Smoky Turkey & Saffron Red Rice

I found this recipe on Picky-palate's site. It looked really interesting & flavorful. I even went out & spent the $16 on the saffron. And I'm a little disappointed I did. I thought this dish would be "smoky", have a little kick to it. It turned out very bland. Live & learn right?

2 cups uncooked basmati rice (6 cups cooked)
3 Tbsp olive oil
1 1/2 cup onion, chopped
2 Tbsp garlic, minced
1lb ground turkey
1/2 tsp salt
1/4 tsp pepper
2 15oz cans green beans
8oz tomato sauce
1 Tbsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic salt
1 Tbsp saffron threads

Cook rice according to package directions.
Heat oil in large pot over medium heat. Saute onions until translucent. Stir in garlic. Add ground turkey, salt & pepper, cook until cooked through & crumbled. Stir in green beans, then rice. Add tomato sauce, cumin, paprika, garlic salt & saffron. Mix well.

12 servings.

Pizza Burgers

I hate buying packages of hamburger buns because I tend to use 3 and throw the rest out once they get stale. Which is what was about to happen after I made the Cheddar Stuffed Burgers I saw in Weight Watchers magazine last week. (damn, I didn't post that on my blog, next time. . ) But instead I had the brilliant idea to make Pizza Burgers, also getting use out of the leftover fresh mozzarella I had.

I defrosted 1lb of ground beef, sprinkled in some garlic powder, oregano & basil. Formed 4 burgers & grilled them in my grill pan. I opened a small can of tomato sauce, sprinkled some spices in it & topped the burger with a hefty tablespoon full of sauce and 1oz of fresh mozzarella. I stuck them under the broiler for a few minutes until the cheese was melted. yum. *NI does not include bun/english muffin*



*disclaimer* I took this picture with my Blackberry before turning over the new leaf of sprucing up my blog. ;)

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 270.4
Total Fat: 13.1 g
Cholesterol: 85.0 mg
Sodium: 155.7 mg
Total Carbs: 2.3 g
Dietary Fiber: 0.7 g
Protein: 29.5 g

Italian Spinach Meatballs

Yet another recipes from Gina's site. I am always looking for new recipes & find myself spending hours on her site & writing up at least 5 new recipe cards. Here's the latest one that I tried and boy did it go over well!!! yum, yum, yum!!


1lb ground beef
1 Tbsp olive oil
10oz frozen spinach, thawed & drained
2 slices low point bread *I used both sides of a sandwich thin, it's what I had on hand
1 egg
1 clove garlic, minced
2 Tbsp parsley
1/2 cup parmesan cheese
s & p to taste

Wet bread & mash it up with your hands. Combine with beef, spinach, egg, garlic, parsley, grated cheese & s&p. Mix well. Using 1/4 cup measuring cup, measure meat & divide into 2 1/8 cup meatballs. Roll into ball.

Heat the oil in a pan on low. When hot, add meatballs & cook on low, turning often. When fully cooked blot on paper towel covered plate.

I then threw the meatballs into a small pot of sauce that I had simmering. When Brad text me he was on his way I cut up some italian bread, threw 5 meatballs on it, sprinkled it with fat free mozzarella cheese & baked it in the oven for 6 minutes. The awesomest meatball parm hero I've ever made. So good I'm wanting it again right now.


Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 260.3
Total Fat: 14.4 g
Cholesterol: 222.0 mg
Sodium: 317.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 2.1 g
Protein: 26.6 g

**NI does NOT include: italian bread, sauce or mozzarella cheese**

It's a New Year. . .

It is now 2011 and like most people my New Years resolution was to get healthier. Yes, I'd like to lose 30lbs and I'd like to have the body of Jennifer Aniston but I know that isn't reality. But what I can commit to is cooking & eating healthier for me. I don't want the diabetic gene in my family to creep up on me in 10-15 years.

Weight Watchers has launched a new Points Plus plan and so far I am loving it. How can you not when a banana is no longer 2 points & now is 0!!

Here's a recipe I got at my meeting last week for Taco Soup. So easy, so delicious & so filling:



1lb ground beef
1 onion, diced
1 package taco seasoning
1 package Hidden Valley ranch dip mix
1 can corn, undrained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans *i didn't use these
1 can diced tomatoes *I used real tomatoes, didn't have canned
1 can rotel (tomatoes with chilis)
1 can tomato sauce
1 cup water . . . I used less. . depending on how thick or thin you want your soup

Brown meat, drain fat. Stir in onions, cook until translucent. Add taco seasoning, stir. Add all other ingredients & simmer for an hour or more.

I topped my 1 cup bowl with a pinch of fat free shredded cheddar. Was delicious! You can also stir in some fat free sour cream to thicken the soup up.

I calculated this as 10 1cup servings for 4 points plus.

Tortellini Primavera

1 9oz package cheese tortellini
1 cup sliced asparagus
1 cup cubed yellow squash
1 cup cubed zucchini
1/2 cup sundried tomato halves
2 Tbsp pesto
2 tsp minced garlic
2 Tbsp minced fresh basil
2 Tbsp parmesan cheese

Cook tortellini 8 mins. Add asparagus, squash & zucchini. Cook another 2 minutes. Drain, reserving 1/4 cup liquid.

