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Recipes
Apr 2, 2008 11:52:18 GMT -5
Post by Connie on Apr 2, 2008 11:52:18 GMT -5
Post all low cal and yummy recipes here. Please include a point value if it has one.
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Recipes
Apr 2, 2008 20:02:42 GMT -5
Post by audrey on Apr 2, 2008 20:02:42 GMT -5
Sloppy Joes (not taco's but sloppy joes)
9 points per serving...yes a bit high, but also a nice meal
4 teaspoons olive oil 2 onions finely chopped 1 celery stalk, finely chopped 1/2 carrot finely chopped 1/2 green bell pepper, seeded and finely chopped 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried thyme leaves 1 pound lean ground beef 1 cup canned diced tomatoes 2 tablespoons tomato paste 1 tablespoon worcestershire sauce 2 teaspoons red wine vinegar 1/2 teaspoon hot red pepper sauce salt and pepper to taste
In a medium saucepan heat the oil. Saute the onions, celery, carrot and bell pepper until the onions are translucent 10-12 minutes. Stir in the oregano and thyme, then add the feef and cook, breaking apart as you cook 5-7 minutes.
In a small bowl, combine the tomatoes, tomatoe paste and 2 tablespoons water. Add to the beff mixture and cook one minute. Add the worcesteshire sauce, vinegar, pepper sauce, salt and peppers. Bring to a boil. Reduce heat and simmer about 10 minutes, stirring occasionally. Serve on buns.
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Recipes
Apr 3, 2008 10:43:12 GMT -5
Post by Connie on Apr 3, 2008 10:43:12 GMT -5
This one will be getting used! So if I only used half the bun it should bring it down to 7 pts right?
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Recipes
Apr 3, 2008 19:26:02 GMT -5
Post by audrey on Apr 3, 2008 19:26:02 GMT -5
you bet!!!!!
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Recipes
Apr 3, 2008 19:31:15 GMT -5
Post by audrey on Apr 3, 2008 19:31:15 GMT -5
Marinated Flank Steak
5 points per serving...this recipe is for 4 servings
1/4 cup reduced sodium soy sauce 2 teaspoons honey 2 teaspoons grated peeled gingerroot or 1 teaspoon ground 2 teaspoons finely chopped lemongrass or grated lemon zest 2 garlic cloves, minced 1 tablespoon dry sherry pinch crushed red pepper flakes one pound flank steak 2 teaspoons olive oil
Put everything but oil in a baggie and mix to coat steak. Store overnight. Remove from fridge 30 minutes before broiling.
Pat steak dry then rub lightly with oil. Broil about 4 minutes on each side
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Recipes
Apr 3, 2008 19:34:17 GMT -5
Post by audrey on Apr 3, 2008 19:34:17 GMT -5
Salasa Burgers
These are 6 points each without the bread
1 1/2 lbs lean ground beef 1 large tomato, seeded and finely chopped 1/4 cup finely chopped red onions 1 garlic clove, minced 1/2 cup finely chopped green sweet peppers 2 finely chopped seeded jalapeno peppers 2 cups shredded lettuce 1 tablespoon snipped cilantro 1/3 cup finely shredded cheddar cheese 1/4 teaspoon salt 1/4 cup sour cream and/or guacamole (to serve)
For the salsa: In a bowl, combine the tomato, garlic, onion, green peppers, jalapeno peppers, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill the remaining salsa until serving time.
In another bowl, combine the ground beef and the 2 tablespoons of reserved salsa; mix well. Shape the mixture into six 1/2-inch-thick oval patties. Grill the patties on an uncovered grill directly over medium coals for about 13-15 minutes (or until an instant-read thermometer inserted in side of patty registers 160 degrees F), turning the patties once halfway through grilling time.
Arrange the shredded lettuce on individual plates. Top with the burgers, the remaining salsa, and the cheddar cheese. Serve with sour cream and/or guacamole.
