Bean & Cabbage Stew (vegetarian recipe)

Bean & Cabbage Stew

• 1 tbs oil (I use 2 tbs of olive oil)


• I large onion chopped


• 3 med potatoes peeled and cubed


• 3 med carrots sliced


• ½ tsp caraway seeds (I use 1/4 tsp.  caraway seeds are sssstrong!)


• 2 ½ cup veggie broth


• 4 cups cabbage chunks


• 1 cup frozen peas


• 1 can great northern beans


• 1 tsp salt


• 1/4 tsp black pepper

1. Heat oil in large skillet (I use a large pot).


2. Add onion potato and carrots.  Cook until lightly brown, about 10 min.


3. Add caraway seeds and sauté for one minute.


4. Add broth and cook until carrots are almost tender, 7 to 10 min.


5. Add cabbage and peas and cook 10 minutes, covered.


6. Add beans salt & pepper and cook 5 more min, uncovered.

Check veggies and seasonings and serve!

Taste even better the next day!

Beef Fried Rice

Beef Fried Rice

POINTS® Value: 4
Servings:  4

Preparation Time:  5 min
Cooking Time:  10 min
Level of Difficulty:  Easy

Ingredients

• 3 scallions, thinly sliced


• 1 Tbsp fresh ginger root, peeled and minced


• 1/2 pound extra lean ground beef (5% fat or less)


• 1 tsp five-spice powder


• 1 10 oz package frozen mixed vegetables, preferably an Asian mixture, thawed


• 2 cup cooked brown rice


• 1 Tbsp low-sodium soy sauce


• 2 tsp hoisin sauce


• 2 tsp Asian red chile sauce

Instructions

1. 
   
   Spray a large nonstick wok or high-sided nonstick skillet with nonstick spray and set over high heat. Add the scallions, ginger, and garlic; stir-fry until softened, about 1 minute. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes.
   
   


2. 
   
   Add the five-spice powder and cook until fragrant, 20 seconds. Add the mixed vegetables and stir-fry 2 minutes.
   
   


3. 
   
   Add the brown rice and stir-fry 2 minutes. Stir in the soy sauce, hoison sauce, and chile sauce. Stir-fry until heated through, about 1 minute.
   
   

Baked Potato Soup

Baked Potato Soup

POINTS® Value: 5
Servings:  6
Preparation Time:  15 min
Cooking Time:  70 min
Level of Difficulty:  Moderate
 
This satisfying soup replicates the great flavor of a baked potato topped with the works except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.

Ingredients

• 1 bulb garlic clove(s), large, 1/4-inch-slice cut off top


• 3 pound potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)


• 6 slice uncooked turkey bacon


• 4 cup reduced-sodium chicken broth


• 1 1/2 Tbsp thyme, fresh, chopped


• 1/2 tsp table salt


• 1/4 tsp black pepper, freshly ground


• 6 Tbsp reduced-fat sour cream


• 6 Tbsp low-fat shredded cheddar cheese


• 6 Tbsp scallion(s), sliced

Instructions

• Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)


• Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.


• Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.


• Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.


• Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

Massaman Curry Chicken

This is one of my all-time favorite dishes.  Yummy!!!!  (I couldn't find a picture that accurately represents this recipe.  And I eat it too fast to even think about grabbing my camera.)

***edit***
Substitue light coconut milk for regular coconut milk.  Serve 6 instead of 4 (easily possible).  Including 1 cup of Jasmine rice, the recipe is 9 points per serving.
***edit***

You should be able to pick up a can or container of massaman curry paste at your local Asian market.  The curry paste makes the dish so make sure you get the right kind.  Red, yellow, and green are the ones I usually find easily, but it's worth the search for the massaman curry.

Serves 4

Ingredients
1 onion
1 T peanut oil
2 cans coconut milk
2 T massaman curry paste (more or less to taste)
1 tsp Thai fish sauce (nam pla)
1 T light brown sugar
8 oz tiny new potatoes
1 lb skinless chicken breast, cut into chunks
1 T lime juice
1 T fresh basil, finely chopped (or 1 tsp dried basil)

1. 
   
   Cut the onion into wedges
   
   


2. 
   
   Heat a wok until hot, add the oil and swirl it around.  Add the onion and stir-fry for 3-4 minutes.  (I used a 16" high sided frying pan.)
   
   


3. 
   
   Pour in the coconut milk, then bring to a boil, stirring.  Stir in the curry paste, fish sauce, and sugar.
   
   


4. 
   
   Add the potatoes, and basil and simmer gently, covered, for about 20 minutes.
   
   


5. 
   
   Add the chicken chunks and cook, covered, over low heat for another 5-10 minutes, until the chicken and potatoes are tender.
   
   


6. 
   
   Stir in the lime juice.  Serve at once over Jasmine rice.
   
   

This is almost better the next day, reheated.  I guess it gives the spices all time to blend and absorb into everything.  Since Mr. W doesn't like this (or any other curry) I usually eat this for breakfast, lunch and dinner until it's gone.  Delicious!

a note about the fish sauce.  the recpie actually calls for 2 tablespoons.  i use much less due to the strenght of the fish sauce.  if you have a brand new bottle that has yet to seriously sit and get stronger, you can use more than 1 teaspoon.  use with caution.

Corn and Crab Bisque

This turned out WONDERFULLY!!!

