The Best Enchiladas Ever!! Filed under ( light recipes, main dishes, meat )

I discovered this recipe about three or so years ago in the Body for Life cookbook. I LOVE these enchiladas so much and they are always the first thing I think of whenever I have leftover chicken or turkey in the fridge (I'm pretty sure this picture right here is made up of Thanksgiving leftovers). These enchiladas are packed full of flavor, incredibly filling, and they're really good for you. The biggest difference is that rather than using a red sauce, or a cream base, they're made with two huge cans of the Verde enchilada sauce, which I had shamefully never had until making these. Don't let the fact that you're not on a diet sway you from giving these a try, I would make them often even in a world where calories never counted (oh and what a world it would be!)

Ingredients

1 lb chicken breast

4 green onions, sliced

2 TB fresh cilantro, chopped

1 jalapeno seeded and minced (if you get a hotter sauce, you may not need the jalapenos)

3 10 oz cans green enchilada sauce (I use 2 big 20-something oz cans, works just fine)

8 corn tortillas (I usually use at least 12)

1 cup reduced fat cheddar cheese, shredded

1/2 cup salsa

1/2 cup light sour cream

1 tomato, diced

1 can ripe olives, sliced

Directions

1. Preheat oven to 350. Light coat a 9x13 inch pan with cooking spray.

2. Place chicken breast in large pot and cover with water, bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the middle, about 15 minutes. Drain and let cool slightly, shred chicken with 2 forks.

3. Lightly coat a large skillet with cooking spray and place over medium high heat. Add green onion, cilantro and jalapeno; saute for two minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about two minutes. Dip each tortilla in the heated sauce and fill with about 1/3 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.

5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Enjoy!

The only downside to this cookbook is that there is no nutritional info posted on the recipes, which is a pet peeve of mine for any cookbook. However, if you are a die hard points counter, the ingredients are simple enough, I don't think you would have much trouble calculating it yourself.

ALSO

I've been offered another blog award! This one also came from Priscilla at Priscilla Bakes. This girl really knows her stuff when it comes to baking, and I just recently discovered how young she is, which really threw me for a loop because she is so talented! Definitely check out her blog. Thanks again Priscilla!

I'm going to pass this on to Christine at Cooking with Christine. She's got some very fun recipes with great pictures and stories to go with them.

I'm also going to pass this on to Nicole at Test Kitchen Recipes. I actually just discovered her blog last night, but she had me immediately at fish tacos. She's also got a lot of wonderful family friendly recipes that I can't wait to try out.

Hope everyone is having a great holiday!

Turkey Lasagna Filed under ( light recipes, main dishes, pasta )

When I started WW I was a little bummed about losing out on lasagna, one of my favorites. And when I found this recipe, I was a little skeptical, because, let's face it, ground turkey just can't stand up to Italian sausage and ground beef. But I'll try anything once, and it turned out to be one of the best lasagne's I've ever made. The trick is to make sure you're seasoning everything just the way you want it before hand, and you won't even miss the heartier meats that you're used to. This entire pan disappeared in a matter of 24 hours, because the leftovers were just as popular as the dinner itself (first sign that it's a winner!). So if you are looking to be a little healthier, but you don't want to give up beloved lasagna, I definitely recommend this recipe!

Slightly adapted from Weight Watchers, Simply the Best

Ingredients

2 tsp olive oil

10 oz ground skinless turkey breast

1 onion chopped

2 garlic cloves minced

1 28-ounce can whole tomatoes, coarsely chopped

1 14 oz can tomato sauce

1/4 cup grated parmesean cheese

1 tsp dried basil

1 tsp dried oregano

1 tsp dried fennel seeds

12 no boil lasagna noodles

2 cups nonfat cottage cheese

1 egg, lightly beaten

1 tsp Italian seasoning

1 tsp garlic salt

1 cup shredded part skim mozzarella

Directions

1. Preheat oven to 350.

2. In a large nonstick saucepan, heat the oil. Add the turkey, onion and garlic. Cook, stirring as needed, until the turkey is browned, and the onion and garlic are soft.

