Friday, December 21, 2007

Brie and Artichoke Dip

Courtesy my SIL Tiffany...

2 tbsp butter
2 tbsp flour
1 tbsp dry mustard
1 cup milk
3 4 1/2 oz rounds of Brie (rind removed and cut into 1 inch cubes)
1 6 oz can artichoke hearts, drained and chopped
1/4 cup roasted red sweet pepper. (canned is fine)
Belgian endive

Melt butter over medium heat

Stir in flour and mustard

Stir in milk, whisk until smooth and gets thick and bubbly

Add brie a little at a time, Keep whisking!

Stir in artichoke hearts and red pepper, heat through and serve with endive leaves.

We found the red pepper to be a little strong, I may half it next time.

Thursday, May 17, 2007

Citrus Chicken

My sister in law swears by this low cal recipe. Can't wait to try it. She found it at verybestbaby.com.

Citrus Chicken

Spoon fruit sauce over chicken and serve with greens.

Ingredients:
1 cup fresh orange juice divided
1 teaspoon cornstarch
2 teaspoons extra virgin olive oil divided
2 tablespoons chopped shallot
2 cloves garlic finely chopped
1/2 cup water
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 teaspoon ground ginger
1 teaspoon butter
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

Makes 4 Serving(s)
Prep Time: 10 mins.Cook Time: 25 mins.

Preparation Instructions:

COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well.

HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minutes or until reduced to about 1 cup. Stir in orange juice-cornstarch mixture; cook, stirring frequently, for 1 minute. Remove from heat.

MELT butter with remaining oil in large, nonstick skillet over medium-high heat. Add chicken; cook, turning once, for 8 to 10 minutes or until chicken is browned and no longer pink in center. Transfer to platter. Add sauce to skillet with drippings; bring to a boil over medium-high heat, stirring to scrape up any brown bits. Add chicken and any juices accumulated on platter back to skillet and turn to coat chicken with sauce.


Nutrition Facts:Calories 230 Calories from Fat 51 Total Fat 6g Saturated Fat 2g Cholesterol 85mg Sodium 311mg Carbohydrates 9g Dietary Fiber 0g Sugars 5g Protein 34g Vitamin A 5%Vitamin C 53%Calcium 3%Iron 7%

(5 WW pts)

Friday, April 20, 2007

Cranberry Orange Bran Muffins - 3 WW PointsPlus

This is a great muffin recipe. I made this recipe using Krusteaz's Cranberry Orange muffin mix and they turned out like high fiber, bran muffins and were actually delicious.. Nice and filling.
(Makes 18 Good sized muffins 3 points plus)

3 cups All Bran Extra Fiber cereal
1 1/2 tsp. baking powder (the recipe I used did not call for baking powder, but I would try next time.)
2 1/2 cups water
Krusteaz box fat free muffin mix ( you can use any variety)
Pour water over cereal and let stand 5 minutes.
Add baking powder and box mix. Pour into sprayed muffin tins
. Bake according to box directions.

Tuesday, March 20, 2007

Country Style Beef Short Ribs with Horseradish Cream

6 Tbsp Fat free sour cream

2 tbsp prepared horseradish

1 tbs dijon

3/4 tsp salt

1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks

1/2 tsp freshly ground pepper

2 onions, sliced

1 lb small whole potatoes (white)

1 1/2 cups small whole baby carrots

2 garlic cloves, chopped

1 bay leaf

1 cup low sodium beef broth

2 tbsp Worscestershire sauce

3 tbsp flour

3 tbsp cold water

1 tbsp chopped parsley

Makes 4 servings

1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours.

2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes.

3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 hours on high or 8-10 on low.

4. About 20 minutes before cooking time is up, combine flour and wather in small bowl until smooth. Stir in about 1/4 cup of the hot liquid from the cooker until blended. Stir in flour mixture into the slow cooker. Cook on high until mixture simmers and thickens, about 15 minutes. Discard bay leaf. Stir in parsley. Servei with horseradish cream


6 points

Chicken Cacciatore

2 tsp olive oil

Four 4-ounce skinless chicken thighs

1 onion, chopped

3 garlic cloves, minced

3 cups sliced mushrooms

One 14 1/2 oz can diced tomatoes

1 green bell pepper, seeded and diced (I might use red)

1/4 cup tomato paste

1 tsp oregano

1/2 tsp black pepper

4 cups hot cooked spaghetti


1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate.

2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min

3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce.

