For anyone looking to make their own Black Bean Burgers

 

This was taken from the Whole Foods website.

Homemade Blackbean Burgers

 

Serves 6

These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.

Ingredients

1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced

Method

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

Nutrition

Per serving (about 8oz/222g-wt.): 290 calories (70 from fat), 7g total fat, 1g saturated fat, 35mg cholesterol, 450mg sodium, 47g total carbohydrate (10g dietary fiber, 7g sugar), 12g protein= 7 WW points each.

You could cut points by using different buns than the ones listed here.  Also, you could use egg beaters or another egg substitute to lower points.

Provencal Chicken Strips Recipe

This is from the WW New Complete Cookbook.

You will need;
2 tsp olive oil
3/4 pound skinless, boneless chicken breasts, cut into 2-inch strips
1 shallot, finely chopped
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 TBSP freshly chopped parsley
1 TBSP capers, rinsed and drained
1 tsp red-wine vinegar
1 tsp finely chopped rosemary, or 1/4 tsp dried
3 cups hot cooked whole-wheat pasta
Directions:
1. In a large nonstick skillet, heat the oil.  Saute' the chicken, stirring constantly, 4 minutes.  Add the shallot and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.
2. Stir in the tomatoes, parsley, capers, vinegar and rosemary.  Reduce the heat and simmer until the liquid evaporates, about 10 minutes.  Serve the chicken mixture over the pasta.
Nutritionals:  Makes 4 servings, serving size is about 1 1/2 cups chicken and pasta mixture.  (I will measure out chicken mixture and let you know how much it makes when I make this).
266 calories, 5g fat, 33g carbs, 4g fiber, 24g protein= 6.5 WW points.
This would be great without the chicken with some fresh summer squash and zucchini in it's place.  You would need to adjust points for that.

Dessert with Dinner for once!

I NEVER serve dessert.  It's sad but true but desserts are reserved for special occasions.  I hardly ever order dessert at a restaraunt and it's not because I don't like them.  My mom made some scrumptious lemon bars today that she shared with us.  I will share the picture and recipe with you here.

This was from USA Today March 25-27, 2011.  Cooksmart by Three Many Cooks.
It is called The best lemon bars, bar none!

Luscious Lemon Bars
for crust:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup confectioners sugar
1 stick (8 TBSP) butter
for filling:
2 large eggs
3/4 cup sugar
1 1/2 TBSP. all-purpose flour
6 TBSP juice from 2 lemons
2 tsp. finely grated lemon zest

Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Spray an 8x8 inch baking pan with cooking spray.  Fit an 8-inch by 16-inch piece of foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan.  Spray foil with cooking spray.
Mix flour, salt, confectioners sugar in a medium bowl; stir in butter to form dough.  Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps).  Bake until pale golden, about 20 minutes.
While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
Remove pan from oven.  Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from the pan and set on wire rack.  Cool until room temperature.  Cut into squares and serve.
Nutritionals:
Makes 16 servings
143 calories, 20g carbs, 2g protein, 6g fat, 0g fiber= 4 WW points each!  YUMMY!!!

Spicy Beef (or chicken) and Broccoli Stir-Fry. This is a repeat but I have ginger.

This recipe was taken from the WW New Complete Cookbook.  I am changing a few things to adapt to what I have on hand.  I will also list nutritionals for both beef and chicken for all those chicken lovers on here who voted!  :)

A cute little story.  I bought Chris some Diet Gingerale this week.  Nolan likes to get them out for Chris for dinner or when he is packing his lunch.  Nolan calls them Ginger.  But the way he says it is like this; Ginga.  It's almost like he has a Boston accent.  Chris and I smile or break down laughing every time he says it.

Spicy Beef and Broccoli Stir-Fry

2TBSP dry sherry
2 TBSP dark soy sauce (This is the good stuff, Tamari)  BUT you could use regular
5-6 garlic cloves, minced
1 TBSP grated peeled fresh ginger
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 pound beef tenderloin, trimmed of all fat and cut into strips
1 tsp cornstarch
1 TBSP vegetable oil
4 cups broccoli florets
3 scallions, thinly sliced   I don't have these :(

1. To prepare marinade, in a gallon size Ziplock, combine the sherry, soy sauce, garlic, sesame oil and red pepper; add the beef.  Seal the bag, squeezing out the air, turn to coat the beef.  Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup of liquid.  Add the cornstarch and stir until it dissolves.
3. Heat a large non-stick skillet or wok with a lid over high heat.  Add the vegetable oil and beef; stir-fry until the beef loses it's red color, about 1 minute.  With a slotted spoon, transfer to a plate.  Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute.  Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes.  Serve, sprinkled with the scallions.
Nutrionals:
This makes four servings.  Each 1/4 of the stir-fry is 207 calories, 11g fat, 8g carb, 3g fiber and 18g protein.
That works out to 5 WW points per serving.

If using chicken instead it would be 4 WW points per serving.  It is 4 WW points for 3 oz. cooked tenderloin and 3 WW points for 3 oz. of grilled chicken breast.

I am serving this with rice tonight.

Review and Picture of Chicken Stir-Fry

Not sure where to begin.  I made this to the tee.  I had every ingredient and measured it all out.  It only made 2 cups.  It was suppose to make 4 servings at 1 1/4 cups each.  So, I ended up adding up the entire recipe and dividing it by two since Chris and I each got 1 cup.  I was more than slightly perturbed by this.  I have had a lot better stir-fry but Chris says this was one of the best ones he has had.  I don't think I will make it again unless Chris special requests it.

Review of Greek Veggie Burger and Homemade Fries

This was yummy!  We have had it before though.  I used a sweet potato and two red potatoes for the fries.  I tossed them all with 1 TBSP olive oil and salt and pepper.  I lined a cookie sheet with foil and sprayed it with Pam.  I let it bake for about 25 minutes at about 425.  You might want to keep an eye on it and rotate it depending on the heat of your oven.  I was watching these and moving them around with the veggie burgers.  I will definitely make this again.
Chris and I like this and I think next time we will just divide the olive garlic sauce in two.  The kids usually just split one patty and do the traditional ketchup and mustard.  Of course we would up our points but I think it works out to 1.5 WW points more.  Not bad!  We ate these with just the olive garlic sauce, nothing else.  It is very, very flavorful and good.

Chicken Stir-Fry

This is from WW New Complete Cookbook.  This is a new one for me.  I am making it tonight!

