Team Leaders
Team Stream
Filter Stream:
Go
No Recent Items To Display

Team Stats
Total SparkPoints:
192,049
Total Fitness Minutes:
210,815
Apr 2014 SparkPoints:
3,131
Apr 2014 Minutes:
5,933
See Team Leaderboards
See Category Leaderboards


Advertisement -- Learn more about ads on this site.
 

team26689forum


  Team Forum
SJP's WW Winning Outcomes

A Guide to Posting in Your SparkTeam Forum

  FORUM:   Recipes
TOPIC:   RICE and GRAINS 


Search
Reply Create A New Topic Subscribe to this Discussion
Advertisement -- Learn more about ads on this site.
Author: Message: Sorting Last Post on Top


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/23/11 8:51 A

SSAVONSS's SparkPage
Send Private Message
Reply
Quinoa with Black Beans and Cilantro
Category: RP (Rice/Pasta)
Adapted from Bon Apétit via Epicurious
HUs: 5.5
Servings: 8
Posted by CrissyBear (Christine)
January 5, 2010

1 tablespoon vegetable oil
2 cups white onions -- chopped
1 cup red bell pepper -- chopped
1 cup quinoa -- rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
5 1/2 cups water
1 15 ounce can black beans -- rinsed, drained
1/2 cup chopped fresh cilantro -- divided
Crumbled Cotija cheese or feta cheese (optional)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes.

Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.

Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

Per Serving: 299 Calories; 4g Fat (11.5% calories from fat); 15g Protein; 53g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 154mg Sodium.



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
2/7/10 9:13 A

SSAVONSS's SparkPage
Send Private Message
Reply
Garlic Shrimp and Quinoa with Vegetables

1/2 cup rinsed/drained quinoa
just under 1 cup water
1 Tbsp crushed garlic
1 green onion diced
1 Tbsp marjorine (healthy oil based)
1 small dash ground ginger
1 dash black pepper
Cook per instruction on box of quinoa.

In a separate pan...
3 Tbsp light olive oil
1 dash black pepper
1 Tbsp marjorine (healthy oil based)
1 small dash ground ginger
1-2 green onions diced
1 Tbsp crushed garlic
heat thru until onions get soft then add:
1 pound large shrimp (pre-cooked)
1/3 bag frozen peas (thawed)
1/3 bad frozen broccoli (thawed)

Once heated through and quinoa is cooked, place the quinoa on the plate and top with shrimp/veggie mixture.

makes 6 servings. a point for the marjorine but that's it.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
4/15/09 9:16 A

SSAVONSS's SparkPage
Send Private Message
Reply
Low cal fried rice !!

2 tablespoons olive oil
1 cup chopped broccoli
3/4 cup diced carrot
3/4 cup diced red bell pepper
3/4 cup corn - frozen is fine
4 scallions, thinly sliced (white & green parts)
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
4 slices turkey bacon cooked and crumbled
2 large eggs, lightly beaten (or eggbeater equvilent)
1/4 cup soy sauce

Heat all but 1 tsp of the oil in a large pan over medium heat.

Add the broccoli, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.

Add the corn and cook until it is thawed, about 1 minute.

Add the scallion and garlic and cook, stirring, about 1 minute.

Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.

Make a 3 inch well in the center of the rice mixture.

Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.

Stir the eggs into the rice mixture.

Stir in the soy sauce and serve.

***Using 4 cups of rice makes A LOT so you can have this with a few meals. You can even mix in some chicken or shrimp and make a meal out of it***

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/26/09 4:19 A

SSAVONSS's SparkPage
Send Private Message
Reply
http://greenlitebites.com/2008/01/08/quinoa/

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:51 P

SSAVONSS's SparkPage
Send Private Message
Reply
Polenta Bell Pepper

3 red bell peppers
1 onion, chopped
4-6 cloves garlic, chopped
2 large tomatoes, peeled and diced
thyme
basil
1 teaspoon honey = 0 pts recipe
freshly ground black pepper
3 handfuls brown mushrooms
1 cup polenta
3 1/2 cups water or veg stock
2/3 cup ff grated cheese

Char the peppers, let cool. Peel; remove stems and seeds. Chop.

Saute onion in a little water or oil; Add tomatoes, peppers, garlic
and thyme, basil and black pepper to taste. Stir in honey. Lower
heat and cook 15 to 20 minutes, or until mixture reduces and
thickens. Pile into a food processor and puree. Keep warm.



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:51 P

SSAVONSS's SparkPage
Send Private Message
Reply
CORE CREAM OF WHEAT MUFFINS A.K.A. COW MUFFINS


2 C. Cream of Wheat-Dry (2 ½ Minute cooking time kind)

1 C. Splenda

1 1/4 C. Milk or Water

¼ C. Plus 1 t. SF Carmel (or your choice of flavor) Syrup (Such as Davinci, or use milk or water instead)

2 Eggs or 3 Egg Whites

4 Smashed ripe bananas (for pumpkin muffins, you can sub. ½ c. pure pumpkin for the bananas)

2 t. Cinnamon or Pumpkin Pie Spice

2 t.vanilla or almond extract (If you don’t use sf syrup)

(If you wish to not count this recipe as Core, you can add a teensy weensy bit of sugar to the batter and count the 1/zillionth of a Point for the entire recipe)

Preheat oven to 400 degrees. In a large bowl, combine all ingredients. Stir. (Batter will be the consistency or thin pancake batter) Pour into sprayed mini muffin tins filling to almost full. (You can also bake in a cake pan…adjust cooking time accordingly)

Bake 8-10 minutes. Muffins are done when center is firm. DO NOT over bake. Enjoy!!

Yield approx. 45 mini muffins

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:50 P

SSAVONSS's SparkPage
Send Private Message
Reply
Great Core-n Bread

1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup ff sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda
2 tsp olive oil
2 eggs
1/2 cup ff milk.

The cornbread bakes at 400 for 35 minutes. (WWCarol: I'm assuming it goes in a "sprayed" 8 X 8" pan.)

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:49 P

SSAVONSS's SparkPage
Send Private Message
Reply
Yummy Core muffins
This recipe is just from the back of the oat bran box, Core-ified. I know some people avoid Core baked goods, but I love them -- it keeps me away from the non-Core baked goods!

Oat Bran Muffins

2 cups oat bran, uncooked
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 cup ff milk
2 egg whites or 1 egg
2 TBS vegetable oil

Heat oven to 425. Line 12 muffin pans with paper liners or spray with nonstick spray. Combine dry ingredients; add wet ingredients and mix just until moistened. Fill muffin cups 3/4 full. Bake 15-17 minutes.

Variations: Add 1/2 cup fresh or frozen blueberries or 1 mashed banana. (Or really, any fruit you like! I added about 1/2 cup applesauce and reduced the oil by half, and it made them very tender and moist! Next I will try chopped apple.)

