So I don't keep having to try to remember...
Basmati Rice
Place 1Cup of rice in a medium-size heavy saucepan and add 1 3/4 cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice rest (covered) for few minutes before serving.
Friday, May 9, 2008
Thursday, May 8, 2008
Roasted Asparagus with Balsamic Browned Butter
I made this. SUPER EASY! And it was good. Sweet, amazingly enough.
Roasted Asparagus with Balsamic Browned Butter
Ingredients
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)--didn't use
Preparation
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Yield: 8 servings (serving size: 5 spears)
CALORIES 45 (60% from fat); FAT 3g (sat 1.8g,mono 0.9g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 134mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 3.9g
Cooking Light, SEPTEMBER 2007
Roasted Asparagus with Balsamic Browned Butter
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| Photo by ALB |
Ingredients
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)--didn't use
Preparation
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Yield: 8 servings (serving size: 5 spears)
CALORIES 45 (60% from fat); FAT 3g (sat 1.8g,mono 0.9g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 134mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 3.9g
Cooking Light, SEPTEMBER 2007
Chicken Français
I made this. HAHAHAHA! It was easy to prep until I got it into the pan. Then the egg stuff cooked, and the chicken cooked but not together. D has made this before, he was wary of me making it. But he had to work late and I didn't want to wait. I made it with rice (I didn't make it right, once again) and Asparagus with Brown Butter (good). The taste of the chicken was very good. The way it looked...HAHAHAHAHA!
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| Photo by ALB |
Ingredients
3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Combine first 8 ingredients in a shallow dish.
Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
Nutritional Information
CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g
CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g
Cooking Light, JANUARY 2001
Wednesday, May 7, 2008
Pasta Spirals with Pepperoni and Tomato
First, this is from the Complete Pasta Cookbook. It is my first recipe from there. I made it.
Second, I didn't do anything to "lighten" it up, but I'm sure you can. Third, the portions are HUGE! So you probably could make this 6 servings easily (10 points). Fourth, it needed cheese but you know...that's why I'm here to begin with.
So I made this. Start the pasta water before anything else. It was pretty easy to make
Pasta Spirals with Pepperoni and Tomato
main meals
POINTS® Value: 16
Servings: 4
Ingredients
1 medium onion(s)
1 medium red pepper(s)
1 medium green pepper(s)
1 Tbsp olive oil
1 3/4 pound canned diced tomatoes
2 Tbsp canned tomato paste
1 1/2 tsp garlic, minced
6 oz pepperoni
3 Tbsp parsley
16 oz uncooked penne
Instructions
1. Chop the onion. Halve, core and seed the peppers. Cut the flesh into dice.
2. Heat the oil in a medium saucepan, add the onion and cook for 2-3 minutes until it starts to color. Stir in the bell peppers, tomatoes, tomato paste, garlic and paprika, bring to a boil and simmer uncovered for about 15-20 minutes until reduced and thickened.
3. Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped parsley. Season to taste with salt and pepper.
4. Meanwhile, cook the pasta in plenty of boiing water according to the instructions on the package. Drain well. Divide among bowls and top with sauce.
Second, I didn't do anything to "lighten" it up, but I'm sure you can. Third, the portions are HUGE! So you probably could make this 6 servings easily (10 points). Fourth, it needed cheese but you know...that's why I'm here to begin with.
So I made this. Start the pasta water before anything else. It was pretty easy to make
Pasta Spirals with Pepperoni and Tomato
main meals
POINTS® Value: 16
Servings: 4
Ingredients
1 medium onion(s)
1 medium red pepper(s)
1 medium green pepper(s)
1 Tbsp olive oil
1 3/4 pound canned diced tomatoes
2 Tbsp canned tomato paste
1 1/2 tsp garlic, minced
6 oz pepperoni
3 Tbsp parsley
16 oz uncooked penne
Instructions
1. Chop the onion. Halve, core and seed the peppers. Cut the flesh into dice.
2. Heat the oil in a medium saucepan, add the onion and cook for 2-3 minutes until it starts to color. Stir in the bell peppers, tomatoes, tomato paste, garlic and paprika, bring to a boil and simmer uncovered for about 15-20 minutes until reduced and thickened.
3. Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped parsley. Season to taste with salt and pepper.
