Fresh Mex pg 85 1 point
2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges
1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.
In my opinion: Delicious! Use leftover corn salad the next day over fish.
Showing posts with label 1 Point. Show all posts
Showing posts with label 1 Point. Show all posts
Tuesday, October 1, 2019
Chicken with Tomatillo-Cilantro Salsa
Fresh Mex pg 82 1 point
I bet you could also grill
3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil
{for company;tortilla ships} points not included
1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.
We LOVE this recipe.
You can serve with grilled vegetables or a salad.
I bet you could also grill
3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil
{for company;tortilla ships} points not included
1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.
We LOVE this recipe.
You can serve with grilled vegetables or a salad.
Tuesday, July 16, 2019
Friday, May 17, 2019
Hot Asiago Spread
1 c nonfat cottage cheese
1/4 c +2T nonfat cream cheese
1 1/2 t Dijon mustard
1/4 c grated Asiago cheese
2 scallions, sliced
1 jalapeno, seeded, deveined, & minced
In blender/processor, puree cottage cheese & cream cheeses; add mustard. Add Asiago, scallions, & jalapeno; pulse to combine. Transfer to 2 c microwavable dish; microwave on high until heated through, 3 minutes. Serve immediately.
8 servings
Serve with sliced applies & toasted English Muffins
Old WW-1
1/4 c +2T nonfat cream cheese
1 1/2 t Dijon mustard
1/4 c grated Asiago cheese
2 scallions, sliced
1 jalapeno, seeded, deveined, & minced
In blender/processor, puree cottage cheese & cream cheeses; add mustard. Add Asiago, scallions, & jalapeno; pulse to combine. Transfer to 2 c microwavable dish; microwave on high until heated through, 3 minutes. Serve immediately.
8 servings
Serve with sliced applies & toasted English Muffins
Old WW-1
Wednesday, May 15, 2019
Grilled Chicekn with Mint Chimichurri
Year Round Fresh pg 25 1 point GRILL
1 c packed fresh mint leaves
2/3 c loosely packed fresh flat-leaf parsley leaves
3 T white wine vinegar
1 T olive oil
1 T water
2 garlic cloves, chopped
3/4 t salt
1/8 t red pepper flakes
4 (5 oz) skinless boneless chicken breasts
1/2 t ground cumin
1/4 t black pepper
1. Spray grill rack with nonstick spray. Preheat grill to med-high heat or prepare med-high fire
2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 t salt, and the red pepper flakes in a mini food processor and puree.
3. Sprinkle chicken with cumin, remaining 1/2 t salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve with Chimichurri.
1 c packed fresh mint leaves
2/3 c loosely packed fresh flat-leaf parsley leaves
3 T white wine vinegar
1 T olive oil
1 T water
2 garlic cloves, chopped
3/4 t salt
1/8 t red pepper flakes
4 (5 oz) skinless boneless chicken breasts
1/2 t ground cumin
1/4 t black pepper
1. Spray grill rack with nonstick spray. Preheat grill to med-high heat or prepare med-high fire
2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 t salt, and the red pepper flakes in a mini food processor and puree.
3. Sprinkle chicken with cumin, remaining 1/2 t salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve with Chimichurri.
Sunday, April 21, 2019
Lemon chicken with tomato, olive, and feta salad
pg 223 Year-round fresh 4 servings 1 point
4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil
1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.
4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil
1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.
Roasted Cauliflower “Steaks” with Tomato-Basil vinaigrette
Year-Round Fresh pg. 135 OVEN 4 serv 1 Point
1 head cauliflower (about 2 lbs)
¾ t salt
1 t grated lemon zest
1 lg plum tomato, finely chopped
¼ c chopped fresh basil
2 T rice vinegar
2 t extra virgin olive oil
1 small garlic clove, crushed
½ oz shaved Parmesan
1. Preheat oven to 375. Line large rimmed baking sheet with nonstick foil.
2. Trim green leaves and stem from cauliflower, leaving core intact so slices will hold together. Cut cauliflower into ¾ “ thick slices.
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with ½ t of salt and the lemon zest. Bake until tender, about 20 minutes.
4. Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining ¼ t salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture over top. Sprinkle with Parmesan. (1/4 cauliflower)
1 head cauliflower (about 2 lbs)
¾ t salt
1 t grated lemon zest
1 lg plum tomato, finely chopped
¼ c chopped fresh basil
2 T rice vinegar
2 t extra virgin olive oil
1 small garlic clove, crushed
½ oz shaved Parmesan
1. Preheat oven to 375. Line large rimmed baking sheet with nonstick foil.
2. Trim green leaves and stem from cauliflower, leaving core intact so slices will hold together. Cut cauliflower into ¾ “ thick slices.
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with ½ t of salt and the lemon zest. Bake until tender, about 20 minutes.
4. Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining ¼ t salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture over top. Sprinkle with Parmesan. (1/4 cauliflower)
Lemon-marinated grilled summer squash with dill
4 serv 1 point GRILL Year-Round Fresh pg. 80
Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices
1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)
One of my FAVORITES! Serve with
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon
Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices
1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)
One of my FAVORITES! Serve with
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon
1 pt Chocolate Muffins
These outstanding chocolate muffins are only 1 FS point!