You need:
2 TBSP low sodium chicken broth (freeze the rest)
1 TBSP minced peeled fresh ginger
1 TBSP reduced sodium soy sauce
1 TBSP Worcestershire sauce
2 tsp packed brown sugar
1 tsp cornstarch
1 tsp Asian (dark) sesame oil
3/4 pound skinless, boneless chicken breasts, cut into strips
2 TBSP sesame seeds
1 TBSP peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress
Directions:
1. To prepare marinade, in a zip-close bag, combine broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch and sesame oil; add the chicken.  Seal the bag, squeezing out extra air; turn to coat the chicken.  Refrigerate, turning bag occasionally, at least 2 hours or overnight.  Drain and discard marinade.
2. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes.  Transfer to a small bowl.
3. In the same skillet, heat the peanut oil.  Stir-fry the scallions, garlic and red pepper, 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes.  Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes.  Serve sprinkled with the sesame seeds.
Nutritionals:  Makes 4 servings.  One serving is about 1 1/4 cups.
184 calories, 8g fat, 9g carbs, 1g fiber and 20g protein=  5 WW points.  That works out to 1 WW point per 1/4 cup.  You can adjust your serving to how many points you want for dinner.

I will serve this with brown rice.

Southern Oven "Fried" Chicken

I got this from the WW New Complete Cookbook.  I have never made it before so it will be an adventure for us too.  I assume the kids will really like this though.

You will need:
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 TBSP all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Directions:
1. Preheat oven to 400 degrees; spray a large baking sheet with nonstick cooking spray.
2. Pour the buttermilk into a shallow bowl.  On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper.  Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely.  Place the chicken on the baking sheet; drizzle with the oil.  Bake 30 minutes, then turn the chicken over.  Bake until cooked through, 15-20 minutes longer.
Nutritionals:
(about 2 pieces according to the book)  I would just make into 4 even portions so you know after it's done.
229 calories, 10g fat, 11g carbs, 0g fiber, 23g protein= 6 WW points.
TIP-
You could up the fiber by using a different cereal perhaps Fiber One corn flakes or Total corn flakes if there are better fiber nutritionals in those.
I just realized that I don't have the cereal for this so will have to go to the store AGAIN this week.

Cat Cora's Greek Veggie Burgers with Olive Garlic Sauce recipe

I got this recipe a few years ago from the Morningstar website.  We really like these.  It is a fast and easy recipe too!

Ingredients:
4 veggie burgers
1/3 cup Kalamata olives, pitted and chopped
2 TBSP lowfat plain yogurt
2 TBSP crumbled feta cheese
1 TBSP chopped green onion
1 tsp fresh chopped oregano (I never used this for the recipe)
1/8 tsp pepper
1 clove garlic minced
4 hamburger buns, split and toasted
4 leaves lettuce
4 thin slices tomato
4 thin slices red onion
4 slices cucumber (optional)
Directions:
1. Cook veggie burgers according to package directions.
2. Meanwhile, in a small bowl stir together olives, yogurt, cheese, green onion, oregano, pepper and garlic.
3. Serve burgers in buns along with veggies listed and topped with olive mixture.
Nutritionals: 
I am using Boca burgers (b/c that's what I have)-100 calories, 1g fat, 8g carbs, 6g fiber, 19g protein= 2.5 WW points each.
I am using Arnold Select Whole Grain White Sandwich Thins for buns-100 calories, 1g fat, 22g carbs, 5g fiber, 4g protein= 2.5 WW points each.
I am using 16 Kalamata olives, mostly b/c 4=a serving-160 calories, 17.2g fat, 0.4g carbs, 1.2g fiber, 0.8g protein= 4WW points total.
yogurt-free
feta- 45 calories, 3.5g fat, 1g carbs, 0g fiber, 3.5g protein= 1.5 WW points total.
green onion, garlic, oregano, lettuce, tomato, red onion and cucumber= free
Total- 6.5 WW points per Boca burger with bun and sauce with veggie toppings.
I will serve this with homemade yam fries and a vegetable.

Review/Pic. of Oh So Good Onion Soup!

This soup was great!  It ended up making appx. 9 cups.  So, a hearty two cups per serving.  Chris and I were both full after one bowl.  Chris made homemade Italian bread last night so we ate that with the soup.  It was from the WW New Complete Cookbook.  We haven't gotten accustomed to yeast yet but hopefully in the weeks to come, we will do better.  His bread was tasty but very dense.

WWWhat's Cooking for Dinner this week? Weekly Menu #2

Well, as promised I am trying to provide a weekly menu.  I am going to use a lot of recipes from the WW New Complete Cookbook.  I didn't make the Delmonico steak recipe last week or the Onion Soup due to the mishap so...  I might add those in somewhere in the next week or so.  Here's what I have planned so far;

Remember these are in no specific order. 

Faux Chicken Parmesan
Onion Soup
Southern Oven "Fried" Chicken
Chicken Stir-Fry
Provencal Chicken Strips
Spicy Beef and Broccoli Stir-Fry
Greek Veggie Burgers with Olive Garlic Sauce

I will post some of these recipes later today or tonight.

Dinner Mishap and Success!! Asparagus Lasagna Recipe/Review and Pic.

Well, my plan yesterday was to make the onion soup and sour dough bread.  The bread had sat for two days and was ready to be made.  It looks ugly but Chris says it tastes great!  I didn't try it yet.  The onions I had were sprouting and other things so I tossed them and went to plan B.  I already had the butter and olive oil in the pan when I discovered the nastiness of the onions and I hate to waste so...  I decided to try out the recipe I had in my head for asparagus lasagna. 
You will need:
1/4 cup butter ( I used 1 TBSP oil and 3 TBSP butter since I had started the onion soup recipe.  I always use unsalted butter for cooking and baking.)
1/4 cup flour
2 cups FF milk
dash of pepper
1/2 tsp. or more of hot pepper sauce (I used Tabasco)
1/2 cup FF milk
2 cups 2% milk fat cheddar cheese (I used Meijer brand)
1 bunch of asparagus, ends trimmed off and remainder cut into 1/2 inch or so pieces.
6 lasagna noodles (I used Kroger brand Whole Wheat, Whole Grain)  I really liked that they listed their nutritional info. as 2 1/2 noodles for a serving instead of by ounces.

Directions:
Boil lasagna noodles and blanch asparagus.  Blanching is easy.  Just put the asparagus in boiling water to take off the crispness about 2 minutes and then submerge in a bowl of ice water.  Drain the asparagus and set aside.
In sauce pan, low heat, melt butter and add flour.  Stir 3 minutes.  Gradually stir in 2 cups of warm milk.  (I microwave mine for about 1 minute in a Pyrex measuring cup).  Turn up the heat, stir until sauce is just boiling.  Turn the heat down and let simmer for about 2 minutes.  Add pepper and hot sauce.  Stir in 1/2 cup cold milk, simmer.  Stir in 2 cups of cheese.  After this is totally mixed and all flour is dissolved, add the cooled asparagus.  Mix this together.
Spray a 2 qt. dish with cooking spray.  Put three lasagna noodles down followed by cheese/asparagus mixture.  Top with additional three lasagna noodles.  If you like your noodles crunchy, put this in the oven now.  Otherwise, top with tin foil first.  I cooked it for 20 minutes at 350 degrees.  When you take this out, the sauce will seem runny.  I let it sit for about five minutes before cutting.
Nutritonals:  This made 9 servings.
butter- 9 WW points, flour-2 WW points, FF milk- 5 WW points, pepper and hot sauce-free, cheese-18.5 WW points, lasagna noodles- 9.5 WW points.  Total= 47 WW points.  Divide by 9 for 5.2 WW points per serving.