3. Stir in the tomatoes, tomato sauce, parmesean, basil, oregano, and fennel, bring to a boil. Reduce the heat and simmer, uncovered, until flavors are blended and sauce thickens.

4. Combine cottage cheese, egg, Italian seasoning and garlic salt until blended evenly.

5. Spoon one-third of the sauce in the bottom of a 13x9 inch pan; top with 3 noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with the sauce. Sprinkle mozzarella cheese evenly on top.

6. Bake, covered for one hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Make 8 Servings

Points per serving: 6

Per serving: 275 cal, 5g fat, 2g sat fat, 37 mg chol, 359 mg sod, 31g carb, 2g fiber, 26g prot, 202g calcium

Slow-Cooker Pork Loin Carnitas Filed under ( crockpot recipes, light recipes, main dishes, pork, quick and easy )

My oldest daughter is in Kindergarten now, and out here they do full day Kindergarten, which can be good and bad. Before she started going I pictured days of endless, blissful free time. Reading for hours to my son, taking naps, shopping, consecutive lunch dates, ha! My life is busier then ever! It's not exactly like I have a whole lot MORE to do, but my days just feel longer. By the time we have reading and homework done, making dinner is about the last thing I want to do anymore. It's taken me a while to figure out how to get a good meal on the table without burning myself out. Enter crockpot, hello old friend.

The best part about crockpot meals is that you can sit down to a delicious hot dinner that you really don't even feel like you made. And though you actually did make, it only took you minutes that morning. This pork is just mouthwatering, we've already had it twice and I'm making it again tomorrow! I serve it in flour tortillas with salsa verde and sour cream, and it is slurpy, drippy heaven. In the directions it says to sear each side of the pork after rubbing it in salt, pepper and garlic. Be sure not to skip that step, I got lazy the second time around and didn't do it, it made a huge difference. The flavor is much richer when you sear in that garlic.

Slow-Cooker Pork Loin Carnitas
Fresh Food Fast by Cooking Light

Ingredients

1 (1 1/2 lb) boneless pork loin roast, trimmed
1/2 tsp salt
1/2 teaspoon black pepper
8 garlic cloves minced
cooking spray
1/2 cup water
2 cups chicken broth

Directions

1. Rub pork with salt, pepper and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook three minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

2. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.

3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.

4. Serve in warmed flour tortillas, top with salsa verde and sour cream.

This is why I didn't get the greatest picture. My husband could only wait for so long!


How do you amazing parents fit dinner in between school, homework, sports, dance...? Any tips for the newbie?

Vegetable Beef Noodle Soup Filed under ( beef, light recipes, main dishes, Soup, veggies )

This is it, the final day before the biggest dinner of the year! Is everyone ready? Are we? NOOO! Fortunately our dinner is being split amongst three families, so at least I'm not procrastinating the entire dinner! Truth be told, we were about to head to Costco for some last minute shopping, but my poor little girl is suffering from a pretty bad stomach ache. I'm hoping she feels better soon, especially for tomorrow!

This is a recipe I found on Pam's site, For the Love of Cooking. I know you've been to her page, it's fantastic! I pretty much want to make every recipe she posts. This soup was a real crowd pleaser and definitely something that I'll be making often. It's hearty and healthy, with fantastic flavor. The recipe instructs you to cook it in the oven, but I cooked it on the stove top for quite a few hours and it was fantastic. Give it a try!

Have a wonderful Thanksgiving friends! I'll be looking forward to hearing how your holiday was!

Teresa

Mexican Potato Casserole Filed under ( light recipes, main dishes, meat )

I really love this dish, it's a fun lowfat spin on meat and potatoes that the kids devour. It's also very easy and very comforting. It have slightly adapted it from Weight Watchers, Simply the Best. You must try this casserole.

