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Question about the stuffed green peppers recipe
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) ;) [email protected] |
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 |
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 |
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. |
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. |
Diet Coke Sloppy Joes
POINTSŪ 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 |
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 |
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 |
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 |
* 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 |
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. |
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. |
Core Salmon
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. |
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. |
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. |
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. |
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. __________________ |
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. |
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 |
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. |
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. |
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 |
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. |
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. |
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. |
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. |
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. __________________ |
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. |
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 |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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). |
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