Corn Casserole
Corn is fattening, let's face it... but then again, most things that good are. Gina at SinnyTaste.com lightened up this Thanksgiving favorite to the point where it is doable as a side dish... as long as you don't go crazy on the rest of your Turkey day treats :)
Ingredients:
8.5 oz GF corn muffin mix
15.25 oz can sweet yellow corn, drained
14.75 oz can sweet creamed corn (make sure yours is GF, not all are)
16 oz fat free Greek yogurt
1/4 cup melted light butter
1/2 cup egg whites
cooking spray
Directions:
In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy when you are done mixing. Pour into baking dish and bake 55-60 minutes, or until the edges are golden. Let it cool a few minutes before cutting.
This makes about 15 servings, so it is perfect for a Thanksgiving feast.
Recipe obtained from http://www.skinnytaste.com/
Thursday, November 17, 2011
Scalloped Potatoes Gratin
Scalloped Potatoes Gratin (3 Points)
YUMMMMMM! I love things smothered in cheese, and this did not disapoint. I had never made it before because it was SO fattening, but this was an awesome alternative. to the original.
Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick-- (not gonna lie, I got completely lazy and used canned white potatoes, they were really good)
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar
1 cup fat free milk
1 bay leaf (remove before pouring over potatoes)
pinch freshly grated nutmeg
2 tsp thyme (I ran out of thyme, so I substituted marjorim and savory-the 2 spices that have been on my spice rack, unopened, for 6 years, it was great)
Directions:
YUMMMMMM! I love things smothered in cheese, and this did not disapoint. I had never made it before because it was SO fattening, but this was an awesome alternative. to the original.
Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick-- (not gonna lie, I got completely lazy and used canned white potatoes, they were really good)
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar
1 cup fat free milk
1 bay leaf (remove before pouring over potatoes)
pinch freshly grated nutmeg
2 tsp thyme (I ran out of thyme, so I substituted marjorim and savory-the 2 spices that have been on my spice rack, unopened, for 6 years, it was great)
Directions:
Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes. Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender. (Since I usedcanned potatoes, I cooked until the cheese was melted and bubbly... this is a good alternative if you are short on time).
Recipe obtained from http://www.skinnytaste.com/
Tuesday, November 15, 2011
Roasted potatoes, chicken sausage, and red peppers
Gluten Free Roasted potatoes, chicken sausage, and red peppers (8 points)
Delicious and so easy to make. Even better is that it only uses one pan and cooks up in no time flat.
Ingredients:
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage cut into 1 inch slices (I use Jennie O or Perdue [here is their allergen list])... be careful and read labels carefully... not all sausages are Gluten Free.
Directions:
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking. In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
*Recipe obtained from http://www.skinnytaste.com/
Delicious and so easy to make. Even better is that it only uses one pan and cooks up in no time flat.
Ingredients:
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage cut into 1 inch slices (I use Jennie O or Perdue [here is their allergen list])... be careful and read labels carefully... not all sausages are Gluten Free.
Directions:
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking. In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
*Recipe obtained from http://www.skinnytaste.com/
Spinach Gratin
Spinach Gratin
I am a huge creamed spinach fan, but it is just so creamy and fattening that I rarely eat it.
I have not made this recipe in its gluten free form yet, but I made it with regular flour before I went GF.
I found this lightened up recipe, and I have to say that I was skeptical at first, but it was fantastic. This is a must make for a large gathering, or just for a nigth that you need a green side dish!
Ingredients:
3 tbsp light butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup gluten free flour
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss cheese... I used mozerella instead
Directions:
Preheat the oven to 425. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.
This makes enough servings to bring as a side to a large holiday meal!
Recipe obtained from http://www.skinnytaste.com/
I am a huge creamed spinach fan, but it is just so creamy and fattening that I rarely eat it.
I have not made this recipe in its gluten free form yet, but I made it with regular flour before I went GF.
I found this lightened up recipe, and I have to say that I was skeptical at first, but it was fantastic. This is a must make for a large gathering, or just for a nigth that you need a green side dish!
Ingredients:
3 tbsp light butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup gluten free flour
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss cheese... I used mozerella instead
Directions:
Preheat the oven to 425. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.
This makes enough servings to bring as a side to a large holiday meal!
Recipe obtained from http://www.skinnytaste.com/
Sunday, November 13, 2011
Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms
Gluten Free Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms (3 points)
This was completely delicious and so low in points. It was a hit all around, easy to make and I will def be making it again. :-)
Ingredients:
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (most bouillons are NOT GF... Herb Ox is safe)
5 links raw sweet Italian chicken or turkey sausage (Jennie O or Perdue are both GF)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste
Directions:
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.
Recipe obtained from http://www.skinnytaste.com/
This was completely delicious and so low in points. It was a hit all around, easy to make and I will def be making it again. :-)
Ingredients:
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (most bouillons are NOT GF... Herb Ox is safe)
5 links raw sweet Italian chicken or turkey sausage (Jennie O or Perdue are both GF)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste
Directions:
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.
Recipe obtained from http://www.skinnytaste.com/
Tuesday, October 25, 2011
Spinach Stuffed Shells
Spinach Stuffed Shells (5 Points)
Ingredients:
16 shells
16 oz fat free ricotta cheese
16oz thawed, dried shredded spinach
1/2 cup reduced fat shredded parmesan
1/2 cup jarred marinara sauce
salt
pepper
1 egg
1 tsp Italian seasoning
1/2 teaspoon garlic powder
Directions:
Cook shells according to package directions for al dente. Combine ricotta cheese, spinach, parmesan cheese, salt, pepper, egg, Italian seasoning, and garlic powder in a bowl. Stuff each shell with about 2 tbsp. of "filling". Coat the bottom of a baking dish with 1/4 marinara sauce. Arrange shells on the baking dish and top with sauce. Cook on 350 for about 30 minutes.
Serving size: 3 shells per person
I served with bubble up pizza bread on the side.
Ingredients:
16 shells
16 oz fat free ricotta cheese
16oz thawed, dried shredded spinach
1/2 cup reduced fat shredded parmesan
1/2 cup jarred marinara sauce
salt
pepper
1 egg
1 tsp Italian seasoning
1/2 teaspoon garlic powder
Directions:
Cook shells according to package directions for al dente. Combine ricotta cheese, spinach, parmesan cheese, salt, pepper, egg, Italian seasoning, and garlic powder in a bowl. Stuff each shell with about 2 tbsp. of "filling". Coat the bottom of a baking dish with 1/4 marinara sauce. Arrange shells on the baking dish and top with sauce. Cook on 350 for about 30 minutes.
Serving size: 3 shells per person
I served with bubble up pizza bread on the side.
Friday, October 14, 2011
Steak with Mushrooms and Onions II
Gluten Free Steak with Mushrooms and Onions II (not sure about the points... I'd say around 6-7)
So this is a slight variation on the steak with mushrooms and onions recipe I already posted. I took a few recipes and added in some of my own ideas and came up with a yummy marinade that would probably be even yummier in the crock pot if the meat had time to get really tender.
**I made it in the crockpot and it was DE-lish! Throw all of the ingredients into the crockpot and let it cook for 8 hours. After about 6-7 hours, throw in the onion and mushrooms.
Ingredients:
1 1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms (I generally use canned because I am lazy)
4 seconds cooking spray
garlic powder to taste
salt and fresh cracked pepper to taste
3/4 can of Progresso GF French Onion Soup
1/2 can of water
1/2 tsp ground mustard powder
1/2 tsp red pepper flakes
1 1/2 tsp Heinz Worschestire sauce *you need to be very careful becasue some people with Celiacs react badly to Worchestore suace, I don't*
1/2 cup Gold's Red Horseradish
1/2 cup Boar's Head Deli Mustard
4 slices of provolone cheese or swiss cheese (they sometimes dust cheese with flour to prevent sticking once it is packaged, so just be sure your brand is GF)
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add the beef. Cook until cooked through, turn and repeat for the other side. While meat is cooking, add in mushrooms and onions and cook until tender. Add in Lipton French Onion soup, water, mustard powder, red pepper flakes, and Worschestire sauce, and simmer. Melt cheese on top of meat and vegetables.
