I plan to make this tonight. It makes 6 servings at 1/2 cup each serving. I have never made this before. I just clipped out of the Sunday paper this week because it sounded tasty.
You will need:
1 TBSP canola oil
3/4 cup chopped onion
1 cup jasmine or basmati rice
2 cups water
2 cups fresh spinach, chopped
2 TBSP lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
In a large saucepan, heat the oil over medium heat. Add the onion and saute' for 2-3 minutes. Add the rice and continue to cook for 2 minutes, stirring constantly. Add the water and heat to boiling. Reduce heat to low, cover and simmer until rice is tender, about 20 minutes. Remove from heat and add the spinach. Cover for 3-5 minutes, allowing the spinach to soften. Add the lemon juice, lemon zest, salt and pepper and stir to combine.
Nutritionals:
139 calories, 2g fat, 27g carbs, 2g protein, 1g fiber. Enjoy!
Monday, April 25, 2011
Door to Door Organics Delivery
I have been so busy lately with family tree research that I haven't taken the time to post here. I have been cooking as much as usual, I just haven't been counting, calculating and photographing all the meals.
Here are a few pictures of my Friday delivery that I got from Door to Door Organics. I ended up using a coupon through Groupon so it was $11 for what is shown here. If anyone wants to buy something through Groupon, you could use this link to help me out; http://www.groupon.com/r/uu10167894.
Everything that we have eaten so far has been fresh and delicious. I used all the lettuce for two different salads for Easter at two houses. I made sweet potato fries with the two sweet potatoes. Chris and the kids have eaten most of the fruit. I am determined to get one of the apples or pears. I still need to use the carrots and zucchini and cucumber. I am planning to use those tonight and tomorrow for dinner.
Here are a few pictures of my Friday delivery that I got from Door to Door Organics. I ended up using a coupon through Groupon so it was $11 for what is shown here. If anyone wants to buy something through Groupon, you could use this link to help me out; http://www.groupon.com/r/uu10167894.
Monday, April 11, 2011
BACK in Business
I was so busy last week that I neglected the blog for a few days. We ended up going out for dinner on Nolan's birthday, the 6th. I had my Genealogy class on the 7th, so everyone ate leftovers. I was cleaning and preparing for Nolan's party on Friday so we ordered out. Excuses, excuses. Anyway, I am going to be back to blogging this week.
I may end up making some of the things listed on last week's menu since I only made a few but I still need to plan a menu for this week and go grocery shopping. I will try to post that menu tonight.
I may end up making some of the things listed on last week's menu since I only made a few but I still need to plan a menu for this week and go grocery shopping. I will try to post that menu tonight.
Tuesday, April 5, 2011
Review and Pic of Cheese-Stuffed Manicotti
Cheese-Stuffed Manicotti
This is from the WW New and Complete Cookbook.
Makes 6 Servings
You need:
1 tsp olive oil
3 garlic cloves, minced
1 (14 1/2 oz) can tomato puree'
2 tsp dried oregano
2 tsp finely chopped fresh basil, or 1/2 tsp dried
1/4 tsp freshly ground pepper
1 1/2 cups part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
Directions:
In a large nonstick skillet over medium heat, heat the oil. Saute' the garlic until golden, about 2 minutes. Stir in the tomato puree', oregano, basil and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat oven to 350 degrees; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg and parsley. Fill the manicotti with cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Nutritionals: for 2 stuffed shells with sauce-368 calories, 15g fat, 36g carbs, 3g fiber, 25g protein= 10 WW points, so 5 WW points per shell. You can adjust to what you want to eat for the day or if you want a smaller portion for lunch.
Makes 6 Servings
You need:
1 tsp olive oil
3 garlic cloves, minced
1 (14 1/2 oz) can tomato puree'
2 tsp dried oregano
2 tsp finely chopped fresh basil, or 1/2 tsp dried
1/4 tsp freshly ground pepper
1 1/2 cups part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
Directions:
In a large nonstick skillet over medium heat, heat the oil. Saute' the garlic until golden, about 2 minutes. Stir in the tomato puree', oregano, basil and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat oven to 350 degrees; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg and parsley. Fill the manicotti with cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Nutritionals: for 2 stuffed shells with sauce-368 calories, 15g fat, 36g carbs, 3g fiber, 25g protein= 10 WW points, so 5 WW points per shell. You can adjust to what you want to eat for the day or if you want a smaller portion for lunch.
