1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
Tomato tortellini spinach soup Lowfat
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable(fat free)
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
EASY PIZZA DOUGH
3 1/2 cups unbleached, all-purpose flour or wheat flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour, for the work surface
Cornmeal, to dust
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.
Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.
Preheat oven to 500 degrees F.
If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.
To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.
Bake 10 to12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour, for the work surface
Cornmeal, to dust
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.
Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.
Preheat oven to 500 degrees F.
If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.
To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.
Bake 10 to12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.
ZUCCHINI STICKS (lowfat) YUMMY
3 large zucchinis (about 1 1/2 pounds)
1/2 cup Italian seasoned bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons cayenne pepper
2 egg whites
2 sprays olive oil cooking spray
Preheat oven to 450 degrees F.
Cut each zucchini into pieces 3 inches long and then into quarters. Set aside.
In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.
In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish. Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.
Place a wire rack on top of a baking sheet. Arrange the coated zucchini on the wire rack, about 1-inch apart from each other. Spray lightly with cooking spray. Bake for 7 minutes or until crispy. Serve immediately.
3 large zucchinis (about 1 1/2 pounds)
1/2 cup Italian seasoned bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons cayenne pepper
2 egg whites
2 sprays olive oil cooking spray
Preheat oven to 450 degrees F.
Cut each zucchini into pieces 3 inches long and then into quarters. Set aside.
In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.
In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish. Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.
Place a wire rack on top of a baking sheet. Arrange the coated zucchini on the wire rack, about 1-inch apart from each other. Spray lightly with cooking spray. Bake for 7 minutes or until crispy. Serve immediately.
Veggie Lasagna (Lowfat)
2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.
Healthy Mozzerella Sticks (LOWfat)
12 short sprays olive oil cooking spray
1 cup Italian-seasoned bread crumbs
8 ounces low-moisture part-skim mozzarella, cut into 12 pieces
Preheat oven to 350 degrees F.
Spray a nonstick mini muffin tin with olive oil cooking spray. Press half of the bread crumb mixture evenly into each of the mini muffin cups; reserve the other half. Add 1 mozzarella piece to each muffin cup and cover with remaining bread crumb mixture. Make sure that the cheese is completely buried in the bread crumb mixture. Cook for 10 minutes or until top layer of bread crumbs is crunchy and cheese is soft. Remove tin from oven and allow to cool in tin for 5 minutes. Remove from tin with a teaspoon. Serve warm.
1 cup Italian-seasoned bread crumbs
8 ounces low-moisture part-skim mozzarella, cut into 12 pieces
Preheat oven to 350 degrees F.
Spray a nonstick mini muffin tin with olive oil cooking spray. Press half of the bread crumb mixture evenly into each of the mini muffin cups; reserve the other half. Add 1 mozzarella piece to each muffin cup and cover with remaining bread crumb mixture. Make sure that the cheese is completely buried in the bread crumb mixture. Cook for 10 minutes or until top layer of bread crumbs is crunchy and cheese is soft. Remove tin from oven and allow to cool in tin for 5 minutes. Remove from tin with a teaspoon. Serve warm.
New project
Well I am tiring of the legwarmers I started to knit. So now I am starting a scarf for my husband. I casted on 20 stitches on size 13 needles. It is knitting up fast!! I have knitted probably 5 inches in the last half hour!! This is what i needed today. Just mindless knitting, so now I am relaxed...Gee, I love knitting!! I am also watching Iron Chef on food network! bobby flay vs ming Tsai... I love this show!! I am going to post my scarf tomorrow!!
As far as my weight I gavent lost in a day or so but I havent drank as much water as i usually do. Back to working hard again on losing!! I need sunshine! I get so depressed when its so cloudy!! Well I hope you all are taking care of yourselves and being good to yourselves!!!!
As far as my weight I gavent lost in a day or so but I havent drank as much water as i usually do. Back to working hard again on losing!! I need sunshine! I get so depressed when its so cloudy!! Well I hope you all are taking care of yourselves and being good to yourselves!!!!
Cherry Cheese Whip Recipe(lowfat)
1 (21 ounce) can cherry filling (light)
1 (16 ounce) container fat free cottage cheese or light cream cheese
1/2 cup slivered almonds
1/2 teaspoon almond extract
1 cup reduced fat whipped cream
Combine cherry filling, cottage cheese, almonds and almond extract and mix well. Fold in whipped cream and chill until ready to serve. Serve a dollop of whipped cream and garnish with mint leaves if desired.
Makes 8-10 Servings
Chips:(Lowfat) YUMMY
Wash each potato and cut into wedges. Soak potatoes in water for 5 minutes then drain and pat dry. Place favorite seasonings and bread crumbs into a large resealable bag. Place potato wedges into bag a couple at a time, seal and shake to coat. Arrange potatoes in a single layer on a baking sheet sprayed with nonstick cooking spray and bake until crispy, about 10 minutes.
Use 4 potatoes
Wash each potato and cut into wedges. Soak potatoes in water for 5 minutes then drain and pat dry. Place favorite seasonings and bread crumbs into a large resealable bag. Place potato wedges into bag a couple at a time, seal and shake to coat. Arrange potatoes in a single layer on a baking sheet sprayed with nonstick cooking spray and bake until crispy, about 10 minutes.
