Wednesday, June 25, 2008

Penne with Pork and Vegetables

 



main meals

POINTS® Value: 8
Servings:
 4

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals

This is a wonderfully aromatic and flavorful recipe. It will easily be one of our favorites!


Ingredients

·         6 oz uncooked penne

·         4 tsp olive oil

·         1 cup onion(s), coarsely chopped

·         1 bell pepper(s), 1/2 medium green and 1/2 medium yellow bell pepper

·         5 oz ground pork

·         4 oz white wine, dry

·         4 serving Hunts Canned Whole Tomatoes, Drained and Chopped

·         2 Tbsp parsley, minced, fresh flat-leaf parsley

·         2 clove garlic clove(s), minced

·         1 leaf bay leaf

·         1 tsp McCormick Oregano leaves

·         1 tsp McCormick Thyme leaves

·         1 tsp ground basil

·         1/4 tsp crushed red pepper flakes

·         1/4 tsp McCormick Ground black pepper

·         2/3 tsp table salt, e.g. pinch

·         4 tsp grated Parmesan cheese

Instructions


1. In a large pot of boiling water, cook penne 13 minutes, until tender. Drain, discarding liquid; place into serving bowl. Keep warm.
2. Meanwhile in a large nonstick skillet, heat oil; add onions. Cook over medium-high heat, stirring frequently, 5 minutes, until softened. Add green and yellow bell peppers; cook, stirring frequently, 2-3 minutes, until bell peppers are softened.
3. Make well in center of vegetables; add pork. Cook, stirring to break up meat, 3-4 minutes, until no longer pink. Stir onion mixture and wine into cooked pork; cook, stirring frequently, 2 minutes, until almost all liquid is evaporated. Add tomatoes, parsely, garlic, bay leaf, oregano, thyme, basil, red pepper flakes, black pepper and salt; cook, stirring frequently, 15-20 minutes, until sauce is thickened and flavors are blended. Reove and discard bay leaf.
4. Top warm penne with pork mixture; toss to combine. Serve sprinkled with cheese.

 

Sunday, June 22, 2008

Mexican Eggbeaters Scramble Rollup

Main meals
POINTS® Value: 5
Servings: 1

Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Easy
Course: main meals



Ingredients
1/4 cup onion(s), Finely Chopped
2 clove garlic clove(s), crushed or finely chopped
1/4 cup bell pepper(s), Finely Chopped
1/2 cup Egg Beaters Cheese & Chive Egg Substitute
1 slice Weight Watchers Singles
1 serving Damascus Bakery Whole Grain Roll-Up
1/4 cup Old El Paso Picante, medium
1/8 tsp McCormick Ground cumin
1/8 tsp chili powder
1/8 tsp garlic salt
1/8 tsp black pepper
1/8 tsp Italian seasoning
Instructions

Saute vegetables and italian seasonings in a non-stick skillet until onions are translucent.
Add 1/2 cup of Egg Beaters. Season with cumin, chili-powder, garlic salt and pepper, to taste. Seasoning quantities are approximate.
Once the egg-beaters are firm (not runny), place mixture on flat Roll-Up. Add cheese slice on top of egg mixture.
Roll up mixture. Sprinke the salsa on top of the rollup.
Enjoy.


Saturday, March 29, 2008

POGaritas

Here is an improvised recipe that resulted from our recent trip to Hawaii.  It is a variation of my margarita recipe, but uses Passion Orange Guava (POG) frozen concentrate instead of frozen limeade.  It is a nice, fruity adult beverage.  We found GPO (Guava Passion Orange, as opposed to POG) at our local Tom Thumb, and have made the POGaritas since our return and they were every bit as good as they were on the Big Island, though the scenery isn’t nearly as pretty…

 

Enjoy!

main meals

POINTS® Value: 5
Servings:
 4

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         3 servings Guava Passion Orange Juice Concentrate, 6 ounces (1/2 can)

·         4 oz tequila

·         4 fl oz orange-flavored liqueur (e.g. Triple Sec)

·         3 or 4 cups ice cubes (or whatever is required to fill the blender)

·         1/2 cup water

Instructions


Place all ingredients into a blender and blend on high until smooth.  Makes 4 2-cup servings.



