Wednesday, June 13, 2012
Weight Watchers SouthWest Eggrolls
Weight Watchers South West Eggrolls
These are 1 point a piece if you're counting points. Low fat, low carb and very yummy!
Posted by Christiana
Ingredients:
2 cup(s) cooked frozen yellow corn, thawed
15 oz canned black beans, drained and rinsed
10 oz chopped frozen spinach, thawed and squeezed dry
2 cup(s) shredded reduced-fat Mexican-style cheese
4 oz Ortega Diced Green Chiles, drained
4 medium uncooked scallion(s), chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp table salt
1/2 tsp black pepper
1 tsp cayenne pepper
24 item(s) egg roll wrapper(s)
Instructions
Preheat oven to 425 degrees and spray baking sheets. Combine all ingredients except egg roll wrappers in a large bowl. Lay a single egg roll wrapper on a flat surface and brush the edges with water. Position the wrapper so that a corner is pointed towards you. Place 1/4 cup of filling in the center. Fold the closest corner to you over the filling, then fold the side corners in and roll towards to the top corner. Place the egg rolls on the baking sheet with seam side down. Spray tops of egg rolls as well. Bake for 15 minutes or until lightly golden.
Thursday, January 12, 2012
Cod en Papillote aka Fish in a Bag
Prep time about 20 min and cook time 20 min.
Serves 4
INGREDIENTS:
Parchment paper
1 bulb fennel, cored and thinly sliced (may be labeled sweet anise)
1 large onion, thinly sliced
1 Green Bell chopped or thinly sliced
4 large cloves garlic, chopped (I use the minced cloves from a jar)
1/2 cup good quality black and green olives, pitted and chopped (the quality here makes a big difference I get a variety of different black and green from our olive bar at the store)
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Pepper
Tony Chachere's (I use the salt free). Or Salt but I don't use salt.
1/4 cup flat leaf parsley (a generous handful), chopped (Make sure it is flat head!)
Extra virgin olive oil (EVOO), for generous drizzling
2-3 lemons
Crusty bread for soaking up the juices :)
We skipped the bread and went with a rice and side of almond green beans.
PREPARATION:
Pre-heat the oven to 400°F.
Rip off four sheets of parchment paper, each a little over a foot long. Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and Tony Chachere's and top with parsley. Squeeze a bit of lemon juice on each and then drizzle EVOO liberally over the fish portions. Fold the top and bottom edges together and crease several times, then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
Bake the packets for 20 minutes. Serve one packet per dinner plate and cut open at the table. Cut the lemon into wedges and serve to squeeze down over the hot fish.
Pass bread at the table to mop up the cooking juices in the sack.
This will work with really any fish and any choice of seasonings or veggies. I found this on Rachael Ray's website and the tweaked it to fit our family. I don't cook with salt and we like a bit of spice hence the Tony Chachere's. If you don't like olives maybe try capers. I thought it would be good with some cut up artichoke pieces too.
A link that shows how to wrap the fish (no right way really this was just the easiest for me) and another yummy fish in a bag recipe there too. http://www.dinneralovestory.com/fish-presents/
Serves 4
INGREDIENTS:
Parchment paper
1 bulb fennel, cored and thinly sliced (may be labeled sweet anise)
1 large onion, thinly sliced
1 Green Bell chopped or thinly sliced
4 large cloves garlic, chopped (I use the minced cloves from a jar)
1/2 cup good quality black and green olives, pitted and chopped (the quality here makes a big difference I get a variety of different black and green from our olive bar at the store)
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Pepper
Tony Chachere's (I use the salt free). Or Salt but I don't use salt.
1/4 cup flat leaf parsley (a generous handful), chopped (Make sure it is flat head!)
Extra virgin olive oil (EVOO), for generous drizzling
2-3 lemons
Crusty bread for soaking up the juices :)
We skipped the bread and went with a rice and side of almond green beans.
PREPARATION:
Pre-heat the oven to 400°F.
Rip off four sheets of parchment paper, each a little over a foot long. Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and Tony Chachere's and top with parsley. Squeeze a bit of lemon juice on each and then drizzle EVOO liberally over the fish portions. Fold the top and bottom edges together and crease several times, then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
Bake the packets for 20 minutes. Serve one packet per dinner plate and cut open at the table. Cut the lemon into wedges and serve to squeeze down over the hot fish.
Pass bread at the table to mop up the cooking juices in the sack.
This will work with really any fish and any choice of seasonings or veggies. I found this on Rachael Ray's website and the tweaked it to fit our family. I don't cook with salt and we like a bit of spice hence the Tony Chachere's. If you don't like olives maybe try capers. I thought it would be good with some cut up artichoke pieces too.
A link that shows how to wrap the fish (no right way really this was just the easiest for me) and another yummy fish in a bag recipe there too. http://www.dinneralovestory.com/fish-presents/
Wednesday, May 18, 2011
Mexican-Style Brown Rice Casserole
Ingredients
1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp ground cumin, or other brand
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low-fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)
Instructions
Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Notes
Leftover brown rice works well in this dish.
1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp ground cumin, or other brand
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low-fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)
Instructions
Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Notes
Leftover brown rice works well in this dish.
Tortellini with Fresh Tomato Basil Sauce
So simple and easy to make and great for hot summer days cause it is light and quick.