Ingredients

1 tsp olive oil
1/2 pound lean ground beef
2 green bell peppers seeded and chopped
8 scallions, sliced
1 can diced tomatoes with chiles (Rotelle)
1 TB chili powder
1 TB ground cumin
1 TB garlic powder (I use garlic salt, of course)
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 large baking potatoes scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese

Directions

1. Preheat oven to 350. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.

2. In a large nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.

3. Add the tomatoes, chili powder, cumin, garlic powder, black pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.

4. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

4 Servings
Points per serving 7
327 cal, 10g fat, 3g sat fat, 46mg chol, 386mg sod, 37g carb, 6g fib, 27g prot

Shrimp Cesar Salad Filed under ( light recipes, quick and easy, salad, seafood, shrimp )

I had been in a lunch rut for some time now. And as I've mentioned before, I really love my lunches. I finally threw this little salad together, and I've probably had it about five times since then, it's so good! There is absolutely no brain work that goes into it, sauteed shrimp, tossed Caesar salad and you're made in the shade. Have it for lunch and then have it four times more!

Shrimp Cesar Salad

Ingredients

1/2 cup raw medium sized raw shrimp, shells and tails removed
1 teaspoon old bay seasoning, or favorite seafood seasoning
1 cup spring mix, or Caesar salad mix, or chopped romaine lettuce
2-3 teaspoons creamy Caesar dressing
2-3 tablespoons grated Parmesan cheese
pine nuts (optional)

Directions

Toss lettuce mix, salad dressing, Parmesan cheese and pine nuts in a bowl. Place on plate. Saute shrimp in olive oil and seasoning until pink and fully cooked. Add to salad, get your Diet Coke on ice and enjoy your afternoon!

Sweet and Spicy Chicken Filed under ( crockpot recipes, light recipes, main dishes, meat )

I love the world of food blogging, there are so many great food blogs out there that I could probably spend all day cruising them! I found this gem on mykitchencafe.blogspot.com, who in turn found it on prudencepennywise.blogspot.com. It was a great find at a time when I had no dinner plans and no ambition to spend time in the kitchen.

This recipe is DELICIOUS and so easy that it almost shouldn't be allowed. It will most definitely become a regular in our house. I added a WW friendly alternative, but either way will be great. I will also add that if you are sensitive to meat that has a sweet flavor, you may want to alter the amount of brown sugar in it, but I personally loved the sweetness. It was wonderful on tacos but I absolutely loved it on a bed of brown rice with a side of steamed peas, ah, slurpalicious! Next time I make this I'm doubling it because I was sad when I ate the rest of the leftovers!

Sweet and Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts1

(14 ounce) can petite diced tomatoes, undrained (if you are interested in a really spicy chicken, use Rotelle

1/3 cup brown sugar (use Splenda brown sugar to save calories)

1/4 to 1/2 teaspoon crushed red pepper flakes

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

1 serving=1/2 cup chicken (when using Splenda)

2 points per serving

If you do put this on rice, 1/2 cup of white or brown rice is 2 pts

Scallops with Lemon-Basil Sauce Filed under ( lemon, light recipes, main dishes, pasta, scallops, seafood )

How hard to you guys work to make something that the whole family likes? I usually do my best to find things that are delicious, as well as family friendly, but then I find recipes like this. Yes, I'm the only one in my family that likes scallops. Yes, they are expensive. Yes, I am going to make them anyway and let my family fend for themselves.

Before you judge, we were going to have leftovers anyway, so c'mon, let a girl treat herself.

This was actually my first time making scallops, but after this dish, it will definitely not be my last. The trick is to not overcook them, or undercook them. I read once that if they have a nice spring to them when you press on them, they're done. I loved the freshness and simplicity of these scallops, such a bright and cheerful dish! I served this over a bed of angel hair that I tossed in butter and Parmesan cheese. Pure soft and velvety heaven.


