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cybergranny

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  1. Man! I even checked all my Cooking Light cookbooks in MC and wouldn't you just know it? I don't have a cookbook for prior to 1992! I was so happy, I thought I had the Cardamom Almond Sticks. Turns out it was a pdf file of the table of contents of the Eating Well cookbook for 1990 thru 1999. Bummer. I tried.
  2. Thank you one and all! I am so glad to be back and even though I am back doing FLEX, I eat more CORE meals than I do FLEX, I just stay within my points. So, there will be more CORE recipes to come from me. I posted a thread with new recipes below earlier today and then noticed that a 'sticky' had been made of this one so I will transfer those recipes here to this thread and then post all future recipes to this one! Have a great time with the CORE recipes! Great fall recipes I am sorry that I haven't posted recipes for you guys sooner. I have a bunch of them but it takes so long to get them in Master Cook and upload the pictures too that I just kept putting it off. I just wanted all of you to know that I still love the CORE foods and how you feel satisfied all the time but I just had the hardest time with thinking that for the most part I needed to give up bread. What works for me now is to do the FLEX plan with a lot of CORE foods. Sounds nuts, but it works because even though I know that I can have the bread now, I don't eat much of it at all! I think the problem was that I kept telling myself that I couldn't have it because I eat almost exclusively CORE meals with the exception of bread now and then and a couple of other things. Anyway, here are some nice recipes for the fall table and they are fast! I will post them on the CORE recipe board too so they won't get lost. * Exported from MasterCook * Chicken Couscous Delight Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken thighs, no skin, R-T-C -- and boned, cut into 1" chunks 1/2 cup onion -- coarsely chopped 3 cloves garlic -- minced 28 ounces crushed tomatoes -- canned 14 1/2 ounces chicken broth, ff, reduced sodium -- canned 16 ounces frozen mixed vegetables 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 10 ounces couscous -- uncooked Coat a 6 quart soup pot with nonstick cooking spray. Add chicken, onion and garlic; cook over medium high heat 8 to 10 minutes, or until browned. Add tomatoes, chicken broth, vegetables, cinnamon, salt, and pepper; bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until chicken is no longer pink inside. Stir in couscous, cover and remove from heat. Let stand 4 to 5 minutes, or until couscous is tender. Fluff with a fork and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 5g Fat (12.8% calories from fat); 21g Protein; 58g Carbohydrate; 8g Dietary Fiber; 35mg Cholesterol; 426mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fat. NOTES : If you are counting points this is 7 points per serving. * Exported from MasterCook * Hearty Tuscan Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 clove garlic -- finely chopped 1 cup celery -- sliced 1/4 cup leeks -- chopped, white part only 1 teaspoon dried basil -- crushed 42 ounces chicken broth, ff, reduced sodium -- three 14 oz cans 1 cup carrots -- sliced 1/2 cup okra -- fresh or frozen and thawed, sliced 1 1/2 cups chicken breasts, no skin, no bone, R-T-C -- cooked and chopped 19 ounces cannellini beans -- canned, rinsed and drained 14 1/2 ounces diced tomatoes -- with Italian style herbs, undrained Heat oil in nonstick Dutch oven over medium high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender. Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium low. Add okra; cover and simmer 10 minutes. Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. Description: "What is better when the weather cools down than a big bowl of soup that is more like a stew?" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 5g Fat (10.1% calories from fat); 35g Protein; 62g Carbohydrate; 16g Dietary Fiber; 36mg Cholesterol; 79mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. NOTES : Serving size is 1 1/2 cups. This recipe can be made start to finish in 30 minutes. If you are counting points, this recipe is 8 points per serving but it has 16 grams of fiber! * Exported from MasterCook * Skillet Beef, Veggies, and Brown Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth, ff, reduced sodium 1 1/2 cups instant brown rice -- uncooked 1 cup carrot -- sliced 2 teaspoons vegetable oil 1/2 pound round steak -- trimmed of fat and cut into thin strips 1/4 cup onion -- chopped 1 cup sugar snap peas -- strings removed 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper In a two quart saucepan, heat broth to boiling. Stir in rice and carrots; return to boiling. Reduce heat; cover and simmer 6 to 8 minutes or until carrots are crisp tender. Remove from heat; let stand five minutes. Meanwhile, in a 12-inch skillet, heat oil over medium high heat. Add beef and onion; cook about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, snap peas, Italian seasoning, garlic powder, salt and pepper. Cover and cook about 3 minutes, stirring occasionally, jut until peas are tender (add a small amount of water to mixture if it becomes dry before peas are tender). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 9g Fat (24.4% calories from fat); 16g Protein; 49g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 193mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat. NOTES : If you are counting points, this recipe is 7 points per serving.
  3. Well, I was on again and off again and never really totally committed to the program like I did in the beginning. I am hopefully now back on track and loving it! I guess I was gone the better part of two years too! So, let's welcome each other back!