Mix together horseradish and mustard, and use as a dipping sauce (or if you use bread, spread on bread).
Serve over rice, on bread as a sandwich, or with oven baked fries for extra points.
So this is a slight variation on the steak with mushrooms and onions recipe I already posted. I took a few recipes and added in some of my own ideas and came up with a yummy marinade that would probably be even yummier in the crock pot if the meat had time to get really tender.
**I made it in the crockpot and it was DE-lish! Throw all of the ingredients into the crockpot and let it cook for 8 hours. After about 6-7 hours, throw in the onion and mushrooms.
Ingredients:
1 1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms (I generally use canned because I am lazy)
4 seconds cooking spray
garlic powder to taste
salt and fresh cracked pepper to taste
3/4 can of Progresso GF French Onion Soup
1/2 can of water
1/2 tsp ground mustard powder
1/2 tsp red pepper flakes
1 1/2 tsp Heinz Worschestire sauce *you need to be very careful becasue some people with Celiacs react badly to Worchestore suace, I don't*
1/2 cup Gold's Red Horseradish
1/2 cup Boar's Head Deli Mustard
4 slices of provolone cheese or swiss cheese (they sometimes dust cheese with flour to prevent sticking once it is packaged, so just be sure your brand is GF)
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add the beef. Cook until cooked through, turn and repeat for the other side. While meat is cooking, add in mushrooms and onions and cook until tender. Add in Lipton French Onion soup, water, mustard powder, red pepper flakes, and Worschestire sauce, and simmer. Melt cheese on top of meat and vegetables.
Mix together horseradish and mustard, and use as a dipping sauce (or if you use bread, spread on bread).
Serve over rice, on bread as a sandwich, or with oven baked fries for extra points.
Sicilian Rice Ball Casserole
Rice Ball Casserole
Okay, so I wasn't paying attention when I made the stuffed peppers and I put in way too much rice. That being said, I ended up with a ton of leftovers and I had to use them quickly, so I decided to make a casserole and keep it for later in the week.
I must tell you that I did not have all the ingredients and obviously could not follow this recipe to a "T', so I improvised, it ended being a lot fewer points than what is listed, and it came out delicious!
Ingredients:
2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) your favorite Gluten Free sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas (I didn't have any peas, so I omitted this)
16 oz tomato sauce (I used less)
1/3 cup egg beaters or egg whites (I didn't use eggs)
1/2 cup pecorino romano (I didn't use any of this either)
cooking spray
4 tbsp seasoned gluten free breadcrumbs, divided (you can always season with Italian seasoning if you only hvae plain ones)
1 1/4 cup shredded part skim mozzarella
Directions:
Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides. Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.
Add the meat and peas. Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.
Since I didn not use all of the ingredients, or the amount of sauce reccomended my version was lower in points, and I served it with zesty tomato sauce on the side for dipping to add a little oomph.
Recipe obtained (but modified) from: http://www.skinnytaste.com/
Okay, so I wasn't paying attention when I made the stuffed peppers and I put in way too much rice. That being said, I ended up with a ton of leftovers and I had to use them quickly, so I decided to make a casserole and keep it for later in the week.
I must tell you that I did not have all the ingredients and obviously could not follow this recipe to a "T', so I improvised, it ended being a lot fewer points than what is listed, and it came out delicious!
Ingredients:
2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) your favorite Gluten Free sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas (I didn't have any peas, so I omitted this)
16 oz tomato sauce (I used less)
1/3 cup egg beaters or egg whites (I didn't use eggs)
1/2 cup pecorino romano (I didn't use any of this either)
cooking spray
4 tbsp seasoned gluten free breadcrumbs, divided (you can always season with Italian seasoning if you only hvae plain ones)
1 1/4 cup shredded part skim mozzarella
Directions:
Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides. Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.
Add the meat and peas. Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.
Since I didn not use all of the ingredients, or the amount of sauce reccomended my version was lower in points, and I served it with zesty tomato sauce on the side for dipping to add a little oomph.
Recipe obtained (but modified) from: http://www.skinnytaste.com/
Turkey Stuffed Peppers
Turkey Stuffed Peppers (5 points)
These are a delicious, light alternative to the traditional ground beef stuffed peppers. They got rave reviews in my house, so I consider this a make-again recipe.
Ingredients:
1 lb lean chopped turkey meat
1 garlic, minced (I use jarred)
1/4 onion, minced (I usually keep frozen diced onions in the freezer for occassions that I forget to pick up onions)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed (I used red, orange, and yellow)
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese
Directions:
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
Recipe obtained from http://www.skinnytaste.com/
These are a delicious, light alternative to the traditional ground beef stuffed peppers. They got rave reviews in my house, so I consider this a make-again recipe.
Ingredients:
1 lb lean chopped turkey meat
1 garlic, minced (I use jarred)
1/4 onion, minced (I usually keep frozen diced onions in the freezer for occassions that I forget to pick up onions)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed (I used red, orange, and yellow)
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese
Directions:
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
Recipe obtained from http://www.skinnytaste.com/
Sunday, September 18, 2011
Thai Chicken and Pineapple
Thai Chicken and Pineapple
Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic (I use jarred)
1 tsp minced ginger (I use jarred)
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks (I used canned)
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce (I could not find Pineapple and chili so I used the Thai Kitchen Sweet Chili Sauce, and used some of the juice from the canned pineapple)
cilantro leaves (for garnish)
Directions:
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.
Serve with rice for extra points.
Recipe obtained from http://www.skinnytaste.com/
Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic (I use jarred)
1 tsp minced ginger (I use jarred)
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks (I used canned)
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce (I could not find Pineapple and chili so I used the Thai Kitchen Sweet Chili Sauce, and used some of the juice from the canned pineapple)
cilantro leaves (for garnish)
Directions:
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.
Serve with rice for extra points.
Recipe obtained from http://www.skinnytaste.com/
Apple Crisp
Apple Crisp (4.5 Points)
*This is NOT a GF recipe, but it was too good to leave out*
I am a terrible baker, and not a huge apple eater. I don't even attempt baking most of the time, I just buy pre-made. BUT yesterday we went apple picking, and had a ton of apples that we had to figure out what to do with. I gave this a shot, and OMG it was DE-LISH! I will def be making this to bring to people's houses when I have to bring a dessert.
Filling:5 medium apples, peeled and diced (we used McIntosh)
1.5 oz raisins (small box)
1/2 tsp cinnamon
1/2 lemon, juiced (I used the prepackaged stuff from the produce section in the plastic lemon)
3 tsp cornstarch
1/4 cup agave nectar
Topping:1 cup rolled oats
1/3 cup whole wheat flour
1/2 cup light brown sugar (not packed)
1 tsp cinnamon
1/4 cup (half stick) butter, melted
Directions:
Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.
Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden
brown and fruit is tender. If you have some points left, serve this with a scoop of low fat frozen yogurt!
Recipe obtained from http://www.skinnytaste.com/
*This is NOT a GF recipe, but it was too good to leave out*
I am a terrible baker, and not a huge apple eater. I don't even attempt baking most of the time, I just buy pre-made. BUT yesterday we went apple picking, and had a ton of apples that we had to figure out what to do with. I gave this a shot, and OMG it was DE-LISH! I will def be making this to bring to people's houses when I have to bring a dessert.
Filling:5 medium apples, peeled and diced (we used McIntosh)
1.5 oz raisins (small box)
1/2 tsp cinnamon
1/2 lemon, juiced (I used the prepackaged stuff from the produce section in the plastic lemon)
3 tsp cornstarch
1/4 cup agave nectar
Topping:1 cup rolled oats
1/3 cup whole wheat flour
1/2 cup light brown sugar (not packed)
1 tsp cinnamon
1/4 cup (half stick) butter, melted
Directions:
Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.
Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden
brown and fruit is tender. If you have some points left, serve this with a scoop of low fat frozen yogurt!
Recipe obtained from http://www.skinnytaste.com/
Sunday, September 11, 2011
Broccoli Mac & Cheese
Broccoli Mac & Cheese
What toddler doesn't love Mac & Cheese? Of course... mine. He wouldn't touch this. My sister and I on the other hand scarfed it down. I think this is a kid friendly recipe... just not my kid. He also doesn't eat chocolate, so I am not really taking his opinion too seriously :)
Ingredients:
12 oz GF elbow macaroni
1 tbsp butter (I used all I Can't Believe it's Not Butter, and had no problem)
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk (I use Lactaid free)
1 cup fat free chicken broth (I use Shop Rite or Wegmans brand)
8 oz (2 cups) shredded reduced fat sharp cheddar(make sure it is not dusted with flour)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used frozen)
1/8 cup grated parmesan
1/4 cup seasoned GF bread crumbs
cooking spray
Directions:
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes (very few) to get the breadcrumbs golden
What toddler doesn't love Mac & Cheese? Of course... mine. He wouldn't touch this. My sister and I on the other hand scarfed it down. I think this is a kid friendly recipe... just not my kid. He also doesn't eat chocolate, so I am not really taking his opinion too seriously :)
Ingredients:
12 oz GF elbow macaroni
1 tbsp butter (I used all I Can't Believe it's Not Butter, and had no problem)
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk (I use Lactaid free)
1 cup fat free chicken broth (I use Shop Rite or Wegmans brand)
8 oz (2 cups) shredded reduced fat sharp cheddar(make sure it is not dusted with flour)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used frozen)
1/8 cup grated parmesan
1/4 cup seasoned GF bread crumbs
cooking spray
Directions:
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes (very few) to get the breadcrumbs golden
Wednesday, September 7, 2011
Sloppy Joes, Take 2
Sloppy Joes, Take 2
I am used to using the packet of sloppy joe seasoning. I have never made my own sauce before, so I expected a bit more oomph. I used black and red pepper to spice it up a bit and it got rave reviews from my husband.
Ingredients:
1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced (I didn't have any of these either, no harm, no foul)
1 tbsp red wine vinegar (I ran out, so I used red wine and vinegar)
1 tbsp Worcestershire sauce (be careful, some GF people react badly to this)
2 cups tomato sauce
2 tbsp tomato paste
GF hamburger buns (or we serve over pasta for the kids)
black pepper to taste
red pepper to taste
Directions:
Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Season with black and red pepper to taste. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
*Recipe obtained from http://www.skinnytaste.com/
I am used to using the packet of sloppy joe seasoning. I have never made my own sauce before, so I expected a bit more oomph. I used black and red pepper to spice it up a bit and it got rave reviews from my husband.
Ingredients:
1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced (I didn't have any of these either, no harm, no foul)
1 tbsp red wine vinegar (I ran out, so I used red wine and vinegar)
1 tbsp Worcestershire sauce (be careful, some GF people react badly to this)
2 cups tomato sauce
2 tbsp tomato paste
GF hamburger buns (or we serve over pasta for the kids)
black pepper to taste
red pepper to taste
Directions:
Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Season with black and red pepper to taste. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
*Recipe obtained from http://www.skinnytaste.com/
Sunday, September 4, 2011
Turkey Cuban Sandwiches
Turkey Cuban Sandwich
This is SO good, and so easy to make. I am not a huge fan of ham, but it goes perfectly in this sandwich. You will NOT be let down.
Ingredients:
1 6" slice of your favorite crusty GF bread
3 oz left over turkey breast, heated (use the leftover Crockpot Turkey Breast)
1 slice of ham
2 thin slices of Alpine Lace Swiss cheese
3 slices of pickles
mustard
Pam cooking spray
Directions:
Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and serve.
*This recipe was obtained from http://www.skinnytaste.com/
This is SO good, and so easy to make. I am not a huge fan of ham, but it goes perfectly in this sandwich. You will NOT be let down.
Ingredients:
1 6" slice of your favorite crusty GF bread
3 oz left over turkey breast, heated (use the leftover Crockpot Turkey Breast)
1 slice of ham
2 thin slices of Alpine Lace Swiss cheese
3 slices of pickles
mustard
Pam cooking spray
Directions:
Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and serve.
*This recipe was obtained from http://www.skinnytaste.com/
Mexican Layer Dip
This is a lower fat alternative to regular 7 layer dip... just take go easy on it.
Ingredients:
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese (make sure it is not dusted with flour)
2.25 oz black olives
8 oz refried beans (I prefer black, just throw them in a blender first and pulse)
Directions:
Mix together cream cheese, sour cream, salsa, and taco seasoning until smooth with an electric mixer. Spread the beans on the bottom of a glass casserole dish. Next layer in the cream cheese mixture. Then add the lettuce, cheese, diced tomatoes, and olives. Serve with low fat or baked tortilla chips.
*You can also add another layer of guacamole... but keep in mind it will raise the points a bit.
*This recipe was obtained (and modified slightly) from http://www.skinnytaste.com/
Ingredients:
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese (make sure it is not dusted with flour)
2.25 oz black olives
8 oz refried beans (I prefer black, just throw them in a blender first and pulse)
Directions:
Mix together cream cheese, sour cream, salsa, and taco seasoning until smooth with an electric mixer. Spread the beans on the bottom of a glass casserole dish. Next layer in the cream cheese mixture. Then add the lettuce, cheese, diced tomatoes, and olives. Serve with low fat or baked tortilla chips.
*You can also add another layer of guacamole... but keep in mind it will raise the points a bit.
*This recipe was obtained (and modified slightly) from http://www.skinnytaste.com/
(Gluten Free) Baked French Toast
*Note this is NOT a GF recipe. If you can find a Gluten Free challah, you are officially my hero. It is great to make for non GF folks, so I left it in*
*UPDATE* I used Rudi's GF raisin bread, followed all of the same instructions as listed below and officially made a gluten free french toast casserole that is pretty darn yummy if you ask me!
Ingredients:
Loaf of whole wheat challah bread (this may be regional, check a Kosher bakery, if not you need another type of thick, crusty bread)
4 egg whites
1/2 cup fat free skim milk
1/2 teaspoon vanilla
pinch of nutmeg
pinch of cinnamon
Directions:
Preheat oven to 450. Combine eggs, milk, vanilla, nutmeg and cinnamon in a bowl. Dip each piece of challah bread into the egg mixture, coating evenly on both sides. Spray a baking sheet with cooking spray. Arrange the slices of bread in a single layer on the sheet. Bake for 6 minutes, or until bread is lightly browned, then flip over and bake for 5 minutes more.
Makes about 4 servings.
*UPDATE* I used Rudi's GF raisin bread, followed all of the same instructions as listed below and officially made a gluten free french toast casserole that is pretty darn yummy if you ask me!
Ingredients:
Loaf of whole wheat challah bread (this may be regional, check a Kosher bakery, if not you need another type of thick, crusty bread)
4 egg whites
1/2 cup fat free skim milk
1/2 teaspoon vanilla
pinch of nutmeg
pinch of cinnamon
Directions:
Preheat oven to 450. Combine eggs, milk, vanilla, nutmeg and cinnamon in a bowl. Dip each piece of challah bread into the egg mixture, coating evenly on both sides. Spray a baking sheet with cooking spray. Arrange the slices of bread in a single layer on the sheet. Bake for 6 minutes, or until bread is lightly browned, then flip over and bake for 5 minutes more.
Makes about 4 servings.
