These are a couple of new recipes I found that I cannot wait to try - I will probably be trying them next weekend. I'll let you know how they turn out and if you decide to try either one of them let me know what you think!
Chicken Fried Pork Chops
1/2 c. flour
3/4 tsp salt
1 1/2 tsp dry mustard
3/4 tsp garlic powder
2 TBSP oil
1 (10 3/4oz.) can cream of chicken soup
1 soup can of water
6 pork chops
Combine flour, salt, dry mustard and garlic powder. Dredge pork chops in flour mixture - brown in oil in skillet. Place in crock pot, combine soup & water - pour over meat. Cook on high for 6-8 hours.
Texas Boiled Beer Shrimp - Low Fat Recipe!
2 lbs. unshelled large, raw shrimp, deheaded (gross!)
2 (12oz.) cans lite beer
2 TBSP crab boil seasoning
pepper to taste
In large pot bring beer and seasoning to a boil. Stir in shrimp and cover. Return to a boil and simmer 5 minutes. Turn heat off and leave shrimp in mixture for 3-5 minutes. Drain shrimp and serve immediately.
This I have tried... and most of you may have heard of this but I wanted to go ahead and share the recipe because it's pretty yummy for a low fat treat!
Diet Cake
1 box (18oz.) cake mix
10oz. diet soda
1-2 egg whites, slightly beaten
Mix together and pour into 9x13" pan - cook per directions on cake mix. Allow to cook and serve with whipped cream. I like to use Diet Coke & Chocolate Cake or Diet Cherry 7up & Lemon Cake or Diet Mt. Dew & Strawberry Cake... use your imagination!
Sunday, January 31, 2010
Sunday, January 24, 2010
Weight Watchers Recipes...for those of us doing Biggest Loser
an appetizer....
Chicken Tenders with Pita Coating, 2 POINTS per serving
1/2 cup egg substitute
1/2 tsp. ground black pepper
1 1/2 cups Parmesan, garlic, and herb-flavored pita chips (like Stacy's brand) finely crushed
1 tbsp. salt-free Italian seasoning (like Mrs. Dash brand)
8 (2 oz.) chicken breast tenders
Preheat oven to 400 degrees. Heat a large baking sheet in the oven for 5 minutes. While baking sheet heats, combine egg substitute and pepper in shallow dish. Combine chips and Italian seasoning in another shallow dish. Dip chicken in egg mixture; dredge in chip mixture. Coat preheated baking sheet with cooking spray and place chicken on pan. Bake for 15 minutes or until done. Can be served with 1/2 cup warmed tomato-basil pasta sauce (like Classico brand).
Makes 8 servings, serving size: 1 chicken breast tender and 1 tablespoon pasta sauce.
a main course....
Beef Tenderloins in Wine Sauce, 4 POINTS per serving
2 (4 oz) beef tenderloin steaks (1-1 1/4 inches thick), trimmed
butter flavored cooking spray
1/4 cup less-sodium beef broth
1/4 cup ruby port or other sweet red wine (or you can substitute and additional 1/4 cup of the beef broth)
3/4 tsp all-purpose flowr
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Heat large non-stick skillet over medium-high heat. Coat steaks with cooking spray and place in skillet. Cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to plates; keep warm. Whisk broth and next 6 ingredients together in a 1 cup glass measure; pour into pan. Bring to a boil, whisking constantly; reduce heat and cook 1 minute or until sauce is reduced to 1/4 cup. Serve over steaks. Makes 2 servings, serving size 1 steak and 2 tablespoons sauce.
yummy sides...
Polenta Rounds, 2 POINTS per serving
1 (16 oz) tube of polenta, cut crosswise into 8 slices
Olive oil flavored cooking spray
2 tbsp preshredded fresh Parmesan cheese
1 tsp Italian seasoning
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinke evenly with cheese and seasoning. Bake for 15 minutes or until golden brown. Makes 4 servings, serving size is 2 slices.
