Made a dinner last night that my DS actually liked. Took tri colored pasta cooked and cooled it. Added to that spinach that was t cut, oinion, salt, pepper(to taste) Balsamic viniger and about 1-1/2 tablespoons of oil. Back to the fridge to continue cooling. Pan seared chicken coated in cajun seaning with 1 tablespoon homemade jalapeno oil. Cooled the chicken and sliced. arranged everything on a plate. Avacado sliced, pasta salad and then the chicken. I left half a plate it was so filling. Well I have lunch today.

quote:

Originally posted by Kat N.:
I whipped this up tonight when I was craving a juicy teriyaki burger and it was fabulous!

Turkey burger patty from Costco grilled in frying pan and when almost done added a little teriyaki sauce.

Mixed a little ff cream cheese with some crushed pineapple which I spread on toast (I didn't have any buns...but it didn't matter.

Put together and it was a wonderful, juicy burger!!!!

I'm going to finally have this tonight. I just mixed the cream cheese and pineapple, and added some fresh ginger too... Oh it is so good, I hope there is enough to go on my toast tomorrow too!! Thanks for the idea!!

Applesauce Muffins
Joy Bauer's Summer Slim-Down Menu Plan
Makes 12 muffins

When it comes to fruit, apples are one of the richest sources of antioxidants (plant substances that help fight disease). And they also happen to be universally loved and a perfect portion-controlled snack. Cinnamon may not only help reduce your bad cholesterol, but the spice may also lower blood sugar levels in type-2 diabetics.

INGREDIENTS


• 2-1/4 cup all purpose flour
• 1-1/4 cups sugar (or Splenda Sugar Blend for Baking)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1-1/3 cups natural applesauce
• 1/3 cup canola oil
• 2 whole eggs, lightly beaten
• 1 medium chopped, peeled apple

DIRECTIONS
Preheat oven to 350 degrees. Spray a 12-muffin, non-stick tin with vegetable oil spray.

In a large bowl, sift together four, sugar, baking soda, baking powder, salt, and cinnamon. Add in applesauce, oil, and eggs. Blend at low speed until moistened. Then beat another two minutes on high speed.

Stir in chopped apple. Pour the batter into the muffin tin and bake for 18 to 20 minutes. Remove from tin and allow muffins to cool.

TIPS
Nutritional analysis (1 muffin)
Calories: 198
Protein: 3.5 grams
Carbohydrates: 30 grams
Total fat: 7 grams
Saturated fat: less than 1 gram
Cholesterol: 35 milligrams
Sodium: 311 milligrams
Fiber: 1.2 grams
Calcium: 61 milligrams

Have not tried this...But it sounds great..A friend just emailed it to me..It's from The South Beach Diet book..

Individual Lime Cheesecakes
12 vanilla wafers
3/4 cup fat-free cottage cheese
1 package (8 ounces) Neufchatel cheese, softened
1/4 cup + 2 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 medium kiwifruit, peeled, sliced, and halved

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.

Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350°F for 20 minutes or until the cheesecakes are almost set. (Do not overbake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.

Spread the vanilla yogurt evenly over the cheesecakes, and top each one with 3 kiwifruit slices.

Serves 12

Per serving: 129 calories, 5 G. Protein,
13 G. Carbs, 7 G. Fat, 3 G. Sat fat
1 G fiber

My husband loves bisquik pies for lunch. His main complaint about me eating healthier is that I don't make them enough. His other favorite food is Mexican so I had a brainstorm and made this for lunch today:

Preheat oven to 400... spray a square baking dish (8x8)

For the base combine
1 box of Hodkins Mills Whole Wheat cornbread mix
1 egg
1 can cream corn

For the top:
Brown 2 oz lean ground beef (or turkey)
Add 1/2 cup salsa
1/2 can black beans
I seasoned it with garlic powder, cumin, and chili powder (but I never measure easoning so I'm not sure how much I used)

Spread the cornbread mix in bottom of pan, sprinkle the meat/bean mixture on top and bake for 30 minutes. Sprinkle with lowfat cheddar as soon as you take it out.

DH loved it and I'm sure the base had less fat than the bisquik one, but i still have to try to figure the numbers.