Monday, August 29, 2011
Crock Pot Santa Fe Chicken
Crock Pot Santa Fe Chicken
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth (I use Wegmans or Shop Rite brand)
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
*Recipe obtained from www.skinnytaste.com
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth (I use Wegmans or Shop Rite brand)
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
*Recipe obtained from www.skinnytaste.com
Broccoli and Cheddar Potato Skins
Broccoli and Cheddar Potato Skins (5 Points)
Sometimes you just need some good old fashioned greasy finger foods. Luckily, these are not greasy, or terribly fattening, so you get the best of both worlds. If you want to live dangerously, throw on some bacon bits and sour cream too! If you are feeling motivated, save the inside of the scooped out potatoes for mashed potatoes tomorrow!
Ingredients:
2 medium russet potatoes, scrubbed clean and dry
Spray oil
salt and pepper
2 oz light shredded Cheddar cheese (Make sure it is not dusted with flour)
1 cup cooked broccoli florets, chopped
Directions:
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall.
To Make On the Grill: Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
*Recipe obtained from www.skinnytaste.com
Sometimes you just need some good old fashioned greasy finger foods. Luckily, these are not greasy, or terribly fattening, so you get the best of both worlds. If you want to live dangerously, throw on some bacon bits and sour cream too! If you are feeling motivated, save the inside of the scooped out potatoes for mashed potatoes tomorrow!
Ingredients:
2 medium russet potatoes, scrubbed clean and dry
Spray oil
salt and pepper
2 oz light shredded Cheddar cheese (Make sure it is not dusted with flour)
1 cup cooked broccoli florets, chopped
Directions:
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall.
To Make On the Grill: Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
*Recipe obtained from www.skinnytaste.com
Chicken Enchiladas
Chicken Enchiladas
These are great! I served with corn, black beans, and rice.
Ingredients:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced (I use jarred)
1/4 cup cilantro
kosher salt
8 (7-inch) corn tortillas (they are brittle and hard to work with if you do not moisten them first)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping
1 can of enchilada sauce (the recipe provides directions for a home made sauce, but I usually opt for cans)
Directions:
Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down, top with sauce. Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Makes 8 enchiladas.
*Recipe obtained from http://www.skinnytaste.com
These are great! I served with corn, black beans, and rice.
Ingredients:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced (I use jarred)
1/4 cup cilantro
kosher salt
8 (7-inch) corn tortillas (they are brittle and hard to work with if you do not moisten them first)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping
1 can of enchilada sauce (the recipe provides directions for a home made sauce, but I usually opt for cans)
Directions:
Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down, top with sauce. Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Makes 8 enchiladas.
*Recipe obtained from http://www.skinnytaste.com
Saturday, August 27, 2011
Steak with Mushrooms and Onions
Steak with Mushrooms and Onions (2 Points )
This dish is so low in points and SO good. My husband even called me to tell me that the leftovers he took for lunch the next day were even better than the night before. If you want to live dangerously, throw it on a bun and melt some cheese on top of it for a steak sandwich. While you are at it, throw in some green peppers.
*Update* I tried it in the crock pot. I cooked the meat on low for about 8-9 hours and threw in the onions, mushrooms and peppers for the last hour or two. It was delish!
Ingredients:
1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms (I generally use canned because I am lazy)
4 seconds cooking spray
garlic powder to taste
salt and fresh cracked pepper to taste
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook until cooked through, turn and repeat for the other side. Set aside in a large dish. Spray the skillet again and when it gets hot add the remaining steak. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions, mushrooms (and peppers) and season with salt and pepper and cook until golden on low heat.
Add steak to dish with vegetables and simmer on low for several minutes.
Serve over rice, or with oven baked fries for extra points.
*This recipe was obtained from www.skinnytaste.com
This dish is so low in points and SO good. My husband even called me to tell me that the leftovers he took for lunch the next day were even better than the night before. If you want to live dangerously, throw it on a bun and melt some cheese on top of it for a steak sandwich. While you are at it, throw in some green peppers.
*Update* I tried it in the crock pot. I cooked the meat on low for about 8-9 hours and threw in the onions, mushrooms and peppers for the last hour or two. It was delish!
Ingredients:
1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms (I generally use canned because I am lazy)
4 seconds cooking spray
garlic powder to taste
salt and fresh cracked pepper to taste
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook until cooked through, turn and repeat for the other side. Set aside in a large dish. Spray the skillet again and when it gets hot add the remaining steak. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions, mushrooms (and peppers) and season with salt and pepper and cook until golden on low heat.
Add steak to dish with vegetables and simmer on low for several minutes.
Serve over rice, or with oven baked fries for extra points.
*This recipe was obtained from www.skinnytaste.com
Tuesday, August 9, 2011
Sweet and Sour Shrimp
Sweet and Sour Shrimp (8 points)
This is a great recipe, my husband is always asking me to make it more often. You can also substitute the white rice for brown, or for rice noodles if you prefer, and add some broccoli on the side for a complete meal!
Ingredients:
1 1/2 tsp dijon mustard
1 1/2 tsp rice wine vinegar
1 tbsp vegetable oil (I substitute corn oil)
1 tbsp honey
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, peeled and deveined
3 cups cooked white rice
Directions:
Combine mustard, vinegar, oil, honey, salt, and pepper in a medium bowl; add shrimp and chill for 1 hour. Preheat the grill or broiler. Grill or broil shrimp until pink and tender, turning once, about 5 minutes. Serve over rice.
*Recipe obtained from WW.com
This is a great recipe, my husband is always asking me to make it more often. You can also substitute the white rice for brown, or for rice noodles if you prefer, and add some broccoli on the side for a complete meal!
Ingredients:
1 1/2 tsp dijon mustard
1 1/2 tsp rice wine vinegar
1 tbsp vegetable oil (I substitute corn oil)
1 tbsp honey
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, peeled and deveined
3 cups cooked white rice
Directions:
Combine mustard, vinegar, oil, honey, salt, and pepper in a medium bowl; add shrimp and chill for 1 hour. Preheat the grill or broiler. Grill or broil shrimp until pink and tender, turning once, about 5 minutes. Serve over rice.
*Recipe obtained from WW.com
No Pudge Marshmallow Graham Treats
No Pudge Marshmallow Graham Treats (3 points)
*Note that this is NOT a GF recipe, but I am a terrible baker, and if you are anything like me and need something quick to whip together for company, give this a shot*
Be sure to grease the pan liberally before cooking these, they can get pretty stuck to the pan otherwise.
Ingredients:
1 box No Pudge Prepared Fat-Free Original Fudge Brownie Mix
2/3 cup non fat vanilla yogurt (Greek honey yogurt works too)
2 cups small marshmallows
2 graham crackers, crushed
2 tbsp chocolate syrup
Directions:
Prepare brownies as directed on box (mix brownie mix and yogurt until shiny and smooth). Once cooked, top cooked brownies with marshmallows and bake until marshmallows are slightly browned, about 2-4 minutes. Remove from oven and allow to cool slightly. Top with crushed graham crackers and drizzle with chocolate syrup. Cut into 16 pieces and serve.
*This recipe was obtained from WW.com
*Note that this is NOT a GF recipe, but I am a terrible baker, and if you are anything like me and need something quick to whip together for company, give this a shot*
Be sure to grease the pan liberally before cooking these, they can get pretty stuck to the pan otherwise.
Ingredients:
1 box No Pudge Prepared Fat-Free Original Fudge Brownie Mix
2/3 cup non fat vanilla yogurt (Greek honey yogurt works too)
2 cups small marshmallows
2 graham crackers, crushed
2 tbsp chocolate syrup
Directions:
Prepare brownies as directed on box (mix brownie mix and yogurt until shiny and smooth). Once cooked, top cooked brownies with marshmallows and bake until marshmallows are slightly browned, about 2-4 minutes. Remove from oven and allow to cool slightly. Top with crushed graham crackers and drizzle with chocolate syrup. Cut into 16 pieces and serve.
*This recipe was obtained from WW.com
Asian Glazed Salmon
If you like salmon give it a shot- it is divine! I rarely get to make salmon because my husband and sister won't eat it, so it is a rare treat for me.
