Beef and Butternut Chili-Cooking Light Magazine

This recipe is quite labor intensive, but so worth it! It has tons of flavor and lots of heat.

Caution: Allow plenty of time for preparation and cooking time! (definately a weekend recipe)

 Ingredients

• Cooking spray
• 1 tablespoon canola oil, divided
• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
• 3/4 teaspoon salt
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh garlic
• 2 teaspoons diced jalapeño pepper
• 2/3 cup dry red wine
• 1 1/2 teaspoons ground ancho chile pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 cup coarsely chopped carrot
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons fresh cilantro leaves

Preparation

• 1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
• 2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
• 3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
•  Cooking Light
  NOVEMBER 2011
• Recipe time
• Hands On: 36 Minutes
  Total: 2 Hours, 40 Minutes

  Nutritional Information:

• Amount per serving

  • Calories: 308
  • Fat: 9.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1g
  • Protein: 28.4g
  • Carbohydrate: 25.5g
  • Fiber: 5.8g
  • Cholesterol: 55mg
  • Iron: 4.7mg
  • Sodium: 606mg
  • Calcium: 138mg
  • 7 W.W points plus

Ravioli with Sautéed Butternut Squash and Thyme Recipe (Woman's Day Magazine)

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4

Store bought cheese ravioli gets dressed up for fall with a savory mix of butternut squash, garlic and fresh thyme, plus a generous dusting of salty Parmesan cheese. This recipe is so easy, quick and yummy!

Recipe Ingredients

• 2 Tbsp olive oil
• 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
• Kosher salt and pepper
• 2 cloves garlic, thinly sliced
• 1 Tbsp small fresh thyme sprigs
• 1 16-oz pkg cheese ravioli (fresh or frozen)
• 1/4 cup grated Parmesan (1 oz)

Recipe Preparation

1. Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes.
2. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
3. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Nutrition Facts

Servings 4

Amount Per Serving

Calories 332

Total Fat 14 g

Saturated Fat 5 g

Cholesterol 29 mg

Sodium 566 g

Total Carbohydrates 40 g

Dietary Fiber 3 g

Protein 13 g

9 W.W. POINTS PLUS

Pork Tenderloin and Lentils (Woman's Day Magazine)

Pork Tenderloin with Lentils Recipe

Active time: 25 minutesTotal time: 30 minute Serves 4

A lentil and walnut salad gives an earthy and rustic feel to this savory dish, which is ready in just 30 minutes. Toasting the walnuts is essential: Bake them on a sheet pan in a 400°F oven for 6 to 8 minutes; transfer to a cutting board and chop.

Recipe Ingredients

• 1 cup lentils, rinsed
• Kosher salt and black pepper
• 3 Tbsp olive oil
• 1 pork tenderloin (1 1⁄4 lb)
• 2 Tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1/2 small red onion, chopped
• 1/2cup walnuts, toasted
• 2 Tbsp fresh tarragon, chopped

Recipe Preparation

1. Heat oven to 400°F. Bring 4 cups of water to a boil. Add the lentils and 1 tsp salt; simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
2. Meanwhile, heat 1 Tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp each salt and pepper and cook, turning, until browned, 8 minutes. Transfer to the oven and roast until cooked through, 10 to 12 minutes. Let rest before slicing.
3. In a large bowl, whisk together the vinegar, mustard, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. Add the lentils, celery, carrot, onion, walnuts and tarragon, and toss to combine. Serve with the pork.

Per serving: 408 calories 16g fat-35g protein-33g carbs-12g fiber-10 W.W. points plus

 

By Woman's Day Kitchen from Eating Light, December 28, 2010

http://www.womansday.com/Recipes/Pork-with-Lentils-Recipe

Black Bean Hummus from all recipes

I got this recipe from a really good friend. I love traditional hummus, but this is even better! I serve them with homemade baked tortillas. I cut them up in 8 triangular pieces, spray a little olive oil on both sides, season with some chili lime seasoning and bake for about 8 minutes at 350, rotating the baking sheet halfway through. I use Joseph's Flax, Oat Bran and Whole Wheat Flour Tortillas. The points plus value is only 2 per tortilla.  

 

Ingredients

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice ( I added alot more )
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 Greek olives

Directions

1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutritional info.

