Shrimp Fried Rice

This was great! My husband, who is not a fan of Chinese, really liked this dish. I'm making it with less soy next time, but it went over great!




What's Needed:
2 eggs, beaten
1 tsp. soy sauce
1 tsp. sesame oil or vegetable oil
1 clove garlic, minced
2 C. cooked brown rice
1 C. frozen carrots, chopped small
1 C. frozen peas, thawed
1 C. onion, chopped small
12 oz. bag of frozen, pre-cooked, pre-deveined shrimp--thawed
2 T. soy sauce

1. In a small bowl, combine eggs and 1 tsp. soy sauce.

2. Pour sesame oil into large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces.

3. Pour cooking oil into the skillet. Return to medium-high heat. STir-fry onion in hot oil for 1 minute, or until onions are crisp-tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 T. soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture. Cook and stir for about 1 minute more or until heated through.

Makes 4 servings (about 1 1/4 C.)

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens NEW Cook Book

Stir-Fried Shrimp and Broccoli

I'm not really one who likes seafood, but my husband loves it. I don't dislike shrimp, but it's not exactly my favorite. This dish sounded wonderful, so I decided to give it a whirl. It was a hit with the grown-ups. Joey's portion ended up on the floor :)

What's Needed:

1 pound fresh or frozen medium shrimp (mine was frozen and pre-cooked. Much easier)
1/3 C. water
1/4 C. soy sauce
2 T. cider vinegar
1 T. cornstarch
1 1/2 tsp. sugar
2 cloves garlic, minced
1 T. cooking oil
2 C. broccoli (I used frozen, chopped broccoli)
1 C. frozen carrots
1 small onion, diced
1 C. brown rice, raw
1/4 C. cashews

1. Put brown rice and two cups water in a pot. Bring to a boil, then cover and let simmer for 40 minutes or so.

2. Thaw shrimp if frozen. Rinse shrimp, pat dry with paper towels. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar. Set aside

3. In a 12-inch skillet (or wok if you have one) cook and stir garlic in hot oil over medium-high heat for 15 seconds. Add broccoli, carrot, and onion. Stir and cook for 3-5 minutes, or until vegetables are crisp-tender. Remove vegetables with a slotted spoon and set aside.

4. Stir soy sauce mixture. Add to skillet; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes. Stir in vegetables; heat through. Serve with rice and sprinkle with cashews.

Serves: 4 Serving Size: 1 C. shrimp/veggie mix and 1/2 C. rice

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens New Cook Book

Mexican Cornbread

This was good. By the time I got home, the cornbread was burned a bit on the sides. If I were to make this again, I'd try to be home around the time it was going to be finished.

What's Needed:
1 lb. extra-lean ground beef, browned
16 oz. can cream-style corn
1 C. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 C. oil
1 C. fat-free milk
2 eggs, beaten
1/2 C. taco sauce
2 C. shredded, fat-free cheddar cheese
1 medium onion, chopped
1 garlic clove, minced

1. Combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of the mixture into the crockpot.

2. Layer cheese, onion, garlic, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.

3. Cover. Cook on HIGH 1 hour and on LOW 3.5-4 hours; or only on LOW 6 hours.

Husband's Grade: B+
PointsPlus: 11 (1/6 of the crockpot)

Inspired by: Fix-It and Forget-It Lightly

Chicken Jambalaya

I'm on a Cajun kick lately it seems. This was really good, but I think more suited to a fall/winter meal. It's truly a 'stick-to-your-ribs' goodness!

What's Needed:
4 uncooked, boneless, skinless chicken breast halves, cubed
3 C. fat-free chicken broth
3/4 C. water
1 1/2 C. uncooked brown rice
7 oz., reduced fat, smoked turkey sausage, diced
1 tsp. celery seed (or 1/2 C. celery, thinly sliced, if you enjoy that)
1/2 a medium onion, chopped
1 green bell pepper, chopped
2 tsp. Cajun seasoning
2 garlic cloves, minced
2 bay leaves (whole)
14 1/2 oz. can no-salt diced tomatoes, undrained

1. Stir together all ingredients in the crockpot, saving the chicken for last.
2. Cover. Cook on HIGH 6-7 hours.

Husband's Grade: B
PointsPlus: 7 (1/6 of the recipe)

Herbed Balsamic Chicken

I had to work late tonight--but was thankful I didn't have to worry about my boys. Crockpot cooking is GREAT for nights like these. Today's dinner: Herbed Balsamic Chicken. While I was at work, my boys were able to have dinner on time. After Joey had his bath, I was able to sit down and eat without having to worry about a thing. Best thing--it was good AND low in points!