Ingredients:
2 tbsp maple syrup (I am one of those people who uses Aunt Jemima Lite, not real maple, ever)
1 tbsp grated ginger (I use jarred)
1/4 cup GF soy sauce
2 tbsp chopped scallions
1 tbsp lime juice
4- 5 oz salmon filets
Directions:
Combine maple syrup, ginger, soy sauce, lime juice, and scallions in a large resealable plastic bag. Add salmon filets. Seal, pressing out excess air and refriferate for 20 minutes.
Preheat broiler or grill. Coat broiler pain with nonstick cooking spray---if grilling, I use a piece of tin foil coated with non stick spray and then put it on the grill itself for the last minute or so. Remove salmon from plastic bag, reserve marinade, and place fish on broiler rack or grill. Cook for 10 minutes, or until fish flakes. Brush with marinade several times while cooking.
This goes great with a side of rice and broccoli!
Ingredients:
2 tbsp maple syrup (I am one of those people who uses Aunt Jemima Lite, not real maple, ever)
1 tbsp grated ginger (I use jarred)
1/4 cup GF soy sauce
2 tbsp chopped scallions
1 tbsp lime juice
4- 5 oz salmon filets
Directions:
Combine maple syrup, ginger, soy sauce, lime juice, and scallions in a large resealable plastic bag. Add salmon filets. Seal, pressing out excess air and refriferate for 20 minutes.
Preheat broiler or grill. Coat broiler pain with nonstick cooking spray---if grilling, I use a piece of tin foil coated with non stick spray and then put it on the grill itself for the last minute or so. Remove salmon from plastic bag, reserve marinade, and place fish on broiler rack or grill. Cook for 10 minutes, or until fish flakes. Brush with marinade several times while cooking.
This goes great with a side of rice and broccoli!
Barbecued Turkey Joes
Barbecued Turkey Joes
Ingredients:
1 pound lean ground turkey
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce (Sweet Baby Ray's is my standby)
1/8 tsp. cayenne pepper
4 medium GF buns
Directions:
Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onions, and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Serve on buns.
*This is an old WW recipe that I had lying around.
Ingredients:
1 pound lean ground turkey
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce (Sweet Baby Ray's is my standby)
1/8 tsp. cayenne pepper
4 medium GF buns
Directions:
Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onions, and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Serve on buns.
*This is an old WW recipe that I had lying around.
Crockpot Cranberry Turkey
*Note that the Lipton Onion Soup mix is NOT GF... I found a copycat recipe for it here and will update once I try it*
This is the same recipe as the easy pot roast that I have on here. This really comes out amazing with turkey breast. Give it a shot... you will thank me.
Ingredients:
1 skinless, boneless turkey breast
1 packet Lipton onion soup mix per 3-4 lbs of meat
1 can cranberry sauce per 3-4 lbs of meat
Directions:
Put the roast in the slow cooker, and sprinkle the onion mix and cranberry sauce on top of the roast. Set crockpot to high for 7-8 hours. It is really THAT easy!
I usually serve this with mashed potatoes, cranberry sauce and green beans.
*Use your leftover turkey breast to make Turkey Cuban Sandwiches tomorrow!
This is the same recipe as the easy pot roast that I have on here. This really comes out amazing with turkey breast. Give it a shot... you will thank me.
Ingredients:
1 skinless, boneless turkey breast
1 packet Lipton onion soup mix per 3-4 lbs of meat
1 can cranberry sauce per 3-4 lbs of meat
Directions:
Put the roast in the slow cooker, and sprinkle the onion mix and cranberry sauce on top of the roast. Set crockpot to high for 7-8 hours. It is really THAT easy!
I usually serve this with mashed potatoes, cranberry sauce and green beans.
*Use your leftover turkey breast to make Turkey Cuban Sandwiches tomorrow!
Bruschetta Chicken Bake
Bruschetta Chicken Bake (10 points)
*I have not tried this with GF stuffing yet. I used to make it with low sodium regular stuffing and it was good, so hopefully the GF stuff will be good too (though fattening)
Need an easy meal your kids are guaranteed to eat? Give this one a try. My son packed it away like he hadn't eaten in days. I was too lazy to get up and get the box of stuffing to calculate the points, so it may be a point less than I indicated.
Ingredients:
1-1.5 lb chicken cut into bitesize pieces
1 box gluten free chicken flavored stuffing mix
1 can (14oz or so) diced tomatoes (the ones that are seasoned with garlic, basil, and oregano are good too)
2 cloves of garlic (minced)
1 cup low-fat part skim mozzarella
1 tsp basil
Directions:
Preheat the oven to 400. Pour the tomatoes with their juice into a large bowl. Add 1/2 cup of hot water and the stuffing mix to tomatoes. Mix until just moistened and add garlic. Set aside. Cook the chicken (obviously). Put the chicken at the bottom of a 9×13 casserole dish and sprinkle with basil. Cover chicken with cheese. Pour stuffing mixture on top. Bake 30 minutes
*I have not tried this with GF stuffing yet. I used to make it with low sodium regular stuffing and it was good, so hopefully the GF stuff will be good too (though fattening)
Need an easy meal your kids are guaranteed to eat? Give this one a try. My son packed it away like he hadn't eaten in days. I was too lazy to get up and get the box of stuffing to calculate the points, so it may be a point less than I indicated.
Ingredients:
1-1.5 lb chicken cut into bitesize pieces
1 box gluten free chicken flavored stuffing mix
1 can (14oz or so) diced tomatoes (the ones that are seasoned with garlic, basil, and oregano are good too)
2 cloves of garlic (minced)
1 cup low-fat part skim mozzarella
1 tsp basil
Directions:
Preheat the oven to 400. Pour the tomatoes with their juice into a large bowl. Add 1/2 cup of hot water and the stuffing mix to tomatoes. Mix until just moistened and add garlic. Set aside. Cook the chicken (obviously). Put the chicken at the bottom of a 9×13 casserole dish and sprinkle with basil. Cover chicken with cheese. Pour stuffing mixture on top. Bake 30 minutes
Oven Baked Fries
You don't want to know what the points are on this one, so I will do you a favor and just leave it out :) Let me just tell you though... they are worth every calorie. I made these for my husband, and he said he never wants to go back to store-bought fries again--- I consider that a win.
Ingredients:
5 Russet potatoes, cut into thin wedges
3 tbsp. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbsp. steak seasoning blend
Directions:
Preheat oven to 450. Spread cut potatoes onto a greased cookie sheet. Combine olive oil and seasonings in a bowl. Brush potatoes with olive oil mixture using pastry brush- be sure to get both sides. Cook potatoes for about 25 minutes, or until they begin to brown--turn once during cooking.
*This is a Rachel Ray recipe that I modified a bit.
*I also think that this would be great in the TFal Actifry- I will give it a try and update*
Ingredients:
5 Russet potatoes, cut into thin wedges
3 tbsp. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbsp. steak seasoning blend
Directions:
Preheat oven to 450. Spread cut potatoes onto a greased cookie sheet. Combine olive oil and seasonings in a bowl. Brush potatoes with olive oil mixture using pastry brush- be sure to get both sides. Cook potatoes for about 25 minutes, or until they begin to brown--turn once during cooking.
*This is a Rachel Ray recipe that I modified a bit.
*I also think that this would be great in the TFal Actifry- I will give it a try and update*
Easy Slow Cooker Pot Roast
*Please note that this recipe is NOT gluten free because of the Lipton Onion Soup Mix. I found a copycat GF recipe here that I will try once I give it a whirl*
The points depends on the cut/kind of meat you use, so I am not going to include them with this recipe. I generally use a brisket, if available. This super easy and completely delicious.
Ingredients:
1 packet Lipton Onion Soup Mix per 3-4 lbs of meat
1 can of cranberry sauce per 3-4 lbs
3-4 lb roast, brisket, or whatever cut you like best
Directions:
Put the roast in the slow cooker, and sprinkle the onion mix and cranberry sauce on top of the roast. Set crockpot to high for 7-8 hours. It is really THAT easy!
