Sunday, June 29, 2008

HG's Apple with Peanut Butter Fluff Dip

I saw this recipe on the Hungry Girl website and have wanted to try it for a while now. Let me warn you, if you don't have a sweet tooth for really sweet treats, then this isn't for you. If you love sweets, like I do, and like to keep to low-point snacks, then this is for you.



Apple with Peanut Butter Fluff Dip
Serves 1

1 medium apple (I like Fuji, very sweet and crisp)
1 tablespoon Trader Joe's Better 'n Peanut Butter
1 tablespoon marshmallow fluff

Cut the apple into wedges. Combine the Better 'n Peanut Butter and fluff in a small bowl; mix well. Enjoy!

(Entire recipe is 2 points; if you want to use regular peanut butter, add another point.)

Saturday, June 28, 2008

Chicken Marsala

Hi there, sorry I haven't posted in a while. It was a little too hot to cook lately. I decided to make Chicken Marsala tonight. But instead of buying the cooking wine from the supermarket, I went to the liquor store and bought real Marsala wine. Believe me, it makes a huge difference, I had no idea! It simmers down to a rich, nutty sauce that is delicious.

Chicken Marsala
Serves 4
1 cup all-purpose flour
salt
black pepper
1 package thin sliced skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons Olivio spread or butter
8 ounces baby bella or cremini mushrooms, wiped clean and sliced
1 cup Marsala wine
1 cup chicken broth
Combine flour, salt and pepper to taste in a shallow dish. Coat chicken pieces in flour. Spray a medium skillet with olive oil spray and place over medium heat. Add Olivio and let melt. Add the chicken to the skillet. Brown chicken on both sides, about 5 minutes. Remove chicken and set aside.
Add mushrooms to the skillet and saute until slightly softened. Add the Marsala wine and chicken broth to the skillet. Simmer for about 2 minutes.
Combine 1 tablespoon flour and 3 tablespoons water in a small bowl until mixture is smooth. Add flour mixture to the skillet, stirring to combine. Let simmer for another 2 minutes, stirring occasionally. Add chicken back to skillet. Cover skillet and let simmer over low heat for about 15 minutes, turning chicken occasionally. Divide chicken and sauce among 4 plates. Serve over pasta, or even brown rice or couscous.

Tuesday, June 17, 2008

Orange Honey Tilapia

I recently bought some really good Navel oranges at the supermarket and I needed a new way to make tilapia, so I thought why not put the two together? The freshly squeezed orange juice and honey offer a subtle flavor to the fish, not overpowering at all.



Orange Honey Tilapia
Serves 2

2 medium oranges
2 Tbsp. honey
2 tsp. Worcestershire sauce
2 tsp. rice-wine vinegar
2 tilapia fillets (about 4 ounces each)

Cut one orange in half and squeeze into a large resealable plastic bag. Add the honey, Worcestershire sauce and rice-wine vinegar into the bag. Place the tilapia fillets into the bag. Cut the remaining orange into slices. Add to the bag. Seal bag and turn several times to coat the tilapia. Place in the refrigerator and let marinate for about 4 hours.

Preheat broiler. Place two large pieces of aluminum foil on a flat surface. Spray each with nonstick cooking spray. Remove the tilapia from the resealable bag and place one on each foil piece. Place 2 orange slices on each piece. Spoon some of the marinade over the fish. Fold foil edges over fish and seal tightly. Place under broiler and cook for about 20 minutes. Open foil partway, being careful to keep the juices in, and continue cooking until tilapia is opaque and flakes easily, about 15 minutes longer.

(Each serving is 4 pts.)

Saturday, June 14, 2008

Black Bean Salad

My neighbor Linda made this salad for a barbecue we had and it was delicious. There are many different variations you can do, like adding tomatoes right before serving, or leaving out the cilantro (that was my addition, Linda doesn't like cilantro). You can make this at least 2 days before you need to serve. It tastes so good after the flavors have melded after a few days.



Black Bean Salad
Serves 12

1 can (1 lb. 13 oz.) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, rinsed
1 large red pepper, finely diced
1 large green pepper, finely diced
1 medium red onion, finely diced
3 limes
1/3 cup extra virgin olive oil
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh cilantro

Combine the black beans, corn, red and green peppers, and onion in a large bowl.

Squeeze the limes into a small bowl. (Bonus tip: roll the limes on the counter top to get the most juice from them. Also, make sure they are at room temperature.) Add the olive oil, cumin, salt and pepper. Mix well. Pour over the salad in the bowl. Add the cilantro. Toss everything to coat well. Chill overnight.

(Each serving, 3/4 cup, is 3 pts.)

Tuesday, June 3, 2008

Eggplant Stuffed Shells

This is a recipe that I've adapted from my previous job. The original called for cottage cheese, but I still believe that stuffed pasta dishes are best with ricotta cheese. The stuffing for the shells tastes like you're eating eggplant parmigiana. It is so delicious, and you can have 4 shells for each serving. The recipe serves 8, but you can easily cut this recipe in half. It tastes even better the next day!


(This is a picture of the shells before baking.)

Eggplant Stuffed Shells
Serves 8

1 box (12 ounces) jumbo pasta shells
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 large eggplant (about 1 pound), peeled and chopped
1 cup water
1 jar (32 ounces) spaghetti sauce (preferably low-fat)
1 container (8 ounces) part-skim ricotta cheese
1 serving egg substitute
1/2 cup Italian seasoned bread crumbs
salt and pepper
1 cup shredded part-skim mozzarella cheese

Preheat oven to 375F. Cook pasta shells according to package directions; set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until fragrant, about 1 minute. Add the eggplant to the skillet; sauté for 5 minutes. Add the water to the skillet. Cover skillet and simmer, stirring occasionally, until the eggplant is tender and liquid is absorbed, about 10 minutes. Let mixture cool completely.

Combine the ricotta cheese, egg substitute, bread crumbs, salt and pepper in a large bowl. Mix well. Add the cooled eggplant mixture to bowl and mix well.

Spread some spaghetti sauce over the bottom of a large baking dish (you may need a smaller dish as well).

Spoon about 1 tablespoon eggplant mixture into each cooked shell and place each in the prepared dish. Pour the remaining sauce over the shells. Sprinkle with the mozzarella cheese. Cover dish and bake for 20 minutes. Uncover dish and bake about 20 minutes longer.



(Each serving—4 shells—is 10 pts plus.) (Updated 2/3/12)