WISH Away the Pounds--Healthy Recipe Thread (new title)

[bellebookworm9]

Slow Cooker Cheeseburger Soup
Course: soups
PointsPlus® Value:6
Servings: 8
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.

Ingredients
2 spray(s) cooking spray
1 clove(s) garlic clove(s), minced (medium)
1 medium onion(s), chopped
1 stalk(s) celery, chopped (medium)
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed (I used American Cheese slices)
1/2 tsp paprika
1/4 tsp table salt
1/8 tsp black pepper
24 item(s) baked low-fat tortilla chips, crumbled

Instructions
Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Notes
If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes.

 

[lisah0711]

Bumpity bump bump

 

[pjlla]

Just another bump for any newbies looking for recipes ideas!..................P

 

[stacy347]

I'm glad I wandered over to this section ~ I just printed up 4 new recipes to add to my menu, thanks!

Here is a pretty lo-cal Tuna Salad Roll recipe if anyone is interested. (Sorry for the WW people, I strictly count calories and fat, don't know anything about points.)

• 4 Lite Wheat Sandwich Buns
• Chunk Light Tuna In Water, 2 containers (4 oz.)
• 2 Eggs - Hard-boiled (whole egg)
• 1 Shallot, minced
• Olive Oil, Extra Virgin , 2 T
• Dijon Mustard, 1 T
• Thyme, dried, 1 tsp
• Realemon - Lemon Juice, 2 T

Toast buns. Chop eggs and mix with tuna. Whisk the rest of the ingredients together, toss with tuna/egg mixture and divide between 4 buns.

Comes to about 250 calories per sandwich.

 

[Rose&Mike]

Thanks for all the recipes! I updated the list on the first page.

 

[ougrad86]

Made this the other day, it was really good and only 5 points per serving! Very spicy though, so if any in your family is sensitive or does not like spices, might want to reduce them accordingly.
It is not pretty, but tastes better than it looks! It is a receipe from Weight Watchers.

A fabulous South African version of meatloaf. Serve with rice and tangy cucumber relish.

Prep time: 20 min Cook time: 47 min
Serves: 8


1 spray(s) cooking spray
1 pound(s) uncooked lean ground beef
1 medium uncooked onion(s), finely chopped
1 medium fresh apple(s), Granny Smith, peeled and finely chopped
1/2 cup(s) uncooked carrot(s), finely chopped
1/2 cup(s) raisins
2 leaf/leaves bay leaf
1 clove(s) (medium) garlic clove(s), minced

Spice Mix
1 Tbsp curry powder
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground

Remaining Ingredients
1/4 cup(s) red wine, dry-variety
3 Tbsp mango chutney
2 large egg(s)
1/2 cup(s) low-fat milk

Instructions
Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.

In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.

In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.

Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.

In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving.


Carol

 

[luvpoohandcompany]

curried carrot soup

teaspoon butter/olive oil
400g sliced carrots
200g sliced onions
1 medium potato
1 tablespoon curry powder (less if you prefer)
750ml stock (from cube is fine-I use chicken stock cube)
250ml skim milk
chopped parsley to garnish (optional)

Melt butter and then add carrots, onion, potato and curry powder. Stir to coat and cook on low heat for 5mins. Add stock and bring to boil. Simmer for 25-30 mins. Liquidise until smooth. Add milk and season if needed. Bring back up to eating temperature and serve. Sprinkle with parsley garnish (spoonful of cream is also a nice garnish if not watching calorie count).


This is a really filling soup and quantity made serves 4 approx.

 

[RemembertheMagic98]

Thought this would be fun for Super Bowl Party snacks!

Hot Spinach and Artichoke Dip (from Skinnytaste.com)

Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g

Sodium: 244.7 g

Ingredients:

* 13.75 oz artichoke hearts packed in water, drained
* 10 oz frozen spinach, thawed and squeezed
* 1/4 cup chopped shallots
* 1 clove garlic
* 1/2 cup fat free Greek yogurt
* 1/2 cup light mayonnaise
* 2/3 cup Parmigiano Reggiano
* 4 oz shredded part skim mozzarella cheese
* salt and fresh pepper to taste
* olive oil spray

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

 

[Rose&Mike]

updated 2.3.12

 

[lovetoscrap]

Made some Lightened versions of some Superbowl snacks today. I sort of made up and adapted most of these so excuse the non professional recipes.

