Thursday, April 29, 2010
15 oz can black beans, drained
14oz can chicken broth
1 1/2 cups frozen corn
1 1/4 cups instant rice
1 cup salsa
1 cup shredded cheddar cheese
In pan, combine beans, broth, frozen corn, uncooked rice & salsa. Bring to boil. Reduce heat, simmer, COVERED, 10 minutes. Remove from heat. Stir in 1/2 cup cheese. Let stand COVERED 5 minutes. Sprinkle with remaining 1/2 cup cheese.
I found that this makes WAY more than 4 servings. I was using it as a side dish though. Also, maybe use half a can of the broth because it had too much liquid.
1lb ground beef/turkey
1 cup salsa
1 jar tomato soup
4 tbsp sour cream
1/2 cup shredded cheddar cheese
2 tortillas, torn into pieces
Brown meat in skillet. Drain fat. Add salsa, tomato soup & sour cream. Simmer. Stir in cheese & tortillas.
So quick. So easy. So good.
Tuesday, April 27, 2010
1 roll Pillsbury Pizza Crust
1 8oz can tomato sauce
1/2lb fat free shredded mozzarella
1/2 cup mushrooms
Sprinkle cornmeal on baking sheet/pizza stone.
Roll out pizza crust onto sheet/stone.
Spoon sauce over crust. Sprinkle with cheese. Spread toppings.
Bake according to directions on package.
This food revolution is about saving America's health by changing the way you eat. It's not just a TV show, it's a movement for you, your family and your community. If you care about your kids and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life.
Sign the petition to save America's cooking skills and improve school food.
Go to jamieoliver.com to sign the petition for your state.
Friday, April 23, 2010
1 Morningstar Farms Black Bean Burger
1 package 100 calorie guacamole
1 Orowheat/Arnold Sandwich thin
Cook burger according to directions on box. Spread 1/2 of the 100 calorie guacamole onto top of sandwich thin. Lay tomatoes (or any other topping) on burger. Yum!
I dip carrots or cucumbers in the other half of the guacamole package. Such a filling lunch. . and so simple! 5pts
Wednesday, April 21, 2010
Monday, April 12, 2010
1 tortilla, soft taco size *I buy 96% fat free Mission tortillas
2oz shrimp, cooked
1/2 cup spinach, cooked
1oz fat free mozzarella, shredded
1 100 calorie pack guacamole
Spray hot pan with cooking spray. put tortilla in pan. Flip over after 2 mins & layer cheese, shrimp & spinach on one half of tortilla. Fold tortilla closed & let cheese melt. Serve immediately with guac on the side.
Friday, April 9, 2010
4 medium zucchini
1lb lean ground beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded Monterey Jack Cheese
1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4 inch shells.
2. Place shells in microwave safe dish. Cover & cook on high 3 mins. *I did 2-3 shells at a time.
3. Meanwhile, in a large skillet, cook beef & onion over medium heat until beef is no longer pink; drain. Remove from heat. Stir in the egg, sauce, bread crumbs s&p & 1/2 cup cheese.
4. Spoon about 1/4 cup mixture into each shell. Bake at 350 for 5 minutes. Sprinkle with remaining cheese. Bake until cheese is melted.
Original recipe says 4 servings. I made it into 8 servings at 4pts each. 1 stuffed zucchini & 1/4 cup of rice was plenty for me.
Wednesday, April 7, 2010
1 cup chopped onion
3/4 cup water
1 clove garlic, minced
2 8oz cans no salt added tomato sauce
1 15oz can garbanzo beans, rinsed & drained
1 15oz can red kidney beans, rinsed & drained
1 4oz can diced green chile peppers, drained
2 tsp chili powder
1/4 tsp salt
1 1/2 teaspoons cornstarch
In a medium bowl, stir together 1/3 cup all purpose flour, 1/3 cup yellow cornmeal, 1 tsp baking powder & 1/4 tsp salt. In small bowl, combine 1 egg white, 1/4 cup fat free milk & 2 tbsp vegetable oil. Add milk mixture to cornmeal mixture & stir until combined.
1. In skillet, combine onion, 3/4 cup water & garlic. Bring to boil. Reduce heat. Simmer, covered, about 5 minutes. Stir in tomato sauce, drained beans, drained chile peppers, chili powder & salt.