I think I found a new favorite kit meal

Laurie

This is a yummy way to make a tenderloin especially if you are trying to watch your calories/points.
There is no sauce involved with additional calories. The spice rub is wonderful!!!
(pls remember this rub recipe is for TWO tenderloins so half the ingredients or it will be too salt.

We had this for dinner last night with roasted sweet potoatoes and peppers.

Seared Pork Tenderloin with Cocoa Spice Rub
The recipe is from the food channels Michael Chiarello




1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

Extra cocoa spice rub will keep in an airtight container for up to 3 months.

Great dressing for fruit salad that I just made up, yum!

1/2 lime,juice from
1 T chopped mint
1 T honey (slightly less, actually)

Microwave for 15 seconds. Pour over 1 bowl of chopped fruit for a great dessert!

Lynne

quote:

Originally posted by GoingSkiing:
I morphed a WW recipe and one of KD’s recipes together tonight (and added an ingredient of my own) and it was awesome!!!

And I used two elements of YOUR morphed recipe (orange marmalade and crushed red pepper) and made another of my own!

Monday morning, I had no clue what I wanted to make for lunches this week. I wanted something fairly veggie-intensive and thought about pork tenderloin stir-fry, but then I thought about your recipe. I bought what I think was my first jar of orange marmalade (it was over $5 at Whole Foods and, after tasting a little speck of it while cooking, I realize I will never use it for anything BUT cooking--ick).

I first cut up and stir-fried a bunch of veggies (snow peas, red bell pepper, onion and carrot) with fresh ginger and garlic. Then I cut chicken breast tenderloins into bite-size pieces and stir-fried those. Once they had browned, I tossed in some marmalade and soy sauce and, after tasting and realizing I didn't get nearly the sweetness from the marmalade that I expected, added a little honey as well. Oh, and I cooked both the veggies and the chicken (separately) with 2 of those little red-hot Asian peppers plus added just a bit of crushed red pepper. Once the chicken was done, I tossed the veggies in and combined.

Made this new kind of brown rice (a combination of brown rices, actually) that I found at Whole Foods and served the stir fry with that.

Delish! A little sweet and a little heat...just like I like it.

I morphed a WW recipe and one of KD’s recipes together tonight (and added an ingredient of my own) and it was awesome!!!

Seared Chicken with Spicy Marmalade Glaze (page 60, WW Make it in Minutes Book)

Serves 4

1 pound of boneless skinless chicken breasts
Salt
Grill seasoning.

½ cup orange marmalade
2 green onions chopped
1 TBS Dijon mustard
¼-1 tsp of Hunan red chili sauce (or ¼ tsp of crushed red pepper)
Juice from one lemon
1-2 TBS of whiskey

Heat a nonstick pan w/ 1 tsp olive oil on med/hi. Put salt and grill seasoning on chicken. Sear the chicken. (I put it in the pan for 5 mins. [don’t move or play with it], turn it over for 5 mins, then put in 350 degree oven for 15 mins.)

Remove cooked chicken to a plate to rest. Add the marmalade, etc to the pan and heat to boiling. After chicken has sat for 5-10 mins, slice it. Give each person 4 oz.

Serve with cooked carrots. Pour the Glaze all over the chicken and the carrots.

According to WW (Make it in Minutes Book) 245 Calories, 3 g. total fat, 1 g. sat. fat, 2 g. fiber, 27 g. carb, 27 g. protein (add another 15 cals for the whiskey)

5 points

The original recipe uses the glaze for grilling or broiling. I’ve made it like that before… but it is messier and more work. I liked it better this way as a pan “gravy”. I really liked the whiskey addition My own secret ingredient .

I found this on Foodnetwork
Jicama is also known as the Mexican potato. This large, bulbous root vegetable has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked.

Jicama Slaw

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well. Fold in the cilantro. Let sit at room temperature for 15 minutes before serving.

This is the soup I love making...it's so good. I got it from a WW cookbook a friend bought me titled "Everyone loves chicken".

I'll put the recipe on here, but fyi, I cook my rice ahead of time not in the soup, and use brown instead of white rice.