Servings Per Recipe: 8
Amount Per Serving
Calories: 33

• Total Fat: 3g
• Cholesterol: 0mg
• Sodium: 223mg
• Total Carbs: 1.5g
•     Dietary Fiber: 0.4g
• Protein: 0.7g
• 1 ww points plus per serving

Beef & Bleu Cheese Tart-Taste of Home Healthy Cooking

This recipe is quick and so simple. It's delicious and perfect for entertaining!
*For those of you that don't eat beef, substitute with ground turkey!

1/2 lb. lean ground beef (90%)
1 3/4 cup sliced fresh mushrooms
1/2 medium red onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 tube (13.8 oz.) refrigerated pizza crust
1/2 reduced-fat sour cream
2 tsp italian seasoning
1/2 tsp garlic powder
3/4 cup crumbled bleu cheese

1. Cook beef, mushrooms, and onion over medium heat until meat is no longer pink.; drain. Stir in salt and pepper; set aside.
2. On a lightly floured surface, roll crust into a 15-in x 12-in. rectangle. Transfer to a parchment paper-lined baking sheet. (I rolled it out on the paper, much easier to transfer to pan)
3. In a small bowl, combine sour cream, italian seasoning and garlic powder; spread over crust to within 2 inches of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered. (so you can see the meat mixture in the middle)
4. Bake at 425 for 15-18 minutes or until crust is golden. Using the parchment paper, slide tart onto a wire rack. Sprinkle with bleu cheese; let stand 5 minutes before slicing.
1 slice equals 328 calories, 12 g. fat, 43 mg cholesterol, 803 mg sodium, 35 g carbs, 1 g fiber, 19 g protein. 9 points plus

Maple-Mustard Chicken Thighs from Cooking Light and Roasted Red Potatoes stuffed with Egg Salad from Cuisine at Home

We had some great friends over for dinner last night. I tried out a couple of new recipes. I was very happy with the results. It made me realize that even the simplest recipes can be elevated to an unforgettable meal. After dinner, the rain stopped and we were able to sit outside around the fire pit and enjoy each others company. It was a relaxing end to a wonderful evening! Here are the two recipes for those of you who want to give them a whirl!


Maple-Mustard Chicken Thighs

Ingredients

• 1/3 cup spicy brown mustard
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced
• 8 bone-in chicken thighs, skinned
• 1/4 teaspoon kosher salt
• Cooking spray

Preparation

• 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
• 2. Preheat grill to medium-high heat.
• 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Nutritional Information

---

• Amount per serving
• Calories: 314
• Fat: 11.7g
• Saturated fat: 3.2g
• Monounsaturated fat: 4.5g
• Polyunsaturated fat: 2.7g
• Protein: 27.6g
• Carbohydrate: 18.2g
• Fiber: 0.4g
• Cholesterol: 99mg
• Iron: 1.8mg
• Sodium: 565mg
• Calcium: 36mg
• 8 WW points plus

Roasted Red Potatoes stuffed with Egg Salad

12 small red potatoes (2-inch)
Olive oil, salt, and black pepper
4 eggs
Reserved potato pieces
Combine:
1/3 cup diced kosher dill pickle
1/4 cup mayo
2 tbsp. Dijon mustard
1 tbsp. chopped fresh dill
salt and black pepper to taste
Fresh dill sprigs

Preheat oven to 450. Line a baking sheet with parchment paper; set aside.
Slice a thin piece off both ends of each potato, then slice each potato in half. Scoop center from each potato half with a melon baller; place scoops in a bowl of cold water. Dry potato halves with paper towels.
Arrange potato halves on prepared baking sheet. Brush each half with oil and season with salt and pepper. Roast potatoes until light brown, 20-25 minutes. Boil eggs and reserved potato pieces in a pot of water until eggs are hard cooked and potatoes are fork tender, 10-12 minutes. Plunge eggs and scooped potato pieces in a bowl of ice water. Peel eggs under cold running water and drain potatoes. Dry eggs and potatoes with paper towels, transfer to a bowl, and chop with a fork until chunky. Combine pickles, mayo, dijon, and dill. Stir into egg mixture and season with salt and pepper. Fill potato halves with egg salad using a small scoop or melon baller. Garnish with dill sprigs and serve immediately.
Per appetizer: 91 cal., 3g total fat 14g carb., 1 g fiber, 3g protein WW points plus 2

Chili Pork Tenderloin and Sweet Potato Hash-Cuisine Lite Recipe

WINE: Pairs well with Pinot Noir, Zinfandel

Chili Pork Tenderloin

1/4 cup honey
2 tbsp chili powder
1 tsp kosher salt
juice of 1 lime
2 pork tenderloins, trimmed
(about 1 lb each)

Preheat grill to medium-high.
Brush grill grate with oil.
Combine honey, chili powder, salt and lime juice in a large resealable plastic bag.
Add tenderloins to bag and marinate 10-15 minutes.
Grill pork, covered, flipping and basting with marinade until cooked to an internal temp. of 150 degrees, 15-20 minutes. Remove pork from grill, tent with foil, and let rest for 10 minutes before slicing into 1 1/2 inch pieces.

