| Slow-Cooker Cheeseburger Soup Prep time: 15 minCook time: 120 min Serves: 8 It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying. Ingredients 2 spray(s) cooking spray 1 clove(s) (medium) garlic clove(s), minced 1 medium uncooked onion(s), chopped 1 rib(s) (medium) uncooked celery, chopped 1 pound(s) uncooked 93% lean ground beef 2 Tbsp all-purpose flour 3 cup(s) canned chicken broth, divided 1 cup(s) low-fat evaporated milk 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed 1/2 tsp paprika 1/4 tsp table salt 1/8 tsp black pepper 24 item(s) baked low-fat tortilla chips, crumbled Instructions Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving. Notes If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes. | |
Thursday, December 8, 2011
Slow-Cooker Cheeseburger Soup
Pork Chops with Tomato Sauce & Mushrooms
Pork Chops with Tomato Sauce & Mushrooms
posted by CrissyBear - 2/04/08 (CLC Comp p 3966)
6 pork top loin chops -- blotted dry
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 large red or yellow bell pepper -- seeded and cut into strips
1 clove garlic -- minced
2 cans tomato sauce -- (8 oz)
2 Tbsp balsamic vinegar
2 Tbsp minced fresh flat-leaf parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch salt
2 Tbsp cornstarch
1/4 cup water
In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.
In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.
In a medium bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over pork chops. cover and cook on LOW until the meat is tender, about 6 to 8 hours.
Transfer pork to a platter and tent with foil to keep warm. Transfer the tomato sauce to a saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir into the sauce. Bring to a boil, stirring until slightly thickened, about 2 minutes. Serve the sauce of the pork chops
Serves 6
PointsPlus™ Value =
248 Calories; 11g Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber
posted by CrissyBear - 2/04/08 (CLC Comp p 3966)
6 pork top loin chops -- blotted dry
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 large red or yellow bell pepper -- seeded and cut into strips
1 clove garlic -- minced
2 cans tomato sauce -- (8 oz)
2 Tbsp balsamic vinegar
2 Tbsp minced fresh flat-leaf parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch salt
2 Tbsp cornstarch
1/4 cup water
In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.
In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.
In a medium bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over pork chops. cover and cook on LOW until the meat is tender, about 6 to 8 hours.
Transfer pork to a platter and tent with foil to keep warm. Transfer the tomato sauce to a saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir into the sauce. Bring to a boil, stirring until slightly thickened, about 2 minutes. Serve the sauce of the pork chops
Serves 6
PointsPlus™ Value =
248 Calories; 11g Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber
Crockpot To Die For Roast
Crockpot To Die For Roast
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces chuck roast
1 envelope gravy, dry mix, brown
1 envelope Italian salad dressing, low calorie -- dry mix
1 cup water
Mix gravy, dressing mix, and water. Pour over roast in crock pot. Cook 8-10 hours on low.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces chuck roast
1 envelope gravy, dry mix, brown
1 envelope Italian salad dressing, low calorie -- dry mix
1 cup water
Mix gravy, dressing mix, and water. Pour over roast in crock pot. Cook 8-10 hours on low.
Slow Cooker Hearty Steak and Tater Soup
Slow Cooker Hearty Steak and Tater Soup
Posted by: Easystreeter and Ldhawke
1 lb Beef, Eye of Round Steak Thin
1 lb small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 Tbs beef bouillon granules
1/2 tsp pepper
64 ounces Progresso Beef flavored broth (2 -32 ounce containers)
6 ounces mushrooms sliced, undrained
1/2 cup water
1/2 cup Gold Medal® all-purpose flour
1. Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.
Servings: 9
Nutrition Facts
Nutrition (per serving): 180 calories, 36 calories from fat, 3.8g total fat, 33.8mg cholesterol, 856.5mg sodium, 18.5g carbohydrates, 2.4g fiber, 2.9g sugar, 14.2g protein.
Posted by: Easystreeter and Ldhawke
1 lb Beef, Eye of Round Steak Thin
1 lb small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 Tbs beef bouillon granules
1/2 tsp pepper
64 ounces Progresso Beef flavored broth (2 -32 ounce containers)
6 ounces mushrooms sliced, undrained
1/2 cup water
1/2 cup Gold Medal® all-purpose flour
1. Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.
Servings: 9
Nutrition Facts
Nutrition (per serving): 180 calories, 36 calories from fat, 3.8g total fat, 33.8mg cholesterol, 856.5mg sodium, 18.5g carbohydrates, 2.4g fiber, 2.9g sugar, 14.2g protein.
Crockpot Rotisserie Chicken
Crockpot Rotisserie Chicken
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds roasting chicken
cooking spray -- Pam olive oil
seasoned salt -- Lawry's preferred
Clean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry’s. Spray inside of crock with Pam. Note: Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (3 lb of chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
NOTES : Wrap a potato or two in foil and place in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection!
NI depends on size chicken you cook.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds roasting chicken
cooking spray -- Pam olive oil
seasoned salt -- Lawry's preferred
Clean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry’s. Spray inside of crock with Pam. Note: Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (3 lb of chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
NOTES : Wrap a potato or two in foil and place in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection!
NI depends on size chicken you cook.
Italian Sausage Soup
Italian Sausage Soup
By: NCBEACHES
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
CALORIES 216 (30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); IRON 3.2mg; CHOLESTEROL 52mg; CALCIUM 153mg; CARBOHYDRATE 20g; SODIUM 1020mg; PROTEIN 17.4g; FIBER 1.6g
By: NCBEACHES
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
CALORIES 216 (30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); IRON 3.2mg; CHOLESTEROL 52mg; CALCIUM 153mg; CARBOHYDRATE 20g; SODIUM 1020mg; PROTEIN 17.4g; FIBER 1.6g
Slow Cooker Root Beer Barbeque Chicken
Slow Cooker Root Beer Barbeque Chicken
Posted From: “Eat What You Love” cookbook by Marlene Koch
Servings: 6
NI per serving: Calories = 210; Fat = 7 grams; Fiber = 1 gram; Cholesterol = 90grams; Carbs. = 6 grams. Protein = 29 grams; Sodium = 420 mg.
My Rating: EXCELLENT! The sauce is very tasty. This will become one of our favorite chicken recipes.
SAUCE:
1 cup sugar-free (diet) root beer
1 cup reduced sugar ketchup
2 Tbs. apple cider vinegar
2 Tbs. molasses
2 Tbs. Worcestershire sauce
1 ½ tsp. liquid smoke
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. paprika
2 ½ to 3 pounds skinless chicken breasts and thighs
1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.
2. Place the chicken in a slow cooker and pour ¾ cup of the barbecue sauce on top. Cover and cook for 3-4 hours on high or 7-8 hours on low. Heat the remaining barbeque sauce to 10-15 minutes or until thick enough to coat the back of a spoon. Serve with cooked chicken.
To Make in Oven: For Oven Root Beer Barbecued Chicken, brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with ¾ cup of the barbeque sauce. Bake for 45 to 55 minutes at 350 degrees or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10-15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.
Notes:
1. I used 3 pounds of chicken breasts/thighs. (More thighs than breasts)
2. I poured 1 cup of barbeque sauce over the chicken instead of ¾ cup.
3. The recipe was finished in 6 hours in my crock pot.
Posted From: “Eat What You Love” cookbook by Marlene Koch
Servings: 6
NI per serving: Calories = 210; Fat = 7 grams; Fiber = 1 gram; Cholesterol = 90grams; Carbs. = 6 grams. Protein = 29 grams; Sodium = 420 mg.
