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Recipes I've Shared:
This filling works as a burrito, taco, enchilada etc. filling.
This freezes really well. I make big batches and keep it in the freezer for quick meals.
2 WW points per serving.
This is usually served over Italian veal dishes, but is equally as good over fish or even steak.
This is my version of a family favorite. Instead of making dumplings, I use Ronzoni Smart Taste pasta. Not quite as good as the original, but close!
You can replace the butternut with any winter squash, or sweet potatoes. If using sweet potatoes, microwave them until they are almost cooked before you add to the risotto. You can also stir in canned pumpkin (not pumpkin pie filling!) at the end instead of using squash chunks.
This works well with any leftover meat. You can add cooked brown rice, or serve it in a tortilla.
4 WW points per serving
7 WW points per serving.
This is really good with steamed broccoli, cauliflower and carrots tossed in. You can also add a diced tomato during the "cook until melted" part of cooking.
3 WW points per serving.
Tips:
You can cook them a bit over the stove top and transfer them to a 350 oven to finish.
You can make a bunch of these and freeze for later. Just bake them and wrap individually in wax paper and then place in a large freezer bag.
4 WW points per serving.
Can be used as taco or burrito filling, or even used on a salad.
Makes 6 - 1 cup servings 3 WW points per serving.
You can make this ahead and freeze.
This is my version of a Martha Stewart recipe. Enjoy!
10 WW points per serving
This sauce comes from our Italian friend, Valeria. When she visited us she made it as part of the lasagna she made for us. It is the easiest and best pasta sauce I have tried.
I have made it a bit healthy, and that recipe can be found here: http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=
463953
4 WW points per serving
This is a healthier version of a sauce our Italian friend, Valeria made. When she visited us she made it as part of the lasagna she made for us. It is the easiest and best pasta sauce I have tried. :o)
2 WW points per 1 cup serving
These enchiladas are easy to make vegetarian. Just replace the chicken with 1 can drained hominy and assemble.
5 WW points per serving.
6 WW points per serving. Serve with fat free cheese, sour cream and salsa on corn tortillas for a quick, healthy meal!
Makes 1/2 cup. 2 WW points per 2 T serving
Great With Watercress salad, carrot salad, fennel salad, mixed green salad, citrus salad.
Cincinnati Chili is served over cooked spaghetti, and topped with your choice of shredded cheddar cheese, onions and kidney beans. It is just as good served over spaghetti squash.
In Cincinnati, they order it by the number:
Two-way chili - on spaghetti
Three-way chili - on spaghetti with cheddar cheese
Four-way chili - on spaghetti with cheese and onions
Five-way chili - on spaghetti with cheese and onions plus kidney beans
This is the chili recipe I have used for years. Sorry... I don't remember where it came from.
(2 WW points per serving)
Easiest recipe ever! Works great in tacos, burritos, enchiladas or even on a salad.
Be sure that your chicken breasts are defrosted. If still frozen, the meat will have too much moisture and will change the taste.
Trust me - it does NOT taste like chicken and salsa.
Let it melt a little and you have a strawberry milkshake. Freeze it for a few minutes and you have strawberry ice cream. Eat it straight from the blender and you have a thick, creamy smoothie.
I use homemade yogurt, but if you don't make your own any fat free (or lowfat) yogurt will work. Try to get the ones with active live cultures for the extra bonus of good bacteria to help digestion. :o)
Maque Choux is a traditional dish from Southern Louisiana. Add cooked chicken, cajun sausage, shrimp or crawfish to make a main dish. (3 WW Points - without added meat.)
This is my version of a WW recipe. I happened to have 2 - 11 oz. sirloins on hand so used them instead of the 24 oz (1 1/2 lb.) flank steak the original recipe called for.
As written, the recipe in 6 points (5 servings.)
I know it looks like a long cooking time, but 25 of those minutes are boiling the potatoes. This recipe is so good, you won't mind at all!
Farro is an ancient strain of cultivated wheat, best described as the heirloom version of spelt. It is very popular in Italy, particularly Tuscany.
Be sure to buy semi-pearled, so you don't have to worry about soaking.
This is a great appetizer. Serve with toasted whole wheat bread rounds, whole wheat pita chips or even vegetables.
This is my version of the Neely's Red Beans and Rice.