Scallops with Lemon-Basil Sauce
By Fresh Food Fast Weeknight Meals, by Cooking Light (of course!)

Ingredients

1 large lemon
1 1/2 lbs large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil

Directions

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

2. Sprinkle scallops with 1/8 tsp each salt and pepper. Melt 2 tsp butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 tsp butter, remaining 1/8 tsp each salt and pepper, and basil. Remove from heat. Serve over scallops.

Serves 4: 5 oz scallops and 1 tablespoon sauce

Per Serving: 185 cal, 4g fat, 28.9g prot, 7g carb, 0.7g fiber

Points Per Serving: 4

Baked Chicken and Ziti Filed under ( freezer meals, light recipes, main dishes, pasta )

Again, I'm sorry about the poor photography on my blog, it's a talent I have yet to develop!

This is one of those recipes that has become an ever-occurring incidence in our home. It's rich, wholesome, LOWFAT, and the kids love it. The best thing about this recipe is that after I make it once, I always have enough ingredients to make it again and freeze it, (or you could be smart about it, double the recipe and do it all at once, why didn't I think of that!) When I made it the second time to freeze it, I put it in two 8x8 disposable pans, covered it in foil and wrote the baking directions. It's a meal that keeps on giving!

Adapted from Weight Watchers, Simply the Best

Ingredients

2 boneless skinless chicken breasts, cooked and cubed
2 cups ziti
2/3 cup fat free ricotta cheese
1 onion diced
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce

1 TB Italian seasoning (I also love pizza seasoning in this)

1/4 tsp black pepper

1/3 cup mozz cheese

2 TB parm cheese

Directions

1. Preheat oven to 375.

2. Spray a large nonstick skillet with cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.

3. Meanwhile, cook the ziti according the package directions. Drain and mix with the ricotta cheese.

4. Pour half of the tomato mixture into a 13x9 inch pan, layer with ziti mixture, the chicken and the remaining tomato mixture. Sprinkle wih the cheese. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

4 Servings

Serving Size-1/4 of casserole

381 cal, 5g fat, 2g sat fat, 40mg chol, 209mg sod, 52g total carbs, 3g dietary fiber, 31g prot

7 Points per serving

Bacon, Mushroom and Onion Pizza Filed under ( bacon, cheese, light recipes, main dishes, mushrooms, pizza )

One of the things I love about my family is that they are just as food loving as I am. My mom especially. We have had countless conversations about food, and have even gone as far as to call each other, just to talk about what we just made. I love it!

A few months ago when we were on family vacation, we asked each other, if we had to eat one thing, everyday, for the rest of our lives, what would it be? There were answers from Fettuccine Alfredo, to salmon, to avocado sandwich (huh?). When it got to me, after thinking about it sometime, I had to answer honestly and say pizza. I just loooove pizza, and I have not once in my life gotten sick of it. And how could you not? There are so many ways to make it, that it pleases just about everyone. I love it for it's variety: thin crust, thick crust, cheesy, or light, meat laden, or veggie, red sauce, white sauce, pesto, no sauce. I love pizza!

So naturally when I saw this recipe in Cooking Light, I had to make it. The bacon of course is what makes this pie so smoky and wonderful, but don't underestimate the power of those beefy mushrooms and caramelized onions. I couldn't stop eating this thing, good thing it's a Cooking Light recipe!

Bacon, Mushroom and Onion Pizza
By Cooking Light October 2009

Ingredients

1 11oz can refrigerated french bread (I used pizza dough)
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions
1 8oz package cremini mushrooms, sliced
1 1/2 cups shredded white cheddar
6 bacon slices, cooked and crumbled
1/2 cup chopped parsley

Directions

1. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Stretch dough into a 12-inch circle on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.

