My week and new recipes

Just to let you know how things are going with me this week. So far so good. Weighing, measuring, journaling has just got to be a way of life for me. It's funny if I do these things consistently how me and the scale are best friends. When I don't do these things I don't see any downward movement of the scale. I'm really enjoying the  WW 360 program. I like focusing on one new routine for a month at a time. It's seems to be sticking with me so much better. I also bought the active link. I'm finding out it makes me want to get up off the couch and move. Even when I'm watching TV I'm more aware that I should move some during a program. 

Hope all of you are having a wonderful weekend inspite of the dreary weather. Don't forget to get out and get some sort of activity in. Mark you calenders for Saturday- April 6th for our  Paradise Weight Watchers 5k. It should be fun. Maybe bring a friend along that wants to start walking but isn't quit sure if she's ready. You can walk as far as you want.You don't have to do the whole 5k. I know just being with a bunch of people, walking and talking makes the time go so fast and before you know it your done. Hope to see you there. :)

Below are two recipes I tried on Thursday.   I really liked the Oatmeal Berry Breakfast Cake. I brought it to our WW meeting and I'm glad to say, it was very good and kept me full till 1pm when I had time for lunch. 

I made the Blackened shrimp with pomegranate orange salsa for dinner. I loved the blackened shrimp and the salsa was a tasty morsel too. I think I will make the blackened shrimp again and make it into shrimp tacos. I am also planning on using the seasoning on tilapia to make blackened tilapia.   I ended up just serving the shrimp with a large salad as my day was really hectic and I was hungry and didn't want to take time to make rice to serve with it. Very filling and tasty.

Oatmeal Berry Breakfast Cake [Dairy, Gluten & Sugar Free]

http://www.myrecipes.com/recipe/blackened-shrimp-with-pomegranate-orange-salsa-10000000833304/

Mary was scoping out recipe sites today and shared these two recipes with me. They look really good.  Thanks Mary

Light Cheese Nachos

No need to feel guilty about this healthy version of a typically fattening food. These delicious Light Cheese Nachos are quick and easy to make and are a perfect, low calorie alternative to your favorite restaurant nacho platter.

Ingredients

• 2 oz reduced fat tortilla chips (about 28 chips)
• 1/2 cup reduced fat Mexican cheese blend
• 1/2 small red onion, diced
• 1/2 small red bell pepper, diced
• 1/4 cup prepared salsa
• 1/4 cup plain, non-fat Greek yogurt
• 1 tbsp cilantro, chopped
• 1 tbsp black olive slices
• 2 tbsp jalapeno slices

Instructions

1. Place tortilla chips on microwave place, and top evenly with shredded cheese.
2. Microwave on high for 1 minute, or until cheese is melted and bubbly.
3. Top with remaining ingredients and serve immediately.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: Mexican

Entire recipe makes 2 servings
Serving size is 1/2 of entire platter
Each serving = 6 Points +

PER SERVING: 238 calories; 10g fat; 13g protein

Low Calorie Sloppy Joe

This slimmed down version of a popular comfort food is perfect for a healthy weeknight dinner. It’s easy, delicious and a lot more nutritious than the kind you ate as a kid.

Ingredients

• 1lb extra lean ground beef (96%lean/4%fat)
• 6 low calorie bread rolls, toasted (I used Trader Joe’s Ciabatta Rolls)
• 1 28oz can diced tomatoes
• 1 small onion, diced
• 1 small red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 tbsp steak seasoning blend
• 1 tbsp Worcestershire sauce
• 1 tbsp red wine vinegar
• 1/4 cup ketchup
• 2 tbsp tomato paste
• 1/2 tsp black pepper

Instructions

1. Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat. Add in onions and garlic and sauté until just becoming tender, about 3 minutes.
2. Add in the ground beef, steak seasoning and pepper, and cook, while breaking apart, until meat is cooked through browned.
3. Add in bell peppers, vinegar and Worcestershire sauce and reduce heat to medium. Cook for another 5 minutes.
4. Stir in diced tomatoes, ketchup and tomato paste. Cook for another 5-8 minutes.
5. Using a large spoon, pile sloppy joe meat onto bun bottoms and cover with bun tops

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 Sloppy Joe sandwich
Each serving = 7 Points +

PER SERVING: 286 calories; 3g fat; 40g carbohydrates; 22g protein; 3g fiber

I think Karen gave me this recipe. She shared it in the meeting and some of you wanted it. Thanks Karen.

