Tuesday, October 27, 2009
I can't live without PIZZA
Monday, October 26, 2009
Ingredients:
2/3 cup carrots, sliced
1/2 cup onions, diced
2 garlic cloves, crushed
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups green cabbage, shredded
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
1/2 cup diced zucchini
Spray a large saucepan with non-stick cooking spray.
Step 2
Saute carrots, onions and garlic over a low heat for 5 minutes over a low heat to help them soften.
Step 3
Add broth, cabbage, green beans, tomato paste, basil, oregano and salt.
Step 4
Increase heat and bring to a boil.
Step 5
Reduce heat, cover, and simmer for 15 minutes or until beans are tender.
Step 6
Stir in zucchini and return to simmer for 4 to 5 minutes.
Sunday, October 25, 2009
Slow Cooker Chicken Tortilla Soup
Saturday, October 24, 2009
Iced Vanilla Soy Latte
Wednesday, October 21, 2009
Sweet & Sour Chicken
** If you are feeling ambitious (not lazy), nix the bag of frozen veggies, and cut your own! I used green and red bell peppers, 2 stalks of green onions, broccoli, and some sugar snap peas — SOOOOOO yummy!
Directions:Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes 4 servings
Serving size is 1/4th of the entire recipeEach serving = 5 Weight Watchers Points
Tuesday, October 20, 2009
Triple Layer Lasagna
I grabed this handy recipe from prevention.com I substitued the beef with turkey. It was delicious and it only took about 3hrs to be full cooked.
Ingredients
Serves: Prep: 20minCook: 6hr 10min Total: 6hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 lb extra lean ground beef
14 1/2 oz diced tomatoes
1 small onion, finely chopped
1 C sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 C shredded reduced-fat mozzarella cheese
1/4 C grated Parmesan cheese
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Directions
1.
Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
2.
Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.
3.
Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.
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Nutritional Facts per serving
CALORIES
225.3 CAL
FAT
6.3 G
SATURATED FAT
2.7 G
CHOLESTEROL
34.5 MG
SODIUM
668.7 MG
CARBOHYDRATES
21 G
TOTAL SUGARS
3.5 G
DIETARY FIBER
2 G
PROTEIN
20.1 G
Sunday, October 18, 2009
Spaghetti Squash
To choose a good spaghetti squash you'll want to look for a hard fruit absent of bruises that feels heavy for its size. It should be close to 9 inches (23 centimeters) in length with about a 5 inch (12.7 centimeter) girth and even, pale coloring. If it is green it isn't yet ripe.
Spaghetti squash doesn't have to be stored in the refrigerator and should last about a month at room temperature. An average squash will yield about 5 cups of flesh. You can freeze the cooked flesh by placing it in freezer bags. When you're ready to eat it just allow it to partially thaw then steam it for about 5 minutes.
Spaghetti squash can be baked, boiled, microwaved or put in a crock pot.
To bake spaghetti squash preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare it much like you would a baked potato, by using a knife or large fork to pierce through the rind several times. Place the squash on a baking dish and allow it to cook for about 40 minutes. Begin testing it, again as you would a potato, until you can feel the flesh is tender. Once it's done you can cut it in half, remove the seeds and either comb out the flesh to use in another dish, or eat it as a baked potato substitute. In that case add the usual toppings of butter, cheese, sour cream, etcetera, to taste.
To boil a spaghetti squash bring a large pan of water to a boil then carefully place the entire squash in the pan. Test it after about 20 minutes by trying to pierce the rind with a large fork. When the fork easily passes through, the squash is done. Let it stand a few minutes to cool before you cut it in half to remove the seeds and comb out the spaghetti.
If you'd like to microwave your squash, cut it in half and remove the seeds first. Place the halves in a microwave dish and add 1/4 cup water. Cover the pan with plastic wrap and cook the squash about 10 minutes on high. Depending on your microwave and the size of the squash, the exact time will vary. Again, test it for softness.
If you'd like your spaghetti squash to cook while you're at work, buy one that is small enough to fit in your crock pot. Prepare it as if you were going to bake it, by piercing the rind of the whole squash several times. Place it in the crock pot with 2 cups of water before you leave for work. By the time you get home 8 or 9 hours later it should just be ready! Let it cool before you cut it in half to remove the seeds and comb it out.
Spaghetti squash is part of the cucurbit family of watermelons, pumpkins, gourds, cucumbers and cantaloupes, and provides an excellent source of folic acid, a good share of potassium and some vitamin A to boot. Many people enjoy adding it to prepared pasta dishes or even serving it with marinara or alfredo sauce. Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.