I usually serve this with mashed potatoes, cranberry sauce and green beans. Not exactly low fat, but totally worth it on a cold winter night :)
The points depends on the cut/kind of meat you use, so I am not going to include them with this recipe. I generally use a brisket, if available. This super easy and completely delicious.
Ingredients:
1 packet Lipton Onion Soup Mix per 3-4 lbs of meat
1 can of cranberry sauce per 3-4 lbs
3-4 lb roast, brisket, or whatever cut you like best
Directions:
Put the roast in the slow cooker, and sprinkle the onion mix and cranberry sauce on top of the roast. Set crockpot to high for 7-8 hours. It is really THAT easy!
I usually serve this with mashed potatoes, cranberry sauce and green beans. Not exactly low fat, but totally worth it on a cold winter night :)
Spinach Lasagna Rolls
Spinach Lasagna Rolls (6 Points)
I am not a huge spinach fan, but this got rave reviews from my sister and husband (who complains when I make anything other than meat)... so I figure that it should be included.
Ingredients:
8-9 GF lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll. Serve with a garden salad.
*This recipe was obtained from http://www.skinnytaste.com/
8-9 GF lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll. Serve with a garden salad.
*This recipe was obtained from http://www.skinnytaste.com/
Monday, August 8, 2011
Sauteed Bananas with Praline Sauce
Sauteed Bananas with Praline Sauce (6 points)
Another recipe that used to be far fewer points under the old points plan. It may be high in points, but it is also high in yumminess. My one big tip for this is to serve immediately after making it. It gets pretty mushy looking if it sits for a bit.
Ingredients:
5 1/2 Tbsp maple syrup
3 Tbsp fat-free skim milk
3 Tbsp chopped pecans
1 spray(s) cooking spray
4 large banana(s), peeled, halved lengthwise and then crosswise
Directions:
Combine maple syrup, milk and pecans in a small saucepan; set pan over medium-high heat. Bring mixture to a boil, reduce heat to medium-low and simmer until the mixture thickens and reduces to about 1/3 cup, about 15 minutes. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add bananas (make sure to slice them just before cooking to prevent discoloration) and sauté until golden brown, about 1 minute per side.
Transfer bananas to dessert plates and spoon praline sauce over top. Yields 1 banana and about 1 1/2 tablespoons of sauce per serving
Another recipe that used to be far fewer points under the old points plan. It may be high in points, but it is also high in yumminess. My one big tip for this is to serve immediately after making it. It gets pretty mushy looking if it sits for a bit.
Ingredients:
5 1/2 Tbsp maple syrup
3 Tbsp fat-free skim milk
3 Tbsp chopped pecans
1 spray(s) cooking spray
4 large banana(s), peeled, halved lengthwise and then crosswise
Directions:
Combine maple syrup, milk and pecans in a small saucepan; set pan over medium-high heat. Bring mixture to a boil, reduce heat to medium-low and simmer until the mixture thickens and reduces to about 1/3 cup, about 15 minutes. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add bananas (make sure to slice them just before cooking to prevent discoloration) and sauté until golden brown, about 1 minute per side.
Transfer bananas to dessert plates and spoon praline sauce over top. Yields 1 banana and about 1 1/2 tablespoons of sauce per serving
Chinese Pineapple Chicken with Black Bean Sauce
Chinese Pineapple Chicken with Black Bean Sauce (9 points)
This used to be a lower point recipe, but with the new points plan, it has gone up considerably. Despite the amount of points, it is really delicious (aren't all fattening foods?) Give it a shot on a day when you have enough points saved up. Also keep in mind that this is a full meal, WITH a side dish, so it is not as bad as it seems.
Ingredients:
1 spray(s) cooking spray
4 medium scallion(s), chopped (green and white parts)
1 Tbsp ginger root, fresh, chopped (I never use fresh, I use jarred)
2 clove(s) (medium) garlic clove(s), minced (I use jarred)
1 pound(s) Chicken, breast, raw, without skin & bone, cut into 1-inch cubes
20 oz canned pineapple, packed in its own juice, use tidbits
1/4 cup(s) black bean sauce (Simply Organic makes a GF mix for this)
2 cup(s) cooked brown rice, kept warm (regular or instant)
Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes. Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more. Divide rice among 4 shallow bowls and spoon chicken mixture over top.
Makes about 6 servings.
This used to be a lower point recipe, but with the new points plan, it has gone up considerably. Despite the amount of points, it is really delicious (aren't all fattening foods?) Give it a shot on a day when you have enough points saved up. Also keep in mind that this is a full meal, WITH a side dish, so it is not as bad as it seems.
Ingredients:
1 spray(s) cooking spray
4 medium scallion(s), chopped (green and white parts)
1 Tbsp ginger root, fresh, chopped (I never use fresh, I use jarred)
2 clove(s) (medium) garlic clove(s), minced (I use jarred)
1 pound(s) Chicken, breast, raw, without skin & bone, cut into 1-inch cubes
20 oz canned pineapple, packed in its own juice, use tidbits
1/4 cup(s) black bean sauce (Simply Organic makes a GF mix for this)
2 cup(s) cooked brown rice, kept warm (regular or instant)
Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes. Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more. Divide rice among 4 shallow bowls and spoon chicken mixture over top.
Makes about 6 servings.
Stuffed Shells
Stuffed Shells (5 points per 4 shells)
*Note that I have not altered this recipe to be GF yet, but I will update when I do*
Another old WW recipe that I had lying around. This is a great lowfat twist to traditional fattening Italian shells.
Ingredients: 1 cup(s) part-skim ricotta cheese
1 cup(s) fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1 Tbsp dried oregano
1/4 tsp black pepper
3 cup(s) canned tomato sauce
1 pound(s) cooked pasta, jumbo shells, approximately 24 shells
Directions:
Preheat oven to 375°F. Mix together cheeses, salt, garlic powder, oregano and pepper. Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish. When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes.
*Note that I have not altered this recipe to be GF yet, but I will update when I do*
Another old WW recipe that I had lying around. This is a great lowfat twist to traditional fattening Italian shells.
Ingredients: 1 cup(s) part-skim ricotta cheese
1 cup(s) fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1 Tbsp dried oregano
1/4 tsp black pepper
3 cup(s) canned tomato sauce
1 pound(s) cooked pasta, jumbo shells, approximately 24 shells
Directions:
Preheat oven to 375°F. Mix together cheeses, salt, garlic powder, oregano and pepper. Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish. When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes.
Baked Ziti
Baked Ziti (7 Points)
This is an old WW recipe that I have been using for years and finally decided to give it a whirl using GF ingredients. It is great, and makes a great meat sauce too if you don't want to go to the trouble of making the whole ziti, or if you are short on time.
Ingredients: 12 oz uncooked ziti (I used corn and brown rice pasta... the corn will hold its shape, the brown rice will get mushy, FYI, so the 2 types together helped the ziti keep its shape)
2 tsp olive oil
2 clove(s) (medium) garlic clove(s), minced
1/3 pound(s) raw lean ground beef (or turkey)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) (shredded) part-skim mozzarella cheese (most cheese is GF, just make sure yours isn't dusted with flour to prevent sticking).
Directions:
Preheat oven to 350°F. Cook pasta; drain and set aside. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes.
Makes 8 servings.
Chicken Francese
Gluten Free Chicken Francese (5 points)
Ingredients: 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
1/2 cup Gluten Free flour
1/2 cup egg whites, beaten
1 lemon, juice of
1/2 lemon sliced thin
1/3 cup white wine
1 can fat free chicken broth
Pam cooking spray
salt and fresh pepper
3 tbsp fresh chopped parsley
2 tbsp butter (I use I can’t believe it’s not butter)
Directions:
Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl. Heat a very large non stick pan over medium heat. When hot spray with Pam to lightly coat the bottom of the pan. Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Spray the pan again and repeat until all chicken has been cooked. Once all chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve with whole wheat spaghetti (extra points).
