tag:blogger.com,1999:blog-89972330360718857102024-03-19T04:17:48.665-07:00Fat Ass KitchenMelissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8997233036071885710.post-2792255786265692812011-03-30T08:51:00.000-07:002011-03-30T08:51:46.162-07:00Shephard's Pie<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">from skinnytaste.com</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Review from Cali: <span class="Apple-style-span" style="color: #5f423c; line-height: 15px;">It was really good, but I recommend adding some extra seasoning to it to give it some flavor. But it's a nice way to add lots of veggies to your meal. And the portion sizes are nice and big.</span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Servings:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 6 • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Serving Size:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 10.5 oz • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Old Points:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 6 pt</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">s</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;">• </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Points+:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 7 pt</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">s</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Calories:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 290.5 • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Fat:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 11.1 g • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Protein: </b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;">16.8</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> g • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Carb:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 31.5 g • </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;">Fiber:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"> 4.9 g</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><i style="font-family: inherit;"> </i></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;"> </b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b style="font-family: inherit;"> </b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b></b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
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</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Potatoes:</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><ul style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1-1/2 lbs Yukon Gold potatoes, peeled, diced</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3/4 cup fat free chicken broth</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 tbsp fat free sour cream</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">salt and pepper</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">paprika</li>
</ul><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Filling:</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><ul style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 lb 95% lean ground beef</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 tsp oil</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 medium onion, diced</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 celery stalk, chopped</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 cloves garlic, diced</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">8 oz mushrooms, diced</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 tbsp flour</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 cup fat free beef broth</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 tsp tomato paste</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 tsp Worcestershire sauce</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 tsp freshly chopped rosemary leaves</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 tsp freshly chopped thyme leaves</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">salt and pepper</li>
</ul><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Boil</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">potatoes in water until cooked and soft.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Drain</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">and</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>mash</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">with chicken broth, sour cream, salt and pepper.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Preheat </b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">oven to 400°.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a large saute pan</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>brown</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">meat.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Season</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">with salt and pepper. When cooked,</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>set aside</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">on a plate.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Discard</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">any fat in the pan,</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>add</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">oil, onion and garlic and</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>sauté</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">on medium heat about 2 minutes.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Add</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">mushrooms and celery and</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>sauté</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">another 3-4 minutes.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Add</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">flour, salt and pepper and</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>mix</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">well.