Lemon Dijon Salad Dressing  0 Points Plus

1 or 2 Tbsp. Dijon mustard

1 tsp. garlic powder

1 fresh squeezed lemon

salt and pepper to taste

 *Fresh cloved garlic if you want

Wisk and put in refrigerator 

You can add chopped fresh cilantro or parsley. Just mix together.

Take out 1/2 hour before serving.


Jean bought the Tastier Than Take Out Weight Watchers cookbook a few weeks ago and has been telling me about all the great recipes that's in it. She was nice enough to lend it to me and I'm looking forward to trying some of them in the next few weeks. I've only had a few minutes to look at it but here's a couple of recipes that look really interesting:
Tamale Pot Pies with Turkey and Pepper Jack
Tex-Mex Eggs Migas with Cheddar and Jalapeno
Turkey Nacho Salad
Carne Asada Tacos

Looking at the recipes I've just listed I'm thinking there is a Mexican day in my near future. Just thought I'd share this MSG-Free taco seasoning recipe with you.

 

I have another La Loosh recipe in my oven right now. The recipe is below. I will let you all know how it turned out. Instead of using spinach I used Kale because thats what I had on hand. 
 Turkey Lasagna Recipe with Spinach and Mushrooms - 6 Points - LaaLoosh


 Thought I would throw in this funny. If not cookies maybe ice cream or potato chips. :)

grilled salmon

Step 1: Preheat the Grill

You will want your grill to be medium-hot when you place the fish on it.1 If you have a charcoal grill, the coals should be bright red and the flames should have subsided before you place the fish on the grill.2 If you have a gas grill, set the temperature between 300 and 325 degrees.

To determine if your grill is truly medium-hot, place your hand four inches above the grill and start counting the seconds. If you can keep your hand over the grill for four to five seconds, the grill is medium hot. If you have to move your hand in two to three seconds, you should turn down the temperature.

There is debate over whether to oil the grill or oil the fish. If you decide to oil the grill, you can use a paper towel dipped in vegetable oil and a pair of tongs to lightly coat the grill prior to adding the salmon.

Step 2: Prepare the Fish

There are multiple ways to prepare salmon for grilling, ranging from the very simple (a little salt and pepper and some olive oil) to the more complicated (fennel-and-dill-rubbed salmon).

• If you have a whole fish to fillet, see Mahalo's guide to How to Fillet Salmon.

• Everyone likes to use a different preparation for grilling salmon. The simplest way is to brush it with olive oil, keep the skin on and add a little salt and pepper.
• • You can also try applying mayonnaise to one side before placing on the grill.

  • For a slightly more involved marinade, try whisking together three tablespoons of soy sauce, six tablespoons of olive oil, a half a teaspoon of minced garlic and two tablespoons of mustard. Brush the marinade on top of the fish (skin side down) before placing the salmon on the grill. When your salmon is finished grilling, pour the remainder of the marinade on top. This is enough marinade for three pounds of salmon, or five to six servings.3

  *Note: Be sure to leave enough time to marinate the fish if your recipe calls for it.

  Step 3: Get Grilling

  In just few minutes, your salmon will be ready.

  1. Grill the salmon for about four minutes per side. Only cover the grill if you have a gas grill, but you don't need to do so.

  
  

  *Note: Don't constantly fuss with the salmon; set a timer and remove salmon when it goes off. Just be sure you're close by so you can take it off the grill promptly. Do not overcook!

