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Four Cheese Macaroni and Cheese
by Get Me Out Of Here (xoxriotgrrl)
at April 2nd, 2009 (12:19 am)

Prep: 20 min.
Cook: 48 min.
Serves: 9
7 Points

Ingredients
1 spray cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked macaroni
1 tbsp unsalted butter
1 tbsp all-purpose flour
2 1/2 cups 1% low-fat milk
2 cups onions, finely chopped
1/2 tsp paprika
2 pieces bay leaf
1/4 cup blue cheese, crumbled
5 oz cheddar or colby cheese, shredded (extra-sharp suggested)
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmesan cheese, finely grated

Directions
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray; set aside.

Cook macaroni in salted water as directed on package; set aside.

Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half off macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per servings.
Notes: Spice up this recipe with minced jalapeno or toss in chopped roasted red pepper for color (could affect Points values).

Get Me Out Of Here [userpic]
Hash and Eggs
by Get Me Out Of Here (xoxriotgrrl)

Prep: 15 min.
Cook: 51 min.
Serves: 4
6 Points

Ingredients
2 sprays olive oil cooking spray
4 medium Yukon Gold potatoes, cut into bite-sized pieces
1 1/2 cups onions, thinly sliced
1 1/2 cups roasted red peppers, water-packed, thinly sliced
1/3 pound turkey pastrami, coarsely chopped
1/2 cup cherry tomatoes, or grape tomatoes
1 tsp table salt, or less to taste
1 tsp black pepper, freshly ground, or less to taste
1/2 tsp rosemary or thyme, fresh, minced
1 tbsp olive oil
4 large eggs

Directions
Preheat oven to 450 degrees F. Coat a 9x13 inch oven-proof dish or pan with cooking spray. Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.

Combine potatoes, onions, roasted peppers, pastrami, tomatoes, salt, black pepper and rosemary (or thyme) in prepared dish; toss with oil. Bake to desired doneness, rotating dish once or twice during cooking, about 30 to 45 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat; cook eggs sunny side up. Yields 1 egg and about 3/4 cup of hash per serving.
Notes If you like spice, add chopped jalapeno to the hash. You can omit the tomatoes or add some green or red peppers, and scallions too.

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Asian-Inspired Zero Points Value Soup
by Get Me Out Of Here (xoxriotgrrl)
at April 2nd, 2009 (12:05 am)

Prep: 20 min.
Cook: 20 min.
Serves: 12
0 Points

Ingredients
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 medium garlic cloves, minced
1/4 cup ginger root, thinly sliced and julienned
4 small raw oyster mushrooms, chopped
2 cups scallions, chopped
1 cups canned water chestnuts, sliced (8 oz. can)
1/2 cup sweet red peppers, thinly sliced
1/4 cup small crushed red pepper flakes
6 cups vegetable broth
2 cups snow peas, stringed
2 tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped

Directions
Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.

Stir in soy sauce and cilantro. Yields about 1 cup per serving.

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Apricot Cake with Pecan Crunch Topping
by Get Me Out Of Here (xoxriotgrrl)

Prep: 20 min.
Cook: 35 min.
Serves 20
4 points

Ingredients
Topping
1/3 cup chopped pecans
3 tablespoons all purpose flour
3 tablespoons packed light brown sugar
2 tablespoons canola oil
1/2 teaspoon cinnamon

Cake
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3 large eggs
1 cup packed light brown sugar
1 cup apple butter
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup dried apricots, finely chopped
1/2 cup chopped pitted dates

Directions
Preheat the oven to 350 degrees F. Line an 8-inch square pan with foil, allowing the foil to extend over the pan by 2 inches. Spray with nonstick spray.

To make the topping, stir together the topping ingredients in a small bowl until moistened; set aside.

To make the cake, whisk together the flour, baking powder, cinnamon, and baking soda in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs in a large bowl until thickened, about 2 minutes. Gradually add the brown sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Beat in the apple butter, oil, and vanilla until combined. Add the flour mixture and beat until blended. Stir in the apricots and dates.

Pour the batter into the pan; sprinkle evenly with the topping. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool completely in the pan on a rack. Lift out using the foil as handles.

Get Me Out Of Here [userpic]
Carrot Cake with Cream Cheese Frosting
by Get Me Out Of Here (xoxriotgrrl)

Prep: 25 min.
Cook: 35 min.
Serves 16
4 points

Ingredients
Cake
2 cups cake flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
2 egg whites, at room temperature
1/2 cup granulated sugar
1/2 cup apple butter
1/4 cup canola oil
1 (8-ounce) can crushed pineapple, drained
2 carrots, coarsely shredded (about 1 1/2 cups)
1/2 cup dark raisins

Frosting
1 (8-ounce) package fat-free cream cheese, at room temperature
1 1/2 cups confectioner's sugar
1/4 cup plain reduced fat (2%) Greek-style yogurt
3/4 teaspoon vanilla extract
1/3 cup walnuts, chopped (for topping)

Directions
Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.

