* 5 medium tart apples, cored, and sliced
* 1/3 cup firmly packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 cup whole-wheat flour
* 1 cup oats
* 1/2 cup melted butter
* 1/3 cup water
Arrange sliced apples in a buttered 8 inch baking dish. In a bowl, combine sugar, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 35 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
Sunday, October 23, 2011
Pumpkin stew
4 servings
* One small pumpkin
* One pound of stew meat
* 3 tablespoons canola oil, divided
* 1 cup beef stock
* 3 red potatoes, peeled, and cubed
* 2 medium carrots, chopped
* 1 large green pepper, seeded and chopped
* 2 cloves of garlic
* 1/4 cup chopped white onion
* 4 tomatoes chopped, or 1 can diced tomatoes
* salt and pepper to taste
In a Dutch oven, or heavy stock pot, brown stew meat in about 2 tablespoons of oil. When brown, add beef stock, and all the vegetables. Stir well to get all the bits of brown off the bottom of your pan. Cover and let simmer for two hours. After two hours, stir in the tomatoes.
While the stew is stewing. You can wash your pumpkin, remove the top, and save it. Scoop out the seeds, and the stringy fibers, and discard. Preheat your oven to 325, and place your cleaned out pumpkin it a sturdy baking pan. Brush the sides of your pumpkin with some canola oil.
Spoon the stew into the pumpkin, and replace the top. Bake for about 2 hours or until the pumpkin is tender inside. When serving, scrape out a little pumpkin with each serving. Salt and pepper to taste.
* One small pumpkin
* One pound of stew meat
* 3 tablespoons canola oil, divided
* 1 cup beef stock
* 3 red potatoes, peeled, and cubed
* 2 medium carrots, chopped
* 1 large green pepper, seeded and chopped
* 2 cloves of garlic
* 1/4 cup chopped white onion
* 4 tomatoes chopped, or 1 can diced tomatoes
* salt and pepper to taste
In a Dutch oven, or heavy stock pot, brown stew meat in about 2 tablespoons of oil. When brown, add beef stock, and all the vegetables. Stir well to get all the bits of brown off the bottom of your pan. Cover and let simmer for two hours. After two hours, stir in the tomatoes.
While the stew is stewing. You can wash your pumpkin, remove the top, and save it. Scoop out the seeds, and the stringy fibers, and discard. Preheat your oven to 325, and place your cleaned out pumpkin it a sturdy baking pan. Brush the sides of your pumpkin with some canola oil.
Spoon the stew into the pumpkin, and replace the top. Bake for about 2 hours or until the pumpkin is tender inside. When serving, scrape out a little pumpkin with each serving. Salt and pepper to taste.
Crock-pot 3 bean turkey chili
12 servings/5WW points
* 20 oz. fat-free ground turkey breast
* 1 small onion, chopped
* 1 28 oz. can diced tomatoes
* 1 16 oz. can tomato sauce
* 1 4.5 oz. can chopped green chiles
* 1 15 oz. can chickpeas, undrained
* 1 15 oz. can black beans, undrained
* 1 15 oz. can small red beans, undrained
* 2 Tbsp chili powder
Topping
* 1/2 cup chopped red onion
* 1/2 cup chopped fresh cilantro for topping
* shredded cheddar to top
Brown turkey and onion in a medium skillet over medium high heat until cooked through. Drain any fat remaining and transfer to crock-pot. Add remaining ingredients, mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese.
* 20 oz. fat-free ground turkey breast
* 1 small onion, chopped
* 1 28 oz. can diced tomatoes
* 1 16 oz. can tomato sauce
* 1 4.5 oz. can chopped green chiles
* 1 15 oz. can chickpeas, undrained
* 1 15 oz. can black beans, undrained
* 1 15 oz. can small red beans, undrained
* 2 Tbsp chili powder
Topping
* 1/2 cup chopped red onion
* 1/2 cup chopped fresh cilantro for topping
* shredded cheddar to top
Brown turkey and onion in a medium skillet over medium high heat until cooked through. Drain any fat remaining and transfer to crock-pot. Add remaining ingredients, mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese.
Crock-pot Chicken Enchiladas
* 1 lb. Boneless skinless chicken breasts
* 30 oz. Enchilada sauce (2 cans mild, 1 can hot)
* 4 oz. Can chopped green chiles
* 2 15 oz. Cans of black beans, rinsed and drained
* 8-10 flour tortillas (6 inch tortillas)
* 1 cup (4 oz.) shredded Mexican cheese blend
In slow cooker, combine chicken, sauce, chiles, and 1 can black beans. Cover and cook on low for 8 hours. Remove chicken and shred with 2 forks. Reserve 1 2/3 cups cooking juices. Pour remaining cooking juices into a large bowl; add beans and shredded chicken. Add 1 cup reserve juices to baking dish - 9x13 pan. Place 1/3 cup chicken mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 additional minutes, until cheese is lightly browned.
* 30 oz. Enchilada sauce (2 cans mild, 1 can hot)
* 4 oz. Can chopped green chiles
* 2 15 oz. Cans of black beans, rinsed and drained
* 8-10 flour tortillas (6 inch tortillas)
* 1 cup (4 oz.) shredded Mexican cheese blend
In slow cooker, combine chicken, sauce, chiles, and 1 can black beans. Cover and cook on low for 8 hours. Remove chicken and shred with 2 forks. Reserve 1 2/3 cups cooking juices. Pour remaining cooking juices into a large bowl; add beans and shredded chicken. Add 1 cup reserve juices to baking dish - 9x13 pan. Place 1/3 cup chicken mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 additional minutes, until cheese is lightly browned.
Sunday, October 16, 2011
Shrimp Quesadillas with Tomato Avocado Salsa
4 servings/7 WW points per serving
Tomato avocado salsa
* 1 medium tomato
* 1 avocado
* 1 lime, juice of
* 1 Tbsp cilantro, chopped
* 1 Tbsp red onion, finely minced
In a medium bowl, combine tomato, avocado, red onion, lime juice, cilantro, salt and pepper.
Shrimp
* 16 large shrimp, cleaned and deveined
* cumin
* garlic powder
* salt and pepper
* cooking spray
* 4 scallions, chopped
* 6oz. Cheddar cheese, shredded
* 8 6" flour tortillas
Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes in each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5oz cheese, 8 shrimp halves, and salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.
Tomato avocado salsa
* 1 medium tomato
* 1 avocado
* 1 lime, juice of
* 1 Tbsp cilantro, chopped
* 1 Tbsp red onion, finely minced
In a medium bowl, combine tomato, avocado, red onion, lime juice, cilantro, salt and pepper.
Shrimp
* 16 large shrimp, cleaned and deveined
* cumin
* garlic powder
* salt and pepper
* cooking spray
* 4 scallions, chopped
* 6oz. Cheddar cheese, shredded
* 8 6" flour tortillas
Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes in each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5oz cheese, 8 shrimp halves, and salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.
Subscribe to:
Comments (Atom)