419 calories
2g fat
5g fiber

8 pts.

Baked Yams with Pineapple

2 large yams or sweet potatoes, peeled and cut into 1 inch slices

1/2 navel orange, cut into 4 pieces

One 8 ounce can unsweetened pineapple tidbits (reserve juice)

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tsp reduced calorie margarine



1. Preheat oven 375

2. In a 2 quart casserole, combine yams, orange, pineapple and juice, cinnamon and nutmeg. Dot with margarine. Bake uncovered until yams are tender - about 45 min.

191 calories
1g fat
6g fiber

3pts.

Twice Baked Garlic Potatoes

I got this from a Weight Watchers Cookbook. Looks great and can't wait to try it!

4 large baking potatoes

1 garlic bulb

1/2 cup low sodium chicken broth

1/2 cup nonfat sour cream

1/2 tsp pepper

1/4 cup parmesan cheese grated

Paprika

1. Preheat oven 425

2. Peirce potatoes several times with a fork, place on baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is browned and softened. (50-60 min). Let cool about 15 min until cool enough to handle.

3. Halve potatoes lengthwise, scoop out pulp into bowl, leaving skins intact. Cut the garlic bulb in half and squeeze out pulp and add to potato. Add broth, sour cream, and pepper. Stir and mash with a fork to desired texture. Spoon stuffing back into potato skins. Sprinkle with cheese and paprika.

4. Return to oven until heated through. About 15 minutes.

153 calories, 1g fat, 3g fiber

3 pts.

Sunday, March 11, 2007

Bailey's Mousse


I found this online. It is from the British Weight Watchers, I believe and is only 3 points. Can't wait to try it!
POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy


60 g caster sugar (about 1/3 cup)
1 whole whole egg, separated
2 serve egg yolk, (2 egg yolks)
2 nip Baileys Irish Cream, (60ml) (about 1/4 cup)
1/2 tsp cocoa powder, (optional)


Instructions


Reserve 1 tablespoon of caster sugar. Place the remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until the sugar dissolves. Boil rapidly for about 1 minute, or until the mixture is syrupy, but not caramelised.
Whisk the egg white in a medium bowl until stiff. Slowly add the sugar syrup, beating well to thoroughly combine.
Place the 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place the bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in the egg white mixture and share between 6 glasses. Chill in the fridge.
Dust with cocoa powder.

Monday, February 19, 2007

Moussaka

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!"

Ingredients:
2 eggplants or medium zucchini
1/2 tsp. salt

Meat sauce: 2 lbs. ground lamb or lean beef
1 Tbsp. butter salt and pepper
2 medium onions, chopped
2 garlic cloves, crushed
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. parsley
8 oz. (250 ml) tomato sauce
1/2 cup red wine

Bechamel Sauce:
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup whipping cream
3 egg yolks, beaten
salt and pepper to taste
2 Tbsp. olive oil
1 lb (500 g.) Monteray Jack cheese, grated

Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside.

To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally.

To make bechamel sauce, melt butter and stir in flour. Gradually add milk and cream, stirring constantly until mixture thickens. Add egg yolks in a slow stream, away from heat and stirring constantly. Return to heat and simmer for 2-3 minutes longer. Remove from heat and season with salt and pepper.

Wipe eggplant dry and quickly brown in olive oil. Set on paper towel to drain. In greased 9"x13" pan, place a layer of eggplant, then cover with meat sauce, sprinkle with 1/3 of the cheese, cover with remaining eggplant, sprinkle with 1/3 of the cheese, cover with bechamel sauce and top with remaining cheese. Bake at 350 F. for 1 hour. Serves 6-8.


** If using 1% milk and 2% jack cheese this is 17 WW points per serving for 8.

Tuesday, January 16, 2007

Buca Di Beppo's Chicken Saltimbocca

1 teaspoon salt
3 chicken breast halves (about 6 ounces each)
1 tablespoon freshly chopped sage
3 thin slices prosciutto ham
Flour to coat chicken breasts
1/3 heaping cup olive oil
1/2 cup white wine
3 to 4 large artichoke hearts, quartered
1/4 cup fresh lemon juice
1/4 cup whipping cream
1 tablespoon butter
2 tablespoons capers for garnish

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto.
Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes.
Remove chicken from pan and keep warm.
Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, 3 to 5 minutes.
To serve, place chicken breast on each serving plate then top with sauce. Garnish each serving with some of the capers. Makes 3 services

** 17 WW points