Baked Mozzarella Sticks

Part Skim Mozzarella Cheese
Italian Seasoning
Garlic Powder
Spring Roll Wrappers ( I get them frozen at an Asian Market-- they are much thinner than egg roll wrappers)
egg

Cut Low Fat/ Part Skim Mozzarella cheese into thick sticks and freeze for at least an hour -- you could also use String Cheese.

I mixed about 2 t. Italian Seasoning and 1/2 t. Garlic Powder on a plate. Roll the frozen cheese on the seasoning to get an even coat on at least one side (more or less to your taste). My Spring Roll Wrappers are pretty big so I cut them in half. Lay the cheese on the wrapper, fold up the ends and roll. Use beaten egg to seal it shut. Spray with a light coat of Cooking Spray.

Bake at 400 for about 10 minutes. Serve with a low sugar Spaghetti Sauce.


BBQ Chicken Mini Tacos

I started with this Hungry Girl Recipe and simplified it: Sassy Wonton Tacos

I prepared the wontons as she says in the recipe but for the filling I bought a Rotisserie Chicken and shredded the white meat. I added our favorite bbq sauce and then put that in the Wonton Shells and baked as in the recipe. I bought shredded coleslaw mix and Light Coleslaw dressing and mixed that with a minimum amount of the dressing to keep it light. I put that on top. I really liked these but my family doesn't like coleslaw so they thought they were dry-- DUH! I could have added more BBQ sauce to theirs to moisten it but they ate it anyway!



I followed this recipe pretty much exactly as written, but with beef since I didn't have any turkey (and it is expensive when I can find it!)

Loaded Turkey Santa Fe Baked Potato Skins
Loaded Turkey Santa Fe Baked Potato Skins
Skinnytaste.com
Servings: 14 • Serving Size: 1 loaded skin • Old Points: 1 pts • Points+: 2 pts*
Calories: 76.7* • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g • Fiber: 1.3 g • Sugar: 0.3mSodium: 93.1 mg (without salt)

Ingredients:

7 medium (32 oz) russet potatoes, washed and dried*

For the filling:

1/2 lb 99% lean ground turkey
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño)
1 large diced tomato
1 cloves garlic, minced
2 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the topping:

14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
nonstick spray (Smart Balance)
1/4 cup chopped scallions
reduced fat sour cream or fat free Greek yogurt (optional, extra pts)

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.

Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.


Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top with sour cream and scallions. Enjoy!!




For these I just used a bottle of already prepared mild Wing Sauce. I served with Ranch Dressing because no one in my house likes Blue Cheese. They would also make a great filling for the Mini Taco Wonton shells-- the chicken with the sauce, some finely chopped celery and Blue Cheese or Blue Cheese Dressing on top.
Buffalo Chicken Bites

Prep time: 15 minutes | Cook time: 10 minutes | Serves: 8
Details:

What would a football game be without the familiar taste of the devilishly spicy chicken that hails from Upstate New York? (Phase 1)
Ingredients:

3 tablespoons trans-fat-free margarine
2 tablespoons hot-pepper sauce, or more to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1") cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1") pieces


Nutritional Information:

Per 3-skewer serving:
150 calories
9 g fat (2.5 g sat)
1 g carbohydrate
16 g protein
0 g fiber
250 mg sodium
Directions:

Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.

 

[pjlla]

Okay friends..... lots of yummy recipes here that I want to try. I need to write a grocery list for some of them today on my lunch hour so I can buy ingredients tonight! I'll let you all know what I try and how it turns out!....P

 

[luvpoohandcompany]

pork stew

2 small white onions
2 large carrots
500g cubed pork pieces
600g potatoes (use a floury variety thats good for mashing)
300ml stock (from a cube is fine)

optional extras can include parsnips or cooking apples for a change in flavour

Saute finely sliced onions in a little melted butter or olive oil until transluscent. Add pork pieces and cook for 5 mins until meat sealed on all sides. Add pealed and chopped carrots and potatoes to the pot along with stock and lower heat. Cook slowly over a low heat until potatoes and pork cooked through. Potatoes should be blending with stock in places. If mixture seems too solid you can add more stock as needed. Season to taste.
This really is a recipe for long slow cooking so that pork has that melt in the mouth texture, easy to cook in slow cooker (think you guys may call it crockpot?) or on top of stove at low heat.
I make a double quantity of this and freeze half as it reheats well

 

[pjlla]

Butternut Squash Soup

Ingredients
4 cups vegetable broth
12oz (about half a squash) butternut squash, peeled and cut into 1 - 1 1/2 inch cubes
1/2 large vidalia onion, cut into 2 inch cubes
1/2 small apple, peeled and cut into 2 inch cubes
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp nutmeg, or to taste

Instructions
1. In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.

2. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.

Serves 12; 1/2 cup serving

Making this Saturday! I can't wait cause I love BN squash!!

Made this the other day, it was really good and only 5 points per serving! Very spicy though, so if any in your family is sensitive or does not like spices, might want to reduce them accordingly.
It is not pretty, but tastes better than it looks! It is a receipe from Weight Watchers.

A fabulous South African version of meatloaf. Serve with rice and tangy cucumber relish.

Prep time: 20 min Cook time: 47 min
Serves: 8


1 spray(s) cooking spray
1 pound(s) uncooked lean ground beef
1 medium uncooked onion(s), finely chopped
1 medium fresh apple(s), Granny Smith, peeled and finely chopped
1/2 cup(s) uncooked carrot(s), finely chopped
1/2 cup(s) raisins
2 leaf/leaves bay leaf
1 clove(s) (medium) garlic clove(s), minced

Spice Mix
1 Tbsp curry powder
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground

Remaining Ingredients
1/4 cup(s) red wine, dry-variety
3 Tbsp mango chutney
2 large egg(s)
1/2 cup(s) low-fat milk

Instructions
Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.

In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.

In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.

Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.

In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving.


Carol

This is on the schedule for Friday night, but I haven't been able to find the mango chutney. Any suggestions? I have a fresh mango here.

curried carrot soup

teaspoon butter/olive oil
400g sliced carrots
200g sliced onions
1 medium potato
1 tablespoon curry powder (less if you prefer)
750ml stock (from cube is fine-I use chicken stock cube)
250ml skim milk
chopped parsley to garnish (optional)

Melt butter and then add carrots, onion, potato and curry powder. Stir to coat and cook on low heat for 5mins. Add stock and bring to boil. Simmer for 25-30 mins. Liquidise until smooth. Add milk and season if needed. Bring back up to eating temperature and serve. Sprinkle with parsley garnish (spoonful of cream is also a nice garnish if not watching calorie count).


This is a really filling soup and quantity made serves 4 approx.

Made this Monday night and it got two thumbs up from my SUPER PICKY, vegetable-hating DS!! It was yummy and will definitely be put in the regular line-up!

I'm ready for more new recipes!!!.................P

 

[Rose&Mike]

Index updated.

 

[pjlla]

Index updated.

Thanks Rose!!


Anyhow...... had the African Meatloaf last night. Got thumbs up from DD and myself, but not the guys. I'll leave it in the rotation, but it will have to be a once-in-a-great-while sort of thing. But at least no one will be fighting me for the leftovers!

Finished the last of the curried carrot soup yesterday.... tried it cold but it was not great. Much better warm.

Off to start the squash soup for lunch!.................P

 

[pjlla]

Black is the original recipe..... red is my changes.

Tightwad Gazette's Tuna Cheddar Chowder

2 carrots, shredded

1 onion, chopped

1/4 C butter (eliminate this all together or substitute just 1 tsp. EVOO)

1/4 C all-purpose flour

2 C chicken broth (fat free... or fat free vegetable stock)

2 C milk (1% or skim milk)

1 6-7 oz can of tuna, drained and flaked (water packed)

1/2 tsp. celery seed

1/2 tsp. worcestershire sauce

1/4 tsp. salt

1 C cheddar cheese (2% shredded cheddar)

In a large saucepan, saute the carrots and onions in the butter (in PAM or just 1 tsp. of EVOO) until the onion is transparent. Mix in the flour. Add the chicken broth and milk. Heat and stir constantly until thick and bubbling. Add the tuna, celery seed, worcestershire, and salt and heat through. Add the cheese and stir until melted. Serves four.

This is waaaay yummier than it sounds! Think of it as a tuna melt in a bowl! I use a stick blender on it BEFORE adding the tuna, just to smooth out the carrot.

...........................P

 

[::Snow_White::]

I found this origninally online. It was a Real Simple recipe from 2001. I changed it a lot so I am re-posting it. If you want to see the original recipe here is the link:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=524367

I don't know how many points or calories, but we froze half and have had it at 3 meals.

And just to add, I am a vegetarian and dh is a flexetarian (sp?) but neither one of us is a big fan of tofu. So I was hesitant about this, but it is yummy! Start to finish, I got this in the oven in about 25 min.