Corn and Crab Bisque

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings

***edit***
Substitute half & half for the whole milk.  This recipe is 4 points per serving.
***edit***

"Fresh corn cut from the cob and crab meat come together in this hearty, creamy, and easy to prepare bisque that's spiced up with cayenne and Cajun seasonings."

INGREDIENTS:

• 1/4 cup butter


• 3/4 cup onion, chopped


• 3 (14 ounce) cans chicken broth


• 3 cloves garlic


• 2 bay leaves


• 1/2 teaspoon cayenne pepper


• 1 teaspoon Cajun seasoning


• salt and pepper to taste


• 4 ears corn, kernels cut from cob


• 1/2 cup heavy cream


• 3 tablespoons all-purpose flour


• 1/2 cup milk


• 16 ounces fresh lump crab meat

DIRECTIONS:

1. Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.


2. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.


3. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.


4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.


5. Sprinkle with cheese and serve with crusty bread! Enjoy!

Salisbury Steak (with note)

Mr. W left today. Sniffle. But that's OK. I have family coming in this week and we're all going to get together at my sister's. It will be really nice. And I agreed to cook dinner for the entire family one night, so I think I'm going to make Salisbury steak and garlic mashed potatoes. It's so easy and kid friendly. Maybe toss a green bean casserole beside it. Yummy!

In case you're interested, here's the super easy super quick recipe!

Salisbury Steak

1 lb lean ground beef
¾ tsp seasoned salt
¼ tsp pepper
2 Tbs butter
8 oz sliced mushrooms
2 Tbs vermouth
1 14 oz jar or 10 oz can beef gravy

1. Mix ground beef, seasoned salt, and pepper. Form mixture into ¼” oval patties. Spray large skillet with cooking spray. Cook patties over med-high heat for 3 minutes on each side, or until browned on each side. Remove to plate and cover with foil. Drain grease (if any) from pan.

2. Add butter to pan and melt. Add mushrooms to pan and sauté for 3 -5 minutes. Add vermouth and cook for one minute. Mix in gravy.

3. Add beef patties to gravy. Cover and cook over low heat until patties are cooked through.

4. Serve & Enjoy!

Porcupine Meatballs

PORCUPINE MEATBALLS

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Yields 4 Servings

INGREDIENTS
1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 (10.75 ounce) can cream of mushroom soup, undiluted
1 cup water
2 teaspoon Worcestershire sauce
1/2 cup sour cream
Cooked Egg Noodles

DIRECTIONS
1. In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs.

2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

3. Mix sour cream into meatballs and sauce. Serve over cooked egg noodles. Enjoy!

This recipe was tested at 10/13/15 pounds of pressure (psi).

Beef and Bean Chili

Beef and Bean Chili

POINTS® Value: 8
Servings: 6
Preparation Time: 28 min
Cooking Time: 40 min
Level of Difficulty: Moderate

Ingredients

• 2 tsp olive oil
• 1 medium onion(s), chopped
• 2 medium stalk celery, chopped
• 2 medium garlic clove(s), minced
• 1 small jalapeno pepper(s), seeded and minced
• 1 pound lean ground sirloin
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 piece bay leaf
• 1/2 tsp table salt
• 1/2 tsp red pepper flakes, or more to taste
• 28 oz canned crushed tomatoes
• 1 cup canned beef broth, reduced-sodium
• 8 oz canned tomato sauce
• 30 oz canned kidney beans, rinsed and drained
• 1/2 cup shallot(s), chopped

Instructions

1. Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic, and jalapeño and sauté 4 minutes, until tender. Add beef and sauté until browned and cooked through, breaking up the meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
2. Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, beef broth, tomato sauce and beans, and bring mixture to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 1/2 cups per serving.

Baked Beef Ziti

Baked Beef Ziti

POINTS® Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 50 min
Level of Difficulty: Moderate

Ingredients:

• 12 oz uncooked ziti
• 1 tsp olive oil
• 2 medium garlic clove(s), minced
• 1/3 pound raw lean ground beef
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 28 oz canned crushed tomatoes
• 1 cup part-skim mozzarella cheese, shredded

Instructions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions without added fat or salt; drain and set aside.
3. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
4. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes.
5. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
6. Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese.
7. Bake until cheese is golden and bubbly, about 30 minutes.

Yields about 1 cup per serving.

Garlic Cream Shrimp with Rigatoni

Garlic Cream Shrimp with Rigatoni

Ingredients

• 12oz uncooked rigatoni
• 1 medium onion, chopped
• 3 medium garlic cloves, minced
• 1 large sweet red pepper, chopped
• 4 Tbsp reduced-fat sour cream
• 1/4 cup wine, white, dry
• 1 pound shrimp, medium, flesh only or 2lbs, peeled and deveined
• 4 medium scallions, chopped
• 2 Tbsp fresh parsley, chopped

Instructions

Cook rigatoni according to package directions. Drain and set aside.

Coat a nonstick pan with cooking spray, heat and add onions, garlic and pepper. Cook for 2 minutes, lower heat and stir in sour cream and wine. Add shrimp and cook until pink.

Stir in rigatoni, scallions, and parsley and warm through.

I love this recipe! It is not mine, though. It's from Weight Watchers (10 points per serving, 4 servings total). And since Mr. W is allergic to anything from the water, I get to enjoy this while he's out of town! I knew there was an upside to his job! :-)