My Rating: EXCELLENT! The sauce is very tasty. This will become one of our favorite chicken recipes.
SAUCE:
1 cup sugar-free (diet) root beer
1 cup reduced sugar ketchup
2 Tbs. apple cider vinegar
2 Tbs. molasses
2 Tbs. Worcestershire sauce
1 ½ tsp. liquid smoke
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. paprika
2 ½ to 3 pounds skinless chicken breasts and thighs
1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.
2. Place the chicken in a slow cooker and pour ¾ cup of the barbecue sauce on top. Cover and cook for 3-4 hours on high or 7-8 hours on low. Heat the remaining barbeque sauce to 10-15 minutes or until thick enough to coat the back of a spoon. Serve with cooked chicken.
To Make in Oven: For Oven Root Beer Barbecued Chicken, brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with ¾ cup of the barbeque sauce. Bake for 45 to 55 minutes at 350 degrees or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10-15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.
Notes:
1. I used 3 pounds of chicken breasts/thighs. (More thighs than breasts)
2. I poured 1 cup of barbeque sauce over the chicken instead of ¾ cup.
3. The recipe was finished in 6 hours in my crock pot.
Grande Meatloaf with Potato Stuffing
Grande Meatloaf with Potato Stuffing
Posted By: LDHAWKE98
I tried this recipe and it is OMG! EXCELLENT!
1 cup (2 1/4 oz.) instant potato flakes
2/3 cups hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup + 1 tablespoon dried fine bread
crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded reduced-fat
cheddar cheese
1 tablespoon brown sugar twin
1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with olive oil flavored cooking spray.
2. In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside.
3. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine.
4. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture.
5. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top.
6. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes.
7. Cut into 6 servings.
Each serving:
Calories = 220
Fat = 8g
Protein = 18g
Carbs = 19g
Sodium = 502mg
Calcium = 87mg
Fiber = 2g
Posted By: LDHAWKE98
I tried this recipe and it is OMG! EXCELLENT!
1 cup (2 1/4 oz.) instant potato flakes
2/3 cups hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup + 1 tablespoon dried fine bread
crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded reduced-fat
cheddar cheese
1 tablespoon brown sugar twin
1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with olive oil flavored cooking spray.
2. In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside.
3. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine.
4. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture.
5. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top.
6. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes.
7. Cut into 6 servings.
Each serving:
Calories = 220
Fat = 8g
Protein = 18g
Carbs = 19g
Sodium = 502mg
Calcium = 87mg
Fiber = 2g
Slow-Cooker BBQ Turkey Meatballs
These are to die for! Serve with mashed potatoes and green beans.
Slow-Cooker BBQ Turkey Meatballs
Posted by NCBEACHES
Yield: Serves 6
2 tablespoons vegetable oil
1 small onion, grated
1 rib celery, chopped
1 clove garlic, minced
1 pound ground turkey breast
1 large egg, lightly beaten
1/2 cup rolled oats (do not use instant)
2 cups barbecue sauce
1. Warm oil in a small skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Transfer mixture to a small bowl and let cool.
2. Place turkey in a large bowl. Add onion mixture, egg and oats. Use your hands to gently but thoroughly blend ingredients. Dampen hands lightly and form mixture into about 20 meatballs, each 1 1/2 inches in diameter.
3. Pour a small amount of sauce over bottom of slow cooker. Add meatballs, top with remaining sauce. Pour in 1/2 cup water. Cover and cook on high until meatballs are cooked through, 3 1/2 to 4 hours.
CALORIES 275
FAT 16g
FIBER 2g
Slow-Cooker BBQ Turkey Meatballs
Posted by NCBEACHES
Yield: Serves 6
2 tablespoons vegetable oil
1 small onion, grated
1 rib celery, chopped
1 clove garlic, minced
1 pound ground turkey breast
1 large egg, lightly beaten
1/2 cup rolled oats (do not use instant)
2 cups barbecue sauce
1. Warm oil in a small skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Transfer mixture to a small bowl and let cool.
2. Place turkey in a large bowl. Add onion mixture, egg and oats. Use your hands to gently but thoroughly blend ingredients. Dampen hands lightly and form mixture into about 20 meatballs, each 1 1/2 inches in diameter.
3. Pour a small amount of sauce over bottom of slow cooker. Add meatballs, top with remaining sauce. Pour in 1/2 cup water. Cover and cook on high until meatballs are cooked through, 3 1/2 to 4 hours.
CALORIES 275
FAT 16g
FIBER 2g
Italian Beef or Pork Roast in Crock Pot
Italian Beef or Pork Roast in Crock Pot
Posted By: FREEFALLING1232
3 1/2 to 4 pounds beef or pork roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera - use only the juice
12 ounces (jar) pepperoncini peppers -use half if you want less spicy
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Put it all in the crock pot the night before you want to eat it as this can cook up to 18 hours. ( have done it in 8 and it was still good. When the meat is tender shred it with two forks and serve the meat and veggies on buns or in baked potatoes.
NOTES: You can add a few tablespoons of brown sugar to this to sweeten it up. Some people don't like tart foods (I added two tablespoons brown sugar and it was perfect for us).
We tried this with pork and it was phenomenal.
Posted By: FREEFALLING1232
3 1/2 to 4 pounds beef or pork roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera - use only the juice
12 ounces (jar) pepperoncini peppers -use half if you want less spicy
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Put it all in the crock pot the night before you want to eat it as this can cook up to 18 hours. ( have done it in 8 and it was still good. When the meat is tender shred it with two forks and serve the meat and veggies on buns or in baked potatoes.
NOTES: You can add a few tablespoons of brown sugar to this to sweeten it up. Some people don't like tart foods (I added two tablespoons brown sugar and it was perfect for us).
We tried this with pork and it was phenomenal.
Melt In Your Mouth Italian Sausages
Melt In Your Mouth Italian Sausages
Posted By: BURNADETTE
2 pounds Italian Turkey Sausages, sweet or hot
48 ounces Spaghetti or Marinara sauce
6 ounces tomato sauce
2 tablespoons tomato paste
1 medium onion, diced
2-4 garlic cloves, minced
1 1/2 teaspoons Italian seasoning
Fresh basil, sliced for garnish if desired
Grated Parmesan cheese for garnish if desired
Place the sausages in a skillet with a couple cups of water. Simmer for 10 -12 minutes. While the sausages are simmering, pour the spaghetti or marinara sauce, tomato sauce, tomato paste and Italian seasoning in the crock pot.
When the sausages are done simmering, drain them and add them to the crock pot.
Dry out the skillet and then spray it with non stick olive oil spray, over a medium heat sauté the diced onion for 4-5 minutes, add the garlic and continue to sauté until the onions are soft, add to the crock pot mixture. Cover and cook on low for 5 – 6 hours.
Leave the sausages whole for serving on a hard roll with sauce and cheese, serve over pasta or slice the sausages add back into the sauce and serve over polenta. Garnish with fresh basil and Parmesan cheese.
However you decide to serve these they are sure to please. Feel free to cut the recipe in half if you have a smaller family.
Makes 8-10 servings.
Nutritional Information will depend on the brands you use and what you serve the sausages with.
Using Jenny-O sausages:
Per Serving: 239 Calories; 11g Fat (41.9% calories from fat); 22g Protein; 13g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1183mg Sodium.