2. Preheat oven to 425.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add onion; saute 8 minutes, stirring occasionally. Place chopped onions in a bowl. Add cremini mushrooms to the pan; saute 8 minutes, or until liquid is evaporated. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4 inch border. Sprinkle evenly with cheese and bacon. Bake at 425 for 15 minutes, or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.

Serves 6: a serving size is two wedges

Per Serving: 316cal, 14.9g fat, 15.6g prot, 31.1g carb, o.9g fiber

Points per Serving: 7

I you had to eat the same food everyday for the rest of your life...what would it be?

Pumpkin Spice Biscuits with Cinnamon Butter Filed under ( bread, holiday food, light recipes, pumpkin, side dish )

I found this recipe in the November issue of Cooking Light (can't say enough about Cooking Light, I always get my money's worth out of that magazine). I was expecting them to be a little more sweet, but they were delicious the way they were. They are only sweetened with honey, so there is a tiny hint of sweetness, but you still get the rich pumpkin spice flavor, and they are wonderfully aromatic. I tried smearing honey on them, as I usually do with biscuits, but it drowned out the pumpkin taste. So I made a very simple cinnamon-sugar (Splenda) butter to go with them, which was a perfect compliment. My kids snarfed these down, my husband loved them and the best news, if you are on WW, only three points a biscuit (or one if you made them teeny-tiny like I did!)

Ingredients

9 oz all purpose flour (about two cups)

2 1/2 tsp baking powder

1 1/4 tsp pumpkin pie spice

1/2 tsp salt

5 TB chilled butter, cut into small pieces (the smaller the pieces, the easier it will be to combine with flour)

1/3 cup fat-free buttermilk

3 TB honey

3/4 cup canned pumpkin

Directions

1. Preheat oven to 400

2. Combine flour, baking powder, salt and pumpkin pie spice in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles a course meal. Chill 10 minutes.

3. Combine buttermilk, honey and pumpkin, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly four times. Roll dough into a (1/2-inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope, this will give your biscuit it's flaky layers). Reroll dough into a (1/2 inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4 inch thickness. Cut dough with a 1 3/4 inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 or until golden (my tiny biscuits only needed seven minutes). Remove from pan; cool two minutes on wire racks. Serve warm.

14 Servings

Serving Size: 1 biscuit

121cal, 4.2g fat, 2.4g prot, 18.4g carb, 0.5g fib, 11mg chol

3 points per serving

Cinnamon Butter

3-4 TB low cal butter

1-2 TB Splenda

1-2 tsp cinnamon

Combine all ingredients, add more or less to taste

1/2 tsp=1 pt

Corn Fritters with Roasted Tomatoes and Lime Aioli Filed under ( Appetizers, bread, light recipes, main dishes, meat, veggies )

Can you believe that Thanksgiving is less than two weeks away?! It's so hard to believe how fast this month has been going. I am starting to look forward to my turkey and mashed potatoes!

I made this a few months ago as a summer dish, but I also think it would serve as a pretty great appetizer for you Thanksgiving spread. The corn fritters are savory with a hint of sweetness, and paired with the roasted tomatoes, prosciutto and aioli, it's a dynamite combo. And if you're not up for adding another dish to Thanksgiving, it can stand pretty well on it's own, we actually enjoyed these for dinner. Enjoy and happy Wednesday!


Corn Fritters with Roasted Tomatoes and Lime Aioli
By Cooking Light

Ingredients

4 ripe tomatoes, halved (about 1 pound)
2 teaspoons olive oil, divided
1/2 teaspoon black pepper, divided
2.25 ounces all-purpose flour (about 1/2 cup)
1 teaspoon baking powder
1/3 cup fat-free milk
1 egg, beaten
1 1/2 cups fresh corn kernels (3 ears)
1/3 cup finely chopped green onions
1/4 teaspoon salt
3 tablespoons reduced-fat mayonnaise
2 tablespoons fresh lime juice
1/2 garlic clove, minced
1 teaspoon cold water
4 cups loosely packed arugula
4 (1/4-ounce) slices prosciutto

Directions

1. Preheat oven to 375°.

2. Arrange tomato halves, cut side up, on a baking sheet. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper. Bake at 375° for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.

