Monday, May 30, 2011

Swedish Meatballs

This recipe was really good.  I was surprised at how well the Allspice went with the garlic & onions.  Everyone liked dinner & my 1yr old ate 7 meatballs.

Swedish Meatballs

Servings: 4 • Serving Size: 5 meatballs • Old Points: 4 pt • Points+: 5 pt
Calories: 213.5 • Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g
Sodium without adding salt: 346 mg  

  • 1 tsp olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1 lb 93% lean beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock (Swanson's)
  • 2 oz light cream cheese

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowlydrop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. (The gravy didn't get as thick as I'd like so next time I plan on adding a little flour to help thicken it).  Garnish with parsley and serve over egg noodles or with toothpicks if you want to set these out as an appetizer.

This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.

Tuesday, May 24, 2011

Cilantro Lime Shrimp

The shrimp were good but not very filling.  I think next time I make them, I'll use them as a side dish.  They were very tasty & easy to make, though.

Cilantro Lime Shrimp

Servings: 4 • Serving Size: 6 oz  Points: 4 pt
Calories: 197.3 • Fat: 4.1g  Protein: 35.9 g  Carb: 2.4 g  Fiber: 0.1 g

  • 2 tsp olive oil
  • 2 lb shrimp, shelled and deviened
  • 6 cloves garlic, crushed
  • 1/2 cup chopped fresh cilantro
  • 1 lime
  • salt and pepper

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and tosswith cilantro. Serve hot.

Recipe from Gina's skinny recipes

Turkey Parmigiana Burgers

This recipe was extremely easy & very tasty.  The pomodoro sauce is sweet & goes really well with the turkey.

Turkey Parmigiana Burgers

Servings: 4 • Serving Size: 1 burger •  Old Points: 7 pts • Points+: 8
Calories: 324.7 • Fat: 8.9 g • Protein: 31.1 g • Carb: 28.8 g • Fiber: 0.9 g • Sugar: 2 g
Sodium 775 mg (without adding salt)

  • 16 oz lean Turkey burgers
  • 4T Mayo (Kraft)
  • 4 oz part skim mozzarella cheese
  • 1 cup pomodoro sauce (click for recipe)
  • 4 rolls such as ciabatta rolls (Walmart sells a ciabatta roll without PHO or HFCS)

Heat the sauce; cook burgers 2-3 minutes on each side. Spread 1T mayo on each roll. Top with cheese; when melted put on a roll and top with sauce. Enjoy!

Filetto di Pomodoro

Filetto di Pomodoro

Servings: 8 • Serving Size: 1 cup  Old Points: 1 pt  Points+: 2 pt
Calories: 90.9 • Fat: 1.8 g  Protein: 0.3 g  Carb: 15.3 g  Fiber: 3.7 g 

  • 2 (28 oz) cans whole tomatoes, chopped up
  • 3 cloves garlic, smashed
  • 1 tbsp olive oil
  • 1/2 large onion finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup fat free chicken stock
  • fresh basil
Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes).

Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

Saturday, May 14, 2011

Asian Peanut Noodles with Chicken – Lightened Up

My husband & I thought this meal was great but it was a bit spicy for the kids.  You could try omitting some of the chili sauce.  This recipe definitely has some heat.   We mixed all the ingredients together but you can also layer them.

Asian Peanut Noodles with Chicken 

Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g 

Light Peanut Sauce:
  • 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
  • 5 tbsp Jif Natural Peanut Butter
  • 1 tbsp Sriracha chili sauce (found in the Asian food isle)
  • 2 tbsp honey
  • 2 tbsp soy sauce 
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 16 oz chicken breast, cut into thin strips
  • salt and pepper (to taste)
  • 1 tbsp Sriracha chili sauce (more or less to taste)
  • juice of 1/2 lime
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce 
  • 1/2 tbsp sesame oil
  • 8 oz rice noodles
  • 3/4 cup green onion, chopped
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups cup shredded broccoli slaw 
  • 2 cloves garlic, crushed
  • 1 cup bean bean sprouts (optional)
  • 2 tbsp chopped peanuts (optional) 
  • 1 lime, sliced
  • cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 2 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, green onions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Crockpot Santa Fe Chicken

Okay, if you cock your head to the right you can see this picture the right way.  I have no idea why blogger keeps rotating it but I haven't figured out how to fix it.  Oh well, it still tasted good.  My 5yr old & 2yr old liked it & my 1yr old ate 5 helpings.  That always makes Mommy feel good. 

Crock Pot Santa Fe Chicken 
Gina's Weight Watcher Recipes
Servings: 8 servings  Size: 1 cup • Old Points: 3 pts  Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g 
  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth (Swanson's doesn't have PHO)
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock potSeason chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shredReturn chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

Wednesday, May 11, 2011

Broiled Tilapia with Garlic

Servings: 6 servings Time: 15 minutes Points: 4.5 ww points
  • 6 tilapia fillets (6oz)
  • 2 cloves garlic, crushed
  • 3 tsp extra virgin olive oil
  • 1 tsp oregano
  • 1 tsp parsley
  • salt and pepper
  • 1 lemon

Wash fish and pat dry. Line broiler pan with tin foil. Place fish on the tin foil and season with salt, pepper, oregano, and parsley. Drizzle with olive oil and top with crushed garlic.
Set broiler to low and place fish about 8 inches from the flame. Cook until fish is cooked through, about 7 minutes (be careful not to burn garlic). Serve with freshly squeezed lemon juice.

Recipe found at Gina's Skinny Recipes

Tuesday, May 10, 2011

Sesame Chicken

This has been a family favorite for years.  My favorite part is the little overcooked bits of garlic & onion that we mix with our rice.  This marinade is also really good on whole chicken breasts.

Sesame Chicken

  • 3T Sesame seeds
  • 3T Canola Oil
  • 1/4c Soy Sauce (I use La Choy)
  • 2t Brown Sugar
  • 1/2c chopped, Green Onions
  • 1 clove Garlic
  • 1/4t Black Pepper 
  • 1/4t Ground Ginger
  • 1lb Chicken, cut into strips

 Mix all ingredients in a large Ziplock bag.  Marinade for at least 1 hour (the longer you marinade it, the stronger it'll be).  Cook chicken & the marinade on the stove til chicken is cooked through.  Serve with rice.  The cooked marinade tastes great mixed into the rice.

Recipe from Sharon Lender

Thursday, May 5, 2011

Shrimp and Zucchini with Bowties in Light Tomato Sauce

We really enjoyed this dish.  It was nice & light without an overpowering sauce.  My 5 year old doesn't care for shrimp but enjoyed the rest of it.  It's nice to find ways to get veggies into my kids diets.

Shrimp and Zucchini with Bowties in Light Tomato Sauce

Servings: 3  Time: 20 minutes  Calories: 440  Points: 5.5 ww points

  • 1 lb shrimp, shelled and deviened
  • 6 oz uncooked bowtie pasta
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • 1 zucchini, julienned or cubed
  • 2 tomatoes, diced
  • 1 tbsp olive oil
  • 1/2 cup fat free chicken broth
  • 1 tbsp fresh parsley, finely chopped
  • cooking spray
  • 1/2 tsp crushed red pepper flakes (optional)
  • salt and fresh pepper
  • Shredded Parmesan cheese

 pasta according to package instructions.

While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray.Season shrimp with salt and pepper and add to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.

Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds. 

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mixwell with the sauce and adjust salt and pepper. Add chopped parsley and serve. Topwith some really good grated cheese!

Yields a little over 1 1/2 cups per serving.

Recipe found at Gina's Skinny Recipes