Paella Soup

1 TBSP Extra Virgin Olive Oil
1 Large red onion
1 red bell pepper (seeded and chopped)
3 minced garlic cloves
6 cups reduced sodium chicken broth
1 - 14 1/2 oz can diced tomatoes
1/2 cup long grain white rice (or brown)
1/2 lb chicken breast (boneless skinless) cut into strips
1/2 lb large shrimp (deveined and peeled)
1c frozen peas
1 tsp oregano
1/8 tsp ground pepper
1 oz chorizo or other spicy sausage *note...I used it for the flavor..but discarded it after cooking* OR dash of hot sauce
1/4 c chopped parsley

1. Heat oil in nonstick soup pot or large dutch over over med-high heat. Add the onion, bell pepper, and garlic; cook stiring occasionally until softened, about 8 minutes. Add the broth, tomatoes and rice - bring to a boil, stirring once or twice. Reduce the heat and simmer, partially covered.

2. Add the chicken shrimp, peas, oregano and black pepper to the pot; bring to a boil. Reduce the heat and simmer, uncovered until the chicken is just cooked through and the shrimp are just opaque in the center (about 4-5 mins). Stir and in the sausage and parsley; return to a boil. Reudce the heat and simmer about 3 mins.


Also, you may want to omit the sausage and just put in a dash of hot sauce, I did that once and you really can't tell the difference - plus it's healthier that way.

This isn't really a recipe. I tried a low fat balsamic vinaigrette on chicken. It was really good. Much more flavorful than Italian dressing.
Michelle

Good morning everyone, I wanted to share with you all the muffin recipe that I made yesterday.

The original recipe was for Pumpkin Oat Bran Muffins. I made one batch as the recipe stated, then adapted the recipe a bit and made some chocolate banana oat bran muffins...both varieties are SOOOO delicious!

The original recipe came from www.recipezaar.com (recipe number 16015)

Pumpkin Oat Bran Muffins (adapted slightly by me)

Makes 12 muffins

1 1/2 cups unprocessed oat bran
1/2 cup sucanat (or firmly packed brown sugar)
1/2 cup whole wheat pastry flour (or all purpose flour) (I actually used Prairie Gold because that is what I had already ground)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, cooked (I used canned organic pumpkin)
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil (I used olive oil)

Combine first 6 ingredients in a large bowl, stir well.
Make a well in the center of mixture.
Combine pumpkin and next three ingredients; stir well.
Add wet to dry ingredients, stirring just until moistened.
Spoon into prepared muffins pans, filling 3/4 full.
Bake at 425 degrees for 20 minutes (these muffins don't brown very much, don't overcook them or they will be dry....take out after 20 minutes)
Remove from pan immediately, serve warm or at room temperature.


LORI's variation for Chocolate Banana Oat Bran Muffins:
I omitted the pumpkin pie spice, decreased the flour to 1/4 cup and added 1/4 cup sifted organic cocoa powder. I replaced the 1 cup pumpkin with 3/4 cup mashed banana, and added 1 teaspoon vanilla extract. YUMMMMYYYYYYYY

kraftfoods.com just posted a few recipes with 500 cal. or less thought maybe some would like to take a look.

I am having an awsome lunch. I was staring into the cubboard, thinking there was nothing to eat. Then I saw the can of canellini beans. I love KD's white bean salad, but did not have celery. So I made it with roasted red peppers instead, then blended it until it was the consistancy of hummous. I used red wine vinegar, salt, pepper and a little dreid basil for seasoning. I left out the olive oil (when you blend it you really don't miss it. Of course mine was a little soupy because I added a lot of vinegar (I love vinegar). Now I'm eating it on a whole wheat pita with lettuce tomato and some shredded carrots.

Oh and I was lucky enough one day to find frozen roasted red pepper strips, so they aren't packed in oil.

Laurie

I whipped this up tonight when I was craving a juicy teriyaki burger and it was fabulous!

Turkey burger patty from Costco grilled in frying pan and when almost done added a little teriyaki sauce.

Mixed a little ff cream cheese with some crushed pineapple which I spread on toast (I didn't have any buns...but it didn't matter.

Put together and it was a wonderful, juicy burger!!!!

Here's a new recipe I tried for Friday night dinner. Good use of winter vegetables!

Pan-Caramelized Vegetable Chunks with Gremolata

Gremolata is simply lemon peel minced finely with parsley and garlic. Make this recipe as a side dish and serve it hot.

Use any combination of:
daikon radishes
carrots
fingerling potatoes
parsnips
turnips
onions
fennel
(I had turnips, onions, carrots and potatoes on hand.)

