Recipes
melkadee
Posts: 5,598 Member
Hey all you culinary geniuses! Do you have a delicious, healthy recipe that you would like to share? Share it here with a list of ingredients, directions for preparation, and caloric info. (if you have it)!
0
Replies
-
This is so good!
CHICKEN OAXACA ~ via Cooking Light
Ingredients
Chipotle sauce:
1/4 cup hot water
1/2 teaspoon chicken-flavored bouillon granules
4 canned chipotle chiles in adobo sauce
3/4 cup low-fat sour cream
1 tablespoon lime juice
Chicken:
1 peeled avocado, cut into 6 wedges
1 tablespoon lime juice
6 (4-ounce) skinned, boned chicken breast halves
3/4 cup (3 ounces) shredded asadero or Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons all-purpose flour
3 large egg whites, lightly beaten
1 cup seasoned breadcrumbs
1 tablespoon vegetable oil
Cooking spray
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/4 cup sliced ripe olives
2 tablespoons chopped parsley
Preparation
To prepare chipotle sauce, combine first 3 ingredients in a blender; process until smooth. Pour sauce into a bowl; stir in sour cream and 1 tablespoon juice.
To prepare chicken, toss avocado with 1 tablespoon juice. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 avocado slice and 2 tablespoons cheese into each pocket. Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip chicken in egg whites; dredge in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done.
Toss pasta with olives and parsley. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.
Nutritional Information when prepared as recipe states
Amount per serving
Calories: 674
Calories from fat: 26%
Fat: 19.8g
Saturated fat: 7.1g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 3.2g
Protein: 45.3g
Carbohydrate: 77g
Fiber: 3.8g
Cholesterol: 88mg
Iron: 5.7mg
Sodium: 570mg
Calcium: 216mg
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The past few times I have made this I have been saving a few more calories, as well as prep time, but doing this:
Instead of stuffing a pocket, I sliced the chicken horizontally to make one large breast 2 thin ones (so half the portion of chicken).
No breading (so no flour, breadcrumbs or egg whites), just sauteed the breasts with salt & pepper.
When done, I topped with a slice of monterey jack cheese and avocado. Covered the skillet for a moment to allow the steam to melt the cheese and then served with the sauce.
Using pasta as a side seems strange to me, and I don't care for olives. Instead, I serve it with black beans and rice.
The presentation isn't as impressive and there is no crunch from the breading, but the flavors are all there.0 -
Thai Chicken Lettuce Wraps - 4 Points
This flavorful and low calorie Thai recipe is a great, low carb way to eat finger food. Juicy and perfectly seasoned chicken breasts are wrapped in fresh lettuce and make an excellent Weight Watchers lunch idea.
Ingredients
1lb skinless, boneless chicken breast, cut into bite sized pieces
8 large lettuce leaves, washed and dried
1 tsp sesame oil
1/4 cup reduced sodium soy sauce
1 tbsp sugar
1-2 tbsp Thai chili paste
4 garlic cloves, minced
1/4 cup cilantro
Juice from 1 lime
Instructions
Heat sesame oil in a medium sized non-stick skillet over medium high heat.
Add in garlic, and sauté until fragrant, about 2 minutes. Then add in chicken and cook until browned on all sides.
Turn heat down to medium, and then stir in soy sauce, chili paste, sugar, and lime juice, and continue cooking, stirring occasionally, until chicken is full cooked through…about 8-10 minutes.
Divide chicken evenly amongst lettuce leaves and top with cilantro. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 4
Culinary tradition: Thai
Entire recipe makes 4 servings
Serving size is 2 wraps
Each serving = 4 Points +
PER SERVING: 176 calories; 5.5g fat; 5.5g carbohydrates; 24g protein; 0g fiber
Read more: http://www.laaloosh.com/2013/04/29/thai-chicken-lettuce-wraps-recipe/#ixzz2SXk0aPTc0 -
Thanks for the recipe BJB66! I will try the Thai Chicken Lettuce Wraps!0
-
:happy: Thank you for the wonderful recipes, BJB66! You rock!0
-
You're welcome! Here's another. I've made these twice, they are fun party food!
Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g
Here is the link so you can see the step-by-step photos: http://www.canyoustayfordinner.com/2011/01/31/buffalo-chicken-rolls/0 -
Nice contributions...
As a working mom I am more of a throw together of whole foods chef. sans recipes.