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:49 P

SSAVONSS's SparkPage
Send Private Message
Reply
Core Wraps

1/4 cup oatmeal
1/4 cup Cream of Wheat
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
1 egg white
2/3 cup water (I may use a little more water than that but not more than a couple tablespoons)

Mix dry ingredients together. Mix wet ingredients together. Now mix them all together.

I use a 6 or 7 inch skillet and spray it with a nonstick pan spray.
Pour 1/4 cup of batter into the prepared skillet. Cook over medium heat until the top of the wrap looks dry. This will take a while because I think the cream of wheat is slow cooking. It will not flip until it looks dry. Flip over and cook the other side. As I said , it takes quite a while for the thing to cook but it is well worth it. When I first tried it I didn't think it was going to work because it took so long. I cook all of mine at once and keep them in the refrigerator until I want them. They may even freeze well too. Haven't tried that yet.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:48 P

SSAVONSS's SparkPage
Send Private Message
Reply
Mexican Polenta Casserole:
9x13 pan
1 medium chopped onion
1 lb. 93% lean ground beef
2 tsp. cumin
1 tsp. chili powder
1-2 cups tomato sauce
prepared polenta (1 tube or about 2 cups cooked)
1 lb. can spicy refried FF beans (I use Garden of Eden black)
6 slices SoyaKaas jalapeno Mex-Kaas soy cheese

Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of pan. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:48 P

SSAVONSS's SparkPage
Send Private Message
Reply
Polenta with Mediterranean Sauce:
prepared polenta, sliced 1/4" thick (1 tube or about 2 cups home-made)
3 Tbs. Olive Oil
Pam
26 oz. can diced tomatoes
1 large onion, chopped
5-6 cloves chopped garlic
4 oz. green olives, chopped
FF parmesan or soy parmesan (optional)

Spray large frying w/ pam, heat and brown onions. Add garlic, tomatoes and olives. While this simmers, heat olive oil in another large pan, and fry polenta slices til golden and starting to get crispy. Transfer cooked polenta to plate and cover with mediterranean sauce. Sprinkle with cheese if desired.

When cooking polenta from scratch, substituting chicken stock for the water will add extra flavor for dinner recipes.



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:48 P

SSAVONSS's SparkPage
Send Private Message
Reply
Tamale Pie
Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny......maybe 35-45 minutes

Serves - 8
Points - 4

Ingredients:
3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese

Directions:
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:47 P

SSAVONSS's SparkPage
Send Private Message
Reply
Apple barley pilaf (Core + 1/2)

This is also great for breakfast.

2 TBS canola oil
1/4 tsp dried thyme
1/4 c finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 c uncooked barley
2 c low sodium chicken broth**
2 TBS chopped fresh parsley
1/4 c golden raisins (2 WPAs)

In large skillet with tight-fitting lid, heat canola oil over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve.

Serves 4

**The original recipe called for 1 cup, but I needed 2 cups, and a splash at the end when I added the apples.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:46 P

SSAVONSS's SparkPage
Send Private Message
Reply
Sauteed onion kasha and bowties (core)

2 TBS canola oil
2 medium onions, chopped
1 c whole-wheat bowties (farfalle), or other small shaped pasta, cooked Reserve 1 c pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 c chopped fresh parsley leaves, for garnish

In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

For the kasha:
1 c uncooked kasha (buckwheat)
2 c water or broth of your choice

In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:46 P

SSAVONSS's SparkPage
Send Private Message
Reply
Microwave Polenta (again!)

After much testing, here is my new vegetarian polenta recipe.

1/4 cup polenta
1 cup brown vegetable stock (recipe follows)
salt pepper
1 tablespoon fresh lemon juice,
fresh tomato juice, or whey from yogurt.

Mix the polenta and stock in a microwave safe bowl. Add a little salt
and pepper, and the whichever of the acidic liquid you chose. Stir, and
cook on high, uncovered in the microwave for about three minutes.
Stir again, and notice how much liquid is left to be absorbed. Your
milage will definitly vary. I usually cook mine for about three more
minutes, but I have a very low power microwave. The best thing to do
is to cook in one minute intervals until polenta is thick and the
grains are chewy instead of crunchy. Let it rest for about one more
minute. Check the seasoning, and then you can eat it as is, or use as
a base for other recipes. (My next one is pizza with polenta crust.)
I add the acidic liquid, since I found that the vegetable stock is
very sweet from the browning. If you don't have a microwave, you
can put this in the oven (350 degrees for about 30 minutes).



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:45 P

SSAVONSS's SparkPage
Send Private Message
Reply
Microwave Polenta

3 qt. microwave-safe container
3/4 cup Polenta or Cornmeal
4 Cups water
1/2 tsp. Salt

Mix the dry polenta into the water with the salt. Microwave on High for 6 minutes. Stir. Microwave 4-6 more minutes. Use hot or cool and slice...Fat free stock is good in place of water...

Single serve Polenta

3/4 cup water or ff stock
1/4 Cup Polenta or cornmeal
1/4 teasp. salt

Place all in 2-3 cup microwave safe container. Mix well. Microwave on High 3 minutes. Stir. Cook on High about 2 minutes longer...enjoy.


First Previous No Replies Next Last

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:45 P

SSAVONSS's SparkPage
Send Private Message
Reply
Core Spicy Polenta Wedges w/ Meaty Topping

From the kitchen of CINNAMOM


Estimated POINTS® Values Per Serving | 6
Servings | 8

Main Meals | Community built RECIPE


Ingredients

For Polenta:
7 1/2 cups water
2 cups polenta (corn meal)
2 Tbsp. Southwest Chipotle Seasoning (I get mine from Tupperware)
1 1/2 tsp. salt
2 Tbsp. olive Oil

For Meaty Topping:
1 lb. 93% lean ground beef, or leaner
1 medium onion, diced
1 clove garlic, minced
1 10 oz. can Rotel, any variety 1 small can diced green chiles
1 small can sliced black olives
salt, to taste

Instructions

Make polenta at least an hour in advance:
1) Put the water in a large pot on medium heat. Add seasonings and oil. As it heats up, slowly whisk in the polenta granules, so as not to allow them to clump together. Stir constantly until mixture begins to boil. Turn down to a low simmer and continue cooking for 40 minutes. Constant stirring is best, but frequent stirring is okay, too.

2)While cooking mush, prepare a 9 x 13 pan by spraying with oil or lining with plastic wrap. When done, turn the polenta mixture into the pan and spread as evenly as possible. Place a layer of plastic wrap on surface to prevent crusting, if you like. Let cool until firm. Turn out on a cutting board (remove plastic before cutting) cut into any shape desired.

