped green onions...
makes 4 servings....

Vickie
04-06-2007, 02:39 PM
This was modified from a recipe by KCShell that I found on recipezaar.

Mexican Pasta Casserole

1 cup diced onions
1 Tablespoon canola or olive oil
6 cloves garlic (I used 6 cubes of Trader Joe's garlic)
16 ozs lean ground sirloin
2-14.5 oz diced tomatoes with green chilies and juice
1-14.5 oz diced tomatoes and juice
1 package taco seasoning
1 15 oz can drained pinto beans
Small can of sliced black olives
10 oz cooked whole wheat pasta (bowtie, penne, ziti, etc)
15 oz FF ricotta cheese
1 cup shredded FF cheddar cheese

Cook whole wheat pasta according to package directions. You could use a smaller package. The brand I use comes in 10 oz size. Preheat oven to 400 degrees. Saute onion and garlic in large frying pan until soft; add ground sirloin and brown; stir in tomatoes, drained beans, drained black olives, and taco mix. Heat through until warm. Spray a 9 x 13 pan with cooking spray. Put a light layer of juice on the bottom of the 9 x 13 pan. Mix cooked and drained pasta into meat mixture. Put half of the meat/pasta mixture into the pan. Add a layer of FF ricotta over the entire pan spread thinley. Put the remaining mixture on top of the ricotta. Bake in oven for 15 minutes. Remove from oven and add shredded cheddar to the entire top of the casserole. Return to oven for 15 minutes but check to be sure that the cheese is melting and not buring. You may have to adjust for your oven.


Makes 8 Servings

p.a.
04-09-2007, 12:22 PM
This is more of an idea...just play with it...

Turkey meatballs

1 pound lean ground turkey
whatever spices you love...I used oregano, and garlic powder and mrs dash original blend. (now you could probably add an egg and oatmeal for fillers but I dont find it needs it)
Make into balls

take one can of low sodium beef broth,,and one can of water.. Dump meatballs into this liquid. (No I didnt brown them first)
Cook for around 30 minutes till done.
Serve with core mashed potatoes, and green beans...mmmmmmm

(now if you want the points you can thicken the *gravy*with a small amount of cornstarch and water.,,then cook for another 5 mins to thicken)
These were very tender....

Tejas
04-30-2007, 08:35 PM
Tilapia

This is recipe # 220208 from www.recipezaar.com
I've left out the parmesan cheese that it called for.

2 servings
35 minutes, 15 minute prep

1/2 of a 15 ounce can of tomatoes: whole, diced; seasoned or not

1 bag of baby spinach or 1 carton of frozen spinach, defrosted

1 red onion, diced or sliced thinly, as you prefer

2 tilapia fillets

1. preheat oven to 350F
2. spray or oil 8 x 8 or 9 x 9 baking dish
3. place spinach in dish
4. put tilapa on the spinach
5. then add tomatoes and onions
6. cover with foil and bake for 15 minutes. Remove foil and cook until fish flakes.

I added 1 tablespoon of olive oil and 1 tablespoon of chopped garlic and poured it over the whole dish before cooking.

I found that 350F was too low for final cooking and I increased the temperature to 450 F for about 10 minutes.

This was very tasty.

TikiOnADiet
05-07-2007, 10:56 AM
General Tso's chicken (Core)
3/4 c chicken broth, reduced-sodium
2 TBScornstarch (0 pts over recipe)
2 TBS Splenda
2 TBS low-sodium soy sauce
1/2 tsp ground ginger
1 TBS white wine vinegar
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 c cooked brown rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Serves 4

-- www.weightwatchers.com

Jennifer 3FC
07-08-2007, 05:47 PM
Inside-Out Egg Roll Casserole
Core, Serves 4 - 6

Ingredients:
1 bag cole slaw mix (cabbage, carrot, etc)
1 Tbsp canola oil
soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese six-spice powder or allspice
salt and pepper to taste
Add-ins: 1.5 pounds of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, etc.

Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.

blessedwithsarah
07-16-2007, 10:12 AM
From Light & Tasty
Dilled Stroganoff

In Penfield, Pennsylvania, Kathy Preiss uses baby portobello mushrooms and a hint of dill for a special touch in her creamy stroganoff. Served with whole wheat pasta, it makes a rich medley in no time.