What's Needed:
1 medium onion, cut into wedges
1 T. quick-cooking tapioca, crushed
4 chicken breast halves (boneless, skinless)
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. balsamic vinegar
2 T. chicken broth
1 9-oz. package frozen Italian cut green beans
1 C. red bell pepper strips (I a bag of frozen, pre-cut pepper strips)

1. Place onion in crockpot. Sprinkle with tapioca. Top with chicken. Sprinkle with rosemary, thyme, salt, and pepper. Pour vinegar and broth over chicken. Add frozen green beans.

2. Cover and cook on low-heat setting for 6-7 hours.

3. Using a slotted spoon, transfer chicken and veggies to a serving platter. Spoon some cooking liquid over chicken and vegetables. Pass the remaining cooking liquid. Serve with rice.

Husband's Grade: B+
PointsPlus: 7 (chicken and veggies only. Rice is extra)

Inspired by: The Ultimate Slow Cooker Book

Weekend Edition: Ham & Swiss Crepes

I have never had savory crepes before in my life. I was a little nervous about the idea. Crepes to me are supposed to be sweet and served at breakfast. After making this recipe by Rachael Ray, however, I was pleasantly surprised that they are just as good for lunch or dinner.

What's Needed:
1/2 C. all-purpose flour
Coarse salt
3 eggs, beaten
3/4 C. fat-free milk
2 T. brandy
2 T. melted unsalted butter
Coarse black pepper
Vegetable oil, for cooking crepes (I used a non-fat cooking spray)
2 C. shredded Swiss cheese (I used Swiss-Guyere shredded mix)
1/2 lb. thinly sliced Black Forest Ham, chopped into ribbons

1. Crepe batter: combine flour and pinch of salt in a bowl. Make a well in the center. Add to the well: the eggs, milk, brandy and whisk to combine. Stir in melted butter. Cover the batter and set aside for 20 minutes.

2. After the twenty minutes has passed, preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat.

3. Let the crepe brown on one side (about 1 minute). Turn the crepe with a rubber spatula, lifting up the edges. Then use a knife to help flip it over (this is a tough step. No need to worry about your crepes being picture perfect. They're being eaten, after all).

4. Scatter cheese and ham on top. Season with salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt.

5. Transfer the crepe to a plate. Cover with foil to keep warm. Repeat this until all the batter is gone (about 7 more times). Serves 2 crepes per person (4 servings total).

MY Grade B+ (I still prefer the sweet to the savory crepes)
PointsPlus: 9 points (2 crepes)

Giving Credit Where Credit Is Due: 365: No Repeats--A Year of Deliciously Different Dinners by Rachael Ray

China Dish

I'm really not sure what Chinese dish this is supposed to emulate, but it was a stick-to-your-ribs kind of meal.

What's Needed:
1 lb. extra-lean ground beef
1 10 3/4 oz. can low-fat cream of chicken soup
1 10 3/4 oz. can low-fat cream of mushroom soup
3 1/2 C. water
1 C. frozen onion
1 C. brown rice, uncooked
3 T. low sodium soy sauce

1. Brown ground beef in a non-stick skillet.

2. Combine all ingredients in slow cooker. Stir to blend.

3. Cover. Cook on low 6-8 hours.

Makes 6 servings.

Husband's Grade: B (He's not fond of Chinese, but enjoyed this dish)
PointsPlus: 7

Inspired by: Fix-It and Forget-It Lightly

Summer Edition: Chicken and Peaches

One of my favorite Food Network chefs is Rachel Ray. When I really started cooking, I tried her recipes the most. The were easy enough that I didn't feel overwhelmed cooking them, and very delish and fast.

Cue this evening. My husband and I had watched a newer episode of 30-Minute Meals on Food Network. She was making this dish. I honestly wish I had a picture of what I made tonight because it was beautiful!