Use 4 potatoes
Salmon Patties Recipe (lowfat)
1 (15.5 ounce) can salmon
3/4 cup dry breadcrumbs
1/2 cup finely diced onion
1/4 cup chopped parsley
1 teaspoon dill
3 egg whites
2 tablespoons lemon juice
4 low calorie, whole wheat buns
Drain and flake salmon, reserving 1/3-cup liquid. Combine salmon, breadcrumbs, onion, parsley and dill and mix well. Add egg whites, lemon juice and reserved salmon liquid and mix well. Form into 4 patties. Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Cook patties over medium heat until browned on both sides and cooked through. Serve on buns with lettuce and tomato if desired.
Crab Cakes with Creamy Sauce Recipe (lowfat)
1 pound imitation crabmeat, flaked*
3/4 cup shredded carrot
1/2 cup dry breadcrumbs
1/2 cup egg substitute
1 teaspoons chopped parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Seafood Sauce:
1/4 cup reduced fat mayonnaise
1/4 cup fat free sour cream
1/4 cup catsup
1 1/2 tablespoons finely chopped green onions
2 tablespoons prepared horseradish
1 teaspoon chopped fresh parsley
1 1/2 teaspoon lemon juice
*Imitation crab is made from fish and carbohydrate. Although higher in sodium, imitation crabmeat reduces cholesterol 43 mg per serving.
Combine all seafood sauce ingredients in a small bowl and stir well. Cover and refrigerate 1-2 hours.
Combine all crab cake ingredients in a medium bowl and mix well. Shape mixture into 6 patties, cover and refrigerate for 1 hour. Heat a large nonstick skillet over medium heat until hot. Spray with nonstick cooking spray and add patties. Cook 4-5 minutes on each side until golden brown. Serve with sauce.
Makes 6 Servings
Serving Size: 1 patty and 1.5 ounces sauce
Teriyaki Flounder Recipe(Lowfat)
4 flounder filets or other fish (1 pound)
1 medium green onion, chopped
2 cloves garlic, finely chopped
1/3 cup dry sherry or wine
1/3 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 teaspoons ginger root, finely chopped
1 teaspoon sesame oil
2 teaspoons honey
1/4 teaspoon pepper
Spray a rectangular baking dish with nonstick cooking spray. Place fish in baking dish. Mix teriyaki ingredients in a small saucepan and heat without boiling. Spoon teriyaki over fish filets. Fold thin ends of fish filets under so that thickness is similar, cover and refrigerate 1 hour. Heat oven to 375 degrees and bake covered about 15-20 minutes or until fish flakes easily with a fork.
Makes 6 Servings
Salmon with Cucumber Relish Recipe (lowfat)
4 (4 ounce) salmon steaks (or 1 pound salmon)
1 tablespoon olive oil
1/4 teaspoon dried dill
Salt and pepper to taste
Cucumber Relish
1 medium cucumber
1/4 cup chopped onion
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Peel cucumber and slice in half lengthwise. With a small spoon, scoop seeds out of the center and discard. Dice cucumber into small pieces. Combine diced cucumber and remaining relish ingredients and mix well. Cover and refrigerate at least 1 hour.
Heat grill or broiler. Place fish on a large piece of foil, brush with oil and sprinkle with dill weed and salt and pepper to taste. Wrap foil tightly around fish and grill over medium heat or broil until fish flakes easily with a fork; approx. 20-30 minutes on grill or 10-12 minutes under broiler. Serve fish with relish.
Italian Omelet (lowfat)
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese
Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
Makes 1 serving
Serving Size: 1 omelet
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese
Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
Makes 1 serving
Serving Size: 1 omelet
Oat-Bran French Toast Recipe (lowfat)
2 cups nonfat milk
1/3 cup reduced calorie maple syrup
1/2 cup egg substitute
1 cup oat bran or oat flake cereal
2 teaspoons cinnamon
12 slices reduced calorie whole wheat bread
Combine milk, syrup and egg substitute and mix until blended. Combine oat bran and cinnamon in a separate bowl and mix well. Dip bread in the egg mixture and then in the oat bran mixture (both sides). Heat a large nonstick skillet over medium heat and cook until golden brown on both sides. Serve with syrup.
Makes 6 Servings
Serving Size: 2 slices
2 cups nonfat milk
1/3 cup reduced calorie maple syrup
1/2 cup egg substitute
1 cup oat bran or oat flake cereal
2 teaspoons cinnamon
12 slices reduced calorie whole wheat bread
Combine milk, syrup and egg substitute and mix until blended. Combine oat bran and cinnamon in a separate bowl and mix well. Dip bread in the egg mixture and then in the oat bran mixture (both sides). Heat a large nonstick skillet over medium heat and cook until golden brown on both sides. Serve with syrup.
Makes 6 Servings
Serving Size: 2 slices
Fiesta Cream Cheese Spread Lowfat
1 (8 ounce) package fat-free cream cheese
1/2 cup salsa
1 tablespoon fresh cilantro, chopped
1 tablespoon fat-free cheddar cheese, finely shredded
1 tablespoon ripe olives, sliced
Assorted crackers
Place block of cream cheese on plate and leave unrefrigerated to soften. Pour salsa over cream cheese, sprinkle with cilantro, cheese and olives. Serve with crackers.
1/2 cup salsa
1 tablespoon fresh cilantro, chopped
1 tablespoon fat-free cheddar cheese, finely shredded
1 tablespoon ripe olives, sliced
Assorted crackers
Place block of cream cheese on plate and leave unrefrigerated to soften. Pour salsa over cream cheese, sprinkle with cilantro, cheese and olives. Serve with crackers.
Hot Artichoke/Parmesan dip LOW FAT
4 medium green onions, chopped
1 (16 ounce) can artichoke hearts, chopped into small pieces
1/2 cupKraft fat free mayonnaise
1/2 cup grated Parmesan cheese
crackers
Heat oven to 350 degrees. Mix green onions, artichoke hearts, mayonnaise and cheese in an ungreased casserole dish. Cover and bake 20-25 minutes or until hot. Serve with crackers.
