Saturday, August 11, 2012

Hatch Green Chili Sauce


In New Mexico this is what they mean when they ask green or red- this is the green option/

original recipe: 1 pt per 1/3 cup
"fixed" recipe: 1 pt for the WHOLE recipe.

I have posted the original recipe. I left out the flour and use cornstach instead yesterday, and then started thinking. Why do I need the oil if I am using cornstarch? So I would suggest omitting the flour and oil and using a pan spray and cornstarch (use 1 tbsp) leave everything else the same. It would make the recipe 1 pt for the whole recipe.
(Yield: 4 cups)

3 tablespoons corn oil

2 tablespoons all-purpose flour

1 cup chopped onion

2 teaspoons minced garlic

2 cups roasted, peeled, seeded and chopped New Mexican green chilies

2 cups beef broth

1 teaspoon salt

1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.

2. Add garlic and cook another 2 minutes.

3. Stir flour in with onions and garlic so that it thickens.

4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for three days, or frozen.

Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. You can also put it over scambled eggs or a cheese omelet. In New Mexico they even offer it on hamburgers.

(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4 grams saturated fat, no cholesterol, 233 milligrams sodium, 62 percent calories from fat.)

Friday, August 10, 2012

All The Rage Bolognese


Per Serving: Makes 10 servings (1/10 of recipe, 1 heaping cup) 150g calories, 4g fat, 391mg sodium, 14.5g carbs, 3.25g fiber, 8g sugar, 13.5g protein) +Points= 4

1  28-ounce can crushed tomatoes
1  6-ounce can tomato paste
1 Tbsp chopped garlic
1 Tbsp balsamic vinegar
1/2 Tbsp Worcestershire sauce
1 tsp dried oregano or more to taste
1 tsp dried basil or more to taste
dash crushed red pepper (optional)
1  14.5-ounce can diced tomatoes, lightly drained
2 carrots finely chopped, or grated
1 onion finely chopped, or grated
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
11/4 lbs raw lean ground turkey
1/8 tsp or more to taste

In a large bowl, combine crushed tomatoes, tomato paste, garlic, vinegar, Worcestershire sauce, oregano, basil, red pepper. Stir until mixed.
add diced tomatoes and all the veggies. Stir to coat and set aside.
Place turkey in the bottom of the crock pot and sprinkle with salt. mix well to break up meat and distribute the salt. add the mixture in the bowl to the crock pot stir gently.
Cover and cook on high for 3-4 hours or low for 7-8 hours.

Once ready to serve, stir thoroughly. Taste, add additional herbs, salt, pepper, red pepper if needed.

Serve over spaghetti squash, pasta, rice...

Buffalo Chicken Taco



 













This is a snack, you can make more of it to make it a meal.

1 oz cooked and shredded chicken breast
1 Tbsp Franks Red Hot Buffalo sauce
1 Tbsp reduced fat blue cheese
1 Mission Carb Balance tortilla
celery sliced thin (option and as much as you want)

Mix Chicken and sauce together, place in the middle of tortilla, top with blue cheese and optional celery.

Tuesday, August 7, 2012

4 pt Potato Rounds

Points: 4 weight watchers pointsplus
Servings: 1
Serving Size: Whole recipe


3 1/2 oz of red potato sliced into rounds
14 g of 2% shredded cheddar cheese
1 T Real Bacon bits

Cook potato rounds in microwave until just tender. Place on a cookie sheet and evenly top with cheese and bacon. Melt in 350 oven until cheese is melted. Top with green onions and a small dollop of "free" ranch. Enjoy!!!

Monday, August 6, 2012

Banana's Foster Topper

Points: 0 weight watchers pointsplus
Servings: 1 servings
Serving Size: Whole recipe

1 banana sliced
1 1/2 tsp brown sugar
1 tsp light country crock

 Add all to a fry pan and cook just until bananas get soft. Top WHATEVER you want!! Ice Cream, Eggos, Pancakes, or just eat it plain. :)
It doesn't have much syrup, you can easly do this by adding more brown sugar and more butter (It will inrease the PTS) but it has all the great flavor!!

Sunday, August 5, 2012

Triple Berry Jam- Canning Recipe

1 pint ripe strawberries, stems removed
2 cups raspberries
2 cups blueberries
3/4 cup boiling water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1/4 cup SPLENDA® No Calorie Sweetener, Granulated or 12 packets

  1. Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
  2. Cut strawberries in half; crush using potato masher or food processor. Measure exactly 1 cup of the crushed strawberries; place in a large saucepan. Crush the raspberries and blueberries; measure exactly 1 cup of each of the berries; place in saucepan with strawberries. Stir in water; gradually add pectin, stirring until pectin dissolves.
  3. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
  4. Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
  5. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
 
0 Points Plus