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cybergranny

This weeks recipes-2/18 thru 2/24

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So today, I have a bunch more recipes that I am reviewing for this weeks posting. Perhaps you will find something to try among these recipes.

 

 

 

 

 

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Ginger Chicken with Rice Noodles

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons green onion -- very finely chopped

1 1/2 teaspoons fresh ginger -- grated

3 cloves garlic -- minced

1 teaspoon olive oil

1/8 teaspoon salt

10 ounces chicken breast, no skin, no bone, R-T-C

2 ounces rice noodles -- dried

1/2 cup carrot -- chopped

1/2 teaspoon lime peel -- shredded

1 tablespoon lime juice

2 teaspoons olive oil

1 tablespoon snipped fresh cilantro -- (1 to 2)

 

1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.

 

2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Thinly slice chicken diagonally; set aside.

 

3. Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.

 

4. Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with 1 teaspoon chopped peanuts if desired. Serve immediately. Makes 2 servings.

 

Make-Ahead Directions: Rub chicken as directed in Step 1. Cover and chill for up to 24 hours. Prepare as directed in Steps 2 through 5.

 

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Per Serving (excluding unknown items): 352 Calories; 11g Fat (27.4% calories from fat); 32g Protein; 31g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : 8 points per serving.

 

If adding peanuts, add one point to the recipe.

I make this recipe when I want something that reminds me of the foods that the maids would bring to the hotel (I used to manage a hotel years ago and the majority of the maids were Vietnamese). The rice noodles are a treat and it is a real Asian flair that is easy to make. I always have low sodium soy sauce to drizzle on it.

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Hamburger Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups mashed potatoes

1 pound ground beef, extra lean

1/2 cup onion -- chopped

1/4 teaspoon salt

1 Dash black pepper

2 1/2 cups frozen green beans -- cut and thawed

1 can tomato soup, condensed -- (10.75 ounce)

1/3 cup cheddar cheese, lowfat -- shredded

 

1. Prepare Mashed Potatoes, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.

 

2. Spoon Mashed Potatoes or refrigerated potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

 

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Per Serving (excluding unknown items): 349 Calories; 17g Fat (44.0% calories from fat); 20g Protein; 29g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 739mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat.

 

NOTES : 8 points per serving.

 

This is an easy fix when you have a bunch of 'picky' kids to feed. It is a one dish meal that you can eat a portion of yourself.

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Hot Chicken Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups cooked chicken breast halves -- shredded

Salt and pepper to taste

3/4 cup celery -- chopped

10 3/4 ounces cream of chicken soup, ff -- (1 can)

2/3 cup light mayonnaise

1 teaspoon lemon juice

3 egg whites -- boiled and chopped

1 large egg -- boiled and chopped

3 ounces chow mein noodles

 

Heat oven to 350 degrees.

 

Season chicken well with salt and pepper. Combine with celery, soup, mayonnaise and lemon juice. Layer half the mixture in a 9-inch-by-9-inch baking dish.

 

Season the chopped eggs with salt and pepper and sprinkle them over the chicken mixture. Top with the remaining chicken mixture and the chow mien noodles. Bake until bubbly, about 30 minutes.

 

Makes 6 servings.

 

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Per Serving (excluding unknown items): 348 Calories; 18g Fat (46.5% calories from fat); 33g Protein; 13g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

 

NOTES : 8 points per serving.

 

This is meant to be used as a main dish with a salad or vegetables. If you use it as a side dish, it make twelve 4 point servings.

 

Can I tell you how easy this is to make? It is something different to take to a pot luck or a church supper or even to a family gathering and it gets such rave reviews. Everyone thinks that you spent hours on it because there are so many flavors in this dish. It is worth a try.

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Hungarian Goulash

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups onions -- chopped

1 1/2 cups green peppers -- chopped

1 cup celery -- chopped

3 cloves garlic -- minced

2 1/2 pounds round roast, trimmed -- cut into 1-inch cubes

1 can tomato paste -- (6 ounce)

1/2 cup water

4 teaspoons paprika -- Hungarian

1/4 teaspoon salt

1/4 teaspoon black pepper

6 cups egg noodles, yolk-free

 

1. In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, celery, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.

