tag:blogger.com,1999:blog-88739757257892213592024-03-20T05:07:16.402-04:00Lynn's Favorite RecipesNot to put my mother down, but these are "Recipes My Mother Never Gave Me." She never liked to cook and didn't even try to hide that fact. I had to learn from other mothers and other friends. These are the recipes that I have created and some that were adapted from recipes I have found over the years. Enjoy!Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-8873975725789221359.post-32398216127116591522021-06-03T16:25:00.000-04:002021-06-03T16:25:28.668-04:00Peanut Chicken<p>I found a version of this on Pinterest, but wanted to make some changes to make it my own. This Thai-inspired recipe is so amazing, my husband even says it tastes better than takeout. You can serve this over linguine, but I like to serve it over steamed white rice. </p><p><br /></p><p>Peanut Chicken</p><p>Serves 4</p><p>Ingredients</p><p>1 cup chicken broth</p><p>2/3 cup peanut butter</p><p>1/3 cup soy sauce</p><p>2 cloves garlic, minced</p><p>1 teaspoon sugar</p><p>1 1/2 lbs chicken, cut into 1-inch pieces</p><p>1 large red bell pepper, cut into strips</p><p>1 package (10 ounces) mushrooms, sliced</p><p>3 cups packed fresh spinach</p><p>Juice from half fresh lime</p><p>Chopped peanuts for garnish</p><p><br /></p><p>Directions</p><p>Combine chicken broth, peanut butter, soy sauce, garlic and sugar in a medium mixing bowl. Whisk to combine. Add broth mixture and chicken to slow cooker. Cook on high for 2 hours and 30 minutes. </p><p>At the 2 hour mark, open the slow cooker and add the bell pepper, mushrooms, spinach and lime juice. Replace lid and continue cooking.</p><p>Sprinkle chopped peanuts over each serving. </p>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-17331844814261796582021-03-02T11:37:00.000-05:002021-03-02T11:37:28.842-05:00Spaghetti Pie<p>I love the idea of spaghetti pie! I love spaghetti and this is very much like a lasagna (which I've created before with spaghetti). But as always the recipes I've found have major points. I decided to try creating my own and I think it came out pretty darn good. My husband loves it (he said, "is there anything you can't make?"). This recipe serves 8 and each slice is 7 points.</p><p><br /></p><p>Spaghetti Pie</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvT6gLu71DjSb3Z_xA_V0F-YyVvPHdM3_5jNYGaSrVB_Z1JAAhQbq9jI8FB7gE_41D7uCKdj5-rKo8rxdpVL1Vleo1k7tZ4Vn5oeiwP-aXWqOPoKyQQhlaG2L404BVfMqS6Pou3Mxxcvs/s2048/IMG_3260.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spaghetti Pie" border="0" data-original-height="2048" data-original-width="1536" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvT6gLu71DjSb3Z_xA_V0F-YyVvPHdM3_5jNYGaSrVB_Z1JAAhQbq9jI8FB7gE_41D7uCKdj5-rKo8rxdpVL1Vleo1k7tZ4Vn5oeiwP-aXWqOPoKyQQhlaG2L404BVfMqS6Pou3Mxxcvs/w240-h266/IMG_3260.HEIC" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Serves 8</p><p><u>Ingredients</u></p><p>10 ounces Barilla Whole Grain Spaghetti</p><p>2 eggs, divided</p><p>1 Tablespoon olive oil</p><p>1 1/2 teaspoon minced garlic</p><p>1 small onion, diced</p><p>3/4 lb. ground beef (93% lean)</p><p>1 can (15 oz) Hunts Fire Roasted Diced Tomatoes with Garlic</p><p>1 can (15 oz) Hunts Tomato Sauce</p><p>1 teaspoon Italian seasoning</p><p>Salt and black pepper to taste</p><p>1 cup part-skim Ricotta cheese</p><p>1/2 cup reduced-fat mozzarella cheese</p><p><br /></p><p><u>Directions</u></p><p>1. Cook spaghetti according to package directions for al dente. Rinse under cool water and let cool completely. Place spaghetti in a bowl and add in 1 egg and mix completely.</p><p>2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; cook until softened. Add ground beef; cook, breaking up pieces, until browned. Add diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper, stirring to combine. Reduce heat to low and let simmer for about 15 minutes.</p><p>3. Combine ricotta cheese and remaining egg in a bowl; stir to combine completely. </p><p>4. Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray. Press spaghetti mixture into pie dish, pressing up the sides to make a crust. Spread the ricotta mixture into the spaghetti crust. Top with meat sauce. Bake for 25 minutes. Remove from oven and sprinkle top with mozzarella cheese. Return to oven and bake until cheese is melted, about 10 minutes longer. Let pie stand for 5 minutes before serving.</p>Lynn Chttp://www.blogger.com/profile/00496581839467316136noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-87645780963571322952021-02-06T11:43:00.000-05:002021-02-06T11:43:22.454-05:002-Point Chocolate Muffins<p> Now that I am trying to follow WW again (as I always am trying to do), I'm looking for any way to get my chocolate fix. Enter Sugar-Free Chocolate Cake Mix. The one I found was by Pillbury, but I think there are others out there. Follow the directions on the box, but instead of the oil, replace with 1 cup fat-free Greek yogurt. They are so yummy! And only 2 points each!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCLz7iIUegCdmiCO2oxolzMvAPDOD_tmpuZPjj5tkBNIhwK9YrNaHIt6CFEXhH1Zgn_G-ADxWyTqBNskNRphheNLW7lFWEPjgQ_1joJZR15VBF9Be5J083Q_x9jPhUg1h0Qh7HRn6_UE/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCLz7iIUegCdmiCO2oxolzMvAPDOD_tmpuZPjj5tkBNIhwK9YrNaHIt6CFEXhH1Zgn_G-ADxWyTqBNskNRphheNLW7lFWEPjgQ_1joJZR15VBF9Be5J083Q_x9jPhUg1h0Qh7HRn6_UE/" width="180" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>2-Point Chocolate Muffins</p><p>Makes 24</p><p><br /></p><p>Ingredients: </p><p>1 box sugar-free chocolate cake mix</p><p>1 cup fat-free Greek yogurt</p><p>3 eggs</p><p>1 1/4 cups water</p><p><br /></p><p>Directions:</p><p>Preheat oven to 325°F. Line 24-muffin cups with paper liners. In a large bowl, combine all ingredients. Mix with a spoon until completely combined.</p><p>Divide batter among muffin cups, filling them about half full. </p><p>Bake for 22 minutes, or until a toothpick inserted in center comes out clean.</p>Lynn Chttp://www.blogger.com/profile/00496581839467316136noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-15318816354367665852019-02-03T12:05:00.001-05:002019-02-03T12:05:46.906-05:00Banana Nut Protein MuffinsSince I'm back on the WW wagon, I've looking for something sweet to have in the morning. These are so good and they are only 2 pts each!<br />
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Banana Nut Muffins<br />
Makes 12<br />
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2 cups Kodiak Buttermilk Protein Cake mix<br />
1/2 tsp. baking soda<br />
1/2 tsp. cinnamon<br />
1 cup unsweetened vanilla almond milk<br />
1 egg<br />
2 Tbs. Splenda brown sugar blend<br />
1 tsp. vanilla<br />
2 ripe bananas, mashed<br />
6 walnut halves, broken into pieces<br />
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1. Preheat oven to 350F. Line a 12-cup muffin pan with foil cupcake liners.<br />
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2. Combine Protein mix through bananas in a medium bowl. Beat with a mixer on low until combined. Spoon mixture evenly into prepared muffin cups. Sprinkle walnuts evenly over batter in cups.<br />