  
  

  2. When you remove your salmon fillets from the grill, they will continue to cook a little as they sit, so they should look a little raw inside upon removal from the grill.

  
  

  3. To test for doneness, touch the fish: if it's "squishy," it's not done, but if it's firm with some give, it is medium rare, the recommended doneness for salmon.

This one is not for the grill but it is delicious:Gary
Salmon with Brazilian Rub
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon fillet
1/2 large lemon -- juice
1/2 large orange -- juice
salt and pepper
1 whole orange -- zest
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat the oven to 425F. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.
In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and frizzle with the remaining melted butter. Bake for 8 to 12 minutes.
The big challenge here is not overcooking the fillets - 8 minutes will do for think fillets (less than 1 inch) and no more than 12 minutes for the thicker fillets.

Per serving: 283 Calories; 12g Fat (38% calories from fat); 34g Protein; 8g
Carbohydrate; 104mg Cholesterol; 193mg Sodium
Serving Ideas : Serve with wild and brown rice and steamed broccoli

• 
  
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• Grilled Salmon

• 1 pound salmon fillets (4 pieces)
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon parsley, chopped
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• aluminum foil

Preparation:

Preheat grill for medium-high heat. Place fillets in 4 large pieces of aluminum foil. Make sure all bones are out of the fillet. Combine remaining ingredients in a bowl. Cover each fillet with about 2-3 tablespoons of sauce. Fold edges over to secure packet. Place packets on grill and allow to cook for 15 minutes. Remove from heat and cut packets open to release steam before serving.

Recipes requested at the meeting today

I'm sending out this email because I was asked for these recipes. I don't always remember who asks so you all will have to put up with the repeat recipes. Blog post to come later.

Kim's Chicken Tortilla Soup

12 servings---1 cup=4 Point Plus(with tortilla strips= 5 PP)

2 cans black beans rinsed

2 cans corn

2 cans tomatoes with peppers (Rotel)

2 cups Chicken

2 cans Chicken Broth

1 package taco seasoning

Dump everything into a pot. Simmer for 30 minutes. I add fresh squeezed lime, tortilla strips and cilantro on top when served.

 

 

The recipe Kim gave us:
Single Serve Cakes = 3 Points Plus
1- angel food cake mix
1- any flavor regular cake mix
Combine these 2 mixes together with a whisk. Store in zip lock bag. When ready to use shake bag to mix well.
To make cake:
3 Tbsp. cake mixture
2 Tbsp. water
Mix in small bowl, micro-wave for 1 minute. Enjoy

Great minds think alike. Got an email from Mary M and she also went home and made the single serve cake. She used a chocolate cake. She made it in an 8 oz. cup. After it cooled she topped with crushed raspberries, cool whip and a 1/2 tsp. chocolate syrup. Mary said it was HEAVEN

 

Baked Kale -makes one serving 0 Points Plus

2 cups Kale (cleaned and dry)
Olive Oil Spray
Dash salt or more to taste

Preheat oven to 425 degrees

Place Kale on baking sheet sprayed with olive oil. Spray Kale with olive oil and season with salt.

Bake in the oven for 5-8 minutes or till crispy.

Recipe from www.hungrygirl.com

Recipes I'm putting on my list to make.

Hi everyone,

What a week. Raider had his manly surgery Thursday. I had all my, I'm going to live to be a hundred Dr. appointments and I spoke at the WW open house Saturday. With that being said I did find time to cook. I made the Texas Casserole from two weeks ago in the  WW hand out and it was really good. Two thumbs up from Rog and Frankie, oh and I loved it too. I bought a Chili Relleno Stuffed Chicken Breast from Grocery Outlet. 4 Points Plus for a 1/2 of breast. I served it with a new salad mixture I bought at Costco (Sweet Kale Salad) , I eat it for 3 days in a row. The Sweet Kale Salad is so good I plan on buying two bags when I go to Chico on Wednesday. It comes with dressing, dried  cranberry and sunflower seeds to put on top. MMMM. I was going to post a picture of the Sweet Kale Salad but for what ever reason I'm not able to post any pictures. Will work on that this week. I also tried Pomegranates, I had never eaten them before and really am enjoying them. I have put them in my salad and this morning I put some in my oatmeal. I have posted the  recipe for Blackend Shrimp with Pomegranate and Orange Salsa, I will be trying it this week and will report back on how many thumbs up that recipe gets.