4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.

5. Combine mayonnaise, juice, garlic, and water. Place 1 fritter on each of 4 plates. Top each with 1 tomato half and 1/2 cup arugula. Repeat layers with remaining fritters, tomato halves, and arugula, ending with fritters. Top each serving with 1 prosciutto slice; drizzle with 4 teaspoons aioli.

Black Bean Salsa Chili Filed under ( Beans, light recipes, main dishes, turkey )

We are a chili loving family, but I'm also a bit particular about how it's made and tastes. I usually make my chili the same way and never have to worry about not liking it. So, trying a new recipe was a bit of a scary experience for me, but luckily it turned out fantastic.

The main source of flavor for this chili is salsa, which is another staple we love. It's so hearty, delicious and is packed with flavor. It's also a bit hot and sweet, which comes from the brown sugar and red pepper flakes, so if you're sensitive to either one, you can dial it up or down however you like. I didn't do the lime, cilantro cream to top it, instead I just added sour cream with chopped cilantro and a squeeze of lime, and they were the perfect compliments to this dish. Mmmmmm, I love chili time!

Black Bean Salsa Chili
By Cooking Light October 2009

Ingredients

2 15 oz cans black beans, drained and rinsed
2/3 cups water
1 tablespoon dark brown sugar
1/2 lb ground turkey
1 cup chopped sweet onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3 sweet hickory smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoon tomato paste
1 14 oz can beef broth
1/2 cup reduced fat sour cream
1/4 cup fresh cilantro
1 teaspoon fresh lime juice

Directions

1. Combine 1 1/2 cup beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Serves 6: 1 cup chili with 4 teaspoon sour cream mixture

Per Serving: 199cal, 6.2g fat, 14.8g prot, 22g carb, 5.9g fiber

Point per Serving: 4!!!

Chicken Tetrazzini Filed under ( light recipes, main dishes, meat, pasta )

I really liked this recipe because, it's lowfat and WW friendly for one, but it also act as a great "blank slate" for whatever extra flavors you want to add to it. You could easily sub tuna, or even steak for a different, but delicious casserole.

When I made this, I added red pepper flakes for a bit of heat, as well as some garlic salt (of course). It was warm and comfy in our bellies, and the kids loved it, which always makes it a winner!

Ingredients
2 tsp unsalted stick marg
2 celery stalks, diced
2 scallions, thinly sliced
1 TB all purpose flour
1 cup skim milk
1/3 cup shredded reduced fat cheese
1 cup cubed skinless, boneless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen peas
7 fat free saltine crackers crumbled (I used breadcrumbs)

Directions
1. Preheat oven to 350
2. In a large nonstick saucepan melt the marg. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes.
3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about three minutes. Add the cheese and stir until melted.
4. Stir in the chicken, macaroni, and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until crackers are lightly browned, about ten minutes.

Makes 2 servings
Serving Size: 1/2 of casserole
Per Serving: 406 cal, 10g fat, 4g sat fat, 64 mg chol, 410mg sod, 3g fiber
8 points per serving

Grilled Pesto Salmon-Orzo Salad Filed under ( Beans, light recipes, pasta, pesto, salad, seafood )

Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.

I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!


Grilled Pesto Salmon-Orzo Salad
From Cooking Light

Ingredients

2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice

Directions

1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).

2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.

4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6

P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!

Breakfast Taco Filed under ( Breakfast, light recipes, quick and easy )

While this isn't anything too exciting or original, it's quite delicious, and may help in aiding your "breakfast boredom," something I tend to get about once a week. It's also very light and very filling!

