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  1. #41
    Community Host ChristaM's Avatar
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    Default Green Beans in Tomato Vinaigrette

    Green Beans in Tomato Vinaigrette
    Source: Weight Watchers New Complete Cookbook

    Yields: 4 servings (1 pt each)

    1 pd green beans, cut into 2" lengths
    1 tsp olive oil
    3 garlic gloves, minced
    1/2 cup chicken or vegetable broth
    1/2 cup canned crushed tomatoes
    1/4 cup mixed vegetable juice
    1 tbsp red-wine vinegar
    1 tsp minced fresh oregano, or 1/2 tsp dried
    1 tsp minced fresh marjoram, or 1/2 tsp dried
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1/4 tsp sugar

    Directions
    1) In a large pot of boiling water, cook the green beans until just tender, about 4 minutes; drain. Rinse under cold running water; drain thoroughly.

    2) In a large non-stick skillet, heat the oil. Saute the garlic until lightly browned, about 1 minute. Stir in the broth, tomatoes, vegetable juice, vinegar, oregano, marjoram, salt, pepper, and sugar; bring to a boil. Reduce heat and simmer 5 minutes.

    3) Transfer the tomato mixture to a large nonreactive bowl (glass, ceramic or plastic - no metal). Add the green beans; toss to coat. Marinate 1 hour at room temperature before serving. (Note: my family likes it reheated for serving)

    Per serving
    calories: 56
    Fat: 1 g
    Fiber: 2 g
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  2. #42
    Community Host ChristaM's Avatar
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    Default Spicy Meatloaf with Herbs

    Spicy Meatloaf with Herbs
    Source: Weight Watchers New Complete Cookbook

    Yields: 4 servings (large servings!); 6 pts each

    2 tsp vegetable oil
    1 cup finely chopped mushrooms
    1 onion; finely chopped
    1/4 carrot; finely chopped (note: I use the pre-grated carrots that you can buy in the produce section to save time)
    2 tbsp minced celery
    2 tbsp minced seeded green bell pepper
    1 pd lean ground beef (10% or less fat)
    1/2 cup quick-cooking oats
    1 egg
    2 tbsp tomato paste
    1 tbsp worcestershire sauce
    3-4 garlic cloves; minced
    1 tsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
    1 tsp minced fresh sage, or pinch dried leaves
    1 tsp minced fresh thyme, or 1/2 tsp dried leaves
    1/4 tsp hot red pepper sauce (Note: I use dried crushed red pepper instead)
    1/4 cup tomato puree or tomato sauce, diluted with 1/4 cup water.

    Directions
    1) Preheat the oven to 350. Spray a 9" square baking pan with non-stick cooking spray. In a large non-stick skillet, heat the oil. Saute the mushrooms, onion, carrot, celery and bell pepper until softened, about 5 minutes.

    2) In a large bowl, combine the sauteed vegetables, beef, oats, egg, tomato paste, worcestershire sauce, garlic, rosemary, sage, thyme, and pepper sauce. Shape into a loaf about 7x5x2" and place in the pan. Bake, basting with tomato puree after 30 minutes, until cooked through, about 1 to 1-1/4 hours. Let stand about 10 minutes before slicing.

    Per serving:
    Calories: 268
    Fat: 12g
    Fiber: 3g

    Notes: My husband wont eat onion, so I add extra mushrooms, pepper, carrots, celery and green pepper. I also goofed once and added the tomato puree into the meatloaf. It turned out really moist and DH loved it, so I do it this way now. But, I still add a puree to the top after 30 minutes; but instead of diluting with water, I just use a small can of tomato sauce.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  3. #43
    Community Host ChristaM's Avatar
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    Okay -- I haven't tried this yet, but I hear it's yummy and you don't taste the bean flavor!

    Black Bean Brownies
    Yields: 16 brownies
    1 pt each

    Ingredients:
    Brownie Mix (Ghiradeli Brand is what the recipe calls for)
    1 can black beans

    Directions:
    1) Prepare baking ban as indicated on box/package
    2) Pour black beans into blender / food processor to puree (do not drain the liquid)
    3) In a large bowl mix together the brownie mix and black bean puree
    4) Bake as directed on box/package
    5) Cool; Slice into 16 pieces and serve!
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  4. #44
    Posting Addict SPCN319's Avatar
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    Stolen from Marcie so I can make them someday!

    No bake cookies:

    1/2 cup margarine (1 stick)
    1/2 cup milk
    2 T cocoa
    2 cup sugar

    Stir over med high heat and bring to boil. Boil 1 min. Remove from heat (If it's humid, I boil a little longer, like maybe 30 sec)

    Add 1/2 c peanut butter
    2 cup oats (good for building milk supply!! I use old-fashioned oats)
    1 tsp vanilla

    Stir and drop by spoonful on waxed paper. Super easy and super yummy!!! My kids call them brown cookies

  5. #45
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    Default

    BBQ Shrimp
    2 lbs Jumbo or Colossal Shrimp
    1/4 cup veg oil
    2-3 T of fresh lemon juice
    1 bunch green onions
    1/4 cup chopped parsley
    1t basil
    1t dry mustard
    1t salt

    marinade 1 hour

    bbq until pink throughout.

