This juicy and tender Chili-Orange Drumsticks dish is full of robust flavors, and low in calories. A great meal all year round. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 6 minutes
Ingredients
3/4 cup mild enchilada sauce
1/4 cup barbecue sauce (we used Sweet Baby Ray’s Honey Chipotle)
1 Tbsp salt-free chili powder
1 tsp ground cumin
4 bone-in 8 chicken drumsticks (about 2 1/2 lb), skin removed
3 Tbsp orange marmalade
1/2 cup chopped cilantro
2 tsp grated orange zest
Preparation
1. Mix enchilada sauce and barbecue sauce in a 6-qt or larger slow cooker.
2. Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.
3. Cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through.
4. Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in cilantro and orange zest, then pour over chicken.
Tip: Want to spice things up? Add 1/4 tsp or more crushed chipotle chile pepper to the sauce in Step 1.
318 Calories Per Serving
Tuesday, July 13, 2010
Monday, July 12, 2010
RECIPE OF THE DAY! CHEESECAKE MOCHA BARS
What a great low calorie dessert. This will fill all the chocolate needs you may have. ENJOY! Guilt Free
Makes 1 Pan
Active Time: 18 minutes
Total Time: 4 hours
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
Preparation
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time
84 Calories Per Serving
Makes 1 Pan
Active Time: 18 minutes
Total Time: 4 hours
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
Preparation
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time
84 Calories Per Serving
Sunday, July 11, 2010
RECIPE OF THE DAY! SOUTHWESTERN SHRIMP
This dish will wow your friends and family, with it's bold and tasty flavors. And impress them with this low calorie meal. Great for a summer meal. ENJOY!
Makes 4 Servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
1 lb large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1/3 cup chopped cilantro
1/4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm chick peas or tortillas chips, lime wedges
Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Serve with warm chick peas or tortillas chips garnish with lime wedges.
218 Calories Per Serving
Makes 4 Servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
1 lb large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1/3 cup chopped cilantro
1/4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm chick peas or tortillas chips, lime wedges
Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Serve with warm chick peas or tortillas chips garnish with lime wedges.
218 Calories Per Serving
Saturday, July 10, 2010
A SATURDAY EVENING IN MANHATTAN
A Saturday evening out in Manhattan with friends after seeing a Broadway show - we decided to go to Carmine's, an Italian restaurant, to eat. I told them to choose the restaurant - no matter where I went I would not be able to eat much anyway.
Carmine's is a family-style restaurant with large portions that feed about four people. We got a cold antipasto, which came on a huge platter, and I was able to pick a few things off of there to eat - smoked salmon, yellow tomato, eggplant, red peppers, spinach and cheese, which was lovely for me. For the main dish, we had veal parmigiana with pasta, of which I had a little bit. I also remembered not to drink my raspberry lemonade until I had finished my solid food. I waited 15-20 minutes before drinking. Boy this felt so good, not making myself sick.
What was nice about this family style was that I was able to taste a little of everything, without having to order entire portions for myself, most of which I could not finish. So this worked out just great for me.
I think what I'm saying here is that I'm learning how to eat out with my lap band and still enjoy the dining experience. This only took me 9 months to figure out - LOL. So this was a new step for me and it really felt good - a Saturday evening out in Manhattan.
Carmine's is a family-style restaurant with large portions that feed about four people. We got a cold antipasto, which came on a huge platter, and I was able to pick a few things off of there to eat - smoked salmon, yellow tomato, eggplant, red peppers, spinach and cheese, which was lovely for me. For the main dish, we had veal parmigiana with pasta, of which I had a little bit. I also remembered not to drink my raspberry lemonade until I had finished my solid food. I waited 15-20 minutes before drinking. Boy this felt so good, not making myself sick.
What was nice about this family style was that I was able to taste a little of everything, without having to order entire portions for myself, most of which I could not finish. So this worked out just great for me.
I think what I'm saying here is that I'm learning how to eat out with my lap band and still enjoy the dining experience. This only took me 9 months to figure out - LOL. So this was a new step for me and it really felt good - a Saturday evening out in Manhattan.
RECIPE OF THE DAY! RATATOUILLE
Ratatouille is a traditional French Provincial dish. Ratatouille is usually served as a side dish, but also may be served as a meal on its own accompanied by pasta or rice. It was originally an everyday dish prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça or Ratatouia Nizzarda used only zucchini, tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant (aubergine) to that mixture.
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. ENJOY! BON APPETITE!!
Makes 6 servings
Active Time: 15 minutes
Total Time: 5 hours
Ingredients
1 medium eggplant (1 1/2 lb)
3 medium zucchini (1 1/2 lb)
2 bell peppers
2 large leeks, chopped
1 can (28 oz) fire-roasted diced tomatoes, drained
1 can (8 oz) tomato sauce
1/4 cup golden raisins
2 Tbsp olive oil
1 Tbsp minced garlic
1 tsp dried oregano
1/2 tsp each salt and pepper
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves
2 Tbsp red wine vinegar
Garnish: additional sliced basil
Serve with: Angel hair whole wheat pasta or brown rice
Preparation
1. Cut eggplant, zucchini and peppers into 1-in. pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 Tbsp oil, garlic, oregano, salt and pepper. Toss until well mixed.