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3. Bake muffins until a toothpick inserted in centers come out clean, about 18 minutes, turning halfway through baking. Let cool completely.Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-31206334675153522352018-02-11T19:39:00.000-05:002018-02-11T19:43:06.704-05:003-Point Bagels (plus Bagel Sticks)I have to say that I was skeptical. How could 1 cup of Greek yogurt and 1 cup self-rising flour turn into a dough that you can form into bagels, soft pretzels, even pizza crust? I had to try it, and the results were amazing! I've already used this dough for bagel sticks, pizza, and pigs in a blanket! I made my own self-rising flour using all-purpose flour, baking powder and salt. It's so easy to form and work with and each portion is only 3 points! You'll be a convert, too!<br />
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3-Point Bagels<br />
Makes 4<br />
Ingredients<br />
1 cup all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup fat-free Greek yogurt (I used Fage)<br />
1 egg (for egg wash)<br />
Seasoning (I used Trader Joe's Everything but the Bagel) <br />
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Directions:<br />
Preheat oven to 350°F. Line a medium baking sheet with parchment paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_TlCA06sn7yyB-CU-mp4GOrZk_j4sqve19Qq0VU1hyphenhyphen5rIEGX-WT_7oekgOswDI6q_-yIpWPNukZjVAIK8wcR0rcGyAphjzsaZbtXIpXoNp4mfa3pA0sO1I3JB240I92d79QcmMgJnDw/s1600/IMG_2347.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_TlCA06sn7yyB-CU-mp4GOrZk_j4sqve19Qq0VU1hyphenhyphen5rIEGX-WT_7oekgOswDI6q_-yIpWPNukZjVAIK8wcR0rcGyAphjzsaZbtXIpXoNp4mfa3pA0sO1I3JB240I92d79QcmMgJnDw/s200/IMG_2347.jpg" width="150" /></a>Whisk together all-purpose flour, baking powder and salt in a medium bowl until combined. Add the Greek yogurt. Mix until it pulls together to form a dough. Turn dough onto a floured work surface. Form into a ball. Divide into four quarter pieces. Work each piece into a rope, adding flour to your hands as needed in small amounts, and form into a bagel. Place bagels on prepared baking sheet.<br />
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Brush each bagel with egg wash and sprinkle with seasoning.<br />
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Bake at 350°F for 20 minutes. Increase the oven to 400°F and bake until bagels are browned on top, about 10 minutes longer. Let bagels cool about 10 minutes before eating.<br />
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Each bagel is 3 points.<br />
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Bagel Sticks<br />
Makes 12 sticks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulOcaMjMlZW361n0uZQEdgGO7qHnNGmizCOEERujASemUm8COG4lJSskkQCuFVIk2VPyo-IR4xP8bJKoSsHTn1DfH8nJZUM2TLMlA8CTzeCWWxDi7A_ykKr-QlBFgOja4BRJFGi0r8XE/s1600/IMG_2355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulOcaMjMlZW361n0uZQEdgGO7qHnNGmizCOEERujASemUm8COG4lJSskkQCuFVIk2VPyo-IR4xP8bJKoSsHTn1DfH8nJZUM2TLMlA8CTzeCWWxDi7A_ykKr-QlBFgOja4BRJFGi0r8XE/s200/IMG_2355.jpg" width="150" /></a>Make dough as stated above. Roll each quarter piece into 3 ropes and place on prepared baking sheet. Brush with egg wash and sprinkle with seasoning. Bake at 375°F until browned, about 30 minutes.<br />
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<br />Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-91499744049145071742018-01-30T13:09:00.002-05:002019-03-08T09:02:14.891-05:00Zero-Point ChiliYes, you heard it right! If you’re on the new Freestyle plan, you know that so many ingredients are now 0 points! Beans! 98% Fat Free Chicken! Corn! All the good stuff that makes chili, well, so good!<br />
I decided to create a chili that my husband and I could eat for lunch or even a satisfying snack. It’s so easy and so delicious!<br />
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Zero-Point Chili<br />
(Makes 4 extra-large servings or 8 large servings)<br />
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Ingredients:<br />
1 tablespoon olive oil<br />
1 small onion, diced<br />
3 cloves garlic, minced<br />
3 bell peppers (yellow, red and orange), diced<br />
1 1/2 pounds 98% fat free ground chicken (you can add the full 2 lbs or go down to 1 lb., just depends how much chicken you want)<br />
1 can (15 oz each) black beans, drained<br />
1 can (15 oz) pinto beans, drained<br />
1 can (15 oz) small white beans, drained<br />
1 can (11 oz) Green Giant Mexicorn<br />
1 can (14.5 oz each) Hunts fire-roasted diced tomatoes<br />
1 can (15 oz) Hunts Tomato Sauce<br />
1 can (8 oz) Hunts Tomato Sauce<br />
2 tablespoons Goya Sofrito<br />
2 packets Goya Sazon seasoning<br />
Assorted seasonings (I just use a combination of Cumin, Garlic Salt, Smokey Paprika, whatever I have and just season to taste)<br />
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Directions:<br />
1. Spray a large stockpot with cooking spray. Add olive oil and heat over low heat. Add onion, garlic and bell peppers. Sauté until onions and peppers are softened. Add ground chicken and cook over medium heat until heated through and no longer pink.<br />
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2. Add beans, diced tomatoes, corn, tomato sauce, sofrito, and sazon. Mix well. Add additional seasoning as desired or to taste.<br />
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3. Cover and cook over low heat, stirring often, for about 1 1/2 hours.Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-34191888667935371612017-12-11T09:36:00.000-05:002019-01-22T17:26:16.844-05:00"Light" Clam ChowderI had a bunch of cans of chopped clams in my cabinet and couldn't figure out what to do with them, so I searched on Pinterest. I found this recipe (which I modified slightly so it would be lighter in calories and become my own recipe) and fell in love with clam chowder all over again! There's a bit of prep work involved (mostly chopping), but once you get that out the way, it's a quick, hearty soup you're going to love!<br />
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"Light" Clam Chowder<br />
Serves 6<br />
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--> <span style="font-family: "arial"; font-size: 10.0pt;">4 slices thick-cut bacon, diced (I used a kitchen scissor to cut into tiny pieces)<br />1 medium onion, diced<br />3 celery stalks, ends trimmed and diced<br />3 cloves garlic, minced<br />2 tablespoons all-purpose flour<br />1 bottle (8 ounces) clam juice<br />3 cups 1% milk <br />1 cup fat free half-n-half<br />1 lb. Yukon gold potatoes, diced (the smaller pieces the better)<br />1 bay leaf<br />1 teaspoon garlic salt (I used Trader Joe's brand), or to taste<br />1/2 teaspoon Old Bay seasoning<br />1/2 teaspoon smoky paprika<br />1/2 tsp. thyme<br />1/4 tsp. freshly-ground black pepper<br />2 cans (6.5 ounces each) minced clams, with juice</span><br />
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1. Heat a large pot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, leaving bacon grease in the stockpot.<br />
2. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Add celery and garlic, and sauté for an additional minute, stirring occasionally. Sprinkle the flour on top of the mixture and stir until combined. Sauté mixture for an additional minute.<br />
3. Add in the clam juice and stir until combined. Stir in the milk, half-n-half, potatoes, bay leaf, garlic salt, Old Bay, paprika, thyme, black pepper and cooked bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.<br />
4. Reduce heat to medium-low, cover, and simmer for about 20 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.<br />
5. When the potatoes are soft, stir in the clams. Taste, and season with more salt and pepper if needed.<br />
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Each serving is 7 WW pts.</div>
<span style="font-family: "arial"; font-size: 10.0pt;"> </span>
Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-56662102189224695092017-11-12T19:56:00.001-05:002017-11-12T19:56:42.830-05:00Creamy Italian ChickenThis has been a recipe I've been working on for a bit. I wanted to get it just right and it is one of the best creamy chicken recipes ever! My husband loved it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnPxR3asyehzYXPt3ubfh14eH2e4JdgcCxyZUm5hCWQF3w2cnIUUKB-HhPUnj3fY3oQ1fjBs_C0YiSOZWECIwlKKNQn69wYUByXufHNCbqXA5ZmhnRhpuHg3JJ-Ms7ORL8k-YA0WU5DI/s1600/IMG_1949.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnPxR3asyehzYXPt3ubfh14eH2e4JdgcCxyZUm5hCWQF3w2cnIUUKB-HhPUnj3fY3oQ1fjBs_C0YiSOZWECIwlKKNQn69wYUByXufHNCbqXA5ZmhnRhpuHg3JJ-Ms7ORL8k-YA0WU5DI/s200/IMG_1949.jpg" width="150" /></a><br />
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Creamy Italian Chicken<br />
Serves 4<br />
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Symbol;">1</span><span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">/4</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> cup</span><span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">flour </span></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt and pepper</span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>1 1/2 pounds boneless skinless chicken breasts, thinly sliced</span></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 garlic cloves,
minced</span></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8 ounces sliced
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<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups chicken broth</span><div class="MsoNormal">
<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 3/4 cup light cream </span></div>
<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>1 1/2 <span style="mso-spacerun: yes;"></span>teaspoons Italian seasoning </span>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>1/3 cup parmesan cheese </span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>1 1/2 cups spinach, chopped </span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-ascii-font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>3/4 cup sun dried tomatoes</span></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Combine the flour,
salt and pepper on a plate. Dredge the chicken in the flour mixture to coat.</span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a large skillet
add olive oil, heat the garlic. Add the chicken and cook on medium high heat
for 3-5 minutes on each side or until browned on each side and cooked until no
longer pink in center. Remove chicken and set aside on a plate. </span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add mushrooms to the
pan and cook until softened, about 2 minutes. Add the chicken broth, light
cream, Italian seasoning, Parmesan cheese and sundried tomatoes. Whisk over
medium high heat until it starts to thicken. Add the chicken back to the pan and
simmer for 10 minutes. Add the spinach and let it simmer until the spinach
starts to wilt.</span></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve over pasta if
desired.</span></div>
Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-65957813256945079512013-10-31T14:00:00.000-04:002013-10-31T14:00:24.043-04:00Halloween Snack Mix!For those of you who like sweet and salty snacks, this one is for you. Perfect for Halloween and so easy to put together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVFSFcdkvGy27fX8Yt7V2kDeTb8ffWEbb-b20wEChQ-J7k9LB9QvWeU-1tHttQh1uEmzQj-sydPfURUQU4gbrClTvFHhpPoRErwIM4_aLmfOTGKG6d__mf5-msd_flv3GBFVnOdqn4c8/s1600/IMG_1950.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVFSFcdkvGy27fX8Yt7V2kDeTb8ffWEbb-b20wEChQ-J7k9LB9QvWeU-1tHttQh1uEmzQj-sydPfURUQU4gbrClTvFHhpPoRErwIM4_aLmfOTGKG6d__mf5-msd_flv3GBFVnOdqn4c8/s200/IMG_1950.jpg" width="150" /></a></div>
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Halloween Snack Mix<br />
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Serves (a crowd!)<br />
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Ingredients:<br />
Candy corn<br />
Corn chips (I used Fritos)<br />
Peanuts<br />
Pretzel sticks<br />
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Directions:<br />
Use cup portions of each candy corn, corn chips, peanuts, and pretzel sticks, depending on how much you need. Mix and enjoy!!Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com1tag:blogger.com,1999:blog-8873975725789221359.post-23975392423027016082013-10-11T15:35:00.002-04:002013-10-11T15:35:39.826-04:00Pumpkin Pie Crunch CakeThis goes out to all my fellow pumpkin lovers out there! It's one of those magic cake recipes that when you bake it, you have a pumpkin pie filling on the bottom and a crunchy, buttery topping. This will definitely become a family favorite during the holidays this year (it was for my family last year!).<br />
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<span style="font-size: small;">Pumpkin Pie Crunch Cake</span><br />
<span style="font-size: small;">Serves 12</span><br />
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<span style="font-size: small;">Ingredients:</span><br />
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1 can (15 oz) pumpkin<b><span style="font-size: 18.0pt;"></span></b></div>
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1 can (12 oz) evaporated milk<b><span style="font-size: 18.0pt;"></span></b></div>
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3 large eggs<b><span style="font-size: 18.0pt;"></span></b></div>
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1 cup granulated sugar</div>
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½ cup packed brown sugar</div>
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1 teaspoon cinnamon<b><span style="font-size: 18.0pt;"></span></b></div>
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1/2 teaspoon salt<b><span style="font-size: 18.0pt;"></span></b></div>
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1 box classic yellow cake mix<b><span style="font-size: 18.0pt;"></span></b></div>
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1 cup chopped pecans</div>