1 (16 ounce) can artichoke hearts, chopped into small pieces
1/2 cupKraft fat free mayonnaise
1/2 cup grated Parmesan cheese
crackers
Heat oven to 350 degrees. Mix green onions, artichoke hearts, mayonnaise and cheese in an ungreased casserole dish. Cover and bake 20-25 minutes or until hot. Serve with crackers.
Layered mexican DIP LOWFAT
1/2 pound lean ground turkey breast
1/2 teaspoon ground mustard
1 1/4 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small onion, finely chopped
1/4 cup green bell pepper, finely chopped
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup shredded reduced-fat cheddar cheese
Yogurt topping:
1 cup plain nonfat yogurt
2 tablespoons shredded cheddar cheese
1/4 teaspoon chili powder
Brown turkey in a large nonstick skillet for about 8-10 minutes. Stir in all seasonings, onion, bell pepper, beans and tomato sauce. Heat to boiling, stirring occasionally. Spread turkey mixture in an ungreased 9-inch glass pie plate. Combine all yogurt-topping ingredients and mix well. Spread over turkey mixture. Sprinkle with lettuce and cheese and serve with baked pita chips or tortilla chips.
1/2 teaspoon ground mustard
1 1/4 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small onion, finely chopped
1/4 cup green bell pepper, finely chopped
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup shredded reduced-fat cheddar cheese
Yogurt topping:
1 cup plain nonfat yogurt
2 tablespoons shredded cheddar cheese
1/4 teaspoon chili powder
Brown turkey in a large nonstick skillet for about 8-10 minutes. Stir in all seasonings, onion, bell pepper, beans and tomato sauce. Heat to boiling, stirring occasionally. Spread turkey mixture in an ungreased 9-inch glass pie plate. Combine all yogurt-topping ingredients and mix well. Spread over turkey mixture. Sprinkle with lettuce and cheese and serve with baked pita chips or tortilla chips.
Eggplant spread (lowfat)
1 eggplant (1 pound)
1 medium tomato
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees. Poke holes in eggplant with fork. Cut tomato in half lengthwise. Place eggplant on a cookie sheet and bake for 10 minutes. Place tomato on cookie sheet with eggplant and cook both vegetables for 40 minutes.
Cool vegetables and peel. Cut eggplant into large slices and place in blender or food processor with tomato. Add lemon juice, basil, thyme, garlic and salt and blend until smooth. Add oil and continue to blend. Refrigerate for at least 3 hours.
1 medium tomato
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees. Poke holes in eggplant with fork. Cut tomato in half lengthwise. Place eggplant on a cookie sheet and bake for 10 minutes. Place tomato on cookie sheet with eggplant and cook both vegetables for 40 minutes.
Cool vegetables and peel. Cut eggplant into large slices and place in blender or food processor with tomato. Add lemon juice, basil, thyme, garlic and salt and blend until smooth. Add oil and continue to blend. Refrigerate for at least 3 hours.
Baked breaded chicken fingers(lowfat)
8 boneless, skinless chicken breasts
1/4 cup skim milk
1/4 cup reduced calorie egg substitute
2/3 cup reduced fat breadcrumbs
1/2 cup finely grated Parmesan cheese
1 1/4 teaspoons dried basil
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper
Combine milk and egg substitute in a shallow bowl and set aside. Combine breadcrumbs and next 5 ingredients in a shallow bowl and mix well. Dip chicken strips into milk mixture, then dredge through breadcrumb mixture coating on all sides.
Place chicken strips on a baking dish coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until lightly browned and no longer pink in the center.
1/4 cup skim milk
1/4 cup reduced calorie egg substitute
2/3 cup reduced fat breadcrumbs
1/2 cup finely grated Parmesan cheese
1 1/4 teaspoons dried basil
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper
Combine milk and egg substitute in a shallow bowl and set aside. Combine breadcrumbs and next 5 ingredients in a shallow bowl and mix well. Dip chicken strips into milk mixture, then dredge through breadcrumb mixture coating on all sides.
Place chicken strips on a baking dish coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until lightly browned and no longer pink in the center.
Knit Socks Whatever the Yarn/BOOK AT JOANN'S
NEW BOOK AT JOANN FABRICS
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Each of the five patterns in this book is done in three weights of yarn: super-fine fingering, fine sport-weight and medium worsted-weight.
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Each of the five patterns in this book is done in three weights of yarn: super-fine fingering, fine sport-weight and medium worsted-weight.
Hearty Italian Style Soup
3 POINTS
per serving
Ingredients:
2 - 14-1/2oz cans beef broth
2 cups shredded cabbage
1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up
2 medium potatoes (unpeeled, if desired), cubed
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic salt
1/4 tsp. pepper
1 - 15 or 19oz can white kidney beans, rinsed and drained
1-1/2 cups chopped cooked beef or chicken (about 8 ounces)
Instructions:
In a large saucepan or Dutch oven combine beef broth, cabbage, undrained tomatoes, potatoes, carrot, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat.Simmer,covered, about 20 minutes or until vegetables are tender.
Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.(If desired, divide hot soup among 6 airtight containers. Store up to 3 days in the refrigerator.)
Yield: 6 serving
3 POINTS per serving
Cheesy Potato Skins
2 POINTS
per serving
Ingredients:
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Instructions:
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch
shells. Save potato pulp for another use.
Set oven control to broil. Place potato shells, skin sides down, on rack in broiler
pan. Brush with butter.
Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.
