Ranch Carrots

I found this recipe yesterday “Ranch glazed baby carrots” but HATED the fact that it included brown sugar.  blech.  I modified the ingredients as to be Weight Watchers friendly and excluded the brown sugar.  I was very happy with the result.

INGREDIENTS:

  • 1/2 packet (or more) Hidden Valley ranch powder (I used spicy)
  • I cant belive its not butter spray (approximately 10-15 sprays)
  • 2 cups baby carrots (can also use frozen carrots – cook per package instructions)
  • Salt and Pepper

INSTRUCTIONS:

  • Bring about 6 cups water and dash of salt to a boil
  • Add baby carrots and cook until tender, approximately 10 minutes
  • Drain carrots and give a quick rinse with cold water to stop cooking
  • In a bowl, mix carrots, 1/2 packet ranch seasoning and I cant believe its butter spray until all carrots are coated with butter and ranch powder mix
  • Add salt and pepper to taste

This recipe yeilds four 1/2 cup servings
Points Plus value is 0pp per serving

Tuna Salad “Taco” and Butternut Squash Fries

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TUNA SALAD “TACO” INGREDIENTS:

  • 1 can tuna (in water) drained
  • 1/4 cup carrots (chopped finely or shredded)
  • 1 tbsp red onion,minced
  • 1 tbsp light mayonnaise
  • 2 tbsp nonfat Greek yogurt
  • paprika to taste
  • salt and pepper to taste
  • Romaine lettuce leaves
  • low fat American cheese
  • sliced tomato

INSTRUCTIONS:

  • Combine tuna, carrots, onion, mayonnaise, yogurt, paprika, salt and pepper
  • Assemble taco with fresh tomato slices and american cheese

BUTTERNUT SQUASH “FRIES” INGREDIENTS:

  • Butternut squash
  • cooking spray
  • salt and pepper
  • paprika
  • garlic powder

INSTRUCTIONS:

  • Preheat oven to 400
  • Peel and slice squash into uniform pieces
  • Spray fries with cooking spray
  • season, to taste, with salt, pepper, garlic powder and paprika
  • spray baking sheet with cooking spray to prevent sticking
  • lay fries in a single layer on sheet
  • bake at 400 for 20 minutes
  • Flip fries
  • Bake another 20 minutes or until edges are browned

Ricotta Cheese and Spinach stuffed Chicken Breasts

INGREDIENTS:

  • 20 oz uncooked boneless skinless chicken breast(s) (Use 2 10oz chicken breasts butterfly and pound)   
  • 1/2 cup  part-skim ricotta cheese   
  • 1 egg white 
  • 10oz package frozen spinach (thawed)   
  • 4 cup(s) fresh mushroom(s)   
  • 1/2 clove  garlic   
  • 2 oz shredded fat free mozzarella

INSTRUCTIONS:

  • Sauté mushrooms, spinach and garlic
  • In a bowl, combine ricotta, egg white, mozzarella
  • Add sautéed mushrooms, spinach and garlic
  • Lay out pounded chicken breasts and place 1/2 of ricotta mixture in each
  • Roll up each breast and secure with toothpicks or kitchen twine
  • Sear in pan on each side for approximately 3 min per side until chicken is cooked through

This recipe yeilds four servings
Points Plus value is 6pp per serving

Chipotle Copycat Cilantro Lime Rice

Recipe adapted from skinnytaste

INGREDIENTS:

  • 1 cup uncooked brown jasmine rice
  • 4 Tbsp cilantro, finely chopped
  • 1 Tbsp fresh lime juice
  • 2 tsp table salt
  • 2 tsp EVOO (separated)

INSTRUCTIONS:

  • Bring 1 cup brown jasmine rice and 2 cups water to a boil with 1tsp EVOO and 1tsp salt
  • Reduce heat and simmer for 30 minutes
  • Add chopped cilantro, lime juice and 1tsp EVOO
  • Mix and serve

This recipe yeilds approximately four 1 cup servings
Points Plus value is 5pp per cup

Cheesy Crock Pot Dip

INGREDIENTS:

  • 16 oz low fat cream cheese   
  • 16 oz cooked 90% lean ground beef
  • 8 oz Cheddar or colby cheese   
  • 2 cans ROTEL:  1 can hot, 1 can regular   
  • 1 can black beans (drained)

INSTRUCTIONS:

  • Add all ingredients to crock pot
  • Cook on low heat, stirring occasionally, until cheese is melted (ready in about 2 hours)

Garbanzo Bean Pizza

CRUST INGREDIENTS:

  • 1/2 cup(s) canned garbanzo beans
  • 1 cup(s) uncooked oatmeal   
  • 1 item(s) egg white(s)   
  • 1 Tbsp olive oil   
  • 1 Tbsp ground basil   
  • 1 Tbsp ground oregano   
  • 1 Tbsp crushed red pepper flakes   
  • 1 Tbsp garlic powder   
  • 2 tsp table salt    

TOPPINGS:  

  • 1 cup(s) shredded fat-free Cheddar cheese   
  • 1 cup(s) fresh mushroom(s)   
  • 1/2 cup(s) (sliced) uncooked red onion(s)   
  • 1 cup(s) bottled spaghetti sauce   

INSTRUCTIONS:

  • Blend oatmeal, garbanzo beans, egg white, olive oil and seasonings (to taste) in blender/food processor until smooth.
  • Add a little water to loosen up ingredients.
  • Keep mixture at a dough-like consistency.
  • Roll out dough to approximately 1/4 inch
  • Bake in oven at 400 degrees until edges lift off from pan and the crust looks cracked.
  • Remove from oven and add desired toppings (listed are my choices, feel free to add/remove) and return to oven until cheese is melted.
  • Remove, cool and cut into 4 pieces.

This recipe yeilds four servings
Points Plus value is 7pp per serving

Lumpia

INGREDIENTS:

  • 1 pkg 50ct. Menlo brand Lumpia wrappers (slice diagonally into triangles when defrosted – yield 100)
  • 1/2 cup Soy Sauce (or to taste)
  • 1 TBSP Pepper (or to taste)
  • 1/2 TBSP Accent (optional)(or to taste)
  • 1 bunch green onions chopped
  • 2 carrots – sliced into small strips (or use food processor to save time)
  • 2 cans water chestnuts – sliced lengthwise (or use food processor to save time)
  • 1 TBSP grated fresh ginger (optional)
  • 1 lb ground turkey (can use ground chicken or beef or any combination of the three)
  • 1/4 lb shrimp – deveined, cleaned and chopped into small pieces
  • 4 cloves garlic – diced
  • 2 tbsp vegetable oil
  • 1 egg white (to seal wrappers)
  • Vegetable oil for frying (can substitute peanut oil)
  • Sweet and sour sauce (for dipping)

FOR FILLING:

  • Slice/chop all ingredients before cooking.
  • In a wok or large pan, over medium heat, saute garlic in 2 tbsp oil.
  • Add ground turkey (or desired meats) and cook until no longer pink (if using turkey or chicken ensure that it is cooked thoroughly without overcooking!).
  • Add accent and pepper to taste.
  • Add ~ 3 tbsp soy sauce.
  • Add shrimp; cook until just pink in color being careful not to overcook.
  • Add carrots and water chestnuts to meat and shrimp – stir to mix.
  • Add chopped green onions.
  • Add remaining soy sauce (to taste) and pepper (to taste).
  • Stir mixture well – do not overcook the vegetables.
  • Drain excess liquid from mixture and let cool. Lumpia is easier to wrap when cool. Additionally the juices won’t soak through and rip the wrappers.

TO WRAP:

  • Arrange Lumpia wrapper in front of you on a flat surface with longest edge closest to your person and the point of the triangle furthest away.
  • Spoon approximately 1 tbsp of mixture onto wrapper closest to long edge.
  • Roll up once to cover filling and then fold in left and then right points to seal the ends and finish rolling towards the point.
  • Use egg white to seal the Lumpia.

TO COOK:

  • Heat vegetable oil (or peanut oil) in pan over medium heat (can use a deep fryer if available)
  • Cook lumpia until brown and crispy.