I have been posting recipes on my Facebook account for several weeks now and I think I will try this forum for a change. I will see how this goes. Hopefully my Facebook followers will come to my blog to visit my recipes. If I don't notice any comments then I will not do them anymore. So these are some of my favorite recipes.Chocolate Dipped Macaroons
|POINTS® Value: 1 |
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Moderate
|Terrific for Passover. But easy and delicious enough to make all year long.|
| ||3 large egg white(s)|
| ||2/3 cup(s) sugar|
| ||1 1/2 tsp vanilla extract|
| ||2 1/2 cup(s) packaged shredded coconut, unsweetened|
| ||3 oz bittersweet chocolate, chopped into small bits|
InstructionPreheat oven to 350°F. Line one or two large cookie sheets with parchment paper
In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.
Italian Pasta and Bean Soup with Sausage
|POINTS® Value: 4 |
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
|Packed with beans, sausage and spaghetti, this soup delivers a big hearty taste. Top with minced pickled peppers for extra flavor.|
| ||31 oz canned white beans, small variety, drained and rinsed|
| ||2 spray(s) cooking spray|
| ||1 tsp olive oil|
| ||1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped|
| ||2 medium garlic clove(s), minced|
| ||1/2 pound(s) cooked chicken sausage, Italian-style, cut into bite-size pieces|
| ||28 oz canned crushed tomatoes, with puree|
| ||1 Tbsp canned tomato paste, or to taste|
| ||2 1/2 cup(s) water|
| ||3 cup(s) canned chicken broth|
| ||1 tsp table salt, or to taste|
| ||1/4 tsp red pepper flakes, or to taste|
| ||3 oz uncooked whole-wheat spaghetti, broken into small pieces|
- Puree half of beans in a blender; set aside.
- Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes.
- Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer.
- Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.
Creamy Scrambled Eggs with Scallions and Tomatoes
An incredibly indulgent breakfast or brunch. Wrap in whole wheat tortillas for a comfort-food lunch.
| ||1 spray(s) cooking spray|
| ||4 large egg(s)|
| ||4 large egg white(s)|
| ||1/3 cup(s) scallion(s), sliced|
| ||1/2 tsp table salt|
| ||1/8 tsp black pepper, freshly ground|
| ||3/4 cup(s) tomato(es), diced|
| ||2 oz light cream cheese, cut into bits|
- Coat a medium nonstick skillet with cooking spray; heat over medium heat.
- In a medium bowl, whisk together eggs, egg whites, scallions, salt and pepper until blended. Add egg mixture to skillet; cook, gently turning mixture with a heat proof spatula or wooden spoon, until eggs start to set, about 2 minutes.
- Stir in tomatoes and cheese; cook over low heat, gently stirring, just until eggs set, about 1 minute more (there should still be some creamy pieces of cheese). Yields about 3/4 cup per serving.
Raspberry Frozen Yogurt Pie
This creamy combination of vanilla frozen yogurt and sweet raspberries tops an almond-graham crust. It was devoured at our recipe photo shoot.
1 Tbsp butter
1/4 cup(s) sliced almonds
3/4 cup(s) graham cracker crumbs
1 serving(s) butter-flavor cooking spray
2 cup(s) raspberries
1/4 cup(s) sugar
1/4 tsp almond extract, optional
2 cup(s) low-fat frozen yogurt, vanilla
* Melt butter in a small saucepan. Add almonds and cook over medium-low heat, stirring, until very lightly browned, about 1 to 2 minutes. Spoon almond mixture into a small bowl; add cracker crumbs and stir well.
* Lightly coat a 9-inch, freezer-proof glass pie dish with cooking spray. Add crumb mixture, spreading in a thin even layer on bottom and 1/4 of the way up the sides; place dish in freezer for 1 hour.
* Combine raspberries and sugar in a medium bowl. Press down with the back of a fork to lightly mash berries; stir in almond extract. Add frozen yogurt by heaping spoonfuls; cut yogurt in with a fork to blend, but don't stir to a soft sauce-like mixture.
* Quickly spoon raspberry mixture into frozen crust; return to freezer for 3 to 4 hours. Cut into 8 wedges to serve. Yields 1 slice per serving.
Apple-Raspberry Stuffed French Toast
Frozen and canned fruits enjoyed on their own - or used in this tasty fruit-stuffed French toast - are a great way to get in some of your five-or-more servings of fruit and vegetables a day.
1 cup(s) canned fruit pie filling, apple, chopped
1/3 cup(s) sweetened frozen red raspberries, thawed
8 slice(s) raisin bread, or cinnamon raisin bread
1/4 cup(s) regular egg substitute
1/4 cup(s) fat-free skim milk
1/3 tsp vanilla extract, or maple extract
1 Tbsp margarine
1 Tbsp powdered sugar
2 Tbsp reduced-calorie pancake syrup
* Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.