Top with fat-free sour cream; sprinkle with green onions
Yield: 8 serving
2 POINTS per serving
2 POINTS
per serving
Ingredients:
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Instructions:
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch
shells. Save potato pulp for another use.
Set oven control to broil. Place potato shells, skin sides down, on rack in broiler
pan. Brush with butter.
Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.
Top with fat-free sour cream; sprinkle with green onions
Yield: 8 serving
2 POINTS per serving
Mustard-Dill Chicken in Foil Packs (WW)
Mustard-Dill Chicken in Foil Packs (Freezer-friendly)
POINTS® Value | 3
Servings | 4
Preparation Time | 8 min
Cooking Time | 25 min
Level of Difficulty | Easy
main meals | Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast(s)
Instructions
1. Preheat oven to 350°F.
2. Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
3. Cut 4 sheets of aluminum foil large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil. Gather foil loosely around chicken and fold over to seal.
4. Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
5. Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
POINTS® Value | 3
Servings | 4
Preparation Time | 8 min
Cooking Time | 25 min
Level of Difficulty | Easy
main meals | Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast(s)
Instructions
1. Preheat oven to 350°F.
2. Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
3. Cut 4 sheets of aluminum foil large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil. Gather foil loosely around chicken and fold over to seal.
4. Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
5. Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
Garlic-Feta Cheese Spread
Ingredients
4 ounces feta cheese, crumbled
1/2 of an 8-ounce package cream cheese, softened
1/3 cup mayonnaise or salad dressing
1 clove garlic, minced
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon dried dillweed
1/8 teaspoon dried thyme, crushed
36 1/4-inch cucumber or zucchini slices
Fresh dill sprigs
Directions
1. In a food processor bowl or mixing bowl combine feta cheese, cream
cheese, mayonnaise, garlic, and dried herbs. Cover and process or beat
with an electric mixer on medium speed until combined.
2. Immediately spoon about 2 teaspoons spread onto each vegetable slice.
Garnish each with a small sprig of fresh dill. Makes 12 (3-slice)
Ingredients
4 ounces feta cheese, crumbled
1/2 of an 8-ounce package cream cheese, softened
1/3 cup mayonnaise or salad dressing
1 clove garlic, minced
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon dried dillweed
1/8 teaspoon dried thyme, crushed
36 1/4-inch cucumber or zucchini slices
Fresh dill sprigs
Directions
1. In a food processor bowl or mixing bowl combine feta cheese, cream
cheese, mayonnaise, garlic, and dried herbs. Cover and process or beat
with an electric mixer on medium speed until combined.
2. Immediately spoon about 2 teaspoons spread onto each vegetable slice.
Garnish each with a small sprig of fresh dill. Makes 12 (3-slice)
2 More Pounds YEA!
Only 700 more!! Or at least it is what is seems!! OOHHH so slow!! I don't know what I expect! Everytime I pee I say "Good Bye Fat!!" Strangely enough though, when I splurge and eat chocolate, cake or anything sweet, I drink water with it because it flushes all the fat and sugar out right? Yes and that's my story and I am sticking to it...Makes the guilt lessen a little (at least until I get on the scale!!) Oh the things we do and say to justify our thoughts and behavior! I heard that there is a guy who owns a company and fired people who smoked and now he might do it to people who are overweight???? What is this world coming to? We don't feel bad enough by the way people treat us or how we feel but now we will be judged on if we have more curves than some? I knit to feel better. To feel like I am accomplishing something. On those days that the scale don't move...I judge myself toooo harsh sometimes.....I don't need someone else to!
Make it a great day!!
Make it a great day!!
Mediterranean Eggplant Casserole low-fat
Mediterranean Eggplant Casserole
2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick slices
1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.
2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick slices
1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.
Chicken pomodoro (very low fat)
Chicken Pomodoro
Chicken breast or boneless thighs can be used
I USE THIGHS
Season and brown thighs in sauce pan (use a big one)
Take one big can of crushed tomatoes
Pour it into the pan over the thighs
One small can chicken broth
Salt,pepper,Italian seasoning
2 tbs jarred garlic chopped
½ cup white wine
bring to boil
once boiling bring to a simmer
leave cook 1 hour on stovetop
45 minutes into cooking and ¼ cup of lemon juice
Serve with polenta (my fav)
Potatoes… pasta …..Whatever you like! It’s delicious!
Chicken breast or boneless thighs can be used
I USE THIGHS
Season and brown thighs in sauce pan (use a big one)
Take one big can of crushed tomatoes
Pour it into the pan over the thighs
One small can chicken broth
Salt,pepper,Italian seasoning
2 tbs jarred garlic chopped
½ cup white wine
bring to boil
once boiling bring to a simmer
leave cook 1 hour on stovetop
45 minutes into cooking and ¼ cup of lemon juice
Serve with polenta (my fav)
Potatoes… pasta …..Whatever you like! It’s delicious!
Frozen cherry salad
1 (20 ounce) can reduced-calorie cherry pie filling
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) can crushed pineapple in juice, drained
1 tablespoon lemon juice
1 (8 ounce) container frozen reduced-calorie whipped topping, thawed
Cooking spray
Combine first 4 ingredients. Fold in whipped topping.
Coat an 8-inch square pan with cooking spray; pour cherry mixture into prepared pan. Cover and freeze 8 hours or overnight.
Cut into rectangles.
Yields: 10 servings - 4 WW points per serving
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) can crushed pineapple in juice, drained
1 tablespoon lemon juice
1 (8 ounce) container frozen reduced-calorie whipped topping, thawed
Cooking spray
Combine first 4 ingredients. Fold in whipped topping.
