Easy Raspberry Sorbet

I was excited when I found this quick and easy recipe.  My daughter has multiple food allergies so I'm always on the lookout for recipes she can enjoy....and enjoy she does!

2 cups frozen raspberries or other frozen fruit

3 tablespoons apple juice or orange juice

1/2 teaspoon cinnamon or pure vanilla extract (optional)

Fresh mint leaves

Place frozen fruit, the juice, and the cinnamon or vanilla (if desired) in a blender or food processor.  Blend or process until smooth, scraping down the sides as needed.  Add extra juice if needed.  The sorbet is best served immediately, although it can be frozen.  Garnish with fresh mint.

Makes 4 servings.

Per serving: 35 calories, 1g protein, 9g carbs (3g sugar), 0g fat (0g saturated), 0mg cholesterol, 4g fiber, 1mg sodium

(The Biggest Loser 30-Day Jumpstart)

Turkey Lettuce Wraps

This is one of my favorite things for lunch these days....

 

8 butter lettuce leaves

1/2 cup vegetable cream cheese (low-fat is fine), softened

1/2 cucumber, peeled and diced

1/4 cup roasted and salted sunflower seed kernels

8 (1/2 oz) slices deli turkey breast

Spread each lettuce leaf with 1 tablespoon cream cheese.  Evenly divide cucumber and sunflower seeds between lettuce leaves and sprinkle over cream cheese.  Top lettuce leaf with 1 slice of turkey.  Press down gently and roll up.

Nutritional Info (per wrap): Calories: 87, Fat: 6g, Saturated Fat: 3g, Protein: 5g, Carbs: 7g, Fiber: 0g, Cholesterol: 20 mg, Sodium: 254mg



Chicken Salad Dijon with Grapes and Apple

1 lb trimmed boneless, skinless chix breasts

3 teaspoons extra-virgin olive oil

Salt, to taste

Ground black pepper, to taste

3 tablespoons fat-free plain yogurt

3 tablespoons Dijon mustard

1/3 cup chopped celery

1/3 cup seedless grapes, each cut in half

1/3 cup chopped red apple

Cook chicken.  Allow it to cool then cut into bite-sized cubes.

In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard.  Add chix, celery, grapes and apple.  Gently toss well to combine.  Saeason with salt and pepper to taste.

Makes 4 servings

Per serving: 173 calories, 27g protein, 4g carb, 5g fat (less than 1g saturated), 66mg cholesterol, trace fiber, 361mg sodium

(Taken from Biggest Loser Family Cookbook)



Texas Caviar

I love this one with baked tortilla chips, in a tortilla, over chicken or even with scrambled eggs......LOVE IT!

1 (15 oz) can 50% less-sodium black beans, rinsed and drained

1 (15 oz) can 50% less-sodium whole kernal corn, rinsed and drained

1/2 cup fresh salsa or pico de gallo (refridgerated, not jarred)

2 tablespoons chopped fresh cilantro

1 1/2 teaspoons red wine vinegar

1 teaspoon cumin

Salt, to taste

Ground black pepper, to taste

Hot sauce, to taste

In a large glass or plastic mixing bowl or a large resealable plastic container, combine beans, corn, salsa or pico de gallo, cilantro, vinegar and cumin.  Season with salt, pepper, and hot sauce.  Cover and refridgerate at least 2 hours or overnight before serving.

Makes 6 (1/2 cup) serving.

Per serving: 102 calories, 5g protein, 25g carbohydrates, trace fat (0g saturated),

0g cholesterol, 4g fiber, 269 sodium

(Taken from Biggest Loser Family Cookbook)

ENJOY!



Chicken Pot Pie

I LOVE Chicken Pot Pie but unfortunately a lot of them are pretty high in calories.  I found this one online and it's about 4 Weight Watcher points.  I don't have the actual calorie count but it's so good I wanted to share it

Ingredients:
- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste



Directions:
Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.

Makes about 6 servings.

(Laaloosh)

Hummus

I LOVE hummus but I hate that it's expensive.  I've been looking for a recipe that I like, the kids like and that Eva can have.  No tahini for my baby due to allergies but so many of the recipes I've tried just don't taste right without it!  I finally found one!  Eva agreed and was eating it by the spoonful tonight! :-)

1 (15 1/2 oz) can chickpeas, rinsed and drained

3 garlic cloves, peeled

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon water

1/2 teaspoon salt

1/8 teaspoon black pepper

1 or 2 drops hot sauce, preferably Tabasco

1/2 teaspoon paprika

Fine chopped fresh parsley

Combine all ingredients except paprika and parsley in food processor  and puree, adding a bit more water if hummus is too thick.  Transfer hummus to a serving dish: sprinkle with paprika and parsley.  Serve at once or refrigerate in covered container up to 3 days.

Serves 8

** I always have to add more water and mix the paprika right in instead of sprinkling on top!  YUM!

Per serving (2 tablespoons): 86 calories, 6g total fat

(1g Sat. Fat, 0g Trans Fat), 0mg Chol, 214 mg Sodium, 7g Carbs, 0g Total Sugar, 2g Fiber, 2g Protein, 19mg Calc.

