Thursday, January 6, 2011
Peach Cream Pie
By: Rebecca Feigenblatt
I really call my dish "peach cream pie" but I don't usually use peaches. I just use whatever fruit is in season.
18 oz prepared angel food cake
14 oz sweetened condensed milk
1 c cold water
1 sm pkg instant vanilla pudding
1 tsp almond extract
4-5 c cool whip
4 c sliced peaches (or other fruit)
2 T lemon juice
Cut cakes into thin slices. Arrange
half on bottom of 9X13 dish. Mix
condensed milk and water. Add
pudding. Beat. Let stand 5 minutes.
Stir in almond extract. Fold in cool
whip. Toss peaches in lemon juice.
Pour cream mixture over cake.
Layer peaches, then cake, then
pudding, then peaches. Cover and
chill for 4 hours.
Pumpkin Brownies
By: Jodie Ryan
1 box brownie mix
1 small can pumpkin (15oz, I think)
Mix together and put in greased mini muffin tins. Bake at 350 for about
17-20 minutes until toothpick comes out clean.
Makes about 2 dozen mini muffin sized brownies.
1 box brownie mix1 small can pumpkin (15oz, I think)
Mix together and put in greased mini muffin tins. Bake at 350 for about
17-20 minutes until toothpick comes out clean.
Makes about 2 dozen mini muffin sized brownies.
Light Chicken Cordon Bleu
By: Sarah Firth
Rocco DiSpirito’s Lightened Chicken Cordon Bleu
½ cup evaporated skim milk
2 teaspoons cornstarch
½ cup shredded Swiss cheese
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Nonstick cooking spray
4 chicken cutlets (4 ounces each), pounded very thin
3 ounces. thinly sliced lean ham (from the deli counter)
1/3 cup whole wheat flour
1½ cups whole wheat panko bread crumbs
4 large egg whites
In small saucepan, whisk evaporated milk into cornstarch. Bring milk mixture to boil over high heat, whisking constantly. Reduce heat to low and continue to cook until mixture has thickened, about 1 minute. Then whisk cheese into sauce until melted and smooth. Whisk in chives and season sauce with salt and pepper to taste.
Spray ice cube tray with cooking spray and divide cheese sauce equally among 8 cube holes. Freeze sauce until hard, about 2 hours.
Preheat oven to 450 degrees. Place wire rack on foil-lined baking sheet. Set aside.
Lay chicken cutlets on work surface and season with salt and pepper to taste. Arrange ham slices over chicken. Remove frozen cheese sauce cubes from trays, using a fork if necessary to pry them out. Place 2 cubes in center of each piece of chicken. Roll up chicken to encase filling, and secure each package with 2 toothpicks.
Put flour in shallow dish. Place panko bread crumbs in another shallow dish. In medium bowl, whip egg whites with whisk until they are extremely foamy but not holding peaks. Working in batches, dredge chicken bundles in flour, shaking off any excess. Dip into egg whites to coat completely. Then dredge in bread crumbs to coat completely.
Place chicken bundles on wire rack. Spray chicken lightly with cooking spray and season with salt and pepper to taste. Bake until breading is golden brown and crispy outside and cheese sauce is fully melted, 25 to 30 minutes. Serve hot.
Rocco DiSpirito’s Lightened Chicken Cordon Bleu½ cup evaporated skim milk
2 teaspoons cornstarch
½ cup shredded Swiss cheese
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Nonstick cooking spray
4 chicken cutlets (4 ounces each), pounded very thin
3 ounces. thinly sliced lean ham (from the deli counter)
1/3 cup whole wheat flour
1½ cups whole wheat panko bread crumbs
4 large egg whites
In small saucepan, whisk evaporated milk into cornstarch. Bring milk mixture to boil over high heat, whisking constantly. Reduce heat to low and continue to cook until mixture has thickened, about 1 minute. Then whisk cheese into sauce until melted and smooth. Whisk in chives and season sauce with salt and pepper to taste.
Spray ice cube tray with cooking spray and divide cheese sauce equally among 8 cube holes. Freeze sauce until hard, about 2 hours.