  4. I am sorry that I haven't posted recipes for you guys sooner. I have a bunch of them but it takes so long to get them in Master Cook and upload the pictures too that I just kept putting it off. I just wanted all of you to know that I still love the CORE foods and how you feel satisfied all the time but I just had the hardest time with thinking that for the most part I needed to give up bread. What works for me now is to do the FLEX plan with a lot of CORE foods. Sounds nuts, but it works because even though I know that I can have the bread now, I don't eat much of it at all! I think the problem was that I kept telling myself that I couldn't have it because I eat almost exclusively CORE meals with the exception of bread now and then and a couple of other things. Anyway, here are some nice recipes for the fall table and they are fast! I will post them on the CORE recipe board too so they won't get lost. * Exported from MasterCook * Chicken Couscous Delight Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken thighs, no skin, R-T-C -- and boned, cut into 1" chunks 1/2 cup onion -- coarsely chopped 3 cloves garlic -- minced 28 ounces crushed tomatoes -- canned 14 1/2 ounces chicken broth, ff, reduced sodium -- canned 16 ounces frozen mixed vegetables 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 10 ounces couscous -- uncooked Coat a 6 quart soup pot with nonstick cooking spray. Add chicken, onion and garlic; cook over medium high heat 8 to 10 minutes, or until browned. Add tomatoes, chicken broth, vegetables, cinnamon, salt, and pepper; bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until chicken is no longer pink inside. Stir in couscous, cover and remove from heat. Let stand 4 to 5 minutes, or until couscous is tender. Fluff with a fork and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 5g Fat (12.8% calories from fat); 21g Protein; 58g Carbohydrate; 8g Dietary Fiber; 35mg Cholesterol; 426mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fat. NOTES : If you are counting points this is 7 points per serving. * Exported from MasterCook * Hearty Tuscan Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 clove garlic -- finely chopped 1 cup celery -- sliced 1/4 cup leeks -- chopped, white part only 1 teaspoon dried basil -- crushed 42 ounces chicken broth, ff, reduced sodium -- three 14 oz cans 1 cup carrots -- sliced 1/2 cup okra -- fresh or frozen and thawed, sliced 1 1/2 cups chicken breasts, no skin, no bone, R-T-C -- cooked and chopped 19 ounces cannellini beans -- canned, rinsed and drained 14 1/2 ounces diced tomatoes -- with Italian style herbs, undrained Heat oil in nonstick Dutch oven over medium high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender. Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium low. Add okra; cover and simmer 10 minutes. Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. Description: "What is better when the weather cools down than a big bowl of soup that is more like a stew?" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 5g Fat (10.1% calories from fat); 35g Protein; 62g Carbohydrate; 16g Dietary Fiber; 36mg Cholesterol; 79mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. NOTES : Serving size is 1 1/2 cups. This recipe can be made start to finish in 30 minutes. If you are counting points, this recipe is 8 points per serving but it has 16 grams of fiber! * Exported from MasterCook * Skillet Beef, Veggies, and Brown Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth, ff, reduced sodium 1 1/2 cups instant brown rice -- uncooked 1 cup carrot -- sliced 2 teaspoons vegetable oil 1/2 pound round steak -- trimmed of fat and cut into thin strips 1/4 cup onion -- chopped 1 cup sugar snap peas -- strings removed 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper In a two quart saucepan, heat broth to boiling. Stir in rice and carrots; return to boiling. Reduce heat; cover and simmer 6 to 8 minutes or until carrots are crisp tender. Remove from heat; let stand five minutes. Meanwhile, in a 12-inch skillet, heat oil over medium high heat. Add beef and onion; cook about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, snap peas, Italian seasoning, garlic powder, salt and pepper. Cover and cook about 3 minutes, stirring occasionally, jut until peas are tender (add a small amount of water to mixture if it becomes dry before peas are tender). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 9g Fat (24.4% calories from fat); 16g Protein; 49g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 193mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat. NOTES : If you are counting points, this recipe is 7 points per serving. __________________
  5. Icing, how nice to know that someone else thinks like me in planning and preparing food! Isn't it just too yummy?
  6. By all means, cornmeal will work too! And, the Italian dressing is what gave me the idea for the mayo! I agree, it is good too, just tastes different. Oh, and with the cornmeal, why not use a package of the dry Good Seasons Italian dressing mixed in the cornmeal? You would have the same taste as with the bread crumbs that way.
  7. * Exported from MasterCook * Barbara's Mayonnaise Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breasts, no skin, no bone, R-T-C -- (six halves) 2 cups Italian bread crumbs 1/3 cup parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon garlic powder 1/2 cup mayonnaise, light-- *see Note For this recipe, I laid the chicken breasts on a chopping board and used a basting brush to brush one side with the mayo. I had already prepared the bread crumbs in a large container, adding the parmesan, salt, pepper, and garlic powder and mixing well. I took the basted side and place it in the bread crumbs, basted side down and then basted the top of the breast with mayo. I shook the container to cover the entire piece with bread crumbs and placed the piece in a foil lined 13 x 9 baking pan. I repeated with the other five breasts. I placed the breasts in a 400° oven for 40 minutes and served with a side salad and crisp tender fresh green beans. This is the most moist chicken without skin I have ever baked in an oven. My husband was thrilled and said there was no way it tasted like WW food! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 5g Fat (17.8% calories from fat); 25g Protein; 31g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 1461mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : *I used a reduced fat mayonnaise, Just 2 Good, now called Hellman's Light Mayo. The nutritional info is the same with any brand as long as you use light. Don't use FF, it doesn't taste the same. It is 6 points per serving and worth every point!
