Monday, December 27, 2010

Brunch Bake

This is what we had for breakfast on Christmas morning. YUM!

serves 12 ( 5 points + )

  • 12 small refrigerated buttermilk biscuits
  • 24 oz. egg beaters ( 3 c. )
  • 5 oz. Canadian bacon, chopped
  • 1 c. reduced fat shredded cheddar cheese
  • 1 c. part-skim mozzarella, shredded

Arrange biscuits in a 13 x 9 pan coated with cooking spray. In a bowl, combine the remaining ingredients. Pour over the biscuits. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

Chicken Thighs with Sausage

shown here with roasted potatoes on the side.
adapted from "Healthy Cooking"

serves 8 (7 points + )
2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
8 bone-in chicken thighs, skin removed ( about 3 lbs.)
1 package ( 14 oz) smoked turkey kielbasa
¼ c. ketchup
6 garlic cloves, minced
1 T. hot sauce
1 tsp. each of dried basil, paprika adn thyme
½ tsp. oregano
salt and pepper to taste

In a Dutch oven or large pot, place all ingredients. Stir, cover and cook on medium- low for 2-3 hours or until chicken is tender and vegetables are tender.

Tuesday, December 21, 2010

Orange Buttermilk Dinner Rolls

These rolls were a perfect accompaniment to my marinated pork tenderloin . Enjoy!

Makes 13 rolls ( 4 points +)

  • 1-¼ c. warm buttermilk
  • 2 T. sugar
  • 1 T. honey
  • 1 package dry yeast
  • 3 T. butter, melted and divided
  • 4 tsp. grated orange rind
  • 1 tsp. salt
  • 3 c. flour

Combine first three ingredients in a large bowl of an electric mixer. Sprinkle yeast over mixture and let stand for 5 minutes. Stir in 2 T. butter, orange rind and salt. Add flour to yeast mixture and beat on low speed until soft and elastic ( about 5 minutes.) dough will be sticky.
Place dough in a large bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place until doubled ( about 1 hour). Punch dough down and turn onto a lightly floured surface. Cut into 13 sections. Roll dough into balls by pushing against the surface with the palm of your hand. PLace dough on baking sheet coated with cooking spray. Brush with remaining melted butter. Cover and let rise until doubled. Bake at 375 for 20 minutes or until golden. Cool slightly.

"Cooking Light"

Chocolate Hazelnut Thumbprints

A rich, chocolatey cookie…hard to eat just one!

Makes 28 cookies ( 3 points + each)

1 c. flour
1 c. powdered sugar
⅓ c. unsweetened cocoa
¼ tsp. salt
½ c. butter, softened
2 large egg yolks
1 tsp. instant espresso ( optional)
½ tsp. vanilla
⅓ c. finely chopped hazelnuts, toasted
⅓ c. chocolate hazelnut spread ( such as Nutella)

Whisk together first four ingredients.
Place butter in a large mixing bowl and beat until fluffy. Add egg yolks and espresso and vanilla. Add flour mixture to butter mixture and beat until just combined. Turn onto wax paper and knead until dough sticks together. Form dough into 28 balls and roll in hazelnuts. Place on cookie sheets coated with cooking spray or lined with parchment paper. Make a small indentation in the center of each cookie with your thumb. Bake at 350 for 10 minutes. Cool completely on wire racks. Fill each indentation with about ½ tsp. Nutella.

adapted from "Cooking Light"

Friday, December 17, 2010

Potato and Swiss Frittata

adapted from "Weight Watcher's Comfort Food" cookbook.

serves 4 ( 7 points +)

  • 4 large eggs
  • 4 egg whites
  • ½ c. lowfat milk
  • ¼ c. shredded Swiss cheese
  • 1 tsp. dried parsley
  • 3 small red potatoes, thinly sliced
  • salt and pepper
  • 1 T. butter

Preheat broiler.
Whisk eggs, egg whites, milk, cheese and parsley together; set aside.
Spray a 10 inch oven -proof skillet with cooking spray. Add potatoes and cook until tender and lightly browned. Remove from pan.
Add butter to pan and melt. Return potatoes to pan. Pour in egg mixture; reduce heat to medium-low and cook, undisturbed, until the bottom of the frittata is firm, 8-10 minutes.
Place skillet under the broiler and broil until frittata is set in the center 2-3 minutes. Cut into 4 wedges.

Kung Pao Chicken with Coconut Jasmine Rice

This Kung Pao Chicken packs a little punch, but it goes perfectly with this coconut jasmine rice!