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Add</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>mix</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">well.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Simmer</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">on low about 5-10 minutes.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #5f423c; line-height: 15px;"></span><span class="Apple-style-span" style="color: #5f423c; line-height: 15px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Spread </b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">the meat mixture on the bottom of a 11x7 glass baking dish.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Top</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Bake</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">20 minutes or until potatoes turn golden.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Remove</b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">from oven and let it cool 10-15 minutes before serving.</span> </span></span>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-33603376521349002262011-02-03T11:41:00.000-08:002011-02-03T11:41:16.475-08:00Whole-Wheat Chili-MacReview from boxerfan: As I was making it, it kept reminding me of something, and I couldn't figure it out. Then it dawned on me: It looked liked hamburger helper. Thankfully it tasted better than it looked.<br />
<br />
It's definitely comfort food, so if that's what you're in the mood for it's a good choice. My H said that he couldn't believe it was a WW recipe, which translates to him really liking it. <br />
<br />
The only thing I changed in this recipe is that I used regular macaroni instead of whole wheat. <br />
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<br />
PointsPlus™ Value: 6<br />
Servings: 6<br />
Preparation Time: 18 min<br />
Cooking Time: 30 min<br />
Level of Difficulty: Easy<br />
<br />
This one-pot hearty meal can easily be altered to meet your family's tastes. Try subbing ground turkey breast for the beef and whole-wheat spirals for the elbows.<br />
<br />
Ingredients<br />
12 oz uncooked lean ground beef (with 7% fat) <br />
1 medium onion(s), chopped <br />
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained <br />
1 1/4 cup(s) canned tomato sauce <br />
2 Tbsp canned green chili peppers, diced, drained <br />
2 tsp chili powder <br />
1 tsp Ground Cumin aeed <br />
1 cup(s) dry whole-wheat elbow macaroni <br />
15 oz canned kidney beans, rinsed and drained <br />
<br />
Instructions<br />
<br />
* In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.<br />
<br />
* Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Yields about 1 1/4 cups per serving. <br />
<br />
Notes<br />
<br />
* Serve with grated parmesan topping, fat-free sour cream and low-fat or fat-free shredded Mexican cheese, if desired (could affect PointsPlus values).Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-45422011477191331852011-02-02T14:56:00.001-08:002011-02-02T14:56:44.995-08:00Baked Rice and PeasFrom Melissa: This was a really great side to add to our rotation. The peas add some bulk so you don't miss having a huge serving of rice.<br />
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Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts<br />
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g <br />
1 cup uncooked long grain rice<br />
14.5 oz can fat free chicken broth<br />
1 tsp butter<br />
2 tbsp parmesan cheese<br />
5 oz (1/2 package) frozen peas<br />
Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.<br />
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Makes 3 3/4 cupsMelissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-52090899667590408252011-02-02T14:52:00.000-08:002011-02-02T14:52:27.619-08:00Broccoli and Cheese Potato SoupReview from Christin - I made per the recipe but may have added just a bit extra cheese. This was such a delicious, creamy, hearty soup. I can't wait to have a bowl for dinner tonight.<br />
<br />
Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts<br />
Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g <br />
<br />
<br />
1 small onion, chopped<br />
1 carrot, chopped<br />
1 celery stalk, chopped<br />
2 cloves garlic, minced<br />
1 tbsp butter<br />
2 tbsp flour<br />
2 1/2 cups fat free chicken broth (or vegetable broth)<br />
1 cup fat free milk<br />
2 medium potatoes, peeled and diced small<br />
salt and fresh pepper<br />
4 cups (about 2 heads) broccoli florets, chopped into small pieces<br />
1-1/2 cups 2% shredded sharp cheddar<br />
2 slices 2% American cheese<br />
1 tbsp parmesan cheese<br />
<br />
Chop onion, carrot, celery, garlic in a chopper or mini food processor.<br />
<br />
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.<br />
<br />
Add flour, salt and pepper to the pot and stir until smooth.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Using an immersion blender, quickly blend part of the soup for a quick second or two. 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 thicken it a bit.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-44092985616851957742011-01-26T17:45:00.000-08:002011-01-26T17:45:30.356-08:00Chicken Tamale Casserole<span class="Apple-style-span" style="font-family: inherit;">Review from Christin: <span class="Apple-style-span" style="line-height: 15px;">Made this tonight and we both LOVED it. Holy crap was this good. And since I had a rotisserie kitchen already shredded, I literally had this in the oven in under 10 minutes. 9 ww points for those counting. Only alteration, I mixed the chicken with instead of putting on top to make sure it stayed moist.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/ck/08/11/chicken-casserole-ck-1854020-l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://img4.myrecipes.com/i/recipes/ck/08/11/chicken-casserole-ck-1854020-l.jpg" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 15px;"><br />
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<div class="rcpdetail" id="mainstats" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><strong><br />