    My fam and friends do an Iron Chef now and then and tonight's is seafood dishes. This is my entry, I have had many compliments on it in the past and can't wait to eat it again tonight!!
    ~Jordan~

  6. #46
    Mega Poster KnA's mom's Avatar
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    in the land where sleep is non existant and NOT due to a little one :(
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    Swedish Rye Bread

    INGREDIENTS
    1 (.25 ounce) package active dry yeast
    1 3/4 cups warm water (110 degrees to 115 degrees F)
    1/4 cup packed brown sugar
    1/4 cup molasses
    2 tablespoons shortening
    2 teaspoons salt
    2 1/2 cups rye flour
    2 1/2 cups all-purpose flour
    2 tablespoons butter, melted

    DIRECTIONS
    In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough (between 1 1/2 cups and 2 1/2 cups).

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.

    Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.
    Shhhh......Dad doesn't know I'm awake.

  7. #47
    Community Host ChristaM's Avatar
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    Butternut Squash Soup
    2 Tbsp Butter
    5 cups cubed/peeled Butternut squash; cut into 1/2-1 inch pieces
    2 cups cubed/peeled potatoes; cut into 1/2-1 inch pieces
    1/2 tsp salt
    1 tsp pepper
    2 cups chopped leeks
    4 cups chicken broth
    1 cup half and half

    Directions:
    Melt butter in a stock pot. Add squash, potatoes, salt and pepper; roast for 3-5 minutes. Add leeks and roast for an additional 2-3 minutes. Pour in the broth. Bring to a boil and then simmer for 20-30 minutes until the veggies are tender.

    Note: You will need a second stock pot or need to pour the soup into another container before doing the next step.

    Directions Continued:
    Let cool slightly and then place about 1/2 the veggie/broth mixture into a blender or food processor and puree until smooth. Pour out the pureed mixture into another stock pot. Add the other 1/2 of the soup to the blender/food processor and puree until smooth.

    Return to the stove top and then add the half and half. Serve immediately.

    Special Notes:
    If you want to make this ahead of time, just prepare up to the point that you add the half and half. Reheat and then add the half and half just prior to serving.

    For a lighter variation, use fat free chicken broth and omit the half and half. Or, use skim milk in place of the half and half.

    Can also be prepared and frozen. However, I would wait to add the milk or half and half until just before serving.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  8. #48
    Community Host ChristaM's Avatar
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    Garden Vegetable Soup
    Makes 4 - 1 cup servings

    2/3 cup sliced carrots
    1/2 cup diced onion
    2 garlic cloves minced
    3 cups broth - chicken, beef or vegetable
    1-1/2 cups diced green cabbage
    1/2 cup green beans
    1 tbsp tomato paste
    1/2 tsp dried basil
    1/4 tsp dried oregano
    1/4 tsp salt
    1/2 cup diced zucchini

    Mix all the ingredients except he zucchini in a crock pot. Cook on low until veggies are tender. Stir in the zucchini and heat for about 5 minutes. Serve immediately.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  9. #49
    Community Host ChristaM's Avatar
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    Creamy Chicken or Turkey Pot Pie
    Ingredients:
    1 lb frozen mixed veggies - thawed and drained (I usually do peas, carrots, corn that type of mix)
    1 cup diced cooked chicken or turkey
    1 can (10-3/4oz) Cream of Chicken Soup
    1 cup Bisquick
    1/2 cup milk
    1 egg

    Directions:
    Mix the veggies, chicken/turkey, and soup mix together in a small bowl. Pour into a sprayed deep dish pie plate or 2 qt casserole dish. In a seperate bowl, combine the milk, bisquick and egg with a wire wisk or fork. Pour on top of the veggie mix.

    Bake at 400 for about 30 minutes -- or until the crust is formed/cooked. I test it with a tooth pick by poking the crust.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  10. #50
    Community Host ChristaM's Avatar
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    Cheeseburger Pie
    Ingredients:
    1 lb lean ground beef - cooked and drained
    1 cup onion (I omit this or only use about 1/4 cup of really diced up onion)
    1/2 tsp salt
    1 cup shredded cheddar cheese (I think it needs a bit more)
    1/2 cup bisquick
    1 cup milk
    2 eggs

    Directions:
    1. In a large skillet, cook the beef and onion; drain.
    2. Stir in the salt
    3. Spray a 9 inch deep dish pie plate or a small 2 qt dish with non-stick cooking spray
    4. Pour in the beef mixture
    5. Top with the shredded cheese
    6. In a separate small bowl, combine the bisquick, egg and milk with a wire wisk or fork. Pour on top of the meat/cheese.
    7. Bake at 400 for 25 minutes or until knife inserted in the center comes out clean. I cook it about 30-35 minutes.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

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