PointsPlus Value: 2

(Weight Watchers New Complete Cookbook)

Andrea's Turkey Wrap

No bun = less calories!!

6 ounces 99% lean ground turkey breast

Salt and pepper to taste

2 leaves of butter lettuce

8 thin slices cucumber

2 tablespoons fresh alfalfa sprouts

2 tablespoons fresh bean sprouts

2 tablespoons low-fat Galeos Miso Caesar dressing
(I used fat-free Italian dressing)

From the turkey into a patty, about 4 1/2" in diameter.  Season the patty with salt and pepper and grill for 3-4 minutes on each side.

Cut patty in half and place eat half in the center of the one of the butter lettuce leaves.  Top the burgers with the cucumber, alfalfa sprouts and bean sprouts.  Drizzle with the dressing and wrap the lettuce around the burgers and veggies.

Makes 1 serving.

Per serving:  230 calories, 41g protein, 9g carbs (5g sugars),

3.5g fat (1g saturated), 70mg cholesterol, 1g fiber, 450g sodium

(The Biggest Loser 30-Day Jumpstart)

Frosty Pumpkin Smoothie

Pumpkin pie in a glass!  My kids LOVE this smoothie and ask for it quite often.

1/2 cup pumpkin puree, fresh or canned

1/2 cup fat-free Greek-style yogurt + extra for garnish

1/2 cup fat-free milk

2 tablespoons agave nectar

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

5 ice cubes

Pinch of ground nutmeg

Combine the pumpkin, yogurt, milk, nectar, vanilla extract, cinnamon, ginger, cloves and ice in a blender and blend until smooth.  Pour smootie into a chilled glass and garnish with a dollop of yogurt and a sprinkle of nutmeg.

Makes 2 servings (about 2 cups)

Per serving:  130 calories, 8g protein, 26g carbs (22g sugars),

0g fat, 0mg cholestoral, 2g fiber, 45 mg sodium

(The Biggest Loser 30-Day Jumpstart)

Chessy Vegetable Frittata

I LOVE this frittata and it reheats really well in the microwave.  I've made it several times and have been know to eat it for a couple of meals a day!

6 egg whites

2 whole eggs

3 teaspoons olive oil

1 cup chopped onion

1 cup chopped bell pepper

1 cup sliced mushrooms

1 cup chopped tomato

1 tablespoon chopped garlic

1 cup fat-free ricotta cheese

2 tablespoons fresh basil, chopped

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Fresh basil sprigs

Preheat the oven to 400.  Lightly coat an 8x8 baking pan with olive oil cooking spray.

In a large mixing bowl, combine egg whites and whole eggs.  Set aside.

Heat 1 teaspoon of the oil in a large nonsick skillet over medium-high heat.  Add the onion and bell pepper and cook for 5 minutes or until veggies are soft.  Transfer them to a baking sheet to cook.

Add another teaspoon of the olive oil to the same pan.  Add mushrooms and cook for a few minutes until the mushrooms are softened.  Transfer them to the baking sheet to cook.  Add the remaining 1 teaspoon oil to the pan.  Add the tomato and garlic and cook for 3-4 minutes or until the tomatoes are soft and most of the juices have evaporated.  Transfer them to the baking sheet to cool

Whisk the reserved eggs.  Add the ricotta and whisk again until smooth.  Stir in basil, salt, pepper and cooled vegetables.  Pour the frittata mixture into the prepared pan.  Bake for 25 mintues or just until set.  Serve immediately, garnish with the Parmeasan cheese and basil sprigs.

Makes 6 servings.

Per serving:  130 calories, 11g protein, 12g carbs (3g sugar),

 5g fat (1g saturated), 80mg cholesterol, 2g fiber, 360mg sodium

(The Biggest Loser 30-Day Jumpstart)



Tortilla Soup

This is what I made for dinner tonight!  REALLY good.  We added just a little shredded cheese on top too.  We also agreed that a can of black beans would be a good addition!!

1 teaspoon cumin

1 teaspoon child powder

1 teaspoon smoked paprika

1/8 teaspoon salt

25 ounces canned crushed tomatoes

14 ounces canned fire-roasted diced tomatoes

3 cups chicken stock or turkey stock

2 cloves garlic, minced

1 medium onion, diced

4 ounces canned diced green chiles, drained

2 habanero peppers, diced

1 cup fresh corn kernels

2 cups cubed chicken or turkey breast

Tortilla strips, as desired (see below)

Serves 8

Place spices, tomatoes, stock, garlice, onions, chiles and peppers in slow cooker.  Cover and cook on low for 6 hours.

After 6 hours add the corn and turkey or chicken.  Cover and cook for an addition 45-60 minutes.  Serve with tortilla strips.

Per serving:  170 calories, 3g fat, 350mg Sodium, 21g carbs, 4g fiber, 17g protein

To make tortilla strips:

Slice 4 corn tortillas in half, then into 1/4" strips.  heat 1/2 teaspoon canola oil in a shallow skillet.  Add the tortilla strips and cook, turning once, until they are crisp and golden.  Drain on paper towel-lined plates.  Blot dry. Divide evenly among the bowls of soup before serving.

