Ingredients
2 pounds ground turkey
3 celery stalks, chopped
2 carrots, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 box chicken stock
1 bag frozen corn
1 bag cranberries
4 sweet potatoes
1 russet potato
1 pinch cinnamon
1 pinch allspice
1 cup skim milk
1/2 stick butter
Preheat oven to 350.
Peel potatoes and cut into large pieces.
Roast potatoes until tender.
Brown turkey, then remove from pan.
Cook celery, onions, and carrots.
Add 2 tbsp butter, then whisk in flour and cook for a few minutes, stirring constantly.
Add turkey back into pan.
Add stock and bring to a boil.
Lower heat and simmer 10 minutes.
When potatoes are tender, mash them in a bowl with 1/2 stick of butter and milk.
Mix in cinnamon and allspice.
Add turkey mixture to the bottom of casserole dish.
Mix together corn and cranberries, and add them on top of turkey mixture.
Add mashed potatoes and smooth over the top.
Bake for about a half hour, until top is brown.
Remove from oven and let sit for 10 minutes before serving.
Sunday, January 8, 2012
Boston Cream Pie
Ingredients
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract
Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.
Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.
In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.
In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.
Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.
Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract
Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.
Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.
In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.
In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.
Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.
Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.
Texas-Style Casserole
Ingredients
2 cups frozen has browns
1 cup corn kernels
1 cup bell pepper strips
8oz raw turkey sausage, thinly sliced
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese
Preheat oven to 350.
Coat a medium baking dish with nonstick spray.
Place potatoes in baking dish, then vegetables.
Top with sausage.
In a small bowl, beat together eggs, milk, salt, and pepper.
Pour over sausage, then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes.
Cut into 6 pieces.
2 cups frozen has browns
1 cup corn kernels
1 cup bell pepper strips
8oz raw turkey sausage, thinly sliced
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese
Preheat oven to 350.
Coat a medium baking dish with nonstick spray.
Place potatoes in baking dish, then vegetables.
Top with sausage.
In a small bowl, beat together eggs, milk, salt, and pepper.
Pour over sausage, then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes.
Cut into 6 pieces.
South African Pumpkin Fritters
Ingredients
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
Bangin Good Shrimp
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Dragon's Breath Chili
Ingredients
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
White Chocolate Gingerbread Blondies
Ingredients
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
Oatmeal Raisin Cookies
Ingredients
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
Friday, November 25, 2011
Pumpkin Hazelnut Flaugnarde (Clafoutis)
*NOTE: This recipe comes directly from the Skinnytaste
blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts
Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.
Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.
Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.
*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.
Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts
Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.
Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.
Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.
*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.
Wednesday, November 16, 2011
Pulled Buffalo Chicken
Ingredients
1 large or 2 small chicken breasts (approximately 12 oz)
2-3 Tbsp light/reduced-fat mayo
Sriracha/Hot Sauce
Chili powder
1 Celery stalk, chopped
1 Carrot, chopped
Fat-Free Blue Cheese dressing or crumbles
Boil chicken breast until cooked through.
Place in a large bowl and pull apart, using 2 forks.
Add mayo -- just enough so it is moist, but not sopping wet.
Add celery and carrot and mix well.
Add sriracha/hot sauce/chili powder to taste and mix well.
Add either a tbsp of FF blue cheese dressing or 2 tbsp of blue cheese crumbles (or both!)
Serve hot on a potato roll with desired condiments.
NOTE: Recipe makes 3 servings at 5-6 points per serving (depending on the amount of dressing and blue cheese crumbles used) (not including bun and condiments).
1 large or 2 small chicken breasts (approximately 12 oz)
2-3 Tbsp light/reduced-fat mayo
Sriracha/Hot Sauce
Chili powder
1 Celery stalk, chopped
1 Carrot, chopped
Fat-Free Blue Cheese dressing or crumbles
Boil chicken breast until cooked through.
Place in a large bowl and pull apart, using 2 forks.
Add mayo -- just enough so it is moist, but not sopping wet.
Add celery and carrot and mix well.
Add sriracha/hot sauce/chili powder to taste and mix well.
Add either a tbsp of FF blue cheese dressing or 2 tbsp of blue cheese crumbles (or both!)
Serve hot on a potato roll with desired condiments.
NOTE: Recipe makes 3 servings at 5-6 points per serving (depending on the amount of dressing and blue cheese crumbles used) (not including bun and condiments).
