Monthly Archives: August 2007
|August 30, 2007||Posted by LK under Fall|
I used a tart pan for this and it came out beautifully.
1 store bought pie crust
1 pkg spinach, drained well
4 oz turkey bacon
1/2 c. condensed skim milk
1/4 c. eggbeaters
6 oz. reduced fat swiss, shredded
salt, pepper, and nutmeg to taste
Heat oven to 350.
Cook the bacon until crisp, and chop roughly.
Combine the milk, eggs, egg substitute, and spices and mix well until blended.
Put bacon and spinach in bottom of pie crust. Pout liquid ingredients over the top. Top with cheese.
Bake about 40 minutes, until firm and cooked throughout.
Makes 8 servings. 5 WW points each.
|August 10, 2007||Posted by LK under Italian, Risotto, Special Occasions|
This is another very simple, fresh recipe. The portions were a little small but light enough that you can eat a little extra. You’ll have a lot of pans going at once, so I definately reccomend getting all of your ingredients out and prepped before you start. Make sure to stir the rice as continuously as you can so it doesn’t stick to the bottom of the pot and burn.
3 c. FF chicken broth
1 T olive oil
1 onion, finely chopped
1/3 c. white wine
freshly ground black pepper
1.5 c. short grain rice
1/2 lb. (about 3 links) hot Italian sausage (either reduced fat, turkey, or chicken), casings removed
1/2 bunch broccoli rabe
Bring the broth to a boil. Reduce and keep at a simmer.
In a large pot, heat oil and sautee onion until soft and golden. Add wine, rice, pepper to taste, and half the broth. Stir until all liquid is absorbed (this will take around 10 minutes). Continue adding broth in 1/2 increments, until absorbed. The rice will be done when all of the broth is absorbed and the rice is soft and creamy (about 25 minutes from the start).
Meanwhile, cook the sausage in a pan sprayed with cooking spray. Crumble the sausage. Cook about 5 minutes, until done. Add the broccoli rabe and cover, until wilted (5 minutes).
Stir the sausage and broccoli rabe into the rice and serve.
Serves 6. 6 WW points each.
|August 8, 2007||Posted by LK under Fish and Seafood, Italian, Quick Weeknight Meals|
This was really simple to make and was absolutely delicious. Next time, I’ll probably use half the asparagus though- while there was plenty in each dish, theyre was a LOT left over at the bottom of the serving bowl. You could probabaly also get away with a little less oil.
1 package gnocchi
1 Lb. asparagus, cut into inch-long sections
1 Lb. shrimp
1 c basil leaves
1/4 c. lemon balm (can be omitted)
2 t. shredded Parmesan cheese
2 t fresh lime juice
2 cloves garlic, minced
4 t olive oil
1/4 t salt
Bring water to a boil . Add gnocchi to pan and cook until done (it will rise to surface). Remove gnocchi, reservign water. Add asparagus and shrimp to pan with water; boil about 5 minutes until shrimp are done. Drain. Add shrimp mixture to gnocchi.
While waiting for the water to boil, combine remaining basil, lemon balm, lime juice, and cheese in a food processor. Process until smooth.. Add olive oil and process until well blended.
Combine pesto, gnocchi, shrimp mixture, and salt. Toss to coat.
Serves 4. Approx 300 calories per serving.