Thursday, June 9, 2011
Italian BBQ Shrimp
1/4 cup olive oil
1/2 cup fat-free Italian Dressing
6 cloves garlic, minced
1 teaspoon hot sauce
1/4 cup Worcestershire sauce
8 bay leaves
2 teaspoons paprika
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon pepper
1 teaspoon salt, optional ( I didn't use this)
2 pounds unpeeled headless large shrimp
2 ounces dry white wine
In a large, heavy non-stick skillet, combine the oil, Italina dressing, garlic, hot sauce, Worcestershire sauce, bay leaves, paprika, oregano, rosemary, thyme, pepper, and salt. Cook over medium heat until the sauce begins to boil. Add the shrimp. Cook approximately 10 minutes. Add the wine, and cook another 5 to 7 minutes, or until the shrimp are done. Serve the shrimp with the sauce.
* If you are eating this dish with someone who isn't on a diet I would get some french bread. The sauce would be wonderful on bread!
Wednesday, June 8, 2011
Tonight I made Teriyaki Chicken Kabobs.
Teriyaki Chicken Kabobs
Chicken Tenderloins (Or you can cut chicken breasts, but the tenderloins were on sale when I was the the store)
Lowry's Teriyaki Marinade
Italian Salad Dressing
Cut the chicken tenderloins, pineapple, zuchinni, and onion into medium sized chunks. Then, put all of the ingredients EXCEPT the pineapple into a bag. Pour in enough Teriyaki Marinade to lightly coat the items in the bag. Then, add a few squirts of italian salad dressing. Squeeze the bag and make sure everything is mixed up and covered. Put the bag into the refridgerator for at least an hour. Then, I put them on skewers. I put all of the Zuchini on one kabob, all of the chicken on another, onion on another, and pineapple on another. This helps you cook each food item perfectly since all of the different foods cook at different rates.
I thought that this was a wonderful dinner. My husband also was pretty impressed with it. I served the kabobs with some plain rice. I weighed my chicken to make sure that I had 4 oz. I also had 1/2 cup of rice. I was so full that I couldn't even eat all of the food that I measure and had put on my plate. I put foil over it and am saving it for a snack later!
Check back tomorrow night for BBQ shrimp! :)
Sunday, January 17, 2010
Easy Lemon Pasta with ChickenOriginal Recipe:
- 1 pound dried penne
- 2 chicken cutlets, cut into fingers
- Salt and freshly ground black pepper
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 tablespoons roughly chopped fresh parsley, for garnish
- 2 lemons, juiced
- 1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Changes I Made:
On this recipe I made a lot of changes. First off for the pasta I used Ronzoni Smart Taste. I used the whole box. For the chicken I used 6 small chicken tenderloins. I used crushed garlic because that is what I had. I only used 2 tablespoons of olive oil. I only used 1 lemon. I didn't use any parmesan cheese, but honestly it was because I totally forgot it. I also added some garlic powder when seasoning the chicken. Then added some McCormick grill seasoning to the pasta. If you haven't noticed yet I like seasonings.
We ate it with corn because that is what we already had in the freezer.
My Fiance: Liked it, but wanted a thicker sauce. He also thought I should have used another half of lemon.
My Review: I thought it was really refreshing. This is the first lemon dish that I actually liked. I've always turned my nose up to lemon. For some reason I saw the Neely's making this on the food network this morning and it just looked very good. I am very happy with it.
5 points if you make it 7 servings!
2 cups heart healthy bisquick
2 cups club soda
2 egg whites
Mix everything together. Put in Waffle maker. Follow cooking directions on waffle maker. Makes 6 waffles
My Changes: Nothing!
Served With: Fiber One Yogurt! I poured the yogurt on mine instead of using butter and syrup. It added 0 points!
Fiance: Yum! He loves waffles so he was happy to find a point friendly recipe that I would eat.
My Review: They were surprisingly good. I typically have to be in the mood for waffles. Pretty Filling. Also great because you can freeze them. Then, the next morning pop them in the toaster over and they are as good as new!
WW points: 3 points for a whole waffle if you make 6.
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
* Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
* Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
* Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
* Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
* In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
I changed the recipe by using a total of 1.5 lbs. of lean ground meat. I also added double the garlic is called for. Then, I added a lot more seasoning then it said to add. I probably added about another tablespoon or so of seasonings. I actually added Italian Seasoning which isn't even in the recipe. I've changed the serving size to 8. The additional meat added more servings. I could possibly get even more than 8 servings. I'll continue counting as we eat leftovers. I only cooked it for 3.5 hours on low.
I served this with roasted asparagus and frozen corn.
Fiance's Review: Loved it! Surprised at how well it came out. Can't wait to eat the leftovers!
My Review: It was so great! The flavors were awesome. Plus, it was super easy to make. It would be great to come home from work (i'll be a teacher so i'll come home at 3) put it on and then go workout. Come home and still have some time to get some work done, then have a delicious dinner waiting for you.
Using my changes it was 5 points! That's for a nice serving size! 5 points for 8 servings.