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cybergranny

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  1. 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 * Chicken Breasts with Cheese and Chilies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts, no skin, no bone, R-T-C -- 4 halves 1 cup mozzarella cheese, part skim milk -- shredded 4 ounces green chiles -- canned, diced 1/2 cup green onions, whole -- chopped 1 medium avocado 1 cup sour cream, light Place chicken in a sprayed 8 x12 baking pan. Cover tightly with foil and bake in a 350° oven for 15 minutes. Meanwhile, mix cheese and chilies. After chicken has baked, remove foil. Top each piece equally with cheexe mixture, patting to hold in place. Sprinkle evenly with onions. Return to oven and bake, uncovered, until cheese is melted and meat is done (about 15 more minutes). Then, broil about 4 inches below heat until lightly browned. Pit avocado, then peel and slice. To serve, arrange avocado over chicken' serve with sour cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 16g Fat (47.8% calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 217mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : While this is 7 points per serving, enough can not be said for the benefit of the avocado. It is worth the extra fat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Garlic Chicken and Grapes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken legs, no skin, R-T-C -- this should be 12 large legs 3 tablespoons dijon mustard 3 tablespoons soy sauce, low sodium 2 tablespoons honey 2 tablespoons white wine vinegar 2 cloves garlic -- minced 1 tablespoon sesame seeds 2 cups grapes -- red or green, seedless (about 3/4 pound) Spray a 9 x 13 baking pan with non stick cooking spray. Place chicken legs in pan, skin side down. Cover with foil and bake in a 400° oven for 25 minutes. While chicken is baking, combine mustard, soy sauce, honey, vinegar, and garlic in a small bowl; stir until well combined. Uncover chicken and turn skin side up. Pour mustard mixture over chicken and sprinkle with sesame seeds. Return to oven and bake, uncovered, until meat near the bone is no longer pink when slashed (about 15 minutes). Sprinkle grapes around chicken and bake just until grapes are heated through (3 to 5 more minutes). Arrange chicken and grapes on a serving platter and spoon sauce over. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.3% calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Garlic Chicken Bites with Tomato-Raisin Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cilantro -- minced 2 teaspoons pepper -- coarsely ground 8 cloves garlic -- minced 1 pound chicken breast, no skin, no bone, R-T-C -- cut in 1 1/2" chunks 1/3 cup tomato sauce 1 tablespoon brown sugar, packed 1 tablespoon vinegar, cider 1/2 cup raisins In a small bowl, mix cilantro, pepper, and three-fourths of the garlic; rub mixture over chicken. Place chicken pieces well apart in a lightly sprayed 10 x 15 inch rimmed baking pan or cookie sheet. Bake in a 500° oven until chicken is lightly browned and no longer pink in center; cut to test (about 15 minutes). Meanwhile, in a food processor or blender, whirl remaining garlic, tomato sauce, sugar, vinegar, and riaisin until raisins are chopped. Serve chicken hot, with sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 3g Fat (12.6% calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 4 points per serving. NOTES : 3 points per serving.
  2. * Exported from MasterCook * Chicken Breasts with Cheese and Chilies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts, no skin, no bone, R-T-C -- 4 halves 1 cup mozzarella cheese, part skim milk -- shredded 4 ounces green chiles -- canned, diced 1/2 cup green onions, whole -- chopped 1 medium avocado 1 cup sour cream, light Place chicken in a sprayed 8 x12 baking pan. Cover tightly with foil and bake in a 350° oven for 15 minutes. Meanwhile, mix cheese and chilies. After chicken has baked, remove foil. Top each piece equally with cheexe mixture, patting to hold in place. Sprinkle evenly with onions. Return to oven and bake, uncovered, until cheese is melted and meat is done (about 15 more minutes). Then, broil about 4 inches below heat until lightly browned. Pit avocado, then peel and slice. To serve, arrange avocado over chicken' serve with sour cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 16g Fat (47.8% calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 217mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : While this is 7 points per serving, enough can not be said for the benefit of the avocado. It is worth the extra fat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Garlic Chicken and Grapes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken legs, no skin, R-T-C -- this should be 12 large legs 3 tablespoons dijon mustard 3 tablespoons soy sauce, low sodium 2 tablespoons honey 2 tablespoons white wine vinegar 2 cloves garlic -- minced 1 tablespoon sesame seeds 2 cups grapes -- red or green, seedless (about 3/4 pound) Spray a 9 x 13 baking pan with non stick cooking spray. Place chicken legs in pan, skin side down. Cover with foil and bake in a 400° oven for 25 minutes. While chicken is baking, combine mustard, soy sauce, honey, vinegar, and garlic in a small bowl; stir until well combined. Uncover chicken and turn skin side up. Pour mustard mixture over chicken and sprinkle with sesame seeds. Return to oven and bake, uncovered, until meat near the bone is no longer pink when slashed (about 15 minutes). Sprinkle grapes around chicken and bake just until grapes are heated through (3 to 5 more minutes). Arrange chicken and grapes on a serving platter and spoon sauce over. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.3% calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : 3 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Garlic Chicken Bites with Tomato-Raisin Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cilantro -- minced 2 teaspoons pepper -- coarsely ground 8 cloves garlic -- minced 1 pound chicken breast, no skin, no bone, R-T-C -- cut in 1 1/2" chunks 1/3 cup tomato sauce 1 tablespoon brown sugar, packed 1 tablespoon vinegar, cider 1/2 cup raisins In a small bowl, mix cilantro, pepper, and three-fourths of the garlic; rub mixture over chicken. Place chicken pieces well apart in a lightly sprayed 10 x 15 inch rimmed baking pan or cookie sheet. Bake in a 500° oven until chicken is lightly browned and no longer pink in center; cut to test (about 15 minutes). Meanwhile, in a food processor or blender, whirl remaining garlic, tomato sauce, sugar, vinegar, and riaisin until raisins are chopped. Serve chicken hot, with sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 3g Fat (12.6% calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 4 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * 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~!
  3. * 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. * 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. * Exported from MasterCook * 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. * 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.
  4. * 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. * 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. * Exported from MasterCook * 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. * 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.
  5. I have a Nesco oven 'just in case'. There are many such ovens on the market now much cheaper. GE has a version at Wal-Mart that is only $30.00. They are great to have if you need an extra oven. Work just like a real one but are portable. Looks like a giant crock pot but it is an oven. Mine is 18 quarts and so is the one at Wal-Mart. I hope you get through okay. I think it was smart of you to go the crock route. Pressure cooker recipes are convertable to crock pots too.
  6. Just add in the cottage cheese as you usually would and up the points in the total recipe for the addition half pound of turkey. It won't hurt a thing, just make each serving about one more point.