3) Heat a grilling pan or griddle until very hot, spray with olive oil spray.
Place polenta pieces on hot griddle and pan fry until crispy on one side.
Spray the upward side with olive oil spray then turn over and pan-fry until crispy on the other side.

Great side dish as is, or top with meat topping, as follows.
4) Brown the beef, onions and garlic. When meat is done, add canned veggies and salt; gently heat thru.

I serve 1 Tbsp. mixture on each polenta tip.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:45 P

SSAVONSS's SparkPage
Send Private Message
Reply
Polenta Veggie Lasagna

From the kitchen of BLACKDOVE5

Servings | 6
Estimated POINTS® value per serving | 3
Course | Main Meals



Print Email


Ingredients

29 oz canned diced tomatoes (2 14.5 oz cans)
2 Tbsp olive oil
1 cup onion(s)
1 item bell pepper(s)
2 cup frozen chopped broccoli
1 pound Polenta, cooked (I use the tub polenta)
1/2 cup part-skim mozzarella cheese

Instructions

Preheat oven to 350°.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:44 P

SSAVONSS's SparkPage
Send Private Message
Reply
Creamy Polenta
Bring 1 cup FF milk almost to a boil and stir in
1/4
cup cornmeal. Cook while stirring for about 5
minutes -
don't let it boil or milk will scorch. When it's
very
thick add FF evaporated milk a few T. at a time
and
contnue stirring til thinned and creamy. Top with
salt,
pepper and soy-parmesan. Nice in place of mashed
potatoes, etc.
when you're missing those saucy side dishes.
Good as a hot breakfast cereal with I.C.B.N.B.
spray & some Splenda If desired.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:44 P

SSAVONSS's SparkPage
Send Private Message
Reply
Jalapeno Corn Bread..........CORE

Jalapeno Corn Bread
2 c. cornmeal
1 c. shredded FF cheese
4 tsp. baking powder
1 ½ tsp. salt
4 eggs, beaten
1 can (15 oz.) cream-style corn *SEE NOTE BELOW
2 c. skim milk w/ vinegar to sour it
4 T. Canola Oil
2 T. unsweetened applesauce
2-4 T. minced jalapenos
In a bowl, combine 1st four ingredients. Combine the remaining
ingredients; stir into cornmeal mixture until just moistened.
Transfer to a 13X9 pan sprayed with Pam. Bake at 350 for 1 hour or
until tests done.

Serves 12
CORE
(each serving counts as 1 oil)

Disclaimer: According to p. 25 of the CORE Food Companion, cream style corn is Core food. However, under brand names none are listed as Core. So, use your own judgement, but this is absolutely delicious cornbread. :-)
On reading further in the post where I found the recipe, the poster said to substitute the cream corn for regular canned kernel corn



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:44 P

SSAVONSS's SparkPage
Send Private Message
Reply
Jalapeno Corn Bread..........CORE

Jalapeno Corn Bread
2 c. cornmeal
1 c. shredded FF cheese
4 tsp. baking powder
1 ½ tsp. salt
4 eggs, beaten
1 can (15 oz.) cream-style corn *SEE NOTE BELOW
2 c. skim milk w/ vinegar to sour it
4 T. Canola Oil
2 T. unsweetened applesauce
2-4 T. minced jalapenos
In a bowl, combine 1st four ingredients. Combine the remaining
ingredients; stir into cornmeal mixture until just moistened.
Transfer to a 13X9 pan sprayed with Pam. Bake at 350 for 1 hour or
until tests done.

Serves 12
CORE
(each serving counts as 1 oil)

Disclaimer: According to p. 25 of the CORE Food Companion, cream style corn is Core food. However, under brand names none are listed as Core. So, use your own judgement, but this is absolutely delicious cornbread. :-)
On reading further in the post where I found the recipe, the poster said to substitute the cream corn for regular canned kernel corn



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:43 P

SSAVONSS's SparkPage
Send Private Message
Reply
Soft Polenta
From Cooking Light

2 1/2 cups yellow cornmeal
3/4 teaspoon salt
8 cups water

Place cornmeal and salt in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil, and reduce heat to medium. Cook the polenta 15 minutes, stirring frequently. Serve immediately.

Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 158(4% from fat); FAT 0.7g (sat 0.1g,mono 0.2g,poly 0.3g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 221mg; FIBER 2.2g; IRON 1.8mg; CARBOHYDRATE 33.5g


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:43 P

SSAVONSS's SparkPage
Send Private Message
Reply
Pepper-Spiked Polenta
From Cooking Light

Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup grated FF or soy Parmesan cheese

Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.

Yield: 4 servings (serving size: 1 cup)

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:42 P

SSAVONSS's SparkPage
Send Private Message
Reply
Polenta Spinach Lasagna
Aimeesadventures.com

1 (16 oz.) Tube Polenta, cut into 12 slices
1 (15 oz.) Container FF Ricotta Cheese
1/2 teaspoon Crushed Red Pepper
1 (10 oz.) Package Frozen Chopped Spinach, thawed, drained and squeezed dry
1 Large Egg White
1 1/2 Cups Tomato Sauce
1 Cup Fat Free Mozzarella Cheese
2 Tablespoons FF Parmesan Style Grated Topping
2 teaspoons Dry Basil

Preheat oven to 400 degrees.

Spray a 11X7 inch baking dish with non-stick cooking spray.

Arrange polenta slices in the bottom of the dish to fit.

Combine ricotta, red pepper, egg white, basil and spinach together in a medium bowl.

Spread evenly over the polenta.

Spread the tomato sauce evenly over the ricotta mixture.

Cover with foil and bake for 35-40 minutes or until hot throughout. Mix together the parmesan topping and mozzarella cheese; sprinkle on top of lasagna and return to oven for an additional 5 minutes or until the cheese has melted. Let stand 3-4 minutes before cutting.

Serves: 6
Per Serving: 226 Calories; 7g Fat (28.9% calories from fat); 17g Protein; 22g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 814mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat. WWP: 4

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:42 P

SSAVONSS's SparkPage
Send Private Message
Reply
Mexican Polenta Pie (Core)
POINTS value | 6
Servings | 10

main meals | This recipe is Core; only count points if on the Flex Plan. Optional add-in: small can (about 8 oz) of sliced black olives added to the tomato mixture.