INGREDIENTS

1-1/3 cups uncooked whole wheat spiral pasta
1/3 pound lean ground turkey
1 medium onion, chopped
2-3/4 cups sliced baby portobello mushrooms
3/4 cup water
1 tablespoon ketchup
1-1/2 teaspoons dill weed
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 cup reduced-fat sour cream

SERVINGS 2
CATEGORY Lower Fat
METHOD Other stovetop
PREP 10 min. COOK 15 min. TOTAL 25 min.

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain.
Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes.
Stir in sour cream; heat through (do not boil). Drain pasta; serve with turkey mixture. Yield: 2 servings.

NUTRITIONAL INFO

Nutrition Facts: 2/3 cup meat mixture with 2/3 cup pasta equals 363 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 355 mg sodium, 45 g carbohydrate, 5 g fiber, 24 g protein.

Printed from lightandtasty.com Jul 16, 2007
Copyright Reiman Media Group, Inc © 2007

Made this with ground chicken instead of turkey - very good.

blessedwithsarah
07-16-2007, 10:23 AM
From Light & Tasty
Slow-Cooked Pork Loin

Sweet apple undertones lend special flair to Kathleen Hendrick’s low-calorie pork loin. The Alexandria, Kentucky cook tops it with gravy for down-home appeal, creating a slimmed-down dish that’ll keep them coming back for more!

INGREDIENTS
1 boneless whole pork loin roast (3-1/2 to 4 pounds)
1 tablespoon canola oil
1 medium onion, chopped
1 celery rib, cut into 1-inch pieces
1 envelope brown gravy mix
1 cup water
1 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper

SERVINGS 12
CATEGORY Lower Fat
METHOD Slow Cooker
PREP 20 min. COOK 300 min. TOTAL 320 min.

DIRECTIONS
Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker.
In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. Skim fat from cooking juices; serve with roast. Yield: 12 servings.

NUTRITIONAL INFO
Nutrition Facts: 3 ounces cooked pork with 1/3 cup juices equals 204 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 294 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Printed from lightandtasty.com Jul 16, 2007
Copyright Reiman Media Group, Inc © 2007


Just need to figure points for the gravy -- the one I bought ended up being less than one point per serving.

blessedwithsarah
07-29-2007, 07:50 PM
I found this reciepe somewhere on line, but modified it enough that I think I can say its my creation - the idea was from something I read....

Prepare 2 cups brown rice per package directions. (You need 2 cups cooked, I cooked 1 cup raw rice)

Chop 2 small onions, 1 large clove of garlic, one pepper (which every color you like) and 8 oz mushrooms. Substitue any veggies you like is a tomato sauce.

Heat a large skillet, add olive oil to coat and sautee the veggies. Once cooked add salt, pepper, dried basil, dried oregano and a pinch of red pepper flakes. Stir.

Add 1 pd ground chicken or turkey ( I used ground chicken breast). Mix into the veggies and sautee until cooked. Add a 28 oz can of core tomatoe sauce - I found one that was a store brand that was 20 calories for a 1/4 cup. Bring to a simmer and cook for about 10 minutes.

In a bowl beat 2 eggs, mix in 16 oz fat free cottage cheese and 8 oz fat free motzerella. Mix all togethter.

Spread some of the sauce mixture in the bottom of a 13X9 pan. Spread 1/2 the rice over that then 1/2 the cheese mixture. Top with 1/2 the remaining sauce mixture. Repeat the layers.

Bake for 45 minutes at 350. Let sit to cool - holds together really well once slightly cooled.

