Recipes!!
Chicken-Vegetable Stir-Fry
Makes 8 Servings
Points Per Serving: 6
3 T. Soy Sauce
3 Garlic Cloves, minced
1T. minced peeled ginger root
1 1/4 lbs. skinless boneless chicken breasts, cut into 1'' pieces
3 T. cornstarch
1 t. Fish Sauce
4 t. canola oil
4 carrots, thinly sliced
4 cups broccoli florets
2 onions, sliced
8oz. can sliced water chestnuts, drained -- Gross! I left these out!
6 c. hot cooked brown rice
To prepare the marinade, in a gallon-size sealable plastic bag, combine 2 T of the soy sauce, the garlic and ginger; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally.
In a medium bowl, stir the cornstarch, the remaining 1 T of the soy sauce and the fish sauce with 1/4 cup water. Add 1 3/4 cups more water.
In a large nonstick wok or skillet, heat the oil. Add the carrots, broccoli and onions; stir-fry until tender-crisp, 10-12 minutes. Transfer to a bowl and keep warm. Add the chicken and marinade to the wok and cook, stirring as needed, until the chicken is cooked through, 8-10 minutes.
Return the vegetables to the wok; add the cornstarch mixture and the water chestnuts. (Gross) Cook, stirring constantly, until the mixture comes to a boil and thickens, 4-5 minutes. Serve the rice, topped with the chicken mixture.
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Creamy Chicken and Spinach
Makes 4 Servings
Points Per Serving: 4
1 t. canola oil
2 cups sliced mushrooms
1 onions, chopped
2 garlic cloves, minced
1 T. flour
1 cup skim milk
1/2 cup chicken broth
3/4 lb skinless boneless chicken breasts, cubed
10 oz. package frozen chopped spinach, thawed and squeezed dry
1/4 t. black pepper
4 cups hot cooked medium pasta shells
2 T. grated Parmesan cheese
In a large nonstick skillet, heat the oil. Add the mushrooms, onion and garlic; cook, stirring as needed, until softened, 5-6 minutes.
Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. Gradually stir in the milk and broth; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked, 6-8 minutes.
Place the pasta in a serving bowl; add the chicken mixture and toss to combine. Serve, sprinkled with the cheese.
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Grilled Turkey-Herb Burgers
Makes 4 Servings
Points Per Serving: 4
1 lb ground skinless turkey breast
1 onion, finely chopped
1/4 cup + 2 T seasoned dried bread crumbs
3 T minced Parsley -- (I used 1 T. dried)
3 T reduced calorie mayonnaise
1 T minced fresh basil or 1 t. dried.
2 t. Dijon mustard
1/2 t. black pepper
Preheat the broiler.
In a large bowl, lightly combine the turkey, onion, bread crumbs, parsley, mayonnaise, basil, mustard and pepper. Shape into 4 equal burgers.
Spray the broiler rack with nonstick cooking spray; broil the burgers 5'' from the heat, until well done, 4-5 minutes on each side.
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Spaghetti Turkey Pie
Makes 4 Servings
Points Per Serving: 6
6 oz. spaghetti, broken in half
3 egg whites
2 T grated Parmesan Cheese
1 t olive oil
10 oz. ground skinless turkey breast
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
8 oz. can tomato sauce
1 t dried oregano
1/4 t black pepper
1/3 c shredded part-skim mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9'' pie plate with nonstick cooking spray.
Cook the spaghetti according to package directions. Rinse under cold water for 30 seconds and drain. Transfer to a medium bowl; stir in the egg whites and Parmesan cheese. Pat into the bottom and up the sides of the plate.
In a large nonstick skillet, heat the oil. Add the turkey, bell pepper, onion and garlic; cook, stirring constantly, until the turkey is browned and the vegetables are softened, about 5 minutes. Add the tomato sauce, oregano and black pepper; cook, stirring constantly, until heated through, about 2 minutes.
Spread the mixture evenly over the pasta. Bake 25 minutes; sprinkle with the mozzarella cheese and bake until the cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving.
