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We got a new 'kitchen tool' (a cool Android Tablet), and the easiest way to be able to post recipes from my laptop and use them (and others) in the kitchen is BigOven.com.
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Okay, I've never tried to make Thai Curry before; but I love the flavors (and have eaten quite a lot of different Thai curries over the years), so I found a recipe at AllRecipes.com that I thought I could do well with. I wanted Doe to get an appreciation for this cuisine, and perhaps one day come to love it as much as I do. I had to give a nice, mild Thai curry a shot. I love the flavors, and had never done anything to create it myself. This recipe began with one from AllRecipes.com, and serves 2 at less than 300 calories per serving (<7 WW points), including the rice.
Ingredients: 1/2 teaspoon canola oil 1/4 cup minced onion 1/4 cup minced red bell pepper 1/7 cup minced medium green pepper 1/2 tsp Ground Cumin 1/2 tsp Curry Powder 1/4 cup coconut milk 1/2 tsp raw sugar 1/8 tsp red pepper flakes 2/3 lb Tiger Prawns, peeled and deveined 1/2 Tbsp cornstarch 1/2 Tbsp water 2 Tbsp Cilantro flakes Preparation: Heat oil in a nonstick saucepan or skillet over medium heat Saute onion, peppers, and garlic until vegetables soften - 3-5 min. Add Cumin and Curry powder and simmer 1-2 minutes, then stir in coconut milk, sugar, and red pepper. Raise heat to boil, then set temperature to med-low and simmer for 2 minutes Stir in the shrimp, increase heat to medium and simmer, stirring occasionaly, until shrimp is cooked through. In a small bowl, combine cornstarch with water and stir to blend, then add to the pan and cook until sauce thickens, 1-2 minutes. Serve over rice and enjoy! This one is an excellent choice for a chilly fall evening, with marinated chicken tenderloins combined with 'leftover' asparagus and fresh mushrooms sauteed in a garlic/oil, served over a blend of Romaine and Baby Spinach with a 'zero-point' soy/balsamic and herb dressing.
Serves 2, at about 200 calories (5 WW points) per serving. Ingredients: 6 oz (4 pcs) raw chicken tenderloin 3 large fresh mushrooms 2/3 cup asparagus spears (we use frozen leftovers) cut into 1" pieces 1/2 cup diced Fire Roasted tomatoes 1 Tbsp dried Herb de Provence 2 Tbsp low-fat Sour Cream 1 Tbsp Garlic-infused EVO 2 Tbsp dried Garlic slices Dressing: 2 Tbsp Fat-free Sesame Ginger Vinaigrette 1 Tbsp low-sodium Soy sauce 1 Tbsp Balsamic Vinegar 1 Tbsp Herb de Provence Chicken Preparation: Cut 6oz (4 pieces) of raw chicken tenderloin in 1" pieces and place in a zip-lock bag. Add 3 Tbsp McCormick Grill-Mates Montreal Chicken Seasoning and shake to coat the pieces Add 3 Tbsp low-sodium Soy sauce and 1 Tbsp Balsamic vinegar Marinate for at least 2 hours Saute Preparation: Pour EVO into a large skillet Spread Garlic slices into the oil and heat at 275 degrees for 5 minutes Place marinated chicken into the skillet and cook, turning occasionally, for 10 minutes Add mushrooms slices, asparagus pieces, and sun-dried tomatoes into the skillet Reduce heat to 200 degrees and simmer for 10 minutes Add the Sour Cream, stir, and simmer an additional 5 minutes. Salad Preparation: Place a bed of Baby Spinach leaves on 2 plates, then cover with a bed of chopped Romaine lettuce Lightly sprinkle with dressing, using 2 tsp per plate When the saute is complete, spoon equal amounts onto each plate Top with the remaining dressing and serve! Serves 4 - Srvg Size 1/4 pizza (2 pcs) = WW: 4 pts and 160 calories
Ingredients: One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Crust Cheesy Herb Flatbread crust, available at Amazon http://www.amazon.com/Rustic-Crust-Cheesy-Herb-Pizza/dp/B001HTP7AQ/ref=sr_1_fkmr0_1?s=grocery&ie=UTF8&qid=1411275388 1 cup Marinara Sauce 6 oz cooked shrimp ~1 cup fresh spinach 1 cup Queso Quesadilla Shredded Cheese (I've only found this at Safeway) 1 Tablespoon minced garlic 1/4 teaspoon Hot Pepper Flakes ~ 2 Tablespoons Dried Garlic Slices 3 Pepperonchinis 12 Artichoke Heart quaters 1/2 cup fresh grated Romano cheese 1 cup canned diced tomatoes, drained 1/2 fresh tomato, thinly sliced 12 Jumbo black olives, sliced Italian herb seasoning and pink himalayan salt to taste Preparation: Preheat oven to 450-degrees. Add the minced garlic, red pepper flakes and about a teaspoon of Italian Seasonsing to the pizza sauce - mix well. Spread the marinara sauce on the pizza. Follow with sprinkling the Queso Shredded Cheese evenly. Next layer the Spinach, fresh tomatoes, canned tomatoes, artichoke hearts, olives, garlic flakes and shrimp ... in that order. Cut the stem off the pepperonchinis and squeeze the juice on the pizza, then slice and distribute. Dust the pizza with Italian Seasoning and Pink Himalayan Salt. Top with the Romano cheese. Bake for 15 minutes at 450 degrees (we are elevation 3200 feet) UNBELIEVABLE! Another veggie-only pizza that is incredibly flavorful, full of richness and great nutrition! TRY IT, YOU'LL LIKE IT!