I'm really loving the new 360 meetings. I can see that it is going to be a big help in my journey. For me it takes awhile to make a change and make something a routine. The last two weeks I choose to eat breakfast at my kitchen counter, happy to report it has become a routine. I turn on the radio and really enjoy my meal and as amazing as it is my recliner is surviving and the news cast is still going on without me.

I purchased the active link on Saturday. It's in the gathering information mode so as soon as I get that taken care of I look forward to sharing the information this newest gadget provides me. I know my recliner is wondering if I have abandoned it. I can see I will have to make an appointment soon at the recliner therapy center :)

Hope your week is going well and your getting out to enjoy this cold weather that has descended down upon us. Frankie, Rosemary and myself are bundling up and getting in our walk at noon each day. It's amazing once you get out there and get to walking and talking how quickly the 2 miles go by. Speaking of walking I've been asked by several WW members about doing a 5k. I have tentatively booked April 6th at 9am as the day and time. Please let me know if your interested in joining this fun morning of activity.


Hugs,
Lynda

Blackend Shrimp with Pomegranate- Orange Salsa

 

Ingredients

• Salsa:
• 2 cups pomegranate seeds (about 4 pomegranates)
• 1 cup finely chopped orange sections (about 2 oranges)
• 1/3 cup chopped green onions
• 2 tablespoons minced seeded jalapeno pepper
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• Shrimp:
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 36 large shrimp, peeled and deveined (about 1 1/2 pounds)
• 5 teaspoons olive oil, divided

Preparation

1. To prepare salsa, combine the first 6 ingredients.
2. To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.

Cooking Light
DECEMBER 2004


                              Loaded Potato Soup

                            8 servings -4 Points Plus

Ingredients

Soup:
2 teaspoons canola oil
1 large onion, chopped
2 cloves garlic, smashed and chopped
3 stalks celery, chopped
1 yellow bell pepper, chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
5 Russet potatoes, peeled and diced
1 quart homemade or low sodium chicken or vegetable stock
1 bay leaf
1 ear corn cooked or 1/2 cup frozen kernels
1/4 teaspoon cayenne pepper

Toppings:
8 cherry tomatoes, diced
2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded
1 head green leaf lettuce, shredded

Directions

This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce.
This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.

By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.

Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.

Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.

Serving Size: Makes 8 one-cup servings.

 

Copied from :www.sparkpeople.com

Bread Pudding
   
Number of Servings: 10 

 3 Points Plus

Ingredients

7 slices whole wheat bread
1/2 cup Splenda
1 tsp cinnamon
1/4 tsp salt
3 egg whites
1 cup skim milk
1 tbsp light stick margarine, melted
1/2 cup raisins
See More!

Directions

Spray cooking spray in loaf pan.
Tear bread in pieces and put in pan, add raisins. Set aside. Melt margarine and mix with egg whites, Splenda, skim milk, cinnamon and salt.
Pour this mixture over bread and raisins and mix well.
Bake at 350 degrees for 30 minutes or until lightly browned.


Number of Servings: 10

Recipe submitted by SparkPeople user GGKIDS7.   www.sparkpeople.com

        Slow Cooker Cream of Chicken and Rice Soup

                        4 Points Plus

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and diced (about 1 cup)
1 large onion, diced (about 1 cup)
1 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon black pepper
1 quart low-sodium or homemade chicken stock
1/2 cup long-grain brown rice
1 cup baby bella mushrooms, diced (about 5 ounces)
1 tablespoon cornstarch
3/4 cup low-fat evaporated milk

OPTIONAL: 1 sprig fresh thyme, for garnish

See

Tips

Experiment with the herbs and spices: Add a bay leaf, tarragon, rosemary or thyme to change things up.
For an extra serving of veggies, stir in 4 cups chopped kale when you add the rice or 4 cups baby spinach when you add the milk.
You could also use wild rice or another whole grain in this dish.