  7. * Exported from MasterCook * Chicken Breasts with Cheese and Chilies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts, no skin, no bone, R-T-C -- 4 halves 1 cup mozzarella cheese, part skim milk -- shredded 4 ounces green chiles -- canned, diced 1/2 cup green onions, whole -- chopped 1 medium avocado 1 cup sour cream, light Place chicken in a sprayed 8 x12 baking pan. Cover tightly with foil and bake in a 350° oven for 15 minutes. Meanwhile, mix cheese and chilies. After chicken has baked, remove foil. Top each piece equally with cheexe mixture, patting to hold in place. Sprinkle evenly with onions. Return to oven and bake, uncovered, until cheese is melted and meat is done (about 15 more minutes). Then, broil about 4 inches below heat until lightly browned. Pit avocado, then peel and slice. To serve, arrange avocado over chicken' serve with sour cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 16g Fat (47.8% calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 217mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : While this is 7 points per serving, enough can not be said for the benefit of the avocado. It is worth the extra fat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Garlic Chicken and Grapes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken legs, no skin, R-T-C -- this should be 12 large legs 3 tablespoons dijon mustard 3 tablespoons soy sauce, low sodium 2 tablespoons honey 2 tablespoons white wine vinegar 2 cloves garlic -- minced 1 tablespoon sesame seeds 2 cups grapes -- red or green, seedless (about 3/4 pound) Spray a 9 x 13 baking pan with non stick cooking spray. Place chicken legs in pan, skin side down. Cover with foil and bake in a 400° oven for 25 minutes. While chicken is baking, combine mustard, soy sauce, honey, vinegar, and garlic in a small bowl; stir until well combined. Uncover chicken and turn skin side up. Pour mustard mixture over chicken and sprinkle with sesame seeds. Return to oven and bake, uncovered, until meat near the bone is no longer pink when slashed (about 15 minutes). Sprinkle grapes around chicken and bake just until grapes are heated through (3 to 5 more minutes). Arrange chicken and grapes on a serving platter and spoon sauce over. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.3% calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : 3 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Garlic Chicken Bites with Tomato-Raisin Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cilantro -- minced 2 teaspoons pepper -- coarsely ground 8 cloves garlic -- minced 1 pound chicken breast, no skin, no bone, R-T-C -- cut in 1 1/2" chunks 1/3 cup tomato sauce 1 tablespoon brown sugar, packed 1 tablespoon vinegar, cider 1/2 cup raisins In a small bowl, mix cilantro, pepper, and three-fourths of the garlic; rub mixture over chicken. Place chicken pieces well apart in a lightly sprayed 10 x 15 inch rimmed baking pan or cookie sheet. Bake in a 500° oven until chicken is lightly browned and no longer pink in center; cut to test (about 15 minutes). Meanwhile, in a food processor or blender, whirl remaining garlic, tomato sauce, sugar, vinegar, and riaisin until raisins are chopped. Serve chicken hot, with sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 3g Fat (12.6% calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 4 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * 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~!
  8. Hi Jen. I love baked apples! Here is my favorite recipe and you can subsitute raisins for the craisins if you prefer. It is easy and simple to make. * Exported from MasterCook * Baked Cinnamon Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Granny Smith apples 1/3 cup brown sugar, packed 1/4 cup dried cranberries 1/2 teaspoon cinnamon 4 teaspoons Butter Buds® -- liquid form Preheat oven to 450°. Core apples. Using paring knife, trim off 1/2 inch strip off top of each apple. Place each in center of a foil sheet (18 x 12 inches). Mix brown sugar, cranberries, and cinnamon in small bowl. Add in butter buds and mix. Fill apples with sugar mixture, spreading any excess around pared rims. Fold up foil to seal and place packets on baking sheet. Bake 20 minutes. Remove from oven. Open packets and shape foil around apples. Bake 10 minutes more or until apples are tender. Remove and transfer to bowls. Serve warm with a dollop of Cool Whip free if desired (this won't change the points). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; trace Fat (0.8% calories from fat); trace Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : The original recipe calls for ice cream and real butter. I feel they are every bit as good with the butter buds and Cool Whip and they are half the points! NOTES : 2 points per serving.
  9. Here is the dinner I have cooked for tonight. It is wonderful with or without the sour cream added. Easy and quick. I like it best as the smaller portion with a salad. Hope you will try it! * Exported from MasterCook * Barbara's Chicken Stroganoff Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast, no skin, no bone, R-T-C -- cut in 1" cubes 8 ounces mushrooms -- sliced 1/2 cup parsley -- chopped 1/4 cup green onions -- thinly sliced 3/4 teaspoon garlic powder 1/2 teaspoon black pepper -- freshly ground 10 3/4 ounces Healthy Request Chicken Soup 10 1/2 ounces chicken gravy -- canned 12 ounces egg noodles, yolk-free 1 cup sour cream, ff Heat a non stick skillet and spray lightly with non stick spray. Add the chicken cubes and saute just until they start to brown. Add the mushrooms, onions, garlic, and pepper and cook until the mushrooms release their water and the onions are translucent. Add the parsley, soup, and gravy. Stir til well blended, turn down heat to simmer, cover and cook for 30 minutes. Meanwhile, cook the noodles. After 30 minutes, add the noodles and combine well. Add the sour cream and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 473 Calories; 7g Fat (12.7% calories from fat); 32g Protein; 69g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 388mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 9 points per serving. This produces very large servings. I suggest that you make it 8 servings and have a side salad. For 8 servings, the recipe is 6 points per serving.
  10. Lunches need to be appealing and not the same thing every day. For a lunch at work, it is a good idea to bring several items. Small lite fruit cups, yogurt, ff puddings, 100 calorie packs, and celery-carrot sticks with dressing are good for snack times. For the lunch itself, you could make zero point veggie soup (all the veggies you want in a ff-reduced sodium chicken or beef broth, simmer til done and package in single serving throw away bowls [i don't throw them away, I just keep using them]and freeze them to throw in your lunch bag each morning.) You can make your own wraps too with any of the varieties of low fat or fat free breads on the market or just use fat free tortillas. You could even make two or three and refrigerate the extras so you don't have to make them every day. If you have leftovers from dinner, you could use containers and nuke them at the office for a good hot lunch too. For a change, tuna salad in a bowl and take along your favorite crackers. Or, make a big salad with leftover chicken added. Use your imagination and you will be surprised by yourself.
