Jump to content
Health Discovery Network
cybergranny

Today's recipes

Recommended Posts

* Exported from MasterCook *

 

Bow Tie Pasta with Broccoli Pesto52017179_b0ade40e7a_m.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 pound broccoli florets

3 cloves garlic -- minced

1/3 cup grated parmesan cheese

2 tablespoons Butter Buds® -- liquid

1 tablespoon olive oil

1 1/2 teaspoons dark sesame oil

1/2 teaspoon salt

12 ounces pasta -- bow ties

2 tablespoons rice wine vinegar

1/2 cup tomato -- chopped

 

In a 5 quart pan, bring 8 cups of water to a boil ov hih heat. Stir in

broccoli and cook until just tender to bite. Immediately drain broccoli,

immerse in ice water until cool, and drain again.

 

In a food processor or blender, combine a third of the broccoli with

garlic, cheese, olive oil, Butter Buds, sesame oil, salt, and 3

tablespoons water. Whirl until smooth. Scrape down sides of container,

add half the remaining broccoli, and whirl until smooth again. Add

remaining broccoli; whirl until smooth. Set aside.

 

In the 5 quart saucepan that has been cleaned, bring about 3 quarts of

water to a boil over high heat; stir in pasta and cook until just tender

to bite, 8 to 10 minutes.

 

Drain pasta well. Transfer to a large serving bowl and stir in vinegar.

Add pesto and mix gently but thoroughly. Garnish with tomato and serve

immediately.

 

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

 

Per Serving (excluding unknown items): 445 Calories; 9g Fat (17.7%

calories from fat); 17g Protein; 75g Carbohydrate; 6g Dietary Fiber; 5mg

Cholesterol; 535mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;

1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

NOTES : 9 points per serving.

 

 

* Exported from MasterCook *52017260_a52bb82e36_m.jpg

 

Hoisin-Honey Lamb with Couscous

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups chicken broth, ff, reduced sodium

1 cup carrots -- shredded

1 cup couscous -- uncooked

1 pound lamb -- boned

6 tablespoons hoisin sauce

2 tablespoons honey

2 1/2 tablespoons ginger -- minced

1/2 teaspoon vegetable oil

3/4 cup green onions -- cut into 1/2" lengths

1/4 cup cilantro leaves, whole

 

In a 2 quart pan, bring broth to a boil over high heat. Stir in carrots

and couscous. Cover tightly, remove from heat, and let stand until almost

all liquid has been absorbed (5 minutes).

 

Meanwhile, cut lamb across the grain into bite size strips about 1/4 inch

thick. Place in a large bowl and stir in hoisin sauce, honey, and ginger.

 

Heat a wok or wide nonstick frying pan over high heat. Add oil, then

onions. Cook, stirring, just until onions are tinged with brown.

Transfer to a bowl.

 

Pour lamb mixture into pan; cook, stirring, until lamb is no longer pink;

scrape off a little sauce to check. Return onions to pan and stir to heat

through.

 

Spoon couscous mixture into a serving bowl and top with lamb mixture,

sprinkle with cilantro.

 

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

 

Per Serving (excluding unknown items): 518 Calories; 21g Fat (36.4%

calories from fat); 22g Protein; 60g Carbohydrate; 5g Dietary Fiber; 64mg

Cholesterol; 459mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1

Vegetable; 3 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : 10 points per serving.

 

 

* Exported from MasterCook *

 

Pork with Orange-Cranberry Sauce52017273_035c92eb5a_m.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 pounds boneless pork top loin chop -- 4 chops

3/4 cup chicken broth, ff, reduced sodium

1/4 cup dried cranberries

2 tablespoons frozen orange juice concentrate -- thawed

1 tablespoon dijon mustard

1 teaspoon cornstarch

2 teaspoons butter

2 teaspoons olive oil

 

Place each chop between two pieces of plastic wrap. With a heavy, flat

sided mallet, pound meat firmly but gently all over to a thickness of 1/4

inch.

