Goulash

Goulash

1C canned peas1C canned Corn
2tbsp chopped red onion
1lb lean ground chicken
1/4 tsp ground black pepper
1/4 tsp original mrs dash
1 tsp chopped Garlic
1 tbsp Extra virgin olive oi
l6 tbsp dry brown Gravy(clubhouse low sodium 2 pkgs)
1 Large can stewed tomatoes
1C Catelli Smart pasta Macaroni
2C water

Instructions

Brown ground chicken in olive oil, sprinkle mrs dash in as well- Boil Pasta in water until Al dente

Drain canned tomatoes & add to chicken mix

When pasta ready, add to tomatoes & chicken- add onion

Bring 2C water & dry gravy to a boil mix until thickened

add peas & Corn & gravy to chicken mix- Add garlic & pepper to mix

Special Notes

** simmer for at least 20 minutes after adding all ingredients together & enjoy

** very hearty dish, my family usually enjoys it with a piece of bread and butter =0)

Estimated POINTS® Values Per Serving 5Servings 6Main Meals Community built RECIPE
Ingredients

Warm New Potatoes with Roasted Vegetables

Ingredients

15 sprays cooking spray
500 gm uncooked new potatoes
2 1/2 rosemary sprig
1/2 tsp ground cumin, (optional)
1 medium zucchini, sliced
2 medium green pepper, red or yellow deseeded and cut into chunks, red and yellow
20 small tomato(es)
1 tsp table salt
1/2 tsp black pepper
2 Tbsp fresh lemon juice
2 Tbsp fat-free balsamic vinaigrette dressing
2 tsp parsley, chopped
1 clove garlic clove(s), pureed (1 tsp)

Instructions

Preheat oven to 6/200°C/400°F.

Put olive oil into roasting pan with potatoes. Toss to coat. Add rosemary and ground cumin, if using, then roast for 15 minutes.

Remove roasting pan from oven. Tip in all remaining vegetables, apart from tomatoes.Season, toss together, then roast for another 25 -30 minutes.

Cut vine tomatoes (if using) into 4 bunches. Add tomatoes to roasting pan and roast for 5 more minutes.

Mix lemon juice, balsamic vinaigrette, parsley and garlic puree. Sprinkle over vegetables and serve at once.

Courtesy of www.weightwatchers.ca


POINTS® Value: 4Servings: 4Preparation Time: 10 minCooking Time: 50 minLevel of Difficulty: Easy

Scallop and Bacon Kabobs

Ingredients
1 pound scallops, jumbo-size preferred (about 12 to a pound)
8 slices reduced fat uncooked bacon
1 medium English cucumber, sliced into 1/2-inch-thick rounds
16 medium grape tomatoes, or cherry tomatoes
1/2 tsp table salt
1/2 tsp black pepper

Instructions
Soak eight 10- to 12-inch wooden skewers in water for at least 2 hours (or use metal skewers).

Place a grill pan in broiler and heat to high (or heat an outdoor grill to high).

To assemble kabobs, using 2 skewers held parallel, about 1 inch apart, thread the end of one bacon strip onto skewers. Add a scallop and flip long end of bacon over scallop and skewer it into place. Add a cucumber slice and a tomato; flip long end of bacon over tomato and skewer it into place. Add another scallop and flip bacon over scallop. Add a cucumber slice and a tomato; flip bacon over tomato again and skewer it into place. Continue process—threading on another slice of bacon when necessary—until each skewer is complete with 3 scallops, 3 cucumber slices, 3 tomatoes and 2 strips of bacon. Repeat entire process with remaining skewers and ingredients to yield 4 kabobs. Season to taste with salt and pepper.

Place kabobs on grill pan and broil (or grill) for 4 minutes on one side; turn kabobs and cook until bacon is cooked and scallops just begin to turn golden, about 4 minutes more. Serve with lemon wedges. Yields 1 kabob per serving.

