[Ketzel]

Sounds very good. I'm always interested in a veggie dish. Do you use this as a main course or is it more soupy?? Do you chop the carrots before adding them? Thanks Lenii!

[Ketzel]

What a great recipe Penny. I'm always on the lookout to have an easy bring tot he office dish. The one change I'd consider making is using whole wheat elbows. That way I'd get the whole grain in the pasta. More bang for the calorie on the whole. Thanks!

[penny]

A friend sent this to me, have not tried it but I'm afraid I will love it :eek: this would be a good one to bring to share too......

BLT Pasta Salad

3 cups cooked shell macaroni (I use whole wheat)
4 cups chopped tomatoes
3 T. reduced fat Hormel bacon bits
3 cups thin sliced lettuce

2 tsp Splenda
2 tsp cider vinegar
1/2 cup lowfat mayo
1/4 cup FF sour cream
1 T. Dijon mustard
Salt and pepper

In a large bowl, mix together first 4 ingredients. In a small bowl mix together

the rest of the ingredients and pour over macaroni mixture. Stir together and

chill.

This makes 8 one-cup servings. 2 WW points per serving. This is SO great!!!

[lenii]

Has anyone noticed how much mincemeat costs? Like $7 a jar. I found this recipe and am thinking of making it. My brother likes Mincemeat, and would like to make some for him..

MINCEMEAT PIE




3 c. apples, peeled and finely chopped or use green papaya, green tomatoes,
seeded
1/4 c. ground beef
3/4 c. brown sugar
1/3 c. seedless raisins
1/2 c. apple juice, cider or substitute
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. grated orange peel
Sm. amount of rum flavoring (if desired)
1 tbsp. vinegar
Heat all ingredients, except rum flavoring, to boiling point. Stir a few times while cooking. Reduce heat and simmer for 25 minutes. Stir in rum flavoring. Heat oven to 425 degrees F. Roll out pastry for bottom crust. Place in pie pan and fill with mincemeat; cover with top crust. A lace crust made from strips looks very nice. Bake 30 minutes or until light brown. Serve with whipped cream, ice cream of topping, if desired. Because of the meat in the filling, keep in refrigerator.

[lenii]

I always make my pumpkin pie this way now, without a crust. It is so good. Think I will make on soon, can't wait until Thanksgiving. :rolleyes:

[penny]

Bumbing this up, I will be back with one later.

I would LOVE to see us get this up to (at least) ten pages by the end of this year.

LET'S GO FOR IT GANG :D

[penny]

I'll admit I have never used white wine for cooking. I should try this. Is this in the liquor store or grocery store http://boards.dietwatch.com/infopop/emoticons/icon_redface.gif

[lenii]

Ever make chicken this way?

Chicken Piccata
Ingredients:

4 boneless chicken breasts(flattened)
1 Tbl. olive oil 1 Tbl. butter
1/4 cup white wine
1 Tbl. fresh lemon juice
Salt and freshly ground black pepper, to taste
1 Tbl. fresh flat leafed parsley, chopped

Procedure

1. Heat the butter and olive oil in a sauté pan over medium-high heat.
2. Sauté the flatten chicken breasts for about 1-2 minutes each side. Remove and reserve to a platter and cover with tin foil to keep warm.
3. Deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan. Bring to a boil.
4. Season with salt and pepper to taste, add the parsley.
5. Plate the chicken breasts along with your sides, sauce and serve immediately.

If you want to make Veal Marsala or Veal Piccata, just substitute boneless veal breasts for the boneless chicken breastshttp://boards.dietwatch.com/infopop/emoticons/icon_smile.gif

[penny]

LENII that sounds good http://boards.dietwatch.com/infopop/emoticons/icon_biggrin.gif

-----------

Maybe I will repeat my little tip here to JavaGirlyGirl about disguising spinach and brussel sprouts. I cook them and then put my favorite spaghetti sauce on top of it (as if they were spaghetti) then parmesan cheese and really these greens are not too bad this way. I have this for lunch a lot actually.

[lenii]

Not Speedy, I think I will make that crock pot chicken today.

Here is a WW Core Recipe for

Lentil One-pot Cassarole

6 3/4 oz dry lentils(1 cup)

1/2 cup uncooked brown rice

2 cups carrots

1 pkg onion soup mix

1 tbsp dried basil

1 teas garlic powder

1 teas olive oil

Rinse lentils. Place all ingred. in a lg pot, bring to boil, reduce heat, and cook until rice is done(20 minutes) Serves 4

[penny]

Chicken Breasts Stuffed with Ricotta and Goat Cheese

American Heart Association Low-Fat, Low-Cholesterol Cookbook (http://www.americanheart.org/presenter.jhtml?identifier=10576)


These recipes are reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

This impressive dish is a snap to make and classy enough to serve for very special occasions. The tomato sauce keeps the chicken breasts moist.


