I'm planning to make this tomorrow. It's a recipe from my recipe club, Cooking With Faith, orginally from Dottie's Weight Loss Zone newsletter (I think). I think i'm going to add black beans to increase the fiber.
Nacho Cheese Chicken Chowder
From Dotti’s Newsletter & Better Homes & Gardens Slow Cooker Favorites made Healthy
Prep: 10 minutes Slow Cooker Size: 3 1/2 to 4 quart
Cook: Low 4 hours, High 2 hours Makes 6 servings
1 pound skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 14-1/2 ounce cans Mexican-style stewed tomatoes, undrained
1 10 3/4-ounce can condensed nacho cheese soup
1 10-ounce package frozen whole kernel corn
1/3 cup shredded taco cheese or cheddar cheese
Combine chicken, undrained tomatoes, soup and corn in a 3 1/2 to 4 quart slow cooker.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2/1/2 hours.
Sprinkle each serving with cheese.
Per serving: 244 Calories, 6g Total Fat, 55mg chol., 2g Dietary Fiber, 24g Carbohydrate, 647mg Sodium, 23g Protein
A wise woman builds her home, a foolish woman tears it down with her own hands. Proverbs 14:1
Thursday, January 31, 2008
Wednesday, January 30, 2008
more buffalo chicken
And so jury duty continues...
Buffalo Chicken Dip
8 oz light cream cheese
½ c. wing sauce, Frank’s
½ c. ff blue cheese dressing
4 oz roasted chicken, diced
Combine all ingredients in small crock pot and cook on high.
Yield: 5 servings= 195 cals, 9g fat, 0g fiber, 14 g carb, 13g protein, 1175mg sodium
Buffalo Chicken Soup
16 oz uncooked boneless, skinless chicken breast
1/2 cup sliced green Onions
1 cup celery
1 TB light margarine
1/4 cup all-purpose flour
1 cup fat-free skim milk
14 oz fat-free chicken broth
1 c. water
1/2 cup wing sauce
4 oz Velveeta Light
1/2 tsp cayenne pepper
1/2 tsp garlic salt
In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth. Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder. Simmer, stirring occasionally, until cheese has melted.
Yield: 6 servings (over 1 cup)= 215 Calories; 7g Fat (27.4% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 1413mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Buffalo Chicken Dip
8 oz light cream cheese
½ c. wing sauce, Frank’s
½ c. ff blue cheese dressing
4 oz roasted chicken, diced
Combine all ingredients in small crock pot and cook on high.
Yield: 5 servings= 195 cals, 9g fat, 0g fiber, 14 g carb, 13g protein, 1175mg sodium
Buffalo Chicken Soup
16 oz uncooked boneless, skinless chicken breast
1/2 cup sliced green Onions
1 cup celery
1 TB light margarine
1/4 cup all-purpose flour
1 cup fat-free skim milk
14 oz fat-free chicken broth
1 c. water
1/2 cup wing sauce
4 oz Velveeta Light
1/2 tsp cayenne pepper
1/2 tsp garlic salt
In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth. Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder. Simmer, stirring occasionally, until cheese has melted.
Yield: 6 servings (over 1 cup)= 215 Calories; 7g Fat (27.4% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 1413mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Tuesday, January 29, 2008
Buffalo Chicken recipes
I'm serving on jury duty this week. Not doing much cooking, just having leftovers so far. But the Super Bowl is this weekend and I always think of Buffalo Chicken wings as game day food. So, here are a couple of alternatives with buffalo flare, but no wings.
Buffalo Chicken Stuffed Jalapenos Serves – 12 jalapenos
6 oz cooked chicken breast, diced
3 ounces light cream cheese, softened
1/4 cup Louisiana hot sauce
1/4 cup fat free blue cheese or ranch salad dressing
1/2 cup lowfat cheddar cheese, shredded
Split each jalapeno and remove seeds. Be sure to wear gloves or wash hands thoroughly when finished. Beat together the cream cheese, hot sauce and dressing. Add the chicken and cheese and mix well. Spoon mixture into peppers and grill over indirect heat or bake at 350 degrees for about 30 to 45 minutes.
