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Reply
| | From:  Genie· (Original Message) | Sent: 11/7/2007 9:06 PM |
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Reply
| | | From: Genie· | Sent: 8/8/2008 8:57 PM |
FRESH AND CHUNKY SALSA - Genie
1 (14-1/2) ounce can chopped tomatoes
1/2 cup chopped green or yellow bell pepper
2 green onions, sliced
2 tablespoons snipped fresh cilantro or parsley
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon bottled minced garlic
Few dashes bottled red hot pepper sauce
In a bowl, stir together all ingredients.
Serve with Homemade Corn Tortilla Chips or commercial tortilla chips
with no added fat. Can be covered and stored in the refrigerator for
up to 1 week.
Serves 8; 1/4 cup per serving
Calories: 15 Protein: 1 g Carbohydrates: 3 g Total Fat:
0 g Saturated Fat: 0 g
Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Cholesterol:
0 mg Sodium: 85 mg
Fiber 1g
WW Points - 0 WW Points *
*Calculated using a Weight Watcher Calculator
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Reply
| | | From: Genie· | Sent: 8/12/2008 3:53 AM |
Taco Bake 1 pound ground turkey
1 can tomato soup
1 cup salsa
1/2 cup skim milk
6 flour tortillas -- cut in 1" pieces
1 cup reduced fat cheddar cheese
In skillet, over medium high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk and tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400º for 30 minutes or until hot. Sprinkle with remaining cheese. Serving Size: 6 6 Points Per Serving | |
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:24 AM |
| Baked Chimichangas 8 ounces ground 90% lean turkey or beef 1/2 cup chopped onion 1/2 teaspoon minced garlic 1 cup chunky salsa 1 teaspoon chili seasoning 8 (6-inch) flour tortillas 1/4 cup no-fat sour cream
Preheat oven to 475° F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown.
For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Serves 4 (2 each). Serving size (2 chimichangas)
This came with the recipe: Per serving: 276 Cal, 8g Fat, 2g Fiber Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal. Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable WW Points: 6 pt. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:16 AM |
| Mexican Beef and Bean Stuffed Peppers 1 1/2 cups Fiber One cereal 1 can (15 ounces) tomato puree 4 medium bell peppers 1/2 pound extra-lean ground beef 1 medium onion, finely chopped (1/2 cup) 1 can (8 ounces) kidney beans, rinsed and drained 1 can (4 ounces) chopped green chilies, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese, if desired
Heat oven to 350° F. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.
Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.
Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
Serves 8.
*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.
Calories 105; Fat 4g; Cholesterol 15mg; Sodium 410mg; Potassium 80mg; Carbohydrate 26g; Fiber 9g; Protein 11g Diet Exchanges: 1 Starch; 2 Vegetable WW Points: 2 pt. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:08 AM |
| Mexicali Meatloaf 1 cup chunky salsa -- divided, see directions 6 tablespoons fat free sour cream 16 ounce 90% lean ground beef 1/2 cup quick oats, uncooked 1 teaspoon dried parsley flakes 3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)
Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray. In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine. Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Cut into 6 servings. Serving size (1 slice)
When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib
Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal.
Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW Points: 4 pt. Healthy Exchanges Food Newsletter | |
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:11 AM |
| Mexican Potato Casserole 1 teaspoon olive oil
1/2 pound lean ground beef -- 10% or less fat
2 green bell peppers -- chopped
8 scallions -- sliced
2 tomatoes -- chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes -- sliced thin
3/4 cup nonfat cheddar cheese -- shredded
Preheat oven to 350° F. Spray a 9x13" pan with nonstick cooking spray, set aside. In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes. Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer
Serving Size : 4
Per serving: 300 Calories; 14g Fat (42% calories from fat); 21g Protein; 24g Carbohydrate; 46mg Cholesterol; 366mg Sodium WW Points: 6 pt. WW Simply the Best | |
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Reply
| | | From: Genie· | Sent: 8/26/2008 4:31 AM |
| Lowfat Texas Shredded Pork 1 large onion 1 jalapeno, minced 2 pounds pork loin, cut in 2 inch cubes 1 tablespoon chili powder 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon thyme 1/2 teaspoon oregano 1/4 teaspoon cloves Pinch allspice 3 cloves garlic, minced 2 tablespoons tomato paste 2 cups beef broth 2 cups chicken broth 2 bay leaves 1/4 cup cilantro
Cook onion and jalapeno in water until soft. Add pork and stir until brown. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat, cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid using slotted spoon. Increase heat to medium and boil cooking liquid until reduced to 1/2 cups, about 35 minutes. Shred pork and mix in sauce.
