Tuesday, September 30, 2008

Cracker-Topped Cod

When I was up at my friend Michele's house two weekends ago, we were walking through the supermarket and they offered us this delicious cod sample. I didn't understand him at first because of the heavy New England accent (thought he was saying "cad"). He gave us the recipe to try, and I thought I could try and make it lighter, and I think I have. I used reduced-fat mayo and the reduced-fat crackers. It's very flavorful, and, of course, low in points! I served it with brown rice, which was a great complement.

Cracker Crumb-Topped Cod
Serves 4

1/2 tablespoon Olivio spread
15 reduced-fat butter-flavored crackers (such as Ritz)
2 Tbsp fresh chopped basil, divided
3 Tbsp reduced-calorie mayonnaise
1 tsp grated lemon zest
2 garlic cloves, minced
16 oz boneless, skinless cod fillets, patted dry
salt and black pepper to taste

Preheat oven to 400°F. Grease a baking dish or pan with the Olivio.

Crush the cracker crumbs. Add 1 Tbs. basil to the cracker crumbs; set aside.

Combine the mayonnaise, remaining basil, garlic and lemon zest in a small bowl. Place the cod fillets on the prepared pan. Sprinkle with salt and pepper. Divide the mayonnaise mixture on top of the cod fillets. Divide the crumb mixture and press on top of the fillets.

Bake until cooked through and the fish flakes with a fork, about 25 minutes.

(Each serving is 4 pts.)

Monday, September 22, 2008

Shrimp with Fresh Chopped Tomatoes

Hi there, sorry it's been a while, but I've had a full schedule lately and haven't been doing much cooking. I hope to make up for it this week.

I am finally getting some plum tomatoes from my garden and wanted to make a fresh tomato sauce. It's a very simple sauce with olive oil, fresh garlic, plum tomatoes and fresh basil. I tossed it with cooked shrimp and spaghetti. Tasted like it was a dish fresh from the garden.

Shrimp with Fresh Chopped Tomatoes
Serves 1

2 ounces spaghetti (preferably Dreamfields or Ronzoni Smart Pasta)
6 large cooked shrimp
3 medium plum tomatoes
2 garlic cloves
1 tsp. olive oil
4 fresh basil leaves, cut into slivers
salt and black pepper to taste

Cook the spaghetti according to package directions.

While the spaghetti is cooking, chop the tomatoes and garlic. Add the olive oil the a medium skillet. Heat over medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the tomatoes to the skillet. Reduce heat to low. Stir over low heat until tomatoes are heated through. Add the cooked shrimp and heat through, about 2 minutes. Season with salt and black pepper to taste.

Pour the pot of pasta into colander and immediate dump the pasta into the skillet (don't rinse the pasta). Toss the pasta with the shrimp and tomatoes. Add the basil and serve.

(For those of you counting, this dish is 6 pts.)

Sunday, September 7, 2008

Tex-Mex Beef & Tortilla Chips

I love beef tacos, and I've listed a recipe or two in the taco family, but this recipe is definitely the closest to hard shell tacos. I've seasoned the ground beef with Adobe seasoning, which I found at Penzy's Spices, but you can use your favorite taco seasoning if you like. The tortilla I used is by Joseph's and it's a flax seed, whole wheat tortilla that I found near the deli counter, and it's only 1 point each! Also, have you seen the 100-calorie packets of guacamole from Wholly Guacomole? Each packet is 2 points, so if you decide to serve this with the guac, don't forget to count it!

Tex-Mex Beef & Tortilla Chips
Serves 6

1 medium onion, diced
1 medium red bell pepper, diced
1 tsp. minced garlic
1 1/4 lb. lean ground beef (at least 93% lean)
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
1 cup frozen roasted corn (from Trader Joes)
2 Tbsp. tomato paste
1 Tbsp. Adobo seasoning or taco seasoning
salt and black pepper, to taste
6 high-fiber tortillas (such as Joseph's Flax Seed & Whole Wheat)

Spray a large skillet with nonstick cooking spray. Heat over medium heat and add the onion, red bell pepper, and garlic. Saute until the onion is browned around the edges and red pepper is slightly softened, about 3 minutes. Add the ground beef to the skillet; continue cooking until the beef is browned, about 5 minutes. Drain some of the fat from the skillet. Add the diced tomatoes, corn, seasoning, and tomato paste. Add salt and black pepper to taste. Reduce heat to low and let mixture simmer, stirring often, about 10 minutes.

Meanwhile, preheat oven to 325F. Cut tortillas into 8 wedges each. Spray a baking sheet with nonstick cooking spray. Place the tortilla wedges on prepared baking sheet. Spray the tortilla wedges with cooking spray. Bake until browned and crisp, about 5 minutes (watch them carefully and don't let them burn).

(Each serving is 5 pts, which includes 1 cup beef mixture and 8 tortilla wedges.)