Ingredients

1 1/2 cup Yellow Corn Meal
3 2/3 cup water
1 pound meatless soy crumbles
1 medium onion(s)
1 large green pepper(s)
4 tsp olive oil
2 packet McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp chili powder
2 tsp ground cumin
2 clove garlic clove(s)
1/2 tsp table salt
1/8 tsp black pepper
6 oz canned tomato paste
10 oz canned tomatoes with green chilies
16 oz canned yellow corn
6 oz regular soy cheese
15 oz fat-free canned refried beans


Instructions

Combine yellow corn meal and cold water in medium saucepan. Cook until slightly thickened. Spread in a sprayed 9 X 13-inch baking pan, making a crust. Bake in pan for 10 min at 450. Set aside.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:42 P

SSAVONSS's SparkPage
Send Private Message
Reply
Mexican Strata

2 cups polenta, uncooked
6 cups water
1 can fat-free refried beans
1/2 cups fat-free yogurt

1 container salsa of your choice
2 cups shredded leftover chicken (crockpot rotisserie leftovers work great!)
8 oz. cheese of your choice - I use pepper jack soy
1 can corn
2 cups milk (I used evaporated FF skim)
2 eggs

Prepare the polenta according to package instructions (boil water, add polenta, stir, stir, stir for at least 20 minutes until very stiff) and spread very thinly into two 9 x 13 casserole pans sprayed with cooking spray. After it cools, cut into large squares.

Mix beans and yogurt together. If you wish, you can heat up this concoction in order to make it easier to spread.

In the bottom of a 9x13 pan, spread about 1/3 of the salsa. On top of that, fit one layer of polenta. Spread 1/2 the beans on top of the polenta. Add 1/2 the chicken, then 1/2 the corn, then 1/2 the cheese. Add another 1/3 of the salsa, then begin again with the second layer of polenta. End with a layer of salsa.

Mix milk and eggs together, and pour over the top. Bake at 350 for 40 minutes, until browned and bubbly. This makes a filling casserole that my picky family loves, and is great for leftovers. Top with guacamole, ff sour cream, salsa, or chopped green onions. Enjoy!


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:41 P

SSAVONSS's SparkPage
Send Private Message
Reply
GLAZED POLENTA WITH BERRIES
Post by lwbuchholz
4 servings

(1.5) 1 1/3 cups frozen blueberries or raspberries
(0) 2 tsp plus 1 1/2 TBLSP splenda or other artificial sweetener divided
(10) 5 oz or 5/8 cup polenta cut into 1/2" dice
(1.5) 3/4 cup ff milk
(0) 1/4 tsp vanilla
(0) 1/16 tsp salt
(1) 4 teaspoons light brown sugar or zero points for 4 tsp sf maple syrup


total points 14 about 4 points per serving

Divide berries evenly among 4 ramkins. Sprinkle each with 1/2 tsp sweetener. Set aside.

Combine polenta and milk in sauce pan over medium heat. Cook 5 minutes or until smooth and hot, stirring with a wisk. Remove from heat. Stir in 1 1/2 tbsp sweenener, vanilla and salt.

Preheat broiler. Divide polenta mixture evenly over fruit in each ramkin, sprinkle 1 tsp brown sugar over each bowl. Place bowls on a baking sheet and broil 1 minute or until sugar melts. Let stand before serving. Core

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:41 P

SSAVONSS's SparkPage
Send Private Message
Reply
POLENTA PIZZA CRUST (posted by Carol on Barbo’s board)

4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal

1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
4. Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking pan, using the back of a large spoon to spread outward. The crust should be about 3/8" (about 1 cm) thick. Set aside. At this point the crust can be wrapped in plastic film and refrigerated if serving the next day. I like to stick under the broiler until slightly brown.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:40 P

SSAVONSS's SparkPage
Send Private Message
Reply
Garlic-Onion Grilled Polenta Squares

2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1/2 medium-size red onion, finely chopped
2 cups Chicken Stock
2 cups water
1 teaspoon salt
1 cup polenta or coarsely ground yellow cornmeal
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated ff Parmesan
2 tablespoons ff margarine
IN A LARGE HEAVY SAUCEPAN, heat the olive oil over low heat. Add the garlic and the red onion and sauté stirring constantly, for about 3 minutes, or until softened. Do not let the garlic burn. Add the chicken stock, water, and salt and bring to a boil over medium-high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the pepper, Parmesan, and margarine. The mixture will be quite thick.

RINSE AN 8 x 12-INCH ROASTING PAN with water and shake dry. Mound the polenta into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pan until it is just under 1/2 inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
WHEN READY TO SERVE, preheat a broiler to high heat. Brush the broiler pan with oil.
CUT THE POLENTA into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately.


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:40 P

SSAVONSS's SparkPage
Send Private Message
Reply
Corn Muffins

ingredients:
15 oz cream style corn (check cal. count per 1/2 cup - use 60 as some are 100 with added sugar)
2 egg whites
1 cup self-rising white cornmeal

preheat oven to 400 degrees. combine all ingredients until cornmeal is moistened. Pour batter into muffin tins sprayed with butter flavored cooking spray (fill 3/4 full) Bake for 15 min.

makes 12 normal sized muffins
24 mini (2 is now a serving size)
6 jumbo (1/2 is now a serving size)

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:39 P

SSAVONSS's SparkPage
Send Private Message
Reply
Dirty rice (core)

1 lb extra lean ground beef
2 cloves garlic, minced
2 stalks celery, chopped
1 onion, chopped
1 TBS chopped parsley
1 green bell pepper, chopped
1 red bell pepper, chopped
1 TBS Worcestershire sauce
¼ tsp. red pepper
¼ tsp pepper
1 tsp salt
1 c brown rice (either regular or instant)
1 (14.5 oz) can beef broth
1 c water

In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables are tender. Add seasonings, stirring well. Add rice, broth, and water, mixing well. Bring to a boil and reduce heat, cover, and cook 25-30 minutes for regular rice, or 10 minutes for instant rice, cooking until rice is done.

Serves 4-6


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:39 P

SSAVONSS's SparkPage
Send Private Message
Reply
Corn Spoon Bread

3 cups FF milk
2 cups fresh corn kernels or 1 package frozen thawed
1 cup fine ground cornmeal
2 tsps EVOO (Mag uses 1 tsp)
1 1/2 teaspoon kosher salt
1 small can diced green chili (optional)
1/4 teaspoon pepper
2 large beaten eggs

Preheat to 350. In a large sauce pan bring 2 C. milk and corn to a boil. In bowl mix remaining milk with eggs, salt, pepper, green chili, oil and corn meal, whisking constantly add to milk and corn mixture, stir constantly for 3 minutes transfer to a greased casserole dish (use Pam to grease bottom of dish) Bake until golden brown and set, about 30 minutes.

Makes 12 muffins.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:39 P

SSAVONSS's SparkPage
Send Private Message
Reply
Pumpkin-Sage Polenta
Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

Ingredients

2 1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1 1/4 teaspoons salt
1 1/4 cups instant dry polenta
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons 1/3-less-fat cream cheese
1 tablespoon chopped fresh sage
1/4 cup (1 ounce) shaved fresh Parmesan
Preparation
Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.
Yield

8 servings (serving size: 3/4 cup)
Nutritional Information

CALORIES 197(21% from fat); FAT 4.7g (sat 3g,mono 1.4g,poly 0.1g); PROTEIN 10.1g; CHOLESTEROL 14mg; CALCIUM 253mg; SODIUM 614mg; FIBER 3.2g; IRON 1mg; CARBOHYDRATE 28.7g


If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:38 P

SSAVONSS's SparkPage
Send Private Message
Reply
Wild Rice with Dried Apricots

Favorites

Print Email


side dishes

POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy

Serve this side dish with your holiday bird or as a perfect complement to pork, Cornish game hens or chicken.

