Archive for January, 2011


Cilantro Lime Rice

This is great served with Sweet Barbacoa Pork, or any chicken, beef or pork dish.

 

1 cup extra long grain rice or basmati rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

4 tsp vegetable oil

 

In a small pot, add rice, water, 1 tsp oil and salt.  Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Shut off flame and keep covered an additional 5 minutes.

 

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

 

Makes 4 servings of 3/4 cup each for 4 pts or 6 pts+

I had this cooking in the crock pot when a dear friend of mine  called me to say she had strep along with her son who also had a stomach bug and her other son was battling viral pneumonia and the croup.  When I offered to bring over dinner she reluctantly accepted.  I’m so glad she accepted my help!  But I had never made this before and was nervous about sending over a meal that was new to me.  Let me say, wow!  This was so good and she and her husband also agreed!

 

2.5 pound pork loin roast

salt and pepper

garlic powder

6 oz Coke zero

1/4 cup brown sugar (unpacked)

1/4 cup water

 

Season pork with salt, pepper and garlic powder and place in the crock pot.  Add the coke and brown sugar.  Marinate for a few hours or overnight turning meat at least once.

 

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  Remove pork from crock pot and discard any liquid left in the pot.  Shred pork with two forks.

 

Step 2:

8 oz coke zero

6 0z can sliced green chilies

8 0z can tomato sauce

1 chipotle chile in adobo sauce

1/8 tsp garlic powder

1/8 tsp cumin

1/8 tsp chipotle chili powder

salt and pepper to taste

1/3 cup brown sugar (unpacked)

 

In the crock pot, combine 8 0z Coke zero, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

 

Put shredded pork back in the crock pot and combine with sauce.  Adjust salt and pepper to taste, cover and cook on high 1 1/2 hours more.

Makes about 10 servings of 3 oz each for 4.5 pts or 5 pts +

 

Serve over Cilantro Lime Rice for a great meal!  (recipe will be under sides)

This is out of this world good!  Got it from skinnytaste.  I made a small change and did half broccoli and half cauliflower because that was what I had.  It turned out great!

 

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 Tbsp butter

2 Tbsp flour

2 1/2 cups fat free chicken broth

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1 1/2 cup shredded sharp cheddar

2 slices 2% American cheese

1 Tbsp Parmesan cheese

 

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  Add chopped vegetables and saute on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well.  Adjust salt and pepper to taste.  Cook uncovered until broccoli is cooked, about 5 minutes.  Add cheddar and American cheese, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or tow.  If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup.  This helps to thicken it.  (I didn’t feel the need to do this…it was plenty thick enough for me).

I stumbled upon this on Kraft’s website.  The clean up is great with this one!

 

1 can cream of mushroom soup

1 1/4 cups water, divided

1 pkg (6oz) stove top stuffing mix for chicken

1 1/2 pounds boneless skinless chicken breasts

4 slices thin sliced smoked ham, chopped

1 1/2 cups sliced fresh mushrooms

1 1/2 cups frozen peas

 

Heat oven to 400.

Mix soup and 1/4 cup water.  Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets of heavy duty foil.

Top with chicken, ham, vegetables and soup mixture.

Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room to steam inside.  Place on a pan.  Bake 30-35 minutes or until chicken is done (165 degrees).

Makes 6 servings of 6 pts or 8 pts+

I found this one in Eating Well.  My kids gave it 10 thumbs up!

 

1 cup less 1 Tbsp all purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 1/2 Tbsp unsalted butter

1/2 cup plus 1 Tbsp unsweetened cocoa powder

1 1/4 cups sugar

1 egg

2 egg whites

2 tsp vanilla

8 regular size marshmallows

2/3 cup coarsely chopped walnuts or pecans

1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips

 

Spray an 8×8 pan with cooking spray.

Whisk flour, baking powder and salt in a small bowl.

Melt butter in a medium saucepan until sizzling.  Remove from the heat and stir in cocoa, then sugar.  (The mixture will look like a mass of very dark brown sugar.)  Add egg, egg whites and vanilla.  Stir in the flour mixture until just incorporated.  Then stir briskly for about 50 strokes.  Scrape the batter into the prepared pan and spread it evenly.  The batter will be very shallow in the pan.  If you have time, cover the pan and refrigerate for a few hours or up to 12 hours.  (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)  Remove from the refrigerator about 30 minutes before baking; preheat oven to 350.

Quarter marshmallows with an oiled knife.  Distribute the pieces over the batter, pressing them in.  (I used small ones and just estimated).  Distribute nuts and chocolate (or chips) around the marshmallow.

Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes.

Makes 16 brownies for 4 pts each or 5 pts+

Homemade Applesauce

My daughter loves applesauce, so I wanted to try to make it homemade, but it seemed daunting and like it would take forever.  I found a fantastically easy and quick way to make it.  It was even Samantha approved, and that is a hard thing to accomplish.

4 McIntosh apples, peeled and chopped

1 Tbsp brown sugar, or more to taste

pinch of cinnamon

Place apple pieces in a medium microwaveable bowl.  Cover and microwave until softened, about 4 minutes.  Transfer to a food processor, add brown sugar and cinnamon and puree until desired consistency.