 

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

 

3. Serve over hot cooked noodles. Makes 10 servings.

 

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Per Serving (excluding unknown items): 300 Calories; 6g Fat (19.3% calories from fat); 31g Protein; 29g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : 6 points per serving.

 

Okay, so I don't know if this is "true" Hungarian Goulash but I know it is the goulash that my grandmother made when I was growing up. All I did was lighten it up a bit and it doesn't swim in grease like hers did. It is a much more healthy recipe but tastes exactly as I remember it. You really have to use real Hungarian sweet paprika though because what we get here just isn't the same.

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Mexican-Style Chicken

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cans cream of chicken soup, ff

1 can diced tomatoes -- (10 ounce) undrained, with green chilies

3/4 cup green peppers -- chopped

1/2 cup onion -- chopped

1 1/2 teaspoon chili powder

1/4 teaspoon black pepper

12 corn tortillas -- ¥cut into thin, bite-size strips

1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cooked and chopped

8 ounces cheddar cheese, lowfat -- shredded

Tomato slices (optional)

Sliced green onions (optional)

 

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.

 

2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.

 

3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

 

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Per Serving (excluding unknown items): 247 Calories; 5g Fat (19.4% calories from fat); 28g Protein; 21g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 287mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : 5 points per serving.

 

Talk about quick and easy! The biggest plus is that this is such a pretty casserole. It is always nice that it tastes as good as it looks!

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* Exported from MasterCook *395569748_9869d7508d_m.jpg

New Potato Simmer

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds potatoes -- very small new potatoes

1 pound smoked turkey breast -- shredded

2 cans chicken broth, reduced fat and sodium -- (14 ounce each)

1/3 cup leek -- sliced

1/3 cup half-and-half, fat free

3 tablespoons Dijon-style mustard

1 tablespoon fresh thyme -- or lemon thyme

1 1/2 cups napa cabbage -- shredded

 

Cut any large potatoes in half. In a 4-quart Dutch oven combine potatoes, turkey, broth, and leek. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

 

2. In a small bowl stir together cream and mustard; add to Dutch oven along with lemon thyme. Simmer, uncovered, about 5 minutes more or until potatoes are tender, stirring occasionally. Top each serving with 1/4 cup cabbage.

 

3. Makes 6 servings (8 1/2 cups)

 

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Per Serving (excluding unknown items): 246 Calories; 6g Fat (21.2% calories from fat); 23g Protein; 24g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

NOTES : 5 points per serving.

 

If you like Napa cabbage, this is a great one dish, filling stew-like soup. It is one of those things that just gets better after sitting.

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Red Snapper with Carrots and Fennel

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound red snapper -- grouper, or ocean perch fillets, about 1/2 inch thick and skinless

Salt and black pepper

2 cups fennel bulb -- sliced

1 cup onion

1 cup carrot

2 cloves garlic -- minced

1 tablespoon olive oil

2 tablespoons fresh dill weed -- or 1 1/2 teaspoons dried

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chicken broth, reduced fat and sodium

Fresh dill sprigs (optional)

 

1. Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle lightly with salt and pepper; set aside. In a large skillet cook fennel, onion, carrot, and garlic in hot oil over medium heat for 7 to 9 minutes or until vegetables are tender and light brown. Remove from heat. Stir in dillweed, the 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in broth.

 

2. Reserve 1/4 cup of the vegetable mixture; spoon remaining vegetable mixture into a 2-quart square baking dish. Place fish on top of vegetables, tucking under any thin edges. Spoon reserved vegetable mixture on top of fish.

 

3. Bake, uncovered, in a 450 degree F oven for 12 minutes or until fish begins to flake when tested with a fork. Transfer fish and vegetables to dinner plates. If desired, garnish with dill sprigs.

 

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Per Serving (excluding unknown items): 189 Calories; 5g Fat (24.6% calories from fat); 25g Protein; 10g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : 4 points per serving.

