Jump to content
Health Discovery Network

Dina W

Members
  • Content Count

    220
  • Joined

  • Last visited

    Never

Community Reputation

0 Neutral
  1. Hi Softballmom, Sorry for the delay in response. I don't get to visit the web site very often. The recipe makes 6 servings. Notice at the beginning of the recipe where it says "Serving Size: 6" ... Hope you enjoy the recipe! Dina
  2. * Exported from MasterCook * Grilled Salmon with Tarragon Mayonnaise Recipe By :Better Homes & Gardens Web Site Serving Size : 6 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless fresh or frozen salmon fillet 1/4 cup mayonnaise or salad dressing 2 green onions, sliced -- (1/4 cup) 1 tablespoon lemon juice 2 teaspoons fresh snipped tarragon -- (or 1/2 t. dried) nonstick cooking spray 1 tablespoon margarine or butter -- softened 1 teaspoon snipped fresh tarragon -- (or 1/4 t. dried) 1 lemon, thinly sliced -- optional tarragon sprigs -- optional Thaw fish, if frozen. For sauce, in a small bowl, combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon (or 1/2 t. dried tarragon, crushed). Cover and chill. Tear heavy foil slightly longer than salmon. Cut several slits in foil. Spray foil with nonstick coating. Place salmon, skin side down, on foil. Stir together softened margarine or butter and 1 teaspoon fresh tarragon (or 1/4 t. dried tarragon, crushed). Spread butter mixture over salmon. Measure thickness of salmon. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with salmon on grill over drip pan. Cover and grill for 4 to 6 minutes per 1/2-inch thickness or just until fish begins to flake easily when tested with a fork. Serve with sauce. If desired, garnish with lemon slices and tarragon sprigs. Makes 6 servings. - - - - - - - - - - - - - - - - - - - Per serving, per recipe: 188 Calories, 13 g. Fat; 0 g. Fiber; 26 mg. Cholesterol; 143 mg. Sodium 5 POINTS Source: Better Homes & Gardens web site: http://www.bhg.com M.C. formatted by Dina (mdkbweiss@erols.com) on 9/9/00.
  3. * Exported from MasterCook * Spanish Sherried Shrimp Recipe By :Cooking Light Annual Recipes 2000 Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon all-purpose flour 2 1/4 teaspoons chopped fresh or 3/4 t. dried thyme 1/2 teaspoon salt -- divided 1/4 teaspoon black pepper 1 pound medium shrimp -- peeled and deveined 1 tablespoon olive oil 1 1/2 cups chopped onion 1 1/2 cups chopped red or green bell pepper 3 cloves garlic -- minced 1/3 cup medium dry sherry 1 14.5 oz can no-salt-added whole tomatoes -- undrained & chopped 2 teaspoons sherry vinegar or white wine vinegar 1. Combine flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add shrimp; seal and shake well. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic to pan; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar. Yield: 4 servings (serving size: 1-1/4 cups). - - - - - - - - - - - - - - - - - - - Per serving (per recipe): 196 Calories; 5.3 g. Fat; 2.2 g. Fiber; 129 mg. Cholesterol; 453 mg. Sodium; 106 mg. Calcium 4 POINTS M.C. formatted by Dina (mdkbweiss@erols.com) on 1/25/00.
  4. * Exported from MasterCook * Creamy Chicken Cordon Bleu Skillet Recipe By :JoAnna M. Lund Serving Size : 4 Preparation Time :0:00 Categories : Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced cooked chicken breast -- (5 oz) 1 full cup diced Dubuque 97% fat-free ham -- (6 oz) (or any extra-lean ham) 1 10.75-oz can Healthy Request Cream of Mushroom Soup 1/4 cup Land O Lakes no-fat sour cream 1/3 cup water 3 3/4oz slices Kraft reduced-fat Swiss cheese -- shredded 2 cups hot cooked noodles -- rinsed & drained 1 teaspoon dried onion flakes In a large skillet sprayed with butter-flavored cooking spray, sauté chicken and ham for 5 minutes. Stir in mushroom soup, sour cream, water, and Swiss cheese. Add noodles and onion flakes. Mix well to combine. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through and cheese melts, stirring occasionally. HINT: 1) If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli. 2) 1-3/4 cups uncooked noodles usually cooks to about 2 cups. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: . NOTES : Each serving equals (per recipe): 309 Calories; 9 g. Fat; 1 g. Fiber; 959 mg. Sodium; 82 mg. Calcium 7 POINTS Source: Cooking Healthy Across America cookbook by JoAnna M. Lund, 2000. M.C. formatted by Dina (mdkbweiss@erols.com) on 1/25/00.