6-8 ounces mozz cheese shredded--I used closer to 6
3-4 cups prewashed spinach--I used regular, but you can use baby, if using regular pull the stems off
3/4 of a package of no boil lasagna noodles (12 total)
fresh gr. pepper
sea salt
3 T fresh chopped basil
oregano to taste
3 cloves garlic (pressed)
1 diced red pepper
1 md. diced vidalia onion
1 T olive oil
2 eggs
1/2 c grated Parm
1 pound soft tofu, drained.
40 ounces of no sodium tomato sauce

Heat olive oil over med heat. Add onions and peppers and saute until just
soft. Stir in tomato sauce and continue to heat over low.

Lightly beat the eggs. Add the drained tofu, parm cheese, salt (to taste, we are not big salt eaters so I added a tiny bit), pepper to taste, garlic, basil, and oregano. Mix well.

Spray the bottom of 13x9 pan. Put about a a cup of sauce on bottom of pan. Place 4 noodles on top. Put half of tofu mixture on top. Put about half the spinach on top.

Next add 1/3 of remaining sauce. Top with 4 noodles, Tofu, spinach and small amount of mozz. cheese. Add 1/3 of sauce. Place remaining noodles and lightly push down on noodles. (You want it to all be in the pan). Top with remaining sauce and cheese.

Cover with aluminum foil and bake for 35-45 min until noodles appear done. Take top off and continue to bake for 5 more minutes.

I made this tonight, but split the recipe in half and used regular boiled noodles. Put the lasagna in an 8x8 pan and then split that into 4ths for servings. Adding everything up it ended up around 368 calories for 1/4 of the pan. It was extremely filling. I have to say, I was really skeptical before putting it in the oven because I haven't tried spinach in many things but when I ate it, I was so impressed. It was delicious! A lot of spinach, but it tasted great!

 

[Rose&Mike]

bump

 

[pjlla]

Warm Asian Lettuce Wraps (serves approximately 3-4 folks)

One pound (more or less) of lean pork loin, visible fat removed and diced up for stir-frying (or chicken breast or white fish or firm tofu)

2-3 large red bell peppers, julienned (or any other colored bell pepper)

1-2 large sweet onion, thinly sliced

2 large heads of soft lettuce (I use Butter or Bibb)

Paul Newman's Lowfat Sesame Ginger salad dressing

EVOO or PAM-type spray for sauteeing.

Stir-fry meat in EVOO or spray until cooked through. Remove and keep warm. Sautee onions and peppers until caramelized and slightly browned.

Core, separate, rinse, and dry lettuce leaves, taking care to leave them uncracked and in their "cup" shape.

Serve meat, veggies, and dressing separately and allow people to "build" their own wraps in the lettuce leaf "cups" (like making a fajita or taco). This will allow people to customize with their own quantities of veggies, meat, and dressing.

Or toss meat, onions, and peppers together with a few tablespoons of the dressing and serve in one bowl if that would be faster or easier for your family!

This can be served cold, warm, or room temp.

We prefer warm meat and veggies with cold lettuce leaves. I find that we each tend to eat about 4 wraps (depending on how much we fill them and how large the lettuce leaves are). Iceberg does NOT work well for this, as it tends to crack and break as you try to wrap it around the meat and veggies.

You can prep everything and then just cook when ready for dinner. Or cook ahead and reheat the meat and veggies. I use pork because of DS's chicken allergy and DD's fish aversion. I haven't tried it with beef, but I think it might also be good.

I usually add more of the veggies, as I like that and tend to eat more of it than the meat. I've also used a bit of raw shredded carrot in it in the past for myself, but the kids didn't care for the carrot addition.

The Points/calories on this are VERY dependent upon what kind of meat you use, how much you eat and how much dressing you use.... but it should be easy to figure out on a case-by-case basis.........................P

 

[pjlla]

curried carrot soup

teaspoon butter/olive oil
400g sliced carrots
200g sliced onions
1 medium potato
1 tablespoon curry powder (less if you prefer)
750ml stock (from cube is fine-I use chicken stock cube)
250ml skim milk
chopped parsley to garnish (optional)

Melt butter and then add carrots, onion, potato and curry powder. Stir to coat and cook on low heat for 5mins. Add stock and bring to boil. Simmer for 25-30 mins. Liquidise until smooth. Add milk and season if needed. Bring back up to eating temperature and serve. Sprinkle with parsley garnish (spoonful of cream is also a nice garnish if not watching calorie count).


This is a really filling soup and quantity made serves 4 approx.

Just gotta say....made this soup again this week and got a triple thumbs up! This from the DS who doesn't like veggies, a DD who doesn't like cooked carrots, and DH who lives for his "meaty"low carb meals!........P