Per serving: 232 calories, 8g total fat, 7g carb, 0g fiber  WW 6 points plus

Sweet Potato Hash

1 1/2 lb. sweet potatoes, peeled, cut into 1/2 inch planks
2 ears fresh sweet corn
1 poblano chile
1 red onion, ends removed, halved
2 tbsp olive oil
1/2 cup shredded white cheddar
1/4 cup chopped fresh chives
juice of 1/2 lime
1/2 tsp each kosher salt and black pepper

Preheat grill to medium-high. Brush grill grate with oil.
Coat sweet potatoes, corn, poblano and onion with oil.
Grill vegetables until cooked through, turning often to prevent burning, 12 minutes total for potatoes, 10 minutes total for corn, poblano, and onion. Transfer to a cutting board. Slice the corn kernels from the cob, dice potatoes and poblano, and chop onion.
Toss vegetables  with cheddar, chives, lime juice, salt and pepper.

per serving: 190 cal. 6g total fat, 31g carbs, 5g fiber  WW 5 points plus

Balsamic-Salmon Spinach Salad from Taste of Home Healthy Cooking

WINE-Pairs well with a Pinot Noir

10 10 20

Nutrition Facts: 1 serving equals 283 calories, 19 g fat (3 g saturated fat), 50 mg cholesterol, 219 mg sodium, 9 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.  Weight Watcher points plus=8

Ingredients

• 1 salmon fillet (6 ounces)
• 2 tablespoons reduced-fat balsamic vinaigrette, divided
• 3 cups fresh baby spinach
• 1/4 cup cubed avocado
• 1 tablespoon chopped walnuts, toasted
• 1 tablespoon sunflower kernels, toasted
• 1 tablespoon dried cranberries

Directions

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into two pieces.
• Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between two plates. Top each with half of the salmon, avocado, walnuts, sunflower kernels and cranberries. Yield: 2 servings.

Mediterranean Turkey Sliders

You can cook out back and still stay on track!
3/4 lb. ground turkey breast (reduced fat) I buy the 97 percent
2 T. reduced-fat feta cheese crumbles
2 T. chopped fresh dill
2 scallions, finely chopped
6 pitted kalamata olives, finely chopped
4 (1.5-ounce) mini whole wheat buns ( I used the light whole wheat hamburger buns and made the patty bigger) I added 2 extra points to be safe)
1/2 c thinly sliced cucumber
1/2 sm. red onion, thinly sliced

Combine turkey, feta, dill, scallions and olives in a large bowl. Shape turkey mixture into 4 (3/4 inch) patties. Spray a nonstick pan with nonstick spray and set over medium heat. Cook until meat thermometer inserted into side of burger reads 160 degrees for well-done. ( I cooked mine on the grill) About 6-7 minutes on each side. Top with cucumber slices and onion. 4 servings 5 points plus Recipe did not give all of the nutritional info., but it's very low-cal and low fat:)

Turkey and Black Bean Enchiladas

http://www.skinnytaste.com/2010/04/turkey-and-black-bean-enchiladas.html

I looooove this website. Many great healthy and low-fat recipes. I just made this one today, but haven't tasted it yet. Smells fantastic in my kitchen right now.

Eggplant Lasagna (meatless)

This "lasagna" recipe cuts out the noodles altogether and uses fresh eggplant instead. Eggplant slices, instead of noodles, plus low-fat cheeses save 212 calories, 4 grams of fat, and 33 carbs per serving.

Ingredients

• 1 large green bell pepper
• 1 large red bell pepper
• 4 tablespoon(s) extra-virgin olive-oil
• 3/4 teaspoon(s) dried thyme
• 3/4 teaspoon(s) oregano leaves
• Salt
• Freshly ground pepper
• 3 medium (1 pound each) eggplants, cut lengthwise into 1/3-inch-thick slices
• 1 medium onion, chopped
• 5 clove(s) garlic, chopped, divided
• 5 cup(s) (about 36 ounces) store-bought marinara sauce
• 16 ounce(s) skim ricotta
• 1 1/3 ounce(s) grated Parmigiano-Reggiano
• 1/4 cup(s) chopped fresh parsley leaves
• 8 ounce(s) part-skim mozzarella, shredded

---

Directions

1. Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
2. Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
3. In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
4. Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes. 

