Sunday, March 4, 2007
FOOD FINDS!
Hey, I thought it would be fun to have you post YOUR favorite foods and recipes!! So, just "click" on the "Pencil" at the bottom of this post and share to your hearts content!!
RECIPES - March 3rd (Tried a Recipe?? Tell us about it!)
Easy Baked Lemon Chicken (Core)
3 tbsp lemon juice
1 tsp fresh lemon zest
1tsp finely chopped onion
1/4 tsp paprika
2 tbsp olive oil
Dash of salt
Fresh ground pepper
2 whole boneless, skinless chicken breasts halved
In a small bowl, combine all ingredients except chicken. Place chicken in a shallow baking dish and pour lemon mixture over it. Bake in a 400-degree
oven for 45 minutes until chicken is tender. Transfer chicken to a serving platter, spoon juices over it, and serve.
Makes 4 servings. Each: 4 POINTS on Flex // 0 POINTS on Core
Cherry Fluff
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
1 can (20 oz) crushed unsweetened pineapple, drained
1 can (21 oz) cherry pie filling
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup flaked coconut
1/4 cup chopped pecans
Combine all ingredients in a large bowl; mix well. Chill overnight.
Makes 12 (2/3 cup) servings. Each: 5 POINTS
Crunchy Broccoli Salad
3-3/4 cups chopped fresh broccoli
1/4 cup chopped red onion
1/2 cup raisins
1/3 cup chopped walnuts
2 tablespoons bacon bits
2/3 cup light mayonnaise
2 tablespoons skim milk
3 packages Equal sweetener
1 tablespoon vinegar
In a large bowl, combine broccoli, onion, raisins, walnuts, and bacon bits. In a small bowl, combine mayonnaise, milk, Equal, and vinegar. Add mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Makes 8 (1/2 cup) servings. Each: 3 POINTS
Butter Pecan Layer Pie
1 (6 oz) Keebler graham cracker pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
1 1/4 cup water
3/4 oz (3 tablespoons) chopped pecans
1 (8 oz) pkg fat-free cream cheese
Sugar substitute to equal 2 Tablespoons sugar
3/4 cup Cool Whip Lite
1 teaspoon vanilla extract
In a medium bowl combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 Tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 Tablespoon chopped pecans evenly over top.
Makes 8 servings. Each: 4 POINTS
Chicken Spaghetti
8 oz cooked chicken
3 cups cooked spaghetti - 4 1/2 oz dry
3 oz Velveeta Light
4 1/2 oz chopped green chiles
1 cup 98% fat free Cream of Mushroom Soup
1/2 cup chopped onion
1/2 cup bell pepper - cooked with spaghetti
Mix Velveeta with soup and chiles and heat through. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x0" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450 degrees. Serve immediately.
Makes 6 servings. Each: 5 POINTS
Stuffed Green Pepper Soup
1/2 lb ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 (10-3/4 oz) can tomato soup, undiluted
1-1/2 cups hot cooked white rice
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Makes 6 servings. Each: 4 POINTS
Oven-Roasted Potatoes with Rosemary (Core)
2 pounds new potatoes -- sliced into chunks
3 teaspoons olive oil
1/2 teaspoon dried rosemary -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 375. Combine all ingredients and mix well. Spread on a shallow baking sheet coated with cooking spray and roast until tender, about 45 minutes.
Makes 6 servings. Each: 3 POINTS on Flex // 0 points on Core
Barbecued Pork Sandwiches
Nonstick cooking spray
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2/3 cup water
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon Worcestershire sauce
12 ounces pork tenderloin
1/4 teaspoon salt
1 medium green sweet pepper, chopped (3/4 cup)
6 whole wheat hamburger buns, split and toasted
For sauce, lightly coat a small saucepan with cooking spray. Heat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is the desired consistency, stirring occasionally. Meanwhile, trim any fat from meat. Cut meat into bite-sized strips. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add meat and sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Note: If you're short on time, make the sauce ahead and store it in the refrigerator for up to 3 days.