Whisk together the cake flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs and egg whites in a large bowl until thickened, about 2 minutes. Gradually add the granulated sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Beat in the apple butter and oil just until blended. Add the flour mixture and beat just until blended. Stir in the pineapple, carrots, and raisins.

Divide the batter evenly between the pans. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax-paper; let cool completely.

To make the frosting, with an electric mixer on high speed, beat the frosting ingredients in a medium bowl until smooth, about 1 minute.

Place 1 cake layer, rounded side down, on a serving plate. With a narrow metal spatula, spread 1/3 cup of the frosting over the layer. Top with remaining layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Sprinkle the walnuts on top of the cake.

Get Me Out Of Here [userpic]
Attention
by Get Me Out Of Here (xoxriotgrrl)
at March 24th, 2009 (10:51 pm)
Tags:

Hey everyone! Please start posting some of your own recipes. I don't want this comm to die. Tell your friends about it, etc. Thanks!

Get Me Out Of Here [userpic]
Vegetable Hash with Eggs
by Get Me Out Of Here (xoxriotgrrl)
at February 20th, 2009 (01:29 am)

Prep: 10 min.
Cook: 15 min.
Serves 4
4 points

Ingredients
4 tbsp. olive oil
1 (8-ounce) red potato, chopped
1 large red bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1/4 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. black pepper
4 large eggs

Directions
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the potato; cover and cook, stirring once, about 5 minutes. Add the bell pepper, onion, and garlic. Cover and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes more. Stir in the thyme, salt, and pepper.

Heat the remaining two tablespoons of oil in another large nonstick skillet over medium heat. Break the eggs into the skillet and cook, turning if desired, until the whites are firm, 3-4 minutes. Divide the hash among 4 plates; top each serving with an egg and serve at once.

Get Me Out Of Here [userpic]
Mozzarella and Tomato Strata
by Get Me Out Of Here (xoxriotgrrl)
at February 20th, 2009 (01:21 am)

Prep: 15 min.
Cook: 50 min.
Serves 6
4 points

Ingredients
2 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 large plum tomatoes, chopped
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
12 (1/2 inch thick) slices French bread, cut on the diagonal
1 cup fat-free egg substitute
2 cups fat-free milk
1 1/2 cups shredded fat-free mozzarella cheese

Directions
Preheat the oven to 350 degrees F. Spray a shallow 2-quart baking dish with nonstick spray.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat and stir in the tomatoes, Italian seasoning, salt, and pepper.

Arrange half the bread slices in a single layer in the baking dish; spoon half the tomato mixture evenly over the bread. Whisk together the egg substitute and milk and pour half the egg mixture over the tomato mixture; sprinkle with half the cheese. Top with the remaining bread slices, tomato mixture, egg mixture, and cheese. Bake until the center is set and the top is golden brown, about 45 minutes. Let stand 5 minutes before serving.

Get Me Out Of Here [userpic]
Shrimp and Vegetable Frittata
by Get Me Out Of Here (xoxriotgrrl)
at February 20th, 2009 (01:15 am)

Prep: 8 min.
Cook: 15 min.
Serves 4
4 points

Ingredients
2 teaspoons canola oil
4 scallions, sliced
1/4 pound mushrooms, chopped
1 small zucchini, diced
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 pound small peeled cooked shrimp
2 cups fat-free egg substitute
1 1/2 cups shredded fat-free mozzarella cheese
2 tablespoons fresh basil, chopped

Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions, mushrooms, zucchini, salt, and pepper. Cook, stirring frequently, until the vegetables are softened and golden, about 6 minutes. Stir in the shrimp.

Reduce the heat to medium and pour the egg substitute over the vegetables and shrimp. Cook until set, lifting the edges frequently with a spatula to let the uncooked egg flow underneath, about 3 minutes.

Sprinkle the cheese over the frittata. Cover the skillet; reduce heat to low and cook until the cheese melts, about 3 minutes. Sprinkle with the basil and cut into four wedges.

Get Me Out Of Here [userpic]
Denver-Style Shirred Eggs
by Get Me Out Of Here (xoxriotgrrl)
at February 20th, 2009 (01:09 am)

Prep: 10 min.
Cook: 20 min.
Serves 4
4 points

Ingredients
2 tsp. olive oil
3/4 cup lean ham, diced
1 small green bell pepper, chopped
1 small onion, chopped
4 large eggs
3/4 cup shredded fat-free cheddar cheese
1/8 tsp. black pepper

Directions
Preheat oven to 325 degrees F. Spray 4(6-ounce) ovenproof ramekins or custard cups with nonstick spray.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 3 minutes. Add the bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Divide the bell pepper mixture among the ramekins. Carefully break 1 egg into each ramekin.

Place the ramekins on a small baking sheet and bake just until the eggs begin to set, about 15 minutes. Sprinkle each egg with 3 tablespoons of the cheese and the pepper. Bake until the egg whites are opaque and the yolks are set, about 4-5 minutes longer.

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