Coat an 8-inch square pan with cooking spray; pour cherry mixture into prepared pan. Cover and freeze 8 hours or overnight.
Cut into rectangles.
Yields: 10 servings - 4 WW points per serving
Healthy Seafood Fondue (like Red Lobsters)
Ingredients
-8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
-1 cup low-fat Swiss cheese
-1 cup Campbell's (U.S.) Cream Of Shrimp Soup
-1 cup fat-free skim milk
-1 cup cooked lobster
-1 cup cooked shrimp
-1/2 tsp paprika
-1/2 tsp cayenne pepper
Instructions
Combine everything but the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Serve in bread bowl with french bread
-8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
-1 cup low-fat Swiss cheese
-1 cup Campbell's (U.S.) Cream Of Shrimp Soup
-1 cup fat-free skim milk
-1 cup cooked lobster
-1 cup cooked shrimp
-1/2 tsp paprika
-1/2 tsp cayenne pepper
Instructions
Combine everything but the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Serve in bread bowl with french bread
INFO ON MAYO AND LOW-FAT
Did you know that adding what seems like a perfectly harmless dab of mayonnaise can undo all the benefits of that lean turkey sandwich? Condiments matter! Just a tablespoon of regular mayo adds 100 calories and 11 grams of fat. Instead, try a teaspoon of zesty mustard. It packs plenty of flavor, with only 5 calories per serving and 0 grams of fat. Hot sauce, balsamic vinegar, horseradish, or pickles are other tasty, low-calorie options.
The best tasting Mayo I have had (thanks again to Jamie) is Kraft Fat free mayo. It is by far better than light.
The best tasting Mayo I have had (thanks again to Jamie) is Kraft Fat free mayo. It is by far better than light.
Raspberry White Chocolate Dreamsicle(healthy)
1 package sugar free raspberry Jell-O
1 package sugar free/fat free vanilla pudding
1 container fat free Cool Whip
Dissolve Jell-O in 1 cup of hot water and add 1 cup of cold water. Let stand 5 minutes.
With mixer add vanilla pudding to Jell-O mixture and fold in Cool Whip. Refrigerate.
1 cup = 1 point
This can also be frozen.
1 package sugar free/fat free vanilla pudding
1 container fat free Cool Whip
Dissolve Jell-O in 1 cup of hot water and add 1 cup of cold water. Let stand 5 minutes.
With mixer add vanilla pudding to Jell-O mixture and fold in Cool Whip. Refrigerate.
1 cup = 1 point
This can also be frozen.
BEEF GYRO (healthy)
Ingredients
FF sour cream-2 TBLS
Garlic powder
Deli Select Roast Beef (2 ounces)
1 small pita
1/4 C chopped cucumber
1 small chopped tomato
lettuce
LF feta cheese-- (optional)
Instructions
Mix chopped cucumber, garlic powder with sour cream in small bowl & refrigerate for at least 2 hours or overnight.
Slice the roast beef & warm in a nonstick pan over a medium heat. Liberally cover the pita with the sour cream mixture. Add warmed beef & chopped tomato & lettuce. You can also add the optional LF Feta, but it will add another point. Fold pita sandwich in half & wrap in foil (this is one messy sandwich)
Special Notes
Very filling & you get 2 vegetable servings!
FF sour cream-2 TBLS
Garlic powder
Deli Select Roast Beef (2 ounces)
1 small pita
1/4 C chopped cucumber
1 small chopped tomato
lettuce
LF feta cheese-- (optional)
Instructions
Mix chopped cucumber, garlic powder with sour cream in small bowl & refrigerate for at least 2 hours or overnight.
Slice the roast beef & warm in a nonstick pan over a medium heat. Liberally cover the pita with the sour cream mixture. Add warmed beef & chopped tomato & lettuce. You can also add the optional LF Feta, but it will add another point. Fold pita sandwich in half & wrap in foil (this is one messy sandwich)
Special Notes
Very filling & you get 2 vegetable servings!
Bell Bottom/Flare Bottom Legwarmers(below)
I am working on legwarmers. Don't ask what happened to the color of the picture. The yarn is lavender. I might embellish it with ribbons or beads when its finished. They will be flared on the bottoms. They are taking forever.......Hope you all are more successful in your knitting today than I am...
Slow weight loss
Hello today! Well I am one pound down...slow..slow..slow..I am having a healthy milkshake and boy do I feel guilty!! And its healthy and nothing bad is in it!! Boy I am programmed to think healthy is supposed to taste bad. Fortunately, I have a wonderful cousin (whose more like my sis) who has had much success eating low-fat and shares everything with me. Recipes, strategy and encouragement. I guess thats what we all need. Someone to pick us up and say "It's ok...it wasn't THAT bad what you ate" Or when you lose that ONE pound they say "YEA". We are all looking for validation and help picking ourselves off the ground when we feel we are superglued there. And I wish for all of you to find someone to truly understand you and love you unconditionally like I have cause when things get bad...it makes all the difference in the world..sometimes even life or death.
That's why I love knitting. Its so relaxing and such instant gratification. Even if you only do one row..you feel like you accomplished something. Something that you will probably give to someone else with pride. You can get so lost in it and zone out and forget, if only for a while, all your whoes.
Well thats all my ranting for one night. I wish you all well and make tomorrow a GREAT day!!
That's why I love knitting. Its so relaxing and such instant gratification. Even if you only do one row..you feel like you accomplished something. Something that you will probably give to someone else with pride. You can get so lost in it and zone out and forget, if only for a while, all your whoes.
Well thats all my ranting for one night. I wish you all well and make tomorrow a GREAT day!!
