Remember this song? Oh, what a beautiful morning Oh, what a beautiful day......
* This salad is so gooooooooooooood. We now eat it every day in addition to another salad (with more vegetables) * So easy to make. * Prepared in minutes * Great for company and of course for you, every day * Serve in a clear nice bowl to show the beautiful colors
It is from cooking light book called:"The best of Cooking Lighr everyday favorites" Over 500 of their all-time greatest recipes 2007, Oxmoor house publishing
Notes!
1. I'm using Earthbound farm organic half and half: Half spring mix and half baby spinach. It comes in a big plastic container - 1 lb. weight. 2. I do use the walnut oil because the flavor is better. If you change it to olive oil, you'll get milder results. 3. According to Cooking Light nutrition information, each serving is 2 PointsPlus. But because the apple (or pear) are 0 points, I think this salad is only 1 PointPlus per serving 4. I substitute sometimes a pear for the apple. Great taste! 5. I use any sweet apple I like 6. Make your salad your main meal by adding protein to your likening and a stachy vegetable
6 cups gourmet salad greens (please read note # 1) 1 cup (2") julienne-cut Braeburn apple. I diced it. (Please read note # 5) 2 tablespoons cider vinegar ( I use apple cider vinegar) 2 tablespoons maple syrup ( the pure one! no imitations) 2 teaspoons whole-grain Dijon mustard (I didn't use whole grain one. Have to look for it) 1 1/2 teaspoons walnut oil ( I do not sunstitute with olive oil) 1/8 teaspoon salt ( I omit the salt) 1/8 teaspoon ground red pepper
Method
1. Combine salad greens and applein a large bowl (a beautiful bowl will make the salad tastes better....smile) 2. Combine vinegar and next 5 ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.
Nutrition information per serving 73 calories 2.2 fat g (sat 0.2 g ,mono 0.5 g, poli 1.3 g) Protein 1.6 g Carbs 13.7 Fiber 2.5 Chol 0 mg Iron 1.4 Sodium 159 mg Calc 58 mg
Enjoy!
******************************************
Here is the 2nd salad I eat every day I chopp everything in a manual chopper
Tomatoes Cucumbers Purple onion Purpl cabage Red pepper Yellow pepper Green pepper Olives (it is very inexpensive to buy olives in a mediterranian store, especially if you buy them with the pit, and take the pits out at home. $2.99 per pound, compare to $8.99 per pound. I like black olives) Feta cheese Lemon juice Olive oil
Mix all and enjoy.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I like the recipe because: 1. It takes only 10 minutes to prepare 2. You can make it health friendly (suggestions included) 3. You can use frozen blubberies
Ten-Minute Blackberry Cream Pie
Recipe courtesy Paula Dean (TIE, pg. 186) Prep Time: 10 min Inactive Prep Time: 30 min Cook Time: 8 min Level: Easy Serves: 8 servings
Ingredients
Pie filling: 1 (10-ounce) package fresh or frozen blackberries 3 tablespoons blackberry jam 1 (9-inch) store-bought LOW-FAT graham cracker pie crust or Paula's Pie Crust, recipe follows 1 (8-ounce) tub whipped topping (you can use low-fat or fat free Cool Whip)
Directions
Put the blackberries in a bowl and mash them with a fork until broken up. Add the jam and mix until combined.
Spoon the blackberry mixture into the crust (that you've already baked!). Top with the whipped topping and serve. Refrigirate leftovers.
Note! You can use store bought LOW FAT graham crackers pie crust instead of Paula Dean's pie crust recipe and bake it according to the directions below.
Pie Crust: 1 3/4 cups graham cracker crumbs 1/4 cup sugar 5 tablespoons butter, melted Preheat the oven to 350 degrees F.
In a medium bowl, combine cracker crumbs and sugar. Add the butter and stir until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 7 to 8 minutes. Cool completely before filling.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
ttt means to the top. When I re-organize our food categories, I bring them to the top, one at a time, so all categories will be togheter as one group. That help our members to find all our food categoreis faster and easier.
Best wishes
Mimi
I'll celebrate 9 years of maintenance on July 2nd, 2012!
