Monthly Archives: March 2007
|March 16, 2007||Posted by LK under Mexican and Southwestern, Quick Weeknight Meals, Summer|
These were pretty good and were a lot easier to make than I expected. I would make a few modifications next time though- add some chopped, fresh, jalepenio to the rice (I would cook it with the pineapple), and use crushed pineapple instead of cubed. Make sure you drain the beans really well…mine were too soggy- seriously, drain them through a coffee filter or something. Trust me.
1 bag boil in bag brown rice
2 t. butter
1 cup pineapple
2 T chopped cilantro
1/4 t. salt
1 can black beans, rinsed and drained well
1 clove garlic, minced
1/4 t. cumin
1/4 c. eggbeaters
2 oz shredded pepper jack
1/4 c. chopped red onion
1/4 cup cornmeal
FF sour cream
to make rice: boil per directions. Meanwhile, sautee pineapple in butter until golden brown. Add to rice with remaining ingredients.
to make patties: place 3/4 of beans, garlic, cuman, and salt into a bowl. Mash with a fork. In a food processor, combine remaining beand and egg to make a thick puree. Add to bowl and combine. Add cheese and onion. Divide into 4 patties and dredge in cornmeal (if the batter is to watery, throw a little cornmeal into it). Spray a pan with cooking spray, and fry patties over medium heat until cooked- about 4 minutes on each side. Serve with a dollop of sour cream and pineapple rice.
Serves 4. Approx 290 calories and 3.5g. fiber per serving.
adapted from March 2007 Cooking Light.
|March 16, 2007||Posted by LK under Fish and Seafood, Quick Weeknight Meals|
These are pretty much a staple at out house. They’re really fast and easy, and you can pretty much just throw whatever you have into the pan.
6 ounces rice noodles
1/2 c. chicken broth
2 T soy sauce
1 T rice vinegar
2 t. chili sauce
1 t. sugar
1/2 lb shrimp, precooked, tails removed (you can also use chicken, or a combination of both)
3 cloves garlic
2 T curry powder (more if you like it)
1 lb fresh or frozen vegetables (I like stir fry vegetables with pepper strips.)
Fill a large bowl with hot water. Submerge raw noodles and set aside.
In a small dish, combine broth, soy sauce, chili sauce, vinegar, and sugar.
Heat chili oil in wok or large frying pan. Add onion, garlic and curry powder. When onion is soft, add vegetables. Cook until heated through. Add shrimp and cayenne to taste. Add noodles and liquid ingredients, tossing together to mix well. Cook until warm, about 3 minutes.
If making this with chicken, add chicken and cayenne with the onion.
Makes 4 servings, approx. 200 calories each.
|March 13, 2007||Posted by LK under Sandwiches, Summer|
I made these today and they were sooo good!
Into the crockpot went : 1 onion, thinly sliced, about 2 pounds country ribs, 1 bottle hickory BBQ sauce, a little water. On low for 8 hours. Shred halfway through.
coleslaw mix mixed with: 3 T apple cider vinegar, 1/2 tsp. suagar, 1 tsp oil.
serve the pork openface on a multi grain roll and top with the slaw.
YUM. I ate entirely too much.
|March 11, 2007||Posted by LK under Chicken and Poultry, Fall, Mexican and Southwestern, Quick Weeknight Meals, Winter|
If you’ve ever talked to me about food, you’ve probably heard about this one oh….20 times? Its SO good. And pretty easy. If I could ever remember, I would make the polenta the night before…I always love it best the second day (it kind of sets a little more in the fridge) but its good if you eat it right away, too. Actually so good that we dug right in and forgot to take a picture.
1 lb. ground chicken
4 cloves garlic, minced
1/4 c. cider vinegar
1/8 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
combine all ingredients.
3 c. chicken broth
1 T. butter
1 c. cornmeal
1 can pumpkin
1/2 c. FF mozzarella
bring the broth and butter to a boil. Add polenta and pumpkin and cook
until it masses, stirring constantly. Stir in cheese, salt, and pepper.
1 recipe chorizo
1 onion, chopped
1 can black beans
spray a pan with cooking spray and add the chicken and onion, cook through. Add beans and cook until heated.
Ladle the polenta onto a dish, and top with chorizo and bean mixture.
This supposedly makes 4 servings at approx. 5 WW points each (around 250 calories). In actuality it probably makes at least 6 servings. This stuff is filling!
loosely adapted from a recipe in Rachael Ray’s 365 and Jane Butel’s Tex-Mex Cookbook.
|March 11, 2007||Posted by LK under Desserts, Fall, Winter|
I can’t even begin to describe how awesome these are. I was a little hesitant since I’ve never made brownies from scratch before, but they were easy and give you all the ooey goodness of the boxed stuff. You could probably just use 1/4 c. of prepared chai latte, but why do that when you can make it yourself?
Preheat oven to 350.
1/4 c. skim milk
a dash of cardamom
3 whole allspice
a dash of cinnamon
add these ingredients to a pot and bring to a quick boil. Remove from heat and let sit for 10 minutes. Strain into a large microwave safe bowl.
1/4 c. chocolate chips
1/4 cup butter
1/2 c. egg substitute
1 1/2 c. flour
1. c. sugar
1/2 c. cocoa powder
1/3 c. brown sugar
1 t. baking powder
To bowl of chai, add butter and chocolate. Microwave about 30 seconds until melted. Stir until smooth. Let cool for a minute. Add egg. Sift in remaining dry ingredients and mix until it forms a stiff batter.
Bake in a pan sprayed with oil, about 25 minutes until set. Let cool, and cut into 20 pieces.
1 brownie: approx: 130 calories, 3 grams fat, 1 gram fiber.
Recipe adapted from March 2007 Cooking Light