  11. OCTOBER: PERSIMMONS Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber. Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape. Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe. Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm. PersimmonsServing Size: 168 Amounts Per Serving% Daily ValueCalories 120 Calories from Fat 5 Total Fat 0g0% Saturated Fat 0g0%Cholesterol 0mg0%Sodium 0mg0%Total Carbohydrate 31g10% Dietary Fiber 6g24% Sugars 25gProtein 1gVitamin A70%Vitamin C20%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Availability, Selection, Storage, Preparation Persimmons are widely available September through December, with a peak during November. Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen. Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture. Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy. Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens. Make Persimmons Part of Your 5 A Day Plan Wash Fuyu persimmons, remove core and leaves, and slice or eat whole. Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin. Add firm Fuyu persimmon slices to salads. Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces. You can also use the puree to make cookies. Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat cheese. Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a colorful fall salad. Top hot or cold cereal with cubed pieces of bright orange Fuyu. Make salsa with a twist ― add chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano and mix together. Start your morning off right! Add chopped or blended Fuyu persimmons to your pancakes, waffles, and French toast. Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit, tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator for about four hours, scoop the fruit, and enjoy! * Exported from MasterCook * Mixed Persimmon Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lettuce -- use a packaged salad mix 4 Tbsp vinaigrette -- made with red wine vinegar 1/2 avocado -- peeled and slice 4 persimmons -- peeled asnd chunked 1 cup jicama -- chopped 1 Asian pear -- sliced Put lettuce in serving bowl. Measure the dressing into a glass measure large enough to hold the fruit. Put avocado, persimmons, jicama, and Asian pear pieces in a glass measure as they are cut. Stir to coat. Pour the fruit and dressing onto the lettuce. Toss to coat. Chill 20 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 12g Fat (58.7% calories from fat); 1g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fruit; 2 1/2 Fat. NOTES : 4 points per serving. * Exported from MasterCook * Persimmon and Apple Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp walnuts -- toasted, chopped in pieces 2 Tbsp orange juice 1 Tbsp sherry vinegar 1 Tbsp olive oil 3 apples -- rinsed, cored, and thinly sliced lengthwise 3 persimmons -- rinsed, stemmed, and thinly sliced lengthwise In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 3g Fat (31.5% calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2 points per serving. * Exported from MasterCook * Persimmon Sorbet Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups persimmon -- puree 1/2 cup granulated sugar 1/2 cup water Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon. Heat the water and sugar in a medium sauce pan until the sugar is dissolved. Blend the persimmon puree with the sugar water mixture. Place the mixture in a freezer safe container and freeze until firm, stirring once or twice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; trace Fat (1.9% calories from fat); 1g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 Fruit; 1 Other Carbohydrates. NOTES : 3 points per serving. * Exported from MasterCook * Poached Persimmons Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 persimmons -- (about 11/2 pounds) 1/2 cup dry white wine 3/4 cup orange juice 1/4 cup sugar 1 tsp ginger root -- peeled and minced 1/4 tsp cinnamon Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about ½ cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; trace Fat (1.8% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2 points per serving.
  12. OCTOBER: RHIZOMES I think that for our purposed here, we will devote the recipes to ginger and turmeric powder exclusively as most of us can't find the other rhizome in the article. Spice up your Food! Rhizomes are knobby underground stems that are known for their pungent and flavorful flesh. The rhizome family includes ginger, turmeric and galangal among a few other, lesser known rhizomes. Rhizomes are not a significant source of any nutrients – most especially because they are rarely eaten in great enough quantities to constitute a serving. Ginger is a tropical Asian herb that is known for its spicy aromatic roots. In ancient India, ginger was believed to spiritually cleanse the body. GingerServing Size: 48g Amounts Per Serving% Daily ValueCalories 40 Calories from Fat 0g Total Fat 0g0% Saturated Fat 0g0%Sodium 5mg0%Total Carbohydrate 9g3% Dietary Fiber 1g4% Sugars 1gProtein 1gVitamin A 0%Vitamin C4%Calcium0%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Gingerroot It was also used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today: gingerbread! Ginger ale eventually stemmed from a ginger beer made by the English and Colonial America as a remedy for diarrhea, nausea and vomiting. Ginger thrives in the tropics and warmer regions and is therefore currently grown in parts of West Africa, the West Indies, India and China with the best quality ginger coming from Jamaica where it is most abundant. In the United States, ginger is grown in Florida, Hawaii, and along the eastern coast of Texas. Gingerroot is characterized by it’s strong sweet, yet woodsy smell. It is tan in color with white to creamy-yellow flesh that can be coarse yet stringy. Galangal GalangalServing Size: 64g Amounts Per Serving% Daily ValueCalories 45 Calories from Fat 5g Total Fat 0g0% Saturated Fat 0g0%Sodium 10mg2%Total Carbohydrate10g3% Dietary Fiber 2g8% Sugars 0gProtein 1gVitamin A 2%Vitamin C6%Calcium0%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Galangal (guh-LANG-gul) comes from the plant Alpinia galanga (or Languas galangal) and has many common names including greater galangal, galangale, and galang. The rhizome (root) of galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered. Galangal is also well known in European medieval cooking. Only a pinch of dried and powdered versions are typically needed. Galangal is frequently used in fish and shellfish recipes in combination with garlic, ginger, chilli, and lemon. Galangal Varieties Greater Galangal: Orange-brown skin with pale yellow or white interior. Greater galangal can be found in sliced form or powder. Used as a flavoring throughout Indonesia, Malaysia, and parts of India. Flavor: Not as pungent as lesser galangal. Lesser Galangal: This rhizome has a red-brown interior and fibrous texture. It can be founded as slices or powder. Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice. Flavor: Aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal. Kaempferia Galangal: Often identified as greater galangal. Red skin and white interior. Used as a flavoring in South East Asia. Flavor: Medium in strength. Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon (see box below). In addition to being used as a spice in cooking, galangal has been used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia. Tumeric Tumeric is the root of a tropical plant that has been used in cooking since 600 B.C. It is native to the Orient and now can be found in India and the Caribbean. It has a bitter, pungent almost woodsy flavor, is yellowish-orange in color. The tumeric root has light brown skin and bright reddish-orange flesh. Turmeric was used in biblical times as a perfume but now it is most commonly used to flavor and color food. Ground turmeric is widely used in East Indian cooking particularly in curries as well as other soups and stews. Rhizomes: Availability, Selection, and Storage Rhizomes can be found as roots in some Asian grocery stores, farmers markets and natural food stores (gingerroot can even be found in many chain grocery stores). In spice form, ginger and tumeric can be found in almost any food store. Galangal When ripe, galangal should be ivory white and firm with very little separation between skin and flesh. Never buy galangal that is wrinkled or shriveled. Store refrigerated uncut and unwrapped for up to 3 weeks or, peel the root and place it in a jar of sherry and store it refrigerated for several months. Galangal can be frozen if tightly wrapped in foil. Ginger Ginger is available year-round. When selecting gingerroot, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks and like galangal, gingerroot can also be placed in a jar of sherry and refrigerated for 3–6 months. Tumeric Fresh tumeric roots should have a spicy fragrance and stubby fingers protruding from the sides of the root. Refrigerate unpeeled tumeric, tightly wrapped, for 3 weeks. Preparation Galangal Galangal can be sliced and used to flavor soups and stews (remove before serving). It can also be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes. Galangal can also be mixed into a curry paste for similar purposes. Ginger Peel skin from the root and gently peel the skin beneath (that closest to the root is the most flavorful). Gingerroot can be sliced or minced (minced gingerroot gives the most pungent flavor). Ginger is popular in Asian cuisine where it is used both fresh and dried. Ginger can also be found crystallized, candied, preserved and pickled. The powdered, dried form of ginger has a more spicy, intense flavor and is often used in baking (gingerbread, gingersnaps, ginger cookies). Tumeric Tumeric is typically boiled or steamed and then dried and ground into powder. Use ground tumeric in fish or rice dishes. Be careful with fresh turmeric, it will stain your hands and clothing. Saffron (very expensive) is sometimes substituted for tumeric. Include Rhizomes to spice your 5 to 9 A Day Plan! Ginger can be used raw or cooked; use sparingly at first to become acquainted with the pungent taste. Chop ginger finely and sauté with garlic as a flavor base for oriental stir-fries. Add powdered tumeric to rice dishes for coloring and flavor. Soups and stews can be flavored with tumeric. * Exported from MasterCook * Ginger Smashed Potatoes with Dill Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 red potatoes, whole -- washed and quartered (small, unpeeled) 16 ounces vegetables -- frozen, bag 1 teaspoon salt 1 tsp ginger root -- grated 3/4 cup milk, skim 1 Tablespoon butter 1 Tbsp dill -- fresh, chopped Place potatoes and vegetables in soup pot, cover with cold water; add salt. Bring to boil, covered, on HIGH heat; reduce to simmer. Simmer until potatoes are tender, 25-30 min. Drain; return potato mixture to pot. Add ginger, cream and butter. Smash potato mixture with potato masher or beat with handheld mixer to desired consistency. Add dill; season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 3g Fat (16.9% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 597mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : Assume a serving to be 3/4 cup or two potatoes each which is a generous portion. 3 points per serving. * Exported from MasterCook * Gingered Beef with Broccoli Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups broccoli -- crowns only 3/4 lb beef loin -- sliced for stir fry 3 Tbsp water 5 1/2 Tbsp cornstarch 2 Tbsp vegetable oil 1 Tbsp ginger root -- unpeeled, minced 3/4 cup chicken broth, ff, reduced sodium 1 cup red pepper -- cut in 1-inch pieces 1/2 cup mushrooms, whole -- shitakes are preferred, stemmed 1/2 cup snow peas -- trimmed Rinse broccoli. Microwave, covered on HIGH for 3 minutes; drain. Place beef in a small bowl. Pour in water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces. Heat nonstick wok or skillet on HIGH. When hot, pour 1 Tbsp oil down sides of pan. Add ginger and beef; stir-fry just until beef browns. Add broth and toss to coat; remove beef from pan. Add remaining oil. Add broccoli to pan along with peppers, mushrooms and snow peas. Stir-fry 2 min. Return beef with sauce to pan; toss to heat through, about 30 seconds. Serve with steamed rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 15g Fat (59.1% calories from fat); 12g Protein; 11g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat. NOTES : 5 points per serving, be sure to add the points for the rice.