Posted By: BURNADETTE
2 pounds Italian Turkey Sausages, sweet or hot
48 ounces Spaghetti or Marinara sauce
6 ounces tomato sauce
2 tablespoons tomato paste
1 medium onion, diced
2-4 garlic cloves, minced
1 1/2 teaspoons Italian seasoning
Fresh basil, sliced for garnish if desired
Grated Parmesan cheese for garnish if desired
Place the sausages in a skillet with a couple cups of water. Simmer for 10 -12 minutes. While the sausages are simmering, pour the spaghetti or marinara sauce, tomato sauce, tomato paste and Italian seasoning in the crock pot.
When the sausages are done simmering, drain them and add them to the crock pot.
Dry out the skillet and then spray it with non stick olive oil spray, over a medium heat sauté the diced onion for 4-5 minutes, add the garlic and continue to sauté until the onions are soft, add to the crock pot mixture. Cover and cook on low for 5 – 6 hours.
Leave the sausages whole for serving on a hard roll with sauce and cheese, serve over pasta or slice the sausages add back into the sauce and serve over polenta. Garnish with fresh basil and Parmesan cheese.
However you decide to serve these they are sure to please. Feel free to cut the recipe in half if you have a smaller family.
Makes 8-10 servings.
Nutritional Information will depend on the brands you use and what you serve the sausages with.
Using Jenny-O sausages:
Per Serving: 239 Calories; 11g Fat (41.9% calories from fat); 22g Protein; 13g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1183mg Sodium.
Tuesday, December 6, 2011
Saucy Italian-Style Chicken Thighs
Saucy Italian-Style Chicken Thighs
Posted By: NCBEACHES
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
CALORIES 202 FAT 5.4g FIBER 2.1g
Oxmoor House, JANUARY 2003
Posted By: NCBEACHES
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
CALORIES 202 FAT 5.4g FIBER 2.1g
Oxmoor House, JANUARY 2003
Monday, December 5, 2011
Panko-crusted Tilapia Fish Sticks
Panko-crusted Tilapia Fish Sticks
I wasn't crazy about this like I am most of Gina's stuff. Both my husband and I found it bland and my daughter wouldn't touch it. Nutritionals listed on her website.
Serves: 8
Yield: 16 sticks
Ingredients
1 lb Tilapia Fillet
1 cup Panko Crumbs
1/3 cup Cornmeal, Whole-grain, Yellow
1 tbsp Dill Weed, Dried
2 large Egg White
2 tsp Kosher Salt
1 tsp Pepper, Black
1 tsp Garlic Powder
108 g Lemon
Directions
Preheat oven to 425 degrees, grease a baking sheet.
Slice fillets into the size your family prefers. I prefer slender "fingers" as opposed to "fish-n-chips" sized pieces.
In a shallow bowl, slightly beat egg whites.
In a second bowl, mix Panko, cornmeal, dill weed, and spices.
Dredge fish pieces in egg white, then in the breading mixture. Place on baking sheet, leaving some space for turning.
Once all pieces have been prepared, bake in oven for 10 - 15 minutes (skinny, slender pieces will require less time), flip and bake another 10 - 15 minutes or to desired crispness
I wasn't crazy about this like I am most of Gina's stuff. Both my husband and I found it bland and my daughter wouldn't touch it. Nutritionals listed on her website.
Serves: 8
Yield: 16 sticks
Ingredients
1 lb Tilapia Fillet
1 cup Panko Crumbs
1/3 cup Cornmeal, Whole-grain, Yellow
1 tbsp Dill Weed, Dried
2 large Egg White
2 tsp Kosher Salt
1 tsp Pepper, Black
1 tsp Garlic Powder
108 g Lemon
Directions
Preheat oven to 425 degrees, grease a baking sheet.
Slice fillets into the size your family prefers. I prefer slender "fingers" as opposed to "fish-n-chips" sized pieces.
In a shallow bowl, slightly beat egg whites.
In a second bowl, mix Panko, cornmeal, dill weed, and spices.
Dredge fish pieces in egg white, then in the breading mixture. Place on baking sheet, leaving some space for turning.
Once all pieces have been prepared, bake in oven for 10 - 15 minutes (skinny, slender pieces will require less time), flip and bake another 10 - 15 minutes or to desired crispness
CHEESY CHICKEN STUFFED SHELLS
CHEESY CHICKEN STUFFED SHELLS
8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.
2 shells per serving
8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.
2 shells per serving
BAKED RED SNAPPER
BAKED RED SNAPPER
1 Tbsp. Olive oil (divided into 3 tsp.)
4 8oz red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced or chopped
1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.
1 Tbsp. Olive oil (divided into 3 tsp.)
4 8oz red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced or chopped
1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.
Broccoli, Cheese, and Rice Casserole
Broccoli, Cheese, and Rice Casserole
YIELD: 8 servings (serving size: 1/2 cup)
Ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Preparation
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Calories: 137 Calories from fat: 29% Fat: 4.4g Saturated fat: 1.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 6.6g Carbohydrate: 19.2g Fiber: 2.2g Cholesterol: 8mg Iron: 1.1mg
Sodium: 410mg Calcium: 160mg
YIELD: 8 servings (serving size: 1/2 cup)
Ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Preparation
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Calories: 137 Calories from fat: 29% Fat: 4.4g Saturated fat: 1.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 6.6g Carbohydrate: 19.2g Fiber: 2.2g Cholesterol: 8mg Iron: 1.1mg
Sodium: 410mg Calcium: 160mg
Big Mac Casserole
Big Mac Casserole
1 cup onion
4 oz dill pickle
1 Tbsp thousand island dressing
1 1/2 pounds ground turkey
10 slices Kraft 1% milk reduced-fat singles
8 rolls reduced-fat crescent roll dough
Instructions
Saute onion and chopped pickles with ground turkey. When browned, layer in casserole dish. Place the 10 cheese slices over the meat mixture. Take crescent rolls out of package and unroll the sheet and place on top of the cheese and meat mixture. Bake at 350 until crescent rolls and done. Serve over a bed of lettuce and top with thousand island dressing. Tastes just like a big mac!
8 servings!
1 cup onion
4 oz dill pickle
1 Tbsp thousand island dressing
1 1/2 pounds ground turkey
10 slices Kraft 1% milk reduced-fat singles
8 rolls reduced-fat crescent roll dough
Instructions
Saute onion and chopped pickles with ground turkey. When browned, layer in casserole dish. Place the 10 cheese slices over the meat mixture. Take crescent rolls out of package and unroll the sheet and place on top of the cheese and meat mixture. Bake at 350 until crescent rolls and done. Serve over a bed of lettuce and top with thousand island dressing. Tastes just like a big mac!
8 servings!
Hamburger-Noodle Casserole
Hamburger-Noodle Casserole
Posted by TURNAROUNDSUE
6 oz noodles, egg no yolk dry, cook per package directions
1 medium onion, red, chopped
1 small green pepper chopped
12 oz Beef, ground, 90% lean meat / 10% fat, raw, cooked drained
14.5 oz Tomatoes, Diced, Petite
2 tsp parsley
1 pinch pepper
1 cup Kraft 2% Cheddar Cheese, shredded
1. Cook noodles, Pre heat oven 350, Spray 9x13 pan.
2. In a large skillet over med heat add onion and pepper, cook until soft, about 5 min. Add meat cook until no longer pink. Combine beef, noodles, tomatoes, parsley, and pepper, in 9x13 prepared pan. Stir in 3/4 cup cheese. Sprinkle to top with remaining cheese. Spray the top with Pam, Bake until hot and cheese is melted about 45 min.