Directions

Place the chicken, carrots, onion, spices and stock in a slow cooker. Cook on high for three hours or low for seven hours, then add the rice and mushrooms and cook one more hour. (Turn the heat to high if you haven't already.)
Combine the cornstarch and one tablespoon cold water in a small bowl, then add to the soup along with the milk. Cook another 15 minutes, then serve immediately.

OPTIONAL: Garnish with fresh thyme.
Serving Size: Makes 6 one cup servings.

Slow Cooker Chicken Tortilla Soup

4 Points Plus

 Ingredients

1 pound frozen chicken (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

See M

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.

German Lentil Soup

This is a great dinner soup. Just serve with a nice salad.

Number of Servings: 10 - 4 Points Plus

Ingredients

4 bacon slices, diced
2 medium onions, sliced
2 medium carrots, sliced
1 cup sliced celery
8 oz. package John Morrell Diced Ham
16 oz. package lentils
1/2 teaspoon pepper
1/2 teaspoon thyme
2 bay leaves
8 cups hot water
salt
2 tablespoons lemon juice
See More!

Directions

A quick side-note: I like to put all the veggies in a food processor instead of all the slicing...the kids don't even realize they're eating veggies, and they love the soup. Now, on with the instructions.

1. In 5-quart Dutch oven or large sauce pot over medium-high heat, fry bacon until lightly browned.

2. Add onions, carrots and celery and over medium heat, cook until onions are tender, about 5 minutes.

3. Add ham, lentils, pepper, thyme, bay leaves, hot water and 2 teaspoons salt.

4. Cover, simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

5. Stir in lemon juice and serve.


Number of Servings: 10

Recipe submitted by SparkPeople user BEAR14GSB.

Peanut Butter Toffee Dairy Free Ice Cream: A Diabetic Friendly Dessert

Peanut Butter Toffee Dairy Free Ice Cream: A Diabetic Friendly Dessert

New Year New WW Member

Why I love my WW meeting. I got a great idea from Jean. She said when she walked through the door last Thursday morning she was a new WW member just starting on her WW journey even though she has been a member for 5 years. I took that thought and I'm running with it. I was just playing at losing weight last year. Yes I lost 5 lbs but if I had continuted my commitment like I did when I walked through the WW doors in August 2010 I would be at maintenance now. Don't get me wrong, I'm proud of that 5 pounds and know if not for the changes I've made and my commitment to going to meetings I would be on my way to the old unhealthy ME. With that being said here a few of the steps I'm taking this first week of my rededication to doing it  the WW way instead of Lynda's way.

1) I bought a 12 week planner and I'm using it. I did that when I started WW in 2010 . I journaled my Points and water back then. I have learned so much since that first day. I now have activity Points to journal, thoughts and feelings and weekly or monthly goals.

2) I wrote out my commitment for this week---- I committed to eating  breakfast at my kitchen counter. My eating place of choice, my recliner in front of the tv. I've eaten there (kitchen counter) 3 days now and can say it is boring but I'm hoping to learn something from it.

 3) I also wrote in my Planner that I will not buy a soda from Grocery Outlet. Every time I go to Grocery Outlet it has become habit to buy a Coke Zero.  I don't need it and plan on putting $1.50 into my fun fund every time I leave GO without a Coke in my hand. So far I've earned $3.00.  I'm thinking a pedicure is in my future. :)

4) I went to the Dollar Store and bought a book of rewards. They say things like Great, Super, Way to go, You did it. As silly as this seems, I'm looking forward to the time when I can go back into my Planner and see a whole weeks worth of my very own BRAVOS.