Enjoy!

ontarget
07-29-2007, 07:56 PM
this sounds yummy, paula. thanks for posting.

ontarget
07-30-2007, 08:41 PM
mexican core'n bread (a complete meal in itself)
1.5 Cup Cornmeal
3/4 Cup Cream Of Wheat
1.5 Cup Ff Sour Cream
3/4 Cup Unsweetened Applesauce
1.5Teaspoon Baking Powder
3/4 Teaspoon Salt
3 Teaspoons Olive Oil
3 Eggs
3/4 Cup Ff Milk
1 can whole kernal corn (drained)

Mix (i Used An Electric Mixer) Set aside

2 lbs lean burger (i used venison burger)
1 chopped green bell pepper
1 chopped sweet onion
2 cups salsa (i used medium)
pam

brown burger/onion/bell pepper in skillet sprayed with pam. stir in salsa.

drain meat mixture thoroughly. then stir it into cornbread mixture.
stir in 2.5 cups ff grated cheddar cheese.

pour into 9x13 pan that's been sprayed with pam. bake at 375* for 40 minutes.

makes 12 good sized servings.

Vickie
12-28-2007, 10:16 AM
I got this recipe from Heather's Recipe Site. For December she posted her top favorite Core recipes. I'm posting this one since it appealed to me and I thought it would be a reasonable cost meal for a family. There are other good sounding recipes there.

Texas trail beef macaroni (Core)

1 lb lean sirloin or ground turkey
1 c chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned tomato sauce
1/2 c water, as needed
2 tsp Worcestershire sauce
2 tsp chili powder
1/2 tsp dried basil
4 c whole-wheat macaroni, uncooked
FF sour cream, for topping
FF or soy cheddar cheese, for topping
Tabasco (optional, to spice it up)

In a large stockpot, brown beef with onions. Add all remaining ingredients. Bring to a boil; cover, and cook 10 minutes, until macaroni is tender. Top with sour cream, cheddar, and/or Tabasco.

Serves 8

Vickie
01-02-2008, 07:27 AM
Here is another good looking recipe from Heather's Recipe Site. It is one of several best of 2007 recipes.

Light and hearty Cajun chicken pasta (Core)

8 oz whole-wheat linguine or fettuccine
1 lb boneless, skinless chicken breast, cut into strips
3 tsp Cajun seasoning, divided
1 tsp olive oil
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 (8 oz) package fresh mushrooms, sliced
4 green onions, chopped, divided
1/2 tsp lemon pepper
1/4 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1 c FF evaporated milk

COOK pasta in a large amount of boiling water until al dente. Drain; set aside.

Meanwhile, SPRINKLE chicken with 2 teaspoons of the Cajun seasoning; mix until coated evenly. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken to hot pan; cook 2 minutes without stirring. When the chicken is lightly browned on one side, stir it to cook the other side (leaving it to cook without stirring helps to keep it from sticking). Cook for about 5 more minutes, or until no longer pink inside. Remove from the pan; keep warm.

SPRAY pan again with the nonstick cooking spray; add the olive oil. Over medium-high heat, add peppers, mushrooms and 2 of the green onions. Cook 3 to 4 minutes, stirring occasionally. Stir in lemon pepper, basil, garlic powder, remaining teaspoon of Cajun seasoning and the salt. Add the milk, bring to a boil. Add the chicken. Stir until coated and warm. Add pasta; toss to coat. Garnish with remaining green onions.

Serves 4

pgreier
01-23-2008, 09:55 AM
Thanks for this recipe!!! :D I made this last night and it was delish!!! I made the core-n-bread for the crust instead of the polenta (mine never firms up enough). I used ground turkey and I didn't have any taco sauce so i used some salsa. I would definitely make this again.

Using the core-n-bread as a crust got me thinking...season it up with some garlic and italian seasoning and spread it out on a baking sheet, bake it and use it as a pizza crust...I may just have to try that!!

RolyPolyPolly
03-31-2008, 11:05 AM
I was just getting on here to share the same recipe! I make it all the time...It's SO good!



[quote=TikiOnADiet;1684632]General Tso's chicken (Core)
3/4 c chicken broth, reduced-sodium
2 TBScornstarch (0 pts over recipe)
2 TBS Splenda
2 TBS low-sodium soy sauce
1/2 tsp ground ginger
1 TBS white wine vinegar
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 c cooked brown rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Serves 4

RolyPolyPolly
03-31-2008, 11:15 AM
I never run out of these muffins.. as soon as I'm down to one or two I make a new batch! Really good for breakfast or a snack anytime :) I like them with that fake butter squeeze stuff.