Ingredients

* 2 medium carrot(s), diced
* 2 tsp butter
* 2 tsp thyme, or 1/2 tsp dried
* 1 cup uncooked wild rice
* 1/2 cup dried apricot halves, diced
* 3 cup fat-free chicken broth
* 1/2 tsp table salt
* 1 cup uncooked white rice, long grain
* 1/2 cup chives, sliced, optional

Instructions

* Sauté carrots in butter until lightly browned. Add thyme, wild rice, apricots, broth and salt. Bring to a low simmer, cover and cook for 25 minutes. Stir in long-grain rice and simmer for an additional 20 minutes.

* Sprinkle with chives and serve. Yields about eight 1-cup servings.



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
1/19/09 12:38 P

SSAVONSS's SparkPage
Send Private Message
Reply
Bulgur (Cooked Like Chinese Fried Rice) – Core or 5 Flex pts

1 cup boiling water
½ cup bulgur, medium grain
2 tsp canola oil
2 large eggs, beaten
½ onion, diced
½ cup frozen green peas
½ carrot, finely diced
1 tsp low-sodium soy sauce

1. Put bulgur in a pot and pour boiling water over it. Stir, cover the pot and let sit for 30 minutes to absorb the water.
2. Put 1 teaspoon oil in a nonstick fry pan. Pour in egg and let it cook as an omelet. Remove from pan and cut the egg into slivers and set aside.
3. Add remaining oil to the pan. Sauté the onion and carrots. When onion begins to turn golden, add the green peas. Cook until the peas are soft.
4. Add the bulgur and mix well. Add the soy sauce and mix well. Add the egg, mix, and reheat.

Serves 2 (2 cups per serving as a main dish)
Per serving: 242 calories, 9 g fiber, 6 g fat
(estimated WW POINTS 5 per serving)

Bulgur is 2 Points per cup and brown rice is 4 Points. Bulgur can be purchased at a health food store, or any Middle Eastern Grocery. Some supermarkets carry it.



If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:54 A

SSAVONSS's SparkPage
Send Private Message
Reply
Sauteed onion kasha and bowties (core)

2 TBS canola oil
2 medium onions, chopped
1 c whole-wheat bowties (farfalle), or other small shaped pasta, cooked Reserve 1 c pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 c chopped fresh parsley leaves, for garnish

In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

For the kasha:
1 c uncooked kasha (buckwheat)
2 c water or broth of your choice

In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes.

-- adapted from Dave Lieberman, www.foodnetwork.com

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:53 A

SSAVONSS's SparkPage
Send Private Message
Reply
Curried Quinoa Recipe
Serves Six to Eight
1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
½ Tsp. Salt
1¾ Cups Water
½ Cup Fresh or Frozen Peas

1. Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!

2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.

3. Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.

4. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

7. Fluff with a fork before serving.

Optional Ingredient for Curried Quinoa: 1 to 2 Tbsp. Chopped Cilantro. Exercise caution on this ingredient. There are two kinds of people - those who love cilantro and those who hate cilantro. Nobody is in between. So, if you know you like cilantro go for it! If you don't know whether you like it add it at your own risk. You might break some leaves off of fresh cilantro in the grocery store. Crush it between your thumb and finger and smell it. If it smells good you're probably a cilantro lover. If it smells like old gym shoes you probably hate it. My advice? Make the curried quinoa without it and see how you like it. If you do wind up adding cilantro, you add it at the very end when you're fluffing the quinoa with a fork.
Curried Quinoa serving suggestion: This dish is great with pork tenderloin and peach salsa. It's also great with fish.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:52 A

SSAVONSS's SparkPage
Send Private Message
Reply
Quinoa with Butternut Squash Gratin

* 1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced
* 1 cup organic quinoa
* 2 cups water
* 1 tsp. salt
* 2 Tbsp. olive oil, divided
* 4 cloves garlic, minced
* 2 Tbsp. shallots
* 1/2 cup egg substitute, such as Egg Beaters
* 1 cup shredded Gruyere cheese
* 1 slice Italian bread
* salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Pulse bread in a food processor or blender a few times until fine bread crumbs are formed. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Serves 8.

Per serving: 224 calories, 10 g fat, 14 mg cholesterol, 394 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein, 153% Vitamin A, 26% Vitamin C, 20% calcium, 17% iron

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:52 A

SSAVONSS's SparkPage
Send Private Message
Reply
Quinoa Pudding

* 1 can light coconut milk
* 1/2 cup maple syrup
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1 tsp. ground cloves
* 1 tsp vanilla extract
* 1/2 cup raisins
* 2 cups cooked quinoa
* 1/4 cup light silken tofu
* 1 cup skim milk (or soy milk)

Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa pudding. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm.

Serves 8

Per serving: 193 calories, 4 g fat, 1 mg cholesterol, 38 g carbohydrate, 2 g fiber, 5 g protein, 3% Vitamin A, 1% Vitamin C, 10% calcium, 15% iron

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:50 A

SSAVONSS's SparkPage
Send Private Message
Reply
Quinoa Pilaf Recipe

* 2 Tbsp. olive oil
* 1 medium onion, chopped finely
* 3 cloves garlic, minced
* 1 cup finely-diced carrots
* 1 medium red pepper, chopped
* 2 cups quinoa, rinsed thoroughly through a fine sieve
* 4 cups vegetable broth
* 1 cup frozen peas, thawed
* kosher salt or Maldon sea salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.

Serves 6.

Per serving: 319 calories, 9 g fat, 0 mg cholesterol, 50 g carbohydrate, 6 g fiber, 13 g protein, 94% Vitamin A, 55% Vitamin C, 6% calcium, 34% iron

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:33 A

SSAVONSS's SparkPage
Send Private Message
Reply
1/2 cup corn meal
1 1/2 cup water

Bring to a boil and then simmer until thick. Spread on a cookie sheet as thin as you can and top with seasoning of your choice(salt, sea salt, dry ranch, flavored popcorn seasoning: I like nomorenakedpopcorn brand available online, cinn and splenda, whatever). Bake in a preheated 350 degree oven for 45 min. or until it looks like it is cracked. For crispier chips bake the full time. Trial and error for you specific oven. Serve with salsa and the whole shabang is Core! If you count points only 1 per recipe. These are awesome if you like tortilla chips. You can use these for taco salads too!


from WW message boards

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:33 A

SSAVONSS's SparkPage
Send Private Message
Reply
Homemade Whole Wheat Pasta
Here's Fred's recipe:

"I've just started making my own whole wheat pasta and it is a blast! Fresh, much better texture, and I know what's in it!