* Combine egg substitute, milk and extract in a bowl.
* Heat margarine in a large skillet.
* Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve.
Slow Cooker Lasagna
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
* Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
* Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
* Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
* Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
* In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Slow Cooker Chicken Paprikash
1 spray(s) cooking spray, or enough to coat skillet
2 cup(s) mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup(s) canned chicken broth
1 pound(s) uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup(s) fat-free sour cream
* Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
* Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
* Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.
Cranberry-Orange Glazed Ham
There is nothing easier to prepare than a ham, but it always makes a meal seem special.
2 Tbsp frozen orange juice concentrate
1/4 cup(s) canned cranberry sauce
2 Tbsp unpacked brown sugar
1 Tbsp whole cloves
2 pound(s) ham, lean only
1 medium mandarin orange(s), cut into wedges
* Preheat oven to 375°F.
* For glaze, in a small saucepan over low heat, stir together orange juice concentrate, cranberry sauce and brown sugar, whisking until smooth.
* Stick cloves into top of ham. Place ham in a baking dish and brush with some of the glaze. Bake for 1 hour, brushing with glaze every 15 minutes.
* Slice thinly, garnish with orange wedges and serve.
Broccoli with Lemon-Garlic Crumbs
Steamed broccoli is okay. But broccoli tossed with buttery lemon-and-garlic bread crumbs is a definite home run.
1 pound(s) broccoli, florets, fresh
1 Tbsp butter
1 1/2 tsp minced garlic
1/2 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
1 tsp lemon zest
1/4 tsp table salt
* Bring 1 inch of water to a boil in a large pot. Place broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain. Alternatively, you can cook broccoli in microwave.
* Meanwhile, melt butter in a medium nonstick skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bread crumbs, increase heat to medium and cook, stirring often, until lightly toasted, about 2 to 3 minutes.
* Remove skillet from heat; stir in lemon zest and salt.
* Spoon broccoli into a serving bowl and toss with crumbs. Yields about 1 cup of broccoli and 2 tablespoons of crumbs per serving.
This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.
12 oz beer
2 Tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 Tbsp fresh lemon juice
1 Tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry
* In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
* Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
* Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
* Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
3/4 cup(s) all-purpose flour
1/2 tsp baking powder
1/2 tsp table salt
5 Tbsp unsweetened cocoa
1 cup(s) sugar, granulated
1/2 cup(s) light cream cheese, softened
2 large egg(s), divided into yolks and whites
1 tsp vanilla extract
1/2 cup(s) crispy rice cereal
2 Tbsp powdered sugar
1 Tbsp butter, melted
* Preheat oven to 350°F. Place 2 sheets of nonstick aluminum foil in bottom and up sides of a 9- X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).
* In a medium bowl, sift together flour, baking powder, salt and cocoa.
* In a large bowl, cream together granulated sugar and cream cheese until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture into cream cheese mixture.
* In another medium bowl, whip egg whites until soft peaks begin to form. Fold egg whites into brownie batter; spread batter evenly in prepared pan.
* Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces. Yields 1 piece per serving.
BAKED SHRIMP in LEMONY GARLIC SAUCE
This no-fuss shrimp dish comes together in minutes.
1 1/4 pound(s) shrimp, peeled and deveined
1 spray(s) cooking spray
1/4 cup(s) fresh lemon juice
2 Tbsp light butter, melted
3 medium garlic clove(s), minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped
* Preheat oven to 425°F.
* Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
* Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).
General Tsao's Chicken
You can enjoy this Asian classic once again by sauteing it, instead of deep-frying it. Serve it over rice to sop up every drop of the sauce.
1 pound(s) uncooked boneless, skinless chicken breast
2 medium scallion(s)
2 tsp peanut oil
1/2 tsp ground ginger
1 Tbsp white wine vinegar
2 Tbsp low-sodium soy sauce
2 Tbsp sugar
1 1/2 Tbsp cornstarch
3/4 cup(s) canned chicken broth
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
|No need to deprive yourself of this crunchy, coconut dish any more. We lightened it up for your eating enjoyment.|
| ||2 spray(s) cooking spray|
|2 large egg white(s)|
| ||3/4 cup(s) all-purpose flour|
| ||6 oz beer, about 2/3 cup|
| ||1 1/2 tsp baking powder|
| ||1/4 tsp table salt|
| ||2 cup(s) sweetened coconut flakes|
|24 large shrimp, peeled and deveined (leave tails on)|
- Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.