Sunday, August 21, 2011
Mango Lassi
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
1 mango, chopped
6oz fat free greek yogurt
1 cup fat free milk
1 1/2 tbsp honey
1 cup crushed ice
Combine all ingredients in a blender, and blend until smooth.
*NOTE: Recipe makes 3 servings at 4 Weight Watchers Points Plus per serving.
Ingredients
1 mango, chopped
6oz fat free greek yogurt
1 cup fat free milk
1 1/2 tbsp honey
1 cup crushed ice
Combine all ingredients in a blender, and blend until smooth.
*NOTE: Recipe makes 3 servings at 4 Weight Watchers Points Plus per serving.
Cabbage Salad
*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar
Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.
*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.
Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar
Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.
*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.
Broccoli and Cheese Mini Egg Omelets
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
4 cups broccoli florets (or any vegetables you have handy)
4 whole eggs
1 cup liquid egg whites
1/4 cup reduced fat cheddar cheese
1/4 cup good grated cheese (like pecorino romano)
1 tbsp olive oil
Preheat oven to 350
Saute veggies.
Generously spray cupcake tin with nonstick cooking spray.
Spoon veggies evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, and grated cheeses (save just a little cheese).
our mixture into greased tins over veggies until about 3/4 full.
Top with grated cheese and bake about 20 minutes.
*NOTE: Each mini omelet is 2 Weight Watchers Points Plus.
Ingredients
4 cups broccoli florets (or any vegetables you have handy)
4 whole eggs
1 cup liquid egg whites
1/4 cup reduced fat cheddar cheese
1/4 cup good grated cheese (like pecorino romano)
1 tbsp olive oil
Preheat oven to 350
Saute veggies.
Generously spray cupcake tin with nonstick cooking spray.
Spoon veggies evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, and grated cheeses (save just a little cheese).
our mixture into greased tins over veggies until about 3/4 full.
Top with grated cheese and bake about 20 minutes.
*NOTE: Each mini omelet is 2 Weight Watchers Points Plus.
Maryland-ish Crab Cakes
*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
5 Ak-Mak 100% Stone Ground Whole Wheat Crackers, crushed into bread crumbs
1 tbsp quick oats
1 tsp onion powder
2 tsp dried parsley
1/2 tsp dry ground mustard
1 tsp Old Bay seasoning
1/4 cup nonfat unflavored yogurt
2 tbsp Worcestershire Sauce
2 egg whites
1 pound jumbo lump crab meat
Preheat oven to 375.
In a small bowl, mix crushed crackers, onion powder, parsley, mustard, quick oats, and old bay.
In another bowl, whisk egg whites, yogurt, and Worcestershire sauce. Fold in crabmeat.
Combine dry mixture with wet mixture.
*NOTE: combined mixture will be wet.
Form mixture into 6 3oz patties (more like wet mounds) and place on a cookie sheet covered with foil and sprayed with nonstick cooking spray.
Bake for about 10 minutes. Turn on broiler to brown tops (or flip them over) and continue for about 5 more minutes.
*NOTE: Each crab cake is 2 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Ingredients
5 Ak-Mak 100% Stone Ground Whole Wheat Crackers, crushed into bread crumbs
1 tbsp quick oats
1 tsp onion powder
2 tsp dried parsley
1/2 tsp dry ground mustard
1 tsp Old Bay seasoning
1/4 cup nonfat unflavored yogurt
2 tbsp Worcestershire Sauce
2 egg whites
1 pound jumbo lump crab meat
Preheat oven to 375.
In a small bowl, mix crushed crackers, onion powder, parsley, mustard, quick oats, and old bay.
In another bowl, whisk egg whites, yogurt, and Worcestershire sauce. Fold in crabmeat.
Combine dry mixture with wet mixture.
*NOTE: combined mixture will be wet.
Form mixture into 6 3oz patties (more like wet mounds) and place on a cookie sheet covered with foil and sprayed with nonstick cooking spray.
Bake for about 10 minutes. Turn on broiler to brown tops (or flip them over) and continue for about 5 more minutes.
*NOTE: Each crab cake is 2 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Cheesy Zucchini Enchiladas
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)
sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.
*NOTE: each enchilada is 7 Weight Watchers Points Plus.
Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)
sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.
*NOTE: each enchilada is 7 Weight Watchers Points Plus.
