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.
Tuesday, October 25, 2011
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/
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