Sunday, January 24, 2010
Ah, the last week was interesting to say the least...
Saturday, January 16, 2010
Weight Watchers Enchiladas Verde
Prep 15 min Bake 45 min Serves 6
1 tsp canola oil
1 medium red onion, chopped
3 Tbsp sliced almonds
1 garlic clove, finely chopped
1 (10-oz) box frozen chopped spinach, thawed and squeezed dry
¼ lb low-fat soft tofu, cut-up
1/3 c light sour cream
8 fresh tomatillos, husked, fruit rinsed and quartered
4 scallions, sliced
2/3 c chopped fresh cilantro
1 canned jalapeño pepper, seeded and chopped
2 Tbsp chopped fresh mint (optional)
½ tsp ground cumin
½ tsp ground coriander
12 (6-inch) corn tortillas
¾ c shredded low-fat Cheddar cheese
1. Preheat oven to 350˚F. Spray 9 x 13-inch baking dish with nonstick spray.
2. To make filling heat oil in large nonstick skillet over medium-high heat, add onion, almond, and garlic; cook, stirring frequently, until onions and almonds are golden, about 8 minutes. Transfer to plate and let cool.
3. Puree tofu and sour cream in food processor. Transfer to large bowl; stir in onion mixure and spinach.
4. To make sauce, clean food processor bowl. Put tomatillos, scallions, cilantro, jalapeño, mint(if using), cumin and coriander in food processor and puree. Pour into shallow bowl.
5. Set cast iron or heavy-bottomed skillet over medium heat 3 minutes. Add 1 tortilla and toast until pliable, about 15 seconds per side. Dip tortilla into sauce to coat very lightly on both sides. Transfer tortilla to work surface. Place 1 spoonful filling slightly to one side of center and roll up. Transfer roll seam side down to baking dish. Repeat with remaining tortillas, filing, and enough sauce to make 12 enchiladas. Spoon remaining sauce over enchiladas, sprinkle tops with Cheddar.
6. Cover baking dish with foil and bake until enchiladas are not and Cheddar melts, 25-30 minutes. Uncover and let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, let thaw in refrigerator overnight. Cover with wax paper and microwave on Medium-High until heated through, about 5 minutes.
Per Serving (2 Enchiladas) 216 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 8 mg Chol, 273 mg Sod, 30 g carb, 6g Fib, 11g Prot, 236 Cal
WW Points: 4
Thursday, January 14, 2010
Monday, January 11, 2010
Sunday, January 10, 2010
Saturday, January 9, 2010
Emeril's Burger Seasoning
2 ½ tablespoons paprika
2 tablespoons table salt
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
2 teaspoons ground mustard
1 teaspoon cayenne pepper
Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 teaspoons per pound of ground beef, turkey, or chicken.
Dried herbs, such as basil, thyme, oregano, marjoram, or sage may also be added depending on the flavor profile desired.
1/4 cup plus
1 1/2 teaspoons soy sauce
1/4 cup sugar
3/4 cup mayonnaise
In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)
Then we did this Creamy Spinach Casserole that is just awesome
100% would make again
Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana
This recipe is:
- 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light, cubed
- 1/2 cup fat-free milk
- 1/2 cup grated Parmesan cheese
- 4 cups herb seasoned stuffing cubes
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
- Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41
Here is my photo...
Now, I just pray that these Eagles figure out what the hell their doing wrong so they can turn this game around...