Preheat oven to 450 degrees. Place wire rack on foil-lined baking sheet. Set aside.
Lay chicken cutlets on work surface and season with salt and pepper to taste. Arrange ham slices over chicken. Remove frozen cheese sauce cubes from trays, using a fork if necessary to pry them out. Place 2 cubes in center of each piece of chicken. Roll up chicken to encase filling, and secure each package with 2 toothpicks.
Put flour in shallow dish. Place panko bread crumbs in another shallow dish. In medium bowl, whip egg whites with whisk until they are extremely foamy but not holding peaks. Working in batches, dredge chicken bundles in flour, shaking off any excess. Dip into egg whites to coat completely. Then dredge in bread crumbs to coat completely.
Place chicken bundles on wire rack. Spray chicken lightly with cooking spray and season with salt and pepper to taste. Bake until breading is golden brown and crispy outside and cheese sauce is fully melted, 25 to 30 minutes. Serve hot.
Light Chicken Enchiladas
By: Angie Frey
This is a recipe that I adapted from Weight Watchers. You can always add more or less of the cheese, chicken and olive oil to make it more or less “light”.
Light Chicken Enchiladas
(Makes 4)
2 small cans of chopped green chiles
1 ½ tsp chili powder
1 ½ tsp cumin
1 cup chicken broth
Saute 2 small cloves of garlic in ½ tsp olive oil in a saucepan. Add the other 4 ingredients plus some salt and pepper. Bring to a boil and then simmer for 5-10 minutes.
Preheat the oven to 400.
1 or 2 boneless skinless chicken breasts
1 cup onion
2 garlic cloves
½ tsp Oregano
1 tsp salt
½ cup tomato sauce
Cook the chicken and add garlic and onions. Saute together for 2-3 minutes and then add the rest of ingredients and cook for 5 minutes.
Spray a 13x9 pan. Put mixture into a whole wheat tortilla. Add some of the sauce and a bit of the cheese and roll up. Top with the rest of the sauce and a little bit more of the cheese. Cover with foil and bake for 20-25 minutes.
Light Chicken Enchiladas
(Makes 4)
2 small cans of chopped green chiles
1 ½ tsp chili powder
1 ½ tsp cumin
1 cup chicken broth
Saute 2 small cloves of garlic in ½ tsp olive oil in a saucepan. Add the other 4 ingredients plus some salt and pepper. Bring to a boil and then simmer for 5-10 minutes.
Preheat the oven to 400.
1 or 2 boneless skinless chicken breasts
1 cup onion
2 garlic cloves
½ tsp Oregano
1 tsp salt
½ cup tomato sauce
Cook the chicken and add garlic and onions. Saute together for 2-3 minutes and then add the rest of ingredients and cook for 5 minutes.
Spray a 13x9 pan. Put mixture into a whole wheat tortilla. Add some of the sauce and a bit of the cheese and roll up. Top with the rest of the sauce and a little bit more of the cheese. Cover with foil and bake for 20-25 minutes.
Hummus
By: Karina Hollingsworth
16 oz. can chick peas, drained and rinsed
1/4 cup vegetable oil
1/2 cup fresh lemon juice (or less)
Salt/pepper to taste
3/4 cloves fresh garlic, crushed (or less)
2 TBS tahini (or less, for thicker consistency)
Blend chick peas in blender to form puree; add lemon juice and oil--continue blending; stir in garlic and blend few seconds more
In separate bowl, stir tahini until smooth (oils can separate in container and need mixing)
Add tahini to blender and puree few more seconds; allow one or 2 days for flavors to mellow
Pita Chips
Whole wheat pita bread
Olive oil
Cut pita bread into small triangles and separate front from back (to double the amount and allow the now-thinner pita bread to bake to a better crispiness); drizzle with olive oil and bake at 350* for about 5 minutes; after first 5 minutes, flip pita chips over to continue baking for an additional 5 minutes - be careful to watch them to prevent burning, and enjoy!