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1 cup (2 sticks) butter, melted</div>
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Directions: </div>
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Preheat oven to 350 degrees. Lightly grease a 13- x
9-inch baking pan. Place pumpkin, evaporated milk, eggs, granulated sugar, brown
sugar, cinnamon, and salt in a large bowl. Using a mixer, beat on medium speed
until combined. Pour into prepared pan.</div>
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Sprinkle dry cake mix evenly over pumpkin mixture. Top
with pecans. Drizzle melted butter over pecans. Bake until golden
brown, about 55 minutes. Cool. Serve chilled (or warm). </div>
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Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com1tag:blogger.com,1999:blog-8873975725789221359.post-47627897339544700452013-10-04T12:45:00.000-04:002013-10-04T12:45:03.341-04:00Flourless Chocolate Cake with Chocolate GlazeOk, so it's been a while. Almost a year to be exact. But life does get busy from time to time and this was that time. I have been cooking and baking during this year, but have not been documenting. I figured, what better way to come back to my blog than with a Flourless Chocolate Cake!<br />
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I found this recipe on Epicurious.com and it was originally printed in Bon Appétit in January 1999. I've made this a few times and each time it just gets better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKibchU9j7AUk_ZLDNuMnzIg3RtsvEMqnazZrE2onQ2MbP2aogUNjV15sTJvTa3NHvVL2vtuxOM3sXy_nipCFFlBBAVpkXIa77orl_ldtjDglAy1Ma_Sw17L0YilqckBX0KtVbIsgLU4c/s1600/cake.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKibchU9j7AUk_ZLDNuMnzIg3RtsvEMqnazZrE2onQ2MbP2aogUNjV15sTJvTa3NHvVL2vtuxOM3sXy_nipCFFlBBAVpkXIa77orl_ldtjDglAy1Ma_Sw17L0YilqckBX0KtVbIsgLU4c/s320/cake.jpeg" width="240" /></a></div>
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Flourless Chocolate Cake<br />
Serves 10-12<br />
<br />
Ingredients<br />
For cake:<br />
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (note: I used half bittersweet and half semisweet)<br />
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces<br />
6 large eggs, separated<br />
12 tablespoons sugar, divided<br />
2 teaspoons vanilla extract<br />
<br />
For glaze:<br />
1/2 cup whipping cream<br />
1/2 cup dark corn syrup<br />
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (note: Again, I used half bittersweet and half semisweet)<br />
<br />
Directions:<br />
<div class="MsoNormal">
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--></style><span style="font-size: small;">For cake:
<span style="font-family: Times;"> </span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Preheat
oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with
parchment paper or waxed paper; butter paper. Wrap outside of pan with foil.
Stir chocolate and butter in heavy medium saucepan over low heat until melted
and smooth. Remove from heat. Cool to lukewarm, stirring often. </span></span></div>
<div class="MsoNormal">
<br /></div>
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</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Using
electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until
mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate
mixture into yolk mixture, then fold in vanilla extract. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Using clean dry
beaters, beat egg whites in another large bowl until soft peaks form. Gradually
add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold
whites into chocolate mixture in 3 additions. Pour batter into prepared pan. </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Bake
cake until top is puffed and cracked and tester inserted into center comes out
with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack
(cake will fall). </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Gently
press down crusty top to make evenly thick cake. Using small knife, cut around
pan sides to loosen cake. Remove pan sides. Place a cardboard round atop cake. Invert cake onto cardboard round bottom. Peel off
parchment paper. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">For glaze: </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
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<span style="font-family: Times; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><span style="font-size: small;">Bring
cream and corn syrup to simmer in medium saucepan. Remove from heat. Add
chocolate and whisk until melted and smooth.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><span style="font-size: small;">
<style>
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Place
cake on rack set over waxed paper. Spread 1/2 cup glaze smoothly over top and
sides of cake. Freeze until almost set, about 3 minutes. Spoon remaining glaze
over cake; smooth sides and top. Place cake on platter. Chill until glaze is
firm, about 1 hour. Serve at room temp<span style="font-size: small;">erature.</span></span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><span style="font-size: small;"> </span> </span>
</div>
Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com1tag:blogger.com,1999:blog-8873975725789221359.post-21168961370342759902012-10-30T16:07:00.001-04:002012-10-30T16:07:19.253-04:00Baked Mozzarella BitesI don't know about you, but I love Pinterest! There are so many cool finds and tons of recipes. I saw this idea for mozzarella sticks which used string cheese. WW has their own string cheese for 1 point each. I used that along with seasoned whole wheat bread crumbs, and then baked. The key to making sure the cheese doesn't spill out is putting the cut cheese in the freezer for about 15 minutes. Serve with your favorite low-fat marinara sauce for dipping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKsEgpIBzUCHibx5M8aYjOao2XBWRabPlqqeVCHr1jj1x-tRxI45fwcGrfvSYZxQlB86C0cTilHJ2mZ6rC0K1WAEn1ehc6F2UBAMVHIKqgHrObF48sShnPh5bqUF6a4pcnFSdxXEWXe0/s1600/DSC_1488.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKsEgpIBzUCHibx5M8aYjOao2XBWRabPlqqeVCHr1jj1x-tRxI45fwcGrfvSYZxQlB86C0cTilHJ2mZ6rC0K1WAEn1ehc6F2UBAMVHIKqgHrObF48sShnPh5bqUF6a4pcnFSdxXEWXe0/s320/DSC_1488.JPG" width="320" /></a></div>
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Baked Mozzarella Bites<br />
Serves 1<br />
<br />
Ingredients:<br />
2 WW Mozzarella String Cheese<br />
1 egg white, beaten<br />
1/4 cup seasoned whole wheat bread crumbs<br />
<br />
Directions:<br />
Line a baking sheet with aluminum foil and spray with olive oil spray. Cut each string cheese into 6 equal pieces. Place on a plate and put in the freezer for 15 minutes.<br />
<br />
Preheat oven to 400°F. Place the beaten egg white in a shallow bowl. Place the bread crumbs on plate. Dip the cheese pieces in the egg white, and then roll in bread crumbs, patting to adhere. Place on prepared baking sheet. Spray the bites with cooking spray.<br />
<br />