Servings: 5
Nutrition Facts
Serving size: 1/5 of a recipe (9.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 343.47
Calories From Fat (31%) 106.34
% Daily Value
Total Fat 12.01g 18%
Saturated Fat 2.79g 14%
Cholesterol 60.23mg 20%
Sodium 403mg 17%
Potassium 274.14mg 8%
Total Carbohydrates 32.08g 11%
Fiber 3.46g 14%
Sugar 5.32g
Protein 24.6g 49%
Posted by TURNAROUNDSUE
6 oz noodles, egg no yolk dry, cook per package directions
1 medium onion, red, chopped
1 small green pepper chopped
12 oz Beef, ground, 90% lean meat / 10% fat, raw, cooked drained
14.5 oz Tomatoes, Diced, Petite
2 tsp parsley
1 pinch pepper
1 cup Kraft 2% Cheddar Cheese, shredded
1. Cook noodles, Pre heat oven 350, Spray 9x13 pan.
2. In a large skillet over med heat add onion and pepper, cook until soft, about 5 min. Add meat cook until no longer pink. Combine beef, noodles, tomatoes, parsley, and pepper, in 9x13 prepared pan. Stir in 3/4 cup cheese. Sprinkle to top with remaining cheese. Spray the top with Pam, Bake until hot and cheese is melted about 45 min.
Servings: 5
Nutrition Facts
Serving size: 1/5 of a recipe (9.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 343.47
Calories From Fat (31%) 106.34
% Daily Value
Total Fat 12.01g 18%
Saturated Fat 2.79g 14%
Cholesterol 60.23mg 20%
Sodium 403mg 17%
Potassium 274.14mg 8%
Total Carbohydrates 32.08g 11%
Fiber 3.46g 14%
Sugar 5.32g
Protein 24.6g 49%
Turkey And Dressing Casserole Recipe
Turkey And Dressing Casserole Recipe
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
Turkey And Dressing Casserole Recipe
Turkey And Dressing Casserole Recipe
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
Impossibly Easy Turkey-Ranch Pie
Impossibly Easy Turkey-Ranch Pie
1 1/2 cup Turkey breast meat only, cooked, cut up
1 1/2 cup Mixed Vegetables, Frozen
1/2 cup Monterey Jack cheese
1/2 cup Heart Smart Bisquick Baking Mix
1 packet Hidden Valley Original Ranch Salad Dressing Mix, dry
1 cup 1% Milk
2 medium Eggs, Or Egg Substitute
1. Preheat oven 400
2. Place turkey & mixed vegetables in a greased pie pan. Sprinkle w/cheese. Stir remaining ingredients until blended. Pour into pie pan. Bake 35-40 mins or until knife inserted in center comes out clean. Cool 5 mins.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.8 ounces).
Amount Per Serving
Calories 369.61
Calories From Fat (42%) 155.53
% Daily Value
Total Fat 14.67g 23%
Saturated Fat 5.4g 27%
Cholesterol 128.85mg 43%
Sodium 458.38mg 19%
Potassium 609.41mg 17%
Total Carbohydrates 26.56g 9%
Fiber 7.17g 29%
Sugar 4.61g
Protein 25.51g 51%
1 1/2 cup Turkey breast meat only, cooked, cut up
1 1/2 cup Mixed Vegetables, Frozen
1/2 cup Monterey Jack cheese
1/2 cup Heart Smart Bisquick Baking Mix
1 packet Hidden Valley Original Ranch Salad Dressing Mix, dry
1 cup 1% Milk
2 medium Eggs, Or Egg Substitute
1. Preheat oven 400
2. Place turkey & mixed vegetables in a greased pie pan. Sprinkle w/cheese. Stir remaining ingredients until blended. Pour into pie pan. Bake 35-40 mins or until knife inserted in center comes out clean. Cool 5 mins.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.8 ounces).
Amount Per Serving
Calories 369.61
Calories From Fat (42%) 155.53
% Daily Value
Total Fat 14.67g 23%
Saturated Fat 5.4g 27%
Cholesterol 128.85mg 43%
Sodium 458.38mg 19%
Potassium 609.41mg 17%
Total Carbohydrates 26.56g 9%
Fiber 7.17g 29%
Sugar 4.61g
Protein 25.51g 51%
Weight Watchers Cheeseburger Casserole
Weight Watchers Cheeseburger Casserole
Posted by: TURNAROUNDSUE
2 sprays Cooking Spray
2 large Potatoes, Yukon Gold
boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small Onion, chopped
1 small Green Pepper, chopped
1 cup mushroom(s), sliced
1 lb beef, ground, 90% lean meat / 10% fat, raw
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Reduced Fat cheese, Shredded
1/4 cup evaporated fat-free milk
1/8 tsp crushed red pepper flakes
1/2 cups Tortilla Chips, baked crushed, Approximately 8 chips
1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
2. Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
Posted by: TURNAROUNDSUE
2 sprays Cooking Spray
2 large Potatoes, Yukon Gold
boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small Onion, chopped
1 small Green Pepper, chopped
1 cup mushroom(s), sliced
1 lb beef, ground, 90% lean meat / 10% fat, raw
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Reduced Fat cheese, Shredded
1/4 cup evaporated fat-free milk
1/8 tsp crushed red pepper flakes
1/2 cups Tortilla Chips, baked crushed, Approximately 8 chips
1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
2. Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
3. While potatoes are baking, coat a large non stick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add beef to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes, drain. Add cooked vegetables, cumin, salt and pepper to beef and stir to combine; spread mixture over potatoes in baking dish.
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over beef and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.
5. Serve with ketchup, if desired (could affect POINTS values).
Servings: 6
Nutrition Facts
Serving size: 1/6 of a recipe (9.1 ounces).
Amount Per Serving
Calories 329.74
Calories From Fat (40%) 130.72
% Daily Value
Total Fat 14.51g 22%
Saturated Fat 4.21g 21%
Cholesterol 84.5mg 28%
Sodium 569.44mg 24%
Potassium 731.58mg 21%
Total Carbohydrates 26.4g 9%
Fiber 2.97g 12%
Sugar 4.62g
Protein 24.33g 49%
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over beef and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.
5. Serve with ketchup, if desired (could affect POINTS values).
Servings: 6
Nutrition Facts
Serving size: 1/6 of a recipe (9.1 ounces).
Amount Per Serving
Calories 329.74
Calories From Fat (40%) 130.72
% Daily Value
Total Fat 14.51g 22%
Saturated Fat 4.21g 21%
Cholesterol 84.5mg 28%
Sodium 569.44mg 24%
Potassium 731.58mg 21%
Total Carbohydrates 26.4g 9%
Fiber 2.97g 12%
Sugar 4.62g
Protein 24.33g 49%
Nacho Pie
Nacho Pie
4-6 Servings
Ingredients
4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
Salt and pepper to taste
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Place chips in a lightly greased 9-in. pie plate and set aside.
In a large skillet over medium heat, cook beef and onion over medium
heat until meat is no longer pink; drain. Sprinkle with salt and
pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
Bake, uncovered, at 375° for 15-17 minutes or until heated
through and cheese is melted. Yield: 4-6 servings.
4-6 Servings
Ingredients
4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
Salt and pepper to taste
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Place chips in a lightly greased 9-in. pie plate and set aside.
