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cybergranny

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From the pages of Cooking Light Magazine and put through MasterCook besides. I hope you will try at least one!

 

 

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Baked Eggplant with Mushroom-and-Tomato Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 eggplant, whole -- peeled andcut into 1/4-inch-thick slices (about 1 1/4 pounds)

Cooking spray

1 cup onion -- chopped

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

2 garlic cloves -- chopped

1 package mushrooms -- (8-ounce) sliced

1/4 teaspoon black pepper -- divided

1 can tomato sauce -- (8-ounce) divided

2/3 cup mozzarella cheese, part skim milk -- (about 3 ounces) shredded and divided

1/4 cup Parmesan cheese -- (1 ounce)

-- divided

 

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

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Per Serving (excluding unknown items): 143 Calories; 5g Fat (30.5% calories from fat); 10g Protein; 16g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.

 

NOTES : 2 points per serving.

 

With just a bit more trouble than the classic WW eggplant parm recipe, this variation has so much more flavor and still is so low in points that you can add meat if you wish or have a double serving as your main dish with a salad.

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Beef-Broccoli Lo Mein

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups spaghetti, cooked -- 8 ounces uncooked

1 teaspoon dark sesame oil

1 tablespoon peanut oil

1 tablespoon fresh ginger -- peeled and minced

4 garlic cloves -- minced

3 cups broccoli -- chopped

1 1/2 cups onion -- vertically sliced

1 pound flank steak -- trimmed and cut across the grain into long, thin strips

3 tablespoons soy sauce, low sodium

2 tablespoons brown sugar

1 tablespoon oyster sauce

1 tablespoon chile paste

 

Combine pasta and sesame oil, tossing well to coat.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

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Per Serving (excluding unknown items): 337 Calories; 12g Fat (31.4% calories from fat); 21g Protein; 36g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 384mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : (serving size: 1 1/3 cups)

 

NOTES : 7 points per serving.

 

Lo mein is one of my favorite pastas but I just won't eat it from a take our or dine in restaurant. So much oil and sodium that my digestive system groans for days afterward. This Cooking Light recipe is one I have used for a long time to satisfy that craving and my body thanks me for it!

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Chicken Creole

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1-inch cubes

1 cup ham slice, extra lean -- cut into 1-inch cubes

1 cup onion -- finely chopped

3 tablespoons fresh basil -- or 1 tablespoon dried

2 tablespoons minced fresh or 2 teaspoons dried oregano

4 garlic cloves -- minced

2 cups tomato -- peeled, seeded, and chopped

1 cup chicken broth -- fat free

1/2 cup carrot -- thinly sliced

1/4 cup water

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 teaspoon sugar

1 can tomato sauce -- (8-ounce)

1 jar pimento -- (2-ounce)diced

1/2 cup frozen green peas

 

Heat oil in a Dutch oven over medium heat until hot. Add chicken and ham; sauté 10 minutes or until chicken is browned. Remove mixture from pan. Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.

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Per Serving (excluding unknown items): 330 Calories; 11g Fat (30.4% calories from fat); 44g Protein; 12g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 1240mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : (serving size: 1 1/2 cups)

 

NOTES : Serve over rice.

 

7 points per serving.

 

If you want something spicy in the New Orleans style without all the fuss, make this recipe. We usually add crushed red pepper and tobasco but to each his own!

 

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Creamy Cajun Shrimp Linguine

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup water

1 can chicken broth -- fat free

6 ounces linguine -- uncooked

1 pound medium shrimp -- peeled and deveined

1 1/2 tablespoons butter

1 package mushrooms -- (8-ounce) sliced

1 large red bell pepper -- cut into (1/4-inch-thick) slices

2 teaspoons all-purpose flour

1 teaspoon Cajun seasoning

1/4 teaspoon salt

2/3 cup half-and-half, fat free

1/4 cup chopped fresh flat-leaf parsley

 

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

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Per Serving (excluding unknown items): 369 Calories; 7g Fat (18.9% calories from fat); 30g Protein; 41g Carbohydrate; 2g Dietary Fiber; 184mg Cholesterol; 635mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : (serving size: 1 1/2 cups)

 

NOTES : 8 points per serving.

 

My DH and I love pasta and shrimp and we do get tired of the same ole garlic and olive oil pasta and shrimp so this is a tasty new recipe that is just as quick and easy.

 

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Daeji Bulgogi (Spicy Korean Pork Barbecue)

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound pork tenderloin -- trimmed

2 tablespoons brown sugar

2 tablespoons soy sauce, low sodium

1 1/2 tablespoons chili paste -- Thai style

1 teaspoon fresh ginger -- peeled and minced

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

3 garlic cloves -- minced

Cooking spray

 

Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.

Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

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Per Serving (excluding unknown items): 176 Calories; 5g Fat (27.3% calories from fat); 25g Protein; 7g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 395mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : 4 points per serving.

 

This recipe is so good to freeze in small portions and use for a quick stir fry on a busy day. I usually make a double batch for that purpose.

 

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Beef, Cheese, and Noodle Bake

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 ounces elbow macaroni

Cooking spray

1 cup onion -- chopped

1 cup carrot -- shredded

2 teaspoons garlic -- minced

1 pound ground sirloin -- lean

1 cup tomato sauce

1/2 teaspoon salt -- divided

1/2 teaspoon freshly ground black pepper

1 cup milk, skim

2 tablespoons flour, all-purpose

1/8 teaspoon nutmeg -- ground

1 1/2 cups cheddar cheese, lowfat -- shredded, divided

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

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Per Serving (excluding unknown items): 318 Calories; 12g Fat (33.9% calories from fat); 21g Protein; 30g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 510mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

NOTES : 7 points per serving.

 

Kids absolutely love this recipe and it is nice to have some WW friendly mac and cheese for us grownups too.


Barbara

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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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Thanks - I needed an eggplant parm recipe. It's really good. :bcb_up


VANESSA

274/248.5/under 150

Size 26/20/8ish

1/4/08: -10

2/1/08: -8.5

3/7/08: -0

4/4/08: -4.5

5/2/08: -4

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