BEEF POT ROAST 8 servings By Sandra Lee From her cookbook Semi-Homemade, Fast-Fix Family Favorites, page 224
I've made this recipe yesterday and it was amazing! The best Beef Pot Roast I've ever made or ate. Great for company Very easy to make Can be frozen for later use
INGREDIENTS
1 bag (12- ounce) frozen onions (I used 1 large FRESH onion, chopped) 1 bag (8-ounce) frozen carrot slices (I used about 8 FRESH carrots, peeled and sliced) 4 pounds beef chuck roast Salt and ground black pepper to taste 2 tablespoons vegetable oil, "Wesson" 1 can (10.75 - ounce) condensed cream of celery soup, "Cambell's" (I used healthy choice) 1 packet (1-ounce) onion soup mix, Lipton 1 cup reduced-sodium beef broth, "Swanson" 1/4 cup steak sauce, "A1 steack sauce"
DIRECTIONS
1. In a 4-to 5-quart slow cooker (I used 6 quarts slow cooker), combine frozen onions and carrots. 2.Season roast with salt and pepper. In a large skillet heat oil over medium-high heat. Cook roast in hot oil over medium-high heat until brown on all sides. Place in slow cooker on top of onions and carrots. 3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. 4. Cover and cook on high heat setting for 3 to 4 hours OR low heat setting for 8 to 9 hours (I cooked the first hour on HIGH setting, and then continued with low setting for 8 more hours (or more...) untill the meat was really soft.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Kielbasa With Tomatoes and White Beans A Polish-Italian quick fix main dish! Posted by josey05
This is really good:
SERVES 4 -6
1-2 tablespoon oil or butter 1 lb smoked kielbasa, sliced 1/2 inch thick 1 small onion, chopped 2 garlic cloves, minced 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 (14 1/2 ounce) can peeled diced tomatoes 1 (16 ounce) can great northern beans or navy beans or cannellini beans, drained
Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon. Reduce heat to medium, add onions and cook until transparent. Reduce heat to low, add garlic and herbs and cook 1 minute. Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Cooking spray 4 ounces smoked turkey sausage, quarted lengthwise and diced 1 1/2 cups frozen shoepeg white corn, thawed 1/4 teaspoon ground red pepper (optional (I used sweet paprika) 1 large egg 4 large egg whites 1/2 cup (2 ounces) reduced- fat shredded sharp cheddar cheese 3 tablespoons chopped fresh cilantro, divided (I didn't use cilantro)
1. Heat medium nonstick skillet over medium high heat. Coat pan with cooking spray. Add turkey sausage to pan: saute 4 minutes or until browned. Stir in corn and ground red pepper, if desired: reduce heat to medium-low.
2. Combine egg and egg whites in a small bowl: stir with a whisk. Drizzle egg mixture over sausage mixture to pan. Cover and cook 8 minutes or until almost set. Remove pan from heat: sprinkle with cheese and 1/12 tablespoons cilantro. Cover and let stand 2 minutes. Sprinkle with remaining 1/12 tablespoons colantro: cut into 4 wedges.
Yield 4 servings Serving size: one Wedge
per serving:
174 calories 8 g fat 1.6 fiber 13.8 protein 14.3 carbs 472 sodium
Edited by: PERSISTENCEMIMI at: 6/7/2009 (13:28)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Baked Salsa Chicken Breast Posted by NCBEACHES 4 servings (160 calories 4 g fat 0 g fiber)
4 boneless skinless chicken breast halves 1 (16 ounce) jar salsa (mild, medium or hot) 3 tablespoons brown sugar 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 for 30 minutes.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Takes less than 10 minutes to prepare and 30 minutes to cook
I've made this soup today. My husband and I LOVED IT. *** WW Core recipe *** YUMMY! *** Double the recipe and freeze in individual servings *** So easy to make!!! *** Great for the whole family *** Heartwarming and filling soup *** Substitute your favorite beans if cannelini and lima beans are not to your family's taste or they just don't happen to be in your pantry when you make this soup.
*** Next time I'll add one frozen bag of vegetables, such as cauliflower and carrots and any other "free" vegetables)
*** With the vegetables it will be a whole meal in itself. It will include: Meat Beans Vegetables Grains
TURKEY BEAN SOUP From Taste of Home, Heartwarming soups, over 350 recipes & tips Display until April 29, 2008 $9.99
8 servings
1 pound ground turkey 1 cup chopped onion ((chopped in the food processor, about 20 short pulses) 1 cup chopped celery (chopped in the food processor, about 20 short pulses) 1 tablespoon olive oil 1 can (49 1/2 ounces) low sodium chicken broth 2 cups frozen corn 1 can (15 ounces) cannelini or white kidney beans, rinsed well and drained). I used baby butter beans. 1 cup frozen lima beans (I used 1 can, 15 ounces, navy beans. 1 can (4 ounces) chopped green chilies 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon chili poweder 1/2 teaspoon salt (I eliminated the salt) Shredded cheddar cheese, optional (I eliminated the cheese)
In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt (and "free" frozen vegetables if you wish). Bring to a boil, reduce heat and simmer for 30 minutes or until heated through. Serve with cheese if desired.
