Spicy Chicken Soft Tacos with Goat Cheese - WW Jan/Feb 2015

Prep 15 min // Serves 4

A quick braise in a flavorful sauce yields tender and juicy shredded chicken - perfect for soft tacos like these but equally delicious on a roll or served over rice.

1 c canned tomato sauce
1 c chopped onion
1 medium jalapeno, seeded and minced
2 tsp minced garlic
1 tsp chili power
1/2 tsp ground cumin
1 tsp kosher salt
Cooking spray
1 lb uncooked boneless skinless chicken breasts
8 small corn tortillas, warmed
1 c shredded cabbage
1/2 c crumbled goat cheese
1/2 c chopped cilantro
Lime wedge for serving

1. In a medium bowl, combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt:set aside.

2. Coat a small saucepan with cooking spray; heat over high heat. Add chicken; brown chicken, flipping once, about 2 minutes per side.

3. Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover the chicken). Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 35 minutes. Remove chicken to a plate to rest.

4. Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.

5. Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce to heat through.

6. To serve, top each tortilla with about 1/2 cup chicken, 2 tablespoons cabbage, 1 tablespoon goat cheese and 1 tablespoon cilantro; drizzle with fresh lime juice.

Per Serving (2 tacos): 337 cal, 9 g total fat, 4 g sat fat, 1049 mg sod, 33 g total carb, 6 g sugar, 6 g fib, 32 g prot.

PointsPlus value: 8

NOTES:

• For a crispier tortilla, using tongs, hold each tortilla over the flame or burner of your stove and turn as necessary to char edges all the way around. 
• To up the heat in this dish you can stir in some canned chipotle in adobo, serrano peppers or cayenne.
• Instead of cabbage, you can top your tacos with sliced bell peppers, cooked mushrooms or fresh avocado (could affect PointsPlus value).

BBQ Chicken Chopped Salad - WW Jan/Feb 2015

Prep 18 min // Serves 4

Use up leftover plain tomato sauce with this quick and easy barbecue sauce recipe.

BBQ Sauce and Chicken
1/2 c canned tomato sauce
1 Tbsp honey mustard
1 Tbsp dried barbecue seasoning mix
2 tsp dark brown sugar
1 tsp onion powder
1/2 tsp Worcestershire sauce
1 lb uncooked boneless skinless chicken beasts, pounded 1/4-inch thick
1/2 tsp kosher salt, or to taste
1/4 tsp black powder, or to taste

Salad
6 c chopped romaine lettuce
2 c grape tomatoes, halved
1 medium sweet red pepper, chopped
1/2 c canned black beans rinsed and drained
1/2 c canned corn
1/4 c reduced-fat ranch dressing
1/4 c crumbled goat cheese
1/4 c chopped scallions

1. Preheat a grill or grill pan to high heat.

2. In a medium bowl, combine tomato sauce, mustard, barbecue seasoning, sugar, onion powder and Worcestershire sauce; set aside.

3. Season chicken with salt and pepper. Cook chicken, flipping once, until almost done, about 2 minutes per side. Next baste chicken with reserved sauce a few times, flipping on grill while coating both sides with sauce, and cook until done, about 1 to 2 minutes more. Move chicken to a cutting board and let rest for a few minutes before slicing

4. In a large serving bowl, combine lettuce, tomatoes, pepper, beans, corn and dressing: toss to coat. Top salad with chicken, garnish with cheese and scallions.

Yields about 2 1/2 cups salad, 3 ounces of chicken, 1 tablespoon cheese and 1 tablespoon scallions per serving.

Per Serving (3oz chicken plus 2 1/2 cups salad): 298 cal, 9 g total fat, 3 g sat fat, 965 mg sod, 28 g total carb, 11 g sugar, 6 g fib, 31 g prot.

PointsPlus value: 7

Notes:

• The barbecue sauce can be made up to 5 days ahead Feel free to play with other types of mustard or seasonings.
• The chicken can be grilled, sliced and chilled until ready to use.
• The beauty of this salad is that you an really use any mix of greens and veggies you have on had. Try it with baby spinach, sliced celery, chopped or shredded carrots, cucumbers, mushrooms and other types of peppers.

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 vanilla extract
1 1/2 all-purpose flour
1 3/4 baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Basic Spaghetti Sauce Freezer Cooking Recipe

1 lb bulk Italian sausage (mild or hot)
1 lb ground beef
1 1/2 finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 Tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 Tablespoons chopped fresh parsley
2 teaspoons salt

In pot, brown ground beef and sausage with onions until completely brown. Drain fat.

Add remaining ingredients, bringing to a boil. Reduce heat, loosely cover and simmer for two hours, making sure to stir occasionally.

Allow to cool completely, then package in Ziploc or plastic containers in serving sizes.

Pizza Spaghetti Casserole

1 lb. Ground meat or sausage
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes
¼ cup grated Parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions:

1. Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles.

2. Brown meat in a separate frying pan.

3. Once noodles are cooked, drain and put in a casserole dish.

4. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well.

5. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni.

6. Bake in the oven at 350 for 30 minutes.

Polish Nut Roll

 Ingredients – Makes 2 loaves

1C. Milk                                

½ C. Butter 
4 T. Sugar + 1 T. for Yeast
4C. Flour
3 Eggs
1 t. Salt
2 Dry Yeast Packets              

Heat milk with butter until melted. Stir in sugar and let cool.  Place 4 cups of flour in large bowl or pot and make a well in the center.