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</strong></span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><strong>Yield:</strong> 8 servings</span></div></div><div class="rcpdetail" id="ingredients" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup fat-free milk</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup egg substitute</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon ground cumin</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/8 teaspoon ground red pepper</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 (14 3/4-ounce) can cream-style corn</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 (8.5-ounce) box corn muffin mix (such as Martha White)</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 (4-ounce) can chopped green chiles, drained</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Cooking spray</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 (10-ounce) can red enchilada sauce (such as Old El Paso)</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 cups shredded cooked chicken breast</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup fat-free sour cream</span></li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Preparation</span></h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 400°.</span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.</span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.</span></div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Nutritional Information</span></h2><dl><dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Calories:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">354 (36% from fat)</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Fat:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">14.1g (sat 7.1g,mono 3.3g,poly 1.2g)</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Protein:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">18.9g</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Carbohydrate:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">36.3g</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Fiber:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2.5g</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Cholesterol:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">58mg</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Iron:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1.7mg</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Sodium:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">620mg</span></dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;"><span class="Apple-style-span" style="font-family: inherit;">Calcium:</span></dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">179mg</span></dd></dl></div>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-85732369981783546392011-01-24T08:16:00.001-08:002011-01-24T08:16:40.351-08:00Chicken EnchiladasReview from Melissainabq: These were a big, soggy mess and they tasted awful. I definitely wouldn't make them again, but I'm sharing the recipe in case anyone was considering them.<br />
<br />
<a href="http://www.skinnytaste.com/2010/02/chicken-enchiladas.html">http://www.skinnytaste.com/2010/02/chicken-enchiladas.html</a>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-67907348472268967832011-01-24T08:12:00.001-08:002011-01-24T08:12:41.694-08:00Slow-Cooker Chicken BurritosReview from Boxer Fan: I wasn't a huge fan of these. They smelled great while they were cooking, but they just didn't have a whole lot of flavor. If I made it again I would probably add some cayenne pepper to the recipe, but I probably won't make it again. I served these with salad and refried black beans, and I topped them with some low fat cheese and greek yogurt. Greek yogurt makes a great substitute for sour cream.<br />
<br />
<h4>Ingredients</h4><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr height="7"><td colspan="2"></td> </tr>
<tr> <td> </td> <td width="100%"> 1 clove(s) (medium) garlic clove(s), minced </td> </tr>
<tr> <td> <span class="SatisfyingFoodIcon" id="rptrIngrediants__ctl1_divSatisfyingFood"> </span> </td> <td width="100%"> 1 small red onion(s), chopped </td> </tr>
<tr> <td> <span class="SatisfyingFoodIcon" id="rptrIngrediants__ctl2_divSatisfyingFood"> </span> </td> <td width="100%"> 14 1/2 oz canned diced tomatoes, with chiles </td> </tr>
<tr> <td> <span class="SatisfyingFoodIcon" id="rptrIngrediants__ctl3_divSatisfyingFood"> </span> </td> <td width="100%"> 15 oz canned kidney beans, drained and rinsed </td> </tr>
<tr> <td> </td> <td width="100%"> 1/2 tsp chili powder </td> </tr>
<tr> <td> </td> <td width="100%"> 1/2 tsp table salt </td> </tr>
<tr> <td> </td> <td width="100%"> 1/4 tsp dried oregano, crushed </td> </tr>
<tr> <td> </td> <td width="100%"> 1/4 tsp black pepper </td> </tr>
<tr> <td> </td> <td width="100%"> 1 pound(s) skinless chicken thigh(s), cut into bite-size pieces </td> </tr>
<tr> <td> </td> <td width="100%"> 3/4 cup(s) canned chicken broth </td> </tr>
<tr> <td> </td> <td width="100%"> 12 medium whole wheat tortilla(s), about 7-inches in diameter each </td> </tr>
<tr> <td> </td> <td width="100%"> 3/4 cup(s) shredded reduced-fat Mexican-style cheese </td> </tr>
</tbody></table><h4>Instructions</h4><ul><li>Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture). <br />
</li>
<li>To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving. </li>
</ul><h4>Notes</h4>You can microwave the burritos, seam-side down, for 30 seconds, if desired.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-68681566035522723182011-01-24T08:11:00.000-08:002011-01-24T08:11:15.477-08:00Breaded Pork Cutlet<div class="art_intro" style="height: auto;"><span class="recipe_title"> Breaded Pork Cutlet</span> <br />
<div class="bot_rule"></div><span class="s000000"> </span> <br />
<img alt="Image of pork schnitzel" border="0" class="bucket" id="uctl_receipe_imgRecipeImage" src="http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2010/05/BreadedPorkCutlet_n_lg.jpg" style="height: 216px; width: 216px;" /><br />