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Turkey Lasagna
Makes 8 servings
Points Per Serving: 6
2 t. Olive Oil
10 oz. ground skinless turkey breast
1 onion, chopped
28 oz. can crushed tomatoes
6 oz. can tomato paste
1/4 c. grated Parmesan cheese
1 t. dried oregano
1/2 t. sugar
12 no-boil lasagna noodles
2 c. nonfat cottage cheese
1 c. shredded part-skim mozzarella cheese
Preheat the oven to 350 degrees.
In a large nonstick saucepan or Dutch oven, heat the oil. Add the turkey and onion; cook, stirring as needed, until the turkey is browned and the onion is softened, about 5 minutes.
Stir in the tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes.
Spoon 1/3 of the sauce in the bottom of a 13x9 baking pan; top with 3 of the noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with the sauce. Sprinkle the mozzarella cheese evenly on top.
Bake, covered 1 hour; uncover and back until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
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Turkey Tortilla Casserole -- I posted a similar recipe back in Feb or Mar. Ken thinks this one is better.
Makes 4 servings
Points Per Serving: 5
2 t. canola oil
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 lb ground skinless turkey breast
14 1/2 oz can stewed tomatoes
1 c. fat free refried beans
4 oz. c. chopped green chilies, rinsed and drained
6 corn tortillas, quartered -- I used fat free flour tortillas instead.
1/3 c. shredded reduced fat Monterrey Jack Cheese
Preheat the oven to 350 degrees
In a large nonstick skillet heat the oil. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
Add the turkey and cook, stirring as needed, until browned, about 5 minutes. Stir in the tomatoes, beans and chiles; bring to a boil. Reduce the heat and simmer, uncovered, stirring frequently, until slightly thickened, about 5 minutes.
Spoon 1/3 of the turkey mixture onto the bottom of a 10x 6 baking pan. Arrange half of the tortillas evenly over the top. Repeat the layering once more, ending with turkey mixture. Sprinkle evenly with the cheese. Bake, covered, 20 minutes. Uncover and back until heated through and golden, about 10 minutes longer.
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Penne with Broccoli Rabe and Hot Turkey Sausage
Makes 4 Servings
Points Per Servings: 7
2 t. olive oil
4 hot Italian turkey sausages, casings removed
2 garlic cloves, minced
1 c. Chicken broth
1/4 t. crushed red pepper flakes
1 bunch broccoli rabe, cleaned and chopped
4 c. hot cooked penne
2 T. grated Parmesan cheese
In a large nonstick skillet, heat the oil. Add the sausages and garlic; cook, stirring as needed, until the sausages are browned and crumbled, 6-8 minutes.
Add the broth and pepper flakes; bring to a boil, scraping up the browned bits from the bottom of the skillet. Stir in the broccoli rabe; reduce the heat and simmer, cover, stirring as needed, until the broccoli rabe is wilted, 5-6 minutes, Serve the penne, topped with the sausage mixture; sprinkle with the cheese.
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Noodles with Turkey Sausage and Cabbage
Makes 4 servings
Points Per Serving: 5
4 hot Italian turkey sausages, cut into 1'' pieces
1 carrot, chopped
1 onion, chopped
1 celery stalk, thinly sliced
2 garlic cloves, minced
3 c. chopped cabbage
14 1/2 oz can crushed tomatoes
1 c. chicken broth
1/4 t. black pepper
2 c. hot cooked egg noodles
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the sausages and cook, stirring as needed, until almost cooked through, about 5 minutes. Add the carrot, onion, celery and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the cabbage, tomatoes, broth and pepper; bring to a boil. Reduce the heat and simmer, cover, until the sausages are cooked through and the vegetables are tender, about 10 minutes. Serve the noodles, topped with the sausage and vegetable mixture.
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Linguine with Turkey Sausage
Makes 4 Servings
Points Per Servings: 7
2 t. olive oil
4 hot Italian turkey sausages, casings removed
1 onion, chopped
14 1/2 oz can Stewed Tomatoes
1 green bell pepper, seeded and diced
2 celery stalks, chopped
4 c. hot cooked linguine
2 T. grated Parmesan cheese
In a large nonstick skillet, heat the oil. Add the sausages and onion; cook, stirring as needed until the sausages are browned and crumbled and the onion is softened, 6-8 minutes.