Proof the yeast – 2 packets plus 1 T. sugar and ½ cup of hot water (105*). When yeast foams it is ready.

Crack 3 room temp eggs into the flour well add yeast, melted milk and butter, and salt and mix by hand. Add more flour ½ cup at a time and mix until dough does not stick to your hand. Cover all of the dough with butter, cover and let raise till double in size (1 hour).

When double turn dough out on floured table and knead for 5 minutes. Cut dough in half and shape into 2 balls. Cover with towel and let raise for another hour.

Roll dough into a 9 X 12 rectangle, brush with melted butter, fill with walnut mixture (see below) and roll. Do not roll extremely tight. Seal the edges by pinching dough together, place in greased bread pan or on cookie sheet with seem down. Let raise 30 minutes, brush with egg wash and bake for 30 – 35 minutes in 350* oven.

Walnut Mixture

This can be done 2 ways:

This way gives more control when spreading and the nuts will not fall out when you are slicing the roll to serve. This is the way my mom did it.

1lb. of ground walnuts

8 Egg whites beat till foamy

¼ C. sugar

OR

1lb. of walnuts mixed with ¼ C. sugar

Poppy Seed Roll

 

Ingredients – Makes 1 loaf

1 pack dry yeast

¼ C. Hot Water for Yeast

1 T. Sugar – for yeast

1/3 C. Milk

2 T. Butter

2 T. Sugar

1 t. Salt

1 Egg

2 C. Flour

1 Can of Solo Poppy Seed Filling

Warm milk; add butter, sugar, and salt and cool.

Dissolve yeast in hot water (105*) and 1 T. sugar

In a bowl add 1 C. flour and make a well. Add eggs, milk mixture, and yeast and mix with hand. Add the remaining flour and mix until dough does not stick. Butter the dough, cover and let raise 30 minutes.

Turn dough out on floured table and knead. Roll into a 12 X 9 rectangle. Spread with poppy seed filling and roll pinching seems and ends.

Place in greased bread pan or cookie sheet, seem down, cover and let raise 45 minutes. Bake 25 – 30 minutes in a 375* oven. 

Remove from oven and brush with butter

Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Asparagus Frittata with Caviar

PREP: 10 min Cook: 10 min SERVES: 1

6 Tbsp egg substitute
2 tsp minced fresh dill or parsley
1/8 tsp kosher salt
Pinch cayenne
1 tsp extra-virgin olive oil
4 asparagus spears, trimmed and cut into 1/2-inch pieces
2 Tbsp minced shallot
1 Tbsp fat-free sour cream
1 black caviar

1. Mix egg substitute, dill, salt and cayenne in small bowl

2. Heat oil in 8-inch nonstick skillet over medium heat. Add asparagus and shallot; cook, stirring often, until vegetables are softened, 3 minutes.

3. Add egg mixture. Reduce heat to low and cook, covered, until bottom of frittata is firm, 5-6 minutes. Top with sour cream and caviar.

NUTRITIONAL FACTS: 145 cal 7 g total fat 2 g sat fat 0 g trans fat 36 mg chol 574 mg sod 9 g total carb 4 g sugar 2 g fib 13 g prot 209 g calc

Linguine with Oranges, Capers and Walnuts

PREP: 10 min  COOK: 20 min  SERVES:4 - 1 cup serving

6 oz whole wheat linguine
1 Tbsp olive oil
3 garlic cloves, thinly sliced
1/4 tsp read pepper flakes
1/4 c chopped fresh flat-leaf parsley
3 Tbsp walnuts, toasted and chopped
2 Tbsp grated orange zest
3 Tbsp orange juice
2 Tbsp capers, rinsed and drained

1. Cook linguine according to package directions, omitting salt if desired. Drain, reserving 1/4 c cooking water.

2. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add garlic and pepper flakes; cook, stirring constantly, until garlic is golden, 2 minutes. Stir in parsley, walnuts, orange zest and juice and capers. Add pasta and reserved cooking water; toss to coat well.

NUTRITIONAL FACTS:
229 cal 8 g total fat 1 g sat fat 0 g trans fat 0 mg chol 28 mg sod 36 g sugar 4 g fib 8 g prot &nbsp 41 mg calc

Red Grapefruit, Goat Cheese, Avocado and Mesclun Salad - WW Jan/Feb 2015

Prep 30 min // Cook 0 min // Serves 4

Plump segments makes a tangy addition to fruit and savory salads.

5 cups Mesclun
2 cups red or pink grapefruit, segments
1 medium ripe avocado, quartered, peeled, and thinly sliced
2 cups Belgian endive cut crosswise into 1/2-inch pieces
1/2 red onion, thinly sliced
3 oz goat cheese, crumbled
5 tsp extra-virgin oilve oil
3 Tbsp grapefruit juice
2 tsp Dijon mustard
1 medium clove garlic, crushed
1/2 tsp low-sodium soy sauce
1/2 tsp salt
1/8 tsp freshly ground pepper

1. Divide mesclun, grapefruit segments, avocado, endive, red onion and goat cheese among 4 dinner plates.

2. In a small jar combine oil, juice, mustard, garlic, soy sauce, salt and pepper. Screw on the lid and shake until well combined.

3. Remove garlic clove and drizzle dressing over salads.

Per serving: (2 1/2 cup salad, 4 tsp dressing): 297 cal, 20 g total fat, 6 g sat fat, 560 mg sod, 24 g total carb, 14 g sugar, 8 g fib, 10 g prot.

PointsPlus value: 8