This doesn't look the prettiest but it was awesome!  I ate two servings!!!  Maura cleaned her plate.  Nolan ate his without any complaint and Chris said it was amazing.  I will make this again for sure especially when fresh Michigan asparagus is in season.

Review of Rosemary Chicken with Wild Rice and Picture

So, Chris isn't home to try this tonight.  It's his late night but we all liked it!  I think the fresh rosemary really made this dish.  The kids both liked it.  I let them taste the chicken mixture and the wild rice individually first.  This way they got a chance to taste both elements of the recipe and didn't just see a pile of stuff on their plate wondering what it was.
I use Uncle Ben's Long Grain and Wild Rice Original Recipe for this.  I didn't add the oil or butter when I made it and it was great! 
I had to make a substitution for this recipe too.  I didn't have orange marmalade but I thought that I did so I used sugar free apricot preserves for the 1/4 cup and then added 2 TBSP of orange juice in lieu of the added orange marmalade.  It turned out really well.  I would definitely make this again and I can't wait to hear what Chris thinks of it.  I served this with asparagus tips.  YUM!

Review for Spaghetti and Faux Meatballs with Picture

Both of the kids really liked the spaghetti and faux meatballs.  The Halloween pasta was fun and I suggest picking up different shapes just to add something a little special for the kids!  I served this with brussel sprouts which we all love.

Vita Tops Sale link

http://www.hungry-girl.com/gfg/show/1940

Here is the link for Vita Tops on sale.  It is a great deal if you really like these.  Whenever I order them, I freeze most of them and then just take them out as I need.  I just wanted to share this since I know some of you really like these as I do.

Recipes for the Weekly Menu #6 Spaghetti and Faux Meatballs

This is just something I whipped up for a quick meal for the week.  I am going out to dinner with a friend tonight so this will be for Chris and the kids.  My kids like pasta but not sauce and they love these vegetarian meatballs! 

You will need:
one bag of Meatless Meatballs (I use Nate's Savory Mushroom from Whole Foods)
Your favorite pasta or whatever you have on hand (tonight is Halloween shaped pasta from World Market)
Your favorite sauce (I am using my homemade marinara-like sauce)
Parmesan for topping
Nutritionals:
meatless meatballs (serving size is 3 for these)- 100 calories, 4.5g fat, 6g carbs, 2g fiber and 8g protein.  This works out to 2.5 WW points.  You could eat 2 servings or 6 meatballs for 5 WW points.
1 cup pasta- regular is 5WW points, whole-wheat is 4WW points.
1/2 cup of store bought or homemade is 2 WW points.
2 TBSP grated Parmesan is 1 WW point.
Total with 3 meatballs and regular pasta would be 10.5 WW points.  Adjust to fit to what you like.

Recipes for the Weekly Menu #5 Homemade Pizza (Repeat) with Picture and review

Homemade Pizza Tonight, YUM!

I made this last night, again but added tomatoes and red onions to the pizza.

We all love it!  Maura's favorite thing about it, the crust!  And I love that it is really low points and really high flavor!!!

I never knew the nutritional for the Whole Foods pizza dough and was tempted to call them but I found some online at this link;
http://www.livestrong.com/thedailyplate/nutrition-calories/food/whole-foods/pizza-dough/

You will need:
one container of dough-
1 cup pizza sauce (I use my homemade spaghetti sauce)
cheese- I used 1/2 cup mozzarella and 3/4 cup feta
meats and veggies of your liking

Nutritionals for the Pizza I made:
dough- 2 WW points (I didn't use all the dough for our pizza)
sauce- 2 WW points
mozzarella- 4 WW points
feta- 7.5 WW points
turkey pepperoni- 2 WW points
Kalamata olives- 2 WW points
hot pepper rings- free

tomatoes-free

red onion-free

There is a total of 19.5 WW points.  Make 8 slices and it is 2.43 WW points per slice.
I served this with a mixed greens salad.

Recipes for the Weekly Menu #4 Zesty Chicken-Noodle Casserole

This recipe was taken from the WW New Complete Cookbook

Zesty Chicken-Noodle Casserole

You will need:
6 oz. wide noodles
1 TBSP olive oil
4 tsp all-purpose flour
2 cups fat free milk
1 TBSP grated Parmesan cheese
2 cups cubed cooked chicken breast
1 red onion, chopped (I would only use 1/4-1/2 of the onion unless you REALLY like onion)
2 TBSP chopped canned green chilies (This is good with or without so if you don't have them, don't worry)
1 TBSP Dijon mustard
4 tsp seasoned dried bread crumbs

Directions:
1. Cook the noodles according to package directions; drain.  Preheat the oven to 375 degrees; spray a 2-quart casserole with nonstick cooking spray.
2. In a medium saucepan over medium heat, heat the oil.  Sprinkle with the flour; cook, whisking constantly, 2 minutes.  Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes.  Remove from the heat.  Stir in the noodles, chicken, onion, chilies, and mustard.  Transfer to the casserole; sprinkle with the bread crumbs.  Bake until browned and bubbling, 20-25 minutes.
Nutritionals:  Makes 4 servings.  1 Serving is one generous cup.
414 calories, 9g fat, 48g carbs, 2g fiber and 35g protein.  This works out to 10.5 WW points.
I would serve this with a veggie and salad.

Recipes for the Weekly Menu #3 Rosemary Chicken with Wild Rice

Rosemary Chicken with Wild Rice
This recipe taken from WW New and Complete Cookbook

You will need:
1 cup wild rice
1 TBSP olive oil
2 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken breasts, cubed
2 carrots, diced
2 TBSP finely chopped fresh rosemary or 1 TBSP dried
1/4 cup+2 TBSP orange marmalade
1/4 cup Dijon mustard
1/8 tsp freshly ground pepper

Directions:
1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute' until golden, about 2 minutes.  Add the chicken and carrots and saute', stirring frquently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard and pepper; cook, stirring frequently, until heated through, about 3 minutes,  Add the rice and toss to combine.
Nutritionals:  Makes 6 servings.  Serving size is generous 1 cup
304 calories, 6g fat, 40g carbs, 3g fiber and 24g protein.  This works out to 8 WW points.

Recipes for the Weekly Menu #2 Oh-So-Good Onion Soup and Homemade Sourdough Bread

This is from the Rachael Ray 30 Minute Meals 2 Cookbook.  I am going to adjust a little for WW.

