Lasagna Soup Recipe

This is adapted from Taste of Home Healthy Magizine.

We have had allot of cold weather here in Spokane, and I was in the mood for a zesty and hearty soup. This fit the bill.

Nutrition Facts: 1-1/3 cups equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch. WW POINTS PLUS 7 points.

Ingredients


1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium beef broth

2 cans (14-1/2 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

Directions



Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings.

Healthy Fiesta Rice Salad

Recipe adapted from Taste of Home Healthy Cooking Magazine.

I made this for a mexican themed birthday party we went to. I thought since all of us ladies are watching our butts get smaller, I would bring a figure friendly dish. This turned out very good... I can see using this in a couple of variations... putting in a tortilla with some beans and chicken, Using as a dip for baked tortilla chips, using as a base for mexican chili or verde. The list goes on and on. For rice and bean lovers alike, I think you will love this dish.

Nutrition Facts: 2/3 cup equals 206 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 273 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
6 WW Points Plus

Ingredients


2/3 cup uncooked long grain rice

2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

6 green onions, sliced

1/4 cup pickled jalapeno slices, chopped

1/4 cup canola oil

2 tablespoons cider vinegar

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon molasses

1/2 teaspoon salt

1/2 teaspoon cumin seeds, toasted and ground

Directions

Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

Pork and Noodles Recipe

This is adapted from my subscription to the Taste of Home Healthy Cooking.

My husband and I both loved this dish. I would double the portion, if your cooking for more than two.
I use wholegrain noodles, I don't have to, I choose to. I love the texture of the grains. This is also great if you have left over pork chops or pork loin. This is a super simple dish!
I used a stock photo, until I get a camera, I only have my cell phone camera... enough said. I truly hope you try this dish.

Nutrition Facts: 2 cups equals 389 calories, 11 g fat (4 g saturated fat), 60 mg cholesterol, 783 mg sodium, 40 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.  It is 10 Points plus for two cups.
Ingredients


3 ounces uncooked angel hair pasta

1/2 pound boneless pork loin chops, cut into thin strips

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon canola oil, divided

1-1/2 cups cut fresh green beans

2 celery ribs, sliced

4-1/2 teaspoons chopped onion

3 tablespoons water

4 teaspoons reduced-sodium soy sauce

1 teaspoon butter

Directions

Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat. Yield: 2 servings.

Hungarian Goulash Recipe

My husband was a big fan of this recipe. I doubled the recipe, for leftovers for us both.

Hungarian Goulash Recipe
Ingredients


2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

3/4 pound beef top round steak, cut into 1-inch cubes

1/2 cup coarsely chopped onion

1 teaspoon butter

1 teaspoon canola oil

1/2 cup reduced-sodium beef broth

1 tablespoon tomato paste

1 garlic clove, minced

1 teaspoon paprika

1/8 teaspoon dried marjoram

1/8 teaspoon caraway seeds

1/8 teaspoon lemon juice

Hot cooked noodles, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.

In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.

Serve over noodles if desired. Yield: 2 servings.

Nutrition Facts: 1 cup equals 310 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 333 mg sodium, 13 g carbohydrate, 2 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.
1 Cup of meat mixture is 8 WW Points plus
I added over 1 cup of whole grain noodles for 4 points plus.



5 Day Dinner Menu

• Hungarian Goulash  12 pts.
• Parmesan Crusted Tilapia 3pts.
• Hearty Chicken Casserole 8 pts.
• Baked Chicken Fajita 9 pts.
• Marinated Salmon 7 pts.

Recipes and pictures will be posted daily. All Weight Watchers points, are converted to the NEW WW POINTS PLUS. 

Baked Spaghetti

Good Saturday Evening,

My husband's favorite style of food is Italian. I always keep on hand, whole grain pasta, diced tomato's, tomato paste and fill my freezer with Italian Seasoned Ground Turkey. So I know on a day that I do not have anything planned for dinner, I can pull out the Turkey and use that as a base for any
Italian type of recipe that I am in the mood for.

Tonight, I was going to make a Turkey Spaghetti pie, but didn't have a few ingredients, so that dish will have to wait until next week. Instead I made Baked Spaghetti. Mind you, I am out of garlic, onion and eggs. I normally start off from fresh onion and garlic... had to improvise, and it turned out just as swell, so this is my no fuss, no dice, chop meal. FAST and easy.