I have a Kitchenaid stand mixer and use their pasta rolling attachments so making it is a breeze. The mixer and attachments do all the mixing, kneading, rolling and cutting for me. But I did start out making everything by hand.

The recipe is basically one cup of whole wheat flour for each egg. Servings are defined by the number of eggs in the recipe, three-egg pasta will serve two or three people.

I started out by putting two cups of whole wheat flour in a bowl and adding two eggs, a splash of olive oil, and a splash of water. Then I mixed everything together with a fork until it became too stiff and then started working with my hands.

If you find the dough is too sticky (tends to stick to your hands) after it is mixed thoroughly, add more flour. If it is too dry (won't form a smooth dough) add a bit of water. That's all there is to it. After it is mixed thoroughly wrap it in plastic and set it aside for 20 or 30 minutes for the glutens to work.

On a floured board start rolling it out like pizza dough, flouring it and turning over often. Try to roll it out as thin as you can. Flour both sides and then place it on a kitchen towel to air dry a bit, maybe ten minutes. It makes cutting it easier.

Get our your pizza cutter wheel and, on a floured board, cut the dough into strips (fettucini is probably a good start). For lasagne, leave in wide strips.

That's all there is to it. For lasagne you don't have to precook, just build up the dish with the raw noodles and bake as usual. For fettucini or other boiled pastas, get a large pot of water boiling and drop in the noodles. Keep stirring them and check often - raw pasta cooks up fast.

Drain, sauce and enjoy!

I've been making CORE ravioli, spaghetti, fettucini, and lasagna and its a real treat. With my mixer attachments its a breeze but if I had to do it by hand I still would, its such a better product than the commercially available dried pasta.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:32 A

SSAVONSS's SparkPage
Send Private Message
Reply
DIANE'S CORE PIZZA CRUST

Total prep & cook time about 1 hour

What you’ll need:
Corn grits
Oatmeal
2 tsp yeast (I used fast rising yeast)
salt
Splenda, Stevia, or sugar (whatever is your preference) (I used Stevia)
garlic powder
Italian seasoning
oregano
Basil

If you want to roast veggies in the oven while dough is cooking get them ready ahead of time or use whatever method you want but you probable want to have your toppings ready when the dough comes out of the oven. To roast veggies lightly spray pan and veggies with healthy oil and keep an eye on them. Most veggies roast in about 20 minutes but 450 is high for veggies so they’ll get done quicker.

For dough:

Preheat oven to 450

Microwave together for 1 minute:
1/4 c corn grits
1/2 c warm water

Add in:
1 c oatmeal
1/2 c warm water
sprinkle 2 tsp yeast
1/2 tsp salt
1 tsp Splenda, Stevia, or sugar (whatever is your preference)

Let it sit for 10 minutes.

Add in spices (garlic powder, Italian seasoning, oregano, and basil). Mix well with a big wooden spoon. Spread it out thinly (with very wet hands) in a large circle (spray the pan first or spread olive oil on pan).

Bake at 450 for about 15 minutes.
Flip over and bake another 15 minutes.
Flip over and bake another 10 minutes.
Then add your toppings (use your imagination... lots of veggies, Canadian bacon, shrimp, ff cheese), and broil until cheese is melted.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:32 A

SSAVONSS's SparkPage
Send Private Message
Reply
POLENTA DUMPLINGS
CDKitchen

2 cups water
1/2 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal

In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta. Whisk over medium-low heat until very thick, about 2 minutes. Drop 6 large spoonfuls of the polenta into the stew and cover. Cook until the polenta dumplings are set and the sauce is thickened, 10 to 15 minutes. Serve hot, directly from the Dutch oven.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:31 A

SSAVONSS's SparkPage
Send Private Message
Reply
POLENTA CHIPS
2 cups water
1/2 cup cornmeal microwave 2 minutes, whisk, microwave 3 more minutes.por in sprayed cookie sheet, sprinkle with salt and bake 30 minutes @375. then leave in the oven for 90 minutes. break into chips... .

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:31 A

SSAVONSS's SparkPage
Send Private Message
Reply
Polenta and Rice Burgers

2 tablespoons Canola oil, divided
1/2 cup instant brown rice
1 clove garlic, chopped
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
5 cups water, divided
2 cups dry polenta
3/4 cup ff Cheddar cheese or soy
salt and pepper to taste
DIRECTIONS
Heat 1 tablespoon of oil in a large pot set over medium heat. Add the rice, garlic, sage and rosemary; cook and stir until the rice is coated and the mixture is fragrant. Pour in 2 cups of the water and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes.
After the 10 minutes, increase the heat to medium and stir in the polenta. Gradually stir in the remaining water as the polenta absorbs it. When all of the water is absorbed, mix in the remaining butter and Cheddar cheese. Reduce heat to low and simmer, stirring frequently for about 20 minutes.
Spray a large baking dish and pour the mixture into it. Spread into an even layer if necessary and set aside to cool and become firm.
When the mixture cools, tap it out onto a cutting board and cut into circles using a large glass or cookie cutter. Grill or fry patties until golden on the outside. Serve with your favorite toppings.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:31 A

SSAVONSS's SparkPage
Send Private Message
Reply
Creamy Pumpkin Polenta
Serves 6

5 cups water or vegetable stock
1 tsp salt
1 1/3 cup corn meal
3/4 cup canned pumpkin
1/2 cup ff Ricotta cheese
1/2 tsp nutmeg

Bring water or stock and salt to boil. Reduce heat to a simmer.
Stir in pumpkin. slowly pour in corn meal while continuously
stirring. An easy way of doing this is to pick up handfulls of
cornmeals and let it run through your fingers in a very slow stream,
stirring constantly. If mixture gets too thick and impossible to
stir, add more boiling liquid. Once cornmeal has been added, stir
in small amounts of cheese (a little at a time) until
cheese is completely melted and incorporated into the mixture.

Continue cooking and stirring for about twenty minutes. If you
don't cook the polenta long enough, you won't achieve the proper
creamy consistency. Continue to add additional liquid as necessary.
The proper consistency should be that of a thick Cream Of Wheat
Cereal. Your spoon should be able to stand straight up when stuck
in the middle and the mixture should pull away from the sides of
the pot.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:30 A

SSAVONSS's SparkPage
Send Private Message
Reply
Core Cream of Wheat bread - bread machine recipe
This came in an email yahoo group, apparently from the UK WW core board. The gal who posted it said it was not her recipe and it is not mine either. But it is really good tasting (dense and chewy, with a good flavor) and easy to make with the bread maker (instructions for hand made are also below).