Yield: 12 servings= 61 Calories; 3g Fat (38.1% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 263mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Boneless Buffalo Chicken Bites
1 Cup Flour*
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank's Hot Sauce
2 Tablespoons Fat Free Margarine Spread
2 Tablespoons Water
*You're only going to use 1/2 of the flour and salt. The nutritional information reflects this already.
Preheat oven to 475 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg and milk together in a small bowl. Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. Place a piece of foil (dull side up) onto a cookie sheet and spray with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-12 minutes or until it begins to brown.
Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it's needed. When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container with the prepared sauce, cover, and then shake gently until each piece is coated. Serve immediately.
Serves: 4 = 205 Calories; 3g Fat (14.7% calories from fat); 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1035mg Sodium.
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Buffalo Chicken Stuffed Jalapenos Serves – 12 jalapenos
6 oz cooked chicken breast, diced
3 ounces light cream cheese, softened
1/4 cup Louisiana hot sauce
1/4 cup fat free blue cheese or ranch salad dressing
1/2 cup lowfat cheddar cheese, shredded
Split each jalapeno and remove seeds. Be sure to wear gloves or wash hands thoroughly when finished. Beat together the cream cheese, hot sauce and dressing. Add the chicken and cheese and mix well. Spoon mixture into peppers and grill over indirect heat or bake at 350 degrees for about 30 to 45 minutes.
Yield: 12 servings= 61 Calories; 3g Fat (38.1% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 263mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Boneless Buffalo Chicken Bites
1 Cup Flour*
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank's Hot Sauce
2 Tablespoons Fat Free Margarine Spread
2 Tablespoons Water
*You're only going to use 1/2 of the flour and salt. The nutritional information reflects this already.
Preheat oven to 475 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg and milk together in a small bowl. Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. Place a piece of foil (dull side up) onto a cookie sheet and spray with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-12 minutes or until it begins to brown.
Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it's needed. When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container with the prepared sauce, cover, and then shake gently until each piece is coated. Serve immediately.
Serves: 4 = 205 Calories; 3g Fat (14.7% calories from fat); 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1035mg Sodium.
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Monday, January 28, 2008
Verde Soup
I made this soup last night. It's pretty good. I was looking for a super low cal soup so i left the chicken out, but the original recipe called for 2 cooked chicken breasts.
Verde Soup
16 oz green salsa
15 oz canned cannellini beans
15 oz fat-free chicken broth
1 tsp ground cumin
2 cloves garlic – minced
½ c. chopped cilantro
Combine all, simmer 10 min.5 servings= 144 Calories; 1g Fat (3.4% calories from fat); 11g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 861mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Verde Soup
16 oz green salsa
15 oz canned cannellini beans
15 oz fat-free chicken broth
1 tsp ground cumin
2 cloves garlic – minced
½ c. chopped cilantro
Combine all, simmer 10 min.5 servings= 144 Calories; 1g Fat (3.4% calories from fat); 11g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 861mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Sunday, January 27, 2008
Thai chicken Thighs
This recipe is based on one in the Wal-Mart Homemade magazine. I grilled them on my indoor grill and they were juicy and delicious!
Thai Chicken Thighs
1 1/2 pounds chicken thighs, boneless, skinless
1/3 cup soy sauce, low sodium
1 tablespoon peanut butter
2 TB teriyaki sauce
1 teaspoon hoisin sauce
dash garlic powder
2 tablespoons sliced green onions
dash ginger
Combine soy sauce, peanut butter, teriyaki sauce, hoisin sauce, garlic, ginger and green onions in microwave bowl; stir well. Microwave 30 seconds. Let cool. Pour marinade over chicken in large resealable plastic page. Refrigerate at least one hour. Remove chicken from marinade and discard marinade. Grill on indoor grill for 7-8 minutes (lid closed). Or Broil for 20-25 minutes.
