OMG...one of the best appetizer recipes I've made in a long time. 2 of these tarts are just 66 calories. And a delicious 66 calories.
Bacon-Cheddar Cheese Tarts
Recipe from WW What to Cook Now?
Serves 12 -16
2 Tarts serving = 66 calories
1 tsp olive oil
1 sweet onion, quartered and thinly sliced
1/4 tspsalt
3 slices Canadian bacon, finely chopped
1/4 c fat free egg substitute
2 T fat-free half and half
1/2 tsp Dijon mustard
1/8 tsp pepper
24 frozen mini-phyllo tart shells
1/2 c finely shredded reduced fat sharp cheddar cheese
Heat oil in medium, nonstick over medium heat. Add onion and salt, cover and cook until onion is softened, about 5 minutes. Uncover and cook, stirring frequently, until onion is golden brown, about 12 minutes. Transfer to plate. Add bacon to skillet and cook until lightly browned, about 2 minutes.
Preheat oven to 350F. In a small bowl, whisk together egg substitute, half and half, mustard and pepper. Arrange tart shells on baking sheet. Spoon onions evenly into shells. Sprinkle bacon evenly over onions. Pour about 1 tsp egg mixture into each tart. Sprinkle tops evenly with cheese and bake until egg mixture is set, about 15 minutes. Serve warm.
Small confession here - I totally mixed the onions and bacon together in the pan after the bacon was cooked. Then spooned that into the tarts first. Turned out just fine.
Sunday, November 30, 2014
Caliente Bean and Queso Dip
A couple of month's ago I got the SkinnyTaste cookbook by the blogger at skinnytaste.com. It's a cookbook that says it's "light on calories and big on flavor". I've found many recipes on skinnytaste.com that are just that.
Today for tree decorating I made this recipe. I didn't read the directions well enough and goofed one MAJOR part. Where it says 1 T of taco seasoning, I put in the entire packet. Yah, bit tooo taco-y and too salty. In the future, I'd actually just use chili powder as I think it would impart the same flavor.
Caliente Bean and Queso Dip
Recipe from Skinny Taste Cookbook
Makes 3 1/2 c - 14 servings
Serving size 1/4 c; 67calories per serving
Cooking spray
1 (15oz) can fat-free refried beans
1 T taco seasoning
1 1/4 c jarred medium salsa
1 (4oz) can diced green chiles
1 1/2 c shredded reduced fat Mexican cheese blend
1 tsp chopped cilantro
Preheat oven to 350F. Spray a 9X9 in baking dish with oil.
In a small bowl, combine the beans and taco seasoning and spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chiles on top of the beans.
Bake until the edges begin to bubble, about 30 minutes. Remove from the oven, top with the cheese and return to the oven. Bake just long enough to melt the cheese, 5-6 minutes. Remove from the oven and sprinkle with cilantro.
Today for tree decorating I made this recipe. I didn't read the directions well enough and goofed one MAJOR part. Where it says 1 T of taco seasoning, I put in the entire packet. Yah, bit tooo taco-y and too salty. In the future, I'd actually just use chili powder as I think it would impart the same flavor.
Caliente Bean and Queso Dip
Recipe from Skinny Taste Cookbook
Makes 3 1/2 c - 14 servings
Serving size 1/4 c; 67calories per serving
Cooking spray
1 (15oz) can fat-free refried beans
1 T taco seasoning
1 1/4 c jarred medium salsa
1 (4oz) can diced green chiles
1 1/2 c shredded reduced fat Mexican cheese blend
1 tsp chopped cilantro
Preheat oven to 350F. Spray a 9X9 in baking dish with oil.
In a small bowl, combine the beans and taco seasoning and spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chiles on top of the beans.
Bake until the edges begin to bubble, about 30 minutes. Remove from the oven, top with the cheese and return to the oven. Bake just long enough to melt the cheese, 5-6 minutes. Remove from the oven and sprinkle with cilantro.
Monday, November 24, 2014
Asian Burger with Honey-Lime Slaw
Let me first start by saying...YUM! This was one of the best meals I've made out of the WW What to Cook Now cookbook?
It's simple. It's flavorful. It's just down right delicious.
The slaw is really what makes it I think. I topped my burger with the slaw so every bite was burger and slaw. Crunchy and delicious.
The ONLY think I'd do different next time is I'd grill them. It was pouring rain out tonight so I decided to just cook them in a pan like the recipe says. I hate, scratch that, HATE cooking burgers in a pan. I can never get the heat just right so the outside doesn't burn while the inside isn't cooked.