This Dish Serves 8 and is 9 WW Points Plus per serving.

1 lb. Ground Italian Turkey
1 canned diced tomatoes
1 can tomato Paste
1 Box of Whole grain pasta (spaghetti)
3/4 cup water
1 T. Italian Seasoning
1/2 t. Onion Salt
1 t. Garlic powder
2 Cups Part Skim Mozzarella shredded cheese

Preheat Oven to 350
Brown meat, add in the canned items, water and seasonings. Salt and pepper to taste, bring to a boil. Simmer for 20-30 minutes.
Meanwhile Cook noodles according to package directions, set aside.
Get a 9 x 13 pan and spray with PAM.
Ladle 1/3 of sauce on bottom of pan and then layer with noodles and cheese. End with the sauce on the last layer, reserve 1/3 of your cheese.
Bake uncovered for 30 minutes, top with cheese and finish baking for 15 minutes.

  Put a smile on the hubbys face for sure. : )
Hope you enjoy!

Blueberry & Peach Baked Oatmeal

Good Morning,

Today is a blustery day in Spokane, Washington. It looks pretty out, but looks can be deceiving, don't go outside without your jacket on. That wind has a bite. That is why I thought my Blueberry and Peach Baked oatmeal would be perfect for breakfast this morning.

It's Hearty, Healthy and Heavenly.

Does this not look scrumptious?

Go ahead, lick the screen!

So why not do something good for yourself and your family today and treat them with a bowl of this heart healthy and tummy happy dish! Your friends, family and kids will be begging you to make this over and over again.

What I love most about this recipe, is it is made up of pantry staple ingredients.  Enoy! :) 

Parmesan Chicken and Rice Casserole

Good afternoon everyone (or at least to my "one" follower.)LOL

I send this out, knowing that one day, I will have more than just my one follower.

That does not go without saying how much I value my one follower. : ) Thank you!

This is a comfort food at it's best. Very easy to make with great flavor.

I love one pot dishes.

Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.

Prep Time: 37 minutes
Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)
Ingredients



■Cooking spray

■1 cup chopped onion

■2 garlic cloves, minced

■2 (3 1/2-ounce) bags boil-in-bag brown rice

■1/3 cup dry white wine

■8 skinless, boneless chicken thighs (about 1 3/4 pounds)

■1 1/2 teaspoons chopped fresh thyme

■1/2 teaspoon salt

■2 cups fat-free, less-sodium chicken broth

■3 tablespoons whipping cream

■1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Preparation
1. Preheat oven to 450°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.

3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.

4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

Nutritional Information

Calories:
498 (35% from fat)

Fat: 19.1g (sat 7.5g,mono 6.7g,poly 3.1g)
Protein: 38.2g
Carbohydrate: 43.8g
Fiber: 5.6g


Happy Eating.
If you are a Weight Watcher Plus
This dish is 13 pts for 2 pc. of chicken and one cup of rice.

Ninja

Good Morning,

So whoever "they" are, recommend that "we" Americans should get 5-8 fruits and vegetables in a day. I am sorry, "Pardon?"
Is this some way to get us to go vegetarian? I mean really, that many?

How?

Well I got a little idea... and it starts with the letter 'N'
Can you guess? Well, I won't keep you in suspense anymore.
The Ninja. I love to Ninja, My answering machine should say...
I can't come to the phone right now because I am Ninja-ing.
Add that to your dictionary Webster.

If you have never seen a Ninja, feast your eyes.... I put all my fruit in here...

I place this container on the base and hit the button... and wallah...

Now, I know what you're thinking... Where's the veggies? Well, I do add
those in as well. I've added frozen spinach, fresh Kale and also Fresh Spinach.
This just may revolutionize the way I eat my fruits and veggies.
I also just tried a new seed recommended by a dear friend, called chia seed.
More on that in another blog.

I will be happy to post my Ninja favorites soon.
I also made... a frozen dessert, bye bye ice cream, this healthier raw recipe, is moving in...

Happy Ninja-ing Friends,
God Bless...

