Saturday, March 29, 2008

POGaritas

Here is an improvised recipe that resulted from our recent trip to Hawaii.  It is a variation of my margarita recipe, but uses Passion Orange Guava (POG) frozen concentrate instead of frozen limeade.  It is a nice, fruity adult beverage.  We found GPO (Guava Passion Orange, as opposed to POG) at our local Tom Thumb, and have made the POGaritas since our return and they were every bit as good as they were on the Big Island, though the scenery isn’t nearly as pretty…

 

Enjoy!

main meals

POINTS® Value: 5
Servings:
 4

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         3 servings Guava Passion Orange Juice Concentrate, 6 ounces (1/2 can)

·         4 oz tequila

·         4 fl oz orange-flavored liqueur (e.g. Triple Sec)

·         3 or 4 cups ice cubes (or whatever is required to fill the blender)

·         1/2 cup water

Instructions


Place all ingredients into a blender and blend on high until smooth.  Makes 4 2-cup servings.



 

Thursday, March 6, 2008

Salmon Risotto

main meals

POINTS® Value: 8
Servings:
 6

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 cup uncooked arborio rice

·         2 tsp olive oil

·         3 1/2 cup fat-free chicken broth

·         3/4 cup Dole Green Onions, Sliced

·         1/4 cup dry sherry

·         1 cup reduced-fat sour cream

·         16 oz cooked farmed Atlantic salmon fillet(s)

·         1/2 cup buttermilk

·         2 tsp dried dill weed

·         1 tsp table salt, To taste

·         1 tsp black pepper, to taste

Instructions


1. Combine rice and olive oil in 3-quart microwavesafe casserole dish; microwave on high, uncovered, 60 seconds. Add broth and stir well; cover and microwave on high 20 to 25 minutes, stirring every 8 minutes, until most of the liquid is absorbed and the riceis al dente. Let stand 2 to 3 minutes.
2. While rice is cooking, cook salmon in large greased non-stick skillet until fish flakes with fork, about 10 minutes. Remove fish from pan; remove skin, flake fish and set aside.
3. In same skillet, cook green onions and sherry over medium heat, stirring frequently, until tender. Stir in sour cream, milk, and dill week; add salmon and stir over low heat 2 to 3 minutes. Do not boil.
Stir salmon mixture into cooked risotto; season to taste with salt and pepper. Garnish with dill and parsley sprigs.

 

Chicken Tortilla Soup

main meals

POINTS® Value: 3
Servings:
 12

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         8 cup Swanson Chicken Broth

·         1 1/4 pound uncooked boneless, skinless chicken breast

·         2 1/4 cup Birds Eye Sweet Corn, Frozen

·         2 cup cilantro

·         3 serving Rinsed Black Beans form Can

·         3 1/2 serving Rinsed Red Beans from Can

·         2 medium red onion(s)

·         6 oz canned tomato paste

·         1 Tbsp chili powder

·         1 Tbsp McCormick Ground cumin

·         1 Tbsp olive oil

·         9 clove garlic clove(s)

·         3 medium celery

Instructions


Makes 12 - 1 Cup Servings
Saute onions, garlic and celery until onion is translucent. Add Chicken broth and remaining ingredients except beans and corn. Bring to a boil and then simmer for 1 hour. Add beans and corn and continue simmering until heated through.
Serve with chips, cheese and avocado, however, points listed are for soup only.

 

Low Calorie Vegetarian Omelet

main meals

POINTS® Value: 2
Servings:
 1

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1/2 cup Egg Beaters Egg Beaters

·         1/8 tsp black pepper

·         1 clove garlic clove(s)

·         1/3 cup onion(s), Chopped

·         2/3 bell pepper(s), Red and Green, chopped

·         1/4 cup spinach

·         1/8 cup tomato(es), Chopped

·         1/2 tsp garlic salt

·         1 second spray Smart Balance Non-stick cooking spray, 1/3 second spray

Instructions


Spray skillet. Saute vegetables until onion is translucent and spinach is just limp. Add Egg Beaters to vegetables, reduce heat and cook till egg hardens. Remove and eat!

 

 

Carroll Shelby Chili with Beans

main meals

POINTS® Value: 4
Servings:
 17

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 Tbsp olive oil

·         1 large red onion(s), Chopped

·         2 bell pepper(s), 1 Red, 1Green, Chopped

·         2 cup celery, Chopped

·         2 cup mushroom(s), Chopped or Siced

·         2 pound raw extra lean ground beef

·         2 can or bottle light beer

·         16 oz canned black beans

·         16 oz canned kidney beans

·         16 oz canned garbanzo beans

·         31 oz Del Monte Petite diced tomatoes in brine, 2 15.5 oz cans

·         1 cup canned tomato sauce

·         1 serving Carroll Shelby Chili Kit

Instructions

 

 

Beef & Vegetable Stir Fry

main meals

POINTS® Value: 7
Servings:
 8

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         18 oz cooked lean beef steak, Thinly Sliced

·         6 oz bell pepper(s), Thinly Sliced

·         5 oz baby carrots

·         2 Tbsp olive oil

·         15 oz broccoli

·         1 large red onion(s)

·         1 cup cilantro

·         8 oz spinach

·         11 oz portobello mushroom(s)

·         2 medium celery

·         2 Tbsp soy sauce

·         1 serving Stir Fry Seasoning Mix

·         4 serving Stir Fry Sauce

·         1 1/2 cup uncooked brown rice

Instructions

 

 

Basil Chicken in White Wine Sauce

main meals

POINTS® Value: 5
Servings:
 6

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 1/2 pound chicken breast, cooked, skinless

·         2 cup mushroom(s)

·         1 small onion(s)

·         2 tsp dried basil

·         1 clove garlic clove(s)

·         1 cup fat-free chicken broth

·         1 cup white wine

·         1/4 tsp table salt

·         1/4 tsp black pepper

·         1 Tbsp cornstarch

·         1/2 cup water

Instructions


1. Rinse chicken, pat dray with paper towels. Set aside.
2. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add sliced mushrooms, onion, dried basil and garlic. Cook over medium heat until onion is tender.
3. Stir in chicken broth, wine, salt and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter. Keep warm.
4. For sauce, measure the cooking liquid. If necessary, add enough water to measure 1 cup total liquid. Pour into skillet.
5. Combine the cornstarch and the water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.

 

Quaker Easy Corn Bread

main meals

POINTS® Value: 2
Servings:
 20

Preparation Time:
 5 min
Cooking Time:
 25 min
Level of Difficulty:
 Easy
Course:
main meals


Ingredients

·         1 1/4 cup white all-purpose flour

·         3/4 cup Quaker Oats Enriched Yellow Corn Meal

·         1/4 cup sugar

·         2 tsp baking powder

·         1/2 tsp table salt

·         1 cup 1% low-fat milk

·         1/4 cup olive oil

·         1/4 cup Egg Beaters Egg Beaters

Instructions


Heat ove to 400 degrees F. Grease 8 or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Recipe makes 9 servings, but slice corn-bread into 20 small squares, approximately 1.5" x 1.5".