Balsamic Asparagus, 1 POINT per serving
1 pound asparagus spears, trimmed
1 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup preshredded fresh Parmesan cheese
Place asparagus in microwave-safe dish, cover with plastic wrap. Microwave on high 4-5 minutes or until crisp-tender. Drizzle with vingear and oil. Sprinkle with salt, pepper and cheese. Makes 4 servings.
and for a little splash of chocolate...
Mexican Marshmallow Mocha, 3 POINTS per serving
2 cups 1% milk
1/4 cup unsweetened cocoa
3 tbsp sugar
2 1/2 tsp intant coffee granules
1/4 tsp ground cinnamon
1/2 cup marshmallow creme
1/2 tsp vanilla extract
Heat milk in medium saucepan over medium heat; bring to a simmer - do NOT boil. Combine cocoa and next 3 ingredients in a small bowl - stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat for 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat and stir in vanilla. Pour into mugs. Makes 3 servings, at about 3/4 cup each. **If you use skim milk it will be 2 POINTS per serving instead of 3.
Chicken Tenders with Pita Coating, 2 POINTS per serving
1/2 cup egg substitute
1/2 tsp. ground black pepper
1 1/2 cups Parmesan, garlic, and herb-flavored pita chips (like Stacy's brand) finely crushed
1 tbsp. salt-free Italian seasoning (like Mrs. Dash brand)
8 (2 oz.) chicken breast tenders
Preheat oven to 400 degrees. Heat a large baking sheet in the oven for 5 minutes. While baking sheet heats, combine egg substitute and pepper in shallow dish. Combine chips and Italian seasoning in another shallow dish. Dip chicken in egg mixture; dredge in chip mixture. Coat preheated baking sheet with cooking spray and place chicken on pan. Bake for 15 minutes or until done. Can be served with 1/2 cup warmed tomato-basil pasta sauce (like Classico brand).
Makes 8 servings, serving size: 1 chicken breast tender and 1 tablespoon pasta sauce.
a main course....
Beef Tenderloins in Wine Sauce, 4 POINTS per serving
2 (4 oz) beef tenderloin steaks (1-1 1/4 inches thick), trimmed
butter flavored cooking spray
1/4 cup less-sodium beef broth
1/4 cup ruby port or other sweet red wine (or you can substitute and additional 1/4 cup of the beef broth)
3/4 tsp all-purpose flowr
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Heat large non-stick skillet over medium-high heat. Coat steaks with cooking spray and place in skillet. Cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to plates; keep warm. Whisk broth and next 6 ingredients together in a 1 cup glass measure; pour into pan. Bring to a boil, whisking constantly; reduce heat and cook 1 minute or until sauce is reduced to 1/4 cup. Serve over steaks. Makes 2 servings, serving size 1 steak and 2 tablespoons sauce.
yummy sides...
Polenta Rounds, 2 POINTS per serving
1 (16 oz) tube of polenta, cut crosswise into 8 slices
Olive oil flavored cooking spray
2 tbsp preshredded fresh Parmesan cheese
1 tsp Italian seasoning
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinke evenly with cheese and seasoning. Bake for 15 minutes or until golden brown. Makes 4 servings, serving size is 2 slices.
Balsamic Asparagus, 1 POINT per serving
1 pound asparagus spears, trimmed
1 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup preshredded fresh Parmesan cheese
Place asparagus in microwave-safe dish, cover with plastic wrap. Microwave on high 4-5 minutes or until crisp-tender. Drizzle with vingear and oil. Sprinkle with salt, pepper and cheese. Makes 4 servings.
and for a little splash of chocolate...
Mexican Marshmallow Mocha, 3 POINTS per serving
2 cups 1% milk
1/4 cup unsweetened cocoa
3 tbsp sugar
2 1/2 tsp intant coffee granules
1/4 tsp ground cinnamon
1/2 cup marshmallow creme
1/2 tsp vanilla extract
Heat milk in medium saucepan over medium heat; bring to a simmer - do NOT boil. Combine cocoa and next 3 ingredients in a small bowl - stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat for 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat and stir in vanilla. Pour into mugs. Makes 3 servings, at about 3/4 cup each. **If you use skim milk it will be 2 POINTS per serving instead of 3.
