This is my ABSOLUTE favorite!!! It is from several years ago. My sister-in-law made it and honestly, nothing about it sounded appealing to me! Especially since it was from Cooking Light! Haha. But it is one of my favorite things to have now and really doesn't taste healthy healthy, if you know what I mean!!!
Sage Risotto with Fresh Mozzarella and Prosciutto
Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.Yield: 4 servings
Ingredients
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 1 cup finely chopped leek
- 2 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 1 1/2 to 2 tablespoons finely chopped fresh sage
- 1 cup (4 ounces) finely chopped fresh mozzarella cheese
- 2 ounces prosciutto, chopped (about 1/3 cup)
- 1/4 teaspoon freshly ground black pepper
- Sage sprigs (optional)
Preparation
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.
Nutritional Information
- Calories:
- 443 (25% from fat)
- Fat:
- 12.3g (sat 7g,mono 3g,poly 1g)
- Protein:
- 18.8g
- Carbohydrate:
- 59.6g
- Fiber:
- 1.4g
- Cholesterol:
- 43mg
- Iron:
- 1.3mg
- Sodium:
- 863mg
- Calcium:
- 193mg
Here's one of my favorite recipes. I got it out of Shape magazine, I think. My nephew says it tastes just like the chicken you get at a Chinese buffet....but much healthier.
ReplyDeleteRenee Fornelli's Grilled Korean Chicken
Serves 4
Prep time: 10 minutes
Cook time: 10-12 minutes
Ingredients:
4 tbs light soy sauce
3 tbs white wine
3 tbs sesame oil
2 tbs sugar substitute (I use Xylitol)
2 tbs dried onion flakes
2 tsp minced garlic
1 1/2 tsp ground ginger
1/2 tsp black pepper
1 1/2 tbs sesame seeds (optional)
1 lb boneless, skinless chicken breast, cut into 1 to 2 inch chunks
4 kebab skewers
4 cups broccoli florets
1 cup brown rice
Mix first 10 ingredients together well in a large glass or ceramic bowl. Add chicken chunks to the marinade mix. Allow chicken to marinate for no longer than 30 minutes. Place the marinated chicken onto skewers. Start the grill or turn on the broiler and, once it's heated, put the kebabs on the grill or under the broiler until chicken is fully cooked, about 5-6 minutes on each side, turning once. Meanwhile, steam broccoli florets and cook brown rice according to package directions. Serve each kebab over a bed of rice and broccoli.
Nutrition per serving (1 kebab, 1 cup broccoli, 1/2 cup cooked rice)
335 calories
14g fat
2g saturated fat
20g carbohydrate
32g protein
4g fiber
75mg calcium
3mg iron
1130mg sodium
Here is one that I absolutely love.
ReplyDeleteHerbed Chicken and Rice
1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 large carrots, shredded
1 small onion, chopped
2 cups water
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon rosemary, crushed
1/8 teaspoon rubbed sage
2 cups instant rice
1/2 cup chopped walnuts
In a skillet, saute the chicken in butter for 3-4 minutes. Add teh carrots and onion; saute until tender. Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Sprinkle with walnuts. Serves about 5 servings.
299 calories
11 g fat
31 mg cholesterol
66 mg sodium
35 g carbohydrate
3 g fiber
16 g protein
I would think if you used HeartHealthy butter it would cut down on some of the above.
Tangy Black Bean Soup
ReplyDelete(this is from the Sonoma Diet book)
This is so GOOD!!! The sun dried tomatoes are a MUST! Taste better than most restaraunt bean soups.
1/2 cup chopped onion
12 cloves garlic, minced (2 tbs minced)
2 tbs. extra virgin olive oil
1/2 tsp. ground cumin
8 cups reduced sodium chicken broth
3 15 to 16 oz. cans black beans
1 lemon sliced 1/2 inch thick
1/2 cup snipped dried tomatoes (not oil packed)
1 small fresh jalapeno pepper finely chopped
1 tbs. chopped oregano, or 1 tsp dried
1 1/2 sherry vinegar
Directions:
1. Saute garlic and onion in olive oil until tender. Add cumin; cook and stir for 1 minute more. Add broth, beans, lemon slices, tomatoes, jalapeno and dried oregano. Bring to boiling; reduce heat. simmer, uncovered, for 15 minutes, stirring occasionally.