Serves 4 - Srvg Size 1/4 pizza (2 pcs) = WW: 4 pts and 160 calories Ingredients One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Crust Cheesy Herb Flatbread crust, available at Amazon http://www.amazon.com/Rustic-Crust-Cheesy-Herb-Pizza/dp/B001HTP7AQ/ref=sr_1_fkmr0_1?s=grocery&ie=UTF8&qid=1411275388 1 cup Ron's Asparagus Alfredo Sauce, modified with 1/3 cup sliced Asparagus spears and 2 celery stalks, cut in 1" lengths. Combine sauce and vegetables in single-serv blender cup and pulse until pureed. ~1 cup fresh spinach 1 cup Queso Quesadilla Shredded Cheese (I've only found this at Safeway) 1 Tablespoon minced garlic 1/4 teaspoon Hot Pepper Flakes 3 Pepperonchinis 1 can of Asparagus spears 3/4 of a can of Artichoke Heart quaters in water 1/4 cup fresh grated Romano cheese 1/2 cup canned fire roasted diced tomatoes, drained Italian herb seasoning and pink himalayan salt to taste Preparation: Preheat oven to 450-degrees. Add the minced garlic, red pepper flakes and about a teaspoon of Italian Seasonsing to the pizza sauce - mix well. Spread the Alfredo sauce on the pizza. Follow with sprinkling the Queso Shredded Cheese evenly. Next layer the Spinach, asparagus, tomatoes, artichoke hearts (halved lengthwise) ... in that order. Cut the stem off the pepperonchinis and squeeze the juice on the pizza, then slice and distribute. Dust the pizza with Italian Seasoning and Pink Himalayan Salt. Top with the Romano cheese. Bake for 15 minutes at 450 degrees (we are elevation 3200 feet) If you're like a lot of folks, you love Quiche. You just can't have much because most Quiche is so high in fat and calories that it just doesn't work in your diet! This one is a big change, without a crust to raise the calorie count, it's amazingly low in both fat and calories and is DELICIOUS!
Serves 4 - Srvg Size 1/4 Slice = WW: 4 pts and 160 calories Ingredients 1 cup fresh baby spinach, chopped, cooked and drained 2/3 cup Lowfat Shredded Cheese (I used Mexican Blend) 2 small cans of mushrooms, drained 3/4 of a 6-oz can of Canned Salmon, flaked with a fork 1 Tablespoon minced garlic 3/4 cup 1% milk (any milk will do, but will change the calorie count) 2 Tablespoons Fire Roasted Diced Tomatoes 4 Egg Whites 2 Whole Eggs 1/4 cup grated Romano cheese Salt, pepper, dill and Italian seasoning to taste Directions: Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. Combine spinach, mushrooms, garlic, tomatoes and salmon in a bowl. Stir thoroughly. Add salt, pepper, dill and Italian seasoning, stir till well blended. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggie/salmon mixture in the prepared pan. Tap down with a fork to create a complete layer. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated Romano cheese. Bake for one hour, uncovered at 350 degrees. Cool for 10 minutes on a wire rack before slicing and serving. Ron's Salmon Patty Skillet w/Kale and White Bean Ravioli
This one is super rich and full of flavor, yet comes in at about 400 calories (10 WW points). Recipe serves 2. Ingredients: 1/2 cup Ron's Alfredo Sauce (zinged up with a bit of Chinese chili sauce) 2 Salmon Patties (Costco, Trident Seafoods Alaskan Salmon Burgers) 3 stalks of celery, diced 2 Tbsp Capers 2 Tbsp dried Dill 1 Tbsp dried Garlic flakes 2 Tsp Oyster Sauce 1/2 cup fresh grated Romano cheese 3/4 cup Kale and White Bean Ravioli (from frozen) 1 Tbsp Garlic-infused EVO Preparation: Prepare the sauce from this recipe Prepare the Salmon patties by thawing and cutting into 1" x 1/2" pieces Combine the Salmon pieces, Capers, diced celery and Dill in a bowl and lightly toss Heat 6-8 cups water to a rapid boil and add the Ravioli In a large skillet, heat the EVO over medium heat and sprinkle the Garlic flakes into the oil Spoon the Salmon/Celery/Capers/Dill mixture into the skillet and cook at 275 degrees, stirring occasionally After 8-10 minutes at a low boil, remove the Ravioli from heat and drain them Return the Ravioli to the pan and spoon 2 Tbsp of Alfredo sauce and 1/4 cup of Romano cheese into the pan Keep the Ravioli/sauce/cheese at 120 degrees, covered When the Salmon is done, remove from heat, spoon the Ravioli onto two plates (~4 pieces each) Spoon the Salmon/celery/capers over the top of the Ravioli Top with the remainder of the sauce (~1 Tbsp per serving) and Romano cheese Salt and pepper to taste, and serve! We combined this with a light 'side salad' for a complete meal This one is a very healthy alternative for those who like a more traditional pizza, and it comes in at less than 400 calories for HALF of the pie! (<10 WW points) Serves 2 (with 2 slices left over in our case)