Ingredients
1 pkg (20 oz) uncooked refrigerated cheese-filled tortellini
6-8 medium (3 c) tomatoes, seeded and coarsely chopped (I usually use 6-8 plum tomatoes)
3 Tbsp snipped fresh basil leaves (In a pinch, I have used about 1 Tbsp of dried basil- still yummy)
1 Tsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 large garlic cloves, pressed
1/4 c (1 oz) grated fresh Parmesan cheese
Directions
1. Cook tortellini according to package directions. Drain.
2. Meanwhile, chop tomatoes and remove seeds. Place in small bowl.
3. Add basil, vinegar, salt and black pepper to tomatoes and mix thoroughly.
4. Heat oil in large pan over medium heat. Add pressed garlic. Stir one minute or until garlic is lightly browned. Remove pan from heat. Add tortellini and tomato mixture - toss gently. Spoon pasta into serving bowl. Sprinkle with Parmesan cheese.
Yield: 4-6 servings
Ingredients
1 pkg (20 oz) uncooked refrigerated cheese-filled tortellini
6-8 medium (3 c) tomatoes, seeded and coarsely chopped (I usually use 6-8 plum tomatoes)
3 Tbsp snipped fresh basil leaves (In a pinch, I have used about 1 Tbsp of dried basil- still yummy)
1 Tsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 large garlic cloves, pressed
1/4 c (1 oz) grated fresh Parmesan cheese
Directions
1. Cook tortellini according to package directions. Drain.
2. Meanwhile, chop tomatoes and remove seeds. Place in small bowl.
3. Add basil, vinegar, salt and black pepper to tomatoes and mix thoroughly.
4. Heat oil in large pan over medium heat. Add pressed garlic. Stir one minute or until garlic is lightly browned. Remove pan from heat. Add tortellini and tomato mixture - toss gently. Spoon pasta into serving bowl. Sprinkle with Parmesan cheese.
Yield: 4-6 servings
Tuesday, April 19, 2011
Chocolate Raspberry Cheesecake by JRI
Chocolate Raspberry Cheesecake
Ingredients:
1 Ready-made pie crust (regular or chocolate graham)
2 – 3 oz. pkgs. of cream cheese, softened
1-14 oz. can of sweetened condensed milk (NOT evaporated)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries (I usually do more than this)
1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit (do it too fast & they’re sure to float to the top…still yummy, but not as ‘pretty’ when cut). Bake 30-35 minutes or until center is almost set. Cool.
3. Top cheesecake with chocolate glaze (looks nice if you leave ½-1” of cheesecake showing b/n crust & chocolate); chill & garnish with addt’l berries.
Chocolate Glaze:
2-1 oz. squares of semi-sweet baking chocolate
¼ cup whipping cream
Melt ingredients in small sauce pan over low heat until thickened & smooth. Remove from heat.
Ingredients:
1 Ready-made pie crust (regular or chocolate graham)
2 – 3 oz. pkgs. of cream cheese, softened
1-14 oz. can of sweetened condensed milk (NOT evaporated)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries (I usually do more than this)
1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit (do it too fast & they’re sure to float to the top…still yummy, but not as ‘pretty’ when cut). Bake 30-35 minutes or until center is almost set. Cool.
3. Top cheesecake with chocolate glaze (looks nice if you leave ½-1” of cheesecake showing b/n crust & chocolate); chill & garnish with addt’l berries.
Chocolate Glaze:
2-1 oz. squares of semi-sweet baking chocolate
¼ cup whipping cream
Melt ingredients in small sauce pan over low heat until thickened & smooth. Remove from heat.
Thursday, April 14, 2011
Fettuccini Carbonara by Bex
I *think* I got this out of a Taste of Home magazing years ago. Super good...but not for those who are watching calories, unless you use a lowfat cheese.
Ingredients:
Ready Serve cooked bacon
1 clove garlic, minced
16 oz spinach fettuccini
2 C colby cheese
1 C parmesean cheese
1/2 heavy cream
3 TB parsley
Pepper to taste
Directions:
1. Start cooking fettuccini.
2. As pasta cooks, combine cheeses, cream, and parsley in a large bowl. Crumble bacon and add to mixture. Stir until combined. Add cooked pasta to cheese mixture, and toss to coat evenly.
3. Exercise. :)
Ingredients:
Ready Serve cooked bacon
1 clove garlic, minced
16 oz spinach fettuccini
2 C colby cheese
1 C parmesean cheese
1/2 heavy cream
3 TB parsley
Pepper to taste
Directions:
1. Start cooking fettuccini.
2. As pasta cooks, combine cheeses, cream, and parsley in a large bowl. Crumble bacon and add to mixture. Stir until combined. Add cooked pasta to cheese mixture, and toss to coat evenly.
3. Exercise. :)
Cheese Ravioli with Zucchini and Red Pepper by Bex
Think you can't make a homemade sauce? You can. This one is super easy, and the results are awesome. I'm known to slurp it off the spoon as i'm waiting for the ravioli to cook! :)
Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley
Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.
2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.
3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.
4. Toss the ravioli, sauce, and veggies together...and eat! :)
Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.
Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!
Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley
Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.
2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.
3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.
4. Toss the ravioli, sauce, and veggies together...and eat! :)
Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.
Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!
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