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Recipes
Apr 3, 2008 19:37:38 GMT -5
Post by audrey on Apr 3, 2008 19:37:38 GMT -5
Corned Beef
This is 7 points per serving
3 pounds corned beef brisket Spice packet from corned beef 2 teaspoons caraway seed 1 orange stuck with 20 whole cloves 2 pounds potatoes, unpeeled and quartered 2 pounds carrots, peeled and sliced cross-wise 2 teaspoons caraway seed 8 wedges cabbages Cut fat away from the meat and discard. Place meat and contents of spice packet in an eight-quart Dutch oven. Add 2 teaspoons caraway seed and orange, then cover with water. Cover and bring to a boil. Reduce heat to maintain a slow simmer and cook for 4 hours. (Can be cooked ahead and reheated.)
When meat has cooked for 3 hours, place potatoes, carrots and another 2 teaspoons caraway seed in a second eight-quart Dutch oven or kettle with water to cover. Add salt to taste. (See TIPS.) Bring to a boil, then reduce heat to maintain a slow simmer. Cook for about 40 minutes. Add cabbage and cook another 6 – 8 minutes or until cabbage is fully cooked. Drain.
Drain meat (discarding the orange) and slice crosswise, removing any additional obvious fat. Serve with potatoes and carrots topped with cheese sauce along with mustard on the side.
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Recipes
Apr 3, 2008 19:38:56 GMT -5
Post by audrey on Apr 3, 2008 19:38:56 GMT -5
Mashed Potatoes
3 points per serving, 1/2 cup per serving
3 cups leftover mashed potatoes 1 onion, chopped 1/2 cup part-skim ricotta cheese 8 ounces fat-free sour cream 3/4 cup low-fat grated cheddar cheese 1/2 teaspoon dried dill (or 1½ teaspoons fresh dill) 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 3 cups broccoli tops, chopped In a large mixing bowl, mix all ingredients except broccoli until smooth with a wooden spoon. Add broccoli and combine well. Transfer to a greased casserole dish. Bake at 375F for about 35 minutes until hot and bubbly.
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Recipes
Apr 3, 2008 19:40:04 GMT -5
Post by audrey on Apr 3, 2008 19:40:04 GMT -5
M and M Cookies
2 points each
2-1/4 cups all-purpose flour, fluffed to aerate before measuring 1 teaspoon table salt 1-1/8 teaspoons baking soda 1 cup (2 sticks) unsalted butter at room temperature 1 cup white sugar 1/2 cup brown sugar, golden or dark 1 generous teaspoon vanilla 2 eggs at room temperature (or warmed in warm water for 5 minutes) M&Ms, 6 per cookie Preheat oven to 375F.
In a small bowl, stir together flour, salt and baking soda.
In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined.
Spray a baking sheet with cooking spray (Kathy uses Pam, I use Baker’s Joy). Form balls a tad smaller than a golf ball and arrange well apart (see TIPS) on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top (see TIPS). Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
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Recipes
Apr 3, 2008 19:41:56 GMT -5
Post by audrey on Apr 3, 2008 19:41:56 GMT -5
Chicken and Stuffing for the Crockpot
4 points per serving, one serving is one chicken breast
4 chicken breasts (halves) 1 pkg. Stove Top Stuffing 1/2 cup water 1 can FF cream of mushroom soup 1 cup chicken broth
Place chicken on bottom of Crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours.
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Recipes
Apr 3, 2008 19:43:59 GMT -5
Post by audrey on Apr 3, 2008 19:43:59 GMT -5
Mexican Burgers
6 points each
1/2 cup chopped onion 2 tbsp chili powder 1/2 cup bulgur (or 1 cup cooked rice) 1/2 cup water 1 tsp lime juice 1 egg white 1 lb extra lean ground beef Non-stick spray
Sauté onion & chili powder for 1 minute over medium heat. Add bulgur. Cook 1 minute more. Add water. Remove from heat. (Substitute cooked rice instead of bulgur.) Mix with remaining ingredients & form into 8 patties. Grill or barbecue about 8 minutes per side. Top with low-fat yogurt or sour cream, salsa, shredded lettuce, sliced tomatoes or cucumbers, chopped green or red pepper, and chopped green onion.