Cream of Wheat Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups* (400 milliliters) water -- hand heat
2 teaspoons salt
4 cups (650 grams) Cream of Wheat (farina / semolina)
1 teaspoon sugar (POINTS negligible)
2 teaspoons yeast

Put all ingredients in breadmaker in order listed. Use Basic setting
for bread, and Medium or Dark setting for crust.

Makes 12 servings.

- - - - - - - - - - - - - - - - - - -

NOTES:
* WW's Statement on "Coreness" of Baked Goods

the core quiz from ww:

Foods such as ice cream, cakes, cookies and muffins are not included
on the Core Plan in our materials and on our website due to their
abuse potential.

However, we want to make our Food Plans livable for our members. If
you wish to makes items that are generally considered trigger foods
(such as ice cream) using all Core ingredients, and you do not have a
problem with your weight loss, then you may feel free to make any
food you wish using ingredients from the Core Foods List.

If you are experiencing a slow-down in your weight loss, you may want
to evaluate the kinds of foods you are creating using Core Food
ingredients.

. . . . . . . . . .



Italian Herb Bread


Add the following to a batch of the Cream of Wheat Bread:

1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried marjoram, crushed
1 1/2 teaspoons dried thyme, crushed

I just crumbled the dried herbs between my fingers. I added the herbs
as the next to the last step -- just before the yeast. It was not
added in at the beep, just in with the other ingredients.
. . . . . . . . . .


Hand-Made Directions:
--------------------
Simply mix all the dry ingredients together, add the water - add it
slowly because sometimes the cream of wheat absorbs it more than
others and you might not need all of it.
Knead for 10 minutes.
Divide into rolls, loaves etc. Cover and leave to rise in a warm
place until it has doubled in size.

For Bread Loaf, place in the middle of a preheated oven ( 230 C/ 450
F/gas mark 8) for 30 - 35 minutes loaves. Cool on a wire tray.

ROLLS:
(for my 24 rolls, I use 220 deg. C, 425 F for ~ 15 minutes)
egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min

PRETZELS:

1 egg yolk, betean + enough water (hand heat) to = 400 ml
egg glaze + COARSE salt BEFORE rising (see below)
475 F (246 C) ~ 10 min

BREAD:

450 F (230 C) ~30-35 min



CINNAMON ROLLS:

egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min

For the Cinnamon Rolls:
----------------------
Pat punched down dough into a rectangle. Lightly spray with butter-
flavored PAM.

Sprinkle with other *Filling ingredients: chopped fresh dates,
Splenda & cinnamon.

Starting with longer side, roll up forming a log. Slice log. (I did
12 slices with 1/2 the dough.) Place slices flat on sprayed baking
tray so that you are looking down at the pinwheels.

Cinnamon-Date Filling*
---------------------
butter-flavored PAM
fresh dates, chopped (I use scissors.) like Medjool with nothing
added)
Splenda
ground cinnamon

For both kinds of rolls:
-----------------------
Allow rolls to double in size in a warm draft-free place. (Allow an
hour for this.)
Preheat oven to 220 C. Brush with the **Egg Glaze just before baking.
Bake for 15 minutes.


EGG GLAZE** (optional, but makes the plain rolls golden colored)
---------
1 large egg
1 Tablespoon water
Combine with a fork.


Cinnamon Rolls: Spread ***Icing on the baked rolls.

Icing***
-----
1/2 (US) cup (120 ml) Splenda
1 Tablespoon skim milk
1/4 tsp. vanilla essence
FF cream cheese, as desired, optional (COUNT POINTS)
Combine ingredients. Recipe may be doubled.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:29 A

SSAVONSS's SparkPage
Send Private Message
Reply
AUNT DORIS’ BARLEY CASSEROLE - my way

1 Cup Pearlized Barley (not quick cooking)
½ cup butter substitute
onion, large dice
Lipton (or any other brand) dry onion soup mix - 1 packet
2 cups water

chicken broth optional

Brown barley and onion in butter for 15 or more minutes until pretty brown. The barley will still be very hard. When brown, put in a pot with 2 cups of water and simmer until barley softens but is still al dente. Add onion soup mix and pour everything, including the liquid, into a baking dish. Bake at 350 degrees for about an hour but taste it to see if it is how you like it. If all the liquid is gone but you still want it to cook more, add some chicken broth or water.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/16/08 7:29 A

SSAVONSS's SparkPage
Send Private Message
Reply
Mexican Style Brown Rice

Ingredients
1 sprays cooking spray
4 cup cooked brown rice
1 1/4 cup salsa
1 tsp ground cumin
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup low-fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)
Instructions
Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray


In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.


In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.


Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.


Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/1/08 6:12 A

SSAVONSS's SparkPage
Send Private Message
Reply
Seasoned Rice Mix

Source: Southern Living Magazine

3 cups brown, long-grain rice (or grain of choice)
1/4 cup dried parlsey flakes
2 tbls chicken bouillon granules
2 tsps onion powder
1/2 tsp garlic powder
1/4 tsp thyme

Stir together all ingredients. Place 1 cup of mixture into 3 airtight containers. Store in a cool, dry place. Yields: 3 cups

To prepare: Prepare rice per package directions. One cup of rice mix will prepare about 4 servings of cooked rice.

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/1/08 5:29 A

SSAVONSS's SparkPage
Send Private Message
Reply
Chili Baked in Polenta Crust
From: www.halfmysize.com
Serves - 6
Points - 6

Polenta Crust:
1 cup yellow cornmeal
3/4 cup skim milk
3 1/4 cups boiling water
1 teaspoon salt
4 oz can chopped green chiles

Chili:
1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
15 oz can tomato sauce
6 oz can tomato paste
15 oz can pinto beans, rinsed and drained
15 oz can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup fat-free cheddar cheese, shredded

Polenta Crust:
Mix cornmeal and milk in a 2 quart saucepan. Stir in boiling water and
salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring frequently; remove from heat. Stir in chiles. Cool about 30 minutes or until set.

Chili:
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick
cooking spray. Press or spread polenta mixture on bottom and up sides of
casserole to form a crust.

Heat oil in a large non-stick skillet over medium heat. Saute onions and garlic in oil for about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in remaining ingredients except the cheese. Heat thoroughly, stirring frequently. Spoon chili mixture into crust. Bake,
uncovered, 30 to 35 minutes or until hot. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese is melted.

Nutrition Information:
325 cal., 4 g. fat, 11 g. fiber

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/1/08 5:18 A

SSAVONSS's SparkPage
Send Private Message
Reply
Quinoa Salad with Toasted Pistachios and Dried Pineapple
Source: Cooking Light Jan/ Feb 2006
Servings: 4 (1 cup servings)
Posted by: Zephyr1

Ingredients:
1 1/2 cups water
3/4 cup uncooked quinoa
1/4 cup shelled, chopped pistachios (about 1 ounce)
2 cups rotisserie chicken breast, chopped
1/3 cup chopped green onions
1/3 cup chopped dried pineapple
1 tablespoon toasted sesame oil
1 1/2 teaspoons bottled ground fresh ginger (such as Spice World)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper


Instructions:
Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes. Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.