Since I didn't modify the dish at all (ok--I took the hotsauce out because my 17 month old can't handle it and I used chicken breast only, and not thighs), I'm simply going to link you to Food Network's recipes. It was a LOT of work (I've never had that many pots and pans going at one time), but it was WELL worth it!

Note: This is not for the faint of heart. Something this good, comes with a point price!

Chicken and Peaches recipe:
http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-peaches-recipe/index.html

Video:
http://www.foodnetwork.com/videos/chicken-and-peaches/55506.html

Sweet Onion Potato Au Gratin recipe:
http://www.foodnetwork.com/recipes/rachael-ray/sweet-onion-potatoes-au-gratin-recipe2/index.html

Husband's Grade: B
WW Points: Chicken: 10 points (1 breast, 4 peach quarters)
Potatoes: 10 points (1/4 of the casserole)

Summer Edition: Beef Stir-Fry

I must say, this stir-fry turned out almost as good as a Chinese restaurant, with decidedly less points. DH graded the meal a 'B', because it was 'good' despite his definite dislike of Chinese food.

What's Needed:
2 T. dry sherry
2 T. dark soy sauce
1 T. ginger
1 tsp. powdered garlic
1 tsp. Asian (dark) sesame seed oil
1/2 lb. beef tenderloin, trimmed of all visible fat and cut into strips
1 tsp. cornstarch
1 T. vegetable oil
4 C. broccoli florets
1 C. bell peppers, cut into strips
Optional: 1/4 tsp. crushed red pepper

1. Prepare the marinade: Combine sherry, soy sauce, ginger, garlic, sesame seed oil, and (if you want some heat) crushed red pepper in a gallon-size ziploc bag. Add the beef. Seal the bag, squeezing out the air. Turn to coat the beef. Refrigerate about 1 hour.

2. Drain the marinade into a measuring cup; add enough water to make 1/3 C. liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until beef loses its red color. Remove beef with a slotted spoon, transfer to a plate.

4. Reduce heat and add the broccoli and bell peppers. Stir-fry three minutes, then cover/steam 1 minute.

5. Add the beef to the skillet and add the marinade. Increase heat to high and stir-fry until the sauce thickens, 2-3 m inutes.

Serve with brown rice. Makes 4 servings.

Husband's Grade: B
PointsPlus: 8 (1/2 C. brown rice; 1/4th of the stirfry)

Inspired by: Weight Watchers New Complete Cookbook

Arroz con Pollo

If you decide to use brown rice, make sure you add some cooking time to the end (about 15-20 minutes or so).

What's Needed:
4 tsp. olive oil
1.5 lb. chicken breast (boneless, skinless)
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground pepper
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 C. low-sodium chicken broth
2 T. water
2/3 C. white rice (I used brown rice--same measurement)
1/2 tsp. dried oregano
1/2 tsp. saffron
1 bay leaf
1 C. frozen green peas
1 C. roasted red peppers, chopped

1. Preheat oven to 250. Heat a large skillet over medium heat. Heat the oil.

2. Add the chicken and sprinkle with paprika, salt, and pepper. Cook, turning frequently until browned, 8-10 minutes. Put chicken into a shallow casserole dish.

3. Combine bell pepper, onion, and garlic; cook, stirring frequently, until softened (about 4-5 minutes)

4. Stir in tomatoes, broth, and water. Bring to a boil. Remove from heat.

5. STir in the rice, oregano, saffron, and bay leaf. Transfer to casserole.

6. Cover and bake 25 minutes; stir in peas and roasted peppers.

7. Cover and bake until the liquid is absorbed (this takes longer with brown rice), about 15 minutes longer. Discard bay leaf.


Husband's Grade: B
PointsPlus: 8 (for 1/4 of casserole)

Inspired by: Weight Watchers New Complete Cookbook

Summer Edition: Rotini Chicken Casserole

This was a really good dish, and took practically no time to prepare. This is another dish that, during the school year, I would make ahead the night before so that all the prep work was done.