*Recipe obtained from www.skinnytaste.com
Ingredients: 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
1/2 cup Gluten Free flour
1/2 cup egg whites, beaten
1 lemon, juice of
1/2 lemon sliced thin
1/3 cup white wine
1 can fat free chicken broth
Pam cooking spray
salt and fresh pepper
3 tbsp fresh chopped parsley
2 tbsp butter (I use I can’t believe it’s not butter)
Directions:
Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl. Heat a very large non stick pan over medium heat. When hot spray with Pam to lightly coat the bottom of the pan. Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Spray the pan again and repeat until all chicken has been cooked. Once all chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve with whole wheat spaghetti (extra points).
*Recipe obtained from www.skinnytaste.com
Zucchini Sticks
Zucchini Sticks (3 Points)
Ingredients:
3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned gluten free bread crumbs
2 tbsp grated Romano cheese
cooking spray
1/4 tsp garlic powder
salt
pepper
marinara sauce
Directions: Preheat oven to 425. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.
Makes 3 servings.
*Recipe obtained from www.skinnytaste.com
Ingredients:
3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned gluten free bread crumbs
2 tbsp grated Romano cheese
cooking spray
1/4 tsp garlic powder
salt
pepper
marinara sauce
Directions: Preheat oven to 425. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.
Makes 3 servings.
*Recipe obtained from www.skinnytaste.com
BBQ Pulled Chicken
BBQ Pulled Chicken (7 points)
Most of the pulled meat bbq recipes call for pork. I have never made any kind of large pork meal in my house and for some reason, I just have an aversion to it--- hence my substitution of chicken.
Ingredients:
1 lb thin chicken breasts
3/4 cup BBQ sauce (Sweet Baby Rays is GF)... lower points value with a low fat BBQ sauce
Gluten free rolls
Lettuce
Directions: Combine chicken and BBQ sauce in crockpot on high for about 4-5 hours, or 7-8 hours on low. Remove from crockpot and shred chicken with fork. Serve on whole wheat buns with lettuce. (extra points).
*If you do not have a crock pot, or just want a quick meal, boil the chicken and shred the same way.
Makes 6 servings
Most of the pulled meat bbq recipes call for pork. I have never made any kind of large pork meal in my house and for some reason, I just have an aversion to it--- hence my substitution of chicken.
Ingredients:
1 lb thin chicken breasts
3/4 cup BBQ sauce (Sweet Baby Rays is GF)... lower points value with a low fat BBQ sauce
Gluten free rolls
Lettuce
Directions: Combine chicken and BBQ sauce in crockpot on high for about 4-5 hours, or 7-8 hours on low. Remove from crockpot and shred chicken with fork. Serve on whole wheat buns with lettuce. (extra points).
*If you do not have a crock pot, or just want a quick meal, boil the chicken and shred the same way.
Makes 6 servings
Honey Mustard Panko Chicken Breasts
Honey Mustard Panko Chicken Breasts (5 points)
Ingredients:
1-1.5 lb thin sliced chicken breasts
1 egg, 1 egg white
¼ cup honey mustard (I used Kraft)
1 cup gluten free panko bread crumbs (Kinnikinnick makes some)
Directions:
Preheat oven to 375. Rub salt and pepper on both sides of the chicken breasts. Combine honey mustard dressing and egg in a medium bowl. Coat chicken thoroughly with mixture. Dip chicken in panko crumbs. Cook about 30-40 minutes in the oven, depending on the thickness of the breasts. Crumbs should begin to get golden brown at the end.
Makes 6 servings.
Ingredients:
1-1.5 lb thin sliced chicken breasts
1 egg, 1 egg white
¼ cup honey mustard (I used Kraft)
1 cup gluten free panko bread crumbs (Kinnikinnick makes some)
Directions:
Preheat oven to 375. Rub salt and pepper on both sides of the chicken breasts. Combine honey mustard dressing and egg in a medium bowl. Coat chicken thoroughly with mixture. Dip chicken in panko crumbs. Cook about 30-40 minutes in the oven, depending on the thickness of the breasts. Crumbs should begin to get golden brown at the end.
Makes 6 servings.
Chicken Parmesan
Regular Chicken Parmesan (8 points)
Ingredients:
1 lb thin sliced chicken breasts
2 egg whites
¾ cup seasoned bread crumbs (I use the GF recipe found here or Schar work great with Italian seasoning)
3 tbsp. olive oil (you can lower the points value, by using less)
¾ cup of your favorite marinara sauce
1 cup Part-skim shredded mozzarella cheese (most cheeses are safe, just be sure that your shredded cheese was not dusted with flour to keep it from sticking)
Directions:
Preheat oven to 350. Dip chicken breasts in egg, coat thoroughly. Dip egg coated chicken tenders in bread crumbs. Sauté in olive oil until browned in both sides. Top chicken breasts with a spoonful of sauce and cheese. Bake until cheese is melted and bubbles. Serve over GF pasta (extra points) or with a side salad.
Ingredients:
1 lb thin sliced chicken breasts
2 egg whites
¾ cup seasoned bread crumbs (I use the GF recipe found here or Schar work great with Italian seasoning)
3 tbsp. olive oil (you can lower the points value, by using less)
¾ cup of your favorite marinara sauce
1 cup Part-skim shredded mozzarella cheese (most cheeses are safe, just be sure that your shredded cheese was not dusted with flour to keep it from sticking)
Directions:
Preheat oven to 350. Dip chicken breasts in egg, coat thoroughly. Dip egg coated chicken tenders in bread crumbs. Sauté in olive oil until browned in both sides. Top chicken breasts with a spoonful of sauce and cheese. Bake until cheese is melted and bubbles. Serve over GF pasta (extra points) or with a side salad.
Chicken Tenders
This is one of those totally lame, super easy, go-to meals that I make when I am short on time, and patience.
Chicken Tenders (6 points for 3)
Ingredients:
1 lb chicken tenders
1-2 egg whites
¾ cup GF bread crumbs
3 tbsp olive oil (you can lower the points value by using less)
Directions:
Dip chicken tenders in egg, coat thoroughly. Dip egg coated chicken tenders in bread crumbs. Sauté in olive oil until browned in both sides. I usually serve with BBQ or honey dipping sauce, plain pasta, and corn or green beans (extra points)
Chicken Tenders (6 points for 3)
Ingredients:
1 lb chicken tenders
1-2 egg whites
¾ cup GF bread crumbs
3 tbsp olive oil (you can lower the points value by using less)
Directions:
Dip chicken tenders in egg, coat thoroughly. Dip egg coated chicken tenders in bread crumbs. Sauté in olive oil until browned in both sides. I usually serve with BBQ or honey dipping sauce, plain pasta, and corn or green beans (extra points)
Turkey Black Bean Enchiladas
Turkey Black Bean Enchiladas (7 Points)
Ingredients: 1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles (found in Mexican aisle at grocery store)
14.5 oz can diced tomatoes
2 cloves garlic (I used jarred, chopped garlic)
1/4 cup chopped onion (my grocery store makes frozen for when I have no time, score)
1/4 cup chopped cilantro
1-2 tsp cumin
salt
8 (6-inch) corn tortillas (these are a bit brittle... you may want to moisten them up a bit before using)
1 cup low fat Mexican style shredded cheese
Nonstick cooking spray
Enchilada sauce (I use Old El Paso)
Directions: In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid. Preheat oven to 400 degrees.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, rice, cilantro or scallions if you wish. (Extra points) Makes 8 enchiladas.
*Recipe obtained from www.skinnytaste.com
Ingredients: 1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles (found in Mexican aisle at grocery store)
14.5 oz can diced tomatoes
2 cloves garlic (I used jarred, chopped garlic)
1/4 cup chopped onion (my grocery store makes frozen for when I have no time, score)
1/4 cup chopped cilantro
1-2 tsp cumin
salt
8 (6-inch) corn tortillas (these are a bit brittle... you may want to moisten them up a bit before using)
1 cup low fat Mexican style shredded cheese
Nonstick cooking spray
Enchilada sauce (I use Old El Paso)
Directions: In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid. Preheat oven to 400 degrees.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, rice, cilantro or scallions if you wish. (Extra points) Makes 8 enchiladas.