Makes 4 servings

You will need:
1 TBSP Extra Virgin Olive Oil
2 TBSP butter
6 medium onions, thinly sliced
salt and freshly ground pepper to taste
1 tsp ground thyme or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread
4 slices of light Swiss Cheese (this is where I made my adjustment from the 2 & 1/2 cups Swiss or Gruyere it called for ).
A few sprigs of fresh thyme for garnish (optional)

Directions:
Heat a deep pot over medium to medium-high heat, and add oil and butter.  Working next to the stove, slice onions, and add to the pot as you go.  When all the onions are in, season with salt, pepper ground thyme and bay leaf.  Cook onions, stirring frequently, 15-18 minutes, until tender, sweet and carmel colored.  Add sherry to the pot and deglaze.  Add 6 cups of stock, cover pot and bring to a boil.  Remove bay leaf.
Preheat broiler to high and toast bread slices.  Arrange 4 small, deep soup bowls or crocks on a cookie sheet.  Once soup boils, ladle it into bowls.  Float toasted crusty bread on top and top with cheese.  Sprinkle fresh thyme on cheese (if using) and place on cookie sheet holding bowls under hot broiler until cheese melts and bubbles.

Nutrionals:
oil-3WW points
butter-6WW points
onions, salt, pepper, thyme or poultry seasoning and bay leaf (and fresh thyme if using)-free
dry sherry-3WW points
beef stock -(I am using 3 cans of Meijer brand reduced sodium, fat free ready to serve beef broth)-3WW points.
bread-(I am using Meijer All Natural Italian.  A serving is 2 oz. and there are 9 servings and 31 slices (not all the same size).  It works out to 3.5WW points for 2 oz.  I think one slice would work out to half, hence 1.75 WW points.
light Swiss-2 WW points.
Total=15 WW points, not counting cheese and bread for topping.  Divide that by three for 3.75 WW points+3.75 WW points (for bread and cheese)=7.5 WW points per bowl.

Sourdough White Bread
Recipe taken from WW New Complete Cookbook.

You will need:
Starter;
3/4 cup all-purpose flour
3/4 cup lukewarm water (105-115 degrees) water
1 envelope active dry yeast
Bread;
1 1/2 cups all-purpose flour, plus more for dusting
2 tsp salt

Directions
1. To prepare the starter, in a glass bowl, combine the flour and water; sprinkle with the yeast.  Cover and let stand at room temperature 2 days; the starter should be bubbling and have a grapefruit-like odor.
2. To prepare the bread, in a food processor, combine flour and salt.  With the machine running scrape the starter through the feed tube until the dough just forms a ball.  Knead the dough by pulsing it until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl.  Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.
4. Punch down the dough; lightly sprinkle a work surface with flour.  Turn out the dough; form into a 6-inch round loaf.  Spray a baking sheet with nonstick spray.  Place the loaf on the baking sheet; cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.
5. Preheat the oven to 400 degrees; place a pan of boiling water on the lowest oven rack.  Dust the loaf with about 1 tsp of flour; with a sharp knife or single-edge razor blade, slash the top of the loaf twice vertically and twice horizontally to make a crosshatch pattern.  Bake about 20 minutes; reduce the oven temperature to 350 degrees.  Bake until the bread is well-browned and sounds hollow when tapped on the bottom, 20-30 minutes longer.  Remove from the pan and cool completely on a rack.
Nutritionals:  Makes 12 servings
80 calories, 0 fat, 17g carbs, 1g fiber and 2g protein.  This works out to 2 WW points.

Recipes for the Weekly Menu #1 Delmonico Steaks with Balsamic Onions and Steak Sauce & Oven Steak Fries

Delmonico Steaks with Balsamic Onions and Steak Sauce and Oven Steak Fries (from the Rachael Ray 30 Minute Meals 2 Cookbook). 

Keep in mind that if you are using 3 oz. as a serving, you may want to cut this recipe in half or quarters.



          4 Delmonico steaks, 1-inch thick (8-10 ounces each)

• 2 teaspoons extra virgin olive oil (EVOO)
• Steak seasoning blend, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper

Nutritionals:  If you use 3 oz. of steak, it will be Calories: 176, Fat: 8g, Carbs: 0g, Protein: 24g, Fiber 0 and 4.5 WW points.
If you use 6 oz. just double above for 9 WW points.
If you use 9 oz. of steak, it will be Calories: 510, Fat: 43g, Carbs: 0g, Protein: 46g, Fiber 0 and 15.5 WW points.
Meat total would range from 4.5-15.5 depending on how many ounces you use for your portion.
Onions:

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 large yellow skinned onions, thinly sliced
• 1/4 cup balsamic vinegar (eyeball it)

Nutritionals: olive oil= 3WW points.
onions= free
balsamic vinegar=1.25WW points.
Total=4.25WW points
Steak Sauce:

• 1 1/2 teaspoons extra virgin olive oil (EVOO)
• 2 cloves garlic, chopped
• 1 small white boiling onion, chopped
• 1/4 cup dry cooking sherry (eyeball it)
• 1 cup canned tomato sauce (8 ounces)
• 1 tablespoon Worcestershire sauce (eyeball it)
• Black pepper

Nutritionals: olive oil= 1.5WW points
garlic,onion, black pepper, tomato sauce, Worcestershire sauce= free
sherry= 1.5WW points
Total= 3WW points

GRAND TOTALS-
with 3 oz. of meat and the recipe quartered= 6.2WW points
with 6 oz. of meat and the recipe halved=12.6WW points
with 9 oz. of meat and recipe in it's entirety=22.75WW points

Preparation

Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with EVOO. Cook steaks six minutes on each side for medium doneness, eight minutes for medium-well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.

Heat a medium nonstick skillet over medium-high heat. Add EVOO, about one turn of the pan, and onions and cook, stirring occasionally, for 10-12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3-5 minutes.

Heat a small saucepan over medium heat. Add EVOO, a half turn of the pan, garlic and onions and sauté five minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire sauce and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

Oven Steak Fries

Ingredients:

• 5 russet potatoes, cut into thin wedges
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme, eyeball it
• 1 teaspoon dried oregano, eyeball it
• 1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper

Nutritionals: potatoes= 20WW points, oil=9WW points, spices and seasonings=free
Total=29WW points divided by 4=7.25WW points for a quarter of the fries.  I will probably reduce the oil to 2  TBSP for a Total of 26WW points and 6.5 WW points for a fourth of the fries.

Preparation

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Preliminary Weekly Menu

One of my followers requested that I post a weekly menu.  I have to make a weekly menu before I go grocery shopping anywaaaay so... 

Here is what I have planned for the week.  I will try to post all recipes for these meals tonight and then do pictures and reviews through-out the week.  I will not necessarily make these in the listed order but will try to make all of these things this week.