What's Needed:
2 3/4 C. uncooked tricolor rotini or sprial pasta
3/4 C. chopped onion
2 garlic cloves, minced
1 T. olive oil
3 C. cubed cooked chicken breast
1 can (10 3/4 oz) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 1/2 C. fat-free milk
1 package (16 oz.) frozen Italian-blend vegetables
1 C. shredded reduced-fat cheddar cheese
2 T. minced fresh parsley
1 1/4 tsp. dried thyme
1 tsp. salt
2/3 C. crushed cornflakes

1. Cook pasta. Drain, place in bowl.

2. While waiting for pasta to cook, saute onion and garlic in oil until tender.

3. Add to pasta: onion mixture, chicken, soup, milk, frozen vegetables, cheese parsley, thyme, and salt.

4. Pour into 9 x 13 pan that is sprayed with Pam. Cover and bake at 350 for 25 minutes.

6. Sprinkle with cornflakes. Bake UNcovered, 10-15 minutes or until heated through.

Servings: 8

Husband's Grade: B+
PointsPlus: 7 for 1 1/3 C. serving

Inspired By: Everyday Light Meals

Spaghetti Pie

This is what's left of dinner tonight. Everyone loved it :) What could be better than spaghetti and meatsauce in pie form?

What's Needed:
4 oz. dried spaghetti
1 T butter
1 egg, beaten
1/4 C. grated Parmesan cheese
8 oz. ground beef
1/2 C. chopped onion
1/2 C. chopped green sweet pepper
1 clove garlic, minced
1 8-oz. can tomato sauce
1 tsp. dried oregano, crushed
1 C. shredded part-skim mozzarella cheese

1. Cook spaghetti; drain. REturn spaghetti to hot saucepan and keep warm.

2. Stir butter into hot pasta until melted. STir in egg and Parmesan cheese; set aside.

3. In a medium skillet, cook ground beef, onion, sweet pepper, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. STir in tomato sauce and oregano; heat through.

4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate. Sprinkle with 1/2 the mozzerella cheese on the bottom and up the sides of the pasta crust. Spread meat mixture over the cheese. Sprinkle top with more cheese.

5. Bake in a 350 oven for 20-25 minutes or until bubly and heated through. To serve, cut into wedges.

Husband's Grade: B
PointsPlus: 8 points per wedge

Inspired by: Better Homes and Gardens New Cookbook

Kitchen Sink Soup

As I was flipping through my many cookbooks, I came across a recipe that I really wanted to try. Unfortunately, I had only a few of the ingredients, so this is one of the first recipes I've done totally off the cuff! (Read--I'm very excited about this). This would also make a GREAT Lenten meal, for those that don't eat meat on Friday.

What's Needed:
1 can (15 oz) light red kidney beans, drained and rinsed
1 can (14 oz) sliced stewed tomatoes
1 small onion
1 C. frozen carrots
1/2 bag frozen green beans
1 small bag of small red potatoes, cubed
2 tsp. sage
1 tsp. salt
1/2 tsp. black pepper
8 C. water
1/4 pound uncooked penne pasta
Parmesan cheese

1. Combine beans, squash, tomatoes, potatoes, leeks, carrot, green beans, sage, salt, and pepper in crockpot. Add water. Stir well to combine. Cover; cook on HIGH 2 hours, stirring occasionally. Turn crockpot to LOW. Cook covered 8 hours longer. Stir occasionally.

2. Turn crockpot to HIGH. Add pasta. Cover; cook 30 minutes or until pasta is done.

3. To serve, garnish with Parmesan cheese.

Makes 6 servings
Husband's Grade:B
WW Points:

Inspired by: Crockpot: The Original Slow Cooker

Paella

This was very good--and very much a comfort food. If you're looking for something low in points, this is NOT the meal you are looking for.

What's Needed
1 T. olive oil
4 chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 lb. smoked sausage, sliced
1 can stewed tomatoes
1 C. Arborio rice
4 C. chicken broth
1/2 C. frozen peas, thawed

1. Heat oil in large skillet over medium-high heat. Brown chicken. Place in crockpot.

2. Add onions and cook until translucent. Stir in garlic, sausage, tomatoes, rice, and broth. Pour mixture over chicken.

3. Cover and cook on HIGH 3-4 hours. Remove chicken and fluff rice with fork. Stir in peas. Spoon rice onto plate with chicken.


Husband's Rating: B
PointsPlus 12

Inspired by: Crockpot: The Original Slow Cooker

Mexican Steak

Yummy, yummy, yummy! And not too spicey--just the way I like it. If you like spice, I'd suggest adding more chili powder and cumin. If you have a craving for Mexican, but don't have enough points for the 'real' thing, this meal should definitely satisfy!