1 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup granular splenda -OR- 8 packets splenda
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg

1. Mix dry ingredients together in a medium bowl.

2. Mix liquid ingredients together in a small bowl.

3. Gently fold the wet into the dry. Pour into a Pam-sprayed muffin tin (makes 9 nice sized muffins), or a round cake pan sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are golden brown and a toothpick comes out clean.

*recipe found on recipezaar.com

twestra
04-12-2008, 09:06 PM
8 chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Diet Root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar twin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.

In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.

Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.

When I did this recipe, I skipped cooking the chicken in the oven and just did it on the grill. When the chicken was almost done, I put the sauce on it. I really liked it.

twestra
04-12-2008, 09:10 PM
2 Pork tenderloins, fat removed
1 cup splenda
1 cup low sodium soy sauce
1 cup lemon juice

Combine splenda, soy sauce and lemon juice in roasting pan. Add tenderloins and make sure to turn it over and over so all sides have some of the sauce on it. Cook for 45 minutes at 300, turn tenderloins over and cook another 45 minutes. The original recipe called for pineapple juice, but since it's not core I tried it with lemon juice and was really surprised how good it turned out.

twestra
04-12-2008, 09:14 PM
4 (1/2 inch) pork chops
1 ( 8 ounce) can pineapple slices, packed in juice
2 tablespoon brown sugar twin
1/2 teaspoon ground nutmeg

Drain and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray.

Mix 2 tablespoons of the reserved pineapple juice with brown sugar twin and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.

Cover and bake 30 minutes at 350° F. Uncover and bake 20 minutes longer, sauce over chops occasionally.

4 Servings

blessedwithsarah
05-06-2008, 07:15 AM
1 pd ground turkey
1 small onion
2 cloves garlic
chili powder and cumin to taste

1 1/2 cups corn meal
1 cup ff milk
2 eggs
1 can corn drained
1 small can chopped olives drained
1 small can green chilis drained
1 can rotel tomatoes or any canned tomatoes with juice
1 cup ff cheddar cheese.


Browned up ground turkey with onion and garlic, seasoned with chili powder and cumin. Then mixed 1 1/2 cups corn meal, 1tsp salt, 1 cup milk, 2 eggs, can of rotel tomatoes, small can of corn, small can of green chilis, small can of olives and ff cheddar cheese. Put the meat in the bottom of a pan, topped with the cornmeal mixture. Or mix it all together than put in the pan.

Baked 400 for 40 minutes. Very yummy - eat it topped with salsa and ff sour cream. (I'll post this on the recipe boards as well).

I had found a receipe on allreceipes.com that I made core by making a few adjustments. Next time I'll make it a bit more spicy.

breatheincubus7
05-13-2008, 12:43 PM
1 lb. lean ground beef
1 medium onion sliced
3 med. potatoes; thinly sliced
2 cans tomato soup

Place your ground beef evenly on the bottom of a non-stick skillet. Lay sliced onions on top of the beef, and then the potatoes on top of the onions. Cover potatoes with tomato soup; place a lid on top (or a pan, whatever works) and cook on medium/low heat until meat is done and potatoes are tender. Make sure to check on the meat about 10 minutes after you start to cook it, to make sure the heat is not too high and it's burning to the bottom of the pan!

I'm eating it right now and its delish!! :D

twestra
05-13-2008, 07:07 PM
Core London Broil
Ingredients
1 cup reduced sodium soy sauce (http://www.recipezaar.com/library/getentry.zsp?id=473)
1 teaspoon fresh ground pepper (http://www.recipezaar.com/library/getentry.zsp?id=337)
2 chopped chives (http://www.recipezaar.com/library/getentry.zsp?id=52)
1 clove minced garlic (http://www.recipezaar.com/library/getentry.zsp?id=165)
1 tablespoon toasted sesame seeds (http://www.recipezaar.com/library/getentry.zsp?id=344)
1 teaspoon fresh grated ginger (http://www.recipezaar.com/library/getentry.zsp?id=166)
2 tablespoons splenda (http://www.recipezaar.com/library/getentry.zsp?id=139)

