Happy New Year!!! With a new year comes a renewed determination to knock off the pounds around this house! The last month was a bit of "cheat" from the previous four months of recipes. My hubby got a new Pampered Chef cookbook called "It's Good For You" and this week we're trying out a whole week's worth of new recipes! No promises for how they'll turn out since they'll be first for me too, but my past experience with Pampered Chef tells me to expect delicious results! Here we GO!
Monday - Beef Tamale Bake (so I cheated and actually made this on Saturday - it's yummy but spicy!)
What you need: 1 1/2 cups yellow cornmeal, 1/2 cup all purpose flout, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup hot water, 2 egg whites, 3 Tbsp melted 70% veggie oil spread, 1/2 lb 95% lean ground beef, 1 jar (16 oz) thick & chunky salsa, 1 can red beans drained (I use kidney), 1 garlic clove, 1 1/2 tsp chili powder (I'd reduce this if you aren't a a fan of spicy), 1/2 tsp ground cumin, 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 400. Spray a deep casserole dish with nonstick cooking spray. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, and melted veggie oil spread into the cornmeal mixture until smooth. Pour batter into the casserole dish. Next, brown beef and drain off the fat if necessary. Once browned, add salsa, beans, crushed garlic, chili powder, and ground cumin to beef and mix it up! Bring it to a boil and then you're ready to spoon the beef mixture on top of the cornmeal batter right up to about 1/2 inch of the edge. Bake for 23 minutes or until crust is set. Remove and sprinkle with the cheese and let set for 5 minutes before digging in! Serve with a side salad or some fresh corn - so tasty! Oh by the way, serves 8 and has 270 calories per serving
Tuesday - Skinny Chicken Stroganoff
What you need: 4 slices turkey bacon, 6 oz uncooked extra broad cholesterol-free egg noodles, 3/4 cup reduced fat sour cream, 1/4 cup all purpose flour, 1 can fat free chicken broth, 1/4 tsp salt, 1/8 tsp ground black pepper, 8 oz sliced mushrooms, 1 cup chopped onion, 1 lb boneless skinless chicken breasts cut into 1/4 inch strips, 1 clove garlic, 2 Tbsp snipped fresh parsley
Instructions: Cook bacon, crumble and set aside (OR use some leftovers from a breakfast dish!). Cook noodles according to package and drain. In a separate bowl, whisk together sour cream and flour. Slowly whisk in chicken broth until mixture is smooth. Stir in salt and pepper and set aside. Heat skillet over high heat until nice and hot. Add chicken and cook for about 5 minutes. Remove the chicken and set aside. Reduce to medium heat and add mushrooms, onion, and garlic. Cook and stir for about 3 minutes. Return the chicken and bacon to the skillet. Then stir in sour cream mixture and bring to a boil. Reduce heat and simmer for another 2 - 3 minutes stirring constantly. Stir in parsley and serve over noodles. Serves 6 and has 300 calories per serving.
Wednesday - Mediterranean Tuna Pasta Toss
What you need for Vinaigrette: 1 lemon, 1/4 cup red wine vinegar, 2 Tbsp olive oil, 1 tsp sugar, 1/4 tsp dried oregano leaves, 1/4 tsp salt, 1/8 tsp ground black pepper.
Instructions for Vinaigrette: Juice the lemon (or use 2 Tbsp lemon juice). Whisk all the above ingredients together and this part is done.
What you need for the rest: 2 cups uncooked medium shell pasta (I found a whole wheat variety), 1 small cucumber scored and sliced and halved (1 cup), 1/2 small red onion sliced into thin wedges, 1 cup grape tomatoes halved, 10 pitted kalamata olives coarsely chopped, 1 package (8 oz) Mediterranean salad blend, 1 can (12 oz) solid white albacore tuna packed in water drained and flaked, 1/2 cup crumbled feta cheese.
Instructions: Cook pasta according to package directions, drain and rinse under cold water. Place pasta in a large bowl, add veggies, olives, salad greens, and tuna. Pour vinaigrette over salad, tossing to coat. Sprinkle with cheese and viola! Dinner is served to 6 with 280 calories per serving.
Thursday - Quick Curried Chicken
What you need: 3 cups hot cooked rice (we use brown but the recipe book calls for white), 1 medium green pepper, 1 medium red pepper, 1 lb boneless skinless chicken breasts cut into 1 inch pieces, 1 Tbsp ground curry powder, 2 tsp cornstarch, 1/2 tsp ground ginger, 1/4 tsp salt, 1 garlic clove, 1 can (14 oz) light coconut milk, 1 can (14 oz) pineapple chunks in juice, drained, 2 Tbsp snipped fresh cilantro, chopped peanuts or coconut flakes (optional)
Instructions: Cut peppers into 1 inch strips. In a good-sized bowl combine curry powder, cornstarch, ginger and salt. Mix well, then add chicken and toss to coat evenly. Heat your skillet (we use a wok for these things!) until nice and hot. Lightly spray the pan with nonstick cooking spray then add chicken and pressed garlic. Cook and stir for about 6 minutes then remove from wok. Reduce heat to medium/high. Add peppers and cook while stirring for about 1 -2 minutes. Stir in coco milk, pineapple and chicken and bring it all to a boil. Reduce heat and simmer for about 15 minutes or until the sauce thickens. Mix in the cilantro and serve over rice. top with a bit of peanuts or toasted coconut if you want. This one will serve 6 and only add about 270 calories to your dinner.
Friday - Veggie Black Bean Burgers
Instructions: Mix the mashed beans, onion, corn, salsa, garlic, cilantro, salt and pepper. Add the bread crumbs and egg whites to the mixture well. Form bean mixture into 4 patties about 1/2 inch thick. Heat your skillet over medium heat until hot. Lightly spray the skillet with nonstick spray. Cook the patties for about 6 - 8 minutes or until lightly browned. Toast the buns lightly under a broiler and then add the patty and your favorite, healthy toppings. Serves 4 with about 280 calories a piece - careful on the toppings - you could jack that calorie count up quite quickly.
Here's to another week week, my friends, and a brand new year with another chance to get things right! I think I stole that one from Oprah but I don't really think I got it 100% correct! Either way, it's a good motto and let's do our best to get it right this...well, WEEK! :)
No comments:
Post a Comment