Bake for about 5 minutes, watching carefully. Remove from oven immediately and enjoy!<br />
<br />
(The entire serving is 5 pt. pls)<br />
<br />Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com2tag:blogger.com,1999:blog-8873975725789221359.post-32238363927464684612012-10-29T14:52:00.000-04:002012-10-29T14:53:01.161-04:00Spinach Artichoke HummusHurricanes always bring out my need to make something in the kitchen. I searched through my cabinets and found chick peas, tahini, olive oil, and artichoke hearts. Added some fresh spinach, garlic and lemon to mix and we got ourselves a delicious hummus!! Plus, it gave me another chance to use my Vitamix blender (love it!). Can't wait to dig into this later!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGsjBESdqXfNcMRKF4ZJW0NuYKscUpj-Q11cpAvojiqSJADP4fsZfRA2iARfFGItlL68pXM7m64NEdlMj8I27cC5Qi1cxAlaGoiqWLvN-aGM6CeAcM2hj02Bii0p9UVkt5S3Oc7Z6xrE/s1600/DSC_1483.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGsjBESdqXfNcMRKF4ZJW0NuYKscUpj-Q11cpAvojiqSJADP4fsZfRA2iARfFGItlL68pXM7m64NEdlMj8I27cC5Qi1cxAlaGoiqWLvN-aGM6CeAcM2hj02Bii0p9UVkt5S3Oc7Z6xrE/s320/DSC_1483.JPG" width="320" /></a><br />
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Spinach Artichoke Hummus<br />
Serves 10<br />
<br />
Ingredients:<br />
1 can (15.5 ounces) chick peas, drained<br />
1 can (8 ounces) artichoke hearts, drained<br />
1 cup fresh baby spinach<br />
1/4 cup olive oil <br />
1 clove garlic, sliced in half<br />
1 tablespoon tahini<br />
1 half lemon<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Place chick peas, artichoke hearts, spinach, olive oil, garlic, and tahini in blender or food processor. Squeeze juice from lemon into the mixture. Pulse or blend on high speed until blended and smooth. Season with salt and pepper to taste.<br />
<br />
(For those counting, I estimated each serving to be about 2 tablespoons hummus and equal to 3 pt. pls)<br />
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<br />Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com3tag:blogger.com,1999:blog-8873975725789221359.post-85250056847431142282012-07-05T21:02:00.000-04:002012-07-05T21:02:26.772-04:00Sole Meunière (Lemon Sole)In her memoir, My Life in France, Julia Child wrote that this was her first lunch when she arrived in Paris and it changed her life. She called it "the most exciting meal of my life." My neighbor Terry introduced me to this dish and I've loved it ever since. I've never been much of a sole fan, but you can't help but love the freshness of this dish. And surprisingly, it's so easy to make! It is so flaky, delicate and full of lemon flavor, I hope you'll love it too!<br />
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Sole Meunière (Lemon Sole)<br />
Serves 2<br />
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Ingredients:<br />
2 fillets (about 5 ounces each) lemon sole, skinned and deboned<br />
1/4 cup flour<br />
salt<br />
black pepper<br />
2 tablespoons Olivio spread or unsalted butter <br />
1 large lemon<br />
chopped fresh parsley<br />
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Directions:<br />
Pat the sole fillets dry. Set aside.<br />
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Place the flour in a medium shallow dish. Add salt and pepper to taste. Dredge the fish in the flour mixture to coat. Tap off any extra flour.<br />
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Place Olivio in a medium skillet. Melt over medium heat until it starts to brown. Add the prepared fillets. Let cook on one side until edges start to brown, about 2 minutes.<br />
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Meanwhile, zest the lemon to measure about 1 tablespoon. Turn the fillets over in the skillet, and sprinkle with lemon zest and squeeze the juice from the lemon over the fillets. Let fillets cook until browned, about 3 minutes longer. Sprinkle with chopped parsley before serving.<br />
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(If using the Olivio, each serving is 5 pt pls.)Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com1tag:blogger.com,1999:blog-8873975725789221359.post-60342313139345068192012-06-24T21:42:00.000-04:002012-06-24T21:42:03.028-04:00Blueberry Scones<br />
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My co-worker John has always made these scones and I needed to have the recipe. They are so good, and now is the time to make them while the blueberries are out in abundance!<br />
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Blueberry Scones<br />
Makes 20<br />
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Ingredients:<br />
<br />3 cups Bisquick Complete mix<br />
1/2 cup granulated sugar<br />
2 tbsp. brown sugar<br />
2 1/4 cup blueberries<br />
1 1/4 cup heavy cream<br />
1 tsp. vanilla extract<br />
1 egg white, beaten<br />
2 tbsp. coarse sugar<br />
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<br />Directions:<br />
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Preheat the oven to 375°F. In a large bowl, combine Bisquick, and granulated and brown sugars. Add the blueberries and mix gently.<br />
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Combine the heavy cream and vanilla. Add to the Bisquick mix, folding gently until mixture is sticky and crumbly.<br />
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Divide mixture into 20 even pieces, mounding slightly and place on nonstick cooking sheets. Brush each scone with egg white and sprinkle evenly with coarse sugar.<br />
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Bake until scones are browned around the edges, about 14 minutes. Let cool completely.<br />
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(Each scone is 4 ppls.)Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-70847327895709729972012-04-18T20:54:00.000-04:002012-04-18T20:54:48.184-04:00Cheesecake StrawberriesI first had this recipe at our condo potluck last summer and fell in love with them. They are so easy to make and for those watching their points, they are 1 pt. pl. a piece! I used low-fat cream cheese and graham crackers, but feel free to use the full fat versions.<br />
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Cheesecake Strawberries<br />
Makes about 3 dozen<br />
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Ingredients:<br />
2 quarts strawberries (I calculated pts using 34 strawberries), washed and dried<br />
1 package (8 ounces) low-fat cream cheese<br />
3 tablespoons confectioners' sugar, softened<br />
1 teaspoon vanilla extract<br />
2 sheets low-fat graham crackers, crushed<br />
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Directions:<br />
Cut off the very tip of the bottom of the strawberries, and then cut off the leaf end, just about 1/8th of an inch. Gently scoop out the centers, making a well for the cheesecake filling. <br />
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In a medium bowl, beat cream cheese, sugar, and vanilla on medium speed until blended. Place the cream cheese mixture in a large resealable plastic bag. Cut off one of the bottom corners. Pipe a small amount of the mixture into each strawberry.<br />