Put all ingredients in large ziplock bag and marinate meat for at least 3 hours, or overnight. This recipe is enough for 3 lbs of meat, and can be used on any meat. Grill meat and slice thin to serve.
YUMMY!
The toasted sesame seeds are actually 1 point through out the whole recipe, but you don't really eat them so I'm sure you wouldn't need to count them.

blessedwithsarah
06-09-2008, 11:25 AM
Found this on the WW site:

1 1/2 pds ground chicken
2 T ff ranch dressing mix (the powder)
2 cloves garlic minced or grated
Salt and pepper to taste
1/4 cup hot sauce

Mix all this together and portion into 4 servings. For each serving, divide the meat into 2 pieces. Make 2 thin patties. On top of one put 1 tsp blue cheese (I used regular and its .5 pt, anything but ff, you need to count the points). Put the other thin patty on top and press together. Repeat with the other 3 servings.

Grill until done. Top with more hot sauce or ff blue cheese dressing.

Very yummy!! I made them this weekend on the grill, topped with dressing.

blessedwithsarah
06-11-2008, 07:07 AM
Greek Chicken Dinner

From Simple & Delicious

SERVINGS 6
CATEGORY
Lower Fat
METHOD Slow Cooker
PREP 20 min.
COOK 300 min.
TOTAL 320 min.

INGREDIENTS
6 medium Yukon Gold potatoes, quartered

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed

2 large onions, quartered

1 whole garlic bulb, separated and peeled

3 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon pepper

1/2 cup plus 1 tablespoon water, divided

1 tablespoon olive oil

4 teaspoons cornstarch



DIRECTIONS
Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and garlic. In a small bowl, combine the oregano, salt, pepper and 1/2 cup water; pour over chicken and vegetables. Drizzle with oil. Cover and cook on low for 5-6 hours or until chicken juices run clear and vegetables are tender.
Remove chicken and vegetables to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and remaining water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 6 servings.


You'll need to count points for the cornstarch if you use that much. I thickened mine with 1 T rather than 4 and it came out great.

twestra
07-14-2008, 10:41 PM
1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 Tbsp ground cumin
1 tsp paprika, mild-flavored, preferably smoked paprika
1 tsp table salt
1/2 tsp black pepper, freshly ground
1/4 tsp cayenne pepper, or more to taste
[3 pound raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
2 medium red onion(s), thinly sliced into rings
2 large sweet red pepper(s), seeded, cored and chopped
2 medium apple(s), peeled, cored and shredded through the holes of a box grater
3 medium stalk celery, thinly sliced
3 medium garlic clove(s), minced1/2 cup cilantro, leaves, packed, chopped



Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
Cover and cook on low until the meat is fork-tender, about 8 hours.Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.

I didn't shred the meat, just cut it into pieces and served it. I also didn't have cilantro and didn't use it.

twestra
09-08-2008, 10:36 PM
Sticky Chicken

1 Cup FF Catalina Dressing
1 Cup Smuckers Apricot Preserves with Splenda (3 Points for 1 Cup)
1 Package Lipton Onion Soup Mix
6 pounds or (6 large) Boneless Skinless Chicken Breasts with a visible fat removed (need to use the thick ones here)
Mix the first 3 ingredients together. Arrange the chicken in disposable tins Trust me use the disposable. Pour the Dressing mix over the chicken and bake in the oven at 350 Degrees for 30 minutes. Use a meat thermometer to check the temperature. When the chicken reaches 160 - 163 pull out of the oven and let sit on the counter for 10 - 25 minutes. The time it sits on the counter will carry over cook to 170.
I served this with Barley last night and I thought I was in a chinese restaraunt. If I were still doing white rice - this would be heaven, but to be honest, the barley or brown rice was perfect.

Another hint from someone else....At the end of cooking time I let it sit under the broiler a few minutes, this made it bubble up and thicken more. It kept the sauce in place and more sticky. I let it sit out for about 12 minutes till it reached 170, moved the chicken onto a platter. Added about 1 TBS corn starch(0pts across whole recipe) to the sauce left in the pan to thicken and then spooned remaining sauce over chicken.

DanSinDeva
10-21-2008, 02:07 PM
Shrimp w/Cilantro Brown Rice

Had this for dinner last night, BF loved it! Makes 2 servings. Just something I made up that is simple and easy, and should be core if you haven't had your carbs for the day.