Kung Pao Chicken: serves 4 ( 1 c  = 7 points +)

  • 2 T. dark sesame oil
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  •  1 pound boneless, skinless chicken thighs, cut into 1" pieces
  • ¾ c. water
  • 3 T. low sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp brown sugar
  • ½ tsp. bottled minced ginger
  • 1-1 ½ tsp. crushed red pepper flakes
  • 1 large red pepper, thinly sliced
  • 1 c. snow peas or canned green beans
  • 2 T. chopped dry roasted peanuts

Heat oil in a large skillet. Saute onion until softened. Add garlic and cook 30 seconds. Remove from pan. Add chicken to pan and cook until no longer pink; remove from pan.
Combine water and next five ingredients, stirring with a whisk. Add peppers and snow peas to pan and cook until crisp tender. Return chicken and onions to pan. Stir in sauce. Bring to a boil and cook until thickened. Sprinkle with nuts. Serve with rice.

Coconut Jasmine Rice: seves 4 ( 5 points +)

  • 1 c. uncooked jasmine rice
  • 1-¼ c. water
  • ½ c. light coconut milk
  • ¼ tsp. salt

Combine all ingredients in a saucepan. Bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.

adapted from "Cooking Light"

Beef Tenderloin with Port Plum Reduction

An awesome dish for the holiday season!

serves 8 (6 points + )

  • 1-¾ lb. beef tenderloin
  • salt and pepper
  • 1-½ c. thinly sliced shallots
  • 1 T. butter
  • 1-½ c. fat free chicken broth
  • 1 c. ruby port or red wine
  • ½ c. plum jelly or red currant jelly
  • 2 T. balsamic vinegar
  • ½ tsp. each dried thyme and rosemary

Lightly coat beef with cooking spray and sprinkle with salt and pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Preheat oven to 450.
Spray a large, heavy nonstick skillet with cooking spray. Brown beef on all sides. Place beef on broiler pan or in a roasting pan on a rack. Bake at 450 for 20 minutes or until desired doneness ( meat thermometer registers 130 degrees). Let stand 15 minutes.
Return skillet to heat. Add butter and shallots, scraping to loosen browned bits. Cook 1 minute. Stir in broth, wine, vinegar, jelly, thyme and rosemary; bring to a boil and cook until reduced to about 1-½ c. ( about 20 minutes) Season with salt as desired.
Cut beef crosswise into 16 slices. Serve with sauce. adapted from "Cooking Light"

Sunday, December 12, 2010

Peppermint Cheesecake Brownies

A nice treat for the holidays!

Makes 16 ( 6 points + )

Cheesecake batter:
1 ( 8 oz.) block reduced fat cream cheese
⅓ c. sugar
¼ tsp. peppermint extract
1 large egg
1 egg white
1 T. flour

Brownie Batter:
1 c. flour
½ c. unsweetened cocoa
½ tsp. salt
1-½ c. packed brown sugar
¼ c. canola oil
¼ c. lowfat buttermilk
2 tsp. vanilla
2 egg whites
1 egg

Preheat oven to 350 and spray a 9" square baking pan with cooking spray.

To prepare cheesecake batter, beat cream cheese until smooth. Add sugar and peppermint extract. Beat well. Add 1 egg and 1 egg white; beat well. Add 1 T. flour, beating until just blended.

To prepare brownie batter, measure 1 c. flour into a bowl. Add cocoa and salt, whisking until mixed.
Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites and 1 egg in a large bowl. Beat until blended. Add flour mixture to sugar mixture, beating until just blended. Reserve ½ c. brownie batter.
Spread remaining batter in prepared pan. Pour cheesecake filling over the top, spreading to the edges. Dot cheesecake batter with reserved brownie batter. Swirl the top two layers together using the tip of a knife. Bake at 350 for 25-35 minutes or until top is set. Cool completely on a wire rack.

From "Cooking Light"

Friday, December 10, 2010

Easy Arroz con Pollo

otherwise known as chicken with rice. This dish was adapted from "Taste of Home"

serves 6 ( 6 points +)

1-¾ c. uncooked instant rice
24 oz. boneless, skinless chicken breasts
1 can ( 14.5 oz) fat free chicken broth
1 c. salsa
8 oz. can tomato sauce
1 medium green pepper, chopped
½ c. shredded reduced fat cheddar cheese

Spray a 13 x 9 pan with cooking spray. Spread rice over the bottom of the pan. Slice raw chicken into strips and place over rice. In a large bowl, stir together the broth, salsa, tomato sauce and green pepper. Pour over chicken. Cover and bake at 350 for 55 minutes or until rice is tender and chicken juices run clear. Uncover, sprinkle with cheese and bake 5 minutes longer.

Sausage, Tomato and Spinach Fettuccini

adapted from "Cooking Light"
serves 4 ( 1-⅓ c. = 9 points + )

1 ( 9 oz) package refrigerated fettuccini
1 T. olive oil
6 oz. Italian turkey sausage, casings removed (I like the hot Italian turkey sausage)
2 tsp. minced garlic
1 pint grape tomatoes
salt and pepper to taste
3 c. baby spinach
2 oz. shaved Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain and reserve ⅔ c. of the cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet. Remove casings from sausage and break sausage into bite sized pieces. Cook until meat is no longer pink. Add garlic and cook 30 seconds. Add tomatoes. Cover and cook until tomatoes are tender ( about 4-5 minutes) Mash tomatoes with the back of a spoon. Add salt and pepper. Remove pan from heat. Add reserved cooking liquid, pasta, and spinach. Toss to coat. Sprinkle with shaved Parmesan cheese.

