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cybergranny

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  1. Here are two new favorites of mine. Simple and quick. Check out www.eggbeaters.com for more recipes you might like. They give the nutritional info on all their recipes but I put them in MC anyway to make sure they are correct. * Exported from MasterCook * This recipe is from the Egg Beaters website Chicken Caesar Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- zero point cooking spray 1 1/2 pounds chicken breast, no skin, no bone, R-T-C 12 cups romaine lettuce leaves -- torn 1/2 cup Egg Beaters® 99% egg substitute -- (4 ounces) 3 tablespoons olive oil 1/4 cup lemon juice 2 cloves garlic -- minced 1 teaspoon brown mustard 1/4 teaspoon ground black pepper grated Parmesan cheese -- (optional) Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat. Place chicken on grate of grill; cover grill with lid. Grill 10 minutes, or until chicken is no longer pink in center and juices run clear, turning after 5 minutes. Cool chicken; cut into strips. Place lettuce in large bowl. Add chicken; mix lightly. Beat Egg Beaters, oil, lemon juice, garlic, mustard and pepper in small bowl with wire whisk until well blended. Pour over salad; toss to coat. Sprinkle with the Parmesan cheese, if desired (be sure to add point values for the parmesan). Per Serving (excluding unknown items): 205 Calories; 8g Fat (33.9% calories from fat); 26g Protein; 9g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 103mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * This recipe is from the Egg Beaters website. Egg and Cheese Pizza Wedges Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- non stick cooking spray 1 cup Egg Beaters® 99% egg substitute -- (8 ounces) 1/4 cup bell pepper -- finely chopped 1/4 cup tomato -- finely chopped 2 ounces turkey bacon -- cooked, drained and crumbled 2 6 inch pizza dough -- store bought, pre made 1/2 cup mozzarella cheese, part skim milk Preheat oven to 400°F. Spray small nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until almost set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Remove from heat. Stir in bell peppers, tomatoes and bacon. Place bread shells on ungreased baking sheet. Top evenly with the egg mixture and cheese. Bake 7 minutes, or until cheese is melted and golden brown. Cut each pizza into 4 wedges to serve. NOTES : CALORIES 280 %Daily Value* Total Fat8 grams12% Saturated Fat2.5 grams13% Cholesterol10 milligrams3% Sodium540 milligrams23% Total Carbohydrate35 grams12% Dietary Fiber1 grams4% Sugars2 gramsN/A Proteins17 grams34% Nutr. Assoc. : 0 0 0 0 0 0 0
  2. Thanks for the update Dawn. I like to get feedback on the recipes. It is different but that is nice once in awhile. Thanks again.
  3. Sorry about that Donna. It is really good so make a note to fix it the next time an event comes up.
  4. Thanks for the review Balie! I really like to know when you guys try these recipes and what you think of them. These are so easy and everyone always loves them.
  5. Lisa, I had to drop in to add my best wishes here even though I emailed you yesterday. It is so much fun to see the lovely cakes that you make along with your inspiring thoughts! Hope you had a wonderful day!
  6. Barb, here are a few recipes that I hope you will enjoy. Please note that fish recipes are pretty interchangeable. If you don't like salmon, and a lot of people don't, you can use any fish that you like the taste of in the recipes. * Exported from MasterCook * Salmon Saute with Citrus Sauce 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. * Exported from MasterCook * Baked Parmesan Fish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Parmesan cheese -- grated 2 tablespoons flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 egg 2 tablespoons milk, skim 16 ounces orange roughy fillets -- 4 fillets In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the Parmesan mixture. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350┬░ for 25-30 minutes or until fish flakes easily with a fork. Per Serving (excluding unknown items): 146 Calories; 4g Fat (26.6% calories from fat); 22g Protein; 4g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 3 points per serving and this is really good! You can sub any firm fleshed fillet. * Exported from MasterCook * Salmon with Warm Mango Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet -- about 1" thick 1/2 teaspoon paprika 1/8 teaspoon red pepper 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/non-stick spray, or, Reynolds easy release foil -- (doesn't need spray) 2 cups mangos -- peeled, seeded, cut in 3/4" pieces 1/2 cup red bell pepper -- chopped 1 tablespoon jalapeno pepper -- seeded and diced 2 tablespoons parsley -- chopped 1 tablespoon frozen orange juice concentrate -- thawed Prepare grill for direct cooking. Rinse salmon under cold running water; pat dry with paper towels. Cut slamon into 4 serving size pieces. Place one piece salmon, skin side down, on each sheet of foil. Combine paprika and red pepper in small bolw. Rub on tops of salmon piedes. Toss together mangoes, bell pepper, jalapeno pepper, parsley and juice concentrate. Spoon onto salmon pieces. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet. Slide packets off baking sheet onto grill grid. Grill, uncovered, over medium high coals 9 to 11 minutes or until fish flakes when tested with fork. Carefully open one end of each packet to allow steam to escape. Transfer to serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 4g Fat (19.0% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat. Serving Ideas : You can bake these packets in the oven on the baking sheet at 400┬░ for 10 to 15 minutes if no grill is available. NOTES : 4 points per serving. * Exported from MasterCook * Cod Florentine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 serving cooking spray (5 one-second sprays per serving) 1 1/4 pound cod -- four 5 oz pieces 1/8 tsp salt -- or to taste 1/8 tsp black pepper -- or to taste 10 oz frozen spinach -- thawed and well-drained (squeeze spinach to remove excess water) 1/4 cup sour cream, ff 1/4 cup onions -- chopped 1/2 tsp garlic powder 3 cup summer squash -- steamed (yellow squash) Preheat oven to 400┬║F. Coat a shallow baking pan with cooking spray. Season both sides of cod with salt and black pepper. Place fish in prepared pan and set aside. In a food processor, combine spinach, sour cream, onion and garlic powder; process until smooth. (Note: If you don't have a food processor, combine spinach ingredients in a blender or mix together by hand.) Spoon spinach mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture and 3/4 cup of squash per serving. Description: "Creamy, garlicky spinach tops our fresh cod fillets. Your catch of the day couldn't be any more delicious!" S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=100551" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 1g Fat (7.4% calories from fat); 29g Protein; 9g Carbohydrate; 4g Dietary Fiber; 61mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. NOTES : If you are counting points, this is 3 points per serving. * Exported from MasterCook * Baked Fish with Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon 2 tbsp parsley -- finely chopped 1 cup rice -- long grain, uncooked 1 1/2 tsp herbs de provence -- store-bought mix (1 1/2 to 2) 2 tsp chicken bouillon granules -- levelled 2 cups water 1 pound flounder fillets -- or other fish such as tilapia 2 tbsp olive oil Position an oven rack on the lowest level and preheat the oven to 425'F. Cut the lemon into thin slices; remove and discard the seeds; set the slices aside. Rinse the parsley and then chop finely: set it aside. Spray the bottom and the sides of the casserole with non-stick spray. Spread the rice in a shallow platter; pick out and discard any foreign object: pebbles, lentils, etc. In a medium bowl, combine: rice, chicken base soup powder, parsley, herbs and water: stir well. Pour the mixture into the casserole and then spread the rice evenly in the bottom of the casserole. Place the fillets into the casserole and then lay the lemon slices over them. Spoon some of the water with the herbs and parsley over the slices and fillets. Drizzle the oil over everything, cover the casserole well with foil paper and then bake in a preheated oven for 25 minutes. Test for doneness: Carefully remove the foil paper from the furthest point away from your face to avoid steam burns. There should be a little bit of liquid left in the pan; the rice should be plump and the fish should be white and flaky. In any case, remove the casserole from the oven and cover with foil paper for a few minutes to allow the rice to absorb any remaining water in the casserole. If there's a lot of liquid left in the pan, then return the casserole to the oven and bake uncovered for 5 more minutes, or until most of the water has been absorbed. If there's barely any liquid in the casserole and the rice seems hard, then add in a couple of tablespoons of water, cover with foil and continue baking for 5 - 8 more minutes, or until the rice is soft. Serve with boiled Rapini or other greens, extra lemon wedges, olive oil and soft crusty bread of choice. Description: "A simple fish and rice casserole baked together." Per Serving (excluding unknown items): 338 Calories; 9g Fat (23.2% calories from fat); 25g Protein; 39g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 285mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Serving Ideas : Tilapia is a light red, firm fleshed fish; when cooked, it looks snowy white in colour and has a firm texture. To bake 3 fillets: use 1 cup plus 2 tablespoons rice and a little more of the herbs, chicken base and oil. To bake 4 fillets: use 1 1/4 cups rice and a little more of the herbs, chicken base and oil; overlap the fillets to fit pan. Do not, in any case, increase the amount of water, since the fish will release water during baking and, in turn, will turn the rice into mush by the time the water has been absorbed. This recipe also works well with Salmon and Trout fillets. NOTES : 7 points per serving.
  7. Misty, here is a great web page with several sites about cooking and eating dairy free. Plus, as you go through them you will see that many of them have recipes. http://nomilk.com/ Here is a site with dairy free recipes exclusively on this page: http://www.fitnessandfreebies.com/health/lactosefreerecipes.html I hope that these help.
  8. It is just a simple term in Master Cook meaning ready-to-cook. Thanks for the comments. I really try to get a variety on here.