(Or you could just crush a few tortilla chips on top which is what we did.)

(The Everything Healthy Slow Cooker Cookbook)

Tuna and White Bean Salad

I have enjoyed this recipe for lunch several times.  I really love to eat it served of a bed of spinach.  Eva, my 2 year old, inhales this one too!!

1 (15 1/2 ounce) can cannellini (white kidney) beans, rinsed and drained

1 (5 ounce) water-packed light tuna, drained and flaked

1/2 red onion, chopped

3 celery stalks, sliced

1/4 cup chopped fresh parsley

3 tablespoons lemon juice

2 garlic cloves, minced

2 teaspoons dried sage

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Mix together all ingredients in a serving bowl until well combined.

Serves 4

Per serving (about 1 1/2 cups): 180 calories, 3g total fat (1g Sat. fat, 0g trans fat), 21 mg Chol, 573 mg sodium, 15 g total carbs, 2 g total sugar, 4 g fiber,

22 g protein

PointsPlus value: 4

(WW New Complete Cookbook)

Loaded Mashed Potatoes

This was new way for me to makes potatoes and it was yummy!  I think this would be a quick and easy option for potlucks or other get togethers.

3 pounds small russet potatoes, peeled

4 cloves garlic, sliced

1 medium onion, diced

1 tablespoon bacon bits

3/4 cup water

1/4 cup skim milk

1/4 cup diced green onions

2 tablespoons grated Parmesan

1/4 cup fat-free sour cream

Place potatoes, garlic, onion and bacon bits in a 4-quart slow cooker.  Add water. Stir.  Cover and cook on high until potatoes are tender, about 3-4 hours.

Add the milk, green onions, Parmesan and sour cream.  Mash with a potato masher.

Serves 10.

Per serving: 310 calories, 0.5 grams fat, 45 mg sodium, 29 g carbs, 2 g fiber, 5 g protein

(Everything Healthy Slow Cooker Cookbook)

Savory Beef Stew

Another yummy recipe we found in the newspaper!  I'm not a huge fan of beef stews but this one was REALLY yummy!!

2 pounds well trimmed beef stew mean, cut into 1" cubes

4 carrots, cut into 1" chunks

2 (14.5 ounce) cans undrained diced no-salt-added tomatoes

1 medium onion, cut into wedges

1 (1.5 ounce) packet slow cooker beef stew seasoning

1/2 cup water

1/2 cup dry red wine or low-sodium beef broth

1 tablespoon fresh chopped or 1 teaspoon crushed dried rosemary leaves

8 slices toasted Italian bread

In a 4 quart or larger slow cooker, place beef, carrots, tomatoes and onion.  In a small bowl blend seasoning mix, water, wine or broth and rosemary.  Pour over beef  and vegetables; toss to coat.  Cover. Cook 8 hours on low.  To serve, place 1 slice toasted bread into each bowl.  Spoon stew over bread.

Makes 8 servings.  Prep time: 10 minutes.  Cooking time: 8 hours on low

Per serving:  310 calories, 27 grams protein, 9 grams fat (26 percent calories from fat), 3.2  grams saturated fat, 27 grams carbs, 71 milligrams cholesterol, 742 milligrams sodium, 3 grams fiber

(Susan Nicholson, http://www.7daymenuplanner.com/)



Creamy Cajun Shrimp Linguine

We found this in the newspaper and it quickly became a favorite of ours!  I usually double the recipe so we have leftovers.  We also enjoy this one with chicken instead of shrimp quite often.

1 tablespoon butter

8 ounces sliced cimini (baby bella) mushrooms

1 large red bell pepper, cut into 1/4" slices and halved

2 teaspoons flour

1 teaspoon Cajun seasoning (we use more!)

1/4 teaspoon salt

2/3 cup fat-free half and half

1 cup water

1 (14 ounce) can fat free chix broth

6 ounces linguine

1 pound medium uncooked peeled and deveined shrimp

1/4 cup chopped fresh flatleaf parsley

In a large non-stick skillet, melt butter on medium-high.  Add mushrooms and bell pepper to pan; cook 4 minutes or until moisture evaporates.  Add flour, seasoning and salt; cook 30 seconds.  Stir in half and halfl; cook 1 minute or until slightly thickened, stirring constantly.

Combine water and broth in a Dutch oven; bring to boil.  Break pasta in half; add to pan.  Bring mixture to boil.  Cover, reduce heat and simmer 8 minutes.  Add shrimp to pan.  Cover and simmer 3 minutes or until shrimp is opaque.  Remove Dutch oven from heat and drain.  Add pasta misture and parsley to skillet; toss to mix.  Serve immediately.

Makes 4 servings.  20 minutes prep time.  About 20 minutes cooking time.

Per serving:  333 calories, 30 grams protein, 5 gram fat (13 percent calories from fat), 2.2 grams saturated fat, 43 grams carbs, 176 milligrams cholesterol, 685 milligrams sodium, 3 grams fat

(http://www.7daymenuplanner.com/)