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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 |
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.... |
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 |
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.... |
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. |
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 |
Inside Out Eggrolls - Vegetarian Friendly
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. |
Dilled Stroganoff
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. |
Slow Cooked Pork Loin
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. |
Rice Lasana
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! |
this sounds yummy, paula. thanks for posting.
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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. |
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 |
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 |
Tamale pie
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!! |
General Tso's chicken
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 |
Cornbread (core)*
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 |
Root Beer Chicken
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. |
Yummy Pork Tenderloin
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. |
Hawaiian Pork Chops
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 |
Tamalie Pie
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. |
Hamburger Hash
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 |
London Broil
Core London Broil
Ingredients 1 cup reduced sodium soy sauce 1 teaspoon fresh ground pepper 2 chopped chives 1 clove minced garlic 1 tablespoon toasted sesame seeds 1 teaspoon fresh grated ginger 2 tablespoons splenda 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. |
Buffalo Chicken Burgers
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. |
Greek Chicken Dinner
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. |
Ropa Vieja
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. |
Sticky Chicken
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. |
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! |
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. |
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. |
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. |
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broccoli cheese soup
broccoli cheese soup
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