 

In a small bowl, stir together broth, cranberries, orange juice

concentrate, mustard, and cornstarch. Set aside.

 

Melt butter and oil in a wide nonstick frying pan over medium high heat.

When butter sizzles, add as many pork pieces to pas as will fit without

crowding. Cook, turning once, until pork is wel lbrowned on both sides

and no longer pink in the center. Transfer to a platter and keep warm.

 

Add broth mixture to pan, increase heat to high, and bring to a boil,

stirring. Then continue to boil and stir until slightly thickened. Pour

over pork.

 

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

 

Per Serving (excluding unknown items): 221 Calories; 11g Fat (44.0%

calories from fat); 26g Protein; 4g Carbohydrate; trace Dietary Fiber;

69mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean

Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : 5 points per serving.

 

 

* Exported from MasterCook *

 

Salmon Saute with Citrus Sauce52017284_3bbbd5ac4d_m.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Seafood

 

Amount Measure Ingredient -- Preparation Method

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

2 cups oranges -- 4 medium

1 cup grapefruit -- 1 large

1/2 cup lime -- 1 large

1/3 cup green onions -- 3 large

1 tablespoon butter

3/4 pound salmon fillets -- 1/2" thick, skinned and cut into 1 x 2" strips

1/4 cup fish stock -- or chicken broth

1/3 cup orange marmalade

1 tablespoon mint -- fresh, chopped

 

Shred enough peel from oranges, grapefruit, and lime to make 1/2 teaspoon

each. Combine peels in a small bowl; cover and set aside.

 

Cut off and discard remaining peel and all the white membrane from

grapefruit, lime, and two of the oranges. Holding fruit over a bowl to

catch the juice, section the fruit, set segments aside. Pour juice from

bowl int a glass measure. Squeeze juice from remaining oranges; add

enough of this to glass to make 1/2 cup. Set aside.

 

Trim and discard ends of onions. Cut into two inch lengths, then cut each

piece lengthwise into slivers; set aside.

 

Melt butter in a wide nonstick pan over medium high heat. Add fish. Fry

gently, flipping with spatula as needed until opaque but still moist in

the thickest part. With a slotted spoon, transfer fish to a large bowl;

keep warm.

 

Add citrus juices and broth to pan. Bring to a boil; then boil, stirring

often, until reduced to 1/3 cup. Reduce heat to low, add marmalade, and

stil until melted. Add onions and citrus segments; stirgently just until

heated through. Remove from heat and stir in chopped mint.

 

Spoon fruit sauce over fish; mix gently. Divide mixture among 4 plates;

garnish with citrus peels and mint sprigs. Season to taste with salt and

pepper.

 

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

 

Per Serving (excluding unknown items): 267 Calories; 6g Fat (20.7%

calories from fat); 19g Protein; 36g Carbohydrate; 5g Dietary Fiber; 53mg

Cholesterol; 118mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1

Fruit; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : 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.

Share this post


Link to post
Share on other sites

These look great. Can you tell me what is a serving in each of these recipes.

 

 

Thanks.


SW: 228.80, 9/15/ 05

WW: 173.00, 9/15/06

WW: 170.00, 9/15/07

01/07/06: 25lbs Gone!!!!, WW 25lb. Magnet

01/21/06: Reached ONEDERLAND!!!!

08/05/06: Reached LIFETIME !!!

:goal::goal:: Total Loss FOREVER: (-58.80):strong::strong::strong:

Maintaining: 170.00

GW: 180.00

Share this post


Link to post
Share on other sites

You know, I have never actually measured in cups how much any recipe is. I just divide it into four portions and let it go at that. There are three of us and the extra serving goes into a Glad container either for DH's or my lunch the next day. I can say that most recipes are between 1 1/2 and 1 3/4 cups of whatever the recipe contains.I do remember that the salmon recipe had what seemed to be very large portions.


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.

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.