Asian Burgers with Honey-Lime Slaw
Recipe from WW What to Cook Now?
Serving 1 burger and 1 cup of slaw - 252 calories
Makes 4 servings
1 lb ground lean beef (7% fat or less)
1/4 c plain dried bread crumbs
1/4 c finely diced onion
1/4 c plus 1 T hoisin sauce
2 T reduced sodium soy sauce
1 T lime juice
1 T honey
4 c thinly sliced cabbage
1 carrot, shredded
1/2 red bell pepper, cut into matchsticks
1/4 c chopped fresh cilantro
Combine beef, bread crumbs, onion, 1/4 c of hoisin sauce, and soy sauce in a medium bowl, mixing just until combined. Shape mixture into for 1/2 " patties.
Spray medium nonstick skillet with nonstick spray and set over medium heat. Add the patties and cook until an instant read thermometer reads 160F (about 5-6 minutes on each side).
Meanwhile, whisk together remaining 1 T hoisin, lime juice and honey in a large bowl. Add cabbage, carrot, bell pepper (obviously I didn't add the bell pepper - blech) and cilantro. Toss to coat. Serve slaw with burgers.
Note - I used a package cole slaw mix instead of cabbage. It already had the carrots in it and there was no chopping.
It's simple. It's flavorful. It's just down right delicious.
The slaw is really what makes it I think. I topped my burger with the slaw so every bite was burger and slaw. Crunchy and delicious.
The ONLY think I'd do different next time is I'd grill them. It was pouring rain out tonight so I decided to just cook them in a pan like the recipe says. I hate, scratch that, HATE cooking burgers in a pan. I can never get the heat just right so the outside doesn't burn while the inside isn't cooked.
Asian Burgers with Honey-Lime Slaw
Recipe from WW What to Cook Now?
Serving 1 burger and 1 cup of slaw - 252 calories
Makes 4 servings
1 lb ground lean beef (7% fat or less)
1/4 c plain dried bread crumbs
1/4 c finely diced onion
1/4 c plus 1 T hoisin sauce
2 T reduced sodium soy sauce
1 T lime juice
1 T honey
4 c thinly sliced cabbage
1 carrot, shredded
1/2 red bell pepper, cut into matchsticks
1/4 c chopped fresh cilantro
Combine beef, bread crumbs, onion, 1/4 c of hoisin sauce, and soy sauce in a medium bowl, mixing just until combined. Shape mixture into for 1/2 " patties.
Spray medium nonstick skillet with nonstick spray and set over medium heat. Add the patties and cook until an instant read thermometer reads 160F (about 5-6 minutes on each side).
Meanwhile, whisk together remaining 1 T hoisin, lime juice and honey in a large bowl. Add cabbage, carrot, bell pepper (obviously I didn't add the bell pepper - blech) and cilantro. Toss to coat. Serve slaw with burgers.
Note - I used a package cole slaw mix instead of cabbage. It already had the carrots in it and there was no chopping.
Mexicali Chicken Soup with Lime
I like Chicken Tortilla soup. I've had many variations of it over the years and have found that I'm a much bigger fan of a broth based soup than a gravy based. If that makes sense.
I'm constantly trying different types of chicken tortilla soup, and this soup was right up that alley.
It was good, but not great. I still have a favorite recipe I'll make over this one any day.
This soup, however, was very easy and is quite low cal - 1 1/4 c is only 244 calories. Not too shabby. And if, like me, you ignore the avocado than its likely even less.
It makes 4 servings, easily. I'd say you could get at least 6 out of it if you were having a salad with it.
Mexicali Chicken Soup with Lime
Recipe from WW Ultimate Chicken Cookbook
Makes 4 servings
Serving size 1 1/4 c = 244 calories
1 lb skinless, boneless chicken breasts, cut into 1/2 inch chunks
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
1 Serrano pepper, seeded and minced (one pepper really wasn't very spicy - so if you like it spicy think about two peppers)
4 1/2 c low sodium chicken broth
1/2 medium rip Hass avocado, halved, pitted, peeled and diced (I always find it amusing when recipes tell you to peel and pit an avocado. I mean, dah)
2 plum tomatoes chopped
3 T lime juice
3 T cilantro, chopped
Salt and pepper to taste
Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
Add the onions, carrots, garlic and chili pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 3-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through about 8 minutes.
Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through about 1 minute.
I'm constantly trying different types of chicken tortilla soup, and this soup was right up that alley.
