Tuesday, April 09, 2013

Cuban Picadillo from SkinnyTaste

So I am back on the Weight Watchers trail.  Not so much to lose weight this time, but just to be more mindful of my portions and eating habits.  This site was recommended to me skinnytaste.com.  So far I am really impressed.  This recipe was so good I scarfed it down and then ran to my computer so that I could put it here on the old blog so as never to lose it.

Cuban Picadillo
Gina's Weight Watcher Recipes
Servings: • Serving Size: 1/2 cup  Old Points: 4 pts • Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 pepper, finely chopped
  • 2 tbsp cilantro
  • 1-1/2 lb 93% lean ground beef
  • 4 oz (1/2 can) tomato sauce
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado (I could not find this so I used castevtrano olives and capers instead)
    Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

    Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

    Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Addalcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes

    Wednesday, August 17, 2011

    Carrot Cake Muffins

    Found these online and they sound yummy.  New Weight Watchers PointsPlus Value: 3 pts

    1 1/2 cups Whole wheat flour
    1 teaspoon Baking soda
    1 tablespoon Baking powder
    1 teaspoon Ground cinnamon
    1/4 teaspoon Ground nutmeg
    1/4 teaspoon Ground ginger
    1 Egg
    2 tablespoons Vegetable oil
    1/4 cup Raisins
    1/2 cup Lowfat milk
    1 Can crushed pineapple -- (8 oz)
    1 1/2 cups Grated carrots
    1/4 cup brown sugar -- (sugar twin)
    Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. Makes 12 large muffins
    I tried this recipe in the Recipe Builder and removed the raisins, and added whole grain flour and brown splenda and it still came to 3 points plus.

    Tuesday, July 26, 2011

    Yummy Simple Salmon

    I'm on yet another diet.  Ho hum.  So I got this recipe from the 17 Day Diet and I LOVED IT.  I have never before taken seconds of fish.  I can tolerate fish but far from enjoy it usually.


    Wild Atlantic salmon cut into serving size pieces
    Olive oil
    garlic chopped or minced
    Lemon juice - fresh is best

    Place salmon in a glass baking dish
    Lightly brush each salmon filet with olive oil
    Season with oregano to taste
    Place minced garlic (liberally) on each piece of fish - I say the more the merrier
    Squeeze a few lemons over the fish

    Bake at 350 for 25 minutes. 

    Thursday, April 28, 2011

    Chinese Chicken Salad

    Crushed Ramen Noodles and slivered almonds ( roasted about 10 or 15 min until browned)
    Napa (Chinese) Cabbage - shredded
    Celery - chopped
    Green onion - chopped
    I also add sesame seeds
    Mandarin oranges (optional)
    Shredded chicken


    1/2 cup sugar

    3/4 cup peanut oil

    2 or 3 tablespoons soy sauce

    1/4 vinegar

    Bring to a rolling boil and let it boil together for at least 2 min, to mix.

    Keep all parts separated and add together just before serving or it will all get soggy.

    Chocolate Chip Coconut Scones

    I HATE dry scones.  These are sweet and yummy.  It was passed down to me by one of our COWs. (That is CO's wife for you non military people - LOL)

    Coconut Scones:

    yield: 16 scones

    baking temp.: 375 degrees

    baking time: 22-25 min.

    This recipe is designed to be customized to your taste. You can make these scones a little sweeter and chewier, by using shredded, sweetened coconut in the dough. If you want a scone that's a little less sweet so the chocolate is more noticeable, use unsweetened coconut inside. The whole wheat flour and coconut milk make a dough that handles and cuts with ease. The curly coconut topping on these scones toasts up beautifully while they're baking.