Delicious!
Edited by: PERSISTENCEMIMI at: 3/2/2008 (10:58)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 tbs. olive oil (I'll used 1 TBS) 1 medium onion, finely chopped 2 cloves garlic, minced 1 green chili, chopped (seeds out for a milder taste, if you wish) 14 oz. (2 chicken breasts) chicken breast, cut to small pieces 1/4 tsp. cumin 1/4 tsp. turmerik 1/4 tsp. coriander 1/4 tsp. garam masala 1/4 tsp. salt 1 tsp. tomato puree 2 TBS. heavy cream
METHOD
Fry onion in olive oil for 1 minute. Add chicken pieces and continue to fry 5-6 more minutes. Add garlic and green chili, stir, and cook on medium heat for abour 2-3 miutes until golden-brown. Add 4 spices and stir. Add tomato puree garam masala and heavy cream and stir. Check chicken for readiness by cutting one piece in half, making sure it's not pink. It should break up easily.
Serve over cooked brown basmati rice.
Edited by: PERSISTENCEMIMI at: 2/28/2008 (19:54)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
THE MOST FILLING STEAK PITA Total for this: 5.5 points.
1 Josephs Pita = 1 2 Wedges Laughing Cow Light = 1.5 3 oz Tyson Steak Strips = 3 1 cup mushrooms = 0 1/2 cup onions = 0
I sauteed the steak, onions and mushrooms in water....then I cut the pita in half, spread each half with 1 wedge of LCow on the inside and filled evenly with steak mixture. I am so full I am almost uncomfortable...but it was soooo good I couldn't stop.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
When I'm at the supermarket and short of time, I fill up two large containers for both of us with everything healthy from the SALDA BAR, including protein, as turkey and immitation crab. Especially great in the summer, but all year too.
No dishes to wash No dinner to cook YUMMY!!!
Edited by: PERSISTENCEMIMI at: 6/6/2007 (13:53)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
dinner in a second! So YUMMY. So QUICK. (even that it takes more than a second to cook it.....) FREEZES VERY WELL !
Ingredients
1-2 onions 1 cabbage 1 pound ground turkey 3 bay leaves 2 TBS. fresh dill fresh ground black pepper 1/8 tsp. turmerik 3-4 garlic clovess salt
Method
1. Slice 1-2 onions, saute on high heat frist uncovered, than covered, continue with the lid on and off, mix a little in between, until the onion is soft.
2. Add 1 pound ground turkey (or less, if you want), and cook until the tureky is not red any more, and all color changed, about 3 minutes.
3. Add one cabbage, sliced by hand, and 3 bay leaves, 2 TBS. fresh chopped dill, fresh black pepper, and 1/8 tsp. turmerik. Cover. Let it cook about 10 minutes on medium-low heat. Mix it couple of times when cooked.
4. Add 4 garlic cloves, chopped, and a little salt Cover and continue cooking (simmer) for at least 10 more minutes.
5. Discard bay leaves after cooking.
Serve as is or over noodles, mashed potatoes, or rice.
Bon Apetite
PERSISTENCEMIMI
Posts: 10,126 5/19/07 6:37 P
Healthy Fried Rice:
Chop or julienne favorite veggies. Saute lightly in cooking spray/oil combination. Add soy sauce, garlic, ginger. Cook a minute or two. Add leftover white rice, stirring until heated through (add a bit of water to help steam it to heated)
Done! (You can also add leftover cooked chicken, tiny chopped shrimp, after the saute step)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Can of black beans Frozen corn Salsa Can of low salt tomatos
Drain and rinse the beans. Mix it all up in a pan and heat to boiling. Add spices if you like or a little broth if you like it thinner. Voila! Bean soup! You can add leftover cubed chicken too for a little more protein. You can also top it with plain yogurt and a sprinkling of cilantro.
Lola
I'll celebrate 9 years of maintenance on July 2nd, 2012!
