Dehydrator Kale chips

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INGREDIENTS:

  • 1 bunch kale
  • Olive oil spray
  • Salt and pepper
  • Paprika and garlic powder

INSTRUCTIONS:

  • Remove kale leaves from hard stems (as best you can)
  • Place leaves in a large bowl and spray kale with olive oil.  Give a good 5 second spray, toss to coat and then give another 5 second spray)
  • Add salt, pepper, paprika and garlic powder to taste
  • Place kale on dehydrator sheets in a single layer
  • Using a dehydrator (I have a Nesco non variable temp), dehydrate for about 1 1/2 hours.  be sure to check occasionally.  When moisture appears to be gone, kale chips are nice and crispy (any dehydrator will work, adjust time accordingly)

This recipe yeilds two servings
Points Plus value is 1pp per serving

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Baked Eggplant “Fries”

INGREDIENTS:

  • 1 large eggplant
  • 1 tbsp corn starch
  • Olive oil spray (or regular cooking spray)
  • Salt and pepper
  • Paprika and garlic powder (or any other seasonings)

INSTRUCTIONS:

  • Preheat oven to 425
  • Peel eggplant with vegetable peeler and slice into uniform fries (about 1/2 inch thick)
  • In a large bowl, add eggplant “fries” and spray with olive oil.  Toss to coat the eggplant evenly
  • In a small bowl mix cornstarch, salt and pepper, and desired seasonings
  • Add seasoning and corn starch mix to eggplant.  Toss to coat
  • Spray a baking sheet with cooking spray to prevent sticking
  • Bake at 425 for approximately 20 minutes
  • After 20 minutes, flip eggplant “fries”
  • Bake an additional 20 minutes

This recipe yeilds two servings
Points Plus value is 2pp per serving

Breakfast Egg Muffins

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INGREDIENTS:

  • 2 cups egg beaters egg whites
  • 3/4 cup cooked spinach (frozen is fine too)
  • 3/4 cup light cheese (I used Trader Joe’s lite shredded cheese – any lite/low fat cheese will work)
  • 8 spears roasted asparagus
  • 2 servings Harris Teeter brand spicy jalapeno skinless chicken sausage
  • salt and pepper to taste
  • garlic powder and paprika to taste

INSTRUCTIONS:

  • Preheat oven to 375
  • Chop asparagus into bite sized pieces and crumble chicken sausage
  • With kitchen shears or knife, cut up spinach into bite sized pieces (if necessary)
  • In a large bowl, mix all ingredients together
  • Add salt, pepper, garlic powder and paprika to taste
  • Spray a 12 muffin tin (or silicone) with cooking spray
  • Divide mixture into muffins
  • Bake at 375 for 30 minutes
  • Remove and let cool

This recipe yeilds twelve servings
Points Plus value is 2pp per serving (or 3pp for two muffins!)

Arroz con Pollo

This recipe was adapted from here: Arroz con Pollo

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CHICKEN STOCK INGREDIENTS:

  • 1 lb boneless skinless chicken thighs
  • 1/4 cup white onion – diced
  • 2 garlic cloves
  • 3/4 tbsp cumin
  • 2 packets sazon Goya
  • 2 bay leafs
  • salt and pepper

RICE INGREDIENTS:

  • 2 tbsp olive oil
  • 1/4 cup white onion – diced
  • 2 garlic cloves – minced
  • 1/2 cup red bell pepper – diced
  • 1 poblano pepper – diced
  • 1 1/2 cup brown jasmine rice
  • 1 1/2 tbsp tomato paste
  • 1 chicken bouillon cube
  • 3 cups chicken stock
  • 2 packets sazon Goya
  • 1 tsp cilantro from tube
  • 1/2 cup peas
  • 1/2 cup carrots diced

INSTRUCTIONS:

  • Place the chicken thighs, 5 cups water and the remaining ingredients for the stock in a medium pot and bring to a boil.
  • Cover and reduce the heat to medium low.
  • Cook for 20 to 25 minutes then turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
  • In a medium pot, heat the olive oil over medium-high heat. Add the onions, poblano peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  • Add the brown rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes.
  • Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 35 minutes.
  • Add the peas and carrots and cook for and additional 7 minutes
  • Add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 additional minutes

This recipe yeilds approximately eight 1 cup servings
Points Plus value is 7pp per serving

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

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