Notes
Using two skewers per kabob allows you turn easily turn them. Replace the scallops with jumbo shrimp if you want, and consider using different vegetables like scallions or sweet onions, mushroom caps or red peppers (could affect POINTS values).

Courtesy of www.weightwatchers.ca

POINTS® Value: 4Servings: 4Preparation Time: 10 minCooking Time: 8 minLevel of Difficulty: Easy

Lemon Grilled Chicken

Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper Cooking spray

Preparation
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Yield
7 servings (serving size: 1 breast half)


Nutritional Information
CALORIES 159(20% from fat); FAT 3.5g (sat 0.7g,mono 1.8g,poly 0.6g); IRON 1mg; CHOLESTEROL 74mg; CALCIUM 16mg; CARBOHYDRATE 0.5g; SODIUM 218mg; PROTEIN 29.5g; FIBER 0.1g

Diane Morgan ,
writePublicationAppearance();
Cooking Light, AUGUST 2008

Mushroom Spinach Lasagna

Mushroom Spinach Lasagna

1 500g tub 2% cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 tsp each grated nutmeg, salt, and pepper
1 300g package frozen spinach, thawed 1
12 oven-ready lasagna noodles
1 cup shredded provolone or mozzarella 2


Tomato Mushroom Sauce:
1 tbsp vegetable oil 3
1 onion, chopped
1 carrot, finely diced
3 cloves garlic, minced
4 cups sliced cremini or white button mushrooms 4
2 tsp dried Italian herb seasoning 5
1/4 tsp each salt and pepper
pinch hot pepper flakes 6
1 700ml jar of prepared pasta sauce 7

In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herbs, salt, pepper, and hot pepper flakes until liquid is evaporated (about 8 minutes). Add pasta sauce and 1-1/2 cups water; bring to boil.

Meanwhile, in a large bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.
Pour 1 cup of the sauce into slow cooker. Arrange 3 of the noodles8 over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Sprinkle with shredded mozzarella or provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender.

Makes 8 servings.

Per serving: about 363 cal, 22g pro, 11g total fat (5g sat fat), 44g carb, 5g fibre, 41 mg chol, 999mg sodium. %RDI: 25% calcium, 16% iron, 52% vit A, 18% vit C, 26% folate.


1 Save yourself a step and buy frozen chopped spinach.
2 I had mozzarella, so I used mozzarella.
3 I used olive oil, because that's what I use.
4 I used a mix of both, probably about 75% cremini and 25% white button.
5 I used dried parsley, oregano, and basil, for a combined total of about 2 tsp.
6 I skipped this.
7 I used Classico's tomato basil sauce.
8 My slow cooker is oval-shaped (or, perhaps more precisely, rectangular with rounded corners), and I found I had to break the noodles to make them fit well.



Courtesy of Melanie!

Hummus

Ingredients:
1 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Directions:

Drain water from the can of chick peas into a small bowl and reserve.-In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.-Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.-Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

Ingredients:
6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
1/4 c. dry white wine
1/8 tsp orange zest, stripped and minced
1/8 tsp lemon, stripped and mined
1/8 tsp parsley, finely chopped
1/2 small garlic clove, minced
salt and ground rainbow peppercorns
1 tomato, chopped fine
1 Tbsp finely chopped cucumber
1 Tbsp finely chopped red onion
1 tsp finely chopped jalepeno

Directions:-Mix tomato, cucumber, red oion, and jalepeno in a small bowl and set aside.-Heat heavy saute pan over medium high heat and set broiler to low.-Add olive oil to pan and swirl to coat.-Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes.-Season top of steak with zests, parsely, garlic, and salt and ground pepper.-Flip steak in pan and cook until browned, about 3 minutes.-Remove skin from bottom of steak and discard.-Add white wine to pan and swirl to coat.-Put pan under broiler and cook until heated through and fork tender.-Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through.-Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.-Top fish with fresh tomato mixture and serve.

Courtesy of Good Things Catered

http://goodthingscatered.blogspot.com/2007/11/basic-broiled-salmon-with-fresh-tomato.html