Servings-10
Points +- 5
2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper,chopped (I used green chiles instead)
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 c dry white wine or water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14oz) cans chicken broth
2 (14oz) cans diced tomatoes (I used the kind with garlic and onion in them)
2 (8oz) cans tomato sauce
Topping:
1 cup non fat tortilla chips (optional)
Light sour cream (optional)
1. Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. After about 15 minutes, remove chicken breast and shred. (I just used shredded chicken that I already had.)
4. Return shredded chicken to the pot and simmer an additional 45 minutes
5. Serve, topped with crushed tortilla strips and sour cream if desired.
Monday, September 24, 2012
Homemade Tamales
Serving size-1 tamale
Points+-5pts
Tamale filling:
10 ounces pork loin
1/2 large onion, halved
1/2 clove garlic
2 dried California Chile pods (i just used canned green chiles in mine)
1 cup water
3/4 tsp salt
Tamale dough:
1 cup mesa harina
1/2(10.5 oz) beef broth
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lard
1/2 (8oz) package dried corn husks
1/2 cup sour cream
Directions:
1. Place pork into a dutch oven with onion and garlic, and add water to cover. Bring to boil. then reduce heat to low and simmer until the meat is cooked through, about 2 hours. (I just stuck it all in my crock pot on low all day and did it that way.)
2. Remove stems and seeds from Chile pods (if your using them) and place chiles in a saucepan with 1 cups water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt and set aside. Shred the cooked meat and mix in 1/2 cup of the Chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove the tamales from husks and drizzle remaining Chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the Chile sauce.
Points+-5pts
Tamale filling:
10 ounces pork loin
1/2 large onion, halved
1/2 clove garlic
2 dried California Chile pods (i just used canned green chiles in mine)
1 cup water
3/4 tsp salt
Tamale dough:
1 cup mesa harina
1/2(10.5 oz) beef broth
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lard
1/2 (8oz) package dried corn husks
1/2 cup sour cream
Directions:
1. Place pork into a dutch oven with onion and garlic, and add water to cover. Bring to boil. then reduce heat to low and simmer until the meat is cooked through, about 2 hours. (I just stuck it all in my crock pot on low all day and did it that way.)
2. Remove stems and seeds from Chile pods (if your using them) and place chiles in a saucepan with 1 cups water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt and set aside. Shred the cooked meat and mix in 1/2 cup of the Chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove the tamales from husks and drizzle remaining Chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the Chile sauce.
Friday, July 27, 2012
Spinach Lasagna Rolls
Servings-9
P+per serving-6
9 lasagna noodles, cooked
10oz frozen chopped spinach, thawed and completely drained
15 oz ff ricotta cheese
1/2 c grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tsp mozzarella cheese, shredded
Preheat oven to 350. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9x12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. make sure noodles are dry. Take 1/3 c of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 Tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
P+per serving-6
9 lasagna noodles, cooked
10oz frozen chopped spinach, thawed and completely drained
15 oz ff ricotta cheese
1/2 c grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tsp mozzarella cheese, shredded
Preheat oven to 350. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9x12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. make sure noodles are dry. Take 1/3 c of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 Tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
Chicken and black bean burritos
Servings-4
P+per serving-8
3/4 pound ground skinless chicken breast or turkey
1 (15.5oz.) black beans, rinsed and drained
4 (7 inch) flour tortillas
8 Tbsp salsa
4 Tbsp shredded low fat Mexican cheese blend
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook, breaking it apart until browned. Add beans and cook, stirring occasionally, until heated through, about 2 minutes.
Warm tortillas according to package directions
Place 1 tortilla on work surface and spoon one quarter of chicken mixture down center. Top with 2 Tbsp salsa and 1 Tbsp shredded cheese. Roll up and enjoy!
P+per serving-8
3/4 pound ground skinless chicken breast or turkey
1 (15.5oz.) black beans, rinsed and drained
4 (7 inch) flour tortillas
8 Tbsp salsa
4 Tbsp shredded low fat Mexican cheese blend
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook, breaking it apart until browned. Add beans and cook, stirring occasionally, until heated through, about 2 minutes.
Warm tortillas according to package directions
Place 1 tortilla on work surface and spoon one quarter of chicken mixture down center. Top with 2 Tbsp salsa and 1 Tbsp shredded cheese. Roll up and enjoy!
