I must warn you, this one is pretty time consuming, but it was very good and gives really nice portion sizes, if you are struggling with hunger.
Source: WW New Complete Cookbook (worthwhile investment!)
Servings: 4
Points per Serving: 7
1/2 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro
1/2 cup fat-free sour cream
1 garlic clove, crushed
1/8 tsp salt
2 tsp olive oil
1 1/2 onions, finely chopped
2 garlic cloves, minced
1 carrot, chopped
1/2 red bell pepper, seeded and chopped
4 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne
1/2 pound lean ground beef (10% or less fat)
1 (14.5 ounce) can diced tomatoes
1/2 cup tomato paste
1 cup water
4 cups shredded iceberg lettuce
1 carrot, shredded
4 (6-inch) corn tortillas, lightly toasted and cut into 4 triangles each) - {Shannon} - I cut into strips and sprayed with Pam and put under the broiler
3/4 cup shredded reduced-fat cheddar cheese
1. To prepare the dressing, in a small bowl combine the yogurt, cilantro, sour cream, crushed garlic, and salt; let stand 30 minutes.
2. In a large nonstick skillet, heat the oild. Saute about two-thirds of the onions and the minced garlic until the onion is translucent, 6-8 minutes. Add the chopped carrot, bell pepper, chili powder, cumin, oregano, and cayenne; cook, stirring constantly, 2 minutes. Add the beef, breaking it apart with a wooden spoon. Stir in the tomatoes, tomato paste, and water; bring to a boil. Reduce the heat and simmer, covered, until the beef is cooked trhough, about 20 minutes. Uncover and cook, stirring occasionally, until the liquid evaporates, about 15 minutes longer.
3. Meanwhile, in a large bowl combine the lettuce, shredded carrot, and one-fourth of the cilantro dressing; toss to coat.
4. To serve, divide the lettuce mixture among four plates; top with th emeant, then surround with the tortilla trianlges. Serve, sprinkled with th echeese and remaining onion and drizzled with the dressing.
Sunday, January 18, 2009
Stromboli
Source: WW New Complete Cookbook
Servings: 4
Points per Serving: 5
I served this with a green salad and it was just enough food and really tasty. I didn't expect it to have as much flavor as it did. The roasted red peppers really pop!
1 (10 ounce) tube refrigerated pizza dough
1/3 cup shredded part-skim mozzarella cheese
1/2 cup thinly sliced artichoke hearts
3 roasted red peppers, sliced into thin strips
1/2 cup thinly sliced turkey salami
1. Preheat the oven to 375 degrees; line a baking sheet with foil and spray with nonstick cooking spray.
2. On a lightly floured surface, turn out the dough; press into an 8x12 inch rectangle. Sprinkle with the cheese, leaving a 1 inch border along the edges. Top with the artichoke hearts, peppers, and salami. Starting on the short end, roll up the dough jelly-roll style to enclose the filling. Crimp the edges to seal.
3. Place the stromboli, seam-side down, on the baking sheet. Bake until golden brown and crusty, 20-25 minutes. Cut into quarters and serve piping hot.
Servings: 4
Points per Serving: 5
I served this with a green salad and it was just enough food and really tasty. I didn't expect it to have as much flavor as it did. The roasted red peppers really pop!
1 (10 ounce) tube refrigerated pizza dough
1/3 cup shredded part-skim mozzarella cheese
1/2 cup thinly sliced artichoke hearts
3 roasted red peppers, sliced into thin strips
1/2 cup thinly sliced turkey salami
1. Preheat the oven to 375 degrees; line a baking sheet with foil and spray with nonstick cooking spray.
2. On a lightly floured surface, turn out the dough; press into an 8x12 inch rectangle. Sprinkle with the cheese, leaving a 1 inch border along the edges. Top with the artichoke hearts, peppers, and salami. Starting on the short end, roll up the dough jelly-roll style to enclose the filling. Crimp the edges to seal.
3. Place the stromboli, seam-side down, on the baking sheet. Bake until golden brown and crusty, 20-25 minutes. Cut into quarters and serve piping hot.
Classic Spaghetti with Meatballs
Source: WW New Complete Cookbook
Servings: 10
Points per Serving: 7
I did not make the sauce that this recipe calls for, because I already had some homemade sauce in the freezer, but I did make the meatballs and they were delicious and very easy. I highly recommend them.
1 tbl olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 pound ground skinless turkey breast
1/2 pound lean ground pork (10% or less fat)
1/2 cup Italian-seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 large egg
2 egg whites
1/4 cup fat-free milk
2 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (28 ounce) can crushed tomatoes
2 tbl chopped fresh oregano, or 2 tsp dried (use the fresh, it's much better)
1 pound spaghetti
1 ounce Parmesan cheese, shaved
1. Preheat the overn to 350 degrees. Spray a 10x15 inche jelly-roll pan with nonstick spray; set aside.
2. In a large nonstick skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of cooked onions and garlic to a boi; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile cook the spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with the shaved Parmesan.