2. Discard lemon slices. Remove 3 cups of the soup misture to a large bowl. Use and immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to soup and cook 10 more minutes.
3. Stir in vnegar and fresh oragano.
6 servings
223 cal
5 g fat (1 g sat)
0 chol
37 carb
12 fiber
17 protein
I could post hundreds of delicious recipes from allrecipes.com, but here are two for now:
ReplyDeletehttp://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
Yes!!! Thanks girls and keep them coming!!!! I'm a fan of the slow cooker stuff....I NEED easy recipes in my life!!!
ReplyDeleteSuper easy White Chicken Chili:
ReplyDelete1. Dump one can each of the following into a pot:
--diced tomatoes
--white beans
--corn
--mild Rotel
2. Bring to a simmer
3. Add 1 lb chicken breast or tenderloin and let simmer till cooked
4. Remove chicken, shred, dump back in
5. Add White Chicken Chili seasoning packet
7. Add 1/2 cup of cheese
8. Simmer for a couple of minutes
9. DONE! :)
Oh I am loving this page! Keep the recipes coming!
ReplyDeleteBanana Split Tea Shake
ReplyDeleteMMMMM....this sounded SO good!!!
INGREDIENTS
1 cup boiling water
3 Lipton® White Tea with Island Mango & Peach Flavors Pyramid Tea Bags
1-1/2 cups frozen low fat vanilla yogurt or vanilla ice cream
1 small banana, broken into pieces
2 Tbsp. chocolate syrup
1 cup ice cubes (about 6 to 8)
DIRECTIONS
Pour boiling water over Lipton® White Tea with Island Mango & Peach Flavors Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; chill.
Process tea, ice cream, banana and chocolate syrup in blender until smooth. Add ice cubes, one at a time, and process until smooth. Serve immediately.
Ok, I am posting this because let's face it-more holiday family time means the need for more margarita time :)I love this recipe!
ReplyDeleteBerry Explosion Low Calorie Frozen Margarita Recipe
* 6 ounces of a diet raspberry ginger ale
* 1/2 cup of washed and sliced strawberries
* 1 cup of ice
* 1-2 shots tequila (or 3 or 4!)
* 1/2 teaspoon sugar-free strawberry lemonade mix
* 1 ounce lime juice
* Citrus wedges for fun garnish (limes, lemons, oranges)
Directions:
Blend ingredients together in a blender. Make sure there is enough ice to create enough "slush", but you don't want to much either. Add more or less depending on how thick you like your frozen margarita. You can also serve this mixture on the rocks if you don't have a blender or do not care for frozen margaritas. If you can't find fresh strawberries, use sugar-free frozen strawberries (omit lemonade mix) or no-sugar added strawberries.
Easy Chicken Tortilla Soup
ReplyDeleteIngredients:
1 pound shredded, cooked chicken (I put mine in frozen)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (I bought a bag of tortillas)
vegetable oil
Directions:
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, sprinkle tortilla strips over soup
Enjoy!
Stephanie
Ok, I love me some broccoli but always use butter or cheese to top it off. I was given this recipe recently and have fallen in love with it! So long extra calories and fat!!
ReplyDeleteGarlic-Chili Roasted Broccoli Spears
1/4 c. extra virgin olive oil
6 cloves garlic, finely chopped
1 tbls. chili powder
1 tbls. grill seasoning blend or grill creations
1 large head of broccoli, cut into thin long spears
Preheat oven to 425 F.
Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add broccoli spears. Coat broccoli evenly and place on a large nonstick baking sheet. Roast broccoli until ends are crisp and brown and stalks are just tender, approximatley 15 min..
I love casseroles, here's one from Weight Watchers:
ReplyDeleteChicken 'n' Cheese Casserole
2 cups cooked macaroni
2 cups coarsely chopped cooked skinless, boneless chicken breasts
2 cups canned condensed cream of mushroom soup (undiluted)
2 cups fat-free milk
8 ounces low-fat cheddar cheese, cut into small cubes
1. Preheat oven to 350 degrees
2. In large casserole, combine all ingredients, mixing well
3. Bake, covered, 35-45 minutes, remove cover; bake 10-15 minutes longer, serve immediately.
Nutrition info:
262 calories, 12.7g fat, 0.6g fiber
Makes 8 servings; 6 points per serving
Variation: Substitute turkey for chicken.