<div class="recipe_statstop" id="uctl_receipe_divRecipeStatsTop"><div class="recipeboxtop-lg" id="uctl_receipe_divRecipeBoxTop"><div class="no-img"><div class="recipestats" id="uctl_receipe_divRecipeStats"><table border="0" cellpadding="0" cellspacing="0" id="uctl_receipe_tableRecipe"><tbody>
<tr id="uctl_receipe_rowTopSpacing"> <td><br />
</td> </tr>
<tr> <td><div id="rec-ratings"><img alt="321 people rated this recipe" id="imgRatingStars" src="http://aka.weightwatchers.com/images/1033/Rating/Recipe_Rating_Stars_4.gif" title="321 people rated this recipe" /> </div></td> </tr>
<tr> <td>Course: main meals<br />
<b><i>PointsPlus™</i></b> Value: 7<br />
Servings: 4<br />
Preparation Time: 15 min<br />
Cooking Time: 15 min<br />
Level of Difficulty: Easy<br />
<div class="rule" id="uctl_receipe_divRule"></div></td> </tr>
<tr> <td>Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.</td> </tr>
</tbody></table></div></div></div></div></div><br />
<div class="recipe_bod"><div class="recipe_int"><h4>Ingredients</h4><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr height="7"><td colspan="2"></td></tr>
<tr><td></td><td width="100%">4 spray(s) cooking spray </td> </tr>
<tr> <td><span class="SatisfyingFoodIcon" id="uctl_receipe_rptrIngrediants__ctl1_divSatisfyingFood"> </span> </td> <td width="100%">1 pound(s) lean boneless pork chop, four 4 oz chops </td> </tr>
<tr> <td></td> <td width="100%">1/2 cup(s) all-purpose flour </td> </tr>
<tr> <td></td> <td width="100%">3/4 tsp table salt, or to taste </td> </tr>
<tr> <td></td> <td width="100%">1/2 tsp black pepper, or to taste </td> </tr>
<tr> <td><span class="SatisfyingFoodIcon" id="uctl_receipe_rptrIngrediants__ctl5_divSatisfyingFood"> </span> </td> <td width="100%">1 large egg(s) </td> </tr>
<tr> <td><span class="SatisfyingFoodIcon" id="uctl_receipe_rptrIngrediants__ctl6_divSatisfyingFood"> </span> </td> <td width="100%">3 Tbsp fat-free skim milk </td> </tr>
<tr> <td></td> <td width="100%">1 1/2 tsp Dijon mustard, or to taste </td> </tr>
<tr> <td></td> <td width="100%">1/2 cup(s) dried bread crumbs, panko-variety (see note) </td> </tr>
<tr> <td><span class="SatisfyingFoodIcon" id="uctl_receipe_rptrIngrediants__ctl9_divSatisfyingFood"> </span> </td> <td width="100%">1/2 medium lemon(s), cut into 4 wedges </td> </tr>
</tbody></table><h4>Instructions</h4><ul><li>Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.<br />
</li>
<li>Place pork chops between 2 sheets of waxed paper.<br />
</li>
<li>On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.<br />
</li>
<li>Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray. <br />
</li>
<li>Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving. </li>
</ul><h4>Notes</h4><ul><li><div style="text-align: left;">Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired.<br />
You can also cook these in batches in a nonstick skillet coated with cooking spray.<br />
</div><br />
Review from BoxerFan: I made this with some sauteed turnip greens last week. I had to use more panko crumbs than the recipe called for, but I didn't need all of the flour. I used my amounts to recalculate points, and it came out to be the same in the end. These were pretty good. They definitely needed the fresh lemon on top though. And the recipe means it when it says "best served immediately". I made enough to have leftovers, and that was a mistake. Mushy nastiness. </li>
</ul></div></div>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-25994300597017273682011-01-24T08:09:00.000-08:002011-01-24T08:09:14.837-08:00Easy Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2009/11/EasyFriedRice_n_lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2009/11/EasyFriedRice_n_lg.jpg" /></a></div><br />
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<br />
PointsPlus™ Value: 4<br />
Servings: 6<br />
Preparation Time: 8 min<br />
Cooking Time: 10 min<br />
Level of Difficulty: Easy<br />
<br />
<b>Ingredients</b><br />
2 spray(s) cooking spray <br />
2 large egg(s), lightly beaten <br />
1 cup(s) carrot(s), shredded <br />
1 cup(s) scallion(s), sliced, divided <br />
3 cup(s) cooked white rice <br />
1/2 cup(s) frozen green peas, thawed <br />
1/4 cup(s) low-sodium soy sauce, or to taste <br />
<br />
<b>Instructions</b><br />
* Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.<br />
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* When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.<br />
<br />
* Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.<br />
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* Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving. <br />
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Review from Boxerfan: This was really easy to make, and turned out pretty good. I added shrimp to it, and we had it as a main meal. I did add some sriracha to mine to spice it up a bit, but my H likes his plain. I'm already planning on making this one again.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-32434550089779886502011-01-11T07:52:00.001-08:002011-01-11T07:52:57.661-08:00Chocolate Ricotta MousseServings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts <br />
Calories: 166 • Fat: 7 g • Protein: 11 g • Carb: 18 g • Fiber: 1 g<br />
<br />
2 cups part-skim ricotta<br />
3 tbsp unsweetened cocoa powder<br />
2 large egg whites, room temperature<br />
1/2 cup sugar<br />
pinch of salt<br />
<br />
In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.<br />
<br />
Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.<br />
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Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.<br />
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Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).<br />
<br />
Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.<br />
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Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-65581303678942889502011-01-11T07:49:00.001-08:002011-01-11T07:49:05.152-08:00Baked Chicken with Dijon and LimeServings: 4 • Serving Size: 2 thighs • Old Points: 5 pts • Points+: 5 pts<br />
Calories: 214.4 • Fat: 11.2 g • Protein: 23.8 g • Carb: 1.5 g • Fiber: 0.2 g <br />
<br />
