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.

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.

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.

Lebanese Moussaka
 

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.

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.

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)

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)

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

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.

Zucchini-Potato Pancakes
 

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.

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.

Pan-fried cornmeal chicken
 

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.

Hearty Core Lasagna
 

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.

Core Spaghetti Meat Sauce
 

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.

EZ Turkey Cabbage Stir Fry
 

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:

Teriyaki Chicken
 

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!

Speedy Pork Tostadas
 

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.

Texas Two-Step Chicken
 

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.

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.

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

Beef & Noodles
 

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.

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.

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.

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.

Mexican Style Bow Ties
 

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.

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.

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.

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.

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)

Easy Cabbage Roll Casserole
 

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.

Chicken Sausage
 

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

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.

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.

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

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

Mexican Beef Stir Fry
 

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.

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.

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

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.

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.