Ingredients

1 small corn tortilla (1 pt)

1/4 cup refried beans (1 pt)

1/8 cup shredded cheddar or mozz (1 pt)

1 scrambled egg (2 pts)

1/8 cup red onion (0 pts)

1/4 avocado diced (optional, avocado does add more fat, 2 pts)

salsa

fat free sour cream

cilantro

Directions

Arrange refried beans and cheese in center of tortilla and heat in microwave for 30 seconds (I know, this is some high-tech cooking!). Add onion, egg, avocado, salsa, sour cream and cilantro.

Enjoy!

*And hey, if you are working to "health-en" up and trim down, like I am, refried beans are a GREAT appetite suppressor. 1 cup is 2 pts, meaning it's really low in fat and calories, and really high in fiber. Plus the density and amount will fill your belly like you won't believe. I love it!

Black Bean and Corn Enchilada Egg Bake Filed under ( Breakfast, light recipes )

What's this? My first breakfast recipe! I'm going to take this opportunity to come out of the, ahem, pantry, and admit that I am not a breakfast lover. On a few occasions nothing makes me happier the a Moons Over My Hammy at Denny's, but for the most part, I'd much rather have your regular, run of the mill, non-morning food. However, I do love eggs, and beans, and cheese, so I was pretty excited to make, and eat this recipe. Before you glance at it and decide to make it tomorrow however, know now that it needs to sit and soak for at least four hours. That gets me every time!

I will give you the recipe, and then I will include my changes afterward (my changes=always better!)

Ingredients

10 (6 in) corn tortillas

1 (15 oz) can black beans, drained and rinsed

1 (11 oz) can vacuum packed whole kernel corn with red and green peppers, drained

1 (10 3/4 oz) can condensed nacho cheese soup

6 eggs

2 cups milk

1 tsp cumin

2 oz (half cup) shredded Cheddar cheese

1/2 red bell pepper, if desired

3 sprigs fresh cilantro

Directions

1. Grease 13x9 inch baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese evenly over vegetables. Cut remaining tortillas into 1 inch strips; arrange over top.

2. In large bowl, combine eggs, milk and cumin, beat well, Pour over tortilla strips. Cover tightly, refrigerate 4 hours or overnight.

3. Heat oven to 325 F. Uncover dish, sprinkle with cheese. Bake at 325 F for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

4. To serve cut into squares. If desired top with sour cream, salsa, red peppers and cilantro

My Changes

I like the fiesta nacho cheese soup that Campbell's makes, it just has a lot more flavor. I also incorporate a can of spicy Rotelle in with the veggies to give it a great kick and color. And if you like a really fluffy egg, use the two cups of milk, but on accident I forgot the milk completely, and it was a bit denser, but also seemed a lot more packed with flavor. Perhaps you could meet in the middle and just put one cup of milk in! Anyway, have fun with this recipe, it's one that I love to play with!

4 pts per serving

Serving size: 1/12 of recipe

cal 190, 7g fat, 3g sat fat, 115mg chol, 420mg sod, 22g carb, 3g fiber, 5g sugar, 10g prot

Turkey Rolls Cordon Bleu Filed under ( light recipes, main dishes, side dish )

I really love this recipe, it's fun and easy and it keeps everyone at the table happy. It's also low fat/calorie and weight watchers compatible.

Ingredients

4 1/4 lb turkey cutlets raw

4 (1 oz) slices reduced sodium ham

2 (1 oz) slices reduced fat Swiss cheese (not always easy to find, so if it's crucial you have a low fat cheese, use mozz)

3 TB plain dry bread crumbs

1 TB reduced cal mayo

1/4 cup dry white wine (I just sub with chicken broth)

1/4 cup reduced sodium chicken broth

1 tsp butter

Directions

1. Top each cutlet with a slice of ham and then a half slice of cheese. Roll up jelly-roll fashion and secure with toothpicks.

2. Spread the bread crumbs on a plate or a sheet of wax paper. Bush the turkey rolls with mayo; dip in the crumbs, pressing down to coat.

