Log in

Previous 10 | Next 10

Jul. 23rd, 2007

blue flower


Garlic Pita Chips

Serves: 4
Serving Size: 8 chips

Take pita bread to a crunchy new level.

2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed

1. Heat oven to 350º F.
2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
3. Combine oil and garlic in a bowl.
4. Brush each pita round with the oil and garlic mixture.
5. Stack the rounds and then cut into 8 wedges.
6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.

Calories: 126
Fat: 5.3 g
Carbohydrates:17.8 g
Protein: 3.2 g
blue flower


White Bean Tapenade

Serves: 12

Great on whole-wheat crackers or even toast.

2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-oz.) can cannellini beans, rinsed and drained
2 teaspoons lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves

1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
2. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
3. Thinly slice or mince sage leaves; fold into tapanade.
4. Taste to adjust seasonings, add salt or pepper as needed.

Recipe courtesy of National Pork Board.

Calories: 50
Fat: 2.6 g
Carbohydrates: 5.1 g
Protein: 2 g

blue flower


Good-for-you Cornbread

Serves 10


1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup 1% fat buttermilk
1 whole egg
1/4 cup tub margarine


1. Preheat oven to 350 F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to dry ingredients.
5. Add margarine and mix by hand or mixer for 1 minute.
6. Bake for 20 - 25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares.

Calories: 179
Fat: 6.8 g
Carbohydrates: 26.2 g
Protein: 3.8 g

Jul. 18th, 2007



Beef Stroganoff (Slow Cooker)

Serves 4

Serve over rice of egg noodles


1 pound boneless beef top round, cubed (or i just used beef for stew)
1 cup beef broth
1/2 cup dry sherry (I just used cooking sherry and it tasted fine)
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregeno
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme (I just used a pinch)
1 bay leaf

1/2 cup fat-free sour cream (I think i just used regular)
1/4 cup all purpose flour
2 tablespoons water


1)Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.

2)Mix the sour cream, flour and water in a bowl. Stir in about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture back into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.

::source:: Weight Watchers: Cook it Quick

Jul. 16th, 2007



My version of tuna mac

1 box mac & cheese
1 can tuna, drained
a bit of ranch sauce, mayo, or Italian dressing

Cook mac & cheese as usual. After the cheese is mixed in nicely, dump in the tuna (separating it with a fork works best) and a spoonful or 2 of ranch sauce (or whichever other thing you use). Stir until mixed well, then add more ranch sauce for desired taste or creaminess level if needed.


Sausage and Peppers

4 servings

1/4 pound hot Italian (turkey) sausage (I always use real :) )
cut into 1/4" slices
1 each red, green and yellow bell peppers seeded and sliced
1 onion, sliced
1/4 cup chicken broth
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano leaves

Spray a large nonstick skillet with nonstick cooking spray; heat. cook the sausage, stirring frequently, until no longer pink, 4-6 minutes. Add the bell peppers, onion, broth, garlic, pepper flakes and oregano; cook, stirring frequently, until most of the liquid evaporates, about 5 minutse. REduce the heat and simmer, covered, until the peppers are tender, 3-4 minutes.

Also great with a glass of red wine

per serving: 92 calories, 4 g Total Fat, 256 mg Sodium WW points 2

::source:: Weight Watchers New Complete Cookbook


Honey-Mustard Pork Chops

4 Servings
Needs marinated

4 teaspons honey (liquified 30 seconds in microwave if want to, i find it easier)
1/4 cup Dijon Mustard
1 teaspoon cider or wine vinegar
salt and pepper to taste
4 5-oz bone in loin pork chops, 1" thick


1)in a small saucepan over low heat, heat the honey, stir in mustard, vinegar, salt and pepper; cool to room temperature.

2)Place pork chops in gallon size plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat chops.

Refrigerate, turning the bag occasionally, at least 8 hour or overnight. Remove chops from refrigerator 20 minutes before broiling.

3)Preheat the broiler. Discard teh marinade. Place the chops on the broiler rack and broil 3-4" from teh heat until cooked through, 6-7 minutes each side.

per serving: 178 Calories, 7 g total Fat, 124 mg Sodium WW pts:4

::source:: Weight Watchers New Complete Cookbook
Tags: , ,

Jul. 12th, 2007

blue flower


Pork in Garlic Sauce

Serves: 4


2 tablespoons peanut or vegetable oil
2 tablespoons chopped garlic
2 small dried chiles
1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), cut into thin shreds and thoroughly dried
1 bunch of scallions, trimmed and cut into 2-inch lengths, white and green parts separated
3 tablespoons soy sauce


Put the oil in a large nonstick skillet (12-inch is best) and turnthe heat to high; a minute later, add the garlic and chiles and cook,stirring occasionally, until the garlic begins to color, just a minuteor so.

Add the pork and stir once or twice. Cook until it begins to brown,about a minute. Add the white parts of the scallions and stir; cook foranother minute, stirring occasionally.

Add the green parts of the scallions and stir; cook for 30 seconds,then turn off the heat and add the soy sauce. Serve immediately.

::Source:: Epicurious

blue flower


Sweet and Sour Pork

Serves 4


1 pound pork butt, cut into 1
inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch
1 medium green bell pepper,
cut into 1 inch pieces
1 medium onion, cut into
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple
chunks, undrained
2 tablespoons cornstarch
1/4 cup water


Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce.

Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned.

Drain on paper towels.

Heat 1 tablespoon oil in a wok over medium heat.

Stir in the celery, green bell pepper, and onion, and cook until tender.

Season with salt and sugar. Remove from heat, and set aside.

In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce.

Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended

::Source:: All Recipes
blue flower


Three Pepper Pork


1/4 pound pork loin chop cut into thin strips
1 tablespoon cornstarch
1 tablespoon Shao Hsing wine
1 tablespoon thin soy sauce
4 tablespoons peanut oil
3 scallions, cut into thin slices diagonally, white parts separated from the green
4 cloves of garlic, cut into thin slices
1″ hunk of ginger, peeled and cut into thin slivers
1/2 teaspoon freshly ground Sichuan peppercorns
1 teaspoon freshly ground black pepper
1 teaspoon chili garlic paste
1 teaspoon thin soy sauce
handfull baby carrots cut jullienne
1/4 pound green beans strung and blanched
1 bunch baby bok choy cut into ribbons
1/8 cup chicken broth


Marinate the pork in the cornstarch, wine and soy sauce while preparing the vegetables.

Heat wok, add oil, and when it is smoking, add white part of scallions, garlic and ginger, and cook, stirring, until fragrant and beginning to show golden color; about one minute. Add peppercorns, pepper and chile garlic paste, stir fry about 30 seconds.

Drain excess marinade off pork; put meat in wok. Let sit in single layer on bottom of wok until browned–between 45 seconds to two minutes. As soon as it is brown and fragrant, begin to stir vigorously. Add soy sauce and any remaining marinade.

When meat is nearly done, add carrots, then blanched green beans. Keep stirring.

After about a minute, add bok choy, then the chicken broth. Reduce liquid until it coats food, and bok choy is very slightly wilted.

Serve immediately with steamed rice.

::Source:: Tigers and Strawberries

Previous 10 | Next 10