Wednesday, October 20, 2010

Asian Beef and Snow Peas

  • 1/2 pound beef, cubed
  • 1 1/2 cup snow peas
  • 2 Tbsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp garlic salt
  • 1 tsp sesame seeds
  • Rice to serve
Heat the oil in a large skillet/wok, add beef to skillet, let it get brown for about 3 minutes. When that is getting brown add the snow peas, ginger and garlic salt. Stir around and turn down heat. Let cook for about 10-15 minutes. Sprinkle with sesame seeds. Serve with rice.

Notes & Tips:

I just buy the already cut beef stew meat. So easy, so good! I served this with couscous b/c it cooks in 5 minutes. Quick and easy.

Saturday, October 16, 2010

Low Maintenance Risotto

Recipe Taken From:
Real Simple Magazine October 2010


* 3 tablespoons unsalted butter
* 1 medium onion, finely chopped
* kosher salt and black pepper
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 3 1/2 cups low-sodium chicken broth, plus more if needed
* 1/2 cup grated Parmesan (2 ounces), plus more for serving
* 2 tablespoons chopped fresh flat-leaf parsley


1. Melt 2 tablespoons of the butter in a large skillet over medium heat.
2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
4. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
5. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
6. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

Notes & Tips:
I had to decrease the amount of broth required. I cut it back in the second addition I only put in about 1 cup of the broth.

Nutrition Facts:
Serves 4
217 Calories, 13g Fat, 13g Carbs, 11g Protein

Thursday, October 14, 2010

Creamy Fettuccine with Scallops and Spinach

Recipe taken from:
Weight Watchers Cookbook

  • 1/2 pound fettuccine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups low-fat (1%) milk
  • 2 teaspoons olive oil
  • 3/4 pound sea scallops, patted dry and muscle tabs removed
  • 6 ounces portobello mushrooms, sliced (about 2 cups)
  • 1 shallot, finely chopped
  • 1 tablespoon reduced-sodium soy sauce
  • 2 pounds spinach, cleaned and coarsely chopped

1. Cook the fettuccine according to the package directions. Drain; keep warm.
2. Combine the flour, salt, and nutmeg in a medium nonstick saucepan. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the sauce boils and thickens, about 8 minutes. Remove the white sauce from the heat; set aside.
3. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet, then add the scallops. Cook over medium-high heat until lightly browned on the outside and just opaque in the center, about 2 minutes on each side. Transfer the scallops to a plate. Wipe the skillet clean.
4. Heat the remaining 1 teaspoon oil in the same skillet, then add the mushrooms, shallot, and soy sauce. Cook over medium heat, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes. Stir in the fettuccine, white sauce, scallops, and spinach, tossing to coat well. Cook, stirring frequently, until the mixture is heated through and the spinach just wilts, about 4 minutes.

Notes & Tips:
Make sure you pat the scallops dry before you put them on to cook. It will help them get that golden brown color. I think if I made this recipe again I'd probably splurge and use the cream b/c using Skim Milk made it a little to light for me.

Nutrition Facts:
Per serving (1 1/2 cups): 431 calories, 8 g total fat, 2 g saturated fat, 81 mg cholesterol, 870 mg sodium, 57 g total carbohydrates, 7 g dietary fiber, 36 g protein, 436 mg calcium Points per serving: 8

Wednesday, October 13, 2010

Mexican Chicken Salad

Recipe Taken From:
Weight Watchers Cookbook

  • 1 tablespoon fresh lime juice
  • 4 teaspoons olive oil
  • 2 garlic cloves, peeled
  • 3/4 teaspoon chili powder
  • 3/4 pound skinless boneless chicken breasts, poached and cut into 1-inch chunks
  • 1 tomato, seeded and cut into 1/2-inch cubes
  • 1 avocado, peeled, pitted, and sliced
  • 2 scallions, minced (white and light-green parts only)
  • 2 tablespoons minced fresh cilantro
  • 2 cups shredded romaine lettuce
1. To make the dressing, put the lime juice in a small bowl. Drizzle in the oil, whisking constantly. Press in the garlic with a garlic press and add the chili powder; whisk thoroughly.
2. In a large bowl combine the chicken, tomato, avocado, scallions, and cilantro. Pour the dressing over and toss to coat. Refrigerate, covered, until the flavors are blended, at least 2 hours.
3. Divide the lettuce among 4 plates and mound the chicken salad on top.