This is probably my favorite of all these recipes. I love fennel and paired with a fish that holds together and the flavors of the other veggies, it is just wonderful!

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* Exported from MasterCook *395569784_d78af74f1a_m.jpg

Shrimp Creole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound medium shrimp -- in shells

1 medium onion -- chopped (1/2 cup)

1/2 cup celery -- chopped

1/2 cup green pepper -- chopped

2 cloves garlic -- minced

1 tablespoon butter

1 can diced tomatoes -- (14.5 ounce) undrained

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon cayenne pepper -- (1/8 to 1/4)

2 tablespoons snipped fresh parsley

2 cups cooked rice

 

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

 

2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

 

3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.

 

4. Makes 4 servings

 

5. Fish Creole: Prepare as above, except substitute 12 ounces fresh or frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring frequently, about 3 minutes or until fish begins to flake when tested with a fork.

 

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Per Serving (excluding unknown items): 296 Calories; 5g Fat (16.6% calories from fat); 27g Protein; 34g Carbohydrate; 2g Dietary Fiber; 180mg Cholesterol; 351mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : 6 points per serving.

 

Another variation of the versatile shrimp. We eat a lot of it because it is so readily available in Florida and I never tire of trying new recipes. The presentation of this dish dazzles and it is pretty darned good too! Of course DH and I spice it up quite a bit with jalapenos or habaneros.

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* Exported from MasterCook *395569790_45fef5e68d_m.jpg

Slow Cooker Holiday Pork Stew

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pork loin, lean, boneless -- cut into 1-inch cubes

12 ounces polska kielbasa, reduced fat -- cut into 1/2-inch slices

2 cups onion -- chopped

2 cloves garlic -- minced

2 cans cannellini beans -- (15 oz.) rinsed and drained

6 carrots -- peeled and sliced into 1-inch chunks

1 can chicken broth, reduced fat and sodium -- (14 oz.)

3 Tbsp. tomato paste

2 Tbsp. fresh thyme -- or 1 teaspoon dried, snipped

1/2 tsp. freshly ground black pepper

1 cup tomato -- coarsely chopped

1 recipe Crumb Topper as follows:

1 cup french bread -- crumbs

1/4 cup Italian parsley

1/4 cup parmesan cheese -- shredded

1 tablespoon olive oil

 

1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more.

 

2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings.

 

3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through.

 

4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 1 tablespoons olive oil.

 

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Per Serving (excluding unknown items): 469 Calories; 11g Fat (20.4% calories from fat); 34g Protein; 61g Carbohydrate; 12g Dietary Fiber; 43mg Cholesterol; 814mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : 9 points per serving.

It is so hard to find something "different" when you have thousands of recipes running around in your head. Here is one that really was different and even though it is 9 points, it is a large portion and well worth it!

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* Exported from MasterCook *395569799_a2cb481da7_m.jpg

Swiss Steak

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound round roast, trimmed -- cut 3/4 inch thick, I use round steak trimmed

2 tablespoons flour, all-purpose

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon canola oil

1 can canned tomatoes -- flavored with garlic and basil

1 small onion -- sliced and separated into rings

1/2 cup celery -- sliced

1/2 cup carrot -- sliced

3 cups mashed potatoes

 

1. Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.

 

2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes.

 

3. Makes 4 servings

 

4. Oven directions: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.

 

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Per Serving (excluding unknown items): 351 Calories; 13g Fat (32.5% calories from fat); 29g Protein; 29g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : 7 points per serving.

Swiss steak is the first meal I ever learned how to cook and this recipe is the closest to that version that I make. Lots of comforting veggies and a good cut of meat well trimmed is the key. It is so tender but doesn't taste anything like stew even though that is what people think when they see the ingredients.

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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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I printed out the Hungarian Goulash, Hamburger Pie, and New Potato Simmer. I have recipes to try coming out my ears! But it keeps this healthy lifestyle from getting boring! Thanks 2.gif again Barbara!

:salut MT


:salut MT

 

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