3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey rolls and saute until browned all over, about 5 minutes. Add the wine, broth, and butter; bring to a boil. Cover reduce the heat, and simmer until the turkey is cooked through and the sauce thickens, about 5 minutes longer.

5 points per serving (1 roll)

234 cal, 6g fat, 3g sat fat, 95mg chol, 434mg sod, 5g carb, 0g fiber, 37g prot, 125mg calc

For a good side dish, cook medium shells according to directions. After cooking turkey rolls, add 1/4-1/2 cup chicken broth or white wine to skillet to deglaze the bits in the pan. Add favorite herbs and seasonings (garlic salt, parsley and maybe red pepper flakes), and add pasta. Toss to coat. DELISH!

Chipotle Pumpkin Soup Filed under ( light recipes, main dishes, pumpkin, quick and easy, Soup )

Usually I'm not super excited about eating leftovers. Even if I enjoy it for dinner, I'm ready to move on. So when I tell you that I've eaten this soup three other times after making it, you know that it's good!

My friend introduced me to this soup as a bit of an experiment shortly after doing our pumpkin food group. Always being one for an adventure, I dove right in. I don't know what it is about this soup, but it is so good that even thinking about it makes me want some now. The pumpkin is flavored so well, it's warm, filling and just so dang comforting. And the best part is that it's SO healthy. There's very little fat in it and pumpkin is chock full of fiber, potassium and all sorts of vitamins. My advice is to make Dinner in a Pumpkin and then use the pumpkin for this soup, killing two birds with one...pumpkin!


Pumpkin Chipotle Soup

Ingredients

1 t. cumin
1 T. olive oil
1 T. butter
1 1/2 c. diced onion
2 t. minced, seeded serrano or jalapeno pepper (I used jalapeno)
5 c. chicken stock or canned, low sodium chicken broth
5 c. diced (1/2") fresh pumpkin such as Sugar Pie or Cinderella, or butternut squash
1/2 T. chipotle pepper puree (I actually didn't use this, yes I realize it's what gives the pumpkin soup it's name, but I liked it just as much without it)
1/4 c. chopped scallion
Salt
any type of cheese for garnish, I loved Parmesan
Fresh cilantro leaves, for garnish

Directions

1. Combine oil and butter in skillet, cook over medium heat until butter melts. Add onion and cook until golden brown, 10-12 minutes. Add chili pepper (jalapenos) and ground cumin and cook, stirring, 1 minute; set aside.

2. Bring stock to boil in large sauce pan or soup pot. Add onion mixture and pumpkin/squash, cover, and cook until pumpkin/squash is tender when pierced with a fork, about 10 minutes (since I already roasted the pumpkin I don't cook for very long). Stir in chipotle puree, scallion, and 2 t. salt. Ladle hot soup into bowls and garnish each with heaping tablespoon of cheese and cilantro leaves.

Mushroom Risotto Filed under ( light recipes, main dishes, mushrooms, Rice, risotto, side dish )

Ever since I discovered the magic of risotto last summer, I've been a bit obsessed. There are so many fun ways to make it, and it's surprisingly healthy, considering how rich and creamy it is. You can serve it for a main course, or a side dish, for lunch or dinner. It's so versatile!

I found this gem at Gina's Weight Watchers Recipes, a blog I highly recommend, whether or not you are counting your points! I daresay this has been my most favorite risotto so far, I just love the richness and meatiness of those baby bellas, and the risotto is so creamy. Just be aware that this particular recipe makes a lot. I halved it and still had quite a bit leftover.

Mushroom Risotto
From Gina's Weight Watcher's Recipes

Ingredients

2 cups Baby Bella mushrooms, sliced
2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
salt and pepper
1/2 cup grated Parmesan cheese
4 tbsp chopped parsley
Heat chicken stock in a small pot and keep on low heat.

Directions

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

5.5 WW points!