Wednesday, March 31, 2010

Inside Out Turkey Tamale

I have been getting daily emails from Hungry Girl for a few years now, and I get a lot of recipe inspiration from them. This recipe came from a recent email and I knew I wanted to try it just by reading the ingredients. Ground turkey, corn, beans, diced tomatoes, cornmeal...all in a slow cooker. It was so easy to make and so delicious. I've been eating this all week! I did alter it slightly from the Hungry Girl recipe. I used pinto beans instead of red kidney (just like them better), left out the black olives (not a fan), reduced the amount of chili powder (don't like it too spicy), and reduced the cornmeal (didn't have enough for the full amount called for and it was just as thick). Yummy!!!



Inside Out Turkey Tamale
Makes 6 one-cup servings

Ingredients:
1 1/4 pounds ground turkey (93% lean)
1/2 cup yellow cornmeal
1 cup fat-free chicken broth
1 can (14.5 oz) diced tomatoes with chilies
1 cup frozen corn kernels
1 cup canned pinto beans
1 small onion, diced
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder

Directions:
In a large skillet set over medium heat, cook the turkey, breaking up into small pieces. Drain excess fat from skillet. Add the cooked turkey to the slow cooker.

Combine the cornmeal and the chicken broth. Mix well and let stand for about 10 minutes. Add to the turkey in the slow cooker. Add the diced tomatoes, corn, pinto beans, onion, garlic powder, cumin and chili powder. Stir well. Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 7 to 8 hours. (Cooking Tip: When it gets closer to the end of the cook time, stir once or twice to prevent the mixture from burning or sticking to the dish.)

(Each 1 cup serving is 7 pt pls.)

Monday, March 29, 2010

Flatbread Pizzas

Who didn't grow up eating English Muffin pizzas? I used to love making them and enjoying them as a snack in my younger days. But these days, my quick metabolism that I had in my 20s is still taking a nap and I need to improvise. Arnold Sandwich Flatbreads are my favorite alternatives to English Muffins. I use them all the time a rolls for Boca Burgers and other sandwiches, but then the light bulb above my head finally went off — why not use them for pizzas! They were delicious, and if you add a salad on the side, this makes a great lunch.



Flatbread Pizzas
Serves 1

1 Arnold Sandwich Flatbread, multigrain
2 tablespoons low-fat spaghetti sauce (I use Scalfani)
1/4 cup reduced-fat shredded mozzarella cheese (I use Sargento)

Split the flatbread and lightly toast in a toaster oven. Spread one tablespoon on each flatbread half; divide the mozzarella between the two halves. Bake the pizzas in the toaster oven set at 300F until cheese is melted, about 10 minutes. Enjoy!

(This entire recipe is 5 pt pls.)

Friday, March 26, 2010

Sauteed Shrimp Polenta

Have you ever seen those tubes of polenta in the grocery store? I love polenta and this is a very easy way to enjoy it. A single serving is two 1/2-inch slices and it's only 1 point! They come in plain and different flavors like Basil and Garlic (my favorite). Most supermarkets carry this, as does Trader Joe's. I've been trying to decide on what to serve it with, and I came up with a sauteed shrimp idea that was perfect for it.



Sauteed Shrimp Polenta
Serves 2

8 1/4-inch slices polenta
1 tablespoon Olivio Spread
8 ounces frozen shrimp, thawed, peeled and deveined
1 teaspoon minced garlic
1/2 lemon
1 teaspoon dried basil
2 tablespoons sherry or white wine
2/3 cup cooked green peas
Salt and Black Pepper to taste

Spray a large skillet with nonstick cooking spray. Heat over medium-low heat. Add the polenta slices and cook, turning frequently, until lightly browned around the edges, about 3 minutes. Divide polenta slices onto dinner plates.

Add the Olivio to the same skillet; let melt. Add the shrimp and minced garlic. Saute the shrimp and garlic over medium heat until they just start to turn pink, about 2 minutes. Squeeze the lemon over the shrimp mixture. Once you measure the basil, place it in the palm of your hand and crush it into the skillet. Add the sherry or white wine and the peas. Continue sauteing mixture until the liquid is slightly reduced and the shrimp are pink and cooked through, about 4 minutes longer. Add freshly ground black pepper and salt to taste. Divide mixture and spoon over polenta rounds.

(Each serving is 6 points.)

Thursday, March 25, 2010

Marinated Bison Steak



A few years back, during a visit with my brother and his now wife in Texas, they introduced me to Bison meat. I was a little leery of how it would taste or if it was going to be too gamey for me. I was very surprised at how tender it really was. It was so yummy and had almost no fat! For someone following Weight Watchers, you couldn't ask for a better cut of meat. The problem was, I couldn't find them in CT. Recently I came across a packaged brand of Bison medallions at Shop Rite. Not sure all locations have them. They are so delicious and each 6 ounce medallion is only 4 points!



Marinated Bison Steak
Serves 1

1 (6 ounce) Bison Steak Medallion
1/4 cup Mango Teriyaki Sauce (or your favorite flavored teriyaki sauce)
1 large Portobello mushroom cap, sliced
Steamed Broccoli

Place Bison in a resealable plastic bag. Add the teriyaki sauce. Let meat marinate for 30 minutes.

Spray a small skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add the marinated steak. Sear on both sides. Add the sliced portobello. Reduce heat to medium and cook until mushrooms are softened and meat is desired doneness, turning frequently, about 10 minutes for medium well. Serve with Steamed Broccoli on the side.

(This entire dish, with broccoli, is 5 very filling points.)

Sunday, March 7, 2010

Roasted Brussels Sprouts & Sweet Potatoes

I didn't always love Brussels sprouts. My experience with Brussels sprouts was my mom boiling the heck out of the frozen variety. I can still remember the smell, and it wasn't a good one. Years later I happened to be at an event and they were passing around a Brussels sprouts appetizer and my taste buds welcomed back the forgotten vegetable. My favorite way to enjoy these mini cabbages these days are by roasting them. I decided to add some sweet potato (since I happened to have it in my kitchen), and I loved the combination. Just seasoned with salt, pepper and garlic powder, they didn't need anything else.

Roasted Brussels Sprouts & Sweet Potatoes
Serves 2 (very generous portions)

Ingredients:
1 container Brussels sprouts, cleaned and bottoms trimmed
1 large sweet potato
Garlic powder
Salt
Black pepper

Directions:
Preheat oven to 400F. Line a baking pan with aluminum foil and spray with nonstick olive oil cooking spray.

Cut the Brussels sprouts in half. Cut the sweet potato into small pieces. Add to the prepared pan and spray with additional nonstick cooking spray. Season with garlic power, salt and black pepper to taste.



Roast until edges are slightly charred and vegetables are soft, 40 minutes, turning once or twice during cooking. Enjoy!



(Each large serving is 2 pts.)