  8. I got this in an email and I am still laughing! The importance of walking -- Walking can add minutes to your life. This enables you, at 85 years old, to spend an additional 5 months in a nursing home at $5000 per month. My grandmother started walking five miles a day when she was 60. Now she's 97 years old and we don't know where the hell she is. The only reason I would take up exercising is so that I could hear heavy breathing again. I joined a health club last year, spent about 400 bucks. Haven't lost a pound. Apparently you have to go there. I have to exercise early in the morning before my brain figures out what I'm doing. I like long walks, especially when they are taken by people who annoy me. I have flabby thighs, but fortunately my stomach covers them. The advantage of exercising every day is that you die healthier. If you are going to try cross-country skiing, start with a small country. And last but not least: I don't exercise because it makes the ice jump right out of my glass.
  9. Jeanette, it is so good to have a post from you! Thanks for the site and the recipes. I will definitely get to them this weekend. BTW, I renewed my WW online account if you want to get in there for recipes.
  10. You know, I have never actually measured in cups how much any recipe is. I just divide it into four portions and let it go at that. There are three of us and the extra serving goes into a Glad container either for DH's or my lunch the next day. I can say that most recipes are between 1 1/2 and 1 3/4 cups of whatever the recipe contains.I do remember that the salmon recipe had what seemed to be very large portions.
  11. Banana Couscous Pudding and Fruit Parfait POINTS® value | 2 Servings | 4 Preparation Time | 10 min Cooking Time | 4 min Level of Difficulty | Easy desserts | Couscous adds great texture to this pretty parfait. Serve it year-round by using whichever fruits are in season. Ingredients 1/3 cup water 1/4 cup uncooked couscous 1 oz fat-free sugar-free instant banana pudding and pie filling mix 2 cup fat-free skim milk, cold 1 large banana(s), ripe, sliced 1 cups strawberries, sliced 1/8 oz mint leaves, sprigs (for garnish) Instructions Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender. Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set. To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving. This one looked so yummy to me! I made for tonights dinner since I am have a salad made with grilled chicken from last night and everybody else is having leftovers. I made theirs with the strawberries but I can't have them:sobbing: so mine is just with the banana. I will let you know how it was. Here are the rest of the pudding recipes from the site: Recipes Suisse Mocha Pudding POINTS® value | 3 Servings | 4 Preparation Time | 8 min Cooking Time | 12 min Level of Difficulty | Easy desserts | This rich, chocolaty pudding is simple and delicious (and much tastier than store-bought). Ingredients 2 cup fat-free skim milk 1/2 cup General Foods International Sugar Free Suisse Mocha, powder 2 Tbsp fat-free skim milk 4 Tbsp cornstarch Instructions Heat 2 cups of milk in a medium saucepan over medium heat. Whisk in coffee powder until dissolved and cook until steam rises and small bubbles rise to top (be careful not to scald milk); remove from heat. Mix remaining 2 tablespoons of milk with cornstarch in a small bowl. Place pan back over medium heat and whisk in cornstarch mixture. Increase heat to medium-high and cook, whisking constantly, until thick, about 5 to7 minutes. Pour into four 6-ounce ramekins or custard cups. Refrigerate and chill at least 2 hours or up to overnight. Learn more about the wonderful sugar-free flavors of General Foods International™. Recipes bread pudding POINTS® value | 3 Servings | 4 Preparation Time | 15 min Cooking Time | 60 min Level of Difficulty | Easy cakes | This pudding can also be cooled to room temperature for a custard-like consistency or served cold. Complement with fresh berries and a cup of fruit-flavored herbal tea. Ingredients 2 slice raisin bread, crusts removed 2 tsp spreadable fruit 2/3 cup nonfat dry milk 2 cup water, boiling 2 large egg(s) 1/2 tsp vanilla extract 1 Tbsp sugar 1/8 tsp ground cinnamon, or to taste 1/8 tsp ground nutmeg, or to taste Instructions Preheat oven to 350ºF (180ºC). Coat a 4-cup capacity ovenproof baking dish with cooking spray. Spread bread with jelly and cut into squares. Layer into dish. Combine milk powder, boiling water, eggs, sugar and vanilla extract. Pour over bread and sprinkle with cinnamon and nutmeg. Place baking dish in a larger baking dish. Fill larger baking dish with boiling water, halfway up the side of the bread pudding dish. Bake for 1 hour or until set. Brown under broiler if desired. Serve hot. Recipes Blueberry Breakfast Rice Pudding POINTS® value | 5 Servings | 4 Preparation Time | 10 min Cooking Time | 15 min Level of Difficulty | Easy breakfast | Who says you can't start the day with dessert? Our rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime. Ingredients 1/4 cup sugar 2 cup fat-free skim milk 1/4 tsp table salt 3/4 cup fat-free egg substitute 2 tsp lemon zest 1 1/2 cup cooked brown rice 2 cup blueberries Instructions Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer. Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes. Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving. Recipes warm date pudding with butterscotch sauce POINTS® value | 7 Servings | 8 Preparation Time | 15 min Cooking Time | 60 min Level of Difficulty | Moderate desserts | Buy your dates pitted to cut back on preparation time. If you can't find fresh ones with the pits already removed, cut a slit in each date and push the pit out. Ingredients 3 1/2 oz dates, chopped 1 cup water 1 tsp baking soda 1/4 cup reduced-calorie margarine 1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 2 large egg(s) 1 cup white self-rising flour 3/4 cup unpacked brown sugar 1/2 cup light cream 4 Tbsp reduced-calorie margarine Instructions Coat an 8-inch round cake pan with cooking spray. Preheat oven to 350ºF. Combine dates and water in a pan, bring to a boil, remove from heat and stir in baking soda. Let mixture stand for 5 minutes and then process in a blender until smooth. Cream margarine, sugar and eggs with an electric mixer until thick and creamy. Fold in flour and then date mixture. Pour into prepared pan and bake for about 45 minutes or until cooked through. Allow pudding to cool for 10 minutes and then remove from pan. To make Butterscotch Sauce, combine brown sugar, cream, and 4 tablespoons margarine in a small pot and heat without boiling, stirring until sugar is dissolved. Increase heat and simmer for 3 minutes, careful not to burn sauce. Drizzle over warm pudding to serve. Boy, this one sure doesn't look like it is worth 7 points to me! But then I am not so big on dates anyway! Recipes vanilla chocolate-chip pudding pops POINTS® value | 1 Servings | 6 Preparation Time | 10 min Cooking Time | 0 min Level of Difficulty | Easy desserts | Our chocolate-chip-speckled pudding pops are the perfect ice-cold treat on a sweltering day. You're sure to love them as much as the kids do. Ingredients 1 oz fat-free sugar-free instant vanilla pudding mix 2 cup fat-free skim milk 2 Tbsp mini chocolate chips, semi-sweet Instructions Prepare instant pudding according to package directions, using the fat-free milk. Spoon 1 teaspoon of chips into the bottom of each of six 3-ounce paper cups; fill cups with pudding, cover with foil and poke a wooden popsicle stick through the center of each. Freeze until firm, about 3 hours. To eat, dip bottom of cup into warm water for about 10 seconds; remove foil, peel off cup and enjoy.
  12. Classicimage, please don't be offended. I meant no harm, only to clarify the recipe. Post anything freely here. We will just run it through MC and make sure the point value is correct. That is one of the great features in the Mess Hall. There are many of us who have the program and we get to recipes as soon as we can.
  13. RTC is a term in MC and means 'ready to cook' Yes, cream of. Sorry to not clarify! I will hopefully do better as I get back in the swing.
  14. Before you make this, a red flag went up in my head when I saw all that cheese. I ran it through master cook and these are the results: * Exported from MasterCook * Spagetti Squash from BCB Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large spaghetti squash 1 medium bell pepper -- chopped 1 medium red bell pepper -- chopped 1 medium yellow bell pepper -- chopped 1 large onion -- chopped 4 cloves garlic 26 ounces crushed tomatoes -- canned 1 tablespoon olive oil 1 cup mozzarella cheese, part skim milk -- grated 1 cup parmesan cheese -- grated - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 10g Fat (41.7% calories from fat); 14g Protein; 18g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 515mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1 Fat. As near as I can calculate, 6 servings would not even be 2 cups per serving. You will get about 8 to 9 cups from this recipe. At 6 servings, this comes out to 4 points per serving. It isn't possible for it to be one point for 2 cups with so much cheese in the recipe. Could you ask your leader where the recipe and the calculations came from? If I am calculating wrong, I would like to know because this sounds really good. BTW, Joanne, I have made that spaghetti squash pie and it is very good.