1 - cup minute BrownRice prepared
1/2 bunch of Cilantro, shredded or chopped to your liking
1 can Mexican Ro-Tel (the lime one)
1 lb uncooked Shrimp
spices to taste, I used a dash of cayenne and cumin then splashed tabasco, I'm from AZ, we like it HOT!

Cook Rice per box instructions. In separate saute pan add shrimp and cook til pink on both sides, set aside and let cool. Drain saute pan and add Ro-Tel at medium heat. Add rice to Ro-Tel, cut shrimp into halves and add to Rice Ro-Tel mixture until they are done. When liquid is almost gone, add cilantro, cook for another minute. Bowl up half a pan in 2 bowls and enjoy!

DanSinDeva
10-21-2008, 02:14 PM
Turkey Stroganoff

Another something I made up, that is virtually fat free! So good!

1 packet of Beef Stroganoff Spice Packet, look in the spice aisle
1 package of ground turkey - We use the Jennie-O 7% fat, sometimes the 99% fat free
1 package Whole Wheat Egg Noodles
2 cans of Ro-Tel drained
1 cup FF Sour Cream
Water (Can't remember how much see back of spice packet)
Sliced Mushrooms (optional)
*After trying this you'll learn what you can add to it, I think we add onions now too

Follow instructions on back of Stroganoff spice packet. Once finished add the meat to the cooked pasta. Add the Ro-Tel and Mushrooms, if you are useing them. Enjoy! We split this up into 4 servings.

ontarget
03-10-2012, 11:47 AM
CORE SHIPWRECK!!

1 lb lean burger
2 white potatoes
3 carrots
1 onion
1 can Tomato Soup
1 soup can of water
salt
(I added some crushed red pepper.)

Preheat oven to 350*.

Spray casserole dish with Pam. I used Olive Oil.

Layer cut up veggies. Salt to taste.
"Mash" raw burger on top.
Mix soup/water together then pour over top the burger.

Cover. Bake @ 350* for 2 hours.

This is core. If you are counting points, it's about 32 pts for the entire dish.

Vickie
08-30-2012, 10:54 AM
Here it is girls! Makes 8 large servings and I freeze just the sauce and make fresh pasta when I serve it each time. Great way to use the summer's zucchini crop. I'm pretty sure I ran this through the recipe calculator before I cancelled my WW membership.


Italian Sausage Marinara with Pasta

8 Servings Prep: 30 min. Cook: 1 hour

Ingredients

19-1/2 ounces Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices (I quarter the slices)
1 medium sweet yellow, red or orange pepper, chopped coarsely
16 ounces sliced fresh mushrooms
2 tablespoons olive oil
8 cloves of garlic (you can reduce this if you don't like a lot of garlic)
1/2 cup reduced-sodium chicken broth
28 ounces Italian crushed tomatoes
14-1/2 ounces diced tomatoes, undrained (use plain or it may be too spicy for you)
1/3 cup grated Parmesan cheese
4 teaspoons Louisiana-style hot sauce
2 teaspoons dried basil
1 teaspoons dried oregano
1/4 teaspoon sugar

4 cups uncooked whole wheat pasta of your choice. I like rotini because the sauce collects in the ridges.

Directions: In a Dutch oven, saute sausage in a dry pan until no longer pink. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen brown bits from pan. Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning and sugar. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

I actually freeze the leftover sauce into meal size containers and then just cook fresh pasta and veggies the night I want to serve it again. It freezes VERY well.

Yield: 8 servings. Nutrition Facts: 1 cup sauce with 1 cup pasta equals 441 calories, 12 g fat (2 g saturated fat), 44 mg cholesterol, 991 mg sodium, 56 g carbohydrate, 8 g fiber, 24 g protein.

jsully75
09-21-2012, 12:12 PM
just got this off ***. i'm going to make it this week for sure. i will omit the mushrooms, though, cuz i'm allergic to them.

Pot of Pizza

8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free Cheddar cheese
1/4 cup shredded fat free Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup)

YUM!!!!

ontarget
09-21-2012, 05:59 PM
;)