Yield: 6 servings= 149 Calories; 7g Fat (42.1% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 915mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Thai Chicken Thighs
1 1/2 pounds chicken thighs, boneless, skinless
1/3 cup soy sauce, low sodium
1 tablespoon peanut butter
2 TB teriyaki sauce
1 teaspoon hoisin sauce
dash garlic powder
2 tablespoons sliced green onions
dash ginger
Combine soy sauce, peanut butter, teriyaki sauce, hoisin sauce, garlic, ginger and green onions in microwave bowl; stir well. Microwave 30 seconds. Let cool. Pour marinade over chicken in large resealable plastic page. Refrigerate at least one hour. Remove chicken from marinade and discard marinade. Grill on indoor grill for 7-8 minutes (lid closed). Or Broil for 20-25 minutes.
Yield: 6 servings= 149 Calories; 7g Fat (42.1% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 915mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.
Saturday, January 26, 2008
shrimp review
Well, the shrimp was ok. It's not the margarita's fault, that was good. The shrimp itself so-so. i may need to move to a coastal state...
BUT I did get some Italian Dressing mix so I made the potatoes I posted a few days ago. They were great! I used my indoor grill so they cooked in no time at all.
Easy Grilled Potatoes
1 lb. potatoes, peeled and sliced ¼ inch thick
1 pkg Italian Dressing Mix
Preheat indoor grill. Lay sliced potatoes on grill and sprinkle with 2 tsp dressing mix. Close lid and grill for 7 minutes. Repeat until potatoes are all grilled.
Yield: 4 servings
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. -Phil. 3:12
BUT I did get some Italian Dressing mix so I made the potatoes I posted a few days ago. They were great! I used my indoor grill so they cooked in no time at all.
Easy Grilled Potatoes
1 lb. potatoes, peeled and sliced ¼ inch thick
1 pkg Italian Dressing Mix
Preheat indoor grill. Lay sliced potatoes on grill and sprinkle with 2 tsp dressing mix. Close lid and grill for 7 minutes. Repeat until potatoes are all grilled.
Yield: 4 servings
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. -Phil. 3:12
Friday, January 25, 2008
Margarita Shrimp?
Tonight I want to make this recipe from AllRecipes.com but i plan to add some margarita mix too so instead of Tequilla Shrimp it will be Margarita Shrimp!
· 2 tablespoons unsalted butter
· 4 cloves garlic, chopped
· 1 1/2 pounds large shrimp - peeled and deveined
· 1/2 cup tequila
· 1/2 cup chopped fresh cilantrosalt and pepper to taste
1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
· 2 tablespoons unsalted butter
· 4 cloves garlic, chopped
· 1 1/2 pounds large shrimp - peeled and deveined
· 1/2 cup tequila
· 1/2 cup chopped fresh cilantrosalt and pepper to taste
1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
Thursday, January 24, 2008
product reviews
I was at church so no cooking last night. The other day I did boil that ham bone for a couple of hours and added a can of pinto beans with jalapenos. yummy! after it cooled i was able to skim off the fat.
Here's a couple of product reviews. Sometimes when i'm shopping I wonder if the off brand is as good as the name brand.
Walmart brand reduced fat crescent rolls vs. Pillsbury (the refrigerated kind in a tube). Both taste the same in my opinion but the off brand are stickier and difficult to get out of the tube. so if you don't mind reconstructing them they're fine.
Walmart brand 1/3 less fat cream cheese vs. Philadelphia 1/3 less fat--they taste the same to me so buy the cheaper one and pocket the savings!
Not food, but worth noting--Equate brand conditioner that is supposed to be like Panteen is NOT. It's runnier. I won't buy it again.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
Here's a couple of product reviews. Sometimes when i'm shopping I wonder if the off brand is as good as the name brand.