It was good, but not great. I still have a favorite recipe I'll make over this one any day.
This soup, however, was very easy and is quite low cal - 1 1/4 c is only 244 calories. Not too shabby. And if, like me, you ignore the avocado than its likely even less.
It makes 4 servings, easily. I'd say you could get at least 6 out of it if you were having a salad with it.
Mexicali Chicken Soup with Lime
Recipe from WW Ultimate Chicken Cookbook
Makes 4 servings
Serving size 1 1/4 c = 244 calories
1 lb skinless, boneless chicken breasts, cut into 1/2 inch chunks
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
1 Serrano pepper, seeded and minced (one pepper really wasn't very spicy - so if you like it spicy think about two peppers)
4 1/2 c low sodium chicken broth
1/2 medium rip Hass avocado, halved, pitted, peeled and diced (I always find it amusing when recipes tell you to peel and pit an avocado. I mean, dah)
2 plum tomatoes chopped
3 T lime juice
3 T cilantro, chopped
Salt and pepper to taste
Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
Add the onions, carrots, garlic and chili pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 3-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through about 8 minutes.
Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through about 1 minute.
Thursday, November 20, 2014
Walnut Chicken Salad with Broccoli
And here's another lunch salad recipe I made this week. I like that it's not lettuce and yet really filling.
The only thing I changed...I know, right? I can't leave a recipe alone. I didn't bother blanching the broccoli. I happen to like my broccoli really crunchy.
Walnut Chicken Salad with Broccoli
Recipe from Weight Watchers What to Cook Now
Makes 4
Calories: 1 1/4 c 169 calories
3 c fresh small broccoli florets
2 T light sour cream
1 T light mayo
1 T apple cider vinegar
1 tsp honey
Salt and Pepper to taste
1 c shredded cooked chicken breast
1 McIntosh apple, chopped (I used a Honey crisp because that's what I had)
1 scallion, thinly sliced
2 T golden raisins
2 T chopped toasted walnuts
Bring a medium saucepan of water to a boil. Add broccoli and cook just until crisp tender, 3 minutes. Drain,. Rinse under cold running water until cool and drain. Pat dry on paper towels.
Whisk together the sour cream through salt and pepper. Add broccoli, chicken, raisins, apple, scallion to a bowl. Pour dressing over, toss to coat. Cover and refrigerate until chilled, at least 2 hours and up to 4 hours. Sprinkle with walnuts just before serving.
The only thing I changed...I know, right? I can't leave a recipe alone. I didn't bother blanching the broccoli. I happen to like my broccoli really crunchy.
Walnut Chicken Salad with Broccoli
Recipe from Weight Watchers What to Cook Now
Makes 4
Calories: 1 1/4 c 169 calories
3 c fresh small broccoli florets
2 T light sour cream
1 T light mayo
1 T apple cider vinegar
1 tsp honey
Salt and Pepper to taste
1 c shredded cooked chicken breast
1 McIntosh apple, chopped (I used a Honey crisp because that's what I had)
1 scallion, thinly sliced
2 T golden raisins
2 T chopped toasted walnuts
Bring a medium saucepan of water to a boil. Add broccoli and cook just until crisp tender, 3 minutes. Drain,. Rinse under cold running water until cool and drain. Pat dry on paper towels.
Whisk together the sour cream through salt and pepper. Add broccoli, chicken, raisins, apple, scallion to a bowl. Pour dressing over, toss to coat. Cover and refrigerate until chilled, at least 2 hours and up to 4 hours. Sprinkle with walnuts just before serving.
Apple, Celery, and Walnut Salad with Dijon Dressing
Last night for book club I was responsible for bringing a salad. I wanted to bring something different and one I'd been wanting to make for awhile.
If you don't like celery, you won't like this salad. I happen to love celery in things, but rarely grab a celery stick to eat it.
This recipe was light, flavorful and super easy to make. It'd be a great side salad for a BBQ in the summer since it has no mayo in it.
Apple, Celery, and Walnut Salad with Dijon Dressing
Recipe from Weight Watchers What to Cook Now
Makes 6 servings
Calories: 3/4 c 79 calories
1/2 bunch celery, cut at a diagonal
2 T white wine vinegar
1 T olive oil
2 tsp Dijon mustard
1/2 tsp maple syrup (I used a light maple syrup)
1/4 tsp salt
1/8 tsp pepper
1 red apple, coared and cut into chunks - I used a Honey crisp, but next time I'd make it with a granny smith
2 T chopped fresh flat leaf parsley
1/4 c chopped toasted walnuts
Make sure you celery and apple are chopped.