2. Cover and cook on low 6 to 8 hours or on high 4 to 5 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil and vinegar.
3. Sprinkle with additional sliced basil, if using. Serve over angel hair whole wheat pasta or brown rice.
241 Calories Per Serving
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. ENJOY! BON APPETITE!!
Makes 6 servings
Active Time: 15 minutes
Total Time: 5 hours
Ingredients
1 medium eggplant (1 1/2 lb)
3 medium zucchini (1 1/2 lb)
2 bell peppers
2 large leeks, chopped
1 can (28 oz) fire-roasted diced tomatoes, drained
1 can (8 oz) tomato sauce
1/4 cup golden raisins
2 Tbsp olive oil
1 Tbsp minced garlic
1 tsp dried oregano
1/2 tsp each salt and pepper
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves
2 Tbsp red wine vinegar
Garnish: additional sliced basil
Serve with: Angel hair whole wheat pasta or brown rice
Preparation
1. Cut eggplant, zucchini and peppers into 1-in. pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 Tbsp oil, garlic, oregano, salt and pepper. Toss until well mixed.
2. Cover and cook on low 6 to 8 hours or on high 4 to 5 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil and vinegar.
3. Sprinkle with additional sliced basil, if using. Serve over angel hair whole wheat pasta or brown rice.
241 Calories Per Serving
Friday, July 9, 2010
RECIPE OF THE DAY! ITALIAN BEEF STUFFED PEPPERS WITH ORZO
Put a spin on hamburger beef with this exciting ITALIAN BEEF STUFFED PEPPERS WITH ORZO Recipe. It will delight your taste buds with so much flavor.. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 35 minutes
Ingredients
4 large bell peppers, halved lengthwise through stem, seeded
Nonstick spray
1/2 cup orzo pasta
8 oz lean ground beef
1 cup chopped onion
2 tsp each fennel seeds and oregano
1 can (14.5 oz) diced tomatoes with garlic
1/2 cup diced part-skim mozzarella
Garnish: chopped basil (optional)
Preparation
1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
2. Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.
3. Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
4. While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.
5. Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.
328 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 35 minutes
Ingredients
4 large bell peppers, halved lengthwise through stem, seeded
Nonstick spray
1/2 cup orzo pasta
8 oz lean ground beef
1 cup chopped onion
2 tsp each fennel seeds and oregano
1 can (14.5 oz) diced tomatoes with garlic
1/2 cup diced part-skim mozzarella
Garnish: chopped basil (optional)
Preparation
1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
2. Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.
3. Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
4. While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.
5. Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.
328 Calories Per Serving
Wednesday, July 7, 2010
RECIPE OF THE DAY! WHITE BARBECUE SAUCE GRILLED CHICKEN
A moist and juicy summertime dish.Prepare this dish for your friends and family am sure they will enjoy it. This recipe is great for those of you who can eat chicken. ENJOY!
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes 8 Servings
Ingredients
1 1/2 cups fat-free or light mayonnaise
1 Tbsp grated lemon zest
1/4 cup each lemon juice and water
2 Tbsp chopped fresh oregano leaves
2 Tbsp white-wine Worcestershire sauce
1 Tbsp each coarse black pepper and yellow mustard
3 large cloves garlic, crushed through a press
2 tsp each sugar and prepared horseradish
5 lb chicken parts (wings, drumsticks, thighs and quartered breasts)
Preparation
1. White Barbecue Sauce: Whisk together ingredients in a medium bowl. Place chicken in a 2-gallon ziptop bag; add 1/2 cup sauce, seal bag and toss to coat. Marinate chicken in refrigerator up to 2 days. Refrigerate remaining sauce.
2. Heat oven to 375°F. Line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once.
3. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with 1/2 cup of the reserved sauce, until cooked through, about 15 minutes.
4. Transfer to a platter; serve with remaining sauce.
359 Calories Per Serving
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes 8 Servings
Ingredients
1 1/2 cups fat-free or light mayonnaise
1 Tbsp grated lemon zest
1/4 cup each lemon juice and water
2 Tbsp chopped fresh oregano leaves
2 Tbsp white-wine Worcestershire sauce
1 Tbsp each coarse black pepper and yellow mustard
3 large cloves garlic, crushed through a press
2 tsp each sugar and prepared horseradish
5 lb chicken parts (wings, drumsticks, thighs and quartered breasts)
Preparation
1. White Barbecue Sauce: Whisk together ingredients in a medium bowl. Place chicken in a 2-gallon ziptop bag; add 1/2 cup sauce, seal bag and toss to coat. Marinate chicken in refrigerator up to 2 days. Refrigerate remaining sauce.
2. Heat oven to 375°F. Line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once.
3. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with 1/2 cup of the reserved sauce, until cooked through, about 15 minutes.
4. Transfer to a platter; serve with remaining sauce.
359 Calories Per Serving
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