  15. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new pork or beef recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * Exported from MasterCook * Chocolate Shortbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : CHOCOLATE! Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs -- chocolate 3/4 cup flour 2/3 cup powdered sugar 1/2 cup powdered sugar 1/2 cup cocoa powder 1 tablespoon cocoa powder 1/2 teaspoon instant coffee powder -- or espresso powder 1/4 teaspoon salt 1/4 cup butter -- cold, cut in small chunks 1/4 teaspoon vanilla 1 tablespoon milk, skim In a food processor or a large bowl, whirl or stir together graham cracker crumbs and 1 tablespoon water until crumbs are evenly moistened. Press crumbs evenly over bottom of a lightly greased 9 inch springform pan (use nonstick spray and a nonstick pan helps too, if you don't have one, line the bottom with a circle of waxed paper); set aside In food processor or bowl, whirl or stir together flour, 2/3 cup powdered sugar, 1/2 cup cocoa, 2 teaspoons water, instant coffe, and salt. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs. Evenly distribute crumbly dough over graham cracker crumbs in pan. With fingers, press out dough firmly to make an even layer that adheres to crumbs. If the dough is sticky, place a layer of plastic wrap over it and it will peel of when you are finished pressing out the dough. Bake in a 325° oven until shortbread smells toasted and feels firm in center when gently pressed, about 25 minutes. Let cool in pan on a rack for 5 minutes. Then, using a very sharp knife, , cut shortbread, still in pan into 12 equal wedges. Let cool completely in pan on rack. Meanwhile, in a small bowl, stir together remaining 1/2 cup powdered sugar, 1 tablespoon cocoa, vanilla, and milk. Beat until smooth; if necessary, add more milk to make glaze easy to drizzle. Remove pan rim from shortbread; drizzle glaze over. Let stand until glaze is set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (29.8% calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : This shortbread is a very CHOCOLATE fix and is great with evening coffee or hot tea. It is 3 points per serving and well worth it because the ingredients are all the 'real thing'.
  16. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new pork or beef recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * Exported from MasterCook * Roasted Fingerling Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz potato(es) -- fingerling, well-scrubbed 1 medium garlic clove(s) -- minced 1/2 cup canned chicken broth -- divided 2 rosemary sprig 1/4 tsp black pepper Preheat oven to 400°F. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. Yields about 1/2 cup per serving. I HAVE SUBSITUTED RED POTATOES AND PARSLEY IN THE RECIPE FOR THE FINGERLINGS AND ROSEMARY AND THEY ARE JUST AS DELICIOUS, JUST DIFFERENT. S(Internet Address): "http://www.weightwatchers.com/food/...?recipeId=79471" - - - - - - - - - - - - - - - - - - - 1 point per serving. Okay, you may wonder about this but three small fingerlings are only about a third of a cup so I triple the recipe and count it three points per serving.
  17. * Exported from MasterCook * Beef Stuffed Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 head savoy cabbage -- about 8 whole leaves 1/2 pound uncooked lean ground beef (with 7% fat) 1/2 cup uncooked white rice 1/2 cup water 1/4 cup seasoned bread crumbs 1 medium carrot(s) -- peeled and grated 1 medium onion(s) -- finely chopped 1 medium garlic clove(s) -- minced 1 large egg white(s) 1/2 tsp table salt 1/4 tsp black pepper 2 tsp olive oil 29 oz canned diced tomatoes -- with basil, garlic and oregano Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well. Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly). Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving. PERSONALLY, I DON'T SAUTE THE ROLLS. I LINE A BAKING DISH WITH CABBAGE LEAVES FOR A BED AND LINE THE DISH WITH THE ROLLS. COVER WITH THE SAUCE, FOIL TIGHTLY ON THE TOP AND BAKE IN A 325° FOR A COUPLE OF HOURS. MUCH EASIER AND STILL DELISH! S(Internet Address): "http://www.weightwatchers.com/food/...?recipeId=66741" - - - - - - - - - - - - - - - - - - - NOTES : This WW recipe is 6 points per serving.
  18. October 14, 2005 * Exported from MasterCook * Chocolate Shortbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : CHOCOLATE! Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs -- chocolate 3/4 cup flour 2/3 cup powdered sugar 1/2 cup powdered sugar 1/2 cup cocoa powder 1 tablespoon cocoa powder 1/2 teaspoon instant coffee powder -- or espresso powder 1/4 teaspoon salt 1/4 cup butter -- cold, cut in small chunks 1/4 teaspoon vanilla 1 tablespoon milk, skim In a food processor or a large bowl, whirl or stir together graham cracker crumbs and 1 tablespoon water until crumbs are evenly moistened. Press crumbs evenly over bottom of a lightly greased 9 inch springform pan (use nonstick spray and a nonstick pan helps too, if you don't have one, line the bottom with a circle of waxed paper); set aside In food processor or bowl, whirl or stir together flour, 2/3 cup powdered sugar, 1/2 cup cocoa, 2 teaspoons water, instant coffe, and salt. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs. Evenly distribute crumbly dough over graham cracker crumbs in pan. With fingers, press out dough firmly to make an even layer that adheres to crumbs. If the dough is sticky, place a layer of plastic wrap over it and it will peel of when you are finished pressing out the dough. Bake in a 325° oven until shortbread smells toasted and feels firm in center when gently pressed, about 25 minutes. Let cool in pan on a rack for 5 minutes. Then, using a very sharp knife, , cut shortbread, still in pan into 12 equal wedges. Let cool completely in pan on rack. Meanwhile, in a small bowl, stir together remaining 1/2 cup powdered sugar, 1 tablespoon cocoa, vanilla, and milk. Beat until smooth; if necessary, add more milk to make glaze easy to drizzle. Remove pan rim from shortbread; drizzle glaze over. Let stand until glaze is set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (29.8% calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : This shortbread is a very CHOCOLATE fix and is great with evening coffee or hot tea. It is 3 points per serving and well worth it because the ingredients are all the 'real thing'. * Exported from MasterCook * Scrambled Eggs with Asparagus Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Egg Beaters® 99% egg substitute -- you may use whole eggs, just add the points 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 tablespoon basil -- fresh, minced or 1 tea dried 1 teaspoon butter 4 ounces Neufchatel cheese -- cut into 1/2" pieces 1 1/2 cups mozzarella cheese, part skim milk -- shredded 2 tablespoons grated parmesan cheese 1 pound asparagus In a deep nonstick frying pan over high heat, bring about 1 inch of water to a boil. Meanwhile, snap tough stem ends off asparagus. Cut 2 to 3 inches off the top of each spear, then cut remaining stems diagonally into 1 inch lengths. Add asparagus to water and cook until barely tender when pierced. Drain. Separate tips from pieces. Beat egg subsitute with garlic powder, salt, and basil to blend. Set pan over medium heat. When hot, add butter and swirl to coat pan. Add egg mixture. Sprinkle with neufchatel cheese cubes. As egg mixture sets, usa a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. While egg mixture is still semi liquid, add asparagus stem pieces, mozzarella, and parmesan. Continue to push mixture from pan bottom with spatula until softly set, about 5 minutes total. Transfer to platter or plates. Add salt and pepper to taste, garnish with asparagus tips. This recipe is great as a light dinner! I like it best alone with sliced very ripe tomatoes on the side. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 11g Fat (50.9% calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 5 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These next two recipes are straight from the WW website. I put them in MC without doing the nutritional analysis even thought occasionally there is an error in WW recipes, these looked fine to me. I am smelling the cabbage rolls as I type. I made them for tonights dinner and I can't wait! It smells yummy. I will have the potatoes below and fresh asparagus to round out the meal. * Exported from MasterCook * Beef Stuffed Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 head savoy cabbage -- about 8 whole leaves 1/2 pound uncooked lean ground beef (with 7% fat) 1/2 cup uncooked white rice 1/2 cup water 1/4 cup seasoned bread crumbs 1 medium carrot(s) -- peeled and grated 1 medium onion(s) -- finely chopped 1 medium garlic clove(s) -- minced 1 large egg white(s) 1/2 tsp table salt 1/4 tsp black pepper 2 tsp olive oil 29 oz canned diced tomatoes -- with basil, garlic and oregano Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well. Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly). Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving. PERSONALLY, I DON'T SAUTE THE ROLLS. I LINE A BAKING DISH WITH CABBAGE LEAVES FOR A BED AND LINE THE DISH WITH THE ROLLS. COVER WITH THE SAUCE, FOIL TIGHTLY ON THE TOP AND BAKE IN A 325° FOR A COUPLE OF HOURS. MUCH EASIER AND STILL DELISH! S(Internet Address): "http://www.weightwatchers.com/food/...?recipeId=66741" - - - - - - - - - - - - - - - - - - - NOTES : This WW recipe is 6 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Roasted Fingerling Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz potato(es) -- fingerling, well-scrubbed 1 medium garlic clove(s) -- minced 1/2 cup canned chicken broth -- divided 2 rosemary sprig 1/4 tsp black pepper Preheat oven to 400°F. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. Yields about 1/2 cup per serving. I HAVE SUBSITUTED RED POTATOES AND PARSLEY IN THE RECIPE FOR THE FINGERLINGS AND ROSEMARY AND THEY ARE JUST AS DELICIOUS, JUST DIFFERENT. S(Internet Address): "http://www.weightwatchers.com/food/...?recipeId=79471" - - - - - - - - - - - - - - - - - - - 1 point per serving. Okay, you may wonder about this but three small fingerlings are only about a third of a cup so I triple the recipe and count it three points per serving.
