2 chicken breasts (cut into small pieces)
4 cups chicken broth
1 cup salsa
1 can corn
1 can beans (black or tri)
2 small onions chopped coarsely
1 tsp of each: cumin, chilli powder, oregano
1/4 cup chopped FRESH cilantro
dash of red pepper (more or less, to your taste)
crushed tortilla chips
shredded cheese (optional)
Saute onion with Pam spray until onions become soft and a little blackened. Add chicken pieces and saute until chicken starts blacking a little. Add salt and pepper to chicken while cooking. Add broth, salsa, corn, and dry spices and bring to a boil. Add beans. Cook until chicken is no longer pink in the center, about 15-20 mins. Add fresh cilantro to pot and stir. Add crushed tortilla chips and/or cheese to each bowl before serving.
This is NOT lowfat by any means, but it is delicious!
1/4 cup white sugar (or more to achieve crumbly texture)
1/2 tsp cinnamon
1TBSP melted butter
1 3/4 cup flour
1/2 cup sugar
1/4 cup butter
2 1/2 tsp baking powder
3/4 cup milk
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix cake together and pour into greased 8x8. I mix in about a cup of Hershey's cinnamon chips to the batter before pouring in. Makes it super yummy!
Mix together the topping and sprinkle over cake. If the butter is room temp and not completely melted it gets a better crumbly consistency. Sometimes I have to add more sugar into the mix until I get what I want.
Bake for 20-25mins @ 350.
Couscous Confetti Salad (vegetarian,vegan)
Makes 8 servings, 1-cup each
1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
Per 1-cup serving
Fat: 2.1 g
Saturated Fat: 0.3 g
Calories from Fat: 9.8%
Cholesterol: 0 mg
Protein: 5.2 g
Carbohydrates: 40.2 g
Sugar: 10 g
Fiber: 4.2 g
Sodium: 283 mg
Calcium: 33 mg
Iron: 1.1 mg
Vitamin C: 40.9 mg
Beta Carotene: 1157 mcg
Vitamin E: 0.7 mg
Lots of good recipes on this site. I made this and really liked it. It keeps well in the fridge for a few days. Next time I would buy a bag of shredded cabbage to save some prep time.
1 large onion, diced
1 zucchini squash, grated or small dice
1 clove garlic, minced
2 cans of plain tomato sauce
Italian herb seasoning (parsley, basil, oregano, rosemary, thyme, marjoram)
1 tsp sugar, optional (lessens the acidity of the tomato)
salt and pepper
Sautee onion, garlic and zucchini in olive oil until onions are tender (about 5 minutes over med-low heat).
Add sauce and herbs. Stir and bring to a boil. (Add in meatballs if you want)
Turn it down a let it simmer for a few minutes (or long enough to cook your meatballs).
Add salt, pepper and sugar to taste.
*Serve over cooked spaghetti
*Meatball sandwiches: Cook meatballs in sauce, serve with black olives and mozzarella cheese on toasted french bread
*Kid friendly: Mix with cooked alphabet pasta (better than Chef Boyardee!) or other small pasta shapes that are easy to pickup.
1 (15-oz) can chickpeas, rinsed and drained
1/2 cup plain fat-free yogurt
2 tbs fresh lemon juice
3 cloves garlic, crushed
2 tsp olive oil
1 tbs water
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp freshly ground pepper
Puree all ingredients until blended, but still chunky
Hummus and Roasted Veggie Sandwich - Serves 6 (6 WW points for 1 sandwich)
1/2 (16-oz) can chickpeas, rinsed and drained
2 tbs tahini (sesame paste)
2 tbs finely chopped red onion
1 1/2 tbs lemon juice
1-2 tbs water
1 small clove garlic, minced
1/4 tsp salt
6 hard rolls, split
4 cups roasted veggies, cooled slightly
1 oz aged provolone, shaved
1. To make hummus, place chickpeas, tahini, onion, lemon juice, water, garlic, salt, and cayenne in food processor and pulse until smooth. Scrape into bowl, cover and refrigerate for up to 3 days. Makes about 3/4 cup hummus.
2. For sandwiches, spread about 1 tbs hummus on each side of the rolls. Divide the roasted veggies into 6 portions. Fill sandwiches with veggies, few shavings of cheese and top with the other roll half.
both are from Weight Watchers, New Complete Cookbook