Makes 10 servings.
Per Serving: Calories....173 Fat....8 g Carbs....5 g Sodium....558 mg Fiber..1g. WW Points: 4 pt.
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:36 AM |
| Tex Mex Tuna Casserole 2 cups tuna in water, canned - drained and flaked 2 cups lowfat cottage cheese 3/4 cup sour cream 1/4 cup diced red onion 1/4 cup canned chili peppers - diced 2 tablespoons salsa 3 cups cooked noodles - drained 12 saltine crackers - crumbled 1/8 cup cashews, dry-roasted - unsalted, chopped
Preheat oven to 350° F. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles. Turn into 2-quart casserole dish coated with non-stick spray. Combine crackers and cashews and sprinkle over top. Bake uncovered 30 minutes. Makes 8 servings.
Serving size (1/8 recipe) Per serving: 242 Calories, 7g Fat, 1g Fiber WW Points: 5 pt. Deal-A-Meal Golden Edition Cookbook | |
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Reply
| | | From: Genie· | Sent: 9/16/2008 7:52 PM |
| Mexican Beef and Cheese Wontons with Salsa
5 points
Servings: 6
Preparation Time: 15 min
Cooking Time: 18 min
Level of Difficulty: Moderate
Ingredients
2 sprays cooking spray
2 tsp olive oil
1/2 pound lean ground sirloin
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
2 Tbsp chopped green chilies, minced
1 tsp chili powder
1 tsp ground cumin
30 items wonton wrapper(s)
1/2 cup salsa
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking
spray.
Heat oil in a small skillet over medium-high heat. Add beef and
cook until meat is browned, breaking up meat as it cooks,
about 5 minutes; drain meat.
Add cheese, chilies, chili powder and cumin; cook until cheese
melts, stirring frequently, about 1 minute.
Place wonton wrappers on a flat surface; drop meat mixture by
teaspoonfuls onto center of each wrapper. Moisten edges of
wrapper with wet fingers, fold over to cover filling, press
down firmly to seal and then gently twist ends to form a
"firecracker" shape. Transfer filled wrappers to prepared baking
sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes. Serve
with prepared salsa. Yields 5 wontons and 2 tablespoons of
salsa per serving.
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Reply
| | | From: Genie· | Sent: 9/24/2008 3:14 AM |
| Turkey Enchilada Pie
POINTS® Value: 3
Servings: 6
1 spray cooking spray
3/4 lb. uncooked ground turkey breast
1 medium onion, chopped
1 tsp. chili powder
3 TB all purpose flour
1 cup fat free skim milk
1 can (4 oz.) jalapeño peppers, chopped and drained
1/2 tsp. ground cumin
1 large burrito size wheat flour tortilla
3 cups tomatoes, chopped
10 TB low fat shredded Cheddar cheese
Preheat oven to 350° F.
Coat a large skillet with cooking spray. Heat skillet over medium heat. Place
turkey, onion and
chili powder in skillet and cook until turkey is browned, stirring
occasionally to crumble meat,
about 8 minutes.
Remove turkey mixture from skillet and set aside.
