Recipe Thread!!

[myd]

dont eat raw red tuna and macarel either!!!

 

[treilin]

dont eat raw red tuna and macarel either!!!

I LOVE SUSHI!

 

[sbt2082]

I LOVE SUSHI!

You and me both

 

[treilin]

I LOVE SUSHI!

My as well add bagged lettuce and bean sprouts on your list of things do not eat.. oh don't forget Peanut butter!!!! Some of the most contaminated foods right there....

 

[jenscats5]

You and me both

Same here!!

 

[sbt2082]

Well........ since I apparently have to "cook" my chicken now... thought this was a good one....

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables

 

[Roonytunes]

Well........ since I apparently have to "cook" my chicken now... thought this was a good one....

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables

This looks really good AND simple! Thanks for posting it, SBT. I've been trying to figure out a quick but tasty way to cook chicken breasts (I was just eating them raw before ) But in all seriousness, I'm going to try this out next week.

 

[sbt2082]

This looks really good AND simple! Thanks for posting it, SBT. I've been trying to figure out a quick but tasty way to cook chicken breasts (I was just eating them raw before ) But in all seriousness, I'm going to try this out next week.

Don't worry, you weren't alone Sounds like we were all eating them raw... not any longer though Chicken sushi discontinued......

You are welcome!!!!!!

 

[jenscats5]

Recipe for Pastitsio

Makes 8 servings; use a 13x9x2 or a 7x11 glass baking dish to make this.
From WWers "Take-Out Tonight" Cookbook. I modifed a couple things; Nutrition listed is for my version.
Ingredients
3 cups 2% milk
1/4 c. cornstarch
3 large eggs, lightly beaten
8 tablespoons grated parmesan cheese (or red. fat)
3/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg, ground
1/2 pound spaghetti (or whole wheat will do)
1 T EVOO
1 onion, chopped
1 lb lean ground sirloin (you could use ground chicken or turkey, but my nutritional facts are for sirloin, FYI)
1 pound plum tomatoes, chopped (about 2 cups)
2 garlic cloves, chopped (I use the jarred garlic, pre-minced)
1/4 tsp cinnamon

Instructions
1) Preheat oven to 350 degrees. Spray baking dish with nonstick spray; set aside.
2) To make the white sauce, combine the milk, cornstarch, and eggs in large saucepan. Cook over low heat, stirring constantly until thickened, 7-9 minutes. Remove from the heat and stir in 6 tablespoons of Parmesan cheese, 1/4 tsp salt, 1/4 tsp of pepper, and the nutmeg; cover and set aside.
3) To save time, do this before step 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
4) To make the filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occassionally, until the onion is softened, 4-6 minutes. Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned 5-6 minutes. Stir in the tomatoes, garlic, cinnamon, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring often, until liquid from tomatoes evaporates I actually take a bit off the top of the tomatos and squeeze some of the juice into the sink before chopping them to reduce the amount of moisture I'm "waiting" to evaporate.
5) Arrange half the cooked noodles in an even layer on the bottom of the baking pan. Top with the filling (all of it), then top with remaining spaghetti. Spread the white sauce evenly over the spaghetti. Sprinkle sauce with remaining 2 T of cheese. Bake until top is golden, 30-35 minutes. Cut and cool at least 5 minutes before serving.

Hope you like it! I thought it was very tasty, and it's a quick fix if you can multitask a couple pots at once.

.....

 

[jenscats5]

Got the inspiration for this from a recent Cooking Light magazine, but this version is easier.....

Vanilla Berry Parfaits with Meringue Cookies

1 box SF/FF Instant Vanilla or White Chocolate Jello Pudding Mix

8 large FF Vanilla Meringue cookies
(I've seen these at Trader Joe's)

1/4 cup SF raspberry preserves (get seedless, optional)
1 tblsp. water
1 cup fresh or frozen blackberries
3/4 cup fresh or frozen raspberries
2/3 cup fresh or frozen blueberries

Place 4 meringue cookies in a plastic bag & crush, reserve other 4 cookies whole.

Combine preserves & water in a large bowl and add fruit, folding to combine.

Make pudding according to package directions. Spoon pudding into the bottom of a parfait glass or large glass, top with some of the preserve mixture, then some crumbled cookie. Top with more pudding, preserves & top with a whole cookie. Should make 4 servings.

Leftover preserve mixture can be used in plain/vanilla yogurt or on pancakes.

OK I made this tonite.....Here's what I used:

1 package SF/FF Instant Vanilla Pudding Mix (make as directed)

2 Vanilla Meringue-cookies, crushed separately

About 1/2 cup variety of frozen mixed berries (I used some of Trader Joe's Very Cherry Berry Blend + a few small frozen strawberries)

**Have your fruit ready to go (frozen still) and your cookies crushed....

Make pudding as directed....pour some of pudding in the bottom of a highball-sized glass - allow to set for a couple of minutes.....top with some frozen berries, 1/2 of one crushed cookie, then top with more pudding, fruit & remaining cookie. Place in the fridge.

**1 package of pudding mix is enough for 2 parfaits + 1 small serving of plain pudding leftover (put in a separate container). Each parfait uses about 1/4 cup fruit & 1 cookie EACH. By the time the pudding is set, the fruit will be thawed enough to eat.

I have to say - THIS IS SOOOOOOOOOO GOOD. Actually it is a GREAT dessert but could be a breakfast too....