It's all about the cheese cake

I got nominated to host my neices 21st birthday last Friday as everyone knows I love to cook, bake, entertain and host. Lenae, my neice is not a big CAKE EATER (I know right) What is wrong with her? lol At least she likes cheese cake. I didn't want to do just a standard size cheesecake. I wanted them to fun size!

So I made indiviudal serving size, and topped with a raspberry on top.
They are scrumptious

Needless to say, they were gone. I also took the ones that weren't eatin to my Gamma Pi girls breakfast. They were a HIT there too!

I also made these low fat cream cheese raspberry muffins. Mama Mia! I loved them.

Healthy BAKED PENNE AND SAUSAGE SUPPER.

BAKED PENNE AND SAUSAGE SUPPER.








I DOUBLE THE RECIPE AND USED SUNDRIED TOMATOES INSTEAD OF A RED BELL PEPPER.



I ALSO USED A LITTLE MORE CHEESE, LOL.











■1(14.5 OZ.) CANE DICED TOMATO

■1 ½ TEASPOON OLIVE OIL

■1 ONION, HALVED AND SLICED THIN (I diced)

■½ CUP SUNDRIED TOMATOS (DRAINED) OR A RED BELL PEPPER (I USED THE SUNDRIED TOMATOES)

■3 GARLIC CLOVES MINCED

■1/8 TEASPON RED PEPPER FLAKES

■8 OZ. HOT OR SWEET ITALIAN TURKEY SAUSAGE, REMOVED FROM ITS CASING

■SALT AND PEPPER

■8 OZ. WHOLE WHEAT PENNE PASTA

■1 CUP SHREDDED PART SKIM MOZZERELLA









ADJUST OVEN RACK TO THE MIDDLE POSTION AND HEALT THE OVEN TO 425 SEGREES.



LIGHTLY COAT AN 8 “SQUARE BAKING DISH (I DOUBLED AND USED A 9 X 13) WITH PAM. PULS THE TOMATOES WITH THEIR JUICE IN YOUR NINJA OR FOOD PROCESSOR UNTIL MOSTLY SMOOTH, ABOUT 5 PULSES.







HEAT THE OIL IN A 12-INCH NONSTICK SKILLET OVER MEDIUM HEAT UNTIL SHIMMERING. ADD THE ONION AND BELL PEPPER OR SUNDRIED TOMATO’S UNTIL SOFTENED, ABOUT 5 MINUTES. STIR IN GARLIC AND RED PEPPER FLAKES AND COOK UNTIL FRAGRANT ABOUT 30 SECONDS.







STIR IN THE SAUSAGE AND COOK, BREAKING UP THE MEAT WITH A WOODN SPOON UNTIL NO LONGER PINK, ABOUT 4 MINUTES. STIR IN THE PROCESSED TOMATOES. BRING TO A SIMMER AND COOK, UNTIL SLIGHTLY THICKENED 6 TO 8 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE.







MEANWHILE BRING 4 QUARTS OF WATER TO A BOIL IN A LARGE POT. ADD THE PASTA AND 1 TABLSPOON OF SALT AND COOK, STIRRING OFTEN, UNTIL ALMOST AL DENTE BUT STILL FIRM TO THE BITE. RESERVE ¼ CUP OF THE COOKING WATER, THEN DRAIN THE PASTA AND RETURN TO THE POT.







ADD THE MEAT SAUCE AND RESEVED COOKING WATER TO THE PASTA AND TOSS TO COMBINE. SPREAD HALF THE PASTA MIXTURE IN THE PREPARED BAKING DISH AND SPREAD WITH ½ CUP OF THE MOZZERELLA. REAP WITH THE REAMING PASTA AND ½ CUP MOZZ.







BAKE UNTIL THE SAUCE IS BUBBLING AND THE CHEESE IS LIGHTLY BROWNED, ABOUT 15 MINUTES. LET COOL FOR 5 MINUTES BEFORE SERVING.







BY DOUBLING RECIPE, SERVES 8 – 10 PTS PER SERVING.



HAVE WITH A NICE SALAD, its DELISH… THE SAUSAGE, AND THE RED PEPPER AND THE SUN DRIED TOMATOES – MAMA OH MIA~!