Arroz con Pollo
This is from the WW New and Complete Cookbook.
Makes 4 servings
You will need:
4 tsp olive oil
1 1/2 pounds chicken parts, skinned (I will use boneless, skinless chicken breast)
1 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1 green bell pepper, seeded and chopped (I am using yellow bell pepper, prettier)
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz.) can stewed tomatoes (I use my homemade ones)
1/2 cup low-sodium chicken broth
2 TBSP water
2/3 cup white rice
1 TBSP capers, rinsed and drained
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 bay leaf
1 cup frozen peas
1 cup chopped roasted red peppers
Directions:
1. Preheat the oven to 350 degrees. In a large nonstick skillet over medium heat, heat the oil. Add the chicken, sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-qt casserole.
2. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf. Transfer to the casserole. Cover and bake for 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Nutritionals: for 1/4 of the casserole: 333 calories, 6g fat, 43g carbs, 6g fiber, 26g protein= 8 WW points.
Makes 4 servings
You will need:
4 tsp olive oil
1 1/2 pounds chicken parts, skinned (I will use boneless, skinless chicken breast)
1 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1 green bell pepper, seeded and chopped (I am using yellow bell pepper, prettier)
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz.) can stewed tomatoes (I use my homemade ones)
1/2 cup low-sodium chicken broth
2 TBSP water
2/3 cup white rice
1 TBSP capers, rinsed and drained
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 bay leaf
1 cup frozen peas
1 cup chopped roasted red peppers
Directions:
1. Preheat the oven to 350 degrees. In a large nonstick skillet over medium heat, heat the oil. Add the chicken, sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-qt casserole.
2. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf. Transfer to the casserole. Cover and bake for 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Nutritionals: for 1/4 of the casserole: 333 calories, 6g fat, 43g carbs, 6g fiber, 26g protein= 8 WW points.
Monday, April 4, 2011
Recipe from my friend Kelly, Asian Chicken Tossed Salad
I am copying and pasting this from an email from my friend and blog follower Kelly.
Asian Chicken Tossed Salad
Makes 6 servings as a side, or 4 as a meal
1 medium head Napa Cabbage, chopped
1 bag romaine lettuce salad (just the leaves, no salad mix)
3 green onions sliced, including green stems
2 6-8 oz cans mandarin oranges, drained
1 small can sliced water chestnuts
1/3 cup sliced almonds
2 chicken breasts, cooked and chopped
Toss all ingredients in large bowl.
Drizzle with light or fat free Asian Salad Dressing. (I used Wishbone Light Asian Toasted Sesame.)
My kids LOVED it, and they are picky eaters.
I am adding the following info.Nutritionals:
cabbage, lettuce, green onions=0
mandarin oranges-6 WW points, water chestnuts-1 WW point, sliced almonds-5.5 WW points, chicken breast-10 WW points, dressing (per 2 TBSP)-1.5 WW points.
Total- (without dressing)-22.5 WW points
If divided by six and served as a side- 5.25 WW points (with 2 TBSP dressing)
If divided by four and served as a meal- 7 WW points (with 2 TBSP dressing)
I am using Ken's Light Asian Sesame with Ginger and Soy Dressing.
Asian Chicken Tossed Salad
Makes 6 servings as a side, or 4 as a meal
1 medium head Napa Cabbage, chopped
1 bag romaine lettuce salad (just the leaves, no salad mix)
3 green onions sliced, including green stems
2 6-8 oz cans mandarin oranges, drained
1 small can sliced water chestnuts
1/3 cup sliced almonds
2 chicken breasts, cooked and chopped
Toss all ingredients in large bowl.
Drizzle with light or fat free Asian Salad Dressing. (I used Wishbone Light Asian Toasted Sesame.)
My kids LOVED it, and they are picky eaters.
I am adding the following info.Nutritionals:
cabbage, lettuce, green onions=0
mandarin oranges-6 WW points, water chestnuts-1 WW point, sliced almonds-5.5 WW points, chicken breast-10 WW points, dressing (per 2 TBSP)-1.5 WW points.
Total- (without dressing)-22.5 WW points
If divided by six and served as a side- 5.25 WW points (with 2 TBSP dressing)
If divided by four and served as a meal- 7 WW points (with 2 TBSP dressing)
I am using Ken's Light Asian Sesame with Ginger and Soy Dressing.
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