Fish Night:
Filets of salmon or other fish. fresh or frozen
Fresh vegetables, any mixture that roast well, about four cups (zucchini, mushrooms, red onions, asparagus whatever)
olive oil
seasonings
Rice or other starch
Spread olive oil on a rectangular cookie sheet with a lip
Arrange four filets spread out on the cookie sheet
Toss cut up vegetables (large pieces) with olive oil, seasonings
Arrange around fish pieces
Move oven rack to lowest position in COLD oven. Slide in the cookie sheet. Set oven to 425 degrees F for about 20 mins. depending on thickness of fish and if frozen etc. No turning or flipping ingredients. In the meantime cook rice. Dinner is ready.
Add a salad or coleslaw as desired.
Feeds three or four people, including my picky kid. Usually there is one leftover portion for a lunch the next day.
Calories depend on portion size, just eyeball about the size of your palm for servings of fish and rice plus 2 cups of veggies per serving = 500 calories.
I have more will post later.
0 -
I've never heard of that technique. Nice to not have to wait for the oven to pre-heat! :drinker:0
-
Just made a supper yummy salmon recipe for dinner last night.
1lb salmon
1/4C maple syrup (the real stuff)
2tsp soy sauce
1garlic clove minced
Combine syrup, soy sauce and garlic in a bowl. Place salmon in shallow glass baking dish and pour mixture over it. Cover and refrigerate 30 minutes. Bake uncovered at 400 degrees for 20 minutes or until fish is flaky.
I put the fish and mixture in a resealable bag for 30 minutes to better saturate the salmon and it is very important not to marinate for more than 30 minutes, fish is not like other meats when marinating. I served it with roasted brussel sprouts (my new favorite veggie) and a huge green salad. Heavenly!0 -
I just came across this and had to share:
Overnight Bananas Fosters French Toast
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
Ingredients:
cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)
For the Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced
Directions:
Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven. When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
http://www.skinnytaste.com/2011/04/bananas-fosters-topped-overnight-french.html0 -
Thanks for the great recipe, Rocky! I am always looking for something quick and easy! You rock!0
-
Thanks for the recipe Daisiemae! Real maple syrup ... yum! You rock!0
-
Thanks BJB66. I have not heard of Challah bread.0
-
Crab Cakes
141 calories
18 g protein
6 g carbs
4 g fat
93 mg cholesterol
822 mg sodium
284 mg potassium
1 slightly beaten egg
1/2 cup plain low-fat yogurt
2 tablespoons reduced calorie mayonnaise
1 tablespoon snipped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon paprika
1/8 teaspoon pepper
1 pound crabmeat, drained, flaked, and cartilage removed
1/4 cup finely crushed saltine crackers
Nonstick spray coating
1 medium tomato, sliced
Lemon wedges (optional)
1. In a medium mixing bowl, combine egg 1/4 cup of yogurt, mayonnaise, parsley, Worchestershire sauce, mustard, paprika, and pepper. Stir in crabmeat and crushed crackers.
2. Shape crab mixture into five 3-inch patties
3. Spray a shallow baking pan with nonstick spray coating. Arrange patties in pan. Broil 4 to 6 inches from the heat for 10 to 15 minutes or till lightly browned. Do not turn patties during broiling.
4. Serve crab cakes on tomato slices with remaining yogurt. Garnish with lemon wedges. Makes 5 servings.0 -
Beef, Tomato & Olive Kabobs
Calories - 166
Protein - 12g
Carbohydrate 1g
Sugar - 1g
Fat - 12g
Ingredients
1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
salt and freshly ground black pepper
focaccia bread, to serve
Baste
4 tbsp olive oil
1 tbsp sherry vinegar
1 garlic clove, crushed
Tomato Relish
1 tbsp olive oil
1/2 red onion, finely chopped
1 garlic clove, chopped
6 plum tomatoes, skinned, seeded, and chopped
2 green olives, pitted and sliced
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1. Trim any fat from the meat and cut into about 24 even size pieces
2. Thread the meat onto 8 skewers, alternating it with cherry tomatoes and the pitted whole olives
3. To make the baste, combine the oil, vinegar, garlic, and salt and pepper to taste in a bowl
4. To make the fresh tomato relish, heat the oil in a small pan and cook the onion and garlic for 3-4 minutes, until softened. Add the tomatoes and sliced olives and cok for 2-3 minutes until the tomatoes are softened slightly. Stir in the parsley and lemon juice, and season with salt and pepper to taste. Set aside and keep warm or let chill.