Walmart brand reduced fat crescent rolls vs. Pillsbury (the refrigerated kind in a tube). Both taste the same in my opinion but the off brand are stickier and difficult to get out of the tube. so if you don't mind reconstructing them they're fine.
Walmart brand 1/3 less fat cream cheese vs. Philadelphia 1/3 less fat--they taste the same to me so buy the cheaper one and pocket the savings!
Not food, but worth noting--Equate brand conditioner that is supposed to be like Panteen is NOT. It's runnier. I won't buy it again.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
Wednesday, January 23, 2008
Baked Apple Chips
Last night I made this recipe from Sparkpeople.com. I couldn't cut my apples thin enough so they weren't really like chips but they were delicious! And the house smelled wonderful while they baked!
Baked Apple Chips
4 apples, fresh (sliced paper thin)
Mix of Splenda and ground cinnamon
On top of 2 large cookie sheets, use parchment paper or cooling racks (like you'd use for cookies). If using cooling racks, line cookie sheets with aluminum foil. Preheat the oven to 225 degrees.Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one). Spread the apples in a single layer on top of the parchment paper or cooling rack. Sprinkle lightly with a cinnamon/Splenda mix. Cook in the oven for 1 hour. Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned. Store in an air-tight container, such as a zippered sandwich bag.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
Baked Apple Chips
4 apples, fresh (sliced paper thin)
Mix of Splenda and ground cinnamon
On top of 2 large cookie sheets, use parchment paper or cooling racks (like you'd use for cookies). If using cooling racks, line cookie sheets with aluminum foil. Preheat the oven to 225 degrees.Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one). Spread the apples in a single layer on top of the parchment paper or cooling rack. Sprinkle lightly with a cinnamon/Splenda mix. Cook in the oven for 1 hour. Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned. Store in an air-tight container, such as a zippered sandwich bag.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold. - Phil 3:12
Tuesday, January 22, 2008
more soup
The potatoes with Ranch Dressing mix were good! I made more Mexican Soup too. I love making that soup! You can just open up the fridge and throw in whatever you find. I added salsa and a bell pepper relish.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
Monday, January 21, 2008
ham and potato review
The ham is delicous! I froze some to use later. I need some dried beans to cook with the ham bone. I guess I could use canned...I think i have some pintos with jalapenos. I bet those would be good.
I didn't have any Italian Dressing mix so I didn't make those potatoes. Instead, I sprinkled them with Ranch Dressing powder. They're in the oven right now. I bet they'll be good. Would probably make a good ham and potato salad too...mmmmmm
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
I didn't have any Italian Dressing mix so I didn't make those potatoes. Instead, I sprinkled them with Ranch Dressing powder. They're in the oven right now. I bet they'll be good. Would probably make a good ham and potato salad too...mmmmmm
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
Sunday, January 20, 2008
Baked ham and Roasted Potatoes
Today I'm baking a ham. I was going to put it in my 5 qt crock pot but the ham was too big. It's a cooked spiral ham. I poured some pineapple juice over it, as well as, some pineapple chipotle salsa. we'll see... I also want to make these potatoes.
Roasted Red Potatoes
3 HU 4 servings
6 c baby red potatoes
1/2 packet of Good Seasons Italian Dressing mix
Preheat oven to 450
Wash potatoes. Cut into chunks, leaving skin on. Put potatoes into a Ziploc baggie, add salad dressing mix, shake until evenly coated. Spray a baking sheet with Pam. Place potatoes in a single layer on baking sheet. Spray potatoes lightly with Pam. Bake 35-45 minutes, or until golden brown.
I don't have baby red potatoes. i just have plain ol' baking potatoes so i'll go ahead and peel them and chunk them.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
Roasted Red Potatoes
3 HU 4 servings
6 c baby red potatoes
1/2 packet of Good Seasons Italian Dressing mix
Preheat oven to 450
Wash potatoes. Cut into chunks, leaving skin on. Put potatoes into a Ziploc baggie, add salad dressing mix, shake until evenly coated. Spray a baking sheet with Pam. Place potatoes in a single layer on baking sheet. Spray potatoes lightly with Pam. Bake 35-45 minutes, or until golden brown.