  19. * Exported from MasterCook * Chocolate Shortbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : CHOCOLATE! Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs -- chocolate 3/4 cup flour 2/3 cup powdered sugar 1/2 cup powdered sugar 1/2 cup cocoa powder 1 tablespoon cocoa powder 1/2 teaspoon instant coffee powder -- or espresso powder 1/4 teaspoon salt 1/4 cup butter -- cold, cut in small chunks 1/4 teaspoon vanilla 1 tablespoon milk, skim In a food processor or a large bowl, whirl or stir together graham cracker crumbs and 1 tablespoon water until crumbs are evenly moistened. Press crumbs evenly over bottom of a lightly greased 9 inch springform pan (use nonstick spray and a nonstick pan helps too, if you don't have one, line the bottom with a circle of waxed paper); set aside In food processor or bowl, whirl or stir together flour, 2/3 cup powdered sugar, 1/2 cup cocoa, 2 teaspoons water, instant coffe, and salt. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs. Evenly distribute crumbly dough over graham cracker crumbs in pan. With fingers, press out dough firmly to make an even layer that adheres to crumbs. If the dough is sticky, place a layer of plastic wrap over it and it will peel of when you are finished pressing out the dough. Bake in a 325° oven until shortbread smells toasted and feels firm in center when gently pressed, about 25 minutes. Let cool in pan on a rack for 5 minutes. Then, using a very sharp knife, , cut shortbread, still in pan into 12 equal wedges. Let cool completely in pan on rack. Meanwhile, in a small bowl, stir together remaining 1/2 cup powdered sugar, 1 tablespoon cocoa, vanilla, and milk. Beat until smooth; if necessary, add more milk to make glaze easy to drizzle. Remove pan rim from shortbread; drizzle glaze over. Let stand until glaze is set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (29.8% calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : This shortbread is a very CHOCOLATE fix and is great with evening coffee or hot tea. It is 3 points per serving and well worth it because the ingredients are all the 'real thing'. * Exported from MasterCook * Scrambled Eggs with Asparagus Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Egg Beaters® 99% egg substitute -- you may use whole eggs, just add the points 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 tablespoon basil -- fresh, minced or 1 tea dried 1 teaspoon butter 4 ounces Neufchatel cheese -- cut into 1/2" pieces 1 1/2 cups mozzarella cheese, part skim milk -- shredded 2 tablespoons grated parmesan cheese 1 pound asparagus In a deep nonstick frying pan over high heat, bring about 1 inch of water to a boil. Meanwhile, snap tough stem ends off asparagus. Cut 2 to 3 inches off the top of each spear, then cut remaining stems diagonally into 1 inch lengths. Add asparagus to water and cook until barely tender when pierced. Drain. Separate tips from pieces. Beat egg subsitute with garlic powder, salt, and basil to blend. Set pan over medium heat. When hot, add butter and swirl to coat pan. Add egg mixture. Sprinkle with neufchatel cheese cubes. As egg mixture sets, usa a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. While egg mixture is still semi liquid, add asparagus stem pieces, mozzarella, and parmesan. Continue to push mixture from pan bottom with spatula until softly set, about 5 minutes total. Transfer to platter or plates. Add salt and pepper to taste, garnish with asparagus tips. This recipe is great as a light dinner! I like it best alone with sliced very ripe tomatoes on the side. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 11g Fat (50.9% calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 5 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These next two recipes are straight from the WW website. I put them in MC without doing the nutritional analysis even thought occasionally there is an error in WW recipes, these looked fine to me. I am smelling the cabbage rolls as I type. I made them for tonights dinner and I can't wait! It smells yummy. I will have the potatoes below and fresh asparagus to round out the meal. * Exported from MasterCook * Beef Stuffed Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 head savoy cabbage -- about 8 whole leaves 1/2 pound uncooked lean ground beef (with 7% fat) 1/2 cup uncooked white rice 1/2 cup water 1/4 cup seasoned bread crumbs 1 medium carrot(s) -- peeled and grated 1 medium onion(s) -- finely chopped 1 medium garlic clove(s) -- minced 1 large egg white(s) 1/2 tsp table salt 1/4 tsp black pepper 2 tsp olive oil 29 oz canned diced tomatoes -- with basil, garlic and oregano Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well. Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly). Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving. PERSONALLY, I DON'T SAUTE THE ROLLS. I LINE A BAKING DISH WITH CABBAGE LEAVES FOR A BED AND LINE THE DISH WITH THE ROLLS. COVER WITH THE SAUCE, FOIL TIGHTLY ON THE TOP AND BAKE IN A 325° FOR A COUPLE OF HOURS. MUCH EASIER AND STILL DELISH! S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66741" - - - - - - - - - - - - - - - - - - - NOTES : This WW recipe is 6 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Roasted Fingerling Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz potato(es) -- fingerling, well-scrubbed 1 medium garlic clove(s) -- minced 1/2 cup canned chicken broth -- divided 2 rosemary sprig 1/4 tsp black pepper Preheat oven to 400°F. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. Yields about 1/2 cup per serving. I HAVE SUBSITUTED RED POTATOES AND PARSLEY IN THE RECIPE FOR THE FINGERLINGS AND ROSEMARY AND THEY ARE JUST AS DELICIOUS, JUST DIFFERENT. S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=79471" - - - - - - - - - - - - - - - - - - - 1 point per serving. Okay, you may wonder about this but three small fingerlings are only about a third of a cup so I triple the recipe and count it three points per serving.
  20. If you are like me, you put it off until you can get the best possible one. I got a convection toaster oven at Penney's for 89.00, 10.00 off the regular price because I had a coupon. Then I got 10% off that for using our Penneys card and paid it in full when the bill came in. Anyway, I love the convection feature and wasn't willing to spend hundreds more on a stove and oven with that feature included. It made sense to me. I really like it for muffins or small cakes for DH or whatever I want to bake. Especially in the summer when you don't want to heat up the house. I even go put it out in the Florida room to cook outside although that probably isn't necessary!