5. Grill the skewers on an oiled rack over hot coals for 5-10 minutes, basting and turning frequently. Serve with tomato relish and slices of focaccia.0 -
Beef, Tomato & Olive Kabobs
Calories - 166
Protein - 12g
Carbohydrate 1g
Sugar - 1g
Fat - 12g
Ingredients
1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
salt and freshly ground black pepper
focaccia bread, to serve
Baste
4 tbsp olive oil
1 tbsp sherry vinegar
1 garlic clove, crushed
Tomato Relish
1 tbsp olive oil
1/2 red onion, finely chopped
1 garlic clove, chopped
6 plum tomatoes, skinned, seeded, and chopped
2 green olives, pitted and sliced
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1. Trim any fat from the meat and cut into about 24 even size pieces
2. Thread the meat onto 8 skewers, alternating it with cherry tomatoes and the pitted whole olives
3. To make the baste, combine the oil, vinegar, garlic, and salt and pepper to taste in a bowl
4. To make the fresh tomato relish, heat the oil in a small pan and cook the onion and garlic for 3-4 minutes, until softened. Add the tomatoes and sliced olives and cok for 2-3 minutes until the tomatoes are softened slightly. Stir in the parsley and lemon juice, and season with salt and pepper to taste. Set aside and keep warm or let chill.
5. Grill the skewers on an oiled rack over hot coals for 5-10 minutes, basting and turning frequently. Serve with tomato relish and slices of focaccia.
Not that's something I would make, I might do it this week....0 -
Crock it baby, Roast chicken
Whole fresh or defrosted chicken, with or without skin (your choice)
season with salt and pepper, Italian herb blend or herbs de Provence
Place on small rack in crockpot
Pour about 1/2 or so of water on the bottom
Cook on low for about 5 or 6 hours (If you have a newer crockpot you can delay the start time and or set it to go keep warm mode if you are not home for 8 to 10 hours)
Serve with:
Whole wheat couscous (takes five minutes to make)
Steamed veggies (I like broccoli or aspragus)
Add a salad
That's dinner......0 -
Crock it baby, Roast chicken
Whole fresh or defrosted chicken, with or without skin (your choice)
season with salt and pepper, Italian herb blend or herbs de Provence
Place on small rack in crockpot
Pour about 1/2 or so of water on the bottom
Cook on low for about 5 or 6 hours (If you have a newer crockpot you can delay the start time and or set it to go keep warm mode if you are not home for 8 to 10 hours)
Serve with:
Whole wheat couscous (takes five minutes to make)
Steamed veggies (I like broccoli or aspragus)
Add a salad
That's dinner......
I love cooking in the crock pot! So easy! Thanks for the recipe!0 -
Fruity Yogurt Ice
111 calories
3 g protein
24 g carbohydrate
1 g fat
3 mg cholesterol
38 mg sodium
186 mg potassium
1 15 or 16-ounce can red raspberries, peach slices, blueberries or apricot halves
2 8-ounce cartons vanilla low-fat yogurt
1 tablespoon honey
1. Place undrained raspberries, peachers, blueberries or apricot halves in a blender container or food processor bowl. Blend or process till smooth. If using raspberries, strain them to remove seeds.
2. In a medium mixing bowl stir together blended fruit, yogurt, and honey. Pour into an 8x8x2 inch pan.
3. Cover and freeze for 3 to 4 hours or till firm.
4. Break frozen mixture into chunks with a wooden spoon and place in a chilled large mixer bowl.
5. Beat with an electric mixer on medium speed till fluffy. Return to pan.
6. Cover and freeze for 6 hours more or till firm.
7. To serve, let mixture stand at room temperature for 5 minutes, then scoop into dessert dishes. Serves 8.0 -
Sounds yummy< Mel!
Tequila-Glazed Grilled Chicken Thighs
Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tropical grilled chicken entree. Serve with rice pilaf and a mixed green salad for a complete meal.
Cooking Light JUNE 2011
Yield: 6 servings (serving size: 1 thigh)
Hands-on:40 Minutes
Total:1 Hour
Ingredients
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray
Preparation
1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
Note:
If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.
Nutritional Information
Amount per serving
Calories: 241
Fat: 7.6g
Saturated fat: 2.1g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.7g
Protein: 18g
Carbohydrate: 17.2g
Fiber: 0.4g
Cholesterol: 64mg
Iron: 1.2mg
Sodium: 374mg
Calcium: 19mg0 -
Pork Patties with Plum Sauce and Napa Cabbage Slaw
Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.