  5. * Exported from MasterCook * Smothered Chicken Recipe By :"jetred" from WW Forum Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boned and skinned chicken breast halves salt and pepper -- to taste 2 tablespoons flour 1 tablespoon vegetable oil 1 can 99% fat-free chicken broth 1 cup sliced mushrooms Salt and pepper chicken. Put flour in a medium-size bag and add pieces of chicken. Close the open end of the bag and shake. Flour will be evenly distributed on the meat. Heat oil in skillet. Place floured chicken in oil and brown on both sides. Add mushrooms and broth. Cover tightly with lid and simmer until meat is tender. Add additional water or broth if necessary. Source: "www.weightwatchers.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 5g Fat (26.5% calories from fat); 27g Protein; 4g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. 4 WW Points M.C. formatted by Dina (mdkbweiss@erols.com) on 9/30/01.
  6. Thanks for your note, Bill. You must have posted it right after I posted the recipe. Anyway, thank you for bringing a smile to this Washingtonian's (D.C.) face. Have a good week. Dina
  7. * Exported from MasterCook * Stir-Fried Beef and Green Beans with Sun-Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans -- tips removed; sliced diagonally into 2" pieces 1 pound flank steak -- thinly sliced across the grain into 2" square pieces 1 egg white 2 tablespoons arrowroot 1 tablespoon reduced-sodium soy sauce 15 sun-dried tomatoes -- soaked in hot water for 15 minutes 1 teaspoon garlic -- finely minced 3 scallions -- cut into 2" sections (green parts only) 1 tablespoon peanut oil -- * adapted 1 teaspoon hot chili oil SAUCE: 1/3 cup beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons oyster sauce 1 tablespoon dry sherry 1 teaspoon arrowroot freshly ground pepper -- to taste Bring a pot of water to a boil, drop in the green beans, and allow to cook for 1 to 2 minutes. Drain, run under cold water, and drain again. Place the beef in a bowl, add the egg white, arrowroot, and soy sauce; stir until smooth and allow the beef to marinate until ready to cook -- at least 1 hour at room temperature or 203 hours in the refrigerator. Squeeze the moisture from the tomatoes. Cut each into 2 or 3 pieces, and set near the cooking area along with the garlic and scallions. Combine the sauce ingredients together and place alongside the other ingredients. Heat a wok or large heavy nonstick skillet. Add the peanut oil and when hot, stir-fry the garlic and scallions for 30 seconds. Add the beef and continue to stir-fry for 2 minutes, or until it just loses its pink color. Add the beans and tomatoes and continue to stir-fry for an additional 1 to 2 minutes. Add the sauce, stir to combine, cover, and allow to cook over medium heat for an additional minute. Add the chili oil at the last moment, stir, and serve immediately. Source: "Adapted from Make It Easy, Make It Light" Copyright: "1987" - - - - - - - - - - - - - - - - - - - Per serving, per MasterCook: 333 Calories; 17 g. fat; 5 g. fiber; 58 mg. cholesterol; 869 mg. sodium; 67 mg. calcium 7 WW POINTS * Original recipe calls for 2 tablespoons of peanut oil. I cut it back to 1 tablespoon. M.C. formatted by Dina (mdkbweiss@erols.com) on 9/14/01.
  8. * Exported from MasterCook * Penne and Shrimp with Gingered Soy Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 1/4 cup orange juice 1/4 cup honey 1 1/2 tablespoons grated fresh ginger 1/4 teaspoon red pepper flakes 1 1/4 pounds medium shrimp -- shelled and deveined * 3/4 pound penne pasta 2 tablespoons vegetable oil 6 scallions -- cut diagonally into 1" pieces 1/4 pound fresh snow peas -- trimmed 1 can baby corn -- drained, liquid reserved and spears halved 3 teaspoons cornstarch Combine soy sauce, orange juice, honey, ginger, and red pepper flakes in small bowl. Pour 1/4 cup of mixture into heavy plastic food storage bag. Add shrimp; refrigerate 30 minutes; turn bag frequently. Reserve remaining soy mixture for dressing. Meanwhile, cook pasta in large pot of lightly salted water until firm, but tender, approximately 12 minutes. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; sauté 2-3 minutes, turning halfway through, until golden and curled. Using slotted spoon, remove to large bowl; cover and keep warm. Reduce heat under skillet to medium; add remaining 1 tablespoon oil into skillet. Add scallions and snow peas; sauté 1 minute. Add to shrimp. Whisk together reserved soy mixture, 1/2 cup of reserved corn liquid and the cornstarch in a small bowl until cornstarch is completely dissolved. Pour into skillet. Bring to boiling; cook 1 minute. Stir in shrimp mixture with baby corn; gently heat through. Drain pasta; turn into large bowl. Add shrimp with vegetables, tossing until well combined. Serve immediately. Source: "Family Circle Magazine" Copyright: "June, 2001" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 6g Fat (13.5% calories from fat); 28g Protein; 61g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 832mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates. 8 WW Points * Original recipe calls for 1 pound shrimp. I increased it to 1-1/4 pounds (same amount of points). M.C. formatted by Dina (mdkbweiss@erols.com) on 9/14/01.
  9. * Exported from MasterCook * Deep-Dish Pizza Casserole Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 15-oz can chunky Italian-style tomato sauce cooking spray 1 10-oz can refrigerated pizza crust dough 6 1-oz slices part-skim mozzarella cheese -- divided Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. White meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425 degrees for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium 6 POINTS per serving M.C. formatted by Dina (mdkbweiss@erols.com) on 11/3/99.
  10. Pulling up for this week's menus.
  11. * Exported from MasterCook * Chicken and Stuffing Casserole Recipe By :Koula's Website Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces chicken breasts without skin -- 6 - 4-oz portions 6 ounces Herb stuffing mix -- Pepperidge Farms 6 ounces Swiss cheese slices 1 can 98% fat free Cream of Celery Soup -- Campbell's 1/4 cup margarine (I use Brummel & Brown) -- imitation 1/4 cup 2% low-fat milk Place chicken breasts in a large lasagna pan or casserole pan. Whip soup and milk together and pour over chicken. Top each breast with a 1 ounce slice of Swiss cheese and 1 ounce stuffing mix. (Personal note: I mix the stuffing mix with some chicken broth for a moister stuffing.) Dot margarine evenly over all chicken pieces and throughout the pan. Bake at 375 degrees for 45-55 minutes. Cover for the first 40 minutes; then uncover. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 10g Fat (29.4% calories from fat); 32g Protein; 23g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 544mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 1 Fat. 8 points per serving (per recipe) Koula's website: www.cyberus.ca/~t_ksmith/ M.C. formatted by Dina (mdkbweiss@erols.com) on 9/24/98.
  12. * Exported from MasterCook * Chicken and Stuffing Casserole Recipe By :Koula's Website Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces chicken breasts without skin -- 6 - 4-oz portions 6 ounces Herb stuffing mix -- Pepperidge Farms 6 ounces Swiss cheese slices 1 can 98% fat free Cream of Celery Soup -- Campbell's 1/4 cup margarine (I use Brummel & Brown) -- imitation 1/4 cup 2% low-fat milk Place chicken breasts in a large lasagna pan or casserole pan. Whip soup and milk together and pour over chicken. Top each breast with a 1 ounce slice of Swiss cheese and 1 ounce stuffing mix. (Personal note: I mix the stuffing mix with some chicken broth for a moister stuffing.) Dot margarine evenly over all chicken pieces and throughout the pan. Bake at 375 degrees for 45-55 minutes. Cover for the first 40 minutes; then uncover. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 10g Fat (29.4% calories from fat); 32g Protein; 23g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 544mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 1 Fat. 8 points per serving (per recipe) Koula's website: www.cyberus.ca/~t_ksmith/ M.C. formatted by Dina (mdkbweiss@erols.com) on 9/24/98.
