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/
Sunday, September 18, 2011
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.
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