Sunday, January 10, 2010
Twisted Lasagna
you asked, therefore you shall receive :) Enjoy! this quick and easy twist on lasagna.
Lasagna Roll-Ups
1 egg, beaten
1 TBSP Italian seasoning
1 (15 oz.) cottage cheese
2 cups shredded Italian cheese blend
1 (26 oz.) jar spaghetti sauce, of your choice
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Preheat oven to 375 degrees.
Cook your lasagna noodles carefully, to ensure they stay at their full length and width. Mix beaten egg, cottage cheese, Italian seasoning and Italian cheese blend until well blended. Spread 1/2 cup spagetti sauce onto the bottom of a greased 13x9" casserole dish. Spreak each lasagna noodle with 3 TBSP cheese mixture and roll up - place seam down in casserole dish (in spaghetti sauce). Top with remaining sauce and grated parmesan. Cover with aluminum foil and bake 40 minutes, uncover and bake 10 more minutes.
Lasagna Roll-Ups
1 egg, beaten
1 TBSP Italian seasoning
1 (15 oz.) cottage cheese
2 cups shredded Italian cheese blend
1 (26 oz.) jar spaghetti sauce, of your choice
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Preheat oven to 375 degrees.
Cook your lasagna noodles carefully, to ensure they stay at their full length and width. Mix beaten egg, cottage cheese, Italian seasoning and Italian cheese blend until well blended. Spread 1/2 cup spagetti sauce onto the bottom of a greased 13x9" casserole dish. Spreak each lasagna noodle with 3 TBSP cheese mixture and roll up - place seam down in casserole dish (in spaghetti sauce). Top with remaining sauce and grated parmesan. Cover with aluminum foil and bake 40 minutes, uncover and bake 10 more minutes.
Friday, January 1, 2010
This is a blow-your-mind-its-so-easy-and-good-soup!! It was our New Year's dinner and my first time making it.
Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk, whole or 2%
3/4 tsp. salt
1/4 tsp. pepper
12 slices cooked bacon, crumbled - I used the pre-cooked Oscar Mayer bacon with 12 slices!
2 cups shredded cheddar cheese
8 oz. sour cream
I used quite a few short cuts to make this recipe happen quickly. I jabbed the 4 potatoes with a fork in several places and stuck them all in the microwave for 26 minutes - easy and quick way to bake them up! Then you need to cut them in half and get all the "pulp" out and save in a separate bowl. In a large pot melt the butter - when melted add the flour and stir until a paste is formed. Gradually stir in milk and continue to stir until smooth, thick and bubbly. I put my pot on med-high after I added the milk and I didn't stir in continuously just frequently. When you notice it thickening up add the potato pulp, salt, pepper, cheese and crumbled bacon. Stir and cook until everything is well heated. Stir in the sour cream and serve. You can transfer it to a crockpot to keep the soup warm.
**Add a few slices of velveeta for a creamier and cheesier soup.
Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk, whole or 2%
3/4 tsp. salt
1/4 tsp. pepper
12 slices cooked bacon, crumbled - I used the pre-cooked Oscar Mayer bacon with 12 slices!
2 cups shredded cheddar cheese
8 oz. sour cream
I used quite a few short cuts to make this recipe happen quickly. I jabbed the 4 potatoes with a fork in several places and stuck them all in the microwave for 26 minutes - easy and quick way to bake them up! Then you need to cut them in half and get all the "pulp" out and save in a separate bowl. In a large pot melt the butter - when melted add the flour and stir until a paste is formed. Gradually stir in milk and continue to stir until smooth, thick and bubbly. I put my pot on med-high after I added the milk and I didn't stir in continuously just frequently. When you notice it thickening up add the potato pulp, salt, pepper, cheese and crumbled bacon. Stir and cook until everything is well heated. Stir in the sour cream and serve. You can transfer it to a crockpot to keep the soup warm.
**Add a few slices of velveeta for a creamier and cheesier soup.
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