Nutritional Information...11 points plus
(per serving)

Calories	416
Total Fat	23g
Saturated Fat	--
Cholesterol	45mg
Sodium	1110mg
Total Carbohydrate	38g
Dietary Fiber	10g
Sugars	--
Protein	18g
Calcium	--

 

Chicken Piccata with Oven-Fried Zucchini

ingredients:2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices
chopped fresh parsley
instructions:1.  Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
2.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off fat from the pan.
3.  Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
6.  Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings
Nutritional Information:  calories 449, fat 28g (10g. saturated), protein 41, carbohydrates 3, fiber 0g, cholesterol 129mg, sodium 259mg

This is tonight's dinner. It is a fairly light recipe....tomorrow is weigh-in at Weight Watchers. I really liked this recipe. It was very easy and quick. The lemon and capers gave it quite a zing!

Spicy Crab-Papaya Salad

YUMMY! I made this for dinner last night. I didn't want to post it before we tried it. It was delicious, but now....I'm trying to figure out what to serve it with or over it. It's really good alone, but I think it could be even better with something to go with it.

Combine 1 1/2 cups diced peeled papaya, 1/3 cup thinly sliced green onions, 1/4 cup of finely chopped celery, 1 finely chopped jalapeno, and 1 pound lump crabmeat. Combine 3 T. canola oil, 2 T. cider vinegar, 2 t. suhar, 1 t. dijon mustard, 1/4 t. freshly ground pepper and 1/8 t. salt, stirring with a whisk. Drizzle vinegar over crab mixture; Toss. Chill. 4 servings (serving size 1 cup)

Calories 246; Fat 12.6g; Protein 23.3 g; Carbs 8.7g; Fiber 1.5g; chol 113 mg; Iron 1.3mg; Sodium 430mg; Calc 141mg

Nutty Monkey Malts--- Naughty and Nice! You can have it all.

This sweet, springlike treat has all the flavor without the guilt. No one will be able to resist this healthy and delightful snack. Chocolate, peanut butter and bananas.....is there a better marriage? If you really want to indulge, plop a spoonful of light or fat-free cool whip on top.

1/4 c fat-free milk
1 small banana, cut into chunks
1/4 c chocolate malted milk powder
2 T. reduced-fat peanut butter
2 c fat-free frozen chocolate yogurt
whipped cream, optional

In a blender, combine the milk, banana, malted milk powder and peanut butter. Cover and process for 10 seconds or until smooth. Add frozen yogurt. Cover and process 10 seconds longer or until blended. Stir if necessary. Pour into chilled glasses; garnish with whipped cream if desired. Serve immediately.

Nutrition facts: 1/2 cup (without whipped cream) equals 203 calories, 3 g fat, 1 mg cholesterol, 190 mg sodium, 39 carbs, 3 g fiber, 8 g protein. 5 weight watcher plus points. Serves 5

Kids will really love this. My 18 year old "kid" Kirstie goes bananas over it!!! (pun intended)

Baked Sweet Potatoes With Maple-Jalapeno Sour Cream

I tried this recipe last night....DELISH:) I got it out of the magazine Cuisine at home. ( I lightened it up by using fat-free plain greek yogurt) Here it is for all you adventurous people out there.

For the topping---
Combine:
1/2 cup fat-free plain greek yogurt
1 T. pure maple syrup
2 t. jalapeno, seeded, minced
1 t. fresh lime juice
Salt and tabasco to taste
Serve Potatoes With:
Maple-Jalapeno Sour Cream
Fresh Crispy Bacon Bits
Sliced Scallions

Preheat oven to 450 degrees with rack positioned in the center. Bake directly on rack for 40-45 minutes, or until soft when pierced. Combine all topping ingredients; chill until ready to serve.

First Ever Blog

One of my friends recently suggested that I start a blog on recipes and cooking. At first, I thought "nah", I'm not good at writing. I gave it some thought and realized it would be a good way to share some recipes. Why not? I want readers to enthusiastically share my love of healthy, but still yummy, style of cooking. Be patient....I'm gonna give it a whirl!