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.
Tuesday, March 22, 2011
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
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.
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.
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.
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.
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.
Monday, March 21, 2011
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)
If you use 6 oz. just double above for 9 WW points.
If you use 9 oz. of steak, it will be Calories: 510, 43g, 0g, 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:
onions= free
balsamic vinegar=1.25WW points.
Total=4.25WW points
Steak Sauce:
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
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.
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.
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
If you use 6 oz. just double above for 9 WW points.
If you use 9 oz. of steak, it will be Calories: 510, 43g, 0g, 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)
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
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
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!
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!
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