Cooking Light JUNE 2012
Yield: Serves 6 (serving size: 2 patties, 1 cup slaw, and 2 tablespoons sauce)
Hands-on:48 Minutes
Total:48 Minutes
Ingredients
1 1/2 cups coarsely chopped plums (about 1/2 pound)
1 1/2 tablespoons brown sugar
2 tablespoons seasoned rice vinegar
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 cup boiling water
1/2 cup uncooked bulgur
1 1/2 pounds ground pork, 80% lean
1 cup diagonally cut green onions, divided
1/2 cup chopped fresh cilantro, divided
2 tablespoons dry sherry
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
3 tablespoons seasoned rice vinegar
1/4 teaspoon dark sesame oil
Preparation
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.
2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.
3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.
Nutritional Information
Amount per serving
Calories: 296
Fat: 10.8g
Saturated fat: 4.1g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.5g
Protein: 25.4g
Carbohydrate: 24.1g
Fiber: 4.2g
Cholesterol: 85mg
Iron: 0.7mg
Sodium: 724mg
Calcium: 85mg0 -
BJB66, you have a wealth of delicious recipes! Keep 'em coming! I will try the Tequila-Glazed Grilled Chicken Thighs soon! 0
-
Chinese Hot Salad
Calories - 192
Protein - 5g
Carbohydrate - 20g
Sugars -13g
Fat - 9g
Ingredients
1 tbsp dark soy sauce
1 1/2-2 tsp bottled sweet chilli sauce
2 tbsp sherry
1 tbsp brown sugar
1 tbsp wine vinegar
2 tbsp sunflower oil
1 garlic clove, crushed
4 scallions, thinly sliced diagonally
9 oz/250 g zucchini, cut into julienne strips about 1 1/2 inches/4 cm long
9 oz/250g carrots, cut ingo juliene strips about 1 1/2 inches/4 cm long
1 red or green bell pepper, cored, seeded, and thinly sliced
14 oz/400g canned bean sprouts, well drained
4 1/2 oz/125g green or fine beans, cut into 2-inch/5-cm lengths
1 tbsp sesame oil
salt and pepper
1 - 2 tsp sesame seeds, to garnish
1. Combine the soy sauce chili sauce, sherry, sugar, vinegar, and seasoning.
2 Heat the sunflower oil in a wok or large, heavy-bottomed skillet, and swirl it around until it is really hot. Add the garlic and scallions to the work and stir-fry for 1-2 minutes.
3. Add the zucchini, carrots, and bell pepper. Stir-fry for 1 -2 minutes. Add the soy sauce mixture and bring to a boil.
4. Add the bean sprouts and green beans and stir-fry for 1-2 minutes, making sure all the vegetables are thoroughly coated with the sauce
5. Drizzle the seame oil over the vegetables in the work and stir-ry for about 30 seconds.
6. Serve the salad hot, sprinkled with seasme seeds.0 -
This is not the most healthy snack , but my family likes it. I eat it in moderation.
Chili-Cheese Tortilla Dip
Calories - 286
Carbs - 22
Fat - 15
Sodium - 767
1 lb. ground beef
1 can chili, without beans
1 lb. mild Mexican Velvetta cheese, cubed
Tortilla Chips
1. Brown beef, crumble into small pieces, and drain.
2. Combine beef, chili, and cheese in slow cooker.
3. Cover. Cook on Low 1 - 1 1/2 hours, or until cheese is melted, stirring occasionally to blend ingredients.
4. Serve warm with tortilla chips.0 -
Brownie Bites
104 calories
1g protein
16 g carbs
68 mg sodium
2 tablespoons margarine
1/3 cup sugar
1/4 cup cold water
1/2 teaspoon vanilla
1/ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
2 tablespoons finely chopped walnuts or pecans
Nonstick spray
1 teaspoon powdered sugar
1. In a small saucepan melt margarine; remove from heat. Stir in sugar, water, and vanilla. Stir in flour cocoa powder, and baking powder till well mixed. Stir in chopped nuts.
2. Spray the bottom only of an 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.
3. Bake 350 degrees about 20 minutes or till a toothpick inserted near the center comes out clean. Cool. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar. Serves 8.0 -
Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes
Ingredients
3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted ( no substitutes)
1 teaspoon oregano ( or to taste)
1 tablespoon fresh minced garlic ( optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese ( or to taste)
chopped fresh parsley
Directions
Set oven to 375 degrees.
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
Pour over potatoes in the dish and stir to coat well.