Delmonico Steaks with Oven Fries

Onion Soup with Homemade Sour Dough Bread

Homemade Pizza

Spaghetti with Faux Meatballs

Rosemary Chicken with Wild Rice

Zesty Chicken Noodle Casserole

Asparagus Lasagna

Some of my recipes this week are coming from the Rachael Ray 30 Minute Meals 2 Cookbook!

Corn Beef and Col Cannon Review and Pictures

So, the leprechaun, Sean made an appearance here while I was picking Maura up from school.  The kids loved it!  They kept running around the house, upstairs and downstairs trying to find more things to blame on him.
The corn beef was absolutely delicious.  And the col cannon wasn't my favorite.  I made a mistake and over peppered it.  I mis measured it and it left a bad taste in my mouth, literally.  So...  I think next time I will use my old stand-by recipe and just figure out the points.  The kids didn't like the col cannon.  I thought it was okay and Chris really liked it but LOVES pepper so...

Irish Dinner, Corn Beef and Col cannon! Happy St. Patty's Day!!

Corn beef
I am going to boil the corn beef b/c after trying several ways of cooking it, we like this way the best.  I have baked it and cooked it in the crock pot too!  I just follow the package directions and it states to boil it in water for 50 minutes per pound of meat.  It will be three hours for mine.
Nutritional:  one serving is 4 oz.
20g fat, 230 calories, 0 fiber, 14g protein and 0 carbs.  It works out to 6.5 WW points.

Col cannon
I have made this a few different ways but I am choosing the recipe from the WW New Complete Cookbook for tonight.  I have never used this recipe before so it will be new for me!

You will need:
3 medium potatoes, peeled, cooked and cubed.
1/2 cup plain, fat-free yogurt
4 cups chopped green cabbage, steamed until tender
3-4 leeks, chopped and steamed until tender
3 TBSP fresh chives, finely chopped  (I forgot these so will have to use dried chives :(  )
3/4 tsp salt
1/4 tsp ground white pepper
Pinch ground nutmeg
2 tsp olive oil

1. Preheat the oven to 350 degrees; spray a 1 1/2 quart casserole with nonstick spray.
2. In a large bowl, combine the potatoes and yogurt.  With an electric mixer at low speed, beat until the potatoes are fairly smooth; stir in the cabbage, leeks, chives, salt, pepper and nutmeg, mixing well. 
3. Transfer the mixture into the casserole, sprinkle with the oil.  Bake until lightly browned, about 30 minutes.
Nutritional:  Serving size is one generous cup
144 calories, 4g fat, 25g carbs, 4g fiber and 4g protein
This works out to 4 WW points.

Enjoy!!

Salisbury Steak Picture and Review

We all LOVED this!  I have made this before but never counted the points.  I use to make it the old way and then just make 8 patties.  I think that would still work to about the same points but not sure.  Maura asked for seconds and it was just awesome!  I served it with boiled red skin potatoes and steamed broccoli.
Have you noticed how expensive broccoli is?  I bought the Mann's Broccoli Wokly that was on sale at Meijer, 2 bags for $4.  It had directions to steam it in the microwave in the bag.  It was so great.  I recommend it and will make it again.

Salisbury Steak for Dinner Tonight!!!

I got this recipe from Paula Deen's Best Dishes Magazine (Aug. 2010 issue).  I am adapting it to fit WW, so changing a few things.

You will need;
1 pound ground beef
1/4 cup bread crumbs
1 large egg, lightly beaten
1 TBSP Worcester,shire sauce
1 clove of garlic, minced
1/4 tsp ground black pepper
1/8 tsp salt
8 oz. sliced baby bella mushrooms
2 TBSP all-purpose flour
1 (10 1/2 oz.) can condensed French onion soup
1 (10 1/2 oz.) can beef consomme'  (Campbells makes this and at Meijer, it is near the French onion soup)

In a large bowl, combine ground beef, bread crumbs, egg, Worcesteshire sauce, garlic, pepper and salt.  Form into 4 patties.  Heat a large nonstick skillet over medium heat.

Add patties to skillet, in batches if necessary, and cook for 7-8 minutes per side or until browned.  Remove patties from pan; set aside.  Reserve 2 TBSP drippings in skillet. 

Add mushrooms to skillet, and saute' for 1-2 minutes or until just tender.  Add flour and onion soup, and cook, stirring constantly, for 2 minutes.  Stir in consomme'.

Return patties to skillet; bring to a boil.  Reduce heat, and simmer uncovered for 30-40 minutes or until patties are cooked through and sauce is thickened.  Serve immeditately.

The original recipe calls for two pounds of ground beef, 1/2 cup bread crumbs, 2 TBSP Worcestshire sauce and 2 cloves of garlic.  I halved the meat and the things listed here.  I kept the other things the same.  Also, original calls for making 6 patties from the two pounds of meat.

Nutritionals;  Makes four servings.  One patty each serving.
beef-21 WW points, bread crumbs-2.5 WW points, egg 2 WW points, Worcestshire sauce-0, garlic-0, mushrooms-0, salt and pepper-0, flour- 1 WW point, French onion soup-4.5 WW points,
beef consomme'-1 WW point. 
This totals to 32 WW points and would be 8 WW points per patty when divided by 4.
I will serve this with broccoli and mashed potatoes.
Another thing you could do that is REALLY good is cut the patty up and serve over egg noodles.

Orange Chicken with Broccoli Review and Picture

The kids both ate this.  Chris isn't home to try it yet.  I thought it was very dry and the sauce didn't thicken up the way it was suppose to.  I would not make this again.

Orange Chicken with Broccoli for Dinner Tonight!

This is from the WW New Complete Cookbook.  I have never made this before so I am excited to try something new.

You will need;
1 pound, boneless, skinless chicken breast, cut into 1/2 inch strips
4 tsp vegetable oil
1 TBSP minced peeled fresh ginger
2 cups broccoli florets
1/4 cup water
1/2 cup low sodium chicken broth (could use vegetable broth)
1/4 cup orange juice
3 TBSP reduced sodium soy sauce
1 tsp cornstarch, dissolved in 1 TBSP water
1 orange, peeled and sectioned

1. In a mdeium nonstick skillet over medium heat, heat the oil.  Add the ginger and saute', stirring often, 2 minutes.  Transfer to a small plate with a slotted spoon.
2. In the same skillet, saute' the chicken until cooked through, about 5 minutes.  Transfer to another plate.  In the skillet, combine the broccoli and water; stirring to scrape up the browned bits from the bottom of the pan; cook, covered until tender-crisp, 3-4 minutes.  Return the chicken to the skillet; stir in the broth, orange juice and soy sauce.  Add the dissolved corn starch; cook, stirring frequently, until the mixture boils and thickens slightly.  Add the orange; heat through.  Top with the ginger and serve.

Nutritionals:  Serving size is about 1 cup
221 calories, 6g fat, 12g carbs, 3g fiber and 29g protein
This works out to 5.5 WW points.  I will serve this with rice.

