PEPPER KEBABS
POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavor.
Ingredients
1 small garlic clove(s)
1/8 tsp table salt
1 tsp fresh dill, minced
1/4 cup(s) fat-free sour cream
1/2 cup(s) plain fat-free yogurt, Greek-variety recommended
3 medium sweet red pepper(s), or 1 each red, yellow and green pepper
16 small cremini mushrooms, or white mushrooms, cleaned and trimmed
2 spray(s) olive oil cooking spray
1/4 tsp table salt
1/4 tsp black pepper
Instructions
To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.
Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.
Tuesday, June 29, 2010
GRILLED PEACHES
POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
Notes
Serve plain or with your favorite light vanilla ice cream or frozen yogurt (will affect POINTS values).
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
Notes
Serve plain or with your favorite light vanilla ice cream or frozen yogurt (will affect POINTS values).
QUINOA AND TOMATO SALAD
QUINOA AND TOMATO SALAD
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Works with Simply Filling
Quinoa is actually related to the grass family but it looks and tastes like a grain. It’s a nutrition powerhouse and makes a wonderful substitute for rice and pasta.
Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Works with Simply Filling
Quinoa is actually related to the grass family but it looks and tastes like a grain. It’s a nutrition powerhouse and makes a wonderful substitute for rice and pasta.
Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Friday, June 25, 2010
QUOTE OF THE WEEK
"IF YOU BITE IT, YOU WRITE IT.
IF YOU SNACK IT, YOU TRACK IT.
IF YOU NIBBLE IT, YOU SCRIBBLE IT.
IF YOU DRINK IT, YOU INK IT"
GRAB YOUR PENCIL BEFORE YOUR UTENSIL!!!
IF YOU SNACK IT, YOU TRACK IT.
IF YOU NIBBLE IT, YOU SCRIBBLE IT.
IF YOU DRINK IT, YOU INK IT"
GRAB YOUR PENCIL BEFORE YOUR UTENSIL!!!
Strategies for Portion Control
Strategies for Portion Control
(from WW.com)
Over time restaurant portion sizes have expanded immensely – often to two or three times what they should be. Friends and family may fill a plate out of generosity. But combined with a "clean-your-plate" mentality, this can spell trouble. These strategies will help you keep control.
Divide your meal in half. As soon as the plate is set in front of you, ask your server to wrap up the other half to take home. Doing this right away helps you avoid the temptation of eating too much just because it's there.
Consider ordering from the appetizer or kids menu. Portions are almost always smaller. Also, restaurants will often make half portions or lunch-sized portions at dinner time, if asked.
Use your hand to measure the actual amount of food on your plate. Here's how:
•Your fist is equal to one medium fruit or one measured cup
•Your palm minus the fingers is a 3 ounce portion of cooked meat
•Your thumb (whole thumb, from tip to base) is equal to one ounce of meat or cheese
•Your thumb from the tip to the first joint is about 1 tablespoon
•Your index finger from the tip to the first joint is about 1 teaspoon
Having a visual idea of correct portion sizes in mind is key when dining out.
(from WW.com)
Over time restaurant portion sizes have expanded immensely – often to two or three times what they should be. Friends and family may fill a plate out of generosity. But combined with a "clean-your-plate" mentality, this can spell trouble. These strategies will help you keep control.
Divide your meal in half. As soon as the plate is set in front of you, ask your server to wrap up the other half to take home. Doing this right away helps you avoid the temptation of eating too much just because it's there.
Consider ordering from the appetizer or kids menu. Portions are almost always smaller. Also, restaurants will often make half portions or lunch-sized portions at dinner time, if asked.
Use your hand to measure the actual amount of food on your plate. Here's how:
•Your fist is equal to one medium fruit or one measured cup
•Your palm minus the fingers is a 3 ounce portion of cooked meat
•Your thumb (whole thumb, from tip to base) is equal to one ounce of meat or cheese
•Your thumb from the tip to the first joint is about 1 tablespoon
•Your index finger from the tip to the first joint is about 1 teaspoon
Having a visual idea of correct portion sizes in mind is key when dining out.
Blackberry Almond Cake
Believe it or not with all the changes didn't change the points value, but we know at least it is a healthier version of the one in the magazine.
