Recipes for August 26th Week

I have ingredients left over from these recipes:

• Buffalo Chicken Fingers
• Marmalade pork chops

And, I'll be shopping for these recipes this week:

• Shepherd's Pie
• Veal Marsala
• Shrimp Remoulade Po Boys
• Gnocchi with Shrimp, Asparagus, and Pesto

I believe I've already posted the first three of those recipes. I'll put up the Gnocchi recipe right now.

Buffalo Chicken Fingers

• Cooking spray
• 1.25 lb uncooked boneless skinless chicken breast, cut into 16 long strips
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp minced garlic
• 2 TB fat free margarine
• 4 tsp hot pepper sauce
• 1/2 c light blue cheese dressing
• 4 celery stalks, trimmed and cut into 4 pieces each

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

Seared Tuna Steaks with Mango & Avocado Salsa

This is something I just made up, so I don't have exact proportions, but it's super delicious, and very quick.

• 2 small but thick sashimi-grade tuna steaks
• ground black pepper
• teriyaki marinade
• 2 tsp olive oil
• 1 small mango
• 1/2 avocado

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

Chicken Tortilla Soup

This is one of my alltime favorites, in large part because it makes AWESOME leftovers, and is super-easy. I made this last week, and I'm still loving it for lunch this week. It's not my husband's favorite, but it may be mine.

• 2x 10 oz cans Rotel Tomatoes
• 2x 10.75 oz cans condensed Tomato Soup
• 2x 14 oz cans fat free chicken broth
• 2x 15 oz cans pinto beans
• 1x 11 oz can Mexicorn
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp worstershire sauce
• 1 whole roasted rotisserie chicken (usually you can get these at the normal grocery store)
• 8 corn tortillas, cut into thin strips
• For Garnish: Fat free shredded cheddar, Fat free sour cream

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

Corn, Bacon and Fingerling Potato Chowder

• 2 slices applewood smoked bacon
• 1.75 c diced onion
• 3.5 c fresh corn kernels (about 7 ears)
• 1 tsp chopped fresh thyme
• 2 garlic cloves, minced
• 2c fat free chicken broth
• 1/2c skim milk
• 1/2c half and half
• 8 oz (1/4" thick) rounds of fingerling potato slices
• 1/4 tsp salt
• 1/4 tsp pepper

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

Recipes for August 19th Week

Last week, I was travelling for business, and, while I bought ingredients for a few dishes, I didn't do much cooking. So, this week, I'll be making most of those meals, and have bought a couple of other things besides.

• Corn, Bacon and Fingerling Potato Chowder
• Vegetables, Pasta, Chicken and Satay Sauce
• Chicken Tortilla Soup
• Buffalo Chicken Fingers
• 2-cheese lasagne
• Marmalade Pork Chops
• Peel & Eat Shrimp & Corn
• Tuna steaks with Mango and Avocado Salsa

Yum......

Pork Chops with Ancho Chile Rub & Raspberry Glaze

• 2 tsp ancho chile powder
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 4x6 oz bone-in center cut pork chops
• 1/4 c fat free beef broth
• 2 TB seedless raspberry preserves

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