Great website for horror, sci-fi entertainment! Check it out!
http://davesnewsandreviews.blogspot.com
http://davesnewsandreviews.blogspot.com
JAMIE'S WW HUMMUS
Ingredients
Homemade Hummus
POINTS® values per serving | 2
Servings | 3
Ingredients
15 oz Progresso Chick Peas
1/3 cup fresh lemon juice
3 tsp garlic clove(s)
1 tsp garlic salt
1/3 cup parsley
Instructions
Drain chickpeas. Mix together in food processor. Serve with tortillas browned under broiler with garlic salt and Pam and cut into wedges
Instructions
I also sprinkle reduced-fat feta over the hummus for extra tang-but make sure to add the points.
Homemade Hummus
POINTS® values per serving | 2
Servings | 3
Ingredients
15 oz Progresso Chick Peas
1/3 cup fresh lemon juice
3 tsp garlic clove(s)
1 tsp garlic salt
1/3 cup parsley
Instructions
Drain chickpeas. Mix together in food processor. Serve with tortillas browned under broiler with garlic salt and Pam and cut into wedges
Instructions
I also sprinkle reduced-fat feta over the hummus for extra tang-but make sure to add the points.
Buffalo Pierogies
Ingredients
1 box of Mrs. T's potato and cheddar Pierogies
1/4 cup Frank's Red Hot.
Instructions
Mix 1 box of Mrs. T's Pierogies with the Frank's Red Hot. Place on a cookie sheet and bake in the oven at 400 for 18 minutes. You may want to turn them over 1/2 way through baking.
1 box of Mrs. T's potato and cheddar Pierogies
1/4 cup Frank's Red Hot.
Instructions
Mix 1 box of Mrs. T's Pierogies with the Frank's Red Hot. Place on a cookie sheet and bake in the oven at 400 for 18 minutes. You may want to turn them over 1/2 way through baking.
Honey Lime Fruit Toss
20 oz canned pineapple, packed in heavy syrup
15 oz canned mandarin oranges in light syrup
2 large banana(s)
1 large apple(s)
2 Tbsp unsweetened lime juice
2 Tbsp honey
Instructions
Drain pineapple and oranges, but reserve juices. Peel banana and cut into small pieces. Core apple, remove skin and cut into bite-size pieces. Combine all fruit in large plastic bowl.
Take the reserved juices from the oranges and pineapple; add 2 TBSP honey and 2 TBSP lime juice. Pour over salad and toss to coat.
15 oz canned mandarin oranges in light syrup
2 large banana(s)
1 large apple(s)
2 Tbsp unsweetened lime juice
2 Tbsp honey
Instructions
Drain pineapple and oranges, but reserve juices. Peel banana and cut into small pieces. Core apple, remove skin and cut into bite-size pieces. Combine all fruit in large plastic bowl.
Take the reserved juices from the oranges and pineapple; add 2 TBSP honey and 2 TBSP lime juice. Pour over salad and toss to coat.
Creamy Basil & Red Pepper Pasta
Ingredients
2 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1/2 cup fresh basil leaves
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
Instructions
COOK pasta as directed on package. Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 minutes, stirring frequently. Stir in cream cheese mixture. Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
DRAIN pasta. Add to chicken mixture in pan; stir gently until well blended.
2 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1/2 cup fresh basil leaves
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
Instructions
COOK pasta as directed on package. Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 minutes, stirring frequently. Stir in cream cheese mixture. Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
DRAIN pasta. Add to chicken mixture in pan; stir gently until well blended.
Low fat brownies
1 1/2 c. sugar
1 1/2 c. flour (self-rising)
5 egg whites
2 tbsp. apple sauce
4 tbsp. cocoa
1 tsp. vanilla
1 c. chopped nuts (optional)
Mix sugar, egg whites, vegetable oil, and vanilla together. Add flour and cocoa and stir well. (If batter is too stiff add one or two tablespoons hot water.) Stir in nuts. Spread batter in a 13 x 9 inch baking pan and bake at 350 degrees until done (about 30 minutes). Cool and cut into squares.
Veggie chili
2 cups chopped onions
1 can (14-oz.) chicken broth, divided
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound carrots, cut into 1-inch chunks
1 pound potatoes, cut into 1-inch chunks
1 can (28 oz.) tomatoes, drained and chopped
2 cans (15 oz. or 19 oz. each) kidney, garbanzo, or black beans (or a combination), drained and rinsed
1/4 cup chopped fresh cilantro
Plain fat-free yogurt
Directions
1. Combine onions and 1/4 cup of the broth in Dutch oven; cook over medium-high heat until onion is wilted, 5 minutes. Stir in garlic, chili powder, cumin, and oregano; cook 1 minute. Add remaining broth and the carrots and potatoes to Dutch oven; cover and cook 10 minutes. Add chopped tomatoes and beans; simmer until vegetables are tender, 15 minutes more.
2. Remove chili from heat and stir in cilantro. Serve with yogurt. Makes 10 cups.
1 can (14-oz.) chicken broth, divided
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound carrots, cut into 1-inch chunks
1 pound potatoes, cut into 1-inch chunks
1 can (28 oz.) tomatoes, drained and chopped
2 cans (15 oz. or 19 oz. each) kidney, garbanzo, or black beans (or a combination), drained and rinsed
1/4 cup chopped fresh cilantro
Plain fat-free yogurt
Directions
1. Combine onions and 1/4 cup of the broth in Dutch oven; cook over medium-high heat until onion is wilted, 5 minutes. Stir in garlic, chili powder, cumin, and oregano; cook 1 minute. Add remaining broth and the carrots and potatoes to Dutch oven; cover and cook 10 minutes. Add chopped tomatoes and beans; simmer until vegetables are tender, 15 minutes more.