In a large skillet over medium heat, cook beef and onion over medium
heat until meat is no longer pink; drain. Sprinkle with salt and
pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
Bake, uncovered, at 375° for 15-17 minutes or until heated
through and cheese is melted. Yield: 4-6 servings.
Wild Rice and Beef Casserole
Wild Rice and Beef Casserole
Posted by: Queen627
12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben's fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water
In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 5 servings.
Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.
Posted by: Queen627
12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben's fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water
In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 5 servings.
Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.
Baked Ziti Casserole
Baked Ziti Casserole
To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 362 (26% from fat); FAT 10.5g (sat 5.5g,mono 3.4g,poly 0.4g); PROTEIN 26.3g; CHOLESTEROL 39mg; CALCIUM 311mg; SODIUM 546mg; FIBER 3.5g; IRON 2.3mg; CARBOHYDRATE 41g
To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 362 (26% from fat); FAT 10.5g (sat 5.5g,mono 3.4g,poly 0.4g); PROTEIN 26.3g; CHOLESTEROL 39mg; CALCIUM 311mg; SODIUM 546mg; FIBER 3.5g; IRON 2.3mg; CARBOHYDRATE 41g
Turkey, Pasta & Tomato
Turkey, Pasta & Tomato
Servings: 6
1 cup uncooked macaroni
4 cup water
1/2 cup onion,chopped
1/2 cup celery,chopped
1/2 cup bell pepper,chopped
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 cup canned crushed tomatoes
pinch black pepper
pinchdried basil
16 oz Fresh 97% Fat Free Ground White Turkey
2 tsp dried thyme
2 clove garlic,chopped
1 cup V8 Low-Sodium Vegetable Juice
2 Tbsp parsley
Instructions
cook pasta in water till tender.drain and rinse in water.set aside.combine turkey,onion,celery,pepper,garlic and sauces in frying pan until turkey is is cooked and vegs are tender tender.combine tomatoes,v8 juice,pepper, basil and parsley in a large pot. add the turkey mixture and bring to boil. reduce heat simmer stir in pasta. simmer till hot.
Servings: 6
1 cup uncooked macaroni
4 cup water
1/2 cup onion,chopped
1/2 cup celery,chopped
1/2 cup bell pepper,chopped
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 cup canned crushed tomatoes
pinch black pepper
pinchdried basil
16 oz Fresh 97% Fat Free Ground White Turkey
2 tsp dried thyme
2 clove garlic,chopped
1 cup V8 Low-Sodium Vegetable Juice
2 Tbsp parsley
Instructions
cook pasta in water till tender.drain and rinse in water.set aside.combine turkey,onion,celery,pepper,garlic and sauces in frying pan until turkey is is cooked and vegs are tender tender.combine tomatoes,v8 juice,pepper, basil and parsley in a large pot. add the turkey mixture and bring to boil. reduce heat simmer stir in pasta. simmer till hot.
Taco Casserole Bake
Taco Casserole Bake
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
Beef, Cheese, and Noodle Bake
Beef, Cheese, and Noodle Bake
Yield: 8 servings (serving size: about 1 cup)
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
Yield: 8 servings (serving size: about 1 cup)
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
No Bake Mexican Casserole
No Bake Mexican Casserole
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
Ground Turkey and Wild Rice Casserole
Ground Turkey and Wild Rice Casserole
Servings: 5
Posted by DebMj1
Revised By: LDHAWKE98 on 07/17/11
I lowered the baking time to one hour and replaced the salt and pepper with the seasoning packet that comes with the wild rice mix.
Notes: This recipe uses some convenience foods, but is great because it can be assembled the day before if necessary. Tracy (nikkie1t) added some diced red pepper for color, and thought some slivered almonds might be good on top.
1 lb ground turkey breast
1 c chopped celery
3/4 c chopped onion
2 c water
1 can HEALTHY REQ. Cream of Mushroom Soup
1 box Uncle Ben's long grain and wild rice mix
1/2 c low fat cheddar cheese, shredded
Preheat oven to 325 F. Cook ground turkey in heavy large skillet over medium high heat until browned, breaking up with spoon, about 5 minutes. Add celery and onion and cook until tender, stirring occasionally, about 5 minutes.
Pour off drippings from skillet. Mix in water, soup, rice and cheese. Sprinkle seasoning packet over the mixture. Transfer to 2-quart baking dish. Bake until rice is tender and top of casserole is browned, about 1 hour. Stir the casserole. If the rice hasn’t absorbed all of the juices, bake a little longer.
Each serving has 295 calories, 1.6 gms. Dietary fiber and 3.7 gms. fat (1 gm. saturated).
Servings: 5
Posted by DebMj1
Revised By: LDHAWKE98 on 07/17/11
I lowered the baking time to one hour and replaced the salt and pepper with the seasoning packet that comes with the wild rice mix.
Notes: This recipe uses some convenience foods, but is great because it can be assembled the day before if necessary. Tracy (nikkie1t) added some diced red pepper for color, and thought some slivered almonds might be good on top.
1 lb ground turkey breast
1 c chopped celery
3/4 c chopped onion
2 c water
1 can HEALTHY REQ. Cream of Mushroom Soup
1 box Uncle Ben's long grain and wild rice mix
1/2 c low fat cheddar cheese, shredded
Preheat oven to 325 F. Cook ground turkey in heavy large skillet over medium high heat until browned, breaking up with spoon, about 5 minutes. Add celery and onion and cook until tender, stirring occasionally, about 5 minutes.
Pour off drippings from skillet. Mix in water, soup, rice and cheese. Sprinkle seasoning packet over the mixture. Transfer to 2-quart baking dish. Bake until rice is tender and top of casserole is browned, about 1 hour. Stir the casserole. If the rice hasn’t absorbed all of the juices, bake a little longer.
Each serving has 295 calories, 1.6 gms. Dietary fiber and 3.7 gms. fat (1 gm. saturated).
Salmon Patties
Salmon Patties Recipe Made Easy, Fast and Healthy
Makes 4-5, 5 oz (114 g) salmon patties
1 can (14 3/4 oz) canned Red Sockeye or Pink Salmon (I prefer Sockeye, which has a deeper red color, a little more flavor and is higher in Omega-3s than Pink Salmon.)
1 tbs fresh lemon juice, or one packet True Lemon
1-1/2 tbs Dijon style mustard
3/4 cup oat bran or quick oats
2 tbs dried onion flakes
1/2 cup sliced green onions (white part and some of the green) — Optional
Three egg whites
1 tsp Old Bay Seafood Seasoning
Salt and Pepper to taste
In a large glass mixing bowl, (reserving some of the “broth” on the can) drain and flake the salmon. If you want to remove the skin and bones, do it at this point and discard them (or feed them to the cat or dog!)
Add the lemon juice or Real Lemon, egg whites, dried onion flakes, Dijon mustard and Old Bay seasoning to the bowl and mix until well blended. If the patties are a little too dry, you can add a bit of the salmon broth you reserved from the can, or a bit of water. If they are too moist, add a Tbs or two of additional oat bran or quick oats. Form the mixture into four to five patties, placing each patty on waxed paper while making the others.
Lightly oil a non-stick pan with 1 tbs of walnut, olive or canola oil. Add the patties and cook over medium-high heat until golden brown on both sides (about 10-15 minutes.) Or, you can bake the salmon patties in the oven until golden brown at 350 degrees. You can also grill the patties.