Serving size: About 1 cup spaghetti and sauce with 2 meatballs.
Servings: 10
Points per Serving: 7
I did not make the sauce that this recipe calls for, because I already had some homemade sauce in the freezer, but I did make the meatballs and they were delicious and very easy. I highly recommend them.
1 tbl olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 pound ground skinless turkey breast
1/2 pound lean ground pork (10% or less fat)
1/2 cup Italian-seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 large egg
2 egg whites
1/4 cup fat-free milk
2 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (28 ounce) can crushed tomatoes
2 tbl chopped fresh oregano, or 2 tsp dried (use the fresh, it's much better)
1 pound spaghetti
1 ounce Parmesan cheese, shaved
1. Preheat the overn to 350 degrees. Spray a 10x15 inche jelly-roll pan with nonstick spray; set aside.
2. In a large nonstick skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of cooked onions and garlic to a boi; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile cook the spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with the shaved Parmesan.
Serving size: About 1 cup spaghetti and sauce with 2 meatballs.
Sketch Challenge
My first challenge ever was Kristina Werner's color inspiration that I did last week and I enjoyed it so much that I decided to try a sketch challenge yesterday. I decided to do Jen del Muro's sketch challenge and really enjoyed it.
I have been finding so many cute Valentine's cards on blogs all over the place, so I decided to jump on the bandwagon and make another V-day card. I got to use my Cuddlebug, my favorite Bella Rose SU! dp, and one of my new adorable stamps from Unity's January KOTM. This card does not have any pink in it, but I like the color combination and I think it still very much says "love." Thanks Jen for giving us such a fun challenge.
I have been finding so many cute Valentine's cards on blogs all over the place, so I decided to jump on the bandwagon and make another V-day card. I got to use my Cuddlebug, my favorite Bella Rose SU! dp, and one of my new adorable stamps from Unity's January KOTM. This card does not have any pink in it, but I like the color combination and I think it still very much says "love." Thanks Jen for giving us such a fun challenge.
Saturday, January 10, 2009
Four Hearts
Today is house cleaning day, so of course I have to find other things that I must get done before I start cleaning, like creating! I got a Cuttlebug for Christmas. Well, not exactly for Christmas, but sort of. Michael's has them at 50% off right now and I had a $20 gift card from Jay that I got in my stocking and I had to return a chopper from Dad and Valerie for $20 that was a duplicate, so I consider my new toy a gift from Jay and Dad and Val. Thank you all! The Cuttlebug came with a 4 pack of adorable embossing dies for different occassions and with Valentine's Day quickly approaching, I decided to use the hearts.
I didn't know exactly what I was going to do when I sat down and I ended up trashing a lot of pieces, but I think the final result was worth all of the trial and error. I like the combination of the colors in the SU! DP I used (I added the Blue Bayou for a 4th color) and I just decided to add layers of color throughout the card to make it more interesting. It does not have a sentiment, but I don't think in this case it needs one. These are hearts of love....what more needs to be said?
Kristina Werner Color Inspiration #37
I have been following Kristina Werner's Color Inspirations for months now. She always comes up with unique color combinations and the cards that are created as a result are absolutely amazing! This week she extended the deadline because she got the information posted later in the week, so I decided to participate. Last night I got my new SU! shipment with lots of cardstock and the Sock Monkey stamp set, which I fell in love with back in July at Pam's SU! workshop. I wanted to use my new stamp set and started thinking about what I wanted to put together. When I figured out my design, I knew it would be time consuming but I am really happy with the results.
I used all cardstock in the SU colors that Kristina listed on her blog (Old Olive, Baja Breeze, Chocolate Chip, Pumpkin Pie, and Whisper White). I used all black ink and paper pieced the hat and the cupcake and used my Crop-A-Dile to make the dots for the monkey's "sweater." I also colored his face and hands, feet, and mouth with my Prisma color markers. I used my SU! scalloped edge punch, oval punch, and word punch and used some ribbon from the $1 bin at Target to finish off the card. I love this color combination, it puts me in the mood for a party and a cupcake!
Friday, January 2, 2009
Trees of Life
It must be the new year that makes me reflect so much. Or perhaps it's losing my Grandfather on 12/31/08 but over the last couple of days I have been deep in thought. Thinking about the value of my friends and my family. Thinking about missed opportunities to spend time with those I love and I how I don't want to live in regret. Thinking about how the little things in life become so much bigger when we lose our perspective. All of these deep thoughts inspired me to make a card using the Life stamp in the Unity November KOTM. I was really happy with the color combination in this card and like the scalloped edges. The tree stamp is also from Unity and the flowers are Inkadinkadoo stamps that I got with a Holiday stamps kit from Costco. The ribbon is from the $1 bin at Michael's and the DP is from SU. I used Not Quite Navy and Old Olive and Black SU inks for the stamps.
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