Blacberry Almond Cake
POINTS: 3
INSTRUCTIONS
2 cup(s) Bisquick Reduced-Fat Baking Mix
2 Tbsp almonds
1/4 tsp ground cinnamon
2 Tbsp SPLENDA® Splenda Brown Sugar Blend
1/2 tsp SPLENDA® Splenda sugar blend for baking
1/2 cup(s) SPLENDA® Splenda sugar blend for baking
1/2 cup(s) almond breeze milk (60 cal)
1/2 cup(s) plain fat-free yogurt
1/2 cup(s) fat-free egg substitute
3 Tbsp Land O Lakes Stick Light Butter
1/4 tsp almond extract
1 1/2 cup(s) raspberries
1 1/2 cup(s) blackberries
Preheat the oven to 400 F. Wrap bottom of a 10 inch spring from pan with foil. Attach sprinform ring and spray foil and sides with nonstick spray.
2) Mix almonds, brown sugar and cinnamoon in a smaill bowl.
3) Combine baking mix and sugar in a large bowl. Whisk milk, yogurt, egg substitute, melted butter and almond extract in smaall bowl until blended. Add milk mixture to baking mix mixture, stir just until blende.
4) With rubber spatula gently fold in blackberries just until blended. Pour batter into spring form pan, sprinkle top evenly with nut mixture .
5) Bake until tootpick inserted into center of cake comes out clean, aprox. 45 minutes.
Blacberry Almond Cake
POINTS: 3
INSTRUCTIONS
2 cup(s) Bisquick Reduced-Fat Baking Mix
2 Tbsp almonds
1/4 tsp ground cinnamon
2 Tbsp SPLENDA® Splenda Brown Sugar Blend
1/2 tsp SPLENDA® Splenda sugar blend for baking
1/2 cup(s) SPLENDA® Splenda sugar blend for baking
1/2 cup(s) almond breeze milk (60 cal)
1/2 cup(s) plain fat-free yogurt
1/2 cup(s) fat-free egg substitute
3 Tbsp Land O Lakes Stick Light Butter
1/4 tsp almond extract
1 1/2 cup(s) raspberries
1 1/2 cup(s) blackberries
Preheat the oven to 400 F. Wrap bottom of a 10 inch spring from pan with foil. Attach sprinform ring and spray foil and sides with nonstick spray.
2) Mix almonds, brown sugar and cinnamoon in a smaill bowl.
3) Combine baking mix and sugar in a large bowl. Whisk milk, yogurt, egg substitute, melted butter and almond extract in smaall bowl until blended. Add milk mixture to baking mix mixture, stir just until blende.
4) With rubber spatula gently fold in blackberries just until blended. Pour batter into spring form pan, sprinkle top evenly with nut mixture .
5) Bake until tootpick inserted into center of cake comes out clean, aprox. 45 minutes.
Thursday, June 17, 2010
Cowboy Beans
Cowboy Beans (Thank you Angela)
Makes 8 Servings
6 slices turkey bacon, diced
1 large white onion, chopped
Two 15 ½ ounce cans pinto beans, rinsed and drained
1 cup beer
½ cup Zesty Barbecue Sauce (Page 139)
1/8 teaspoon cayenne pepper
1. In a medium nonstick saucepan, combine the bacon and onion. Cook, stirring constantly, until the onion is translucent and the bacon has just begun to brown on the edges, about 15 minutes.
2. Stir in the beans, beer, barbecue sauce and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes. Uncover and increase the heat to medium; cook until most of the liquid is absorbed and the sauce thickens, about 5 minutes longer.
Per service: 132 Calories, 2 G total Fat, 0 G saturated Fat, 8 MG Cholesterol, 398 MG Sodium, 20 G total Carbohydrate, 4 G Dietary Fiber, 6 G Protein 43 MG Calcium.
Points per serving: 2
Makes 8 Servings
6 slices turkey bacon, diced
1 large white onion, chopped
Two 15 ½ ounce cans pinto beans, rinsed and drained
1 cup beer
½ cup Zesty Barbecue Sauce (Page 139)
1/8 teaspoon cayenne pepper
1. In a medium nonstick saucepan, combine the bacon and onion. Cook, stirring constantly, until the onion is translucent and the bacon has just begun to brown on the edges, about 15 minutes.
2. Stir in the beans, beer, barbecue sauce and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes. Uncover and increase the heat to medium; cook until most of the liquid is absorbed and the sauce thickens, about 5 minutes longer.
Per service: 132 Calories, 2 G total Fat, 0 G saturated Fat, 8 MG Cholesterol, 398 MG Sodium, 20 G total Carbohydrate, 4 G Dietary Fiber, 6 G Protein 43 MG Calcium.
Points per serving: 2
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