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven (uncovered).
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.
*NOTE* the Parmesan may be sprinkled on just after baking if desired.
Page 2 of 2Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes (cont.)
Nutrition Facts
Serving Size: 1 (293 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 288.3 Calories from Fat 9432%
Amount Per Serving% Daily ValueTotal Fat 10.5g16%Saturated Fat 6.4g32%Cholesterol 27.6mg9%Sugars 2.1 gSodium 333.3mg13%Total Carbohydrate 40.9g13%Dietary Fiber 5.0g20%Sugars 2.1 g8%Protein 8.8g17%
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* I made this and forgot to add the parmesan and it was delicious without. I also used more lemon juice and added diced chicken breast. Really delicious meal. I made a huge batch the last time so the hubby and I could have leftovers for the week.0 -
Lemon Basil Goat Cheese Pasta
"Perfect for summer, this Goat Cheese and Asparagus Pasta is healthy, delicious and just 7 Points + per serving. The goat cheese and basil make for a lovely sauce over the high fiber pasta. And the touch of lemon adds just the right kick to bring it all together. You can easily bulk up this Weight Watchers pasta recipe with more vegetables, if you’d like. In fact, the next time I make it, I may use half the pasta but add in some zucchini and/or broccoli, and then increase the amount of goat cheese. But if you are really craving those carbs, the recipe is fantastic as is. It’s really a very versatile pasta dish and the possibilities of what you can do with it are endless. And it’s such an easy summer recipe that doesn’t take much time or effort."
Lemon Basil Goat Cheese and Asparagus Pasta
This lively summer pasta recipe has it all…creamy goat cheese sauce over high fiber pasta and fresh roasted asparagus. And it’s all highlighted with a bright lemon-basil essence that is just divine. Satisfying and incredibly delicious for just a 7 Weight Watchers Points.
Ingredients
1lb high fiber pasta
1 lb fresh asparagus, trimmed and cut into pieces
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1 tbsp olive oil
Salt and pepper to taste
Instructions
Prepare pasta according to package instructions. Preheat oven to 425 degrees.
In the meantime, line a baking sheet with aluminum foil and mist with non-fat cooking spray or an olive oil mister. Place asparagus and garlic on the baking sheet and then mist it with the cooking spray or olive oil mister. Season with salt and pepper.
Place in oven and roast until asparagus is slightly tender, about 10-12 minutes.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, roasted asparagus and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
Calories: 210
Fat: 6
Protein: 12
Entire recipe makes 8 servings
Serving size is about 3/4 cup
Each serving = 7 Points +
PER SERVING: 210 calories; 6g fat; 44g carbohydrates; 12g protein; 6g fiber
Read more: http://www.laaloosh.com/2013/07/02/lemon-basil-goat-cheese-and-asparagus-pasta-recipe/#ixzz2Yr8zevel0 -
Honey Lime Chicken Skewers
My friends made this for a party. Absolutely delicious! The flavors were all through each bite. The only thing is, they omitted the Siracha because one of them doesn't like heat. I do, so I will use it when I make this recipe again.
Ingredients
•3 tablespoons soy sauce
•2 tablespoons honey
•1 tablespoon vegetable oil
•juice of one lime
•2 garlic cloves, minced
•1-2 teaspoon Siracha
•red pepper flakes, to taste
•2 tablespoon cilantro
•1 pound skinless, boneless chicken breasts
Instructions
1.In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2.Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3.Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
The link to the recipe:
http://kitchenmeetsgirl.com/main-dishes/honey-lime-chicken-skewers/0 -
I will try the Honey Lime Chicken Skewers for sure! Sounds Yummy! Thanks!0
-
3 Ingredient Banana Pancakes:
Mash together:
1 Banana
1 Egg
Sprinkle of cinnamon ( I used pumpkin pie spice)
Heat a 12" skillet to medium-high. Spray with cooking spray. Pour batter into skillet making 6 small pancakes (will just fit). Flip and enjoy!
I used low calorie Vermont syrup on them.
*Notes:
These are very soft, so can be difficult to flip. The first time I made these over medium heat. They didn't brown and were a pain to flip. Today I made them over the higher heat and they were still soft, but got browned and were a little easier to flip.
I weighed my bananas before I entered in the recipe. MFP shows a large banana being between 100 and 110 grams, but mine are about 137-140 grams out of the peel. So, my recipe came in at 197 calories for 6 pancakes. Another 15 for the syrup (much better than 200 for regular).0