Spinach and Feta Stuffed Chicken
By: Katie Nunnally
Spinach and Feta Stuffed Chicken- A Weight Watchers Recipe
1 tsp olive oil
2 cloves of garlic, chopped
10 oz fresh or frozen spinach
1/4 cup feta cheese, crumbled
1 tsp salt, divided
1/2 tsp black pepper, divided
1 pound uncooked boneless skinless chicken breasts, pounded out very thin
In a large nonstick skillet heat 1 teaspoon oil; sauté garlic, 2 minutes.
Wilt spinach (steam spinach or heat damp spinach over medium heat in
nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Set aside.
Divide spinach mixture between cutlets. Roll up and secure with toothpicks.
Sprinkle with remaining salt and pepper.
In same skillet, heat remaining oil over medium-high heat. Cook chicken,
turning occasionally, until golden brown and cooked through, about 10
minutes. If they taking a long time to cook all the way through, I like to
finish them in a 400 degree oven for about 20 minutes.
Spinach and Feta Stuffed Chicken- A Weight Watchers Recipe1 tsp olive oil
2 cloves of garlic, chopped
10 oz fresh or frozen spinach
1/4 cup feta cheese, crumbled
1 tsp salt, divided
1/2 tsp black pepper, divided
1 pound uncooked boneless skinless chicken breasts, pounded out very thin
In a large nonstick skillet heat 1 teaspoon oil; sauté garlic, 2 minutes.
Wilt spinach (steam spinach or heat damp spinach over medium heat in
nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Set aside.
Divide spinach mixture between cutlets. Roll up and secure with toothpicks.
Sprinkle with remaining salt and pepper.
In same skillet, heat remaining oil over medium-high heat. Cook chicken,
turning occasionally, until golden brown and cooked through, about 10
minutes. If they taking a long time to cook all the way through, I like to
finish them in a 400 degree oven for about 20 minutes.
Quinoa and Black Bean Salad
By: Ashley O'Hara
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Makes 8 servings.
1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
Nutritional Info
| Fat: 11.2 g |
| Carbohydrates: 38.6g |
| Calories: 277.0 |
| Protein: 8.4g |
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Makes 8 servings.
Fruit Salsa
By: Tasha Enderby
2 gala apples
3 kiwi
1 pint strawberries
1Tbs rasberry jam
just dice all fruit together and mix in jam. Let sit in the fridge for about an hour before serving.
2 gala apples3 kiwi
1 pint strawberries
1Tbs rasberry jam
just dice all fruit together and mix in jam. Let sit in the fridge for about an hour before serving.
Black Bean and Corn Ranch Salad
By: Wendy Kaupa
(8 servings)
1 C light ranch dressing
2 (19 oz.) cans black beans (drained & rinsed)
2 (11 oz.) cans whole kernel corn (drained)
2 C quartered grape tomatoes
1 C chopped red onion
4 Tbsp chopped fresh cilantro
Combine all and serve chilled.
5 Can Soup
By: Anjelica Wolf
Ingredients:
Directions
- Can of minestrone soup (Progresso is best)
- Can of corn
- Can of black beans (drained & rinsed)
- Can of Veg-all (or any other mixed veggies)
- Can of Rotel (or any other tomatoes with chiles)
Directions
- Mix all cans into pot.
- Cook until fully heated.
- Serve & Eat.
Ginger Cucumber Salad
By: Heather Jessup
3 large cucumbers (pealed if desired) cut into thin pieces
1 cup Ginger Salad dressing
1/4 cup peanut flavored sauce
1/2 cup honey
Mix the salad dressing, peanut sauce and honey in a bowl until blended
Add cucumbers
Serve chilled
Best to make this about an hour before serving so the cucumbers soak up the mixture.
3 large cucumbers (pealed if desired) cut into thin pieces1 cup Ginger Salad dressing
1/4 cup peanut flavored sauce
1/2 cup honey
Mix the salad dressing, peanut sauce and honey in a bowl until blended
Add cucumbers
Serve chilled
Best to make this about an hour before serving so the cucumbers soak up the mixture.
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