Makes 6 servings. Each: 5 POINTS
Beef Steak and Onions
1/4 cup Dijon-style, brown, or prepared mustard
1 tablespoon honey
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 clove garlic, minced
12 ounces boneless beef top loin steak, cut 1" thick
2 medium onions, cut into 1/2" sliced
For glaze, in a small bowl stir together mustard, honey, thyme, black pepper and garlic. Set aside. Trim fat from steak. Place steak and onion slices on the rack of an uncovered grill directly over medium coals. Grill for 11-15 minutes for medium rare or 14-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning; generously brush with remaining glaze during the last half of grilling. To serve, thinly sliced steak across the grain. Serve the steak slices with glazed onion slices. Broiler Method: Place steak and onion slices on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 minutes for medium rare or 15-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning and generously brush with remaining glaze the last half of broiling.
Makes 4 servings. Each: 4 POINTS
Beef and Barley-Stuffed Peppers
3 large yellow, orange, red, and/or green sweet peppers
1 pound lean ground beef
1/3 cup sliced green onions
1 cup cooked, regular or quick-cooking barley
1 cup bottled chunky salsa
1/3 cup shredded carrot
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese (3 oz)
Preheat oven to 350. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. In a large Dutch oven cook pepper halves in a large amount of boiling water for 3-5 minutes or just until tender. Invert pepper halves over paper towels to drain. In a large skillet, cook ground beef and green onions about 5 minutes or until meat is brown. Drain fat. Stir in barley, salsa, carrot, and cumin. Stir in 1/2 cup of the cheese. Spoon the meat mixture into pepper halves. Place in a 3-quart rectangular baking dish. Bake peppers, covered, in a 350 oven for 25 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted. Make-Ahead Tip: Cook peppers in boiling water as directed. Cover and chill for up to 24 hours.
Makes 6 servings. Each: 5 POINTS
Chicken Pot Pie
Serving size 1 slice, Total Servings: 8
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup fat-free milk
3 cups cubed, cooked chicken breast
1 package (16 ounces) frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 refrigerated folded pie crust (from a 15-oz package)
Preheat the oven to 425. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. Pour the filling mixture into a 9" deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal, and flute, if desired. Make several slits in the crust to create steam vents. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden. Let sit for 5 minutes then cut into wedges and serve. Note: To give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Makes 8 servings. Each: 6 POINTS
3 tbsp lemon juice
1 tsp fresh lemon zest
1tsp finely chopped onion
1/4 tsp paprika
2 tbsp olive oil
Dash of salt
Fresh ground pepper
2 whole boneless, skinless chicken breasts halved
In a small bowl, combine all ingredients except chicken. Place chicken in a shallow baking dish and pour lemon mixture over it. Bake in a 400-degree
oven for 45 minutes until chicken is tender. Transfer chicken to a serving platter, spoon juices over it, and serve.
Makes 4 servings. Each: 4 POINTS on Flex // 0 POINTS on Core
Cherry Fluff
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
1 can (20 oz) crushed unsweetened pineapple, drained
1 can (21 oz) cherry pie filling
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup flaked coconut
1/4 cup chopped pecans
Combine all ingredients in a large bowl; mix well. Chill overnight.
Makes 12 (2/3 cup) servings. Each: 5 POINTS
Crunchy Broccoli Salad
3-3/4 cups chopped fresh broccoli
1/4 cup chopped red onion
1/2 cup raisins
1/3 cup chopped walnuts
2 tablespoons bacon bits
2/3 cup light mayonnaise
2 tablespoons skim milk
3 packages Equal sweetener
1 tablespoon vinegar
In a large bowl, combine broccoli, onion, raisins, walnuts, and bacon bits. In a small bowl, combine mayonnaise, milk, Equal, and vinegar. Add mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Makes 8 (1/2 cup) servings. Each: 3 POINTS
Butter Pecan Layer Pie
1 (6 oz) Keebler graham cracker pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
1 1/4 cup water
3/4 oz (3 tablespoons) chopped pecans
1 (8 oz) pkg fat-free cream cheese
Sugar substitute to equal 2 Tablespoons sugar
3/4 cup Cool Whip Lite
1 teaspoon vanilla extract
In a medium bowl combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 Tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 Tablespoon chopped pecans evenly over top.
