POINTS Value: 5
Servings: 4
Ingredients
2 tsp vegetable oil
1 large garlic clove, minced
1 small onion, chopped
1 medium stalk celery, chopped
1 medium portobello mushroom, chopped
1 medium yellow summer squash, diced
1 cup chopped tomatillos, about 4 medium husked tomatillos
15 1/2 oz canned hominy, drained and rinsed
1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1/2 tsp table salt
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp black pepper
1 tbsp uncooked corn grits, regular-variety
1 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1 1/2 cup fat-free chicken broth
Instructions
* Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
* Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.
Wednesday, February 25, 2009
Monday, February 16, 2009
Slow Cooker Chicken
So I changed this up some up when I served it so my points are all off. I have these two guys I know who don't regularly get homemade foods - so I split one of the cooked breasts between the two of them with the potatoes, carrots, and other vegetables from the pot.
I carefully scrapped the onion and vegetable pieces off of the second breast and shredded in a separate container for a recipe I'm making later this week.
I then shredded the last two breasts and warmed them in the gravy after all of the vegetables were removed. I ate a scoop full of this shredded chicken over a baked gold potato for dinner. So the question is, how many servings did I really get from this recipe? I'll probably still get 6 servings out of the shredded chicken.
This is a great way to make a dish that is dinner for one night while prepping for another night.
Ingredients I carefully scrapped the onion and vegetable pieces off of the second breast and shredded in a separate container for a recipe I'm making later this week.
I then shredded the last two breasts and warmed them in the gravy after all of the vegetables were removed. I ate a scoop full of this shredded chicken over a baked gold potato for dinner. So the question is, how many servings did I really get from this recipe? I'll probably still get 6 servings out of the shredded chicken.
This is a great way to make a dish that is dinner for one night while prepping for another night.
| POINTS® Value: 4 Servings: 8 |
| | 4 medium carrot(s), sliced |
| | 1/2 medium onion(s), chopped |
| | 3 medium stalk(s) celery, chopped |
| | 4 breast(s) uncooked boneless, skinless chicken breast |
| | 1 small turnip(s), chopped |
| | 2 clove(s) garlic clove(s) |
| | 2 medium Yukon Gold potato(es), chopped |
| | 2 packet(s) onion soup mix |
| | 1 cup(s) water |
| | 2 tbsp all-purpose flour |
Instructions
1. Rinse chicken breasts, remove skin and as much fat as possible. Pat dry.2. Chop carrots, onion, turnip, potato, and celery; drop into bottom of crock pot.
3. Add garlic.
4. Rub 1 packet of onion soup mix into the chicken breasts. Place into the crock pot on top of the vegetables.
5. Mix 1 packet of onion soup mix with 3/4 c. water. Pour over the chicken and vegetables.
6. Cook on Low 8-10 hours or on High 4-6 hours. Remove chicken and vegetables.
7. To thicken gravy, stir in 1/4 cup water blended with 2 tbsp flour. cook on High until thickened.
**this recipe can be used for a lrg Turkey Breast or a Pot Roast, however, the point value may be different.
Sunday, February 15, 2009
New CousCous Recipe
So I had some Kale, Mushrooms, and Chicken broth left in my fridge from some other recipes I made this last week. So I thought to myself, what can I make to use these ingredients that will be yummy but still be a side dish.
Here's what I came up with:
The walnuts will give you a little crunch - but if you are looking for a crunchier side saute the onions for a little less time.
1 c. kale, chopped finely
1/2 sm. onion, chopped
1/2 c. mushrooms, chopped
1/4 c. walnuts, chopped finely
1 tsp olive oil
1 garlic clove
1 c. chicken broth
1/4 c. water
1 c. couscous
Saute the kale, onions, mushrooms, walnuts, and garlic in the olive oil until the vegetables are tender. Add the broth and water and bring to boil, add the couscous stirring quickly. Cover and remove from heat. Let sit about 5 minutes and fluff with fork. (*add a little salt, pepper, and oregano to flavor)
I made 1/2 c. cooked side dish as a single serving which equals 2 points.
Enjoy!
Here's what I came up with:
The walnuts will give you a little crunch - but if you are looking for a crunchier side saute the onions for a little less time.
1 c. kale, chopped finely
1/2 sm. onion, chopped
1/2 c. mushrooms, chopped
1/4 c. walnuts, chopped finely
1 tsp olive oil
1 garlic clove
1 c. chicken broth
1/4 c. water
1 c. couscous
Saute the kale, onions, mushrooms, walnuts, and garlic in the olive oil until the vegetables are tender. Add the broth and water and bring to boil, add the couscous stirring quickly. Cover and remove from heat. Let sit about 5 minutes and fluff with fork. (*add a little salt, pepper, and oregano to flavor)
I made 1/2 c. cooked side dish as a single serving which equals 2 points.
Enjoy!
Wednesday, February 11, 2009
Spanish-Style Hominy
So this is the second time or so that I've made a recipe from this WeightWatchers cookbook I have and the servings and points didn't come out like they anticipated. I entered the recipe and the number of servings into the recipe builder and found the new point value.
Hominy is dried corn that has had its outer hull and inner germ removed by soaking in lye or soda. When cooked it plumps up into delicious, juicy kernels. Though hominy is usually breakfast fare down South (it can also be ground into grits – another Southern staple) or made into porridge in Mexico (where its called posole), it makes a delicious casserole, too.
MAKES 6 SERVINGS (I got 7 servings 2/3rds cup each)
3 cups drained canned golden hominy
1 green bell pepper, seeded and finely chopped
1 cup sliced mushrooms
2 onions, finely chopped
1 (8-oz) can tomato sauce
½ cup tomato paste
2 ½ teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
¾ cup shredded reduced-fat Monterey Jack cheese
¾ cup shredded reduced-fat sharp cheddar cheese
Preheat the oven to 350ºF; spray a 2-quart casserole with nonstick spray. In the casserole, combine the hominy, bell pepper, mushrooms, onions, tomato sauce, tomato paste, chili powder, cumin, and pepper; sprinkle with the Monterey Jack and cheddar. Bake until the cheeses are bubbling, about 30 minutes.
Per serving (1/6 of casserole - this is too vague for me - I measured out 2/3 cup servings): 196 Cal, 6 g Fat, 3 g Sat Fat, 0 g Trans Fat, 20 mg Chol, 789 mg Sod, 24 g Carb, 5 g Fib, 11 g Prot, 285 mg Calc.
Points value: 4 (with 7 servings typed into the recipe builder on weightwatchers.com is 2)
Hominy is dried corn that has had its outer hull and inner germ removed by soaking in lye or soda. When cooked it plumps up into delicious, juicy kernels. Though hominy is usually breakfast fare down South (it can also be ground into grits – another Southern staple) or made into porridge in Mexico (where its called posole), it makes a delicious casserole, too.
MAKES 6 SERVINGS (I got 7 servings 2/3rds cup each)
3 cups drained canned golden hominy
1 green bell pepper, seeded and finely chopped
1 cup sliced mushrooms
2 onions, finely chopped
1 (8-oz) can tomato sauce
½ cup tomato paste
2 ½ teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
¾ cup shredded reduced-fat Monterey Jack cheese
¾ cup shredded reduced-fat sharp cheddar cheese
Preheat the oven to 350ºF; spray a 2-quart casserole with nonstick spray. In the casserole, combine the hominy, bell pepper, mushrooms, onions, tomato sauce, tomato paste, chili powder, cumin, and pepper; sprinkle with the Monterey Jack and cheddar. Bake until the cheeses are bubbling, about 30 minutes.
Per serving (1/6 of casserole - this is too vague for me - I measured out 2/3 cup servings): 196 Cal, 6 g Fat, 3 g Sat Fat, 0 g Trans Fat, 20 mg Chol, 789 mg Sod, 24 g Carb, 5 g Fib, 11 g Prot, 285 mg Calc.
Points value: 4 (with 7 servings typed into the recipe builder on weightwatchers.com is 2)
Sunday, February 8, 2009
Smoky Vegetarian Chili
I'm making this for dinner tonight and am freezing the rest for meals in the future.
Smoky Vegetarian Chili
Serves 4
2 tsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 (28 oz) can diced tomatoes
1 (15 ½ oz) can pinto beans, rinsed and drained
1 (15 ½ oz) can red kidney beans, rinsed and drained
½ tsp salt
3 drops liquid smoke
4 scallions, sliced
½ c shredded reduced-fat cheddar cheese
½ c fat-free sour cream
Heat the oil in a large sauce pan over medium-high heat. Add the onion, bell pepper, garlic, chili powder, cumin, and oregano; cook until the vegetables are softened, about 5 minutes.
Stir in the tomatoes, pinto beans, kidney beans, salt, liquid smoke; bring to a boil. Reduce the heat and simmer until the chili thickens slightly about 15 minutes.
Divide the chili evenly among 4 bowls and top evenly with the scallions, cheddar and sour cream.
(~1 c chili, ~2 tbsp scallions, 2 tbsp cheese, & 2 tbsp sour cream)
Points value: 6
Smoky Vegetarian Chili
Serves 4
2 tsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 (28 oz) can diced tomatoes
1 (15 ½ oz) can pinto beans, rinsed and drained
1 (15 ½ oz) can red kidney beans, rinsed and drained
½ tsp salt
3 drops liquid smoke
4 scallions, sliced
½ c shredded reduced-fat cheddar cheese
½ c fat-free sour cream
Heat the oil in a large sauce pan over medium-high heat. Add the onion, bell pepper, garlic, chili powder, cumin, and oregano; cook until the vegetables are softened, about 5 minutes.
Stir in the tomatoes, pinto beans, kidney beans, salt, liquid smoke; bring to a boil. Reduce the heat and simmer until the chili thickens slightly about 15 minutes.
Divide the chili evenly among 4 bowls and top evenly with the scallions, cheddar and sour cream.
(~1 c chili, ~2 tbsp scallions, 2 tbsp cheese, & 2 tbsp sour cream)
Points value: 6
Quiche 2
Tia asked me to post any quiche recipes I had for Sarah.
These are what I emailed her, without the spelling errors I found in the email. (Sorry Sarah - I hate sending emails to English teachers for this exact reason) ;)
Enjoy!
Classic Quiche
"Here is a classic quiche - vegetarian-style. But you can add 2 slices of crumbled crisp-cooked thick-cut bacon with the egg mixture if you like. For veggie variations, add 1 cup chopped cooked broccoli to the egg mixture; or top the egg mixture with 2 thinly sliced plum tomatoes, then sprinkle with the remaining 1/4 cup cheese and bake as directed."
Makes 8 servings
2 tsp butter
1 lg onion, finely chopped
2 lg eggs
2 egg whites
1 1/2 c low-fat (1%) milk
1/2 tsp salt
1/8 tsp freshly ground pepper
Pinch ground nutmeg
1/2 c shredded Gruyere cheese
1 Basic Pie crust, prebaked
Points value: 5
Spinach and Cheese Quiche
"This quiche gets its richness from evaporated fat-free milk and cottage cheese. If you prefer to use fresh spinach, you'll need about 8 cups of washed trimmed leaves. Steam then in a large saucepan using only the water that clings to them, stirring as needed, until wilted, about 2 minutes. Drain well and finely chop."
Makes 12 servings
1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated Parmesan cheese
2 large eggs
3 egg whites
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Basic Pie crust, baked and cooled
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
Points value: 3
Basic Pie Crust*
"The secret of a good pastry crust? Keep it cold, work quickly, and let it rest to relax the gluten (grain protein) before rolling it out. For best results, make and refrigerate the crust about 24 hours before baking."
Makes 8 servings
1 cup all-purpose flour
2 tsps sugar
1/8 tsp salt
2 tbsp cold unsalted butter, diced
2 tbsp cold vegetable shortening
1 tsp cider vinegar
3-3 1/2 tbsp ice water
Preheat the oven to 400F. Line the crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
Per serving: (1/8 of pie crust) 114 cal, 6 g fat, 3 g sat fat, 0 g trans fat, 8 mg chol, 37 mg sod, 13 g carb, 0 g fiber, 2 g prot, 3 mg calc.
Points value: 3
*when measuring your points - you do not need to add points for the crust as it is built into the recipe.
These are what I emailed her, without the spelling errors I found in the email. (Sorry Sarah - I hate sending emails to English teachers for this exact reason) ;)
Enjoy!
Classic Quiche
"Here is a classic quiche - vegetarian-style. But you can add 2 slices of crumbled crisp-cooked thick-cut bacon with the egg mixture if you like. For veggie variations, add 1 cup chopped cooked broccoli to the egg mixture; or top the egg mixture with 2 thinly sliced plum tomatoes, then sprinkle with the remaining 1/4 cup cheese and bake as directed."
Makes 8 servings
2 tsp butter
1 lg onion, finely chopped
2 lg eggs
2 egg whites
1 1/2 c low-fat (1%) milk
1/2 tsp salt
1/8 tsp freshly ground pepper
Pinch ground nutmeg
1/2 c shredded Gruyere cheese
1 Basic Pie crust, prebaked
- Preheat the oven to 350F.
- Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden, about 10 minutes.
- Whisk the eggs, egg whites, milk, salt, pepper, nutmeg, and 1/4 cup of the cheese in a medium bowl until blended.
- Spoon the onion into the bottom of the baked pie shell. Pour the egg mixture on top and sprinkle with the remaining 1/4 cup cheese. Bake until the top is golden and knife inserted into the center of the quiche comes out clean, about 35 minutes.
Points value: 5
Spinach and Cheese Quiche
"This quiche gets its richness from evaporated fat-free milk and cottage cheese. If you prefer to use fresh spinach, you'll need about 8 cups of washed trimmed leaves. Steam then in a large saucepan using only the water that clings to them, stirring as needed, until wilted, about 2 minutes. Drain well and finely chop."
Makes 12 servings
1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated Parmesan cheese
2 large eggs
3 egg whites
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Basic Pie crust, baked and cooled
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
- Preheat the oven to 425F.
- In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt, and pepper.
- Place he pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
Points value: 3
Basic Pie Crust*
"The secret of a good pastry crust? Keep it cold, work quickly, and let it rest to relax the gluten (grain protein) before rolling it out. For best results, make and refrigerate the crust about 24 hours before baking."
Makes 8 servings
1 cup all-purpose flour
2 tsps sugar
1/8 tsp salt
2 tbsp cold unsalted butter, diced
2 tbsp cold vegetable shortening
1 tsp cider vinegar
3-3 1/2 tbsp ice water
- In a large bowl, combine the flour, sugar, and salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tbsp at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
- On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick bottom with a fork.
Preheat the oven to 400F. Line the crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
Per serving: (1/8 of pie crust) 114 cal, 6 g fat, 3 g sat fat, 0 g trans fat, 8 mg chol, 37 mg sod, 13 g carb, 0 g fiber, 2 g prot, 3 mg calc.
Points value: 3
*when measuring your points - you do not need to add points for the crust as it is built into the recipe.
Saturday, February 7, 2009
Breakfast Casserole
I brought breakfast last week, and here is the casserole recipe:
POINTSValue: 4
Servings: 8
Ingredients
2 1/2 cups frozen hash brown potatoes
1 cup cooked corn kernels
6 item(s) egg
1 1/2 cups shredded fat-free cheddar cheese
2/3 cup 2% reduced fat milk
Instructions
Brown hash browns. Season with garlic, cumin and thyme to taste. In a casserole dish, add hash browns, corn, egg, milk, and cheese. Mix well.
Bake at 350 for 40 minutes or until set.
POINTSValue: 4
Servings: 8
Ingredients
2 1/2 cups frozen hash brown potatoes
1 cup cooked corn kernels
6 item(s) egg
1 1/2 cups shredded fat-free cheddar cheese
2/3 cup 2% reduced fat milk
Instructions
Brown hash browns. Season with garlic, cumin and thyme to taste. In a casserole dish, add hash browns, corn, egg, milk, and cheese. Mix well.
Bake at 350 for 40 minutes or until set.
Chocolate
I really like chocolate.
Here are two recipes I have found that are worth the work.
Raspberry-Chocolate Cups
1 point each
Ingredients
6 tbsp semi-sweet chocolate chips
3 tbsp Smucker's Seedless Red Raspberry Jam, or similar product (I have used orange and even peanut butter - but the peanut butter adds a point each)
Instructions
* Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
* Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
* Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
* Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
* Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Warm Chocolate Pudding Cakes
POINTS Value: 5
Servings: 6
These warm, dark chocolate cakes with creamy fudge centers will heat you up on the coldest of winter days.
Ingredients
1 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp baking soda
5 tbsp unsweetened cocoa
2/3 cup fat-free vanilla yogurt
2 tbsp fat-free skim milk
2 tbsp reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 tbsp water, boiling
Instructions
* Preheat oven to 350°F.
* Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
* Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
* Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.
Here are two recipes I have found that are worth the work.
Raspberry-Chocolate Cups
1 point each
Ingredients
6 tbsp semi-sweet chocolate chips
3 tbsp Smucker's Seedless Red Raspberry Jam, or similar product (I have used orange and even peanut butter - but the peanut butter adds a point each)
Instructions
* Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
* Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
* Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
* Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
* Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Warm Chocolate Pudding Cakes
POINTS Value: 5
Servings: 6
These warm, dark chocolate cakes with creamy fudge centers will heat you up on the coldest of winter days.
Ingredients
1 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp baking soda
5 tbsp unsweetened cocoa
2/3 cup fat-free vanilla yogurt
2 tbsp fat-free skim milk
2 tbsp reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 tbsp water, boiling
Instructions
* Preheat oven to 350°F.
* Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
* Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
* Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.
Quiche
Last week I was asked for a quiche recipe. This is the one I like best... And it is only 3 point per serving.
Bacon and Swiss Quiche
POINTS Value: 3
Servings: 8
Ingredients
2 sheet(s) phyllo dough, cut into three strips each
3 large egg(s)
1/4 cup(s) regular egg substitute
1 cup(s) fat-free evaporated milk
2 tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced
Instructions
* Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
* Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.
* Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.
* Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.
Bacon and Swiss Quiche
POINTS Value: 3
Servings: 8
Ingredients
2 sheet(s) phyllo dough, cut into three strips each
3 large egg(s)
1/4 cup(s) regular egg substitute
1 cup(s) fat-free evaporated milk
2 tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced
Instructions
* Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
* Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.
* Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.
* Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.
Sunday, February 1, 2009
Banana Raisin Muffins
This is the same base recipe as the Orange Muffins I made last week. They looked a lot better when I pulled them out of the oven after 20 minutes than the last ones; the butter I think helped it rise a little better.
Makes 12 servings
1 3/4 c. all-purpose flour
4 tsps sugar
2 tsps baking powder
2 tbsp flax seed
1/2 tsp salt
1 c. fat-free milk
1 banana, mashed
1/2 c. raisins
1 large egg
4 tsps unsalted butter, melted
1. Preheat the oven to 400F; spray 12-cup muffin tin with nonstick spray
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, combine the milk, banana, raisins, egg, and butter. Pour over the flour mixture, stirring until just blended (do not over-mix).
3. Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in the muffins comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and serve hot.
Points value 2
Makes 12 servings
1 3/4 c. all-purpose flour
4 tsps sugar
2 tsps baking powder
2 tbsp flax seed
1/2 tsp salt
1 c. fat-free milk
1 banana, mashed
1/2 c. raisins
1 large egg
4 tsps unsalted butter, melted
1. Preheat the oven to 400F; spray 12-cup muffin tin with nonstick spray
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, combine the milk, banana, raisins, egg, and butter. Pour over the flour mixture, stirring until just blended (do not over-mix).
3. Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in the muffins comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and serve hot.
Points value 2
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