Review and picture to follow tonight!!

Carmelized Onion and Swiss Chicken Burgers with Butternut Squash Fries

I am making some Old World Kitchen brand carmelized onion and swiss cheese chicken patties (purchased at Sam's Club) with butternut squash fries for dinner.  These are only 4.5 WW points and the Arnold's thins that I am using as buns are 2.5 WW points.
 There is a link below for the butternut squash fries, you could use sweet potatoes instead if you wish.  Keep in mind that the nutritionals for the fries are under the old WW system, it works out to 1.5 WW points under the new points.
http://www.hungry-girl.com/newsletters/raw/512

Have a great weekend everyone!!

Chicken with Mushrooms and Red Wine Review and Picture

Okay, so I never tried this before and it was REALLY good.  We actually liked it better than the regular Marsala wine recipe so I think I will be making this even more.  One hint, when you use the flour and spices to coat the chicken, if there is some leftover, just add it to the top of the chicken pieces.  Pour it right in!  It thickens up the wine sauce into a gravy and it is very tasty.

Chicken with Mushrooms and Red Wine

I am not sure what to call this but it is the exact same recipe as the Easier Chicken Marsala except I used some red wine I had leftover instead of the Marsala wine.

http://wwwhatiscookingtonight.blogspot.com/2011/02/one-of-my-favorites-easier-chicken.html

It will be 6.5 WW points per serving.  It makes 4 servings.  I am accompanying this with gemelli pasta and asparagus and maybe some white wine.  It is Friday. 

Cornish Hens with Apricot Sauce Review and Picture

I had to head to Yoga so Chris finished cooking these and took the picture for me.  I had some after getting home from Yoga.  Chris reported that he really liked them and both of the kids did too!  I thought it was tasty and would make these again.  I am not really one for bones in my food so I might try this glaze with chicken breasts next time.

Cornish Hens with Apricot Sauce for Dinner Tonight!

This was from the WW New Complete Cookbook.   

You will need:
1/2 cup orange juice
1/4 cup + 2 TBSP coffee liquer (I might not use this)
1/4 cup apricot preserves
2 TBSP balsamic vinegar
2 TBSP Dijon mustard
2 (1 1/2 pound) Cornish hens, quartered

1. Preheat the oven to 450 degrees.
2. In a small saucepan, combine the orange juice and preserves.  Bring to a boil.  Cook, stirring, until the preserves melt, 1-2 minutes.  Reduce the heat and simmer until syrupy, about 4 minutes.  Remove from the heat and stir in the vinegar and mustard.  Transfer 1/4 of the sauce to a small bowl,  Set aside the remaining sauce in the pan.
3. Gently lift the skin from the meat on each hen; brush 1 TBSP of sauce from the bowl under the skin of each.  Place the hens in a single layer in the roasting pan.  Roast until cooked through, about 25 minutes.
4. Just before serving, bring the sauce in the pan to a boil.  Place 2 pieces of hen on each of 4 plates; spoon sauce over each.

Nutritionals:
Serving size is 1/2 hen with about 3 TBSP sauce.
296 calories, 5g fat, 30g carbs, 0 fiber, 24g protein
This works out to 6.5 WW points. 
Pictures and Review will follow later.

Chicken Picadillo, It's NOT for dinner tonight but will be soon.

Chris won't be home for dinner tonight so I am going to do something really easy for the kids and I but here's a recipe that I make sometimes and we really like it.

Chicken Picadillo
You will need:
2 tsp corn oil
2 onions, chopped
2 cups shredded cooked chicken breast
1 Granny Smith apple, peeled, cored and chopped
1 cup stewed tomatoes (I use mine)
1/4 cup low sodium chicken broth
2 TBSP raisins
2 tsp cider vinegar
1 tsp minced chipotles en adobo (I buy a can, freeze them individually in ice cube trays and then pop one out when I need it and use the Pampered Chef chopper to chop it up)
1/8 tsp ground cinnamon

In a medium nonstick skillet over medium heat, heat the oil.  Saute' the onions until lightly browned, 8-10 minutes.  Stir in the chicken, apple, tomatoes, broth, raisins, vinegar, chipotles, and cinnamon; cook, stirring frequently, until the liquid is slightly reduced and the flavors are blended, about 10 minutes.

Nutritionals:  Serving size is 1 cup.  192 calories, 7g fat, 16g carbs, 3g fiber and 18g protein.
This works out to 5 WW points per cup.  I serve this with rice.

Goat cheese Salad recipe

This was simple and very delicious.  I think it would be good with wine and soup. 
You will need:
Mixed baby greens
4 oz. goat cheese, sliced evenly into 8 slices.
1/4 tsp. each of salt and pepper
1 tsp. olive oil
Mix the bread crumbs with the salt and pepper.  Add the oil and mix with a fork in a pie pan.  Bake the breadcrumbs for about 5 minutes.  Roll the cheese slices individually into the bread crumbs.  Bake for another 5-7 minutes.  Yum!  Top your baby greens with 3 slices of the cheese and enjoy.  I used balsamic vinegarette dressing.
Nutritionals:  (not counting dressing)
375 calories, 29.5 fat, 10.5 carbs, .5 fiber, 22 protein
Three slices with the baby greens are 4.5 WW points.

Review of Roast Pork Puertorriqueno and Picture

This was great!  We all really liked it.  I will definitely make it again.  Maura absolutely loved this and asked for seconds.  I thought it was very moist and had a nice flavor.
It was pretty funny, Maura was acting like a food critic.  She said she gave this two thumbs up and that she would eat it again.

Roast Pork Puertorriqueno for Dinner Tonight!

I got this recipe from the New Complete WW Cookbook.

You will need:
grated zest of 1 orange
1/4 cup orange juice
4 tsp. olive oil
1 jalapeno pepper, sliced (I used three slices of pickled jalapeno)
2 garlic cloves, sliced (I used the garlic press for this instead)
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (1 pound) pork tenderloin (This was on sale this week at Meijer.  I bought one and divided it into two one pound tenderloins and a bag of pork medallions).

1. To prep. marinade, in a gallon-size ziplock, combine the orange zest, orange juice, oil, jalapeno, garlic, cumin, salt and pepper, then add the pork.  Seal the bag, squeezing out all air, turn to coat the pork.  Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Preheat the oven to 450 degrees; line a roasting pan with foil and coat with non-stick spray.
3. Place the tenderloin in the pan; drizzle with remaining marinade.  Roast for 5 minutes; reduce the oven temp. to 350 degrees and roast until an instant-read thermometer registers 160 degrees, 15-18 minutes.  Let stand 5 minutes before cutting into 12 slices.

Nutritionals:
3 slices is a serving.  According to the cookbook there are; 194 calories, 9g fat, 4g carbs, 1g fiber.  This works out to 5 WW points or 1.6 WW points per slice.