I don't have baby red potatoes. i just have plain ol' baking potatoes so i'll go ahead and peel them and chunk them.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. - Philippians 3:12
Saturday, January 19, 2008
Shrimp Fried Rice recipe & review
Tonight I made Spicy Shrimp Fried Rice. It was a recipe I got in the WW Recipe swap at Christmas time. It turned out pretty good but I think next time I will marinate the shrimp in some Asian Chili Sauce. It really wasn't so spicy and the shrimp you get here in the Heartland isn't so good.
Spicy Shrimp Fried Rice
1 1/4 c. instant brown rice, uncooked
1 c. water
cooking spray
2 large eggs, lightly beaten
6 scallions, sliced
1/4 tsp ground ginger
1 c. frozen peas
1 c. shredded carrots
2 TB soy sauce, low sodium
2 tsp seasoned rice vinegar
1/2 tsp crushed red pepper
3/4 lb cooked shrimp, tails removed
Bring water to a boil, add rice, cover and remove from heat. Chill rice. Spray skillet with cooking spray; add eggs and cook, stirring occasionally, until scrambled and cooked through. Transfer to a plate.
Spray skillet with cooking spray again, add scallions and ginger; cook, stirring frequently, about 30 seconds. Add rice, peas, soy sauce, vinegar, and crushed red pepper; cook, stirring occasionally, until heated through, about 4 minutes. Add the shrimp and egg; cook until heated through.
Yield: 4 servings=
317 Calories; 3g Fat (9.4% calories from fat); 26g Protein; 45g Carbohydrate; 5g Dietary Fiber; 259mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
So whether you eat or drink or whatever you do, do it all for the glory of God. - 1 Cor. 10:31
Spicy Shrimp Fried Rice
1 1/4 c. instant brown rice, uncooked
1 c. water
cooking spray
2 large eggs, lightly beaten
6 scallions, sliced
1/4 tsp ground ginger
1 c. frozen peas
1 c. shredded carrots
2 TB soy sauce, low sodium
2 tsp seasoned rice vinegar
1/2 tsp crushed red pepper
3/4 lb cooked shrimp, tails removed
Bring water to a boil, add rice, cover and remove from heat. Chill rice. Spray skillet with cooking spray; add eggs and cook, stirring occasionally, until scrambled and cooked through. Transfer to a plate.
Spray skillet with cooking spray again, add scallions and ginger; cook, stirring frequently, about 30 seconds. Add rice, peas, soy sauce, vinegar, and crushed red pepper; cook, stirring occasionally, until heated through, about 4 minutes. Add the shrimp and egg; cook until heated through.
Yield: 4 servings=
317 Calories; 3g Fat (9.4% calories from fat); 26g Protein; 45g Carbohydrate; 5g Dietary Fiber; 259mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
So whether you eat or drink or whatever you do, do it all for the glory of God. - 1 Cor. 10:31
Friday, January 18, 2008
Mexican Soup and Review
Sunday I made this delicious recipe from Weight Watchers.com Well, this is my version of their recipe. I’m happy to have a zero-point soup I can eat again. I got really burned out on that cabbage soup the year I joined WW.
Mexican-Inspired Zero HU Soup
2 med zucchini, cubed
1 cup tomatillos, chopped
1 average jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
¼ c. diced green chilies
1 medium Spanish onion, chopped
1 medium green bell pepper, chopped
½ tsp cumin
1 tsp fresh oregano
2 (14 oz) ff vegetable broth
½ cup roasted peppers (about 2 peppers)
1 Tbsp chipotle peppers in adobo sauce
2 Tbsp fresh lime juice
½ cup fresh cilantro, chopped
Put zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in lime juice and cilantro. Serve.
Yield: 5 servings (about 2 cups)= 73 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.