  13. * Exported from MasterCook * Chicken Breasts Bonne Femme Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boned and skinned chicken breast halves -- 6 oz. each; cut into halves 1 tablespoon all-purpose flour 2 teaspoons olive oil 1 cup sliced onions 1 cup sliced mushrooms -- white or shiitake 1/4 cup dry white wine 6 ounces all-purpose potatoes -- pared; cut into quarters 1 packet instant chicken broth & seasoning mix 1/4 teaspoon chopped fresh tarragon -- or 1/8 t. dried 1/8 teaspoon white pepper On sheet of wax paper, dredge chicken in flour, coating all sides. In 3-quart nonstick saucepan, heat oil; add chicken and cook over medium-high heat, turning occasionally, until browned on all sides, 3-4 minutes. Transfer chicken to plate and set aside. In same saucepan, combine onions and mushrooms and cook over medium-high heat, stirring frequently, until vegetables are softened, 1-2 minutes. Continuing to stir, add 1-1/2 cups water and the wine. Add remaining ingredients; return chicken to saucepan. Reduce heat to low, cover, and let simmer, stirring occasionally until chicken and potato are tender, about 20 minutes. Source: "Weight Watchers Healthy Lifestyle Cookbook" Copyright: "1992" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 6g Fat (20.2% calories from fat); 31g Protein; 25g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat. 6 WW Points M.C. formatted by Dina (mdkbweiss@erols.com) on 9/14/01.
  14. * Exported from MasterCook * Chicken Breasts Bonne Femme Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boned and skinned chicken breast halves -- 6 oz. each; cut into halves 1 tablespoon all-purpose flour 2 teaspoons olive oil 1 cup sliced onions 1 cup sliced mushrooms -- white or shiitake 1/4 cup dry white wine 6 ounces all-purpose potatoes -- pared; cut into quarters 1 packet instant chicken broth & seasoning mix 1/4 teaspoon chopped fresh tarragon -- or 1/8 t. dried 1/8 teaspoon white pepper On sheet of wax paper, dredge chicken in flour, coating all sides. In 3-quart nonstick saucepan, heat oil; add chicken and cook over medium-high heat, turning occasionally, until browned on all sides, 3-4 minutes. Transfer chicken to plate and set aside. In same saucepan, combine onions and mushrooms and cook over medium-high heat, stirring frequently, until vegetables are softened, 1-2 minutes. Continuing to stir, add 1-1/2 cups water and the wine. Add remaining ingredients; return chicken to saucepan. Reduce heat to low, cover, and let simmer, stirring occasionally until chicken and potato are tender, about 20 minutes. Source: "Weight Watchers Healthy Lifestyle Cookbook" Copyright: "1992" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 6g Fat (20.2% calories from fat); 31g Protein; 25g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat. 6 WW Points M.C. formatted by Dina (mdkbweiss@erols.com) on 9/14/01.
  15. * Exported from MasterCook * Taco Squares Recipe By :Shared by: "IAmAChocoHolic" Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Pillsbury crescent rolls 8 ounces extra lean ground beef (92% lean) 3/4 cup chopped green bell pepper 1/2 cup chopped onion 1 3/4 cups tomato sauce -- Hunt's 6 ounces red kidney beans -- drained and slightly mashed 1 tablespoon taco seasoning mix 3/4 cup shredded reduced fat Cheddar cheese Preheat oven to 375º. In a large skillet sprayed with olive-flavored cooking spray, saute meat, green pepper and onion until meat is browned and vegetables are tender, about 10 minutes. Add tomato sauce, kidney beans and Taco seasoning. Lower heat and simmer until heated through. Meanwhile, pat crescent rolls in a 9x13 inch cookie sheet sprayed with olive-flavored cooking spray, being sure to seal perforations. Bake 6 to 8 minutes or until lightly browned. Spread hot meat mixture over lightly browned crust. Continue baking an additional 10 minutes. Sprinkle Cheddar cheese over top and bake an additional 5 minutes or until cheese melts. Let set 2 or 3 minutes before serving. Cut into 12 pieces. (Serves 6.) Source: "website: www.angelfire.com/journal/wwrecipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 13g Fat (34.3% calories from fat); 14g Protein; 40g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 853mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. 7 WW per serving (per MasterCook analysis) HINT: Do not use inexpensive crescent rolls; they do not cover the pan properly.
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.