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Roll the strawberries, filled-side down, in the crushed graham crackers. Place on a serving tray to serve. Chill until ready to serve.<br />
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(This can be made a few hours ahead of serving.)Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-3875878664624644282012-03-18T21:24:00.000-04:002012-03-18T21:24:15.880-04:00Individual Chocolate SoufflésAs most of you know, I'm a big fan of Weight Watchers. I have been going on and off for years, but I started back again going regularly in January. They give out weekly mini magazines at every meeting and there are always a feature recipe. Last week's had a recipe for chocolate soufflés. Now, I've never made soufflés before, but for only <b>3 points</b> a serving, I had to try it. It was so yummy and so worth the effort it takes to make these airy desserts. Just wanted to share them with everyone. You don't have to be on a diet to enjoy these, but if you are, you can enjoy without guilt!<br />
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Individual Chocolate Soufflés<br />
Makes 2<br />
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Ingredients:<br />
1 tablespoon unsweetened cocoa powder<br />
1 tablespoon all-purpose flour<br />
3 tablespoons granulated sugar, divided<br />
3 tablespoons low-fat chocolate milk<br />
1 large egg white<br />
1/2 teaspoon confectioners sugar<br />
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Directions:<br />
Preheat over to 350°F. Coat two 6-ounce ramekins with cooking spray. Place on a small baking sheet.<br />
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In a small saucepan, whisk together cocoa, flour and 2 tablespoons granulated sugar. Set over medium heat. Add chocolate milk; cook until smooth stirring constantly, about 2 minutes. Remove from heat; cool for about 5 minutes.<br />
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In a medium bowl, beat egg white on medium speed until soft peaks start to form. Gradually add the remaining tablespoon granulated sugar and continue beating until soft peaks form.<br />
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Fold the cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.<br />
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Pour batter into prepared ramekins. Bake until set and tops look slightly dry, 14-16 minutes. Dust with confectioners sugar; serve warm.<br />
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[Note: Don't open the oven door while the soufflés are baking. Cold air can cause them to sink.]Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-84965546782897890912012-02-22T20:00:00.000-05:002012-02-22T20:00:35.045-05:00Mango ChickenI love mango!! A few weeks ago, I got one of my weekly recipe emails from hungrygirl and saw a recipe for mango chicken. So I thought, how can that be bad? My friend tried it first, but thought it had too much onion. So when I decided to try it, I reduced the onion (and changed the cooking method) and added more mango (who wouldn't want more mango!). It is so delicious! I can't wait to make it again. I served it with some brown rice on the side.<br />
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Mango Chicken<br />
Serves 2<br />
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Ingredients: <style>
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<div class="MsoNormal">1/4 cup mango nectar</div><div class="MsoNormal">1 Tbsp. honey</div><div class="MsoNormal">1 Tbsp. balsamic vinegar</div><div class="MsoNormal">2 Tbsp. water</div><div class="MsoNormal">8 ounces boneless, skinless chicken breasts, thinly sliced</div><div class="MsoNormal">1 tsp. garlic powder</div><div class="MsoNormal">1/2 tsp. onion powder</div><div class="MsoNormal">1/4 tsp. black pepper</div><div class="MsoNormal">2 tsp. olive oil</div><div class="MsoNormal">1/3 cup finely diced sweet onion</div><div class="MsoNormal">1/2 tsp. chopped garlic</div><span style="font-family: Times; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup diced mango</span><br />
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<span style="font-family: Times; font-size: 12pt;">Directions:</span><br />
<span style="font-family: Times; font-size: 12pt;">In a medium bowl, whisk together mango nectar, honey, balsamic vinegar, and water. Mix well. </span><br />
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<span style="font-family: Times; font-size: 12pt;">Season chicken with garlic powder, onion powder, and black pepper. Place seasoned chicken in a large resealable plastic bag. Add the marinade to the bag. Marinate chicken in the refrigerator for 30 minutes.</span><br />
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<span style="font-family: Times; font-size: 12pt;">In a medium skillet, heat olive oil over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is softened and starting to brown. Add chicken and marinade to skillet. Cook until no longer pink and cooked through, turning halfway through cooking, about 8 minutes. Add diced mango and cook about 1 minute longer. Divide chicken and mango into 2 servings. </span><br />
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<span style="font-family: Times; font-size: 12pt;">(Each serving is 7 pt. pls) </span>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-29994800665471068182012-02-05T22:56:00.002-05:002013-01-05T11:33:11.329-05:00Asian Chicken Lettuce WrapsWhenever I go to PF Chang's, I have to order those Chicken Lettuce Wraps. What I didn't know is how easy they are to make! The key to cutting the chicken very thin is to keep them partially frozen when slicing. Also, I marinated the chicken overnight. You could probably marinate them for 2 hours, but it's a great prep ahead dinner. Cooking takes about 5 minutes, so dinner will be on the table in a hurry. I eat them without a side, but you could always make some brown rice to go with it. A totally filling meal if you're watching calories.<br />
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Asian Chicken Lettuce Wraps<br />
Serves 4<br />
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Ingredients:<br />
1 1/3 lb. boneless, skinless chicken breasts, partially frozen<br />
1/4 cup soy sauce<br />
1 Tbsp. brown sugar<br />
2 tsp. toasted sesame oil<br />
1/2 cup chopped scallions<br />
1 tsp. minced garlic<br />
1 tsp. grated ginger root<br />
1 tsp. honey<br />
1 head Boston lettuce<br />
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Directions:<br />
Trim chicken of any excess fat. Slice the chicken into paper-thin slices. Place in a ziplock bag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYOpCYOF6V1WyZiV0vdylnkpgCbO2w8h5XevA81MVYzwFzqMFSjoMPcv5jgb8P96JTBnR_0G4bCP_ZbUZYsT1UABKPO3Z31bI-uHP8tF7j2Md4N447CdG30msw9I39XjGpVkEYtN2pVw/s1600/DSC_1257.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYOpCYOF6V1WyZiV0vdylnkpgCbO2w8h5XevA81MVYzwFzqMFSjoMPcv5jgb8P96JTBnR_0G4bCP_ZbUZYsT1UABKPO3Z31bI-uHP8tF7j2Md4N447CdG30msw9I39XjGpVkEYtN2pVw/s200/DSC_1257.JPG" width="200" /></a>In a medium bowl, combine soy sauce, brown sugar, sesame oil, scallions, garlic, ginger root, and honey. Use a whisk to mix thoroughly. Add marinade to chicken in bag. Chill for 2 hours or overnight.<br />