I’m not sure of the points, but it can’t be much.  The only points to factor in would be the brown sugar.

I got this recipe from Pointless meals.  It was fantastic!  It reminded me of those yummy southern homemade chocolate cakes my step mom makes.  It has been a challenge for me to find a good WW birthday cake.  THIS IS IT!

2 cups sugar

2 cups flour

2 sticks butter

4 Tbsp baking cocoa

1 cup water

1/2 cup low fat buttermilk

1 tsp vanilla

2 eggs

1 tsp baking soda

Mix sugar and flour in a large bowl.   In a saucepan, melt the butter, cocoa and water.  Bring to a boil; remove from heat and pour over flour and sugar.  Mix well.  Add remaining ingredients.  Pour into a jellyroll pan (15x10x1) coated with cooking spray.  It will look like it will cook over, but have faith 🙂  It will be ok.  Bake at 375 for 20 minutes.

About 5 minutes before cake is done, make the frosting:

6 Tbsp light stick butter

1/4 cup skim milk

4 Tbsp cocoa

1 tsp vanilla

1 lb powdered sugar

Melt butter, cocoa, and milk in a saucepan.  Remove from heat and add powdered sugar and vanilla.  Mix well.  Pour over warm cake and spread.

Makes 48 servings for 3 ww pts (sorry no plus pts available)

I made this today with some zucchini that needed to be cooked.  It is so sinfully delicious!  Tastes like chocolate cake.

2 ½ cups all purpose flour

1 ¾ cup sugar

½ cup unsweetened cocoa *I used dark chocolate cocoa

1 ½ tsp baking soda

1 tsp salt

1 tsp cinnamon

½ cup vegetable oil

1/3 cup plain fat free yogurt *I used greek yogurt

1 egg

2 tsp lemon rind

3 Tbsp lemon juice

2 ½ cups shredded zucchini (about 2 medium)

1 cup semisweet chocolate chips

3 egg whites

  1. Preheat oven to 350
  2. Combine flour and next 5 ingredients in a large bowl, stir.
  3. Combine oil and next 4 ingredients in a small bowl; add to flour mixture, stirring just until moist.  Fold in zucchini and chocolate chips.
  4. Beat egg whites with a mixer at high speed until stiff peaks form.  Gently fold egg whites into the zucchini mixture.
  5. Spoon batter into loaf pans coated with cooking spray and lined with wax paper.
  6. Bake at 350 for 50 minutes or until bread springs back when touched lightly in center.  Let stand in pan 5 minutes.  Remove from pan, and remove wax paper; cool completely on a wire rack.  Yields 24 servings for 4 WW points or 5 ww pts +

This came from Kraft foods.  While there are a lot of recipes from Kraft that are high in points, there are a quite a few that aren’t too bad!  And they are usually kid friendly (and in my case, husband friendly!).

1/2 cup light Ranch dressing

1/2 cup 2% cheddar cheese, shredded

4 strips bacon, cooked, crumbled

2 pounds small red potatoes (about 6) quartered

Heat oven to 350.

Mix first 3 ingredients in a large bowl.  Add potatoes; toss lightly.

Spoon into a 13×9 dish sprayed with cooking spray; cover.

Bake 55 minutes, uncovering after 40 minutes.

Makes 8 servings of 2/3 cup each and 3 pts.  Sorry I don’t have the Pts + for this recipe.

I got this recipe from skinnytaste.  It was so good and filling.  The Aji Verde Sauce was so tasty!  My husband liked it plain as a dip for his tostidos.

1 lb dry northern beans (navy beans would work)

1 pork bone

1 onion, chopped

1 green pepper, chopped

1 bay leaf

2 chicken bullion cubes

1 tsp cumin

1/2 tsp Goya adobo

1 onion, chopped

2 cloves garlic, minced

1/2 cup chopped cilantro

salt

Soak beans in water overnight (or do as I did and soak put them in a pot of water before leaving for work and they are ready to cook when you get home).  The next day discard water and fill pot with 8 cups of water.  Add 1 onion, pork bone, green pepper and bay leaf and cook in large dutch oven pot for about 2 hours partially covered and stirring occasionally.

When beans start to soften, uncover and add chicken bullion, cumin, and adobo and cook uncovered on medium heat stirring occasionally.

Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt and saute on medium-low heat until onions are soft.  Add to beans and mix well.

Continue cooking beans about 30-45 minutes, stirring occasionally until beans are thickened to your liking.  Discard bone and bay leaf and serve with rice and Aji Verde Sauce (recipe to follow)

Yields 12 servings of 1/2 cup each for 2 pts or 2.5 pts +

Aji Verde Sauce

10-12 jalapenos, seeded

1/4 cup fresh cilantro

1/4 cup olive oil

4 cloves garlic

1/4 cup white vinegar

1/2 tsp cumin

salt and pepper

1/2 cup fat free sour cream

Place all ingredients in a blender or food processor and puree until smooth.  Serve over chicken, rice, or beans.

Yields 16 servings of 2 Tbsp each and 1 pt or 1 pt +