Wednesday, December 8, 2010

Parmesan and Sage Crusted Pork Chops

adapted from "Cooking Light"

serves 4 ( 7 points +)

1-¼ oz. white bread
¼ c. grated Parmesan cheese
1 tsp. dried sage
¼ tsp. salt
¼ tsp. pepper
¼ c. flour
2 egg whites
4 ( 4 oz) boneless pork chops
1-½ T. canola oil

Place bread in food processor and process until coarse crumbs form. Combine bread with cheese, sage, salt and pepper in a shallow dish.
Place flour in another dish and egg whites ( beaten) in another dish.
Heat a nonstick skillet with the oil.
Dredge pork chops in flour, then coat in egg whites, then coat in bread crumb mixture. Cook for 3-4 minutes per side or until done.

Monday, December 6, 2010

Vegetable Beef Stew

The combination of the butternut squash, carrots and apricots makes this stew recipe awesome! I adapted this recipe from a "Taste of Home" cookbook.

Serves 4 ( 1-½ c. = 7 points +)

  • ¾ lb. lean beef stew meat, cut into ½ inch cubes
  • 2 tsp. canola oil
  • 1 can ( 14.5 oz) beef broth
  • 1 can ( 14.5 oz) stewed tomatoes
  • 1-½ c. cubed, peeled butternut squash
  • 6 dried apricots halves, chopped
  • ½ c. chopped carrot
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 2 T. cornstarch
  • ¼ c. water

In a nonstick skillet, cook beef in oil until no longer pink. Place beef along with remaining ingredients through salt and pepper in a slow cooker. Cook on high for 4-5 hours or until beef and veggies are tender.
Mix cornstarch with water. Stir into beef mixture. Cover and cook until gravy is thickened ( about 30 minutes).

Macadamia Butter Cookies

This recipe was adapted from "Cooking Light". I have added some white chocolate chips, which makes these cookies outstanding.  These would be fun to make for Christmas. You will not believe that these cookies do not have butter in them. The macadamia nuts are ground to make the "butter". I am using the new Weight Watcher's point system called "points plus".

Makes 30 ( each cookie is 3 points plus)

⅔ c. macadamia nuts
½ c. sugar
½ c. packed brown sugar
1 tsp. vanilla
1 egg
1-¼ c. flour
½ tsp. baking soda
¼ tsp. salt
⅛ tsp. ground nutmeg
½ c. dried sweetened cranberries
½ c. white chocolate chips
1 T. sugar

Preheat oven to 375 and spray cookie sheets with nonstick spray.

Place nuts in a food processor and process until smooth. Combine macadamia butter, ½ c. sugar, and brown sugar in a large bowl. Mix well. Add egg and vanilla, mixing well. Combine flour with baking soda, salt and nutmeg. Add to macadamia mixture. Stir in cranberries and chips. Refrigerate and chill for 15-30 minutes. Form dough into 30 balls. Place 1 T. sugar into a bowl. Lightly press each ball into sugar. Place balls, sugar side up on baking sheets. Gently press the top of each cookie in a criss-cross pattern with a fork.
Bake for 9 minutes or until golden. Remove from pan and cool on a wire rack.

Thursday, December 2, 2010

Dinner Rolls

This recipe comes from "Cooking Light"

Makes 16 rolls ( 4 points +)

  • 2 tsp. sugar
  • 1 package dry yeast
  • 1 ( 12 oz) can evaporated fat-free milk, warmed
  • 4 c. flour, divided
  • 1 large egg, lightly beaten
  • 1 tsp. salt
  • 1 tsp. cornmeal
  • 2 T. butter, melted
  • poppy seeds ( optional)

Dissolve sugar and yeast in warm evaporated milk. Let stand 5 minutes.
Add 3 c. flour and egg to milk mixture, stirring until smooth. Cover and let rest for 15 minutes.
Add about ¾ c. more flour and salt. Stir until stiff dough forms. Turn onto a lightly floured surface and knead 6-8 minutes or until smooth and elastic, using remaining flour as necessary to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place for 40 minutes or until doubled in size. Punch down and divide dough into 16 equal sections. Shape each piece into desired form.
Place shaped dough portions onto cookie sheets lightly sprinkled with cornmeal. Cover lightly with a towel or plastic and let rise until doubled. ( about 20 minutes)
Preheat oven to 400 degrees. Brush rolls with melted butter and sprinkle with poppy seeds if desired. Bake for 10 minutes. Rotate baking sheets and bake an additional 5-10 minutes or until lightly browned on top and hollow sounding when tapped on bottom. Place on wire racks. Serve warm or cool completely.


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