2. In a small bowl, stir together cornstarch & 1 tbsp cold water; stir into bean mixture. Cook & stir until slightly thickened. Reduce heat.
3. Using two spoons, drop cornmeal dumpling dough into 10 mounds on top of hot bean mixture.
4. Simmer, covered, for 10-15 mins or until a toothpick inserted into the center of a dumpling comes out clean. (do not lift cover during cooking)
Makes 5 servings. 5 pts each
Tuesday, April 6, 2010
3 small red potatoes, peeled & cubed
small onion, chopped
1 cup mushrooms
1 cup spinach
4 tbsp fat free milk
1/4 cup fat free cheddar
salt & pepper to taste
2 tsp olive oil
Lay bacon on paper towels & cook in microwave until crisp, 6-8 minutes. Crumble bacon. Set aside.
Cook spinach in 1 tsp olive oil. Set aside. Add the other tsp of olive oil to pan. Add potatoes. Cook until tender. Add onions & mushrooms. Cook until onions are clear. Add spinach back into pan.
Add 6 eggs in a bowl with milk. Beat. Add in cheddar cheese & bacon, stir. Pour egg mixture over potatoes, onions, mushrooms & spinach. Bake at 350 for 20 minutes.
Makes 8 servings. 4 pts each
Monday, April 5, 2010
2lbs lamb tenderloins
1 tsp ground black pepper
1 1/2 tsp red pepper flakes
1 tsp dried oregano (or 2 tbsp fresh, chopped)
2 tbsp olive oil
10 cloves garlic, peeled & left whole
1 cup balsamic
1 tsp brown sugar
Rub lamb with black pepper, red pepper flakes & oregano. Wrap in plastic wrap & refrigerate for several hours, or overnight.
Mix the balsamic vinegar and brown sugar until dissolved. Set aside.
Heat oil in saute pan. Add garlic (whole) and lightly brown it, stirring often. Remove from pan & let it cool down. Mash into a puree with a fork. Carefully pour the balsamic mixture into the pan with the pureed garlic & simmer until reduced; can take up to an hour. Should be the consistency of syrup.
Bring the lamb to room temperature. Preheat oven to 375. Place tenderloins in small roasting pan & roast for 15-20 minutes. Remove from oven & baste with balsamic mixture. Let rest for 10 minutes & baste again.
2-3lbs small red potatoes, scrubbed & not peeled
4 tsp olive oil
salt to taste
Heat a large pot of water over high heat; boil potatoes until just fork tender, do not allow to become mushy.
Coat 2 baking sheets with cooking spray. Using 2 tsp of oil, place 12 dots of oil on each sheet. Place a potato on a dot of oil & carefully smash with spatula or back of a small bowl/plate. (you want it smashed, not in pieces. . which isn't so easy as you can see from my picture). Repeat with remaining potatoes. Drizzle 2 tsp olive oil over potatoes & sprinkle with salt. Roast potatoes at 425 until desired crispness, 25-35 minutes.
3lbs asparagus, washed & trimmed
1/2 tsp salt
1 tsp olive oil
Coat baking sheet with cooking spray. lay out asparagus. Drizzle with 1 tsp of olive oil, sprinkle with 1/2 tsp salt. Roast at 425 until tender. 10-15 minutes.
Serving yields 2 potatoes, 3oz of lamb & 4-6 asparagus spears.
Thursday, April 1, 2010
3 tbsp hoisin sauce
3 tbsp dry sherry or chicken broth
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp thin sliced ginger *I used ground
1lb chicken, cut into 3/4 inch cubes
8oz can water chestnuts, drained
1/4 tsp red pepper flakes
2 tbsp water
1 tbsp corn starch
3 cups onion & pepper, diced
Combine hoisin sauce, sherry/broth, soy sauce, ketchup, ginger & red pepper flakes in crock pot. Stir in chicken & water chestnuts. Cook on low 6-8 hours.
20 minutes before cooking time is up, mix water & corn starch in a bowl. Stir in with onions & peppers into the crock pot. Cook additional 15 mins.
Serve over rice.
4pts (not including the rice)