Turkey Tomato Hash

Thursday, July 31, 2008

Turkey Tomato Hash
Submitted by Katschi

Ingredients
1 lb ground turkey
1 19 oz can diced tomatoes
1 cup frozen corn
1 onion, diced
1 green pepper, chopped (today I used peas instead)
1 tsp dried dill
1 tsp Mrs Dash Chipotle seasoning
1 tsp garlic powder

Instructions
In a large covered skillet, cook turkey till no longer pink. Add remaining ingredients, cover and simmer for about 30 minutes.

Diet Soda Cake

DIET SODA CAKES
24 muffins at 2 points each or
12 slices of cake at 3 points each

Most Popular:

Ingredients
1 box dry chocolate cake mix
2 egg whites
12 ounces diet cola

Instructions
Mix together and bake in 13 x 9 inch pan according to package directions. Add 2 Tablespoons Fat Free Cool Whip for zero additional points, or “frost” cake with entire 8 ounce container for 1 extra point per serving.

Other flavors:
Orange cake mix with either diet orange or diet crème soda
Yellow cake with diet red or diet cherry
Yellow cake mix with diet crème soda or diet sprite type soda and toss in ½ cup fresh blueberries. (not enough to make point difference)
Spice cake mix with diet root beer

Manuela's Pasta

Thursday, July 17, 2008

Manuela's Pasta (contributed by Manuela, hence the name)

1 c. cooked whole wheat pasta
2 tbsp. fresh parsley, chopped
1 clove garlic, diced fine
Sundried tomatoes in olive oil, chopped
1 oz. Monterey Jack with jalapeno

I sauteed the garlic in a bit of the oil the tomatoes came in. I then tossed that with the pasta to coat, added the parsley and tomatoes, then topped it with the cheese until it was nice and melty.

I figured this at 5 pts. per serving.

Provolone and Olive Stuffed Chicken Breasts

Provolone and Olive Stuffed Chicken Breasts

242 CALORIES PER SERVING; 9 G FAT; 68 MG CHOLESTEROL; 11 G CARBOHYDRATE; 27 G PROTEIN; 572 MG SODIUM. SERVES 4 READY TO EAT: 50 MINUTES

Ingredients:

  • 1/4 cup shredded provolone cheese, preferably aged
  • 3 TBS chopped California ripe olives
  • Ground Pepper to taste
  • 4 boneless, skinless chicken breasts (1 -1 1/4 lb total)
  • 1 egg white (I will probably replace with egg beaters)
  • 1/2 cup plain dry breadcrumbs (I might replace with crushed cornflakes)
  • 1/2 TSP salt
  • 2 TSP extra virgin olive oil
Instructions:


Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray. Combine the provolone, olives and pepper in a small bowl. Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges ¬firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.) In a large nonstick skillet, heat the oil over medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes. 242 CALORIES PER SERVING; 9 G FAT; 68 MG CHOLESTEROL; 11 G CARBOHYDRATE; 27 G PROTEIN; 572 MG SODIUM. SERVES 4 READY TO EAT: 50 MINUTES

Blueberry Oat Muffins

Tuesday, July 15, 2008

Blueberry Oat Muffins (contributed by Manuela)

1 c. rolled oats
1 c. buttermilk
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1 egg beaten
1 c. blueberries
1 c. grated apples OR 1/4 c. oil, OR 1/4 apple sauce

  1. Combine oats with buttermilk and let stand about 1/2 hour.
  2. Combine the dry ingredients.
  3. Add beaten egg and/or apples, oil to oats and buttermilk.
  4. Add dry ingredients, mix until moistened. Mix in blueberries.
  5. Fill greased muffin tins about 3/4 full and bake at 400 degrees for 15-20 minutes.

So moist and delicious! 3 pts if you use oil, 2.5 if you use apples (I prefer oil--moister and you taste blueberries not apple).

Baked Beef Ziti

Thursday, July 3, 2008

Baked Beef Ziti
Servings: 8
Preparation Time: 20 min
Cooking Time: 50 min
Level of Difficulty: Moderate
5 PTS







Ingredients
12 oz uncooked ziti
1 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded

Instructions

Preheat oven to 350°F.

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.