2. Remove chili from heat and stir in cilantro. Serve with yogurt. Makes 10 cups.
Tofu Italian Casserole
1 lb. firm tofu
2 Tbs. oil
1 Tbs. minced garlic
1 small onion chopped
1 green pepper, chopped
2 tsp. oregano
1 tsp basil
1 qt. spaghetti sauce
1/2 lb. ziti
1 cup sharp cheddar cheese or mozzerella shredded (2percent)
Using 1 Tbs. oil, saute garlic until soft; add green pepper and onion and cook until onion turns yellow. Set aside. In separate skillet, cook drained, mashed tofu in remaining 1 Tbs. of oil. Add all spices and continue to cook on low heat until tofu stops steaming (5-10 min.) Add one cup of sauce; simmer 5 minutes. Boil ziti until tender but not soft; rinse. In 2-qt. baking dish, layer half the cooked ziti, 1-1/2 cups of spaghetti sauce, half the tofu mixture, and half the cheese. Repeat, using all remaining cheese on top. Bake about 30 min., or until all cheese melts and sauce is bubbly.
2 Tbs. oil
1 Tbs. minced garlic
1 small onion chopped
1 green pepper, chopped
2 tsp. oregano
1 tsp basil
1 qt. spaghetti sauce
1/2 lb. ziti
1 cup sharp cheddar cheese or mozzerella shredded (2percent)
Using 1 Tbs. oil, saute garlic until soft; add green pepper and onion and cook until onion turns yellow. Set aside. In separate skillet, cook drained, mashed tofu in remaining 1 Tbs. of oil. Add all spices and continue to cook on low heat until tofu stops steaming (5-10 min.) Add one cup of sauce; simmer 5 minutes. Boil ziti until tender but not soft; rinse. In 2-qt. baking dish, layer half the cooked ziti, 1-1/2 cups of spaghetti sauce, half the tofu mixture, and half the cheese. Repeat, using all remaining cheese on top. Bake about 30 min., or until all cheese melts and sauce is bubbly.
Tofu Stuffed Mushrooms
Large mushrooms - 6 to 8 (hollowed out)
Tofu - 1 block (diced)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 1/4 cup
Sesame oil - 2 teaspoons
Salt and black pepper
Chop up the mushroom stalks and mix with the green onions and oyster
sauce.
Mix with the tofu and corn. Add in salt and pepper. Mix well.
Stuff the mushrooms with this tofu mix, and brush the edge of the
mushrooms with sesame oil.
Bake in the oven for 12 to 15 minutes, and serve.
Tofu - 1 block (diced)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 1/4 cup
Sesame oil - 2 teaspoons
Salt and black pepper
Chop up the mushroom stalks and mix with the green onions and oyster
sauce.
Mix with the tofu and corn. Add in salt and pepper. Mix well.
Stuff the mushrooms with this tofu mix, and brush the edge of the
mushrooms with sesame oil.
Bake in the oven for 12 to 15 minutes, and serve.
Powdered Sugar glaze
1 1/2 cups SPLENDA® Granular
1/4 cup Cornstarch
5-6 tsp. Water
Place SPLENDA® and cornstarch in blender jar. Cover and blend until SPLENDA® is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
To flavor the glaze add any of the following; 1/2 tsp. vanilla extract, 1 drop maple flavor, 1 tsp. lemon zest, 1 tsp. orange zest, or 1/2 tsp. rum flavor.
Powered Sugar with Splenda
Makes1/2 cup
3/4 cup SPLENDA® Granular
2 Tbsp. Cornstarch
Place ingredients in blender jar. Cover and blend until SPLENDA® Granular is a very fine powder.
Use instead of powdered sugar for garnishing cakes and pastries.
Rice Pudding LOW-FAT
Rice Pudding
Preparation Time: 10 minutes
Baking Time: 55-65 minutes
Serving Size: 1/6 recipe
Serves: 6
1/2 cup egg substitute
2 cups fat-free milk
1/2 cup SPLENDA® Granular
1/2 cup dark raisins
1 1/2 cups cooked white rice
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1. Preheat oven to 325° F. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla and salt. Mix well.
2. Add cinnamon and nutmeg.
3. Pour into a 10x6" glass-baking dish. Bake for 25 minutes. Sprinkle with cinnamon and stir.
4. Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.
Low-Fat Dessert
~ Butterscotch Fluff ~
1 sugarfree Jello butterscotch pudding mix
1 cup cold water
1 cup whipping cream, whipped or you can use light cool whip
1 8 oz. cream cheese softened
2 Tbsp. Spenda
Whip the cream. Mix pudding, Splenda and water with electric mixer and mix in cream cheese. Fold in cream. chill for a couple of hours.
GREAT with other SF puddings like pistachio, chocolate etc
1 sugarfree Jello butterscotch pudding mix
1 cup cold water
1 cup whipping cream, whipped or you can use light cool whip
1 8 oz. cream cheese softened
2 Tbsp. Spenda
Whip the cream. Mix pudding, Splenda and water with electric mixer and mix in cream cheese. Fold in cream. chill for a couple of hours.