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Recipes
Apr 3, 2008 19:44:59 GMT -5
Post by audrey on Apr 3, 2008 19:44:59 GMT -5
Lemon Chicken
4 points per serving
1/4 cup fresh lemon juice 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves 1/2 tsp coarsely ground black pepper 4 boneless chicken breasts (about 6 oz each)
Preheat broiler. Spray rack in broiler with nonstick cooking spray. In small bowl, combine lemon juice, thyme, rosemary, and pepper. Carefully loosen skin of chicken. Rub half of lemon mixture on chicken under skin; reserve remaining mixture. Place chicken, skin side up, on prepared broiler rack; broil 4" from heat, turning once, 10 minutes, until browned and cooked through. To serve, remove and discard skin from chicken breasts; place one breast on each of 4 plates. Drizzle each with an equal amount of reserved lemon mixture.
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Recipes
Apr 3, 2008 19:46:00 GMT -5
Post by audrey on Apr 3, 2008 19:46:00 GMT -5
Seafood Lasagna
6 points each
4 ounces curly or plain lasagna noodles (4 noodles) 1 1/2 cups coarsely shredded zucchini 1 cup coarsely shredded carrot 1/2 cup chopped onion 1/2 cup part-skim ricotta cheese 4 ounces drained canned shrimp, patted dry 4 ounces drained canned crabmeat, squeezed dry 1 tablespoon minced fresh basil 2 teaspoons fresh lime juice 1/4 teaspoon ground red pepper 1 tablespoon cornstarch 1/4 teaspoon salt 2 cups tomato sauce (no salt added) 1 1/2 ounces skim-milk mozzarella cheese, grated
Preheat oven to 375o F. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender. Drain, discarding liquid; rinse with cold water. Drain again. Cut each noodle in half lengthwise; keeping noodles flat and separate, cover with plastic wrap and set aside. In large nonstick skillet, combine zucchini, carrot, onion and 1/3 cup water; bring liquid to a boil. Cook over medium-high heat, stirring constantly, until water is evaporated and vegetables are dry (do not brown). Transfer cooked vegetables to large bowl. Add ricotta cheese, shrimp, crabmeat, basil, juice and pepper; with fork, mix well. Place cooked noodles onto work surface; spread each with an equal amount of cheese mixture. Starting at narrow ends, loosely roll noodles jelly-roll fashion; place into 10 x 7" baking dish, cut-side down. In medium saucepan, combine cornstarch and salt; add tomato sauce, stirring until cornstarch is dissolved. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and is slightly thickened. Spoon sauce mixture over and around lasagna rolls; sprinkle rolls evenly with mozzarella cheese. Bake, covered, 45 minutes, until heated through. Remove from oven; let stand 10 minutes.
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Recipes
Apr 3, 2008 19:47:09 GMT -5
Post by audrey on Apr 3, 2008 19:47:09 GMT -5
Peanut Butter Fudge
2 points per serving
Cooking Spray 1 (14 oz) can fat-free sweetened condensed skim milk 1 (12 oz) pkg reduced-fat semisweet chocolate chips 1/3 cup reduced-fat chunky peanut butter 1 tbsp light-colored corn syrup 1 tsp vanilla extract
Line an 8-inch square baking pan with foil, and coat foil with cooking spray. Set aside. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares. Store between layers of wax paper in an airtight container in refrigerator.
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Recipes
Apr 9, 2008 21:42:06 GMT -5
Post by tara on Apr 9, 2008 21:42:06 GMT -5
I'm new and browsing, this site is HUGE it will take me weeks to get through it. Just wanted to say these all look really yummy (ok not the seafood, but only because I don't like it, lol) I will be having pb fudge tomorrow... and i will hope I can keep myself from eating all 36 squares tomorrow, lol.
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