Serving size: One five ounce (114 g) salmon patties
Calories: 192
Total Fat: 10.1 g
Saturated Fat: 2.2 g
Trans Fat: 0
Cholesterol: 56 mg
Sodium: 556 mg (may be less depending on brand)
Total Carbohydrates: 5.8
Dietary Fiber: 1.3
Sugars: 0.0
Protein: 21.9 g
Makes 4-5, 5 oz (114 g) salmon patties
1 can (14 3/4 oz) canned Red Sockeye or Pink Salmon (I prefer Sockeye, which has a deeper red color, a little more flavor and is higher in Omega-3s than Pink Salmon.)
1 tbs fresh lemon juice, or one packet True Lemon
1-1/2 tbs Dijon style mustard
3/4 cup oat bran or quick oats
2 tbs dried onion flakes
1/2 cup sliced green onions (white part and some of the green) — Optional
Three egg whites
1 tsp Old Bay Seafood Seasoning
Salt and Pepper to taste
In a large glass mixing bowl, (reserving some of the “broth” on the can) drain and flake the salmon. If you want to remove the skin and bones, do it at this point and discard them (or feed them to the cat or dog!)
Add the lemon juice or Real Lemon, egg whites, dried onion flakes, Dijon mustard and Old Bay seasoning to the bowl and mix until well blended. If the patties are a little too dry, you can add a bit of the salmon broth you reserved from the can, or a bit of water. If they are too moist, add a Tbs or two of additional oat bran or quick oats. Form the mixture into four to five patties, placing each patty on waxed paper while making the others.
Lightly oil a non-stick pan with 1 tbs of walnut, olive or canola oil. Add the patties and cook over medium-high heat until golden brown on both sides (about 10-15 minutes.) Or, you can bake the salmon patties in the oven until golden brown at 350 degrees. You can also grill the patties.
Serving size: One five ounce (114 g) salmon patties
Calories: 192
Total Fat: 10.1 g
Saturated Fat: 2.2 g
Trans Fat: 0
Cholesterol: 56 mg
Sodium: 556 mg (may be less depending on brand)
Total Carbohydrates: 5.8
Dietary Fiber: 1.3
Sugars: 0.0
Protein: 21.9 g
Fried Fish (tilapia)
Fried Fish (tilapia)
Instructions
Note: Double recipe for 3.5 lbs of talipia
1 cup crispy plain panko breadcrumbs
¼ cup yellow cornmeal
4 Tbl red-fat parmesean cheese
Dash garlic powder
Sprinkles of old bay seasoning
Buttermilk
1.5 lbs tilapia
Heat oven to 450. Line baking sheet with foil; coat with cooking spray.
Soak fish filets in buttermilk for about 10 min's, then "coat" in crumb mixture. Place on prepared baking sheet Preheat pan for about 10 min’s before putting fish on. Spray tops of fish with little ICBNB spray.
Bake fillets in 450 oven for 20 minutes or until fillets are crispy and cooked through.
Instructions
Note: Double recipe for 3.5 lbs of talipia
1 cup crispy plain panko breadcrumbs
¼ cup yellow cornmeal
4 Tbl red-fat parmesean cheese
Dash garlic powder
Sprinkles of old bay seasoning
Buttermilk
1.5 lbs tilapia
Heat oven to 450. Line baking sheet with foil; coat with cooking spray.
Soak fish filets in buttermilk for about 10 min's, then "coat" in crumb mixture. Place on prepared baking sheet Preheat pan for about 10 min’s before putting fish on. Spray tops of fish with little ICBNB spray.
Bake fillets in 450 oven for 20 minutes or until fillets are crispy and cooked through.
Parmesan Herb Baked Tilapia
Parmesan Herb Baked Tilapia
4 Servings
4 (6-ounce) tilapia fillets
Cooking spray
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 cup fat free mayonnaise
2 T minced green onions
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400°. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork.
4 Servings
4 (6-ounce) tilapia fillets
Cooking spray
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 cup fat free mayonnaise
2 T minced green onions
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400°. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork.
Grande Meatloaf with Potato Stuffing
Grande Meatloaf with Potato Stuffing
Posted By: LDHAWKE98
I tried this recipe and it is OMG! EXCELLENT!
1 cup (2 1/4 oz.) instant potato flakes
2/3 cups hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup + 1 tablespoon dried fine bread
crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded reduced-fat
cheddar cheese
1 tablespoon brown sugar twin
1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with olive oil flavored cooking spray.
2. In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside.
3. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine.
4. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture.
5. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top.
6. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes.
7. Cut into 6 servings.
Each serving:
Calories = 220
Fat = 8g
Protein = 18g
Carbs = 19g
Sodium = 502mg
Calcium = 87mg
Fiber = 2g
Posted By: LDHAWKE98
I tried this recipe and it is OMG! EXCELLENT!
1 cup (2 1/4 oz.) instant potato flakes
2/3 cups hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup + 1 tablespoon dried fine bread
crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded reduced-fat
cheddar cheese
1 tablespoon brown sugar twin
1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with olive oil flavored cooking spray.
2. In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside.
3. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine.
4. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture.
5. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top.
6. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes.
7. Cut into 6 servings.
Each serving:
Calories = 220
Fat = 8g
Protein = 18g
Carbs = 19g
Sodium = 502mg
Calcium = 87mg
Fiber = 2g
HG Takes-the-cake Ziti Bake
HG Takes-the-cake Ziti Bake
Ingredients:5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
1 cup thinly sliced onion
2 cups chopped brown mushrooms (I used a cello pack of sliced baby portabellos)
1 tbsp. chopped garlic
2 cups fresh spinach (I used one full bag of baby spinach)
3/4 cup low-fat/light ricotta cheese
2 tbsp. chopped fresh basil (forgot this, substituted dried, it was fine)
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Preheat oven to 375 degrees.
Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.
Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.
Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.
Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy!
MAKES 4 SERVINGS
Serving Size: 1/4th of recipe
Calories: 286
Fat: 7g
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g
Turkey sausage Pizza
Turkey sausage Pizza
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories ( Morningstar Farms or Jimmy Dean)
2 tbsp. diced bell pepper
2 tbsp. diced onion
1 stick light string cheese
1 whole-wheat or high-fiber pita
2 tbsp. jarred pizza sauce
Optional toppings: garlic powder, red pepper flakes
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add sausage patty and cook for 4 minutes.
Flip sausage patty and continue to cook for 2 minutes.
Add veggies to the skillet with the sausage and cook for about 2 minutes, until sausage is hot and cooked through and veggies have slightly softened and lightly browned. Remove from heat and set aside.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.
Place pita on the baking sheet. Evenly spread pizza sauce onto the pita, leaving a 1/2-inch border around the edge. Sprinkle cheese over the sauce and set aside.
Once cool enough to handle, roughly chop sausage patty. Sprinkle chopped sausage and veggies over the cheese.
Bake in the oven until hot and toasty, 10 - 12 minutes.
If you like, season to taste with garlic powder, red pepper flakes, or your guilt-free pizza toppings of choice. Enjoy!
MAKES 1 SERVING
seven things
Serving Size: entire recipe
Calories: 290
Fat: 8g
Sodium: 834mg
Carbs: 33g
Fiber: 7g
Sugars: 3g
Protein: 19g
I haven't tried this but it looks really good
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories ( Morningstar Farms or Jimmy Dean)
2 tbsp. diced bell pepper
2 tbsp. diced onion
1 stick light string cheese
1 whole-wheat or high-fiber pita
2 tbsp. jarred pizza sauce
Optional toppings: garlic powder, red pepper flakes
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add sausage patty and cook for 4 minutes.