I am serving this with a variation of the crispy goat cheese salad in the link below.  I am going to simplify it and hopefully it will turn out as great as her's looked on the show.  I will post recipe with the review tonight IF it turns out well.
http://www.foodnetwork.com/recipes/claire-robinson/crispy-goat-cheese-salad-recipe/index.html

Review and Picture of Smoked Sausage and Pierogies

I really like this smoked sausage.  It would be good in red beans and rice.  I wasn't really a huge fan of the pierogies.  I really thought I was going to like them more.  But on an up note, both of the kids and Chris really liked them.  And there is spinach in them!  Shhhh.  

A Very Easy Dinner for Tonight- Smoked Sausage and Pierogies

I decided that I am going to do a simple dinner tonight.  I promise I will have some more adventurous things on the menu for this week.

Tonight is Hillshire Farm turkey smoked sausage.  This is 90 calories, 5g fat, 3g carbs, 0 fiber and 9g protein.  It works out to 2.5 WW points for a 2 oz. piece which is a decent portion.  It would only be 5 WW points for 4 oz.

I am also serving these NEW potato, spinach and feta pierogies that I have wanted to try for a while.  My brother Joe, who also LOVES to cook says that they are delicious.
The serving size for these is 3 pierogies.  It is 180 calories, 3.5g fat, 31g carbs, 1g fiber and 6g protein.  It works out to 4.5WW points for the serving.  You could add or subtract more pierogies to your serving size keeping in mind that each pierogie is 1.5 WW points.

I will serve this with salad or green beans or both.

Have an Awesome Weekend Everyone!! Recipes included.

Here are a few chicken recipes for you.  I have made both of these several times and really like them!

I can't remember where I came across this first one.  I readjusted this, decreasing my original recipe by 1 TBSP. oil and 1/3 cup of cashews.

Princess Chicken
You will need:
1 TBSP. dry sherry
1 TBSP. cornstarch
1/4 tsp. of each; salt, paprika, garlic powder
1 pound skinless, boneless chicken breast, cut into pieces
2 TBSP. oil
1/3 cup cashews
4 oz. canned mushrooms (you can use fresh)
1 bell pepper, cut into cubes (any color works)
soy sauce and sesame oil

Directions:
1. Combine sherry, cornstarch and spices.  Add chicken and toss to coat, set aside.
2. Heat 1 TBSP. oil.  Stir-fry cashews and mushrooms 1 minute.  Add green pepper and stir-fry 1 minute.  Remove.
3. Heat remaining 1 TBSP. oil,  Add chicken and stir-fry until browned.  Return veggies.  Add soy sauce to taste and mix well.  Add sesame oil just before removing from heat.  Serve over rice.

Nutritionals:
sherry-0
cornstarch- 2.5 WW points
salt, paprika, garlic powder- free
1 pound chicken breast- 16 WW points
oil- 7 WW points
cashews- 12.5 WW points
mushrooms, bell pepper- free
soy sauce- up to 1 TBSP - free
sesame oil- 1 tsp.-1.2 WW points
Total Points for this recipe- 39.2, so 1/4 of the stir-fry is 9.8 (just say 10 WW points)
1 cup of white or brown rice is 5 WW points, so 2.5 WW points for 1/2 cup.
Enjoy!

Chicken Fiesta Soup (from my Aunt Carole Caldwell)

You will need:
1 pound boneless skinless cooked chicken breast (bake or boil)
1 14 1/2 oz. can stewed tomatoes, drained (I use my homemade canned tomatoes)
2 4oz. cans chopped green chilies
1 28 oz. can enchilada sauce
1 14 1/2 oz. can vegetable or chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp. each of ground cumin, salt and chili powder
3/4 tsp. pepper
1/4 cup minced fresh clinatro
1 cup frozen whole kernel corn
appx. 2-2 1/2 cups 1-inch cubed butternut squash
1 zucchini diced
Directions-
Combine everything in a croc pot.  Cover and cook low for 8 hours.  You could also cook it on medium or high for a shorter time.

Nutritionals:
chicken-16 WW points
tomatoes, chilies- free
enchilada sauce (Ortega)-14 WW points
chicken broth- .5 WW points OR vegetable broth (free)
onion, garlic, spices, cilantro- free
corn- 3 WW points
squash, zucchini- free
Total- 33.5 WW points.  This makes 10 one cup servings at 3.35 WW each or 5 two cup servings at
6.7 WW points.  This soup is absolutely delicious!! 

I have never used cilantro in mine, Chris isn't a fan.  I have made it with or without chicken, with or without the butternut squash and with or without the zucchini.  It has been great each time!  The butternut squash cuts the spiciness of the enchilada sauce.
This would freeze well.  Eat half now and half another day!!  Serve with salad, sandwiches or alone with crackers.

Spicy Beef Stir-Fry Review and Picture

A few notes about this dish.  This made 4 cups.  Each person gets 1 generous cup for 5WW points.  I used frozen chopped broccoli and in lieu of a salad, I added peapods and red pepper to this dish.  Maura and Nolan both liked the dinner.  Chris said it was very good.  And I loved the flavor and juiciness of the meat.  I would definitely make this again.  I was completely surprised that Maura didn't say much about this being spicy.  She doesn't even handle pepper very well so the compliment on liking this was a big step for her.

Spicy Beef (or chicken) and Broccoli Stir-Fry, that's what's for dinner tonight!

This recipe was taken from the WW New Complete Cookbook.  I am changing a few things to adapt to what I have on hand.  I will also list nutritionals for both beef and chicken for all those chicken lovers on here who voted!  :)

Spicy Beef and Broccoli Stir-Fry

2TBSP dry sherry
2 TBSP dark soy sauce (This is the good stuff, Tamari)  BUT you could use regular
5-6 garlic cloves, minced
1 TBSP grated peeled fresh ginger I don't have this  :(
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 pound beef tenderloin, trimmed of all fat and cut into strips
1 tsp cornstarch
1 TBSP vegetable oil
4 cups broccoli florets
3 scallions, thinly sliced   I don't have these :(

1. To prepare marinade, in a gallon size Ziplock, combine the sherry, soy sauce, garlic, sesame oil and red pepper; add the beef.  Seal the bag, squeezing out the air, turn to coat the beef.  Refrigerate, turning the bag occassionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup of liquid.  Add the cornstarch and stir until it dissolves.
3. Heat a large non-stick skillet or wok with a lid over high heat.  Add the vegetable oil and beef; stir-fry until the beef loses it's red color, about 1 minute.  With a slotted spoon, transfer to a plate.  Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute.  Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes.  Serve, sprinkled with the scallions.
Nutrionals:
This makes four servings.  Each 1/4 of the stir-fry is 207 calories, 11g fat, 8g carb, 3g fiber and 18g protein.
That works out to 5 WW points per serving.

