Wednesday, March 30, 2011

Out-N-In California Burger

this one was adapted from "Cooking Light"

very tasty!

serves 4 ( 9 points + )

  • 1 lb. extra lean ground beef or ground sirloin ( 95% lean)
  • 2 T. ketchup
  • 1 T. light mayonnaise
  • 2 tsp. pickle relish
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  • 2 slices ( reduced fat Sargento Swiss cheese slices)
  • Lettuce
  • red onion
  • ½ medium avocado, sliced thin
  • tomato slices
  • bread and butter pickle slices
  • 4 Healthy Life low-fat hamburger buns

Form burgers into 4 patties, Make a small indentation in the center of each burger. Sprinkle with salt and pepper. Coat a nonstick skillet with cooking spray. Cook burgers until desired doneness. Top each with ½ slice of cheese and let melt.
Top each burger with a lettuce leaf, tomato slices, avocado, red onion, 2 pickle slices and about 1-½ T. sauce.

Italian Sausage and Peppers Pasta

serves 8 ( 9 points + )

16 oz. uncooked penne pasta
5 hot turkey Italian sausage links ( Jenny O)
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 T. crushed garlic ( from a jar)
1 tsp. oregano
½ tsp. pepper
½ tsp. basil
1 T. olive oil
2 cans ( 15 oz each) diced tomatoes
2 small cans tomato sauce

Cook pasta; drain.
Meanwhile, in a large nonstick skillet, brown sausage; drain. Remove sausage from pan and cut into ¼" slices. In the same skillet, cook peppers in oil. Stir in tomatoes, spices and sausage. Simmer, covered, until sausage is cooked through. Place pasta in a large serving bowl and top with sausage mixture.

Cheesy Biscuit Triangles

makes 24 ( 2 points + each)

  • 2 c. flour
  • 1 T. baking powder
  • ½ tsp. salt
  • ½ tsp. dried oregano, divided
  • ½ tsp. dried basil, divided
  • 2 egg whites, divided
  • 1 egg
  • 1 c. crumbled feta cheese
  • ½ c. fat-free ricotta cheese
  • ⅓ c. low-fat buttermilk
  • ¼ c. fat-free sour cream ( Breakstone's)

In a bowl, combine flour, baking powder, salt, ¼ tsp. oregano and ¼ tsp. basil.
In another bowl, combine one egg white, one egg, feta cheese, ricotta cheese, buttermilk and sour cream. Stir wet ingredients into dry ingredients until just blended.
On a lightly floured surface, roll dough into a 12 x 9" rectangle. Cut into 12 squares and cut each square in half, diagonally, to form 12 triangles. PLace on a baking sheet coated with cooking spray. Whisk remaining egg white and brush over the tops of the biscuits. Sprinkle with remaining oregano and basil.
Bake at 425 for 12-15 minutes or until golden brown.

Thursday, March 24, 2011

Almond Chicken with Strawberry Balsamic Sauce

This recipe, adapted from "Healthy Cooking" ,was very flavorful. I served this along with
Blackberry Spinach Salad and Broiled Potatoes and Zucchini.

serves 4 ( 1 piece of chicken with 2 T. sauce = 9 points + )

½ c. Panko Japanese bread crumbs
⅓ c. almonds, coarsely chopped
½ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves ( 4 oz. each)
1 T. canola oil
⅓ c. fat-free chicken broth
⅓ c. strawberry preserves
3 T. balsamic vinegar
½  tsp. dried thyme
½  tsp. dried rosemary

In a large ziplock bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, cook chicken in oil until no longer pink. Remove and set aside to keep warm.
In the same skillet, add the chicken broth, strawberry preserves, vinegar, thyme and rosemary. Bring toa boil; reduce heat and simmer until thickened ( 5-7 minutes)
Serve chicken with sauce

Blackberry Spinach Salad

A nice salad for spring. This recipe was adapted from "Healthy Cooking Magazine"

6 servings ( 3 points + )

  • 8 c. fresh baby spinach
  • 1 c. fresh blackberries
  • 1 c. cherry tomatoes, halved
  • 1 green onion, sliced
  • 2 T. chopped walnuts, toasted
  • 2 T. olive oil
  • 1 T. balsamic vinegar
  • 2-½ tsp. honey
  • 1 garlic clove, minced
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ⅔ c. crumbled feta cheese

In a large bowl, combine the spinach, blackberries, tomatoes, onion and walnuts.
In a small bowl, whisk the oil, vinegar, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately.