Mexican-Inspired Zero HU Soup
2 med zucchini, cubed
1 cup tomatillos, chopped
1 average jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
¼ c. diced green chilies
1 medium Spanish onion, chopped
1 medium green bell pepper, chopped
½ tsp cumin
1 tsp fresh oregano
2 (14 oz) ff vegetable broth
½ cup roasted peppers (about 2 peppers)
1 Tbsp chipotle peppers in adobo sauce
2 Tbsp fresh lime juice
½ cup fresh cilantro, chopped
Put zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in lime juice and cilantro. Serve.
Yield: 5 servings (about 2 cups)= 73 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.
Thursday, January 17, 2008
taco bake review
The Taco Bake was very tasty but a very small piece for the fat/calories. I cut it with a pizza cutter. And I used my own taco seasoning. I never buy those packets any more. This is much better:
Taco Seasoning
1 1/2 tsp. Chili powder
¾ tsp. Garlic powder
½ tsp. Chipotle powder
½ tsp. salt
Dash chili & lime powder
¼ tsp. cayenne
2 tsp. Cumin
1 tsp. Splenda
1 tsp. Onion powder
1 tsp. Smoked paprika
Mix in small cup.
Taco Seasoning
1 1/2 tsp. Chili powder
¾ tsp. Garlic powder
½ tsp. Chipotle powder
½ tsp. salt
Dash chili & lime powder
¼ tsp. cayenne
2 tsp. Cumin
1 tsp. Splenda
1 tsp. Onion powder
1 tsp. Smoked paprika
Mix in small cup.
Wednesday, January 16, 2008
Aha Moment!
Today I had an aha moment! (That's actually 2 days in a row!) But I think it would be great fun to post the new recipes I try on this blog. I can post the recipe and how I changed it. Maybe I'll even post daily menus.
Tonight I'm trying the following recipe:
Taco Chicken Bake
8 servings @ 5 HU per serving 6 servings @ 7 HU per serving
1 pkg. low fat crescent rolls
3 oz. light cream cheese, softened
1 c. shredded 2% cheddar cheese
2 c. cooked chicken breast
1 packet taco seasoning
2/3 c. water
Taco toppings - cheese, olives, tomatoes, salsa, hot sauce, sour cream, whatever you like (not calculated in HU)
Place chicken in nonstick pan with taco seasoning and water, coating and simmering together for a few minutes. Set aside to cool slightly. Unroll crescent roll dough and press in to the bottom and up the side of a 13x9 ungreased pan, sealing at perforations. Spread on the softened cream cheese. Top with the chicken and some of the juice from the pan, but not all - don't want dough soggy (Although my chicken absorbed just about all the juice). Bake at 350 for 20 minutes. Remove from oven and top with shredded cheese. Return to oven for about 5-10 more minutes or until dough is puffed and browned. Slice in desired number of pieces and top each serving with the taco toppings of your choice.
Tonight I'm trying the following recipe:
Taco Chicken Bake
8 servings @ 5 HU per serving 6 servings @ 7 HU per serving
1 pkg. low fat crescent rolls
3 oz. light cream cheese, softened
1 c. shredded 2% cheddar cheese
2 c. cooked chicken breast
1 packet taco seasoning
2/3 c. water
Taco toppings - cheese, olives, tomatoes, salsa, hot sauce, sour cream, whatever you like (not calculated in HU)
Place chicken in nonstick pan with taco seasoning and water, coating and simmering together for a few minutes. Set aside to cool slightly. Unroll crescent roll dough and press in to the bottom and up the side of a 13x9 ungreased pan, sealing at perforations. Spread on the softened cream cheese. Top with the chicken and some of the juice from the pan, but not all - don't want dough soggy (Although my chicken absorbed just about all the juice). Bake at 350 for 20 minutes. Remove from oven and top with shredded cheese. Return to oven for about 5-10 more minutes or until dough is puffed and browned. Slice in desired number of pieces and top each serving with the taco toppings of your choice.
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