Recipe Thread!!

[guindilla]

Smoked Salmon Canapes

1/4 cup chopped green onions
1/4 tsp. dried whole dill weed
1/8 tsp. ground pepper
1/4 cup lowfat cream cheese, softened
1 tsp. skim milk
16 slices of pumpernickel bread, toasted (1-1/2 in. square)
4-oz package thinly sliced smoked salmon

Combine first five ingredients in a bowl, mixing well.
Spread one teaspoon of cream cheese mixture over each slice of bread. Top with one quarter ounce of salmon.

If anyone knows more smoked salmon recipes share them with us

 

[jenscats5]

Found this in Cooking Light....per usual, I changed a few things....

Spirals with Chicken-Artichoke Sauce

1 (12 ounce) package WW spirals
1 tblsp. Olive Oil
1.5 pounds chicken breast, cut into bite-sized pieces
4 garlic cloves, minced
1/2 cup white wine (or water or broth)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 (15 ounce) artichoke quarters, rinsed, drained & finely chopped
(make sure you don't get the artichokes packed in oil or you can use frozen)
Freshly grated Parmigiano-Reggiano cheese, to taste
Finely chopped fresh basil, to taste

Cook pasta according to package directions, omitting fat and salt.

Heat oil in a large skillet over medium-high heat. Add chicken to pan, saute 2 minutes or until browned. Add garlic, saute 1 minute. Add wine (or other liquid), salt, pepper & artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat.

Place 1 cup cooked pasta in a bowl/dish & top with chicken and sauce....garnish lightly with cheese and basil. Enjoy!

 

[jenscats5]

Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens

1 (14-ounce) can fat-free, less-sodium chicken broth, divided
4 quarts water
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
2 garlic cloves, minced
1 pound hot turkey Italian sausage
8 ounces bagged prewashed cut mustard greens
1/2 cup half-and-half
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.

Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

Yield: 8 servings (serving size: 1 1/4 cups pasta mixture)

NUTRITION PER SERVING
CALORIES 328(29% from fat); FAT 10.4g (sat 4.3g,mono 3.4g,poly 2.3g); PROTEIN 20.6g; CHOLESTEROL 61mg; CALCIUM 164mg; SODIUM 635mg; FIBER 5.4g; IRON 3.3mg; CARBOHYDRATE 40.7g

 

[guindilla]

Great recipes!! Thanks Jen.

Mmm. tuna muffins sounds good. Where is that recipe? Anybody?

 

[guindilla]

Breakfast Egg White Pitas

1 cup sliced mushrooms
1/2 cup onion, chopped
1/2 cup sweet red pepper, finely chopped
2 cups Egg Whites
1/2 cup fat-free cottage cheese
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 (6-inch) whole wheat pita breads, cut in half



P R E P A R A T I O N

Coat medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, onion and red pepper and saute for 4-5 minutes or until vegetables are crisp-tender. Combine egg whites, cottage cheese and pepper in a small bowl and stir well. Add egg mixture to the vegetable mixture and cook over medium heat until firm, add cheese and continue to cook until cheese melts. Cut pitas in half and heat in the microwave for a few seconds or until soft. Spoon mixture evenly into pita halves and serve. Makes 4 servings. Serving size= 1/2 filled pita.

 

[jenscats5]

Skillet Paella

This one-dish meal makes the most of saffron-enhanced rice, shrimp, and chicken with summer vegetables from the freezer. Substitute a dash of turmeric if you don't have saffron.

2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 teaspoon dried oregano
1 1/2 cups uncooked basmati rice
1/4 teaspoon saffron threads, crushed (or tumeric)
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups fat-free, less-sodium chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped bottled roasted red bell peppers (not in oil)
1 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed
1/4 pound medium shrimp, peeled and deveined
1/2 cup frozen green peas, thawed

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, and oregano; sauté 4 minutes. Add rice, saffron, and chicken; sauté 3 minutes. Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas.

Yield: 6 servings (serving size: about 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 256(12% from fat); FAT 3.5g (sat 0.7g,mono 1.5g,poly 0.7g); PROTEIN 27.2g; CHOLESTEROL 73mg; CALCIUM 111mg; SODIUM 748mg; FIBER 3.5g; IRON 2.8mg; CARBOHYDRATE 29g

 

[jenscats5]

Great recipes!! Thanks Jen.

Mmm. tuna muffins sounds good. Where is that recipe? Anybody?

See posts 6 & 19 in this thread here:

http://www.elitefitness.com/forum/showthread.php?t=463334&highlight=tuna+muffin

 

[guindilla]

Sweet Potato Pancakes:

In a blender, Mix

4 oz cooked sweet potato
5 Egg Whites ( about 1/2 cup).
1 TB Flaxseed Oil
1 Scoop Vanilla Protein Powder (thick meal replacement works best)
Cinnamon to taste
Stevia Sweetener

Cook as one large pancake in a small frying pan with fat free cooking spray. Eat with no sugar maple syrup or refrigerate and eat cold.

 

[jenscats5]

Sautéed Clams Parmesan

Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.

4 pounds littleneck clams
1/4 cup fresh lemon juice
1/2 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 teaspoons olive oil

Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.
While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.

Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil.

Yield: 3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)

NUTRITION PER SERVING
CALORIES 414(20% from fat); FAT 9.4g (sat 3.8g,mono 4g,poly 0.8g); PROTEIN 19.5g; CHOLESTEROL 44mg; CALCIUM 308mg; SODIUM 406mg; FIBER 0.5g; IRON 13.3mg; CARBOHYDRATE 8.8g


Shrimp Arrabbiata

This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal.

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

NUTRITION PER SERVING
CALORIES 343(26% from fat); FAT 10g (sat 1.4g,mono 6g,poly 1.7g); PROTEIN 29.4g; CHOLESTEROL 172mg; CALCIUM 91mg; SODIUM 594mg; FIBER 3.7g; IRON 4.6mg; CARBOHYDRATE 33.1g

**This would be good with chicken too!!

 

[jenscats5]

Pesto Chicken Salad Sandwiches

Substitute baguettes for focaccia if you want. Prepare the chicken salad at home the night before, then assemble the sandwiches at work the next day.

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Yield: 10 servings (serving size: 1 sandwich)

NUTRITION PER SERVING
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g

**My notes: I think this chicken salad would be good served in lettuce cups instead of on bread, or served over cold cooked WW pasta for a light pasta salad.....