Tuesday, March 22, 2011

Tiramisu Parfaits

shown without cocoa powder dusting
I served this dessert as part of an Italian themed dinner. We had Italian Beef and Italian Pasta Salad
serves 6 ( 5 points + )

⅓ c. brewed coffee, cooled to room temperature
2 c. fat-free milk
2 packages sugar free instant vanilla pudding
4 oz. fat-free cream cheese
1 package ( 3 oz) ladyfingers, cubed
8 oz. Cool Whip Free
2 T. miniature chocolate chips
1 tsp. baking cocoa

In a large bowl, whisk milk and pudding until thickened. Beat cream cheese until smooth. Fold into pudding mixture.
Place ladyfingers in a large bowl. Drizzle with coffee and toss to coat. Let stand 5 minutes.
Divide half of ladyfinger mixture among 6 parfait glasses. Top with half of the pudding mixture and half of the Cool Whip. Repeat. Sprinkle with chocolate chips. Cover with plastic wrap and refrigerate until serving. Right before serving dust with cocoa powder.

adapted from "Taste of Home"

Saturday, March 19, 2011

Risotto with Zucchini and Bell Peppers

Another great Italian recipe. I made this along with the Involtini chicken rolls. This rice is not a sticky rice, but a more firm-tender rice.

serves 10 ( about ¾ c. = 7 points + )

1 T. light stick butter
1 T. olive oil
2 medium zucchini, cut into julienne strips
2 medium bell peppers, cut into julienne strips
1 medium onion, thinly sliced
2 c. uncooked Arborio rice
⅓ c. white wine
3-¼ - 4 c. fat-free chicken broth
1 c. heavy whipping cream
¼ tsp. pepper
2 T. freshly grated Parmesan cheese

Heat butter and oil in a large nonstick skillet or Dutch oven. Cook zucchini, peppers and onions until crisp-tender. Remove mixture and set aside.
Add rice to skillet and cook about five minutes, stirring occasionally until edges of kernels are translucent. Stir in wine and cook until liquid is absorbed.
Meanwhile, heat heavy cream with chicken broth; keep on low heat to keep warm.
Reduce heat of rice to medium low. Add about ½ c.  broth mixture and cook,uncovered about 5 minutes, stirring frequently until liquid is absorbed. Stir in remaining broth mixture, ½ c. at a time, stirring occasionally and cooking about 3 minutes or until liquid is absorbed, rice is tender and mixture is creamy.
Stir in zucchini and peppers. Sprinkle with cheese.

Involtini ( Chicken Rolls)

This recipe was awesome!

serves 8 ( 5 points + )

2 lbs. ( 4 ) boneless, skinless chicken breasts, halved horizontally so that they are each 4 oz.
2 oz. prosciutto, sliced very thin
½ c. part-skim mozzarella, shredded
⅓ c. dry bread crumbs
⅓ c. finely chopped carrot
2 T. water
1 T. olive oil
2 c. marinara sauce or tomato sauce seasoned to your liking

Place chicken cutlets between 2 sheets of plastic wrap. Pound to ¼" thickness. Combine carrots with bread crumbs and water. Place carrot mixture in the center of each piece of chicken. Top with thin slices of prosciutto and 1 T. mozzarella. Roll and secure with toothpicks or string. Heat oil in a nonstick skillet coated with cooking spray. Brown chicken on all sides. Add tomato sauce and reduce heat to simmer. Cover and cook until heated through and chicken is no longer pink. Remove toothpicks or string. Serve with the sauce.

Chicken Fried Rice

Joey and I cooking up an Asian storm!

This recipe was made by my new son, Joey. We made this along with Mongolian Beef. It was so good!

serves 6 ( 7 points + )

  • 3 c. instant brown rice, cooked according to package directions
  • 1 T. canola oil
  • ½ c. chopped carrot
  • ½ c. chopped celery
  • 2 eggs, scrambled
  • 1 boneless, skinless chicken breast, cooked and chopped
  • ½ c. low-sodium soy sauce ( more or less to taste)

Heat oil in a nonstick skillet. Cook celery and carrot until crisp tender.
Combine cooked rice, chicken, scrambled eggs, veggies and soy sauce. Heat through.


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