Place skillet over medium high heat and add flour. Gradually add milk,
stirring with a whisk
until blended. Bring to a boil, reduce heat to medium and simmer until
thickened, about
2 minutes.
Remove skillet from heat; stir in turkey mixture, jalapeños and cumin.
Wrap tortillas in damp paper towels and microwave on HIGH until softened,
about 15 seconds.
Place 1 tortilla in bottom of a 9" pie plate. Spread 1/3 of turkey mixture
over tortilla.
Spoon 1 cup of tomato on top and sprinkle with 4 TB (1/4 cup) of cheese.
Repeat layers with
remaining ingredients ending up with 2 tablespoons of cheese.
Cover pie plate with aluminum foil and cook until cheese melts, about 15
minutes. Let stand,
covered, 2 minutes before cutting into 6 wedges.
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:21 PM |
| Tex-Mex Rice and Bean Casserole
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
1 spray cooking spray
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, drained and rinsed
1 cup cooked brown rice, fresh or day old
3/4 cup shredded reduced-fat Mexican-style cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking
spray.
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of
cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon mixture into prepared baking dish and bake for 30 minutes.
Remove from oven and sprinkle with remaining 2 tablespoons of cheese.
Return to oven and bake until cheese melts and casserole is slightly
bubbly, about 10 minutes more. Let stand for 5 minutes to firm up
before slicing into 6 pieces. Yields 1 piece per serving.
Notes
Change the beans or cheese to your liking: white or black beans,
reduced-fat cheddar or Monterey Jack cheeses all work well.
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Reply
| | | From: Genie· | Sent: 10/1/2008 4:03 AM |
| Tex-Mex Rice and Bean Casserole
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
1 spray cooking spray
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, drained and rinsed
1 cup cooked brown rice, fresh or day old
3/4 cup shredded reduced-fat Mexican-style cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking
spray.
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of
cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon mixture into prepared baking dish and bake for 30 minutes.
Remove from oven and sprinkle with remaining 2 tablespoons of cheese.
Return to oven and bake until cheese melts and casserole is slightly
bubbly, about 10 minutes more. Let stand for 5 minutes to firm up
before slicing into 6 pieces. Yields 1 piece per serving.
Notes
Change the beans or cheese to your liking: white or black beans,
reduced-fat cheddar or Monterey Jack cheeses all work well.
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Reply
| | | From: Genie· | Sent: 10/23/2008 6:37 PM |
| Mexican Casserole 1 pound ground round 1/2 cup chopped onion (about 1/2 med. onion) 2 cloves garlic, minced 3 cups cooked rice (cooked without salt or fat) 1/4 cup sliced ripe olives 2 TBS. chopped fresh cilantro 1 (28 oz) can tomatoes, undrained and chopped 1 (4 1/2 oz) can chopped green chiles, undrained 1 (1 1/4 oz) package 40%-less-sodium taco seasoning mix Cooking spray 3/4 cup (3 oz) reduced-fat Monterey Jack cheese
Cook first 3 ingredients. in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingredients Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350° F. for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.
Yields: 6 servings WW Points: 8 pt. WW Quick, Light and Healthy Cookbook | |
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Reply
| | | From: Genie· | Sent: 10/25/2008 4:46 AM |
Slow Cooker Mexican Rice Casserole 1 lb. extra lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick skillet. Combine all ingredients in slow cooker except rice and cheese. Cook on low for 8 hours. Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted. Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS) | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 1:58 AM |
Loaded Nachos 8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan. Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately. Yield: 9 servings (serving size: 3 loaded chips) NUTRITION PER SERVING CALORIES 183(30% from fat); FAT 6.2g (sat 3.2g,mono 2g,poly 0.4g); PROTEIN 37.3g; CHOLESTEROL 26mg; CALCIUM 152mg; SODIUM 449mg; FIBER 2.9g; IRON 2.3mg; CARBOHYDRATE 19.2g
Cooking Light, JULY 1999 4 WW PPS
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