*Recipe obtained from www.skinnytaste.com
Meatloaf (Turkey or Beef)
I make the most boring meatloaf in the world... I am not a fan of finding random foods inside of my meatloaves, so I keep it simple. If you have never made meatloaf before, be prepared for it to be sitting in oil when you reach the end of your cooking time. I usually take out the loaf, and carefully spill the oil into the sink about 15 minutes before I am finished coking, then I put it back in.
My husband and I saw an infomercial for the Easy Meatloaf Pan. We just HAD to get it. I cannot say enough about this gadget. It cooks the meatloaf evenly, and thoroughly, and keeps the oil from pooling around the meatloaf-- if you are looking for a new gadget, and you make a lot of meatloaves... get this.
Meatloaf (6points)
Ingredients:
1 lb lean ground beef or turkey (I try to use 90-95% lean) *you can combine the meats if you want to use a little of each
2 egg whites per pound (I use the white rather than the whole egg)
1 small can of tomato sauce per pound
¾ cup (est) breadcrumbs per pound of meat (I use the GF recipe found here)
1/2 cup (est) corn meal (this helps the recipe stick together)
Salt, pepper, garlic & onion powder to taste (optional)
Directions:
Preheat the oven to 375. Combine lean ground beef, beaten egg, tomato sauce, bread crumbs, and seasonings. Mix well. Cook in a Pyrex or metal loaf pan, covered with tin foil for about 1 hour per pound of meat. Uncover, raise heat to 400 degrees and cook an additional 10-15 minutes or until top begins to brown.
Makes 5 servings
I usually serve with cranberry sauce, mashed potatoes, and green beans.
This recipe also works for meatballs or hamburgers or with ground turkey.
My husband and I saw an infomercial for the Easy Meatloaf Pan. We just HAD to get it. I cannot say enough about this gadget. It cooks the meatloaf evenly, and thoroughly, and keeps the oil from pooling around the meatloaf-- if you are looking for a new gadget, and you make a lot of meatloaves... get this.
Meatloaf (6points)
Ingredients:
1 lb lean ground beef or turkey (I try to use 90-95% lean) *you can combine the meats if you want to use a little of each
2 egg whites per pound (I use the white rather than the whole egg)
1 small can of tomato sauce per pound
¾ cup (est) breadcrumbs per pound of meat (I use the GF recipe found here)
1/2 cup (est) corn meal (this helps the recipe stick together)
Salt, pepper, garlic & onion powder to taste (optional)
Directions:
Preheat the oven to 375. Combine lean ground beef, beaten egg, tomato sauce, bread crumbs, and seasonings. Mix well. Cook in a Pyrex or metal loaf pan, covered with tin foil for about 1 hour per pound of meat. Uncover, raise heat to 400 degrees and cook an additional 10-15 minutes or until top begins to brown.
Makes 5 servings
I usually serve with cranberry sauce, mashed potatoes, and green beans.
This recipe also works for meatballs or hamburgers or with ground turkey.
Update- I am now allergic to corn so I no longer use this recipe. I now use the exact recipe that I use for gluten free meatballs
Zucchini Chocolate Chip Bread
Zucchini Chocolate Chip Bread (4 Points Per Slice)
*I have not tried to alter this recipe to use Gluten Free flour yet*. Once I do, I will repost an update... made with regular flour, it was great though.
I am admittedly a terrible baker and this was a really easy recipe to make well on the first shot. My husband and sister were really skeptical about eating a dessert like bread with zucchini in it, but after some convincing, they tried it, and loved it.
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter (I use I can't believe it's not butter)
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)
Directions:
Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine. In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. Pour batter into a greased large 9x5 inch loaf pan. Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
*Recipe obtained from www.skinnytaste.com
*I have not tried to alter this recipe to use Gluten Free flour yet*. Once I do, I will repost an update... made with regular flour, it was great though.
I am admittedly a terrible baker and this was a really easy recipe to make well on the first shot. My husband and sister were really skeptical about eating a dessert like bread with zucchini in it, but after some convincing, they tried it, and loved it.
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter (I use I can't believe it's not butter)
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)
Directions:
Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine. In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. Pour batter into a greased large 9x5 inch loaf pan. Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
*Recipe obtained from www.skinnytaste.com
Bangin Good Shrimp
Bangin Good Shrimp (5pts)
Ingredients:
5 tbsp light mayonnaise (Hellman's is GF)
3 tbsp Thai Sweet Chili Sauce (Thai Kitchen is GF)
1 tsp Sriracha (to taste) (Huy Fong is GF)
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
Directions:
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well. Place shrimp on lettuce and top with scallions. (I served over rice noodles, which was great, rice would work too, but both will add extra points).
*Recipe obtained from www.skinnytaste.com
Ingredients:
5 tbsp light mayonnaise (Hellman's is GF)
3 tbsp Thai Sweet Chili Sauce (Thai Kitchen is GF)
1 tsp Sriracha (to taste) (Huy Fong is GF)
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
Directions:
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well. Place shrimp on lettuce and top with scallions. (I served over rice noodles, which was great, rice would work too, but both will add extra points).
*Recipe obtained from www.skinnytaste.com
Chicken Rollatini with Spinach and Ricotta
Chicken Rollatini with Spinach and Ricotta (5pts)
Ingredients:
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs (I use a GF recipe from Gluten Free Goddess found here)
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen (thawed) spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (Most cheese is GF, just make sure that yours has not been dusted with flour)
olive oil non-stick spray
1 cup pomodoro sauce or your favorite gluten free marinara sauce
salt and pepper to taste
Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
Makes 8 servings
*Recipe obtained from http://www.skinnytaste.com/
Ingredients:
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs (I use a GF recipe from Gluten Free Goddess found here)
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen (thawed) spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (Most cheese is GF, just make sure that yours has not been dusted with flour)
olive oil non-stick spray
1 cup pomodoro sauce or your favorite gluten free marinara sauce
salt and pepper to taste
Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
Makes 8 servings
*Recipe obtained from http://www.skinnytaste.com/
Sausage and Chicken with broccoli
Gluten Free Sausage and Chicken with broccoli & black olives (7points)
My mother-in-law gave me this recipe and it is a great last minute stand by for the whole family. I make it often and everyone loves it (my baby has a thing for black olives)
Ingredients: 1 pound chicken breast cut up into small pieces
2-3 of your favorite sweet sausages, casing removed, cut into small pieces
Gluten free jarred spaghetti sauce
black olives
broccoli
olive oil
Directions:
Remove sausage from casings and cut into small pieces. Brown the sausage meat in just enough olive oil to coat the bottom of the pan, then remove from pan. Lightly brown chicken pieces, blotting out extra liquid w a paper towel. Add back the sausage to the chicken. Add approx 1/3 cup warm chicken broth. Steam broccoli for 5-7 minutes in microwave. Add ½ jar of sauce to chicken and season with Italian seasoning. Add olives, broccoli, cook through and serve.
My mother-in-law gave me this recipe and it is a great last minute stand by for the whole family. I make it often and everyone loves it (my baby has a thing for black olives)
Ingredients: 1 pound chicken breast cut up into small pieces
2-3 of your favorite sweet sausages, casing removed, cut into small pieces
Gluten free jarred spaghetti sauce
black olives
broccoli
olive oil
Directions:
Remove sausage from casings and cut into small pieces. Brown the sausage meat in just enough olive oil to coat the bottom of the pan, then remove from pan. Lightly brown chicken pieces, blotting out extra liquid w a paper towel. Add back the sausage to the chicken. Add approx 1/3 cup warm chicken broth. Steam broccoli for 5-7 minutes in microwave. Add ½ jar of sauce to chicken and season with Italian seasoning. Add olives, broccoli, cook through and serve.
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