 

Thursday, March 6, 2008

Salmon Risotto

main meals

POINTS® Value: 8
Servings:
 6

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 cup uncooked arborio rice

·         2 tsp olive oil

·         3 1/2 cup fat-free chicken broth

·         3/4 cup Dole Green Onions, Sliced

·         1/4 cup dry sherry

·         1 cup reduced-fat sour cream

·         16 oz cooked farmed Atlantic salmon fillet(s)

·         1/2 cup buttermilk

·         2 tsp dried dill weed

·         1 tsp table salt, To taste

·         1 tsp black pepper, to taste

Instructions


1. Combine rice and olive oil in 3-quart microwavesafe casserole dish; microwave on high, uncovered, 60 seconds. Add broth and stir well; cover and microwave on high 20 to 25 minutes, stirring every 8 minutes, until most of the liquid is absorbed and the riceis al dente. Let stand 2 to 3 minutes.
2. While rice is cooking, cook salmon in large greased non-stick skillet until fish flakes with fork, about 10 minutes. Remove fish from pan; remove skin, flake fish and set aside.
3. In same skillet, cook green onions and sherry over medium heat, stirring frequently, until tender. Stir in sour cream, milk, and dill week; add salmon and stir over low heat 2 to 3 minutes. Do not boil.
Stir salmon mixture into cooked risotto; season to taste with salt and pepper. Garnish with dill and parsley sprigs.

 

Chicken Tortilla Soup

main meals

POINTS® Value: 3
Servings:
 12

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         8 cup Swanson Chicken Broth

·         1 1/4 pound uncooked boneless, skinless chicken breast

·         2 1/4 cup Birds Eye Sweet Corn, Frozen

·         2 cup cilantro

·         3 serving Rinsed Black Beans form Can

·         3 1/2 serving Rinsed Red Beans from Can

·         2 medium red onion(s)

·         6 oz canned tomato paste

·         1 Tbsp chili powder

·         1 Tbsp McCormick Ground cumin

·         1 Tbsp olive oil

·         9 clove garlic clove(s)

·         3 medium celery

Instructions


Makes 12 - 1 Cup Servings
Saute onions, garlic and celery until onion is translucent. Add Chicken broth and remaining ingredients except beans and corn. Bring to a boil and then simmer for 1 hour. Add beans and corn and continue simmering until heated through.
Serve with chips, cheese and avocado, however, points listed are for soup only.

 

Low Calorie Vegetarian Omelet

main meals

POINTS® Value: 2
Servings:
 1

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1/2 cup Egg Beaters Egg Beaters

·         1/8 tsp black pepper

·         1 clove garlic clove(s)

·         1/3 cup onion(s), Chopped

·         2/3 bell pepper(s), Red and Green, chopped

·         1/4 cup spinach

·         1/8 cup tomato(es), Chopped

·         1/2 tsp garlic salt

·         1 second spray Smart Balance Non-stick cooking spray, 1/3 second spray

Instructions


Spray skillet. Saute vegetables until onion is translucent and spinach is just limp. Add Egg Beaters to vegetables, reduce heat and cook till egg hardens. Remove and eat!

 

 

Carroll Shelby Chili with Beans

main meals

POINTS® Value: 4
Servings:
 17

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 Tbsp olive oil

·         1 large red onion(s), Chopped

·         2 bell pepper(s), 1 Red, 1Green, Chopped

·         2 cup celery, Chopped

·         2 cup mushroom(s), Chopped or Siced

·         2 pound raw extra lean ground beef

·         2 can or bottle light beer

·         16 oz canned black beans

·         16 oz canned kidney beans

·         16 oz canned garbanzo beans

·         31 oz Del Monte Petite diced tomatoes in brine, 2 15.5 oz cans

·         1 cup canned tomato sauce

·         1 serving Carroll Shelby Chili Kit

Instructions