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Agnieszka

Was POINTS® Value: 12
Now POINTS® Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy

No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.

Ingredients

* Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes.

* Add potatoes, carrots and cabbage and return to a boil. Increase heat to medium, partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.

* Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

Chef Tips

* We renovated Corned Beef and Cabbage by:
o Using lean beef round instead of fattier cuts of meat such as corned beef.

o Seasoning the beef to add flavor and help tenderize it (leaner cuts of meat need extra tenderizing since they are missing the natural tenderizer of fat).

o Adding extra vegetables for a nutrient and fiber boost.

Agnieszka · Wysłany: Nie 13:19, 18 Mar 2007 Temat postu: Red and White Cabbage Salad

POINTS® Value: 1
Servings: 8
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy

Celebrate St. Patrick's Day with this sweet and tangy salad. It comes together in mere minutes, making it the perfect take-along side dish.

Ingredients

* 2 cup green cabbage, shredded
* 2 cup red cabbage, shredded
* 1 large apple(s), Granny Smith, grated
* 2 Tbsp dry-roasted salted sunflower seeds
* 1/2 cup plain fat-free yogurt
* 1/3 cup fat-free mayonnaise
* 3 Tbsp apple cider vinegar
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste

Instructions

* Combine all ingredients in a large bowl. Let sit for 30 minutes before serving. Yields about 1/2 cup per serving.

Agnieszka

najróżniejsze przepisy po angielsku Very Happy

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Agnieszka

Grilled Portobellos with Garlicky Herbed Bean Salad

main meals

POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 21 min
Level of Difficulty: Moderate

This nutrient-packed meal is really filling. Vary the types of beans each time you make it: Great Northern, flageolet, navy and pinto are all tasty.

Ingredients

* 2 Tbsp olive oil, divided
* 1 Tbsp balsamic vinegar
* 4 large portobello mushroom(s), remove, mince and reserve stems
* 1/2 medium sweet red pepper(s)
* 1/2 medium yellow pepper(s)
* 1 sprays cooking spray
* 1 1/2 cup canned white beans, drained and rinsed
* 1 1/2 Tbsp fresh lemon juice
* 3 medium garlic clove(s), finely minced (or to taste)
* 3 medium scallion(s), chopped
* 1 large tomato(es), seeded and chopped
* 1 tsp fresh sage, or rosemary, finely chopped
* 1 tsp table salt
* 1/8 tsp black pepper, freshly ground, or to taste

Instructions

* Preheat grill (or grill pan) to medium.

* Combine 1 tablespoon of oil and vinegar in a cup; brush mixture over top of mushroom caps and let sit 5 to 10 minutes to release juices.

* Grill mushrooms, stem side down, brushing with any extra oil mixture/juices, until slightly tender, about 5 to 8 minutes. Turn mushrooms over and grill until tender, about 5 to 8 minutes more.

* Meanwhile, lightly coat pepper halves with cooking spray; grill, skin-side down, until skin starts to blister, about 3 to 5 minutes; coarsely chop peppers.

* Place peppers in a medium bowl. Add beans, minced mushroom stems, remaining tablespoon of oil, lemon juice, garlic, scallions, tomato, sage, salt and black pepper; toss well to coat.

* Reduce grill heat to low or move mushrooms to a higher rack level. Spoon vegetable mixture into mushroom caps. Cover loosely with aluminum foil and cook until heated through, about 2 minutes. Yields 1 filled mushroom per serving.

Agnieszka

Roasted Sweet Potato Wedges

POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy

Potatoes are the must-have accompaniment to steak. We roasted sweet potatoes for a nutrient and color boost but you can substitute regular baking potatoes if you prefer.

Ingredients

* 2 large sweet potato(es), washed and patted dry
* 1 tsp olive oil
* 1/4 tsp table salt
* 1/4 tsp dried rosemary, crushed
* 1 rosemary sprig, for garnish (optional)

Instructions

* Preheat oven to 425ºF.

* Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.

* Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.

Notes

* You can use sea salt or Kosher salt instead of regular table salt if you prefer.

Agnieszka

Fillet of Sole with Crispy Ginger and Baby Bok Choy

Fillet of Sole with Crispy Ginger and Baby Bok Choy

main meals

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Moderate

Sole, a quick-cooking, mild fish, is topped with slightly spicy, pan-fried ginger for a perfect flavor combination. Bright green bok choy adds great color.