4. Meanwhile, cook the pasta in plenty of boiing water according to the instructions on the package. Drain well. Divide among bowls and top with sauce.
Tuesday, May 6, 2008
Stuffed Pork Chops
We got this from WeWa's Greatest Hits. D makes this. I have never tried. D says it is easy to make. We had this with broccoli. The stuffing doesn't really get crisp, but I like soggy stuffing so I think it is really good. You have to chop the celery and onion finely. If you don't, the taste can get overpowering of whichever isn't chopped finely.
Stuffed Pork Chops
4 Servings
4 (1/4-pound) boneless loin pork chops, trimmed of all visible fat
3 TBSP plain dried bread crumbs
1/2 celery stalk, finely chopped
1/2 small onion, finely chopped
2 TBSP fat-free egg substitute
1 TBSP chopped flat-leaf parsley
1 TBSP chopped sage
Freshly ground black pepper
1. Cut a large deep pocket in the side of each chop with a very sharp knife.
2. Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium; skewer the edges with toothpicks to hold them together, if necessary.
3. Preheat the oven to 400F. Spray 1-quart shallow baking pan with nonstick spray.
4. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side. Transfer to the baking pan; cover with foild and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.
Per Serving: (1 chop with 2 TBSP stuffing): 208 Calories; 9 g fat; 3 g Sat Fat; 70 mg Chol; 101 mg Sod; 5 g Carb; 1 g Fiber; 26 g Protein; 28 mg Calc. Points: 5
Stuffed Pork Chops
4 Servings
4 (1/4-pound) boneless loin pork chops, trimmed of all visible fat
3 TBSP plain dried bread crumbs
1/2 celery stalk, finely chopped
1/2 small onion, finely chopped
2 TBSP fat-free egg substitute
1 TBSP chopped flat-leaf parsley
1 TBSP chopped sage
Freshly ground black pepper
1. Cut a large deep pocket in the side of each chop with a very sharp knife.
2. Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium; skewer the edges with toothpicks to hold them together, if necessary.
3. Preheat the oven to 400F. Spray 1-quart shallow baking pan with nonstick spray.
4. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side. Transfer to the baking pan; cover with foild and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.
Per Serving: (1 chop with 2 TBSP stuffing): 208 Calories; 9 g fat; 3 g Sat Fat; 70 mg Chol; 101 mg Sod; 5 g Carb; 1 g Fiber; 26 g Protein; 28 mg Calc. Points: 5
Sunday, May 4, 2008
Green Beans with Lemon and Garlic
These were really good with the Chicken with Provencal Sauce. Very light tasting.
Green Beans with Lemon and Garlic
2 cups water
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (didn't use)
Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.
Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.
Yield: 6 servings
CALORIES 49 (40% from fat); FAT 2.2g (sat 0.6g,mono 1.2g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2.5mg; CALCIUM 37mg; SODIUM 111mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 7.2g
Cooking Light, JULY 2005
Green Beans with Lemon and Garlic
2 cups water
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (didn't use)
Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.
Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.
Yield: 6 servings
CALORIES 49 (40% from fat); FAT 2.2g (sat 0.6g,mono 1.2g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2.5mg; CALCIUM 37mg; SODIUM 111mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 7.2g
Cooking Light, JULY 2005
Chicken with Provencal Sauce
I couldn't find Herbes de Provence, so I made some
(1 Tbsp Marjoram, 1Tbsp Thyme, 1/2 tsp rosemary, 1/2 tsp Basil, 1/4 tsp sage, 1/4 tsp fennel, 1/4 tsp poultry seasoning).
D made this. It was really good. Our only though was maybe the chicken be breaded.
We had with green beans with lemon and garlic, and rice.
Chicken with Provencal Sauce
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
CALORIES 248 (30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); PROTEIN 40.2g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 376mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1g
Cooking Light, JANUARY 2005
(1 Tbsp Marjoram, 1Tbsp Thyme, 1/2 tsp rosemary, 1/2 tsp Basil, 1/4 tsp sage, 1/4 tsp fennel, 1/4 tsp poultry seasoning).
D made this. It was really good. Our only though was maybe the chicken be breaded.
We had with green beans with lemon and garlic, and rice.
Chicken with Provencal Sauce
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
CALORIES 248 (30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); PROTEIN 40.2g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 376mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1g
Cooking Light, JANUARY 2005
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