Ingredients: 1 12" Rustic brand Cheesy Herb Flatbread pizza crust 1 cup shredded Quesadilla cheese 1/2 cup fresh grated Romano cheese 1 1/2 cups Baby Spinach leaves 2/3 cup Marinara sauce (any will do, use your favorite) 1/4 cup minced garlic 1/4 cup dried garlic flakes 3 slices of lean Canadian Bacon, halved and sliced 4 slices of lean Black Forest Ham, cut in thirds and sliced 6 Artichoke Heart 1/4's (from jar in water, not 'marinated'), sliced thin 2 medium size Portabella mushrooms, sliced very thin 1 small red tomato, sliced thin 4 Pepperoncinis Preparation: Pre-heat oven to 450 degrees In a small bowl, mix the Marinara and Minced Garlic thoroughly to create the sauce Spread the sauce on the pizza crust Spread the Quesadilla cheese on top of the sauce Distribute the Spinach leaves in an even layer on top of the cheese Place an even layer of the Canadian Bacon and Black Forest Ham on top Distribute a layer of mushroom slices on top of the meat layer Add a layer of tomato slices, followed by a layer of Artichoke Heart slices Slice the stemp ends off of the Pepperoncinis, sprinkling the juice on the pizza before dicing the peppers Sprinkle the dried garlic flakes on top, then add the Romano Cheese Bake for 15 minutes and cut into slices, ENJOY! We had a vacuum-sealed package of smoked ham from a holiday celebration a while ago, and decided to put together a salad to make use of some of the delicious meat. This one only counts up around 160 calories (4 WW points). Serves 2.
Ingredients: 1/2 cup of Ron's Tangy Honey-Dijon dressing (I added a pinch of Wasabi mustard powder to this one) 1 cup of Baby Spinach leaves, lightly chopped 1 cup of Romaine lettuce, lightly chopped 1/4 cup of fresh chives, chopped 1/4 cup of Salad Olives 1/3 cup of sliced Baby Bell peppers 1 Tbsp Tarragon flakes 1 Tbsp Herb de Provence 6 oz. Smoked Ham, sliced and sized 1 6.5 oz jar Asparagus 'Cuts and Tips' 1 medium size Golden Jubilee tomato Preparation Place Spinach, Romain, Peppers, Olives, Chives, Tarragon and Herbs de Provence in a tossing bowl Top with 3 Tbsp of Honey-Dijon dressing and toss until vegetables are thoroughly mixed and coated Spoon the tossed mixture onto two plates. Decorate the salad with the tomato slices, ham, and finally asparagus. Drizzle about 2 Tbsp of dressing on each salad, top with a pinch of Tarragon. Salt and pepper to taste. This is another 'slightly off-kilter' pizza that wows with the flavors.
Serves 4 - Srvg Size 1/4 pizza (2 pcs) = WW: 6.5 pts and 260 calories Sauce: 2 Tbsp Alfredo sauce 2 Tbsp Fat-free Sour Cream 2 tsp Cream-style Horseradish 1/4 cup sliced Armenian Cucumber 2 Tbsp Celery flakes 2 tsp Dill 2 tsp Himalayan Pink Crystal salt Put all ingredients in a blender and pulse until the sauce is creamy Ingredients: One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Whole Grain crust, available at Amazon http://www.amazon.com/Rustic-Crust-Whole-Grain-14-Ounce/dp/B004721SXU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1408843319 2/3 cup of Crab Meat (Chicken of the Sea Premium Super Lump) ~1 cup fresh spinach 1 cup Queso Quesadilla Shredded Cheese (I've only found this at Safeway) 1 Tablespoon minced garlic 1/4 teaspoon Hot Pepper Flakes ~ 2 Tablespoons Dried Garlic Slices 3 Pepperonchinis 12 Artichoke Heart quaters 1/2 cup fresh grated Romano cheese 1 cup canned diced tomatoes, drained Italian herb seasoning and pink himalayan salt to taste Preparation: Preheat oven to 450-degrees. Add the minced garlic, red pepper flakes and about a teaspoon of Italian Seasonsing to the pizza sauce - mix well. Spread the Alfredo sauce on the pizza. Follow with sprinkling the Queso Shredded Cheese evenly. Next layer the Spinach, tomatoes, crab, dried garlic slices and artichoke hearts ... in that order. Cut the stem off the pepperonchinis and squeeze the juice on the pizza, then slice and distribute. Dust the pizza with Italian Seasoning and Pink Himalayan Salt. Top with the Romano cheese. Bake for 15 minutes at 450 degrees (we are elevation 3200 feet) |