Flip sausage patty and continue to cook for 2 minutes.
Add veggies to the skillet with the sausage and cook for about 2 minutes, until sausage is hot and cooked through and veggies have slightly softened and lightly browned. Remove from heat and set aside.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.
Place pita on the baking sheet. Evenly spread pizza sauce onto the pita, leaving a 1/2-inch border around the edge. Sprinkle cheese over the sauce and set aside.
Once cool enough to handle, roughly chop sausage patty. Sprinkle chopped sausage and veggies over the cheese.
Bake in the oven until hot and toasty, 10 - 12 minutes.
If you like, season to taste with garlic powder, red pepper flakes, or your guilt-free pizza toppings of choice. Enjoy!
MAKES 1 SERVING
seven things
Serving Size: entire recipe
Calories: 290
Fat: 8g
Sodium: 834mg
Carbs: 33g
Fiber: 7g
Sugars: 3g
Protein: 19g
I haven't tried this but it looks really good
Italian Roasted Vegetables
Italian Roasted Vegetables
1/2 lb. mushrooms
1 1/2 cups baby carrots
1 medium onion, cut into 1/2 inch thick wedges
1 large bell pepper, cut into strips
1/3 cup Zesty Italian dressing
1/4 cup Parmesan cheese
Toss everything together. Pour onto a baking pan (about 15×10) that has been sprayed with cooking spray. Bake at 450° for about 25 minutes or until vegetables are tender. Sprinkle with a little more Parmesan cheese when done.
1/2 lb. mushrooms
1 1/2 cups baby carrots
1 medium onion, cut into 1/2 inch thick wedges
1 large bell pepper, cut into strips
1/3 cup Zesty Italian dressing
1/4 cup Parmesan cheese
Toss everything together. Pour onto a baking pan (about 15×10) that has been sprayed with cooking spray. Bake at 450° for about 25 minutes or until vegetables are tender. Sprinkle with a little more Parmesan cheese when done.
Ziti with Cabbage and Onions
Ziti with Cabbage and Onions
from "Simply the Best, Italian"
4 t. olive oil
2 red onions, chopped
2 lbs. green cabbage, shredded (about 8 cups)
1 c. low-sodium chicken broth
2 garlic cloves, minced
1 T. balsamic vinegar
2 t. fennel seeds
1/4 t. salt
Freshly ground pepper, to taste
2 c. ziti
Heat a nonstick saucepan. Swirl in the oil, then add the onions. Saute until browned. Add the cabbage, broth, and garlic and saute until the cabbage wilts, about 5 minutes. Stir in the vinegar, fennel seeds, salt, and pepper. Reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Uncover, raise the heat slightly, and cook until the liquid evaporates, about 5 minutes longer.
Meanwhile, cook the ziti according to package directions. Drain and put in a serving bowl. top with the cabbage and toss to combine.
Makes 4 servings
per serving: 260 calories; 6 g. fat; 5 g.; 1 g. sat. fat; 0 mg chol; 198 mg sodium; 45 g carb; 5 g. fiber; 9 g. prot; 105 mg calc
from "Simply the Best, Italian"
4 t. olive oil
2 red onions, chopped
2 lbs. green cabbage, shredded (about 8 cups)
1 c. low-sodium chicken broth
2 garlic cloves, minced
1 T. balsamic vinegar
2 t. fennel seeds
1/4 t. salt
Freshly ground pepper, to taste
2 c. ziti
Heat a nonstick saucepan. Swirl in the oil, then add the onions. Saute until browned. Add the cabbage, broth, and garlic and saute until the cabbage wilts, about 5 minutes. Stir in the vinegar, fennel seeds, salt, and pepper. Reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Uncover, raise the heat slightly, and cook until the liquid evaporates, about 5 minutes longer.
Meanwhile, cook the ziti according to package directions. Drain and put in a serving bowl. top with the cabbage and toss to combine.
Makes 4 servings
per serving: 260 calories; 6 g. fat; 5 g.; 1 g. sat. fat; 0 mg chol; 198 mg sodium; 45 g carb; 5 g. fiber; 9 g. prot; 105 mg calc
Pasta e Fagioli
Pasta e Fagioli
4 t. olive oil
1 onion, chopped
2 celery stalks, chopped
1/2 carrot, sliced
1 slice Canadian bacon, diced
1 (19-oz) can cannellini beans, rinsed and drained
3 c. low-sodium beef broth
1 (28-oz.) can Italian plum tomatoes (no salt added), chopped
1 c. tubetti or elbow macaroni
1/4 t. salt
Freshly ground pepper, to taste
2 T. grated Parmesan cheese
2 T. minced fresh sage, or 1 t. dried
Heat a nonstick saucepan. Swirl in the oil, then add the onion. Saute until golden, then add the celery, carrot, and bacon. Saute until the vegetables are softened. Add the beans, broth, and tomatoes; bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened.
Transfer 1 cup of the beans with a little of the cooking liquid to a food processor or blender and puree; return to the saucepan. Bring to a low boil. Stir in the tubetti, salt, and pepper; cook, stirring frequently, until the pasta is tender but still firm, about 5 minutes. Cool to room temperature; cover and refrigerate several hours or overnight.
Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time until the soup reaches the desired consistency. Serve, sprinkled with the cheese and sage.
Serves 4 generously
per serving: 467 cal; 9 g fat; 2 g sat fat; 8 mg chol; 724 mg sodium; 70 g carb; 13 g fiber; 27 g prot; 198 mg calc
4 t. olive oil
1 onion, chopped
2 celery stalks, chopped
1/2 carrot, sliced
1 slice Canadian bacon, diced
1 (19-oz) can cannellini beans, rinsed and drained
3 c. low-sodium beef broth
1 (28-oz.) can Italian plum tomatoes (no salt added), chopped
1 c. tubetti or elbow macaroni
1/4 t. salt
Freshly ground pepper, to taste
2 T. grated Parmesan cheese
2 T. minced fresh sage, or 1 t. dried
Heat a nonstick saucepan. Swirl in the oil, then add the onion. Saute until golden, then add the celery, carrot, and bacon. Saute until the vegetables are softened. Add the beans, broth, and tomatoes; bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened.
Transfer 1 cup of the beans with a little of the cooking liquid to a food processor or blender and puree; return to the saucepan. Bring to a low boil. Stir in the tubetti, salt, and pepper; cook, stirring frequently, until the pasta is tender but still firm, about 5 minutes. Cool to room temperature; cover and refrigerate several hours or overnight.
Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time until the soup reaches the desired consistency. Serve, sprinkled with the cheese and sage.
Serves 4 generously
per serving: 467 cal; 9 g fat; 2 g sat fat; 8 mg chol; 724 mg sodium; 70 g carb; 13 g fiber; 27 g prot; 198 mg calc
Easy Manicotti Florentine
Easy Manicotti Florentine
4 Servings
1 pkg. Frozen spinach, thawed and drained
1 cup low-fat (1%) cottage cheese
1/2 cup part-skin ricotta cheese
1/4 teaspoon freshly ground black pepper
2 cup low-sodium tomato sauce
6 ounces uncooked jumbo manicotti shells
(8 shells)
2 1/4 ounces shredded part skim mozzarella cheese
1. Preheat oven to 375F.
2. In large bowl, combine spinach, cottage cheese, and ricotta cheese, salt, and pepper until blended. Pour 1 cup of the sauce and ¼ cup water into 11 X 7 inch baking pan; spread to make an ever layer.