If using chicken instead it would be 4 WW points per serving.  It is 4 WW points for 3 oz. cooked tenderloin and 3 WW points for 3 oz. of grilled chicken breast.

I would serve this with rice and a salad.

You Came, You Voted, I Heard!

Well, the votes are in and it seems that at least 70% of you would like to see more chicken recipes.  I am going to find my favorites and some new ones too to keep all of you satisfied in the coming week.  Thanks for voting, your feedback will help me to give you what you want!

Sorry there was no picture for the pot roast last night.  Maura had a friend from school over and then I had my BIL over for dinner.  Things got a little hectic and I completely forget so....  Maybe next time, I make the roast I will remember to photograph it.

Tonight's dinner is Spicy Beef and Broccoli Stir-Fry but you could certainly use chicken in place of the beef.  I will include nutritionals for both. 

It's Classic Pot Roast Night Tonight!!

This recipe was taken from the WW New Complete Cookbook.  It is the BEST pot roast I have ever had.  I have made it several times and it is just awesome.

2 TBSP. + 2 tsp. olive oil
2 pounds bottom or top round round boneless beef roast, trimmed of all visible fat
2 onions, finely chopped (I use my Pampered Chef chopper for all the chopping in this recipe)
1/2 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced  (I use my Pampered Chef garlic press for this)
1 1/2 tsp finely shopped fresh rosemary, or 1/2 tsp dried
1 1/2 tsp finely chopped fresh sage or 1/2 tsp dried
1/2 cup dry red wine
1 cup chopped canned plum tomatoes with juice (I use my own canned tomatoes here)
1 cup low sodium beef broth (I freeze leftovers since I don't use this much)
1/2 tsp salt
Freshly ground pepper, to taste
I have never used fresh herbs in this recipe and it has been yummy!  I would love to try the fresh herbs and see if it is even better.
1.  In a large nonstick saucepan or Dutch oven over medium heat, heat the oil.  Add the roast and brown on all sides, about 6 minutes each.  Transfer the roast to a plate.  Add the onions, carrot, celerygarlic, rosemary and sage to the pan.  Saute', stirring constantly, until the veggies are golden and fragrant, about 10 minutes.
2. Add the wine, turning up the heat slightly and scraping the brown bits from the bottom of the pan.  Return the roast to the pan and cook 2 minutes.  Stir in the tomatoes, stock, salt and pepper (the liquid should cover only about 1/3 of the meat); partially cover and bring to a boil.  Reduce the heat, cover and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours. 
I have always made this in a large pan with a lid.  I only turn it once after 1 hour of cooking time.  It always turns out perfect.  I wouldn't turn it more than the one time.  I have heard that turning meat several times makes it tough.
3. Slice the meat thinly across the grain.  Skim the fat from the gravy.  Return the meat to the gravy in the pan and reheatover low heat.  If you desire a thicker gravy, boil the gravy over high heat for a minute or two, keeping the sliced meat warm.

Serves 8, Serving size is 2 slices of meat with 1/3 cup gravy.  I will serve this with potatoes, green beans and salad. 

Nutrionals from Cookbook
202 calories, 10g fat, 5g carbs, 1g fiber, 7g protein
This works out to 3.5 WW points per serving.
Review and Pic to follow tonight.

I am going bananas! An interesting article for you.

http://shine.yahoo.com/channel/food/bananas-the-ultimate-hunger-buster-2456998/

I found this interesting but it seems true!  We have been eating a ton of fruit since we started WW this time and the banana is a no fail filling snack.

Dishes are Done Man! Review and Picture

This was awesome!  I try something new just about every time.  Maura said homemade pizza crust is the best and devoured her pizza.  Nolan ate his usual little bit of food and said that he liked it.  Chris is still at work so hasn't tried it yet, maybe leftovers in his lunch tomorrow.  I loved it and was full with ONLY two slices which was JUST under 5 WW points.  I didn't make a salad because tonight has been crazy but kids are in bed and dishes are done!

Homemade Pizza Tonight, YUM!

Even without a review, I know that pizza is a favorite at our house.  I buy my dough at Whole Foods.  It is only $2.49 and I split it into one pizza pan for Chris and I and two layer cake pans for the kids.  I make three different kinds because my kids are particular about what they like.  Maura doesn't like red sauce on anything, pizza, spaghetti etc.  She has her's sauceless but with bacon, ham and pineapple or any combo of those things.  Nolan likes sauce and pepperoni and bacon.  And Chris and I like all different things.

I like to buy a few containers of the dough while I am there.  It freezes really well and I just thaw it in the fridge the day I will use it.  I have tried the whole wheat dough (which has 80 less calories) but I just don't like it.

I never knew the nutritional for the Whole Foods pizza dough and was tempted to call them but I found some online at this link;
http://www.livestrong.com/thedailyplate/nutrition-calories/food/whole-foods/pizza-dough/

You will need:
one container of dough-
1 cup pizza sauce (I use my homemade spaghetti sauce)
cheese- I used 1/2 cup mozzarella and 3/4 cup feta
meats and veggies of your liking

Nutritionals for the Pizza I made:
dough- 2 WW points (I didn't use all the dough for our pizza)
sauce- 2 WW points
mozzarella- 4 WW points
feta- 7.5 WW points
turkey pepperoni- 2 WW points
Kalamata olives- 2 WW points
hot pepper rings- free
There is a total of 19.5 WW points.  Make 8 slices and it is 2.43 WW points per slice.
I would serve this with a salad.

Orange Chicken Success. Review and Pic.

This was great!  Three of the four of us like it.  Nolan said he didn't like the crust.  Maura ate all of hers.  I will definitely make this again.  I would use less bread crumbs because there was a lot leftover that I had to toss.  I served this with Knorr chicken fried rice and green beans.  Yum!

Orange-Crumbed Baked Chicken

This was taken from the WW New Complete Cookbook but I have changed a few things.  Points will reflect my changes.

You will need;
2 TBSP. orange juice
2 TBSP. Dijon mustard
1/4 tsp. salt
3/4 cup bread crumbs
1 TBSP. grated orange zest
1 shallot, finely chopped
1/4 tsp. freshly ground pepper
1 pound boneless, skinless chicken breast divided into four portions

1. Preheat the oven to 350 degrees.  Spray a non-stick baking pan with nonstick cooking spray.
2. In a small bowl, combine the orange juice, mustard and salt.  On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper.  Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressingthe crumbs to coat both sides.  Place the chicken on the baking sheet,  Bake 15 minutes; turn over and bake about 15-20 minutes longer cooked all the way through.

The original recipe calls for whole-wheat cracker crumbs and four 3oz. skinless boneless chicken thighs.  The whole-wheat cracker crumbs add fiber and it works out to 4.5 WW points if you use these items instead.

 Total recipe would be 24.5 WW points.  There will be four portions, so divide by four for 6.13 WW points per serving.

Review and pic to follow tonight.