What's Needed:
1 1/2 lb. beef flank steak
1 10 oz. can diced tomatoes
1 med. onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips ( I used frozen pepper strips--turned out great!)
1 15 oz. can pinto beans, rinsed and drained
3 cups hot cooked rice

1. Trim fat from meat. Place meat in crockpot. In a bowl, stir together tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and black pepper. Pour over meat.

2. Cover and cook on LOW for 7-9 hours or on HIGH 3.5-4.5 hours.

3. If using LOW, turn to HIGH. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain.

4. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat.

Husband Rating: B+
PointsPlus 9 (4 oz. steak, 1/2 C. rice, 1 small ladle of bean mixture)

Chicken and Sausage Cassoulet

Yummy! I made something similar--cassoulet sandwiches, which I'll be posting about later.

What's Needed:
1 1/2 C. frozen crinkle cut carrots
1 medium onion, chopped
1 6-oz. can tomato paste
1/2 C. dry red wine
1/3 C. water
1 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. salt
2 bay leaves
2 15-oz. cans kidney beans, rinsed and drained
1 lb. skinless, boneless chicken breasts
8 oz. fully cooked Polish sausage, cut into 1/4-inch slices

1. Combine carrots, onion, tomato paste, wine, 1/3 C. water, garlic powder, thyme, salt, and bay leaves. Add beans. Place chicken on bean mixture. Place sausage on chicken.

2. Cover; cook on LOW for 5-7 or on HIGH for 2 1/2-3 1/2 hours. Before serving, discard bay leaves. Serve with thick bread.

Husband Rating: B
PointsPlus: 14 per serving (without bread)

Chicken Parmesan

I decided I had the time and the energy to make a meal on the stovetop :)



What's Needed:
4 boneless, skinless chicken breasts
1 egg, beaten
1/2 C. dry bread crumbs (Italian style work best)
2 T. butter
1 medium tomato, sliced
1 T. Parmesan cheese
1 C. Mozzerella cheese
Spaghetti and spaghetti sauce (any brand) as a side

1. Dip each chicken breast into egg; coat with bread crumbs

2. Put butter into a large skillet on medium-high heat. Wait to add chicken until butter is melted.

3. Add chicken. Cook chicken 10 minutes on both sides. Place chken on a baking pan. Add mozzerella cheese to each chicken breast. Top that with one tomato slice. Sprinkle the top of the tomato with parmesan cheese.

4. Position baking pan in broiler so top of chicken is 6 inches from heat. Broil 5 minutes or until topping is hot and bubling.

5. Place chicken on top of a bed of spaghetti topped with sauce. Serves 4.

Husband Rating: B- (He's not a fan of chicken parmesan)
PointsPlus: 8 for the chicken, 6 for the spaghetti and sauce

NOT a crockpot dish--Mrs. Schermerhorn's Famous Chicken and Rice

Being brought up as a PK (pastor's kid), I was raised on a lot of casseroles. My mom, as a pastor's wife, received many recipes after potlucks. This is one of my all-time favorites (although, as I learned today, better for weekend cooking than weekday cooking). Thank you Mom for sharing, and thank you Mrs. Schermerhorn (whoever you are) for creating this wonderful dish!

What's Needed:
2/3 C. uncooked regular rice
1 Can French's French Fried Onion Rings
1/2 tsp. Italian seasoning
1 3/4 C. prepared chicken bouillon
4 chicken breasts (halved)
1/3 C. Italian dressing (I used fat-free for less points)
1 bag french cut green beans


1. Combine rice, 1/2 can onion rings, and seasoning in a 9x13" dish. \

2. Pour bouillon over rice mixture.

3. Arrange chicken on top and pour Italian dressing over chicken. Bake covered (with aluminum foil) at 350 for 30 minutes.

5. Put green beans over rice. Bake uncovered for 25-30 minutes.

7. Top chicken with remaining onions. Bake 1-3 minutes or union onions brown.

Husband Rating: B

PointsPlus: 7 (for 1 chicken breast and 1/2 C. rice, onions, green beans)

Received from my mom's family recipe cookbook