I have some great recipes to share. Some of them I have shared before and I'm going to share again because I made them this last week and they deserve the repeat. The chili recipe Mary made and said it was delicious. We both thought the Spanish Rice one looked real good. I'm going to make the Texas-Style Casserole that was in this weeks weekly tomorrow. I will let you know how it was next week.
                                                        Recipes

This is so good and a  Large portion. Actually I have a smaller portion because I like to have a cornbread muffin with it.

Kale and Potato Soup with Turkey Sausage
Gina's Weight Watcher Recipes
Servings: 4 servings • Size: 1/4th • Old Points: 5 pts • Points+: 6
Calories: 284.1 • Fat: 5.0 g • Carb: 37.6 g • Fiber: 5.5 g • Protein: 22.6 g • Sugar: 2.4 g
Ingredients:

• 1 lb reduced fat, turkey sausage
• 1 lb kale, stems removed, leaves shredded
• 1 tsp olive oil
• 1 onion, chopped
• 1 medium carrot, sliced
• 4 cloves garlic, chopped
• 6 cups fat free chicken broth
• 3 medium new or red potatoes, peeled diced into 1/4 inch pieces
• 1 pinch dried red pepper flakes
• salt to taste
• 1/4 tsp fresh ground pepper

Directions:
In a large pot, cook sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove fat from pot.
Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add broth carrots, and black pepper, bring to a boil and cook 5 minutes. Add sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked. Adjust salt if needed.


I always serve the Chicken Fried-Steak with Cauliflower Mashed Potatoes. I don't eat this but Roger and Frankie both think it's awsome. I also made a Seven Layer Salad to serve with it.

Chicken Fried- Steak

		PointsPlus®value | 8 Servings | 4 Preparation Time | 10 min Cooking Time | 23 min Level of Difficulty | Moderate main meals | It looks like fried chicken but it's actually steak coated with seasoned flour and bread crumbs. It's pan-fried until crisp, then drizzled with a rich onion gravy.

Ingredients

• 12 oz uncooked lean beef round or cube steak
• 1/4 cup(s) white all-purpose flour
• 3/4 tsp table salt, divided
• 1/4 tsp black pepper, divided
• 1 1/4 cup(s) fat-free skim milk, divided
• 1 large egg white(s)
• 1 cup(s) dried plain breadcrumbs, coarse-variety (I used Panko bread crumbs)
• 2 slice(s) uncooked reduced-fat bacon (I used Hormel Bacon Bits)
• 1 spray(s) cooking spray
• 1/2 cup(s) uncooked onion(s), chopped
• 1/8 tsp hot pepper sauce, optional

Instructions

• Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces
• 1/2-inch thickness; slice steak into 4 equal pieces.
• Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.
• Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.
• In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to desired degree of doneness. Remove steaks and set aside.
• Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately. Yields about 3 ounces of steak and 1/4 cup of gravy per serving.

                                                                   

Cauliflower Mashed Potatoes

		PointsPlus®value | 2 Servings | 3 Preparation Time | min Cooking Time | min Level of Difficulty | Easy

Ingredients

1 1/2 pound(s) cauliflower, Cut into chunks. Microwave in a covered glass dish

1 serving(s) Olivio Butter Spread (I used I can't believe it's not butter)
1 1/2 Tbsp fat free half-and-half cream ( I just used Fat Free Milk)

Steam cauliflower in micro wave till tender. Put cauliflower, butter spread and half-and-half into blender. Blend till consistency of mashed potatoes.

 

If you click on the link below it will take you to the recipes. As I said Mary made the Chili recipe and said it was excellent. I'm looking forward to making it myself.

Light Spanish Rice Recipe – 4 Points - LaaLoosh


Light Beef Chili Recipe - 4 Points - LaaLoosh


I hope you all are having a great start to your new year. Please feel free to share your thoughts and recipes. In closing I will leave you with this thought: