Tuesday, September 28, 2010

Potato Kielbasa Skillet

1lb red potatoes, cubed
3 Tbsp water
1lb Turkey Kielbasa, cut into 1/4 inch pieces
1/2 cup chopped onion
1 Tbsp olive oil
2 Tbsp brown sugar
2 Tbsp cider vinegar
1 Tbsp dijon mustard
1/2 tsp thyme
1/4 tsp pepper
4 cups spinach

Place potatoes & water in microwave safe dish. Cover & cook 4 minutes. Drain.

Heat oil in large skillet. Saute kielbasa and onion until onion is tender. Add potatoes. Saute 3-5 minutes until kielbasa & potato are lightly browned.

Combine brown sugar, vinegar, mustard, thyme & pepper in a bowl. Stir into skillet. Bring to boil. Reduce heat. Simmer, uncovered, 2-3 minutes. Add spinach. Cook & stir until spinach is wilted.

Makes 4 1 1/2 cup servings. 7pts each.

Monday, September 27, 2010

Spinach Stuffed Chicken and Italian Simmered Rice

4 cups spinach
1 clove garlic, minced
2 tsp olive oil
3 wedges Laughing Cow Garlic & Herb cheese spread
1/2 tsp salt
4 boneless, skinless chicken breast, tenderized until flat
1/4 tsp black pepper
1/3 cup breadcrumbs

Place chicken between 2 pieces of wax paper. Flatten chicken with mallet or back side of heavy frying pan.

Preheat oven to 350. Spray 9x13 dish with cooking spray.

Cook spinach in oil with garlic until wilted. Transfer to bowl. Stir in cheese & breadcrumbs. Sprinkle with salt & pepper

Lay 1 breast out flat. Scoop spinach mixture onto chicken. Roll. Secure with toothpicks & transfer to baking dish. Repeat with remaining breasts.

Bake at 350 25-30 minutes until chicken is no longer pink. Serves 4. 8pts each.

I served this chicken with an Italian Simmered Rice

3/4 cup uncooked rice
1 3/4 cup fat free chicken broth
1 cup spinach, chopped
1 tsp Italian seasoning
1/2 cup parmesan cheese

Pour broth into sauce pan. Sprinkle in italian seasoning. Bring to boil. Add rice & spinach. Bring to boil. Cover & turn to low. Cook 20 minutes until rice is tender.

Serves 4. 4pts each.

This dinner was extremely filling & very satisfying. I will definitely make it again.

Chicken Nuggets

Another treat for football Sunday! I paired this with some bbq sauce & homemade honey mustard. Delicious!

8oz uncooked chicken breast, cut into cubes/strips
1 cup Original Fiber One Cereal
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 egg whites

Preheat oven to 400. Spray baking sheet with non stick spray.

Combine cereal, onion powder, garlic powder, salt, pepper & paprika in food processor. Grind into fine powder/bread crumb like consistency. Pour into shallow bowl. Crack egg whites into separate shallow bowl. Dip chicken into egg whites then cereal crumbs. Place on baking sheet. Bake at 400 for 15-20 minutes until breading is crispy and chicken is cooked through.

Honey mustard:

1/8 cup fat free mayo
1/8 cup dijon mustard
1/8 cup honey
3-5 dashes hot sauce
sprinkle black pepper

combine mayo & mustard. mix well. add hot sauce. Stir in honey, make sure it is all mixed in. sprinkle with pepper. Makes 8 zero pt servings.

Monday, September 20, 2010

Bacon Cheeseburger Bites

1lb ground beef
1 egg
1 envelope onion soup mix
2 Tbsp all purpose flour
2 Tbsp fat free milk
1 cup fat free shredded cheddar
4 turkey bacon strips, cooked & crumbled

2 eggs
1 cup crushed saltine crackers
5 Tbsp canola oil

Combine 1 egg & soup mix. Crumble beef over mixture & mix well. Divide into 35 portions, set aside.

In another large bowl, combine flour & milk until smooth. Add cheese & crumbled bacon, mix well. Shape cheese mixture into 36 balls. Shape one beef portion around cheese ball.

In a shallow bowl beat the eggs. Place cracker crumbs in another shallow bowl. Dip meatballs into egg & then coat with crumbs.

In a large skillet, heat oil. Cook meatballs over medium heat for 10-12 minutes until meat is no longer pink.

Makes 3 dozen. 2 points each.

Friday, September 17, 2010

Pot Roast with Carrots & Potatoes in Crock Pot

Sirloin Tip Roast 3-4lbs
1 package onion soup mix
1 package Hidden Valley Ranch dip mix (dry)
1 small onion, sliced
5 medium red potatoes, scrubbed & cubed
2 cups baby carrots
1 can beef broth

Typically a roast recipe will call for you to brown the roast before placing it in the crock pot. I just didn't feel like it today and I don't think it made any difference in the outcome.

Scrub the potatoes, leaving the skin on. Cut into cubes. Layer potatoes & carrots on bottom of crock pot. Add roast. Mix soup mix, ranch dip & broth in bowl. Pour over roast & vegetables. Put lid on crock pot, cook on low 6-8 hours.

Thursday, September 16, 2010

Roasted Vegetable Penne Bake

2 large zucchini or squash, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces *I left this out, don't like peppers
1/2lb medium fresh mushrooms, halved
1 small onion, cut into 1 inch pieces
1 Tbsp olive oil
1 1/2 tsp italian seasoning
8oz uncooked pasta, I use smart taste
1 15oz can crushed tomatoes, drained
2 oz provolone cheese, shredded *I forgot to buy this so I omitted it
3/4 cup frozen peas, thawed
1/4 cup fat free mozzarella cheese
1/4 cup + 2 Tbsp grated parmesan cheese
1 Tbsp butter, cubed

Cook pasta according to directions.

Combine zucchini, red pepper, mushrooms, olive oil & italian seasoning. Toss to coat. Arrange on baking sheet. Bake at 425 for 20-25 minutes.

Combine pasta, roasted vegetables, tomatoes, provolone, peas, mozzarella cheese & 1/4 cup parmesan cheese. Transfer to baking dish. Sprinkle with remaining 2 Tbsp parmesan cheese. Dot with butter. Cover. Bake at 350 for 10 minutes. Uncover. Bake 10-15 minutes more.

Next time I made this recipe I will add crushed red pepper and garlic to the mixture. And use portabello mushrooms instead of white button mushrooms.

makes 6 servings. 5pts each

Tuesday, September 14, 2010

Mexican Coleslaw

I'm forever cooking mexican dishes and always looking for something to serve on the side besides rice & beans. I found this recipe & served it with my enchiladas.

1 16oz bag coleslaw
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 tomato, diced & seeded
1 jalapeno pepper, diced & seeded
1/2 cup garlic balsamic vinaigrette

Mix all ingredients in a bowl. Simple as that! The site I got this from said this was 6 servings. It is WAY more than 6. I'd say it's at least 10.

Sunday, September 12, 2010

Pasta Jambalaya

2 tsp olive oil
1lb andouille sausage, diced *I used turkey andouille
1lb medium shrimp
1 medium onion, diced
1 cup celery, diced
1 green pepper, diced
1 red bell pepper, diced
1 cup tomato, seeded & diced *I used a can of diced tomatoes
3 garlic cloves, minced
1 jalapeno pepper OR 1/2 tsp cayenne pepper
2 Tbsp tomato paste
1 can chicken broth
2 tsp salt
1 tsp black pepper
6-8 dashes hot sauce
1/8 cup scallions, chopped
1lb smart taste pasta

Cook pasta according to directions.

Heat oil over medium heat in large stock pot. Add sausage, saute 8-10 minutes until browned. Remove with slotted spoon, keeping grease in pot. Add shrimp. Cook 2-3 minutes. Remove from pot. Add onion, celery, scallions & peppers. Saute until tender. Add tomatoes, garlic, jalapeno/cayenne, salt, black pepper & tomato paste. Cook until blended well. Add broth. Bring to a boil. Stir in cooked pasta, sausage, shrimp & hot sauce. Cover. Simmer 5-10 minutes.

Serves 8. 7pts each

Wednesday, September 1, 2010

Spinach with Parmesan Bread Crumbs

1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs
1 tsp grated parmesan cheese
1/2 tsp minced garlic
4 cups fresh baby spinach
1/2 tsp sea salt

Heat 1 tsp oil in skillet. Add bread crumbs. (I sliced up some day old italian bread into crouton size pieces for my bread crumbs). Cook, stirring often, until golden brown. Remove from heat. Stir in parmesan cheese & set aside in a bowl.

Heat remaining 1/4 tsp oil. Add garlic; cook, stirring frequently until fragrant. Gradually add spinach to skillet. Tossing & adding more until wilted & tender. Repeat until all spinach is cooked. Transfer to bowl; sprinkle with bread crumbs.

3/4 cup spinach & 2 tbsp crumbs is 1pt. Serves 4.

Pepperoni Pizza Pasta

1lb Smart Taste Pasta
1 egg, lightly beaten
1/3 cup parmesan cheese
1/4 cup ricotta cheese *part skim
1/2 tsp italian seasoning
1 1/2 cup sauce *I used leftover meat sauce
1 1/2 cups fat free shredded mozzarella cheese
30 slices turkey pepperoni

Preheat oven to 375.
Cook pasta according to directions; drain. Stir in egg, parmesan cheese, ricotta cheese & italian seasoning. Transfer to baking dish. Bake at 375 for 10 minutes. Spread with pizza sauce, top with pepperoni & sprinkle with cheese. Bake an additional 10-15 minutes until cheese is melted. Let stand 5 minutes

Serves 6 at 7pts each