Ingredients:


Vegetable oil spray

Stuffing:
7 ounces fat-free or reduced-fat ricotta cheese
2 ounces soft goat cheese
2 tablespoons snipped fresh parsley or 2 teaspoons dried, crumbled
1 tablespoon snipped fresh chives or chopped green onions (green part only)

Sauce:
8-ounce can no-salt-added tomato sauce
2 teaspoons salt-free Italian herb seasoning
1 1/2 teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded


Directions


Preheat the oven to 350°F. Lightly spray a 1-quart casserole dish with vegetable oil spray.

In a small bowl, stir together the stuffing ingredients.

In another small bowl, stir together the sauce ingredients.

Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the breasts to a thickness of ¼ inch, being careful not to tear the meat.

Spoon about one quarter of the stuffing down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish with the seam side down (no need to secure with toothpicks). Repeat with the other breasts. Spoon the sauce over the breasts.

Bake, covered, for 40 to 45 minutes, or until the chicken is no longer pink in the center.

Serves 4


Nutrient Analysis
Calories: 236
Protein: 36 g
Carbohydrates: 7 g
Total fat: 5.5 g
Saturated: 3.5 g
Polyunsaturated: 0.5 g
Monounsaturated: 1.5 g
Cholesterol: 81 mg
Fiber: 1 g
Sodium: 481 mg

[penny]

Bump....

How about sharing one of your favorites?

[penny]

Pumpkin Pie

1 15-oz can pumpkin
1 can fat free evaporated milk
3/4 cup egg substitute
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
1 cup splenda

Bake 400 for 15 minutes and then 350 for 45 minutes.

Eight servings – 1 WW point per serving

[notspeedy]

Easy Sunday Supper

In crock pot mix cans of healthy choice cream of mushroom soup and golden mushroom soup and about 1/2 can of milk. Add about 6 boneless chicken breast halves.

By the time we are home from church the chicken is done. We toss potatoes in the microwave and with a tossed salad out of a bag dinner is ready. Our grandbabies are ready to eat as soon as we get home from church so this works out very well.

Yvonne

[lenii]

Roasted Chickpeas


Servings | 4
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

side dishes | A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed into salads.




Ingredients


1 serving olive oil cooking spray (5 one-second sprays per serving)
2 cup canned chickpeas, drained and rinsed
1/4 tsp garlic powder
1/8 tsp red pepper flakes


Instructions


Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray.


Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.


Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving. Yields about 1/2 cup per serving.

[penny]

Thanks Lenii - and a good way to get my fruit in too http://boards.dietwatch.com/infopop/emoticons/icon_smile.gif

Shells with Beans and Tuna - lowfat

Yield: 6 Servings

1 lb Uncooked Medium Shells OR Elbow Macaroni OR other medium pasta shape
12 1/4 oz Chunk light tuna in water drained
16 oz Canned kidney beans OR pinto beans, rinsed and drained
1/2 md Red onion; chopped
1/4 c Chopped parsley (Italian or curly)
1/4 c Chopped ripe black olives
2 tb Red wine vinegar
Salt to taste
1/4 ts Freshly ground black pepper
2 tb Grated Asiago cheese

Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.
In a small bowl, whisk together vinegar, salt and pepper.

When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold.
Each serving provides: 329 Calories; 23.3 g Protein; 46.5 g Carbohydrates; 5.4 g Fat; 16.7 mg Cholesterol; 458 mg Sodium. Calories from Fat: 15%
Source: National Pasta Association

[lenii]

<span class="ev_code_RED">Penny, here is a way to use your couscous...</span>
Banana Couscous Pudding and Fruit Parfait

Servings | 4
Preparation Time | 10 min
Cooking Time | 4 min
Level of Difficulty | Easy

desserts | Couscous adds great texture to this pretty parfait. Serve it year-round by using whichever fruits are in season.

Ingredients


1/3 cup water
1/4 cup uncooked couscous
1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free skim milk, cold
1 large banana(s), ripe, sliced
1 cups strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)


Instructions


Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.


Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.


To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving.

[penny]

Let's try to keep them all in this thread and each week-end someone add to this so it bumps up. If someone is looking for specific recipes ask here too http://boards.dietwatch.com/infopop/emoticons/icon_smile.gif. You can add to this anytime, but let's see if we can make this a long thread wouldn't it be fun to see how many pages we could get by the end of the year.

Let's GO FOR IT http://boards.dietwatch.com/infopop/emoticons/icon_biggrin.gif ~ ALL MEMBERS WELCOME TO ADD HERE, PLEASE JOIN US. IF YOU HAVE TRIED A GOOD RECIPE ON ANOTHER FORUM HERE ADD IT HERE.

THANKS