2 large shallots, peeled and sliced
2 Tbsp olive oil (I used much less)
1 Tbsp Smart Balance butter substitute or butter
Salt and pepper
1 lemon peel (Save the lemon for another use)
1/2 cup parsley, loosely packed and coarsely chopped
3 cloves garlic, coarsely chopped

Cut the vegetables into chunks about 1/2" in the various dimensions. Cut up enough to cover the
bottom of your largest sauté pan in a single layer.

Over medium-high heat, warm the olive oil. Sauté the vegetable chunks for about ten minutes. Add the butter and sauté another five minutes. Add the shallots and sauté an additional five minutes. Season with salt and pepper. By then, all the chunks will be tender and caramelized.

Mince the lemon peel on a cutting board. Cover it with the parsley and garlic. Mince the lemon peel, parsley and garlic all together for the gremolata.

Toss the warm vegetables with the gremolata and serve.

Here's a new one for my pantry meals list. The recipe isn't really much of a recipe because I eyeballed it (the recipe I was using was for 10 servings on the big box of grape tomatoes from Costco!).

Shrimp w/tomatoes

Grape tomatoes
Peeled and deveined shrimp (I used frozen that I had thawed and peeled)
Bread crumbs mixed with some fresh parsley, minced garlic and grated lemon peel and a little evoo to moisten

Put the grape tomatoes and shrimp in a baking dish and cover w/bread crumb mixture. Bake at 400 for 10-15 min until shrimp is cooked through and bread crumbs are lightly browned. Serve w/lemon wedges.

It was yummy!

Peg

I thought this would be a great recipe to get some ideas flowing and to use up leftovers. I use the shells and leftover chili, a little cheese and salsa. I have used the store bought chicken buritos and spread a cass. dish, layered them in the bottom and poured leftover chili over that with a little cheese.

Mexican Lasagna


Recipe Rating:

Prep Time: 20 min
Total Time: 50 min
Makes: 8 servings


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy


1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
2 cups (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained



PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Add onion and green pepper; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER 1/3 of the meat sauce and 1/2 each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese and olives.
BAKE 30 minutes or until heated through.




KRAFT KITCHENS TIPS


Round Out The Meal
Serve with a mixed green salad for added color and texture, and get an extra serving of vegetables.

BOCA® Mexican Lasagna
Substitute 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger for the ground beef. Prepare as directed, adding the ground burger with the salsa, corn and seasonings. No need to brown!

Safe Food Handling





NUTRITION INFORMATION



Nutrition (per serving)

Calories 360

Total fat 14g

Saturated fat 7g

Cholesterol 60mg

Sodium 1110mg

Carbohydrate 34g

Dietary fiber 5g

Sugars 8g

Protein 25g

Vitamin A 15%DV

Vitamin C 20%DV

Calcium 25%DV

Iron 15%DV





RATINGS AND COMMENTS




view all comments

Shrimp Foo Yung
prep: 20 mins. cook: 28 mins.
This is a great way to get your vegetables in or use up leftover.
pancakes
12 oz. (1 1/2 cups) egg substitute
8oz. napa cabbage leaves, quartered lengthwise then finely shredded(1 3/4cups)
1 cup fresh bean spouts (can use canned) rinsed and drained
8oz.raw shrimp, cooked,peeled and chopped(3/4 cup)
1/2 cup thinly sliced scallions
1 teaspoon grated freshgingerroot or1/2 teaspoon of ground ginger
1/4 cup vegetable oil

Sauce
1 cup chicken broth
2 tablespoons reduced- sodium soy sauce
2 teaspoons cornstarch mixed with 1 tablespoon cold water
1 teaspoon dark Oriental sesame oil

1. Mix pancake ingredients in a large bowl until blended.
2. Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. For each pancake, drop 1/3 cup egg mixture into hot oil without crowding. Cook 1 1/2 to 2 minutes per side until browned, adding oil as needed.
3. transfer to a warm serving platter and cover with foil to keep warm.
4. Sauce: wipe skillet clean. Pour in broth and soy sauce mixture and sesame oil. Boil 1 to 2 minutes, stirring constantly, until thickened and clear. Pour over pancakes.

Makes 4 servings. Per serving: 264 cal, 22 g protein, 8 g car, 16g fat, 86mg chol, 806mg sodium. Exchange: 3 lean meat, 1 1/2 vegetables, 1 1/4 fat.