8 small chicken thighs, skin removed<br />
3 tbsp Dijon mustard<br />
1 tbsp light mayonnaise<br />
1 clove garlic, crushed<br />
1 lime, squeezed, and lime zest<br />
3/4 tsp pepper<br />
salt<br />
dried parsley<br />
<br />
Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.<br />
<br />
Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-61616913184616399002011-01-11T07:29:00.000-08:002011-01-11T07:29:29.784-08:00Senegalese peanut stew with spinach and sweet potatoesServing size: 1 2/3 cup<br />
Servings: 6<br />
Points + per serving: 5<br />
<br />
<br />
1 spray(s) cooking spray <br />
2 medium onion(s), roughly chopped <br />
1 medium green pepper(s), cored and roughly chopped <br />
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes <br />
2 medium carrot(s), peeled and thinly sliced <br />
2 clove(s) (medium) garlic clove(s), minced <br />
2 Tbsp ginger root, fresh, minced <br />
1/2 tsp ground cloves <br />
1/2 tsp table salt <br />
1/4 tsp cayenne pepper <br />
4 cup(s) vegetable broth, reduced-sodium <br />
6 Tbsp peanut butter, natural, creamy-variety <br />
8 cup(s) spinach, leaves, stemmed, packed, chopped <br />
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Instructions<br />
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Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.<br />
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Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.<br />
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Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.<br />
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Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.<br />
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Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.<br />
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Notes<br />
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Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-2127154306775929802011-01-10T13:55:00.003-08:002011-01-10T13:55:39.262-08:00Cuban Sandwich QuesadillaPoints +: 5<br />
Servings: 1<br />
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* 1 oz skinny slow cooked pernil<br />
* 1 slice reduced fat swiss<br />
* 1 oz ham<br />
* 1 slice kosher pickle<br />
* mustard<br />
* 6 inch low carb whole wheat tortilla<br />
<br />
Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side.Remove from heat and cut into 3 pieces.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-71053822198710077342011-01-10T13:55:00.001-08:002011-01-10T13:55:15.996-08:00Skinny Slow-Cooker Pernil (Roast Pork)Points plus: 4<br />
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Serving: 4 oz<br />
<br />
* 3 lb pork shoulder blade roast, lean, all fat removed<br />
* 4-5 cloves garlic, crushed<br />
* 1 tbsp coarse salt<br />
* 1/2 tsp oregano<br />
* 1/2 tbsp cumin<br />
* 1/4 tsp crushed black pepper<br />
* 3 oranges, juice of (1/2 cup)<br />
* 2 limes, juice of<br />
<br />
Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.<br />
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The next day, remove the crock pot and cook on low, 8 hours.<br />
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After 8 hours, remove pork andshred using two forks. Removeliquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-40081258689962802732011-01-10T13:54:00.001-08:002011-01-10T13:54:29.670-08:00Spinach Lasagna RollsPoints+: 6 <br />
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Servings: 9<br />
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* 9 lasagna noodles, cooked<br />
* 10 oz frozen chopped spinach, thawed and completely drained<br />
* 15 oz fat free ricotta cheese (I like Polly-o)<br />
* 1/2 cup grated Parmesan cheese<br />
* 1 egg<br />
* salt and fresh pepper<br />
* 32 oz tomato sauce<br />
* 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded<br />
<br />
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.<br />
<br />
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.<br />
<br />
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.<br />
<br />
To serve, ladle a little sauce on the plate and top with lasagna roll.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-47286546633628636432008-12-02T20:26:00.000-08:002008-12-02T20:30:01.703-08:00Week 4 Results - Sloppy Janes<span style="font-weight:bold;">Happy Tummy</span> - I don't like my sloppy joes to be too tomato-y, so I only used 1 cup total of sauce instead of 1.75 cups, or whatever it is the recipe calls for. Whenever I make these, I always enjoy them more on the second day, maybe because the flavors have had time to settle. When I go down south for Christmas, I want to pick up a bottle of Dale's Seasoning, so I can try to make turkey burgers with that.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCixtVbRkVpv_QNdPOoNOUgVSy2515ylpLGaWIfqa25X7d6Hio7Q7dKVk33695w26TfNxMSGfUP21vfhWnktVku_Gm3sbVvSzLsuWi8lLI2watxPlhj-VCn6fkMf6JkuRCSy0swHpeAgE/s1600-h/5ub6qp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCixtVbRkVpv_QNdPOoNOUgVSy2515ylpLGaWIfqa25X7d6Hio7Q7dKVk33695w26TfNxMSGfUP21vfhWnktVku_Gm3sbVvSzLsuWi8lLI2watxPlhj-VCn6fkMf6JkuRCSy0swHpeAgE/s400/5ub6qp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5275416258589966290" /></a><br /></div>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-6758838414160944592008-12-02T18:57:00.001-08:002008-12-02T18:57:28.224-08:00Week 5 - Eggplant CasseroleFrom Tasty<br /><br /><u>Eggplant Casserole<br /></u>Bake 350F<br />40 min. cook time<br />10-15 min. prep time<br /><br />2 eggplants<br />1 box stove top stuffing (pork flavor actually has no meat products) or any of your favorite stuffing bought or homemade<br />1 onion, chopped<br />1 green pepper, chopped<br />chopped jalapeno peppers<br />2 eggs<br />1 can of cream of mushroom soup<br />salt and pepper to taste<br />2-3 tbsp margarine<br />1 can of those FF Onions<br /><br />Peel and slice eggplant; soak in contaier of water and 1 tbsp salt overnight or at least three hours to remove bitter taste. Drain and place eggplant in saucepan with small amount of water; cook until eggplant becomes lumpy or loose. Prepare the stuffing according to the directions on the box.