Sunday, March 9, 2008
Foil Packet Chicken
2 chicken breasts
2 tsp lemon pepper seasoning
1 sliced baking potato
salt and pepper
1/2 onion sliced
Preheat oven to 400 degrees. Lay out two large sheets of foil. Slice potatoes and onions and place in bottom of foil. Place chicken, seasoned with lemon pepper and salt/pepper on top. Drizzle with oil and fold up in foil. Bake in oven for 30-35 minutes until chicken is no longer pink. Unfold foil and enjoy!
I served this with oven potatoes and onions. I sliced another potato very thin along with the other half of onion. I sprinkled it with salt, pepper, EVOO, and garlic powder and baked them along side the chicken. This gave us a bit more potatoes. :)
(source: Robin Miller)
1 pound penne pasta
1 tablespoon olive oil
1/2 cup chopped red onion
3 to 4 cloves garlic, minced
2 cups broccoli florets
1 cup sliced carrots *I omitted*
1 cup sliced mushrooms *I omitted*
2 cooked chicken breast halves, diced (about 2 cups)
1 cup diced roasted red peppers
1 (14-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/3 cup grated Parmesan
1/4 cup freshly chopped basil leaves *I omitted*
Cook penne according to package directions. Drain and set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil. I drizzled the pan with a little more EVOO, to help hold it together. She did this on the show but it is not listed in the recipe.
Tuesday, February 12, 2008
Photo taken from Cookinglight.com
Golden Winter Soup
(Source: Cooking Light)
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)
Preheat broiler.Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil.
Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.
Monday, February 4, 2008
Chicken Tortilla Soup
(source: Buon Appetito)
1 10 oz package frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 14 oz cans chicken broth
1 10 ½ oz can tomato puree
1 10 oz can diced tomatoes and green chiles
¾ tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground black pepper
1 bay leaf
Combine all in crockpot. Cover and cook on High 6 hours. Remove and discard bay leaf.
Serve with sour cream, tortilla chips and garnish with fresh cilantro.
This averaged out to about 3 points per good sized bowl (about a cup and a half).
Saturday, January 5, 2008
(source: Take Out Tonight)
1/2 lb lean ground turkey I used 1lb of lean ground beef
2 tbsp diced green chiles I'd add a little more
1 tsp oregano
1 tsp cumin
2 tsp chili powder I would add a little more
8 oz tomato sauce
1 small onion, finely chopped
1/3 cup low fat cheddar cheese I used Mexican blend
1 garlic clove, minced
4 fat free tortillas
Preheat oven to 400 degrees. Cook turkey (or hamburger) in skillet that is lightly sprayed with Pam. Add garlic, cumin, chili powder, chiles, tomato sauce and oregano and simmer for about 5 minutes, until the sauce thickens a bit.
On a Pam sprayed cookie sheet, fill each tortilla with a good scoop of goo (I had extra since I used extra meat but try to keep it as even as possible). Roll the tortilla up, pushing in the sides then rolling it. They will be thick and that is ok! Spray the tops of the tortillas so they glisten and bake about 20 minutes or until crisp.
These will be like little saunas inside, very very HOT! They are oh so good though! I served this with fat free refried beans topped with a little cheese. So tastey!
POINTS for Original Recipe with Turkey: 4 POINTS per Chimi
POINTS for My Recipe: 6 POINTS per Chimi
Tuesday, January 1, 2008
I got this book for Christmas from my mom. She has loved this recipe book so much that she would not let me borrow it because she uses it so much! We tried the Beef and Broccoli recipe, which my dad just RAVES about. I loved it, my husband not so much. He isn't a big stir fry person though....that said, he told me it was good but not one of his favorite meals. Ok....so here it is though, I would definitely make this again, maybe on a bowling night when my husband eats out with his friends. My modifications are in blue.
Beef and Broccoli
(source: Take Out Tonight recipe book)
3/4 lb lean top round steak, cut into thin strips
2 tbsp corn starch
1/2 cup beef broth - I added an extra 1 tbsp of broth
2 tbsp oyster sauce - I omitted
2 tbsp honey
2 tbsp reduced sodium soy sauce - I added 1 extra tbsp to compensate for omitting oyster sauce
1 tbsp dry sherry - I omitted
1 lb broccoli, stalks cut off - my mom uses frozen and it turns out great
2 tsp canola oil
1 tbsp diced ginger
3 garlic cloves, minced
Combine the beef with 1 tbsp corn starch, until evenly coated. Set aside. Combine the remaining corn starch, beef broth, honey, and soy sauce (dry sherry and oyster sauce also if using).
If using fresh broccoli, boil first for several minutes or steam in microwave. If using frozen omit this step.
Heat skillet or wok under HIGH heat. Add oil to pan and swish around to coat. Saute beef until no longer pink, about 3-5 minutes. Add ginger and garlic and saute an additional 2-3 minutes, stirring around frequently. Add liquid mixture and saute until sauce is nice and bubbly.
Serve with rice. Makes 4 servings.
POINTS per serving: 4
POINTS per serving with 1/2 cup white rice: 6