Tuesday, July 5, 2011

Salsa Scalloped Potatoes

Salsa Scalloped Potatoes

20 ounces potatoes 
2/3 cup green pepper, diced 
1 medium onion, thinly sliced 
2 tablespoons butter
3 tablespoons all-purpose flour 
1 1/2 cups 1% low-fat milk, heated 
1/2 teaspoon cumin powder 
3/4 cup lowfat cheddar cheese, grated 
1/4 cup salsa, well drained 
1/4 tablespoon salt

Preheat oven to 350º.  Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 

In medium saucepan melt butter. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 

Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.
Weight Watchers Points +6 

Recipe found here.

Baked Corn Flake Chicken

Baked Corn Flake Chicken

4 4oz Skinless, boneless chicken breasts

1/4 C. Fat Free Ranch Dressing

1/2 C. Corn flakes-Crushed

Spices of choice (parsley, garlic powder, onion powder, etc)

Salt (optional)


Preheat oven to 350º. Mix spices, salt, and corn flakes in a bowl and set aside. 

Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture. Spray rack with pan under it with Pam. Put chicken on rack. Cook until chicken is done, about 45 minutes to 1 hour.

Weight Watchers Points+ 4.5

BBQ Turkey Joes

BBQ Turkey Joes

1 pound(s) uncooked ground turkey breast   
1/2 item(s) (medium) bell pepper(s), chopped   
1/2 medium sweet red pepper(s), chopped   
1/2 medium onion(s), chopped   
1/8 tsp cayenne pepper   
1 cup(s) barbecue sauce   
4 item(s) mixed-grain hamburger roll(s), sliced in half    

Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes.

Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

Top bottom half of buns with turkey mixture; cover with top half of bun and serve.

Weight Watchers Points+ 8

Stuffed Zucchini with Cheesy Breadcrumbs


Stuffed Zucchini with Cheesy Breadcrumbs

3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke hearts, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

Preheat oven to 350°.
Place bread in a food processor; pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. 

Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Coriander Roasted Carrots

I had a delicious bunch of carrots from the farmer's market and wanted to cook them tonight.  The main dish I was making called for coriander, so I thought this would pair well.

Coriander Roasted Carrots

1 1/2 pounds carrots
2 tablespoons olive oil
Juice of 2 lime wedges
3/4 teaspoon cracked coriander seeds
Salt and pepper

Mix ingredients and seal into a tight foil package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

This recipe is really flavorful and healthy.  I used chicken breast tenders because it's what I had on hand.  I hadn't used lemongrass before, so I watched a few videos that explained how to properly chop it.  This one was the best.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

1-1/2 cups chopped fresh cilantro (leaves and tender stems) 
3/4 cup coconut milk 
1/4 cup finely chopped lemongrass (from about 2 stalks) 
12 fresh basil leaves 
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped 
3 cloves garlic, minced 
1-1/2 Tbs. kosher salt 
2 tsp. packed light brown sugar 
1-1/2 tsp. freshly ground black pepper 
3/4 tsp. ground coriander 
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 
2 limes, cut into wedges for serving

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.