    2 cups white whole wheat flour (or ww.pastry flour works well too)

    1 cup unbleached all-purpose flour

    1/4 cup granulated sugar

    1/4 cup packed light or dark brown sugar

    2 teaspoons baking powder

    1/2 teaspoon salt

    1/2 cup (1 stick) cold unsalted butter

    1 cup unsweetened coconut or sweetened shredded coconut, depending on your taste

    1 large egg

    1 1/4 cups (10 oz) unsweetened coconut milk, well stirred

    1 teaspoon vanilla extract

    1/2 teaspoon coconut extract or 1/8 to 1/4 teaspoon strong coconut flavor

    3/4 cup chocolate chunks or chips (optional)

    Milk, for brushing

    1/4 cup sweetened, shredded coconut for sprinkling

    Preheat over to 375. Lightly grease a baking sheet, or line it with parchment paper.

    Whisk together the flours, sugars, baking powder and salt in a large bowl. Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs. Stir in coconut.

    In a separate bowl, whisk together the egg, coconut milk and extracts.

    Add the wet ingredients to the dry ingredients and stir gently with a fork just until the dough is evenly moistened. Stir in the chocolate chunks (or chips), if using.

    Turn the dough out onto a floured work surface, and knead two or three times. Divide the dough in half , and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a knife to divide each circle into 8 wedges, or pat the dough into a 8 x 10-inch rectangle, and cut into triangles.

    Transfer the scones to a baking sheet. Brush the tops with milk and sprinkle with the sweetened coconut, pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 minutes. Serve warm. Drizzle with confectionery glaze if desired. (1 cup powdered sugar, 1 1/2 Tbsp. milk)

    (from King Arthur Flour: Whole Grain Baking)

    Olive Dip

    When I make this dip....I gorge myself.  Delicious

    1 pkg cream cheese
    1 pkg lite cream cheese
    1 small onion  diced
    2 cans black olives  finely chopped
    1/2 jar green olives finely chopped
    garlic powder  to taste
    olive juice  to taste - maybe a teaspoon or 2
    Mix together and serve with a variety of crackers

    Thursday, March 17, 2011

    Colcannon - An Irish Tradition

    3 pounds potatoes, peeled and boiled in corned beef brine
    2 sticks butter

    1 1/4 cups hot milk

    Freshly ground black pepper

    1 head cabbage, cored and finely shredded

    1 slice of ham steak

    1 jar of real bacon bits
    4 scallions, finely chopped


    Mash potatoes thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

    Boil the cabbage in unsalted water until it turns a darker color (I cooked mine with the corned beef as well). Chop into small pieces.

    Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

    Add cabbage, scallions, and ham and bacon to mashed potatoes, stirring them in gently.

    Serve with corned beef and cabbage.  Happy St. Paddy's Day!!

    **Adapted from a recipe on Foodnetwork.com

    Sunday, January 09, 2011

    Brussels Sprouts with Cheese and Nuts

    These were delicious and are acceptable on the South Beach Diet. This would make an excellent side dish for a holiday or just your average Tuesday. Very simple.

    1 lb Brussels Sprouts

    1/4 cup Gorgonzola

    1/4 cup chopped nuts (I used macadamia nuts, but you could use walnuts, pecans, even peanuts or pine nuts)

    tbsp olive oil

    Shred/chop the Brussels sprouts. Heat olive oil over medium heat.

    Saute the Brussels sprouts until tender and slightly browned. Toss in Gorgonzola and nuts. Serve hot.

    You could also get creative and try feta or goat cheese. Yum!

    Tuesday, January 04, 2011

    Sausage, Cheese and Mushroom Stuffed Peppers - A south beach friendly recipe!

    I adapted this from a Kalyn's Kitchen recipe. 

    6 red or green peppers

    ...2 lbs Ground Turkey

    2 Italian sausage (hot or mild)

    1 cup diced onion

    1 cup diced crimini mushroom

    1 cup diced pepper (tops of peppers)

    olive oil for browning meat and veggies

    Salt and pepper

    2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!)

    1 cup tomato sauce or substitute tomato paste and some beef broth.

    Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed.

    In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired.

    In a pan add oil to and cook pepper, mushrooms and onion for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheese.

    Choose a glass or metal pan barely big enough to hold all the peppers standing up. Spray the pan with nonstick spray. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon , piling it up on top and pressing in tightly until you use all the filling. Place peppers in pan touching each other. (You could use two small loaf pans if you don't have a baking dish small enough.)

    Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.