3.With teaspoon, stuffed each shell with equal amount of the cheese mixture; (I use a pastry bag or a zip lock bag; place in baking pan. Pour remaining tomato sauce evenly over the top. Cover with foil; bake until shells are tender, about 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake about 10 minutes longer, until cheese is melted and bubbly.
Per Serving: 236 calories, 18 g protein, 7 g Fat, 25 g Carbohydrate, 244 mg Caladium 412 mg Sodium, 24 mg Cholesterol, 3 g Dietary Fiber
4 Servings
1 pkg. Frozen spinach, thawed and drained
1 cup low-fat (1%) cottage cheese
1/2 cup part-skin ricotta cheese
1/4 teaspoon freshly ground black pepper
2 cup low-sodium tomato sauce
6 ounces uncooked jumbo manicotti shells
(8 shells)
2 1/4 ounces shredded part skim mozzarella cheese
1. Preheat oven to 375F.
2. In large bowl, combine spinach, cottage cheese, and ricotta cheese, salt, and pepper until blended. Pour 1 cup of the sauce and ¼ cup water into 11 X 7 inch baking pan; spread to make an ever layer.
3.With teaspoon, stuffed each shell with equal amount of the cheese mixture; (I use a pastry bag or a zip lock bag; place in baking pan. Pour remaining tomato sauce evenly over the top. Cover with foil; bake until shells are tender, about 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake about 10 minutes longer, until cheese is melted and bubbly.
Per Serving: 236 calories, 18 g protein, 7 g Fat, 25 g Carbohydrate, 244 mg Caladium 412 mg Sodium, 24 mg Cholesterol, 3 g Dietary Fiber
The Butcher's Sauce
The Butcher's Sauce
Crissy's Note: I freeze 2 quart-sized bags of sauce, each with 4-5 generous servings. DH and I enjoy this rich and satisfying sauce.
1 large onion -- chopped
2 medium celery ribs -- chopped
2 medium carrots -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons tomato paste
1/2 cup dry white wine
2 28 ounce cans Italian plum tomatoes packed in puree -- chopped
salt and pepper -- to taste
In a large skillet over medium heat, cook the vegetables in the oil, stirring often, until tender and golden but not browned, about 10 min. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
Add the meats and cook, breaking up lumps with the back of a spoon, until lightly browned. Stir in the tomato paste and salt & pepper. Add the wine and bring to a simmer.
Pour the tomatoes into the slow cooker. Scrape the meat and veggies in to the cooker and stir well. Cover and cook on high for 4 hours or on low for 8 hours, or until the sauce is thick.
Yield: about 10 cups
Serving size: depends on personal preference (I use about 1/2 cup fo me and 1 cup for DBF). NI is based on 1/2 cup.
Yield: "10 cups"
109 Calories; 6g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber
Crissy's Note: I freeze 2 quart-sized bags of sauce, each with 4-5 generous servings. DH and I enjoy this rich and satisfying sauce.
1 large onion -- chopped
2 medium celery ribs -- chopped
2 medium carrots -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons tomato paste
1/2 cup dry white wine
2 28 ounce cans Italian plum tomatoes packed in puree -- chopped
salt and pepper -- to taste
In a large skillet over medium heat, cook the vegetables in the oil, stirring often, until tender and golden but not browned, about 10 min. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
Add the meats and cook, breaking up lumps with the back of a spoon, until lightly browned. Stir in the tomato paste and salt & pepper. Add the wine and bring to a simmer.
Pour the tomatoes into the slow cooker. Scrape the meat and veggies in to the cooker and stir well. Cover and cook on high for 4 hours or on low for 8 hours, or until the sauce is thick.
Yield: about 10 cups
Serving size: depends on personal preference (I use about 1/2 cup fo me and 1 cup for DBF). NI is based on 1/2 cup.
Yield: "10 cups"
109 Calories; 6g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber
Baked ziti with vegetables
Baked ziti with vegetables
SERVES 2
2/3 cup uncooked ziti (about 2 ounces)
1 can (14 ounces) low-sodium tomatoes, drained (reserve 1/2 cup of
the juice)
1/2 cup sliced carrots
1 cup chopped broccoli
1/2 cup diced green bell pepper
1/4 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup reduced-fat mozzarella cheese
1/2 cup Parmesan cheese
Preheat the oven to 375 F. Lightly coat a baking dish with cooking
spray.
Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or
according to the package directions. Drain the pasta thoroughly.
In a nonstick frying pan over medium heat, add the reserved juice
from the canned tomatoes. Stir in the carrots, broccoli and green
pepper. Saute the vegetables until tender, about 5 minutes. Add the
mushrooms and garlic and cook for another 5 minutes.
Add the tomatoes, basil, oregano and black pepper to the vegetable
mixture. Cook over low heat for 3 to 5 minutes.
Transfer the cooked vegetables to a large bowl. Add the cooked pasta
and mozzarella cheese. Toss gently to mix. Spoon the mixture into the
prepared baking dish. Sprinkle with the Parmesan cheese. Cover with
aluminum foil and bake until the mixture is hot and bubbly, about 30
minutes. Remove the aluminum foil after 15 minutes.
Divide the pasta among warmed individual bowls. Serve immediately.
Nutritional Analysis(per serving)Calories 360 Cholesterol 35 mg
Protein 23 g Sodium 613 mg
Carbohydrate 45 g Fiber 9 g
Total fat 11 g
SERVES 2
2/3 cup uncooked ziti (about 2 ounces)
1 can (14 ounces) low-sodium tomatoes, drained (reserve 1/2 cup of
the juice)
1/2 cup sliced carrots
1 cup chopped broccoli
1/2 cup diced green bell pepper
1/4 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup reduced-fat mozzarella cheese
1/2 cup Parmesan cheese
Preheat the oven to 375 F. Lightly coat a baking dish with cooking
spray.
Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or
according to the package directions. Drain the pasta thoroughly.
In a nonstick frying pan over medium heat, add the reserved juice
from the canned tomatoes. Stir in the carrots, broccoli and green
pepper. Saute the vegetables until tender, about 5 minutes. Add the
mushrooms and garlic and cook for another 5 minutes.
Add the tomatoes, basil, oregano and black pepper to the vegetable
mixture. Cook over low heat for 3 to 5 minutes.
Transfer the cooked vegetables to a large bowl. Add the cooked pasta
and mozzarella cheese. Toss gently to mix. Spoon the mixture into the
prepared baking dish. Sprinkle with the Parmesan cheese. Cover with
aluminum foil and bake until the mixture is hot and bubbly, about 30
minutes. Remove the aluminum foil after 15 minutes.
Divide the pasta among warmed individual bowls. Serve immediately.
Nutritional Analysis(per serving)Calories 360 Cholesterol 35 mg
Protein 23 g Sodium 613 mg
Carbohydrate 45 g Fiber 9 g
Total fat 11 g
MEATLOAF
MEATLOAF
1 1/4 lb ground turkey (93/7)
1/2 cup ketchup
1/2 cup egg beaters
1/4 parmesean or romano
1/2 bag of stove top stuffing
1 1/2 cup broccoli slaw
1/2 cup red onion
Bake for about 45 minutes at 375. Was so good!
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