<br /><br />Cut up the cooked eggplant into large squares and add the eggs, onion, green pepper, soup, jalapeno peppers, and about half of the stuffing, and some salt and pepper. Add the remaining stuffing on top, top that with some margarine, top that with the can of FF Onions. Bake 40 minutes in oven at 350F.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-35190839278423698322008-11-24T12:12:00.000-08:002008-12-02T10:02:45.475-08:00Week 3 - Penne With Vodka Sauce (the reviews)<span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-weight: bold;">Tasty:</span> mmmmm! it was really, really yummy. Let's see . . . I didn't really make any changes except I didn't do very much accurate "measuring" and there's at least double the vodka in the sauce. I would TOTALLY make this again; H raved about it as well. Next time I would make enough sauce to coat the noodles and have some left over for a nice pile on top. I paired it w/ roasted asparagus--just lightly coated w/ olive oil and a sprinkle of Hawaiian Sea Salt, roasted about 20 minutes at 300F.</span><br /><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-weight: bold;">Melissainabq:</span> This recipe gets a one-word review - YUMMMM! It was so easy, and the flavor was amazing. I added a small piece of grilled chicken that I cut up into small slices and a teensy bit of shredded parmesan (less than 1 Tablespoon). Brian said this is one of his new favorites, and I agree.</span><br /><br /><a style="font-family: georgia; color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9VUie2g_7kNXL0HIEZpox_RDXz6SOoGcxq9eNm8FPDj-7rdb4AOFWx3djiE44rwUCk-WNN6MuLIrGJEpLJuPIGJX2gRgYmB-_nYubqDMh7jWgN6oNEqjpJyc-y74_It3Xp3mmUElU6w/s1600-h/IMGP2865.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 228px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9VUie2g_7kNXL0HIEZpox_RDXz6SOoGcxq9eNm8FPDj-7rdb4AOFWx3djiE44rwUCk-WNN6MuLIrGJEpLJuPIGJX2gRgYmB-_nYubqDMh7jWgN6oNEqjpJyc-y74_It3Xp3mmUElU6w/s320/IMGP2865.JPG" alt="" id="BLOGGER_PHOTO_ID_5272320335635123074" border="0" /></a><a style="font-family: georgia; color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMc_iuM_5shWeBCVF2-vCmh2YKuGc0TYRDnR9mcbEIZ8F6A4LgpJSiEwrur9eajEcwb8_hVXc0ssNvz_mGu_R-589UKaleADg3M1UuEO79xG9zzTprudzh1aBCQmfx8ADr_N77Vr0xn8/s1600-h/IMGP2861.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 237px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMc_iuM_5shWeBCVF2-vCmh2YKuGc0TYRDnR9mcbEIZ8F6A4LgpJSiEwrur9eajEcwb8_hVXc0ssNvz_mGu_R-589UKaleADg3M1UuEO79xG9zzTprudzh1aBCQmfx8ADr_N77Vr0xn8/s320/IMGP2861.JPG" alt="" id="BLOGGER_PHOTO_ID_5272320330429362818" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /></span></span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-weight: bold;"><br /></span></span><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-weight: bold;"><br />Groomz</span>: I used wh</span><span style="color: rgb(0, 0, 0);font-family:arial;" >eat pasta and half and half to reduce the pointage. It was really good, but I would also make more sauce. I had just enough to coat the noodles, and I like a bit more than that. Pictarded, so I'll draw you a picture with words: </span><br /><p style="color: rgb(0, 0, 0); font-family: arial;">The vodka sauce danced around the saucepan with wreckless abandon, suckling on the sweet basil leaves, and reveling in its seductive flavor. It was the color of a lusty salmon after a trip upstream, having frolicked with his naughty mate and her sister. When the pasta jumeped into the colander, the steam wafted off in ribbons of majesty, almost spelling out the words "eat me groomz." And when the pasta and the sauce were finally joined, they clung together in an ecstasy only found in movies. Like Tranny Train.<br /><br />Also, I added chicken. Bok.</p><p style="color: rgb(0, 0, 0);font-family:arial;"><br /></p><p face="arial" style="color: rgb(0, 0, 0);"><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:arial;" >Happy Tummy:</span><span style="color: rgb(0, 0, 0);font-family:arial;" > I really enjoyed the flavor, but the sauce was a little too thick for me. I added some water after the first bowl. I also used whole wheat pasta.</span><br /></p><p style="color: rgb(0, 0, 0); font-family: georgia;font-family:arial;"><span style="color: rgb(0, 0, 0); font-weight: bold;"></span><span style="color: rgb(0, 0, 0);"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDx3uoHn-NRR44m_mdqloDCnT2Po6SV7ghj17q9hIbVeShMiRj1DOrlhJMINW__RzeuTW25-qIxYNNtWyAQlQ7iCvHRlAKoNJ6mJE-KcR2Fyik7CS9PnjSVFFE7coro2Pac7SRvlVTyk/s1600-h/6q7jej.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDx3uoHn-NRR44m_mdqloDCnT2Po6SV7ghj17q9hIbVeShMiRj1DOrlhJMINW__RzeuTW25-qIxYNNtWyAQlQ7iCvHRlAKoNJ6mJE-KcR2Fyik7CS9PnjSVFFE7coro2Pac7SRvlVTyk/s400/6q7jej.jpg" alt="" id="BLOGGER_PHOTO_ID_5275252647030062706" border="0" /></a><br /><span style="font-weight: bold;"><br /></span></p><p style="font-family: georgia;"><br /></p><p style="font-family: georgia;"><br /></p>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-12054659501728677662008-11-22T20:42:00.000-08:002008-11-22T20:43:23.310-08:00Week 4 - Sloppy JanesSloppy Janes (from Hungry Girl)<br /><br />Serving Size: 1 (very stuffed) sandwich<br />Per Serving: 5 WW points; 271 calories; 3g fat<br />Recipe makes 5 sandwiches<br /><br />1 lb. raw extra-lean ground turkey<br />5 small hamburger buns (light, if available)<br />1/2 cup chopped onions<br />1/2 cup chopped red bell peppers<br />1 cup canned tomato sauce<br />3/4 cup canned no salt added tomato sauce<br />2 tbsp tomato paste<br />1 1/2 tbsp Splenda (granulated)<br />1 tbsp red wine vinegar<br />1 tbsp Worcestershire sauce<br />1 tsp steak seasoning blend, dry<br />Dash of salt<br /><br />Spray large pan with nonstick spray and bring to medium-high heat. Add turkey to pan. Spread meat around pan and break it up.<br /><br />In small dish, combine Splenda, salt, and steak seasoning. Sprinkle this over the meat and continue to stir meat in pan. Once meat has browned, reduce heat to medium.