Cranberry Chicken
I like to just stick this in a crock pot on low all day and not have to worry about it, but you can do it either way :)
Servings-6
P+per serving-4
6 boneless,skinless chicken breasts
1 can whole cranberry sauce
1 pkg onion soup mix
1 bottle fat free Catalina salad dressing
Place chicken in bottom of pan (or crock pot). Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 1/2 hours (or put lid on crock pot and cook on low about 8 hours)
Servings-6
P+per serving-4
6 boneless,skinless chicken breasts
1 can whole cranberry sauce
1 pkg onion soup mix
1 bottle fat free Catalina salad dressing
Place chicken in bottom of pan (or crock pot). Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 1/2 hours (or put lid on crock pot and cook on low about 8 hours)
Lemon Mushroom Chicken
Servings-4 servings
Points +-6 points per serving
4 boneless skinless chicken breast halves
1/4 c plus 2 tsp. flour, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1/3 c plus 3 Tbsp chicken broth
1/2 pound sliced fresh mushrooms
1 Tbsp lemon juice
Flatten chicken to 1/2 inch thickness.. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, shake to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice ( I add more juice than it calls for cause I like the lemon taste ) Serve with chicken.
Points +-6 points per serving
4 boneless skinless chicken breast halves
1/4 c plus 2 tsp. flour, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1/3 c plus 3 Tbsp chicken broth
1/2 pound sliced fresh mushrooms
1 Tbsp lemon juice
Flatten chicken to 1/2 inch thickness.. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, shake to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice ( I add more juice than it calls for cause I like the lemon taste ) Serve with chicken.
Buffalo chicken tacos
This has to be one of my favorite recipes that I have found!! Me and my husband LOVE IT!!! I usually make something different for the kids because the hot sauce we use is a little to hot for them, so keep that in mind if you have kids.
1 pound chicken breast cut into pieces
1/3 c flour
3 Tbsp
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 c buffalo wing sauce ( I LOVE Franks brand)
1 Tbsp olive oil
10 6 inch corn tortillas (The points are for the 2pt deer creek tortillas)
Toppings:
shredded lettuce
Avocado
Diced onion
ranch dressing
green onions
Heat dutch oven, or non-stick pan over medium-high heat. In large bowl combine cornstarch, flour, and garlic powder. Season chicken pieces with pepper then dredge in the flour mixture.
Add 1 Tbsp of olive oil to pan and once it gets hot, add chicken and cook on both sides about 3 to 4 minutes per side. Set it aside and toss with buffalo sauce. Assemble and enjoy!
1 pound chicken breast cut into pieces
1/3 c flour
3 Tbsp
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 c buffalo wing sauce ( I LOVE Franks brand)
1 Tbsp olive oil
10 6 inch corn tortillas (The points are for the 2pt deer creek tortillas)
Toppings:
shredded lettuce
Avocado
Diced onion
ranch dressing
green onions
Heat dutch oven, or non-stick pan over medium-high heat. In large bowl combine cornstarch, flour, and garlic powder. Season chicken pieces with pepper then dredge in the flour mixture.
Add 1 Tbsp of olive oil to pan and once it gets hot, add chicken and cook on both sides about 3 to 4 minutes per side. Set it aside and toss with buffalo sauce. Assemble and enjoy!
Fried Rice
Servings: 6
Points +-5pts
3 cups cooked white rice (instant or not)
3 Tbsp sesame oil
1 c frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 c soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
If you are doing this for a main dish you may want to add chicken or ham, but that will change the points + value!!
Points +-5pts
3 cups cooked white rice (instant or not)
3 Tbsp sesame oil
1 c frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 c soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
If you are doing this for a main dish you may want to add chicken or ham, but that will change the points + value!!
Sunday, January 8, 2012
Stuffed French Toast
Serving size: 1 piece
Points plus: 5 points
I made these this morning and fell in love! They are sooo good! Love them!
1 loaf french bread
3 Tbsp. any flavor fruit spread ( I used homemade strawberry jam)
1/2 pkg cream cheese (4 oz) at room temp
2 eggs
1 Tbsp cinnamon
1/2 cup milk
Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread. (I used homemade strawberry jam)
Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Spray hot skillet with pam. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup. I topped mine with some fresh strawberries and powder sugar too. Eat up and enjoy!!!
Points plus: 5 points
I made these this morning and fell in love! They are sooo good! Love them!
1 loaf french bread
3 Tbsp. any flavor fruit spread ( I used homemade strawberry jam)
1/2 pkg cream cheese (4 oz) at room temp
2 eggs
1 Tbsp cinnamon
1/2 cup milk
Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread. (I used homemade strawberry jam)
Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Spray hot skillet with pam. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup. I topped mine with some fresh strawberries and powder sugar too. Eat up and enjoy!!!
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