Preheat oven 350*
3 Ripe bananas (mash w/fork)
1 egg
1 tsp vanilla
4 Tbls Truvia
2 Tbls Sukrin gold(brown sugar substitute)
1 1/4 c self rising flour
1 tsp baking soda
1 tsp baking powder
2 1/2 Tbls dark chocolate cocoa
1/2 tsp Cinnamon
1/4 c nonfat greek yogurt (may want to add a little extra)
Bake 12-14 minutes
Delicious
Preheat oven 350*
3 Ripe bananas (mash w/fork)
1 egg
1 tsp vanilla
4 Tbls Truvia
2 Tbls Sukrin gold(brown sugar substitute)
1 1/4 c self rising flour
1 tsp baking soda
1 tsp baking powder
2 1/2 Tbls dark chocolate cocoa
1/2 tsp Cinnamon
1/4 c nonfat greek yogurt (may want to add a little extra)
Bake 12-14 minutes
Delicious
Fresh Corn Basil Soup
Fresh Corn Basil Soup Simply 5 pg 52 1 Point
1 T canola oil
1 onion, chopped
3 lg garlic cloves, minced
3 cups of corn kernels (about 6 ears of corn)
32 oz carton vegetable broth
½ t salt
¼ t black pepper
Thinly sliced fresh basil leaves
1. Heat oil in large pot or Dutch oven over med heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add corn and cook, stirring untl tender, about 5 minutes. Stir in broth, salt, and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Remove pot from heat and let cool 10 minutes.
2. Transfer 3 cups of soup to blender and blend until smooth. Return to pot and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls and sprinkle with basil.
STOVE
1 T canola oil
1 onion, chopped
3 lg garlic cloves, minced
3 cups of corn kernels (about 6 ears of corn)
32 oz carton vegetable broth
½ t salt
¼ t black pepper
Thinly sliced fresh basil leaves
1. Heat oil in large pot or Dutch oven over med heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add corn and cook, stirring untl tender, about 5 minutes. Stir in broth, salt, and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Remove pot from heat and let cool 10 minutes.
2. Transfer 3 cups of soup to blender and blend until smooth. Return to pot and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls and sprinkle with basil.
STOVE
Chilaques Bake
Simply 5 cookbook page 16 1 point
1/3 c canned black beans, rinsed and drained
1 6” corn tortilla, cut in half and then crosswise into strips (narrow)
1/3 c Shredded red-fat pepper jack cheese
6 large eggs
1/3 c plus ¼ c fat free salsa verde
1. Preheat oven to 350. Spray 4 (6 oz) custard cups or ramekins with nonstick spray.
2. Divide beans, strips, and pepper Jack cheese evenly among prepared custard cups. Lightly beat eggs in medium bowl. Stir in 1/3 c of salsa. Pour egg mixture evenly into cups and place on small baking pan. Bake until eggs are just set in center, about 30 minutes. Serve with remaining ¼ c salsa.
OVEN
1/3 c canned black beans, rinsed and drained
1 6” corn tortilla, cut in half and then crosswise into strips (narrow)
1/3 c Shredded red-fat pepper jack cheese
6 large eggs
1/3 c plus ¼ c fat free salsa verde
1. Preheat oven to 350. Spray 4 (6 oz) custard cups or ramekins with nonstick spray.
2. Divide beans, strips, and pepper Jack cheese evenly among prepared custard cups. Lightly beat eggs in medium bowl. Stir in 1/3 c of salsa. Pour egg mixture evenly into cups and place on small baking pan. Bake until eggs are just set in center, about 30 minutes. Serve with remaining ¼ c salsa.
OVEN
Grilled Zucchini with Feta and Lemon
Simply 5 pg 147 6 servings 1 point
½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper
1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4 or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL
We LOVE LOVE LOVE this recipe!
½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper
1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4 or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL
We LOVE LOVE LOVE this recipe!
Roasted Acorn Squash with Thyme
Simply 5 pg 143 4 serv 1 point
2 acorn squash
1 T olive oil
1 ½ T fresh chopped thyme
½ t kosher salt
¼ t black pepper
1. Preheat oven to 400. Spray large rimmed baking sheet with olive oil nonstick spray.
2. Using a long serrated knife, halve squash through stem end. With spoon scrape out seeds and cut each squash half in half to make a total of 8 wedges. Place squash skin-side down on prepared baking sheet. Brush with oil and sprinkle with thyme, s & p.
3. Roast until squash is tender and golden brown along edges, about 40 minutes.
OVEN 400
2 acorn squash
1 T olive oil
1 ½ T fresh chopped thyme
½ t kosher salt
¼ t black pepper
1. Preheat oven to 400. Spray large rimmed baking sheet with olive oil nonstick spray.
2. Using a long serrated knife, halve squash through stem end. With spoon scrape out seeds and cut each squash half in half to make a total of 8 wedges. Place squash skin-side down on prepared baking sheet. Brush with oil and sprinkle with thyme, s & p.