Add the tomatoes, pepper and celery; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the flavors are blended and the vegetables are tender, about 10 minutes. Serve the linguine, topped with sausage mixture; sprinkle with the cheese.
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Curried Shrimp
Makes 4 Servings
Points Per Servings: 7
2 t. vegetable oil
1 green bell pepper, seeded and chopped
1 onion, chopped
1 garlic clove, minced
2 T. flour
1 T. curry powder -- I LOVE curry so used more.
1/4 t. ground ginger
1/4 t. salt
1 1/2 c. chicken broth
1 lb. cooked peeled medium shrimp
4 c. hot cooked brown rice
In a large nonstick saucepan, heat the oil. Add the pepper, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the flour, curry, ginger and salt; cook, stirring constantly until fragrant, about 30 seconds. Add the broth; cook, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.
Add the shrimp and cook, stirring as needed, until heated through, about 3 minutes. Serve the rice, topped with the shrimp mixture.
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Penne with Shrimp and Mushrooms
Makes 4 Servings
Points Per Servings: 7
1 T. unsalted stick margarine
1 onion, chopped
3 garlic cloves, minced
1 1/4 lbs medium shrimp, peeled and deveined
4 c. sliced mushrooms
1/2 c. minced parsley
2 T. fresh lemon juice
1/4 t. black pepper
4 c. hot cooked penne
In a large nonstick skillet, melt the margarine. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turns pink and the mushrooms have released their liquid, 6-8 minutes. Stir in the parsley, lemon juice and pepper. Serve the penne, topped with the shrimp mixture.
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Penne alla Vodka
Makes 8 Servings
Points Per Servings: 5
2 t. olive oil
1 onion, chopped
2 garlic cloves, minced
28 oz. can crushed tomatoes
1/4 t. crushed red peppers
1/4 c. minced parsley
1/2 c. evaporated skimmed milk
2 T. vodka
8 c. hot cooked penne
In a large nonstick saucepan, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Stir in the tomatoes and pepper flakes; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce is slightly thickened, about 10 minutes.
Stir in the parsley, milk and vodka; cook until heated through, about 1 minute. Place the penne in a large serving bowl; add the tomato mixture and toss to coat.
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Beef in a Leaf
Makes 4 servings
Points Per Servings: 8
2 t. olive oil
1 lb. lean sirloin steak, cut into 2 in strips
2 T. soy sauce
2 T. balsamic vinegar
2 T. Honey
1/4 t. crushed red pepper flakes
4 c cooked angel hair pasta
1 head red leaf lettuce
In a large nonstick skillet, heat the oil. Add the beaf and cook, turning as needed, until browned, 5-6 minutes.
Add the soy sauce, vinegar, honey and pepper flakes; cook, stirring constantly, about 1 minute. Add the pasta and toss to coat; cook until the pasta is heated through, about 1 minute longer, Transfer to a serving dish.
Arrange the lettuce leaves on a large platter; place the serving dish in the center. Spoon about 1/4 cup of the beef mixture onto each lettuce leaf; roll up and eat with your hands.
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Beef Stroganoff
Makes 4 Servings
Points Per Servings: 9
2 t. vegetable oil
1 lb. lean round steak, trimmed and cut unto strips.
2 onions, chopped
2 garlic cloves, minced
1 T flour
2 c. sliced mushrooms
1 c. mixed vegetable juice -- I used a spicy version of v-8
1 c. beef broth
1 T Worcestershire Sauce
1/4 c Parsley
1/4 c. nonfat sour cream
4 c. cooked egg noodles
In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes; transfer to plate.
Spray the same skillet with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.
Return the beef to the skillet and stire in the mushrooms, vegetable juice, broth and worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the beef is tender, about 45 minutes.
Stir in the parsley and sour cream; cook, stirring as needed, until heated through, about 2 minutes. Serve the noodles, topped with the beef mixture.
Years ago my Grandpa Reuben started a tradition for our family to visit the cemeteries of relatives that we have lost. This year we visited 4 cemeteries. This picture is the cemetery where my Dad and Grandpa Reuben are buried. It is in rural Iowa surrounded by cornfields, beautiful sunrises and stunning sunsets. 
