Tuesday, April 29, 2008

Chocolate Chipotle Brownies

I made these last year.

Chocolate Chipotle Brownies

24 servings/ 4 points per serving


1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels

Preheat the oven to 325 degrees F.

Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.

Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.

Sunday, April 27, 2008

Indian Butter Chicken

OMG, this was so good. First, I made it. And it was really easy! It probably could use a little extra salt, but eh. Definitely having again.

The NI comes out to 12 points, but the WeWa Recipe Builder says 11.

Update: Garam Masala is in the spice aisle of the grocery store with the other spices (I use McCormick). If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves

Indian Butter Chicken

1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and chopped (Update: I seeded half of the jalapeno, the other half, I left with the seeds in)
Update: Add 5 cloves of chopped garlic
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt (Update: use 1/2 tsp)
1/4 cup (1/8 lb.) butter or margarine
6 cups hot cooked white basmati rice
Lime wedges

1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter (update: use PAM) and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter (Update: use the 4 TBSP) into chunks and stir into sauce until melted.

3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

Yield: Makes 5 or 6 servings
CALORIES 529 (32% from fat); FAT 19g (sat 9.5g); PROTEIN 37g; CHOLESTEROL 109mg; SODIUM 439mg; FIBER 2.4g; CARBOHYDRATE 57g

Sunset, MARCH 2001

Wednesday, April 23, 2008

Linguine with Clam Sauce

Mine looked like the picture. Yay! But taste... eh it needed cream or butter.
It was really easy to make. D said it was a bit dry (he had it about 2 hours after I made it), because I didn't think it having it immediately after I made it.
All in all, we tried it and there we go. I think the recipe with the red sauce was much better.

We had with a Caesar Salad.

Linguine with Clam Sauce

1 (9-ounce) package fresh linguine
4 bacon slices

2 teaspoons bottled minced garlic
1 teaspoon dried basil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 (6 1/2-ounce) cans minced clams, drained
1 (8-ounce bottle) clam juice
1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice); cook 3 minutes, stirring occasionally.

Combine the pasta and clam mixture, and toss well. Sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup linguine mixture and 1 tablespoon cheese)

CALORIES 290 (24% from fat); FAT 7.7g (sat 2.8g,mono 1.7g,poly 1.2g); PROTEIN 32g; CHOLESTEROL 97mg; CALCIUM 190mg; SODIUM 415mg; FIBER 1.3g; IRON 26.9mg; CARBOHYDRATE 21.7g

Cooking Light, NOVEMBER 2001

Tuesday, April 22, 2008

Quick and Easy Salisbury Steak

I have been making this for years (before I even met D). I don't know what Salisbury Steak tastes like because this is the only one I've ever had. D likes it, and it only takes about 10 minutes to make. We had it with premade mashed potatoes.

The recipe is courtesy of WeWa and is 5 points/serving (2000 WeWa Plan).

Quick and Easy Salisbury Steak

Photo by ALB

1 lb ground round
1/4 tsp garlic powder
1/4 tsp salt
1/4 black pepper
Vegetable Cooking Spray
1 (8-oz) package presliced fresh mushrooms
1/4 cup chopped onion
1 tsp dried thyme
2 Tbsp dry sherry or white wine
1 (12-oz) jar fat-free beef gravy
Fresh thyme sprigs (we don't use)

1. Combine first 4 ingredients in a medium bowl; mix well. Shape mixture into 4 (1/2 inch thick) patties

2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add patties, and cook 4 to 5 minutes on each side or until done. Remove patties from skillet, and set aside.

3. Increase heat to medium-high; add mushrooms, onion and thyme; cook, stirring constantly, 3 minutes or until vegetable are tender. Add sherry; cook 1 minute. Stir in gravy; return patties to skillet. Cook 2 minutes or until throughly heated. Garnish with thyme, if desired.

4 servings

Wednesday, April 16, 2008

General Tsao's Chicken

DH made this Sunday. It was good. He liked it a lot. I will have to have it again, because I was sick, and nothing was tasting (I had no taste buds or sumfin)

General Tsao's Chicken
4 servings..6 points each

3/4 cup canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar (D used Rice Vinegar)
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot


In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Sunday, April 13, 2008

Broccoli with Caramelized Shallots

I prepped this for D last night. It was pretty easy to cut broccoli and shallots. He made it. We made it with pine nuts because the walnuts mysteriously disappeared and put themselves back on the rack at the Kroger. D added sherry to the ingredient list.

We both decided we could eat the shallots and pine nuts without the broccoli, but that would defeat the purpose of having a vegetable. Definetly having again. We had with corn bread bites and ancho chili steak.

Broccoli with Caramelized Shallots

makes 4 servings

2 tablespoons walnut pieces (we used pine nuts)

1 1/2 teaspoons extra-virgin olive oil

1 cup sliced shallots, thinly sliced (4-5 large shallots)

Salt & freshly ground pepper to taste

1 bunch broccoli (1 1/2 pounds), cut into florets (5 cups)

(we added sherry to the list)

1. Preheat oven to 450F.

2. Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl. (D used a frying pan)

3. Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water (or sherry) if the mixture gets too dry.) Season with salt and pepper.

4. Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.

NUTRITION INFORMATION: Per serving: 117 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 6 g protein; 5 g fiber; 123 mg sodium; 703 mg potassium.1 Carbohydrate Serving

Eating Well

Friday, April 11, 2008

Chili Cook-Off 2nd place finisher

Yes, I won 2nd place with a CL recipe!
Check out October 2007 blogs, Beef Black Bean and Chorizo Chili.
Also make the Cheddar Chipolte Scones!

Wednesday, April 9, 2008

Penne and Chicken Tenderloins with Spiced Tomato Sauce

Had this for dinner tonight with Caesar Salad. It was very good. Simple too. I thought it would be good with sausage (the fennel makes me think that), and it reminded me of the Provolone and Chicken Sausage thingie. But D said much easier, so we will have again.

Penne and Chicken Tenderloins with Spiced Tomato Sauce

Any small pasta will work in this quick, easy entrée. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce. Total time: 36 minutes.

1 teaspoon ground fennel seed
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders, cut into (1-inch) pieces
1 tablespoon olive oil
4 garlic cloves, minced
4 cups canned diced tomatoes, undrained
1 cup white wine
8 ounces uncooked penne
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

Combine first 5 ingredients in a small bowl; rub over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.

Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.

Yield: 4 servings (serving size: about 1 1/2 cups)

CALORIES 446 (15% from fat); FAT 7.2g (sat 1.9g,mono 3.2g,poly 0.8g); PROTEIN 38.5g; CHOLESTEROL 70mg; CALCIUM 153mg; SODIUM 774mg; FIBER 6.5g; IRON 4.2mg; CARBOHYDRATE 57.1g

Cooking Light, APRIL 2006

Tuesday, April 8, 2008

Chili Corn Mashed Potatoes

Made this a lot of times, but I haven't made it as of late. Usually it only makes 3 servings, but that is because the size of the potatoes is always different. It isn't like you can measure cups of potatoes in the grocery store.

It is from Southern Living Comfort Foods (it may be Light Comfort Foods...I don't remember).

Corn Mashed Potatoes
POINTS® Value: 2
Servings: 4

  • 3/4 cup frozen corn kernels
  • 2 1/2 cup potato(es)
  • 3 Tbsp fat-free sour cream
  • 3 Tbsp fat-free skim milk
  • 1 Tbsp reduced-calorie margarine
  • 1/2 tsp chili powder
  • 1/4 tsp table salt
  • 1/8 tsp ground cumin


Potato should be cubed peeled baking potato

1. Cook corn according to package, omitting salt; drain and set aside.

2. Place potato in medium sauce pan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender; drain. Return potato to pan; beat at medium speed of a mixer for 1 minute. (I use potato masher, not a mixer. I have put the seasonings (chili powder, salt, cumin) in to taste, so you might have to adjust them.) Add sour cream and next 5 ingredients. Beat until smooth. Stir in Corn.

Serving Size = 3/4 Cup

Grilled Tilapia Tacos

I liked this a lot. D said it was eh. He wanted the fish to have more flavor. I said put Adobo or Taco Seasoning on it. He didn't so, oh well. We will have again. Had with chili-corn mashed potatoes.

Grilled Tilapia Tacos

Makes 6 servings
Spring is finally here! Tonight try this zesty taco recipe made with Tilapia. Go ahead and put a healthy twist on the traditional taco. Thank you to our friends at Tropical Aquaculture Products, Inc. for this GREAT recipe.
With my changes it came to 6 points per serving, and it was 4 servings.


  • 2 lbs. fresh Tropical™ Tilapia fillets (I used 18 oz of frozen tilapia thawed out)
  • olive oil (I didn't use)
  • flour tortillas (I used corn tortillas)
  • shredded cabbage
  • salsa (I didn't use)
  • sour cream (I didn't use)
  • fresh lime wedges
  • Sauce
  • 1/3 cup fresh, chopped cilantro
  • 2 jalapenos -- seeded
  • 1/2 cup mayonnaise (I used Helman's RF)
  • 1/2 cup sour cream (I used non-fat)
  • 1 avocado
  • 1 tsp. fresh lime juice


Into a food processor, add cilantro and jalapenos, process until coarsely chopped and mixed together. Add mayonnaise, sour cream, avocado and lime juice. Blend until smooth. Keep this sauce refrigerated until needed. Brush tilapia fillets with olive oil and grill over medium heat for 2-4 minutes per side, until cooked through. Heat tortillas on grill and spread 2 Tbls. of sauce on each warm tortilla. Place 1/2 of a fillet in center of each tortilla, add shredded cabbage, fold tortilla and top with salsa and sour cream. Garnish with fresh lime wedges.