  9. a hodgepodge of recipes Hi everyone! I have been collecting some of my favorite holiday and gathering recipes from appetizers to main dishes for busy days and getting them in MC so I don't have to go hunting through tons of cookbooks. I am on a kick at the moment of going through booklets. You know, the kind you get from the grocery check out aisle? Anyway, I thought I would share some of the point friendly ones here. The pictures all came from the booklets but rest assured that all these recipes come out looking exactly like the pictures except when I change the recipe and then they look even better! * Exported from MasterCook * Lite Cheesy Artichoke Spread Recipe By :Pillsbury Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces artichoke hearts -- packed in water, drained and coarsely chopped 1 cup sour cream, light 1/2 cup Hellmans Just 2 Good Mayonaise 1/2 cup parmesan cheese -- grated 2 tablespoons green onions -- sliced 1/2 teaspoon garlic powder dash hot pepper sauce Heat oven to 350┬░. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9 inch pan, glass pie pan or shallow one quart casserole. Bake for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or on crackers. Store in refrigerator. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 2g Fat (40.8% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : Makes 2 1/2 cups or 20 one ounce servings at 1 point per serving. * Exported from MasterCook * This is a real family favorite around here because we make it in a great big crock pot to have something around all day when family is coming in and out. Even picky children like this. I have to say though that I have even used a great big pork butt and chopped it into chunks for this dish and it is great. Be sure to remove as much fat as you can before cooking. It really helps if you are counting points! Polynesian Pork Ribs Recipe By :Pillsbury Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Ribs*** 2 pounds pork country-style ribs 1 clove garlic -- minced 1 small onion -- sliced 8 ounces crushed pineapple in juice ***Sauce*** 3/4 cup ketchup 3 tablespoons brown sugar 3 tablespoons hoisin sauce 1 teaspoon ginger root -- grated Spray slow cooker with nonstick spray. Place ribs, garlic and onion in cooker. Spoon about half of the pineapple with some of the juice over rigs. Reserve remaining pineapple and juice. Cover; cook on low for 6 to 8 hours. About 35 minutes before serving, drain and discard cooking juices from cooker; wipe edge clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, ginger and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat to high; cover and cook 30 minutes or until ribs are glazed. Source: "The Slow Cooker Cookbook Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 20g Fat (51.1% calories from fat); 19g Protein; 24g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 548mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 8 points per serving but you can reduce the points by half using splenda/brown sugar, no sugar added pineapple and trimming the majority of the fat off the ribs before cooking. Cleaning out the cooker and placing the ribs back in as described in the directions also cuts the fat. * Exported from MasterCook * We use this recipe for a change from my traditional deviled eggs. It is a nice switch and lower in points. Ranch Deviled Eggs Recipe By :Pillsbury Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs 3 teaspoons ranch-style dressing mix 6 tablespoons Hellmans Just 2 Good Mayonaise 1 teaspoon dijon mustard paprika Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; rinse. Cut eggs in half lengthwise. With tip of knife, carefully lift out yolks; place in medium bowl. Mash with a fork. Add salad dressing mix, mayonnaise and mustard; mix well. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving. Makes 24 halves. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 6g Fat (61.6% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2 points per serving. * Exported from MasterCook * This is a really lovely variation on roasted chicken, just to have something more 'dressed up'. Roast Tarragon Chicken Recipe By :McCormick Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 3 tablespoons olive oil 2 teaspoons minced garlic -- dried 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1 pound cherry tomatoes -- halved 8 small shallots 3 tablespoons fresh tarragon -- snipped Place chicken, breast side up on a rack in a shallow roasting pan. In a medium bowl stir together olive oil, garlic, tarragon,pepper, and salt. Add tomatoes and shallots ; toss to coat. Remove tomatoes and shallots; set aside. Brush the chicken with remaining mixture. Roast chicken at 375┬░ for one hour. During last 25 minutes, arrange shallots around chicken in pan. During the last 10 minutes, arrange tomatoes around chicken in pan. Remove tomatoes, shallots, and chicken from pan. Cover chicken; let stand for 10 minutes before carving. Serve with shallots and tomatoes and garnish with fresh tarragon. Source: "Flavors of the Season Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 30g Fat (65.5% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 207mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * The kids and grandkids love these and they are so simple to make! Now that they have reduced fat crescents, you can even plan in one or two for you! Sausage Snack Wraps Recipe By :Pillsbury Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans crescent rolls 48 smoked sausage links, small Heat oven to 375┬░. Separate dough into eight triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle, roll up, starting at the shortest side; roll to opposite point. Place on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. If desired, serve warm with ketchup and mustard. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (79.8% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 11mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat. Serving Ideas : If you use reduced fat crescent rolls, the points are reduced. NOTES : 1 roll is 2 points, 2 rolls are 3 points. * Exported from MasterCook * This is probably my all time favorite appetizer! You can vary it so many ways! I use Alouette light spread with garlic and onion and you can have two tablespoons of this stuff for just one point! It is very good in these appetizers which are so simple to make. You can change the protein as you like. I have tried smoked ham, smoked turkey, imitation crab and they were all excellent. I think the shrimp is still my favorite though. Shrimp and Crescent Pinwheels Recipe By :Pillsbury Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crescent rolls 1/3 cup whipped cream cheese -- flavored onion and chive is best 1/2 cup shrimp -- cooked and coarsely chopped 2 tablespoons green onion -- chopped Heat oven to 350┬░. Spray cookie sheet with nonstick cooking spray. Unroll dough into two long rectangles. Firmly press perforations to seal. Spread each rectangle with cheese. Sprinkle each with shrimp and onions, press in gently. Starting at short side of each rectangle, roll up tightly; gently press edge to seal. Cut each roll into eight slices. arrange slices, cut side down, on sprayed cookie sheet. Bake for 15 to 20 minutes or until edges are deep golden brown. Serve warm. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (57.8% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 1 point per serving. * Exported from MasterCook * What can I say about this recipe? Hearty, healthy, very large portions and so good! It will stay warm all day in the slow cooker and anyone that drops by can have a bowl! Slow Simmered Beef Stew Recipe By :Pillsbury Serving Size : 4 Preparation Time :0:00 Categories : Beef Crockpot and Pressure Cookers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups baby carrots 2 medium potatoes -- peeled, cut into 1" pieces 1 rib celery -- cut into 1" pieces 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon beef bouillon granules 1 pound beef stew meat 1 cup water 1 cup frozen corn kernels 1 cup frozen green beans In slow cooker, layer vegetables. Place bouillon, salt, pepper, and garlic in a plastic bag, add beef; coat. Add beef to slow cooker; Add water. Layer frozen corn and green beans on top. Cover; cook on low for 6 to 8 hours. Stir before serving. Source: "The Slow Cooker Cookbook Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 11g Fat (29.5% calories from fat); 28g Protein; 30g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 466mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fat. NOTES : 7 points per serving. These are almost 2 cup servings. I like to add 8 ounces of sliced fresh mushrooms, one large sliced onion, and a couple of cloves of minced garlic. No change in the points, just more volume and flavor! __________________
  10. "Impossible Savory Pies" These pies are incredibly easy, take few ingredients and are put together in a flash! Such an easy meal for a WW minded family! Add a salad and you have a filling 'comfort food' type meal! * Exported from MasterCook * I made two pies the other night just in case one wasn't as good or the family didn't like one. This is a real keeper but I used chopped broccoli, cauliflower and sliced mushrooms for the filling and I doubled the amount. Note that if you do this (and it is well worth it!) you need a bigger pie pan. It was sooooo good and easy! Impossibly Easy Chicken Pot Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups frozen mixed vegetables 1 cup cooked chicken -- cut in 1/2" cubes 1 can cream of chicken soup, condensed -- (10 3/4 ounces) 1 cup Bisquick® baking mix 1 egg 1 cup milk, 2% lowfat 1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. Per Serving (excluding unknown items): 336 Calories; 12g Fat (32.0% calories from fat); 21g Protein; 37g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 954mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Impossibly Easy Chicken Taco Pie This is the other one that I made and everyone loved it. I used chopped up leftover chicken breast a a whole package of Taco Seasoning mix. This is a real great smelling pie while it is cooking and the taste didn't disappoint. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked chicken -- chopped 1/2 cup onion -- chopped 2 tablespoons Old El Paso® taco seasoning mix 1 cup Bisquick® baking mix 1 cup milk 2 eggs 1 cup cheddar cheese, lowfat -- shredded 1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate. 2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate. 3. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired. Per Serving (excluding unknown items): 248 Calories; 9g Fat (33.8% calories from fat); 24g Protein; 16g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 428mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Impossibly Easy Italian Chicken Pie I haven't tried this one yet so if you do, please post your results! Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups shredded mozzarella cheese (5 ounces) 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 can tomato paste -- (6 ounces) 1/2 cup Original Bisquick® mix 1 cup milk 1/4 teaspoon pepper 2 eggs 1. Heat oven to 400ºF. Grease 9-inch pie plate. 2. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. 3. Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture. 4. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes. Description: "Satisfy your craving for pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings." Per Serving (excluding unknown items): 89 Calories; 4g Fat (44.1% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Impossibly Easy Pizza Pie Haven't tried this one yet either so let me know what you think if you try it. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1 can pizza sauce -- (8 ounces) 1/2 package sliced pepperoni -- (3 1/2-ounce size) 1/4 cup chopped green bell pepper 3/4 cup shredded mozzarella cheese 1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. 2. Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. 3. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Per Serving (excluding unknown items): 154 Calories; 9g Fat (54.0% calories from fat); 9g Protein; 9g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 457mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Impossibly Easy Quesadilla Pie Now this one was great. Once again, I made it bigger. I added a small chopped onion, a couple of cloves of garlic, and layered the bottom of the pan with slices of fresh tomatoes. It was great! Again you need a larger pan. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Old El Paso® chopped green chiles -- (4.5 ounces) well drained 2 cups shredded Cheddar cheese (8 ounces) 1 teaspoon chopped fresh cilantro 3/4 cup Original Bisquick® mix 1 1/2 cups milk 3 eggs 1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired. Per Serving (excluding unknown items): 74 Calories; 5g Fat (55.4% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. \ * Exported from MasterCook * Impossibly Easy Zucchini Pie I made this as my offering for a brunch that some friends and I had and they didn't want meat as part of the meal. To spruce it up, I added garlic of course and about a quarter of a cup of sliced ripe olives. It was yummy. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped zucchini 1 cup chopped tomato 1/2 cup chopped onion 1/3 cup grated Parmesan cheese 2/3 cup Reduced Fat Bisquick® mix 3/4 cup fat-free (skim) milk 2 eggs or 1/2 cup fat-free cholesterol-free egg product 1/2 teaspoon salt 1/4 teaspoon pepper 1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches. 2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. 3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. Description: "A flavorful mix of zucchini, tomatoes and cheese baked in a pie. Ahh, if all pies could be this easy." Per Serving (excluding unknown items): 35 Calories; 1g Fat (36.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
  11. Hi everyone! I have been collecting some of my favorite holiday and gathering recipes from appetizers to main dishes for busy days and getting them in MC so I don't have to go hunting through tons of cookbooks. I am on a kick at the moment of going through booklets. You know, the kind you get from the grocery check out aisle? Anyway, I thought I would share some of the point friendly ones here. The pictures all came from the booklets but rest assured that all these recipes come out looking exactly like the pictures except when I change the recipe and then they look even better! * Exported from MasterCook * Lite Cheesy Artichoke Spread Recipe By :Pillsbury Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces artichoke hearts -- packed in water, drained and coarsely chopped 1 cup sour cream, light 1/2 cup Hellmans Just 2 Good Mayonaise 1/2 cup parmesan cheese -- grated 2 tablespoons green onions -- sliced 1/2 teaspoon garlic powder dash hot pepper sauce Heat oven to 350┬░. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9 inch pan, glass pie pan or shallow one quart casserole. Bake for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or on crackers. Store in refrigerator. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 2g Fat (40.8% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : Makes 2 1/2 cups or 20 one ounce servings at 1 point per serving. * Exported from MasterCook * This is a real family favorite around here because we make it in a great big crock pot to have something around all day when family is coming in and out. Even picky children like this. I have to say though that I have even used a great big pork butt and chopped it into chunks for this dish and it is great. Be sure to remove as much fat as you can before cooking. It really helps if you are counting points! Polynesian Pork Ribs Recipe By :Pillsbury Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Ribs*** 2 pounds pork country-style ribs 1 clove garlic -- minced 1 small onion -- sliced 8 ounces crushed pineapple in juice ***Sauce*** 3/4 cup ketchup 3 tablespoons brown sugar 3 tablespoons hoisin sauce 1 teaspoon ginger root -- grated Spray slow cooker with nonstick spray. Place ribs, garlic and onion in cooker. Spoon about half of the pineapple with some of the juice over rigs. Reserve remaining pineapple and juice. Cover; cook on low for 6 to 8 hours. About 35 minutes before serving, drain and discard cooking juices from cooker; wipe edge clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, ginger and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat to high; cover and cook 30 minutes or until ribs are glazed. Source: "The Slow Cooker Cookbook Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 20g Fat (51.1% calories from fat); 19g Protein; 24g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 548mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 8 points per serving but you can reduce the points by half using splenda/brown sugar, no sugar added pineapple and trimming the majority of the fat off the ribs before cooking. Cleaning out the cooker and placing the ribs back in as described in the directions also cuts the fat. * Exported from MasterCook * We use this recipe for a change from my traditional deviled eggs. It is a nice switch and lower in points. Ranch Deviled Eggs Recipe By :Pillsbury Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs 3 teaspoons ranch-style dressing mix 6 tablespoons Hellmans Just 2 Good Mayonaise 1 teaspoon dijon mustard paprika Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; rinse. Cut eggs in half lengthwise. With tip of knife, carefully lift out yolks; place in medium bowl. Mash with a fork. Add salad dressing mix, mayonnaise and mustard; mix well. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving. Makes 24 halves. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 6g Fat (61.6% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2 points per serving. * Exported from MasterCook * This is a really lovely variation on roasted chicken, just to have something more 'dressed up'. Roast Tarragon Chicken Recipe By :McCormick Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 3 tablespoons olive oil 2 teaspoons minced garlic -- dried 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1 pound cherry tomatoes -- halved 8 small shallots 3 tablespoons fresh tarragon -- snipped Place chicken, breast side up on a rack in a shallow roasting pan. In a medium bowl stir together olive oil, garlic, tarragon,pepper, and salt. Add tomatoes and shallots ; toss to coat. Remove tomatoes and shallots; set aside. Brush the chicken with remaining mixture. Roast chicken at 375┬░ for one hour. During last 25 minutes, arrange shallots around chicken in pan. During the last 10 minutes, arrange tomatoes around chicken in pan. Remove tomatoes, shallots, and chicken from pan. Cover chicken; let stand for 10 minutes before carving. Serve with shallots and tomatoes and garnish with fresh tarragon. Source: "Flavors of the Season Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 30g Fat (65.5% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 207mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * The kids and grandkids love these and they are so simple to make! Now that they have reduced fat crescents, you can even plan in one or two for you! Sausage Snack Wraps Recipe By :Pillsbury Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans crescent rolls 48 smoked sausage links, small Heat oven to 375┬░. Separate dough into eight triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle, roll up, starting at the shortest side; roll to opposite point. Place on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. If desired, serve warm with ketchup and mustard. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (79.8% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 11mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat. Serving Ideas : If you use reduced fat crescent rolls, the points are reduced. NOTES : 1 roll is 2 points, 2 rolls are 3 points. * Exported from MasterCook * This is probably my all time favorite appetizer! You can vary it so many ways! I use Alouette light spread with garlic and onion and you can have two tablespoons of this stuff for just one point! It is very good in these appetizers which are so simple to make. You can change the protein as you like. I have tried smoked ham, smoked turkey, imitation crab and they were all excellent. I think the shrimp is still my favorite though. Shrimp and Crescent Pinwheels Recipe By :Pillsbury Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crescent rolls 1/3 cup whipped cream cheese -- flavored onion and chive is best 1/2 cup shrimp -- cooked and coarsely chopped 2 tablespoons green onion -- chopped Heat oven to 350┬░. Spray cookie sheet with nonstick cooking spray. Unroll dough into two long rectangles. Firmly press perforations to seal. Spread each rectangle with cheese. Sprinkle each with shrimp and onions, press in gently. Starting at short side of each rectangle, roll up tightly; gently press edge to seal. Cut each roll into eight slices. arrange slices, cut side down, on sprayed cookie sheet. Bake for 15 to 20 minutes or until edges are deep golden brown. Serve warm. Source: "Holiday Appetizers Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (57.8% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 1 point per serving. * Exported from MasterCook * What can I say about this recipe? Hearty, healthy, very large portions and so good! It will stay warm all day in the slow cooker and anyone that drops by can have a bowl! Slow Simmered Beef Stew Recipe By :Pillsbury Serving Size : 4 Preparation Time :0:00 Categories : Beef Crockpot and Pressure Cookers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups baby carrots 2 medium potatoes -- peeled, cut into 1" pieces 1 rib celery -- cut into 1" pieces 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon beef bouillon granules 1 pound beef stew meat 1 cup water 1 cup frozen corn kernels 1 cup frozen green beans In slow cooker, layer vegetables. Place bouillon, salt, pepper, and garlic in a plastic bag, add beef; coat. Add beef to slow cooker; Add water. Layer frozen corn and green beans on top. Cover; cook on low for 6 to 8 hours. Stir before serving. Source: "The Slow Cooker Cookbook Booklet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 11g Fat (29.5% calories from fat); 28g Protein; 30g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 466mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fat. NOTES : 7 points per serving. These are almost 2 cup servings. I like to add 8 ounces of sliced fresh mushrooms, one large sliced onion, and a couple of cloves of minced garlic. No change in the points, just more volume and flavor!
  12. See now, this is how you make the recipes here your own! I thought about adding the refried beans to the recipe but wanted to post it as I made it the first time. I would probably add no more than a point per serving as you made so many other adjustments. These recipes are so easy to add to or omit from. All you have to bear in mind is that the 'volume' of the recipe stays pretty close so it will actually make a sliceable pie. BTW, I used my pampered chef pan too because I added so much to the original recipes! It is nice and deep and cooks beautifully!
  13. Hi icing! It is definitely a CORE recipe. Looks really good too. I sent you a reply to your email regarding this recipe and MC. I sure wish we had a Trader Joe's around here!
  14. And, here are some of my recipes: * Exported from MasterCook * A "Cooking with Foil" recipe Apricot Pork Chops and Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces herb stuffing mix 1/2 cup dried apricots -- cut into quarters 1 1/4 pounds boneless pork top loin chops -- (1 pound plus 2 ounces) 1/4 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons apricot jam 16 ounces frozen green peas 3 cups carrots -- cut in matchsticks Preheat oven to 450┬░. Prepare stuffing mix according to package directions, stir in apricots. Place 1/2 cup stuffing mixture in center of one sheet of foil (18 x 12 inches). Place one pork chop over stuffing mixture, pressing down slightly and shaping stuffing to conform to shape of chop. Sprinkle chop with salt and pepper. Spread one tablespoon apricot jam over pork chop. Place 2/3 cup peas beside pork chop in curve of chop. Arrange 1/2 cup carrots around outside of chop. Fold up foil to a packet and repeat with remaining ingredients. Bake 25 minutes or until pork chops are barely pink in center and vegetables are tender. Remove from oven. Serve on serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 6g Fat (13.4% calories from fat); 25g Protein; 58g Carbohydrate; 8g Dietary Fiber; 43mg Cholesterol; 646mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : 7 points per serving ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Pork Stir Fry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin -- cut 1/2" thick and then in cubes 1 pound broccoli slaw 1/2 cup green onions -- thinly sliced 1 can bean sprouts 1 teaspoon sesame oil -- dark, for flavor 2 tablespoons soy sauce, low sodium 1/2 cup mushrooms -- sliced 1 tablespoon arrowroot powder 2 tablespoons hoisin sauce -- or oyster sauce 1/2 cup chicken broth, ff, reduced sodium 1 clove garlic -- minced 1/2 teaspoon freshly ground pepper crushed red pepper flakes to taste, if desired In a hot wok or deep non stick skillet, add oils and then cubed pork. Sprinkle with garlic, pepper and red pepper if using and cook and stir until meat is done, just two or three minutes. Remove from pan, set aside. To same pan, add mushrooms and broccoli slaw cooking and stirring til crisp-tender, add green onions and the reserved meat. Turn heat to medium-low. In a large cup, add chicken broth, arrowroot, and soy sauce, stir to combine and pour all at once into skillet. As mixture thickens, pour in hoisin sauce and stir to combine. Serve over grain of your choice. I like it over brown rice or quinoa. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (25.7% calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 327mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : You can add or remove any veggies that you like to this recipe and you can use turkey, beef, or even tofu cubes instead of the pork. It is so versatile. I like using snow peas very much. If you don't like spicy, omit the crushed red pepper, if you do, add a lot! You can also use cornstarch instead of the arrowroot but be sure to add the point value to your serving. This recipe is 3 WW points per serving, not including the grain that you serve it over. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * South American Peanut Pork Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 3 cloves minced garlic -- (3 to 4) 1 cup onion -- chopped 1/2 cup red bell pepper -- chopped 1/2 cup carrots -- chopped 1 pound pork tenderloin -- cut into 1/2 inch cubes 1/2 tablespoon paprika 1/2 tablespoon Splenda 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper -- or more to taste 3 cups chicken broth, ff, reduced sodium 1/2 cup peanut butter -- creamy In a large saucepan, heat the Crisco Canola Oil over medium heat. Add the garlic, onion, bell pepper, and carrots. Saute about 2 minutes, stirring often. Add the pork, paprika, sugar, cumin, and cayenne pepper. Add salt and pepper to taste. Brown the pork on all sides. Add the chicken stock, scraping the bottom and sides of the pan to deglaze it. Add the Jif extra creamy peanut butter and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender. Taste, and add salt and pepper if desired. Serve with rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 16g Fat (53.6% calories from fat); 22g Protein; 9g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat. NOTES : 6 points per serving. The fat is rather high with 16g per serving but remember that the majority of the fat comes from the peanut butter in the recipe. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  15. Here's mommy2alex's recipe: * Exported from MasterCook * Garlicky Red Beans and Pork Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp. olive oil 10 oz pork loin, lean, boneless -- cubed 1/4 t black pepper 1 1/2 cups onion -- red onion, chopped 6 cloves garlic -- minced 1 cup tomatoes -- chopped, about 2 tomatoes 1 can red kidney beans 1/4 c. green chiles -- chopped 1/2 t. cumin Saute pork and pepper in oil until cooked. Add onions and garlic. Cook until soft. Add remaining ingredients. Simmer 15-20 minutes S(Internet Address): "http://www.healthdiscovery.net/forums/showthread.php?p=622907#post622907" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 7g Fat (21.3% calories from fat); 24g Protein; 37g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 40mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. NOTES : I pointed this as four servings. With 9 grams of fiber too! It comes in at 6 points per serving.
  16. Tina, check back later and I will have the recipe above pointed and add some of mine.
  17. Sheri, thanks for the site. The web is such a wealth of information. I appreciate every site someone adds to our pages!
  18. Carol, I am so sorry that I didn't reply sooner. It would be fine to sub the sauce.
  19. So, here are the recipes that my DH's grandniece made while she was visiting us this week. It is a great authentic Italian red sauce and her meatball recipe. We had it with homemade pasta as well for a real treat! * Exported from MasterCook * Russo Meatballs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 1/2 cup Italian bread -- *see Note, 3 slices 1/4 cup Italian parsley -- minced 1 teaspoon garlic -- minced 2 large eggs -- lightly beaten salt and freshly ground pepper MIx parsley, garlic, eggs, salt and pepper in a large bowl. Break up the bread in the bowl and add about a quarter of a cup of water. Mix by hand to crush the bread. When well mixed, add the ground beef and mix well. Form into 24 patties and brown on all sides in a skillet with a bit of olive oil. Remove to drain on paper towels. If you are using these with sauce, finish cooking them for 30 to 45 minutes in the sauce. If you are using them for something else, finish cooking them in a 350┬░ oven for 30 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 21g Fat (70.8% calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat. NOTES : *make the bread crumbs from three slices of crusty Italian bread left on the counter overnight to dry out. * Exported from MasterCook * Russo Red Sauce Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil 2 cups onion -- chopped 8 cloves garlic -- minced, more to taste if necessary 4 ribs celery -- minced 2 teaspoons basil -- sweet, more to taste if necessary 1 teaspoon oregano -- more to taste if necessary 1 teaspoon sesame seeds 1/4 pound ground beef, lean 16 ounces tomato paste -- 4 small cans 84 ounces whole tomatoes -- 3 28 ounce cans 56 ounces water -- 2 cans salt and pepper to taste In a large stock pot or dutch oven, add the olive oil and heat. Stir in onion and cook til translucent. Add garlic and celery and cook til celery is translucent. Add basil, oregano, sesame seeds, ground beef, salt and pepper. Cook and stir for about three minutes more. Place a colander inside a bowl and pour in the tomatoes. Let the juice run through into the bowl and with your hands, squish as much juice as you can out of the tomatoes. Reserve the pulp for another use. Add the tomato paste to the juice and combine. Add this to the onion mixture. Bring to a boil and add the water. Cook for four hours. Description: "Authentic Italian red sauce for any occasion!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 4g Fat (40.6% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat. Serving Ideas : If you are cooking meatballs or sausage or both, you can add the whole Italian sausages after the sauce has cooked for one hour. Let them simmer in the sauce for 30 to 45 minutes and remove them from the sauce to a covered serving bowl. Add the meatballs and cook them in the sauce an additional 30 to 45 minutes and remove them to a covered serving bowl. Serve all components separately with pasta and sauce. Here is a picture of all the components of the meal on the table:
  20. Well, here is what I made for dinner tonight. The smell is amazing and I added some red pepper flakes for a bit of heat. You can add any veggies you like and omit the noodles and add thinly sliced cabbage instead for a really low point meal. It is really a good way to have your ramen noodles without all the points! I even took a picture so you all could see how good it looks! * Exported from MasterCook * Barbara's Easy Asian Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast -- cut in 1/2" pieces 2 packages ramen noodles 2 cups snow pea pod, fresh -- cut in 1" pieces 1 cup onion -- red onion, thinly sliced 1/4 cup italian parsley -- chopped 2 cloves garlic -- minced 10 cups water 1/2 teaspoon pepper -- freshly ground 2 tablespoons teriyaki baste and glaze 2 teaspoons dark sesame oil Place oil in a large, deep skillet or dutch oven and heat on medium high. Add chicken and saute while chopping the rest of the ingredients, turning occasionally, about five minutes. Add minced garlic and saute one or two more minutes then add the onion, parsley, pepper, and snow peas. Saute about two more minutes until onion is translucent. Add the seasoning from the noodles and the teriyaki glaze. Combine and add the water. Bring to a boil and add the noodles. Return to boil, turn off heat and place a lid on the pot. The soup is ready in ten minutes. This makes lovely large servings. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 7g Fat (24.1% calories from fat); 22g Protein; 25g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 616mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 5 points per serving.
