Monday, June 4, 2012

Spiced Popcorn

Spiced Popcorn Recipe

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Spiced Popcorn

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Servings
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Nutritional Info (Per serving):
Calories: 31, Saturated Fat: 0g, Sodium: 50mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
Exchanges: Starch: 0.5
Carb Choices: 0.5
Recipe Source:

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Total Time: 10 mins
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Ingredients

  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • dash(es) pepper, cayenne
  • dash(es) cinnamon, ground
  • 12 cup(s) popcorn, air-popped
  • cooking spray

Recipe Tip:

Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except substitute 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper for the cumin, chili powder, cayenne pepper, and cinnamon. Nutrition Facts per serving: 31 cal., 0 g fat, 0 mg chol., 49 mg sodium, 6 g carbo., 1 g dietary fiber, 1 g protein. Exchanges: 1/2 Starch Carb Choices: 1/2

Preparation

1. In a small bowl, stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.

2. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with nonstick cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.
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Sunday, June 3, 2012

Vegetable Spring Rolls = 1 Points Plus

Vegetable Spring Rolls
Recipe from Better Homes and Gardens
Translucent rice paper wraps up a mixture of zestfully spiced Daikon radishes, jalapeno peppers, carrots, and cucumbers for this Asian-inspired appetizer recipe.

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Vegetable Spring Rolls


Servings:Makes 12 appetizer servings.
Prep Time: 30 mins
Ingredients
  • 1/2 cup
    shredded daikon (Oriental white radish) or radishes
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  • 2
    green onions, thinly sliced
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  • 2 tablespoons
    rice vinegar
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  • 1 small
    fresh jalapeno or serrano pepper, seeded and finely chopped
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  • 1 teaspoon
    sugar
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  • 1/2 teaspoon
    toasted sesame oil
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  • 1/2 cup
    shredded carrot
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  • 1/2 cup
    bite-size cucumber strips
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  • 2 tablespoons
    snipped fresh cilantro
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  • 1 tablespoon
    reduced-sodium soy sauce
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  • 1 cup
    warm water
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  • 6 8-1/2-inch
    rice papers
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  • 1-1/2 cups
    shredded Boston or curly leaf lettuce
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Directions

1.
In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.
2.
Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
3.
Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.
4.
To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.

Nutrition information
Per serving: Calories 31, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 48 mg, Carbohydrate 7 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 0%, Iron 1%. Exchanges: Vegetable 1. Percent Daily Values are based on a 2,000 calorie diet
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Today's Inspiration

"Remember, we all stumble, every one of us. That's why it's a comfort to go hand-in-hand."
- Unknown
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Seven Layer Salad

I have made the fat version of this recipe many times. It is so good. I'm excited to be able to eat the slimmed down version. I hope you all enjoy. It's a great salad to make when your having company over. It looks pretty and tastes so good.



10 servings, about 1 cup each  ---2 Points Plus
Active Time:
Total Time:

 

Ingredients

  • 8 cups shredded romaine lettuce
  • 1 cup frozen peas, thawed
  • 1 medium yellow bell pepper, diced
  • 1 cup halved grape tomatoes , or quartered cherry tomatoes
  • 1 cup sliced celery
  • 1/2 cup sliced scallions
  • 3/4 cup nonfat plain yogurt
  • 3/4 cup low-fat mayonnaise
  • 2 teaspoons cider vinegar
  • 1-2 teaspoons sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup thinly sliced fresh basil
  • 3 strips cooked bacon, crumbled

Preparation

  1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
  2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.

Nutrition

Per serving: 84 calories; 4 g fat ( 1 g sat , 0 g mono ); 7 mg cholesterol; 10 g carbohydrates; 2 g added sugars; 5 g protein; 2 g fiber;355 mg sodium;234 mg potassium
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Saturday, June 2, 2012

meals 6/ 2 /2012 and my amazing experiance

Frankie, Jean and I walked the Relay for Life this morning, we made 1 1/4 miles. Frankie and I went back at 7 and walked another  1 1/2 miles. Jean went later to watch the lighting of the  illuminarys and walk some more.  Jean and Frankie are such and inspiration to me and I just want you both to know "I love you." You both by example, and with sharing your stories of friends who battled cancer and are survivors and unfortunately those who lost their battle made me realize in the scheme of things my journey though a huge accomplishment for me is so small in comparison. I had never participated in anything like this before and was very impressed by how professional the Relay was run. What an honor to be even a small part of this amazing  example of strength and courage. Thank you girls for letting me invite myself along. It was an experience I want to do again and again. I'm already looking forward to next year.
Breakfast before our Relay for Life Walk
Sara Lee Bread, Better N Peanut Butter, Banana, Fat Free Milk
Total: 5 PP

Frankie and Jean just after our walk

Me and Jean

Me and Frankie

Lunch: Ham, 1 PP Flour Tortilla, Lettuce, Tomato, Bell Pepper, Green Onion, Baby Carrots, Fat Free Ranch, Laughing Cow Cheese
Total: 4PP

KFC Grilled Chicken Breast, sliced tomatoes, baby carrots, KFC Biscuit
Total: 10 PP

Snacks: One McDonalds Ice Cream Cone, Cantaloupe, Sugar Free Chocolate Pudding Snack
Total: 6 PP

Total for the day:25

Activity Points: 10 or 18,680 steps.
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meals 6/1/2012

Breakfast: Egg Beater Mug with bacon bits and WW cheese, slice tomato , cantaloupe, grapes and 1 slice toast
Total:4 PP
Lunch: Tossed Salad with lettuce, bell pepper, broccoli, grapes, tomato, radish, Newmans Own Sesame Ginger Dressing,
 Ham, 5 reduced fat Ritz crackers
Total:6 PP

Wanted a real hamburger bun so I took out the center and just had the nice crusty top and bottom
Total: not sure a whole bun was 5 PP so I figured I saved at least 2 PP

Dinner: Turkey burger on bun with lettuce, mustard, onion, pickle relish, baked chips, cauliflower
Total:11 PP
 For snacks I had watermelon, cherries, and a banana. Total for the day 21 PP.
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Friday, June 1, 2012

Arby's Grilled Chicken and Pecan Salad

Arby's Grilled Chicken and Pecan Salad

Author: CopyKat Recipes
Recipe Type: Chicken Salad, Main dish, Salad
Prep time: 10 min
Cook time: 10 min
Serves: 1

(It served 8) 4 PP with my alterations. If you serve it as a sandwich you will have to add points for the bread. Hubby even liked it.
Ingredients
  • 2 1/2 cups of grilled chicken breast cut into small pieces
  • 1 cup of sliced red grapes
  • 1 cup of diced red apple
  • 1 cup chopped pecans (I used 1/2 Cup)
  • 1/2 cup chopped celery
  • 1/2 to 3/4 cup of mayonnaise (I used Fat Free)
  • 1 tablespoon of lemon juice (juice of one lemon)
  • salt and pepper to taste
Instructions
In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.

To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.

While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool.
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