And, I'll be shopping for these recipes this week:
I believe I've already posted the first three of those recipes. I'll put up the Gnocchi recipe right now.
Heat skillet over medium high heat with cooking spray
Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally, until brown on the outside and cooked through. Add garlic, reduce heat to low, stir and cook until fragrant, about 30 seconds.
Remove skillet from heat, stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.
Yield: 4 servings, each 4 pieces chicken, 4 stalks celery, 2 TB dressing
4 points each
Coat tuna steaks fairly thickly in ground black pepper on both sides. Heat up a nonstick frying pan on high, add oil until quite hot. Add tuna steak, pouring a splash of teriyaki marinade on the top. Cook 3 min on one side, flip, add a splash of marinade to the top, and cook 3 min on the other side. Steak will be seared on both sides but pink in the middle.
Meanwhile, chop mango and avocado into small chunks. Serve over tuna.
Yields: 2 servings, 9 points each
Put all canned ingredients and spices into the pot. Simmer on medium, while you pick and shred all the meat off the chicken, discarding skin. It should make about 3 cups of meat. Drop the chicken into the soup and continue to simmer on medium.
Heat oven to 450. Place tortilla strips onto a cookie sheet, sprinkle with salt. Add to oven, cook until toasted, about 5-10 min. Remove from oven, add to soup.
Serve garnished with cheese and sour cream.
Yield: 6 servings,
4 points each for soup alone, depending on qty, usually 6 points per serving with cheese and sour cream
Cook bacon in a large dutch oven or non stick soup pot, until crisp. Remove from pan, crumble, set aside. Add onion to drippings in pan, cook until tender, ~8 min. Add corn, thyme, and garlic. Cook 30 sec, stirring. Add broth to pan, also milk, half and half, and potatoes. Bring to a simmer. Cover and cook 10 min, or until potatoes are tender, stirring occasionally.
Transfer chowder to a blender, 2c at a time. remove center piece of lid, to allow steam to escape- cover hole with a clean towel. Puree until smooth. Repeat. Add salt and pepper, also bacon after all the soup has been pureed.
Yield: 5 servings, 1 cup each
3 points each
Yum......
1) Combine first three ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 min on each side or until desired degree of doneness. Remove from pan and keep warm.
2) Add broth to pan, and cook for 30 seconds, scraping browned bits off the bottom. Increase heat to medium-high. Add preserves to pan, cook 1 min or until thick, stirring constantly with a whisk. Brush pork with glaze.
Yield: 4 servings, 1 chop + 1.5 TB glaze
4 points each
1) Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and salt. Cook 5 min, stirring occasionally. Add broth, cook 5 min or until liquid evaporates. Stir in vinegar and sugar, cook 5 min.
2) Add blackened grilled flank steak to pan. Cook 3 min until thoroughly heated. Set aside steak mixture, keep warm.
3) Mash beans with a fork until smooth. Warm tortillas according to package directions. Spread 1/4 c beans over each tortilla, leaving a one inch border.
4) Top each tortilla with 1 c lettuce, 1/4 c rice, and 2 TB cheese. Divide steak mixture evenly between wraps, roll up.
Yield: 4 servings, 9 points each
431 calories, 9g fat, 7.5g fiber
1) Combine first 7 ingredients, rub over sides of steak. Cover and refrigerate 3 hrs.
2) Prepare grill
3) Place steak on grill rack coated with cooking spray. Grill 5 min on each side or until desired degree of doneness. Let stand 10 min, then cut steak diagonally across the grain into thin slices.
Yield: 8 servings, 3 oz each, 4 points
1) Heat the oil in a large nonstick saucepan over med-hi heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened.
2) Add turkey and cook until brown, breaking up as you go. Stir in the beans, the tomatoes, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat, and simmer, covered, until the vegetables are very tender, about 30 min.
3) Serve topped with cheese, sour cream and scallions.
Yields 4 servings, (1c chili + 2TB cheese, 1 TB sour cream, 1 TB scallions)
each serving has: 4 points, 242 cal, 4g fat, 8g fiber
Recipes to Follow.............
Sandwich Makings
1) Preheat grill, after coating with cooking spray.
2) To make sauce, combine first 11 ingredients, chill.
3) Thread shrimp onto skewers. Spice shrimp as desired - I sprinkled mine with Louisiana BBQ spices, blackened seasoning, salt and pepper. Then grill ~3 min on each side, or until done.
4) Hollow out bread halves, leaving a 1" thick shell. If bread is not crusty enough, toast by placing on a baking sheet for 5 min at 350 degrees.
5) Assemble sandwiches with 1/4c lettuce, 1/4c tomato, 6-9 shrimp, and 1/4c sauce
Yield, 4 servings, 6 points each
1) Preheat oven to 350.
2) Combine first 4 ingredients, stirring with a whisk, set aside.
3) Heat butter in a medium saucepan or skillet over medium heat. Add onion, cook until tender but not brown. Stir in milk mixture, bring to a boil. Cook slowly over medium heat until thickened. Remove from heat, add half of cheese and stir until melted.
4) Arrange half of potatoes in an 11x7 baking dish coated with cooking spray. Pour half of sauce over potatoes, cover with ham. Top with remaining potatoes and remaining sauce. Sprinkle evenly with other half of cheese.
5) Cover with foil coated with cooking spray. Bake at 350 for 40 min. Uncover and bake another 45 min., until cheese is golden brown.
Yield: 6 servings, 7 points each
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