<br /><br />Add onions, peppers, Worcestershire sauce, and vinegar to pan. Stir and continue to cook for 5 minutes.<br /><br />Add tomato sauces and tomato paste to pan and stir well. Reduce heat to low and cook mixture for an additional 5 minutes.<br /><br />Toast the buns, if desired. Put one-fifth of the mixture in each bun.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-43814882545353310232008-11-17T12:30:00.000-08:002008-11-17T12:33:41.488-08:00Week 3 - Penne with Vodka SaucePOINTS® Value: 7<br />Servings: 6<br />Preparation Time: 10 min<br />Cooking Time: 18 min<br />Level of Difficulty: Easy<br /><br />Ingredients<br /><br /> * 1 tbsp unsalted butter<br /> * 2 medium shallot(s), minced (about 1/2 cup)<br /> * 2 medium garlic clove(s), minced<br /> * 2 tbsp parsley, fresh, minced<br /> * 1/2 small sea salt, or other coarse salt<br /> * 1/4 tsp black pepper, freshly ground<br /> * 3 tbsp canned tomato paste<br /> * 2 oz vodka<br /> * 1/8 tsp table salt, or to taste (for cooking pasta)<br /> * 12 oz uncooked penne<br /> * 1/2 cup(s) heavy whipping cream<br /> * 20 leaves basil, fresh, cut into ribbons (chiffonade)<br /><br />Instructions<br />* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.<br /><br />* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.<br /><br />* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.<br /><br /><br />Notes<br /><br />* Serve immediately when the sauce is at its creamiest. If you prefer a looser sauce, add some pasta-cooking water to the sauce.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-75549064280834013822008-11-17T12:00:00.000-08:002008-11-17T12:14:58.713-08:00Week 2 Reviews - Hungry Girl's Squash FriesThe reviews on these are definitely mixed so far.<br /><br /><span style="font-weight: bold;font-family:georgia;" >SarahBethBR</span><span style="font-family:georgia;">-I made them and they were GROSS! But I think I totally screwed them up. It said to cut them however you like your fries, and I like mine really skinny like fast food fries. So I adjusted the cooking time, but still, half of them were black and half of them were mushy and not cooked enough. The taste of the squash was okay, but I'd much rather have it a different way. Also, after all of the talk about peeling the squash, I thought it was really easy with a straight vegetable peeler.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Groomz</span><span style="font-family:georgia;">-I've made them at least 4 times now. Last night we made Chili Cheese squash fries which were amazing and I do not have photographic evidence, so I will call those fries Abygh#eyiuhl. We've made Crab Fries using the squash and Old Bay seasoning, and we've covered them in Seasoned Salt as well. SB is right about them not cooking evenly, but what we do is split the recipe into 2 baking dishes and put one on the top rack and one on the bottom. We cook for 20 minutes, and then when we take them out to flip the fries, we switch racks. It helps them cook more evenly.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Doitwithmusic</span><span style="font-family:georgia;"> - I made them this weekend, and mine turned out much like SB's. As H said, "they would be better if the consistency was consistent." I didn't think they were gross, but I had some mush, and some burnt-to-a-crisp pieces. Peeling mine was fukking hard, not to mention that I kept cracking up because my squash looked like a dong.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Cant_wait</span><span style="font-family:georgia;"> - I love squash, but these broke my heart. mine were similar to Sarabeths, either black or squishy. They were nasty, squishy, and tasted like dehydrated apricots. I was very disappointed. I think I should've maybe cut them in wedges instead of thin fry shapes, and then maybe they would've been better. And I used a potato peeler to peel my squash, and it was super easy.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Exp </span><span style="font-family:georgia;">- Mine were amazing. If I could figure out an easier, less time-consuming way to peel and cut them, it'd be great.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Mashedpo</span><a style="font-weight: bold; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://render-2.snapfish.com/render2/is=Yup6lQQ%7C%3Dup6RKKt%3Axxr%3D0-qpDPfRt7Pf7mrPfrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQQQexJQoxallxQQQeJQoallGeaqpfVtB%3F*KUp7BHSHqqy7XH6gX0Q0n0%7CRup6aQQ%7C/of=50,360,480"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 144px; height: 192px;" src="http://render-2.snapfish.com/render2/is=Yup6lQQ%7C%3Dup6RKKt%3Axxr%3D0-qpDPfRt7Pf7mrPfrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQQQexJQoxallxQQQeJQoallGeaqpfVtB%3F*KUp7BHSHqqy7XH6gX0Q0n0%7CRup6aQQ%7C/of=50,360,480" alt="" border="0" /></a><span style="font-weight: bold;font-family:georgia;" >tato</span><span style="font-family:georgia;"> - </span><br /><span style="font-family:georgia;">I made them, but also cut them too thin. Unfortunately only the dog and I liked them. I'll make them again but I'll cut them thicker.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tinyurl.com/62twas"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 236px; height: 177px;" src="http://tinyurl.com/62twas" alt="" border="0" /></a><span style="font-weight: bold;">Vicki</span> - I love them. I also had the problem of them not cooking all consistent-like, so I would use groomz' trick next time.<br /><br /><span style="font-family:georgia;"><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Tasty </span>- </span>I think I'm going to make a brown sugar/butter dip to dip mine in instead of ketchup. Wait. Does that negate the fatassery behind the recipe? Oh well. it will be delicious.Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-60386660441830278732008-11-10T10:30:00.001-08:002008-11-14T14:03:16.583-08:00Week 2 - Hungry Girl Sqaush Fries<a href="http://www.hungry-girl.com/chew/chewdetails.php?isid=812">Recipe </a><br />This week we're tackling the Hungry Girl Squash Fries.<br /><br /><table border="0" bordercolor="#ff0000" cellpadding="0" cellspacing="0"><tbody><tr></tr><tr> <td style="font-weight: bold; color: rgb(0, 0, 0); font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman;" valign="top" height="20"><br />Wise Fries</td> <td><br /></td></tr> <tr> <td width="30"><br /></td> <td style="color: rgb(0, 0, 0); font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman; line-height: 18px;"> <div><p>Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever!</p> <p><strong><em>Ingredients:<br /></em></strong>1/2 butternut squash<br />kosher salt<br /><br /><strong><em>Directions:<br /></em></strong>Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!</p></div></td> <td width="20"><br /></td></tr> <tr> <td width="30"><br /></td> <td style="font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman; font-weight: bold; color: rgb(181, 103, 147);"><br />Nutritional Info:<br /><div><br />Serving Size: 5 oz., uncooked<br />Calories: 65<br />Fat: 0g<br />Sodium: 486mg (includes salt)<br />Carbs: 16.5g<br />Fiber: 3g<br />Sugar: 3g<br />Protein: 1g<br /><br />* 1 Point</div></td></tr></tbody></table>Melissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0tag:blogger.com,1999:blog-8997233036071885710.post-24515376950107816502008-11-02T17:05:00.001-08:002008-11-14T14:01:54.719-08:00Week 1 - Turkey ChimichangasIngredients:<br />1 lb ground turkey<br />1 small red onion<br />1 green pepper<br />1 tsp chili powder<br />1 can diced chilies, drained<br />8 oz of salsa plus additional for dipping<br />1 cup lowfat cheddar or taco cheese<br />1 serving cooking spray (5 1-second sprays)<br />low or non-fat sour cream for dipping<br />6 burrito sized tortillas<br /><br />Directions:<br /><br />1. Preheat oven to 350. Coat a large skillet with cooking spray. Coat a 13x9 pan with cooking spray. Wrap tortillas in foil and heat for 10 minutes.<br /><br />2. Add turkey, onion, and green pepper to skillet until lightly browned, about 5 minutes. Drain any excess liquid and add salsa, chilies, and chili powder. Cook until heated through, about 3 minutes. Stir in cheese until starts to melt.<br /><br />3. Assemble chimichangas by evenly distributing mixture among tortillas. Fold in sides and roll up. Place in prepared baking dish and cook for 20 minutes, until tortilla are crisp. Optional: Place under broil for a minute to brown. Serve with 2 tablespoons salsa and 1 tablespoon sour cream<br /><br />The results are starting to come in and so far, they've been good.<br /><br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgZPUqKC656B8ROzpE07aLztOxn40bEzTBmjnaIBSUeEt5wgadj9lYP8DA_hxT6oTQ4r2zTu74LLjp6pWuXfs63f9HCu6MWRuxmzm2GjyjwiARokX8tF-qER4rJuPulMHL6j73rjkM0U/s1600-h/chimis+pics.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 438px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgZPUqKC656B8ROzpE07aLztOxn40bEzTBmjnaIBSUeEt5wgadj9lYP8DA_hxT6oTQ4r2zTu74LLjp6pWuXfs63f9HCu6MWRuxmzm2GjyjwiARokX8tF-qER4rJuPulMHL6j73rjkM0U/s400/chimis+pics.jpg" alt="" id="BLOGGER_PHOTO_ID_5265224794155801138" border="0" /></a><br /><span style="text-decoration: underline;"><br /><br /><br /><br /><br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Changes made this time:<br /><br />Happytummy613: I used a jar of jalapeno peppers instead of the canned chili peppers and used about 1/3 of the amount called for in the recipe; instead of reduced-fat Monterey Jack, I used the WW mexican cheese mix; used white tortillas<br /><br />Wingedbride: I used the WW mexican cheese. I nixed the chili peppers and scallions and upped the salsa a little because I have texture/crunch issues.<br /><br />Sparrowsocks: I used beef instead of turkey and flour instead of wheat<br /><br />KayRI: I thought the turkey:bean ratio looked off in the recipe so I used one and a quarter pounds of turkey to one can of beans. I omitted the scallions (because I don't like them) and the chiles because my salsa had lots of chiles and spice.<br /><br />Tasty the Pirate: "I do add a can of jalapenos, sir, and used the "Hot Mexican Style" chili pepper, and perhaps but more than a teaspoon. And, you see, neither fowl of Tom nor hooven Bessie shall be rolled up within the whole wheat tortillas, but soy crumbles easily found in Grocer Bob's freezer."<br /><br />Buddha: I used pepper jack instead of plain monteray jack, and I doubled the turkey because Zane is quite the carnivore. We really liked them, but I only managed to eat one before I was full.<br /><br /><span style="font-weight: bold;">Modifications for next time:</span><br />Happy Tummy 613: Use slightly less beans and more turkey. Also, the tortillas got pretty dried out, so will try keeping them in the oven for a shorter period of time.<br /><br />Melissainabq: Will use less beans to bring the flavor in the turkey out moreMelissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com2tag:blogger.com,1999:blog-8997233036071885710.post-37085555047223972972008-10-30T19:54:00.000-07:002008-11-22T20:44:26.298-08:00Welcome to the fat ass kitchenWeek 1 - Week of November 3rd: <a href="http://www.4shared.com/file/69088755/ff9bbb40/_2__turkey_chimichangas.html">Turkey Chimichangas</a><br /><br />Week 2 - Week of November 10th: Hungry Girl Squash Fries<br /><br />Week 3 - Week of November 17th: Penne with Vodka Sauce<br /><br />Week 4 - Week of November 24th: Hungry Girl Sloppy Janes<br /><br />Week 5 - Week of December 1st: Selected by couggirl516<br /><br />Week 6 - Week of December 8th: Selected by tasty<br /><br />Week 7 - Week of December 15th: Selected by exp<br /><br />Week 8 - Week of December 22nd: Selected by KristenB<br /><br />Week 9 - Week of December 29th: Selected by heather<br /><br />Week 10 - Week of January 5th: Selected by vicki<br /><br />Week 11 - Week of January 12th: Selected by sarahbeth<br /><br />Week 12 - Week of January 19th: Selected by mrsbaecker<br /><br />Week 13 - Week of January 26th: Selected by PDX<br /><br />Week 14 - Week of February 2nd: Selected by Jens<br /><br />Week 15 - Week of February 9th: Selected by EAB<br /><br />Week 16 - Week of February 16th: Selected by ColleenMelissahttp://www.blogger.com/profile/08277617337990394475noreply@blogger.com0