Because every brand of brown rice has different cooking instructions, I suggest you use the ingredients in the recipe, but cook according to your package directions. If you don't have them, follow the instructions in the recipe. :o)
For nutrition calculations, Swanson 99% Fat Free Chicken Broth and Healthy Choice Smoked Sausage were used. The dry rub is not included in the nutrition information, but if you use it add an additional 30 calories for the whole recipe, or 5 per serving.
Dump everything into the crockpot in the morning and come home to a hot, filling soup. What could be easier?
Only 98 calories per serving!
A Southern classic! Serve with cornbread and a salad and you have a complete meal.
Only 110 calories per serving!
We all know that oatmeal is good for us, but when the weather is hot who wants to eat a hot breakfast? This shake is the perfect answer!
Since traditional orange chicken is breaded and deep fried, I just use the sauce as a stir fry sauce and add a bunch of our favorite vegetables.
If you want to add more than 1 lb. of vegetables, I would double the sauce recipe.
A lower fat (but not low fat!) version of Shrimp Sauce found in Hibachi restaurants.
This is a great pot pie filling. It is supposed to be served with biscuits on top, but I like it just as well without them. If someone needs the biscuit, you can serve it with whole wheat rolls.
My version of this recipe: http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=
146762
I added it because dh is allergic to walnuts and this way I could track it. :o)
The green beans that my grandma used to make. She got the recipe from an Amish friend in Mt. Hope, Ohio.
I replaced the bacon fat with olive oil, to make it a bit more healthy.
A light, refreshing, and easy side dish.
Less than 30 calories per serving!
Use this broth as a base for any number of soups. Add diced vegetables of your choice, cooked noodles and leftover meat.
Use this broth as a base for any number of soups, or leave it as is for a light broth. Add diced vegetables of your choice, cooked noodles or rice, tofu, or leftover meat.
This is a great way to use up leftovers!
This soup is one of my favorites to make for a quick, filling lunch.
Enjoy with a salad and good crusty bread.
The chicken broth makes it possible to use less olive oil and still have nicely roasted potatoes. The mustard gives the potatoes a nice zing, but you can use regular yellow mustard if you don't like the coarse stuff. You will still get the zing without the chunks.
adapted from The Essential Mediterranean by Nancy Harmon Jenkins
Dish of the Four Seasons - The premise of this dish is to use whatever vegetables are in season and readily available to you. This recipe is just a guideline. Use any vegetables that are in season.
Basically, you fill your crockpot half way with sliced onion and whatever other vegetables are in season or look good. Add canned beans and seasoning, and top with tomatoes.
The ingredients below are just an example. :o)
A crisp, refreshing salad. A great side dish for Mexican dishes or an easy take along for a pot luck.
The name says it all!
I use this salad as a base and add whatever vegetables I am in the mood for that day. I always keep grilled chicken breasts in the refrigerator just for this salad.
This is my version of my grandma's ranch beans. The original recipe called for hamburger and a package of onion soup mix but I took them out for a healthier version.
I have made this recipe for as long as I can remember. It is super easy and super tasty.
I cook mine in a 9" cast iron skillet but any 8-9" baking dish will work.
This is the chili my mom has made forever. It is really good served with cornbread on a cold night.
Living in Mississippi I was on a quest to find a good Hoppin John recipe for New Years day. This one came highly recommended and once you taste it, you will see why!
About the only change I made was to use olive oil instead of butter, and use less of it.
Some people will say that Hoppin John isn't Hoppin John without "seasoning meat" so if you feel that way, toss some ham, sausage (turkey sausage for a healthier version), bacon or ham hocks in. Those would obviously make the dish no longer vegetarian. :o)
The nutritional information does not include the House Seasoning.
Enjoy!
Recipes I've Rated:
- Spanish Style Braised Lentils with Sausage and Chard
- autumn apple salad II
- Chicken Thighs and Rice with Honey Lemon
- Slow Cooker Chicken With White Beans
- Tuscan Bean Soup
- Pesto Roasted Red Potatoes
- Old Time Beef Stew
- southern green beans
- Quick Chicken Florentine
- Fake Tandoori Chicken
- Home made Apple Sauce - No sugar added
- Low Fat Potato Latkes
- Herb Roasted Whole Chicken
- Lemon Herbed Couscous
- Pineapple Angel Food Cake
- Chicken & Peanut Stir-Fry