Notes & Tips:
I made this WAY too spicy. It's def. clear your sinus cavities spicy. I used chipotle chili seasoning. Also, I served this with soft taco shells.

Nutrition Facts:
(1/2 cup lettuce and about 3/4 cup chicken salad), 243 Calories, 14 g Fat, 2 g Saturated Fat, 49 mg Cholesterol, 77 mg Sodium, 9 g Carbohydrates, 5 g Fiber, 22 g Protein, 60 mg Calcium.

Sunday, October 10, 2010

Monster Cookies

Recipe Taken From:


* 2 sticks (1/2 Pound) Butter (salted) Softened
* ½ cups White Sugar
* 1-½ cup Brown Sugar, Packed
* 2 whole Large Eggs
* 1 Tablespoon Vanilla Extract
* 1-½ cup All-purpose Flour
* ½ teaspoons Baking Soda
* 1 teaspoon Baking Powder
* 2 teaspoons Kosher Salt
* 1-½ cup Oats (either Quick Or Regular)
* ½ cups M & M's (more To Taste)
* ½ cups Pecans, Chopped (more To Taste)
* ¾ cups Chocolate Chips (milk Or Semi-sweet)
* ½ cups Peanut Butter Chips
* 2-¼ cups Rice Krispies


Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Krispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Serve with glasses of cold milk.

Notes & Tips:
These are sooo yummy. I was a little disappointed that they weren't as fluffy as I wanted them to be.

Tuesday, October 5, 2010

Savory Mushrooms


* 1 pound fresh sliced mushrooms
* 2 tablespoons dry sherry
* 2 tablespoons butter
* 1/4 teaspoon sweet paprika
* 1 teaspoon seasoned salt
* 1/8 teaspoon pepper
* 1/4 cup fresh chopped parsley

In a skillet combine sliced mushrooms, sherry, butter, paprika, seasoned salt, and pepper. Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes. Sprinkle with parsley before serving. Serve savory mushrooms as a side dish with roasted or grilled meat. Savory mushroom recipe serves 4 to 6.

Notes & Tips:
Oh man these taste just like restaurant sauteed mushrooms! I love it. When they first started cooking I wasn't quite sure but total YUM!

Nutrition Facts:
Calories: 135
Calories from fat: 85
Total fat: 9.6g
Cholesterol: 15mg
Sodium: 485mg
Total carbs: 8g
Dietary fiber: 1.2g
Protein: 4.2g
WW points: 3

Monday, October 4, 2010

Crumb-Coated Chicken Thighs

Recipe Adapted From:


* 1/2 cup Panko bread crumbs
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 teaspoon chili powder
* 1 teaspoon curry powder
* 1/4 teaspoon pepper
* 8 (5 ounce) chicken thighs, skin removed


1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. Place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until a meat thermometer reads 180 degrees F.

Notes & Tips:
The original recipe calls for regular dry bread crumbs, I'm sure it would be very tasty. I didn't have any in my cupboard so I used what I had. I also substituted Chipolate Chili Powder for regular since I had that too. I served this with a side of Savory Mushrooms, which I will be posting tomorrow.

Nutrition Facts:
One serving (2 chicken thighs) equals 323 calories, 16 g fat (4 g saturated fat), 131 mg cholesterol, 774 mg sodium, 6 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Friday, October 1, 2010

Caprese-Style Chicken Rolls

Recipe inspired by:
Rachael Ray Magazine, October 2010


* 4 chicken breasts
* Salt and pepper
* 1 cup
* 1 cup shredded mozzarella cheese (about 4 ounces)
* 2 tomatoes, cored and thinly sliced
* 1 tbsp basil


1.Preheat oven to 400 degrees. On a work surface, arrange the chicken breasts, pound flat, season with salt and pepper. Divide the spinach among the chicken in an even layer, then top each with some of the basil, mozzarella and tomatoes. Roll up the cutlets and secure with toothpicks.
2. In a pan on medium high, heat 2 tbsp olive oil. When chicken is rolled, place each piece in the pan and brown the outside of the chicken. Turn after about 2-3 minutes, getting the other side golden brown.
3. When chicken is brown, place in oven dish sprayed with cooking spray. Bake in oven for 25-30 minutes.

Notes & Tips:

You can try all different cheeses but I used good Pollyo Mozzarella Cheese. Serve this with a salad or light pasta.