I'm looking for some really good, yet simple, recipes to make. My mom and I wanted to try something good and fairly healthy (I couldn't find anything on the Weight Watchers site). Does anyone have any ideas?Delicious Recipes....!?
http://www.exclusivelyfood.com.au/Delicious Recipes....!?
Makes 4-6 servings.
hawaiian pasta salad
1 package (9 ounces) somen noodles or spaghetti
2 quarts water (for boiling pasta)
1 teaspoon salt (for boiling pasta)
1 tablespoon vegetable oil (for boiling pasta)
1/2 head iceberg lettuce, shredded
1 cup thinly sliced ham, cut in 1/4-inch strips
2 hard boiled eggs, diced
1 large cucumber, seeds removed, cut in thin strips
1/2 cup thinly sliced green onion tops (optional)
Salad Dressing
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
4 tablespoons soy sauce
2 rounded tablespoons granulated sugar
2 tablespoons sesame seeds
1. Boil 2 quarts of water with the 1 teaspoon salt and 1 tablespoon oil. Add the somen noodles and cook until they start to soften, or until the spaghetti is done. Drain and set aside.
2. Combine all the salad dressing ingredients in a small bowl and whisk until the sugar dissolves.
3. In a large bowl, toss the lettuce, ham, diced egg, cucumber, green onion, and somen noodles.
4. Toss with the salad dressing and serve
potato and broccoli soup
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced, tops cut into small florets
1 1/2 pounds boiling potatoes, peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
Yield: 4 serving
Last night we had grilled steak strips that were placed on whole wheat pita with hummus, red onion, and feta cheese. For a sided, I tossed wilted baby spinach with a can of diced tomatoes (the Italian seasoned ones), rice, and a sauteed onion. Top the salad with the juice of one lemon and the remaining feta. YUMMY!!!
http://www.dwlz.com/restaurants.html#O
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Try this website. It's a knock off of the weight watchers website only a ton more info and FREE. There is a ton of recipes on there. The link goes to the restaurant page which is very helpful but you can navigate to the recipes
There are tons and tons of recipes at this forum called Casual Cooks:
http://www.casualcooks.com
You can browse by category (main dishes, soups, vegetables, desserts) or search using keywords.
Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp. graham cracker crumbs
2 Tbsp. sugar
1/8 tsp. cinnamon
Preheat oven to 375.
Cut 5 circles from piecrust (can also be cut into rectangles). Roll out slightly, then place on a baking sheet.
Place 1/2 Tbsp. of graham cracker crumbs in center of each crust. Cut the thawed peaches into chunks. In medium bowl, mix peaches with sugar and cinnamon. Divide peaches among crusts. Fold edge of each crust up and over peaches to form pies. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp. cinnamon). Bake 30 minutes until pies are golden brown. Let cool 5 minutes before serving.
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Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375掳F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened.
Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
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Broccoli Quiche
鈥?1 pie crust- pre-baked
鈥?1/2 sliced red onion
鈥?1 clove garlic, minced
鈥?2/3 cup broccoli florets, blanched and drained
鈥?3/4 cup grated swiss cheese
鈥?3 large eggs, slightly beaten
鈥?1 1/2 cups half-and-half
鈥?1/2 teaspoon salt
鈥?1/4 teaspoon pepper
鈥?1 pinch ground nutmeg
Directions
Brush frozen crust with egg yolk and prick thoroughly with a fork.
Prebake according to package instructions.
Saute the onion and garlic in olive oil until soft.
Mix the eggs, half and half, salt, pepper, and nutmeg.
Spread the onion, broccoli, and cheese on the bottom of the pie crust.
Pour in the egg mixture.
Bake at 375 for 25-30 minutes, or until set and browned.
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Miami Chicken
1/2 c. ketchup
1/4 c. vinegar
3 tbsp. oil
2 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tbsp. Lemon juice
1 tbsp. basil
Dash of salt and pepper
2 minced garlic cloves...or about 2 tbsp. of garlic power/salt
Mix everything together and pour over chicken. Let the chicken sit in the marinade for about an hour and a half at room temp.
After it has sat, put in the oven at 350 or put on grill
Use the marinade to baste the chicken while your cooking it.
Turn the chicken every 10 to 12 minutes and continue basting.
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Apricot Chops
INGREDIENTS
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
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Gingersnap Strips
INGREDIENTS
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings. Cook: 15 Mins.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover %26amp; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
_2.Heat the Margarine %26amp; whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt %26amp; pepper until the mixture is smooth.
_3.Drain the fettuccine in a strainer or colander, %26amp; place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, %26amp; stir until fettuccine is well coated. Sprinkle with parsley.
*Garlic Bread:
The recipe I am giving you makes about 18 slices. Bake: 20 mins.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp.
*1 loaf (1 pond) french bread
Directions:
_1.Heat the oven to 400 degrees.
_2.Peel %26amp; finely chop the garlic. Mix the garlic %26amp; margaine.
_3.Cut the bread crosswise into 1-inch slices. Spread margarine mixture over 1 side of each bread slice. Reeasemble the loaf, %26amp; wrap securley in heavy duty aluminum foil.
_4.Bake 15 to 20 mins. or until hot.
*Tiramisu:
This makes 9 servings. Refrigerate for 4 hours.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1.pour whipping cream into a medium bowl, %26amp; place in fridge to chill. the cream will whip better in a cold fridge.
_2.beat the cream cheese %26amp; powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth. Beat the rum on low speed, %26amp; set aside.
_3.beat the whipping cream on highe speed until stiff peaks form. Gently sppon the whipped cream onto the cream cheese mixer. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl %26amp; up the side, turning the mixtures over.Rotate the bowl 1/4 turn, %26amp; repeat this down-across-up motion.Continue mixing in this way just until ingredients are blended.
_4.Split each ladyfinger horzontally in half. Arrange halfof them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
_5.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture. Drizzle the remaining cup of cold espresso, %26amp; spread the remaining cream cheese mixture.
_6.Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoain the strainer %26amp; shake it over the dessert. Otherwise. Shake the cocoa from a spoon. Cover %26amp; refrigerate for about 4 hours. If you want to, you can garnish each serving with a cherry.
*Hope This Helps*
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