Whisk together the vinegar, oil, mustard, maple syrup, salt and pepper in a large bowl. Drizzle over the celery, apple, walnuts and parsley.
If you don't like celery, you won't like this salad. I happen to love celery in things, but rarely grab a celery stick to eat it.
This recipe was light, flavorful and super easy to make. It'd be a great side salad for a BBQ in the summer since it has no mayo in it.
Apple, Celery, and Walnut Salad with Dijon Dressing
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| Photo courtesy of Epicurious |
Recipe from Weight Watchers What to Cook Now
Makes 6 servings
Calories: 3/4 c 79 calories
1/2 bunch celery, cut at a diagonal
2 T white wine vinegar
1 T olive oil
2 tsp Dijon mustard
1/2 tsp maple syrup (I used a light maple syrup)
1/4 tsp salt
1/8 tsp pepper
1 red apple, coared and cut into chunks - I used a Honey crisp, but next time I'd make it with a granny smith
2 T chopped fresh flat leaf parsley
1/4 c chopped toasted walnuts
Make sure you celery and apple are chopped.
Whisk together the vinegar, oil, mustard, maple syrup, salt and pepper in a large bowl. Drizzle over the celery, apple, walnuts and parsley.
Bistro Chicken Salad
I'm bored with my lunches.
Soup. Soup...and some more soup. Ugh.
With the new job and the lunch room I decided it was time to start upping my lunch options.
I purchased a couple new Weight Watchers cookbooks and they have some fantastic salads in them.
This was the first salad I tried. I thought it might be odd to be so tomato focused, but it was really quite tasty.
Naturally I changed some things up. Well, ok only one change. On day two of this salad, I swapped red wine vinegar with balsamic vinegar. Huge difference.
Bistro Chicken Salad
Recipe from Ultimate Chicken Cookbook
Makes 4 Servings
Calories: 217 cal per serving 1 3/4 c servings
1/2 lb skinless boneless chicken breast halves, lightly pounded
3 c crusty Italian bread cubes about 3/4 in thick chunks
1 c grape or cherry tomatoes, halved
1 c yellow pear tomatoes, halved
1/2 cucumber, peeled, seeded and diced
1 1/2 c chopped fresh basil
10 kalamata olives, pitted and coarsely chopped
3 T red wine vinegar
4 tsp extra virgin olive oil
Grill the chicken, let it cool and Cut the chicken into diagonal strips about 1/4 inch thick (I diced mine up instead)
Meanwhile, combine the bread, tomatoes, cucumber basil and olives in a large bowl. Drizzle with the vinegar and oil; toss well to coat. Stir in the chicken and serve at once.
So for lunch - I didn't add the bread or the dressing until I ate it. I put the veggies together in a Tupperware bowl and mixed it all together at lunch.
Soup. Soup...and some more soup. Ugh.
With the new job and the lunch room I decided it was time to start upping my lunch options.
I purchased a couple new Weight Watchers cookbooks and they have some fantastic salads in them.
This was the first salad I tried. I thought it might be odd to be so tomato focused, but it was really quite tasty.
Naturally I changed some things up. Well, ok only one change. On day two of this salad, I swapped red wine vinegar with balsamic vinegar. Huge difference.
Bistro Chicken Salad
Recipe from Ultimate Chicken Cookbook
Makes 4 Servings
Calories: 217 cal per serving 1 3/4 c servings
1/2 lb skinless boneless chicken breast halves, lightly pounded
3 c crusty Italian bread cubes about 3/4 in thick chunks
1 c grape or cherry tomatoes, halved
1 c yellow pear tomatoes, halved
1/2 cucumber, peeled, seeded and diced
1 1/2 c chopped fresh basil
10 kalamata olives, pitted and coarsely chopped
3 T red wine vinegar
4 tsp extra virgin olive oil
Grill the chicken, let it cool and Cut the chicken into diagonal strips about 1/4 inch thick (I diced mine up instead)
Meanwhile, combine the bread, tomatoes, cucumber basil and olives in a large bowl. Drizzle with the vinegar and oil; toss well to coat. Stir in the chicken and serve at once.
So for lunch - I didn't add the bread or the dressing until I ate it. I put the veggies together in a Tupperware bowl and mixed it all together at lunch.
Friday, November 14, 2014
Grilled Chicken Salad with Green Goddess Dressing
Being in a new job where a full kitchen is available to me I thought I would try to branch out my lunch options. The frozen meals, the cans of soups and the tuna sandwiches were getting old.