GREAT with other SF puddings like pistachio, chocolate etc
Weight loss
Well my New Years resolution was to lose weight. Well not JUST lose weight....but what do they say...Oh yea! Live a healthy lifestyle...Yea right...I want to get my butt into a bathing suit..Dont we all? Well I have been doing great! I quit eating white bread and started eating wheat. I replaced my 4 tbs of sugar in my coffee to Splenda. I have lost 8 pounds since Jan. 1. I need to lose 70 pounds if not a few more. thats like looking for the mouse under the elephant. I am proud of myself and my husband and kids are doing it to but its awfully slow. I keep reminding myself I have had this extra weight on for 14 years( and its quite happy there) and its not going to just fall off because I change my eating....I have added exercise. I try to do it every day. I have Rheumatoid Arthritis so on top of everything else...that doesnt help when I put my heart and soul into exercising and it pushes me into a flare up....Anyway, my cousin has done so well on weight watchers and eating low-fat and coming up with fantastic recipes (She is SUCH a inspiration!!) that I know she wouldnt mind me sharing tips and recipes to help anyone out there. They really have helped me and the life change hasnt been bad and I hate to admit it but I do feel better.
Here are two great recipes. I will try and post a new one every day.
Healthy Milkshake
1 cup skim milk
1 pkg hot chocolate mix (sugar free fat free or reg)
8 -12 icecubes
splenda to sweeten
Blend in Blender
Alfredo Sauce
Dice onion (1)
Sautee in PAM
Add 1-1/2 tbs olive oil (or smart balance margarine)
Sprinkle 4-4/12 TBS of flour
Stir for 2 minutes to cook flour It will be a blob of flour
Add FAT FREE half and half (I start with 1 1/2 cups)
1/2 can of chicken broth
and stir
1/2 cup parm cheese grated
Bring to boil and if it needs to be thinned out add more 1/2 and 1/2
Lower heat to simmer and add 1-2 tbs of chopped garlic (i use jarred) or 1 garlic clove chopped
Season with salt and pepper to taste and let simmer for 20 minutes stirring occasionally.
Now I add frozen peas and imatation crab and lobster (i would add the real thing but its too expensive to feed a family) spinach or escarole and put it over pasta. YUM!
Here are two great recipes. I will try and post a new one every day.
Healthy Milkshake
1 cup skim milk
1 pkg hot chocolate mix (sugar free fat free or reg)
8 -12 icecubes
splenda to sweeten
Blend in Blender
Alfredo Sauce
Dice onion (1)
Sautee in PAM
Add 1-1/2 tbs olive oil (or smart balance margarine)
Sprinkle 4-4/12 TBS of flour
Stir for 2 minutes to cook flour It will be a blob of flour
Add FAT FREE half and half (I start with 1 1/2 cups)
1/2 can of chicken broth
and stir
1/2 cup parm cheese grated
Bring to boil and if it needs to be thinned out add more 1/2 and 1/2
Lower heat to simmer and add 1-2 tbs of chopped garlic (i use jarred) or 1 garlic clove chopped
Season with salt and pepper to taste and let simmer for 20 minutes stirring occasionally.
Now I add frozen peas and imatation crab and lobster (i would add the real thing but its too expensive to feed a family) spinach or escarole and put it over pasta. YUM!
PS................Ladder stitch
OH and I forgot to mention the fantastic decorative effect they did on the ponchos from knitty gritty...they did Yarn Over on the bottom and when they got to the last row they did a drop stitch and made a ladder effect which was absolutly fantastic!! Check it out on:
http://www.diynet.com
http://www.diynet.com
FINISHED PROJECT
I made the softest scarf for my son (I will post this weekend) I used homespun yarn and doubled it up. I pulled from both sides of the yarn. I used size 17 needles. It came up so beautiful. I think its the best thing I have made so far. I will try a ponch next. I saw on Knitty Gritty they made just rectangular pieces and sewed it just to have a neck hole. If you get a chance try the scarf. It works up so fast and is so satisfying.
Now I am working on leg warmers for my daughter. I am using just worsted weight yarn in lavendar and will see how it works up before i use fun fur to make a cute fuzzy pair!
Make it a good day!
Now I am working on leg warmers for my daughter. I am using just worsted weight yarn in lavendar and will see how it works up before i use fun fur to make a cute fuzzy pair!
Make it a good day!
Time
Where does all the time go? I never seem to have alot of extra time for me. I start the day getting the kids off to school and then the next time I turn around they are home and need help with homework! I always have big aspirations for the day but it never seems to come together. Anybody have any ideas on how to make more time in the day? I guess thats why they say live and love every minute and appreciate life for what it is because it can be taken away so quickly...maybe I shouldnt complain.....I have a great husband and kids and animals and people in my life who support and love me for who I am....Hmmmmm.... I feel better now......tomorrows another day......
Hobbies
Hey. Well its going up to a warm 34 degrees today! A good day to sit and do some of your favorite hobbies. I think I will bead today. It is such a relaxing thing to do, and so creative. I am trying to learn brick stitch, peyote and round. I am having a heck of a time. I love making earrings. I have made so many and given so many away. I think I give more away than I keep or even wear. Any one want to give any tips for beaders or add a link so we can see your work, be my guest! I love to see others work and I am sure I am not the only one! Enjoy the day!
Wed. jan 19
Well American Idol debuted last night. I dont really like all the "bad" singers they show week after week. I think the first couple shows are fine, but I am ready to see the good ones and start the competition. I watched Amazing Race and FINALLY Jonathan and Victoria are off the show. I was so tired of watching her be abused and hear his whiny voice! I am so addicted to that show. I will be posting pictures of the knitting I have been doing. I made the most lucious scarf for my son! Just in time for the weather to turn very cold!
Welcome!!
Welcome to my Blog!! I will write about many things including crafts, quilting, knitting and jewelry making. Any comments or discussions are welcome. I am also a mother of 2 beautiful kids which I am sure that I will talk about and of course vent!
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