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cybergranny

Cooking Light recipes to try

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So I have been busy working in my MC with all the new cookbooks that I have downloaded. Almost all of the recipes need to be rewritten in the ingredient section, even the Cooking Light ones. So, as I try them out on my family, I will post the ones that I think you may want to try here. These are the first six:

 

 

* Exported from MasterCook *

 

*Angel Hair Pasta with Shrimp and Spinach

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces angel hair pasta -- uncooked

1 pound large shrimp -- peeled and deveined

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 cup shallots -- finely chopped

1/2 cup chicken broth, low sodium 99% fat free

2 tablespoons lemon juice

6 cups spinach -- coarsely chopped

1 tablespoon capers

 

 

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 381 Calories; 6g Fat (15.3% calories from fat); 32g Protein; 48g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 438mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Yield: 4 servings (serving size: 11/2 cups).

 

8 points per serving.

 

 

 

 

* Exported from MasterCook *

 

*Cajun Scallops

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 large red onion -- thinly sliced and

separated into rings

1 teaspoon Cajun seasoning

1/2 teaspoon ground black pepper

1 teaspoon butter

1 clove garlic

3/4 pound scallops, large

1 teaspoon hot sauce -- (1 to 2)

 

 

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 225 Calories; 6g Fat (23.0% calories from fat); 30g Protein; 13g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Yield: 2 servings

 

5 points per serving.

 

 

 

 

* Exported from MasterCook *

 

*Chicken with Lemon and Fennel Seeds

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

16 ounces skinless boneless chicken breast

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons dry white wine

1 teaspoon lemon rind -- grated

2 tablespoons lemon juice -- freshly squeezed

1/2 teaspoon fennel seeds -- crushed

1 clove garlic -- crushed

 

 

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 167 Calories; 5g Fat (28.2% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 341mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 11/2 teaspoons sauce).

 

4 points per serving.

 

 

 

 

* Exported from MasterCook *

 

*Chicken, Corn, and Tomato Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

1 1/2 cups fresh corn kernels

1 1/2 cups cooked chicken breast half -- chopped

1 cup cherry tomatoes -- halved

1/2 cup sliced green onions

2 tablespoons red wine vinegar

1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon fresh thyme -- chopped

1 teaspoon garlic -- minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

 

 

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; saute 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside.

Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat.

 

 

 

Description:

"This makes a great entree served with crusty bread or warmed tortillas."

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 241 Calories; 10g Fat (34.9% calories from fat); 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Yield: 4 servings (serving size: 1 1/4 cups).

 

5 points per serving.

 

 

 

 

* Exported from MasterCook *

 

*Greek-Style Stuffed Eggplant

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds eggplants -- cut in half (about 2)

1/4 cup water

1 cup onion -- chopped

1 cup plum tomato -- chopped

1/4 cup white wine

3 cloves garlic -- minced

1/2 cup crumbled feta cheese

1/2 cup fresh parsley -- chopped, divided

3/4 teaspoon salt -- divided

1/4 teaspoon freshly ground black pepper

2 (1-ounce) slices French bread

2 tablespoons Parmesan cheese -- grated

 

 

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; saute 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

 

 

 

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Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.6% calories from fat); 9g Protein; 32g Carbohydrate; 9g Dietary Fiber; 19mg Cholesterol; 761mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fat.

 

NOTES : Yield: 4 servings (serving size: 1 stuffed eggplant half).

 

4 points per serving.

 

 

 

 

* Exported from MasterCook *

 

*Mushroom-Stuffed Chicken Breasts with Tomato Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil -- divided

1/2 cup onion -- chopped

1 cup mushrooms -- sliced

10 ounces frozen chopped spinach -- thawed --drained

2 tablespoons Parmesan cheese -- grated

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

16 ounces skinless boneless chicken breast

1/2 cup chicken broth, low sodium 99% fat free

14 1/2 ounces diced tomatoes -- with basil, oregano and garlic --canned

 

 

 

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add mushrooms; saute 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes).

 

 

 

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Per Serving (excluding unknown items): 209 Calories; 5g Fat (21.6% calories from fat); 31g Protein; 11g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat.

 

NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce).

 

5 points per serving.


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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These look great, thanks, Barbara!! I'm still working on the WW site and the WW cakes MC cookbook I've created. BUSYBUSYBUSY!!! :lol:


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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These recipes sound great! I have a question....The serving for the chicken, corn, and tomato....says the portion size is 11/4 cups....How much is that?


Fatima AKA Smylin_Atcha

:p

ya ya name: Queen Horny Toad Smurf name: Hootchie Smurfette

sw:270 cw:190.6 79.4 lbs destroyed:bcbsalute

Faith is the ability to know u will survive the panic. Rosie O'Donnell

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These look great! Thanks Barbara!!!

 

I think it is supposed to be 1 1/4 cups per serving.


Maureen

235/186.2/155

Made Goal 1/26/05:crazy:

Made Lifetime 3/9/05:headover:

 

Getting healthy is hard but NOT impossible!!!:)

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