  21. Sheri, I am happy to see that you can change ingredients and still come up with a great dish. I too use the lowest fat ingredients I can. I just wanted everyone to see that you CAN use regular ingredients and still get a WW friendly result. Also, for those who asked, some of the recipes are reduced points when you use lower fat ingredients and some aren't but you just have to experiment and check your results to see how they come out.
  22. If they are canned, I would definitely rinse them. Almost every recipe you see for canned beans says to rinse them.
  23. Thanks everybody. We really enjoy these and they are so quick. MT, that is all I have in the house too so it will work just fine. I even use egg beaters sometimes or a combination and of course rf cheese and milk but the recipes point the same no matter which you use.
  24. These pies are incredibly easy, take few ingredients and are put together in a flash! Such an easy meal for a WW minded family! Add a salad and you have a filling 'comfort food' type meal! * Exported from MasterCook * I made two pies the other night just in case one wasn't as good or the family didn't like one. This is a real keeper but I used chopped broccoli, cauliflower and sliced mushrooms for the filling and I doubled the amount. Note that if you do this (and it is well worth it!) you need a bigger pie pan. It was sooooo good and easy! Impossibly Easy Chicken Pot Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups frozen mixed vegetables 1 cup cooked chicken -- cut in 1/2" cubes 1 can cream of chicken soup, condensed -- (10 3/4 ounces) 1 cup Bisquick® baking mix 1 egg 1 cup milk, 2% lowfat 1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. Per Serving (excluding unknown items): 336 Calories; 12g Fat (32.0% calories from fat); 21g Protein; 37g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 954mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Impossibly Easy Chicken Taco Pie This is the other one that I made and everyone loved it. I used chopped up leftover chicken breast a a whole package of Taco Seasoning mix. This is a real great smelling pie while it is cooking and the taste didn't disappoint. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked chicken -- chopped 1/2 cup onion -- chopped 2 tablespoons Old El Paso® taco seasoning mix 1 cup Bisquick® baking mix 1 cup milk 2 eggs 1 cup cheddar cheese, lowfat -- shredded 1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate. 2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate. 3. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired. Per Serving (excluding unknown items): 248 Calories; 9g Fat (33.8% calories from fat); 24g Protein; 16g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 428mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Impossibly Easy Italian Chicken Pie I haven't tried this one yet so if you do, please post your results! Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups shredded mozzarella cheese (5 ounces) 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 can tomato paste -- (6 ounces) 1/2 cup Original Bisquick® mix 1 cup milk 1/4 teaspoon pepper 2 eggs 1. Heat oven to 400ºF. Grease 9-inch pie plate. 2. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. 3. Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture. 4. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes. Description: "Satisfy your craving for pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings." Per Serving (excluding unknown items): 89 Calories; 4g Fat (44.1% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Impossibly Easy Pizza Pie Haven't tried this one yet either so let me know what you think if you try it. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1 can pizza sauce -- (8 ounces) 1/2 package sliced pepperoni -- (3 1/2-ounce size) 1/4 cup chopped green bell pepper 3/4 cup shredded mozzarella cheese 1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. 2. Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. 3. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Per Serving (excluding unknown items): 154 Calories; 9g Fat (54.0% calories from fat); 9g Protein; 9g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 457mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Impossibly Easy Quesadilla Pie Now this one was great. Once again, I made it bigger. I added a small chopped onion, a couple of cloves of garlic, and layered the bottom of the pan with slices of fresh tomatoes. It was great! Again you need a larger pan. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Old El Paso® chopped green chiles -- (4.5 ounces) well drained 2 cups shredded Cheddar cheese (8 ounces) 1 teaspoon chopped fresh cilantro 3/4 cup Original Bisquick® mix 1 1/2 cups milk 3 eggs 1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired. Per Serving (excluding unknown items): 74 Calories; 5g Fat (55.4% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. \ * Exported from MasterCook * Impossibly Easy Zucchini Pie I made this as my offering for a brunch that some friends and I had and they didn't want meat as part of the meal. To spruce it up, I added garlic of course and about a quarter of a cup of sliced ripe olives. It was yummy. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped zucchini 1 cup chopped tomato 1/2 cup chopped onion 1/3 cup grated Parmesan cheese 2/3 cup Reduced Fat Bisquick® mix 3/4 cup fat-free (skim) milk 2 eggs or 1/2 cup fat-free cholesterol-free egg product 1/2 teaspoon salt 1/4 teaspoon pepper 1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches. 2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. 3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. Description: "A flavorful mix of zucchini, tomatoes and cheese baked in a pie. Ahh, if all pies could be this easy." Per Serving (excluding unknown items): 35 Calories; 1g Fat (36.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
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