Ingredients

* 2 Tbsp canola oil, divided
* 1 pound sole, four 4 oz fillets
* 2 pieces ginger root, fresh, about 2-inches each, peeled and cut into thin matchsticks
* 2 Tbsp low-sodium soy sauce, divided
* 1 sprays cooking spray
* 2 medium garlic clove(s), thinly sliced
* 1 tsp ginger root, fresh, minced
* 8 oz bok choy, baby-variety, cut in half lengthwise and washed in cold water

Instructions

* Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.

* Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.

* Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.

* To serve, place 1/2 cup of bok choy on each of 4 plates. Top each portion with 1 piece of fish and 2 tablespoons of crispy ginger.

Agnieszka

Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

main meals

POINTS® Value: 3
Servings: 4
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy

Ingredients

* 1 cup parsley, fresh, leaves
* 1/2 cup cilantro, fresh, leaves
* 1 large garlic clove(s), smashed with the side of a knife and peeled
* 1/4 cup water
* 1 Tbsp red wine vinegar
* 2 tsp olive oil
* 1 tsp fresh lemon juice
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 2 sprays cooking spray
* 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
* 1 medium sweet red pepper(s), sliced into 1-inch strips
* 1 medium orange pepper, sliced into 1-inch strips
* 1 medium yellow pepper(s), sliced into 1-inch strips

Instructions

* Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.

* Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill, cover to keep warm and set aside.

* Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Notes

* You can cook this recipe on an outdoor grill if you prefer. Just make sure to adjust the cooking time accordingly and place the peppers in a grill basket so that they don't fall through the cracks.

Agnieszka

Was POINTS® Value: 18
Now POINTS® Value: 9
Servings: 2
Preparation Time: 25 min
Cooking Time: 45 min
Level of Difficulty: Easy

Fast food gets a face-lift in this recipe renovation. With a few ingredient switches and creative cooking techniques, we remade Cheeseburger with Fries for nearly half the calories and fat.

Ingredients

* 2 medium potato(es), about 3/4 lb
* 1/4 tsp cayenne pepper
* 1/2 tsp kosher salt
* 6 oz raw extra lean ground beef
* 1 small onion(s), red, finely chopped
* 1 medium garlic clove(s), crushed
* 2 Tbsp parsley, flat-leaf, finely chopped
* 3 Tbsp dried bread crumbs
* 1 medium egg white(s), beaten lightly
* 2 high-fiber roll(s), 2 oz each
* 4 piece lettuce
* 1 medium tomato(es), sliced
* 1/8 cup low-fat shredded cheddar cheese

Instructions

* Preheat oven to 450°F. Coat a baking sheet with cooking spray.

* Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes.

* Combine beef, onion, garlic, parsley, breadcrumbs and egg white in a small bowl; shape into 2 patties.

* Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted.

* Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.

Chef Tips

* We renovated Cheese Burger and Fries by:
o Making the burgers with lean ground beef instead of fattier cuts of meat.

o Using reduced fat cheese that's shredded to cover more space ensuring the taste of cheese in each bite, with much less calories.

o Creating a slimmed down version of greasy fries by baking a batch of spicy potato wedges.

Agnieszka

Hawaiian Chicken Kebabs

main meals

POINTS® Value: 6
Servings: 4
Preparation Time: 25 min
Cooking Time: 10 min
Level of Difficulty: Easy

Although this is a grill recipe, you can cook it indoors by broiling the kebabs in the oven, about 5 inches from the heat, for about 8 to 10 minutes.

Ingredients

* 1 pound uncooked boneless, skinless chicken breast
* 1/2 medium pineapple
* 1 medium green pepper(s)
* 1 medium sweet red pepper(s)
* 1 large onion(s), spanish
* 1/4 cup pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 2 sprays cooking spray
* 2 cup cooked white rice, kept hot

Instructions

* Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.

* Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)

* Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.

Agnieszka

Grilled Halibut with Pineapple

main meals

POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 16 min
Level of Difficulty: Easy

This sweet, tangy halibut dish is a treat for guests and family alike. Try using the marinade for grilled kebabs on another day.

Ingredients

* 1 sprays cooking spray
* 1 Tbsp lime zest
* 2 Tbsp fresh lime juice
* 2 Tbsp unpacked light brown sugar, divided
* 2 Tbsp ginger root, fresh, grated, divided
* 1 tsp table salt
* 1/4 tsp cayenne pepper
* 1 1/4 pound halibut fillet(s), four 6 oz fillets cut 1/2-inch-thick each
* 1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)

Instructions

* Coat grill with cooking spray. Preheat grill.

* Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a resealable plastic bag; seal bag and shake to combine. Add fish to bag. Reseal, shake again, place bag on a plate and allow to marinate at room temperature for 20 minutes, turning once.

* Meanwhile, in a second plastic bag, place remaining tablespoon each of brown sugar and ginger, and pineapple. Seal bag and allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish bag.

* Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.

* Cook fish over direct heat, brushing with marinade, until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple. Yields about 1 fillet plus 1/2 cup of pineapple per serving.

Agnieszka

Turtle Cheesecake Very Happy

snacks

POINTS® Value: 3
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy

The blend of creamy caramel, salty nuts and sweet chocolate hits the spot in these mock cheesecakes. They're a fabulous must-have-something-sweet-now nibble.

Ingredients

* 1/4 cup fat-free cream cheese, softened
* 1 Tbsp fat-free caramel topping
* 2 Quaker Chocolate Crunch Rice Cake(s)
* 2 tsp chopped pecans, toasted
* 2 tsp chocolate syrup

Instructions

* Stir together cream cheese and caramel topping in a small bowl until smooth.

* Spread mixture over Chocolate Crunch Rice Cakes, dividing evenly.

* Sprinkle with pecans; drizzle with chocolate syrup. Yields 1 cheesecake per serving.

Agnieszka

Roast Asparagus with Shaved Parmesan

side dishes

POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 15 min
Level of Difficulty: Easy

Keep a wedge of high quality Parmesan cheese in your refrigerator to add amazing flavor to simple roasted vegetables. Parmigiano Reggiano adds a nice nutty taste.

Ingredients

* 1 1/2 pound asparagus, tough stems snapped off
* 1 1/2 tsp olive oil
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, coarsely ground, or to taste
* 1 oz Parmesan cheese, aged-variety such as Parmigiano Reggiano, at room temperature

Instructions

* Preheat oven to 425ºF.

* Spread asparagus in a single layer on a nonstick baking sheet; drizzle with oil. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).

* Remove from oven and arrange asparagus on a serving plate; sprinkle with salt and pepper. Using a paring knife or microplane, cut paper-thin slices of cheese and arrange over asparagus. Yields 1/4 of asparagus and cheese per serving.

Agnieszka

Jerked Seitan with Mango Salsa and New Potato Salad

main meals

POINTS® Value: 6
Servings: 4
Preparation Time: 25 min
Cooking Time: 8 min
Level of Difficulty: Easy

This recipe is chock-full of flavors - hot jalapenos, sweet mango and tangy lime juice. The simple potato salad helps to cool your palate.

Ingredients

* 1 sprays cooking spray
* 1 Tbsp jerk seasoning
* 1 pound seitan slices, rinsed and dried, cut into 16 pieces
* 1 1/2 medium mango(es), or 1 large, diced
* 1 small jalapeno pepper(s), diced (don't touch seeds with bare hands)
* 1/4 cup fresh lime juice
* 3 Tbsp red onion(s), diced
* 1 pound uncooked red potato(es), boiled, cooled and cut into quarters
* 3 medium scallion(s), sliced
* 2 tsp apple cider vinegar
* 1 tsp olive oil

Instructions

* Coat a large nonstick skillet with cooking spray and heat over medium heat. Place jerk seasoning on a plate and roll seitan in seasoning to coat on all sides. Brown seitan in skillet, about 3 to 4 minutes per side.

* In a medium bowl, combine mango, jalapeno, lime juice and red onion; cover and set aside.

* In a separate bowl, mix potatoes with scallions, vinegar and oil; toss to coat potatoes.

* To serve, place 1/4 of seitan on a dinner plate, top with 1/4 of salsa and serve with 1/2 cup of potato salad.

Agnieszka

Tropical Chicken Salad with Orange Vinaigrette

main meals

POINTS® Value: 5
Servings: 2
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy

Tropical fruit and cucumber make this main dish salad super-refreshing. The next time you're grilling chicken breasts, make extra for this recipe.

Ingredients

* 2 Tbsp orange juice
* 1 Tbsp rice wine vinegar
* 2 tsp olive oil
* 1/4 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 4 cup mixed baby greens
* 5 oz cooked boneless, skinless chicken breast
* 3/4 cup pineapple, fresh, cut into chunks
* 3/4 cup mango(es), fresh, cut into chunks
* 3/4 cup cucumber(s), seedless, cut into chunks
* 1/4 cup mint leaves, fresh, cut into thin strips
* 1/4 cup red onion(s), thinly sliced

Instructions

* In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended.

* Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately. Yields about 3 cups per serving.

Notes

* *You can buy precooked chicken strips if you prefer.

Give this salad a Cuban spin by adding a sprinkle of cumin to the dressing and swapping out the mint for fresh cilantro.

Agnieszka

Corn Dogs

main meals

Was POINTS® Value: 8
Now POINTS® Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

Corn dogs are the ultimate summertime "junk" food. Ours cut the calorie content almost in half

Ingredients

* 1 sprays cooking spray
* 11 1/2 oz Pillsbury Cornbread Twist(s), or other brand
* 8 tsp mustard, spicy, brown
* 8 average fat-free beef and pork hot dog(s)
* 2 large egg white(s), whisked
* 1/3 cup seasoned bread crumbs

Instructions

* Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.

* Unroll cornbread twists and separate into 8 equal pieces using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists). Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4- X 5-inch rectangle.

* Spread 1 teaspoon of mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.

* Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.

Chef Tips

* We Renovated Corn Dogs by:
o Coating the corn dogs with egg whites and bread crumbs for a POINTS-friendly crisp texture.

o Using fat-free hot dogs instead of the regular variety.

o Baking instead of deep frying.

Agnieszka

Fresh Herb Sauce

sauces

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

When your garden's in full bloom, whip up this fresh, flavorful sauce. Great as a vegetable dip, sandwich spread or condiment for grilled meat, chicken or fish.

Ingredients

* 1 bunch watercress, tough stems removed, coarsely chopped or torn (about 2 cups)
* 3 Tbsp parsley, fresh, leaves
* 1 medium scallion(s), chopped (about 2 Tbsp)
* 3 Tbsp basil, fresh, leaves
* 1/2 cup plain fat-free yogurt, Greek-style
* 1/2 tsp table salt

Instructions

* In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving.

Notes

* This sauce will keep for up to 3 days, covered, in the refrigerator.

You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress.

Agnieszka

Tuna Delight

snacks

POINTS® Value: 4
Servings: 2
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Tired of plain, old tuna salad? Apples, tomatoes, cucumbers, onions and chilies jazz up this version. Keep some on hand for a quick snack or lunch.

Ingredients

* 4 oz StarKist Solid white tuna in water (drained)
* 1 Tbsp Kraft Light Mayonnaise
* 1 small onion(s)
* 1/2 cup tomato(es)
* 1/3 cup cucumber(s)
* 1/2 medium apple(s), green variety
* 2 Tbsp chopped green chilies
* 1/8 tsp black pepper
* 2 Quaker Salt Free Rice Cakes

Instructions

* In a medium bowl, mix tuna with mayonnaise.

* Cube onion, tomato, cucumber and apples; add to tuna mixture.

* Cut green chilies into fine pieces; add to tuna mixture and season to taste with pepper.

* Spread tuna mixture over Rice Cakes and enjoy. Yields 1 rice cake per serving.

Agnieszka

Little Chocolate Puddings with Chocolate Sauce

cakes & bakes

POINTS® Value: 6.5
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy

Everyone enjoys a little indulgence from time to time - so why not try making these decadent chocolate puddings?

Ingredients

* 50 g polyunsaturated margarine
* 50 g caster sugar
* 2 medium egg(s), beaten
* 1 teaspoon vanilla essence
* 100 g self raising flour
* 15 g cocoa powder, unsweetened

Sauce:
* 50 g Morrison's Plain Chocolate, broken into pieces
* 1 heaped teaspoon cocoa powder, unsweetened
* 1 level tablespoon cornflour
* 150 ml water
* 1 teaspoon artificial sweetener, to taste

Instructions

* Use 1 tsp of margarine to lightly grease 4 small pudding basins or heatproof teacups. Cream the remaining margarine with the caster sugar until light and fluffy. Gradually beat in the eggs and vanilla extract.

* Sift in the flour and cocoa powder and fold into the mixture using a large metal spoon. Add just enough warm water, about 2 tbsp, to give a soft, dropping consistency.

* Spoon the mixture into the prepared pudding basins. Cover tightly with pieces of foil.

* Transfer the basins to a steamer and steam for about 30 minutes, topping up the steamer with boiling water from time to time.

* To make the sauce, place the chocolate, cocoa powder, cornflour and water in a small saucepan and heat gently, stirring constantly until smooth and blended.

* Carefully turn out the chocolate sponge puddings and serve with the hot chocolate sauce.