Fresh Mex pg 150 6 points
3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices
1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.
In my opinion: Delicious! We loved these.
Showing posts with label 6 Points. Show all posts
Showing posts with label 6 Points. Show all posts
Tuesday, October 1, 2019
Wednesday, May 15, 2019
Grilled Flank Steak and Peppers with Baby Kale Salad
Year Round Fresh pg 233 6 points 4 servings
1 (1 lb) lean flank steak, trimmed
4 t steak seasoning blend
1 lb mini bell peppers, left whole
1 T olive oil
2 t white balsamic vinegar
1/4 t salt
1/8 t black pepper
5 c loosely packed baby kale and spinach blend
1/4 c shaved Parmesan cheese
1. Spray grill rack with nonstick spray and preheat grill to medium-high or prepare med-high fire.
2. Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning occasionally and turning steak once, until peppers are tender and instant-read thermometers inserted into center of steak registers 145, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3. Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad among 4 plates, top with steak and peppers.
4 slices steak, 3/4 c peppers, and 1 c salad
1 (1 lb) lean flank steak, trimmed
4 t steak seasoning blend
1 lb mini bell peppers, left whole
1 T olive oil
2 t white balsamic vinegar
1/4 t salt
1/8 t black pepper
5 c loosely packed baby kale and spinach blend
1/4 c shaved Parmesan cheese
1. Spray grill rack with nonstick spray and preheat grill to medium-high or prepare med-high fire.
2. Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning occasionally and turning steak once, until peppers are tender and instant-read thermometers inserted into center of steak registers 145, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3. Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad among 4 plates, top with steak and peppers.
4 slices steak, 3/4 c peppers, and 1 c salad
Sunday, April 21, 2019
Steak with Balsamic-Molasses Sauce and Roasted Green Beans
Year-Round Fresh pg. 85 4 serv 6 points
1 pound green beans, trimmed
2 t olive oil
¾ t salt
½ t salt-free steak grilling seasoning
3 T balsamic vinegar
2 T molasses
¾ t chopped fresh rosemary
1 (1 lb) lean boneless sirloin steak, trimmed
¾ t black pepper
1 shallot, finely chopped
¼ c orange juice
1. Preheat oven to 425
2. Place green beans in large rimmed baking pan, Drizzle with oil and sprinkle with ½ t salt and grilling seasoning. Spread in even layer and bake, stirring once, until lightly browned and crisp-tender, about 18 minutes.
3. Meanwhile, stir together vinegar, molasses, and rosemary in small bowl.
Brush both sides of steak lightly with some of the molasses mixture. Sprinkle steak with pepper and remaining ¼ salt.
4. Heat large heavy skillet over medium-high heat. Lightly spray steak with olive oil nonstick spray. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into center of steak registers 145, 8-10 minutes. Transfer steak to cutting board and let stand 5 minutes.
5. Reduce heat to low. Add shallot and OJ to skillet and cook, scraping up browned bits from bottom of pan, until shallot is softened, 2 minutes. Stir in remaining molasses mixture and bring to simmer. Remove from heat.
6. Cut steak across grain into 12 thin slices. Divide steak evenly among 4 plates and drizzle with sauce. Serve with green beans
1 pound green beans, trimmed
2 t olive oil
¾ t salt
½ t salt-free steak grilling seasoning
3 T balsamic vinegar
2 T molasses
¾ t chopped fresh rosemary
1 (1 lb) lean boneless sirloin steak, trimmed
¾ t black pepper
1 shallot, finely chopped
¼ c orange juice
1. Preheat oven to 425
2. Place green beans in large rimmed baking pan, Drizzle with oil and sprinkle with ½ t salt and grilling seasoning. Spread in even layer and bake, stirring once, until lightly browned and crisp-tender, about 18 minutes.
3. Meanwhile, stir together vinegar, molasses, and rosemary in small bowl.
Brush both sides of steak lightly with some of the molasses mixture. Sprinkle steak with pepper and remaining ¼ salt.
4. Heat large heavy skillet over medium-high heat. Lightly spray steak with olive oil nonstick spray. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into center of steak registers 145, 8-10 minutes. Transfer steak to cutting board and let stand 5 minutes.
5. Reduce heat to low. Add shallot and OJ to skillet and cook, scraping up browned bits from bottom of pan, until shallot is softened, 2 minutes. Stir in remaining molasses mixture and bring to simmer. Remove from heat.
6. Cut steak across grain into 12 thin slices. Divide steak evenly among 4 plates and drizzle with sauce. Serve with green beans
White bean pita burgers with yogurt-tahini sauce
Year-Round Fresh pg. 77 4 serv. 6 points STOVE
1 15 oz can cannellini beans, rinsed and drained
¾ c whole wheat panko bread crumbs
1 carrot, finely shredded
3 T chopped fresh flat-leaf parsley
1 lg egg
½ plus 1/8 t salt
½ t ground cumin
¼ t ground coriander
1/8 t cayenne
3 t olive oil
¼ c plus 2 T plain fat-free Greek yogurt
¼ c water
1 ½ T tahini
1 ½ T lemon juice
1 garlic clove, minced
4 (6”) whole wheat pita breads, halved
8 romaine or Bibb lettuce leaves
8 heirloom tomato slices, halved
Lemon wedges
1. Place beans in large bowl. Using potato masher or fork, coarsely mash beans. Add panko, carrot, parsley, egg, ½ t salt, ¼ t cumin, coriander, and cayenne and stir to combine. Shape mixture into 8 small patties.
2. Heat 2 t of oil in large nonstick skillet over medium heat. Add patties and cook, turning once until lightly browned, about 8 minutes.
3. Meanwhile, to make sauce, whisk together yogurt, tahini, water, lemon juice, garlic, remaining 1 t oil, remaining 1/8 t salt, and remaining ¼ t cumin in small bowl.
4. Line pita breads with lettuce leaves; fill with burgers and tomato slices. Drizzle with sauce. Serve with lemon wedges. (2 filled pita halves is one serving)
1 15 oz can cannellini beans, rinsed and drained
¾ c whole wheat panko bread crumbs
1 carrot, finely shredded
3 T chopped fresh flat-leaf parsley
1 lg egg
½ plus 1/8 t salt
½ t ground cumin
¼ t ground coriander
1/8 t cayenne
3 t olive oil
¼ c plus 2 T plain fat-free Greek yogurt
¼ c water
1 ½ T tahini
1 ½ T lemon juice
1 garlic clove, minced
4 (6”) whole wheat pita breads, halved
8 romaine or Bibb lettuce leaves
8 heirloom tomato slices, halved
Lemon wedges
1. Place beans in large bowl. Using potato masher or fork, coarsely mash beans. Add panko, carrot, parsley, egg, ½ t salt, ¼ t cumin, coriander, and cayenne and stir to combine. Shape mixture into 8 small patties.
2. Heat 2 t of oil in large nonstick skillet over medium heat. Add patties and cook, turning once until lightly browned, about 8 minutes.
3. Meanwhile, to make sauce, whisk together yogurt, tahini, water, lemon juice, garlic, remaining 1 t oil, remaining 1/8 t salt, and remaining ¼ t cumin in small bowl.
4. Line pita breads with lettuce leaves; fill with burgers and tomato slices. Drizzle with sauce. Serve with lemon wedges. (2 filled pita halves is one serving)
Cajun pork chops with pineapple-rum salsa
pg 238 Year Round fresh 4 servings; 6 points
2 t Cajun seasoning
1 t paprika
4 (4 oz) lean center-cut boneless pork loin chops, trimmed
2 T dark rum
4 t brown sugar
1 ½ c diced fresh pineapple
1 plum tomato, diced
¼ small red onion, chopped
¼ c coarsely chopped fresh cilantro
1 t chopped jalapeno pepper
Pinch salt
1. Stir together Cajun seasoning and paprika in small bowl. Rub porch chops all over with spice mixture.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops reads 145, 6-8 minutes.
3. Meanwhile combine rum and bown sugar in medium bowl and stir together imtil sugar dissolves. Add pineapple, tomato, onion, cilantro, jalapeno, and salt, and stir gently to combine. Serve pork with salsa.
2 t Cajun seasoning
1 t paprika
4 (4 oz) lean center-cut boneless pork loin chops, trimmed
2 T dark rum
4 t brown sugar
1 ½ c diced fresh pineapple
1 plum tomato, diced
¼ small red onion, chopped
¼ c coarsely chopped fresh cilantro
1 t chopped jalapeno pepper
Pinch salt
1. Stir together Cajun seasoning and paprika in small bowl. Rub porch chops all over with spice mixture.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops reads 145, 6-8 minutes.
3. Meanwhile combine rum and bown sugar in medium bowl and stir together imtil sugar dissolves. Add pineapple, tomato, onion, cilantro, jalapeno, and salt, and stir gently to combine. Serve pork with salsa.
Spicy turkey, apple, and spinach panini
pg 189 Year-Round Fresh 6 points 4 serv.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
Spicy Shrimp with Creamy Cheesy Grits
6 points stovetop Cook Up Comfort
2 t canola oil
1 small onion, finely chopped
3 c chicken broth
¾ c quick-cook grits
½ c shredded reduced-fat sharp cheddar cheese
2 garlic cloves minced
1 ¼ lbs shrimp peeled and deveined
½ t smoked paprika
¼ t red pepper flakes
1 ½ t lemon juice
2 T coarsely chopped fresh parsley leaves or cilantro leaves
1. Heat 1 t oil in medium saucepan over medium heat. Add all but 2 T onion to saucepan. Cook, stirring until softened, about 3 minutes. Add broth and bring to boil. Stir in grits. Cook, stirring constantly until thickened, , 4-5 minutes. Remove saucepan from heat. Stir in Cheddar until melted. Keep warm.
2. Heat remaining 1 t oil in large skillet over medium-high heat. Add reserved 2 T onion and cook, stirring until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant , about 30 seconds. Add shrimp, paprika, and pepper flakes. Cook, stirring constantly, until shrimp are just opaque in center, 4-5 minutes. Sprinkle with lemon juice. Divide grits evenly among 4 bowls and top with shrimp and parsley.
2 t canola oil
1 small onion, finely chopped
3 c chicken broth
¾ c quick-cook grits
½ c shredded reduced-fat sharp cheddar cheese
2 garlic cloves minced
1 ¼ lbs shrimp peeled and deveined
½ t smoked paprika
¼ t red pepper flakes
1 ½ t lemon juice
2 T coarsely chopped fresh parsley leaves or cilantro leaves
1. Heat 1 t oil in medium saucepan over medium heat. Add all but 2 T onion to saucepan. Cook, stirring until softened, about 3 minutes. Add broth and bring to boil. Stir in grits. Cook, stirring constantly until thickened, , 4-5 minutes. Remove saucepan from heat. Stir in Cheddar until melted. Keep warm.
2. Heat remaining 1 t oil in large skillet over medium-high heat. Add reserved 2 T onion and cook, stirring until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant , about 30 seconds. Add shrimp, paprika, and pepper flakes. Cook, stirring constantly, until shrimp are just opaque in center, 4-5 minutes. Sprinkle with lemon juice. Divide grits evenly among 4 bowls and top with shrimp and parsley.
Tomato Soup with Garlic Cheddar Toasts
serves 4 Cook Up Comfort 6 points stovetop
2 t unsalted butter
1 onion, chopped
3 minced garlic cloves + 2 halved garlic cloves
1 28 oz can San Marzano peeled tomatoes, tomatoes chopped, juice reserved
1 ½ c chicken broth
1 t brown sugar
¼ t salt, or to taste
1/8 t red pepper flakes, or to taste
¼ c reduced fat cream (neufatchel) cheese
8 small slices Ciabatta bread (about 4 oz)
½ c shredded red-fat sharp cheddar
¼ c sliced fresh basil leaves or 1 T fresh thyme leaves
Tomato Soup with Garlic Cheddar Toasts
1. Melt butter in large saucepan over medium heat. Add onion; cover and cook, stirring occasionally , until lightly browned, about 7 minutes.
2. Add minced garlic; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and juice, broth, brown sugar, salt, and pepper flakes. Bring to a boil; reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
3. Add cream cheese, stirring until melted. Remove from heat. Puree soup in pot with handheld immersion blender, or let cool 5 minutes and blend in small batches in blender. Add a little more chicken broth or water if soup is very thick.
4. Preheat broiler. Place ciabatta on baking sheet and broil 6” from heat source, turning once, until lightly toasted, about 2 minutes. Remove from oven and rub toasted bread with halved garlic cloves. Sprinkle each slice with 1 T Cheddar. Broil toasts until cheese melts, about 30 seconds.
5. Ladle soup evenly into 4 bowls. Top each serving with 1 T basil and serve with toasts on the side, or dice toasts and place on top like croutons.
2 t unsalted butter
1 onion, chopped
3 minced garlic cloves + 2 halved garlic cloves
1 28 oz can San Marzano peeled tomatoes, tomatoes chopped, juice reserved
1 ½ c chicken broth
1 t brown sugar
¼ t salt, or to taste
1/8 t red pepper flakes, or to taste
¼ c reduced fat cream (neufatchel) cheese
8 small slices Ciabatta bread (about 4 oz)
½ c shredded red-fat sharp cheddar
¼ c sliced fresh basil leaves or 1 T fresh thyme leaves
Tomato Soup with Garlic Cheddar Toasts
1. Melt butter in large saucepan over medium heat. Add onion; cover and cook, stirring occasionally , until lightly browned, about 7 minutes.
2. Add minced garlic; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and juice, broth, brown sugar, salt, and pepper flakes. Bring to a boil; reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
3. Add cream cheese, stirring until melted. Remove from heat. Puree soup in pot with handheld immersion blender, or let cool 5 minutes and blend in small batches in blender. Add a little more chicken broth or water if soup is very thick.
4. Preheat broiler. Place ciabatta on baking sheet and broil 6” from heat source, turning once, until lightly toasted, about 2 minutes. Remove from oven and rub toasted bread with halved garlic cloves. Sprinkle each slice with 1 T Cheddar. Broil toasts until cheese melts, about 30 seconds.
5. Ladle soup evenly into 4 bowls. Top each serving with 1 T basil and serve with toasts on the side, or dice toasts and place on top like croutons.
Fish Tacos with Mango Salsa
{4 servings} Cook Up Comfort pg 73 6 points OVEN
4 (6 oz) mahimahi fillets or tilapia
½ t salt
1/3 c lime juice
2 T minced scallions
1 ½ T minced peeled fresh ginger
1 ½ t dark brown sugar
8 (6”) corn tortillas, warmed
2 c lightly packed thinly sliced green leaf lettuce
¼ c chopped fresh cilantro
½ c prepared mango or peach salsa
2 T crema or reduced-fat sour cream
Lime wedges
1. Preheat oven to 450. Spray large baking dish with nonstick spray.
2. Sprinkle fish with salt and arrange in a single layer in prepared dish.
3. Stir together lime juice, scallion, ginger, and brown sugar in small bowl; pour over fish. Cover dish and bake until fish is just opaque in center, about 15 minutes.
4. Transfer fish to cutting board and cut into small pieces. Top each tortilla evenly with fish, lettuce, cilantro, and salsa. Drizzle with crema. Fold each taco in half; serve with lime wedges.
4 (6 oz) mahimahi fillets or tilapia
½ t salt
1/3 c lime juice
2 T minced scallions
1 ½ T minced peeled fresh ginger
1 ½ t dark brown sugar
8 (6”) corn tortillas, warmed
2 c lightly packed thinly sliced green leaf lettuce
¼ c chopped fresh cilantro
½ c prepared mango or peach salsa
2 T crema or reduced-fat sour cream
Lime wedges
1. Preheat oven to 450. Spray large baking dish with nonstick spray.
2. Sprinkle fish with salt and arrange in a single layer in prepared dish.
3. Stir together lime juice, scallion, ginger, and brown sugar in small bowl; pour over fish. Cover dish and bake until fish is just opaque in center, about 15 minutes.
4. Transfer fish to cutting board and cut into small pieces. Top each tortilla evenly with fish, lettuce, cilantro, and salsa. Drizzle with crema. Fold each taco in half; serve with lime wedges.
Toasted Cuban-Style Sandwiches with Pickle
pg 59 Cook Up Comfort {4 servings} 6 points Stovetop
¼ c Neufchatel (light cream cheese), softened
3 T minced shallots
4 t country-style Dijon mustard
8 slices reduced calorie bread
¾ c shredded reduced-fat Swiss cheese (about 3 oz)
4 (1/2 oz) slices lean ham
12 bread and butter pickle chips
1. Mix together Neufchatel , shallot, and mustard in small bowl. Spread about 1 T of mixture on one side of each slice of bread. Sprinkle 3 T cheese over each of 4 slices of bread and top each with a slice of ham and 3 pickle chips. Cover with remaining slices of bread, Neufchatel side down.
2. Spray large skillet with nonstick spray and set over medium heat. Add sandwiches and cook until bread is lightly toasted and cheese is melted, about 2 minutes per side. Cut in half and serve warm.
¼ c Neufchatel (light cream cheese), softened
3 T minced shallots
4 t country-style Dijon mustard
8 slices reduced calorie bread
¾ c shredded reduced-fat Swiss cheese (about 3 oz)
4 (1/2 oz) slices lean ham
12 bread and butter pickle chips
1. Mix together Neufchatel , shallot, and mustard in small bowl. Spread about 1 T of mixture on one side of each slice of bread. Sprinkle 3 T cheese over each of 4 slices of bread and top each with a slice of ham and 3 pickle chips. Cover with remaining slices of bread, Neufchatel side down.
2. Spray large skillet with nonstick spray and set over medium heat. Add sandwiches and cook until bread is lightly toasted and cheese is melted, about 2 minutes per side. Cut in half and serve warm.
Brown Rice-Veggie Bowls with Ginger Lime Dressing
p. 51 Cook Up Comfort {4 servings} 6 points stove
2 T lime juice
2 T fresh cilantro leaves
4 t Asian (dark) sesame oil
2 t honey
2 t grated peeled fresh ginger
¼ t salt
1 T water
1 ½ c cooked brown rice, at room temp
1 (15 oz) can black beans, rinsed and drained
½ avocado, peeled, pitted, and diced
1 small red onion, finely chopped
1 carrot, cut into matchstick strips
1 red bell pepper, chopped
1 cup grape tomatoes, halved or quartered
1 c diced mango
1. Combine lime juice, 2 T cilantro, oil, honey, ginger, salt, and water in a blender and puree. Set aside.
2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add dressing and toss to coat. Divide evenly among 4 bowls and sprinkle with remaining 2 T cilantro.
2 T lime juice
2 T fresh cilantro leaves
4 t Asian (dark) sesame oil
2 t honey
2 t grated peeled fresh ginger
¼ t salt
1 T water
1 ½ c cooked brown rice, at room temp
1 (15 oz) can black beans, rinsed and drained
½ avocado, peeled, pitted, and diced
1 small red onion, finely chopped
1 carrot, cut into matchstick strips
1 red bell pepper, chopped
1 cup grape tomatoes, halved or quartered
1 c diced mango
1. Combine lime juice, 2 T cilantro, oil, honey, ginger, salt, and water in a blender and puree. Set aside.
2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add dressing and toss to coat. Divide evenly among 4 bowls and sprinkle with remaining 2 T cilantro.
Creamy banana French toast casserole
MAKE AHEAD
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
Black Bean and Goat Cheese Quesadillas
pg 129 Freestyle cookbook 6 points
6 oz white mushrooms, sliced
1 ½ t minced, canned chipotles in adobo
1 c rinsed and drained can black beans
1 small tomato, chopped
2 scallions, thinly sliced
½ c crumbled goat cheese
¼ c chopped fresh cilantro
4 (7”) whole wheat tortillas
¼ c light sour cream (or nonfat plain yogurt)
Lime wedges
1. Spray large skillet (or griddle) with nonstick spray and set over medium heat. Add mushrooms and cook, stirring until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
2. Layer ¼ each mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down slightly.
3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm (I cover with foil and set towels on top). Repeat with 2 remaining quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
These were good!
6 oz white mushrooms, sliced
1 ½ t minced, canned chipotles in adobo
1 c rinsed and drained can black beans
1 small tomato, chopped
2 scallions, thinly sliced
½ c crumbled goat cheese
¼ c chopped fresh cilantro
4 (7”) whole wheat tortillas
¼ c light sour cream (or nonfat plain yogurt)
Lime wedges
1. Spray large skillet (or griddle) with nonstick spray and set over medium heat. Add mushrooms and cook, stirring until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
2. Layer ¼ each mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down slightly.
3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm (I cover with foil and set towels on top). Repeat with 2 remaining quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
These were good!
Tomato and Ricotta Frittata
2 servings pg 151 Freestyle cookbook 6 points
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
WW Burrito Bake
8 SERVINGS AT 6 POINTS PLUS EACH
1 lb Lean Ground Beef
1 package Taco Seasoning Mix
10 ounce can Fat Free Refried Beans
1 cup Reduced Fat Bisquick
1/4 cup Water
1 cup Shredded, 2% Mexican Cheese (I used WW Brand)
1 cup Shredded, Reduced Fat Mozzarella Cheese
Brown ground beef and drain, add taco seasoning and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place been mixture into a greased 9x13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.
1 lb Lean Ground Beef
1 package Taco Seasoning Mix
10 ounce can Fat Free Refried Beans
1 cup Reduced Fat Bisquick
1/4 cup Water
1 cup Shredded, 2% Mexican Cheese (I used WW Brand)
1 cup Shredded, Reduced Fat Mozzarella Cheese
Brown ground beef and drain, add taco seasoning and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place been mixture into a greased 9x13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.
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