NUTRITION PER SERVING
CALORIES 344(28% from fat); FAT 10.7g (sat 1.6g,mono 4.7g,poly 3.7g); PROTEIN 27g; CHOLESTEROL 60mg; CALCIUM 42mg; SODIUM 362mg; FIBER 3.7g; IRON 3.2mg; CARBOHYDRATE 32.5g

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


SSAVONSS
SSAVONSS's Photo Posts: 2,369
11/1/08 5:13 A

SSAVONSS's SparkPage
Send Private Message
Reply
All About... Rice & Grains
Rice has gotten a whole lot more exciting since it’s been joined on supermarket shelves by grains once found only in health food stores. That means meals are more exciting—and healthier, too.

Since the advent of low-carb diets, almost any starch has been viewed with a suspicious sidelong glance and heaping spoonfuls of guilt. But the truth is we crave those carbs—and that’s not necessarily a bad thing. When it comes to rice and other grains, there are so many to choose from that their rich variety of flavors and textures need some sorting out.


One of the key messages to remember about rice and grains is to “think whole.” Across the board, experts find that whole grains win hands down for the most nutrition and flavor. However, there are a few instances where white rice is the better option, such as when making risotto—refined white rice tends to cook up creamier. But overall, says Lorna Sass, author of Whole Grains Every Day, Every Way (Clarkson Potter), “as you become more accustomed to whole grains, the refined versions just aren’t as satisfying.”

Below are some facts on rice and other grains—from the familiar to the fancy.

White vs. Brown

White rice:
It’s fluffy, it’s white, it’s appealing—but, alas, white rice has almost no nutritional value. It’s basically a polished seed stripped of the bran, hull and germ that provide flavor, fiber and nutrients. The upside? White rice won’t compete with other flavors (so it makes a good “bed” for fish or casseroles); it’s also low in saturated fat and cholesterol.

Brown rice:
It’s unpolished, so the bran and germ are intact. That means more fiber—making brown rice a great source of iron and vitamins B1 and B3 plus significantly more magnesium than its pale-faced sibling. The downside? It’s chewier than white rice, can become rancid more quickly and takes a little longer to cook.

Long & Short of It

Long-grain rice:
Long-grain rice tends to stay separate and fluffy when cooked. It’s perfect for pilaf or as a bed for fish or casseroles.

Short-grain rice:
Almost round, short-grain rice sticks together when it’s cooked (although the brown short-grain is not quite as sticky as the white), which makes it ideal for making sushi or rice pudding.

Medium-grain rice:
As you might guess, medium-grain rice falls right in between its long and short siblings: fluffier than short-grain but stickier than long-grain. Use it when you make risotto or paella.
Other Types of Rice
Arborio:
Round and pearly, arborio is actually a “pretty” rice, perfect when making risotto because of its creamy texture when cooked. Other rice that work well for risotto (because they absorb a lot of water without getting mushy) are Piedmont, carnaroli, Roma, baldo and nano.

Basmati:
A long-grain rice with a fragrant popcorn-like aroma, basmati rice is traditional in Indian dishes and ideal for pilafs. Tip: it’s a good idea to soak the whole-grain variety for 30 minutes prior to cooking to ensure that the grains cook evenly.

Chinese Black:
The deep black color of this increasingly popular exotic rice comes from the bran layer. But this rice also has more tannins—not unlike China black tea. A somewhat sticky rice, it is traditionally used for Asian sweetened steamed puddings because it doesn’t fluff up, but now we’re seeing it in savory dishes too.

Jasmine rice:
As you might expect, this is an aromatic rice that comes in both brown and white versions. It’s slender like Basmati although with a slightly shorter grain. It’s also cheaper and stickier. Originally from Thailand but now also grown in Texas, the rice has a subtle floral aroma that makes it distinctive. Be sure to keep your eye on the pot when you’re cooking it. If it simmers a smidge too long, it gets too sticky.

Wild rice:
Surprise! Wild rice is actually an aquatic grass! Slender and dark, it has long been considered exotic, not only because of its color and texture but also because it was hand-harvested solely from around the Great Lakes. Now grown in other areas (such as Minnesota and California), it’s still considered a fancy rice, adding an elegant touch (especially when blended with other rices for color and texture) to a special meal or when served in a traditional wild-rice stuffing.
Get on the Grain Train
Once a staple of health food stores, grains in many varieties can now be found in supermarkets. Take advantage of their availability to be adventurous in your cooking.

Amaranth:
Seeds from the ancient Andes have been cultivated to produce this “supergrain,” so called because of its incredibly high nutrient content (it’s packed with protein and calcium). Amaranth has an earthy flavor and delicate crunch even after cooking. It’s best in savory dishes such as soups or casseroles and, topped with honey, makes a unique breakfast cereal.

Buckwheat:
Buckwheat is not related to wheat but rather to rhubarb, with flowers that provide bees with the nectar for excellent honey. It has an earthy, nutty flavor and is loaded with protein. A popular ingredient in pancakes and nutrient-rich Japanese soba noodles, it can also be served up as kasha (the toasted version, that is).

Quinoa:
(pronounced KEEN wa) Beloved by the Incas as their major protein source, this grain is a true chameleon because it works so well with a wide variety of herbs and spices, from Italian to Asian to Greek. Substitute it almost anywhere you’d use pasta or white rice. It cooks fast and has a slightly sweet herbal flavor that’s ideal for tabbouleh.

Rye:
Sure, you’ve heard of rye bread (and probably rye whiskey), but rye is great as a whole grain. The kernels, called berries, add a pleasing chewy texture to soups and salads or when mixed in with white rice. Packed with protein, potassium, B vitamins and more, cracked rye also makes a delicious moist pilaf or breakfast cereal.

Spelt:
Spelt is akin to wheat in flavor and gluten content (although it’s considered far easier to digest). Try adding it to whole-kernel soups for texture. Note: in its flour form, spelt can be a great one-to-one substitute for all-purpose flour—and you get the benefit of the whole grain. Larger than the more common wheat kernel, it’s sometimes called farro (but it’s not; farro is yet another cousin of wheat).

If you always do what you always did, then you'll always get what you always got.



 Pounds lost: 29.0 
 
0
22.25
44.5
66.75
89


 
Page: 1 of (1)   [ 1 ]
   
Report Innappropriate Post

Other SJP's WW Winning Outcomes Recipes Posts


Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=8062x26689x19831971

Review our Community Guidelines