Coupled with that I purchased two more WW cookbooks. And found a bunch of recipes for salads and sandwiches.
This week for a dinner option I made this recipe. I really like green goddess dressing and have a dip recipe that I've often "loosened" up to use as a salad dressing. This recipe was delicious.
A couple of things, though. First, I've never used tarragon before and found it quite tasty. I didn't put in as much as they said for fear of not liking it. I'd put it all in next time.
It also has no garlic in it. I think garlic would round out the flavor for this. I found it lacking a bit. Still flavorful, but lacking.
Oh, and for the salad I didn't use ice berg. No nutritional value in that lettuce, so swapped for romaine. I really don't think that matters much at the end of the day. And I added a few other things like tomatoes and cucumbers.
Grilled Chicken Salad with Green Goddess Dressing
Recipe from Weight Watchers Ultimate Chicken Cookbook
Makes 4 Servings
1/2 c fat-free sour cream
1/4 c fat-free mayonnaise
1 bunch fresh chives, chopped
2 T coarsely chopped fresh tarragon
1 T tarragon vinegar (oh right, I didn't have this either so used red wine vinegar)
1 tsp Worcestershire sauce
4 (1/4 lb) skinless boneless chicken breast halves
1/2 tsp salt
1/4 black pepper
1 (16 oz) bag iceberg salad mix
Puree the sour cream, mayonnaise, chives, tarragon, vinegar, and W sauce in a blender. (Note: I had to add some nonfat milk to loosen this up too).
Spray the grill rack with extra virgin olive oil nonstick spray; prepare the grill for a medium-hot fire. Lightly spray the chicken with nonstick spray; sprinkle with salt and pepper.
Transfer 2 T of the dressing to a small bowl; set aside. Combine the salad mix and the remaining dressing in a large bowl; mix well. Divide the salad among 4 plates. Cut each chicken breast on the diagonal into 1/4 inch thick slices; arrange 1 breast half on top of each salad. Drizzle the chicken evenly with the reserve 2 T dressing.
Cook's Tip: If you don't have fresh tarragon on hand, substitute 1/4 c fresh basil leaves, chopped, but don't use dried tarragon as it lacks any flavor resemblance to fresh.
Coupled with that I purchased two more WW cookbooks. And found a bunch of recipes for salads and sandwiches.
This week for a dinner option I made this recipe. I really like green goddess dressing and have a dip recipe that I've often "loosened" up to use as a salad dressing. This recipe was delicious.
A couple of things, though. First, I've never used tarragon before and found it quite tasty. I didn't put in as much as they said for fear of not liking it. I'd put it all in next time.
It also has no garlic in it. I think garlic would round out the flavor for this. I found it lacking a bit. Still flavorful, but lacking.
Oh, and for the salad I didn't use ice berg. No nutritional value in that lettuce, so swapped for romaine. I really don't think that matters much at the end of the day. And I added a few other things like tomatoes and cucumbers.
Grilled Chicken Salad with Green Goddess Dressing
 |
| Photo by welldonerecipes.com |
Recipe from Weight Watchers Ultimate Chicken Cookbook
Makes 4 Servings
1/2 c fat-free sour cream
1/4 c fat-free mayonnaise
1 bunch fresh chives, chopped
2 T coarsely chopped fresh tarragon
1 T tarragon vinegar (oh right, I didn't have this either so used red wine vinegar)
1 tsp Worcestershire sauce
4 (1/4 lb) skinless boneless chicken breast halves
1/2 tsp salt
1/4 black pepper
1 (16 oz) bag iceberg salad mix
Puree the sour cream, mayonnaise, chives, tarragon, vinegar, and W sauce in a blender. (Note: I had to add some nonfat milk to loosen this up too).
Spray the grill rack with extra virgin olive oil nonstick spray; prepare the grill for a medium-hot fire. Lightly spray the chicken with nonstick spray; sprinkle with salt and pepper.
Transfer 2 T of the dressing to a small bowl; set aside. Combine the salad mix and the remaining dressing in a large bowl; mix well. Divide the salad among 4 plates. Cut each chicken breast on the diagonal into 1/4 inch thick slices; arrange 1 breast half on top of each salad. Drizzle the chicken evenly with the reserve 2 T dressing.
Cook's Tip: If you don't have fresh tarragon on hand, substitute 1/4 c fresh basil leaves, chopped, but don't use dried tarragon as it lacks any flavor resemblance to fresh.
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