How about LESS than 10 minutes CREAM CHEESE CAKE !
Our WW leader gave us today this recipe. I'll figure the points later and let you know.
"CORE" CREAM CHEESE CAKE
1 large container of Fat Free plain yogurt (I'll check # of ounces) 2 small pkg. of F F, SF, instant CREAM CHEESE pudding (or if you like one pkg. Vanilla (or white chocolate)flavor and one pkg. cream cheese flavor)
MIX it together with a wisk (and NOT with a blender)
ADD:
15 ounces crushed pineapple can(drained) 1 small can(ounces?) manadarine oranges(drained)
MIX all together. Refrigirate.
Serve in a BEAUTIFUL WINE GLASS or a BEAUTIFUL SMALL PLATE with a dollop of FF Cool Whip(optional)
BON APTETITE
I'll celebrate 9 years of maintenance on July 2nd, 2012!
4 egg whites one cup baby mixed greens, spinach or arugula, washed and dried Dash black pepper Sprinkle of grated romano or parmesan
Mix up the egg whites, add the greens and pepper, coating the greens well. Saute in cooking spray or cook 1:45 on high in the microwave. Add cheese to the top. Enjoy!
Lola
Edited by: PERSISTENCEMIMI at: 5/19/2007 (18:34)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I Don't know if this qualifies because it marinates the night before, but I ate this last night and it was fabulous!!
Roasted Rosemary Chicken
1 package boneless skinless chicken breasts, cut breast in half if they are large fresh rosemary 6-10 garlic cloves sliced 1/2 - 1 cup black olives (I used niciose) olive oil salt and pepper 1 lemon
1. marinate the chicken over night with the olive oil, sliced garlic, fresh rosemary leaves pulled off of the stems and crushed in your hands (I used a large amount - about a handful of leaves), olives, salt and pepper.
2. The next day juice the lemon and add the lemon juice and zest from half the lemon to the chicken and mix. Let sit for not more than 30 minutes before cooking.
3. Cook in a covered pan for about 30 min at 350 degrees. If your chicken breasts are large this could take up to 45 minutes. If you are feeling up to it, remove the pan from the oven and baste once while it is cooking.
This tastes great served with mashed cauliflower.
-Honey
I'll celebrate 9 years of maintenance on July 2nd, 2012!
One of my favorite quick meals is SOUP and SNADWICH. I always have soup in the refrigirator.
I put LEFT-OVERS COLD ROASTED CHICKEN (that I buy, NOT cook) on a honey whole wheat bread( o Fat, & high Fiber) with reduced fat Mayonnaise, and slices of tomatoes.
Together with a hot filling soup or vegetarian chili... YUMMY!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Bagged Salad Greens Dried cranberries or raisins Nuts or pignoli 1 oz. goat cheese 2 favorite veggies (or one favorite veggie and a chopped apple or peach): tomatos, or carrot shreds or cucumber slices or leftover steamed green beans, etc. Optional: Leftover chicken breast cubed
Toss it all up together.
Make a dressing of one TBSP olive oil, favorite herbs, dash of orange juice and dash of balsamic vinegar, 1/2 tsp honey, 1/2 tsp dijon mustard. Shake that all together and pour over salad. Top with freshly ground black pepper and serve with wasa bread or rye crisps. YUM!
Lola Here is an idea....
On the way home, stop at a supermarket that has a FABULUS Salad Bar.
Pick up a roasted chicken. Make yourself a Gorgeous Salad from the Salad Bar, and ENJOY your Dinner without even cooking it.
Courtesy of Becca
I'll take that roasted chicken even further the next day.
Before I had a husband who ate it all, I would use the leftover meat and make a little pot pie with lots of frozen veggies and some chicken brothe added to a rue(sp?).
THEN, the next day, I'd take the carcass and make a soup.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Great ideas. Here's another one that's really an old WW recipe. And I still love it and just remembered it after all these years.
Pasta with Ricotta
Any type of pasta, I used 2 oz. of Barilla Pasta Plus. Boil according to directions.
Drain.
Add 1/2 cup of favorite jarred sauce. Heat in microwave.
Top with 1/4 cup of part skim ricotta and dried basil leaves.
Done! Very yummy and quick. I actually cooked a whole box of pasta yesterday and then put it in a zip lock bag and I'm taking it out as needed. So I brought pasta salad on a picnic, hubby had some for dinner last night, and I had some for lunch today. This way, it's flexible. Heck, this is what they do in a restaurant to save time. Why not at home?
Lola
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I takes more time to READ this recipe than to PREPARE it !!!
I cooked this NEW delicious Chicken recipe and my husband raved about it.
THE BEST PART: IT took 1 MINUTE to prepare !
From: Mom's Updated Recipe Box. 250 family favorites made QUICK and HEALTHY by Donna L. Weihofen, R.D. (page 136)
CHICKEN BREAST WITH APRICOT CURRY SAUCE A unique flavor combination
SERVE 4 4 WW points per serving
INGREDIENTS 6 ounce apricot preserves 2 tablespoons Dijon mustard 1/2 teaspoon curry powder 2 tablespoons water( I put a little more) 4 bonned and skinned chicken breast halves 1/4 teaspoon salt( I eliminated the salt) 1/4 teaspoon pepper( I put freshly ground black pepper)
IMPORTANT NOTE:
I did NOT use the OVEN METHOD. Too long ! I highly recoment the SKILLET METHOD !!!
SKILLET METHOD (much faster)
Instead of baking the chicken(see below), it can be done in a skillet, than topped with the sauce. Partially cover pan and simmer the chicken WITH the sauce for 15 minutes or until chicken is completely done.
NOTES: 1. I put the chicken in the skillet and poured sauce all over it right away. 2. 5 minutes before it was done, I cut the chicken to pieces (like for beef stew), and that allowed more sauce to get to each piece The chicken half was too thick ). 3. I took 1 MINUTE to prepare. 4. Very elegant for company too.
OVEN METHOD preheat oven to 350 degrees. Grease a 7x11 inch baking pan. In a small saucepan, heat apricot preserve, mustars, and curry powder until mixture comes to a boil. Thin with water, remove from heat and set aside. Place chicken in baking pan, sprinkle with salt and pepper. Bake 20 minutes. Spoon sauce on top and bake another 20 minutes or until chicken is completely done.
BON APTITE
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Pierogi's with black beans. Add a salad and have some light sour cream on the side and even my husband's appetite is satisfied.
You can buy Pierogi's in the freezer section (Mrs. T's are the best) I just nuke them in a bowl of water for 5 minutes, open a can of black beans and nuke them for 2 or 3. Voila!
I'm a teacher and often get home late in the evenings. My new hubby doesn't cook, so I'm anxious to see other quick recipes we can use on those late evenings.
~Becca
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I thought, since I am on the go all the time, this might be a fun thread! Here's my dinner from tonight. Not completely complete, but oh, so fast!!!!
Scrambled eggs in a Pita
Discovered something yummy new that takes oh, 1.5 minutes to prep. Egg whites, scrambled, nuked for 1:20, throw in a pita with part-skim ricotta and salt and pepper. Really good and filling. Organic grapes and tea on the side. Ta da!!!!
Edited by: PERSISTENCEMIMI at: 5/19/2007 (17:20)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
So YUMMY. So QUICK. (even that it takes more than a second to cook it.....) FREEZES VERY WELL !
INGREDIENTS: 1-2 onions 1 cabbage (medium or larger) 1 pound ground turkey 3 bay leaves 2 TBS. fresh dill fresh ground black pepper 1/8 tsp. turmerik 3-4 garlic clovess salt
METHOD:
1. Slice 1-2 onions, saute on high heat frist uncovered, than covered, continue with the lid on and off, mix a little in between, until the onion is soft.
2. Add 1 pound ground turkey (or less, if you want), and cook until the tureky is not red any more, and all color changed, about 3 minutes. (I drain the fat out)
3. Add one cabbage, sliced by hand, and 3 bay leaves, 2 TBS. fresh chopped dill, fresh black pepper, and 1/8 tsp. turmerik. Cover. Let it cook about 10 minutes on medium-low heat. Mix it couple of times while cooking.
4. Add 4 garlic cloves, chopped, and a little salt Cover and continue cooking (simmer) for at least 10 more minutes.
5. Discard bay leaves after cooking.
Serve as is or over noodles, mashed potatoes, or (brown) rice.
BON APETITE
CASHEWKITTY
Posts: 1,109 5/10/07 5:39 P
You're more than welcome to add your own healthy recipes
Number of servings Size of one serving (example: 1 cup) WW Flex points per serving Core plan recipes Or nutrition information are appreciated !
TO HEALTH!
Bon Apetite
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