Makes 8 servings. Each: 4 POINTS
Chicken Spaghetti
8 oz cooked chicken
3 cups cooked spaghetti - 4 1/2 oz dry
3 oz Velveeta Light
4 1/2 oz chopped green chiles
1 cup 98% fat free Cream of Mushroom Soup
1/2 cup chopped onion
1/2 cup bell pepper - cooked with spaghetti
Mix Velveeta with soup and chiles and heat through. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x0" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450 degrees. Serve immediately.
Makes 6 servings. Each: 5 POINTS
Stuffed Green Pepper Soup
1/2 lb ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 (10-3/4 oz) can tomato soup, undiluted
1-1/2 cups hot cooked white rice
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Makes 6 servings. Each: 4 POINTS
Oven-Roasted Potatoes with Rosemary (Core)
2 pounds new potatoes -- sliced into chunks
3 teaspoons olive oil
1/2 teaspoon dried rosemary -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 375. Combine all ingredients and mix well. Spread on a shallow baking sheet coated with cooking spray and roast until tender, about 45 minutes.
Makes 6 servings. Each: 3 POINTS on Flex // 0 points on Core
Barbecued Pork Sandwiches
Nonstick cooking spray
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2/3 cup water
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon Worcestershire sauce
12 ounces pork tenderloin
1/4 teaspoon salt
1 medium green sweet pepper, chopped (3/4 cup)
6 whole wheat hamburger buns, split and toasted
For sauce, lightly coat a small saucepan with cooking spray. Heat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is the desired consistency, stirring occasionally. Meanwhile, trim any fat from meat. Cut meat into bite-sized strips. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add meat and sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Note: If you're short on time, make the sauce ahead and store it in the refrigerator for up to 3 days.
Makes 6 servings. Each: 5 POINTS
Beef Steak and Onions
1/4 cup Dijon-style, brown, or prepared mustard
1 tablespoon honey
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 clove garlic, minced
12 ounces boneless beef top loin steak, cut 1" thick
2 medium onions, cut into 1/2" sliced
For glaze, in a small bowl stir together mustard, honey, thyme, black pepper and garlic. Set aside. Trim fat from steak. Place steak and onion slices on the rack of an uncovered grill directly over medium coals. Grill for 11-15 minutes for medium rare or 14-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning; generously brush with remaining glaze during the last half of grilling. To serve, thinly sliced steak across the grain. Serve the steak slices with glazed onion slices. Broiler Method: Place steak and onion slices on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 minutes for medium rare or 15-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning and generously brush with remaining glaze the last half of broiling.
Makes 4 servings. Each: 4 POINTS
Beef and Barley-Stuffed Peppers
3 large yellow, orange, red, and/or green sweet peppers
1 pound lean ground beef
1/3 cup sliced green onions
1 cup cooked, regular or quick-cooking barley
1 cup bottled chunky salsa
1/3 cup shredded carrot
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese (3 oz)
Preheat oven to 350. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. In a large Dutch oven cook pepper halves in a large amount of boiling water for 3-5 minutes or just until tender. Invert pepper halves over paper towels to drain. In a large skillet, cook ground beef and green onions about 5 minutes or until meat is brown. Drain fat. Stir in barley, salsa, carrot, and cumin. Stir in 1/2 cup of the cheese. Spoon the meat mixture into pepper halves. Place in a 3-quart rectangular baking dish. Bake peppers, covered, in a 350 oven for 25 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted. Make-Ahead Tip: Cook peppers in boiling water as directed. Cover and chill for up to 24 hours.
Makes 6 servings. Each: 5 POINTS
Chicken Pot Pie
Serving size 1 slice, Total Servings: 8
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup fat-free milk
3 cups cubed, cooked chicken breast
1 package (16 ounces) frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 refrigerated folded pie crust (from a 15-oz package)
Preheat the oven to 425. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. Pour the filling mixture into a 9" deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal, and flute, if desired. Make several slits in the crust to create steam vents. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden. Let sit for 5 minutes then cut into wedges and serve. Note: To give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Makes 8 servings. Each: 6 POINTS
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