Tuesday, July 12, 2011
Cheesy Salsa Tuna Burgers
*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
1 can of tuna packed in water (drained)
1 egg
2 wedges of The Laughing Cow Light cheese (I used the Fresco & Chipotle flavor)
1/4 cup of your favorite salsa
3/4 cups old fashioned oats ground up in a blender or food processor
1 tsp onion powder
1 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
1 tsp dried cilantro/coriander
Dash of hot sauce to taste
Place all ingredients in a bowl and combine with hands.
Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Form the tuna mixture into 3 patties and place directly on hot skillet. Cook for about 3 minutes per side until warmed through and browned.
*Note: each patty is 5 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Ingredients
1 can of tuna packed in water (drained)
1 egg
2 wedges of The Laughing Cow Light cheese (I used the Fresco & Chipotle flavor)
1/4 cup of your favorite salsa
3/4 cups old fashioned oats ground up in a blender or food processor
1 tsp onion powder
1 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
1 tsp dried cilantro/coriander
Dash of hot sauce to taste
Place all ingredients in a bowl and combine with hands.
Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Form the tuna mixture into 3 patties and place directly on hot skillet. Cook for about 3 minutes per side until warmed through and browned.
*Note: each patty is 5 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Tuesday, May 3, 2011
Chicken and Cornbread Skillet
Ingredients
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained
Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil
Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.
In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained
Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil
Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.
In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.
Tuna Steaks
Ingredients
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
Cornmeal Dusted "Fried" Ravioli
Ingredients
1 12-14oz package fresh ravioli
1 cup cornmeal
1/4 cup parmesan cheese
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp extra virgin olive oil
1 tbsp butter
Cook ravioli as directed. Turn water off, leave ravioli in hot water.
Combine cornmeal, parmesan, nutmeg, and pepper.
Heat a skillet sprayed with nonstick spray over medium heat. Add oil and butter.
Drain ravioli a few at a time. Dust hot ravioli in cornmeal mixture and add to skillet. Brown on both sides, 3-4 minutes total. Do this in batches until all ravioli are finished.
You may need to microwave the ravioli briefly to reheat.
Serve with pasta sauce.
1 12-14oz package fresh ravioli
1 cup cornmeal
1/4 cup parmesan cheese
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp extra virgin olive oil
1 tbsp butter
Cook ravioli as directed. Turn water off, leave ravioli in hot water.
Combine cornmeal, parmesan, nutmeg, and pepper.
Heat a skillet sprayed with nonstick spray over medium heat. Add oil and butter.
Drain ravioli a few at a time. Dust hot ravioli in cornmeal mixture and add to skillet. Brown on both sides, 3-4 minutes total. Do this in batches until all ravioli are finished.
You may need to microwave the ravioli briefly to reheat.
Serve with pasta sauce.
Sausage Calzones
Ingredients
1 1/3 lbs italian sweet sausage
2 cups ricotta cheese
2 tbsp extra virgin olive oil
1 bundle of fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
3-4 tbsp grated parmesan cheese
1/4 tsp nutmeg
1 tsp pepper
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
2 cups tomato, marinara, or pizza sauce, warmed for dipping
Preheat oven to 425.
Heat olive oil in skillet and brown sausage.
Drain sausage on a paper towel-lined plate.
In a large bowl, combine sausage, ricotta, parsley, garlic, parmesan, nutmeg, and pepper.
Roll both tubes of pizza dough out on 2 separate cookie sheets sprayed with nonstick spray. Cut each dough in half across.
Spread 1/2 cup mozzarella and up to 1/4 cup of filling on half of each rectangle.
Fold dough over filling and pinch edges to seal.
Bake 12-15 minutes until golden brown.
Serve with warm sauce for dipping.
1 1/3 lbs italian sweet sausage
2 cups ricotta cheese
2 tbsp extra virgin olive oil
1 bundle of fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
3-4 tbsp grated parmesan cheese
1/4 tsp nutmeg
1 tsp pepper
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
2 cups tomato, marinara, or pizza sauce, warmed for dipping
Preheat oven to 425.
Heat olive oil in skillet and brown sausage.
Drain sausage on a paper towel-lined plate.
In a large bowl, combine sausage, ricotta, parsley, garlic, parmesan, nutmeg, and pepper.
Roll both tubes of pizza dough out on 2 separate cookie sheets sprayed with nonstick spray. Cut each dough in half across.
Spread 1/2 cup mozzarella and up to 1/4 cup of filling on half of each rectangle.
Fold dough over filling and pinch edges to seal.
Bake 12-15 minutes until golden brown.
Serve with warm sauce for dipping.
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