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Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat; add the chicken. Discard remaining marinade. Cook until cooked through and no longer pink, about 5 minutes.<br />
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Separate lettuce leaves and wash thoroughly, pat dry. Spoon chicken mixture into lettuce leaves and eat taco style.<br />
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(1 cup of chicken = 5 pt. plus)Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-79070190503496991382012-01-23T20:03:00.000-05:002012-01-23T20:03:53.376-05:00Turkey ChiliIt's that time of year, time for snow, football, and chili! I love making a pot of chili and eating it all week, but that's just me. You can easily serve a crowd with this chili. I used ground turkey instead of beef. I also added a bit of sofrito, which is a spanish sauce. Just a bit, but it gives it extra flavor. I served it over Quinoa, but you can serve it over rice or with corn chips.<br />
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<div class="MsoNormal">Turkey Chili</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 8 (1 cup servings)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 small onion, finely chopped</div><div class="MsoNormal">1 garlic clove, minced </div><div class="MsoNormal">1 1/3 lb. ground turkey (93% lean)</div><div class="MsoNormal">1 can (14.5 oz) diced tomatoes with zesty mild green chilies</div><div class="MsoNormal">1 can (14.5 oz) chili-style diced tomatoes</div><div class="MsoNormal">1 can (15 oz) black beans, rinsed</div><div class="MsoNormal">1 can (15 oz.) pinto beans, rinsed</div><div class="MsoNormal">1/2 cup ketchup</div><div class="MsoNormal">1 large green bell pepper, diced</div><div class="MsoNormal">1 large red bell pepper, diced</div><div class="MsoNormal">1 Tbsp. sofrito (Goya)</div><div class="MsoNormal">1/4 tsp. ground cumin</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the onion and garlic and sauté until softened. Transfer to a large stockpot. In the same skillet, brown the ground turkey over medium heat until browned and no longer pink. Drain turkey and then transfer to the stockpot. Add both cans of diced tomatoes, black beans, pinto beans, ketchup, diced green and red bell peppers, sofrito and ground cumin. Mix well.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cover pot and cook over low heat, stirring occasionally, for about 1 hour. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you're counting, each 1 cup serving is 6 pts.</div>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-53043474671142924302011-10-22T22:51:00.001-04:002012-02-13T21:29:44.431-05:00Super Fudgy Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstpYv0AW_HTR0ep4aCzFL3GLCcT-Mqih8OZtna_qOnd28LTsxkf4E2FSUtusotg4QVPyyneZ6WJRJJO7FsiBg8OxYkdU5mzESAvgqW4dgR2lE3DM62y3SYJL9o-1zXeq9YlQ1U_K2N0w/s1600/DSC_1134.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstpYv0AW_HTR0ep4aCzFL3GLCcT-Mqih8OZtna_qOnd28LTsxkf4E2FSUtusotg4QVPyyneZ6WJRJJO7FsiBg8OxYkdU5mzESAvgqW4dgR2lE3DM62y3SYJL9o-1zXeq9YlQ1U_K2N0w/s320/DSC_1134.JPG" width="320" /></a></div><br />
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Super Fudgy Brownies</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have made many different varieties of brownies over the years, but this particular recipe is by far the best. I found it browsing on the internet, and made some alterations. They are beyond fudgy and have that thin, crispy top that I love. I replaced half the granulated sugar with brown sugar, which made all the difference. I cut them into 12 large pieces since I needed them for a bake sale, but you could cut them into 24 smaller pieces if you prefer.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</style><span style="font-size: small;"> </span></div><div class="MsoNormal"><span style="font-size: small;">Super Fudgy Brownies</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Makes 12 large or 24 regular size brownies</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal"><span style="font-size: small;">1 cup unsalted butter, melted</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 1/2 cups granulated sugar</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 1/2 cups light brown sugar</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 tablespoon pure vanilla extract</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">4 large eggs</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 1/2 cups all-purpose flour</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 cup unsweetened cocoa powder</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1 teaspoon salt</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">1/8 teaspoon baking powder</span></div><span style="font-size: small;"> 1 cup semisweet chocolate chips </span><br />
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</style> </div><div class="MsoNormal"><span style="font-size: small;">Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan or dish. In a large bowl, combine melted butter, granulated and brown sugars, and vanilla. Beat with an electric mixer until blended. Add eggs, one at a time, beating well after each addition.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">In a separate bowl, whisk together flour, cocoa powder, salt and baking powder; mix well. Gradually add flour mixture a little at a time, mixing well after each addition. Stir in chocolate chips.</span></div><div class="MsoNormal"><br />
</div><span style="font-size: small;">Pour batter into the prepared pan. Bake until a toothpick inserted into brownies have some moist crumbs, about 35 minutes for a metal baking or 40 minutes for a baking dish. Transfer pan to wire rack to cool completely before cutting. (For 24 servings, it's 7 pt. pls, and for 12 large, it's 13 pt pls per serving)</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTrF63KMLvkLfnuR7ljMliAodc5sgwv9WgceqFXwR3fNcP0-5XMSJfShAU-Q1wkxNXDeIIAHojcUhIhIkxKsD0wlc8VCOfTuy_C70RxqDVcPfl-IW8UGeSe0-GaIh5-opJQWIhlXe8Ws/s1600/DSC_1133.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTrF63KMLvkLfnuR7ljMliAodc5sgwv9WgceqFXwR3fNcP0-5XMSJfShAU-Q1wkxNXDeIIAHojcUhIhIkxKsD0wlc8VCOfTuy_C70RxqDVcPfl-IW8UGeSe0-GaIh5-opJQWIhlXe8Ws/s320/DSC_1133.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-family: Times; font-size: 12pt;"> </span> </div>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com2tag:blogger.com,1999:blog-8873975725789221359.post-86129135122245296562011-09-14T09:42:00.002-04:002012-02-11T20:56:03.901-05:00Tilapia with Fresh Tomatoes and WineI saw a version of this recipe on the Internet. I was looking for another way to make Tilapia. It's a great fish and fairly flavorless so it really picks up on whatever you flavor it with. This recipe uses fresh tomatoes, which I happened to have a great Brandywine ready for picking when I was making this recipe. It also uses fresh basil, garlic, lemon and white wine. So yummy!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdF7tQitcYhHKwZZzM-_Oz5mbE3aa2GYc_8AyF-QOaA-49B1XkCkX15AoyYfbVSN0J0Sa1H4A4gDty0uRcd-kSAiWonw-Mvf1xf86i1J9xUiGpG7_fslfhyphenhyphenO1aNqOONjvh1T6GmlsR20/s1600/DSC_1055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdF7tQitcYhHKwZZzM-_Oz5mbE3aa2GYc_8AyF-QOaA-49B1XkCkX15AoyYfbVSN0J0Sa1H4A4gDty0uRcd-kSAiWonw-Mvf1xf86i1J9xUiGpG7_fslfhyphenhyphenO1aNqOONjvh1T6GmlsR20/s320/DSC_1055.JPG" width="320" /></a></div><br />
Tilapia with Fresh Tomatoes and Wine<br />
Serves 2<br />
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Ingredients:<br />
2 Tilapia fillets<br />
1 tablespoon Olivio spread<br />
1 clove garlic, minced<br />
1 large tomato, chopped<br />
4 fresh basil leaves, chopped<br />
1/3 cup white wine<br />
1/2 lemon, squeezed <br />
salt and black pepper<br />
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Preheat oven to 425°F. Place the Tilapia on a large piece of aluminum foil. Divide Olivio spread over fish. Top with garlic, tomato, basil, white wine, lemon, salt and pepper. Seal fish completely in foil and place on a baking sheet. Bake fish for 25 minutes. Open the foil carefully since steam will escape. Enjoy!!<br />
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Each serving is 5 pt. plusLynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-39970845266886101392011-06-23T09:31:00.000-04:002011-06-23T09:31:44.918-04:00Flat Bread Pizza<style>
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</div><div class="MsoNormal">I don’t know about you, but I love pizza! I wish I could eat it everyday, but alas, if I did I would be 300 lbs!! On WW, one small slice of thin crust is 5 pp…but seriously, where can you find a slice of pizza that fits into that point range? The Stop ‘n’ Shop by my house finally carries Flatout Flat Bread (including the light version). I’ve always heard that you can make great pizza with it, so I decided to try it — it was great! I had some meatballs in the fridge (thanks Mom) so I added a meatball on top for more protein. The entire pizza was 8 pp!! If you didn’t add the meatball or other meat topping, you can load it up with veggies and it would be 6 pp… Now that’s a something I can really sink my teeth into!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Flat Bread Pizza</div><div class="MsoNormal">Serves 1</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal">1 light flat bread (I used Flatout Light Italian flavor)</div><div class="MsoNormal">2 tablespoons Barilla Tomato Basil sauce</div><div class="MsoNormal">1/2 cup low-fat shredded mozzarella cheese (I used Sargento)</div><div class="MsoNormal">1 meatball, sliced, or toppings of your choice</div><div class="MsoNormal">Fresh basil leaves, sliced (optional)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 325°F. Place flat bread on middle oven rack. Warm for 3 minutes. Remove flat bread from oven.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spread sauce onto flat bread and sprinkle with mozzarella. Top with your toppings. Return flat bread to oven. Heat until cheese is melted, about 5-7 minutes. (Check at the earlier time to make sure edges aren’t overcooked. If the edges start to brown before the cheese is melted, cover the edges with foil.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">PS: You can also make this in your toaster oven, especially during hot days when you don’t want to turn the oven on!</div>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0tag:blogger.com,1999:blog-8873975725789221359.post-43200861074250308332011-06-12T20:42:00.001-04:002012-02-13T20:43:22.533-05:00Shrimp & Kale with PastaI never made anything with kale before, but every time I make it, I love it more. My neighbor Janet made this once and was kind enough to share. I've made some alterations to the original recipe (I added shrimp to give it even more protein). The shrimp cooks in the broth, adding to the overall flavor. A great filling dish with great fresh ingredients.<br />
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Shrimp & Kale with Pasta<br />
Serves 4<br />
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Ingredients:<br />
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<div class="MsoNormal">1 tablespoon olive oil</div><div class="MsoNormal">1 medium sweet onion, diced</div><div class="MsoNormal">1 garlic clove, minced</div><div class="MsoNormal">1 large bunch kale, trimmed</div><div class="MsoNormal">2 cups chicken broth, divided</div><div class="MsoNormal">1 1/2 cups cannellini beans</div><div class="MsoNormal">1 pound raw shrimp, peeled and deveined</div><div class="MsoNormal">1/2 box Ronzoni Smart Taste rotini pasta</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large stockpot, heat olive oil. Add onion and garlic. Cook over low heat until onion is translucent, about 2 minutes. Add kale, stirring to coat with oil, until it wilts slightly. Add 1 cup chicken broth to the kale mixture. Increase heat to medium and let liquid reduce until almost evaporated, stirring occasionally. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add remaining cup chicken broth to pot. Then add cannellini beans and shrimp. Let mixture simmer until liquid is reduced by half.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Meanwhile, cook pasta until al dente. Add pasta to pot with kale mixture. Let simmer for 1 minute, stirring often. Serve.<br />
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(Each serving has 10 pt. pls) </div>Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com2tag:blogger.com,1999:blog-8873975725789221359.post-86046432433643468862011-06-05T21:56:00.001-04:002011-06-05T21:58:38.263-04:00Mini Snickers TartsThis is a recipe that is featured on <a href="http://hungry-girl.com/">hungry-girl.com</a> and it is definitely worth the taste. It's 2 pps for two tartlets. A perfect snack when your sweet tooth craves something sweet. They taste like mini Snickers pies!!<br />
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Mini Snickers Tarts<br />
Makes 10<br />
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Ingredients:<br />
1 Snickers Bar (2.1 ounces)<br />
10 mini fillo shells (I used Athens)<br />
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Preheat oven to 350°F. Cut the Snickers bar in half lengthwise, then cut each half into 5 pieces.<br />
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Set 10 fillo shells on a foil-lined baking sheet. Place a Snickers piece in each shell.<br />
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Bake the mini tarts for about 10 minutes (Snickers will partially melt and filling will bubble). Remove from oven and let cool completely.Lynnhttp://www.blogger.com/profile/02119697011401770603noreply@blogger.com0