3. Roast until squash is tender and golden brown along edges, about 40 minutes.
OVEN 400
Cheesy Kale Chips
Simply 5 pg 45 8 servings 1 point
2 bunches curly kale, tough stems removed and discarded and leaves torn into 2” pieces
4 t canola oil
1 t garlic powder
½ t onion powder
½ t kosher salt
3 T grated pecorino-Romano cheese
1. Preheat oven to 350. Pray 2 large baking sheets with nonstick spray.
2. Put kale in very large bowl. Drizzle with oil and toss until evenly coated. Sprinkle with seasonings and toss to coat.
3. Spread kale on baking sheets to form single layer. Bake until crisp, about 20 minutes. Let cool slightly; sprinkle with romano.
Make Lemon and Pecorino popcorn
OVEN
2 bunches curly kale, tough stems removed and discarded and leaves torn into 2” pieces
4 t canola oil
1 t garlic powder
½ t onion powder
½ t kosher salt
3 T grated pecorino-Romano cheese
1. Preheat oven to 350. Pray 2 large baking sheets with nonstick spray.
2. Put kale in very large bowl. Drizzle with oil and toss until evenly coated. Sprinkle with seasonings and toss to coat.
3. Spread kale on baking sheets to form single layer. Bake until crisp, about 20 minutes. Let cool slightly; sprinkle with romano.
Make Lemon and Pecorino popcorn
OVEN
Root vegetable chips
Simply 5 pg 44 8 servings 1 point
1 very large carrot, peeled
1 very large parsnip, peeled
1 small sweet potato, scrubbed
¾ t kosher salt
Pinch cayenne
1. Preheat oven to 400. Line 2 large rimmed baking sheets w/nonstick foil.
2. Cut veggies into 1/8” slices using vegetable slicer or thin slicing blade. Combine in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle with salt and cayenne, tossing to coat.
3. Arrange in single layer on baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to a large bowl as they are browned. Chips will crisp a bit as they cook.
OVEN
1 very large carrot, peeled
1 very large parsnip, peeled
1 small sweet potato, scrubbed
¾ t kosher salt
Pinch cayenne
1. Preheat oven to 400. Line 2 large rimmed baking sheets w/nonstick foil.
2. Cut veggies into 1/8” slices using vegetable slicer or thin slicing blade. Combine in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle with salt and cayenne, tossing to coat.
3. Arrange in single layer on baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to a large bowl as they are browned. Chips will crisp a bit as they cook.
OVEN
Crustless Spinach Quiche
1 point
1 cup fat free cottage cheese
3 large eggs
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic (I usually use garlic powder - because I'm lazy)
10 oz frozen spinach
1 cup light cheddar cheese
Preheat oven to 350°. Thaw spinach - I just pop it in the microwave for about 6 minutes on defrost. Mix all ingredients together and stir. Spray pie dish with cooking spray. Pour mixture into pie pan and bake for 45-50 minutes. ENJOY!
Makes 8 servings.
1 cup fat free cottage cheese
3 large eggs
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic (I usually use garlic powder - because I'm lazy)
10 oz frozen spinach
1 cup light cheddar cheese
Preheat oven to 350°. Thaw spinach - I just pop it in the microwave for about 6 minutes on defrost. Mix all ingredients together and stir. Spray pie dish with cooking spray. Pour mixture into pie pan and bake for 45-50 minutes. ENJOY!
Makes 8 servings.
2 Ingredient Dough Pita Chips
10 chips=1 point
1. 2 Ingredient Dough
2. 1/8 teaspoon olive oil
3. Salt
4. Pepper
5. 1/2 teaspoon fancy shredded Parmesan cheese
1. Pre-heat the oven to 350.
2. Make the 2 ingredient dough.
3. Cut the dough into quarters.
4. Roll one-quarter into a ball, then use a rolling pin, roll the dough on a foil-lined cookie sheet. Make sure the dough is about 1/8- to 1/4-inch thick.
5. Spread a very thin layer of olive oil on the dough.
6. Sprinkle the dough with salt, pepper, and Parmesan cheese.
7. Cut the dough into triangles.
8. Bake the pita chips for about 21 minutes until they’re golden brown and beginning to crisp.
9. Break them apart and let them cool completely before serving.
1. 2 Ingredient Dough
2. 1/8 teaspoon olive oil
3. Salt
4. Pepper
5. 1/2 teaspoon fancy shredded Parmesan cheese
1. Pre-heat the oven to 350.
2. Make the 2 ingredient dough.
3. Cut the dough into quarters.
4. Roll one-quarter into a ball, then use a rolling pin, roll the dough on a foil-lined cookie sheet. Make sure the dough is about 1/8- to 1/4-inch thick.
5. Spread a very thin layer of olive oil on the dough.
6. Sprinkle the dough with salt, pepper, and Parmesan cheese.
7. Cut the dough into triangles.
8. Bake the pita chips for about 21 minutes until they’re golden brown and beginning to crisp.
9. Break them apart and let them cool completely before serving.
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