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
- To prepare salsa, combine the first 6 ingredients.
- 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.
- 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.
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
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
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
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
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.
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