  13. SEPTEMBER: CHILI PEPPERS Hot peppers (chilies) are often used to spice up dishes, and they are especially popular in ethnic cuisine including Mexican, Indian, Thai, Vietnamese, Arab and Spanish cooking. Chilies are an excellent source of vitamin C if you can withstand their powerful bite. Chili PeppersServing Size: 46g Amount Per Serving % Daily Value Calories 10 Calories from Fat 0g Total Fat 0g0% Saturated Fat 0g0%Cholesterol 0mg0%Sodium 50mg2%Total Carbohydrate 2g1% Dietary Fiber 2g8% Sugars 1gProtein 1gVitamin A 4%Vitamin C60%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Contrary to popular belief, the hottest part of the chili pepper is not the seeds but where the seed attaches to the white membrane inside the pepper. This area has the highest concentration of capsaicinoids. Capsaicinoids are flavorless, odorless substances that act on pain receptors in the mouth and throat. Capsaicin is the primary capsaicinoid. Capsaicinoids can be found throughout the flesh of chili peppers though their concentration varies in different areas so that one part of a pepper may be hot and another part of the same pepper quite mild. The seeds are often hot because they are in such close contact with the white membrane. There are several varieties of chili peppers (see box below) and each differs in flavor and heat intensity. Even within each variety, there may differences in how “hot” each particular chili is. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size. Most varieties can be found dried, canned, or fresh. Varieties Anaheim (California Green Chile or Long Green Chile): One of the most commonly used varieties in the United States, especially in stuffed chiles. This chili is long, slender and lobed, green or red in color and mildly hot. They can be eaten when green or when they are their mature red color. Ancho: Dried or fresh poblano pepper. Dried anchos are flat, wrinkled, and heart shaped. They range in color from very dark red to almost black. Anchos are mild to moderately hot and often soaked and ground for use in sauces.Cascabel: Green or red, small and round, moderately hot and typically available dried. When dried, their skin turns a translucent red-brown color and their seeds rattle inside.Cayenne (Long Hots): Red when fully mature, long (6 to 10 inches), thin and straight or curled at the tips. Very hot. Cayenne can be found dried and ground into a powder that is seen as generic "red pepper" in the spice aisle. Cherry: Round and red like a cherry. Sold fresh or pickled in jars, these peppers range from mild to moderately hot.Habanero (Scotch Bonnet): Typically yellow-orange but they can be green, red, or orange. These peppers are lantern shaped and typically about 2 inches long. The hottest pepper grown commercially; intense fiery flavor; a unique floral flavor and an extremely intense heat that affects the nasal passages.Hungarian: These peppers start out yellow and ripen to orange or red; they are moderately hot. Jalapeńo: Most often green when mature but sometimes red, these peppers are about 2 inches in length with cracks around their stems. They are very hot, with an immediate bite. Jalapeńos are sold canned, sliced, and pickled and are added to many products during processing including sausage, cheese, and jelly.Poblano: Ancho peppers that are green. Poblano peppers look like small bell peppers and are mild to hot in taste. They are often roasted and peeled prior to being used in soups, sauces, casseroles or even stuffed with meat and cheese for a dish called chilies rellenos.Serrano: Sold red or mature green and about 1 to 4 inches in length. Moderate to very hot with an intense bite. Serrano chilis are often used in Thai cooking and they are also quite popular in Mexico and the southwestern United States. Availability, Selection, and Storage Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken. Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator. Preparation It is very important not to touch your nose, eyes or mouth after handling or eating hot peppers. If you do, flush with water immediately. The capsaicin in the peppers can be extremely painful to your eyes and can even burn or irritate your skin (especially if you have cuts on your hands). If possible, wear thin rubber gloves while preparing chili peppers. Wash hands thoroughly with soap and water when done working with chilies. If the bite is too strong when you eat a chili, chew on bread or another starchy food; water only makes the bite worse as it spreads it. To decrease the heat intensity of chilies, wash them, cut them open and remove the seeds and veins. Also, soaking cut up chilies in salt water for at least an hour will help cool them off. To add a mild pepper flavor to your dish, poke holes in the chili of your choice with a toothpick (or cut slits in it) and add it to a food that is already cooking. When cooking is complete, remove the chili from the dish. Chilies can also be roasted whole over a gas stove, broiler, or on a grill. Use a cooking fork to hold each pepper over flame. Turn frequently until the chili’s skin is blackened. After cooking is complete, place chilies in a paper or plastic bag for 15 minutes. Scrape off skin, cut off stem and pull out core. Scrape any remaining seeds. Preparing Dried Hot Peppers Use a damp cloth to wipe peppers. Grind chilies in a food processor for use as chili powder. To soften their texture and make their flavor more mild, soak chili peppers in water prior to using. Make Chili Peppers Part of Your 5 A Day Plan Cut up and add to pizza as a topping! Dice and add to your favorite salsa recipe or any store bought salsa. Chop finely and add to salads. Serve as a garnish next to a meal and eat the garnish! Add to stews and soups for a stronger flavor. Sprinkle chopped hot peppers into meat loaf, tomato sauce or macaroni and cheese. Cook in corn bread for a zesty jalapeńo corn bread. * Exported from MasterCook * Matbucha (Cooked Red Pepper and Tomato Salad) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole red peppers 2 whole tomatoes, red ripe 2 Tbsp oil 1 Tbsp paprika 3 tsp garlic -- crushed 1/4 tsp salt 3 small chili peppers -- dried 1 cup cooked rice Place peppers on an open flame. Turn the peppers until they become blackened and are burned on all sides. Place peppers in a plastic bag and let cool. Place tomatoes in a deep bowl and pour boiling water over them. After a few minutes remove tomatoes from water and peel them. Cut tomatoes in half and squeeze out the juice (which you can save for pasta sauce or discard). Chop the tomatoes into large pieces. Place oil and chopped tomatoes in a large pot. Place blackened peppers under running water and peel them. Cut the peppers into thin strips. Add peppers to the pot with the tomatoes. Add the spices and chopped garlic. Cook on high heat until the mixture begins to stick to the pot. Reduce the heat and cook for about half an hour until hardly any liquid is left in the pot. Serve over rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 8g Fat (37.9% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. NOTES : 3 points per serving. This is served as a main dish salad. If you prefer it as a side, it will serve 8 and be 1 point per serving. * Exported from MasterCook * Roasted Pepper & Banana Relish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup green pepper -- (one large) 2 cups bananas -- diced fine (about 4) 1/2 Tbsp mint leaves -- chopped fine 3 Tbsp lime juice 2 Tbsp brown sugar 1 Tbsp extra virgin olive oil 2 jalapeno pepper, whole -- seeded, diced fine (wear gloves) 1 medium red pepper -- (about 1/2 lb) cored, seeded, diced fine Preheat grill on HIGH 10 for minutes. Clean grill with wire brush; using soft cloth, coat grill lightly with vegetable oil. Grill whole green pepper to char all sides, about 15 minutes. Remove from grill; place in bowl. Cover with plastic wrap; let rest 5 minutes. Remove from bowl; peel, core, seed, and dice. Combine all ingredients in medium bowl. Relish can be served with hot dogs, grilled fish and meats and many other dishes! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 4g Fat (19.0% calories from fat); 2g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 3 points per serving. * Exported from MasterCook * Salsa Fresca Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs ground beef, 95% lean 1 lb sausage -- hot Italian variety 5 1/2 cups onions -- large dice 5 1/2 cups green pepper -- large dice 1 cup celery -- large dice 1 Tbsp jalapeno chile pepper -- minced 4 cloves garlic cloves -- minced 3 Tbsp chili powder 1 Tbsp cumin 1 Tbsp oregano -- dried 1 tsp cayenne pepper 6 ozs tomato paste 4 cups beef stock 3 cups tomatoes, red ripe -- large dice 15 ozs tomato sauce 2 cups zucchini -- large dice 2 cups squash, crookneck -- large dice 5 1/2 cups red kidney beans, canned 5 1/2 cups black beans, canned 1/2 teaspoon salt 1/2 teaspoon black pepper This meal can be cooked in a crock pot (add all ingredients and cook for on low for 1 hour or longer). Brown ground beef and sausage in a large pot, remove grease and add onions, peppers, celery, jalapeno, and garlic. Saute over a medium heat for about 5 minutes. Add dry spices and continue to cook for 2-3 more minutes. Add tomato paste, beef stock, tomato sauce, and fresh tomatoes and simmer on low heat for 1 hour, stirring frequently. Add beans, zucchini and squash and cook for 20 more minutes. Season with salt and pepper and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 12g Fat (34.0% calories from fat); 17g Protein; 34g Carbohydrate; 12g Dietary Fiber; 28mg Cholesterol; 1321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat. NOTES : 8 points per serving. Portions are large, this recipe can be cut in fourths or halves.
  14. SEPTEMBER: FIGS Figs, one of mankind’s oldest fruits, is only now receiving its due attention in homes across the United States. Although considered a fruit, the fig is actually a flower inverted into itself. They are the only fruit to ripen on the tree. Originally native from Turkey to northern India, the fig fruit spread to many of the Mediterranean countries. The primary producers of dried figs today are the United States, Turkey, Greece, and Spain. This highly nutritious fruit arrived in the United States by Spanish missionaries settling in Southern California in 1759. Fig trees were soon planted throughout the state. One serving of figs is 40 grams, about ¼ cup, or about 3 Calimyrna figs or about 4 to 5 Mission figs. Figs are high in fiber, providing 20% of the Daily Value — more dietary fiber per serving than any other common dried or fresh fruit. FigsServing Size: 40g Amounts Per Serving% Daily ValueCalories 30 Calories from Fat 0 Total Fat 0g0% Saturated Fat 0g0%Cholesterol 0mg0%Sodium 0mg0%Total Carbohydrate 7g2% Dietary Fiber 1g4% Sugars 3gProtein 0gVitamin A2%Vitamin C2%Calcium2%Iron0%* Percent Daily Values are based on a 2,000 calorie diet. Varieties There are hundreds of fig varieties but the following are most commonly found in today’s markets. The Calimyrna Fig: Is known for its nut-like flavor and golden skin. This type is commonly eaten as is. The Mission Fig: Was named for the mission fathers who planted the fruit along the California coast. This fig is a deep purple which darkens to a rich black when dried. The Kadota Fig: Is the American version of the original Italian Dattato fig, that is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried. The Brown Turkey Fig: has copper-colored skin, often with hints of purple, and white flesh that shades to pink in the center. This variety is used exclusively for the fresh fig market. Fig varieties and photos courtesy of the California Fig Advisory Board Availability Fresh figs are available July through September. Dried figs are never out of season, and are available all year. You can find them in your favorite grocery store in the produce or dried fruit section. Selection Look for figs that are soft and smell sweet. Handle carefully because their fragile skins bruise easily. Storage Store fully ripened figs in the refrigerator up to 2 days; bring to room temperature before serving. Using Dried Figs As a Replacement For Fat in Your Recipes Dried figs are excellent replacement for fat in baked goods. Just remember when using dried figs to replace shortening or oil in baking do not overmix or overbake. Use only half of the normal amount of shortening, margarine, butter or oil, in a recipe when using dried puree. For instance, if 1 cup of margarine is called for, use only ½ cup. Then use ½ of the fig puree. Here’s a simple fig puree recipe to include in your baking recipes. Fig Puree Makes about 1½cups Ingredients 2 cups dried figs ¾ cup water 2 tsp vanilla Puree figs, water and vanilla in blender or food processor. Use as directed. Nutritional analysis per serving: Calories 178, Protein 2g, Fat 1g, Calories From Fat 4%, Cholesterol 0mg, Carbohydrates 44g, Fiber 9g, Sodium 9mg. Make Figs Part of Your 5 A Day Plan Take some figs in a plastic bag to the office, to school, to the game or park, for a quick snack. They are easy to eat and satisfies a sweet tooth. Keep a container of figs in a desk drawer at work, to get rid of late afternoon munchies, or to include during your coffee break. Slice a few figs and add to your tossed green salads. They add sweetness and texture, as well as fiber. Serve mashed or cubed winter squash or sweet potatoes with some chopped figs. The figs are rich on their own, so skip the butter or margarine. Use fig puree as a fat substitute in recipes. * Exported from MasterCook * Ricotta Figs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 figs -- freshly ground 1/2 cup ricotta cheese, part skim milk 2 Tablespoons honey -- *see Note 4 tablespoons Splenda 1 tsp lemon peel -- grated 1 tsp orange peel -- grated 3/4 tsp vanilla 2 Tbsps pistachio nuts Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel, and vanilla in a small bowl until well blended. Mound mixture on fig halves. Garnish with chopped nuts. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 5g Fat (19.2% calories from fat); 5g Protein; 41g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : The original recipe calls for 6 tablespoons honey. If you subsitute this for the Splenda, the points will be 5 with the Splenda, 4 points per serving. If you love fresh figs, this is well, well worth the points! Or, just eat one half serving which is three halves for 2 points. * Exported from MasterCook * Rosemary Chicken With Fig-Orange Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried figs -- (8 oz) 1/2 cup orange juice 12 ounces chicken breast, no skin, no bone, R-T-C 2 Tbsps honey 2 Tbsps Dijon mustard 1 ounce ham -- 4 very thin slices, procuitto is good for this 1 Tbsp butter 1/2 cup chicken broth, ff, reduced sodium 1 tsp cornstarch 1 tsp orange peel -- grated 1 Tbsp rosemary -- chopped fresh or 2 tsp. dried Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside. Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard. Spread 2-3 tsps on each chicken breast; top with one slice of prosciutto. Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side. Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 6g Fat (27.4% calories from fat); 21g Protein; 16g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 4 points per serving. I can't wait to try this one! It sounds so yummy!
  15. My goodness~! Please excuse me. I first put the veggies where the fruit should be and then I added a reply that I didn't need! Not one of my better days!
  16. You're welcome. Salton makes a yogurt maker that you can get for $20.00 all over the place. There should be some starter in the machine and all you need to make your first batch is milk. I use fat free milk but you don't have to. I love yogurt too and WW Carol was so thrilled with her machine that I researched them all over the web and bought the same one she has. It is made by Yogourmet and is around $60.00. Even the Salton machine makes yogurt better than what you buy in the stores pre-made. So it just depends on how much you want to spend.
  17. I don't know why yours doesn't taste good because I find that homemade yogurt tastes better than store bought just like everything else. Did you use a culture? If not, you should try one. It is a powder that you add to the starter and milk. Here are a couple of sites to check out: http://www.yogurtmaker.com/index.php?cPath=22 http://www.shop.com/op/aprod-p18007367?sourceid=3 http://www.lucyskitchenshop.com/yogourmet.html
  18. Just to let you all know, I have added the fruit and vegetable of the month to the 'stickys' for August. Hope you enjoy them!
  19. AUGUST: EDIBLE CACTUS Edible cactus is also known as nopales (no-PAH-les), nopalitos or cactus pads. This vegetable is popular in Mexico and other Central American countries, parts of Europe, the Middle East, India, North Africa and Australia. Its popularity is increasing in the United States where it can be found at Mexican grocery stores, specialty produce markets and farmer’s markets. Edible cactus is characterized by its fleshy oval leaves (typically called pads or paddles) of the nopal (prickly pear) cactus. With a soft but crunchy texture that also becomes a bit sticky (not unlike okra) when cooked, edible cactus tastes similar to a slightly tart green bean, asparagus, or green pepper. Cactus pads contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium. What is the difference between cactus leaves (edible cactus or nopales) and the prickly pear? As part of the cactus plant, the prickly pear is a fruit that is 2 to 4 inches long and shaped like an avocado. Its skin is coarse and thick, not unlike an avocados and it ranges in color from yellow or orange to magenta or red. Tubercles with small prickly spines can be found on the prickly pear’s skin. This fruit’s flesh, which ranges in color also from yellow to dark red, is sweet and juicy with crunchy seeds throughout. The prickly pear can be diced like pineapple and used as a topping on yogurt or cereal or blended into a smoothie. Availability, Selection, and Storage CactusServing Size: 86g Amounts Per Serving% Daily ValueCalories 15 Calories from Fat 0 Total Fat 0g0%Sodium 20mg1%Total Carbohydrate 3g1% Dietary Fiber --g--% Sugars --gProtein 1gVitamin A8%Vitamin C15%Calcium15%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Edible cactus is available year-round with a peak in the mid-spring and the best season from early spring through late fall. When buying edible cactus, choose small, firm, pale green cacti with no wrinkling. Be sure to pick cacti that are not limp or dry. Very small paddles may require more cleaning because their larger proportion of prickers and eyes. Edible cactus can be refrigerated for more than a week if wrapped tightly in plastic. Edible cactus is also sold as: Canned — pickled or packed in water Acitrones — candied nopales, packed in sugar syrup and available in cans or jars. Preparation The edible cactus you buy should be de-spined though you will need to trim the “eyes,” to remove any remaining prickers, and outside edges of the pads with a vegetable peeler. Trim off any dry or fibrous areas and rinse thoroughly to remove any stray prickers and sticky fluid. Edible cactus can be eaten raw or cooked. To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat! Cactus can also be cut and sautéed in butter or oil for a few minutes. Steamed cactus can be added to scrambled eggs and omelets, or diced fresh and added to tortillas. They can also be substituted for any cooked green in most dishes. The pads can be served as a side dish or cooled and used in salads. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn. Make Edible Cactus Part of Your 5 A Day Plan Cut up and add to salads. Dice and add to your favorite salsa recipe or any store bought salsa. Cut up and add to any corn side dish. Dice edible cactus and add to couscous along with diced tomatoes. Add to your favorite burrito along with lettuce and tomatoes. * Exported from MasterCook * Nopales and Couscous Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups couscous -- measure 1 1/2 cups and then cook it 3/4 lb prickly pear -- prickers removed (also called nopales) 1/3 cup lemon juice 1 tsp salt 5 tablespoons chicken broth, ff, reduced sodium 1 1/2 Tablespoons olive oil 1 small red onion -- coarsely diced (about 3/4 cup) 1 fresh chili pepper 2 Tbsp cilantro Cook couscous according to package directions. Steam nopales about 4 minutes. Cool and cut into ¼ inch wide strips. Combine lemon juice, salt, chicken broth and olive oil; blend. Toss with nopales and onion. Remove stem and seeds from chili, then dice into small pieces. Add to nopales and toss. Combine with couscous and cilantro and mix well. Cover and chill until serving time. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 6g Fat (15.7% calories from fat); 9g Protein; 62g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 547mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat. NOTES : This recipe is 6 points per serving. * Exported from MasterCook * Sautéed Nopales, Peppers and Corn Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red bell pepper 1 large green bell pepper 1 large onion 1 Tbsp butter 2 cups corn -- fresh ears 1/2 lb prickly pear -- deprickered, cut in 1/4- to 1/2-inch dice (also known as Nopales) finely minced cilantro or parsley Halve peppers, then remove seeds and stems. Cut into ¼-½ inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened. Shuck corn, then cut from cob to make 2 cups. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (24.6% calories from fat); 4g Protein; 25g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 45mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat. NOTES : This recipe is 2 points per serving. * Exported from MasterCook * Scrambled Eggs with Edible Cactus Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp pine nuts 1/4 lb prickly pear -- de-prickered, rinsed, and cut into 1/4 inch squares 2 Tbsp chili pepper -- or jalapeno, or subsitute diced tomato 3 1/4 cups egg beaters® 99% egg substitute salt and pepper to taste cooking spray Toast nuts in a skillet over low heat until lightly browned, stirring often; reserve. Spray nonstick pan with cooking spray. Stir in cactus; toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili-pepper. Blend eggs, adding salt to taste. Add eggs to cactus and chilies. Stir often until set. Sprinkle with pepper and pine nuts and serve hot. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 2g Fat (18.3% calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 278mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. NOTES : This recipe is 2 points per serving.
  20. AUGUST: CELERY AND FENNEL Celery, a household staple to some, an appetizer or snack to others, either way, this beloved vegetable has made its way into millions of households over the years. Celery has its roots in sixteenth century northern European history. Celery is related to anise, carrots, parsley and parsnips. CeleryServing Size: 60g Amount Per Serving % Daily Value Calories 10 Calories from Fat 0g Total Fat 0g0% Saturated Fat 0g0%Sodium 50mg2%Total Carbohydrate 2g1% Dietary Fiber 1g4% Sugars 1gProtein 1gVitamin A 2%Vitamin C6%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Celery is often sold in loose stalks and also pre-packaged celery hearts. Celery hearts are the inner ribs of the celery. Today celery is predominately grown domestically in California and Florida with many different varieties on the market, the most common being Pascal. A member of the carrot family, celery was first recorded as a plant in France in 1623 and was probably developed either there or in Italy. Its seed was brought to Kalamazoo, Michigan, in the 1850s from Scotland, and it became a commercial crop there. Availability and Selection Celery is available year round. Select celery that is compact in shape where the ribs feel firm and crisp and the leaves are green. Avoid celery that is bruised or discolored. Storage and Preparation Celery should be refrigerated in a plastic bag and placed in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use. Separate celery ribs and rinse thoroughly as dirt is often lodged between the ribs. To serve raw or in cooked dishes, simply cut to desire length. Make Celery Part of Your 5 A Day Plan Eat celery raw or fill with some natural peanut butter for a crunchy snack. Add sliced celery to your favorite green salads for an added crunch. Celery makes a great addition to any vegetable platter. Serve celery alone with a squeeze of lemon juice or vinaigrette dressing. Cooked celery is excellent as a vegetable side dish or in stuffing. Add celery ribs to all your soups and stews for a different texture. Sauté celery in your stir-fry dishes. Fennel Often mistaken for celery, this vegetable has a different taste that is quite similar to anise or licorice. Fennel is often grown for its seeds and oil from the leaves and used for various food flavorings. FennelServing Size: 44g Amount Per Serving% Daily ValueCalories 15 Calories from Fat 0g Total Fat 0g0% Saturated Fat --g--%Sodium 25mg1%Total Carbohydrate 3g1% Dietary Fiber 1g4% Sugars 0gProtein 1gVitamin A 2%Vitamin C8%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Fennel is native to southern Europe and the Mediterranean area. The name fennel originates from the Greek word for "marathon” which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians who fought on a field of Fennel. Availability and Selection Fennel is available year round, with a peak season in fall and winter. Select fennel that are firm, have straight stalks, and green leaves. The bulbs should be compact in shape with the stalks fairly close and not too spread out. Avoid fennel that is discolored or show signs of splitting. Storage and Preparation Fennel is more delicate than celery and will dry out quickly. Before storing, cut the stalks off, wrap the stalks separately from the bulb in plastic bags, and store in the crisper section of the refrigerator. Fennel should keep for three to four days, but it is best to use it as soon as possible. Wash fennel stalks thoroughly and use in soups and stews. The feathery leaves can be used as an herb or garnish. The fennel bulb must be washed, trimmed at the base, and then can be sliced as called for in the recipes. Make Fennel Part of Your 5 A Day Plan Slice or dice for stews, soups, and stuffing. Add to salads. A traditional salad combines sliced fennel with peeled, sliced oranges; drizzle with olive oil and salt and pepper to taste. Quarter bulbs, then boil or steam until tender. Sprinkle with Parmesan cheese and breadcrumbs and bake. Or top with light cream sauce and low-fat cheese, and then bake casserole-style. * Exported from MasterCook * Apple Fennel Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup chicken broth, ff, reduced sodium 2 cup water 1/2 cup white wine 2 apples -- peeled, cored and chopped, use Granny Smith 1 cup carrots -- thinly sliced 1 small onion -- thinly sliced 1 cup fennel -- chopped 1 Bay leaf 1/4 tsp dried thyme leaves 6 Peppercorns 4 tsp yogurt, skim milk In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; bring to boil. Reduce heat and simmer, covered, 20 minutes. Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture in strainer. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup, if necessary, ladle into soup bowls and serve with a dollop of yogurt if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; trace Fat (4.3% calories from fat); 1g Protein; 18g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat. NOTES : This recipe is 1 point per serving. * Exported from MasterCook * Braised Fennel with Shallots & Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bulb fennel -- scrubbed 2 cups chicken broth, ff, reduced sodium 2 Tbsp olive oil 4 oz mushrooms -- sliced, portabella 1/2 cup mushrooms -- sliced, baby portabella or button 2 shallots -- peeled and sliced 1 clove garlic -- minced Trim stems of fennel bulb to within 1/4-inch of bulb. Reserve some leaves for garnish. Cut fennel into quarters; slice crosswise. Place in saucepan with broth or water to cover. Bring to boiling; reduce heat. Simmer, partially covered, for 15 minutes, or till tender. Drain; remove. In same pan, heat oil; sauté portabella and brown mushrooms with shallots and garlic until tender. Toss with fennel. Garnish with some of the reserved fennel leaves. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 7g Fat (73.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. NOTES : This recipe is 2 points per serving. * Exported from MasterCook * Celery Mashed Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs potatoes -- cut in 11/2 inch chunks (about 4 cups),unpeeled,use red potatoes 2 cups celery -- diced 1/2 cup milk, skim 1 Tablespoon butter 1/2 tsp celery seeds 1/2 tsp salt 1/8 tsp ground black pepper In a medium saucepan place potatoes, celery, and enough water to cover; bring to a boil; reduce heat and simmer covered, until potatoes are tender, about 15 minutes. Drain; place vegetables in a large bowl; using a potato masher or electric mixer, mash until potatoes are nearly smooth. In a saucepan heat milk and butter until butter is melted; add to vegetables with celery seeds, salt, if desired, and black pepper; mix until combined. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 3g Fat (12.7% calories from fat); 6g Protein; 45g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 378mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : This recipe is 4 points per serving. * Exported from MasterCook * Fennel & Mushroom Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp vegetable oil 1 large clove garlic -- finely chopped 4 oz mushrooms -- sliced, portabella 4 oz mushrooms -- sliced, shitake 1 large fennel bulb -- (1 lb) washed, trimmed and thinly sliced 1/3 cup fennel leaves -- chopped 2 cups bread cubes -- dry 1/2 cup chicken broth, ff, reduced sodium Heat oil in skillet. Add garlic and mushrooms and cook on MEDIUM heat until mushrooms are browned. Add fennel and sauté until tender, but slightly crunchy. Stir in fennel leaves and bread cubes. Add chicken broth to moisten stuffing. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 5g Fat (45.2% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. NOTES : This recipe is 2 points per serving. * Exported from MasterCook * Fennel Citrus Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium fennel bulb -- thinly sliced 4 medium oranges -- peeled and sliced, navel 1/4 cup red onion -- thinly sliced 1/4 cup Kalamata olives -- pitted 2 tsp olive oil 2 Tbsp fresh lemon juice Combine fennel, oranges, red onion and olives. Drizzle with olive oil and lemon juice. Toss gently and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 6g Fat (37.4% calories from fat); 2g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fruit; 1 Fat. NOTES : This recipe is 3 points per serving. * Exported from MasterCook * Roast Celery with Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- crushed 2 Tbsp olive oil 1 1/2 pounds celery -- 1 stalk 2 medium apples -- peeled, cored, and quartered, Golden Delicious 1 cup apple juice 1/4 tsp ground cinnamon 1/4 tsp salt 1/8 tsp ground black pepper 4 slices Italian bread -- toasted Preheat oven to 375°F. Place garlic and oil in a 13 x 9 x 2-inch baking pan; bake until oil is hot, about 5 minutes. Meanwhile trim base of celery; cut celery stalk crosswise, about 7 inches from base (save top for soups, stews, etc); cut stalk lengthwise into 4 wedges. Place celery, apples, apple juice, cinnamon, salt and pepper in baking pan; bake, uncovered, until celery is crisp-tender, about 40 minutes, basting with pan juices every 10 to 15 minutes; discard garlic. Serve immediately over Italian bread. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 8g Fat (32.7% calories from fat); 3g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 384mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fruit; 1 1/2 Fat. NOTES : This recipes is 4 points per serving.
  21. Sorry to be so late in replying to this thread and you may not even see it but this is a recipe that I posted on my recipe thread here in the Core Recipe Forum: * Exported from MasterCook * This one is my new favorite recipe! I use it for, drumroll,,,,,,,,croutons! I love croutons in my salad but when I use these instead, I don't miss them one bit! They are a great thing to have around. You are only limited by your imagination! Roasted Chickpeas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 serving olive oil cooking spray (5 one-second sprays per serving) 2 cups chickpeas, canned -- drained and rinsed 1/4 tsp garlic powder 1/8 tsp red pepper flakes Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving. Yields about 1/2 cup per serving. Description: "A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed into salads." S(Internet Address): "http://www.weightwatchers.com/food/...?recipeId=50326" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 1g Fat (8.5% calories from fat); 6g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat. NOTES : If you are counting points, this is 2 points per serving.
  22. Here is another nice and easy recipe. * Exported from MasterCook * Chicken à la King Express Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breasts, no skin, no bone, R-T-C -- cooked and diced 1 can cream of celery soup, condensed -- (10-3/4 ounces) 1/2 cup sliced green onions 1/2 cup sliced mushrooms 2 tablespoons milk, skim 1 clove garlic -- minced 1/2 teaspoon salt 1/4 teaspoon white pepper 2 English muffin, whole-wheat -- halved 1. Preheat oven to 450°F. Combine chicken, soup, green onions, mushrooms, milk, garlic, salt and pepper in medium bowl; mix well. Spray 4 (6-ounce) custard cups with nonstick cooking spray; place equal portions of chicken mixture in each cup. Top with English muffin halves, split sides down. 2. Place custard cups on baking sheet; bake 13 to 15 minutes or until muffins are golden brown and chicken mixture is hot and bubbly. Invert custard cups onto serving dishes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 8g Fat (22.4% calories from fat); 44g Protein; 20g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 1052mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : This recipe is 7 points per serving if you are counting points. To make it CORE, I omit the muffin and spread the mixture over a halved CORE corn muffin. I don't like the taste of cream of celery soup so I use Healthy Reques cream of chicken soup and add 1/2 cup of diced celery to the recipe. I think I like it better this way!
  23. Hello all. I have found a really good and really easy recipe for chicken chili. It is very, very good and made in a crockpot so what could be simpler? I have added my changes to the recipe below and I served it last night to rave reviews accompanied by my corn muffins and the Key Lime Pie (minus the crust) for dessert! I hope you will try this. I have also posted it to my recipes in the CORE recipe forum. * Exported from MasterCook * Slow-Cooked White Chili with Chicken Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Casseroles Amount Measure Ingredient -- Preparation Method Start to Finish Time: "10:15" -------- ------------ -------------------------------- 1 lb. chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes 30 ounces great northern beans, canned -- *2 cans, rinsed well 1 medium onion -- chopped 1 clove garlic -- minced 2 teaspoons dried oregano leaves 1/4 teaspoon salt 1 can cream of chicken soup, condensed -- **(10 3/4-oz.) 5 cups water 1 teaspoon cumin 1 teaspoon hot pepper sauce -- *** 4 1/2 ounces Chopped Green Chiles -- 1 small can, diced Fresh sage -- if desired 1. In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well. 2. Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink. 3. Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage. My version: I used canned beans and cut the cooking time in half, I increased the pepper sauce from 1/4 teaspoon to 1 teaspoon and I cut the chicken into cubes instead of strips as the original called for. I actually added no salt and it didn't need it. I placed all the ingredients in the crock before cooking as I think the flavor is better when all the spices are added at the beginning. It turned out delicious and the cooking time in the small crockpot was only 4 hours using the canned and rinsed beans. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 5g Fat (15.0% calories from fat); 29g Protein; 36g Carbohydrate; 8g Dietary Fiber; 50mg Cholesterol; 492mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : * The recipe calls for dried beans, one pound. ** I used Healthy Request soup for the reduced fat and sodium. *** I increased the recipe from 1/4 teaspoon to 1 teaspoon. For those counting points, this recipe is 6 points for a 1 1/2 cup serving.
  24. Joanne, I apologize for not saying that it is not CORE. When I make it, I don't use a crust and if I put the Cool Whip on it I count the point. I forget that I should still say what is and isn't CORE. I will really try to do better! Too many recipes and too many variations! I still have to put FLEX recipes in the Mess Hall so my brain gets fuddled!
  25. Well, I had a minute to go look so here is the recipe from the WW site: Key Lime Pie POINTS® Value | 5 Servings | 10 Preparation Time | 15 min Cooking Time | 15 min Level of Difficulty | Easy desserts | This Florida favorite's had a makeover! Reduced-fat and fat-free ingredients cut calories and fat without compromising texture or flavor. print e-mail to a friend add to Favorites Ingredients 1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust, or other brand 14 oz fat-free sweetened condensed milk 8 oz fat-free egg substitute 8 oz fat-free whipped topping, thawed if frozen 1/2 cup fresh lime juice, from key limes Instructions Preheat oven to 325ºF. Place graham cracker crust on a baking sheet; set aside. Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust. Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours. Spread whipped topping over cooled pie. Cut into 10 slices and serve.
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