  21. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new poultry recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * 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.__________________
  22. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new pork or beef recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. Pork with Orange-Cranberry Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds boneless pork top loin chop -- 4 chops 3/4 cup chicken broth, ff, reduced sodium 1/4 cup dried cranberries 2 tablespoons frozen orange juice concentrate -- thawed 1 tablespoon dijon mustard 1 teaspoon cornstarch 2 teaspoons butter 2 teaspoons olive oil Place each chop between two pieces of plastic wrap. With a heavy, flat sided mallet, pound meat firmly but gently all over to a thickness of 1/4 inch. In a small bowl, stir together broth, cranberries, orange juice concentrate, mustard, and cornstarch. Set aside. Melt butter and oil in a wide nonstick frying pan over medium high heat. When butter sizzles, add as many pork pieces to pas as will fit without crowding. Cook, turning once, until pork is wel lbrowned on both sides and no longer pink in the center. Transfer to a platter and keep warm. Add broth mixture to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened. Pour over pork. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 11g Fat (44.0% calories from fat); 26g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 5 points per serving.
  23. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new miscellaneous recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * Exported from MasterCook * Hoisin-Honey Lamb with Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth, ff, reduced sodium 1 cup carrots -- shredded 1 cup couscous -- uncooked 1 pound lamb -- boned 6 tablespoons hoisin sauce 2 tablespoons honey 2 1/2 tablespoons ginger -- minced 1/2 teaspoon vegetable oil 3/4 cup green onions -- cut into 1/2" lengths 1/4 cup cilantro leaves, whole In a 2 quart pan, bring broth to a boil over high heat. Stir in carrots and couscous. Cover tightly, remove from heat, and let stand until almost all liquid has been absorbed (5 minutes). Meanwhile, cut lamb across the grain into bite size strips about 1/4 inch thick. Place in a large bowl and stir in hoisin sauce, honey, and ginger. Heat a wok or wide nonstick frying pan over high heat. Add oil, then onions. Cook, stirring, just until onions are tinged with brown. Transfer to a bowl. Pour lamb mixture into pan; cook, stirring, until lamb is no longer pink; scrape off a little sauce to check. Return onions to pan and stir to heat through. Spoon couscous mixture into a serving bowl and top with lamb mixture, sprinkle with cilantro. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 518 Calories; 21g Fat (36.4% calories from fat); 22g Protein; 60g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 459mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 10 points per serving.
  24. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new pasta recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * Exported from MasterCook * Bow Tie Pasta with Broccoli Pesto Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound broccoli florets 3 cloves garlic -- minced 1/3 cup grated parmesan cheese 2 tablespoons Butter Buds® -- liquid 1 tablespoon olive oil 1 1/2 teaspoons dark sesame oil 1/2 teaspoon salt 12 ounces pasta -- bow ties 2 tablespoons rice wine vinegar 1/2 cup tomato -- chopped In a 5 quart pan, bring 8 cups of water to a boil ov hih heat. Stir in broccoli and cook until just tender to bite. Immediately drain broccoli, immerse in ice water until cool, and drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, Butter Buds, sesame oil, salt, and 3 tablespoons water. Whirl until smooth. Scrape down sides of container, add half the remaining broccoli, and whirl until smooth again. Add remaining broccoli; whirl until smooth. Set aside. In the 5 quart saucepan that has been cleaned, bring about 3 quarts of water to a boil over high heat; stir in pasta and cook until just tender to bite, 8 to 10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 9g Fat (17.7% calories from fat); 17g Protein; 75g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 535mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 9 points per serving.
  25. Please note that if you have any questions about these recipes, ask them in the Mess Hall or PM me. Once I post the recipes here, I don't look at them again. I will add recipes to this thread each time I post a new soup recipe in the Mess Hall so when you see this thread updated, it will mean that there are new recipes added. * Exported from MasterCook * Green and White Spring Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 49 1/2 ounces chicken broth, ff, reduced sodium -- large size 14 1/2 ounces chicken broth, ff, reduced sodium -- small can 1 teaspoon lemon peel -- grated 1 teaspoon tarragon -- dried 1/4 teaspoon pepper 2 ounces angel hair pasta -- broken in half 1 pound asparagus -- slender as possible 12 ounces scallops, bay & sea, R-T-C -- *see Note 1 cup parsley -- or watercress is nice 3 tablespoons lemon juice In a 5 or 6 quart pot, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return broth to a boil, then reduce heat and simmer, uncovered for 4 minutes Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into one inch pieces. Rinse scallops. Remove leaves from parsley or watercress and discard stems. Rinse and drain, setting aside enough to use as garnish(chop the leaves to be used as a garnish). Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center, about 3 minutes. Remove pan from heat and stir in whole parsley or watercress leaves. Cover and let stand until it is wilted, about one minute. Stir in lemon juice and sprinkle with garnish. Serve immediately as the lemon juice will cause the bright green color to darken. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 1g Fat (7.9% calories from fat); 16g Protein; 13g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 154mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. NOTES : This makes about 10 cups so it is a generous 2 cup serving. *I use the bay scallops but would recommend cutting the large sea scallops into fourths. It makes the meat look like more. This delicious soup is only 2 points per serving~!
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