While pasta cooks, heat skillet over medium-high heat. Add tomatoes, pesto & garlic. Reduce heat to medium-low. Cook 1-2 minutes; stirring constantly. Add reserved liquid, pasta, vegetables & basil. Toss. Sprinkle with parmesan cheese.

Makes 4 1 1/2 cup servings. 6pts each.

Orange Beef with Broccoli Stir Fry

1/4 cup low sodium beef broth
1 Tbsp soy sauce
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp vegetable oil
1lb top round london broil, cut into strips
1 10oz package broccoli, thawed & drained *I used broc/cauliflower, it's what I had
1 Tbsp orange zest
1/4 cup orange juice *I used the lower calorie one
salt & pepper to taste

Whisk together broth, soy sauce, lemon juice & corn starch; set aside.

Warm oil in wok. Add beef. Turn heat to high & cook, stirring constantly, until no longer pink. Add broccoli & cook until warmed through.

Stir in reserved sauce, oj & zest. Cook, stirring constantly, until sauce is thickened.

Serves 4.

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.

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.

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.

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

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

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

Grilled Pork with Arugula Salad

I got this recipe from the Weight Watchers Weekly. Was delicious.

1 1/4lb pork tenderloin, sliced into 8 slices
1/4 cup fresh lemon juice, divided
1 Tbsp minced garlic
3/4 tsp salt, divided
1/2 tsp black pepper, divided
8 cups arugula
2 cups cherry tomatoes, halved
1 tsp balsamic vinegar
1 Tbsp olive oil

Place pork between 2 sheets of wax paper & flatted with rolling pin/meat tenderizer. Place pork in ziploc bag.

Add 2 tbsp lemon juice, garlic, 1/2 tsp salt & 1/4 tsp pepper. Seal bag, shake to mix & coat. Let marinate for at least 10 minutes, but no longer than an hour.

Preheat grill pan/grill to medium-high heat. Grill pork until cooked through, flipping once.

Meanwhile, in large bowl, combine arugula, tomatoes, remaining lemon juice, vinegar, oil & remaining salt & pepper. Toss to combine.

Yields 2 pieces pork & 2 1/4 cups of salad per serving. 5pts.

California Chicken Spaghetti

1lb uncooked Angel hair pasta
3 tbsp olive oil
4 skinless, chicken breasts cut into strips
2 tbsp chopped garlic
2 tbsp basil
2 tbsp cajun seasoning
10 roma tomatoes, diced
2/3 cup crumbled feta cheese

Cook pasta according to directions on box.

Heat oil in skillet over medium heat. Add chicken, cook until no longer pink in the middle. Stir in garlic, basil, cajun seasoning & tomatoes. Cook until tomatoes are semi soft. Toss with pasta & top with feta cheese.

Beef & Egg noodles

1 lb lean ground beef
1/2 onion, choped
1 egg
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 package Smart Taste egg noodles.

cook pasta according to directions. drain. set aside.

add ground beef & onion to skillet. Cook until beef is no longer pink. Stir in egg, bread crumbs, sauce, s&p and cheese.

top egg noodles with beef mixture.

Such a simple dinner. Ready in 15 minutes.

Roasted Pork Loin

I found this recipe on Allrecipes.com. I read the reviews & tweaked it according to my preferences & others suggestions.


3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
1-2 cups of carrots, chopped
1-2 cups celery, chopped
1 cup onion, chopped/diced

Combine the garlic, rosemary & about 1/8 cup of olive oil to make a paste. Rub it on the loin & marinate it for a few hours.

Preheat the oven to 350. Bring the pork to room temperature and then line the bottom of a 9x13 pan with the carrots, celery & onions, placing the pork on top. (I buy the 2 pack of pork loins at Walmart & used both for this recipe, was 2 1/2 lbs total)
After about 40 minutes turn & baste the pork. Will be fully cooked after about an hour- hour & 1/2. Take out of the oven, cover with foil for 10 mins.

Then take the pan drippings & mix with a little broth & cornstarch to make a nice gravy. yum.

I paired this with roasted potatoes. 6pts for the pork, 3pts for the potatoes.

Pork Chops

1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup
6 pork chops

Preheat oven to 350.
Combine ingredients in bowl.
Place pork chops in baking dish. Spread with 1/2 sauce. Cover. Bake 30 mins. Turn & spread with remaining sauce. Bake another 20-30 mins depending on thickness of pork chops. 4pts per chop.

Cornmeal Crusted Pork

1/4 cup cornmeal
salt & pepper to taste
1 egg, beaten
1 tbsp water
1lb pork chops, all fat trimmed
1/8 cup olive oil

Heat oil in pan. Combine cornmeal with salt & pepper. Combine egg & water. Dredge pork chop in egg mixture & then cornmeal mixture. Pan fry in oil until throughly cooked.

I had nine pork chops & calculated it to be 3pts each with the amount of cornmeal & egg the recipe called for.

Pizza

1 roll Pillsbury Pizza Crust
1 8oz can tomato sauce
1/2lb fat free shredded mozzarella
turkey pepperoni
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.

Beef-stuffed Zucchini

4 medium zucchini
1lb lean ground beef
1/2 cup chopped onion
1 egg
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.